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Today's newsletter has been posted online
http://www.nancys-kitchen.com/november-11-2005.htm
Thought for the Day
Kindness you spread today will be gathered up and returned to you
tomorrow.
Pancake Recipes
http://www.aliciasrecipes.co.uk/pancake_recipes.htm
Salad Dressings
http://www.nancys-kitchen.com/sauces_salad_dressing/index.htm
Thanksgiving Recipes
http://www.infoline.officehiway.com/thanksgiving-recipes.htm
Thanksgiving Coloring Pictures
http://www.free-greetingcards.co.uk/thanksgivingstuff.htm
Clay Pot Chicken and Rice
2 c. chicken stock
1 c. rice
2 T. unsalted butter
2 c. celery, diced
1/4 lb. mushrooms, sliced
1-1/2 lbs. cooked chicken, chopped
1/4 lb. bottled pimientos, diced
1 can cream of mushroom soup
1 can chicken rice soup
1/3 cup cashews, chopped
Soak clay pot & cover in water at least 15 min. Bring stock to boil in saucepan over high heat. Stir in rice & immediately reduce heat to low. Cover & simmer 20 min. or until rice is tender & liquid is absorbed. Melt butter in heavy nonstick skillet over med. high heat. Sauté celery, green pepper & mushrooms 5 min., or until tender. Combine all ingredients, except cashews, in a bowl. Mix thoroughly & transfer to clay pot. Cover & place in cold oven.
Turn on oven to 400 & bake 45 min. Sprinkle w/cashews & bake another 15 min, uncovered.
Serves 6.
Down Home Easy Recipes from Farmer John's Pepper Patch (new turkey and ham recipes added today.)
http://www.farmer-john-and-wife.com
Honey BBQ Chicken Bake
3/4 C barbecue sauce
3/4 C honey
1/2 C ketchup
1 onion, chopped
4-6 boneless, skinless chicken breasts
Preheat oven to 400 degrees. In a medium bowl, combine barbecue sauce, honey, ketchup, and onion. Mix well. Place chicken in a 9x13 baking dish. Pour sauce over the chicken and cover dish with foil. Bake for 45 min or until chicken is fully cooked. Makes 4-6 servings.
Heather
TEXAS PECAN CAKE
Serving Size : 20
3 cups sugar
1 pound butter OR 2 cups Crisco®
7 eggs -- separated
5 cups cake flour
1 (2 oz) bottle lemon extract
1 teaspoon baking soda
4 Tablespoons sweet wine -- warmed *Note
4 cups pecans -- broken
1 pound candied pineapple
1 pound candied cherries
*Note: The sweet wine my Aunt May used was always Mogen David brand and she always used Swans Down cake flour.
Separate eggs and beat egg whites stiffly and set whites aside. Beat egg yolks. Dredge the pecans and candled fruit in small amount of the cake flour. Cream butter and sugar; add beaten yolks and mix well. Add 1/2 of the cake flour; mix well. Add lemon extract.
Mix the soda with the warmed wine and add to the flour mixture, mixing well. Add the remaining 1/2 of the flour, mix well, and then fold in the pecans and candied fruit. Fold in the stiffly beaten egg whites. Pour in large greased and floured tube pan lined with waxed paper. Put piece of foil over and under cake. Bake at 250ºF. For 4 hours.
Cool, then remove from pan.
Source: Claudine Bratcher via my Great Aunt May Parker
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Have a great day.
Nancy
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