Coca Cola Roast in a Crock Pot
1 roast (cheaper the better)
1 package dry onion soup mix
1 can (12 oz) can cola - regular, not diet
Place the roast in the crockpot. Shake a package of onion soup mix over and dump
in a can of cola. Cook on low all day long.
Norma
This is for Margaret who had questions about printing
out recipes from your site on an Apple computer.
After highlighting the section for printing, put the mouse on EDIT
under the Safari menu. Look under EDIT for COPY. Click copy.
Now open APPLEWORKS. Go to the Appleworks menu bar and select FILE.
Under file, select NEW. Click on new. Under new, select WORDPROCESSING.
A window will open and it will be blank. Now; go back up to the menu
bar and select EDIT. Scroll down in edit and select PASTE.
This will put the recipe text on the blank window you've opened up in
Appleworks. Now; print the page that the recipe is on.
Hope this works for you Margaret. It sounds complicated, but I do it
all the time and don't even have to think about it now. This might not work for
you immediately, but keeps trying it and you'll get the hang of it. It will
become very automatic to do this.
Another iMac user, Marsha along the Mississippi in Iowa
I have a Macintosh computer and this is how I print
out any information from an e-mail or website:
Highlight the information you want to print - press your Apple Control Key then
the "C" key - then go to the word processing program and open a new page - then
go to the EDIT pull own window and click on PASTE - the information you
highlighted should appear on your new word processing page. You can than print
out that page with the highlighted information, recipe, etc.
Hope this helps you. Shirley in West Virginia
Nancy, I like the new format where you can click on
individual letters. I am having a bit of a problem though, when I highlight a
recipe to print, I choose selection and I always get two pages-even though the
recipe may not fill 1/2 of a page. The last page (which prints first on my
printer) has "Alicia's Country Kitchen Alicia's Kitchen recipe exchange online
newsletter for September... Page 2 of 2-and that is all on the second sheet. I
do stick them back in the printer for later use, but how do I get it to NOT
print that 2nd page if it is not needed for a recipe? Seems to be a waste of
paper to me. Thanks for your hard work. Connie in TX
Yesterday's Online Newsletter had the wrong date on
it but was the right newsletter. I had a very bad headache when I was
posting it online and failed to change the date.
Nancy
Shrimp in Garlic Recipes
I always add diced onion and fresh parsley ( chopped) when I do my shrimp and
serve it over linguine.
Daballan
You can make shrimp scampi
by adding the shrimp in the garlic butter sauce to fettuccini or any kind of
pasta.
Sharon in Massachusetts
I would like polenta recipes.
Kithyboo
Cincinnati style five way chili. This is a class
chili, alot of stuff but well worth it.
2 Large onions chopped
3 Tbs veggie oil or canola oil
4 garlic cloves minced
3 Lbs ground chuck
4 Tbs chili powder
2 Tsp ground cumin
2 Tsp sweet paprika
3/4 Tsp cayenne
1/4 Tsp ground allspice
1/4 Tsp cinnamon
1/4 Tsp turmeric
1/4 Tsp ground coriander
1/4 Tsp ground cardamom
2 8 oz cans tomato sauce
2 Tbs unsweetened cocoa powder
1 Tbs molasses
3 Cups canned beef broth
2 Tbs cider vinegar
Accompaniments
cooked spaghetti
cooked red kidney beans
chopped onions
grated cheddar
oyster crackers
In a heavy kettle, cook the onions in the oil over moderate heat, stirring until
they are softened, add the garlic, and cook, stirring for one min. Add the chuck
and cook til no longer pink. Add the chili powder, the cumin, the paprika, the
cayenne, the allspice, the cinnamon, the turmeric, the coriander, and the
cardamom, cook the mixture, stirring for one minute. Add the tomato sauce, the
cocoa powder, the molasses, the broth, three cups water, the vinegar, and salt
and pepper to taste. Bring liquid to a boil and simmer, stirring occasionally,
for one hour and thirty minutes, or until the mixture is thickened, but soupy
enough to be ladled. The chili will improve in flavor if cooled completely,
uncovered and chilled, covered overnight. Add more water as necessary, when
reheating. The chili may be made up to 3 days ahead.
