Return to March 2009 Newsletter Recipe Index
March 7, 2009
Top 100 Recipe Sites
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Nancy Rogers
My mother in law had a recipe that my kids even enjoyed that I would
like to share. During the Depression,
everyone seemed to have a garden, and always canned vegetables, and
especially tomatoes. She taught me to can also, and during the 60's
and 70's I had a huge garden (not too bad, and easy to take care of
once I discovered the wonders of mulch, hehe) I would can at least
100 quarts of tomatoes among other things, and would share them with
my in laws and brother and sister in law. Her recipe was using these
tomatoes. Take a quart of tomatoes and heat in a frypan. Take any
cheese you had on hand, and it didn't matter if it was a bit dry,
(just not moldy) cube it up, and add to the tomatoes and let it
melt. My kids liked it still in lumps and not too liquid. Place some
day old bread, or older, in a bowl, and pour tomatoes and cheese
over the top - yum!!! The oldster really knew how to use it up, wear
it out, or do without. I guess we need to think about that in these
poor economic times, and be as frugal as we can.
Everyone have a great weekend, Laura in Ct
Hi Nancy,
It is no wonder that you and Ditto (he will have to accept some
responsibility) are getting the dates wrong. You must be working so
hard to accomplish all the magnificent additions to the newsletter.
Sher in PA, your thoughts are in the right place, but if Nancy is
feeling down with this bug, from what she has said in the past, she
would feel even worse if she wasn't compiling her newsletter.
Doris were you possibly planning a pasta dish with your Alfredo
Sauce? You may want to try a home-made version next time:
Alfredo Sauce
4 Tbsp Butter
1/2 cup double/heavy cream
6 Tbsp Parmesan cheese, grated
1 Tbsp Flour
Salt and pepper to taste
Combine all the ingredients in saucepan, cook & stir (DO NOT BOIL!)
until it thickens slightly and looks and feels like Alfredo sauce.
Serve this sauce over your choice of cooked pasta. (I reckon on 3 -
4 ozs of pasta per adult serving)
If you are planning on a cake for Easter, there is a rich chocolate
cake on the message board which is too long to submit to the
newsletter:
http://whatscookin.proboards4.com/index.cgi?board=chocolate
Glenda, have a look at this link for an explanation of
Schilling Salad Supreme:
http://recipes.calputer.com/schilling-salad-supreme-seasoning.html
Dee in W. Lafayette, it's great that you have
fond memories of Scotland. 2009 would be the perfect time to
revisit as the £ is at it's lowest ebb and your money would go
further than it has gone for many years.
Everyone, have a peaceful and happy weekend - remember to
change your clocks where appropriate.
Sylvia <Scotland>
Comment
Yesterday, my day off from the newsletter, I went to Muleshoe, Texas
and visited with Karen, Tom and Arval. Then we all went to Clovis.
While there I visited with Dan and Josefa. It had been some time
since visiting Dan and Josefa and could not remember exactly how to
get their house. Dan said he would meet me at 7th and Prince and I
could follow him. He waited and waited and I waited and waited. We
were in different parking lots and didn't see each other. We finally
found each other had a nice visit.
Nancy Rogers
This is an answer to Candy, who wrote in the
March 4th Newsletter,
that she'd like to make "yellow rice"...Candy, you didn't say what
city you're from, but chances are if you shop in any of the big
chain supermarkets, you can find Goya's SAZON, con Azafran, which in
my local store, is on the Spanish food shelves. It is a small box,
yellow and orange with a red stripe. Inside are 6 or 8 individual
foil envelopes which you put into white rice (I never tried it with
brown rice) as it is cooking. It turns orange when you first put it
in the rice and water and gives a lovely flavor too. I begin my rice
by sautéing minced onion and then adding the rice. When the rice is
fully coated with the oil or butter, add the amount of water or
chicken broth and when this comes to a boil, I add the SAZON, stir,
lower the heat, cover and let it simmer about 20 minutes. I often
add fronzen mixed veggies or peas, which adds even more color and
taste to the rice.
Good luck locating this wonderful seasoning.
Barb at Bayside, Queens, NYC
Hi Nancy, does anyone have the recipe for Wild
West Shrimp like you get at Long Horn
restaurant. Thank You in advance. I sure do love this.
