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Recipe Exchange Newsletter http://www.nancyskitchen.com Recipe archives can be found at http://www.aliciasrecipes.com This newsletter can be found online (and includes additional recipes that would not fit in this email version.) http://www.aliciasrecipes.com//newsletter-aug4.htm ============= 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 Those of us who used to be called grumpy; now just have an attitude. 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 ============== Bob Evans Chicken Marinade Does anyone have a copycat recipe for this delicious marinade? We visited Bob Evans again last night and I had the grilled chicken with this marinade. I've looked in CopyCat sites but never found it. Thanks. Janet ============== Lots of new recipes have been added today to http://www.aliciasrecipes.com/casserole-recipes/ ============== I am looking for frosting recipes easy to make. the kind that dry hard and are shiny when dry. Donna ============== Here are some of my favorite cake recipes Lisa MOIST POUND CAKE 4 eggs 2 c. sugar 1 c. margarine 3 c. flour 1/2 tsp. soda 1 1/2 tsp. baking powder 1 tsp. vanilla 1 tsp. lemon extract 1 c. sour milk or buttermilk Mix all together and bake in square cake pan at 325 degrees for 60 minutes or until done. == HUMMINGBIRD CAKE 3 c. flour 2 c. sugar 1 tsp. baking soda 1 tsp. salt 2 c. bananas, chopped 1 c. nuts, chopped 1 tsp. cinnamon 1 1/2 c. Crisco oil 3 eggs 1 (8 oz.) can crushed pineapple (include juice) Preheat oven to 350 degrees. Grease and flour 10 inch tube pan or bundt pan. In bowl, sift flour, sugar, soda, salt and cinnamon. Add remaining ingredients and stir until mixed. Hand mix only. Bake one hour and 10 minutes. Comes out very moist. === CHEESE CAKE 1 (3 oz.) pkg. lemon Jello 1 c. boiling water 2 (3 oz.) pkgs. cream cheese 1 c. sugar 2 tsp. vanilla 1 (13 oz.) can evaporated milk, chilled GRAHAM CRACKER CRUST 22 sqs. graham crackers, crushed 2/3 cube butter, melted 1/4 c. sugar Mix together all crust ingredients. Dissolve Jello mixture and let Jello set slightly. Soften cheese and combine with sugar and vanilla to add to Jello mixture. Whip 1 can chilled evaporated milk, then fold in Jello and cheese mixture. Use 3/4 crust recipe for bottom of a 9 x 13 inch pan and then put Jello-cheese and milk mixture in and sprinkle remaining crumbs on top. Place in refrigerator. Will serve 12 ==== FRESH APPLE CAKE 1 c. oil 1 1/2 c. sugar 2 eggs 2 1/2 c. flour 1 tsp. salt 1 tsp. baking soda 1 1/2 tsp. cinnamon 1 tsp. baking powder 4 c. apple, finely chopped 1/2 c. coconut 1/2 tsp. vanilla Beat together oil, sugar, eggs and vanilla. Add apples, and set aside. Sift together flour, salt, baking soda, powder and cinnamon. Add dry ingredients to apple mixture. Mix well. Add coconut. Spread into a greased and floured 9 x 13 inch pan (or two 8 x 8 inch pans). Bake at 350 degrees for 35 to 40 minutes. Cool in pan. For individual cakes. Divide mixture by filling 18 to 24 cupcake/muffin tins 3/4 full. Use paper liners. Bake at 350 degrees for 30 minutes. =================== Do you have any recipes for stir fry sauce without soy sauce? We have lots of stir fry for dinner and I use all kinds of veggies in them and sometimes nuts and morning star crumbles and also tofu. Do you know what chinese restaurants use for oil? I have tried sesame oil and peanut oil both and don't get the same taste. Thanks for your help and I love your site! Janis ============== Does anyone have a recipe for Reese 's cake. Tammy ============== Hi, I love your site and have found many wonderful recipes there! I do have a question for you. My great aunt always made delicious baked beans with green pepper and pineapple in them. Have you ever heard of this recipe? Lynne ============== I was gone for a week and when I came back the newsletter was online rather than email form. Can you explain what is going on? Janie Comment This was posted in the last newsletter. It explains what is going on. The newsletter will be sent out as usual by email on Wednesday and Friday. In addition there will be frequent newsletters posted online. Nancy's Kitchen has been growing very quickly. It is schedule to be sent out once or twice a week. Our members have been very generous in sending in their recipes, replies and requests. In the past weeks there has been more requests, replies and recipes than the email newsletter can hold. This is wonderful as far as most of us are concerned but some members do not have email space to accommodate daily newsletters that are so large. If a member doesn't check their email on a daily basis (especially those that only check their mail at work Monday through Friday) it causes their email box to quickly go over quota. The newsletter will continue to be sent out as an email newsletter on Wednesday's and Friday's. Additional messages will be posted online to both help those that are having mailboxes over quota issues and to post all the great replies, requests and messages in a more timely manner. A short email message will be sent out when a new newsletter is posted online to alert the member that they can view the new newsletter and the URL where the new newsletter is posted. Everyone