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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 The right train of thought can take you to a better station in life. Singing Birthday Cards http://www.shareasale.com/r.cfm?B=14950&U=67876&M=4332 Daily Horoscopes http://www.free-horoscopes.net ============== Hi Nancy I love your site. I am in need of some easy turnip recipes that could be used to feed a crowd. I cook for 60 people every day. Thank you so much. Sharon in Illinois ========== Want a text copy of all my chicken recipes (over 60 pages) collected over the past 30 years? The newsletter has been posted online this morning. Sometime after 5:00pm (Central Standard Time) I will make several changes to this newsletter. Find at least 3 of the (correct) changes in the newsletter, send me an email with the correct changes, and as a reward you will receive by email (attachment) my chicken recipes collected over the last 30 years. Click here to send an email with the three changes. All emails listing the correct three changes must be received by Midnight tonight (September 24) tonight. Email address [EMAIL PROTECTED] (Hint go online to today's newsletter and find all the recipes and requests that have a **. Remember to get your chicken recipes your email with all the changes have to be in by midnight tonight. http://www.aliciasrecipes.com/newsletter-sept-24.htm ========== Someone posted a recipe for Smothered Chicken recently, Well I copied it and made it today!! It has been what I've been looking for years! It was delicious and brought back great childhood memories...Lynette in Orange County NY re: Martha Washington candy. Is it really 2 quarts of pecans? Sharon ========== I make the Martha Washington Candy but I make it several ways. I do make it the traditional way and then I make it with and without the coconut and separate the fillings into several batches and add lemon flavoring to some and yellow paste coloring, strawberry flavoring to some with red paste coloring, and orange to the other with the orange color. Suit yourself to the flavorings as any flavor is good coated in chocolate. I "have" used liquid colorings but they make the mixture too wet and you sacrifice either color or flavor when you have to mix more powdered sugar to compensate for the lack of good molding consistency. Betty Ann ========== ULTIMATE VENISON ROAST Any size/type roast. Score membrane around roast. Smear with regular yellow mustard. Roll in brown sugar. Top with slices of good country bacon. Wrap roast tightly in aluminum foil and place in pan large enough to catch juices. Bake in 250 degree oven about 1 to 1 1/2 hrs. per pound. Meat is tender with no gamey taste & will fall off the bone. Leftovers (if you should be so lucky) "Pull" apart leftovers, add BBQ sauce, mix well, warm and serve as sandwiches. CAMPERS SUPPER 2 lb. ground venison salt sprinkle pepper sprinkle 1 tsp. garlic powder 1 head cabbage 3 cups carrots, peeled and shredded 4 cups potatoes, shredded 1 large onion, sliced 6 slices Velveeta cheese Pre heat oven to 350� Season ground venison with salt, pepper and garlic power. Mix well. form 6 patties. Place each patty on one cabbage leaf on a double sheet of foil. Divide carrots, potatoes, onion and cheese slices evenly over patties and top each with another cabbage leaf. Seal foil around each patty and bake 30-40 minutes Serving: 6 alternate meats: antelope, elk, caribou, moose. Victoria, NC ========== Someone requested recipes for impossible pies several weeks ago. Found a site that has lots of them as well as many recipes using Bisquick. Bisquick and Impossible Pie Recipes http://www.abbys-kitchen.com/bisquick.asp Donna ========== Venison Dish 2 pounds venison, cut into bite-size pieces 2 medium onions, thinly sliced 2 green peppers, sliced 1 can celery soup 1 can sliced mushrooms 1/2 cup Miracle Whip 1 box Minute rice Brown venison. Add sliced onions and peppers. Simmer 30 minutes. Mix soup, mushrooms, and Miracle Whip. Pour over venison mixture. Simmer until meat is tender. Season to taste. Serve over rice. Chef Raymo ========== Hi! I once had a FABULOUS recipe of venison, go to Kroger's and get a bottle of "Dale's" seasoning...its near the ketchup and dressing's, it looks like soy sauce in a larger bottle. Marinate your deer tenderloin in this, overnight, and grill accordingly, we liked ours less done...and it is WONDERFUL! You can also marinate the deer burger in this as well, makes a very juicy burger, Enjoy, Dee in Tx ========== For Corinne in Pittsburgh I have been cooking venison for over 60 years, and the best rule of thumb is to cook it as you would beef. It is especially good roasted with some dry onion soup mix sprinkled on it. Also very good using the Cola Cola recipe and fixed in the