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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 Don't sing of yesterday Yesterday is gone Tomorrow isn't written Make today your song. Singing Birthday Cards http://www.shareasale.com/r.cfm?B=950&U=g876&M=C32 Monday's Horoscope http://www.free-horoscopes.net/monday-daily-online-horoscope.html =============================================================================================================== Poppyseed Recipes for Crackers in Scotland Here are a couple of Lemon Poppyseed recipes for Crackers in Scotland ~~Lisa Lemon Poppyseed Cake 1 box lemon cake mix 1 small box lemon instant pudding mix 4 eggs 1/2 cup oil 1/4 cup poppy seeds 1 cup water Glaze: 5 tablespoons lemon juice 1/2 cup sugar 1/4 cup butter or margarine Soak poppy seeds in the 1 cup water. Combine all other cake ingredients; mix well. Add seeds and water. Beat until smooth and fluffy, about 5 minutes. Pour into greased Bundt pan and bake at 350F for 50 - 60 minutes. Let cool 15 minutes. Glaze: Bring ingredients to a boil. Pour over cake while it is still in the pan. Let it soak in, then remove cake from pan. =================== Lemon Poppyseed Cookies 1-1/2 cups sifted cake flour 3/4 tsp baking powder 3/8 tsp salt 6 Tbl butter 1-3/4 cups sugar 1-1/2 tsp vanilla 6 Tbl lemon juice 6 tsp grated lemon rind 6 Tbl poppyseed In a bowl combine flour, baking powder and salt. In another bowl blend 1-1/2 cups sugar with lemon juice and vanilla. In a cup combine butter with 1/4 cup sugar thoroughly. Add to liquid ingredients and mix well. Blend in the flour mixture. Add poppyseed and lemon rind. Shape dough into a roll and wrap in wax paper. Chill thoroughly. With a greased knife cut roll into 36 slices. Arrange slices 2-1/2 inches apart on 2 greased cookie sheets. Bake at 400� for 12 minutes until edges brown. Yield: 3 dozen. =========================================================================================================== This is for Mike. Put 1 tablespoon of vinegar (I normally use white) or lemon juice in a cup. Fill with milk. DO NOT STIR. After 5 minutes the milk will be sour which is a good substitute for Buttermilk. Sonja Comment: The archives are at There is a search feature on the newsletter archives on YahooGroups. The link is http://groups.yahoo.com/group/nancys_kitchen/ =========================================================================================================== Hi Nancy I love your web site and love all the recipes. I have a suggestion for Marcie who wanted Gifts in a Jar. She can go to ask.com and type in Gifts in a Jar and get several ones to check out! I find a lot of recipes there. Brenda from Alabama Comment There are also recipes on http://www.nancyskitchen.com/christmas_gift_recipes.htm Nancy =========================================================================================================== This is for Paula in Wausau,Wi. I am Linda in Indiana ,I sent in the recipe for crock pot apple butter and I am so sorry that I did not explain that you use the large pot as you will be adding 16 cups of apple sauce. Don't double the ingredients. I also find it a lot easier to mix everything together in a very large bowl then pour it into the crock pot. The pot will be very full but that is ok, it will not boil over, set it on low and get a good nights sleep. You will love this recipe ! Hint: If you can get the cinnamon they use at Cinnabon it will be a darker spicier apple butter. Thanks Nancy for all your hard work and the dedication it takes to put forth this great site, keep up the great work, we all appreciate your sharing =========================================================================================================== For Joann m who is looking for chicken and dumplings: These dumplings can be put in home-made chicken soup or in any kind of recipe where you have lots of liquid. I'll give my recipe for the chicken part after the dumpling recipe: Home Made Dumplings: 1 1/3 cups all purpose flour 2 tsp. baking powder 3 tblsp. chopped parsley (dry or less if fresh) 1/2 tsp. salt 2/3 cup milk 2 tblsp. melted butter 1 egg Beat egg into milk and melted butter mixture. Stir into flour, baking powder mixture. Drop dumplings into broth around chicken when chicken is almost done and cook covered for 10 to 15 minutes until dumplings are done in center. Chicken & Dumplings: 2 # Boneless chicken cut into chunks 3 or 4 carrots cut into bite size pieces 3 ribs celery cut into bite size pieces 1 large onion cut into 1" wedges 1 envelope Lipton Recipe Secrets Herb with Garlic Soup Mix 3 cups apple juice (I use this as a substiture for the water on the soup mix package. The apple juice gives a wonderful flavor and you'll never know it's apple juice.) Dumpling mixture as above Brown chicken. Stir in vegetables, apple juice and soup mix. Bring to boil, lower heat and simmer covered 25 minutes or until chicken and carrots are almost done. Drop dumplings into chicken/vegetable mixture. I use a tablespoon to