To serve the chili five way, ladle it over individual bowls of spaghetti, and
top it with the kidney beans, the onions, the cheddar, and crackers.
Whew, I hope I got everything.
Don from Mich
Michael 's Award Winning Chili
3/4 pound of coarse ground beef roast (or hamburger)
3/4 pound ground pork roast ( or chops)
2 cans red kidney beans (or pre-cooked dried)
2 cans pinto beans (or pre-cooked dried)
(If you use dried beans---which WE do, it will take 4-6 hours to cook them--or
you can cook them ahead of time needed, and add to meat mixture)
2 each---cans of 28 ounce cans diced tomatoes (no seasoned ones)
1- 16 ounce can tomato sauce
2 large onions
1-tsp parsley
1 tsp chives
1-tsp paprika
1 tsp garlic
2-tsp Adobo seasoning spice
1/2 tsp sage (IMPORTANT TO RECIPE!)
2 TBS black pepper
6 TBS chili powder
If you like it mild---use only ONE jalapeno. Mike says-----IF you like it
MANLY--- 3-4 jalapenos! Or, you can use red pepper flakes. Salt to taste AFTER
all ingredients are in the pot, and it has cooked for about an hour!
For Marlene - recipe from
recipegoldmine.com
WENDY'S CHILI (Copycat)
1-1/2 lbs ground beef (small grind)
2 tsp vegetable oil
1 can onion soup
2 tsp chili powder
2 tsp ground cumin
1/2 tsp pepper
2 tsp cocoa powder
2 cans kidney beans, undrained
6 tsp tomato paste
15 tsp tomato sauce
2 tsp brown sugar
1 tsp vinegar
6 cups V-8 juice
Brown beef in oil. Break meat into tiny pieces. Place onion soup and half of
cooked beef
into blender and process on high speed. Place with unblended beef into 2-1/2 qt.
saucepan. Add remaining ingredients and simmer until flavors are blended.
LaVerne - Alabama
Hi Nancy
As a fairly newcomer, I just love your newsletter and you've made it so much
easier to read. Thank you for all your hard work! Here's a recipe which I'm not
sure whether you would put in a salad or dessert catagory. It is yummy.
Caramel Apple Salad
1 - 3 lb. bag apples (any kind)
1 1/2 cups brown sugar
2 12 oz. containers of Cool Whip ~ not extra creamy
1 18 oz. bag snack size Snickers
2 8 oz. containers of cream cheese
Slice apples very thin ~ with or without skin. Beat cream cheese and brown sugar
until smooth, then beat in Cool Whip. Fold in apples and crumbled up Snickers.
Save some crushed Snickers for the top. Make sure you make the same day you are
serving. You can add a little lemon juice to the apples.
Enjoy! Sandy
Pie Crust
3 cups flour
1 egg [beaten]
1 Tablespoon vinegar
1-1/4 shortening
5 Tablespoon water
Dash of salt
Cut shortening into flour and salt. Combine, egg water and vinegar. Pour liquid
into flour mixture all at once. Blend with a spoon until flour is moistened.
This is an easy crust to handle and can be re-rolled without toughening. It will
keep in refrigerator for 2 weeks.
Emma
This is for TBS in MN who said
cooking on stones takes longer because the stones don't heat as fast as
pans. I'm a bit behind in reading the newsletters, so if this has been brought
up already, I'm sorry. If you leave the stones in the oven while you preheat the
oven, you won't have that problem. Then just put your food on top of the hot
stones.
John in IN
Pork Tenderloin
I take the pork tenderloin and marinate it in orange juice, garlic and Adolph's
meat tenderizer. Add some soy sauce, probably about 1/2 Cup, parsley and ground
pepper. Stab the tenderloin several times with a fork, cover with tenderizer and
marinate in a Ziploc bag for up to 24 hours. Either cook in a grill pan or cook
the whole thing on an outdoor grill. It is so tender and delicious. Do NOT omit
the tenderizer. I did not use it for years thinking it contained MSG. Apparently
it now is made from mango.
