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Nancy's KitchenRecipe Exchange Newsletter, July 27, 2004 http://www.nancyskitchen.com Recipe archives can be found at http://groups.yahoo.com/group/nancys_kitchen/ ============= Email Address for Replies and Requests Please send all email for replies and requests to [EMAIL PROTECTED] ============= Nature Flavors (They have a great line of Splenda and Low Carb products as well as many great teas ) http://www.naturesflavors.com ============= How to Subscribe - If you have a friend that wants to subscribe (Alicia's Kitchen, Recipes for You and Nancy's Kitchen. http://www.nancyskitchen.com ============= Thought for the Day The person who rows the boat doesn't have time to rock it. Singing Birthday Cards http://www.shareasale.com/r.cfm?B=14950&U=67876&M=4332 Wednesday's Horoscopes http://www.free-horoscopes.net/wednesday-daily-online-horoscope.html This Newsletter and More (Newsletter and additional replies and responses) http://www.aliciasrecipes.com/newsletter-july27.htm ============== Hi! I was in Chicago last week and had the pleasure of eating at the Cheesecake Factory for the first time. The menu was incredible. I ended up ordering a pasta dish - chicken with fettuccine and sun dried tomatoes in a creamy parmesan sauce - it was heavenly! Does anybody have a copy-cat recipe? I would love to recreate this at home. Oh, by the way, the chocolate-oreo cheesecake was to die for, too! YUM! Thanks! Brenda from IA ============== Hi Nancy This is for JW from Sussex, Wisconsin looking for Tofu Recipes. This one is excellent. Also Linda was looking for the recipe for "Pineapple Fluff", it is one container of low-fat Cool Whip, 1 small package of fat-free, sugar-free instant vanilla pudding and one small can of crushed pineapples (do not drain). Blend together and chill. God's Best to you all! Merry Mock Egg Salad 8 ounce tofu, crumbled or 1 package (12 ounce) silken tofu 1 Tablespoons prepared mustard 1 Tablespoons honey 2 tsp vinegar 1/2 tsp turmeric 1/2 tsp onion powder 1/2 tsp celery seed 1/8 tsp pepper 1/4 cup minced celery 1/4 cup minced green pepper 2 Tablespoons minced pickles (optional) Crumble the tofu into a medium mixing bowl. Combine the mustard, honey, vinegar, turmeric, onion powder, celery seed and pepper in a small dish. Pour over the tofu and mash together well. Add the celery, green pepper and pickles and mix well again. You may serve it immediately, but letting it chill for a few hours allows the flavors to blend better. Yield: 4 servings. Serving size: 1/3 cup. Per serving: 84 calories, 4 g total fat, 0.6 g sat fat, 7 g protein, 7 g carbohydrate, 67 mg sodium, 0 mg cholesterol. ================ There have been so many replies and requests recently that there has not been enough room in the newsletter to post them all. To accommodate the extra replies and requests I have started putting the newsletter online. The online newsletter is two pages in length and has many more replies, requests and recipes than the newsletter that is sent out. To read the online version http://www.aliciasrecipes.com/newsletter-july27.htm At the top of the page and at the bottom of the page is a link to go to the second page of the newsletter. Both pages one and two have additional replies and requests than the YahooGroups version. More of the messages will be posted in the next newsletter. Nancy ================ This is for Susie Indy Redriver Cereal Pancakes . A great way to enjoy cereal in the morning. Proof positive that there are many ways to get the nutrition you need with a taste you'll love. 3/4 cup boiling water 1/2 cup Red River Cereal 1-1/4 cups ROBIN HOOD or OLD MILL Oats 2 cups milk 1 cup ROBIN HOOD All Purpose or Whole Wheat Flour 2 tbsp sugar 2 tbsp baking powder 3/4 tsp salt 3 eggs 1/4 cup oil COMBINE boiling water and Red River Cereal. Let stand 30 minutes. ADD oats and milk; let stand 10 minutes, until milk is absorbed. COMBINE flour, sugar, baking powder and salt in mixing bowl. ADD eggs and oil to cereal mixture. Mix well. Add to flour mixture, beating until smooth. SPOON batter by 1/2 cupfuls (50 ml) onto preheated lightly greased griddle or frying pan. Cook until bubbles break on surface and underside is golden. Turn and cook other side until golden. Serve hot with butter and syrup or cinnamon honey butter. MAKES about 18 pancakes. TIP: Freeze