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Recipe Exchange Newsletter http://www.nancyskitchen.com Recipe archives can be found at Online Version of this newsletter (it has additional recipes and information). The online version today has lots and lots of extra substitution charts than the email newsletter. There just wasn't room for all of them http://www.aliciasrecipes.com/newsletter-aug-13.htm AOL Members can access this <a href="http://www.aliciasrecipes.com/newsletter-aug-13.htm";> Nancy's Kitchen Online Newsletter Friday for August 13</a> ============= 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 Digging a hole is about the only job where you start at the top. 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 ============== Here are some of my favorite Jams. I love to can and especially to make homemade jams for the rest of the year. Lisa Sugar Free Rhubarb Jam 6 c. rhubarb 1/4 c. water 1 (3 oz.) pkg. sugar free Jello (strawberry or raspberry) 2 tbsp. Sweet 10 Cook rhubarb and water until soft. Let cool completely and then add sugar free Jello and Sweet 10. Put in clean jars and refrigerate. == Blueberry Jam 4 c. blueberries 2 c. sugar 1 (3 oz.) pkg. lemon Jello Mash 2 cups berries in large pan. Add remaining berries, sugar and Jello. Heat to boiling, stirring constantly. Boil hard for two minutes. Keep stirring. Pour in jars and seal. == Fresh Strawberry Jam 4 pts. fresh strawberries 4-1/2 c. sugar Hull and crush strawberries in large saucepan. Stir in sugar. Cook over low heat, stirring constantly, until sugar dissolves. Cook for 2 to 2 1/2 hours, stirring occasionally until thick. Skim as necessary. Pour hot jam into sterilized jars. Dip jars into boiling water. Seal at once. Yields 4-1/2 cups. == Peach Jam 3 lbs. peaches, skinned and mashed 3 lbs. sugar Let above stand overnight. Add: Juice of 2 oranges Rind of 1 orange, cut into sm. slivers Simmer one hour. Pour into hot sterile jars. Cover with wax. == Mock Raspberry Jam 4 c. green tomatoes 4 c. sugar 2 (3 oz. ) raspberry Jello Put in blender and blend. Boil 15 minutes. Fill jars and seal with wax. == Peach Jam 2 tbsp. frozen orange juice concentrate 2 1/2 c. mashed sweet peaches 3 tsp. pectin Mix juice concentrate with peaches; stir in pectin and let stand 30 minutes. Stir 3 times vigorously. Serve fresh or may be frozen to retain fresh taste. == Diet Peach Jam 1 qt. peeled peaches 3 to 4 tsp. artificial sweetener 2 tbsp. lemon juice 1 box Sure Jel (powdered pectin) Crush peaches in sauce pan. Stir in lemon juice, powdered pectin and artificial sweetener. Bring to boil and boil 1 minute, stirring constantly. Remove from heat. Continue to stir 2 minutes. Pour into sterilized Kerr half-pint jars to within 1/4 inch of top. Put on cap, screw band tight. When cool, store in refrigerator. Makes 2- 1/2 pints. == Apple Jam 8 med. cooking apples 2 c. water 4 tbsp. lemon juice 1-1/2 c. sugar 1-1/2 tbsp. cinnamon 1 tsp. allspice 1/2 bottle liquid fruit pectin Peel and core apples; cut each apple into eighths. Process through food processor with water and lemon juice until finely chopped. Transfer to large saucepan (you should have 5 1/4 cups apple mixture). Add sugar and spices. Bring to a full boil; boil for 1 minute, stirring constantly. Remove from heat and stir in pectin. Skim off foam; ladle into sterilized jars and seal. Yield 10 (8 oz.) jars. == Apricot Zucchini Jam 6 c. peeled, ground zucchini 1 c. crushed pineapple, drained 1/2 c. lemon juice 1 pkg. pectin 3 c. sugar 1 (3 oz.) pkg. apricot Jello Combine all ingredients except Jello. Bring to full boil and cook for 10 minutes. Stir and remove from heat. Add apricot Jello. Stir thoroughly. Pour in sterile jars and seal. ========= I have a lot of zucchini. Here are many of my tried and true recipes I use each year that use zucchini. Janie Microwave Zucchini Boats 3 sm. (6" long) zucchini, halved lengthwise 1 tbsp. water 10 oz. pkg. Green Giant frozen Garden Gourmet asparagus pilaf 1/2 c. shredded Swiss cheese 2 tbsp. crushed herb flavored croutons Microwave Directions: In 9 inch microwave-safe dish, combine zucchini and water; cover with microwave-safe plastic wrap. Microwave on high for 4-6 minutes or until crisp-tender; drain. Remove and discard seeds and pulp, leaving a 1/4 inch shell. Microwave Garden Gourmet according to package directions. Stir rice mixture; spoon into zucchini shells. Sprinkle with cheese. Microwave on high for 1-1 1/2 minutes or until cheese is melted. Top with crushed croutons. 