Peggy in Ga.
Thanks Nancy for all of your hard work! Does anyone have a recipe
for no bake cookies (the ones using
peanut butter, oatmeal, etc.) that does
not have chocolate in them? My niece loved the ones I bought at the
grocery store and I want to make them for her myself. I would
appreciate it!
Trisha
This is for Dobi in the 3/4 newsletter.
I make pickled eggs a gallon at a time. They are good anytime from
the refrigerator. My kids always check the refrig to see if Mom has
made eggs while they were gone.
Pickled Eggs
5 1/2 dozen hard boiled eggs (peeled)
Place these in gallon jar.
Combine:
2 cups white vinegar
1 cup water
1 tsp salt
1/2 cup sugar
2 tsp whole pickling spice
I add some hot peppers to mine too, so it is optional
Bring mixture to a boil. Boil 5 minutes. Pour over eggs in gallon
jar. Let set at least 3 weeks for the best taste.
I also use this brine mixture to do canned beets. Beet juice can be
added to make eggs pink. Can be used in many ways.
Joyce
Hi Nancy, Ditto and Nancylanders
This is for Merry M in (cold) MN. I was looking through my old
recipes and came across one For Quick Lasagna
that I had printed in 2005. Wow! It says to use a 1/2 cup
mix.
Could you post the ingredients for the mix? Thank you
Everyone have a good day.
Betty/Ky
Top 100 Recipe Sites
Hello Nancy and all the wonderful cooks in Nancyland. Nancy, I hope
you are feeling better and your cough has subsided some. This is in
answer to Candy requesting a recipe for Yellow Spanish Rice in the
March 4, 2009 news
letter.
Candy, I hope this is what you are looking for. I got the original
recipe from recipezaar.com but I have made some changes to suit my
taste and pocket book. Saffron is very expensive so if I don't feel
like splurging I use turmeric. Pat, So. Cal
Yellow Spanish Rice
1 cup uncooked long grain rice
2 tablespoons olive oil or butter
1/2 teaspoon salt (to taste)
1/8 teaspoon powdered saffron or 1/8 to 1/2 tsp. turmeric (I use 2
or 3 strands of saffron if I have it)
3 cups vegetable broth or chicken broth*
Cook rice in oil or butter, stirring, until opaque.
Add salt, saffron and broth.
Bring to a boil, immediately turn heat to low, cover, and simmer
16-20 minutes, until rice is tender.
*(If after 16-20 minutes you find more liquid is needed, add water
as necessary, up to 1 cup maximum. If rice is still to wet leave lid
off for a few minutes). 4-6 servings.
PAT'S NOTE: I cook any or all of the following, small diced green
peppers, small diced jalapeno, small diced onions; with the rice. I
add a dash or two or three of the green Tabasco sauce to give it a
little more bite. No tomatoes or red sauces.
Pat, So. Cal
This is my stuffed peppers recipe for Florence in In. I may have
sent this in before. If so, sorry.
Stuffed Peppers
3 cups uncooked ground beef
1 cup strained diced tomatoes
1 cup diced onions
1 tsp. Tabasco
1/2 cup cracker crumbs
1 egg, well beaten
salt and pepper to taste
4 to 6 peppers
Mix well and stuff peppers. Top with sauce and bake one hour at 350
degrees.
Sauce:
1 small can tomato sauce
1/4 cup vinegar
1/2 cup brown sugar
1/2 cup water
Mix well and pour over peppers.
Grannygirl in Ohio
Good morning Nancy! It was great talking with you!
Dinner was very good! I made a chicken and noodle dish from a recipe
on Nancy's Kitchen. I will post it after I get home from work today.
Kathy from Fl, from the 3/5/09 newsletter, Nancy has a favorite
posted on the web site.
Corned Beef and Cabbage Casserole
4 c. chopped cabbage
1 c. sliced celery
1/2 c. chopped onion
1/4 c. butter or margarine
8 oz. mostaccioli noodles (cooked & drained)
1 can corned beef (crumbled
1/2 c. milk
1/2 tsp. dry mustard
1/2 tsp. caraway seed
1/8 tsp. pepper
1 c. (4 oz.) shredded Swiss cheese
Preheat oven to 350 degrees. Sauté cabbage, celery and onion in
butter. Add remaining ingredients and mix well. Spoon into 2 quart
casserole. Cover. Bake 45-50 minutes until heated. Yields 8
servings.
