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Nancy's Kitchen Recipe Exchange Newsletter, July 28, 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/default.php?ref==3 ========================= 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 Cheerfulness is contagious, but don't wait to catch it from others -- be a carrier. Singing Birthday Cards http://www.shareasale.com/r.cfm?B=950&U=g876&M=C32 Online Daily Horoscopes http://www.astrology-horoscopes.co.uk This Newsletter and More (Newsletter and additional replies and responses) Today's Page 1 http://www.aliciasrecipes.com/newsletter-july28.htm Today's Page 2 http://www.aliciasrecipes.com/newsletter-july28-2.htm July 27 Page 1 http://www.aliciasrecipes.com/newsletter-july27.htm July 27 Page 2 http://www.aliciasrecipes.com/newsletter-july27-2.htm =========================== Hi, In the newsletter dated Monday, July 26, there is a recipe for Hot Pecan Dip. One of the ingredients is 1/4 cup of ground pepper chopped.. what is that? I mean, what kind of pepper? Thanks, Vicky Routh, Bolivar, MO ============================= Hi, In the newsletter dated Monday, July 26, there is a recipe for Hot Pecan Dip. One of the ingredients is 1/4 cup of ground pepper chopped.. what is that? I mean, what kind of pepper? Thanks, Vicky Routh, Bolivar, MO =========================== Nancy, You and the readers are the greatest. I need a simple recipe for crab bisque or she crab soup or both. Thanks Marie in VA. =========================== Hi Nancy, this is for Lila in Kansas. It's my favorite salsa recipe. Anne C. in PA Fresh Salsa 3 large ripe tomatoes skinned, seeded, and chopped 1 small white onion chopped 3 garlic cloves minced jalapeno or Serrano chiles (as many as you like) stemmed, seeded, and chopped 1/4c. chopped cilantro or flat-leaf parsley 1 lime-juiced 1t. kosher salt 1t. sugar if the tomatoes are acidic Combine all and mix well. Allow flavors to blend for at least 1 hr. Taste for seasoning and serve at room temperature. Refrigerate unused portion. ============================= This is for Emily in North Carolina who wanted a Mexican Lasagna recipe. I make what my family calls an enchilada casserole, which would be similar. You take the makings for enchiladas and layer them in a casserole dish. I usually start by browning a pound of good sausage and then adding a cup of diced onions and a can of diced green chilies. When the onion is soft add about a quarter of a stick of Velveeta cheese to the mixture and heat till the cheese melts. Spray your casserole dish with a non-stick cooking spray and then coat the bottom with some enchilada sauce. Lay down one flour enchilada shell. Cut parts of another to cover if needed. Spread a large serving spoon of the sausage mix on top of the shell, sprinkle some shredded cheddar cheese on top of that and put some of the enchilada sauce over the shredded cheese, repeat the layers till all the sausage mixture is used. Top it off with a final layer of enchilada shells, the remaining enchilada sauce and some more shredded Cheddar cheese. Bake at 350 degrees for about 25 to 30 minutes. It is a real hit. The leftovers can be frozen for another evening. Tom in Kansas =================================== Hi Nancy. Love your newsletter and all the work you put in making it possible. This is not a copy cat recipe but sounds similar to what Brenda from IA was requesting. This is tried and True and very good. Unfortunately I can't give credit to the person I received this recipe from. Susan S Chicken Breasts in Sun Dried Tomato Cream Sauce 1 TB butter 1 garlic clove, pushed through a press 1 TB all-purpose flour 3/4 cup chicken broth, divided 1/2 cup heavy cream 2 TB sun-dried tomato slivers in oil, plus 1 TB oil (see note) 1/4 tsp. dried thyme 1/4 tsp. salt 1/4 tsp. crushed red-pepper flakes 4 boneless, skinless chicken-breast halves, flattened slightly In large skillet, melt butter over medium-high heat. Add garlic and cook 30 seconds. Stir in flour and cook 1 minute. Stir in 1/2 cup broth, cream, tomatoes, thyme, salt and pepper flakes. Bring to a boil and cook 1 minute. Pour into a measuring cup; set aside. Wipe skillet with a paper towel. Heat sun-dried tomato oil in skillet over medium-high heat. Saut� chicken in oil 8 minutes, turning once, until browned and cooked through. Transfer