All Easy Cooking Recipe Exchange Newsletter, September 9, 2003
- View SourceAll Easy Cooking Recipe Exchange Newsletter, September 9, 2003
This newsletter will be sent out on 3-4 times a week. For those
wishing a quick answer to their messages please use our recipe
message board. The message board is an excellent resource for
recipes, tips and tricks for cooking and food related topics.
Email Address for Replies and Requests
Please send all email for replies and requests to
Nature Flavors (They have a great line of Splenda and Low Carb
products as well as many great teas ). They now have a chocolate
syrup made with Stevia.
How to Subscribe - If you have a friend that wants to subscribe
(Alicia's Kitchen, Recipes for You and Nancy's Kitchen.
Thought for the Day
Our days are happier when we give people a bit of our heart rather
than a piece of our mind.
New pages added to Nancy's Kitchen:
All Easy to Prepare Potato Recipes
This is for Doug who wanted the 'Easy Chicken Stroganoff' recipe:
2 tbsp. butter OR margarine
1 lb. boneless chicken breasts, cut into strips
2 cups sliced mushrooms
1 medium onion, chopped
1 can (10 3/4 oz.) Campbell's® Cream of Chicken OR 98% Fat Free
Cream of Chicken Soup
1/2 cup sour cream OR plain yogurt
4 cups hot cooked medium egg noodles
chopped fresh parsley
HEAT 1 tbsp. butter in skillet. Add chicken and cook until browned,
stirring often. Remove chicken.
HEAT remaining butter. Add mushrooms and onion and cook until tender.
ADD soup and sour cream. Heat to a boil. Return chicken to pan and
heat through. Serve over noodles. Garnish with parsley. Serves 4.
Also sent in by Nancy :-D, Julia, Nancy in Fallbrook, CA, Gaye,
CAMPFIREFLAME, Kim, patersonc, Donna,
I am looking for a cobbler recipe. My mother had a cookbook that was
either from Bisquick or it was a one about microwave cooking that she
made a cherry cobbler from.
I can't seem to find it anywhere. I have seen some that looked as
though it was it, using Bisquick, brown sugar and butter - these are
the only things I remember... however I KNOW the one I'm looking for
was made in the microwave. Do you know of any such creature? It
was a wonder, fast cobbler that I would love to make for my family.
Unfortunately my mother is unable to tell me or remember neither does
any of my siblings.
Any help you might be able to give... I've searched the web high and
Download over 100 recipe books to your computer for the price of one
cookbook. Lifetime membership to E-Cookbooks Library is only $14.95
(CD offer does not include lifetime membership or the ability to
download new books when the become available). New books added
often. Recently added books include Low Carb Secrets, Casserole
Crazy, Salad Master, Best of Amish Cooking and more.
I have been making these pickles for years. You will always find a
jar in my fridge. They are really good. Judy in Florida
Quick Refrigerator Cucumber Chips'
2 regular cucumbers
1 large bell pepper (red optional), seeded and cut into 1/2 inch wide
1 medium size onion, thinly sliced
1 tablespoon salt
2 teaspoons dill seeds
3/4 cup sugar (I use Splenda and it works good.)
1/2 cup white wine vinegar
Wash cucumbers well, but do not peel. Cut off and discard ends; cut
cucumbers crosswise into 1/4 inch thick slices. You should have
about 6 cups. In a large bowl, combine cucumbers, bell pepper, and
onion. Sprinkle in salt and dill seeds; stir well. Let stand,
uncovered, for 1 to 2 hours; stir occasionally.
Stir together sugar and vinegar until sugar is dissolved, then pour
over vegetables and mix gently. Spoon into glass or ceramic
containers. Cover and refrigerate for at least 1 day or up to 3
weeks. Makes about 2 quarts.
Judy in Florida
I've never replied before so I hope I am doing this the right way.
Lady Thelma requested a recipe for refrigerator pickles.
6 cups pickles
2 cups white sugar
1 cup white vinegar
1 tbsp salt
1 large onion sliced
1 tbsp celery seed
1/2 green pepper diced
1/2 red pepper, diced
Mix everything and keep in refrigerator always. Need a week to blend
I am trying to locate the recipe for fermented batter (starter) that
is used to
prepare a friendship bread that you squeeze for nine days, add other
ingredients and make starter batter to pass on to friends.(Friendship
Bread) If possible could you please try to locate and forward it to
me, I would be so grateful. I just really need the starter recipe I
have everything else.
