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http://www.nancys-kitchen.com/december-5-2005.htm
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This is for Bob in Adelaide, Australia.
Cool Whip was introduced in 1965 as a non-dairy, lower calorie substitute for whipping cream. Some recipes are alright to switch back to using whipping cream if the dessert is going to be cold most of the time. Otherwise, Cool Whip holds up better to sitting out on a side table, such as for a buffet style meal. I have included a recipe for making your own Cool Whip.
Homemade Cool Whip
Makes: 2 cups
1 teaspoon plain gelatin
2 teaspoons cold water
3 tablespoons boiling water
1/2 cup ice water
1/2 cup nonfat dry milk
3 tablespoons sugar
3 tablespoons vegetable oil (not olive or corn, they're too strong)
Chill a small mixing bowl. In a separate bowl, soften gelatin with 2 teaspoons cold water. Add boiling water, stirring until gelatin is completely dissolved. Cool until tepid. Place ice water and nonfat dry milk in the chilled bowl. Beat at high speed until mixture forms stiff peaks. Add sugar, still beating, then oil and gelatin. Cover tightly and place in freezer about 15 minutes, then transfer to refrigerator until ready for use. Stir before using to retain creamy texture.
I hope this works out for you.
From Merry M in Minnesota (the Land of 10,000 Frozen Lakes)
This is a different type of cheese ball I had it at a baby shower & I could hardly stop eating it. It was sooo good
Chocolate Chip Cheese ball
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners' sugar
2 tablespoons brown sugar
1/4 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans
In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.
Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour. Roll the cheese ball in finely chopped pecans before serving. serve with graham cracker dipping sticks.
Carolyn in Loveland Ohio
Down Home Easy Recipes from Farmer John's Pepper Patch Recipes
http://www.farmer-john-and-wife.com
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I am sending these recipes for Dawn in MN.
Dawn requested a lower sodium version of Hamburger Helper. I hope some of these will work for you.
ALMOST HAMBURGER HELPER
Seasoning mix:
(For low sodium version, use a low sodium bouillon.)
1- 1/2 cups nonfat dry milk
1 cup corn starch
1/4 cup beef bouillon powder
2 Tablespoons onion powder
1/4 cup dried onion flakes
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon black pepper
2 Tablespoons dried parsley
1 Tablespoon garlic powder
The seasoning ingredients can be mixed together ahead of time and stored in an air tight container. The seasoning mix is used as a base for the following dinners.
For Chili Macaroni
1 pound ground beef, browned and drained
1 cup water
1/2 cup macaroni noodles (uncooked)
1 can chopped tomatoes
1 Tablespoon chili powder
1/2 cup seasoning mix
Combine all and simmer 20 minutes or until macaroni is cooked.
For Stroganoff
1 pound ground beef, browned and drained
2 cups water
1/2 cup seasoning mix
2 cups uncooked egg noodles
1/2 cup sour cream
Combine all except sour cream. Simmer 20 minutes or until noodles are tender. Stir in sour cream and serve.
For Potato Beef Casserole
1 pound ground beef, browned and drained
3/4 cup water
1 box scalloped potato casserole
1 cup frozen peas
1/2 cup seasoning mix
Combine all and simmer, covered, until potatoes are tender, about 30 minutes, stirring occasionally. Remove cover and cook until excess water is evaporated.
For Quick Lasagna
1 pound ground beef, browned and drained
1/2 cup mix
1 onion, chopped
2 cups water
16 ounces tomato sauce
3 cups lasagna noodles, uncooked, broken in bits
1/4 cup parmesan cheese
2 cups mozzarella cheese, shredded
Combine all except mozzarella in large skillet. Bring to a boil, let simmer for 15 minutes or until noodles are cooked. Top with mozzarella. Turn off heat and let cheese melt.
For Cheese burger Macaroni use:
1 pound ground beef, browned with fat drained
1 cup water
1 cup uncooked macaroni
1/2 cup seasoning mix
1 cup grated cheddar cheese
Combine all except cheese, and simmer about 20 minutes, or until macaroni is cooked. Add cheese and let melt. Stir so cheese is well blended.
Each recipe makes about 4 servings.
From Merry M in (cold!) MN
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Have a great day.
Nancy
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