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Diane S asked for comments about the butterfinger fudge. I kept folding the sides into the middle and stirring ever 15 seconds because I did notice the hardening you spoke of. Near the end I folded the peanut butter in and it helped to melt everything together. I think it would work to melt in a double boiler, I haven't tried that. I was surprised to find the candy corn at Walmart after Thanksgiving. I guess people are crafting with it. Glad you liked it.
Suzz TX

Happy New Year Nancy and everyone. What great leftover ham recipes in Dec 25th newsletter. I copied five that I am going to make.
Gay in L.I.



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Robbie IN (Dec 25th) inquired about the “seasoning mixture”.
It appears that this recipe came from Recipe Goldmine and the notes were cut off.
Here is the entire recipe.
gramaj

Black Kettle Roasted Eggplant Soup
Source: Black Kettle Restaurant - Milwaukee, Wisconsin

1 eggplant, about 7 inches long, unpeeled (see note)
1 medium onion, cut into 1/2-inch slices
1 whole jalapeno pepper (see note)
1 large red bell pepper, halved, seeds and stem removed
Olive oil spray
2 tablespoons seasoning mixture (see notes)
1 quart hot chicken stock
1 quart hot whipping cream
3/4 cup (1 1/2 sticks) butter, melted
3/4 cup flour
Sour cream (for garnish)

Place eggplant, onion and peppers directly on hot grill. Spray with olive oil carefully as grill will flame. Sprinkle with about half of seasoning mixture. When golden brown, turn and repeat with oil and seasonings.

If desired, vegetables can be baked at 425 degrees F on a cookie sheet about 20 minutes until soft and tender. During baking, vegetables should be sprayed with olive oil, sprinkled with seasoning and turned.

When vegetables are done, put in food processor and process until finely minced.

In a large soup pot, add vegetable mixture to stock and cream. Cook over medium heat until heated through, about 5 minutes. Combine butter and flour to make roux. Add gradually to soup until desired consistency is achieved. (see note).

To garnish, put sour cream in squeeze bottle and draw some onto soup surface. Using a knife, cut across sour cream to decorate. Makes 3 quarts, 10 to 12 side-dish servings or 4 to 6 main-dish servings.)

NOTES: A 7-inch long eggplant, cut into 1-inch slices, might yield from 4 to 6 cups. If you get slightly more than 6 cups, it still should be used in the recipe. The extra vegetable will enhance the flavor of the soup.

Because seeds are used in the jalapeno peppers, this soup would be considered fairly hot by most people.

To make seasoning mixture, combine equal amounts of garlic salt, basil, oregano, thyme and cayenne pepper.

At the restaurant, this soup is served very thick. It should be thick enough to stand up a soda cracker.

http://www.recipegoldmine.com/ccb/black-kettle-roasted-eggplant-soup.html#wM3o7r1vzciwWFUT.99  
Click Here to Print this Recipe


About soup base, Gordon Foods carries Minors chicken soup base in the refrigerated section in a sixteen ounce tub. I use it along with their tiny frozen meatballs for Italian wedding soup.
Susan in Ashtabula


Hi Nancy and Everyone,
Happy New Year , and best wishes for great health, joy and peace.

this is for Dianne in Wisconsin,
We use a paste base for soups and such, comes from the restaurant supply. However you can get a product almost like it at Walmart . Believe it's called Better then Bouillon and it comes in beef or chicken paste, should be on the same isle with the Bouillon or they can tell you where use it like the other, it just has a richer taste and you can use let or more to your taste.
Blessings Kittilin,Oregon


Nancy I'm hoping you and your assistants had a Merry Christmas and you were able to stay warm. I know that Texas has had some weather that is not Texas weather for the winter.

To Judy (in Alaska) in newsletter 12/27 thank you for your recipe of Cheddar Chicken Spaghetti which I am going to make tonight but I'm only making half the recipe because a full recipe would be way more than we can eat. The Pioneer Woman, Ree Drummond on www.foodnetwork.com, has a recipe so close to yours but she has ingredients that our teenage granddaughter would not eat. In her, Ree Drummond, recipe she has 4 cloves garlic, hot sauce, seasoned salt, green pepper and red pepper. When I make your recipe if I finely chop the green Popper I can get by with it and I will use the pimientos but also chop those finely. Thank you for the recipe.

I'm hoping everyone has a Happy and safe New Year's. We are going out to dinner and then home. In years past we have gone to dinner and then a movie but not doing that this year.

