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July 26, 2009 Newsletter
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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.  


Dear Friends, This simple dessert recipe is a "keeper" ... perfect for brunches.
The following link has the original recipe :

Morning Glory Farm Fruit Cobbler Recipe - Yankee Magazine

Everyone is wished a rainbow-filled day !
Mrs. Marshall

Morning Glory Farm Fruit Cobbler
(10 servings)

1/4 cup (4 tablespoons) unsalted butter, melted
3 cups fresh fruit, cut into bite-sized pieces
1+1/2 cups sugar
1+1/2 cups flour
1/2 teaspoon salt
4 teaspoons baking powder
1 cup milk

Heat oven to 350°. Pour melted butter into a 9" X 13" baking pan in an even layer. Add the fruit in an even layer. In a medium bowl, combine remaining ingredients into a smooth batter and pour over the fruit. Bake in a 350 degree oven for 40 minutes OR until golden-brown and firm.
Serve warm with ice cream.
Mrs. Marshall
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Month of Tips for NuWave Oven Users


For PJ in MB (July 24) who wanted Spider info.
What works for me is Lemon Pledge. Honest! I spray the baseboards and any corners or cracks where they may hide. I especially spray around & under my bed and behind the couch. It doesn't seem to kill them but they don't like the smell and go away. As for me, I like the smell.
gramaj


Food, something that most of us take for granted. I wish to thank members of Nancy's Kitchen for their donations to support our "Feed The Children" project that we have at church. This morning I was greeted by the program's director thanking me for the donations that this wonderful group has sent to our church. Some sent money with no name or return address, on behalf of our church, Ken and I send our many, many thanks to you! For those of you that put a name and return address, Ken has written thank you letters and you should be receiving them soon. This project had no money in its funds and was on the chopping block but Ken refused to give up and prayed that a miracle would happen. You all were our miracle, we now have some money in our "Feed the children" fund and for now can continue feeding the children from the poorer parts of town.
Thank you, thank you, thank you..........
much love is sent your way.
Linda in KY


I have been unpacking my ceramic frogs and putting them on a shelf. Ditto, and I didn't agree on who is the actual owner of the frogs in my ceramic frog collection. My theory is that I bought them and own them. Ditto's theory is that he is the head cat and allows me to live in the house. Ditto believes what is his ,,,  is his and what is mine ...  is his too. He was rather upset when I reclaimed MY frogs from his secret place inside his bed in the linen closet.
Nancy


When I'm running late I grab a handful of this with a cup of coffee before rushing out the door. I also keep a Ziploc bag of it in the car for a pick-me-up.

Feel free to add or delete ingredients ingredients according to your family's preferences.

Crockpot Granola

5 cups oats (if gluten free needed, make sure the oats are certified GF.)
1/4 cup honey * (see note below)
1/4 cup melted butter * (see note below)
1 T flax seeds
1/4 cup slivered almonds
1/4 cup raw pumpkin seeds
1/4 cup raw sunflower seeds
1/4 cup unsweetened coconut
1/2 cup dried fruit (I used raisins and cranberries)

Put all the dry ingredients into your crockpot. You'll need at least a 4 quart.

Melt the butter in the microwave, and add. Then add the honey. Toss well. (I mix the two together and then add.)

*note: if you add this amount of honey and butter, the granola will be cereal-like, and not trail-mix like. If you'd rather the granola clump together in pieces, you'll need to add more honey and butter, so if you'd prefer your granola that way, you'll need to add at least 3/4 cup of honey.
Cover, but vent with a chopstick. Cook on high for 3-4 hours, stirring every so often.

If you can smell the granola cooking, go stir. It will burn if you don't keep an eye on it, but it won't burn as quickly as it does in the oven.
MissK/ABQ,NM
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NuWave Oven (Does It Work?)