Enjoy! Sharon in Massachusetts
Questions:
When making the Hobo Stew (which sounds simple and tasty):
(1) What do you cook it in? A large skillet or a soup pot or ?
(2) Do you cook the stew covered or uncovered?
Myron Drinkwater - Lake Forest, CA
Dear Nancy - thank you again for your wonderful
newsletter, it makes my day! Last year I was in San Diego and ate at a Mexican
Restaurant called the Coyote in Old Town. They served a white cheese dip that
was so delicious. Does anyone have this recipe? Jackie, Las Vegas
I like what you are doing to the site. Thank You for
all your hard work.
Sandra,TN
We had the most wonderful bread at a restaurant in
Copperas Cove Texas. It was called Honeydew bread.
We have tried to get the recipe from the owner (the restaurant is now closed)
but he said it was for large batches and ever time he tried to decrease it that
it never turned out right. Does anyone have a family sized recipe for this or
know where I might locate one?
Thanks!! Grannyjotx
Hi Nancy!
Does anyone have the recipe for the batter on the catfish fingers at Famous
Dave's BBQ, they are GREAT?
Thanks, John
I am searching for a recipe for home
canned Salsa and a home canned red chili enchilada sauce.
Can anyone help me?
Patsy
This is a
great carb counter that my son in law , who is a doctor, suggested to
me. In fact, he gives it to all of his patients who are interested in counting
carbs.
Phyllis Knipp
Years ago I found a recipe for
Bavarian stew using apple juice as the base instead of water. Now any
kind of stew I make gets the apple juice, beef or pork stew. It really is great.
Hope you try this. Billie Fl
Here is one that is TNT terrific!
Pork Tenderloin Supreme
Pork Loin 2-4 lbs
1 can cream of mushroom soup
1 pkg Lipton onion soup mix
Place pork loin in crock pot. Mix cream of mushroom soup and onion soup mix
together. Pour over pork tenderloin. Set crock pot for low and dinner will be
done in 6-8 hours. You can also do this in the oven at 350 degrees for about an
1 hour to an 1-1/2 hour. If you do it in the oven make sure you cover pork with
foil until the last 30 minutes of cooking. This is the most delicious way I have
ever had a pork tenderloin. I usually serve it with rice and a veggie. I
personally prefer doing it in the crock pot. Fix it and forget it and it doesn't
heat up my kitchen. I hope you enjoy...
Mary
Why aren't there any recipes in you newsletter
anymore?
Jean
Comment
The email newsletter is sent out as always on Wednesdays and Fridays. In
ADDITION to the newsletter there are recipes and messages posted on the site 7
days a week. Nothing has changed only additional newsletters have been added
online.
This message was posted most of August in every email that was sent out from
Nancy's Kitchen and Alicia's Kitchen.
The newsletter will continue to be sent out as an email newsletter on
Wednesday's and Friday's. Additional messages will be posted online to both help
those that are having mailboxes over quota issues and to post all the great
replies, requests and messages in a more timely manner. A short email message
will be sent out when a new newsletter is posted online to alert the member that
they can view the new newsletter and the URL where the new newsletter is posted.
Nancy
My sister-in-law (whom I think is the best cook in
the whole world) is looking for the recipe for Apple Turnovers from the Good
Houskeeping Illustrated Cookbook that has a tan cover and is 8 to 10 years old.
Any help from you and friends would be a bonus for my family when she fixes
them!!!! thanks in advance
Debbie Powers
For Susy from Indy
Go to
http://www.ffts.com and download a copy of NYC5.66, it will figure
that out for each recipe you store in the program, also figures out WW points on
each item in a recipe, then you can total.
The program has a duplicate checker built in also. I tried several recipe
programs for recipe storage until I found this one.
Wayne
I just prepared something like this the other
evening, I saut?d the shrimp with the shells on in garlic, olive oil & butter.