to plate. Add remaining 1/4 cup broth to pan; bring to a boil, scraping up browned bits with a wooden spoon. Mix in cream sauce; add chicken just to heat through. NOTE: Two TB of sun-dried tomato slivers is equal to about 4 sun-dried tomato halves. I add sliced fresh mushrooms and ground red pepper. I cut the chicken into bite-sized pieces and only use 2 breast halves for us. I double the sauce recipe and mix the sauce and chicken with penne pasta. I add extra garlic, tomatoes, thyme and red pepper flakes. I serve with parmesan cheese. ================================================================= Hi Nancy - Really enjoy your newsletter. Keep up the good work. This response is for Lila in Kansas for no-cook Salsa Sauce. I tried this and got rave reviews. Mix together: 4-5 big tomatoes diced 1 large green pepper diced 4 or 5 green onions diced 2 cloves garlic diced small bunch cilantro cut up small can tomato sauce Tabasco sauce to taste 3 tablespoons lemon juice Hope you enjoy! Bonnie from Michigan =========================== No-Cook Southwest Salsa (for Lisa in Kansas) I will put this in letter format so that it takes up less space: Put the following items in the food processor and chop fine: 1 jalapeno pepper [seeds and all], 1 large or 2 small onions, 3 large or 6 small tomatoes, 1 bunch of cilantro that has been washed, drained. To this add the juice of 1 large lime, 1/4 teaspoon chili powder, generous amount of garlic salt, and salt and pepper to taste. Ready to be served in the "dipper" of your choice. [I have also prepared this in a much larger amount and put it in pint-sized canning jars and processed it in a water bath for 45 minutes - canned homemade salsa for year round.] Also for Lisa in Kansas: Cookies for VBS in August: Oatmeal-Chocolate Chip Cookies [These are wonderful and enjoyed by ALL ages]. 1 cup shortening, 3/4 cup packed brown sugar, 1/4 cup regular sugar, 1 teaspoon vanilla, 1-1/2 cups all-purpose flour, 1/2 teaspoon salt, 1 teaspoon baking soda, 1/4 cup boiling water, 2 cups oats [quick or regular], 1 (6-oz) package semisweet chocolate chips. DIRECTIONS: Beat shortening, brown sugar, regular sugar and vanilla until light and fluffy. Add flour and salt and mix well. Dissolve baking soda in the boiling water and add to the flour mixture. Stir in oatmeal and chocolate chips, roll into walnut-size balls and place on an ungreased baking sheet about 2" apart. Gently flatten with a fork dipped in water. Bake at 350 degrees for 10 minutes. =========================== This is for Lila in Kansas who needs cookie recipes. DOUBLE CHOCOLATE BLACK-EYED SUSANS 1 package (18.25 or 19.75 oz.) fudge marble cake mix 1 egg 1/3 cup vegetable oil 4 tablespoons water, divided 1 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Heat oven to 350F. Lightly grease cookie sheet. In bowl, combine cake mix, egg, oil and 3 tablespoons water; mix with spoon until thoroughly blended. Stir in small chocolate chips. Combine 2/3 cup batter, chocolate packet from cake mix and remaining 1 tablespoon water; mix well. Drop vanilla batter by rounded teaspoonfuls onto prepared cookie sheet; gently press down center with thumb or back of spoon. Drop chocolate batter by rounded half teaspoonfuls onto top of each cookie. Bake 10 to 12 minutes or until very lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 3 dozen cookies. Phyllis in Montana =============================== For Laura Jelly to pour over cream cheese Equal amount of apple jelly and pineapple or peach preserves horseradish ( about 2 tablespoon} Put in a sauce pan and cook on low until the jelly and preserves melts. Take off heat and add the horseradish. This is good with cream cheese or chicken fingers. This will keep a long time. Byron from Bessemer, Ala =============================== Chicken livers with apples and onions 1 to 1-1/2 pounds of chicken livers 2 tbsps butter 2 onions 2 flavorful apples - I have used McIntosh 2 tbsps Apple Brandy 1-1/2 to 2 teaspoons dried marjoram salt black pepper Remove any skin or fat from livers and split them in half. Heat butter in a large fry pan and cook livers on high for about 3 to 4 minutes. Remove from pan and cover and set aside. Peel the onions and slice into fairly thin rings and cook in remaining fat. Cut apples into thin wedges and put in with the onion