NuWave Oven (Does It Work ) KFVS12


White Beans Country Style

2 c. dried white navy beans (Great Northern type)
4 tsp. salt
1/4 tsp. pepper
2 cloves garlic, pressed
2 bay leaves
2 c. onions, finely chopped
1 green pepper, finely chopped
1 (1 lb.) can tomatoes, undrained
1 tsp. diced dried oregano
1/4 c. chopped parsley (or 1 tbsp. dried parsley)

Cover beans with cold water; refrigerate covered overnight. Drain beans and cook in kettle with 5 cups water, salt, pepper, garlic and bay leaves for 1 1/2 hour. Stir several times. Drain. Put in crock pot. Add onions, peppers, tomatoes, oregano and parsley to beans. Cook on low for 5 to 6 hours or until beans are done. This makes a nice side dish. Can be made more of a main dish by adding 1 pound browned hamburger.
Source: http://www.abbys-kitchen.com
Chris in NM
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Newsletter for Linda on 07/08/09 regarding Depression
cake.

My mother, Aunt, and Grandmother all made this cake.
They called it "Poor Man's Cake". It is delicious. We make ours in two bread pans.

Poor Man's Cake

1 cup raisins cooked in 2 cups water almost dry.
Mix raisins with 1 cup shortening to dissolve while raisins are warm.
2 cups sugar
1 cup cold water
1 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
1 tablespoon cocoa
3/4 teaspoon salt
3 to 3 1/2 cups flour
1 1/2 teaspoon baking soda *
2 tablespoons hot water and mix with soda *
1 cup chopped walnuts(if you like)
Mix all of the above and place in two loaf bread pans that have been greased and floured. Bake at 350 degrees for a half hour and then turn oven up to 375 degrees and bake another half hour.
Cool and take out of pan. Slice like for bread. Enjoy.
Lois
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Here is one of the recipes from the e-cookbook library. It was from the Cookbook, For the Love of Zucchini. We tried this last night and it was so good.

Corn Zucchini Medley

1/2 Cup Sweet cream butter
1/4 Cup Chopped onion
2 Cloves garlic; crushed
2 Large Zucchini; thinly sliced
2 Can (12 oz. each) golden whole kernel corn with sweet peppers
1/2 Teaspoon Dill weed

In large skillet melt butter. Add onion, garlic and zucchini; saute until zucchini is tender. Stir in corn and dill weed. Heat through.
E-cookbook Library
Sharon
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Tonight were are having this recipe from the Slow Cooking. The grocery store had their pork ribs on sale. We have not eaten tonight but I cheated and tasted it. It is very good. So glad I got all the cookbooks from the e-cookbook library. In the past I downloaded all their sampler cookbooks but the whole cookbooks are so much better. My family will be so pleased when I try some of the recipes from the Grilling cookbook, garden cookbook and especially the ice cream cookbook. I don't often get enthusiatic about cooking but looking through all the cookbooks has made cooking much more exciting. We have a large garden this year and now there are lots of recipes that can make the most of the veggies we are growing.
Sharon

Country Ribs With Apples And Kraut

3 pounds Pork ribs, lean, country− trimmed of any, excess fat.
1 can Sauerkraut, undrained, 16 oz
1 medium Onion, thinly sliced and into rings
1 can Mushroom stems and pieces, drained, 8 oz
1 large Apple, cored and cut into wedges
1/4 cup Brown sugar
1/2 teaspoon Celery seed

Brown ribs in slow cooker pot (or skillet) on top of range over medium heat. Season with salt and pepper. Transfer cooker pot to base unit or meat from skillet into cooker pot. Layer sauerkraut, onion, mushrooms, apple wedges and brown sugar over ribs. Sprinkle with celery seed. Cover and cook at setting #3 in West Bend (low) for 7 ~ 9 hours or at setting #5 in West Bend (high) for 3−4 hours until meat is tender.
Sharon
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A nice easy light and fluffy pancake recipe.

Cottage Cheese Pancakes

In a blender mix:
4 eggs
1/3 cup milk
16 ounces cottage cheese (any type) (I have also used cottage cheese w/pineapple for a different twist).

