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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). To access the online version <a href="http://www.aliciasrecipes.com/newsletter-sept-3.htm";> Nancy's Kitchen Online Newsletter Friday</a> ============= Email Address for Replies and Requests Please send all email for replies and requests to [EMAIL PROTECTED] <a href="mailto:[EMAIL PROTECTED]"> Email Address for requests and replies</a> ============= 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 Pleasant times are often missed because we are broadcasting when we should be listening. Singing Birthday Cards http://www.shareasale.com/r.cfm?B=14950&U=67876&M=4332 Daily Horoscopes http://www.free-horoscopes.net ============== This is for Victoria in NC. Thanks for the recipes for the cake and frosting. However I already have those on my cocoa box. What I am looking for is a TNT chocolate fudge frosting that is made with white granulated sugar. Thanks again for taking the time to send out the recipes. Regards, Sue aka saw64 ================== The following recipe is from Better Homes and Gardens paperback cookbook. I made it often back when I was a young mother. Jean Lemon Pudding Cake, from Better Homes and Gardens New Cook Book 3/4 C sugar 1/4 C all-purpose flour dash salt 3 T butter, melted 1 1/2 t finely shredded lemon peel 1/4 C lemon juice 3 beaten egg yolks 1 1/2 C milk 3 egg whites In a large mixing bowl, combine sugar, flour, and salt. Stir in melted butter, lemon peel, and lemon juice. In a small bowl combine egg yolks and milk; add to flour mixture. In a mixer bowl, beat egg whites until they form stiff peaks. Gently fold egg whites into lemon batter. Turn into an ungreased 8x8x2-inch baking pan. Place in a larger pan on oven rack. Pour hot water into larger pan to a depth of 1 inch. Bake at 350 degrees for 35 to 40 minutes or til top is golden and springs back when touched. Serve warm or chilled in individual dessert dishes. 6-8 servings. ================== I clicked on the Blockbuster ad on the right hand side of the page and signed up. Was very pleased with how fast the DVDs arrived. Can't think of a better way to save my time at the video store. I just wanted to thank you for posting it. I probably wouldn't have even tried it otherwise. I get 3 DVDs at a time for about $21 a month. I do not have to take the time or the gas to drive to the local Blockbuster store. This a real bargain for me. All I have to do is send them back and they send three more. With the speed they send them I can really get a lot of them during the month since there have no limit to the number you can rent. I love choosing the DVDs when I have time rather than walking around the store and seeing which DVDs are on the shelf. For me just to walk out to the mailbox and pick them up there is wonderful. Thank you so much for posting it on your page. Donna ================== I have WebTV and cannot do some of the things that one can do on a computer. I cannot copy any of the recipes in the newsletter because I cannot highlight them. Are these recipes given in the sections where I can print just one recipe. I pulled one up from one of the sections and followed printing directions and was able to do that, but cannot print from list in newsletter. Zelda Patterson ================== Pear ice-cream topper Take what ever pears you have on hand if they have few bad spots cut them out. peel pare and take out the core. Slice into sauce pan cover add about 2 Tbsp sugar no more. Add to the pears about a quarter cup of water. put the lid on and leave the heat on simmer only, but do watch and stir it. Usually takes bout 30 minutes (just like making apple sauce). Everything should be cooked down to a sauce. Put in dish to cool then serve over vanilla ice cream Wonderful!!! Judy Montana ================== Love the newsletter and the new format! I am looking for a recipe for chocolate macaroons. We have a `farmer's market' brand here & they are delicious. I was wondering if anyone has a similar recipe. Thanks! Donna ================== I find lots of okra pickle recipes using dill or garlic, hot peppers, etc. but nothing for a sweet pickle. Are they any sweet pickle recipes out there? Candi ================== Enchiladas 1 lb. of ground beef 1 small onion 1 12 oz. can of