rings for 5 minutes. Pour the Apple Brandy over them. Add marjoram, salt and pepper. Return chicken livers to the pan and mix with rest of ingredients. Cover and cook over a gentle heat about 7 minutes. I love to go apple picking and I have picked McIntosh and used in this recipe and it is so good. I can't wait for apple picking time again this year. I have made it without the apple brandy also. Corrine from Ma. =============================== Hi Nancy, Charlotte from Pittsburgh, PA HAWAIIAN WEDDING CAKE 2 cup flour 2 cup sugar 2 tsp. baking soda 1/2 cup butter, softened 2 eggs, beaten 1 cup walnuts or pecans, crushed 1 cup flaked coconut 1 (20 oz.) can crushed pineapple Topping: 8 oz. pkg. cream cheese, softened 1 tsp. vanilla 1-1/2 cup powdered sugar Sift, or stir well, together flour, sugar, and baking soda. Add remaining ingredients. Combine well but do not use a mixer. Scrape mixture into a greased and floured 13" x 9" pan. Bake at 350 degrees for 45 minutes. Topping: Combine all ingredients. Mix well by hand, or you can use a mixer. Frost top of cake. Sprinkle with additional coconut and crushed nuts. (If you want to get a little fancy, you can toast the coconut and nuts before topping the cake. ================================================================= This is for Kimberly looking for recipes for her allergic nephew. If you do a search on the internet for gluten free recipes, you will come up with tons of them. They are usually listed on sites for people with celiac disease. I also need to avoid soy, wheat, dairy, flour, and oats among other things and I have had very good luck finding good gluten free recipes that usually leave out the dairy too. Here is one website to start with: http://www.enabling.org/ia/celiac/#recipes Dawn ================================================================= I'm not sure if this is Mexican Lasagna or not, but my husband calls it that. 1 pound lean hamburger browned, broken and seasoned with salt, pepper, onion, garlic Enchilada sauce (Las Palmas) Hot or mild, your choice or any brand Pitted olives Tortillas Grated cheese (cheddar, jack, or your choice) (I use garlic and onion granules) (I also cook 5 pounds at a time, season and freeze in one pounds packages so they are ready to go for tacos, this recipe, spaghetti, shepherd's pie, etc.) If your round pan is the same size as the tortillas don't even bother to cut them. Try a spring form pan and pop off ring for dramatic effect when done. If you are using an oblong or square pan, cut tortillas in wide strips Pour some enchilada sauce (Las Palmas) in the bottom of the pan to cover Place a tortilla (tortilla strips) on the sauce. Strew some cook meat over sauce Strew some cheese over meat. Break olives with fingers and strew over meat Pour sauce over all. Repeat layers. Ending with cheese Bake in 350 degree oven until hot and bubbly. In a glass pan, you can use microwave Vivien ================================================================= This is for Emily in North Carolina. My daughter, she is 13 seen this in a cookbook called Great American Favorite Brand Name Cookbook. It is called Mexican Lasagna. She has made this several times. 4 boneless skinless chicken breast halves 2 T vegetable oil 2 t chili powder 1 t ground cumin 1 can (14 1/2 oz) diced tomatoes with garlic, drained 1 can (8 oz) tomato sauce 1 t hot pepper sauce, optional 1 C part skim ricotta cheese....we used cottage cheese 1 can (4 oz) diced green chilies 1/4 C chopped fresh cilantro, divided 12 (6 inch) corn tortillas 1 C (4 oz) shredded cheddar cheese Preheat oven 375 degrees. Cut chicken into 1/2 inch pieces. Heat oil in large skillet over medium heat until hot. Add chicken, chili powder and cumin. Cook about 4 minutes or until browned, stirring occasionally. Stir in tomatoes, tomato sauce and hot pepper sauce, if desired; bring to a boil. Reduce heat simmer 2 minutes. Combine ricotta cheese, chilies and 2 T cilantro in small bowl, mix until well blended. Spoon half of chicken mixture into bottom of 12x8 inch baking dish. Top with 6 tortillas, ricotta cheese mixture, remaining tortillas, remaining chicken mixture. Cheddar cheese and remaining cilantro. Bake 25 minutes or until heated through. Makes 6-8 servings. Have a great day! :) Michele ================================================================= One