Return to March 2009 Newsletter Recipe Index
March 11, 2009
Top 100 Recipe Sites
The code to the newsletters
red highlighting -
topic of message
bold highlighting - links to a printable recipe or another
site.
Nancy Rogers
Search is on the Newsletter Index
Page
Email Address to respond to newsletter replies,
requests and tips. Please include date of newsletter, name of recipe
and number of servings. Remember to include your name within the
message as well.
Top 100 Recipe Sites
Hi Nancy and Associate,I ordered the cook book
offered by one of your Nancylanders a few weeks ago.
It arrived today and I have had a day of doing "nothing" but reading
recipes which sound wonderful. The name is "A Matter of Taste" by
the St. George Ladies Auxiliary in Michigan and I completely
recommend it.Since she has already listed her e-mail address in the
original post, I am sure she won't mind my doing so if anyone has a
mind to try the 800 recipe book - dollygallup@yahoo.com
I hope you are feeling better again Nancy. I don't write too often
but a day does not go by that I am not on my computer reading all
the posts. What a great job you do and how lucky we are to have
you.Rita in NC
I would like to contribute to the
Rainy Day Fund for the newsletter using
Paypal. How do
I do this.
Lisa
Thank you for thinking of the Rainy Day Fund. The fund pays for
hosting and maintenance cost on the site. My Paypal account is
n_rogers@yahoo.com
(n underline rogers @ yahoo.com)
This is in response to Lois/Fl question about
what to do with frozen cranberries in the 3/10/09 newsletter.
Make cranberry relish. This can be served as a side dish to any meat
(I like mine with turkey).
Cranberry Relish
2 bags cranberries fresh or frozen
2 oranges cut into 1/8's, washed and de-seeded
1/2 to 3/4 c sugar
Place cranberries in food processor and grind until chopped fine.
Add oranges (with peel) and grind until chopped fine. Add sugar.
Refrigerate.
I also make cranberry muffins.
Cranberry Muffins
2 pkgs cranberry orange muffin mix
1 cup buttermilk
1/2 cup sour cream
1/2 cup cranberry relish
Mix together and fill muffin tins about 3/4 full. Bake according to
package. You can also make orange cranberry bread with this.
Stacy O, Dallas, GA
Dear Nancy,
You make my day.!!!!
I love hearing about your adventures with Ditto. To me he seems just
like a little person. Just dropping in to say hi and take care of
yourself.
Marge in North AL (spring has arrived, I think)
There seems to be some of your recipe family that
are not getting the newsletter. Today's newsletter did not include
the recipes posted on the newsletter to see if that is the reason
the newsletter is not getting through.
Nancy Rogers
For Linda in Indy: Go to
www.Celiac.com. There are all kinds of recipes
for people who have a wheat intolerance. The Snickerdoodles are
especially good. There is a new flour mix called Nearly Normal Flour
mix. I used it at Christmas for Pecan Tassies & Italian Egg
Biscuits.
They tasted like regular cookies.
Doris in Ohio
For Linda in Indy: Go to Celiac.com There are all kinds of recipes
for people who have a wheat intolerance. The Snickerdoodles are
especially good. There is a new flour mix called Nearly Normal Flour
mix. I used it at Christmas for Pecan Tassies & Italian Egg
Biscuits.
They tasted like regular cookies.
Doris in Ohio
Hey, good afternoon 'Landers!
BOOTS IN VA, delighted you are getting around; hope for a quick
recovery and strength back.
CAROLE W/an E in CALGARY...YIKES! Best wishes for a speedy recovery;
what a scary thing.
I've had 3 chemos and am hanging in....3 more; Dr. tells me I'm
responding well. Stilll have hair, but it's thinning.
STEPHANIE IN PA: here's a recipe that you can make both PB and
Coconut eggs with. I've had it for ages and used to make it with the
kids. Recipe pre-dates the arrival on the grocery shelves of that
great candy coating, which was a HUGE bore to make!
Cream Easter Eggs | Coconut And Peanut
6 tablespoons butter, melted
1/3 cup light corn syrup
2 teaspoons vanilla extract
1 (1 pound) box powdered sugar (confectioner's sugar, xxxx sugar -
whatever they call it in your store) plus extra for the flat surface
(see directions)
1 10 ounce bag sweetened coconut flakes OR 1 1/2 cups creamy PB,
depending on which you're making.
