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Recipe Exchange Newsletter http://www.nancyskitchen.com Saturday and Sunday's online newsletters will be posted late in the afternoon (Central Time Zone). To access the online version <a href==" http://www.aliciasrecipes.com/newsletter-oct-8.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 What most families need are fewer rules and more good examples. Singing Birthday Cards http://www.shareasale.com/r.cfm?B=950&U=g876&M=C32 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 =================================== Could you please tell me where I can find the Wendy's chili recipe. S. in Va Comment It was in the September 22, 2004 issue ===================================For Yvette I recently bought hot peppers at the farmers market, I didn't know what I was going to do with so many so I decided to roast then freeze them. I washed the peppers and then put them on my gas grill over medium-high heat. Turn frequently until they are charred. I then put them in a plastic bag for 15 minutes to "sweat". I then peeled the charred skins and removed the seeds. (I learned a very important lesson wear gloves when peeling. I didn't and my hands felt like they were on fire for 1 1/2 days.) Lay the peppers on cookie sheet and freeze for about 1 hour, then I removed them from cookie sheet and put them in freezer bags. Now whenever I need peppers for sauce or stews I just take out what I need. It is a little work, but well worth it. I also do this with red bell peppers. Another option is cut red bell peppers into strips without roasting and just freeze, they are great for fajitas all year round. I live in central New York and we have a long winter, the cost of produce is very high during these months. But I always have a supply of frozen peppers during the winter. I hope this helps. Alicia, Syracuse NY =================================== Nancy This recipe was named for a restaurant in Kansas City but very likely is what Susie is looking for Plaza III Steak Soup 1 stick (1/4) lb butter or margarine 1 cup flour Melt butter Whip in flour to make a smooth roux 8 cups water Stir into roux 1 lb ground beef Brown, drain well and crumble; stir into roux 1 cup each, finely chopped; carrots, onion and celery (food processor is great for this) add to a small amount of water and boil 5 minutes Add to beef mixture 1 (14 to 16 oz ) can chopped tomatoes Add to soup mixture Optional: 1 box frozen mixed vegetables or small cans of green beans, peas corn to your liking Season with 1 T. Accent 2 T B-V beef concentrate 1 T ground black pepper Simmer 2 hours. Cool Serve the following day Dee in Arkansas =================================== I must have missed other posts about baking stones. Exactly what do they do? LaineyBug Comment Much has been said in the past on baking stones. There are too many issues with information about baking stones. There is an index at the top of the page with links to the archives. The newsletters with information about stones are too numerous to post. Nancy =================================== I have had a lot of messages with opinions on health issues. To avoid wars on this newsletter you messages about health preferences and issues will not be posted. The purpose of this newsletter is to exchange recipes. Thanks, Nancy =================================== Dear Nancy I've been married 30 years. and when I was first married I had a set of Betty Crocker Cooking Cards. In the set was a recipe for Lamb Patties. It was a combination of beef and lamb with spices and I'm not sure of the other ingredients . After mixing everything together you took bacon and overlapped a number of pieces and spread the mixture on the bacon and then rolled it like a jelly roll. You let it firm in the fridge and then sliced it into thick chunks and broiled. Does anyone have this recipe? It was a favorite of my husband's and I have no idea where this card went. Thanks for your help! You do a great job! My daughter was just married and I have sent her many recipes from you. Kathy In Mi. =================================== To Virginia, I made the pumpkin cookie recipe you mentioned, first of all they were so delicious. I don't remember the member's name that sent this in but she said she sent a care package of them to her grandkids in AZ. I want to thank you for sharing this recipe, it's a keeper. My family and co-workers loved them. Now back to whether you had to use canola oil, I didn't use it, I used vegetable oil and they