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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-oct-6.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 Children need strength to lean on, a shoulder to cry on, and an example to learn from. 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. ========== Halloween Resources Halloween Coloring Pages http://www.a0kteacherstuff.com/october.htm October and Halloween Recipes http://www.aliciasrecipes.com/october.htm Pumpkin Recipes http://www.aliciasrecipes.com/pumpkin_recipes.htm Halloween Recipes, Safety, and More http://www.abbys-kitchen.com/halloween/default.htm Halloween Ecards http://www.ecards4free.com/halloween.htm October coloring pages and pumpkin carving ideas http://www.a0kteacherstuff.com/october.htm ======= Not my very own recipe, but I have made them like this for years, and they are so delicious. Fresh Chestnuts Simple directions: Preheat oven to 425 F. Cut criss-cross slits through the shiny brown outer shell. This lets steam escape and prevents the chestnuts from exploding. (If the cut is deep enough it also makes peeling off the shells easier). Put in a shallow pan and bake for 15 to 20 minutes. Take them out of the oven and let them cool for about 10 minutes or long enough to handle. Be sure to peel away both the outer shell and the bitter inner husk. Enjoy the sweet nutmeats inside. V Doer =========== Hi Nancy, what a wonderful newsletter that you "produce." I am responding to ReQ who was looking for a simple jelly recipe to make for Christmas gifts. I make this recipe every year, it is Cinnamon Cider Jelly. I use the pint size jars and put a circle of Christmas material around the lids. The cider is so plentiful, just before Halloween and at a BOGO price per gallon, in some stores. Cinnamon Cider Jelly: 4 cups of cider 5 cups of sugar 1 box of Fruit Jell Pectin 1 cup of Red Hot candies Using a 6 or 8 quart pot, put in the cider and the Red Hots (the candies will melt) into the pot. Add the Fruit Jell Pectin and bring up to a boil, stirring constantly. Then add the sugar and bring up to another full, rolling boil for two minutes. Remove from heat and ladle into prepared pint size, jelly jars and adjust caps. Within minutes, the tops will 'pop' and jars are processed. I make several jars every year for gifts. The color, the smell and the taste of the jelly is so beautiful. Makes 6 - 8 oz. jars (approximately) Anita S. in Olean, New York =========== Hi Nancy, Thank you for posting my request for the low carb. deserts. I would also like to thank Susy in Everett for taking the time to send them. They all sound so delicious. Especially the chocolate custard. This is such a wonderful site to be part of. I know of other recipe sites however.. This one is so homey and personnel. What a difference that makes. Thank you again, Sue in TX =========== I would like some recipes for APPLESAUCE CAKE & CARROT CAKE. CK =========== Just wanted to say thanks to Chris in NM for explaining the difference between tomato paste and tomato sauce. I was afraid I was doing something wrong with the recipes, but I wasn't. I was doing what was suggested. Thanks! Maha =========== Suzie in St. Louis And I have a request: Does anyone have a recipe for stuffed pepper soup? STUFFED PEPPER SOUP 2 pounds lean ground beef, browned 1-28 ounce can tomatoes 1-28 ounce can tomato sauce (I use tomato puree) 2 cups long grain cooked rice 2 cups diced raw green bell peppers 2 beef bouillon cubes dissolved in 2 cups hot water 1/4 cup brown sugar 1 teaspoon salt 1/4 teaspoon black pepper Brown the ground beef and put in a heavy kettle. Add the rest of the ingredients and bring to a slow boil over low heat, stirring frequently to prevent sticking. Decrease heat to a simmer and cover. Simmer slowly for 45- 55 minutes, stirring often. This soup gets very thick so I watch it very carefully the last 15-20 minutes of cooking. Source: Nancy's Kitchen Member Sorry don't know who submitted the recipe but it is the best I've ever tasted. Enjoy, Cat =========== Hi Nancy----Thanks for ALL the work you do for all of US. It is heart- warming to know that some people still cook/bake. I recently purchased two new Bundt Pans. One is the new Rose pan and the other is the Sunflower pan. Does anyone have cake recipes for these new pans other than the recipes