tomato paste 4 tablespoons of Cool Whip 1 cup of shredded sharp Cheddar cheese tortilla wraps 1 tablespoon of seasoned salt 1 tablespoon of black pepper Preheat oven to 375 degrees. Brown meat in skillet and drain. Season meat with seasoned salt and black pepper to liking. Add can of tomato paste to meat and mix until well blended. Cook for about 10 minutes on medium, or until tomato paste thickens. Once thickened, add cool whip to meat mixture and blend well. Cook for another 5-7 minutes on medium. Place meat mixture into tortillas, wrap, and place in medium sized baking dish. Meat mixture should fill about 10 large tortillas. Sprinkle cheddar cheese over tortillas. Bake until cheese is bubbly and tortillas are slightly browned. Emma More enchilada recipes by Emma and other members are online ================== Hi Nancy: I just wanted to let you know that I am thinking of you and feeling very grateful that there are still people in the world who try to bring joy to others. Thank you very much for making each day brighter! I hope your cat's doing well. Blessings, Rose Marie in Lee's Summit, MO ================== Hello---I am looking for a recipe for beer batter fried chicken. Thank you, dls ================== Hi Nancy, I am looking for a recipe for sweet potatoes fries, I know they are done in a brown sugar syrup but not sure what all goes into the sugar syrup. I would get these at the fair's. Thanks Nancy, Wanda of Pa ================== Pickled Green Tomatoes Makes one 2 quart jar Use a s c r e w top canning jar with a two piece screw band lid for pickles. 3 cups white vinegar 2/3 cup kosher salt 2 1/4 lbs green tomatoes, washed, stems removed and quartered 4 large cloves garlic, peeled and thinly sliced 4 large sprigs fresh tarragon 1/2 teaspoon white peppercorns 1/2 teaspoon black peppercorns Wash jar and both parts of lid well in hot, soapy water. Place a small metal cake rack in large stockpot and fill the pot with water. Lay open jar on its side on rack. Make sure water covers jar by 2 inches and bring to a boil. Boil jar for 15 minutes. Using metal tongs or a jar lifter carefully remove jar from water, letting water pour out. Place jar upside down on clean rack to dry. Sterilize lid and screw band according to the manufacturer's instructions. Combine vinegar, salt and 1 cup water in a large pot and bring just to boiling point. Meanwhile, tightly pack sterilized jar with tomatoes, garlic and tarragon. Sprinkle peppercorns over tomatoes. Pour hot vinegar-salt solution over tomatoes, leaving 1/4 inch of room at the top of the jar. Discard extra liquid. Slide a long, clean knife along inside of jar to release any air bubbles. Seal jar and lid and screw band. Fill stockpot filled with a cake rack with fresh water. Bring to a boil and lower jar of tomatoes into water, covering it by 2 inches of water. Boil for 10 minutes. Using tongs, remove jar from water and let cool to room temperature. Store in a cool, dark place. Let tomatoes mellow for 3 weeks before serving. Refrigerate after opening. ================== I wrote in just a few days ago and already received a recipe from "Peggy" for a checkerboard Cake. Many thanks to your site and especially to my new friend, Peggy. Bob C. ================== This is for Judy who wondered about vanilla from Mexico. I have used this type of vanilla for at least eight years in everything I bake and although it seems stronger I use the same amount that each recipe calls for. It has never been too strong, in fact the flavor is most delicious. I was intrigued to read recently in Taste of Home Magazine that this type of vanilla contains some ingredient that is unhealthy for us that is not regulated by anyone. I think on this I would like to remain blissfully ignorant since this vanilla is so wonderful! CAK ================== I hope these are what Carla is looking for. Chinese Slaw 1 head cabbage 1/2-1 bunch of green onions 3/4 T. of sesame seeds 1/4-1/2 cup toasted almond slivers 1 package of the chicken flavored Ramen noodles DRESSING 1/4 cup sugar 1/2 cup canola oil 1/2 t. salt 1/2 t. pepper 1 packet soup mix from the Ramen noodles Chop the cabbage coarsely. Slice the green onions on a diagonal into 1/4-1/2 inch pieces. Mix with cabbage. Crumble and toast the noodles in a 400 degree oven until light brown. Combine