were fine. Another change I made is I used mini chocolate chips instead of regular chocolate chips. Oh you also asked about the size, I used a standard cookie scooper and I didn't get any where near 7 dozen. I liked this size and they stayed round not flat. To anyone that likes pumpkin I highly recommend these. Alicia, Syracuse, NY =================================== I've noticed some people posting messages that are on WW. I recently re-joined after the birth of my son in April. I would love for anyone who is on WW to post some recipes. I am on the WW sight everyday looking at recipes, but like one poster stated before, it's always good to hear from people who have actually tried a recipe. My main problem is breakfast. I am always shooting out the door and am always looking for something that's quick and that I can just take on the go. Thanks in advance. Rhonda in Texas. Comment I am not allowed to post recipes from Weight Watchers due to copyright laws. They do not allow their recipes to be posted on message boards, newsletters or web sites. Members may send in recipes that have the nutritional values included and I will gladly post them to the site and calculate the Weight Watcher Points with a WW Calculator. Although each recipe needs to be calculated for points a general rule is for each 50 points == 1 point and the points change with the number of grams of fiber and fat in the recipe. Nancy =================================== I am new to the newsletter. I want the newsletter sent out each day by email. I do not want to have to look online. Please send the email version daily. Jessica in NC When one signs up for our Recipe Exchange Newsletter. Nancy's Kitchen is a free recipe exchange free email newsletter that is sent out each Wednesday and Friday. Our online recipe exchange newsletter is posted daily at Alicia's Recipe Kitchen. We have a very active recipe exchange newsletter group that love share their favorite recipes. Ask a question or post your TNT (tried) recipe on our online newsletter. Originally the newsletter was sent out only one day a week by email. Then it was expanded to two email newsletters a week. It recently expanded to sending email newsletters two days a week and posted online 7 days a week. Nancy's Kitchen has a staff one (me) and I am physically unable (due to fascioscapulohumeral muscular dystrophy) to spend any more time on the newsletter. There are no plans in the future to expand this and send out the entire newsletter daily by email. Nancy =================================== Nancy i'm looking for a recipe for a casserole that is baked inside of a pumpkin. Heidi AZ Comment In yesterday's newsletter there was a recipe for a Dinner in a Pumpkin. In tomorrow'sletter there will be several more. This is in reply to Tina in Md looking for the peanut butter cookies. =================================== I don't know about that particular recipe but I use the recipe for Peanut Butter Chews from King Arthur Flour. It is the absolute best recipe. You truly can't stop eating them until they are gone. If you like soft cookies, give them a try! They stay soft for several days too. Go to King Arthur Flour and click on favorite recipes. Click on the category "Cookies, Bars, and Crackers. Type "Peanut Butter Chews" into the search box and click on search. Scroll down to "Peanut Butter Chews". Dawn =================================== Cracker Barrel type broccoli chicken Chicken breasts, deboned and flattened to preferred thickness with meat mallet (4-6 breasts) salt pepper whatever other seasoning you like, to taste olive oil or other oil you prefer Ritz or Ritz type crackers, ("dollar" store brands good) 2 sticks butter or margarine (1/2 pound) 2 cups of any of the following that you prefer: heavy cream, half and half, milk 4 tablespoons flour 3/4 cup grated cheddar cheese (you can use Velveeta type cheese if you like, cut into small cubes) You may want more cheese, add to your taste. Fresh broccoli florets cooked to tender crisp or 1 pound bag frozen broccoli florets cooked to tender crisp. Wash and debone and remove the skin from the chicken breast. Dry meat with paper towels. Rub both sides of chicken breasts with small amount olive oil (or other oil you prefer.) season both sides of chicken breasts with salt, pepper, seasonings you prefer. Roast chicken in covered dish in oven at 350 degrees until tender and no blood runs from meat when pierced with a fork. Place cooked chicken breasts in another baking dish. Cover with crushed/ broken/crushed crackers. Make sauce: Over medium heat melt the margarine/butter in saucepan. Whisk in the flour until well blended and smooth. Add the cream/half and half/ milk to this and whisk until smooth. Add cheese to this while whisking smooth. When sauce smooth add broccoli and STIR gently with spoon to blend broccoli and sauce evenly. Pour sauce over chicken breasts and crackers. Put back in oven for a few minutes to heat through and allow sauce to melt/cook into crackers. Serve with salad, favorite vegetables. Victoria, NC =================================== For Anne in PA: CRACKER BARREL BROCCOLI CASSEROLE 1 pkg. frozen chopped broccoli, cooked and drained Salt and pepper to season 1 beaten egg 1/2 can mushroom soup 1/4 c. mayonnaise Sm. amount of diced onion 1-1/2 tsp. lemon juice 1/2 c. grated cracker barrel cheese Ritz crackers, crushed Grease casserole. Add salt, pepper, and beaten egg to cooked, drained broccoli and stir. In a medium size bowl, mix soup, mayonnaise, onion, lemon juice, and cheese. Add broccoli mixture and cheese mixture alternately to casserole, beginning with broccoli and ending with cheese. Top with crushed Ritz crackers, dot with butter. Bake at 400 degrees for 20 minutes. Deidra =================================== I'm looking for a soft cake-like coconut cookie recipe. A distant relative made one for a family reunion that was just coconut flavored, no chocolate chips or oatmeal. It was kind of like a soft sugar cookie with coconut flavor, and it was a drop cookie. If anyone has a TNT recipe, I would really appreciate it. Thanks, Cindy =================================== For Lisa in Maryland regarding creamy soups. You can make pretty much any soup into a cream based one by adding milk/cream and flour. Take about 3T flour and shake it in a jar with the milk or cream and add to any soup. Sharon in Massachusetts Also, for the other Sharon who wanted to make tarragon vinegar; add sprigs of tarragon to any store bought vinegar and it will take on the flavor. =================================== Please, please can someone out there give me some ordinary everyday recipes that I can use in my with countertop convection oven. thanks a million, Sparky =================================== CARROT-RAISIN BREAD Yield: One loaf Serving Size: 1/2-inch slice Source: NHBLI Notes: This tasty bread is low in saturated fat and cholesterol, thanks to the small amount of oil and eggs used. 1-1/2 C sifted all-purpose flour 1/2 C sugar 1 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 1-1/2 tsp ground cinnamon 1/4 tsp ground allspice 1 egg, beaten 1/2 C water 2 Tbsp vegetable oil 1/2 tsp vanilla 1-1/2 C finely shredded carrots 1/4 C chopped pecans 1/4 C golden raisins Preheat oven to 350� F. Lightly oil two 9x5-inch loaf pan. Stir together dry ingredients in large mixing bowl. Make a well in center of dry mixture. In separate bowl, mix together remaining ingredients; add this mixture all at once to dry ingredients. Stir just enough to moisten and evenly distribute carrots. Turn into prepared pan. Bake for 50 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan. Remove from pan and complete cooling on a wire rack before slicing. Yield: One loaf--Serving Size: 1/2-inch slice Nutritional Information Per Serving: Calories: 99; Total fat: 3 g; Cholesterol: 12 mg; Sodium: 97 mg; Saturated fat: less than 1 g * WW Points per serving - 2 Points* *Calculated using a Weight Watcher Calculator. Nancy in VA ============================= 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. The links may not work in the email newsletter and can be clicked on in the online version of this newsletter. ============================= I wish everyone could be informed . Unless you unplug your computer it can and will be struck by lighting. We have got up many a night and unplugged our when we hear it thunder. Some people think as long as they have the computer plugged in to a surge protector it will be OK. But this is not true, all the surge protector does is protect the surge of electricity coming in on the lines. My Husband worked for the electric company here in Texas and we learned this to be true. Dorothy in Texas Comment What most people do is turn off their surge protection plug thinking their computer is protected when they turn off their computer. When you turn off the plug at the switch there is no protection to the computer because you just turned it off. If you have a phone modem it is possible for lighting up to 20 miles away