Chocolate candy coating (or white chocolate/vanilla - you can tint
it!)
In large bowl, stir together butter, corn syrup, vanilla and salt.
Gradually add powdered sugar and coconut OR PB, beating until
blended.
Sprinkle about 1 tablespoon powdered sugar on flat surface. Spoon
mixture onto prepared surface and knead about 3 minutes.
Using 1-1/2 teaspoons mixture for each candy (or smaller if you
want), shape into egg shape. Place on wax paper covered tray.
Refrigerate 1-2 hours before dipping into coating. After coating,
loosely cover. Store in cool, dry place.
COATING: follow directions on coating package.
Have fun with the kiddies!
Kathi in Virginia
I hope this is what you are looking for. It tastes so good it will
be gone quickly. Good luck, Chris in California
p.s. Thanks for all the hard work Nancy and kisses to Siggy
Mountain Dew Salad
1 large lemon Jell-O
2 cups hot water
2 cans crushed pineapple
1 cup Mountain Dew
2 sliced bananas
2 cups miniature marshmallows
1 carton Cool Whip
1 can lemon pie filling
Dissolve Jell-O in hot water. Drain pineapple. Use juice from
pineapple plus Mountain Dew enough to make 2 cups. Add to Jell-O.
Let cool until partially jelled. Then add bananas, marshmallows,
crushed pineapple. In separate bowl, mix together the Cool Whip &
lemon pie filling; pour on top of Jell-O mixture & top with more
Cool Whip. Refrigerate until serving time
Chocolate Mint Thumbprints
1 cup + 2 1/2 Tbs unbleached all-purpose flour
1/4 cup Dutch- processed cocoa
3/4 cup unsalted butter, at room temperature
1/2 cup powdered sugar, sifted
1 1/2 tsp pure vanilla extract
1/4 tsp salt
Filling:
¾ cup chopped semi-sweet chocolate (or chocolate chips)
3 Tbs unsalted butter, cut into 6 pieces
¼ tsp pure peppermint extract
Make Cookies: Sift flour and cocoa together into a medium bowl. With
a hand mixer or a stand mixer fitted with the paddle attachment,
cream butter and sugar on medium speed until light and fluffy, about
2 minutes. Add the vanilla and salt; continue beating until blended
and smooth, about 1 minute more.
Add the flour-cocoa mixture and mix on low speed until a soft dough
forms, about 1 minute.
Chill the dough in the refrigerator until firm enough to roll into
balls, 40 to 60 minutes (or longer).
Position a rack in the center of the oven and heat the oven to
350°F. Line two cookie sheets with parchment or nonstick baking
liners.
Using your palms, roll heaping teaspoonfuls of the dough into 1-inch
balls. Arrange them 2 inches apart on the lined sheets. With a
lightly floured thumb or index finger-tip, press straight down into
the middle of each ball almost to the cookie sheet to make a deep
well. (Or use the end of a thick-handled wooden spoon.)
Bake one sheet at a time until the tops of the cookies look dry,
820to 9 minutes.
Gently redefine the indentations with the end of a wooden spoon. Let
the cookies cool on the sheet for 5 minutes and then let them cool
completely on racks.
Make the filling: Put the chocolate and butter in a heatproof bowl.
Microwave for 30 second bursts (stirring after each heating) until
melted and smooth. Stir in mint extract. Let the filling cool,
stirring occasionally, until slightly thickened and a bit warmer
than room temperature, 30 to 40 minutes.
Spoon the filling into a small pastry bag with a small plain tip.
(Or use a small plastic bag and cut a tiny bit off a bottom corner
of the bag.) Pipe the filling into the center of each cookie. Cool
completely before serving or storing. Should make about 3 dozen,
depending on size you make them.
Dawn
http://vanillakitchen.blogspot.com
The past several weeks I have been working on the
buttermilk recipe
section. All those members that contributed recipes to the section
were get a text copy of all the recipes in the section. Two members
that contributed their email with a buttermilk recipe were
accidently deleted. If you have not gotten your file please send me
your email. Anyone wanting to contribute to this section still can
and they will get a text copy of all recipes in this section. Please
send email replies to
everyday_recipes@yahoo.com and put
buttermilk
recipes as the subject or topic.
