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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-14.htm";> Nancy's Kitchen Online Newsletter (Today)</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=14950&U=67876&M=4332 Daily Horoscopes http://www.free-horoscopes.net ============== Yes, Maxine, I remember Mock Chicken Legs. But they're not made out of chicken (that's why they're mock), but ground veal and ground pork mixed with a little seasoning and perhaps an egg so it will stick together. This was a treat for us when I was a kid. Just mold them to look like a drumstick and roll them in cracker crumbs. Stick a wooden Popsicle stick in them, then fry gently (not too long) and they are very tasty. Of course it's hard to get veal nowadays. I suppose hamburger would work as well. Sorry I don't have an exact recipe, but gives you an idea. Bunnie in Southern CA ============== For Arvilla-- Back in the depression, we called mock chicken this City Chicken. A few days ago, someone wanted a recipe for an Amish creamed corn that she said was served at Thanksgiving meals. I'm going out on a limb here, but I wonder if she could have been referring to dried corn. It was a standard part of our Thanksgiving when I was growing up, and even though none of my descendants likes it, I always make it anyway for Thanksgiving. So, I'm sending along a recipe, as well as the URL for the Cope's site which has an interesting article on the history of dried corn and some additional recipes. THANKSGIVING DRIED CORN Stewed Dried Corn 2 cups Copes dried corn 4 cups water 2/3 cup brown sugar 2 T. butter 1 tsp. salt 1/2 cup milk Preparation - In a large saucepan or Dutch oven, soak corn in water over night, or use boiling water and soak it for approximately 1 hour. Add brown sugar, butter & salt. Bring to a boil. Reduce heat and simmer 30 minutes. Add milk and simmer about 10 minutes before serving. This recipe is from source The following site has several recipes for dried corn. You can order the Cope's Dried corn from this site which also contains an interesting article about the history of dried corn. and nancy, you sure spel and rite good, and always know just where to stickt the periods nd such.. Say hi to the cats. I like hearing about them. ============== Siggy sounds like a really nice cat. How is he handling the visiting cat? My cat gives me so much company. Jenny Siggy and Scrappy are getting along fine 99% of the time. Scrappy has been making noises when Siggy gets too close. Siggy's response to the his noises is to walk up to Scrappy and lick him on the head. This evening all noises have stopped and Siggy is still licking him on the head everytime he walks by Scrappy. This afternoon Scrappy sneaks up on Siggy when he is asleep and licks him on the head and runs. Nancy ============== Zelda Pattersom. TX, submitted a recipe for Dreamsicle Mousse on 9/8/04. Please convey my absolute delight with this recipe to her! I've tried it twice, 2 different flavors, and my Dad keeps asking "What next?" Thanks, Zelda! Carolynn in CA ============== This is for Lynette who wanted a free recipe program. The address is groonesworld.com. Click on downloads and then recipe holder. Lurinne ============== CASHEW BRITTLE Makes 1-1/2 pounds 1 cup sugar 1 cup water 1 cup light corn syrup 2 cups cashews 1 tsp. vanilla extract 1/2 tsp. baking soda Grease large cookie sheet (17 x 11-inches). Combine sugar, water and corn syrup in heavy-bottomed 3-qt. saucepan. Cook, stirring occasionally, over med. high heat until temp. reaches 275 degrees on candy thermometer or soft crack stage, about 20 minutes (mixture forms pliable strands when drizzled from a metal spoon). Stir in the cashews. Continue cooking stirring occasionally to prevent the nuts from scorching until temp. reaches 305 dgr. or hard-crack stage, 5 - 7 minutes longer (mixture will be amber-colored and, when dropped into ice water and removed and bent, will snap). Remove saucepan from heat. Quickly stir in vanilla and baking soda. Quickly pour onto cookie sheet and spread out - let cool completely and break into pieces. LaVerne - Alabama ============== This is for C. Wieberg, I have used this recipe for 35 years. It is very easy. 1 2 3 Onion Rings 1 can beer (any kind) 2 cups all purpose flour 3 hours Large sweet onions Mix beer and flour in large bowl, cover with a plate for THREE hours. It will rise. Dip onion rings in mixture and fry. Coating stays on. You can't taste the beer. Again Nancy thanks for all of the effort you put into making so many people happy. Best of health to you and Siggy. Mary Lou in Colonial Beach VA ============== This is for C.Wieberg who requested a recipe for B e e r Batter Onion Rings. These are yummy! B e e r Batter Onion Rings 3/4 c. flour 3/4 tsp salt & 1/4 tsp pepper 1 tsp vegetable oil 3/4 c. b e e r mix well, cover and do not move your mixing bowl