Thank you, Patt
There are several on our recipe message board under Amish recipes.
Thanks to everyone who responded to my request for Blue Bunny Ice
Cream whereabouts. Love their website & am racing to a Wal Mart
Superstore to buy, buy, buy! I'm including a no-bake easy cake
that's also Coooool.
Makes 1 nine-by-nine-inch cake
4 1/2 cups heavy cream
4 tablespoons confectioners' sugar
2 teaspoons pure vanilla extract
2 nine-ounce packages Nabisco Famous Chocolate Wafers
Milk-chocolate curls, for garnish
Whip 3 cups of cream with 3 tablespoons sugar and the vanilla until
In a 9-by-9-inch cake pan with a removable bottom, spread a layer of
whipped cream. Top with a layer of cookies. Continue layering cream
finishing with a layer of cream, until all the cookies are
with plastic wrap, and refrigerate for at least 4 hours and up to
Whip remaining 1 1/2 cups cream with remaining tablespoon sugar until
soft peaks form. Transfer to a pastry bag fitted with a large star
cake from refrigerator, and unmold. Pipe whipped cream over top and
Garnish with chocolate curls. Serve immediately.
Note: This recipe has been adapted from the Famous Chocolate
Roll recipe on the back of the Famous Chocolate Wafers box.
Copyright Nabisco Inc. Reprinted by permission of Nabisco Inc.
In your august 13 letter there was a recipe for chocolate donuts it
called for baking powder but didn't state how much.
Estimated POINTS® Per Serving - 3
Servings - 6
6 large egg yolk(s)
1/4 cup sugar
1/8 tsp table salt
2 tsp imitation vanilla extract, alcohol
1/4 cup unpacked light brown sugar
2 cup fat-free skim milk
1/4 cup Splenda No Calorie Sweetener
Heat milk to the boiling point. Lightly beat egg yolks with sugar,
Splenda and a pinch of salt; pour the hot milk over them, stirring
constantly with a wooden spatula or wire whisk until well blended.
Add vanilla or a little mace or any other flavoring you desire.
Strain the custard into a 1 1/2 quart heat-proof baking dish or
individual custard dishes; stand the dish in a pan of warm water and
bake in a 350 degree oven for 25 to 30 minutes or until the custard
is completely set but not over cooked. Do not let the water in the
pan boil. Remove from the oven; cool and then chill in the
About 1 1/2 to 2 hours before serving, sprinkle the top evenly with
fine light brown granulated sugar to a thickness of about 1/4 inch.
Put under the broiler (or use a salamander, if you have one) until
the sugar is melted and bubbly, watching carefully to see it does not
scorch and burn. Remove, cool, and chill again until serving time.
You'll have a hard, highly glazed crust on top of an unctuous,
voluptuous custard. This will serve about 6. If you have more guests,
double the recipe, using 12 egg yolks to a quart of milk.
I made the microwave peanut brittle recipe, and it turned out like
taffy. What did I do wrong?
For Barb W. Dill Pickle Recipe
The Best Dill Pickles.
3 quarts Water
1/2 cup Pickling Salt
1 Quart White Vinegar
1 Clove Garlic for each jar
50 or 60 small, slim 3" cukes
Scrub cucumbers. Combine water, vinegar & salt and bring to a boil.
Fill the jars (6 or 8 qts) with whole cucumbers & cover with hot
brine, adding one or more sprigs of dill weed and a clove of garlic
to each jar. Seal.
For Lady Thelma
Refrigerator Pickles or as we call them Ice Cream Pail Pickles
Slice cucumbers ( dill size) and large onions into an ice cream pail
until it is 3/4 full.
Boil together & pour over the vegies.
2 cups pickling white vinegar
1 Tsp Celery Seed
1 cup white sugar
1 Tsp Mustard Seed
1 Tbsp Pickling Salt
10 Whole Cloves
1 Tsp Tumeric
Store in frig. in the ice cream pail. Keeps up to 1 year. Can be
used after 7 days.
Up here in Northern NY the Amish/Mennonite people make a cream for
toast using maple syrup and marshmallow fluff, they call it Amish
Fluff, any ideas on how they make it?
