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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 You can not hurt your eyesight by looking on the bright side. New - Ice Cream, Sherbet and Sorbet Recipes, More recipes added yesterday http://www.annies-kitchen.com/ice-cream-recipes.htm Tuesday's Horoscope http://www.free-horoscopes.net/tuesday-daily-online-horoscope.html ============================================= Hi, Nancy! I enjoy hearing all about Siggy...he is certainly a character. Here is a great recipe....it came from my godmother, & these are absolutely delicious. Laura L. MARY ELLEN'S DOUBLE CHOCOLATE-NUT BISCOTTI 2 c. flour 1/3 c. cocoa (she recommends Dutch Process) 1 1/2 tsp. baking powder 1/2 tsp. salt 1 stick butter 1 1/4 c. sugar 2 eggs 1/2 tsp. almond extract 1 tsp. vanilla 3/4 c. chocolate chips 1 c. blanched almonds, coarsely chopped OR 1 c. pecans, chopped OR 1 c. walnuts, chopped Preheat oven to 325. Combine flour, cocoa, baking powder & salt. Set aside. Beat butter & sugar until light & fluffy. Add eggs. Gradually add flour mixture while beating. Stir in nuts & chips. (Dough will be sticky). Shape dough into logs about 1 1/2" wide and 15" long. (HINT: you can roll the logs in turbinado sugar, a raw, coarse sugar, before baking. It gives the biscotti a professional look & tastes good, too!). Place logs about 3" apart on baking sheet, covered with parchment paper. Bake until top becomes firm--about 50 minutes....*cool.* Cut into 1/2" diagonal slices. Return to baking sheet & bake on each side--cut side down (5 minutes on each side). NOTE: If you use Dutch Process cocoa, you can use a little less....unless you're a chocoholic!!! ENJOY! ==================================== This is an idea for Nina who was looking for a chicken marinade to serve 80 at her family reunion.... I use bottled Zesty Italian Dressing, just adding a little sprinkle of sugar for marinating chicken breasts when having a big crowd. Poke the breasts with a fork and cover with the dressing for several hours or overnight. Grill on the grill ahead of time and then place in a Nesco cooker on low with 2 cups of chicken broth in the bottom. You can also slice the chicken breasts into strips if you like....they go a little further. I also recommend Masterpiece bottled Herb n Garlic or Teriyaki Marinades. Kat in Wisconsin ====================================== This is a simple 4th of July recipe for Marilyn. The kids like to help make it, too. RED, WHITE N BLUE ON A STICK 1 package long bamboo skewers 1 angel food cake, cut into cubes 1 -2 pints fresh strawberries 1 pint big fat blueberries 2 containers of aerosol whipped cream. Thread an angel food cake cube, strawberry and blueberry on the skewer and keep repeating until full. Place on a pretty serving tray and set out with the aerosol whipped cream (out of the sun). Guests have fun spraying on their own whipped cream and you have a fun dessert! *If you can't get fat blueberries, just use the strawberries and angel food cake Kat in Wisconsin ===================================== Hello everyone- I am looking for a new summer pasta recipe. Something with cantaloupe. My family really likes that combination of pasta and cantaloupe. Had a good salad at a pot luck, but don't know who brought it. :-( Hope someone has something yummy for us to try! Lori R. ===================================== Hi Nancy, my grandmother used to make what she called "cornstarch pudding" and I was wondering if anyone might have a recipe for it. I also saw a while back someone was looking for a recipe for Funny Bone Cake, did one ever get posted, does someone have that recipe also. Thanks, Ann Duncanville, TX ===================================== Hi Nancy, I just wanted you to know that I tried the trial version of Home Cookin. I have recipes all over the place. In books, on my computer and in binders. The program is so easy to work especially the copy/paste version from the computer or to save specific recipes from the ladies. Thanks for telling us about it. I have since paid for the program Carole with an "E" ==================================== Due to time restrictions, messages that have no capital letters at the beginning of sentences or messages that require more than 20 corrections to post them to the newsletter will not be included in the newsletter. Messages with no periods or punctuation will not be included as well. Nancy ==================================== For Jenn in Maine who's stove is out of commission. Here's a chicken dish that's prepared in the microwave. Crush saltine crackers, add chives, parmesan cheese, salt and pepper to taste. Take 4 boneless skinless chicken breasts and dip them in the mixture to coat. Place in a casserole dish, cover with the