------------------------ Yahoo! Groups Sponsor --------------------~--> Make a clean sweep of pop-up ads. Yahoo! Companion Toolbar. Now with Pop-Up Blocker. Get it for free! http://us.click.yahoo.com/L5YrjA/eSIIAA/yQLSAA/f8NolB/TM --------------------------------------------------------------------~->
Recipe Exchange Newsletter http://www.nancyskitchen.com Saturday and Sunday's online newsletters will be posted after 11am. 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 The best angle to approach any problem is the try-angle. Singing Birthday Cards http://www.shareasale.com/r.cfm?B=950&U=g876&M=C32 Daily Horoscopes http://www.free-horoscopes.net =========================== Thanks to Sue aka Saw64 for the correction to the Granny Cake recipe. I plan to make it for a birthday gathering on Friday so it was timely. Dodie =========================Nancy: I love your website, and especially the cat stories! I am looking for a recipe for sweet potato pound cake. I tasted it at a holiday party last year, but the person who brought it no longer lives in our area. I'm hoping some of your readers can help me. Thanks so much, Janey =========================I can't remember who sent in the recipe for Macaroni and Beef Bake but I wanted to say "thank you." I made it for supper tonight and it was very good, as well as, easy to make. Also, whoever sent the link to the Home Cookin Recipe program needs a "thank you" too. I have started to use it and typed up the Macaroni and Beef Bake in the Home Cookin Recipe program. Thanks, to both of you. Joan, San Antonio, Texas =========================Hello Nancy, I love your newsletter, reading it is one of the highlights of my day. This is for the lady whose son loves chicken gizzards. My preparation method is very simple. Wash them well, being certain to have all the extraneous pieces of tough yellow lining out. Then, I dredge about half of them in flour, to which I have added the herbs and spices that sound good to me that day. I then brown and drain all of the gizzards (those that have been dredged in flour and those that have not). Finally, they go into the crock pot with a small amount of water (maybe 1/2 cup) and cook on low for 6-8 hours. That's it! My son, also loves gizzards and makes his own some mornings before he leaves for work, so they are ready when he gets home -- not really a well rounded meal, but with a salad not too bad. I hope your son enjoys them! Gayle =========================My husband also loves chicken gizzards. I put them on in water to cover with celery and onions and when tender add noodles. MJC =========================Hello Nancy - this Newsletter just keeps getting better and better - thanks. This recipe is for Diane whose son likes chicken gizzards. I put the chicken gizzards in chicken broth along with celery and onions. Bring to a boil, then simmer for about 1-1/2 hour - until gizzards are tender and done. Thicken with corn starch and server over buttered noodles or rice. Enjoy., Barb from La Porte, IN =========================For Diane Oven Fried Gizzards 5 lbs. gizzards 1 lb. REAL butter Seasoned flour Seasoned salt Coat the gizzards well in flour. Place in large roaster or pan in single layer(if possible). Shake seasoned salt generously over top. Put 1 lb. Real butter (in patties) over top of gizzards. Bake uncovered at 350 decrees for 3 1/2 hours. Stir every hour. These are very good and tender. Joyce in K.C. ========================= Saturday and Sunday's online newsletters will be posted after 11am. Nancy =============================For Diane I also love chicken gizzards. My favorite way of cooking them is in a sauce. I saut� and chopped onion and some garlic in olive oil then I add the gizzards and brown them. Once browned I add a can of tomato puree something with no paste added. parsley salt and pepper stir and cook until gizzards are as tender as you like them. You can serve this sauce over spaghetti, or just eat it like it is with a nice hunk of Italian bread. Hope you like it. Terry =========================This is for Diane looking for a recipe for chicken gizzards. I use one package of taco seasoning & 1/2 cup of