------------------------ Yahoo! Groups Sponsor --------------------~--> $9.95 domain names from Yahoo!. Register anything. http://us.click.yahoo.com/J8kdrA/y20IAA/yQLSAA/f8NolB/TM --------------------------------------------------------------------~->
Recipe Exchange Newsletter http://www.nancyskitchen.com Saturday and Sunday's online newsletters will be posted after 1pm. 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-17.htm";> Nancy's Kitchen Online Newsletter</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 Love and kindness are never wasted. They always make a difference Barbara De Angles Singing Birthday Cards http://www.shareasale.com/r.cfm?B=950&U=g876&M=C32 Daily Horoscopes http://www.free-horoscopes.net =========================== Coca Cola Roast in a Crock Pot 1 roast (cheaper the better) 1 package dry onion soup mix 1 can (12 oz) can cola - regular, not diet Place the roast in the crockpot. Shake a package of onion soup mix over and dump in a can of cola. Cook on low all day long. Norma ===== This is for Margaret who had questions about printing out recipes from your site on an Apple computer. After highlighting the section for printing, put the mouse on EDIT under the Safari menu. Look under EDIT for COPY. Click copy. Now open APPLEWORKS. Go to the Appleworks menu bar and select FILE. Under file, select NEW. Click on new. Under new, select WORDPROCESSING. A window will open and it will be blank. Now; go back up to the menu bar and select EDIT. Scroll down in edit and select PASTE. This will put the recipe text on the blank window you've opened up in Appleworks. Now; print the page that the recipe is on. Hope this works for you Margaret. It sounds complicated, but I do it all the time and don't even have to think about it now. This might not work for you immediately, but keeps trying it and you'll get the hang of it. It will become very automatic to do this. Another iMac user, Marsha along the Mississippi in Iowa ===== I have a Macintosh computer and this is how I print out any information from an e-mail or website: Highlight the information you want to print - press your Apple Control Key then the "C" key - then go to the word processing program and open a new page - then go to the EDIT pull own window and click on PASTE - the information you highlighted should appear on your new word processing page. You can than print out that page with the highlighted information, recipe, etc. Hope this helps you. Shirley in West Virginia ===== Nancy, I like the new format where you can click on individual letters. I am having a bit of a problem though, when I highlight a recipe to print, I choose selection and I always get two pages-even though the recipe may not fill 1/2 of a page. The last page (which prints first on my printer) has "Alicia's Country Kitchen Alicia's Kitchen recipe exchange online newsletter for September... Page 2 of 2-and that is all on the second sheet. I do stick them back in the printer for later use, but how do I get it to NOT print that 2nd page if it is not needed for a recipe? Seems to be a waste of paper to me. Thanks for your hard work. Connie in TX ===== Yesterday's Online Newsletter had the wrong date on it but was the right newsletter. I had a very bad headache when I was posting it online and failed to change the date. Nancy ===== Shrimp in Garlic Recipes I always add diced onion and fresh parsley ( chopped) when I do my shrimp and serve it over linguine. Daballan ===== You can make shrimp scampi by adding the shrimp in the garlic butter sauce to fettuccini or any kind of pasta. Sharon in Massachusetts ===== I would like polenta recipes. Kithyboo ===== Cincinnati style five way chili. This is a class chili, a lot of stuff but well worth it. 2 Large onions chopped 3 Tbs veggie oil or cannola oil 4 garlic cloves minced 3 Lbs ground chuck 4 Tbs chili powder 2 Tsp ground cumin 2 Tsp sweet paprika 3/4 Tsp cayenne 1/4 Tsp ground allspice 1/4 Tsp cinnamon 1/4 Tsp turmeric 1/4 Tsp ground coriander 1/4 Tsp ground cardamon 2 8 oz cans tomato sauce 2 Tbs unsweetened cocoa powder 1 Tbs molasses 3 Cups canned beef broth 2 Tbs cider vinegar Accompaniments cooked spaghetti cooked red kidney beans chopped onions grated cheddar oyster crackers In a heavy kettle, cook the onions in the oil over moderate heat, stirring until they are softened, add the garlic, and cook, stirring for one min. Add the chuck and cook until no longer pink. Add the chili powder, the cumin, the paprika, the cayenne, the allspice, the cinnamon, the turmeric, the coriander, and the cardamom, cook the