Source:
http://www.nancys-kitchen.com
Chris in NM
Jackie in OR, in the 3/5/09 newsletter lost her roll recipe. I
believe this is what you are looking for.
Buttermilk Rolls
3 cups sifted flour
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon baking soda
1/4 cup chilled lard, butter or margarine
1 package dry active yeast
1/4 cup warm water, 105-15 degrees
2/3 cup lukewarm buttermilk
1 to 2 tablespoons melted butter or margarine
Sift dry ingredients together into large bowl and cut in lard until
mixture is the texture of coarse meal. Sprinkle yeast over warm
water and stir to dissolve; add buttermilk, pour into a well in
flour mixture, and stir until dough comes together. Knead on a
lightly floured board until elastic, about 5 minutes. Let rise in a
buttered bowl, covered with cloth, in warm draft free area, about
3/4 of an hour, doubled in size. Punch down, turn onto board and
knead 1 minute. Shape into 1 1/2 inch balls, place 2 inches apart on
greased baking sheets, cover and let rise until doubled, about 1/2
hour. Meanwhile preheat oven to 425 degrees. Brush rolls with melted
butter and bake 15 to 20 minutes until browned.
makes 2 dozen
http://www.nancyskitchen.com/
Chris in NM
Doris, S. Indiana, I have been making this recipe for meat loaf
since Nancy posted it and told us how good it was. It is! It makes
great meatloaf sandwiches!
V8 Meatloaf
http://www.nancys-kitchen.com/
1-1/2 lb. lean ground beef
3/4 c. Quaker oats or bread crumbs
1 egg
1 c. V-8
1 sm. onion, finely chopped
1/2 tsp. salt
1/4 tsp. pepper
Combine all ingredients except ground beef. Mix these and then add
to ground beef. Press into an 8 x 4 inch loaf pan. Bake at 350
degrees for 1 hour with the following topping. * I did not use the
topping, I followed Nancy’s suggestion in another recipe and topped
mine with some chili sauce. It was so yummy!!!! Thanks so much,
Nancy!
Chris in NM
Debbie, AR I have posted this recipe before but here it is again and
it is very much T & T.
Baked Potato Soup
8 medium sized baked potatoes
3/4 cup flour
3/4 cup melted butter
6 cups whole milk – I use 2%
salt and pepper to taste
4 green onions, chopped fine
1 pound bacon, fried crisp and crumbled
1 chicken bouillon cube – I use the granulated
1 1/2 to 2 cups shredded cheddar cheese – I don’t use this
1 8 ounce container sour cream
Bake potatoes, cool and cut into small cubes. Cook bacon crisp;
crumble. Melt butter in saucepan; add flour and let bubble for one
minute. Add milk and bouillon cube. Add remaining ingredients except
sour cream. When all is hot, then add sour cream. Stir well and
serve. As you can see, it makes quite a bit of soup. If it is a
little too thin for you, just add some instant potatoes (I use
potato buds) and stir in well.
http://www.abbys-kitchen.com Chris in NM in the 10/15/08 newsletter
from the 11/24/08 newsletter
Chris in NM
Anita in Camarillo, glad you liked the
Mashed Potato Easter Egg
recipe I posted in the 3/4/09 newsletter! They are so
good and decadent; aren’t they?
What is Schilling Salad Supreme, Glenda in the 3/4/09 newsletter
asks. It is a special salt-less seasoning mixture to put on salads,
egg dishes and the like. It is located with all the other spices in
the groceries. Has a very good flavor!
Chris in NM
Regarding the
Crunchy Goldfish recipe, I have done the same
thing with Oyster Crackers. Very tasty.
BB
We have a couple of potluck suppers
coming up around St. Patrick's Day, and
would like TNT recipes for green desserts, and also fruit type
salads, that do NOT have pistachio instant pudding in them. I have
several recipes calling for the pudding, and I like it, but several
of our friends don't care for it, and neither does my husband. Also
does anyone have a really good green punch recipe, that is
non-alcoholic?
Thanking you in advance.
Judy (in Alaska)
Hi Nancy I have two requests, please. One is I would like the recipe
for Funnel Cakes and also for Chocolate Cake Made With Mayonnaise.
