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Recipes September 28, 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.


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Cauliflower Mac 'n' Cheese - Moms are always looking for healthier recipes to feed to their kids. Make this easy, cheesy cauliflower pasta from Rachael Ray - it will quickly become a new family favorite.



Honey Mustard Pecan-Crusted Chicken
Makes 4-6 Servings

prep 15 minutes
cooking 1 hour

3/4 cup plain or Panko bread crumbs
1 cup finely chopped pecans
1 cup crushed French's? French Fried Onions
1 1/2 tsp. seasoned salt
1/3 cup French's? Honey Mustard
1/3 cup melted butter or margarine
3 to 4 lbs. meaty chicken pieces, skinned

MIX bread crumbs, nuts, crushed French Fried Onions and seasoned salt in pie plate; set aside. COMBINE mustard with melted butter in small bowl. Brush mixture on chicken pieces. DIP chicken pieces into nut mixture; press firmly to coat. Place chicken pieces on well-greased rack set over rimmed baking sheet.
BAKE chicken at 350?F for 1 hour or until chicken is no longer pink near bone. Serve with additional honey mustard for dipping.
More Recipes from French's Kitchen

Used with Permission from French's Kitchen
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I need a recipe for a cherry cobbler using canned cherry pie filling
thanks, Sally in Pa


Tonight I feed the kitties later than I usually do. It was dark and they didn't come out to meet me when I put out the food. Did everything to try and get them out to see that they were OK. Guess they are heavy sleepers. Went out and shook the dish with the food in it and finally the kitties came out half asleep. It really scared me when they didn't come out the greet me. Little One was covered with dirt so I gave him a bath and waited until he was completely dry to let him back outside. Little One loves being held so he didn't mind his bath. Didn't know I was so attached to the little critters.  Just glad they were alright.
Nancy Rogers


Thanks to all who have contributed ideas and information about Jiffy products and their lack of availability in some of our areas. Also, not only does the Jiffy website have the neat freebie cookbook to order, but it also has good recipes to view/print as well.

Thanks, Nancy for making your great website possible for us readers. I greatly appreciate your efforts.

Here's a great cookie recipe from the box of Jiffy Oatmeal Muffin box. This is possibly my very favorite cookie.

Chocolate Peanut Butter Oat Cookies

1 pkg. Jifffy Oatmeal Muffin Mix
2 tbsp. brown sugar
3 Tbsp. quick oats
3 Tbsp. margarine or butter, softened
3 Tbsp. peanut butter
1 tsp. vanilla
1 egg
1/2 cup chocolate chips

Preheat oven to 350 degrees. Combine all dry ingredients. Mix margarine or butter, peanut butter, vanilla and egg. Add Chocolate chips. Roll into 2 in. balls and place on sprayed baking sheet. Bake 10-12 minutes. Yield 10-15 cookies.
Marvis in Texas
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Hi everyone!
I have a new son-in-law who loves veggies and beans. Black ,red .white any bean. I am looking for TNT recipes for Main dishes Salads Soups with any combination of vegetables. Casseroles would be great with or without meat. We all loves vegetables. I just need some new interesting
ideas. I know there are many great cooks out there, you prove it everyday. Thank you in advance for your help. Thank you Nancy for making this possible.
Take care
Barbara, Wentzville Mo.


Made these cupcakes the other day and were wonderful.

Raisin Zucchini Spice Cupcakes

1 pkg (18?) spice cake mix
1 1/3 cups water
? cup oil
3 eggs
2 cups shredded zucchini
? cups raisins ( I soaked my raisins in hot water to plump- drain well)

Cinnamon Frosting
? cup butter, softened
1? cup powdered sugar
1 teas vanilla
? teas. ground cinnamon
1/8 teas. ground nutmeg
1-2 Tbls. milk

Combine cake mix, water, oil and eggs. Beat low speed for 30 seconds. Beat medium speed for 2 minutes. Stir in zucchini and raisins. Fill paper lined muffin cups 2/3 full. Bake at 350 for 18-22 minutes or until toothpick comes out clean. Cool for 10 minutes before removing to wire
rack.

Frosting; Beat butter until light and fluffy. Beat in powdered sugar, vanilla, cinnamon and nutmeg. Add enough milk to achieve a spreading consistency. Frost cupcakes.
Nancy in Nebraska
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I used to have a recipe for a Southwest corn chowder that used canned cream corn, diced green chilis and diced ham. I can't find my recipe anywhere and it was not only very quick and easy, it was tasty and filling. Does anyone out there have a similar recipe they can share?
Karen in CA




Home-Styled Baked Beans
Makes 8-10 Servings

prep 10 min.
cooking 25 min.