mixture, stirring for one minute. Add the tomato sauce, the cocoa powder, the molasses, the broth, three cups water, the vinegar, and salt and pepper to taste. Bring liquid to a boil and simmer, stirring occasionally, for one hour and thirty minutes, to until the mixture is thickened, but soupy enough to be ladled. The chili will improve in flavor if cooled completely, uncovered and chilled, covered overnight. Add more water as necessary, when reheating. The chili may be made up to 3 days ahead. To serve the chili five way, ladle it over individual bowls of spaghetti, and top it with the kidney beans, the onions, the cheddar, and crackers. Whew, I hope I got everything. Don from Mich ===== Michael 's Award Winning Chili recipe submitted by LaVerne is online but not included in this newsletter due to space restrictions. http://www.aliciasrecipes.com/newsletter-sept-22.htm ===== For Marlene - recipe from recipegoldmine.com WENDY'S CHILI (Copycat) 1-1/2 lbs ground beef (small grind) 2 tsp vegetable oil 1 can onion soup 2 tsp chili powder 2 tsp ground cumin 1/2 tsp pepper 2 tsp cocoa powder 2 cans kidney beans, undrained 6 tsp tomato paste 15 tsp tomato sauce 2 tsp brown sugar 1 tsp vinegar 6 cups V-8 juice Brown beef in oil. Break meat into tiny pieces. Place onion soup and half of cooked beef into blender and process on high speed. Place with unblended beef into 2-1/2 qt. saucepan. Add remaining ingredients and simmer until flavors are blended. LaVerne - Alabama ===== Hi Nancy As a fairly newcomer, I just love your newsletter and you've made it so much easier to read. Thank you for all your hard work! Here's a recipe which I'm not sure whether you would put in a salad or dessert category. It is yummy. Caramel Apple Salad 1 - 3 lb. bag apples (any kind) 1 1/2 cups brown sugar 2 12 oz. containers of Cool Whip ~ not extra creamy 1 18 oz. bag snack size Snickers 2 8 oz. containers of cream cheese Slice apples very thin ~ with or without skin. Beat cream cheese and brown sugar until smooth, then beat in Cool Whip. Fold in apples and crumbled up Snickers. Save some crushed Snickers for the top. Make sure you make the same day you are serving. You can add a little lemon juice to the apples. Enjoy! Sandy ===== Pie Crust 3 cups flour 1 egg [beaten] 1 Tablespoon vinegar 1 1/4 shortening 5 Tablespoon water Dash of salt Cut shortening into flour and salt. Combine, egg water and vinegar. Pour liquid into flour mixture all at once. Blend with a spoon until flour is moistened. This is an easy crust to handle and can be re- rolled without toughening. It will keep in refrigerator for 2 weeks. Emma ===== This is for TBS in MN who said cooking on stones takes longer because the stones don't heat as fast as pans. I'm a bit behind in reading the newsletters, so if this has been brought up already, I'm sorry. If you leave the stones in the oven while you preheat the oven, you won't have that problem. Then just put your food on top of the hot stones. John in IN ===== Questions: When making the Hobo Stew (which sounds simple and tasty): (1) What do you cook it in? A large skillet or a soup pot or ? (2) Do you cook the stew covered or uncovered? Myron Drinkwater - Lake Forest, CA ===== Dear Nancy - thank you again for your wonderful newsletter, it makes my day! Last year I was in San Diego and ate at a Mexican Restaurant called the Coyote in Old Town. They served a white cheese dip that was so delicious. Does anyone have this recipe? Jackie, Las Vegas ===== I like what you are doing to the site. Thank You for all your hard work. Sandra,TN ===== We had the most wonderful bread at a restaurant in Copperas Cove Texas. It was called Honeydew bread. We have tried to get the recipe from the owner (the restaurant is now closed) but he said it was for large batches and ever time he tried to decrease it that it never turned out right. Does anyone have a family sized recipe for this or know where I might locate one? Thanks!! Grannyjotx ===== Hi Nancy! Does anyone have the recipe for the batter on the catfish fingers at Famous Dave's BBQ, they are GREAT? Thanks, John ===== I am searching for a recipe for home canned Salsa and a home canned red chili enchilada sauce. Can anyone help me? Patsy ===== This is a great carb counter that my son in law , who is a doctor, suggested to me. In fact, he gives it to all of his patients who are interested in counting carbs. Phyllis Knipp ===== Years ago I found a recipe for Bavarian stew using apple juice as the base instead of water. Now any kind of stew I make gets the apple juice, beef or pork stew. It really is great. Hope you try this. Billie Fl ===== Pork Loin recipes are in the online newsletter but not included in this newsletter due to space restrictions. http://www.aliciasrecipes.com/newsletter-sept-22.htm ===== Why aren't there any recipes in you newsletter anymore? Jean Comment The email newsletter is sent out as always on Wednesdays and Fridays. In ADDITION to the newsletter there are recipes and messages posted on the site 7 days a week. Nothing has changed only additional newsletters have been added online. This message was posted most of August in every email that was sent out from Nancy's Kitchen and Alicia's Kitchen. 