flour. Dredge the gizzards in the seasoning/flour mix and fry in oil or margarine in a fry pan or deep fryer until golden brown. Hope this helps! Denise =========================WOW! I didn't know there were so many ways to prepare chicken gizzards. Nancy =========================This recipe for fig cake came from my grandmother many years ago and is so delicious. My family expects it on our Christmas dinner table each year. I usually bake it in a tube pan and dust it with powdered sugar. It's a bit too rich for a glaze for my taste, but my cousin likes a caramel glaze on it. The recipe calls for fig preserves but I have tried it with very ripe fresh figs that have been chopped fine and it works well and is quite delicious but not quite so rich. Fig Cake 3/4 cup butter or margarine 2 cups sugar 1 cup buttermilk 1 tsp. soda 1/2 tsp. salt 4 eggs 1 tsp. cinnamon 1 tsp. allspice 1 tsp. vanilla 3 cups flour 1 pint fig preserves 1 cup nuts, chopped Mix figs well with mixer. Add sugar, eggs and butter or margarine and mix well. Gradually add in remaining ingredients and mix well. Pour into well greased baking pan and bake at 350 degrees approximately 1 hour or until tests done. Gail Winnfield =========================Hi Nancy, Thank you, for posting my request. And a special thank you to Wayne & also to Linda(in Patterson, NY) for their recipes. The fewer ingredients, & the easier to make, the better. Thank you, Carolyn =========================I tried the Dreamsicle Mousse recipe today and it's GREAT!!! I couldn't understand how the white chocolate pudding could make it taste like a dreamsicle ice cream bar, but it really does. All my friends that are battling blood sugar problems (also those who aren't) will think I'm a kitchen whiz thanks to Nancy and all her great cooks. Any more sugar free hidden treasures out there? I'd love to add to my diabetic and low carb collection of recipes. Gail, Winnfield, LA =========================Hi Nancy, This recipe is for SueB in Ca. I hope this is the one she has been looking for. Baked Chicken Breasts Supreme (6 servings) 2 tbs. butter or margarine 2 tbs. salad oil 6 large chicken breast halves ( 2-1/2 to 3 lb.) 1 can cream of chicken soup (10 1/2 oz) 1/2 cup light cream (20%) 1/2 cup dry sherry or if desired a 1/2 cup apple juice plus 3 tbs. sherry flavoring. 1 tsp. tarragon leaves 1 tsp. Worcestershire sauce 1/4 tsp. chervil leaves 1/4 tsp. garlic powder 1 can sliced mushroom drained (6 oz) Heat oven to 350F. In oven, heat butter and oil in baking dish, 13 1/2 x 9 x 2, until butter is melted. Place chicken in baking dish, turning to coat with butter. Arrange skin side up, bake uncovered for 1 hour. Heat soup, cream and wine, stirring occasionally, stir in tarragon, Worcestershire, chervil, garlic powder nd mushroom. Remove chicken from oven; drain fat from dish. Pour soup mixture over chicken. Cover tightly; cook 15 to 20 minutes longer or until fork tender. Variation: Sherried chicken with fruit. Omit tarragon, Worcestershire sauce, chervil and garlic powder. Stir 1 can of pineapple tidbits, drained and 1/2 cup of sliced seedless green grapes into soup mixture with the mushrooms. Agnes =========================Hi Nancy: I would like to put my two cents in on the smooth top cook surface. I will never, ever buy one again. I just don't like them. The pans slide around when you are stirring. And I also did some canning on mine and the porcelain from the bottom of the pot cooked right off into the cooktop and melted it in two spots and I can not get it off. Mine is not that old so I have to wait until it wears out, but I hope that is real soon. Also, this is for Nancy in Ohio that has a lot of figs. We just got a fig tree last year. It has been growing in a pot and is about 4 ft tall already. We want to put it in the ground this year but are not sure if we should wait until next spring. Nancy, can you tell me where's the best place to plant them and what care they need. It has already produced to large figs which we never expected to happen for a couple years. They were as sweet and sugar. Thanks, Linda in PA =========================This is for Karen who wanted a Crescent