that come with the pans? I need to use these before my husband thinks I am being wasteful! Thanks ----Carol in FL =========== Nancy, I just wanted to thank you for all the great recipes you have posted. I have been trying to get my wife to use the computer. she has always said she had no use for a computer. I signed her up for the recipe newsletter. Everyday morning she reads the newsletter and has tried some of the other sites listed in the newsletter. The recipes have made a big difference in our family as well. Sue has tried some of the recipe and I can tell you for sure there hasn't been on that wasn't very tasty. Thank you very much for having this newsletter available. It has changed the quality of my wife's life. Since she found out that she has MS she gave pretty much gave up on life. Now each morning she is eager to get up and read your newsletter. You can't know the difference it has made. =========== Hi Nancy and everyone, It is chilly (actually a freeze warning) tonight in PA and I was planning to make "Stuffed Pepper Soup" tomorrow as my neighbor gave us many of the last peppers from his garden. Hope Suzie in St. Louis will enjoy the soup too! Stuffed Pepper Soup 1-1/2 pounds ground beef 1 large onion, chopped 6 beef bouillon cubes & 6-cups of water (or 6-cups beef broth) 4-6 large green peppers, cut up into medium-sized chunks or size you prefer 1 large can (29-ounce) crushed tomatoes in puree 1 large can (26-ounce family size) tomato soup 1 cup ketchup Salt and pepper, to taste 1 teaspoon cumin 1 teaspoon paprika 2 cups cooked rice, more if you like Brown the beef and onion until done, drain. Put into a large soup pot adding water and bouillon. Bring to a boil and add all of the remaining ingredients except for the rice. Lower the heat and simmer for 1 to 2 hours or until the peppers are tender. Adjust the seasonings to your taste. Stir in the cooked rice. Heat through and serve. JoAnn S in PA =========== Dear Nancy, To prove to a fellow cook that your people CAN deliver, she has challenged me to ask for a fine recipe for Oysters Rockefeller. I answered her by saying just wait, I know that all these wonderful cooks and good friends won't leave me hanging. Now, I hope you will answer this call !! And I will love you all forever!!!!! Vida from Ohio ============= This message is for Suzie Indy. How many servings in the WW chocolate cake? Nancy, thanks for all that you do. I enjoy every issue of the newsletter. How is Siggy doing? Jakki ============= Nancy, I can't remember where I found this recipe, but it was a couple of years ago. This is for the lady who was looking for a good Brushetti. So very good! Olivita Crostini 4-1/2 oz. can black olives, chopped 1/2 cup pimento stuffed green olives, finely chopped 1/2 cup grated parmesan cheese 4 tablespoons unsalted butter, room temperature 1 tablespoon extra-virgin olive oil 2 garlic cloves, minced 3/4 cup Monterey Jack cheese, shredded 1/4 cup fresh Italian parsley, minced 1 crusty French baguette In medium bowl, stir together black and green olives, parmesan, butter, olive oil and garlic until well blended. Stir in Monterey Jack cheese and parsley. Heat broiler. Cut baguette into 24 thin slices. Arrange bread slices on baking sheets and spread some of the olive mixture on each.; Broil 3 or 4 minutes, until bread is toasted at edges and olivita is bubbly. Victoria, NC ============= Vidalia Onion Muffins 1 large egg 1/3 cup vegetable oil 3/4 cup milk 1 cup self-rising flour 1 cup old-fashioned rolled oats 1/4 cup sugar 1/2 cup chopped Vidalia onion 3/4 cup grated extra-sharp Cheddar 1/3 cup chopped pecans In a large bowl whisk together the egg, oil and milk; add the flour, oats and the sugar; and stir the mixture until it is just combined. Fold in the onion, Cheddar and pecans; spoon the mixture into 36 buttered 1/8 cup muffin tins (gem tins), and bake the muffins in the middle of a preheated 400? oven for 15-20 minutes, or until they are golden. Turn the muffins out onto racks and serve them warm or at room temperature. Makes 36 muffins. ============= Dear Nancy, I'm sending you a recipe I sure hope will fill Grants request for how to roast chestnuts. Joanne Roasted Chestnuts 24 whole fresh chestnuts Using a sharp knife, cut a x in the flat side of each chestnut. (this allows the shell to peel, easily&prevents