Thanks, Have a Good Day, Alberta
This is for Ruth who wanted the frosting that commercial bakers use
that isn't really sweet. The one that I know of is made by RICHES and
is called Bettercreme. It is a frozen product, that you thaw and
whip like whip cream. It is my favorite toooo. not so sweet but adds
wonderfully to any cake.
I was reading the 'instructions' for stuffed cabbage and something
did not seem right. If you 'cut the leaves in half' as the directions
indicated, you will have stuffed cabbage that looks like long cigars.
I was brought up on Polish food, my Grandmother came from Poland. The
proper way to prepare the cabbage is to 'shave' the core, NOT remove
it. This way the leaves stay full and easy to fill. If you 'cut the
leaves' in half you still have the core to deal with and it's very
hard to roll the cabbage with a thick core. Just wanted to 'add' my 2
Phyllis from Longmeadow
For the refrigerator pickles
6 c. sliced cucumbers
1 c. sliced onion
1 c. green pepper (optional)
1 c. vinegar
2 c. sugar
1 tbsp. salt
1 tsp. celery seed
Combine all ingredients: mix well, place in far, refrigerate. The
pickles will be ready in 24 hours and wil keep up to 1 year.
This is from Annie's Quick and Easy Pickle and Relish Recipes.
Thank you so much for you wonderful newsletters, they are great.
Here is a great recipe for your pumpkin recipe page when you get it
up and running, it can also be used on the WW page as well. I don't
have the "points" for it as I have had this recipe for about 15
years, and no longer go to WW, but it has the "old" exchanges.
Carletta in OKC (formerly from Amarillo)
"Weight Watchers" Pumpkin Muffins
In a large bowl mix the following then set aside:
For 6 muffins for 12 muffins
1 cup 2 cup canned pumpkin
1/2 cup 1 cup shredded carrot
1/2 cup 1 cup egg substitute
1 tsp 2 tsp vanilla extract
1/4 cup 1/2 cup raisins
1/2 ounce 1 ounce pecans (optional)
In small bowl combine the following:
1/4 + 2 T 1/4 cup flour
1/4 tsp 1/2 tsp salt
2 tsp 1 T + 1 tsp baking powder
1/2 tsp 1 tsp baking soda
2/3 cup 1-1/3 cup dry powdered milk
2 tsp 1 T + 1 tsp pumpkin spice
2 tsp 1 T + 1 tsp cinnamon
Sugar substitute to equal 1/4 cup (1/2 cup) or to taste (Splenda
Optional spices: 1/4 tsp (1/2 tsp) each: mace, allspice, nutmeg,
Dash (1/8 tsp) ground cloves
Spray 6 (12) cup muffin tin with spray release. Set aside.
Combine dry ingredients with pumpkin mixture. Divide evenly into
muffin cups**. Bake 30-40 minutes at 350* F or until toothpick comes
Cups will be VERY full.
DO NOT use paper liners, these muffins are too moist the papers will
1½ oz (3 oz) of either uncooked old-fashioned rolled oats or Bran
cereal can be substituted for the flour. Place in blender and pulse
until it resembles flour
Makes 2 (4) servings of 3 muffins each.
Each serving provides:
1 bread, 1 protein, 1 fruit, 1 milk, 1/4 vegetable, 10 optional
calories, add 1 Fat if pecans are used.
Could we start a page just for WW recipes to do in crockpots?
I know April Cooper has a lot of great recipes for crockpot and other
recipes that include Weight Watcher points. April if you would like
to moderate this page I will start one on the All Easy Cooking Recipe
Thanks for a great newsletter and recipe site! Your time and
devotion is truly appreciated.
To the gal who requested a recipe for Cabbage Rolls, may I submit
this tip: Freeze the head of cabbage and you will not have to par
boil it to separate the leaves.
Here in "Halupki" country (PA) we place the head of cabbage in a
plastic freezer bag, and when frozen solid, thaw in a colander. Much
easier than working with a pot of hot water!
I am going to move back to Amarillo in the next month or so. The
apartment I lived in for over 22 years is going to be available
sometime in October. It is less expensive than where I am currently
living. The apartment does not allow pets unless they needed for
medical reasons. Over the past 6 months I have been training my cat,
Siggy, to fetch my cell phone and bring it to me if I fall, so I can
call for help when I can't get up. I have had a difficult time
finding a doctor to write a letter stating that Siggy is needed for
medical reasons. Hopefully I can find an understanding doctor that
understands that a person with muscular dystrophy falls easily and it
is important to have Siggy with me so he can bring me the cell phone
so I can call for help.