Nancy Rogers
I would appreciate help in a non-recipe situation. Bought new
carpeting two weeks ago and now find my sweeper is too hard to push
across the carpet. Can anyone recommend a brand name sweeper that
would make it easy to clean the carpet? We put the setting up as
high as it would go but I just can't use my old sweeper. I would
like a nationally known sweeper that can be bought locally. The
article on artisan breads was great. I've tried the NYTimes recipe
and anxious to try this one. Thanking you for the advise I get in
advance.
Marilyn in Az
Lois in FL, You are so lucky to have some frozen cranberries. I wish
that I did. This is a wonderful pork roast .
Cranberry Pork Roast
3-4 pound pork roast (not a fatty one)
salt and pepper to taste
1 cup ground or finely chopped cranberries--you can chop the frozen
ones in your blender--just don't overdo it.
1/4 cup honey
1 t. grated orange peel
1/8 t. ground cloves
1/8 t. ground nutmeg
Sprinkle roast with salt and pepper. Place in slow cooker. Combine
remaining ingredients and pour over roast. cover and cook on low for
8 to 10 hours.
Dorothy from WA/AZ
Stephanie in Pa wanted a recipe for Easter Eggs. Here is one my
mother-in-law always made and they were delicious. My only problem
is trying to make them as good as she used to.
Butter Cream Coconut
Candy
1 Lb Butter
8 oz Marshmallow Cream
1 Cup coconut
2 lbs 10x sugar
3 or 4 drops of vanilla
Mix by hand in large bowl. If it is too moist add more 10x sugar.
Put in refrigerator until firm enough to form eggs. Put eggs on wax
paper and return to frig to firm up again before hand dipping them
in semi- sweet chocolate and paraffin. Return eggs again to
refrigerator.
Sharon in Pa.
Hi I hope all is well in Nancy's land. It has been awhile since I
have been able to get to your newsletter. I have MISSED it! My
problem is that previously someone responded to my request for a web
site that would give you a recipe if you plugged in your ingredients
on hand. Of course the reply was "lost ". If I could please get that
info again I promise to copy and place in a secure location. One
that will involve pen and paper. Thanks to all the wonderful peoples
worldwide that contribute so much to this great site!
M in KY
Comment
Suggestion: Try pressing the F5 key to refresh the page or bookmark
(make a favorite) the
newsletter index page.
Nancy Rogers
Hi Nancy and family,
Does anyone have a recipe for German Chocolate bars that are made
with granola and chocolate? I ate these at Golden Corral and they
were delicious!
Nancy God bless you for all your hard work.
Mary Joe/New Orleans
Quick comment to Marlene in WA: please know how much it is
appreciated that you put your comments about having made your
recipes and what does and doesn't work. This was excellent and very
much appreciated. Love your expertise and that you shared this with
all of us so we could get the best results right away!
Anna
In Response to Donna G's request for kidney bean salad, my mom used
to make it with Kidney beans, Miracle Whip, chopped eggs, and pickle
relish. She didn't use cheese, but I bet that would be very good!
The proportions were probably one can beans to one or maybe two
eggs, I really don't remember. Mom probably just used what she had.
I do remember though how good it was!
Joyce, MO
The Perfect Pie Crust
I need help! I host a card game every Friday for 10 people and are
looking for recipes that do not contain meat that can cook in 1 hour
or so.
TRUDY IN SLIDELL, LA
Hi Nancy, hope all is well with you! And Ditto of course! Wanted to
be sure to tell Bill Alb. that the video about peeling the potatoes
in the 3/10 newsletter was great! I never knew to do that. I love
the taste of the potato cooked with the skin rather than peeling
first, so this will be my new way to do them.
Here is my way of doing Stuffed Peppers. I like to use red peppers
rather than green, cause they are sweeter. I par boil cleaned
peppers, take the top off and clean out first. Only boil for 2 to 3
min. Drain then sit upright in a casserole dish that has been
sprayed with pam.. Eyeball the ingredients here, all depends on how
many peppers you are making. For 4 peppers about 1 lb Italian
sausage browned with diced onion, diced celery and some garlic. Add
some Italian spices, salt and pepper to taste. Cook up 1 or 2 bags
of success white rice, add to the mixture, add a bit of tomato sauce
or can use jar spaghetti sauce, just enough to moisten all, don't
make too wet. Mix all up and stuff the peppers, put some sauce on
the top of each and a bit of shredded cheese, parmesan or some
mozzarella or even cheddar works well. Bake in 350 oven for about 30
min. Serve hot with extra sauce and parmesan cheese at the table.