slow cooker. Rose in Wi ========== Hi Nancy, I'm looking for a recipe for French Silk Pie, like what you can buy at Baker's Square. Hope somebody has a copycat recipe! Thanks, Tammy Cook Chicagoland ========== TNT Recipe Cauliflower Casserole 4 c. cooked cauliflower or 2 (10 oz.) pkg. frozen and cooked 1 1/4 c. chopped ham; optional 1 can Cheddar cheese soup 1/4 c. milk 2 tbsp. margarine 2/3 c. Bisquick 1 c. Cheddar cheese, shredded 1/2 tsp. nutmeg Put cauliflower in an ungreased baking dish. Beat soup and milk. pour over cauliflower. Mix remaining ingredients until crumbly. Sprinkle over top. Bake at 400 degrees for 20-25 minutes. Nancy ========== Just thought I would put in my two cents, on disinfecting with vinegar and peroxide. I have sleep apnea and have to wear a mask to bed each night. I was told to soak my mask in equal parts of vinegar and water. I then rinse it in soapy water and rinse with clear water. That is supposed to kill any germs and is safe to breath in, anyway. So, the vinegar alone must have some properties for disinfecting. Sandy ========== I keep my cooking stone in my oven even when not using it. Have had it for as long as Pampered Chef has had them. I was told that doing this would help things bake more evenly. I bake a lot of cakes and it seems to work. I love it when baking cookies. They too cook more evenly, but I have never had a problem using it cold when baking cookies. I have never preheated to cook something on and it works beautifully. Zelda from TX ========== I am looking for a cheesecake recipe that is made in a muffin pan (individual size) and makes it's own crust. Tom Doughty ========== Scallop Recipe The easiest and most delicious way to make scallops (which I am allergic to) but make for my family; is to drain and put them in a casserole dish, top with crushed Ritz crackers and drizzle melted butter over them. Bake in a 400 degree oven for about 15-20 minutes. Easy, Fast and Delicious. I do the same with any white fish especially haddock or scrod. Sharon in Massachusetts ========== Could you tell me how many cups there is in a box of powdered sugar. (I buy mine in a bag) Thanking you in advance. Norma ========== Southern Peach Yam Bake Recipe 1/2 cup packed brown sugar 3 Tbsp flour 1/2 tsp nutmeg 2 Tbsp margarine 1/2 cup chopped pecans 2 cans (17 ounces each) yams, drained 1 can (16 ounces) peach slices, drained 1-1/2 cup miniature marshmallows Combine sugar, flour and nutmeg. Cut in margarine until mixture resembles coarse crumbs. Add nuts. Arrange yams and peaches in 1-1/2 quart casserole; sprinkle with sugar mixture. Bake at 350 degrees F for 35 minutes. Sprinkle with marshmallows. Broil until lightly browned. Yield: 8 servings Barbara Brown ========== ** You cannot find the changes here. You must go online to today's newsletter and look for the changes there. http://www.aliciasrecipes.com/newsletter-sept-24.htm ============= A long time ago in the early 1980s was fortunate to visit the UK. I had up in the Stockport area, an interesting item that have always thought about for a Sunday Brunch. I know we have several readers here from UK maybe you could enlighten me as to what it was called. It was served warm or hot with eggs & like small link size sausage, in a casserole dish approximately 9x13 some looked as if a whole egg was in rows. Thanks. Linda in Patterson, NY. ========== Dorry: I forgot in my previous posting to mention that if I were going to do this chili recipe in a crock pot, I'd first brown off the ground beef and onions and drain off any excess liquid, THEN place in the bottom of the crock pot - followed by the brick or stick of chili (so it will be above the warm meat and more easily melt down) to form the basis (secret in this recipe) for this wonderful chili. I'd add the beans, tomatoes and seasonings last and give it a quick stir before setting the crock pot on LOW HEAT setting - to cook for 6 to 8 hours. This chili is REALLY good for a cool Fall or cold Winter chill buster - as a bowl of soup or even as an entree when served over cooked rice or spaghetti!! Myron Drinkwater - Lake Forest, CA ========== My cook book Deer Jerky. 