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August 22, 2009
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Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499

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The purpose of this recipe newsletter is to post requests and replies from our members and to post all their great tried and tested (TNT) recipes.


My family and I just returned from a wonderful trip to Alaska. At McKinley Park we ate a breakfast casserole called a frittata--it was abut 3 inches high, and more of a baked casserole than an ordinary frittata. The bottom of it was shredded hash brown potatoes. The middle was thick and very high--the waitress said that it had cornstarch in it. The top was a layer of cooked and crumbled sausage and cheese. Does anyone have a recipe like this?
Dorothy from WA/AZ


Several have been talking about the recipes in the e-cookbook's library of recipes. I joined and am so glad I did. There was a zucchini recipe book with over 236 pages of recipes. What a find it is. We have a garden that has a LOT of zucchini. Plan to use some of the recipes and freeze them for later this year.

The zucchini salad was very good. If any one wants the recipe let me know and I can send it in to the newsletter. It had both balsamic and white wine vinegar in it and stated that it could be kept in the refrigerator up to 24 hours. No such luck at our house. It was gone in less than an hour.

Tonight I plan to prepare the Lemon Zucchini Slices. It has only three ingredients and doesn't take long to make. Tomorrow I plan to try the Zucchini Boats recipe.

Thank you so much for sharing the e-cookbooks site with us.
Liz


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Nancy & Nancylanders: This is in response to Linda, OR in last Thursday's Newsletter who was looking for a spice other than Lawry's so I'm sending a very easy and simple recipe for a Rub or Spice that I use on beef (especially GREAT on Tri-Tip as a rub), pork, chicken and fish.

It's really a very versatile spice/rub and I always at least triple the recipe when I make it. Mr. Myron Drinkwater - Lake Forest, CA

All Purpose Rub/Spice

2 Tbsp salt
2 tsp paprika
2 tsp ground black pepper
2 tsp garlic salt
2 tsp dry parsley leaves, crushed

Combine well and store in a re-sealable container with other spices. Shake well each time before use. Rub on roasts and whole chickens and sprinkle on fish filets or fish steaks, beef and pork steaks and individual pieces of chicken.
Myron Drinkwater - Lake Forest, CA
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To Judy/Buffalo I made the Summertime Eggplant Stew from the 8-16-09 newsletter and it was delicious, and I will definitely be making it again. I'm a big eggplant lover and cook with it a lot...thank you for sending it in.

I did peel the eggplant, but I didn't seed or salt it and it was just fine.

Since I didn't have fresh basil I used dried and added some red pepper flakes to "kick it up". Because the olives and capers are salty, I didn't add any additional salt. I served the cheese on the side. It's a keeper!
Barb in San Diego


To Sheryl in Arizona. Sure would like to see the Italian cheesecake. If its easy and good I'll like it.
Keith-Evansville


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Broccoli Salad

1 head cut up broccoli cooked until tender and cooled
1 lb elbow macaroni noodles cooked al dente and cooled
1 sm can pitted black olives
1 small jar red roasted peppers
1 large tomato cut in pieces or cherry tomatoes
1 envelope good season salad mix Italian made up per directions on envelope

Toss all ingredients together with salad dressing. Refrigerate for 1 hour.
Barbie
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There may be someone out there interested in healthy, mini recipes so here's the delicious one I tried today!

Mushroom Spinach Omelet

(uses 8" nonstick skillet)

1 egg
3 egg whites
1 T. grated Parmesan cheese (I used shredded)
1 T. shredded cheddar cheese (I used light)
1/4 t. salt
1/8 t. crushed red pepper flakes
1/8 t. garlic powder
1/8 t. pepper
1/2 c. sliced fresh mushrooms
2 T. finely chopped green pepper( I used organic)
1 T. finely chopped onion (I used fresh from Farmer's Market)
1/2 t. olive oil
1 c. torn fresh spinach

In small bowl, beat egg and egg whites. Add cheeses, salt, pepper flakes, garlic powder & pepper;
mix well. Set aside. ( may use frozen spinach. Drain. Squeeze dry. May add diced celery & different cheeses)

