------------------------ Yahoo! Groups Sponsor --------------------~--> Yahoo! Domains - Claim yours for only $14.70 http://us.click.yahoo.com/Z1wmxD/DREIAA/yQLSAA/f8NolB/TM --------------------------------------------------------------------~->
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 Praise does wonders for the sense of hearing. Singing Birthday Cards http://www.shareasale.com/r.cfm?B=950&U=g876&M=C32 Saturday's Horoscope http://www.astrology-horoscopes.co.uk =============================================================================================================== Hot Pecan Dip Toast 1/2 cup chopped pecans with 2 tsp. butter and 1/4 tsp. salt 3 ounces dried chip beef rinsed to get rid of extra salt 1/4 cup ground pepper chopped 8 ounces cream cheese 2 tsp. milk 1/2 cup sour cream 1 small onion, grated 1/2 tsp. garlic powder 1/4 tsp. pepper Cream cheese, milk, sour cream in blender. Add remaining ingredients except pecans. Put in 9 inch pie pan and top with pecans. Bake at 350 for 20 minutes, serve hot. This one is really good. This can be put in the crock pot instead of pie plate. I heat it first. If your crock is removable just put it in and heat in micro then add pecans and put in the crock bottom. If not removable just heat in micro safe bowl and then put in crock pot. It is a TNT recipe and very good. Turp =============================================================================================================== Recipe for Sugar-Topped Lemon Poppy Seed Muffins and Lemon Poppy Seed Cake Here is a recipe for Lemon-Poppy Seed Muffins and a Cake Sugar-Topped Lemon Poppy Seed Muffins 1-3/4 cups all-purpose flour 1/2 cup sugar 1 tablespoon poppy seed 1 tablespoon finely shredded lemon peel 2 teaspoons baking powder 1/2 teaspoon salt 1 beaten egg 1/4 cup cooking oil 2 tablespoons butter or margarine, melted 2 tablespoons sugar 3/4 cup milk 1. Grease twelve 2-1/2-inch muffin cups or line with paper bake cups. Set muffin cups aside. 2. In a medium mixing bowl stir together flour, the 1/2 cup sugar, the poppy seed, lemon peel, baking powder, and salt. Make a well in the center of flour mixture. 3. In another medium bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter will be lumpy). Spoon batter into the prepared muffin cups, filling each 2/3 full. 4. Bake in a 375 degree F oven for 20 to 25 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes. Remove from pans. Dip tops of muffins into melted butter or margarine, then into the 2 tablespoons sugar to lightly coat. Serve warm. Makes 12 muffins. Make-Ahead Tip: Cool muffins; pack in airtight freezer container; seal, label, and freeze up to 1 month. To reheat: wrap frozen muffins in foil. Place in 300 degree F. oven for 15 to 18 minutes or until warm. ==== Lemon Poppy Seed Cake 1 cup shortening 3 cups sugar 6 eggs, separated 3 cups flour 1/4 teaspoon baking soda 1/4 teaspoon salt 1 cup buttermilk 1 teaspoon vanilla 1 teaspoon almond extract 1 teaspoon lemon oil 1 Tablespoon butter flavoring 1 Tablespoon poppy seeds Glaze: 1 cup powdered sugar 1/2 cup lemon juice 1 teaspoon vanilla 1 teaspoon almond extract 1 teaspoon butter flavoring Preheat oven to 350 degrees. Cream sugar and shortening. Add egg yolks, one at a time, and beat with each addition. Beat until creamy. Mix dry ingredients and add to egg yolks and shortening alternately with buttermilk. Add extracts and fold in stiffly beaten egg whites and poppy seeds. Pour into well-greased fluted tube pan and bake one hour. Cake is done when firm to touch. Mix glaze ingredients and brush over hot cake with pastry brush; keep brushing as long as it will soak in. Shirley in California (Kathy C sent in a similar muffin recipe) =============================================================================================================== Nancy, I am turning to your site for help! We have a wedding for August 21st. and I thought that our daughter had made arrangements for punch drink. Well Nancy and readers you guessed it, she has not and I am turning to you all for an excellent punch for all ages. Most of the people will be adults but maybe 1/2 dozen kids. I know that you all will come through for me. Something with pre-made fruit punch but add more or just start with whatever. I need help because I have no idea or ideas. Thank you in advance. Have a great day Nancy. Susie Indy ================================================================================================================= To Liz in R,I. I cook the dumplings about 10 to 15 minutes according to how many I am cooking. Dorothy in Texas =============================================================================================================== About the instructions for the George Foreman grill, go to any store that sells it and maybe they will order instruction or go on line to the George Foreman website and the will probable send you the instructions. Dorothy ================================================================================================================= Updated recipe pages (new recipes added in past 24 hours) http://www.aliciasrecipes.com/salad-recipes/ http://www.aliciasrecipes.co.uk/potato-recipes/ http://www.aliciasrecipes.com/honey-recipes/ http://www.aliciasrecipes.com/barbecue-recipes/ ================================================================================================================= Recipe for South Beach Peanut Butter Cup is in the newsletter recipe archives http://groups.yahoo.com/group/nancys_kitchen/message/460 Recipe was sent in by Anne form Pa. but recipe had been posted in a past newsletter. ============================================================================================================= For Mike: You can make buttermilk by replacing 1 Tbsp of milk with 1 Tablespoon of white vinegar and letting it sit for 5 minutes. I have done this many times with excellent results. Anne form Pa. (also sent in by Karen in Ohio) ============================================================================================================= Replies and responses are not always posted in the newsletter immediately after they are sent. There have been a high number of replies and responses recently and not enough room to post them in the newsletter. The newsletter has a limited amount of space. Nancy =============================================================================================================== Nancy, Here is a web page to find the instructions for anything, you had someone who got a George Foreman grill and threw away the instructions. Tell them to check this out. http://www.livemanuals.com/ Cindy =============================================================================================================== I want to thank Chris in NM and Bev in FL for the great Bisquick brownie recipes. I plan to try each one. Elaine/N.C. =============================================================================================================== Hi Nancy...how is your summer going in your new home? I hope you and Siggy are keeping well. I received this recipe from the Chef at World Wide Recipes and thought it looked so yummy I'd like to share it with everyone. Fondly, Lor in Ontario, Canada Banana Cream Pie 1 9-inch (23 cm) pastry pie crust or Graham cracker crust 3/4 cup (180 ml) sugar 2 Tbs (30 ml) cornstarch A pinch of salt 2 eggs 2 cups (500 ml) milk 1/4 cup (60 ml) heavy cream 1/2 vanilla bean, split and scraped, or 2 tsp (10 ml) vanilla extract 1 cup (250 ml) thinly sliced bananas For the topping: 1 cup (250 ml) heavy cream 2 Tbs powdered (confectioner's) sugar 1/2 tsp (2 ml) vanilla extract 1 Tbs (15 ml) rum or brandy (optional) Pre-bake the pie crust by lining it with a piece of buttered aluminum foil, filling it with pie weights, beans, or rice, and baking it in a preheated 425F (220C) oven for 12 minutes. Reduce the oven temperature to 350F (180C), carefully remove the foil and the weights, and bake until deep golden brown, 15 to 20 minutes. Cool on a wire rack. Note: Many prepared Graham cracker pie crusts are already pre-baked. Check the label before following the above directions. Combine the sugar, cornstarch, and salt in a pot. Whisk together the eggs, milk, and cream in a mixing bowl. Stir the milk mixture into the sugar mixture, add the vanilla, and bring to a boil over moderate heat, stirring constantly. Remove from the heat, stir in the butter until melted and thoroughly incorporated, and fold in the sliced bananas. Allow to cool for 15 minutes before pouring into the pre-baked pie shell. Cover with plastic wrap (press the plastic wrap directly onto the pudding mixture in order to prevent a skin from forming) and refrigerate until cool. Immediately before serving, combine the topping ingredients in a mixing bowl and beat until stiff peaks form. Serve pie topped with whipped cream. Serves 6 to 8. Source: http://www.wwrecipes.com/ =========================================================================================== A large number of new recipes have been added to the Potato Recipes section of Alicia's Kitchen. Most of the new recipes are ones using French fries and potato chips as an ingredient. http://www.aliciasrecipes.com/potato-recipes/ Last night I added quite a few recipes to the Recipes Using Honey section of Alicia's Kitchen. http://www.aliciasrecipes.com/honey-recipes/ ============================================================================================================= Hi Nancy, I was wondering if anyone has ever heard of Trio's Pasta sauce. I used to live in MA & bought it at a grocery store, in the refrigerated section, sold in a plastic container. It was fabulous! Just like a good homemade sauce. I've tried looking them up online, no luck. If anyone can help, I'd appreciate it. Maureen ============================================================================================================= Hi Nancy, Would appreciate hearing from anyone who has a spicy recipe for Chili Sauce which has some hot peppers added, plus other spices. I know that it is put through a grinder and drained, but I am not sure about the amount of sugar, vinegar, and salt, etc. Thank you. Bambi from Ga. ============================================================================================================= Hi Nancy, I can't wait to get your newsletter when it comes in my email. Thanks again for all your hard work. I would like to say thank you to Kay N. for her recipe called Best Brownies. I tried out her recipe yesterday and the brownies were the best I ever tasted. They were so moist & chewy that my family wanted to