Roll Recipe, this is one of Pillsbury Bake-Off Past Winners. SWISS HAM RING-AROUND 1 cup fresh or frozen chopped broccoli, uncooked 1/4 cup chopped parsley or 2 tablespoons parsley flakes 2 tablespoons finely chopped onion 2 tablespoons prepared mustard 1 tablespoon margarine or butter, softened 1 teaspoon lemon juice 3/4 cup (3 oz.) shredded Swiss cheese 1 cab Hormel Chunk Ham, drained and separated into chunks 1 (8 0z.) can Pillsbury Refrigerated Quick Dinner Rolls Grated Parmesan cheese Heat oven to 350 degrees. Cook and drain broccoli. In large mixing bowl, combine parsley, onion, mustard, margarine and lemon juice; blend well. Add cheese, broccoli and ham; mix lightly. Set aside. Separate cresent dough into 8 triangles. On greased cookie sheet, arrange triangles, points toward the outside, in a circle with bases overlapping. The center should be about 3 inches in diameter. Spoon ham filling in a ring evenly over bases of triangles. (Some filling may fall onto cookie sheet) Fold points of triangles over filling and tuck under bases of triangles at center of circle. Sprinkle with Parmesan cheese. Bake at 350 degrees for 25 to 30 minutes or until golden brown. Serve hot, 6 servings. TIP: To make ahead, cover and refrigerate for up to 3 hours; bake 30 to 35 minutes. =========================Hi Nancy... Help! I am up to my you know what in tomatoes! I need a real simple but really good MILD salsa recipe...can you help please? Lyn =========================Nancy, First, a big thank you for all the hard work you do so we can all enjoy your newsletter! I really like the online version. I have a request for a lemon cake that my grandmother used to make. I have lost the recipe and have been craving this cake. I know it has a boxed cake mix, and apricot nectar in it. It also has an icing on top. If anyone could help me find this recipe I would really appreciate it! Thank you so much, Carin in hurricane ravaged FL =========================Nancy, I bought bulk Jell-O pudding mix but the directions are for the whole package. How much pudding mix per milk for pie filling? Thanks! Susan Ocampo =========================Thanks for the crescent roll recipes. I will try them all. Karen =========================Hi, Nancy, just a moment to tell you that you make my day! I have found so many wonderful recipes and appreciate them. This recipe is for Pearl who wanted a good hot dog relish. This is one I have taken Champion at our county fairs for years. Carrot Relish grind: 7 large cucumbers with skins on 5 Cups ground carrots 4 cups ground onions Soak with 2 tablespoons pickling salt for 2 hours. Drain. Make a syrup of: 5 cup sugar 1 tablespoon mustard seed 1 tablespoon celery seed 3 cup vinegar Bring to a boil. Add to the top mixture and boil for 20 minutes. Just before done, add 1 chopped red pepper or pimento for color. Gloria =========================This is for Michelle in Ohio. Oven porcupines 1 lb. lean ground beef 1/2 c. uncooked long grain rice 1/2 c. water 1 can (15oz.) tomato sauce 1/3 c. chopped onion 1 c. water 1 t. salt 2 t. Worcestershire sauce 1/4 t. garlic powder 1/2 t. pepper Combine first 7 ingredients; shape into 12 balls. Place meatballs in an ungreased 8 inch square baking dish. Combine remaining ingredients; pour over meatballs. Cover with foil and bake at 350 degrees for 1 hour. Uncover; bake 15 minutes longer. 4 servings Jo in Indy =========================Hi Nancy; This recipe is for Michelle in Ohio. It is for Porcupine Cookies, I wasn't sure if she wanted Porcupine cookies or Porcupine Meatballs. Porcupine Cookies This recipe is from my mother's handwritten cookbook. The temperature and time are what I use for my electric stove. My mother and grandmother baked in wood and coal stoves so her recipe gave no temperature. Beat 1/2 cup sugar with 1 egg, beat well. Add 1 teaspoon vanilla, 1/4 teaspoon salt, 1-1/2 cups dates and 1/2 cup nuts. Mix well. Drop by spoonfuls in coconut, then place on a cookie sheet and bake. I use 375�F for about 10 minutes. Porcupine meatballs I just make my regular meatball recipe and add 1/4 to 1/3 cup (depending on how much meat I have) uncooked Minute Rice. Then