In 8" nonstick skillet, saut?mushrooms, green pepper and onion in oil for 4-5 min. or until tender. Add spinach; cook & stir until wilted. Add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. Cut into wedges. Serve immediately.
Serves 2. 1 serving = 110 cal.
(Source: Arlene Hammonds, TN)
Athena in DE
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I went to the e-cookbooks site several have recommended and joined. It is a real bargain for the money for a membership with so many cookbooks to view and download. (My husband made me download them to a memory stick because it was going to take up too much room on his hard drive.) I pulled up the Grill Master cookbook and ask him to choose a recipe he wanted. He found ten recipes he wanted. When I asked him to put them in the level of priority (expecting him to list them 1-10). After I looked at his list I had to laugh. They all had a 1 by them and he had printed out the recipe to go with each one. He even took the time to download all the recipe books to my memory stick. The Grill Master cookbook (all 220 + pages) was located on his (precious) hard drive, LOL. I caught him later drooling over the recipes on his computer. His excuse was he wanted to make sure he got his choice of grilling recipes in the right order of priority.
E-Cookbook Library Site
Sue


Hello Nancy,

For Sheryl in AZ in 8/21/09 newsletter re: Tyler's Italian Cheesecake:

Could you tell us the size of the cream cheese pkg.? Is it 4 of the 8 oz. pkgs.? It did not specify on the copy of the recipe that I found in the archives. Thanks.
Etta in LA


For Doris in OK City. Thank you so much for the advanced search instructions. I decided to give it a try and did so by typing in the Italian Cheesecake by Tyler of Vegas. It immediately brought it up. Amazing and who says "You can't teach old dogs new tricks!"
Thanks so much for sharing this with us.
Sara in FL


Hello Nancy!
This is pear season and I thought I would send in my cake recipe. I usually make it Christmas, the family likes it very much.

Pear Preserves Cake

1 cup Butter or margarine, softened
2 cups sugar
4 eggs
2-1/2 cups all purpose flour, divided
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground nutmeg
1 cup buttermilk
1 tsp Vanilla extract
1 cup chopped pecans
1 cup raisins
1 cup pear preserves
Sifted powdered sugar

Cream butter; gradually add sugar. beating at medium speed of an electric mixer until light and fluffy. Add eggs, one at a time, beating after each addition. Combine 2 cups flour, soda, salt, and spices, add to cream mixture alternately with buttermilk, beginning and ending with flour mixture. Mix just until blended after each addition, stir in vanilla.

Dredge pecans and raisins in remaining 1/2 cup flour. Stir pecan mixture and pear preserves into batter. Pour into a greased and floured 13 x 9 x 2-inch pan. Bake at 350 degrees for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool. Sprinkle with powdered sugar, if desired .
Yeild: 15 servings.
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Linda in Michigan, I make Chinese fried chicken here at home. Is this close to what you are looking for? It is very much T & T.

Chinese Fried Chicken
4/30/08 YUMMY!!!

1 lb. boneless, skinless chicken breasts ? I used 6 - 7 boneless, skinless chicken breast tenders

garlic powder to taste
Chinese five-spice powder to taste ? I used paprika
Salt to taste ?I do not use salt.
oil for frying ? 2 to 3 inches in a wok

Batter:
1/2 cup all-purpose flour
1 tsp baking powder
2 pinches baking soda
4 Tbsp cornstarch
1/2 tsp salt
1 cup cold water

Wash chicken breasts. Cut crosswise 3 or 4 times to make small pieces. (I kept the meat pieces whole). Sprinkle with salt, garlic powder, 5-spice powder (use sparingly)- I only sprinkled with paprika. Make batter by combining flour with baking powder, baking soda, cornstarch, salt and cold water. Whip with wire whisk to mix well. Heat oil in wok to 400 degrees F. Dip the chicken pieces in flour then in batter. Deep fry until golden brown. Serve with sweet and sour sauce.

**Batter is also good for coating mushrooms, cauliflower, etc., to be deep fried by same method.
***This is a tempura batter. Posted on Nancy?s message board under Chinese.
Chris in NM
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I have made Guava Jelly twice this year using Strawberry Guavas and used the recipe from the Kraft site. The second time I increased the Sure-Jell by half. It almost jells but is not quite jelly. Does anyone have a TNT recipe?
Thanks - Arvilla


Kathy in Alabama, Nancy is one who makes her smoothies in her magic bullet.  http://www.nancyskitchen.com/smoothies.htm
There are lots of smoothie drinks here. We have had the one below at my step-son?s house. They drink them a lot!