Blend together the above ingredients and then add:
1 cup flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon, nutmeg and cardamom (optional) but delicious if you have)
1 tbsp butter or more for cooking pancakes

Heat a large skillet on medium add butter to melt. Pour a 1/3 cup measure with batter into skillet. Let pancake cook, untouched, until small bubbles form in middle about 2 minutes. Turn the pancake over and brown lightly, about 1 minute. Serve immediately.
Makes 10 pancakes.

This batter can be made ahead and refrigerated for use during the week.
Judy/Buffalo
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Scotch Pies

Meat Filling:
1 lb. (two cups) lean lamb, minced (ground)
Pinch of mace or nutmeg
Salt and pepper
4 tbs. gravy or beef stock (If I have gravy left over I use that)

Hot Water Pastry:
4 cups plain flour
3/4 cup lard
3/4 cup (approximately) of water
Pinch of salt
Milk for glazing

Mix the minced (ground) lamb, spice and seasoning.
Make the pastry by sifting the flour and salt into a warm bowl. Make a well in the center of the flour. Melt the lard in a scant measure of water and, when it is bubbling, add to the flour and mix thoroughly. Take a small amount (remember the mixture should make 8/10 pies, with their tops) and form into a ball and keep the rest warm while making each pastry case. Roll dough approximately 3-3½ inches in diameter. Make sure there are no cracks in the pastry - you can trim round the top of the case to make it even (I use a glass). As the pastry cools and gets cool, remove the glass and continue until you have about a quarter of the pastry left to make the lids.

Fill the cases with the meat and add the gravy to make the meat moist.

Roll the remaining pastry and use the glass to cut the lids. Wet the edges of the lids, place over the meat and press down lightly over the filling. Pinch the edges and trim. Cut a small hole or vent in the center of the lid (to allow the steam to escape).

Glaze with milk and bake for about 45 minutes at 275°. If the pies are not eaten immediately, they can be stored in the refrigerator.

Note: A lot of people use stewing meat, but cook it with onions and approximate 10 oz. stock for 11/2 to 2 hours before putting in shells. I baked mine in cup cake tins.
JL in South Jersey
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Hi Ladies, We are having a dinner for the pastor and want to make a simple but impressive dessert, any ideas? We are making this for about 160 people so it has to be something we can do a head of time.
Marlene


Hi Nancy and Ditto,
I know you enjoyed your day off. You work so hard for us you deserve to take off when ever you want.

Yesterday I decided to grill some fish on the charcoal grill. I have never grilled fish and it turned out GREAT! Am sending my recipe for the salmon. I also did tilapia, I just sprinkled the blackened seasoning on it and brushed a little olive oil on. Got the recipe from Spark People weight loss website. I used a grill basket for mine.

Easy Grilled Salmon
one pound of salmon will serve 2-3

3 pounds of salmon filleted salmon skin on
2 Tablespoons brown sugar
2 Tablespoons balsamic vinegar
1/4 cup fresh dill,chopped
Salt
Black pepper
2 Tablespoons olive oil

Sprinkle brown sugar over the flesh side of the salmon,then dribble the balsamic vinegar on. Season lightly with salt and pepper. Toss the dill with the olive oil and spread on the salmon. Let rest while you fire up the charcoal grill. Keep a cool area in case salmon cooks to fast.

Put salmon in grill basket if using one with skin side down. Cook 2-4 minutes depending on the thickness. You should see the flesh turn opaque 1/4-1/3 the way up the sides. Turn the salmon or basket if using. Continue grilling for 3-4 minutes until salmon flakes with fork. I did great for my first time!
Brenda/ N.Alabama
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Re inquiry about plastic sheet protectors in July 25 newsletter: I buy mine at WalMart or Sam's in the school supply section. I think it also adds a little flair to the recipes to include some clip art or photo copies. For example, with my recipe for Chocolate Mess, I have a picture of one of my great granddaughters digging into her first chocolate birthday cake.
Jackiets from Louisiana


Would like to know if anyone has a recipe for a Kidney Dumpling. My mother in law use to make this. She passed away and never told anyone how to make it. I know she cooked a fresh kidney. She then ground it up somehow and form a dough around it and I think she cooked it in some
kind of broth or maybe just water not for sure. My husband would love to have one.
MamaB


Blueberry Buttermilk Pancakes

2 cups all-purpose flour
1/4 cup whole wheat flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 large eggs
4 tablespoons melted butter or oil
2 cups buttermilk
1 1/2 cups frozen blueberries
additional water if required

Note: We think that the touch of whole wheat flour gives this pancake a wonderful texture and flavor. If you prefer a pancake without whole wheat flour, simply substitute all-purpose flour.

