------------------------ Yahoo! Groups Sponsor --------------------~--> $9.95 domain names from Yahoo!. Register anything. http://us.click.yahoo.com/J8kdrA/y20IAA/yQLSAA/f8NolB/TM --------------------------------------------------------------------~->
Recipe Exchange Newsletter Recipe Exchange Newsletter October 20, 2004 Saturday and Sunday's online newsletters will be posted after 11am. 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-3.htm";> Nancy's Kitchen Online Newsletter Friday</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 best angle to approach any problem is the try-angle. 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 am searching for a recipe that my Mother made years ago and hope some of the subscribers can help me out. It is for mini orange flavored either muffins or cakes done in mini muffin tins and then dipped in a syrup mixture of orange juice and some other ingredient. Thanks, Beverly ============== Wednesday, October 20 newsletter. Beef Eye Round with Cut Up Potatoes There are so many variables when cooking in a crock pot. But, it sounds like you overcooked it. What size crock pot are you using? Do you have a newer crock pot (new ones cook faster than older models). Most crock pots need to be filled half to three-fourths full in order to cook properly. Either add some more veggies to the pot, cook a bigger roast, add more liquid, or cook for less time. When I cook in my crock pot, I always use the "smell" test. Sounds weird, but when I can smell the meat, I always check it and it usually is done. I have a newer crock pot and it seems to cook in about half the time that the directions on the recipe state. Cherie in TX ============== I am looking for recipes for the buckeye candy! It is made with peanut butter and powdered sugar etc. I am from Ohio. My family loves this! I was looking for a recipe that is yummy delicious! Thank you!!! TH Comment A recipe for buckeye candy was posted to the October 1st newsletter. ============== I Am looking for a candy recipe for this white chocolate with crushed green and red peppermint in it. Staci ============== Hi Nancy - I hope you can use another Oatmeal Raisin Cookie recipe. I got this from the Splenda Site. Nancy in VA Oatmeal Raisin Cookies made with Splenda� Sugar Blend for baking. Keep these crisp-yet-chewy cookies on hand for an after school treat. Makes: 3 dozen cookies 1-1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 cup butter, softened 1 cup SPLENDA� Sugar Blend for baking 1 tablespoon molasses 2 large eggs 1 1/2 teaspoons vanilla extract 3 cups old-fashioned oats, uncooked 1 cup raisins PREHEAT oven to 350� F. STIR together flour, soda, and cinnamon. Set aside. BEAT butter and SPLENDA� Sugar Blend for baking at medium speed with an electric mixer until fluffy. Add eggs, molasses and vanilla, beating until blended. Gradually add flour mixture, beating at low speed until blended. STIR in oats and raisins. DROP dough by rounded tablespoons onto lightly greased baking sheets. BAKE 10 to 12 minutes or until lightly browned. Cool slightly on baking sheets. Remove to wire racks; cool completely. Serving Size 1 cookie Total Calories 130 Calories from Fat 50 Total Fat 6g Saturated Fat 3.5g Cholesterol 25mg Sodium 90mg Total Carbohydrates 18g Dietary Fiber 0g Sugars 8g Protein 2g Exchanges per serving: 1 Starch, 1 Fat ============== Just thought I would share a recipe. I made this the other night and it was really good. It really is fast and if pork is on sale, buy up because this would be great to even double for company!! SAUERKRAUT HOT DISH 1-1/2 pounds boneless pork, cubed 1 medium onion, chopped 2 celery ribs, chopped 1 can (14 ounces) sauerkraut, undrained 8 ounces noodles, cooked and drained 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted. 1 can (4 ounces) mushroom stems and pieces, drained salt and pepper to taste In a large skillet, brown meat. Add the onions and celery; cook until onions are transparent. Stir in sauerkraut, noodles, soup and mushrooms; season with salt and pepper. Spoon into a greased 2-qt. casserole. Cover and bake at 350 degrees for 1-1/2 hours or until the meat is tender, stirring occasionally. Yield 6-8 servings Dayna ============== I noticed in the store the other day that Splenda is now selling a product that is half Splenda and half sugar. I assume that they know Splenda does have deficiencies in baking, etc. Perhaps the half and half would solve the problems with making jelly. Jean Lockwood ============== Hi Jay in Ky Thank you so much for the recipe for whipped sweet potatoes with pears in the October 19 newsletter. The ingredients sound as if it is probably what I've been looking for. I will make it this coming weekend (even if it's not the same, it sure reads as if it will be absolutely delicious!). I've been adding the Snickerdoodle recipes to my