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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-29.htm";> Nancy's Kitchen Online Newsletter</a> The Online version has additional messages and replies. Some have been omitted from this newsletter due to limited space. ============= 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 Be patient with the faults of others and remember they are doing the same with yours. Singing Birthday Cards http://www.shareasale.com/r.cfm?B=14950&U=67876&M=4332 Daily Horoscopes http://www.free-horoscopes.net ============== How to print out only part of the newsletter 1. Drag the mouse over text (with the left mouse button pressed.) It will highlight the part of the newsletter you wish to print. 2. While the text is highlighted Press the Ctrl Key and the P Key at the same time. 3. Under the print range change it from ALL to SELECTION. 4. This will only print out the section you have highlighted and not the entire page. === Please let all the kind folk that gave me ways to get rid of mothball odor, they I am very grateful. I knew tomato juice got rid of skunk odor on a dog but never have dreamed of washing inside my van with it! The coffee idea is an idea, but would used dried grounds work as well ? I think I will go with the charcoal , simple and easy. I love the way these people respond to pleas for help, and I love Nancy, too !!! Vida from Ohio The members here treat each other as family. It makes the newsletter worth doing each day. Nancy === Canned Apple Filling 4-1/2 cup sugar 1 teaspoon salt 1/3 teaspoon nutmeg 6 pound tart apples, peeled, cored and sliced 1 cup cornstarch 2 teaspoons cinnamon 3 tablespoons lemon juice In large kettle, mix first 5 ingredients. Stir in 10 cups water. Cook and stir until thick and bubbly. Add lemon juice to this syrup. Pack apples into hot jars, adding syrup as you fill the jars, leaving 1/2- inch headspace at top of jar. Adjust lids. Process in boiling water bath (pints for 15 minutes, quarts for 20 minutes.) For Pie: Pour 1 quart apple pie filling into pie crust. Top with crust. Slit top for steam to escape; seal. Bake at 400 for 50 min. Chef Raymo [EMAIL PROTECTED] === Tomorrow's newsletter (September 30) has three questions about THAT newsletter. Answer all three questions and get a reward of Beef Recipes Collected Over the Years. There are two parts of my beef recipe collection. One part is your reward you can earn this week. Next week the second part will be the reward. There are 100s of recipes on each part. Follow the instructions and use the SPECIAL LINK provided on the newsletter. Three correct answers= Part 1 of the Beef recipes. Nancy PS The newsletter will not be posted until in the morning. === Apple Turnovers recipe is included in the online version but due to limited space is not included in this newsletter. === Hi Nancy I was looking through today's email newsletter and saw a thank you for an Apple Turnover recipe. I wanted to share with you and the readers a quick recipe that my son's first grade class used last week for the same thing. All we used were a package of refrigerator crescents (those found near the dairy section). Rolled out each crescent individually. Put just a bit of apple pie filling in each one. a dash of apple spice and then sealed the edges as best as we could. I was surprised at how tasty they were. My son and I enjoyed them so much we made them to go along with breakfast for the rest of the family the following morning. Delaine in GA === I am looking for a recipe for Cracker Barrel's "apple dumpling". Hope some out there can help me. Thanks! Val in Ga. === HI! First of all, I love your newsletters. Does anyone have a good copycat recipe for Taco Bell's baja (pepperjack) sauce? It's a tangy white sauce. I absolutely love it and would like to make some. Thanks. Keep up the good work. Kristi in PA. === LaVerne, Thank You for the advice on how you prepared your Wendy's chili recipe. I am planning on giving it a try this weekend and will try it "your way" !! It sure does sound good!! Lorie, IN. === To Barbara, thank you so much for sharing recipelink.com, I glanced at it quickly and I will be using this site frequently. I like the daily menu section. === This is for the person who wanted a recipe for chicken gizzards. An elderly Italian neighbor gave it to me years ago and it is a favorite of my family and friends. Even the kids like it! Chicken Gizzards 3 to 5 pounds of chicken gizzards. Wash and cut in bite size pieces. Trim off tough yellow pieces but leave the fat on. Cover with water . When it comes to a boil, skim off the foam. Add at least 4 cut up garlic cloves. Add 1 small cut up hot pepper (more if you like things really hot) and 2 teaspoons of dry Italian Seasoning (Oregano may be substituted}. Cover and simmer until tender--takes at least 1 and 1/2 hours. Uncover and cook down--makes it s own gravy. These are great as appetizers---serve with tooth picks to spear. Enjoy!!! Peg L. Clifton Springs,NY === 101 Ways to Peel Garlic Due to limited space this section was omitted from this newsletter but is on the online