I then added several handfuls of fresh herbs from the garden, basil, oregano,
also some sun dried tomato pieces etc. & heated thru. I then served it over
fettuccini, added a salad & crusty bread.
Judy
And I was wondering if you had a recipe for
Shepherds Pie that you would be willing to share me
to make for my family.
Tonya
Suggestion for Shrimp in Garlic
Butter Recipes
Home-made popovers and green rice go well with Scampi.
W
This is for Susy Indy. "The Doctor's Pocket Calorie,
Fat & Carbohydrate Counter" is an excellent book for counting carbs. I purchased
at Border's but it probably is available in many bookstores - cost about $7.00.
Also try website
CalorieKing
Comment
Love their book and their site. It is great.
Nancy
Dear Nancy, My goodness what a lot of work you do for
us and I want to thank you so much. I look forward to reading the newsletter
every day. I have withdrawal symptoms if I should miss a day.
Thank you again - Rita Randall
Cooking Measurements
Here is a great site for help with cooking measurements
Cooking Units Converter
Converts metric, imperial, etc. units:
Recipe Quantity Calculator
This is a WONDERFUL tool, especially for those who cook for one or two
Great conversion tools on one website
Convert measurements, calculator, you name it FREE
Lois in Pa reminds me of myself. I often see recipe
requests that remind me of the time of my life when I was feeding all 9 of my
children!! Times were hard but the love was plentiful! Somedays I miss that time
of my life so much. Wish I could have them all home again as little ones but
then, the world has changed so much it would be much harder to raise them now.
Phyllis
Hello Nancy
There was no mention of sugar in recipe for Sweet Potato Pound cake but in the
instructions it was mentioned. Could you please let us know what amount of sugar
if any
Thank you, Tammy from Ontario
Hi Nancy,
I was just recently in Great Falls, MT and had the privilege of eating at
Colleen's Restaurant on 2nd Avenue North. She makes the most amazing meatballs.
I would like to have the recipe and cooking directions. I know she uses ground
beef and lamb, uses an ice-cream scoop to size them and bakes them covered in
the oven. She serves them in a brown gravy. Thanks for your help.
Joanne
Chocolate Zucchini Muffins
These are to die for...
1 cup brown sugar
1 cup white sugar
3 cups white flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1Tsp. Cinnamon
3 oz. grated Hershey bar
1 cup Mini Chocolate chips or regular,( I like to use the Mint flavor)
!/2 cup walnuts or pecans
have also added 1 cup coconut.
Mix separately & then add to dry ingredients:
3 beaten eggs
3 tsp. vanilla
1 cup oil
2 1/2 cups grated zucchini
Preheat oven to 350*, fill Muffin cups 3/4ths full
Bake 25 minutes
Makes about 26-28 muffins, I like to make only 1/2 of recipe.,
when I make only half, I only use 1 cup of Splenda.
Peanut Butter Bars
1 package semisweet chocolate chips, (6 oz)
1/2 cup butter, softened
2/3 cup peanut butter
1 cup light brown sugar, packed
1 egg, beaten
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups oats, quick cooking
Grease and flour a 9x13x2-inch baking pan; set aside. Melt chocolate chips in
the microwave or top of a double boiler over hot water. In a large mixing bowl,
cream butter with peanut butter; beat in sugar, egg, and vanilla. Combine flour,
soda, and salt in a separate bowl; stir into the peanut butter mixture. Stir in
oats. Press about 3/4 of the mixture into the bottom of the pan. Spread melted
chocolate chips over the top. Crumble remaining peanut butter mixture over the
melted chocolate. Bake in a preheated 350 degree oven for about 20 minutes.
Makes about 24.