collection but haven't tried any yet. The main reason is because I'm not sure exactly what a Snickerdoodle is -- I'm assuming it's a cookie but are they something special? All the recipes stress that they should not be overbaked. Do the cookies stay chewy, and is that the reason why they are special? Nancy, a special thank you for this newsletter -- as everyone continues to tell you, it is the best!!! Judy in Jackson Hole :) ============== Snicker Pie 12oz. fat free frozen vanilla yogurt 1 small box sugar free - instant chocolate pudding 1/4 cup chunky peanut butter 1 cup cool whip free 3 ozs. grape nuts cereal Mix all ingredients together and pour into 8" pie pan and freeze. Phyllis Knipp ============== Hi Nancy, This is for Patty from Missouri � "I have a request to make to all the good cooks in this group. When I was a child, my mom would bake apples. She would put red hot candies in them and something else which I can't remember what it was or never knew. Could someone please help me if you know how to make this recipe. Thanks, Patty from Missouri" My husband said his mother use to core the apples (core from stem end but do not go all way through apple), put butter and brown sugar in the opening and then add `red hots.' I believe you sat the apples upright in a pan with about � inch water and baked until apples were tender, probably at around 350 degrees F. Do not peel apples. Betty in Mississippi ============== Cheeseburger Soup 1 lb ground beef 3/4 C onion 3/4 C shredded carrots 3/4 C diced celery 1 t dried basil 1 t dried parsley flakes 4 T butter or margarine, divided 3 C chicken broth 4 C peeled, diced potatoes-you can use more 3/4 C all-purpose flour 8 ozs. Velveeta 1 1/2 C milk 3/4 t salt 1/4 t pepper 1/4 C sour cream Brown beef, drain and set aside. Saut� onion, carrots, celery and parsley in 1 T butter or margarine until veggies are tender. Add chicken broth, potatoes and beef-bring to a boil. Reduce heat, cover and simmer for 10-12 minutes or until potatoes are tender. In a small skillet, melt remaining butter, add flour and cook and stir until bubbly. Add to soup. Bring to a boil and reduce heat to low. Add cheese, milk, salt and pepper. Stir until cheese is melted. Remove from heat and blend in the sour cream. Note: I have made this in the slow cooker and it tastes just as good. I added the cheese, milk, salt, pepper and sour cream after the veggies were cooked. Shelley in PA ============== Hello Nancy, Once again thanks for your newsletter. It's the BEST! In response to the Australian lady who is unable to buy Cool Whip - perhaps she may find a product called Dream Whip. It's powdered, and if I remember correctly the only thing one has to add is milk. It whips into something almost identical to Cool Whip. Hope that helps. Thanks again. Have a lovely day. Roz Kay ============== Hi Nancy, Love your website! It is awesome! Could you or one of your readers refer me to a website with great punch recipes. I am particularly interested in finding a punch recipe that mimics one I used to buy during the holidays. It was good cold or heated, tasted alot like mulled wine It had spices, cranberry cocktail, apple juice, orange juice and it was pretty darn good. Any help on this would be appreciated. Thanks so much, from the foothills of Mt. Rainier, WA. AnBsMommy. ============== Hi Nancy, Love your website! It is awesome! Could you or one of your readers refer me to a website with great punch recipes. I am particularly interested in finding a punch recipe that mimics one I used to buy during the holidays. It was good cold or heated, tasted alot like mulled wine It had spices, cranberry cocktail, apple juice, orange juice and it was pretty darn good. Any help on this would be appreciated. Thanks so much, from the foothills of Mt. Rainier, WA. AnBsMommy. Here are some punch recipes. Holiday Recipes and Gift Ideas http://www.abbys-kitchen.com/christmas-and-holiday-gift-recipes.htm Here is one I really like HOTSPICED CRANBERRYPUNCH 1 qt. cranberry juice 1 qt. apple cider or pineapple juice 1 tsp. whole cloves 1/2 tsp. whole allspice 2 sticks cinnamon 1/2 c. brown sugar Combine and heat until bubbly, 17 to 20 minutes. Strain spices before serving. This works well to put in crock pot. Heat on high until hot. Keep on low while serving. Nancy ============== In the Oct 19th Newsletter Dorry in Va wanted some help with crock pot cooking. I use my crock pot quite a bit and there is a web site Southernfood. that has over 1400 crock pot recipes. Once into the web site just click on to the right Most Popular Crock pot Recipes More than 1400 Crock Pot Recipes. They also have a weekly newsletter that you can subscribe to free via e-mail. Betty in Md. Other crock pot recipes can be found on Alicia's Kitchen Crockpot Recipes http://www.aliciasrecipes.com/crockpot.htm Nancy's Kitchen Crockpot