can actually take out the modem and damage one's computer. I have had one direct hit outside my apartment (when I lived in Amarillo). I had one of the Uninterruptible Power Supply surge protection units. It still melted 4 boards in the computer. At the time it was attached to a phone line but not turned on. When the modem was pulled from the computer is was actually badly warped. Although the computer was insured with the heavy duty power surge unit it took them 4-1/2 months to send the money to replace it. High winds can cause damage to your computer as well. When power lines are whipping around it can cause the power flicker and to go off and on. It could cause a power surge and/or power spike to one's computer. Even with a power surge plug it is possible for the computer to get damaged. I remember one time when working in Amarillo we had a brown out with the electricity and even though the building was wired to protect against power surges it took out over 1/2 of the computers in the building. Sorry for my long winded explanation. In short form: 1. Power surge units (even expensive ones) won't protect if there is a direct hit. 2. Unplug your computers from the wall plug during storms and remember to unplug the phone modem line from the computer. 3. During wind storms or any time your power is flickering turn off your computer. Nancy For additional information Storm Damage to Computers - How to Minimize the Risks http://southwestecommerce.com/library/elements.htm Protect Your Computer from Storms http://www.wpbfnews.com/family/880604/detail.html How to Protect Your Computer http://www.isconsult.com/reports/powerproblems.htm Protect Your Computers from a Power Surge http://www.coral.net.au/articles/2003-08-01Print.html ============================================= Pumpkin Cookies 2 cups sugar 1 cup shortening 2 eggs 15 oz. pumpkin 2 cups raisins 4 cups flour 2 teaspoons cinnamon 2 teaspoons vanilla 2 teaspoons baking powder 2 teaspoons baking soda Cream sugar, shortening, and all other ingredients, flour and raisins last. Bake at 375� for 6-8 minutes. Frosting: 8 oz. cream cheese, � stick butter, 1 tablespoon milk, 1 teaspoon vanilla, 4 cups powdered sugar. ================================= Pumpkin Carving For All The Family and Pumpkin Seed Roasting Recipes http://www.all-free-ecards.com/halloween-pumpkin-carving.html ================================= Carrot Pineapple Cake 2 cups flour 2 teaspoon baking powder 1-1//2 teaspoon soda 1 teaspoon salt 1 1/2 cup cooking oil 4 eggs 1-1/2 teaspoon cinnamon 2 cups sugar 2 cups grated carrots 3/4 cup chopped nuts 1 small can crushed pineapple Sift all dry ingredients together and set aside. Mix oil, sugar, eggs and beat after each addition. Add dry ingredients. Mix well. Add carrots, Pineapple and nuts. Grease and flour 2 [13x9x2 1/2 inch] pans. Bake 30- 35 minutes at 325 degrees Cool. Filling 1 (8 oz) cream cheese 1 stick butter or margarine 1 box powdered sugar 2 teaspoon vanilla Beat well and spread on cakes Frances NE Texas ======================================================= Nancy, thank you for this wonderful newsletter, and I have a request from your readers. I am looking for a recipe for Fruitcake Cookies. I have ordered them from a catalog and they were expensive and would like to make my own. Not sure if using a regular Fruit cake recipe would be the same or if I would need more flour, etc. I also have a wonderful Pie Crust Recipe that always turns out no matter how much you work with the dough. Thanks from Hubba in Nebraska Pie Crust 1-3/4 cups flour 1 cup Crisco shortening 1 tsp salt Mix the above together and set aside. Make a paste of 1/4 cup flour and 1/3 cup cold water, add to flour mixture and roll out your dough on floured counter. ======================================================= This is for Sandra from Oregon These, in my opinion, are very good and very easy to make. Peanut Butter Chews 1 cup Karo syrup (white corn) 1 cup sugar 1 1/2 cups peanut butter 6 cups corn flakes Cook sugar and syrup until boiling. Stir in peanut butter and immediately remove from the burner. Mix well. Pour over corn flakes and stir until flakes are covered with mix. Drop by teaspoons onto wax paper. I have never made these very far in advance so I'm not sure how they would taste if frozen and defrosted. I hope this helps you. ======================================================= Have a great 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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