lid, and microwave on high approximately 17 minutes. (Time may vary depending on the wattage of the microwave. Be careful not to overcook or the chicken gets too hard) You can then microwave canned or frozen veggies and serve with a salad. Enjoy! Mistie in Georgia ==================================== This is for Pat in Florida regarding the Savoy cabbage. I use Savory cabbage a lot. It cooks the same as regular cabbage and the only difference I can find is that it has a milder taste than regular cabbage. Dale in Virginia ===================================== Hi Nancy, sure hope you are keeping well. Here is a lovely recipe for, Scottish Cranberry-Buttermilk Scones. Enjoy!!! Fondly, Lor in Ontario, Canada Best served warm. 3 cup Unbleached all-purpose flour 1/4 cup Plus 2 Tbsp. sugar 1 3/4 tsp. Baking powder 1/4 tsp. Salt 10 Tbsp. (1 1/4 sticks) chilled, unsalted butter, cut into small pieces 3/4 cup Dried cranberries 1/2 cup Buttermilk 3 large Eggs 1 tsp. Water Position rack in center of oven and preheat to 375. Butter two 9" diameter cake pans. Combine flour, 1/4 c sugar, baking powder and salt in large bowl. Add butter, rub in with fingertips until mixture resembles coarse meal. Add cranberries. Whisk buttermilk and 2 eggs in small bowl. Stir into dry ingredients. Turn out on lightly floured surface. Knead gently just until soft dough forms. Divide dough into 2 pieces. Form each piece into ball. Transfer each ball to 1 prepared pan; press out dough into 8" diameter round. Using sharp knife, score top of each round into 8 wedges. Whisk remaining egg with 1 t water in small bowl. Brush mixture over scones. Sprinkle with 2 t sugar. Bake scones until golden, about 30 minutes. Cool 5 minutes. Invert scones onto platters. Turn right side up. Cut along score marks. Serve warm. ===================================== Hi Nancy, I used to work for a Greek lady about 30 yr. ago in a restaurant called Piney's Sundown in Decatur, IL. She made a pot roast on Sundays that had a tomato sauce base, and I know it had garlic salt on it. I'm not sure what else was in the sauce. I know she put everything on top, and baked it in aluminum foil. I have not been able to find a similar recipe for this. It was wonderful, and she also served it over buttered noodles. Hopefully someone has a similar recipe. lighthouse205 ==================================== Hi Nancy and friends, It sounds like Cindy's request for a tube cookie may be one called Pirouette. I don't have a recipe for them but have found them made by Pepperidge Farm and are called cream filled Pirouete. They are located in the packaged cookie section and are in a canister. They come in two sealed packages with 15 in each. I believe there are about three different flavor combinations and are exactly as Cindy described. About the size of a dime and about 8" long and filled with the creamiest filling you've ever tasted. Hope this helps. Thanks for a great newsletter! Rita, Baldwinsville, NY =================================== Hi Nancy and all! Here is another recipe for Pineapple Cookies that has been tossed around for at least 40 some years! Fondly, Lor in Canada Pineapple Cookies 1/2 cup shortening 1/2 cup brown sugar 1/2 white sugar 1 egg, beaten 2 cups flour 2 tsps. baking powder 1/4 tsp. baking soda 1 cup crushed pineapple 2/3 cup chopped walnuts 1/4 tsp. salt 1/2 tsp vanilla Cream shortening and sugars. Add beaten egg. Add dry ingredients. Drain pineapple and add to mixture, then nuts and flavoring. Drop from spoon on greased baking sheet. Bake at 350 degrees for 15-20 minutes, Makes about 4 dozen ===================================== This looks like a G-R-E-A-T recipe and I'm all set to try it. Fondly, Lor in Canada Deep Fried Ginger Beef Source of Recipe: Ginger Beef Peking House; Leo Chan, General Manager 10 oz Flank steak BATTER: 1/4 cup Water 2 Tblsp. Vegetable oil 1/2 Egg - beaten 1/4 cup Cornstarch 2 Tblsp. Cornstarch 1 1/2 Tblsp. Flour 1 tsp. Pepper - freshly ground GARNISH: 2 oz Bell pepper - green 2 oz Bell pepper - red 2 oz Ginger root - finely chopped 1/2 oz Garlic - mashed SAUCE: 1/4 cup Water 2 Tblsp. Soy sauce 1 1/2 Tblsp. Mushroom soy sauce 1 Tblsp. White vinegar 1 Tblsp. Honey 1/2 Tblsp. Cooking wine 1/4 cup Sugar 1/4 Tblsp. Powdered chili 10 cup Cooking oil 3 Tblsp. Cooking oil Cutting against the grain, slice flank steak into strips about 2 inches long by 1/4 inch wide. (slightly frozen meat makes this task easier - FHT). Combine batter ingredients and mix with steak slices; toss to coat and set aside. Cut up green and red peppers into same size strips and mix with garlic and ginger. Combine sauce ingredients and set aside. To cook Ginger Fried Beef, put 10 cups of cooking oil into a deep fryer or pot and preheat to 250 F. Fry