the nut from exploding during cooking). Arrange nuts in a single layer in a ungreased baking pan. Bake in a 425 degree oven for 15 minutes, tossing once or twice. Cool slightly: peel while warm. Make ahead tip: Roast&peel chestnuts up to 2 days before using in stuffing. Store, covered, in the refrigerator. ============= GRANT, here in Mexico, we roast the chestnuts complete with their cover on a heavy skillet, just move them around until the hard cover brakes. Or maybe you can put them in the heavy skillet in a very high oven moving them once in a while till the cover brake. XOCHITL from Tepic, Nayarit, Mexico ============= Bruschetta Chicken Chicken Breasts Four 4 oz. chicken breasts (grill right before serving) Season both sides of chicken breasts with salt and black pepper -Grill 3-4 minutes per side for grill marks or until the chicken breasts reach 165�F (recommend cooking on a seasoned grill) Garlic Bread 1 stick of butter (1/4 pound) 1/8 tsp. salt 1/8 tsp. black pepper 1/8 tsp. garlic powder -Melt butter in microwave and stir to combine seasonings. -Drizzle your favorite bread with garlic butter and bake at 350� until crispy and golden brown (approximately 4 minutes) Pasta 1 lb. angel hair pasta (can cook and chill ahead of time) 2 Tbsp. salt -Boil pasta in � gallon of water with salt until al dente -Drain and transfer to bowl -If cooking ahead of time, shock in an ice bath to cool, remove from water and toss with 2 Tbsp. of salad oil Tomato Salsa - Step 1 6-8 medium-size Roma tomatoes 2 Tbsp. olive oil 1/4 tsp. salt 1/8 tsp. black pepper 2 cloves of minced garlic 10 fresh basil leaves -Wash, core and dice tomatoes to 1/4" pieces, save juices and place in small bowl -Wash, dry and cut basil leaves into thin strips -Combine all ingredients and hold for 2 hours before use Tomato Salsa - Step 2 -Heat heavy bottom sauce pan under medium-low flame -Add 2 Tbsp. olive oil, heat oil for 20 seconds -Add any remaining garlic butter from bread to sauce pan -Saut� in oil 2 cloves of garlic sliced into thin coins (if small use 3) for 45 seconds on each side until soft and tender - do not brown garlic (if brown discard and start over) -Increase heat and add tomato salad and stir Tomato Salsa - Step 3 -Add 1/2 cup of plain tomato sauce to pan and bring to a boil -Add pasta to sauce pan and toss with fresh sauce (sauce should just coat pasta) -Transfer to a service platter or plate individually -Garnish with balsamic glaze Balsamic Glaze 1 cup of balsamic vinegar 1 Tbsp. of sugar -Bring to a boil in small sauce pan and turn down flame to a simmer -Reduce by 75% until sauce turns to a thick syrup, hold at room temp To Serve -Slice chicken breast into strips on a bias (45 degree angle) and place on top of pasta -Slice 5 fresh basil leaves into thin strips and garnish pasta Source: TGIF Friday's Jay in Ky ============= My mom makes something that she calls Blackas. They are potatoes and homemade flat dumplings in a thickened-type potato soup broth. Does anyone know what I mean? I guess I could just ask her, right? But then again...she has no actual measurements. LOL, Shelley from PA ============= A big thanks to Joe in Leavenworth, KS, for the German recipes, I'll try them this weekend! Also, for Sarah in Paso Robles, CA, here's a great canning salsa I got from my friend Jean - I like it because it doesn't have vinegar in it like a lot of the salsa recipes do. Linda in Kansas City Tomato/Tomato Paste Salsa 3 qts peeled cored chopped tomatoes 3 cups chopped onion 6 jalapeno papers, seeded & finely chopped 4 long green chiles, seeded & chopped 4 cloves garlic finely chopped 2 (12 oz) cans tomato paste 2 cups bottled lemon juice 1 T salt 1 T sugar 1 T ground cumin 2 T oregano leaves 1 t black pepper Combine all ingredients in large saucepan. Bring to a boil. Reduce heat & simmer 30 minutes stirring occasionally. Ladle hot salsa into pint jars, leaving � inch headspace. Adjust lids & process in boiling water canner. ================ For Suzie in St Louis Stuffed Pepper Soup Serves 4 2 lb Ground Beef 1 can Tomato Sauce (28 oz) 1 can Diced Tomatoes (28 oz) - Undrained 2 cups Green Pepper, cut up, about 1" squares 1 cup Chopped Onion 2 Tsp Beef flavored base or 2 Beef Bouillon cubes 1/4 Cup Packed brown sugar 2 Tsp Salt 1 Tsp Black Pepper 2 Cups Cooked White Rice (set aside) Brown ground