Join our recipe family today
Enter your email address below and press the 'YahooGroups' button to sign up for for our free recipe newsletter. It is sent each day except Thursday  

Email Address to respond to replies, requests and tips. Please include the date of the recipe, name of recipe and number of servings.  Remember to include your name within the message as well.

New Articles
Champagne and Sparkling Wine for the Holidays
Roberta?s at the El Cortez Hotel in Las Vegas
Kristofer?s Steak House (Las Vegas, NV)

FEATURED CHEF - World pastry champ Patrice Caillot now produces perhaps some of the very best ice creams and sorbets in the world at his Ice Dessert Boutique
* FOOD FEST - Here's a great chance for LV visitors and residents to sample all the culinary wonders of Venetian and Palazzo at the Carnival of Cuisine
* SIPPIN' - We revisit the innovative dessert cocktails of Fiamma's Kerry Wald
* THIS WEEK'S MAILBAG - This time, it's all about sweet indulgence
* THIS WEEK'S NEWS - Palates go exotic with a Taste of Peru in NY, and more
http://www.celebritychefconnection.com/

Return to August Alphabetical Index
July's Alphabetical Index to Recipes
Recipes Archive (2002 to Present)

Duplicate newsletter deletes will be done on Thursdays
Nancy Rogers

Email Address for these current individually-viewable segments . . .
http://www.celebritychefconnection.com/Current%20Show.htm
* FEATURED CHEF - World pastry champ Patrice Caillot now produces perhaps some of the very best ice creams and sorbets in the world at his Ice Dessert Boutique
* SPECIAL REPORT - Here's an opportunity to experience great dining during Restaurant Week in Las Vegas while benefiting Three Square, a great cause that feeds the hungry, especially children and the elderly
* CONTEST - If you live in Las Vegas, check this chance to win a month of weekly dinners for two, sponsored by Las Vegas Woman magazine and "Celebrity Chef Connection"
* BONUS - Take a "tour" of the four participating contest restaurants
* THIS WEEK'S MAILBAG - How to measure butter, and more
* THIS WEEK'S NEWS - Updates on food safety and trans fats, and more

For Leah concerning making buttermilk. Can you please give us some proportions for doing this (example: amount of skim milk, amount of salt and amount of the starter for making 1 qt)?
Sara in FL

Email Address to respond to replies, requests and tips. Please include the date of the recipe, name of recipe and number of servings.  Remember to include your name within the message as well.

Prime Rib
http://www.marthastewart.com/portal/site/mslo

I sent this yesterday but think I sent it to the wrong address. I have been making Martha Stewart's prime rib recipe for many years and have never had it fail. My kids used to tease me years ago about how I thought I was Martha. Now they never tease me and expect this every Christmas. It is so very easy. I think they key to the success is leaving it at room temperature for 2 hours before baking it and also the high temperature that you start baking. The hardest part is not to open the oven door - Do not peek. I do use a meat thermometer.
Janis in Missouri

In Wednesdays newsletter, Lila of Alabama was asking about Country Steak. We also call it Chicken Fried Steak, and it is one of my favorite things Here's what I do:

Chicken Fried Steak
4 cube steaks. Look for steaks without visible lines of tendons or gristle.
flour..this is a judgment call, but I usually start with about a cup of flour
salt, pepper, garlic powder to taste
milk or water to moisten meat
oil for frying

Dampen the steaks with milk or water. Shake off excess. Season the flour well with salt, pepper, garlic if you like. Dredge each steak in flour, pressing to coat evenly and heavily. Let steaks stand for a few minutes to let the coating firm up.

Heat 2 or 3 Tb vegetable oil or other oil in a wide heavy skillet. I can only get two steaks at a time in mine. Don't crowd them. Lay the steaks in preheated pan and do not turn or move them until the bottom crust has browned and is firm. Cook over a medium heat, don't want to scorch them. turn, and cook until well browned on the other side. Hold the first two in a warm oven while cooking the second two. You may need to add a little oi to your pan. When the steaks are done, remove from pan, and add to the drippings any leftover seasoned flour you have. Cook the flour in the pan drippings until they begin to brown. Add milk and stir constantly until thickened for pan gravy. Best with mashed potatoes.
Lois Kingston, WA

Print this Recipe

Cucumber Recipes
Pudding Recipes

The other day I met a gal from the UK in the crafts chat room. We talk just about as much if not more about recipes than crafts. lol This is a recipe for a fruit cake that really sounds good but I have a problem. All ingredients are measured in ounces. She said I needed to translate into cups. I have no problem with the liquid ingredients but do not know how to convert the try ingredients into cup measurements. Maybe one of your NancyLanders perhaps from the UK could help me. Here is the recipe.