Recipes http://www.nancyskitchen.com/crockpot.asp Annie's Kitchen Crockpot Recipes http://members.amaonline.com/nrogers/Kitchen/crockpot.htm ============== For Doris in Southern IN I just mailed a Package off to my Grandson in Iraq today. Be sure to have a list of what is in the Pkg. How much each item weights, the value of each, Total value of Pkg & Total weight of Pkg. No Matches, No razor blades It took us two trips to the Post Office and we had to do the Pkg all over again. They told us it would take a week for the Military to receive it (California I think) and from there He didn't know. It has to go through customs. I also suggest you get the form first from the Post Office so you can do this as you are packing the Pkg. Be sure to press hard filling it out it is five copies or you will be rewriting the copies. Hope this will save you some time. Nancy your doing a great Job keep up the good work I really enjoy your newsletter. Dorothy in IL. ============== This is for Toni in Canada from the Oct. 19th newsletter. Thank you so much for the Scottish recipe. I will give it a try this weekend. Zelda from Grand Prairie, TX ============== Nancy, Once again I have found new and interesting ways to make old recipes come alive. Thank you so much for all that you do to make my day. Like so many others I can hardly wait to read your column. I like to save it for last so I don't feel rushed to finish. My question is this: all the recipes for spinach/artichoke dip sound wonderful, but I wonder if I could substitute drained canned spinach for the frozen? Thank you in advance for your answers. Sharon in Illinois(4 inches of rain yesterday). ============== Do you know of a healthier substitution for sweetened condensed milk. I am hoping to make a key lime pie without refined sugar. Do you have any ideas? thanks, Lora Krogman ============== Hi: This is for Amy in Ft. Wayne, Indiana. Thanks for the recipe for raisin puffs in the October 17th newsletter. I made them and everyone who ate one, loved it. I stored them in a metal container like the ones you find at Christmas and they're still soft. I'll make them often. Phyllis from Phoenix ============== Hi: This is for Amy in Ft. Wayne, Indiana. Thanks for the recipe for raisin puffs in the October 17th newsletter. I made them and everyone who ate one, loved it. I stored them in a metal container like the ones you find at Christmas and they're still soft. I'll make them often. Phyllis from Phoenix Thanks a lot for the Laura Bush recipe for oatmeal cookies. With all the awful things that go on in this world, it's so nice to know that there are still such nice people who still like to cook and bake and share. This newsletter makes me smile. thanks again. Phyllis from Phoenix ============== On Oct. 19, Granny & Paw Paw requested Hawaiian Meatballs. Hawaiian Meatballs w/Apricot Sauce 1 lb. ground chuck 2 T. soy sauce 1 t. oil 1 t. sugar 1 T. chopped scallions 1/2 clove garlic, minced 6 water chestnuts, diced 1 egg flour Mix meat w/ soy sauce, oil, sugar, scallions, garlic & water chestnuts. Form this mixture into 3/4 in. balls, roll in flour & then dip into beaten egg. Fry until done. To serve, dip meatballs into apricot sauce. Apricot Sauce 1/4 lb. dry apricots 1 c. water 1/4 t. salt 1/4 c. sugar 1/3 c. cider vinegar 2 T. honey 1 t. paprika Cook apricots in water in covered saucepan, slowly for 30 min or until soft. Most of the water should be absorbed. Put apricots through food mill or puree in blender. Add remaining ingredients & beat until smooth. Refrigerate until use. Athena ============== Does anyone out there have a recipe for Mexican Hot Chocolate? I just tasted some on Sunday at a baby shower and it was wonderful. It also was a family secret. When you first taste it you think it has red hots in it, then I thought may the Jolly Rancher cinnamon candies. I know she cooked it with cinnamon sticks and strained them out. Any help would be appreciated. Connie in TX ============== This is to Dorry in VA. I cook in my crockpot quite a bit and it's easy to overcook meat. That size of roast, I would have only done maybe 4 to 5 hours on low. The new smart pots are nice because they shut off after the time is up. But they can still overcook on the keep warm feature if left too long. Chicken is notoriously easy to overcook and I never cook it as long as most recipes suggest. I'm lucky that my husband is home during the day and can put it on later or turn off sooner. I have used a timer you can plug into socket and then plug your crockpot into if you don't have a smart pot. Also, putting in frozen meat produces a lot of liquid, so you might want more "seasoning" and less added liquid. Try your roast again but cut off a few hours and see if that doesn't help. I just sent you some info but I forgot to also tell you, use cheap cuts of meat. You need the fat