1 large green or red bell pepper, chopped
1 small onion, chopped
2 strips uncooked bacon, finely chopped
3 cans (16 ounces each) pork and beans
1/2 cup French's? Classic Yellow? Mustard (or any flavor French's Mustard)
1/2 cup French's? Classic Worcestershire Sauce
1/2 cup brown sugar

Place bell pepper, onion and bacon in microwave-safe 3-quart bowl. Cover loosely with waxed paper. Microwave on HIGH (100%) 5 minutes or until bacon is partially cooked.

Stir in remaining ingredients. Microwave, uncovered, on HIGH 20 minutes or until heated through and mixture is slightly thickened; stirring twice. Top with chopped peppers, if desired.
More Recipes from French's Kitchen

Used with Permission from French's Kitchen
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Hi Nancy,
This is a very popular dish in the UK. Well worth the effort it takes. I know there has been comments in previous posts about Shepherds' Pie. It is nothing to do with new trends etc. A shepherd tended sheep, therefore a Shepherds' Pie is made from lamb. A similar pie, with beef or sometimes pork is called a Cottage Pie.

Shepherds' Pie
These quantities would serve 4 Hungry Adults

2 Tbsp Bacon, fat (or dripping, or 1 tbsp sunflower oil and 1 tbsp butter)
1 Onions, chopped
2 Carrots, finely diced
2 sticks Celery, finely chopped
1 Bay leaves
3 sprigs Thyme
2 Tbsp Parsley, chopped
1 1/2 lb/675g minced lamb,
1 Tbsp plain flour
2 Tbsp tomato ketchup
1 Tbsp Worcestershire sauce
1 pinch black pepper
For the topping:
2 lb/900g Potatoes, cooked in their skins
2 1/2 oz/60g Butter
5 fl.oz/150ml Milk
1 pinch Nutmeg, freshly grated

Take a large, deep frying pan and heat half the fat in it. Add the vegetables, and fry gently, until patched with brown. Scoop them out onto a plate.

Raise the heat under the pan and add half the mince. Pat it down flat and leave to fry without disturbing for several minutes until the underneath has browned properly. Then break it all up, turning it over. Repeat the browning process, and then lift the mince out of the pan with a slotted spoon. Repeat with the remaining mince.

Drain off excess fat and return the mince and vegetables to the pan. Sprinkle over the flour and stir for about 30 seconds. Add the herbs (tie bay leaf and thyme in a bundle for easy retrieval at the end of the cooking time), enough water to cover, the tomato ketchup and Worcestershire sauce. Season with salt and freshly ground black pepper.

Simmer for about 45 minutes - adding a little more water if it is drying out. By the time it is cooked, the mince should be succulent and thickened. Adjust seasoning, then tip into a pie dish and leave to cool.

While the mince is cooking, heat the oven to 220oC/428oF and bake the whole potatoes in the oven until tender. Turn the heat down to 190oC/375oF (you can boil the potatoes if you prefer)

Scoop the potato flesh out of the skins, and mash with 1 1/2 oz/45g of the measured butter and enough hot milk to give a mash which is fairly soft, but still hold its shape.

Dollop the mashed potato over the mince, then spread down lightly in an even layer. Use the prongs of a fork to make patterns on the surface. Dot with the remaining butter.

Bake for around 30 minutes until the top is browned and the juices from the meat are bubbling up round the edge.
(also posted on the British Cooking message board)

Sylvia <Scotland>
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Betty in ME, when my son was in elementary school one of the girls in his class was diabetic, the one snack that she could always have was rice krispy treats.
Kathy in Akron, OH


This is Lynda in S. Texas responding to Mert in WNY and Ditamac in MI/FL. When I make the bread in the bread machine, I follow the machine directions. I add the water, oil and beaten egg first. Then my flour mixture. On top of that I make a slight indention where I place the yeast. I buy the yeast by the pound at Sam's Club. I have baked it in the pan, but since this recipe makes two loaves, I use the dough cycle and bake it in the oven. I use two greased glass pyrex bread pans because I can see through them to know who much they are browning on the bottom.

When I used to use the mixer with dough hook, I placed it in the bowl just like the bread machine. After it was mixed well, I let it rise. Then punched it down and kneaded it until it was not sticky. I placed it in the bread pans and let it rise again before baking.