in our members have been wonderful by sending in favorite recipes, replies and requests. Many of our members like Heather, Emma and Chef Raymo and many others been very generous with their recipes as well. In the past there has been room for only a few recipes to be posted in the email newsletter due to lack of space. Now all of their wonderful recipes can be posted online. Hopefully our members will continue to send their messages and share their recipes as they have in the past. Many members have stated they really l o v e the recipes, and hints and tips that are shared. ============== I would like a recipe for teriyaki sauce that I can put over grilled chicken. Judy ============== Do you have a recipe for chicken parmesan? Linda ============== I'm looking for a moist pound/pudding cake using a cake mix. Can you help me? Thanks, Linda ============== I recently purchased Home Cookin' after reading all the great things that were said in this newsletter. I ran across my favorite salad dressings I love. Thought someone in the group might like them as well. Linda V-8 Salad Dressing 46 oz. low sodium V-8 juice 1 tbsp. wine vinegar 1/4 tsp. oregano 1/4 tsp. garlic powder 1/2 tsp. onion powder 1/4 packet Equal Mix the ingredients together and chill. Shake before using. Dijon Vinaigrette Salad Dressing 2 tbsp. Grey Poupon Dijon mustard 3/4 c. salad oil 1/4 c. wine vinegar 1/2 tsp. salt 1/4 tsp. pepper Blend thoroughly and pour over salad. Makes 1 cup. Thousand Island Dressing 1 c. mayonnaise 1/2 c. chili sauce 1/3 c. sweet pickle relish 1/2 tsp. celery seed Stir together ingredients and this will make two cups. Thousand Island Dressing #2 1 c. pickle relish 1 c. ketchup 1 1/2 c. mayonnaise Keeps well. French Dressing 1 c. oil 1 c. sugar 1/2 c. ketchup 1/2 c. white vinegar 2 tsp. onion powder 1 tsp. garlic powder 1 tsp. paprika 3/4 tsp. celery seed Mix ingredients well. Put in bottle and store in refrigerator. French Dressing #2 1/2 c. condensed tomato soup 1/3 c. white vinegar 3/4 c. oil 1 sm. clove garlic 1/2 sm. onion 1/2 c. sugar 1 tbsp. dry mustard 1 tbsp. salt 1 tbsp. Worcestershire sauce 1/2 tsp. paprika Put all ingredients into blender and chop for one minute. Then blend until well mixed. Pour into Mason jar and keep refrigerated. =================== I figured out that you do the newsletter for the online version hours before you post the link in the newsletter or put the link online. But don't link it or put the link in the newsletter until the next day. I feel like I am getting a sneak preview. You just change the date. Sue Comment Your right. I start on it and add to it until right before I link it on the page and post the link in the newsletter. I change the date in the page name. (yesterday was http://www.aliciasrecipes.com//newsletter-aug3.htm and today is http://www.aliciasrecipes.com//newsletter-aug4.htm) I noticed there are several that have figured this out. You will need to refresh your browser (F5 and Control Key at the same time) to make sure you are viewing the latest information. Nancy =================== Additional Recipes, replies and responses have been added to the newsletter for today because they did not all fit in this email newsletter. They include peach and zucchini recipes. http://www.aliciasrecipes.com//newsletter-aug4.htm =================== A few weeks ago one of our members wanted a summer salad. Here is the one my family really likes during the summer months. Cool Whip Fruit Salad 1 container Cool Whip (any size) 3 small apples 2 ripe bananas 5 kiwi 2 large oranges 1 container strawberries 1 large pear In a large bowl, combine the apples, kiwi, oranges, strawberries, and pear. Add Cool Whip. Mix together. Add bananas before serving. Serves 10 ========================= I love the added newsletters online. They are a wealth of information and recipes. I find it so much easier to read than the emails. Thank you for going the extra mile and posting messages and recipes on the internet as well as sending out the usual two email newsletters a week. I bought the Home Cookin' recipe program and have been cutting and pasting recipes from your site into the recipe program. It is so easy. Just highlight the title, cut and paste it. Highlight the ingredients then cut and paste it. Highlight the directions and cut and paste them. After the recipe is saved I can go back to it and add comments and suggestions from all the wonderful people at Nancy's Kitchen later. It is by far the easiest recipe program I have ever used. Between the Home Cookin' recipe program and the online newsletters I am so happy. Thank you so much for making the additional online newsletters available along with the usual newsletters. I appreciate it very much. Lisa ======================== Nancy, I have a tip for those having trouble highlighting on the web version of the newsletter. Just click next to where you want to start copying, and then hold down the shift key, click where you want to stop. It will highlight everything in between. Hope this helps. Katy in NY ======================== Over 50 recipes has been added today to the Casserole Section of Alicia's Kitchen http://www.aliciasrecipes.com/casserole-recipes/ ========================= Hi