Fruit Cake

8 oz. sugar
8 fluid oz. Milk
6 oz. butter or similar fat
8 oz. dried fruit (she said whatever is available - she mentioned something that sounded like a white raisin but larger

Place 4 ingredients in saucepan and bring to a boil. Take off heat and cool. When cool add 14 oz self rising flour (she was specific about the self rising) & stir. Put in either one 2 lb. tin or two 1 lb. tin. Bake 1 hour at 325 degrees (less if smaller tins)

This sounds like about the easiest fruit cake recipe that I have ever seen so would sure like to try it.
Janis in Missouri

Print this Recipe

Email Address to respond to replies, requests and tips. Please include the date of the recipe, name of recipe and number of servings.  Remember to include your name within the message as well.

Hi Nancy, hope you are well. I have been under the weather a bit lately, but getting back into the swing now. Linda in NH wanted recipes for muffins that are diabetic friendly. If she goes to
www.diabetes.org
that is the American Diabetes Foundation, she will find many good muffin and bread recipes. Up on the top left of front page is Nutrition and Recipes, just press on that then search what she wants. Good luck!
Billie in Fl

Thank you for taking off the popup off recent newsletters.  I am on the the WebTV users that the screen freezes up when there is a popup ad.  Thank you so much
Sue

Comment
There were a number of family members of this group that donated to the rainy day fund.  I used the rainy day fund to pay the hosting to take off the popups for six months.  I will be sending all of a thank you notes after the move. It has been so hot in my duplex that getting the newsletter done was about all I could handle in a day.
Nancy Rogers

Good Morning All,
Hi Lori re. the golden syrup for the Malted chocolate ball loaf, it is the equivalent of your light corn syrup. I do try to use equivalent terms in my recipes, but most of them are copied from recipes in my WP file and I sometimes don't spot them, there are so many. I have found a pretty good site, which I have printed out and pinned to the inside of my kitchen cupboards. There is nothing more annoying than wanting to make a particular recipe and you don't have one of the ingredients, even worse when you haven't a clue what it is. By the time you find out the following day what the ingredient was you have gone off the idea, so I have enclosed the link for you:

http://www.rampantscotland.com/recipes/blrecipe_terms.htm
This link has lots of other really good information.

Whilst on the subject I can't find any info on Kraft caramels, or what is in Tony Chacherie's seasoning, any help would be great.
Sylvia <Scotland>

Have anyone of you bought the Fasta Pasta Microwave Cooker that was advertised on QVC?? How do you like it
and would you recommend buying one?
Thanks, Sue

I'm considering new appliances with the stainless steel-look or silver finish. I've heard a lot of people don't like their stainless steel appliances because they're hard to clean and show fingerprints. Does anyone have the fake stainless steel finish on their appliances? Would you recommend the silver finish? Does it show fingerprints? Any comments, positive or negative, would be appreciated.
Thanks, Cindy

Nancy, I'm happy you are getting out of your hot duplex and moving to a nicer place. It has been very hot here in southern Indiana and I don't know what I would do without AC. I know we all wish we could be there to help you move. I don't think Ditto and Siggy can move those boxes, although they are amazing cats. LOL I bet they will have a good time exploring their new home. I guess the only alternative I have is to take a vacation the weeks that you won't be sending the newsletter. :)

Thank you to Sue in Ga for the suggestion of blood meal for my roses. I'd never heard of that but will try it when it cools down a little outside.
Doris, S. Indiana

This is a recipe my SIL makes that is very good. It tastes good cold.

Picnic Chicken
1 egg
2 T. milk
1-1/2 oz. pkg. French's spaghetti sauce mix
1/4 C flour
2 T. Parmesan cheese
1 frying chicken, cut up
Oil

Combine egg and milk in shallow bowl. Mix lightly. Combine spaghetti sauce mix, flour and cheese. Mix well. Dip chicken pieces in egg mixture and then spaghetti sauce mixture. Fry in hot oil in large skillet for about 20 minutes, turning to brown evenly. Cover and cook on low for 20 to 30 minutes, until tender. Chill and serve cold.

Print this Recipe

Comment
I am moving on the 18th of August. I hope to get newsletter out on the 17th and then again on the 20th. If cable does their job there will only be a 2 day down time for the newsletter. I talked with them today and think everything has been set up for the modem to work at the new address.

Siggy and Ditto are very fond of boxes. They are not fond of anyone packing them before they are ready to get out of them. Looking forward to a place that has an air conditioner that requires little or no repair. The house has lots of windows and hopefully Siggy and Ditto will share. Sharing windows is not one of Siggy's best qualities.
Nancy Rogers

One way to save a lot of recipes and not worry about your hard drive is to buy a portable hard drive. It is a small zip file that fits onto your computer at the USB port. Mine holds 1 Giga Bytes (I have two of them). They can be purchased at an office supply store and come in various sizes. They are not real expensive but I do not remember the actual price of the one I just bought. This works for me as I travel quite a bit and can just take these with me on the trips. I have a lap top but at times do not even take it with me but take the little drives most of the time. I will be going to NE in September and plan to take them on this trip since we will be wanting some of these recipes.