drop large blobs into the mixture. They'll be uneven, but will all come out OK anyhow. Cover and let cook for 10 or 15 minutes. Do not disturb dumplings while cooking. When ready to serve you can spoon some of the liquid over the tops if you want. Stirring or mixing or messing with the dumplings will make them break up. These are very light dumplings. Sort of spongy. Hope you like this recipe. Diane S. ===================================================================================================== Hi Nancy, I'm trying to find a recipe for i believe it's called Hawaiian Wedding cake, it's made with pineapple and coconuts. Would like to use if for my daughter engagement party. Thanks, Beverly ===================================================================================================== think this is the one Grace is looking for. Johnny Chocolate Lovers' Favorite Cake 1 (18.25 ounce) package devil's food cake mix (May Use Butter Cake Mix) 1 (3.9 ounce) package instant chocolate pudding mix 2 cups sour cream 1 cup melted butter 5 eggs 1 teaspoon almond extract 2 cups semisweet chocolate chips Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan. Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. =============================================================================================================== Not long ago, I had a glass of tea at an OLIVE GARDEN restaurant that was simply delicious, to me. I am hoping that you or one of our fellow readers can help me find a way to make it ! It was called Raspberry-Bellini iced tea and the waiter only knew that it used syrups for the flavor. I can handle the raspberry syrup, but can find nothing about a Bellini syrup, although I have read about Champagne Bellini cocktails. It would make me so happy to have some one say "Oh, yes, I know how to do that", and tell me how !! Luanne ======================================================================================================= Dear Nancy, your website is great and I have found a lot of good recipes. Please let Marcie, in this week's newsletter that the site she should go to, to find homemade gifts is http://www.recipegoldmine.com, and she will find what she needs to make homemade food gifts, I know I did. Thanks, Lyne from Ohio. ========================================================================================================= This is for Nancy Hersemann......Mix up one of the new cake mixes and take out 2 cups of the batter. Bake that part as cupcakes and use the rest for your bundt cake. Patti in NM ========================================================================================================= Hi Nancy, I really like your newsletter. I am looking for tried and true Dill Pickle recipes. The garden is growing and it won't be long before I have lots of cucumbers to use. Thanks, Barb Manglos =========================================================================================================== I would to have a recipe for a old fashioned coconut cream pie the kind with meringue??? Shirley =========================================================================================================== Dear Nancy, I have gotten your newsletter for quite a while now and I just love it! I really look forward to it. A while ago, you mentioned you were buying the "Magic Bullet". I am curious if you did and how you like it. I have seen the ad several times on TV and it looks like something useful but I would like to know if it really is. Any information you could give me will be welcome. Thanks so much for all your work! Laurelee Comment I have not had much time to try it out. Am planning to try several of the recipes next week. Nancy =========================================================================================================== I've been trying to find a sauce recipe made from coconut milk. Not a sweet sauce, but it was on a Chinese dish with prawns and broccoli. The prawns and broccoli I'll be able to handle, but I sure would like to know the ingredients added to the coconut milk to make the sauce. Here's hoping someone has a recipe. Shirley from British Columbia, Canada =========================================================================================================== Many, many, recipes call for "one stick of butter". How much is that? What if I don't buy butter by the stick. How much do I use? Can a butter alternative be used? how much? Barbara =========================================================================================================== Messages with no punctuation or excessive punctuation will not be posted to the newsletter. Messages with no capital letters or all capital letters will not be posted to the newsletter as well. Nancy ============================================================================================================= If you need larger print on your screen, and if you have a mouse with a scroll wheel, all you have to do is hold down the CTRL button and scroll the mouse