As an overweight diabetic who LOVES ice cream, I am so totally
salivating for Blue Bunny. It's almost like this is a trick
promotion to get us interested in it!
My WalMart does NOT carry it. When I went to the Blue Bunny web site
and used their store locator, would you believe they want to send me
almost an hour away to a truck stop! Does anyone else reading this
live in the San Fernando Valley and have any idea of where to get
this wonderful product?
Nancy, first let me say how much I appreciate what you do. I've done
newsletters in the past, and I know how much work they are. I'm
amazed how you manage yours alone.
I was looking up recipes for bread pudding on the All Easy Cooking
Recipes database, and came across one that was not complete, the
recipe for coffee cake bread pudding.
Thanks for all you do. I occasionally see someone grousing in the
newsletter that they don't like what you do. Ignore them. For each of
them there are hundreds of us who love what you do, and look forward
Thank you for pointing out the incomplete recipe. I will check it
out. I appreciate constructive suggestions and letting me know when
a recipe is incomplete.
Hi, Just love when I go to my mail and find your newsletter. It is
just great. Here is a tip. If you are making stuffed cabbage rolls
put your head of cabbage in the freezer. I take it out the night
before I make the rolls. Let it sit on the counter overnite and the
next day cut the core out and the leaves are soft and come right off
the head. It is also very easy to roll. I put a toothpick through
mine so they do not fall apart. Hope this helps some of your
I am looking for a recipe for a dessert I don't even have a name for
it. A friend of mine told me about an apple dessert from years ago
and it sounded so good I thought I see if anyone out there might know
what it is and how it is made. The inside is an apple, it is
surrounded by a type of cake similar to a pound cake and then there
is an outside crust much like a pie crust. Does this sound familiar
to anyone? I would love to find a recipe because it sounds great.
Someone was looking for a cake using a mix and ice cream. I don't
remember that one, but this recipe calls for ice cream and the flavors
can be changed around.
Fresh Blueberry Muffins
1 cup vanilla ice cream (softened but not melted )
1 cup self rising flour
1 cup blueberries
In a medium bowl, mix the flour and ice cream. Fold in blueberries and
spoon into 6 greased muffin cups. Bake a 375* for 20-25 minutes.
I baked it in an 8 x 8 pan and it turned out just great. Use your
imagination to your liking. Strawberries & strawberry ice
cream--chocolate chips, chocolate ice cream--got the idea now.
I found a lot of low-carbohydrate recipes by clicking the Google
Ads. There are a lot of good recipes in the ads and cooking ideas
for all sorts of special diets and other recipes on Annie's Kitchen
There are ads that take people to recipe pages that have hundreds of
great recipes. I noticed that there are a lot of low carbohydrate
sites listed early in the morning but don't see them later in the day.
Love the Site!!! I just got a deep fryer and am looking for some
recipes. I especially would like some good fried chicken and fried
(or other fruit) recipes. The ones that came with the fryer were not
good and just tasted like flour. Any help would be much
up the good work!
--Jason in GA
I am looking for a way to fix fresh Okra. I love it breaded and fried
but I hate the syrupy liquid that comes from it. Can anyone post a
good recipe for the breading. Thanks in advance.
Here's a fluffy frosting for Ruth. My sister used this to decorate
daughter's wedding in August. They live near the Majave Dessert and
frosting held up well in the heat.
Kitty's Creme Frosting
(requires heavy duty mixer like a Kitchen Aid)
2 cup milk
6 heaping tablespoons flour
Cook the above until very thick, stirring constantly.
Chill, several hours or over night w/Seran on surface to prevent
Add 1 teaspoon salt
1-1/2 Crisco, beat until smooth.
Add 2 cups sugar. Beat until sugar dissolves
Optional: 1/2 teaspoon vanilla, 1/2 teaspoon butter flavor
2 drops almond flavoring
1/2 teaspoon black walnut flavoring.
Beat until smooth and creamy
Make as many batches as required for the size of your wedding cake.
Over 152 new recipes have been added to
Over 100 recipes have been added to
7 New recipe pages have been added to Nancy's Kitchen in the past 10
Most popunders have been removed from (still haven't got all of them
yet. Will work more on it in the next couple of days and update
pages and remove popunders.)
There was not room for all the replies and requests sent in. More
will be posted in the next newsletter.