Enjoy, Billie in Fl
My husband and I recently ate at Bob Evans and they have a new
"cherry bread". DELICIOUS! Would anyone have a copy cat recipe or
something similar. Thanks
BG in Indy
Cherry Donut Mix
Donut Pan
Newsletter of March 10th, replying to a note from Candy
Candy: I've used several kinds of rice, including Jasmine, Basmati
and Arborio but the best results come from good old Uncle Ben's
converted brand Original enriched long grain rice. The other types
of rice have their own particular flavors except for the Arborio,
which is a different shaped rice (it is short grained) but is
wonderful for risotto. I still prefer Uncle Ben's. It cooks up
quickly and easily: covered for 20 minutes from the boil, turn off
and let it stand till you serve it.
It may be cheaper to use Tumeric to get the color, but the flavor is
off, for yellow Spanish Rice. If you want to splurge, try Saffron
threads which will color and flavor the rice very nicely but is
rather expensive.
Hope this helped you...happy eatin'!!
Barb from Bayside, Queens, NY
Good Morning Nancy;
I hate to bother you again but a neighbor lady brought it to my
attention about the sourdough starter recipe and the bread recipe,
reading the two together they are kind of confusing for the
first-time baker so I typed up a revised recipe combing the two , I
think it easier to understand if you want to print it sometime if
you agree with me.
I was wondering if anyone out there would have a recipe for
injectable garlic butter recipe?
I'll add an animal story about a dog we had several years ago,. We
went to visit my parents one Sunday and left Molly Bee home by
herself, she wasn't happy about that so while we were gone she
showed us in her way by chewing down a pear tree that I had set out
a few months earlier, when she finished the tree was about 12 inches
tall, but it turned out later it was the best of my 4 pear trees.
Sorry for this being so long just wanted to share this with you.
Thanks Bill Dotson from Ohio
Potato Flake sourdough starter and bread recipe
To make from scratch:
1 cup warm water
1/2 cup sugar
1 package (2-1/4 teaspoons) dry yeast
3 level Tablespoons instant potato flakes
Using a good quart canning jar, mix water, sugar, yeast, and potato
flakes. Let this ferment on counter for two days.
Feed starter following ingredients. Stir well.
1 cup warm water
1/2 cup sugar
3 level tablespoons potato flakes
After feeding starter let stand on countertop for 12 hours with the
lid firmly tightened. You are now ready to make bread.
Bread Recipe:
To make dough:
Mix starter well and remove 1 cup to make bread. Return the rest of
starter to refrigerator. Keep covered. Repeat this process every 3
to 6 days. Place the one cup of starter in a large bowl and add:
1/2 cup sugar
1/2 cup corn oil
1 tablespoon salt
1-1/2 cups warm water
6 cups bread flour
Mix into stiff batter (I use wooden spoon and then hands), divide
into 3 lumps (if you want the smaller loaves or 2 lumps if you use
the 9x5 in. loaf pans). Oil a large pan such as a broiler pan and
roll each lump in oil and put in the large pan. cover lightly with
saran wrap, leave on counter 12 hours.
Next step: Knead each lump on floured surface until no longer sticky
to touch (not much). Put in oiled loaf pans and cover lightly with
saran wrap. Let stand on counter 6 to 12 hours until risen.
Preheat oven to 350*. Bake on next to bottom rack for 25 to 30
minutes until golden brown and checked with a toothpick for
doneness. Cool on racks in pan.
If you don't want to make bread every 3 to 6 days, you still need to
feed the starter every 3 to 6 days to keep it totally alive. When
you feed it always keep 1 cup of fed starter in the refrigerator to
feed again. You can either give someone the excess starter or throw
it out, don't let it accumulate to much.
Bill
Comment
I will change the two recipes you sent sometime tomorrow and link it
to this newsletter entry.
Nancy Rogers
Good morning Nancy and all 'Landers!
Stephanie in Pa in the 3/10/09 newsletter is looking for Peanut
Butter Coconut Easter Eggs. Here they are!
