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Nancy's Recipe Exchange Newsletter http://www.nancyskitchen.com 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 Enjoy present pleasures in such a way as not to injure future ones. Friday's Horoscopes http://www.astrology-horoscopes.co.uk ========================================================================================= Thank you for all those that sent in the Red Lobster copycat recipes. Thanks to the following members. Genie, Betty W., Lynda, Johnny, Marie in VA, Karen in Ohio, The Howells, Jay, Anne in Pa Red Lobster Cheddar Bay Biscuits Source: Orlando Sentinel Newspaper 2 cups Bisquick 2/3 cup milk 1/2 cup shredded Cheddar cheese 1/2 cup butter or margarine, melted 1/4 teaspoon garlic powder Preheat oven to 450 degrees F. Mix Bisquick, milk and cheese until a soft dough forms. Drop by spoonsful onto an ungreased cooking sheet. Bake for 8 to 10 minutes until golden brown. Mix butter and garlic powder. Brush mixture over warm biscuits before removing from cookie sheet. Linda at http://www.recipegoldmine.com ========================================================================================= Hi Nancy, This is a reply to Donna re: blueberry pie. I make my blueberry pie using corn starch as a thickener as I don't cook my pie in the oven, only the crust. Make the crust, put blueberries, sugar and corn starch in saucepan( make a simple syrup first then add corn starch and blueberries so the berries don't get mushy) then add to the cooled pie crust and top with fresh whipped cream. My Mom used to make this for us when the berries were in season. Enjoy! Julie ========================================================================================= Hi Nancy; Linda here in Patterson, NY. I am looking for an older weight watchers recipe, it was called "Pineapple Fluff" hope someone may have it here. I am enjoying tying many of the recipes here. Thanks, Linda ======================================================================================= In answer to Crackers-Scotland's plea for Lemon Poppy Seed Muffin recipe, I'm glad to share my tried and true recipe: Combine: 3 cups flour 2-1/2 cups sugar 1-1/2 tsp each of Baking Powder and Salt Mix and add: 1-1/2 cups each oil and milk 3 eggs 1/2 tsp. lemon extract 1-1/2 Tablespoon poppy seed Fill greased muffin tins 3/4 full. Bake at 350 for 20-25 minutes Sandy from Ohio =========================================================================================== Nancy: I would like to extend my thanks for the ranch dressing mix recently posted/No name was give so I can't personally thank that person. She/he has my utmost gratitude and hopefully more responses will be sent. I am thrilled at the to get the recipe and will keep all of you posted with the results. Annie, Cape Cod =========================================================================================== Tomato Pudding 1 quart cooked fresh or canned tomatoes 6 to 8 leftover biscuits or day-old bread 1 T. minced onion 1/4 t. allspice 1 C. sugar 2 T. butter Tear biscuits or bread into bite-size pieces. Combine all ingredients and pour into a greased casserole dish. Bake at 325�F. for 20 minutes. Note: This is good without sugar and allspice. Just add 1 teaspoon celery seed and a little more onion. Heather =========================================================================================== Hi Nancy, just wanted to quickly tell you that the email you sent out to everyone is very tiny print, need a magnifying glass to read it, have a nice day. Comment I noticed that you have a Yahoo email address. To increase the size of print of you email messages 1. Click on MAIL OPTIONS 2. Click on PERSONAL PREFERENCES 3. Change FONT SIZE to larger. Nancy =========================================================================================== This recipe is for LL. I just love this one. I know its not dumplings but it still is good. I think it may be a little easier as well CHICKEN AND BISCUITS 1 package (16 ounces) frozen mixed vegetables 2-1/2 cups cubed cooked chicken 1 can (10-3/4 ounces) condensed cream of chicken soup,undiluted 3/4 cup milk 1-1/2 cups (6 ounces) shredded cheddar cheese, divided 8 bacon strips, cooked and crumbled, optional Biscuits: 1-1/2 cups biscuit/baking mix 2/3 cup milk 1 can (2.8 ounces) french-fried onions In a large bowl, combine the vegetables, chicken, soup, milk, 1 cup cheese and bacon if desired. Pour into an ungreased 13x9x2 in. baking dish. Cover and bake at 400 degrees for 15 minutes. Meanwhile, in another bowl, combine biscuit mix and milk. Drop batter by tablespoonfuls into chicken mixture. Bake uncovered, for 20-22 minutes or until biscuits are golden brown. Top with onions and remaining cheese. Bake 3-4 minutes longer or until the cheese is melted. =============================================================================================== Hi Nancy, Liz in RI has requested a recipe for Chicken and Dumplings. This is a McCall's Great American