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Daily Recipes for March 9, 2012
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March is National Peanut Month

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Feb 9, 1959

Barbie doll (Eleven inches tall) - Designed by Ruth Handler and introduced by Mattel Toy Company costing $3. It was introduced at American International Toy Fair in NY.

Choosing the Right Peanut Butter (including homemade peanut butter)

Peanut butter is found in about 75% of our homes.  Since it is so popular and there are choices, we thought we would help you choose the right peanut butter for your home.   We will tell you a little about peanut butter's nutritional value, how to store peanut butter, and how to make your own homemade peanut butter and then you will be armed to choose the peanut butter that is best for you.

You can choose from four different types of peanut butter:

Regular peanut butter: This is the peanut butter most often found on the grocers' shelves.  By law, this peanut butter must contain 90% or more peanuts with no artificial sweeteners, colors or preservatives.   Some brands may contain sugar, salt, and stabilizers—often hydrogenated oil.  Though a small percent of the product, the hydrogenated oil keeps the peanut oils from separating and improves shelf life.  Two tablespoons of this peanut butter typically contains 16 grams of fat with 3 grams of that being saturated along with 190 calories.

Natural peanut butter: Natural peanut butter is 100% peanuts (plus salt) and contains no hydrogenated oil.  The oil will separate from the peanuts and must be stirred back in.  (Turning it upside down before use will help distribute the oil.)  It must be refrigerated.  You will find this peanut butter in the refrigerated section of the grocery store.

We prefer this peanut butter both for baking and the table because of its fresh peanutty taste and because it contains neither sugar nor hydrogenated fat. 

Peanut butter spreads: Peanut butter spreads contain only 60% peanut butter.  Check the label carefully to see what else these spreads contain.  Typically, they do not have to be refrigerated.

Homemade peanut butter: You can make your own peanut butter in your blender.  Homemade peanut butter is made by blending roasted, unsalted peanuts with salt (about 1/2 teaspoon per cup), and a couple tablespoons of peanut or safflower oil.  The added oil helps make the peanut butter smooth.  You can leave it chunky or keep processing until it is smooth.  You can also use salted peanuts but leave out the additional salt.

Regular peanut butter can be stored in a cool, dark cupboard for up to twelve months.  Once opened, it should be used within six months.  Natural peanut butter should be kept in the refrigerator and used within six months.  Homemade peanut butter should be kept in a closed container in the refrigerator and used within two weeks. 

Peanut Butter Chips  
Peanut Butter Brownie Cookie Mix
Peanut Butter Brownie Mix 
Painted Peanut Butter Cookie Recipe  
Peanutty Peanut Butter Cookies Recipe  
Peanut Butter Sandwich Cookies Recipe 
Peanut Butter and Honey Cookies Recipe

Dennis Weaver - The Prepared Pantry

Daily Recipe and Tips
provided by Dennis Weaver
from the Prepared Pantry   
This Week's Specials   

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March is National Peanut Month

Fun Facts about Peanuts
It takes about 540 peanuts to make a 12-ounce jar of peanut butter.
There are enough peanuts in one acre to make 30,000 peanut butter sandwiches.

By law, any product labeled "peanut butter" in the United States must be at least 90
percent peanuts.

Peanut butter was first introduced to the USA in 1904 at the Universal Exposition in St.
Louis by C.H. Sumner, who sold $705.11 of the "new treat" at his concession stand.

In 1884, Marcellus Gilmore Edson of Montreal, Quebec was the first person to patent
peanut butter.