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. Nancy ===== My sister-in-law (whom I think is the best cook in the whole world) is looking for the recipe for Apple Turnovers from the Good Houskeeping Illustrated Cookbook that has a tan cover and is 8 to 10 years old. Any help from you and friends would be a bonus for my family when she fixes them!!!! thanks in advance Debbie Powers ===== For Susy from Indy Go to http://www.ffts.com and download a copy of NYC5.66, it will figure that out for each recipe you store in the program, also figures out WW points on each item in a recipe, then you can total. The program has a duplicate checker built in also. I tried several recipe programs for recipe storage until I found this one. Wayne ===== I just prepared something like this the other evening, I saut�ed the shrimp with the shells on in garlic, olive oil & butter. I then added several handfuls of fresh herbs from the garden, basil, oregano, also some sun dried tomato pieces etc. & heated thru. I then served it over fettuccini, added a salad & crusty bread. Judy ===== And I was wondering if you had a recipe for Shepherds Pie that you would be willing to share me to make for my family. Tonya ===== Suggestion for Shrimp in Garlic Butter Recipes Home-made popovers and green rice go well with Scampi. W ===== This is for Susy Indy. "The Doctor's Pocket Calorie, Fat & Carbohydrate Counter" is an excellent book for counting carbs. I purchased at Border's but it probably is available in many bookstores - cost about $7.00. Also try website CalorieKing http://www.calorieking.com Comment Love their book and their site. It is great. Nancy ===== Dear Nancy, My goodness what a lot of work you do for us and I want to thank you so much. I look forward to reading the newsletter every day. I have withdrawal symptoms if I should miss a day. Thank you again - Rita Randall ===== Lois in Pa reminds me of myself. I often see recipe requests that remind me of the time of my life when I was feeding all 9 of my children!! Times were hard but the love was plentiful! Somedays I miss that time of my life so much. Wish I could have them all home again as little ones but then, the world has changed so much it would be much harder to raise them now. Phyllis ===== Hello Nancy There was no mention of sugar in recipe for Sweet Potato Pound cake but in the instructions it was mentioned. Could you please let us know what amount of sugar if any Thank you, Tammy from Ontario ===== Hi Nancy, I was just recently in Great Falls, MT and had the privilege of eating at Colleen's Restaurant on 2nd Avenue North. She makes the most amazing meatballs. I would like to have the recipe and cooking directions. I know she uses ground beef and lamb, uses an ice-cream scoop to size them and bakes them covered in the oven. She serves them in a brown gravy. Thanks for your help. Joanne ===== A great web site for a list of food substitutes is E-Cookbooks Ingredient Substitutions http://www.e-cookbooks.net/ingresub.htm I refer to this list often when I don't have an ingredient my recipe calls for. Bobbie/Chicago ===== This is for Marlene and this is as good as chili gets! This makes a pretty large batch of chili but if there is any leftover it can be refrigerated for 4 or 5 days or frozen indefinitely - and it just gets better the more times it's reheated. Serve this at your next gathering and I guarantee you'll get compliments and requests for the recipe. This recipe IS NOT hot or spicy so almost everyone can eat this. For those desiring a more spicy/hot chili, I always set out chili powder and Tabasco sauce so guests can make it to their own individual tastes. DRINK'S TNT CHILI 2 - 3 lbs ground beef 1 large onion, medium dice 1 lb brick or stick of chili* 2 (16 oz) cans chili beans, undrained 2 (15 oz) cans red kidney beans, drained and rinsed 1 (15 oz) can black beans, drained and rinsed 1 (15 oz) can pinto beans, drained and rinsed 1 (28 oz) can peeled tomatoes, undrained 1 Tbsp chili powder 1 Tbsp garlic salt or powder (optional) * Brick or stick chili can usually be found in the deli section of the market, but I have also seen it in the frozen food section. The only brand I've found in California is XLNT but I've seen other brands in markets in other parts of the U. S. Cooks Note: You can use any combination of canned beans, but ALWAYS use 2 small cans or 1 large can of chili beans with the liquid included and make sure to drain and rinse all other types of beans. Either canned diced tomatoes or whole peeled tomatoes can be used, but if using the whole tomatoes, squash them with your hands as you add them to the cooking pot. In a large skillet, cook the ground beef and chopped onion over medium heat until meat is no longer pink and onion is tender or translucent. Drain off any excess liquid or fat. Meanwhile, put the canned beans, brick or stick chili, canned tomatoes and seasonings in a large Dutch oven or soup pot. Add the ground beef and onion and cook covered or uncovered (makes no difference except a covered pot retains more heat and needs to be stirred more often) over low heat for 3 to 4 hours (or longer as it gets better the longer you let it simmer). Stir FREQUENTLY to keep from sticking to the bottom of the pot so be sure to stir from the bottom. If the chili seems to be too thick, add tomato juice or V8 juice to the desired consistency. I usually serve this with chopped fresh sweet onion, shredded cheddar cheese and saltine crackers and sometimes with chunks of assorted cheeses. Myron Drinkwater - Lake Forest, CA ===== Chris in NM. Thanks for the recipe for making buttermilk/sour milk. And to think that all this time I've not made anything calling for buttermilk because the smallest container I can find at the markets is a quart and I didn't have a need for that quantity - in any recipe! Myron Drinkwater - Lake Forest, CA ===== The food pantry's seem to be low on foods, why not donate to your local food pantry? Boots in Va. ===== Smothered Chicken recipes submitted by Emma are online but not included in this newsletter due to space restrictions. http://www.aliciasrecipes.com/newsletter-sept-22.htm ===== Thank you so much to Peggy in Ohio for the Danish Apple bar recipe. It is exactly like my grandmother used to make! Holly ===== Chocolate and Zucchini recipes are not included but are online but not included in this newsletter due to space restrictions. http://www.aliciasrecipes.com/newsletter-sept-22.htm ===== Question about the Apricot No Bake Cookies Is the 2 cups of coconut, part of the coconut you use to roll the cookies in? Charles ===== Mock Pound Cake Hi Nancy, Is there any way to find out which newsletter this recipe is in? I'm rather new to the computer world. I know that this recipe was in an earlier newsletter, but I can't locate it. Thanks, and keep up the good work. Deb in Tennessee No there is no way to search the whole site. I did do a search and found it Mock Pound Cake. (http://www.aliciasrecipes.com/newsletter- aug5.htm) ===== Question about the Apricot No Bake Cookies Thank you so much to Peggy in Ohio for the Danish Apple bar recipe. It is exactly like my grandmother used to make! Holly ===== Hi Nancy, I would like to have the article on jalapenos. Phyllis said that she made a dish that she called "Hot Pot", which she put all the vegetables and peppers into a large jar and added smoked sausages. I would love to have the recipe. Thank you, Sue Herren ===== Low Carb Biscuits-(1 carb per biscuit) 1 cup Atkins Baking mix 1 1/2 tsp. Baking Powder 2 tablespoons veg. oil 2 eggs beaten 4 ounces heavy cream 3 tsp. Splenda All purpose flour for dusting Butter, to spread over the tops of the biscuits In a large bowl, mix the Atkins Baking Mix with the baking powder. In another bowl combine the veg. oil, eggs, heavy cream and splenda together. Pour a little at a time of the egg mixture, into the flour combination-- stirring to blend all of the ingredients. Gather the dough together and dust your flat surface with flour. Knead a few minutes. Flatten and using a biscuit cutter cut the biscuits out and place on a lightly greased-(unless using a non-stick baking pan)-pan. Bake at 350 degrees 15 to 20 minutes until brown. Spread butter on top of the biscuits. p ========= The bread pudding with whiskey sauce sounds great, but could that be made in one container, and if so, what size? Thank you very much. Bambi 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! 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/