Two things I forgot to tell you.
(1.) When I knead the dough, instead of using flour, I use more oil.

(2.) This bread freezes very well. I always have a loaf in the freezer for when someone shows up. Seems like that is always at a meal time! LOL!
Ya'll have a good day!
Lynda in S. Texas


For M in Fl. who was asking about ways to fix peas and onions. I make creamed peas and onions and they are very good. You make a basic white sauce, drain the peas and onions (or just peas if you like) and add them to the sauce. Yummy!

Peas and Onions

White sauce:
2 Tablespoons butter or margarine
2 Tablespoons all purpose flour
1/4 teaspoon salt
1 Cup milk
1 can of peas and onions (app. 15 oz.)
Put butter in small pan and melt over low heat. Add flour and salt and
stir for about a min. Slowly add the 1 Cup of milk stirring until smooth and thickened. If a little thicker than you want add a few drop of extra milk. This is where a whisk is nice. I couldn't live with out mine. Add your drained peas and carrots.

I also use this same sauce recipe for peas and carrots, creamed Tuna to be served on toast or puff pastry shells, chipped beef gravy on toast.
dtt333
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Hi Nancy & Jae, Central Ok. Checked Homeland yesterday (Sunday) and all they had was corn muffin mix and chocolate muffin mix both had been reduced about a third and not very many on shelf, now I'm wondering if Jiffy hasn't been bought by another company.
Margaret, Tulsa

Comment
I found a lot of the cake mixes at a Lowes Grocery store (on 19th in Lubbock.) They had white, chocolate, yellow, and several more. Lowes also had icing mixes to go with the cake mixes.
Nancy Rogers


Hi Nancy and Nancylanders, and all four legged friends. I have a great recipe for coleslaw that I have customized. Every time I make it there is never any left, in fact I have a nephew that will not eat any other kind than mine. I hope everyone enjoys it. Thanks Nancy for your terrific newsletter, have a great day everyone! Laura in Texas

Delicious Creamy Coleslaw

1/2 cup mayonaise
2 tablespoons sugar
1 tablespoon apple cider vinegar
5 cups total of chopped cabbage, carrots, apples and walnuts

Mix the first 3 ingredients well, add the rest and chill a little before serving.
Laura in Texas
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Good Morning, Nancy and all ? this is in response to all the questions about Jiffy Mix. I went on their website and low and behold we can order their products directly from the plant. Here is the information on how to do this:

Please call us at 734-475-1361 and we would be happy to quote you a price for shipping "JIFFY" mixes directly to your home.

Sometimes it is easier to go directly to the source than trying to find it out in the stores. Hope this helps.
Ginny Pokoj Titusville, PA


I am a Type 2 diabetic who loves desserts. Here is a pie that I enjoy and my non-diabetic husband will also eat.

Key Lime Pie

1 box (0.3) sugar-free lime flavor gelatin
? cup boiling water
2 containers (6 to 8 oz each) key lime light or f/f yogurt
1 8oz f/f cool whip, thawed
1 prepared 9? reduced-fat graham cracker pie crust

In large heat resistant bowl, dissolve gelatin in boiling water. Stir in yogurt with wire whisk.
With spoon, fold in cool whip well. Pour into pie crust & refrigerate overnight or at least 2 hours.
Sharon in MO
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I wanted to let you know I travel 1 1/2 hours to a Wal-Mart store about 2 times a year and was happy to learn last year when Wal-Mart stores were doing away with their material that this store wasn't. Yesterday I traveled to the store and it is becoming a Super Wal-Mart and they no longer carry material or anything to sew with (shears, pins, material, etc.). I was so disappointed, don't know what people do anymore if you need to sew. I asked and was told since it is going to be a Super store it will no longer carry these items. I don't know if this is of interest to anyone but would pass this information along. Thanks to you, Nancy and Ditto and all Nancylanders for all the hard work you. I really appreciate it.
Sher in Pa


This is a great hostess gift item or anytime dessert served alone or with a scoop of ice cream.

Nut Brittle

1/4 cup of toasted nuts
1/2 cup of sugar
1/4 cup of water

Line a baking sheet with foil.

In a pan bring water and sugar to a boil. DO NOT STIR. Swirl mixture gently and slowly until the sugar has dissolved. Sugar will begin to caramelize and turn into a lovely amber color. This will take approximately 10 minutes.