know when I was going to make them again. Thank You Kay! Does anyone have a recipe on making cod fish cakes? Years ago I bought these homemade cod fish cakes in a German deli in NY. Thanks! Dorry in VA ============================================================================================================= Please advise if any of your cookbooks include a recipe for Amish Sourdough Bread Starter that is "fed" with mash potato flakes. My aunt has lost her recipe and thought the internet was her last hope for finding this recipe again. Thanks, Vera Comment There is a recipe posted to http://whatscookin.proboards4.com by Arvilla 0 in the bread section (Potato Flake Starter Bread) ============================================================================================================= Nancy, I love your newsletter and have found SO many great ideas there. Now I am looking for some help. As a child I remember eating (and eating it a lot) a product made by Durkee called Olive Butter. I don't think there was much to it, besides ground up pimento stuffed green olives, but it must have had something else in it. I've tried duplicating it and just can't get it right. Does anyone remember this old favorite of mine? Durkee was sold and they no longer make it or have a recipe for it. (I tried contacting them.) Any ideas would be appreciated. Gloria, WI ============================================================================================================= Hi Nancy, to OT about the aluminum packaging....Lonestar in Iowa puts leftovers in aluminum foil for you and then shapes the food to look like a bull's horn's. Jodi in ILL. =============================================================================================================== Hi Nancy, This is for Donna Smith, the Big George Foreman Rotisserie Indoor Grill book can be found at Barnes and Noble book stores. Hope this helps. Phil ================================================================================================================= Hi Nancy, I really enjoy your newsletter. A lot of nice people and good recipes. I had a recipe for stuffed mushrooms that I got from a microwave cookbook with a yellow cover back in the 70s. I have lost it. It had chopped celery, onion, bread crumbs, salt, pepper, turmeric and you diced up the stems of the mushrooms, but I lost it and cannot remember how much of each thing goes into it. Can anyone help? Thank you, Rebecca, (rcmyst) ========================================================================================================================= For Judy. This is a similar recipe for the potato's she was looking for. I always make more than I need because they are great warmed up. You could substitute any cheese you like. Asiago Potato's 36 baby red potato's 2 cups real Mayo 2 cups grated Asiago cheese white pepper to taste 1 - 2 Tablespoons fresh garlic minced Mix Mayo through garlic together. Cut a thin slice off 2 sides of each potato, so it sits flat. Cook potato's in boiling water for 10 minutes, so they're still a little firm. Chill down in cold water. Scoop out a small hole to fill with the cheese mixture. Fill each potato so the filling is over the top of the hole, but not spilling over the sides. Can be done 2 days ahead, keep covered with plastic. Spray or oil baking sheet, put into a preheated oven (375) for about 25 minutes. Keep an eye on them so they don't brown on top to quickly. Enjoy, Penny ============================================================================================================= Hi Nancy; Linda here in Patterson, NY. I am looking for an older weight watchers recipe from a few years ago, I lost it was called "Pineapple Fluff". I searched the Internet & that was no help, do hope one of our friends here may still may have it here. I am a fan of Pineapples & Peaches. I am enjoying tying many of the recipes here. Thanks, Linda ============================================================================================================= Dear Nancy, In a newsletter someone sent in a site: http://hisurf.com I don't know if this has anything to do with the site or something else, but I clicked on it and it opened. I went to the recipe section. There I got a security warning and clicked "Yes" when it asked me if I wanted to continue. And when I had done that, all sound was suddenly gone from my computer!!! I tried closing the Internet altogether but it didn't help. I restarted my computer. Nothing new. The second time I restarted it, the sound was back, but very, very faint. I had to go into the Control Panel and click on "Sounds and sound units." (Not sure if it is called exactly that in English; am using a Swedish version of Windows XP Home.) It turned out that the volume of the speakers had somehow been reduced to 0 so that I had to change that and confirm it. Now, I am not sure that this would happen to anyone else, but I just thought that it might be worth telling everyone so that if it happens, you will all know what to do now. (I hope, LOL!!) All the best, Anna Welander, Uppsala, Sweden. Comment I checked out the link several times. Is it possible that you clicked on a popunder on the site and downloaded something that way? The site itself did not appear to have anything that required some kind of