Dark Sweet Cherry Streusel Cream Cheese PIE
Created By Shellnilla
CRUST
1 9-inch Crust from a store bought Pillsbury Pie Crust
The unfold-fill & bake kind out of the Refrigeration section of the super
market. }
OR
Make 1 9-inch butter crust Homemade
FILLING
2 pinches of kosher salt
7 Tablespoons of Sugar
1 Whole Egg
1 Egg Yolk
2 Teaspoons Real Vanilla
2 Packages of Cream Cheese
TOPPING
1 (21-Ounce) can of COMSTOCK Premium Dark Sweet Cherry Pie Filling
STREUSEL
1 3/4 all purpose flour
1/2 cup white
1/2 cup dark sugar
1 stick soft butter
1/8 teaspoon salt
1/2 cup coarse pecans
1/4 teaspoon cinnamon
Pre Heat Oven at 350 Degrees. Soften 2 packages of Cream Cheese in the Microwave
CRUST
Unfold the pie crust and place it into a pie pan, do not worry about crimping
the edge. Place the pie pan into the Freezer while you get the filling ready.
FILLING
After the cream cheese is soft, add to it the remainder of the filling
ingredients. Make sure to pre-break the eggs up first before adding to the
cheese, Fold with ease, trying not to make air bubbles. Take the pie crust out
of the Freezer & pour the filling into the pie crust.
TOPPING
Open the can of cherry filling and spread OVER the top of the cream cheese
filling. It will NOT cover all areas, this is fine .
STREUSEL
Mix up the streusel ingredients in a separate bowl. Incorporate the butter well,
but DO NOT OVER HANDLE OR MIX!
Squeeze some of the streusel together, and keep some loose {This will cause
little balls that will be crunchy bits of goodness on the pie} Sprinkle all of
the streusel over the top of the pie, then place the pie into the pre heated
oven.
Bake pie for 1 hour and 15 minutes {IF the top begins to brown to much, place a
foil top loose over the pie and finish baking}.
Let Pie cool for one hour on counter rack. Then Place pie into fridge for 4
hours or more {even overnight}.
The pie will taste better after it has cooled, and the cream cheese has time to
set up!
OPTIONAL GLAZE
After the pie has cooled, Take 3/4 cup of powdered sugar and squeeze a squirt or
two of real lemon juice into it. You want to make it a thick, but runny icing,
so use your own judgment. Take a fork and drizzle the icing all over the cooled
pie. This will "Fancy" it up a bit more, and the pie will make for great
presentation! ENJOY
Romano's Reese's Peanut Butter Cake
Servings: 6
3/4 c Unsalted butter
3/4 c Creamy style peanut butter
2 c Packed brown sugar
3 Eggs
2 c Unsifted all purpose flour
1 tb Baking powder
1/2 ts Salt
1 c Milk
1 ts Vanilla
Peanut Butter Filling:
1 c Cream cheese, softened
1/2 c Creamy style peanut butter
Chocolate Glaze:
1/2 c Water
4 tb Unsalted butter
1/2 c Cocoa
1 c Unsifted powdered sugar
1 ts Vanilla
Preheat oven to 350 degrees. Grease and flour 2 9" cake pans. In large mixing
bowl, cream butter and peanut butter until light and fluffy. Add brown sugar.
Mix to blend. Add eggs, one at a time, mixing well after each addition.
In small bowl, combine flour, baking powder and salt. Add flour mixture to
butter and peanut butter mixture alternately with milk, beginning and ending
with flour mixture. Add vanilla.
Pour batter into pans. Bake until cake tests done, about 45 minutes. Cool on
wire rack to room temperature before frosting the cake. Spread half of Peanut
Butter Filling over tops of each cake. Chill. Spread half of warm Chocolate
Glaze over peanut butter topping on each cake, using metal spatula dipped in hot
water. As glaze cools, it will
thicken.
Peanut Butter Filling: Cream ingredients together until light and fluffy.
Chocolate Glaze: Place water and butter in small saucepan. Bring to boil. Add
cocoa, sugar and vanilla to water mixture. Mix until smooth.
NOTE: This recipe will make two 9 inch cakes or one stacked layer cake. If
making the stacked layer cake, the Peanut Butter Filling should be put between
the layers and on top of the cake before topping it with the Chocolate Glaze
Source: San Antonio Express News
Frosted Jam Cake Icing
1 c Heavy Cream
2 c Sugar
1 tb Butter
24 Whole Pecan Halves
Combine the cream and sugar in a heavy saucepan and bring to a boil, cooking at
a full rolling bois for 2 minutes, (A candy thermometer will read 234 degrees
F.) Cool slightly, then beat until it just begins to thicken. Beat in the butter
and immediately spread between the layers and on top of the cake leaving the
sides unfrosted. Decorate with the pecan halves.