in the cheap cuts of meat to keep the meat tender. Expensive cuts of meat should not be cooked long for that reason. Hope that helps. Kelly from Spokane ============== Hi Nancy. Thank you for all your effort in getting this newsletter out. As Martha Stewart would say, "It's a good thing." Here's a recipe for Barbara Haynes who requested an old fashioned fruitcake recipe. I got this recipe from my mother-in-law in Greenville, Texas, about 45 years ago. The Mary of Puddin Hill bakery is still in Greenville and they sell this cake online. It is advertised as their 'heirloom recipe' and they call it their 'Original Pecan Cake.' http://smtp3.thewwwstore.com/puddin/visit.htm What is so wonderful about this cake is that it has no bitter citron or spices that many people object to in a fruit cake. It is simply pecans, dates, candied cherries and candied pineapple held together with a moist batter. Mary of Puddin' Hill Fruit Cake 4 eggs, well beaten 2 cups sifted flour, divided (Sift before measuring.) 1 cup sugar 2 teaspoons baking powder 1 pound candied cherries, whole 1 pound candied pineapple, coarsely chopped 1 pound dates, coarsely chopped 8 cups (1/2 gallon) pecans, coarsely chopped 2 teaspoons lemon extract In a very large bowl, mix one cup of the flour with the eggs, sugar, and baking powder. In another bowl, dredge the fruits and dates with the other cup of flour and add this, flour and all, to the egg mixture in the larger bowl. Add pecans and mix well. Add the lemon extract and mix well. (Batter will be very stiff.) Bake in a Bundt pan, angel food cake pan, or four small loaf pans that have been sprayed with Pam. Preheat oven to 225 degrees F., or lower. (See note below.) Bake for approximately 2 to 2-1/4 hours. (To test for doneness, stick a toothpick in center part of cake; if it comes out clean, the cake is done.) Let cool in the pan(s) on a wire rack. Note: My mother-in-law wrote this recipe out for me 45 years ago, and at that time a lot of people had gas stoves without temperature controls. She said to bake the cake at as low a temperature as possible without the flame going out, that the lower the temperature the moister the cake would be. BJ ============== I love this newsletter-I save it for the end of my day to savor all the information. This response is for Dory, and the crock pot question. I have found that if you cook beef without first browning it very well to sear in the juices it will turn out dry. Some cuts are always going to be kind of dry anyway. I have been very lucky to have beef that is from my boss's cows that they have butchered themselves. But there are still some that tend to be dry. I LOVE my crock pot. Mary in Colorado ============== I love your newsletter and look forward to just being a part of the audience. Thank You for all you do. I need some help from the readers and cooks. I have a Wear Ever Super Shooter Electric Cookie Canape & Candy Maker model 70001 that I purchased in 1975 and made a million or so cookies. Today I was using it and the plastic barrel split open ( can you believe it after only 29 years- ha ha) I am trying some non toxic glue and letting set for 8 hours (fingers crossed it works). Does anyone have any extra parts? I have all the pieces and book to mine. I would appreciate a contact if anyone has an extra barrel. Please contact me. NanCee [EMAIL PROTECTED] ============== Hi, My father's family came from Germany, I would like to find some of the recipes and learn some more so when I go up to NY to see my Mom and Dad, I can cook some of my Dad's favorites. The first one I'm looking for is, "Plum Pie, made with can or fresh plum on a sugar coated crust. Do you know of this pie? Please me some recipes if you would like, I'm always looking for a good recipe. Vickie Francis ============== I am searching for pressure cooker recipes that real families eat. Nothing fancy, just plain good. I would appreciate any help you can give me. I look forward to receiving your newsletter each day. Thanks, Mariann ============== I went to the site index at the bottom of this newsletter and found soooooo many good recipes. I love looking through the Pork http://www.aliciasrecipes.com/pork-recipes/default.htm Pumpkin, http://www.aliciasrecipes.com/pumpkin_recipes.htm Jar Mix Gift http://www.aliciasrecipes.com/jar_mix_recipes.htm recipes. Thank you for making the site index at the bottom of each page. Lisa ============== Hi Nancy: This is for Jackie in Vegas. She asked about the sour milk in my Boston Brown Bread recipe. To sour milk, all you do is add a teaspoon of vinegar or lemon juice to a cup of milk, or there abouts. No measurements, just add a little acid to the milk and it will sour. Hope this helps. I was more worried about getting the graham flour. Thank you Judy Have a nice day Nancy 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/