Recipe copy right 1973. I've had this recipe for over 20 years and its my favorite so far. Hope you enjoy it Liz! 2 whole chicken breasts, and 4 chicken legs (4 lb in all) 3 small onions, quartered 4 medium carrots, pared and cut in 2-inch pieces 2 stalks celery, cut up 1 can (10 3/4 oz) condensed chicken broth, undiluted 2 1/2 teaspoons salt 2 bay leaves 1/8 teaspoon pepper 1/4 teaspoon dried thyme 2 tablespoons lemon juice 6 tablespoons flour Fluffy Dumplings: 1 cup buttermilk biscuit mix (I use Bisquick and double the recipe) 1/3 cup milk (again, double the amount) Wash chicken pieces; pat dry. Split breasts in half; cut in half crosswise. Cut drumsticks and thighs apart. Put in 6-quart Dutch oven. Add onion, carrot, celery, undiluted chicken broth, salt, bay leaves, pepper, thyme, lemon juice, and 3 cups of water. Bring to boiling over high heat; reduce heat; simmer, covered, 35 minutes, or until chicken and vegetables are tender. With slotted spoon, remove chicken and vegetables to platter. Strain broth into large bowl, measure broth (you should have 5 cups), and return to pan. Bring to boiling. In a small bowl, blend flour and 1/2 cup water until smooth; pour mixture into boiling broth, stirring constantly. Boil 1 minute, or until broth thickens. Return chicken and vegetables to Dutch oven. Bring to boiling, covered. Meanwhile, make Fluffy Dumplings: Prepare biscuit mix with milk as label directs. Drop dough by rounded tablespoonfuls onto top of boiling chicken and vegetables. Cook, uncovered, 10 minutes. Cover tightly; cook over medium heat (mixture should be bubbling), 10 minutes longer, or until dumplings are puffed and wooden pick inserted in dumpling comes out clean. Remove from heat. Arrange on large platter; garnish with parsley. Serves 6. Enjoy! Dawn in Texas ================================================================================================= Somebody is looking for Chicken 'n Dumplings, well here is one that I've had for awhile. Sincerely, Elly CHICKEN 'n FEATHER DUMPLINGS Ingredients: 2 pounds chicken drumsticks and thighs, skinned 2 pounds skinless, boneless chicken breasts, cut in thirds 1 cup dry white wine 8 to 10 cups chicken broth 3 leeks, white only, halved lengthwise and cleaned well, then sliced 2-inch thick 3 stalks celery, sliced 4 carrots, peeled and sliced diagonally 1 inch thick 2 tablespoons minced fresh thyme or 2 teaspoons dried Salt and freshly ground black pepper Dumplings: 1 cup flour plus additional as needed 2 cup fresh breadcrumbs 2 teaspoons baking powder 3/4 teaspoon salt 1 large egg 2 tablespoons margarine, melted 4 cup finely chopped scallions 3 cup chicken broth 2 teaspoons finely minced fresh thyme or 2 teaspoon dried 1 tablespoon finely minced parsley Bring to a boil over high heat chicken, wine, and enough broth to cover by 1 inch. Skim, reduce heat and simmer, partly covered, 10 minutes. Add leeks, celery, carrots, thyme and salt and pepper and simmer, covered, 45 minutes. Skim off fat and bring to a boil before adding dumplings. Make dumplings: Stir together 1 cup flour, the bread crumbs, baking powder and salt. In another bowl whisk egg; stir in margarine, scallions and broth. Stir in enough flour to make stiff batter; stir in herbs. Drop scant tablespoons batter on top of bubbling broth. Cover, reduce heat to moderately low and simmer without lifting lid until dumplings are cooked through, about 20 minutes. Skim fat from surface and ladle into bowls. Advance prep: Refrigerate chicken and broth covered overnight; skim off fat and bring to a boil before adding dumplings. Makes 6 to 8 servings. ================================================================================================= I am looking for a realllly good and easy recipe for Carrot Cake Thanks Much from the UK ~Dee =============================================================================================== Hi there, i am looking for a recipe for sharp lemon pudding. I know it is made with eggs, custard powder, lemons, biscuits, water sugar. I am not sure of the amounts needed for this recipe. I have looked through a load of online recipe pages and have found nothing. I know it exists because I used to have the recipe written down on paper but it has been lost when we have been clearing up. I also know it is not baked in the oven but is cooked on the hob. S ================================================================================================== Thanks to the following members for sending in Navajo Fry Bread recipes Janet W, Carolynn, and Heather For Suzy in Massachusetts. Here is a recipe for Navajo Fry Bread. Some call it Indian Fry Bread. Navajo Fry Bread 4 cups All-purpose flour 1 tablespoon Double-acting baking powder 1 teaspoon Salt 1 1/2 cups Luke warm water 1 cup Vegetable shortening or vegetable oil In a bowl mix together the flour, the baking powder, and the salt, stir in the water, and knead the mixture in a bow until it forms a soft but not sticky dough. Let the dough stand, covered with