1 lb. deer meet [steak or roast] 4 Tablespoon Worcestershire sauce 1/4 teaspoon black pepper 1 teaspoon hickory smoke salt 2 oz. hot or picante sauce 1 cup soy sauce 1/4 teaspoon garlic powder 1/2 teaspoon onion powder 2 oz. liquid smoke Cut meat into 1 inch strips. Soak the deer meat in salt water. Remove from salt water and place in pan with sauce made with the above ingredients. Marinate in the sauce 8 hours or longer. [The longer soaked, the better flavor.] Set the oven temperature at the lowest setting. [140-150 degrees. Place the strips on the oven rack and dry for 6-8 hours. Thicker pieces may take 10 hours. Beef may be used instead of deer. Entered by my brother Rufus Emma ========== I like to bake a rump roast of venison in a browning bag. Clean the meat very well, soak in salt water over night, drain and rinse well. Take a sharp knife and punch holes down 1-2 inches, push in whole cloves of garlic peeled. Use an infusion needle to put in pineapple juice, season with salt and pepper, I also use onion powder. Place in bag with a little more juice, close bag and bake at 350 degrees until done, time depends on size of roast, but is very good and tender. Gay ========== The only rule I've ever found is to lower the oven temperature by 25 degrees when using glass bakeware. Bake the length of time called for in your recipe. If the top is browning too much cover with a piece of foil. Use a toothpick to check for doneness. Mary Jean ========== About baking in Glass, seems I remember you are to bake at 25 degrees less than recipe says. This may not be what you need but it is a suggestion. Allie in Iowa This message was sent in by JoAnn in PA as well ========== Nancy, Love your letter & your new format for comments link. You are truly a messenger of love & help. I would like to add a comment for all of your readers. As you have read time after time from readers asking for recipes for a loved recipe that their Mother or Grandmother used to make. Please, if your Mother & or Grandmother, Aunt or whom ever is still alive ask them for their recipes now before you lose them. Not only will you make them feel loved & appreciated but you will have a part of them forever & no regrets for years afterward. Sue Wilcox ========== ========== Hi Nancy, Where I live the trees are changing color, leaves are falling and there is a bite in the air. I have never been very good at making soup, but I love to eat it for a light supper. I am looking for recopies for Chicken Noodle, Italian Wedding and Anything else the ladies might care to share. Carole with an "E" ========== Nancy there are a large family of us. We have a family reunion every year In 1991 we decided to make a cookbook. Every member even the very young has a recipe in this book. I have kept it near my computer and when some one needs a recipe I just look in Hi Nancy, Just a word of caution about the vinegar/peroxide treatment. Vinegar will harm a granite countertop. It's the acid. So will Windex. Carole with an "E" P.S. The Red velvet Cake was a hit at work. Comment It was always good when my sister-in-law, Betty, made it when we lived in Dalhart, Texas. Nancy ========== Hi, I make potato stuffing for my Thanksgiving turkey every year for 48 years. The recipe came from my Mother-in-law who was French Canadian. The measurements are not exact. Enjoy, Another Nancy in Mass. Potato Stuffing 2 lbs. ground chuck 2 1lb. rolls sausage 3 large chopped onions 2 cups chopped celery 2 tbls. Bell's Poultry Seasoning 3 qt pan mashed potatoes Brown ground chuck in large frying pan. Breaking it up into fine pieces. Remove to a large bowl. Do the same with the sausage reserving the fat in the pan to then saut� the onions and celery. When its all in the bowl mix well adding salt and pepper to taste along with the Poultry Seasoning and the mashed potato. Cool in the refrigerator until ready to stuff bird or bake in a casserole dish separately. I always have extra to freeze for later in the winter. This is a special treat in my family. If you don't like the sausage taste it can be make with ground pork instead. Warning!! do not put the hot stuffing into a cold bird or it may sour. Also do not stuff until you are ready to place the turkey in the oven to roast. The best way is to make the stuffing ahead and let it cool completely. ========== For Janet in PA When you cook with glass baking ware you need to lower the temp 25 degrees. Bake for the recommended time. Hope this helps. Jane About baking in Glass, seems I remember you are to bake at 25 degrees less than recipe says. This may not be what you need but it is a suggestion. Allie in Iowa ========== Nancy, wondering if anyone has a good cauliflower soup recipe. I had the soup at the Dakota Magic casino in S. Dakota. It was creamy with bite size cauliflower & don't know what else. Would like the recipe. could someone help me? thanks. Marian W. ========== Thank you Nancy for such a great site. I look forward to waking up in the morning and checking my email to see what new recipes I will find. I want to thank Victoria from North Carolina for the salsa for canning recipe. I will try it this weekend. I am also still looking for a home canned enchilada sauce recipe. Does anyone out there have one to share? Patsy ========== Hi, I have a new 30" Maytag smooth top range . This is my second one. I'm very happy with it Someone asked about canning. Well, my stove