beef and drain. Add remaining ingredients, except rice. Bring to boil, reduce heat and simmer 30 to 40 minutes, or until peppers and onions are tender. Add rice. Heat thoroughly and serve. Hope this helps. Jay (Ky) ================ Hello to all you wonderful cooks, My request is for a recipe similar to green beans served in Greek restaurants. They have a taste of tomato and some spice I can't identify. Didn't think I would like them but I found them to be quite tasty. They're whole beans that still have a little crunch to them. I hope someone knows how to make them. Thanks! Doris in S. IN ================ Hi Nancy, Sorry, I don't remember who it was that was looking for the recipes but someone was looking for a recipe to make their own pumpkin spice and someone else was looking for a scones recipe. Here is a link for a pumpkin spice recipe and a recipe for English Scones, I don't know how sweet they are, I haven't tried them yet. The Pumpkin Nook http://www.pumpkinnook.com/cookbook/recipe31.htm TBS in MN ================ This is for Sarah in CA. I made Salsa this year using "Mrs. Wages" brand Salsa package. I found it in the grocery store by canning supplies and it comes in regular and hot. We found the regular to be hot enough. It takes 10 cups chopped tomatoes which I chopped by hand. I also added 1/2 of a chopped green pepper and a small chopped onion. There are directions on the back of the package for hot water bath (canning) or I just froze mine. Good luck. Karin in NE ================ Nancy, thank you so very much for finding the sour dough starter recipe and all the recipes to use the starter in. I can hardly wait from day to day to get your e-mail with all the wonderful recipes that you have in it, it has been so helpful in finding new things to try, please don't ever stop having this for us out here, as enjoy it so much!!!!! BBallard ================ Dear Nancy, I just read your e-mail about how you started the newsletter. What a wonderful person you are! To do all you do to keep this newsletter going while fighting Muscular Dystrophy is amazing. There are some "lonely hearts" (me included) among your daily readers and your newsletter keeps them feeling connected with others. I am enclosing a special family recipe that is especially nice for the holiday dinners. Jackie, Las Vegas Russian Cream 1 cup heavy cream 1/3 cup sugar 2 teaspoons plain gelatin 1/2 cup cold water 8 ounces sour cream 1 teaspoon vanilla 1 pint frozen sweetened raspberries, thawed Combine cream and sugar in a small sauce pan and heat and stir just until the sugar in dissolved. Dissolve 2 teaspoon gelatin in 1/2 cup of cold water. When thoroughly dissolved add to cream mixture, add vanilla, place pan in refrigerator and chill until it just starts to get firm (like Jell-O before you add the fruit) Stir your sour cream so it won't be lumpy then add to the cream mixture. Stir until mixed, then place back in the refrigerator until firm, about 3 hours. Now take a tall parfait glass and put in a spoon of the thawed fresh frozen raspberries then a spoon of Russian Cream, alternate back and forth ending with the raspberries on top. Add a spring of mint and you have an elegant dessert. The great part about it is you can make it the night before your dinner and it tastes and looks like you spent hours on it. Comment Thank you for the kind words. The members of this group make this newsletter doing the newsletter every day. Their replies requests and recipes make the newsletter what it is. Getting up early every morning is worthwhile because of our members. I do nothing but take their email and post them to the newsletter. ================ Here is an easy recipe instead of making cabbage rolls LAZY PIGS IN BLANKET 1 med. head cabbage, chopped in bite size pieces 2 potatoes, sliced or 2 cups rice 2 lbs. ground round 2 med. onions, chopped 2 ribs celery, chopped Saut� onions and celery until soft. Add meat and stir just until broken up. Layer cabbage, potatoes, ground round, then potatoes again and cabbage in 9 x 13-inch baking dish. Shelley in PA ================ This email newsletter is a shorter version than the online newsletter because of the limited space allowed. Over half the newsletter did not fit in this email version.Have a great day Nancy 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/