leftover pancakes if you have any . Reheat in toaster or microwave. PS. It works well forwaffles just wait for the steam to stop!!! Try here ffor more fantabulous recipes http://www.redrivercereal.com/recipes/pancakes.html ====================== I am looking for a recipe for Garlic Dip, the kind that you mix with sour cream and mayo, what I need is the amount of ingredients needed to make my own mix. I am also looking for a recipe for dipping oil. If anyone has this, I would appreciate having them. Thanking you in advance. Norma / Ontario ======================== New recipes have been added in the past 24 hours to the following pages. http://www.aliciasrecipes.com/chicken-recipes/ http://www.aliciasrecipes.com/potato-recipes/ http://www.aliciasrecipes.com/salad-recipes/ ======================== Does anyone have a recipe for baked corn? Thank you for a great newsletter and all your hard work! Cheri ======================== For Rose Marie that wanted the Southwestern Dressing for her salad. I had a very good Southwestern Dressing at a restaurant in Parkville, MO. I asked about it and they gave me the recipe. Take equal size bottles of Pace Picante sauce and ranch dressing. Put in a blender and blend until smooth!!!! Delicious!!!! Lori R. ========================= Nancy: Here is the recipe for Linda in Patterson, NY. Hope you are well. Pineapple Fluff 1 (20 oz.) Can Crushed Pineapple, in it's own juice, undrained 1 Cup Fat Free Cool Whip 1 Small Package Sugar Free Pistachio Pudding Mix Mix dry pudding mix into pineapple. Fold in Cool Whip. Divide mixture into 4 small bowls and refrigerate until completely chilled. Linda in PA ========================== Hi Nancy: I love your newsletter. I have a couple recipe request, to start with would anyone have a really good fresh, no cook, salsa recipe? We have 20+ tomato plants and about 8 jalape�o pepper plants and two rows of onions out and all should be getting lots of veggies turning in about 1 week. Also looking for some really good cookie recipe. I have to make 30 dozen cookies for VBS at our church the start of August. Thanks in advance for all that can help me. Lila in Kansas ========================== If I send a recipe request NOT thru the board but the link you provide, does it get in the next newsletter or take some time? 2 have gone out since I send a request and I haven't seen it, that's why I ask. I wondered if I did something wrong and you didn't get my request? How do I know it "went thru" to you? Thanks, Betsy There have been over 254 replies and responses to the newsletter in the past week. I am attempting to get them all posted to the newsletter. If the same or similar recipe was sent in to the newsletter it is being posted to the newsletter edition (new addition to the site beginning July 27th). Nancy =========================== I have belonged to your group for awhile, but I can't respond to any recipe requests or offer any of my own recipes without your first and last name to put in my address book so I can send it plain text. Could you help me out please. Yours Truly, Pat G Comment The email address to put in your address book is [EMAIL PROTECTED] It doesn't really matter what you put as the first and last name it just needs to be something that tells you what name is listed. (try Nancy's Kitchen) ============================ For Donna with the blueberry pie problem. Here is a good recipe . 4 cups blueberries,3/4 to 1 cup sugar,1/3 cup flour,1 1/2 tbsp. margarine. Heat oven to 425 degrees. Mix sugar and flour, add berries and toss to coat. Put in pie plate and dot with margarine. Bake for 35-45 min. This is tnt, very good. I always mix this and simmer it on top of the stove then put in pie shell, I never have a hollow pie from shrinking. I do that with apple pie also. Marilyn ============================ This is for Ida in Texas who was wondering about the amount of sugar to use in the pickle recipe I sent in previously. Here's how I do it - Take a jar of Vlassic kosher dill pickle's (whole) drain all the juice off from them, then slice them into about 1 inch slices. In the jar that you will be storing your pickles in, cover the bottom of the jar so the sugar is about 1/4 inch, then add a layer of sliced dill pickles (drained) then more sugar covering the previous layer of pickle slices, continuer doing this until the jar is filled finishing