Mix the dry ingredients together in a large bowl.
2. Mix the egg, butter, and buttermilk together in a small bowl. Make a depression in the dry ingredients and add the liquid mixture. Stir until moistened—some lumps will remain. Add more water to get the right consistency, if required. Do not over mix.
3. Gently stir in the blueberries, stirring only until dispersed.
4. Pour about 1/3 cup of batter onto a hot, lightly greased griddle. Cook for about two minutes on medium heat or until the edges are set and the bubbles begin to cook into open craters. Turn over and cook on the other side.
www.preparedpantry.com
Chris in NM
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E-Cookbook Library (Lifetime Membership $19.97)
100s of complete cookbooks in PDF format.


Buttermilk Pancake
Here is a buttermilk pancake recipe we love.

1 cup cake or regular flour (we like the cake flour)
1 teaspoon sugar
1 baking powder
1/2 teaspoon soda
1/2 teaspoon salt
1 egg slightly beaten
1 cup buttermilk*
2 tablespoon melted butter

Mix dry ingredients. Add wet ingredients & stir gently, till incorporated. batter should be slightly lumpy. Drop batter onto a hot griddle, cook till bubbles on top have burst, forming small craters, flip & cook till golden brown. When adding blueberries I had cinnamon to the batter. I also will top the pancake with sliced banana before flipping.
Judy in Florida

* Powdered buttermilk
does not have to be mixed separately. I just add the powder with my flour and the water with the my other liquids and let it mix in the batter.
Nancy Rogers
http://www.nancyskitchen.com
Chris in NM
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Rhubarb Bread Recipe
Freezes well.
Makes 2 loaves

1-1/2 cups brown sugar
1 teaspoon salt
1 egg
1 teaspoon baking soda
2/3 cup oil
2 cups fresh or frozen rhubarb, cut in 1- inch pieces
1 teaspoon vanilla
1 cup buttermilk
1/2 cup nuts (optional)
2-1/2 cups flour

Mix together brown sugar, egg, oil, vanilla and buttermilk. Sift together and add flour, salt, and soda. Fold in rhubarb and nuts. Pour into 2 greased 9 x 5 x 3 inch loaf pans. Sprinkle on Topping.
Bake in a 350 degree oven for 60 minutes. Allow to cool before removing from pans.

TOPPING:
Mix together 1/2 cup sugar, 1 tablespoon margarine, softened and 1/2 teaspoon cinnamon.

Note: To substitute for buttermilk, put 2 tablespoons vinegar or lemon juice in a measuring cup and add milk to make 1 cup
Tona
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Easy Spanish Rice

1/2 T. vegetable oil
1/2 C. uncooked rice
1 c. salsa (about half of a 16-oz. jar)
(10 1/2-oz.) can chicken broth

Heat the oil in a medium saucepan. Stir in the rice and cook two minutes, stirring.

Stir in the salsa and broth. Bring the mixture to a boil, reduce heat and simmer, covered, stirring once or twice, until the liquid is absorbed and the rice is tender, 20 to 25 minutes.
Heather
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Lime Jello Salad

2 c. applesauce
1 lg. box lime Jell-O
2 c. 7-Up

In saucepan, heat applesauce. Add Jello until dissolved, add 2 cups 7-Up. Mix well and pour into a mold and refrigerate until set. Serves 8 to 10.
Sue
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Baked Corn Casserole

1/4 cup butter
2 (3 ounce) packages cream cheese
1 (11.25 ounce) can whole kernel corn, drained
1 (15 ounce) can cream-style corn
1 (4 ounce) can chopped green chile peppers
1/2 cup chopped onion
1 (6 ounce) can French-fried onions