Peanut Butter Coconut Easter Eggs
2 c. graham cracker crumbs
1 lb. box 10x sugar
1 c. coconut
1 c. peanut butter
2 sticks margarine
1 (12 oz.) bag of chocolate chips
1/2 paraffin square
Mix margarine (soften) with peanut butter; add flaked coconut, then
add graham cracker crumbs, then mix in 10x sugar with hands. Form
into egg shapes. Melt chocolate chips and paraffin wax over low
heat. Dip and cover eggs; set on wax paper. Chris in NM
Easter Egg Nest Candy
1 (6 oz.) pkg. chocolate chips
1 (6 oz.) pkg. butterscotch chips
1 (5 oz.) can chow mein noodles
Cadbury eggs
Melt chips over low heat. Add noodles and drop by spoonfuls onto
waxed paper. Make a depression in center with spoon and add 2-3 eggs
in center of each. Optional: Drop mix by spoonfuls. Tint coconut
green and place small amount in each candy. Add jelly beans.
Chris
in NM
Easter Egg Candy
2 lbs. confectioners' sugar
2 cans coconut
1/2 c. mashed potatoes
1 tsp. vanilla
1/2 c. chopped nuts
1/4 stick butter or margarine
In large bowl - mix all and mash together - shape into egg shapes.
Melt 1/2 pound unsweetened chocolate and 2 tablespoons melted
paraffin - dip eggs in chocolate mix - dry on waxed paper. All 3
recipes are posted in the 3/12/2006 newsletter as Easter Egg Stuff.
Chris in NM
This is for Stephanie in Pa. found this recipes , hope this is the
one you want for
Coconut Cream Easter Eggs
1/4 lb. butter, softened
8 oz. cream cheese, softened
2 lbs. confectioners' sugar
1/4 tsp. salt
1-1/2 tsp. vanilla
15 oz. flaked coconut (2 bags)
12 oz. dark chocolate melts, dark coating chocolate or semi-sweet
chocolate chips.
Mix the butter and cream cheese together. Add the confectioners'
sugar, salt and vanilla and mix well. Add the coconut and mix until
well blended. Place the mixture in the refrigerator to chill for at
least one hour. Form the mixture into egg shapes and refrigerate
again for at least one hour. Melt the chocolate in a microwave oven
or in a double boiler. Using a large toothpick, dip each coconut egg
in melted chocolate to coat. Arrange the chocolate coated eggs on a
waxed paper lined tray and allow the chocolate to harden. Place each
coconut cream egg in a paper candy cup.
McA
Hi Nancy, I wanted thank Caroline in Mo. for the information on my
Singer Tiny Taylor sewing machine, that she sent in. There was
someone who also sent in the phone number for Singer who did not
give her name, but thank you both.
Gail in Ar.
When I was first married in 1955, I had a friend who made the best
Kidney Bean salad and we went to the park in Denver for the concert
every week. She told me to make it just like I did potato salad.
Rinsed Kidney beans, pickles, boiled eggs, chopped onions,
mayonnaise and a dab of mustard. You can add chopped celery if you
like. She was a Dietician and was from Texas. I have lost contact
with her, but she was a great cook.
Shirley in Ca.
Hi Nancy, I hope you and Ditto are doing well.
I just wanted to tell Anita in Camarillo (March 10th newsletter) she
is a blessed soul for adopting Mia, who is 8 years old, and
understanding that it is hard to adjust, especially for the kitties
who are a little older. I do rescue work and have at times had
someone return a cat if it didn't love them instantly no matter how
much I warn people before they take in a little one whose past is
not known. Anita it may be a few weeks or a few days but you sound
like a lovely, patient person! God bless you!
Kathie in AZ
Comment
Ditto got up on the wrong side of the bed (he is grumpy today.) We
have freezing drizzle coming in tonight and he isn't happy with
anything today. I could tell because his full water dish was upside
down, his food was upside-down as well. A bit later he took all my
socks and hid them, and took most of his out his toy box
and put them in the middle of my bed, went to my closet and got my
fleece blanket to cover them up. Guess he is getting ready for the
cold weather.
Nancy Rogers
Hi Nancy, I need recipes from you and all the great cooks in this
newsletter. My son is opening up a new restaurant and I will be
making all the desserts. I need recipes for sugar free desserts and
other desserts recipes as well.
Thanks in advance, Helen in South Mississippi
I'm ashamed to say that I had never eaten lentils before, but we
found this dish delicious. I've been snacking with it and tortilla
chips all afternoon. Children/picky eaters will love this and not
know what they're eating. I also used my crock pot.