Everyone have a great day. Nancy 4 legged associates take care, stay safe and warm.
Susie Indy


Nancy, 2 replies from me in one day. Then I go so long without a reply. Robin thank you for your suggestions. My broccoli casserole is made so if you have any leftover you can make broccoli cheese soup from it. I start with medium chopped onion, between 30to 36 oz. broccoli, 2 cans cream chicken soup, about 1 to 1½ cups sharp cheddar cheese and you can add to top buttered bread crumbs but I don't do that. If any is leftover I add chicken stock to make it soup. We like a thick soup so if I add to much stock then I add about ½ cup milk, add 2 tablespoons corn starch to the mixture and then let it cook a few minutes to thicken. I believe I can freeze my pie they are pumpkin, apple and fudge. If I wrap them in foil and then freezer paper I should be OK.

We have so many thoughtful people in this site and I have tried so many excellent ideas that I just knew that I would get the answer that I wanted.

Doris S Indiana and Robin how much snow did you get right after Christmas. We got around 5 to 7 inches. Thank havens our snow blower still works. We have used it twice since Christmas and tomorrow I am sure we will use it again. Friday night we are to get 2 to 4 inches of new snow. I guess the weather has decided to make up for last year because it was so warm for our winter. What snow we had last year we have already passed it..

Again everyone have a great day. Nancy associates that care, stay safe and warm.
Susie Indy

Comment
We didn't have but a couple of inches but did have a lot of ice on the road.  When there is ice on the roads I stay home.  Many years ago when I was driving to school to teach I slid under a semi.  My car car totaled but I wasn't hurt. It scared me enough to stay of the icy roads.
Nancy Rogers


For: Diane in Wisconsin who asked about Soup Base vs Bouillon.
The difference between soup base and bullion is that the soup base comes in a bottle, rather than individually wrapped cubes.

My favorite brand is Mrs. Miller's s Chicken Soup Base. It is no longer available at my local store, but I just found their website where you can purchase a bottle for $3.99.

If you look in your local grocery store, you can probably find soup base next to bullion cubes.
Donna/Buffalo NY


his is for Diane WI, who asked about chicken base in the 12/27 newsletter. In addition to chicken base making a difference in the flavor of the soup she had, they may have also used fresh herbs and homemade egg noodles. Chicken base is powdered stock. Bullion is in cubes, stock in liquid and base is the powder stock. Many people feel that chicken base gives a more intense flavor to recipes. Bases are made from meat, poultry, seafood and vegetables. This gives them a richer, more robust flavor than ordinary bouillon. There are many brands, some are gluten free, some are salt free; Minor's, Watkins and Better Than Bouillon to name just a few. If your local grocery stores don't sell it, you can always get it at amazon.com It can also be used four sauces and gravies. Great as a meat rub and also makes a terrific seasoning for all kinds of entrees and side dishes -- sauté vegetables to bring out their sweetness and mix into mash potatoes for delicious flavor without the fat. Just omit salt.
Robbie IN


Robbie's Cream Cheese Spread Recipes
With the recent discussion of making cream cheese spreads, I thought I would resubmit this. It appeared in a 2009 newsletter, but I greatly regret I no longer know who was kind enough to share it.
Robbie IN

Jalapeno Cream Cheese Spread

3 cloves garlic
1/2 bunch cilantro, chopped (optional)
8 ounces cream cheese
A few drops of milk or cream, to thin if desired
1 teaspoon pickled jalapenos (I sometimes use fresh)
salt, to taste (optional if using pickled jalapenos)

Put all in bowl of food processor and process until about sour cream consistency or a little thicker. Makes 1 cup

Garlic Dill Cream Cheese Spread

2 green onions, minced
8 ounces cream cheese, at room temperature
2 cloves garlic, minced
1 teaspoon dill weed
1/2 teaspoon salt, or to taste
dash black pepper
A few drops of milk or cream to thin, if desired

*Mince onion and add to cream cheese, working in with fork. Add garlic and spices to taste. Makes 1 cup.

Note: If you like the spreads even fluffier, before mixing in everything, warm the cream cheese a few seconds in the microwave, and whip it with beaters.

Then add the rest, but not too much milk/cream on this one.

Sun-dried Tomato & Basil Spread: I also make a spread like the Schmear from Nathan's in San Francisco--just use the recipe with fresh basil instead of dill, and chopped sun-dried tomatoes instead of green onions. I also add a dash of cayenne to that one to kick it up a little.

