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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.
This is a recipe that my family really enjoys. Hope some of
you will enjoy it too.
Marvis in Texas
Teriyaki Pot Roast
2 Tablespoons vegetable oil
3 lb. rump roast or a boneless chuck roast
1/2 tsp. seasoning salt
1/2 tsp. black pepper
1 medium onion, chopped
1 Tablespoon brown sugar
1 Tablespoon cornstarch
1 1/2 tsp. beef bouillion granules
1/2 tsp. ground ginger (I omit)
1/4 cup reduced sodium soy sauce
1/4 cup water
8 oz. can sliced water chestnuts, drained
1 lb. baby carrots
Heat oil in Dutch Oven over medium heat and brown roast that
has been salted and pepper
on both sides.
Add chopped onion. Combine brown sugar, cornstarch,
bouillion, ginger, soy sauce and water
in a small bowl. Whisk until cornstarch dissolves. Pour over
roast. Reduce temperature to
"low-medium" and cook with covered lid until roast is
tender. Turn several times during
cooking and baste with the liquid. If it doesn't seem to
have enough liquid during cooking,
add small amts. of water at a time until there's sufficient
moisture to continue cooking. (For
a 3 lb. rump, I cook at least a couple of hrs. before adding
the carrots/chestnuts.)
Add baby carrots and drained water chestnuts the last 45
minutes or until carrots are tender.
Cover with lid during this cooking process.
Place roast on a cutting board and let rest 10 min. before
slicing.
Serves 8.
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Recipe
Hi Nancy, the following recipe was given recently on
www.recipezaar.com .
I made it twice and The
Daycare Lady who sent it in said it was impossible to stop
eating these and she was right.
Sugarcoated Spanish Peanuts
1 1/2 cups sugar
3/4 cup water
1 tablespoon maple flavoring
4 1/2 cups Spanish peanuts, raw with skins
1/2 teaspoon salt
In a large saucepan combine the first four ingredients. Cook
and stir over medium heat for 20
minutes or until almost all of the liquid is
absorbed. Spread into a greased 15"x10x1" baking pan.
Sprinkle with salt. Bake at 350
degrees for 24-26 minutes or until peanuts are well coated,
stirring two or three times. Remove to a waxed paper lined
baking sheet to cool completely. Store in an airtight
container.
Marilyn in Mesa
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this Recipe
Nancy:
In reply to Sue's question about my
Graham Cracker recipe, I have never
tried it with
chocolate chips, but it might be good. I just like them as
is, so maybe next time I make them
I will try it.
Nell in VA
Another Cat Story
My husband and I moved to North Carolina in June,2003. We
live out in the country and our neighbors houses on both
sides of us are not too far away, but a good enough distance
away from ours.
A couple of years later, we noticed that a white cat was
always in our yard and wondered where it came from. One cold
Winter morning when we went out the front door, the white
cat was sleeping in one of the chairs we had left out on the
front porch. She saw us and scampered away. From then on,
she would sleep here at night and then leave if we came out
the door. We felt so badly for her and my husband, Mr.
Softie, decided one morning to bring her out some warm milk.
It took her a while to trust us enough to drink the milk,
but she finally came back on the porch and lapped it all up.
>>>> click for the
rest of this story
Trish's childhood sandwich favorite was added to our
Childhood Favorite Sandwiches.
Messages that did not fit into
today's newsletter will be posted in
tomorrow's newsletter. It is wonderful thing when we
have more recipes and messages than fit into the newsletter.
Nancy Rogers
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Tuesday, December 1, 2009
Dear Nancy & World-Wide Friends,
Earlier this year I printed & cut out a tip for making a big
batch of brownies using two boxes
in one pan, but have since lost the recipe. I've searched
the Brownies group & the tips
group, but can't find it. Can someone point this helpless
dummy in the right direction?
Thanks so much!!!
Best Holiday Wishes---Susan/Superior, WI.
Email Address t to respond to newsletter replies,
requests and tips. Please include date of newsletter, name of your
tried and tested recipe
and number of servings. Remember to include your name within the
message as well.
Good morning Nancy and everyone! We
awoke to over 2 inches of that dratted white stuff this
morning with more to come! Yuck! We moved down here to get
away from that.