Hope this is helpful to others.
Marti in AL

Hi all, Thank all you good cooks in advance. I am looking for a chart or does someone know what the weight of a hamburger and or hot dog dough ball weighs when you pull the dough off, and put it into a ball to rise before baking. I found a good low carb bread recipe, sweetened with Splenda that makes the best loaf of bread. Now I want to branch out into making my own hot dog and hamburger buns.

Nancy good luck with your move and have been watching the weatherman and the heat from Dallas north. I am surprised you waited this long to move. You and your kitties have a good time. Take care.
Jam

I have been gone most of July. As I get caught up on my July recipes I see many requests for Bailey's bundt cake. I have a great recipe for it to share. I hope you like it!

Bailey's Bundt Cake
1 cup chopped pecans
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/4 cup water
1/2 cup vegetable oil
3/4 cup Irish cream liqueur
1/2 cup butter
1/4 cup water
1 cup white sugar
1/4 cup Irish cream liqueur

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.

In a large bowl, combine cake mix and pudding mix. Mix
in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.

Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake allowing glaze to absorb; repeat until all glaze is used up.

To make the glaze: In a saucepan, combine butter, 1/4-cup water and 1-cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.
Bella in WV

One of our members is saying the font on the print of the recipe is too small. After a great deal of reading and trial and error here is what I found

Under the Internet Explorer tools you have ignore font sizes on specified web pages is turned on the font will come out very small. I have the font to be 12 point and that is usually large enough for most members to read. One reason your print on your recipe may be printing out small font recipe from the NEWSLETTER is you have the ignore font size turned on in the Accessibility area of Internet Explorer. To check

1. In Control Panel:

? Be sure you are in Classic View (all Control Panel icons are showing).

? If not, under Control Panel in the left pane, select Switch to Classic View.

? Select Internet Options

2. In the Internet Properties dialog box, on the General tab:

? Select the Accessibility button.
3. In the Accessibility dialog box, under Formatting:

? Select the Ignore font sizes specified on Web pages check box.

? Select OK.

4. To close Control Panel:

? Select the Close button.

Hi
I have a non food related question. I am looking for the web site I have read about here that will tell you how well, or not, a product works. I am looking into Peticure, a unit used to trim nails of dogs or cats, supposedly easy and safe. Thanks for any information.
Love this site. Look forward each and every day to getting it.
Kotton, in MN

I would like to thank those that responded to my question about freezing Buttermilk. I have always wondered, and no one seemed to know if it would work. Leah, thank you for the interesting starter! I will definitely try it.
Ann in Middle Georgia

I would like to have some cookie recipes using Bisquick. 
Sharon

Here are recipes from a 1996 newsletter.
Nancy

Lemon Pudding Cookies
1 c. Bisquick baking mix
1 pkg. (3 3/4 oz.) lemon instant pudding (dry)
1 tsp. grated lemon peel
1/4 c. vegetable oil
1 egg
Sugar

Heat oven to 350 degrees. Mix all ingredients until dough forms a ball. Shape dough into 1 inch balls. Place about 2 inches apart on ungreased cookie sheet. Flatten each to 1/4 inch thickness with bottom of glass dipped in sugar. Bake until edges are delicate brown, about 8 minutes; cool. Frost with Lemon Butter Frosting (below), if desired. Makes about 2 1/2 dozen cookies.

Lemon Butter Frosting:
1 1/2 c. powdered sugar
3 tbsp. margarine or butter, softened
1/2 tsp. grated lemon peel
1-2 tbsp. lemon juice
1-2 drops yellow food color

Mix powdered sugar and margarine. Stir in lemon peel, lemon juice and food color; beat until frosting is of spreading consistency.

Pistachio Pudding Cookies:
Substitute 1 package (3-3/4 ounce) pistachio instant pudding for the lemon pudding; omit lemon peel.

Print this Recipe

Mashed Potato Cookies

1-1/4 c. mashed potatoes (Hungry Jack)
1-1/4 c. Bisquick
1 c. sugar
1 egg
1 stick margarine or butter, melted
1 tsp. coconut flavoring

Mix all together and bake at 325 degrees for 15 minutes or until brown at the edges.

Print this Recipe

Potato Flake Cookies

1-1/2 c. instant potato flakes
1-1/3 c. Bisquick
1 c. sugar
1 egg
1 tsp. vanilla
1/2 c. melted shortening

Mix all ingredients. Roll into small balls. Flatten with fork. Bake at 350 degrees for 8 to 10 minutes.