From The Food Fare Section Rocky Mountain News September 3, 1986
Frosted Jam Cake
Servings: 12
1 c Butter, Softened
2 c Sugar
4 lg Eggs
2 c Jam (Blackberry Is Recommended)
3 c Unbleached Flour
1 ts Baking Powder
1 ts Baking Soda
2 ts Ground Allspice
2 ts Ground Cinnamon
1 c Buttermilk
1 c Seedless Raisins
2/3 c Chopped Nuts
This recipe comes from the Silver Leaf 1815 Inn in Lyles, Tenn.
Preheat the oven to 350 degree F., then grease and flour 3 9-inch cake pans.
Cream the butter and sugar until light then beat in the eggs and jam, blending
well. Sift the dry ingredients together and then add the dry ingredients,
alternating with the buttermilk, to the creamed mixture, blending well after
each addition. Stir in the raisins and nuts. Pour the batter evenly into the
prepared pans and bake for 35 to 45 minutes, or until the cake tests done, in
the preheated oven. Cool for 5 minutes on wire racks and turn out of the cake
pans to cool to room temperature. When cool, spread with the warm frosting
From The Food Fare Section Rocky Mountain News September 3, 1986
This is for Marlene and this is as good as chili
gets! This makes a pretty large batch of chili but if there is any leftover it
can be refrigerated for 4 or 5 days or frozen indefinitely - and it just gets
better the more times it's reheated. Serve this at your next gathering and I
guarantee you'll get compliments and requests for the recipe. This recipe IS NOT
hot or spicy so almost everyone can eat this. For those desiring a more
spicy/hot chili, I always set out chili powder and Tabasco sauce so guests can
make it to their own
individual tastes.
DRINK'S TNT CHILI
2 - 3 lbs ground beef
1 large onion, medium dice
1 lb brick or stick of chili*
2 (16 oz) cans chili beans, undrained
2 (15 oz) cans red kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
1 (28 oz) can peeled tomatoes, undrained
1 Tbsp chili powder
1 Tbsp garlic salt or powder (optional)
* Brick or stick chili can usually be found in the deli section of the market,
but I have also seen it in the frozen food section. The only brand I've found in
California is XLNT but I've seen other brands in markets in other parts of the
U. S.
Cooks Note: You can use any combination of canned beans, but ALWAYS use 2 small
cans or 1 large can of chili beans with the liquid included and make sure to
drain and rinse all other types of beans. Either canned diced tomatoes or whole
peeled tomatoes can be used, but if using the whole tomatoes, squash them with
your hands as you add them to the cooking pot.
In a large skillet, cook the ground beef and chopped onion over medium heat
until meat is no longer pink and onion is tender or translucent. Drain off any
excess liquid or fat. Meanwhile, put the canned beans, brick or stick chili,
canned tomatoes and seasonings in a large Dutch oven or soup pot. Add the ground
beef and onion and cook covered or uncovered (makes no difference except a
covered pot retains more heat and needs to be stirred more often) over low heat
for 3 to 4 hours (or longer as it gets better the longer you let it simmer).
Stir FREQUENTLY to keep from sticking to the bottom of the pot so be sure to
stir from the bottom.
If the chili seems to be too thick, add tomato juice or V8 juice to the desired
consistency.
I usually serve this with chopped fresh sweet onion, shredded cheddar cheese and
saltine crackers and sometimes with chunks of assorted cheeses.
Myron Drinkwater - Lake Forest, CA
Chris in NM. Thanks for the recipe for making
buttermilk/sour milk. And to think that all this time I've not made anything
calling for buttermilk because the smallest container I can find at the markets
is a quart and I didn't have a need for that quantity - in any recipe!
