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Nancy's Kitchen Newsletter http://www.nancys-kitchen.com I am trying to get caught up on all the replies and responses that were sent in recently. Newsletters will be sent out almost daily because of this. Nancy ================================================================================================= Email Address for Replies and Requests Please send all email for replies and requests to [EMAIL PROTECTED] AOL Members If you are trying to access the links in this newsletter and they do not work, please go to the online archive of the newsletter at http://groups.yahoo.com/group/nancys_kitchen/ This newsletter will be sent out weekly. For those wishing a quick answer to their messages please use our recipe message board. The message board is an excellent resource for recipes, tips and tricks for cooking and food related topics. http://www.recipe-message-board.com/recipes/ ======================================================================================= Nature Flavors (Low Carb products as well as many great teas ). http://www.naturesflavors.com/product_info.php?ref==3 <A HREF=="http://www.naturesflavors.com/product_info.php? ref==3">Naturesflavors.com</A> ======================================================================================= How to Subscribe - If you have a friend that wants to subscribe, the link to subscribe the link to do so is in the top right side of the page http://www.nancys-kitchen.com ======================================================================================= There is a search feature on the newsletter archives on YahooGroups. The link is http://groups.yahoo.com/group/nancys_kitchen/ ========================================================================================= Thought for the Day A kind word spoken often travels on until it comes back to you. Sunday's Daily Horoscope http://www.free-horoscopes.net/sunday-daily-online-horoscope.html ============================================================= SPICY GRILLED CHICKEN (The cinnamon, ginger and nutmeg flavors of the pumpkin pie spice add allure to this delightfully exotic dish). Prep time: 15 minutes Marinate time: 4 to 24 hours Grill time: 35 to 45 minutes Makes: 4 servings 2 pounds meaty chicken pieces (breasts, thighs and drumsticks) � cup ReaLemon� Lemon Juice from Concentrate � cup olive oil 2 cloves garlic, finely chopped 1 � teaspoons pumpkin pie spice (or 1 teaspoon ground cinnamon and � teaspoon ground allspice) � teaspoon salt � teaspoon crushed red pepper Skin and rinse chicken; pat dry. Place chicken in plastic bag set in shallow dish. For marinade, combine ReaLemon�, oil, garlic, spice, salt and red pepper in small bowl. Pour over chicken; seal bag. Marinate in refrigerator 4 to 24 hours, turning occasionally. Drain chicken, reserving marinade. Grill chicken, bone side up, on rack of uncovered grill directly over medium coals 25 minutes, brushing occasionally with marinade. Turn; brush with marinade. Grill 10 to 20 minutes longer or until chicken is tender and no longer pink. Or, broil, bone side up, on unheated rack of broiler pan 5 to 6 inches from heat 20 minutes, brushing occasionally with marinade. Turn; brush with marinade. Broil 10 to 15 minutes longer. Discard any remaining marinade. Nutrition per serving: 235 cal., 12 g total fat (3 g sat. fat), 92 mg chol., 174 mg sodium, 1 g carbo., o g fiber, 30 g pro. Grilling Hint: To help keep meat, poultry and fish moist during grilling, brush them several times with ReaLemon. And there s a bonus: ReaLemon� adds zesty flavor without adding sodium. CREATE-A-LEMON MARINADE (ReaLemon� works miracles in marinades. Not only does its flavor add zip and freshness, but it also helps tenderize the meat). Prep time: 5 minutes Makes: 4 servings � cup ReaLemon� Lemon Juice from Concentrate 1/3 cup cooking oil or olive oil 1 clove garlic, finely chopped � teaspoon salt 1/8 teaspoon pepper For marinade, combine ReaLemon�, oil, garlic, salt and pepper in small bowl. Use