Oh well.
Pauline Pa., Posted on Nancy's 11/28/09 newsletter, there is
quite a bit of info for webtv users you might want to check
out! I also posted it on Nancy's message board:
More help for webtv users under "How to cut and paste and
more." I hope this helps till Leah gets back with you!
Chris in NM
Sue, are you referring to the Eclair Cake? If so, it is
listed in the Nov. recipe list from newsletters!
http://www.nancyskitchen.com/2009November/default.html
I wasn't quite sure what recipe you are looking for. This
cake uses graham crackers and other items.
Chris in NM
Comment
I think you sent the snow my direction. We have snow
on the ground and more due in tonight. I plan to send
it back to you soon.
Nancy Rogers
Has anyone seen the chocolate cream drops yet this year? I
have been looking everywhere, except WalMart for them.
Thanks for any help!
Chris in NM
This is a cranberry salad I like to make. It is so simple
and easy! It can also be served as a
dessert! T & T*
Cranberry Whip
2 cups cranberries
2 cups miniature marshmallows
2 cups crushed pineapple, drained
1/2 cup granulated sugar
1 cup whipping cream, whipped, or 2 cups Cool Whip®
Grind cranberries in a food processor or blender. Mix
cranberries, marshmallows, pineapple and sugar and
refrigerate overnight. Fold in whipped cream or Cool Whip®.
Refrigerate covered.
*I used Cool Whip - the 8 oz. container and also added 1/2
to 3/4 c. chopped pecans. This is pecan country, ya know!
posted under Holiday recipes on Nancy's message board.
Chris in NM
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Hot Milk Sponge Cake
1 cup all-purpose flour
1 teaspoon baking powder
2 eggs
1 cup sugar
1/2 cup milk
2 tablespoons butter or margarine
Broiled Coconut Topping
Oven 350 degrees
Grease a 9 by 9 by 2-inch baking pan. Combine flour, baking
powder, and 1/4 teaspoon salt. In a small mixer bowl beat
eggs at high speed 4 minutes or till thick. Gradually add
sugar; beat at medium speed 4 to 5 minutes or till sugar
dissolves. Add dry ingredients to egg mixture; stir just
till combined. Heat milk with butter till butter melts; stir
into batter and mix well. Turn into pan. Bake in a 350
degree oven for 20 to 25 minutes. Frost while warm with
Broiled Coconut Topping. Serve warm.
Serves 9.
Broiled Coconut Topping
1/2 cup packed brown sugar
3 tablespoons butter or margarine, softened
2 tablespoons milk
1 cup flaked coconut
In a mixer bowl beat brown sugar and butter or margarine
till fluffy. Stir in milk. Stir in coconut; spread over warm
cake in pan. Broil 4 inches from heat 3 to 4 minutes or till
golden. Serve warm. Frosts top of a 9 by 9-inch cake.
(Double recipe for top of one 13 by 9-inch cake.)
Print this Recipe
Nell in Va, thanks for the
Graham Cracker Treat recipe... It was
exactly what I was wanting.
Thanks a bunch!
Marvis in Texas
I am a new member but I have been using
several of your recipes for a while now and they are great.
Now I would like for you to try a few of mine and let me
know what you think. and if you have any suggestions on how
to make them better.
Cowboy Spaghetti
1 pound spaghetti
Salt
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 slices smoky bacon, chopped
1 pound ground sirloin
1 medium onion, chopped
3 to 4 cloves garlic, chopped
Ground black pepper
2 teaspoons hot sauce, eyeball it
1 tablespoon Worcestershire sauce, eyeball it
1/2 cup beer
1 (14-ounce) can, chopped or crushed fire roasted tomatoes
1 (8-ounces) can, tomato sauce
8 ounces sharp Cheddar
4 scallions, chopped
Heat a pot of water to a boil. Add spaghetti and salt the
water. Cook to al dente or with a
bite to it.
Heat a deep skillet over medium-high heat. Add extra-virgin
olive oil and bacon. Brown and crisp bacon, 5 minutes,
remove with a slotted spoon. Drain off a little excess fat
if necessary. Leave just enough to coat the bottom of the
skillet. Add beef and crumble it as it browns, 3 to 4
minutes. Add onions, garlic and stir into meat. Season the
meat with salt and pepper, hot sauce and Worcestershire. Add
1/2 cup beer and deglaze the pan. Cook 5 to 6 minutes more
then stir in tomatoes and tomato sauce.