with sesame seeds and almonds -- set aside. Combine all dressing ingredients and mix well~ pour over cabbage and onions. Reserve noodle/almond mixture until ready to serve so mixture remains crisp. CHINESE SALAD SERVES 6-8 2 pkg of Ramen Noodles - crunch noodles 1/2 c slivered Almonds 4 T Sesame seeds Brown in 3-4 T butter, let cool. In a large bowl put: 1 pkg Slaw mix 6 chopped Green Onions Dressing: 1/2 c Olive Oil 4 T melted Butter 2 T Soy Sauce 2 T Vinegar 1 pkg Chicken Seasoning (from Ramen Noodles) Toss ingredients together just before serving so the noodles are still crisp. When I have this, I plan on making extra dressing so I can add some chicken to give my husband the meat he has to have with his meals. Jo from Indy ================== Dear Nancy, I want to tell you first of all that I love the online version of the newsletter. Actually, I like it better than the email version. However, any method we have of reading the newsletter is much appreciated and enjoyed. In the Sept. 1 food section of the San Diego Union there are several slaw recipes. Included is one for the uncooked Raman noodles. http://www.signonsandiego.com from there go to the food section and see if this is what is needed. It is called "Killer Slaw". Again, thanks for all your hard work. Dee in San Diego ================== My cream puffs turn out beautiful. They are puffed high and just look great. Then when I start taking out the excess dough from inside, they fall. I end up with flat puffs. What am I doing wrong? Should I wait for them to cool? My recipe instructions say to remove the inside while still hot. Thanks for your help. Pat Niece, Nampa Idaho ================== This is for Phyllis Knipp in Montana. Please tell her that I have really been enjoying seeing all the recipes she contributes. I have them all in my recipe file! Thanks, Laurelee ================== Hi Nancy, love your newsletter and all the wonderful recipes...I would like to know if anyone has a recipe for a cabbage soup, my mother used to make a wonderful tasty soup with cabbage, potatoes, tomatoes, onion, carrots, and celery, but I don't remember the spices, maybe some garlic, salt pepper, some sort of leafy spice, It may have been a polish dish, since my family on that side were polish...any ideas? thank you. Kathy Charles ================== This recipe is for Carla who wanted a salad recipe made with "ramen noodles". I hope this is what she wants! BOK CHOY SALAD 1 head Bok Choy cabbage (or Napa Cabbage), shredded 1 - 7 green onions 2 pkgs. Ramen noodles (omit seasoning packet) 1 3oz. pkg. slivered almonds dressing: 1/2 c. vegetable. oil 1/3 c. sugar 2 T. red wine vinegar 1 T. soy sauce -Break up the Ramen noodles into small pieces and brown in 1/2 stick of butter with the slivered almonds. Brown slowly. Set aside. These can be made ahead of time and put in a Tupperware container or a zip loc bag. -combine all when ready to serve. (If you know you are not going to eat it all right away, save some of the noodles and add then later so they stay nice and crunchy.) Delicious! Nancy, Just wanted to tell you that I just love the new way you do the newsletter. It works out great for me. Thanks again for all the work you put into it. I don't know how you find the time! Laurelee ================== Fresh Tomato Soup {Wonderful Soup} Clean and remove skin from about 3-1/2 lb. tomatoes. about 8 tomatoes. Put tomatoes in blender seeds and all. Set aside . In winter I use a quart of my home canned tomatoes. In a medium size soup pot melt. 1/2 cup butter [margarine works but butter is best!] 2 tablespoons of Peanut Oil [no substitute] the flavor of the butter and peanut oil makes this soup. 4 medium onions chopped 2 bay leaves. Let onions simmer in the butter until soft but not brown. When onions are cooked add the tomatoes from blender and add 1 [6 oz] can of tomato paste. 