to marinate 1 pound boneless or 1 � pounds bone-in poultry, beef, pork or lamb in refrigerator 4 to 24 hours, or fish or seafood at room temperature 30 minutes or in refrigerator 1 to 2 hours. Drain and use marinade to brush on meat during first half of grilling. Discard any remaining marinade. Curry Marinade: Add � cup chopped mango chutney and 2 teaspoons, curry powder. Proceed as directed, using beef, pork, lamb or poultry. Nutrition facts per serving with beef: 306 cal., 19 g total fat (5 g sat. fat), 76 mg chol., 128 mg sodium, 6 g carbo., 0 g fiber, 26 g pro. Oriental Marinade: Add 3 tablespoons hoisin sauce and 1 tablespoon soy sauce. Proceed as directed, using pork, beef for kabobs or poultry. Nutrition facts per serving with pork: 237 cal., 16 g total fat (4 g sat. fat), 51 mg chol., 356 mg sodium, 5 g carbo., 0 g fiber, 16 g pro. Herb Marinade: Add 1 tablespoon chopped fresh parsley. 1 tablespoon chopped fresh basil or 1 teaspoon dried basil, crushed, 1-tablespoon honey and 1 teaspoon chopped fresh oregano or � teaspoon dried oregano, crushed. Proceed as directed, using fish, seafood or poultry. Nutrition facts per serving with fish: 196 cal., 10 g total fat (2 g sat. fat), 60 mg chol., 163 mg sodium, 3 g carbo., 0 g fiber, 21 g pro. Southwestern Marinade: Add � cup salsa, 1 tablespoon chopped fresh cilantro and 1 to 2 teaspoons chili powder. Proceed as directed, using poultry, pork or beef. Nutrition facts per serving with chicken: 197 cal., 14 g total fat (3 g sat. fat), 51 mg chol., 150 mg sodium, 2 g carbo., 0 g fiber, 17 g pro. LEMONY AVACADO DIP (The splash of ReaLemon� not only adds flavorful spark, but keeps the avocado from turning brown, too). Prep time: 10 minutes Makes: 14 servings 3 ripe medium avocados, seeded, peeled and cut up 1 (8-ounce) carton sour dairy cream � small onion, cut up � cup ReaLemon� Lemon Juice from Concentrate 3 tablespoons grated Parmesan cheese 1 tablespoon chopped fresh cilantro or parsley 3 cloves garlic, halved � teaspoon salt Few dashes bottled hot pepper sauce Fresh vegetable dippers and/or tortilla chips Combine avocados, sour cream, onion, ReaLemon�, Parmesan cheese, cilantro or parsley, garlic, salt and pepper sauce in food processor bowl or blender container. Cover and process until smooth. Transfer to serving bowl. Serve immediately or chill up to 24 hours. Serve with vegetables and/or chips. Nutrition facts per serving of dip: 104 cal., 11 g total fat (2 g sat. fat), 8 mg chol., 114 mg sodium, 2 g carbo., 6 g fiber, 2 g pro. Baked Lime Chicken (Did you just find out today that you'll be entertaining tonight? Refreshing ReaLime and a few pantry staples make a dynamite marinade for this impromptu entr�e). Prep time: 10 minutes Marinate time: 4 to 24 hours Bake time: 45 to 55 minutes Makes: 6 servings 6 medium bone-in chicken breast halves (3 pounds) 1/2 cup ReaLime� Lime Juice from Concentrate 2 tablespoons olive oil or cooking oil 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme, crushed 1/2 teaspoon onion salt 1/4 teaspoon pepper Skin chicken if desired. Rinse chicken; pat dry. Place chicken in plastic bag set in shallow dish. For marinade, combine ReaLime�, oil, thyme, onion salt and pepper. Pour over chicken; seal bag. Marinate in refrigerator 4 to 24 hours, turning occasionally. Preheat oven to 375�F. Drain chicken, reserving marinade. Arrange chicken, meaty side down, in 15x10-inch baking pan. Bake 25 minutes. Drain fat. Turn and brush with marinade. Bake 20 to 30 minutes longer or until tender and no longer pink. Nutrition facts per serving: 226 cal., 11 g total fat (3 g sat. fat), 83 mg chol., 138 mg sodium, 1 g carbo, 0 g fiber, 29 g pro. SPICY GRILLED CHICKEN (The cinnamon, ginger and nutmeg flavors of the pumpkin pie spice add allure to this delightfully exotic dish). Prep time: 15 minutes Marinate time: 4 to 24 hours Grill time: 35 to 45 minutes Makes: 4 servings 2 pounds meaty chicken pieces (breasts, thighs and drumsticks) � cup ReaLemon� Lemon Juice from Concentrate � cup olive oil 2 cloves garlic, finely