version. === Thank you, Betty Turner, for your Heart of Palm recipes. I plan to try them soon. Alex === Nancy The in my opinion the BEST cheese for Pierogi is Farmers Cheese found in the deli case in your market. It has been used in our family for years. Phyllis from Massachusetts === Sheri - I have found white cheddar cheese in blocks in the refrigerated section of the grocery store; Kraft makes it. Our store (A&P) also has its own brand of white cheddar cheese. Any grocery store should have it. Nancy from Laurence Harbor, NJ and Pat === For Sheri regarding White Cheddar Cheese I have found White Cheddar in all the major supermarkets where I shop. Check both the dairy case and the deli section if you store has one. I have bought it both in block or sliced at the deli section. Romona in California and a similar message was sent in by Bobette Conatser and Luanne === White cheddar cheese is cheddar cheese without the yellow dye. I think it's a regional variation because I never saw it until I moved to New York (and I've lived in Michigan, California, & Ohio). And if you need it for pierogis, I think it should be grated. Mary, Rome, NY === For your Pierogies, you can also use yellow cheddar cheese. Victoria, NC === All those that sent in requests for the chicken recipes will have them sent out by email tomorrow. They will be sent out as an attachment. You will need to save it to the disk and open it with a word processor. The file has 100s of recipes and is too large for many email programs to open. Nancy === Hi Sheri, I'm also from Ohio, and the brand that I usually buy is the "cracker barrel" brand Vermont white cheddar cheese. It is simply delicious straight out of the wrapper, though it is a little more costly than some. Good Luck, Dee === Could someone help me. I was given a box of green tomatoes and don't know what to do with them. Any recipes or ideas would be great. thanks in advance. Heather There were recipes using green tomatoes in the following newsletters Aug 1 Aug 2 Aug 10 Aug 13 Aug 14 Aug 19 Sept 2 Sept 3 Sept 5 Sept 23 Clickable links are on the online version of this newsletter. Nancy === Nancy, hopefully you are having a great day and the newsletter is going together great. I have put our Church newsletter together and I know how hard it can be some days than others. Your newsletter is the best and it is the only one that I enjoy and the other sites that you do also. I am looking for a pie called Mississippi Mud Pie that has a Oreo pie crust, with a chocolate layer, cream cheese layer and then a brownie mush like topping. Of course all the calories have been removed. I am sure that it is rich but one you could have ir maybe once every 3 months or every 6 months. Susie Indy === Hello, Nancy... For the wonderful suggestions in the Sept. 27, 2004 newsletter for Chicken & Dumplings submitted by: The Applewood Farmhouse Restaurant in Pidgeon Forge, TN as per Jay, and Betty in MD, Dorothy in Indiana, and Helen in Mississippi ....thank you all SO MUCH!!! I am so looking forward to trying each one of these recipes! And, thank you Nancy, for this great website where everyone has the opportunity to find all kinds of yummy recipes.. Hope you and yours have an awesome Fall season! Another note/question: How did Jay get 'his' recipe? From a website or book? Or does he work there?! Angie from Texas === I lived in Akron Ohio for about 5 years. I loved to go to Hartville and eat at the restaurant there. They had a family style dinner that was so good. That was the first time I had Poppyseed Dressing and it is still my fav!!!!! Love the newsletter and love your name Nancy!!!! LOL Nancy in Berne Indiana === There were many replies for Wendy's Chili copycat recipe. It was posted in September 22nd newsletter. To avoid duplication it will not be reposted in this newsletter. Thanks so much to all those that responded to this message. Nancy === The University of Missouri Food and Nutrition Extension Specialist for our County does a newsletter and covered this subject - the cakes are fine - as long as they are stored in the freezer. Teresa === This is for Kim in .FL. there is a long list of recipes online. Go online and type in Cakes Baked In A Jar. Many recipes will come up, also tutorials on how to bake in a jar and how to decorate the jars for gifts. These can be made ahead of time for Christmas as the shelf life is as long as a year. Of course if the seal is broken, the cake is no good. I live in IL. Buy your jars now, as the canning season is over and they won't be available much longer. Remember to buy wide mouth. They are cheaper now too. Happy jar caking. Kathy === Stuffed Peppers 6 large peppers, "lid" off and cleaned out 1 box Stove Top stuffing any flavor 1/2 pound "loose" (no casing) sausage 2 cups marinara or 2 cups brown gravy Brown sausage. Add dry stuffing mix to the sausage, then prepare the stuffing according to package directions. Stuff peppers. Place in casserole large enough to hold the peppers and the liquid. Cover. Bake at 350 degrees for about 30-40 minutes. M === PORK TENDERLOIN MARINADE 2 tbsp. soy sauce 2 tbsp. Hosin sauce (Chinese Barbecue Sauce) 2 tbsp. dry sherry 1 tbsp. brown sugar 1 tbsp. oil 1 1/2 tsp. honey 1/2 tsp. garlic powder 1/2 tsp. cinnamon 2-3 lb. pork tenderloin Mix together all ingredients. Pour over pork and marinate in refrigerator 6-8 hours. Remove from marinade and cook over hot coals 35 minutes. Baste with remaining marinade. Slice pork thin. Emma === I am trying to find a recipe that my mom use to make called ooie gooie cake. It is a dump cake. Kay P === I sometimes have too much bread so I wonder if anybody out there can give me bread pudding recipes. Thanks so much. Marlyn from the Philippines Comment, I found recipes in the following newsletters September 21, September 26, and September 27 === Where is the archives of your newsletters? I have looked and looked and can't find them. Sue Comment === I use to Live in Billings, Montana. Would go to Elmer's for lunch. They had the best cauliflower soup and a awesome crab salad. I was wondering if some one could help me. I real love your newsletters. It is the first thing I do when I get on the computer. I have used many of your recipes in a book I am getting together for my 2 granddaughters. Keep up the awesome work. Judy from Glendale, Az. CLICK HERE to respond to this message. === My mom used to make Hamburger Stew, too. Here is how I make it: I brown 1pound of hamburger meat and drain off fat. I add one can of cream of mushroom soup and two cans of water. I then add 1/2 package of Lipton Onion Soup mix (or the flavor of your choice). I bring this to a boil and add diced potatoes and carrots. I cook these until they are almost done, then I follow the recipe on the side of the Bisquick box and add dumplings. Shelly === Hi Nancy, I am wondering if anyone would have a recipe for a butterscotch pie. My mother-in-law made delicious butterscotch pie and all I can remember is that she mixed up some ingredients in a saucepan, then stirred in milk and cooked until thick. I wasn't much interested in cooking back then but wish I had gotten that recipe. Also a comment: I really enjoy it when those who send in recipes include their locality. It's interesting to see what foods people from the different areas enjoy. Your newsletter might make me a cook after all. Doris in Southern Indiana === Sloppy Joe Casserole and Sloppy Joe Pizza Bread sent in by Heather are on the online version but are not included in this newsletter due to limited space. === Thanks, Anbsmommy, for the tip to skip the use of garlic in venison recipes and use onion instead. Glad to know that will eliminate the gammy taste. This is especially good for me to know cause I normally use lots of garlic. Hugs, Corinne in Pittsburgh === A few months ago, at a wedding dinner, guests were served a dish called Peppercorn Chicken. It consists of skinless chicken breasts covered with a white sauce with whole black peppercorns. I have surfed the net looking for something similar but cannot find such a recipe. Any ideas? A (no name was included in the message) === Thanks for the walk down memory lane. I, too am Danish and grew up on Apple Cake. My Grandma made it with bread crumbs also, nothing added. Sharon === There are several web sites with recipes for baking in canning jars. just type in " cake in jar recipes" and serveral sites come up, including Razzledazzlerecipes.com and recipegoldmine.com Sandra from Oregon === Nancy, is a recipe for Roly Poly that someone asked for. It has been in my family for years, and was a tradition every year at Christmas. ROLY POLY 4 Cups flour 3 heaping Tbs. Spry 2 tsp. Baking powder Pinch salt 1 # raisins Mix all but raisins as for pie dough. Roll out and spread with raisins. Roll up jellyroll style. Wrap in cloth or dishtowel and tie with string. Boil in water 4 hours. Serve with white sauce. White Sauce 4 heaping Tbs. Flour 1 cup sugar 1 tsp. vanilla Pinch salt Water Mix all and cook. Use quite a bit of water. Cook until clear and thick. === How do I find a recipe that I saw posted a few days ago but didn't copy? The recipe I want is "Martha Washington Candy". I thought there was an archive site where you could type in a recipe and search for it. Was I dreaming? Karin J. from Nebraska There were several. One was in the Sept 24th newsletter. Nancy === Greens and Beans Wegmans, a wonderful grocery chain in my area gives out samples of food with the recipe. I got this years ago from them and everyone loves it and wants the recipe- A very "good for you" dish too 1 Bunch Escarole (about 1 pound) other greens may be substituted 1 Tbsp. olive oil 2 cloves of garlic, minced 1 small onion, minced 1 chicken bullion cube 1/4 cup hot water 1 can (about 15 ounce size} Great Northern or Cannellini Beans Wash and trim escarole. Chop coarsley. Precook escarole. Place in boiling water. Return to boil and boil 1 minute. Drain WELL. Cook garlic and onion in oil 1 minute. Add greens and beans and mix well. Dissolve bullion in hot water. Add to greens and beans. Cover and simmer for 5 minutes. Great served with a crusty bread to sop up the juice! Peg L. Clifton Springs,NY 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/