download. Nancy =========================================================================================================== Nancy, you always to a great job with the newsletter and I do look forward to it. We got home Thursday from a short vacation and I could hardly wait to check my email to see if you had sent out one why we were away. This is one of the family Sunday meals. Some Sundays we have to pick up a granddaughter at her father's and this is so easy to make. For Juneann is the following Roast Beef Green Bean Casserole in a crock pot: 1 any size rump roast 1 pkg. dry onion soup I use Lipton also can use Campbell's Mushroom soup 1 or 2 large can/s green beans Put the roast in the center. If using one can green beans drain almost all of the liquid out and then put it around the outside of the crock. If using 2 cans drain one completely and drain the 2nd one leaving just a little of the liquid and do as for one can. Then sprinkle the dry soup on top of everything. If using mushroom soup do not add any water, just take spoonfuls from the can and put on top of green beans and roast. Put lid on and leave it to cook until desired doneness. I have put a frozen roast in and I just add an hour to an hour and half. Enjoy! Susie Indy ======================================================================================================= Nancy....Just a couple of quick comments. First, thank you for all the time, patience and hard work you put in to make Nancy's Kitchen the best recipe site on the Internet! But I had to laugh a few weeks ago when one of your subscribers wrote and told you that they had once lived in New Deal TX. (That is where one of my brother-in-laws lives and has had a business for many years, and a place we frequently go.) Then a few weeks after the ex-New Deal subscriber, another person wrote you that they lived in Denver City TX. (and we go through Denver City frequently on our way to visit my other brother-in-law in Odessa TX.) Who would have ever thought that either one of these very small towns would ever be mentioned on a world wide web Internet site?. Guess the world isn't as large as we thought it was after all. We enjoy reading and trying some of the recipes from your web-site. Your dedication, hard work and long hours are very evident. Thank you! Sincerely, Maye Comment I drive by New Deal often. At one time my brother lived on the airport between Midland and Odessa. We often went into Odessa to shop. My roommate in college was from Denver City, Texas and I went home with her often. Nancy =========================================================================================================== INSIDE OUT STUFFED CABBAGE ROLLS Cover cabbage with boiling water. Cover and let stand till leaves are limp about 10 minutes. 1-1/2 lb. ground beef 1/2 c. uncooked instant rice 1 can (15 oz.) tomato sauce 1 can (15 oz.) diced tomatoes 1 tsp. salt pepper to taste 1 medium onion chopped or diced 1 table spoon water 1/2 tsp. lemon juice Brown grown beef, onion and salt and pepper. Add rice, tomatoes, tomato sauce. Let come to a boil for 10 minutes or till rice tastes done. (now comes the simple inside out part). Cut or tear cabbage leaves into bite sized pieces. Throw that into a large pot and let boil additional 10 to 15 minutes. =========================================================================================================== BAKED POTATO SKINS 8 baking potatoes (about 1/2 pound each), scrubbed, patted dry, and rubbed with olive oil olive oil sweet paprika sea or kosher salt sour cream, if desired P r i c k the potatoes a few times with a fork and bake them in a preheated 425�F. oven for 1 hour. Let cool, halve lengthwise, and scoop them out, leaving a 1/4-inch shell and reserving the potato pulp for another use. Cut each shell lengthwise into 6 strips and arrange the strips on a baking sheet. Brush the strips with the oil, sprinkle with paprika, salt, and pepper to taste, and bake in preheated 425�F. oven for 20 to 25 minutes, or until they are crisp and golden brown. Serve the potato skins with the sour cream. BJ =============================================================================================================== Does anyone know of a grill that is used on the tv cooking shows that can be used on an electric stove. It seems all the cooks on TV use a gas stove. Rebel =============================================================================================================== Hi Nancy, My Polish Grandmother used to make soup using Swiss Chard. I haven't the slightest idea what the soup base was or what else might have been in the soup. If anyone has any polish Swiss chard soup recipes I would be grateful. Thanks, Ed ================================================================================================================= If your message was not posted in recent newsletters it is because there has been a large number of replies and responses sent in and limited space in the newsletter to post them. Normally this newsletter is sent out once or twice a week but because of the high number of responses and trying to catch up on posting them it has been sent out more often the past several weeks. More messages will be posted in the next newsletter. 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/