chopped 1 � teaspoons pumpkin pie spice (or 1 teaspoon ground cinnamon and � teaspoon ground allspice) � teaspoon salt � teaspoon crushed red pepper Skin and rinse chicken; pat dry. Place chicken in plastic bag set in shallow dish. For marinade, combine ReaLemon�, oil, garlic, spice, salt and red pepper in small bowl. Pour over chicken; seal bag. Marinate in refrigerator 4 to 24 hours, turning occasionally. Drain chicken, reserving marinade. Grill chicken, bone side up, on rack of uncovered grill directly over medium coals 25 minutes, brushing occasionally with marinade. Turn; brush with marinade. Grill 10 to 20 minutes longer or until chicken is tender and no longer pink. Or, broil, bone side up, on unheated rack of broiler pan 5 to 6 inches from heat 20 minutes, brushing occasionally with marinade. Turn; brush with marinade. Broil 10 to 15 minutes longer. Discard any remaining marinade. Nutrition per serving: 235 cal., 12 g total fat (3 g sat. fat), 92 mg chol., 174 mg sodium, 1 g carbo., o g fiber, 30 g pro. Grilling Hint: To help keep meat, poultry and fish moist during grilling, brush them several times with ReaLemon. And there s a bonus: ReaLemon� adds zesty flavor without adding sodium. Source: ReaLemon Cat ======================================================================================= This is in response to Pat Holmes who wanted to know about the apple dressing from the Salt Water Cowboy, I have an email in to them...looks like from their website store they are going to start selling their dressings. I have asked them if this dressing is included in the ones they are selling and when will they be available...will get back to you ASAP when they reply... Vicki ===================================================================================== For Merry in North Texas who wanted recipes for a small ice cream maker. Mine is a Donvier and there is a website that lists recipes for it: http://www.donvier.com/recipes/iceMakerRecipes.html Judy :) ======================================================================================= Fun Recipes for Summer http://www.nancys-kitchen.com/ice_cream.htm http://www.nancys-kitchen.com/grilling.htm ======================================================================================= Nancy: Love your newsletter!! Here is my grandmother's "Depression Cake" recipe for Linda. It tastes a lot like a spice cake. Janey - Moultrie, GA STELL'S DEPRESSION CAKE 2 cups sugar 2 cups strong coffee 2 cups all purpose flour 1 teaspoon baking powder 1 teaspoon nutmeg 1 teaspoon allspice 1/2 cup shortening 2 cups raisins 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon cloves 1 cups chopped pecans In a large saucepan, cream together sugar and shortening. Add coffee and raisins; bring mixture to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Let cool for 10 minutes. Meanwhile, combine flour, baking soda, baking powder and spices in a separate bowl. All flour mixture to liquid mixture, blending thoroughly. Stir in pecans. Pour batter into 9x13 pan that has been sprayed with cooking spray and dusted with flour. Bake at 350 for 30 - 35 minutes, or until cakes tests done. Dust with powdered sugar, if desired. =================================================================================================== I am looking for a simple and great tasting recipe for pickled okra . Sure hope someone has the recipe. AW =================================================================================================== Click here: Recipe for Greens with Apples and Cider Vinaigrette Dressing - Low Carb Recipes .ws http://www.low-carb- ecipes.ws/Greens_with_Apples_and_Cider_Vinaigrette_Dressing.html I found this reciped doing a search on yahoo for the lady that wanted this dressing...she had in Florida..Hope this is good for her Melody in NJ ======================================================================================================= For Linda/Mississippi Marble Pound Cake - Diabetic cakes http://tgcmagazine.com/bin/track/c; lick.cgi?id=B 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup stick margarine, softened 1-1/2 cups granulated sugar substitute ( Splenda ) 3/4 cup egg substitute 1/2 cup evaporated whole milk 1/4 cup unsweetened cocoa powder 1 tablespoon powdered sugar Process SPLENDA in a blender, mini chop, or food processor to make powdered or confectioners sugar ). Preheat the oven to 350 degrees F. Spray a 12-cup bundt cake pan with nonstick cooking spray. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In another medium bowl, with an electric mixer at medium speed, beat the margarine until creamy, 2 minutes. Gradually blend in the granulated sugar substitute, 1/2 cup at a time. Add the egg substitute and milk, blending until smooth. Add the flour mixture to the margarine mixture in thirds, and blend until smooth, 2 minutes. Put 1 cup of the batter in a small bowl and stir the cocoa into it until evenly colored; set aside. Pour half of the remaining yellow batter in the prepared bundt pan. Spoon the chocolate mixture onto this layer without smoothing it out. Gently spread the rest of the yellow batter on top. To marble, take a knife and cut through the entire batter, swerving the knife back and forth. Bake until golden brown and a toothpick inserted into the center of the cake comes out clean, 30-35 minutes. Cool for 10 minutes, then unmolded by sliding a thin knife around the cake, pressing against the pan. Invert onto a cake plate. Cool completely, then sprinkle with powdered sugar substitute. Nutritional Information Per Serving (1 piece):Calories: 199, Fat: 7 g, Cholesterol: 2 mg, Sodium: 217 mg, Carbohydrate: 32 g, Dietary Fiber: 1 g, Protein: 4 g Diabetic Exchanges: 2 Carbohydrate, 1 Fat Contributor: Forbidden Foods Diabetic Cooking' by Maggie Powers Yield: yield: 16 servings Wayne ============================================================================= Can anyone help me find the recipe for brownies made with Bisquick? Had them at a restaurant and they were very fudgy. Thanks, Elaine ============================================================================= Hi everyone! My family is having a Hawaiian Luau for our reunion this year. I am looking for recipes that feed a big group or one that I can double. Anyone out there have any TNT recipes that would be appropriate for this occasion. Maybe a salad or a desert. We are cooking a hog in the ground so the meat will be provided! Thanks in advance for all you help. Kim in Florida ============================================================================= For Elizabeth Apricot Cheese Ball 8 ounces cream cheese, softened 15 dried apricots, cut finely 1 teaspoon apricot preserves 1 teaspoon granulated sugar (optional) 1 teaspoon vanilla extract Ground walnuts or pecans Mix all ingredients, withholding sugar until you taste test. If you feel that it needs sugar, then add. Roll into a ball by placing mixture in plastic wrap and then forming it. Chill overnight to let flavors blend. Serve with bland crackers. =============================================================================== For Merry in North Texas from Dorothy in Texas. I Make ice cream by just taking one can condensed milk and fill the rest just whole milk. add a little vanilla for vanilla ice-cream, or chocolate syrup for chocolate ice cream. If I make fresh peach ice cream which is my husbands favorite I add about a half to three fourths cup sugar to taste. It is so easy and we love it . Hope you like it. Dorothy ================================================================================= Spaghetti Squash Recipes Shelly CHEESE TOPPED SPAGHETTI SQUASH 1 (3 lb.) spaghetti squash 1/2 c. chopped onion 1/2 c. chopped green pepper 1/2 c. chopped carrot 1/2 c. sliced mushrooms 1 (15 oz.) can tomato sauce 1 c. water 1 tsp. Italian seasoning 1/8 tsp. garlic powder 1/8 tsp. pepper 1 c. each shredded provolone & cheddar Preheat oven to 350 degrees. Cut 1 (3 pound) spaghetti squash in half; remove seeds. Place cut side down in shallow baking dish with approximately 