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AOL Links <a href="http://www.nancys-kitchen.com/september-14-2005.htm";> Sept 14 Newsletter</a> <a href="http://www.aliciasrecipes.com/jar_mix_recipes.htm";> Jar Mix Recipes</a> <a href="http://www.farmer-john-and-wife.com";> Down home and Southwest Recipes</a> If you have AOL and can't access the links please search for www.nancys-kitchen.com and go to the index. September 14, 2005 newsletter has been posted online. http://www.nancys-kitchen.com/september-14-2005.htm Thought for the Day Hope sees the invisible, feels the intangible, and achieves the impossible The newsletter will not be sent out on a daily basis. I am in Arizona until the 21st of September. My brother has had cancer surgery and I am helping where I can. All the online newsletters for 2004 and online newsletters for 2005 (except September) will be deleted when I return from Arizona (Sept 21). Please get all the recipes and info you want on these newsletters. They will not be available after Sept 21sit to make room for additional recipes on the site and to cut hosting costs on the site. Nancy ================= This is for Lori R. I believe it's the Penne with Basil (or any pasta with basil) recipe she wanted. Pasta With Basil 2-1/2 cups uncooked small tube pasta 1 small onion, chopped 1 to 3 Tbsp olive or vegetable oil 2 to 3 Tbsp dried basil 1 cup (4oz) shredded mozzarella cheese Cook pasta according to package directions. Meanwhile, in a skillet, sauté onion in oil until tender. Stir in basil; cook and stir for 1 minute. Drain pasta; add to basil mixture. Remove from the heat; stir in cheese just until it begins to melt. Serve immediately. Servings: 4 Enjoy!! Wendy === Hints for Cooking Dry Beans and other Legumes We don't cook dry beans very often but they are good and they make a great storage staple. If you cook beans occasionally or store dry beans, lentils, or peas, we thought the following information would be useful. Storing: Always store beans in a dry place in a container with a secure lid to keep mice and bugs out. Any plastic containers should be of FDA approved (food grade) plastic to keep the beans from leaching harmful chemicals from the plastic. (Never store food in garbage bags. If it is not advertised as food grade, it probably isn't.) Beans become hard as they age. Beans stored for more than three years should be replaced. Presoaking: Rinse and pick over the beans or peas to remove foreign matter such as stones. Soak in water, three or four cups of water for each cup of beans, for eight hours. If the weather is warm, refrigerate while soaking to avoid fermentation. Cooking: Add one tablespoon of oil for each cup of beans and up to one teaspoon of salt for each cup. Bring the water to a boil then reduce the heat. Continue cooking on low heat for 1 1/2 to 2 1/2 hours or until done. Check occasionally and add water as needed. Doneness: Beans are done when the skins will easily slip off or when the beans are soft enough that you can mash them against the roof of your mouth with your tongue. Freezing: Beans freeze well. If you cook extra, you can freeze them in airtight containers. Refried beans: In a hot, oiled skillet, mash the beans and stir them in the bean liquid. Cook until hot. Source: Prepared Pantry http://www.preparedpantry. === Hi Nancy, Hope all is well for you and your family. This recipe is for Bonnie in Washington State. She requested a Hush Puppy recipe. Lisa-Union Bridge, MD Hush Puppies 1-1/4 cup cornmeal 3/4 cup flour 1 tbsp sugar 1/2 tsp salt 1/2 tsp baking soda 2 tsp baking powder 1/4 tsp garlic powder 1 egg beaten 1 cup buttermilk 3 tbsp finely chopped onion (I put these in my little Black & Decker chopper so they are real tiny) Sift together and mix thoroughly in a bowl the cornmeal, flour, sugar, salt, baking soda, baking powder and garlic powder. Combine the egg, buttermilk and onion and stir into the dry ingredients just until moistened. Drop by tablespoonfuls into hot oil and fry until golden brown. Makes about 2 dozen ================= Unsubscribing If you wish to unsubscribe please use the link listed at the bottom of this email newsletter. Use the unsubscribe link and put only the word unsubscribe in the topic/subject area and only the word unsubscribe in the message area of the email. Just clicking on reply on this newsletter will not get you unsubscribed. 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/