3 cups of chicken stock [bullion will do] reserve 1/2 cup of the cold bullion and mix with 1/4 cup or more of flour I nearly always use more than 1/4 cups of flour to reach the desired thickness of soup. 1/2 cup sugar or to taste + Most times I use more sugar. Salt and pepper to taste. Simmer and serve with garnish of choice. A little chopped fresh basil or some lightly whipped cream is good. Soup is wonderful with no garnish! Came from old Pittsburgh Post Gazette food column. Joan Bell, Washington, Pa. ================== Nettie asked for a Smoked Cream Cheese Recipe 1 (8 oz) package of cream cheese 1 (6 oz) can of Red salmon 1 teaspoon Liquid Smoke Soften cream cheese add drained can of higher priced salmon. Mix until smooth. Add liquid smoke, mix. You can adjust flavor by adding more liquid smoke. Mary Jean ================== Does anyone have a fresh apple cake recipe with homemade caramel icing? Thanks, Joyce ================== Thanks, Joan in VA for the rubbed sage info. I have lots in the garden and if that doesn't work I'll turn to the store shelves for it. Thanks Again! Nancy, it must make you feel so good that you bring so many good people together thru your hard work and this site. Josette ================== I thought "TNT" meant Tried and Tested and now see it referred to as Tried and True. Seems to me that the Tried and Tested makes more sense in describing a recipe had been made and eaten by the sender. Myron Drinkwater, Lake Forest, CA Comment Both are correct and mean the recipe has been tried. Nancy ================== Here's a recipe for the person who was looking for caramel frosting, I use it on banana cake Quick Caramel Frosting (taken from the Fannie Farmer Cookbook) 1/2 lb butter 1/2 cup dark-brown sugar 1/4 cup milk 2 cups confectioners' sugar. Melt the butter and brown sugar in a heavy-bottomed pan, stirring over moderate heat until the sugar is dissolved. Add the milk and blend. Cool, then beat in the confectioners' sugar until thick enough to spread. You will have enough to fill and frost and 8- or 9-inch two-layer cake. Also I looking for a fruit dip that uses marshmallow cream, maybe cool-whip, cinnamon, nutmeg, and milk. I just got the recipe a month ago but managed to lose it already! Thanks, Fran ================== Dear Nancy, I really enjoy your newsletter very much and look forward to the great recipes. A very special "thank you" to Beth D for the lemonade cake recipe. It's the one I've searched for a long time. I've printed out several copies and I'm not gonna lose it this time. Bless you and all your great cooks. Gail C, Winnfield, LA ================== Hi Nancy, Boy, do I feel stupid. But here goes.. Is Heavy Cream the same as whipping cream? NC ================== You should try making some DIVINITY using black walnuts instead of pecans. It is out of this world. SO SO GOOD Byron Bessemer, Alabama ================== Hi Nancy, Montana here. I have a recipe for Nettie from Mooers Fork This is really good. Smoky Salmon Cheese Spread 1 can salmon 1 package (8 oz) cream cheese softened 2 tablespoons minced onion or more if desired 1/8 teaspoon liquid smoke Chopped parsley (optional) Drain salmon, reserve 2 teaspoons liquid. Combine cream cheese, onion, and liquid smoke and blend thoroughly. If to thick at the reserved liquid. Refrigerate several hours and serve on crackers or rye bread. A friend gave this to me many years ago and we like it. Your letter and recipes are the best. Keep up the good work. Love this site ================== Hi Nancy! In an old Bisquick book (1959) I found the following biscuit recipes: Heat oven to 450. Add 2/3 cup of milk all at once to 2 cups Bisquick. Stir with a fork into a soft dough. Beat dough vigorously 20 strokes, until stiff and slightly sticky. Roll dough around on cloth-covered board lightly dusted with Bisquick to prevent sticking. Knead gently 8 to 10 times to smooth up dough. Roll 1/2 inch thick. Dip cutter in Bisquick. Cut close together to save rerolling. Bake on ungreased shiny baking sheet 10 to 15 minutes; close together for soft sides, 1" apart for crusty sides. Makes 12 2" biscuits. For drop biscuits: drop dough with a spoon on greased baking sheet. Bake as above. For richer biscuits: follow directions above - except mix 1/4 cup soft butter or shortening, or 3 tablespoons cooking (salad) oil into Bisquick before mixing in milk. For Buttermilk Biscuits: use 3/4 cup buttermilk for liquid. It may be necessary to use a few additional tablespoons of buttermilk to make a dough of soft consistency. Hope these fill the bill. Thank you for all your efforts. A most enjoyable site!!!!! Corinne ================== We have an abundance of chesnuts this year. Any good recipes, other than roasting? Anita in Texas ================== This is for Jody, I buy the bananas when they are really ripe and just put the whole thing right in the freezer. Or you can peel them and put in baggies. Either way is good. Rose ================== Hi there, Greetings from down under. Jodi asked about freezing bananas. In Australia we just toss them in the freeze skin and all, they seem to last forever, you always seem to find one you forgot about. When you come to use them, just take them out and after a few minutes you will be able to peel them. Don't leave it to long to peel them as it can get messy as they thaw. Thanks for a great site. I enjoy all the American recipes, different to the Aussie ways. Elizabeth from Bendigo Australia ================== FUDGE RECIPES PECAN CREAM CANDY 2 1/2 c. sugar 1/2 c. evaporated milk 1/2 c. light corn syrup 1/2 c. margarine 1 tsp. vanilla 2 - 2 1/2 c. chopped pecans Mix all ingredients except vanilla and pecans. Bring to rolling boil; for 3 minutes. Remove from flame and add nuts and vanilla. Beat 3 to 4 minutes, drop by spoonful onto waxed paper. Makes 3 dozen. VELVEETA CHEESE FUDGE 1 lb. oleo or butter 1 lb. Velveeta cheese 4 lbs. sugar 1 c. cocoa 1 tbsp. vanilla Chopped nuts In a saucepan, melt these 2 ingredients oleo and cheese. Sift together the sugar and cocoa, then add the cheese and oleo mixture and add the vanilla and nuts. Mix well and spread evenly into a greased, 9 x 13 inch pan. Cool and cut in pieces. Makes about 6 1/2 pounds of creamy, inexpensive fudge. Kat More of Kat's recipes for fudge can be found in the online version of this newsletter http://www.aliciasrecipes.com/newsletter-sept-3.htm ================== Favorite Salad Recipes from Nancy's Kitchen HOT BEAN SALAD 1-1/3 cups fine cracker crumbs, divided 1 can (16 ozs.) kidney beans, drained 1/3 cup chopped sweet pickle 1/4 cup sliced green onion 1 cup shredded Cheddar cheese 1/2 cup mayonnaise or salad dressing Combine all ingredients except 1/4 cup cracker crumbs. Toss lightly and spoon into a greased I-quart casserole. Sprinkle reserved crumbs on top. Bake at 450 degrees for 10 minutes. NOTE: The cracker crumbs, sweet pickles, onions, and cheese may be prepared in the food processor. LIMA BEAN SALAD 2 hard-cooked eggs 1 can (16 ozs.) lima beans, chilled and drained 1/2 cup diced celery 2 tablespoons sweet pickle relish 1/3 cup mayonnaise 2 tablespoons snipped parsley 2 teaspoons prepared mustard Dash of bottled hot pepper sauce Dash of salt Lettuce cups Chop one egg. Combine chopped egg, beans, celery, and relish. Blend in mayonnaise, parsley, mustard, pepper sauce, and salt. Serve in lettuce cups. Slice remaining egg; use for garnish. Makes 6 servings. SOUTHWESTERN BEAN SALAD WITH CHILI LIME VINAGRETTE 1 can (15 ozs.) kidney beans, rinsed and drained 2 cans ( 16 ozs. ea.) pinto beans, rinsed and drained 1 can (15 ozs.) garbanzo beans, rinsed and drained 1/2 cup green pepper, minced 1/2 cup green onion, minced 1/2 cup fresh cilantro or parsley, minced 1 recipe Chili Lime Vinaigrette Combine all ingredients in a large container; stir well. Cover and refrigerate at least 12 hours or overnight, stirring occasionally. Makes 10 to 12 servings. CHILI LIME VINAIGRETTE 1/4 cup virgin olive oil 1/4 cup lime juice 1/4 cup fresh cilantro or parsley, minced 2 tablespoons vinegar 2 jalapeno peppers, seeded 1/2 teaspoon salt 1/2 teaspoon ground cumin Combine all ingredients in a blender or food processor; process until smooth. This also makes a good marinade for beef or pork before grilling. BRUSSELS SPROUTS SALAD 1 bag (16 ozs.) frozen Brussels sprouts 1/2 cup vinegar 1/4 cup vegetable oil 1-1/2 teaspoons chervil leaves 1 teaspoon salt 1/4 teaspoon pepper 1 medium tomato Snipped parsley Cook sprouts in microwave until tender-crisp (3 to 5 minutes if frozen). Mix remaining ingredients except tomato and parsley and pour over hot sprouts, turning until all are coated. Cover and refrigerate at least 3 hours. Just before serving, cut tomato in wedges; toss with sprouts; sprinkle with parsley. Line serving bowl with lettuce leaves and fill with sprout mixture. More TNT favorite salad recipes from Nancy's Kitchen are online http://www.aliciasrecipes.com/newsletter-sept-3.htm Have a nice 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! 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