with a layer of sugar. Then sprinkle about 1/4 to 1/2 tsp dried pepper flakes on the sugar. The sugar will start to liquefy within several hours. I rotate the bottle a few times per day for the first few days. This recipe makes the best sweet pickles I've had. Hope this helps Gaye ============================ Love this site. You do an excellent job. I was wondering can anyone give me any hints on how to file recipes and what do the put their recipes in? Does one use folders or glue recipes on to file cards. or do they use photo books or what? Any help would be welcome. Thanks Virginia Pgh. Pa. ============================ This is for Sherry in Switzerland I have several tofu cheese recipes that are great and will get them posted as soon as possible, be patient they are worth the wait. I have to look them up and then I will post. Suzie ============================ The poppy seed muffin recipe looks so easy and good. I saw no amount of poppy seeds listed in the ingredients, however. How much should I put in? Thanks, Nancy for all the work you do making my favorite recipe web site. Margo ============================ Would anyone have recommendations for a good salt substitute? I recently visited the grocery thinking I'd pick one up. I was amazed at how many types of substitutions there are for salt! The herb combination sounded tasty, however it wouldn't work in all recipes. I'd love to find out what others like to use for reduced sodium recipes. Can these salt substitutes be used successfully when traded for real table salt in recipes? Any good low salt recipes would be appreciated also. Thanks so much. Pam in Ohio ============================ This is for Mary who requested it: Beer Bread 3 cups self-rising flour 2 Tbsp sugar 1 can lite beer, room temperature 1 egg, beaten with 1 Tbsp water Mix flour, sugar, and beer. Pour mixture into a nonstick bread pan which has been coated with nonstick spray. Let sit 15 minutes to rise. Brush top with egg/water mixture. Bake at 375 degrees for about an hour. Enjoy - Jolene from Iowa ============================= I am looking for a Hamburger Gravy that you put over cornbread. I grandmother used to make it all the time and the recipe since has been lost. Can anyone help me?? Thanks. Donna ============================== Dear Nancy, This is for Barb Anglos who was looking for cucumber recipes. Someone posted this link to the newsletter quite some time ago and it seems to contain all sorts of cucumber recipes you could ever wish for! http://www.lpl.arizona.edu/~bcohen/cucumbers/recipes/ Good luck! Anna Welander, Uppsala, Sweden. =============================== Nancy, hello happy good day, I have a problem regarding the recipe of chocolate mousse cake, most of the recipe books are not perfect, something is lacking and i'm not satisfied, please will please send me a great recipe of yours. Thanks , MV =============================== For Rebel: I wish you had asked about the grill for stoves last week. That was when I threw out the box that mine came in, which had the brand name on it. My daughter bought it for me at a local department store and it retailed at 40.00 I looked at it first on the Food networw's web site. http://www.foodtv.com/ It can be ordered and purchased there. I use it all the time on my gas stove. Anne from Pa. =============================== If you don't buy butter in stick form then take a pound of it, cut it in quarters and use 1 of them as the "stick". Anne from Pa. =============================== I just want to let you know how much I enjoy your newsletter, & all the work that goes into it. Keep up the great job. I am wondering if anyone has a recipe for Tuna Pot Pie. I can remember buying them some years ago & now I can't find them at the store. Thank you Angela, Wi. =============================== Hi Nancy. This message is for Alicia in Syracuse, NY. She was asking for a banana nut or pumpkin bread recipe. My sister went to Splenda.com and she made one that she got from Splenda and it came out great. Have her just click on recipes when she gets into that website and scroll down until you come to Banana Walnut Bread. They have it listed under breakfast foods. Linda in Grass Valley =============================== Hi Nancy! I saw a recipe for friendship bread in your newsletter. I am confused on what the "starter for the bread" is? Please let me