coated meat mixture, a few pieces at a time, until crispy, about seven to ten minutes. Set meat aside on paper towel to drain and keep oil at the same temperature for second stage frying. Put 3 Tbsp cooking oil in wok and heat. Add green and red pepper mixture and stir-fry over high heat 15 to 20 seconds. Add sauce mixture and cook another 15 to 20 seconds until somewhat thickened. Cooking times may be a little longer on a conventional stove. Deep fry beef a second time for one minute. Remove from oil and add to stir fry; toss lightly to coat thoroughly and serve. =================================== Hello Nancy, Love your site, and all your hard work. Could you or your readers, please help me find a recipes, for a friend of mine. She is looking for a recipe for "fry cakes", they are made with yeast and are fried. She describes them as a chewy type donut??? Some lady, used to sell them, in a little town of Cottam, Ontario, Canada, would anyone know the recipe? Thank you, Marie, Windsor, Ontario.. ==================================== Garden Vegetable Salad 6 medium tomatoes, quartered 1 medium green pepper, cut into vertical slices 1 medium onion, sliced and separated into rings 1/3 C cider vinegar 1/4 C sugar (I use sugar substitute) 1 1/2 t celery seed 1 1/2 t prepared mustard 1/2 t salt 1 large cucumber, peeled and sliced In a bowl, combine the tomatoes, green pepper and onion. In a small saucepan, combine the vinegar, sugar, celery seed and mustard; bring to a boil and boil for one minute. Pour over vegetables. Let stand until room temperature. Stir in the cucumber; cover and refrigerate for at least two hours. I make a double batch of the dressing, refrigerate half and then just nuke it until it's hot for another time. It's a good dressing. >From Light & Tasty, September 2003 == Herb Baked Salmon Vegetable oil spray 3/4 lb. salmon filet 1 T dijon mustard 1/4 C fresh parsley, chopped 1 t dried oregano 1/2 t dried thyme 1/2 C plain bread crumbs Salt and pepper to taste 1 egg white Preheat oven to 350. Line a baking with foil and spray with vegetable spray. Wash salmon, pat dry and spread mustard over the top. Mix parsley, oregano, thyme and bread crumbs together. Season with salt and pepper. Blend in egg white to bind mixture. Spread over mustard on salmon., Bake in over for 20 minutes for filet that is 1" thick; 5 minutes longer if it is 2". It should flake nicely with a fork. Serve with rice. Broccoli Cheese Casserole (low carb) 2 C cottage cheese 3 eggs 8 oz. shredded cheddar cheese 20 oz. frozen broccoli, partially thawed Salt and pepper to taste Combine all ingredients, reserving 1/2 C cheddar cheese for top. Place in a sprayed casserole dish and bake at 350 - uncovered - for 60 minutes. == Zucchini Hash Brown Cakes 2 medium unpeeled zucchini, shredded (about 1 C) 1 small onion, grated 1 egg 3 T soy powder or flour 1 C shredded cheddar cheese Salt and pepper to taste In a bowl, combine zucchini, onion and egg. Add soy powder or regular flour 1 T at a time until mixture holds together. Stir in remaining ingredients. Spray a skillet with cooking spray and heat. Drop batter by 1/4 cupfuls into skillet (I use an ice cream scoop). Cook until crispy and brown; turn and cook other side. When zucchini is plentiful, I make up several batches and freeze in meal size portions and then just heat in the microwave. It's the only way my husband likes zucchini - and it's so easy. ====================================== Hi Nancy, Keep up the great job you are doing with this recipe website. It's fantastic. This is for Eleanor in Virginia who is looking for a good recipe for liver and onions. I take sliced liver, rinse it under cold running water, then dip in flour, season with salt & pepper, brown in a skillet to which a little shortening has been added and heated. When browned on both sides, turn down the heat, layer slices of raw onion under, in between (depending how much liver you have) and on top of browned liver. Add just a little water, and cover with fitted lid and simmer for about 1/2 hour. mm..mm..good. Makes my mouth water just thinking about this. Enjoy. Phyllis ========================================== Nancy, some time ago I requested a way to prepare chicken livers and onions which I love. There was a response from your wonderful readers but I have misplaced it. Can you give me a idea of what to soak the livers in so they will be tender and getting rid of some of that strong taste? Thanks so much, Marie in VA Marie ========================================== Hi Nancy Hope you and Siggy are doing fine. This recipe is for Carol who asked for the South Beach Diet recipe for Peanut Butter Cups and, YES, it is soooooooooooooo good!!!!! 1 No Sugar Added Chocolate Fudgesicle 2 Tbsp Peanut Butter (I use the "Carb Solutions" peanut butter which is really yummy!) 