1 inch water. Bake uncovered about 45 minutes or until tender. Saute onion, green pepper, carrots and mushrooms in 3 tablespoons butter until tender, about 10 minutes. Add tomato sauce, water and seasonings. Simmer uncovered for about 15 minutes. Stir in cheeses. Scoop pulp from squash using a fork. Serve topped with sauce and extra cheese, if desired. =========Roasted Spaghetti Squash with Peas and Lemon 1 2 to 3 pound spaghetti squash 1 cup frozen petite peas, thawed 4 tablespoons lemon juice 2 tablespoons margarine 1 teaspoon dried marjoram Salt and pepper Place whole spaghetti squash on cooking grate. Cook 35 to 45 minutes or until squash pierces easily with a fork. Turn every 10 minutes. Remove squash from the grill; allow to cool. Cut squash in half lengthwise and scoop out the seeds.Using the tines of a fork, scrape the inside of the squash to remove the spaghetti-like strands. In a Large Foil Pan place the spaghetti squash, peas, lemon juice, butter, marjoram, salt, and pepper. Gently toss all ingredients. Place pan in center of cooking grate and cook about 10 minutes or until heated through. ===Spaghetti Squash Hash Browns 6 cups cooked spaghetti squash 1/3 cups all-purpose flour 1/2 cup grated Parmesan cheese 4 tablespoons butter Salt and pepper Sour cream Cut spaghetti squash in half, discard seeds & scoop flesh into bowl. Add flour & cheese. Using forks, lift squash strands to mix well. Melt 1 tablespoon butter in skillet over medium-high heat. Spoon 1/4 cup squash mixture into skillet. With fork, quickly pat & press to form an evenly thick cake. Cook cakes until bottoms are lightly browned; turn over & cook other side until lightly browned., Continue until squash mixture is gone (add butter to skillet as needed). Season to taste; serve with sour cream. =====Spaghetti Squash-and-Vegetables Gratin 1 teaspoon olive oil 3 cups summer squash 3 cups sliced mushrooms 1/2 teaspoon salt 3/4 cup shredded mozzarella cheese 1/4 cup chopped fresh parsley 1/4 teaspoon black pepper 2 garlic cloves, minced 3 cups cooked spaghetti squash 1/2 cup fresh bread crumbs 1 (14.5 oz.) can no-salt-added stewed tomatoes, undrained and chopped Cook spaghetti squash whole, piercing the skin well, or cut in half and remove the seeds; bake it at 350 degrees until it is tender. When the squash has cooled a little, remove the tender flesh with a fork causing the flesh to spaghetti into long strands. Preheat oven to 450 degrees. Heat oil in skillet over medium-high heat. Add summer squash & mushrooms; saute 10 minutes. Remove from heat. Add 1/4 cup cheese, parsley, salt, pepper, garlic, & tomatoes. Combine 1/4 cup cheese & squash. Arrange squash mixture in large dish. Spoon tomato mixture over squash. Combine 1/4 cup cheese & bread crumbs; sprinkle over tomato mixture. Bake 15 minutes or until bubbly. Serves 6. === SPAGHETTI SQUASH AND CHICKEN SKILLET CASSEROLE 3 tb Butter or Margarine 1 c Sliced fresh mushrooms 1/3 c Chopped leeks 1/4 c Chopped celery 3 tb Chopped sweet red pepper 3 tb Finely chopped fresh parsley 2 c Cooked spaghetti squash 4 Boneless chicken breasts, cooked and cut into thin strips 1/4 c Crushed seasoned croutons 1/4 ts Salt 1/4 ts Seasoned pepper 1/8 ts Garlic powder Pinch of dried summer savory 1/2 c Sour cream 2 oz Shredded Swiss cheese (1/2 cup) Melt butter in a large skillet over medium heat. Add mushrooms and next 4 ingredients. Cook, stirring constantly for 5 mins or until tender. Add spaghetti squash and next 6 ingredients, cook 4 mins, stirring constantly. Stir in sour cream, cook, stirring constantly, just until thoroughly heated. Remove from heat. Sprinkle with cheese. Cover and let stand for 1 minute. To bake, prepare mixture according to directions and spoon into a lightly greased 1.5 quart casserole dish. Cover and bake at 350 for 20-25 mins. ============================================================================= Have a great day, Nancy Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/nancys_kitchen/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