know as I would love to make this! Thanks, Jen Comment: See http://www.aliciasrecipes.com/newsletter-july27.htm for recipe. =============================== Hi Nancy, Thank you so much for posting my request for a recipe for Zucchini Pie. I would like to thank Barb for the wonderful recipe she gave me. It is delicious and even better than the one I lost. I have a recipe for making a yummy Hollandaise Sauce and it is so easy and only takes about 5 minutes to make. Hollandaise Sauce 1/2 cup of butter 1/2 cup of hot boiling water 4 egg yolks Lemon juice to taste Melt butter in microwave, put the egg yolks in blender, blend 3 seconds and than while continuing to blend on low speed, slowly pour in hot melted butter, next the boiling water. Add lemon juice to taste. Heat on low heat, stirring constantly until thickened. This is a never fail Hollandaise Sauce and so easy to make. When I do Eggs Benedict, I poach the egg whites and that way it cuts down on the cholesterol. Have a super day! I really appreciate your web site. Jackie, Las Vegas ================================= I lost Kay N. recipe for Best Brownies. They were delicious and hope someone can send the recipe in again, please. THANKS IN ADVANCE. Sue ================================== I would like to know where I can get a pan that fits into my crock pot for cooking cakes . On some of the recipes it calls for a bread n cake pan. I have looked on the internet and cannot find one. Thanks I enjoy all the recipes, Lois ==================================== I am in search of a good "sweet cabbage" filling for Home-made Perogies Sandra ===================================== Nancy, As a newlywed I have really enjoyed your newsletter. I can never think up new exciting recipes on my own, but between you and your readers my husband as a full belly every night! I am looking for a recipe for Mexican lasagna, preferably something not too complicated. Thanks in advance, Emily in North Carolina ===================================== This is for Laura asking about the jelly poured over cream cheese. We make our own, but you can buy it a lot of places. It is called Pepper Jelly. The recipe is called a lot of different names, like Fire and Ice, Jezabel. If you can find a ball canning recipe book the recipe will be in it or go to ASK.COM and type in Pepper Jelly and you will get the recipe. Hope this helps. Darlene in Indiana ======================================= Do you have any recipes for my 1 year old nephew who is allergic to soy, wheat, dairy, flour, and oats? Kimberly ======================================= Nancy, I happened to be in our kitchen and saw the recipe for the pasta sauce that I sent in on 7/26 and I left out by mistake 1 cup chopped onion. If you could please add this to the newsletter I would appreciate it. Thanks again and hopefully everyone will have a great day. Susie Comment There is no way to change the recipe once it is sent out. I can only post the corrections. Nancy ======================================== STRAWBERRY PIE 1 c. sugar 1 c. hot water 1/4 c. cornstarch Pinch of salt 3 oz. pkg. strawberry Jello Combine ingredients in a microwave safe container and microwave on High 3 to 4 minutes. Arrange 1 1/2 quarts fresh, clean strawberries on a 9" baked pastry shell. Pour glaze over strawberries and cool in refrigerator until firm. Garnish with whipped cream. Rose ========================================= I have an old recipe for Barbeque Tuna that I believe is the one that Dorry is looking for. This was a old time weight watcher recipe, that was very good! Bar-B-Q Tuna Combine and cook 15 minutes 1 cup of tomato juice 3/4 teaspoon mustard dash of pepper 1-1/2 tablespoons of vinegar 1/2 teaspoon of paprika 1 Tablespoon of Worcestershire sauce 1 teaspoon onion flakes 1/2 envelop of sugar substitute 1 clove garlic or dash of garlic powder Add 1 can drained tuna (in water) and cook for 15 minutes, stir occasionally Taste like barbeque. Also the inquiry about Splenda and Kettle Corn- I am a weight watcher member and I use 94% fat free Microwave Popcorn and after popping it spray it with I can't believe it's butter and then sprinkle on Splenda. Very good. I understand people from Europe always use Sugar on their popcorn instead of butter. Mary There are still many messages not yet posted. More 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/