Myron Drinkwater - Lake Forest, CA
The food pantry's seem to be low on foods, why not
donate to your local food pantry?
Boots in Va.
For the person wanting smothered chicken, I found 2
in my files,
Emma
Smothered Chicken
Servings: 4
1/3 c flour
1/4 t paprika
salt and pepper to taste
2 1/2 to 3 lb broiler-fryer chicken
1/4 c vegetable oil
1 1/2 c water
1 small onion, sliced
Combine flour, salt, pepper and paprika. Coat chicken with flour
mixture. Heat oil in large heavy skillet. Brown chicken on all sides,
remove from skillet. Brown remaining flour mixture in oil until
golden brown, stirring constantly. Slowly stir in water. Return chicken
to skillet, add onion. Cover and cook over low heat until done, about 25 to 30
minutes.
Smothered Sweet-And-Sour Chicken
3 tbsp vegetable Oil
3 lbs Chicken legs
1 large Onion, chopped
3 tbsp Ketchup
2 tbsp Lemon juice
2 tbsp Soy sauce
2 tbsp Sugar
? tsp Pepper
1 tbsp Cornstarch dissolved in ? cup cold Water Lemon slices
In a large frying pan heat oil over medium heat. Add chicken and
cook, turning until golden brown, about 10 minutes. Meanwhile in a small bowl,
combine onions, ketchup, lemon juice, soy sauce, sugar, pepper and 1/2 cup water;
blend well. Pour sauce over chicken. Cover and reduce
heat to low. Simmer for 20 minutes, or until chicken is tender.
Remove chicken to a platter and cover to keep warm.
Add cornstarch mixture to sauce in pan. Raise heat and bring to a
boil and cook, until sauce thickens, about 2 minutes. Pour over
chicken and garnish with lemon slices.
Emma
Thank you so much to Peggy in Ohio for the Danish
Apple bar recipe. It is exactly like my grandmother used to make!
Holly
Question about the Apricot No
Bake Cookies
Is the 2 cups of coconut, part of the coconut you use to roll the cookies in?
Charles
Question about the Apricot No
Bake Cookies
Thank you so much to Peggy in Ohio for the Danish Apple bar recipe. It is
exactly like my grandmother used to make!
Holly
Hi Nancy,
I would like to have the article on jalapenos. Phyllis said that she made a dish
that she called "Hot Pot", which she put all the vegetables and peppers into a
large jar and added smoked sausages. I would love to have the recipe.
Thank you, Sue Herren
Hi Nancy,
In the Newsletter of Sept 17, there was a request:
"Do you know of any stores in California that might carry the Huli Huli sauce?
Myron Drinkwater, Lake Forest, CA"
For Myron Drinkwater:
I buy my Huli Huli sauce from Takahashi Market. Gene gives wonderful service.
His website is
CLICK HERE. We learned about Huli Huli (which means 'turn, turn' in
Hawaiian) when working in Hawaii in 1996 and have been ordering it ever since,
about once a year. It's actually their BarBQ sauce.
Flo Clark
Low Carb Biscuits-(1 carb per biscuit)
1 cup Atkins Baking mix
1 1/2 tsp. Baking Powder
2 tablespoons veg. oil
2 eggs beaten
4 ounces heavy cream
3 tsp. Splenda
All purpose flour for dusting
Butter, to spread over the tops of the biscuits
In a large bowl, mix the Atkins Baking Mix with the baking powder. In another
bowl combine the veg. oil, eggs, heavy cream and splenda together. Pour a little
at a time of the egg mixture, into the flour combination-- stirring to blend all
of the ingredients. Gather the dough together and dust your flat surface with
flour. Knead a few minutes. Flatten and using a biscuit cutter cut the biscuits
out and place on a lightly greased-(unless using a non-stick baking pan)-pan.
Bake at 350 degrees 15 to 20 minutes until brown. Spread butter on top of the
biscuits.
p
The bread pudding with whiskey sauce sounds great,
but could that be made in one container, and if so, what size? Thank you very
much.
Bambi
Have a nice day,
Nancy Rogers
http://www.nancyskitchen.com