has a 12 inch duel burner on the right front especially for large canning kettles. Also a 9 inch duel burner on the left front and two 6 inch burners on the back with a warming burner in the middle. The oven is very large with a split second shelve . You can remove one side of the shelve to accommodate a large roaster and still have 2 half shelves for other dishes . Great for holiday cooking. It also has a keep warm setting for the oven. I guess you couldn't ask for much more in a stove. Another Nancy ========== I have been looking for a recipe (queso dip) that they make at one our Mexican eating places, but have yet to find one that is like it. I haven't been able to find goat cheese at our Wal-mart here. Love the news letters Carolyn from Mo. Comment There were two posted in yesterday's newsletter. ========== You can buy cocoa powder at any grocery store and even my Walmart. Brand name is Hershey's. I know there are other brand names and I have used the store brands but go back to Hershey's every time. It's in the baking aisle. Sandee ========== For Spiced Up Rice You can buy Zatarini (sp?) dirty rice, or their other choices in boxes in the grocery story that are awesome and have a great "kick" and taste!!! Found in the rice section. And quick and easy to make. Joan ========== Hello, This is a pretty dense cake. I make this often. Sour Cream Pound Cake 1 Cup Butter or Margarine 3 Cups Sugar 1 Cup Sour Cream 3 Cups sifted Flour 1/4 Tsp. Baking Soda 1/4 Tsp. Salt 5 Large Eggs 1 Tsp. Vanilla Cream butter of margarine and sugar until fluffy. Then add the eggs one at a time beatign well after each. After the eggs mix in the dry ingredients alternating with the sour cream. Lastly add the vanilla. Bake in a greased and floured tube or bundt pan in a 325 degree oven until tests done. Since ovens vary this may take as long as 2 hours. Jessie ========== Hi Nancy, This is the first time I have ever written, but I have been reading the newsletter for several months and it is great. This year we planted peanuts in our garden for the first time, and it turns out that we now have an abundance of peanuts. I would like any kind of recipes using peanuts, or any different ideas on what to do with them. Thanks in advance. Brandi in Kentucky ========== Hi Nancy I like to know how much water to mix with the beef cube and the size of the casserole . Thank you, I just love your emails of recipes. Rachel from Singapore ========== Atkins Bake Mix Clone Recipe Is on the online version of this newsletter. ========== Hi Nancy, My husband and I went to San Antonio about two years ago. We went to the RiverWalk there and along one of the streets there was a Mexican restaurant that sold candied fruit and vegetables. We have never forgotten this. The fruit was Lemons, Oranges, and then sweet potatoes and many others. When we ate it it taste like Candy with a hint of the fruit or vegetable flavor, almost crystal like. I wondered and hoped that someone out there might know what this was called and maybe have a recipe similar or know how to make this specialty. We cannot remember the name of the place just the candied things. Sorry to be so confusing but thought I would give it a try and see possibly if I could find out what and how to do this. Thanks to all , and I too Love the New Format. The old one was great as well. Cindy from Mississippi ========== This is for Liz who was looking for Hamburger stuffing. My mom always made it this way. HAMBURGER STUFFING 1 lb. hamburger - or combination of pork and hamburger if you like 1 Med. finely chopped onion 4 Med. potatoes 1/2 tsp. - Sage Salt and Pepper to taste Boil the potatoes until done. Cool. Mash the potatoes, add all the rest of the ingredients then stuff your bird. You can adjust the quantities to fit the size of the bird you are stuffing. I have added raisins to it on occasion for a fruiter taste. Hope you like it!! Joan ========== In my town is a "real" Mexican restaurant that has really good cheese dip. I asked once what kind of cheese they used and was told white American cheese. I had found a couple of recipes on the net. I didn't want to make a whole recipe until I knew I'd like it. I bought a half pound of white cheese and shredded it. I added a little cumin and jalapeno peppers and just a little milk and put it on a low stove eye. As it melted I had to add more milk until all the cheese was melted and was as thin as it is at the restaurant. The dip tastes the same as the restaurant's does. I didn't use near the spice and peppers as the recipe stated to use in just a small amount of cheese. I don't care for really hot food, but you could add as much as you want to. Sandee 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! 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