Strawberry Smoothie

2 c. vanilla ice cream
1- 1/2 c. strawberries
2 tbsp. sugar
2 tsp. lemon juice
2 c. crushed ice

Combine in blender and process until smooth. Serve immediately. 4 cups.
Chris in NM
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I need to know if anyone as a canned soup starter I have allot of tomatoes.
Thank you, Allison


Ann in middle GA and everyone, I buy the shredded fresh parmesan cheese in a shaker container in the dairy section. It is not dried. It is very good and works well in dishes!
Chris in NM


Oh Dear! I told jsjam/AR that for the Guller's Corn it took about a 12 oz. pkg. of grated parmesan cheese. I just returned from Wal Mart and decided to check...they have a 6 oz. pkg. which is probably the size I used. It looked about the same. Sorry!!!
Ann in middle GA


Hi Nancy,
In the 8-21 news letter someone requested the recipe for the "Archway Raspberry Cookies". Here's the recipe except use the raspberry jelly in place of the apricot.........

Thank you for all that you do in putting this letter out. Your hard work is truly appreciated.
Miss Kay/ABQ

Filled Archway Cookies

1 c. Crisco
2 c. brown sugar
2 eggs
1/2 c. sour milk or buttermilk
1 tsp. vanilla
3 1/2 c. flour
1/2 tsp. salt
1 tsp. soda
1/8 tsp. cinnamon

Mix shortening, sugar, and eggs until fluffy. Stir in milk and vanilla. Sift in dry ingredients and add to first mixture. Place 1 teaspoon of batter on ungreased cookie sheet. Place 1/2 teaspoon of apricot jelly on batter. Then 1 teaspoon of batter on top of apricot jelly. Bake 375 degrees for 10 to 12 minutes.
Miss Kay/ABQ
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Anyone have one of these? The infomercial sure makes it tempting to purchase. It is called the Magic Bullet Express 8 minute meal machine. I have searched for reviews and learned the original Bullet Express breaks easily. I called the number listed and found that additional insurance for 4 years is available, cost unknown. What do you and Nancyland readers think? (Should have posted the link the first time). Thanks - Arvilla

Bullet Express - The Amazing 8 Minute Meal Machine!
http://www.bulletexpress.com/

Comment
I want one too. The infomercial is very tempting to purchase.
Nancy Rogers


Good Morning folks! I would like some opinions on grilling, and especially ribs. What is better, spare ribs or baby back ribs? I used to boil my ribs and chicken to get the fat out, and also cut down on the grill time, but lately I was told that the flavor of the meat went into the water it is boiled in (hadn't thought of that) and another thought was to boil the ribs in beer. I have been watching the foodnetwork channel and they have many cookoffs, but I have never seen or heard of any of those people boiling their ribs before cooking. I just bought some baby back ribs, and am trying my own experiment. One rack of ribs I am doing with Alton Browns recipe - a dry rub, refrigerate overnight, pour a braising liquid in and cook in a long and slow oven wrapped in foil. They are then grilled with a sauce. The other rack I am doing is similar, but is Tyler Florence's recipe. It is dry rubbed with Chinese five spice, smelled wonderful, cooked long and slow, and then glazed with a teriyaki sauce. I will let you know how they turned out, and which one was the best. I'd welcome any thoughts recipes or how you like your ribs.
Laura in Ct


Hi Nancy, Ditto and all folks in recipe land.

First I want to thank you Nancy for a wonderful newsletter. I know it must be hard work and I know you must enjoy doing it to keep doing it. Thanks for all your hard work!

For Sherry/KS, I feel your pain from having to put your dear kitty to sleep. I have done this several times and it is a really hard thing to give up any pet. My vet lets me stay while he does it and then they pack them up real careful and let me take them home to bury so they will be close to me. I have moved from my house now but I pass by and see the big pine tree that my last kitty is buried under. I hope you heal fast and get another sweetie soon. They are a joy to have around. I tell my Smokey cat every day how much I love him.

I hope everyone has a great weekend and stay safe.
Brenda/N.Alabama


For Sherry in KS, sorry for your loss of your sweet kitty. I know it is difficult. They are members of the family, and they can never really be replaced.