Nancy Love your web site have got some great recipes from you. Could you tell me what a stick of butter is in grams please. Thank you, Wendy ========================= Hello, I joined your group about a month ago and have been enjoying the newsletters but do not know how to contribute to requests for recipes. Help! lol Amy Comment Email Address for Replies and Requests Please send all email for replies and requests to [EMAIL PROTECTED] Just send an email message to the address above to send in your contributions. ========================= I am looking for a recipe for Oatmeal Scrapple. Can anyone help? Marla ========================== Nancy: Could your readers please send in their tried and true, best recipes for sourdough starters, breads, biscuits, cakes, etc? I just can't seem to find one that I am completely satisfied with. Thanks! Leisa ============================== You certainly have the "Online Recipe Newsletter" down to an art, how do you do it?????? It's a wealth of knowledge, informative, easy to read, and makes my day. Hope you and Siggy are doing fine and adjusting to your new home. Keep up the good work! Diane ============================== Now that you have the new look going on girl, I think I will send another request for blueberry recipes. ANY blueberry recipe. Bread, muffins, pies, cakes, "crumbles", turnovers, fold overs (now that's a little silly). But you get my drift--my hubby loves blueberries. Also if I can freeze the recipes or not (to help him get through the winter months here in Kentucky). I have been a long time reader of your column and love the fellowship of cooks I find here. Thanks, kytulip. ============================= for Emily in No. Carolina from Carol in Texas: Mexican Lasagna 1 lb. lean ground beef 1 onion, chopped 1 bell pepper, chopped 1 pkg. (1.25 oz.) Taco Seasoning Mix 10 oz. can Rotel Diced Tomatoes and Green Chilies (mild or hot) 8 oz. pkg. light cream cheese, softened 8 flour tortillas 16 oz. pkg. cheddar cheese, grated or shredded Brown ground beef; drain well. Add onion, bell pepper & taco seasoning mix. Simmer on medium heat about 10 minutes; then stir in Rotel tomatoes. Spray baking dish with cooking spray. Line the bottom of baking dish with 4 flour tortillas, spread with half of the cream cheese. Cover with a layer of half of the meat mixture then layer half of the cheddar cheese. Spread remaining 4 tortillas on both sides with rest of the cream cheese and layer atop meat/cheese mix. Layer the remaining meat mixture and ending with the rest of the cheddar cheese on top. Bake at 350 degrees for about 30 minutes or until bubbly. Serves: 8 ========================== This is a recipe I tried this weekend and loved. Very similar to the fried zucchini, but it is baked. Savory Zucchini Stix Non stick cooking spray 3 tbs seasoned dry bread crumbs 2 tbs grated parmesan cheese 1 egg 1 tsp milk 2 small zucchini, cut lengthwise into quarters Pre-heat oven to 400 F. Spray baking sheet with cooking spray; set aside. Combine bread crumbs and cheese in shallow dish. Combine egg and milk in another shallow dish; beat with fork until well blended. Dip each zucchini wedge first into crumb mixture, then into egg mixture, and again in crumb mixture to coat. Place zucchini sticks on prepared baking sheet; coat well with cooking spray. Bake 18 to 20 minutes or until golden brown. Serve with spaghetti sauce or ranch dip. Enjoy. Its a great way to use up extra zucchini. Alicia, Syracuse, NY ============================== Hi Nancy; This is for Maria Teresa in El Salvador. My father made sauerkraut for years in the basement. He had a large wooden barrel, cut the top just a trifle smaller. Filled it with shredded cabbage, mixed coarse salt through it. Put the top on with a heavy weight which was sterilized or wrapped in triple thickness aluminum foil. Let sit as the weight pressed down the cabbage. After a couple months it was ready to eat. Him or my step-mother just went down and took what they needed for a meal. This is the way I make my Sauerkraut. I use 5 pounds of fully matured cabbage. Wash, quarter and finely shred cabbage. Sprinkle 3-1/2 tablespoons pickling salt (not iodized) over cabbage; mix well. Let stand about an hour. Firmly pack into room-temperature sterilized jars, leaving a 2-inch headspace. Adjust lids, screwing band tight. Place jars on a jelly roll pan or any flat pan with at least 1/2-inch sides to catch brine that overflows during fermentation and curing. KEEP cabbage covered with brine. If necessary open jars and add more brine made by dissolving 1-1/2 tablespoons salt in 1-quart of water. Sauerkraut is cured and ready to can in 6 to 8 weeks. Clean rims of jars, replacing lids if sealing compound looks damaged (I replace them all just in case.), screw tight. Set jars in water bath canner filled with cold water. Water should extend 2-inches above jars. Bring water slowly to boiling. Process (pints or quarts) 30 minutes. Remove from canner and set on a wire rack to cool. Then store in a cool place. Makes 7 pints. NOTE:- This is my basic recipe, I usually double it. I hope this helps. Betty in Ontario, Canada. ==================================== 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/