for at least 2 hours. Peel 1 large onion and slice it rather thick. Heat oil (to 380), stir batter and coat each individual ring w/ batter. Place coated onion rings into the hot oil in batches. Turn the rings after 1 min. and fry 1 min. more or until golden brown. Drain on paper towels. Enjoy- Josette in NJ ============== I have enjoyed reading and saving all the wonderful recipes on your site. I have no trouble copying those I think I might like. You are doing a wonderful job providing this service to all of us on the internet. Your daily recipes make my day. I saw a recipe for Gazpacho Cocktail on Aug. 17, 2004, and thought I copied it for future reference; but, when I went over it later, part of it is missing. Please reprint it. Thanks. Betty from Kansas Comment: It was in August 15-16 newsletter. http://www.aliciasrecipes.com/newsletter-aug-15-16.htm ============== Thanks for the recipe for Chinese Chews. This was a recipe we made a lot as i was growing up and lost it a long time ago. Thanks again Linda -Oregon ============== Tomorrows online newsletter will include my favorite smoothie recipes using sugar free syrups. ============== Bing Cherry Salad 1 lg. can bing cherries 2 pkg. cream cheese 1 pkg. lime gelatin 1 pkg. cherry gelatin Measure juice from cherries and add water to make 2 cups. Heat and dissolve cherry gelatin in juice and water. When partly set add cherries. Make lime gelatin with water. When partly set beat in cream cheese. Put cheese and lime gelatin in bottom of mold. Let set, then put cherry mixture on top. Serve with mayonnaise or a fruit salad dressing. Sue ============== Here is a recipe for canned Peach Pie Filling! Hope this helps! Peach Pie Filling 1 quart Fresh sliced peaches 3-1/2 cups Granulates sugar 1 cup Clear jel 1-1/4 cup + 1 tablespoon cold water 3/4 cup Cinnamon 1/8 tsp Almond extract 1/8 tsp Bottled lemon juice 1/4 cup Select ripe but firm peaches. Red Haven, Redskin, Sun High, and other varieties of similar quality are suitable. Procedure for Preparing Peach Filling Peel peaches. To loosen skins, submerge peaches in boiling water for 30-60 seconds, and then place in cold water for 20 seconds. Slip off skins and prepare slices 1/2-inch wide. Place slices in water containing 1 teaspoon of ascorbic acid crystals or six 500-mg vitamin C tablets in 1 gallon of water to prevent browning. Place 6 cups drained fruit at a time in 1 gallon boiling water. Boil each batch 1 minute after water returns to a boil. Drain but keep heated fruit in a covered bowl or pot. Combine sugar, Clear Jel�, water, and cinnamon or almond extract in a large kettle. Stir and cook on medium-high heat until mixture thickens and begins to bubble. Drain peach slices. Add lemon juice and boil sauce 1 minute more, stirring constantly. Fold in peach slices and continue to heat for 3 minutes, then fill jars with mixture and process immediately. Cindy Riley =================== Nancy, this is for the lady looking for Salt Rising Bread. My parents and grandparents are all from West Virginia and I was raised on this bread. It has a very distinctive smell, stronger than sour dough and it is delicious. Source: Saras Swap Shop column in Columbus, GA newspaper in the 70's. Salt Rising Bread 1 cup whole milk 1/2 cup coarse white corn meal (not self-rising) 3 cups whole milk 3/4 tsp. salt 1 tbs. white sugar 5 tbs. Lard or Crisco shortening 3-1/2 cups plain flour 7-1/2 cups plain flour Scald 1 cup milk and pour it over the corn meal in small bowl. Stir just until meal is moistened. Let stand in warm place until it ferments. (about 24hrs.). Heat 3 cups milk with the salt, sugar and lard until lukewarm and well mixed. Stir in the cornmeal mixture and place bowl in a pan of lukewarm water for about 2 hrs. (until bubbles work up from the bottom). Stir in 5 cups of flour. Then knead in the other 2-1/2 cups until dough is smooth. Place dough in 3 well greased 5x10" pans and let rise until doubled in bulk. Bake 350� for about 15 min. and then increase temp. gradually to 425�. Bake for about 1 hour and enjoy. NOTE: Do not attempt to make this bread on a damp day. Sue aka saw64 =================== Some weeks ago I lost the recipe for the Sweet Potato Cobbler published in a newsletter before I got it copied. Would anyone that might have this recipe care to share? Thank you so very much!! Donlo Comment: I found these sweet potato recipes in previous newsletters. Nancy Sweet Potato Casserole http://www.aliciasrecipes.com/newsletter-aug-22.htm Sweet Potato Cobbler http://www.aliciasrecipes.com/newsletter-aug-23.htm Smashed Sweet Potatoes with Fried apples http://www.aliciasrecipes.com/newsletter-aug-23.htm =================== I have found that if I try to highlight just one recipe, sometimes the highlighter just goes crazy and highlights the whole page. I've solved it by highlighting the recipe from the bottom up. Voila! MTD =================== I really like this site, i use it a lot, now I need someone's help. I am looking for a recipe that uses orange Jell-O, white chocolate pudding, cool whip and mandarin oranges you mix this all together. I can't remember if any thing else goes in it. I think it's called orange dream icicle. Judy from Iowa =================== I would like to know if anyone has a recipe for tomato bread. Dot from OHIO. =================== This is not a recipe, just a tip I have heard of. If your fried gizzards are too rubbery, try cooking them for an hour or longer in water on top of stove. Drain and then batter and fry. Much more tender. Nancy, I really enjoy your site and appreciate all the hard work you put into it. EB from LA. =================== Would like to have the site for gifts in a jar. thanks marcie Comment Nancy's Kitchen has a Holiday Gift Section that has jar gifts. http://www.nancyskitchen.com/christmas_gift_recipes.htm =================== Hi Nancy and all the recipe crazy folks like me!!! I have such a collection of cookbooks and I am still buying more, is that crazy or what?? Ha! My request is kind of different. I have really enjoyed my cooking stones I bought from Pampered Chef. I had never cooked on them before and they are great! Does anyone have any TNT recipes using baking stones? I would love to get them. Also I am in a Bunco group and I always need something quick to take as a goodie. Everyone brings something to eat and it can be anything. I get off work at 5 p.m. and our group begins at 7 p.m. so I have two hours to make something. I would appreciate any and all recipes for the cooking stones and fast goodies. Nancy, I love your newsletter online and especially the Home Cookin' program. It is absolutely wonderful! You do such a great job. Thanks, Sandi Hutson from Jasper, Texas Comment Pampered Chef has sent me an email requesting that no recipes in the newsletter or on the sites be posted. They are copyrighted information. Nancy =================== Hi Nancy, Another name for Mock Chicken is City Chicken. That's the name we always knew it by growing up. I have several recipes for this dish, and use one I found in Taste of Home several years ago. It uses boneless pork or pork tenderloin, cut in cubes. There is no chicken at all in this dish, however if made with the ground veal and pork and "mushed" on a skewer, it looks like a chicken leg. Hence the name. I have posted my version on Nancy's Kitchen Recipes Message Board http://whatscookin.proboards4.com/index.cgi? board=Pressure&action=display&num=1095190919 a few years ago. It is under the pork section and the name is City Chicken. This dish is scrumptious and a "comfort" food. Chris in NM =================== I think I have what Jan in NW PA is looking for. Spicy Christmas Ornaments 1 c applesauce 4 oz ground cinnamon 1 oz ground cloves (1 oz = 1/8 c.= 2 tbs.) 1 oz ground nutmeg 1 oz ginger combine everything and blend w/your hands until dough is smooth. Add more applesauce if necessary. Divide dough into quarters. Sprinkle counter w/ cinnamon & roll out portion of dough to 1/4" thick. Cut w/ cookie cutters & transfer to cookie sheet. Pierce w/skewer to form a hole for hanging. Turn ornaments every 12 hours & examine until they are dry. This takes 3 to 5 days. When the ornaments lose their scent, dab on oil of cinnamon. *roll out dough on foil & move the foil onto a cookie sheet. This helps the ornaments keep their shape. You can also alter the amounts as long as you use about 7 oz ground spices to 1c. applesauce. Hope this works, I plan to put 'spicy ornaments' in eveyones gift baskets this year. Josette in NJ =================== Cindy , you wanted to know what part of Ms. I live in .I am from Columbia Ms. Helen In Mississippi =================== Hi Nancy, I have a Jenn-Air cook top with the same smooth finish. I love it. One of the ladies wrote: For anything that is baked onto the surface of a smooth top, let it cool then use a razor blade to scrape it of then clean as usual. Works well. To that I would add that a nylon scrub will also work. You have to remember to let it cool completely before cleaning. If you do not than it will definitely leave a residue on the cooking surface, no matter what pan you used. The good news is, that a little elbow grease and a bit of concentrated cleaner will get rid of it after 1 or 2 cleaning. Unfortunately there are two different tops out there and they do not tell you which one cleans better. I think this is the reason for some people liking it and others do not. Thanks for your hard work and providing us a wonderful site. Keep well. Agnes =================== Dear Nancy: I am looking for an awsome Lasagna recipe. Thank You, Mary =================== Beef Enchiladas 1 pound lean ground beef 1 medium onion, chopped (1/2 cup) 1/2 cup sour cream 1 cup shredded Cheddar cheese (4 ounces) 2 tablespoons chopped fresh parsley 1/4 teaspoon pepper 1/3 cup chopped green bell pepper 2/3 cup water 1 tablespoon chile powder 1-1/2 teaspoons chopped fresh oregano OR 1/2 teaspoon dried oregano leaves 1/4 teaspoon ground cumin 2 whole green chiles, chopped, if desired 1 clove garlic, finely chopped 1 (15 ounce) can tomato sauce 8 corn tortillas (6 inches in diameter) Shredded cheese, sour cream and chopped onions, if desired Heat oven to 350�. Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in onion, sour cream, 1 cup cheese, the parsley and pepper. Cover and set aside. Heat bell pepper, water, chile powder, oregano, cumin, chiles, garlic and tomato sauce to boiling, stirring occasionally; reduce heat to low. Simmer uncovered 5 minutes. Pour into ungreased pie plate, 9 � 1- 1/4 inches. Dip each tortilla into sauce to coat both sides. Spoon about 1/4 cup beef mixture onto each tortilla; roll tortilla around filling. Place in ungreased rectangular baking dish, 11 � 7 � 1-1/2 inches. Pour remaining sauce over enchiladas. Bake uncovered about 20 minutes or until bubbly. Garnish with shredded cheese, sour cream and chopped onion. Heather =================== Thank you Arvilla for the Mock Chicken Leg recipe. I will just use my kitchen aid mixer attachment and grind the meat and I think it will give me the recipe I am looking for. I will let you know the results. Thanks again. What a nice group of ladies this site brings. Great cooking to all. Hugs , Maxine in Emporia, Ks =================== Just wanted to say thank you for all the hard work that you do and I really do love your site... Thanks again, Sue in Texas =================== Hi Nancy! I am a new member to your newsletter and it is absolutely wonderful. Thank you and thanks to all the contributors for all their effort and input. I wanted to ask if anyone can advise me on the reason why my chocolate chip cookies flatten out as I bake them. I did some last night for my kids. The taste was great but they always flatten out too much. I roll them into balls when I bake them. Thanks for any advice. Maha =================== I am writing from Lima , Peru and I want to say that I find all the recipes here FANTASTIC. It is all so organized and I am amazed people answer each other so quickly! Please, could anyone send a recipe for classical brownies, the really chewy ones, or is there a secret to the chewiness? Thanks a million!! Margaret Comment: Nancy's Kitchen has some great brownie recipes. You might want to check them out. Nancy's Kitchen Brownie Recipes http://www.nancyskitchen.com/brownie_recipes.htm =================== Does anyone have a recipe for Strawberry Whoopie Pies. Thanks, Betty in MD =================== Hi Nancy, Thanks so much to you and all your readers for the wonderful recipes. This is in response to the lady who sent in the "Chocolate Pudding -- the KnippWay" recipe. That recipe sounds so much like the "Chocolate Gravy" recipe my aunt in Tennessee used to make, except that it was poured over home made biscuits instead of bread. As a child, I couldn't wait to stay at my Aunt Rosie's house because I knew she would have a big pot of chocolate gravy and hot biscuits waiting for us Hoosier kids. What pleasant memories! Shirley Cole =================== For Fran: For a simple and delicious fruit dip just mix 8 oz cream cheese with a jar of marshmallow creme. Really good on strawberries or any fruit or just on a spoon! Enjoy! Judy =================== I am looking for a recipe where I can make jelly or jam using a slow cooker or crock pot. Is there such a thing. If there is I would really you e-mailing it to put. I know there is a apple butter and apple sauce recipe using a crockery because it was in my crockery cookbook. Also I would like to use Splenda sugar if possible. Gloria =================== Hi Nancy, the Hawaiian Chicken that Vickie in Texas was asking about was probably "Huli Huli" chicken that is marinated and barbecued. In Hawaii, it is often sold at fund raisers. I don't have exact amounts for the marinade, they are approximate and to personal taste: Huli Huli Chicken 1 cup soy sauce 1/4 cup brown sugar 1/2 tsp ground ginger (or tsp grated fresh ginger) 1 or two cloves garlic, minced (1/2 tsp. garlic powder) Marinate chicken pieces for at least 1 hour and up to 24 hours in advance. Barbecue chicken, basting with leftover marinade. Huli Huli Sauce can be purchased in Hawaii and some specialty stores on the mainland. On our way home from Hawaii, my husband couldn't figure out why our suitcases were so heavy - I had packed 2 quarts of Huli Huli sauce. Karen in California =================== Have a nice day Nancy When unsubscribing please send an email message to [EMAIL PROTECTED] Remember to put the word only UNSUBSCRIBE in the topic and only the word UNSUBSCRIBE in the message area. Yahoo! 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