My suggestion...don't wait too long to get another. We have found that a new little kitten helps a lot with the healing process. It is fun to see a new kitten, and their new personalities.

Best to you. Trish in Illinois~ 


A few weeks ago two little kittens came to my yard and have been living under my storage house. They were hungry and the mother cat had been run over by a car in our neighborhood. Ditto loves to watch the kittens romp and play so I started feeding them and watering them.

I kind of feel responsible for the kittens. They are the same kittens that the mother cat would come over and leave them in my care when her owner would play the drums at their house. There were three but I only saw two for several weeks. A couple of days ago a friend was walking around in my storage house and out came three kittens. Didn't know there were three until then. Currently they are named, Yellow One, Stripped One, and That One.

I have a new home for them in the country after October 15th. They will have a very good home as barn cats. Have enjoyed watching an interacting with them. These kittens don't bother the birds at all. It was a hot day a few days ago when Yellow One fell asleep in the bird bath. The birds were splashing in the water all around the kitten. The Yellow One wasn't going to move and the birds weren't going to give up their bird bath.
Nancy Rogers


Hi Nancy and Nancylanders. I am looking for a TNT easy corn relish recipe to can. I have never tried this before. Have just started canning again in the last two years. I am 65 so try to keep it simple for me. LOL Also my mother is looking for a black prairie farmer cookbook put out in the early 1940'S If some one knows where she can find one.
Florence in Indiana


Hi All,
I am looking for a clone recipe for the dipping sauce Outback Steak House serves with their blooming onion. Sad to say but they just closed all of their 9 restaurants here in Ontario in March.
Dee in Canada


Nancy, I just want to share with you the latest update that Kolby's Mom put out yesterday. Of course, we are all expecting another update today giving us even more good news. Kolby is truly a "Miracle Boy," only by the grace of God. Thank you to everyone for their continued prayers. Please continue to pray for Kolby's recovery.
Sara in FL

August 21, 2009
Posted 17 hours ago
We have reached another milestone today! About an hour ago, Kolby was taken off the respirator - the tube that went down his throat to help him breathe. He had been breathing on his own for over 24 hours and all of his blood gases remained really good. So, the doctors were comfortable in removing the breathing tube. Of course, we are so thankful.

Last night was really hard on Kolby because he is slowly being weaned off a lot of meds and now he is more awake. But, he also has his gagging reflex back. So, last night every time he was moved he would gag and throw up. He didn't get much rest until after 5:00 this morning. He has slept most of the day.

When the breathing tube was removed, he was put on a bi-pap to give his lungs some extra pressure when breathing. This is a mask that Kolby wears that is similar to the masks some people use at night (c-pap). The doctors will evaluate him in the morning and hopefully, be able to remove the mask.

All of Kolby's doctors and nurses are just amazed at how quickly he is progressing. We remind them that Kolby is a MIRACLE and they all agree. We have been so amazed because people all over the hospital are keeping up with Kolby! They see how God has brought him through this awful ordeal!

Kolby will begin more aggressive Physical and Occupational therapy probably tomorrow or Monday at the latest. So far the PT and OT are really impressed at how strong Kolby is even though he has been sick for 4 weeks. We are just praying and trusting God that he will have a quick recovery!

This is very repetitive, but thank you so much for all of your support. I am so grateful and continue to be humbled throughout this journey. I and my entire family are completely in awe of how many individuals and churches that are constantly praying for us. Thank you for bearing our burdens as if they were your own. I pray that God blesses each of you in a wonderful way!
Love, Sonya

Our Prayer Requests
http://whatscookin.proboards.com/index.cgi?board=prayer 


Hi to all in Nancyland. I know you don't like to deal too much with medical problems and I can understand why. But, hearing about the bladder and yeast infections, I thought I would pass on a non-medical solution. I had many bladder infections in my lifetime. Then I would get a yeast infection. My doctor told me that the yeast infections come from the antibiotics to cure the bladder infection. He recommended that whenever I am on an antibiotic, I eat one container of yogurt a day. You know, I have tried this and haven't had a yeast infection since. In fact, I figure it must be good to eat yogurt other days as well. I also take a concentrated cranberry pill (over the counter) to help keep away the bladder infections. I don't like cranberry juice that they recommend. Both of these solutions have worked for me. Hope it can help someone else.
Sandy in Iowa 


                 

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