Pour in the nuts, stir to combine and quickly pour the mixture onto the foil, using a silicone spatula (a kitchen must have item) to quickly spread the mixture into a thin disk.

Let cool and break into pieces by tapping with knife handle.
Recipe may be doubled or tripled.
Judy/Buffalo
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This is for Amy B in Tennessee9, who in the 9/27/09 newsletter requested fondue recipes. Here are two for her to try and enjoy. The second one is from the 2/1/08newsletter and was submitted by Cheryl, Charlotte. Regrettably ,they don?t fit on our low fat life style.
Robbie In

Red Lobster's Ultimate Fondue- Clone

1 cup Velveeta, cubed
1 cup Swiss cheese in small pieces
1 cans Campbell's condensed cream of shrimp soup
1 cup milk
1/2 teaspoon cayenne
1/2 teaspoon paprika
1 broiled lobster tail (or 1 1/2 cups imitation) - chopped
French or Italian bread, cut into large chunks or cubes

Combine everything but the lobster in a medium saucepan and cook  over low heat until melted, stirring occasionally. When melted, stir in the lobster meat. Garnish with diced red pepper, if desired, and serve with French bread.
Robbie In
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Pizza Fondue

1 onion, chopped
1/2 lb of lean ground beef
2(10oz) cans pizza sauce
1 T cornstarch
1 1/2 t oregano
1/4 t garlic powder
10 oz finely shredded Cheddar cheese
1 c finely shredded mozzarella cheese
French or Italian bread, cut into large chunks or cubes

Brown chopped onion and beef in skillet; drain off any excess grease. In a saucepan, mix the two cans of pizza sauce, cornstarch, oregano, and garlic powder together, stirring well. Place saucepan over low to medium heat and cook the mixture until it begins to bubble and become thickened. Add both cheeses slowly to the mixture, adding about one cup of cheese to mixture at a time, stirring the cheese well into the mixture before adding the next cup of cheese. After the cheese has been completely stirred into the mixture, melt the cheeses fully over low heat. When the cheese has completely melted, pour the fondue sauce into the fondue pot and serve warm with bread cubes.
Cheryl, Charlotte Resubmitted by Robbie In
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You're right, Jim in Texas, it has turned into a saga, but my excuse is that I've been fascinated by chicken or country fried steak for many years. Never made it, but had it once at a restaurant my DH and I stopped at on our drive back from Fla. I love any breaded fried meat and have tried them all except steak. But I will try it soon, and thank you for the recipe.
Gay in L.I.


Hello Nancy and everyone,

This is a question for Lynda in the September 26th newsletter on the homemade baked bread. I have never baked bread before and would like to try it. You said to bake the bread at 400 for 12 minutes and then turn it down to 350 until it's done. Approximately how long do you then bake it and then when do you know it's done? Thank you very much.

I also have a question, I was asked to bring hamburger goulash to a function. I have had goulash before and love it but I am not sure how to make it. I know it has the hamburger, tomatoes and macaroni, onions and peppers, but I don't know what the sauce is made of. Would appreciate any help.

Thank you all for any help,
Becky


Hello Nancylanders,
I was going thru a 1980 Woman Days book when i came across this recipe for Spam Enchilada.
I like spam, but I don't like tortillas.

But I know we have a lot of spam lovers in here so here is the recipe.

Spam Enchiladas

One 1 1/8 oz. envelope enchilada sauce mix
one 15 oz. can tomato sauce
1/4 cup water
6 to 8 flour or corn tortillas saut?d in butter
grated cheddar cheese
one 12 oz. cn Spam diced

Combine sauce mix, tomato sauce and water till smooth, Add spam. Place a generous spoonful of spam mixture in center of each tortilla. Roll tortilla and place seam side down in shallow baking pan. Top with remaining Spam mixture then grated cheese. Bake in preheated oven 350 degrees for 20 to 25 min. Garnish with sliced green onions. Serve with rice.
I hope you enjoy this. Let us know.
Roberts wife in Ohio


Whoopie Pies - If you are looking for a fun snack to make for the kids for after school, or maybe a great lunch box treat, these Whoopie Pies are just the ticket


Nancy, Thank you, for posting My Prayer request-You are a real blessing, I am a faithful reader of Nancy's Recipe exchange though. don't request or submit recipes very often. Yet I appreciate all the wonderful cooks out there in Nancyland
Thanks to all. Pauline Salem Or

Pauline from Oregon has a prayer request I posted to our message board.

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