Thank you and enjoy your newsletter.
Judy from Phoenix, AZ
Hi everyone - I've bought the Walgreens
version of the GT express, but now I can't find the e-address
for the recipe book so that i can begin using it. Can anyone help
me?
Thanks Nancy Z-R in S FL
I just wanted to add some thoughts about
coloring eggs for Easter. Years ago when my children were
small, we would color eggs together. I would pour a little salad oil
in each cup of egg dye before inserting the eggs and they would come
out so pretty. I used food coloring. I would sometimes dip the egg
into several colors for the prize egg.
Jean in TN
Crockpot Taco Soup
2 lbs Extra Lean Ground Turkey - browned and drained
1 cup Diced Onion
1 can Pinto Beans - drained
1 can Kidney Beans - drained
2 cups Frozen Corn
1 can Mexican Style Stewed Tomatoes
1 can Petite Diced Tomatoes or Crushed Tomatoes
1 can Tomatoes with Chilies
2 sm can Diced Chilies
1 pkg Ranch Seasoning Mix
1 pkg Taco Seasoning Mix
1 Chicken Bouillon Cubes
2 Beef Bouillon Cubes
1 cup Water
10 Black Olives - drained and sliced - optional
10 Green Olives - sliced - optional
Garnish: Fat-Free Cheese, Green Onion, Fat-free Sour Cream (add
POINTS* accordingly)
Put all that in a crock pot simmer for a few hours until all the
flavors and spices melt together.
Servings - Makes 12 servings
Linda C
Hi Nancy, someone with the initial S is having trouble with her
WEBTV getting the newsletter. Both my
sister and I have one and neither of us is having a problem.
You put in 3 addy's to pull up the newsletter and I always use the
second one. It seems to work better.
Maybe she should call the MSN people for advice. Couldn't hurt you
know.
Lou.
Mom's Sunday Beef Pot Roast
Best recipe ever.
Two 4 Lb. Chuck Roasts
2 Envelopes of Lipton Beefy Onion Soup Dry Soup Mix
1 Large Box of Swanson's Beef broth
Pepper , to taste
In a Dutch oven on 300 degrees
Add beef , Pepper, Onion soup mix, and a tight fitting lid. Put in
oven and bake for 4 1/2 hours, (usually the time we are at church),
and when you return your meal is done! Steam some carrots, and
potato's and serve with rolls. It is so easy, and the basis for ALL
beef pot roasts. Add your own seasonings to your own taste. (Just do
not add salt, as the soup mix is quite salty)
Serves a family of 6.
Can be halved, for a smaller family. Great leftovers for sandwiches.
eleni
March 4, 2009
newsletter
For: Sherry/Lenexa, Ks.
Virginia Chunk Sweet
Pickles
74 cucumbers--4 or 5 in. long (or) 2 gallons of small ones
2 c. salt to 1 gallon water
1 T. powdered alum to 1 gallon water
6 c. vinegar
1/3 c. pickling spice
1 T. celery seed
3 c. sugar
Make brine of 2 c. salt to 1 gallon of water. Boil, pour over
cucumbers. Let stand 1 week in hot weather. Skim daily. Drain, cut
into chunks.
The next 3 mornings make a boiling hot solution of 1 gallon water &
1 T. of alum and pour over pickles (fresh hot bath for 3 mornings).
The 4th morning, drain from alum water and heat mixture of 6 c.
vinegar, 5 c. sugar, 1/3 c. pickling spice, 1 T. celery seed. Pour
over pickles.
The 5th morning, drain this liquid off, add 2 c. sugar. Heat again
to boiling point and pour over pickles.
The 6th morning, drain liquid off, add 1 c. sugar and heat. Pack
pickles into jars, finish filling jars with liquid, Seal at once.
Note: Sherry, I scanned this recipe very carefully, word for word
because I can all the time and know how expensive it can be, but I
have not made this recipe. Hope this is what you are looking for.
Doris / TN.
"CELEBRITY * CHEF * CONNECTION
www.celebritychefconnection.com
Sesame Cookies
In processor place:
1/2 cup butter, room temperature
1 cup sugar
3 eggs
1 tsp vanilla
Process until frothy
Add remaining ingredients and pulse until ball forms:
3 cups flour (approx)
1/4 tsp salt
2 1/2 tsp baking powder
Remove dough from processor.