Add hot spaghetti to meat and sauce and combine. Adjust
seasonings and serve up pasta in shallow bowls. Grate some
cheese over the pasta and sprinkle with scallions. Garnish
with crisp bacon. Serve at once and enjoy
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Cowboy
Caviar
1 cans Mexican corn-drained
1 can Rotel-drained
1 cup real mayo
1 cup sour cream
1 bunch green onions chopped
1 cup shredded cheese
1 pinch sugar
Mix together and refrigerate couple hour's b/4 serving
Serve with white corn chips
Angel
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Recipe
Cheesy
Macaroni Corn Casserole
1 can whole corn not drained
1can cream style corn
1cup macaroni
1/2 to 1 cup cubed Velveeta
1/4 cup butter
Mix together in a covered casserole dish Bake covered at 350
degrees for 30 minutes and uncover bake another 30 minutes
remove from oven and let stand for 15 minutes
My kids taught me this one by mixing their mac n cheese with
their cream style corn. I hope there inspire you as they do
my family.
Angel
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Sue in New Hampshire tells me market
Basket has my milk cracker
substitute. Thank you I will check it out.
Bill says the Vermont Country store has a good substitute
too. You all gave me great suggestions. Thank you. I also
found an Irish lunch cracker in the Irish food section of
Stop and Shop which I will try.
Margo/Boston
Pauline Pa. you can access the webtv user group from your
home page.
.
click "discuss" on the left side of the Home page
.
click "webtv A moderated discussion group"
.
If you like, you can click "save" and put it into a folder
or on an
F-key for quick reference.
.
Copying recipes:
You do not need to click on "print this recipe" at the
bottom of each newsletter recipe. Just
cut and paste directly from the newsletter.
To Leah who wanted the recipe for the recipe
Chick Chick Soup
8 c water
12 oz can chicken with broth-flaked
4 chicken bouillon cubes
1 T parsley
1 t onion powder
1/2 t celery seed
1 t Ms. Dash Table Blend
2 T butter
salt & pepper to taste
8 oz linguine or medium egg noodles (I used orzo pasta,) or
any very small pasta or rice.
Put all ingredients into a Dutch oven and cook until pasta
is done. Excellent cold fighting soup.
I added some tiny turkey meatballs and some chopped spinach.
It was really delicious.
CAMILLE, Commack, L.I.,NY
Chris in NM sent in the same or a very similar recipe.
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Sweet Potato Biscuit
2 cups flour
2 Tbs. brown sugar
1 Tbs. baking powder
1/4 tsp. salt
3 Tbs. plus 1 tsp. margarine, cold & chopped
3/4 cup milk
1/2 cup mashed, cooked sweet potatoes
Combine first 4 ingredients. Cut in margarine with pastry
blender until coarse. Add milk and potatoes. Stir until
moistened. Turn onto heavily floured board. (Dough will be
very sticky.) Kneed 4-5 times. Roll to ½" thickness. Cut.
Place on sheet and bake at 450° for 15 minutes until golden.
JL in South Jersey
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Asparagus Cheese Casserole For Microwave
2 (14½ once) cans, cut, well drained asparagus
1/4 teaspoon salt
1/8 teaspoon pepper
2 hard cooked eggs, sliced
1 (4 ounce) can mushrooms, drained
1 (10½ ounce) can cheddar cheese soup
5 crashed soda crackers
2 ounces slivered almonds
1/2 cup cheddar cheese
pinch paprika
Place half of asparagus in 1½ quart casserole. Sprinkle with
half of salt and pepper. Top with half of egg slices. Add
half of mushrooms. Beat cheese soup with fork. Spoon half of
mushrooms. Top with half of crackers. Sprinkle almonds over
all. Repeat layers. Microwave 8 10 minutes at 70 percent
power. Should be hot and bubbly. Top with cheese and
paprika. Microwave at 50 percent power 4-6 minutes until
cheese melts. Let set covered 10 minutes.
JL in South Jersey
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