a kitchen towel, for 10-15 minutes. Pull off lemon sized pieces of the dough and pat and stretch them into 1/4-inch thick rounds. Poke a hole with a finger through the center of each round so that the breads will fry evenly. In a large heavy skillet heat the shortening or vegetable oil over moderately high heat until it is hot but not smoking, in it fry the rounds, 1 at a time, for 2 minutes on each side, or until they are golden, and transfer the breads as they are fried to paper towels to drain. It takes practice to make the fry bread. As a Navajo it took me quite awhile to get it right. There are different variations to this, some have done yeast with it and I much prefer it without. Some like to roll the dough out on a floured surface for those who are non-natives. To make it a Navajo Taco, which is also delicious. You take the fry bread already made and top it with your favorite chili. Add chopped lettuce, chopped tomatoes, chopped onions and shredded cheese. Sort of like a taco salad but fry bread on the bottom. Good Luck! Debbie. ================================================================================================= Nancy, We love this recipe! It's a family favorite! Just wanted to pass it along to everyone else to. It's definitely TNT! Hugs, Rosie in PA. Olive Garden Alfredo Sauce Notes: Well, I finally figured out how to get that taste. Let the sauce simmer as long as you can! 1 pint of Heavy Cream 1 stick of butter 2 Tbsp. Cream Cheese 1/2 - 3/4 C. Parmesan cheese 1 tsp. Garlic powder In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and Garlic powder. Simmer this for 15 - 20 minutes on low. You may wish to season with a little salt and pepper. I have done this with half and half, but we prefer the heavy cream. But I wouldn't try it with plain milk. ======================================================================================================= This is for Liz in Rhode Island for the egg salad recipe. It is so easy. The trick is in the eggs. I only used organic eggs which improves the taste and color. Hard boil your eggs, let cool and peel. Cut them up finely, mix with onion, Italian seasoning, salt and pepper to taste and mayonnaise to texture and a little Dijon mustard if desired. This is tried and true, believe me Marie in VA ===================================================================================================== This is for Susan in PA looking for the Yellow Angel Food Cake. I just made one this weekend and it is fabulous! 6 eggs (separated) 1 tsp. cream of tartar 1/2 cup water 1 1/2 cups sugar 1 cup flour (I am unable to eat wheat products so I used spelt flour and it worked perfect) Beat egg whites until frothy. Add cream of tartar and continue beating until stiff peaks form. Beat egg yolks until lemon colored. Mix water and sugar in sauce pan and bring to a boil until it reaches thread stage (230 - 234 degrees). Slowly add syrup to egg whites while beating. Fold in beaten egg yolks. Fold in flour. Pour in ungreased tube pan. Bake at 350 for 1 hour. (Mine was done in 45 minutes though) Dawn =========================================================================================================== This is for Jeanette. Cream puffs are easier to make than most people think. You don't need a food processor to make them. Just heat to boiling a stick of butter and 1 cup of water. Gradually add 1 cup of flour and cook until it forms a ball of dough. I cool slightly and add 4 eggs one at a time and mixing well with a wooden spoon between each addition. Spoon into mounds on a greased cookie sheet. It should make 8 nice sized puffs. (Can make smaller ones, but then the cooking time will vary.) Bake at 400 degrees for one hour. Cool and fill. I use the Jell-O cook and serve pudding as a filling, and dust with powdered sugar. Note: My sister has been teased for years because when she first made these for the first time, she put the butter, water and flour all together at once, before bringing to a boil. The puffs turned out just huge. They had a nice crusty outside, but no egg walls inside. My Dad said, "Wow! I don't think we have enough pudding to fill those." Everyone teases when she makes them and asks if she has a crate of pudding on hand to fill them. Hope this helps. Sandy =============================================================================================================== Greetings from Cincinnati! I am looking for a cake my Granna (grandmother) use to make when I was a kid. I have looked through her old recipes and can not find it. It has a pretzel crust. Cream cheese in the center with a strawberry glaze then fresh Strawberry's on top. It is fantastic. If anyone has a recipe something like this I would love to have it!!! Thanks, Gena =============================================================================================================== New and updated recipes pages (in past 24 hours) http://www.annies-kitchen.com/Kitchen/peachrecipes.htm http://www.annies-kitchen.com/Kitchen/salad_recipes.htm