Place 1 cup milk in a wide dish (I use a soup bowl). In a separate
soup bowl place 1 cup sesame seeds (may need more seeds as you go
along).
Take approx 1 tbsp dough and form into a ball. Dip the ball into
milk and then into seeds and form into a log shape between palms of
hands.
Place on greased cookie sheet and bake at 350 for 20 minutes or
until browned (depending on oven).
Remove from the tray and allow to cool.
Judy/Buffalo
Nancy in the 3/5 newsletter Doris, S. Indiana I have two meatloaf
recipes that I like. You have to let meatloaf rest for 15 minutes
with a foil tent over the pan. My DH has trouble waiting for the 15
minute rest. Also my DH has to have catsup in the meatloaf or on
top. When we have sandwiches from meatloaf my DH put catsup on the
bread and I put a mixture of catsup and mayonnaise or Miracle Whip.
I had mayonnaise or Miracle Whip on meatloaf sandwiches as a child
but when I got married I started to add the catsup to it.
Old Fashioned
Meatloaf Susie Style
2 lbs. ground beef, I use 90 or so percent fat free
1 egg
6 tablespoons finely chopped onion
½ cup seasoned bread crumbs
salt & pepper to taste
Mix meat with well beaten egg, onion, bread crumbs, salt and pepper.
Mold into a firm loaf pan. Place in a 350º preheated oven for 1 hour
or until almost done. I cooked it for 1 hour then added catsup to
the top and cooked for 15 minutes more. Then let it rest for 15
minutes tented.
High School Meatloaf
1 lb. hamburger, I use the 90% to 98% fat free
½ lb. pork sausage
2 cups dry seasoned bread crumbs
1½ cups milk
1 egg, well beaten
¼ teaspoon dry mustard
½ teaspoon sage
¼ teaspoon black pepper
2 teaspoon salt, or to taste
¼ cup onion, minced
Mix the meats together. Add to that mixture the milk and bread
crumbs. Then add the beaten egg, then the dry mustard, sage, pepper,
salt and minced onion. Mix well. Place in loaf pan. Bake 1 hour and
15 minutes at 350º. Then put catsup on top of the meatloaf and
return to the oven for 15 more minutes. If you wish not to use the
catsup then cook the meatloaf for 1½ hours.
When I was a child we went to a lake just outside of Petoskey
Michigan. They had a drive up hamburger place on the edge of town
and they made the best ones. You could get them with onion, lettuce,
tomato, pickle, mustard and catsup or any way you wanted them. The
owner had a hamburger that he would put catsup, mayonnaise and
stuffed olives on the bottom bun then the hamburger then the same
combination on the hamburger then the top bun. If I remember
correctly he would also put cheese on your hamburger. I know the
olive one sounds like it is not good but to me it is.
Everyone have a great day. Nancy and 4 legged associate take care,
stay safe and warm.
Susie Indy
Hi Nancy and Nancylanders.
There was a way to get instruction manuals on your site so time ago
need one for the Singer tiny tailor sewing
machine. Hopefully some one can tell me where to get this
information. I love the way ever one helps each other.
Thanks Gail in Ar.
Thought you and your readers might enjoy this. I told my homeworker
one day about the method of peeling hard
boiled eggs by draining the hot water, then shaking the pan
to crack the shells. We decided to try it. She shook the pan so hard
and so long that there was a mess of mashed egg whites, yolks, and
shells. Not one whole egg in the pan. Had to throw the whole mess
away. I think we had cooked six eggs. I went back to my old TNT way
of removing the shell. When egg is cool, crack it all over on the
counter or table top, start at big end and peel it off. Knitter in
Illinois.
This is for the person that wanted a t&t recipe for stuffed bell
peppers.
Favorite Stuffed
Peppers
6 med. green peppers
cut off tops of peppers, remove seeds and membrane
1/12 lb. ground chuck beef (raw)
1 cup cooked long grain rice
1 small onion(chopped)
1 1/2 tsp. salt
1/4 tsp. pepper
1 clove garlic (minced)
Mix beef with rice, onion, salt, pepper and garlic. Fill peppers
with meat mixture. Arrange peppers snugly in a 3 qt. casserole so
that one pepper in in center of dish.
