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Oct 25 Newsletter has been posted online
http://www.nancys-kitchen.com/october-25-2005.htm
Costume Ideas , Halloween Party Ideas and Pumpkin Seed Recipes
http://www.aliciasrecipes.com/october.htm
F.r.e.e Halloween Ecards
http://www.nancys-kitchen.com/Halloween_Greeting_Cards.htm
Thought for the Day
Problems are simply an opportunity to do your best.
Down Home and Southwest Recipes(Farmer John's Pepper Patch)
New recipes added Sunday.
http://www.farmer-john-and-wife.com/
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CHICKEN TAMALE LOAF
1 med. onion, chopped
1 t. garlic powder
1/2 c. cooking oil
1-1/2 c. yellow cornmeal
1-3/4 c. hot chicken broth
1-1/2 c. diced chicken
1 large (16 oz.) can tomato sauce
1 t. chili powder
1 t. salt
1/2 t. black pepper
3 eggs
Beat eggs well in small bowl, set aside. Mix cornmeal and dry ingredients in large
mixing bowl. Stir in remaining ingredients, including eggs until well mixed. Pour into greased 9"x5" loaf pan. Place loaf pan in 13"x9" baking pan and pour 1 inch of water in larger pan. Bake at 325 degrees for 40 minutes.
Gail in LA
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Pumpkin Ginger Cheesecake
Crust
4 tablespoons butter
3/4 cup graham cracker crumbs
1/2 cup crushed gingersnaps
1 tablespoon brown sugar (or your favorite substitute)
1 teaspoon cinnamon
Filling
1 cup heavy cream, chilled
24 ounces cream cheese, softened
1 1/2 cups granulated sugar
3 large eggs
1 1/2 cups mashed pumpkin
3/4 teaspoon ground cinnamon
3/4 teaspoon powdered ginger
3/8 teaspoon ground cloves
1/4 cup pecan halves( for garnishing) if desired
Preheat the oven to 325 degrees F or 300 degrees F for convection oven.
To make the crust: Place the butter in a small saucepan and melt over moderate heat.
Mix the graham cracker crumbs, gingersnaps, brown sugar and cinnamon in a medium bowl. Add the melted butter and mix together with a fork. Line bottom and side of 10-inch springform pan with parchment or wax paper. Spray with nonstick pan spray.
Press the crumb mixture into the bottom.
Filling: Pour the heavy cream into a medium bowl and beat just until soft peaks form. Refrigerate. Beat the cream cheese (in large bowl) with an electric mixer until fluffy. Gradually add the sugar, beating well. Add the eggs one at a time, and beat the mixture until it is fluffy and pale. Stir in the pumpkin, cinnamon, ginger and cloves.
Remove the whipped cream from the refrigerator and whisk lightly to re-blend. Using a spatula or flat spoon, fold the whipped cream into the cream cheese-pumpkin mixture.
Pour the mixture into the prepared crust. Wrap one continuous sheet of aluminum foil around the springform pan and press firmly. Put wrapped pan in a baking pan and fill with hot water halfway up the spring from pan. Bake for 60 to 70 minutes.
Cool the cheesecake to room temperature, then refrigerate for at least 3 hours to chill thoroughly.
Remove the sides of the springform pan. Just before serving, place the pecan praline on top of the cheesecake. May put pecans in a ring around the edges, to garnish.
For praline
1/2 cup (packed) golden brown sugar
3 tablespoons unsalted butter
3/4 cup coarsely chopped pecans
Make praline:
Preheat oven to 325°F. Line baking sheet with foil. Stir sugar and butter in heavy medium saucepan over medium heat until sugar melts and mixture comes to boil; boil 1 minute without stirring. Mix in pecans. Spread mixture on prepared baking sheet.
Bake until sugar syrup bubbles vigorously, about 8 minutes. Cool praline completely.
Break into pieces. (Can be made 1 day ahead. Store airtight.)
Evelyn Gibson DeWitt, Mi.
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Marshmallow Muffins
1 (10 oz.) pkg. large marshmallows
1/4 cup margarine, melted
1/4 cup sugar
1 tablespoon cinnamon
2 cans Crescent rolls (regular size)
In a small bowl, combine sugar and cinnamon; mix well. Dip each marshmallow in melted margarine; then roll each in cinnamon/sugar mixture. Firmly wrap each in a triangle from crescent rolls. Dip each roll in melted margarine and place in muffin tins.
Bake at 375 degrees for 10 to 15 minutes.
While muffins are baking, prepare glaze.
Glaze:
1 cup powdered sugar
2 tablespoons milk
dash of ground cinnamon
1/4 to 1/2 teaspoon vanilla
In a mixing bowl, combine all ingredients and mix well. Pour over hot marshmallow muffins and serve warm.
Enjoy! Barbara D. from Arkansas
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Nancy
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