6 servings. == Baked Zucchini Boats 2 lg. zucchini 1 lb. bulk sausage 1 onion, chopped 1 brick med. sharp Cheddar cheese, shredded Brown sausage and onion. In the meantime, slice zucchini in half lengthwise and scoop out insides with a spoon or melon baller. Drain fat from meat and add zucchini to mixture in skillet and cook until tender. Add about 1/2 to 3/4 of shredded cheese and cook only until cheese starts to melt. Stuff the zucchini with the meat mixture. Top with remaining cheese. For those who love to cook over a campfire, wrap in securely in foil and place on grill above fire (or use heavy duty foil and put in hot coals). For indoor cooks, bake in 375 degree oven until cheese on top is melted and mixture is heated through. Serves 4. == Zucchini and Apple Salad 1/2 c. salad oil 1 tbsp. lemon juice 2 tbsp. white wine vinegar 1 tsp. each sugar and dry basil About 3/4 tsp. salt 1/4 tsp. pepper 3 med.-size red or golden Delicious apples 1/2 med. size red onion, thinly sliced lengthwise 1 green pepper, seeded and cut into matchstick pieces 1 lb. zucchini, thinly sliced In a salad bowl, combine oil, lemon juice, vinegar, sugar, basil, salt and pepper. Core and dice unpeeled apples and add to dressing; coat apples well with dressing. Add onion, green pepper and zucchini. Stir lightly. Cover and chill. Just before serving, mix salad again until well combined. Makes 8 servings. == Marinated Zucchini Salad 4 zucchini, thinly sliced 1 c. mushrooms, thinly sliced 2 sm. cans of artichoke hearts, drained & sliced 2 sm. cans of bamboo shoots, drained 1 (8 oz.) bottle Italian salad dressing 1 env. Original Hidden Valley Ranch dressing mix Add all but dressings together in a large bowl. Mix together dressing and dressing mix. Pour over mixed ingredients. Marinate several hours or overnight. == Marinated Spaghetti Salad with Zucchini 2 c. halved cherry tomatoes or chopped tomatoes 3/4 c. chopped cucumber 3/4 c. sliced zucchini 1 sm. green pepper, cut into bite size strips 2 tbsp. chopped onion 1/4 c. red wine vinegar 3 tbsp. salad oil 2 tbsp. sugar 1 tsp. lemon juice 1 tsp. snipped fresh parsley 3/4 tsp. snipped basil 1 sm. clove garlic, minced 8 oz. spaghetti, broken 1 tbsp. salad oil Lettuce leaves (optional) Grated Parmesan cheese (optional) In a large mixing bowl combine tomatoes, cucumber, zucchini, green pepper, and onion. In a screw top jar combine vinegar, 3 tablespoons salad oil, sugar, lemon juice, parsley, basil, garlic, 1/8 teaspoon salt and 1/8 teaspoon pepper. Cover and shake well. Pour over vegetable mixture. Cover and chill 2 to 24 hours. Meanwhile, cook spaghetti according to package directions. Drain; rinse under cold water. Toss with the 1 tablespoon oil. Cover and chill. To serve, spoon vegetables around spaghetti in a lettuce-lined bowl. Sprinkle with cheese. Toss before serving. Makes 8 to 10 servings. == Marinated Squash Salad 2 sm. yellow squash 1 sm. zucchini squash 1 med. onion 1 bell pepper 1/2 c. apple cider vinegar 1/3 c. sugar 2 tbsp. oil 1 tsp. celery seed Salt and pepper to taste Slice first 4 ingredients in thin slices. Mix the last 5 ingredients and pour over vegetables. Marinate 12-24 hours. Keeps 1 week to 10 days. Serves 6-8. == Mozzarella Salad 1 lg. package Mozzarella cheese 3 lg. tomatoes 1 sm. red onion 1 lg. zucchini, peeled DRESSING: 1/2 c. olive oil 2 tbsp. red wine vinegar 2 tbsp. chopped basil 1 tsp. salt 1/4 tsp. pepper *Fresh basil leaves for garnish Slice Mozzarella about 1/4 inch or less. Slice tomatoes, slice onion into rings, cut zucchini in half and then slice (long side). Layer in shallow (1 inch) plate or pan - zucchini first, onion, Mozzarella and top with tomatoes. Place all ingredients for dressing in covered container (except basil leaves). Shake well. Pour over layered Mozzarella. Chill first before serving. Garnish with basil leaves. == Zucchini Salad with Hot Bacon Dressing HOT BACON DRESSING 2 slices bacon 2 tbsp. sugar 2 tsp. cornstarch 1/3 c. cider vinegar 1/3 c. water 1 tsp. soy sauce 1/4 tsp. pepper SALAD 4 c. (4 med.) shredded zucchini 1/4 c. finely chopped onion 6 cherry tomatoes, halved 6 fresh mushrooms, cut into slices Cook bacon in small skillet until crisp. Drain on paper towels, reserving 1 tablespoon drippings in skillet. Stir in sugar and cornstarch; add remaining dressing ingredients. Cook until mixture boils and thickens, stirring constantly. Set aside; cool slightly. Crumble cooked bacon in large bowl, combine zucchini, onion and crumbled bacon; toss. Pour hot dressing over salad mixture. Toss to coat. Arrange on individual plates. Garnish with tomatoes and mushrooms. Serve immediately. 