wheel, it will make the print larger or smaller, your choice. I hope this helps everyone that needs larger print. Judy in Cocoa, FL =============================================================================================================== Hi Nancy, I recently subscribed to your newsletter and I love it. This is a great idea. I look forward to all the great recipes and tips. I'm diabetic and haven't been doing very well. I want to get back on track. Does anyone have a low/no sugar recipe for banana or pumpkin bread? I've tried some recipes but they didn't taste very good. Thanks, Alicia, Syracuse, NY =============================================================================================================== CREAMY CORN SOUP ~Submitted by Rosemarie, Kansas City, MO Just made this today and it is TO DIE FOR!! Even worth the work of shucking the corn. 16 ears corn 2 C water 4 T butter - I use I Can't Believe It's Not Butter Spray 4 additional C water 1 T coarse salt Holding ears of corn in large bowl, slice off kernels to yield about 10 cups. Working in two batches and using 2 C water TOTAL process in blender or food processor until chunky. In large saucepan over medium heat, combine corn puree, 4 C water, butter and salt. Cook on medium heat until butter is melted and soup is heated through about 5 minutes. Serve hot garnished with tortilla chips, lime wedges or sliced scallions as desired. It is very creamy and wonderful this way. But then to add some "heat" to it I put in 1/2 of a finely chopped red pepper and 2 finely grated jalapenos. ========================================================================================================================= I love getting this newsletter. Thank you for all of the hard work that you put into this to make it so great! For JW in Sussex, WI: For a different type of cheese that is really not too bad, try Rice Cheese. I have 1 child with Lactose intolerance and 1 that is completely allergic to milk. They have both been raised on Rice milk and have eaten rice based cheese. I believe that there may also be some cheeses made from Almonds and also Oats although I have not tried them. Here are a couple of links for Rice cheese as well as the almond and oat cheeses: http://www.galaxyfoods.com/soyco.html#2 http://www.lifetimefatfree.com/ (Also has lactose free cheeses) Hope this helps! Michelle - Indiana ========================================================================================================================= Hello Nancy, This is for Gena who requested the Strawberry Pretzel Salad (or dessert, as I like to serve it). 2 cups crushed pretzels 3/4 cup softened butter 3 tablespoons (I do a little more than 3T) brown sugar Blend together and press into 9 by 13 baking dish. Bake at 350 degrees for 10 minutes. Cool. 2 cups boiling water 1 (6 oz.) strawberry jello 3 cups fresh strawberries Mix jello with water. Add strawberries. Set in refrigerator and chill till it starts to thicken. In the meantime ... 1 (8 oz) soft cream cheese 1 cup sugar 1 (12 oz) container Cool Whip Mix cream cheese with sugar. Fold in whipped cream. Add this as a topping to the cooled baked pretzels. Take the almost gelled jello mix and spread across the cream cheese mix. I like to refrigerate this overnight because -- as with almost all cream cheese recipes -- the cream cheese needs that "settling in" time. Delicious! One would not think so, combining the salt and sweet ... but give it a try! Brenda in Lexington, OH ========================================================================================================= Updated Pages Alicia's Country Kitchen Chicken Recipes (over 75 new recipes posted in past 24 hours.) http://www.aliciasrecipes.com/chicken-recipes/ Alicia's Country Kitchen Chicken Recipes (over 15 new recipes posted in past 24 hours.) http://www.aliciasrecipes.com/salad-recipes/ Alicia's Country Kitchen Chicken Recipes (over 30 new recipes posted in past 48 hours.) http://www.aliciasrecipes.com/potato-recipes/ Alicia's Country Kitchen Chicken Recipes (new recipes added in past 24 hours.) http://www.aliciasrecipes.com/spinach_recipes.htm Alicia's Country Kitchen Chicken Recipes (new recipes added in past 24 hours.) http://www.aliciasrecipes.com/jar_mix_recipes.htm ========================================================================================================= Hi Nancy, I was wondering if anyone had a recipe for French onion soup like the one Applebee has. My son loves that soup and I would like to make it for him. Thank you a lot for a wonderful newsletter. Shirlee from Michigan ========================================================================================================= Does anyone have a recipe for Watermelon Rind Preserves? My mother made these for us when I was a little girl and they are so very good. Thanks, Carolyn from Florida Panhandle ========================================================================================================= Sample Recipes from E Cookbook Library This site