stick of butter equals 1/2 cup. If you don't buy stick butter just use 1/2 cup of tub butter. Christie in Kansas. ================================================================= Hello Nancy, I sent in this request a few weeks ago, but never saw it posted (even on the website) so I'm resubmitting in case it's lost in cyberworld... Does anyone have a recipe idea for packets of flavored oatmeal?? Our supermarket had a great sale on it over the winter and I have way too much of it and would like to use it somehow. Any ideas? Mary in NY =================================================================== This is for Donna. When I make hamburger gravy I never measure anything, but I will try to tell you how I do it. I use about 1-1/2 pounds of hamburger and dice up a medium onion. When that is all browned I drain that and add about 2-1/2 cups of milk. Simmer together and add salt and pepper to taste. I also add about a 1/2 tbsp garlic powder. You can add what you like. I also add a tablespoon of butter. Bring to a boil and then i add thickener like I do when i make gravy. Turn down heat and simmer for about 15 min. Like I said the amounts are only estimates cause I do not measure it so you can go by your own tastes. Hope this helps. Janet =================================================================== Hi Nancy! New to your site, love it! This is for Jackie in Los Vegas. Hope this is what your looking for. 4 cups thinly sliced unpeeled zucchini. 1 cup chopped onion. 1/2 cup (1 stick)butter. 2 Tablespoons parsley flakes,1/2 teaspoon salt and pepper. 1/4 Teaspoon Garlic, Basil and Oregano. 2 Eggs beaten. 8 oz. Can Crescent roll dough. 8 oz. mozzarella cheese. Saut� Zucchini and onions in butter with spices for 10 minutes. Beat eggs and mix together. Line a 10 inch deep pie pan with crescent roll dough, sealing together to form a crust. Pour in mixture. Bake 20 Minutes at 375 . May need to cover with foil if it starts too get too brown. Let stand 10 Minutes before cutting. This is the first thing I make with the Zucchini from my garden! Connie ================================================================= Some one ask for Oreo Cheesecake here is my recipe 1 pkg. Oreo cookies 2 small boxes instant vanilla pudding 1 large container Cool Whip 1 8-ounce pkg. cream cheese 1 stick margarine, melted 3 cups milk Crush cookies with rolling pin. Place in the bottom of a 9x13 inch pan. Save crumbs to sprinkle on top Pour margarine over crumbs in pan, mix milk and cream cheese; add pudding and mix well. Pour this over crumbs. Then top with Cool Whip. Sprinkle with leftover crumbs. Chill. Chef Raymo Comment Chef Raymo sent me a copy of his cookbook. It has sooo many great down to earth recipes in it and a reasonable price. ($10.00 including postage.) Contact him at [EMAIL PROTECTED] for more details. Nancy ================================================================= Does anyone have a recipe for Pecan Rolls. My mom's neighbor made them when I was a kid and she recently passed away and I never got her recipe. I am so hungry for them. If anyone has a recipe for them I would appreciate it. Thanks Nancy for all your hard work on the news letters. I have gotten so many tips and recipes from your letters. Keep up the good work. Janet in PA ================================================================= Your work is very much appreciated by me and thousands of others judging from all I have read. It is wonderful that you care about people and cooking so much. I am looking for a recipe for a Vidalia Pie. Any help will be greatly appreciated. Thanks in advance. Carol in N. GA ================================================================= Hi Nancy, This is a wedding punch for Susie Indy: One of the easiest punch recipes for wedding receptions is to use equal amounts of white grape juice and Sprite. I have used this for showers and weddings and made ice rings by freezing the Sprite in jello molds. You can add fruit to the ice ring if desired. Refrigerate prior to using so punch will be cold. Annette ================================================================= More replies and requests will be posted in the next newsletter. Not all of them fit in this email newsletter or in the online version of the 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/