6 (1/2 cup) servings. ======================== Nancy, This is for the person wanting a good peanut butter cookie recipe. This is the peanut-butter cookies I've made all my life. I used to make these for my kids when they were little, and I make them for my grandkids now! It's from my old Better Homes and Garden Cookbook, which was the only cookbook I had for many many years. p.s. I usually add a Hershey's Kiss on top of each one. Marsha, along the Mississippi in Iowa PEANUT-BUTTER CRISSCROSS COOKIES 1 cup Crisco shortening 1 cup sugar 1 cup brown sugar 1 t vanilla 2 beaten eggs 1 cup peanut butter 3 cups flour 2 t soda dash of salt Thoroughly cream shortening, sugars, and vanilla. Add eggs; beat thoroughly. Stir in peanut butter. Sift dry ingredients; stir into creamed mixture. Form into tiny balls; place on ungreased cookie sheet. Press with back of a fork to make crisscross. Dough may also be rolled and cut if desired.Bake in 375 degree oven 10 minutes. ==================== This recipe is for Jodi. My husband, dad & brothers agree that my sisters cookies are the best! You can't go wrong with this one. ~ Lynette Donna's Peanut Butter Cookies * Pre-heat oven to 350 degrees 1/2 Cup Crisco 1/2 Cup white sugar 1/2 Cup brown sugar 1 egg 1 tsp vanilla 3/4 Cup peanut butter (creamy or chunky) Sift together: 1-1/2 Cups flour 1/2 tsp baking soda 1/2 tsp salt Cream shortening & sugars until smooth. add egg, vanilla & peanut butter. Beat well. Add sifted ingredients. Mix well. Shape into balls, place on un-greased cookie sheet. Flatten slightly with fork dipped in white sugar.Bake at 350 degrees for about 10 minutes. (Baking time varies depending on size of cookies.) For really rich chewy cookies I use 1 cup of dark brown sugar and no white sugar. ========================= I found a recipe for Lemon Chess Pie on Grandma's Favorites and tried it yesterday. It was wonderful and very easy. I noticed you don't have a Lemon Chess Pie recipe on your site. I don't know if Chess Pie is a southern thing or not but I would like to share this recipe with you and other readers. I believe I found the link to this site from your site or maybe Alicia's Kitchen I can't remember which. Here is the link to the recipe. http://www.richsand.com/granny/cookbook/cookbook/viewrecipe.php? id=1053747559 =========================== Around the Kitchen Need but Don't Have � substitute these Cornstarch for thickening Need 1 tablespoon cornstarch for thickening? Use 2 tablespoons all- purpose flour. Tomato Juice Need 2 cups tomato juice? Use 1/2 cup tomato sauce plus 1/2 cup water. Chicken or Beef Broth Need 1 cup chicken or beef broth? Use 1 teaspoon instant chicken or beef bouillon granules plus 1 cup water. Small Onion Need 1 small onion? Use 1/8 teaspoon onion powder or 1 tablespoon dried minced onion. Garlic Clove Need 1 garlic clove? Use 1/8 teaspoon garlic powder. Fresh Snipped Herbs Need 1 tablespoon fresh snipped herbs? Use 1 teaspoon dried herbs, crushed. One Square Unsweetened Chocoloate Need 1 square (1 oz.) unsweetened chocolate? Use 3 tablespoons unsweetened cocoa powder plus 1 tablespoon shortening. There are several more sections of Around the Kitchen substitutions in the newsletter. They include When You Are Out - More Substitutions Egg and Egg Yolk Substitutions and a lot more. Handy information for any cook. =========================== Best Ever Coconut Pie 3 eggs, beaten 1-1/2 c. sugar 1/2 c. margarine, melted 4 tsp. fresh lemon juice 1 tsp. vanilla 1 1/3 c. coconut Pinch salt 1 9" unbaked pie shell Preheat oven to 350 degrees. Combine all ingredients (except coconut). Mix well. Then stir in coconut. Pour into pie shell and bake 40-45 minutes until center is set. As the pie bakes a golden topping forms on the surface. This might be the best coconut pie you have ever eaten. Serves 6. Lucy ============================== Dear Nancy. Have you ever had fried green tomatoes.? They are great I would like to no if you would know how to prepare them to keep them for the winter so they don't ripen of to red I cant seem to find out if you can keep them green and how would you do it. I tried freezing them and when you take them out of the freezer they are watery. Thank you, Brenda ============================== For Anbsmommy: Hush Puppies 1 Cup Corn meal; plain 1/2 Cup Flour; plain 1 Teaspoon Baking powder 1 Teaspoon Salt 1 Teaspoon Sugar 1/2 Cup Onion; chopped 1 Can Cream style corn (16 oz) Milk, if needed Mix dry ingredients. Add onion and corn. Mix well. If more liquid is needed to make desired consistency, Add a little sweet milk. Drop heaping teaspoons into deep hot fat. Fry until golden brown. (If cooked in deep fat, they float to the top when done.) Yields 10 to 12. From Tea Time at the Masters, Jr. League, Charleston, SC. These are very good and light Lisa T ================== 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/