Smoked Salmon Spread: Smoked salmon can be added to the garlic-dill spread above--I sometimes add a little grated onion to that one, or substitute sour cream for the milk or cream. This seems to be a favorite too.
Robbie IN
Click Here to Print these Spread Recipes


Brazilian Chicken

2 Chickens, Cut Up
2 cloves Garlic
Parsley, Oil
Salt & Pepper
1/2 tsp Curry Powder
1/2 tsp Tarragon
1/2 cup White Wine
2 can Tomatoes
8 can Tomato Paste
1/2 cup Parmesan Cheese
8 oz Cream Cheese
1 can Cr Of Chicken Soup Or Thick White Sauce
1 c Swiss Or Cheddar Cheese, Shredded

[Note: Their cheese is different from our's so I would use the pourable/spreadable cream cheese when I make it again.]

Cook the chicken until tender in oil and spice mixture. Remove chicken and bone and cut into bite sized pieces. To remaining oil mixture add tomatoes, tomato paste, 1/4 cup parmesan cheese. Cook until thickened.

In a large, greased casserole dish, flatten cream cheese to bottom of the dish. Add meat-tomato mixture. Make white sauce and melt Swiss/cheddar in. Divide the cream/cheese sauce, putting half in bottom of dish and pouring over other half. Make a thick white sauce or use cream of chicken soup, adding the rest of the parmesan cheese to this sauce. Pour this over the chicken mixture and bake 30 minutes or so until the sauce bubbles and the three layers are mixed.
Gretchen Sarmento Brazil
Denise in the Villages, FL


Nancy, I had your cranberry sweet potatoes tonight! Keeper!

Chicken Cacciatore
6-8 Servings

2 small Chickens (about 3 lbs each, cut In serving pieces
1/2 cup Olive Oil
1 clove Garlic
1/2 Tbsp Rosemary
1 1/4 tsp Salt
1/4 tsp Pepper
6 Anchovies Fillets, Chopped
2/3 cup Wine Vinegar
1 cup Red Chianti Or Other Dry, Red Wine
3 Tbsp Tomato Paste
1/3 cup Chicken Broth Or Water

[Note: The Italian Cookbook by Maria Luisa Taglienti]

Cook chicken, garlic and oil in skillet over a high flame for about 5 minutes, turning constantly. Remove garlic. Mix salt, pepper, rosemary, anchovies, vinegar and wine together. Add to chicken and simmer uncovered until liquid is reduced one third, about 10 minutes.

Dissolve tomato paste in chicken broth or water and pour over chicken. Simmer covered for 20 minutes. Serve with green salad and Barolo wine.
Denise in the Villages, FL


Re Diane's request for info on chicken soup base. I use "Better than Bouillon" chicken soup base, low salt. It is "paste" type base and not as salty as bouillon cubes. You use 1 1/2 Tablespoons to 1 quart of water. They also make beef and vegetable base. Several of my friends also are using it.
Doris G


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In the United States for New Year's Day luck and prosperity has different traditions for different parts of the country. Below are recipes for New's Years Day good luck and money.


New Years Good Luck Recipes
Southern Tradition

A Southern tradition in the US eating black eyed peas on New Year's eve will bring luck for the coming year.

New Years Good Luck Bean Dip
2 cans black-eyed peas with no bacon in can*
2 tsp. chili powder
1 stick melted butter or margarine
1 or 2 (4 oz.) cans green chiles,
drained
2 c. shredded sharp Cheddar cheese

*For spicier dish, use 1 or both cans of black-eyed peas with jalapenos. Drain black-eyed peas; blend using blender or food processor. Add chili powder and melted butter, then blend again. Pour mixture into shallow baking dish; top with green chiles. Sprinkle shredded cheese over mixture. Bake at 325 degrees for 10-15 minutes until cheese melts and beans are hot. Serve with chips as an appetizer, or serve as a side dish with a meal. Perfect for New Year's Day!


