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AOL Links <a href=="http://www.nancys-kitchen.com/september-15-2005.htm";> Sept 15 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 15, 2005 newsletter has been posted online. http://www.nancys-kitchen.com/september-15-2005.htm Thought for the Day A pint of examples is worth a gallon of advice. 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 ================================= Pizza Loaf 1 loaf frozen bread dough 1 pound ground pork 1/4 cup sliced mushrooms 1 medium onion, minced 1 teaspoon salt 1/4 teaspoon pepper 8-oz can tomato sauce 1 teaspoon paprika 1/2 teaspoon oregano 1/2 teaspoon garlic salt 1 cup shredded Cheddar cheese 3/4 cup shredded Mozzarella cheese 2 Tablespoons butter, melted Let frozen loaf thaw and rise following label directions. Prepare filling. Cook pork with mushrooms, onion, salt, and pepper, in a large skillet until no pink remains in pork. Drain off excess fat. Stir in tomato sauce, paprika, oregano, and garlic salt. Bring to a boil. Lower heat and cover. Simmer 30 minutes. Cool. Punch dough down; roll out on a floured surface to a 15x12 rectangle. Lift dough to a greased large cookie sheet (with sides). Spoon meat filling down center of the dough; sprinkle with cheeses. Bring both long sides up and firmly press together working all the way to the ends to seal completely. Brush top with melted butter. Bake 350 for 30 minutes or until golden brown. Cut in thick slices to serve. Serves 6. Janet in PA ===== What Not to Freeze Freezers are wonderful inventions. They save us time and money. How many times do we head for the freezer when it's time to think about a meal? And for many of us, the freezer houses much of our emergency supply of food. But some things freeze better than others. We thought we would give you a partial listing of things that don't freeze well. Fried foods (especially deep fried foods): They taste stale Gravies and sauces with wheat in them: They tend to separate. High water content vegetables (lettuce, tomatoes, celery, etc.): They get limp. Raw fruit: They turn dark or get mushy unless blanched. Potatoes: They get grainy and soft. Cooked pasta (unless very firm): Tends to get soft and mushy. Crumb toppings on casseroles: They tend to get soggy. Soft cake frostings: They tend to get tacky. Sage: It tends to get bitter. Cloves: It tends to get sharper in the freezer. Garlic: The flavor tends to get stronger when frozen. Salt: It tends to loose savor when frozen. Onions: They tend to loose their flavor. Green peppers: They tend to get stronger tasting when frozen Artificial sweeteners: they tend to lose their effectiveness once frozen. Most spices and many extracts are altered by freezing, some getting stronger and some losing flavor. The longer they are stored, the more pronounced the change. Most baked goods freeze well. We freeze breads, cookies, and cookie dough. If you would like to see a past article about freezing breads, click here. Source: Prepared Pantry http://www.preparedpantry.com ===== Cranberry Upside-Down Cake with Whipped cream 2 tablespoons butter, melted Cooking spray 1/2 cup packed brown sugar 1/2 cup chopped pecans, toasted 1 (12-oz.) package fresh cranberries 1 1/3 cups all-purpose flour 1 & 1/2 teaspoons baking powder 1/8 teaspoon salt 1/2 cup granulated sugar 3 tablespoons butter, softened 2 large egg yolks 1 teaspoon vanilla 1/2 cup orange juice 2 large egg whites top with cool whip if desired Preheat oven to 350º. Pour melted butter into an 8-inch square baking pan coated with cooking spray; sprinkle with brown sugar. Bake for 2 minutes. Remove from oven, and top with pecans and cranberries. Lightly spoon flour into dry measuring cups, level with knife. Combine the flour, baking powder, and salt in a bowl, stir with whisk. Place sugar and butter in a large bowl; beat with mixer at medium speed until well blended. Add egg yolks, one at a time, beating well after each addition. Stir in vanilla. Add flour mixture and orange juice alternately to butter mixture, beginning and ending with flour mixture; mix after each addition. Beat the egg whites with a mixer at high speed until stiff peaks form using clean, dry beaters; fold into batter. Spread batter over cranberries. Bake for 45 minutes. Cool in pan for 5 minutes on a wire rack. Loosen edges of cake with a sharp knife. Place a plate upside down on top of cake pan; invert onto plate. Serve warm or at room temperature with whipped cream. Marsha along the Mississippi river in Iowa ================================= 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! 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