2 Tbsp Lite or Fat Free Whipped Topping Scrape the fudgesicle off the stick and microwave for 15 seconds. Add the peanut butter, whipped topping, and stir. It will look like a light colored chocolate pudding. It tastes exactly like a Peanut Butter Cup and is so good you can't believe it - enjoy! Diane, San Antonio ============================================= Hi Nancy. I just love getting your newsletter. I can only imagine the work you do each and every day. Thank you so much. I'm looking for an apple salad recipe. I can't remember which restaurant I had it at, but it was on their salad bar. It had apples, raisins, walnuts, and some kind of a mayonnaise dressing. I would love to have it if any of your readers know which one I'm talking about. Cindy O ============================================ This is for Eleanore in Virginia who wanted a recipe for good and easy Liver and Onions. This is the best I have ever had. First use baby beef or calf liver and soak in milk while you peel and slice the onions. Heat enough oil in a non stick pan about 1/4 inch deep. Add you onions and slowly brown. When onions are done remove from pan. I add just a bit more oil to pan for the liver. . Make sure the oil is fairly hot remove the lifer from the milk and dredge the liver in Bisquick that salt and pepper has been added to and fry about 1 minute on each side. Do not over cook. Remove the liver and wipe the pan free of any oil left in pan and return the onions and liver to pan for just a minute or so. Romona in CA ============================================ For Shirl in OH: For recipes for big groups (large quantities) try http://www.bigrecipes.com Pat in WA ============================================ Hi there! My son will be getting his Eagle Award in Boy Scouts next month (the 24th), and I, his mother, am trying to plan the ceremony and reception.....I'm planning a complete meal....sandwiches, chips, baked beans, red/white/blue Jell-o in cups, cake, punch, mixed nuts, mints, and coffee. However, I am in real need of some easy, but delicious, punch recipes for a large group.......preferably red or blue. I could also use some good and easy recipes for homemade mints.....which is better, buttercream or cream cheese? Any help will be greatly appreciated!! Thanks so much! Nora, In Iowa ============================================= My daughter entertains a lot and meatballs are a favorite of everyone. She buys bags of good meatballs an(already cooked) and jars of really good meat sauce. she just puts it all in a crock pot on low and she can keep adding as they are eaten. Everyone thinks she made them from scratch. Nancy keep up the good works. I love your site. Pat in Alabama ============================================== Hi Ii really enjoy the news letter. I saw today in the newsletter mention of a lady in Canada that and a recipe for Summer Freeze Cheesecake, made with Raspberry juice. My husband is a nut for cheesecake & loves raspberries. Could I please get a copy of this recipe. Thank you, Angela ============================================== Nancy, this is for the busy scout mom. I take flour tortillas and cut each one into triangles. fry them in grease and then quickly sprinkle each side with cinnamon and sugar. Pile them on a serving tray and watch them disappear. At home I always line a bowl with several pieces then drizzle honey over them and top with a couple scoops of vanilla ice-cream. They will beg for more. Hope you can use this. T.N.T Pat in Alabama ================================================= This is for Susan In PA who wanted a Yellow Angel Food Cake using whole eggs. Kim in NV Yellow Angel Food Cake 5 egg yolks 1/2 c. cold water 1 1/2 c. sugar 1 tsp. vanilla 1/2 tsp. almond extract (optional) Pinch of salt 1 1/2 c. cake flour 1/2 tsp. baking powder 5 egg whites 3/4 tsp. cream of tartar Beat yolks and water well. Add sugar gradually and slowly. Add flavorings. Fold in by hand flour and salt. Beat egg whites until foamy. Add cream of tartar and beat until stiff but not dry. Then fold whites into the yolk mixture. Pour into an ungreased tube pan. Bake 15 minutes at 300 degrees, then 45-50 minutes at 350 degree oven. Let cool in pan for a couple hours. ================================================= Hi Bonnie try these ROOT BEER 1 gal. warm water 1 3/4 c. sugar 4 tsp. root beer extract 1 tbsp. yeast Mix all ingredients together and set in sun for 3 or more hours. Chill in refrigerator overnight. ROOT BEER FLOAT Take ice cream and put in a glass; then simply pour root beer in the glass and stir. Kim in NV ================================================ 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/