Preheat oven to 350 degrees F (175 degrees C). In a medium size bowl, cream together butter and cream cheese. Mix in whole kernel corn, cream-style corn, chiles, chopped onions, and 1/2 can of the French-fried onions. Pour mixture into a 1 quart casserole dish. Bake in a 350 degrees F (175 degrees C) oven for 15 minutes. Remove from oven and sprinkle the remaining French-fried onions over the top of the casserole. Return to the oven and bake an additional 15 minutes.
Tona
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Apple Raisin Cobbler

2 (21 oz) can apple pie filling
1 cup raisins (if desired)
1 tsp. cinnamon
2 large cans refrigerated cinnamon roll dough

In a greased 9x13" baking dish, combine the pie filling, raisins and cinnamon. Separate cinnamon roll dough and space evenly on top of fruit (dough should just touch). Bake in 400 oven 20-25 minutes, or until rolls are golden brown and baked through. If rolls brown too quickly, cover loosely with foil during last 10 minutes of baking. Drizzle frosting that comes with the cinnamon rolls over the cobbler. Serve warm. Makes 12 servings.
Tona
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Broccoli Casserole

1 lb. bob Evans sage sausage
1 16oz. bag frozen broccoli
1 pkg. 16 oz.{2 cups] cheddar cheese
4 cups seasoned bread cubed
1 can cream of broccoli soup
4 eggs
1 can of milk

Brown sausage & crumble, put in large mixing bowl. Cook broccoli, according to directions' drain add to sausage. Add bread cubes and cheese and mix well. Put in greased 9 x13 pan in med. bowl mix soup, eggs' & milk then pour over sausage mixture. Bake preheated oven 400 degrees. Bake 30 mins. Let sit 10 mins.
Tona
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Swiss Steak

2 lbs boneless steak, cut in bite sized pieces
2 onions, sliced
1-28 oz can diced tomatoes, undrained

Place steak, onions, and tomatoes in crock pot and stir. Cover and cook on Low 6-8 hours. Serve over rice or mashed potatoes.
Heather
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Hi,
Does anyone have any good recipes for chicken noodle soup, vegetable soup, French onion soup or any other good kind of soup?
Lauren


Several members have requested this chart to be posted again.

Can Size Measurements

8 ounces = 8 ounces = 1 cup
Picnic = 10-1/2 to 12 ounces = 1-1/4 cups
12 ounces vacuum = 12 ounces = 1-1/2 cups
#1 = 11 ounces = 1-1/3 cup
#1 tall = 16 ounces = 2 cups
#1 square = 16 ounces = 2 cups
#2 = 1 pound 4 ounces or 1 pint 2 fluid ounces = 2-1/2 cups
#2-1/2 = 1 pound 13 ounces = 3-1/2 cups
#2-1/2 square = 31 ounces = scant 4 cups
#3 = 4 cups
#3 squat = 2-3/4 cups
#5 = 7-1/3 cups
#10 = 13 cups
#300 = 14 to 16 ounces = 1-3/4 cups
#303 = 16 to 17 ounces = 2 cups
Baby food jar = 3-1/2 to 8 ounces depends on size
Condensed milk = 15 ounces = 1-1/3 cups
Evaporated milk = 6 ounces = 2/3 cup
Evaporated milk = 14-1/2 ounces = 1-2/3 cups
Frozen juice concentrate = 6 ounces = 3/4 cup


Recommended Sites

Family Crafts @ About.com
http://familycrafts.about.com/ 
Explore a large section of free craft projects and printable pages, all organized by topic, age guidelines, products used, or type. You will find easy craft projects for kids and everyone in the family, and crafts for every reason and season.


FabulousFood.com
http://www.fabulousfoods.com/
This site is worth checking out. Not only does it have recipes but product reviews, cookbook reviews, and great articles.


Top 100 Recipe Sites 


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.


Key to Newsletters
Red Bold Face letters - topic of message
Black Bold Face letters - Link to another page or site.


                 

This newsletter has 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.