New Years Black-Eyed Frito Salad

2 cans Jalapeno blackeyed peas
1 med. red onion, chopped
1 bottle Catalina salad dressing
1 bag. reg. Fritos

Mix peas, onion and dressing and let set. When ready to serve, stir in Fritos. Something different to serve with hamburgers


New Years Black-Eyed Bean Dip

1 (32 oz.) Trappey's Blackeyed Peas with jalapenos (processed in blender)
1 lg. chopped onion
1 clove chopped garlic
1 (4 oz.) can chopped green chilies
1 tbsp. jalapeno liquid
1/2 lb. melted oleo
1/2 lb. (melted with oleo) Old
English sharp cheese

In microwaveable large dish, melt oleo and cheese. Add chopped onion, garlic, green chilies and jalapeno juice to cheese and oleo mixture. Process Trappey's blackeyed peas with jalapenos (I use 3 cans, drained); (save some liquid in case it gets too thick) and add to cheese mixture. Mix well. Serve hot with chips. This also freezes well!
Print these New Years recipes (Southern)


Another Southern tradition in the US eating greens such as cabbage, collard greens, mustard greens, kale or spinach to bring money for the next year.


New Year's Cabbage Soup

2 pounds stew meat
1 lg. cabbage
2 cans lg. tomato juice, sauce or paste
2 onions, diced
Sour salt or lemon juice to taste
1/2 c. sugar to taste
Salt
Pepper

Fill large soup pot with water. Bring water and meat to a boil, and skim top. Cut cabbage into strips. Add all ingredients, adding salt, pepper, sugar and lemon to taste. Cook several hours.


Crock Pot Corned Beef and Cabbage

Place in crock pot in order: 3 carrots, cut in 3 inch pieces
3-4 lb. corned beef brisket
2-3 med. onions, quartered
1-2 c. water
1/2 sm. cabbage, cut in wedges

Add cabbage to liquid, pushing down to moisten, after 6 hours on low or 3 hours on high. Cover and cook 10-12 hours on low, 5-6 hours on high. To prepare more cabbage, cook separately in skillet. Remove 1 cup of broth from crock pot during last hour of cooking. Pour over cabbage wedges in skillet. Cover and cook 20-30 minutes.
Click Here to Print all these New Years Luck Recipes (Southern Tradition)


New Years Luck Recipes | PA Dutch and German
A German and Pennsylvania Dutch tradition is to eat pork and sauerkraut on New Year's day for good luck.


Boiled Pork Cabbage and Potato Dinner

1 lb. ground pork
2 c. beef broth
1 tsp. salt
1/2 tsp. nutmeg
1/2 sm. cabbage, cut in 1/2-inch
slivers
3 lg. potatoes, cut in 1/2-inch slices
Raw carrots, shredded
Parsley, chopped

Combine first 4 ingredients and beat well. In large, heavy saucepan or Dutch oven, 4- to 5-quart, make a layer of half the cabbage and spread half the meat mixture on top. Add potatoes, spread with remaining meat mixture and top with remaining cabbage. Bring to a boil over medium heat. Reduce heat, cover and simmer very slowly 45 minutes, or until potatoes are very tender. Garnish with carrots around edges and parsley in center. Makes 6 servings.
Print this Recipe


Fried Cabbage

1/4 lb. lean salt pork, cut in cubes
1 head cabbage, cored and cut into
1/2 to 1 inch strips
Caraway seeds
1/2 pkg. elbow macaroni
Pimentos

Cut lean salt pork into 1/4 inch cubes and fry in skillet until golden brown. Cook in salt pork fat the cored and cut up cabbage until cooked, along with teaspoon caraway seeds and 2-3 cut up pimentos. Set aside when done. In small pan cook elbow macaroni, drain water after macaroni is cooked and add to the salt pork and cabbage.

Pork Chops with Cabbage and Potatoes

4 pork chops, about 1/2" thick
1-1/2 tsp. salt
1/8 tsp. pepper
1/4 c. chopped onion
1 can condensed cream of celery soup
1/2 c. milk
3 med. potatoes, pared & sliced
1 lb. shredded cabbage
1/4 c. flour

Cut excess fat from pork chops. Season with salt and pepper. Grease skillet very lightly with a piece of the fat. Brown chops on both sides over moderate heat, about 15 minutes. Remove chops. Pour off fat. Measure 2 tablespoons fat into skillet. Add onion, celery soup and milk. Stir to blend well. Put 2 alternating layers of potatoes and cabbage in 2 1/2 quart casserole. Sprinkle each layer with flour and pour about 1/4 of celery-milk mixture over each layer. Top with chops. Cover and bake in moderate oven (350 degrees) for 1 hour and 15 minutes.
Serves 4. 
Click Here to Print these PA Dutch New Years Recipes


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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.
everyday_recipes@yahoo.com

Address:
Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499


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