has been updated and new books have been added. For those that have not joined this is one of the best deals on the internet. Online access to 100s of cookbooks or download them to your computer. Cost only $17.97 for lifetime membership. Right now they are offering a lifetime membership and a CD ROM with cookbooks they have online. (Most cookbooks are in pdf format. http://hop.clickbank.net/?siggy/vjjepub ===== Corn And Zucchini Fritters 1−1/2 Cup Corn kernels (about 3 ears) 1/2 Small Red onion; thinly sliced 1 Cup Loosely packed parsley sprigs 3 Small Zucchini; cut into 3/4" fine Julienne 1/2 Cup All Purpose flour 1/2 Teaspoon Salt 1/4 Teaspoon Freshly ground black pepper 3 Tablespoon Sparkling soda water Vegetable oil; for deep frying In a large bowl, combine the corn, onion, parsley, and zucchini and toss to mix. Add the flour and toss with your hands, separating all the ingredients to be sure they are all coated evenly with the flour. Add the salt, pepper, and sparkling water and mix all together. The mixture should be airy and light, but not wet; do not over mix. In a large heavy saucepan or deep fryer, heat about 4 inches of vegetable oil to 375 degrees. Gather the batter into loose, very freeform fritters about 3 inches in diameter (when you gather them together, compact just slightly to hold in a mass, but there will still be lots of stray bits of vegetable sticking out and some will fall off and separate from the main clump). Fry them, 2 at a time, until they are golden brown, about 3 to 4 minutes, turning over halfway through. Stand back and watch out for splattering oil for the first minute or two. With a skimmer or kitchen tongs, gently remove them to paper towels, drain and keep warm in a low oven while you finish cooking the other fritters. This recipe yields 6 servings. Source: E Cookbooks Library (For the Love of Zucchini Cookbook) http://hop.clickbank.net/?siggy/vjjepub ===== Applebee's Baby Back Ribs (Copycat Recipe) 3 racks (about 1 lb. each) pork baby back ribs, each cut in half Barbecue sauce: 1 cup ketchup 1/4 cup apple cider vinegar 3 tablespoons dark brown sugar 3 tablespoons Worcestershire sauce 1 teaspoon liquid smoke 1/2 teaspoon salt Put ribs in a large pot with enough water to cover them. Bring water to a boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender. Mix all sauce ingredients together in a medium sauce pan and bring to a boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or until slightly thickened. 3.Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat side down, on broiler pan, brush with 1/2 the sauce and broil 4 to 5 inches from heat source for 6 to 7 minutes. turn ribs over, brush with remaining sauce and broil 6 to 7 minutes longer or until edges are slightly charred. Source: E Cookbooks Library (Insider's Recipes Master Edition) http://hop.clickbank.net/?siggy/vjjepub === Amish Fry Pies PIES: 9 c. cake flour 2 tbsp. sugar 1 tbsp. salt 3 c. shortening 2 c. water Thick fruit filling Shortening for deep fat frying GLAZE: 8 lbs. powdered sugar 1/2 c. cornstarch 1/3 c. powdered milk 1 tsp. vanilla extract 2 1/2 c. warm water To make pies, combine in large mixing bowl the flour, sugar and salt. Cut in shortening until pieces are the size of small peas. Add water a little at a time until the four mixture is moistened. Form into 4 balls. Divide each ball into 10 pieces and roll each piece into a circle. Top one side of circle with filling and fold circle in half. Cramped edges to seal. Heat shortening; fry a few pieces at a time in deep fat until golden brown. Cool on wire rack. Meanwhile, in large mixing bowl, combine all glaze ingredients until smooth. While pies are still warm, dip them into glaze. Allow pies to drip on wire racks until cool. Yields about 40 pies. Source: E Cookbooks Library (The Best of Amish Recipes) http://hop.clickbank.net/?siggy/vjjepub ===================== Beef Tenderloin with Blackberry Port Wine Sauce Serves 4 4 beef tenderloin steaks, 4 to 6 ounces each, 1−inch thick 1 large shallot or small onion, finely diced 1 cup fresh or frozen blackberries, divided 2 cups port wine 1 teaspoon granulated sugar 2 cups beef stock 1 tablespoon butter, softened In a saucepan bring diced shallot, 3/4 cup blackberries, wine and sugar to a boil. Boil gently to reduce wine to 1/2 cup. Strain and set liquid aside. Boil beef stock in a separate pan to reduce by half. This will take approximately 15 minutes. Grill steaks or pan broil in skillet 6 minutes per side. Whisk blackberry and port wine reduction into reduced beef stock. If sauce is too thin, dissolve 1 teaspoon cornstarch in water, then stir into sauce and bring to a boil. Whisk in 1 tablespoon softened butter. Serve steaks with sauce and garnish with remaining blackberries. Source: E Cookbooks Library (The Complete Beef Cookbook) http://hop.clickbank.net/?siggy/vjjepub ================================================================================================================= 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/