1 can condensed tomato soup
1/2 cup water
Mix together soup and water, pour over and around peppers. Cover
tightly with plastic wrap leaving one corner open for vent.
Microwave on high for 28 to 30 minutes.
6 slices of sliced cheese (optional)
When microwave signals time is up, Remove peppers ,put cheese on top
of peppers and recover loosely with plastic wrap and let stand for 5
to 10 minutes, before serving.
Enjoy ,Helen In Mississippi
I've been searching for a biscotti recipe
that was in a Pillsbury cookbook (the
small one from the grocery store) in late 2001
or early 2002. My husband was
terminally ill at that time and I just remember that I enjoyed
making it, an escape thing I guess, but I have no idea what happened
to it after those forgettable days passed.
I'd appreciate the help,
Thanks, Kathy in Kansas
Thank you all so much for the pickled egg
recipes. I should have been more specific in my request but
was a bit nervous posting for the first time. The recipe I am
looking for is without the beets and a bit on the spicy/hot side.
Like the ones my mother used to make and serve in her beer bar. :)
In answer to Glenda's question in the
3/5 newsletter,
Salad Supreme is a combination spice
made by McCormick, Shilling's may have made one too. It contains;
Romano cheese, salt, sesame seed, poppy seed, paprika, celery seed,
garlic, black pepper and other stuff too hard to pronounce. I use a
lot of it. Especially on the hot potatoes I use when making potato
salad. The heat seems to really bring out the flavors. It is also
good sprinkled on buttered French bread before toasting or combined
with Italian Dressing in a pasta salad.
Dobi Las Vegas, NV
Hi Nancy and Landers. I have a fabulous recipe
for an oven cleaner. Make a paste of baking soda and
coca-cola, spread it on the burned on spill, and let set for a
couple of hours at the very least. I have even let it set overnight
and finished cleaning the next day. I then use a dampened chore girl
so I can scrub it a little before I wipe it down really well with
clear water. I have been using this for years and find it cleans
much better than any commercial cleaner or ammonia. If the spill is
a particularly bad one, try another application and I bet that will
do the trick. I hope you all try it and like it as much as I do. As
far as I am concerned, it is amazing! Have a great weekend everyone.
~Dar in Iowa~
I would like to get a recipe for a breakfast
casserole that does not use bread. Just eggs and whatever
else.
Thank you
Ella in CA
Here's a hearty and heart-healthy meal for cold winter days. It's a
good meatless meal with or without the tofu, and I often make it in
my crock pot. I prefer to cook 12 ounces of dried beans and reduce
the soy sauce to cut down on the salt.
Leah
.
Meatless Pinto Bean Chili
.
2 1/2 cups canned pinto beans, drained
14 oz diced, squeezed tofu
1 lg green pepper diced
1 lg onion diced
2 cloves garlic minced
1 zucchini diced
2 Tbsp soy sauce
1 Tbsp peanut butter
1 tsp onion powder
1 1/2 tsp cumin
1/4 tsp garlic powder
1 Tbsp chili powder
1 tsp salt (optional)
1 10 oz can tomatoes and diced green chiles
.
Sauté tofu and vegetables in oil. Soften peanut butter in 1 Tbsp hot
water.
.
Mix all ingredients and add water to barely cover. Simmer at least
two hours until zucchini is tender and ingredient flavors merge.
Leah
While watching an infomercial last night we saw a product called
"Smooth Away Pad". Has anyone tried using this and was it
successful?
Ann in middle GA
Comment
All the infomercials on TV makes on think the product can do
anything. Want to know Does It Work? I check to see if new
gadgets work (or not) by looking at several sites. The sites
often differ in their testing of the products.
Channel 11 - Lubbock
Heartland 12
Oklahoma City - Channel 12
Channel 3 - Memphis
KLTV - Tyler - Longview - Jacksonville
Nancy on Saturday we were at a pitch-in for
our Church Choir. They had chili, corn beef & cabbage with
other vegetables soup, and 2 others. I had the corn beef soup and I
was hoping that someone on this site would have a TNT recipe for it.
We will have a lot of corn beef leftover and would like something
other than sandwiches and casserole dishes.
Susie Indy
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