Print this Recipe

Bisquick Pudding Cookie Recipes

3/4 c. Bisquick
1 pkg. instant pudding (any flavor)
1/4 c. vegetable oil
1 egg

Heat oven to 350 degrees. Mix ingredients together in a bowl until dough forms a ball. Shape into balls, about a teaspoon. Place on ungreased cookie sheet. Flatten to about 2" with hand. Bake 8 minutes.
Makes 2-1/2 to 3 dozen.

Print this Recipe

Bisquick Chocolate Pudding Cookies

2 (4 oz.) pkgs. chocolate instant pudding (dry)
1 1/2 c. Bisquick
1/2 c. oil
2 eggs
1/2 tsp. vanilla

Mix all ingredients together until stiff. Shape into one inch balls and flatten before baking on ungreased cookie sheet. Bake about 8 minutes until firm. Do not overcook. 375 degree oven. 2 dozen.

Print this Recipe

Bisquick Pistachio Pudding Cookies

1-1/2 c. Bisquick
2 regular boxes instant pistachio pudding
1/2 c. oil
2 eggs

Stir above ingredients and form into small balls. Can be rolled in sugar. Flatten slightly on ungreased cookie sheet. Bake at 350 degrees for 8 to 10 minutes.

Print this Recipe

Bisquick Lemon Pudding Cookies

1 pkg. (3 3/4 oz. size) lemon instant pudding
1 c. all purpose Bisquick mix
1/4 c. shortening
1 egg
3 tbsp. milk

Combine pudding mix and Bisquick in a medium bowl. Cut in shortening until mixture resembles coarse meal (use pastry blender). Stir in egg and milk. Blend well. Drop from teaspoon onto ungreased baking sheet. Bake at 375 degrees for 10 to 12 minutes or until lightly browned. Icing (optional): Mix 1 cup sifted powdered sugar with approximately 1 tablespoon milk (usually more). Blend until smooth. Spread over warm cookies.
Yield 1-1/2 to 2 dozen.

Print this Recipe

Bisquick Coconut Cream Cookies

1 pkg. (3 oz.) instant coconut cream pudding
1 c. Bisquick
1 egg
1/4 c. oil
Chocolate chips (optional)

Mix well. Drop on cookie sheet. Add chocolate chips for design, if desired. Bake at 375 degrees for 8 minutes. Makes 12 to 18 cookies

Print this Recipe

Bisquick Brown Sugar Cookies

2 c. Bisquick
4 eggs
1 lb. brown sugar
2 c. chopped nuts
1 tsp. vanilla extract

Beat eggs until light and fluffy. Add brown sugar, Bisquick, nuts and vanilla extract.
Bake in 9 x 15 greased and floured pan at 325 degrees for 20 to 30 minutes. The longer
the pan the less minutes. While still hot, cut into squares. Roll in hands and roll in
powdered sugar and pecan meal. They will be gummy.

Print this Recipe

Bisquick Peanut Butter Cookies

1 (14 oz.) sweetened condensed milk
3/4 - 1 c. peanut butter
1 egg
1 tsp. vanilla
2 c. Bisquick

Mix all ingredients. Roll into 1 inch balls. Roll into sugar. Place 2 inches apart on cookie sheet, cross with fork. Bake for 6-8 minutes, no longer.

Print this Recipe

Bisquick Chocolate Chip Cookies

4 c. Bisquick
2/3 c. sugar
2/3 c. milk
2 eggs
2 tsp. vanilla
3 tbsp. vegetable oil
12 oz. chocolate chips

Mix all ingredients but chips in bowl. Add chocolate chips. Drop by teaspoon on cookie sheets. Bake at 375 degrees for about 10 minutes. May be baked in jelly roll pan and cut into bars.

Print this Recipe

Bisquick Peanut Butter Cookies with Candy Kisses

1 (14 oz.) can condensed sweetened milk
3/4 c. peanut butter
2 c. Bisquick
1 tsp. vanilla
60 chocolate kisses

Beat milk and peanut butter. Add Bisquick and vanilla. Mix together. Shape into 1" balls. Roll in sugar. Bake at 350 degrees for 6 to 8 minutes or until lightly brown. Put candy kiss in center and squish down.

Print this Recipe

Life and Times of Sigmund Freud Kitty in his own words)

Disclaimer: information posted here is provided as general information only and should not be a substitute to your medical doctor. This board owner is not responsible for the use or misuse or results of any action taken on behalf of the information presented here.

Email Address to respond to replies, requests and tips. Please include the date of the recipe, name of recipe and number of servings.  Remember to include your name within the message as well.
++++++++