cook in a tomato sauce. Have a good day. Betty in Canada. =========================Michelle in Ohio was looking for recipes for "Porcupines"......I wasn't sure which kind she meant, but here are a couple of recipes. Porcupine Meat Balls 1 pound lean ground beef 1/2 cup uncooked white rice 1/2 cup water 1/2 cup chopped onion 1 teaspoon salt 1/2 teaspoon celery salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 1 (15 ounce) can tomato sauce 1 cup water In a large bowl, combine the ground beef, rice, 1/2 cup of water and onion. Blend in salt, celery salt, garlic powder and pepper. Mix well. Shape into 1 1/2 inch balls. Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, brown the meatballs; drain fat. In an 11x7 inch baking dish, combine the tomato sauce and 1 cup of water. Place the browned meatballs into the tomato sauce, turning to coat well. Cover and bake in a preheated oven for 45 minutes. Uncover, and cook for an additional 15 minutes. Marshmallow Porcupines 1 can sweetened condensed milk 1/2 cup margarine 1 package caramels, unwrapped 1 package large marshmallows 2 cups Rice Krispies Combine milk, margarine and caramels in double boiler over simmering water until melted. Individually dip each marshmallow in mixture with a wooden pick, then roll in Rice Krispies. Cool on wax paper. =========================I really enjoy your newsletter and recipes. If anyone out there has a recipe for those delicious Del Ranch Steak Sandwiches in Oklahoma City, I would sure love the recipe. If you've never had one, try one when you visit Oklahoma City. Thanks, Mary =========================My friend Trisha is getting married in January and she has asked me if I have a good recipe for Wedding Punch. She is looking for one you can add food coloring to match the cake with. Which I don't. Can someone please help us out? Barbara B =========================I have been looking for a banana bread recipe that is moist. The banana bread recipes I have tried turn out dry. I would appreciate any and all recipes. Thank you! Joan, San Antonio, Texas =========================I would love the URL of some Amish Recipes. Lilly Nancy's Kitchen Amish Recipes http://www.nancyskitchen.com/amish.asp =========================Macaroni and Cheese 8 oz. cooked and drained pasta elbows l can cheddar cheese soup 2 cups or more of shredded cheddar cheese 5 small soda crackers, crushed Mix all together. Pour into pan that has been sprayed with Pam. Add milk to just the top of the pasta. Tops with more cheese. Bake 375 till bubbly and browned. Genie =========================I am looking for a recipe for beer batter onion rings. I used to have one that you mix up and let set but any would be appreciated. Thanks C. Wieberg =========================Nancy, I have been baking bread for many years and have never been able to master the knack of 'braiding bread'. Whenever I try it comes out flat, not as rounded as those in the bakery. Is there anyone out there that can give me a suggestion?? Love your site and have encouraged my friends to 'check you out' Phyllis from Massachusetts =========================Here is a recipe for the lady who wanted a chili recipe! Chile Con Carne 1 1/2 pound lean ground beef 1 onion chopped 1 can pork and beans 1 can tomato soup salt and pepper to taste 2 cloves garlic 1 tsp chili powder 1 can red kidney beans Brown meat, add onions, mix well. Add other ingredients and bring to a boil. Simmer for 30 to 45 mins. This also freezes well. Cindy Riley, Ontario, Canada =========================I have a question for either/both Maggie and Gloria Farris. I have a regular electric stove and was planning on buying the ceramic topped one. I presently use a reversible aluminum cast-iron like grill over two burners to make pancakes, hamburgers, etc. Do you think I could use this grill on the ceramic surface? Thanks in advance, Mary Jean =========================Does anyone have a simple, basic, and free program for saving recipes? Love your site, Nancy! Wonderful recipes!! Thanks!! Arlene ========================= 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! Groups is subject to: http://docs.yahoo.com/info/terms/