http://www.aliciasrecipes.com/salad-recipes/ http://www.aliciasrecipes.com/potato-recipes/ http://www.aliciasrecipes.com/honey-recipes/ http://www.aliciasrecipes.com/crockpot_recipes.htm http://www.aliciasrecipes.com/almond-recipes/default.htm http://www.aliciasrecipes.com/beef-recipes/ http://www.nancyskitchen.com/cucumbers_pickle_recipes.htm http://www.nancyskitchen.com/custard_recipes.htm http://www.nancyskitchen.com/brownies/default.htm =========================================================== Hi Nancy, This is for CRACKERS, Scotland re: Lemon Poppy Seed Loaf: Lemon Poppy Seed Loaf: 2 cups flour 1 cup sugar 1 tsp baking powder BLEND TOGETHER WELL 1/2 tsp salt 4 eggs 1/4 cup milk 2 tsp vanilla 1 cup butter 1/4 cup poppy seeds 1tbsp lemon rind Cream butter, add eggs one at a time. Add vanilla, poppy seeds, lemon rind and add dry mixture. Mix together well and cook in preheated oven at 325 for about 65-75 minutes. Opps, don't forget to grease the loaf pan. GLAZE: 1/2 cup sugar 1/3 cup lemon juice Once loaf is done remove and cool, add glaze! Enjoy, Crackers! Julie in Canada ================================================================= Nancy I have a terrible lactose intolerance. I'm trying a lot of things with tofu that I can tolerate. Please ask if anyone has answers to make tofu taste like regular cheese and any thoughts to substitute tofu for dairy products. Our daughter in Switzerland has the same problem. We both will have special thanks to those who can help. Sincerely Always Sussex Wisconsin JW =================================================================== Horseradish Recipe Cut off outside and any dark spots. I grind the horseradish in my blender. To 4 cups ground horseradish I add 1/3 cup sugar and enough white vinegar to make it the consistency you desire. The fumes get strong so I do it under the fan of my stove. I also freeze what I'm not going to use right away. =================================================================== This is in answer to Sharon's request for how to make horseradish. First of all you have to have the horseradish and it is the root of a plant that grows without cultivation very easily. I have never made it but as a child growing up our neighbor had a patch in her yard. She would dig it at the time when it was ready-as I remember in the spring. Then she would grind it with an old time hand grinder. The smell is so strong that you must be prepared to shed tears as you do this. She would always bring a jar of the fresh horseradish to my parents when she was one. I think you would be ahead to buy a jar in the grocery store. I have done this and it is very good. I do not know anyone who makes their own anymore. Marian in ND ========================================================================= This is for the woman who was looking for a recipe for homemade root beer: 3/4 cup sugar 3/4 cup hot water 1 liter cold seltzer water 1/2 tsp. + 1/8 tsp. root beer extract Dissolve the sugar in the hot water. Add the root beer concentrate and let cool. Combine with the seltzer water and drink immediately or store in a tightly covered container. Karen from Ohio =========================================================================== I am looking for a recipe for Waffles that has grain in it other than wheat flour and oat/oatmeal flour in it. I would like to have a 6 and up grain mixture and it can have whole wheat oatmeal in it but with other grains. Also would anyone have a recipe for grained pancake mixture. I wonder if you could use the same mixture for both recipes? A silly question for someone that has been cooking for 40 plus years. I have never been into grain bread until I came across one in the store. That is all that I buy now. Have a great week and looking forward to the next newsletter. Susie Indy =========================================================================== Hi Leanna, Here is one recipe for Watermelon Pudding Watermelon Pudding 2-1/2 pounds ripe watermelon 1/4 cup sugar 1/4 cup cornstarch 1 teaspoon orange blossom water pinch of ground cinnamon 1-1/2 ounces bittersweet chocolate, cut into small pieces 2 tablespoons chopped pistachios plus extra for sprinkling Cut watermelon into chunks and remove rind and seeds. Put watermelon through a food mill or process in a blender to get about 2 cups juice. Combine the watermelon juice, sugar and cornstarch in a saucepan, and stir until the cornstarch completely dissolves. Bring the mixture to a boil over high heat, stirring constantly. Let boil for a few minutes until the mixture is bright red. Stir in the orange blossom water and cinnamon. Pour into 4 or 5 small ice cream goblets. When cool, stir in chocolate pieces and pistachios. Refrigerate until well chilled. To serve, sprinkle with chopped pistachios and, if available, garnish with jasmine flowers. Yield: 4 to 5 servings Ellie =============================================================================== 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/