Linda C
Taco Style Lentils and Rice
3/4 cup dry lentils
3/4 cup brown rice
4 1/2 cups tap water
4 beef bouillon cubes
2 teaspoons chili powder
1/2 teaspoon cumin
1 teaspoon onion powder
1/4 teaspoon garlic powder
In a 2-quart saucepan bring the water to a boil. As the water is
heating, add the lentils, rice, bouillon, chili powder, cumin, onion
powder, and garlic powder. Bring the whole thing to a nice fat boil.
Reduce the heat to low. Place a lid on the lentils and allow the
mixture to simmer for about 45 to 50 minutes. The water should be
mostly absorbed. You may serve this as it, topped with a little
cheddar cheese if desired. Or you can use it to fill burritos or
tacos instead. Both ways are very tasty.
If you have never tried lentils and are looking for a way to make
them acceptable to the kids, this one is a good bet. A good way to
eat this is as a taco filling* If you are having a busy day and
don't have time to cook this on the stove, it can cook in the crock
pot on low for about 4-5 hours*
* This also makes a great & healthy dip. Serve it warm
*Mine cooked almost dry in about 4 hours, so check it often.
Good Morning Nancy and All,
Thanks for these links that you are providing for TV advertised
products they are brilliant. I bought the swivel sweeper, only for
quick clean ups and the fact that I could lift and use it easily.
I'm still searching for a source for replacement brushes. If you
have tiled or wooden floors a great and quick brush up.
I got
Dennis' Nancy's Pantry this morning and had a look at some of
the archives of his Prepared Pantry. My dad always said that moldy
cheese was good, discard the mold he used to say, well blow me down
found this from way back in 2002 or 2004 (once you start searching
you lose track):
Is Moldy Cheese Safe?
Cheese is one of the few foods that can be salvaged if it has a bit
of mold on it. Just because it looks bad, doesn't mean it is.
After all, some of us pay big money for quality, moldy cheese.
Since cheese is a solid, and not liquid food, simply cut away the
bit of mold and use the rest.
To keep some cheeses such as Cheddar fresher, spread a thin layer of
butter on the surface. It will retain its moisture and flavor much
better.
(This tip compliments of Kevin Wagner at
http://www.cooking-solutions.com.)
Sylvia <Scotland>
In the newsletter of March 11, Lois, Fl requested a recipe using
frozen cranberries. I have made this for many years. It is very good
on an English Muffin or toast.
Low Calorie Cranberry Spread
2 C. cranberries
2/3 C. Apple Juice
Mix together in large bowl and Microwave 7-8 minutes
Combine 1/2 C. sugar and a dash of ginger and added to the
cranberries.
Microwave 4-5 minutes.
Sometimes I even add a little vanilla. This keeps in the
refrigerator for a long time.
Grandma O, IL
Robbie: I would love the recipe for the
Bailey’s Irish Cream Cake!
Teresa in Jackson, MO.
This is for Florence in Indiana who wrote in the March 4th
newsletter for stuffed pepper recipes. I don't "stuff" anymore. When
you eat the stuffed pepper, you cut them up and they are broken. So,
I make
Unstuffed Pepper Casserole
1 lb. ground beef
1/4 tsp. garlic salt
1 small onion, chopped
1-1/2 cups water
2-3 med. bell peppers, cut into strips
1 tsp. beef granules
1-8 oz. can tomato sauce
3/4 cup instant rice
1 tsp. seasoned salt
Brown meat & onion in skillet; drain. Stir in everything except
peppers; Heat through. Spray a 13x9 inch pan with Pam. Line with
pepper strips. Pour meat mixture over peppers. Cover with foil. Bake
at 350 degrees for 45 minutes. Uncover & bake 15 more minutes.
Enjoy!
Name?
Anita's new cat
Congrats to Anita in Camarillo on your new baby. Give her time and
she will settle in. My daughter adopted a cat that was abused and
she hid all the time, I told her to leave her alone and she would
come around. Well now she sleeps with her and sits in someone's lap
all the time, she follows my daughter around the house and has
settled in very well.
Brenda/Alabama
Updated pages
Old Time
Recipes
Marinade
Recipes
Email Address
to respond to newsletter replies,
requests and tips. Please include date of newsletter, name of recipe
and number of servings. Remember to include your name within
the message as well.
The purpose of this recipe message board
(newsletter) is to share recipes, tips and suggestions on food
related topics. Messages that promote personal issues will be not be
posted. By submitting a recipe giving nancyskitchen.com,
nancys-kitchen.com and associated sites the rights to use the
recipes in its websites and mailing lists.