Dr. John Harvey Kellogg, a physician wanting to help patients eat more plant-based protein, patented his procedure for making peanut butter in 1895.
Source: http://www.nationalpeanutboard.org/

Timeline History of Peanut Butter
History of Peanut Butter
George Washington Carver Biography
Peanut History
A Collection of Peanut Recipes
Recipes Using Peanut Butter (pdf)
All About Peanut Butter with Recipes (pdf)

Sue (3/7/12 newsletter) requested pasta salad recipes. This is one of our favorite recipes.
Robbie IN

Southwest Pasta Salad

8 oz macaroni, shells or spirals
2 tablespoons olive oil
2 medium limes
1/4 cup fresh cilantro, minced
4 cloves garlic, minced
1-1/2 teaspoons ground cumin
1/2 teaspoon black pepper
1/2 teaspoon salt- I omit this.
2 medium tomatoes, diced
15 oz black beans, drained
2 cups whole kernel corn
4 green onions, trimmed & chopped
1 medium green bell pepper, seeded & diced
1 small jalapeno, seeded & diced
1/2 cup or more Chopped black olives - optional

Cook pasta according to package directions, drain, and set aside. Juice limes into a small bowl, using method of your choice. Set aside. In a large mixing bowl, mix the oil, lime juice, cilantro, garlic, jalapeno, cumin, salt & pepper. Add pasta, tomatoes, beans, corn, scallions, bell pepper and olives. Refrigerate the salad for 30 minutes to
an hour before serving to allow the flavors to meld. Toss the salad before serving.
Click Here to Print this Recipe

Sue requested yeast rolls where the dough is not made in a bread machine, but by hand. I have several recipes I will send in over the next few days. Each is delicious. Don't over mix any of the recipes.

Brown And Serve Rolls
Robbie IN
Click Here to View and Print this Recipe

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I can't figure out how to sign into your site where readers help each other. I've been trying to find an old fashioned molasses drop cookie that incorporates candied fruit and coconut in it. A friend of mine was telling me that his mother use to make these at Xmas time when he was a kid and I would like to make some to surprise him.
Thanks for any help.

This is for Toni in Ohio regarding the 80th birthday party for her husband. I had a surprise 80th for my mother two years ago. I sent invitations to people near and out of state. I asked each person to write a short note or letter telling of a special memory they had with my mother. I asked that they send these messages to me. I put them all in a heritage journal . I had other things in the journal too like I looked up a time capsule site and listed things from my mother's year of birth that happened on her actual birthday. I had so many old pictures that I had to do two journals but it was worth it. I did spend a long time working on the journals and the party. My sister
came from Indiana to help out. We had a great time.

One word of caution is to make sure you have lots of food. We had requested people RSVP and some said they would not be able to attend. Well, several of those people not only showed up but they brought a friend with them. A few also showed up after the ending time we had set. But, we were just glad people came out for mother's
special day. I am embarrassed to say, we ran out of food. Since it might still be cooler in Ohio in April, people may want coffee. Our party was in June but we went through several full pots of coffee in addition to punch and chillded water bottles. We saw that most people enjoyed finger foods. They were easy to pick up and refill too. We put bowls of nuts and mints out and they were all eaten. I did make a large crockpot
of sweet and sour meatballs and they disappeared quickly. Of course, the cake should
be one that is special for your hubby.

We had two parties since I have small grandchildren. Many of the people attending my
mother's party were using walkers or had some other type of problem. We had two ladies come that had recently had serious eye surgeries and could not be bumped into. So, if you do have some young children it might be a good idea to have an area for them to play in or someone to stay with them.

I wish you the best of luck with your party. It will be a great time and will always be remembered.
Judy in South Florida

Hi Nancy and friends, just another reminder that we all appreciate what you do for us in creating and maintaining this Newsletter.

In the N/L of March 6 Nancy D asked for a recipe for Icing using Crisco. Following is the recipe I have used for many years. I hope it is the one she wants. My family loves it!

Buttercream Frosting

1 stick margarine (softened)
9 T. shortening (vegetable)
3/4 c. sugar, granulated

Beat until fluffy about 5 minutes.
Heat the following in a small saucepan (do not boil, just very hot):

1/4 c. regular milk
1/3 c. evaporated milk or ½ c. regular milk

Gradually add small amounts of milk blending thoroughly.

Add 1 t. vanilla extract
Beat about 5 minutes. Taste to see if gran. sugar has dissolved. Beat longer if needed.
Enjoy. Ditamac FL/MI
Click Here to Print this Recipe

Handcrafted Wood Carvings, Clocks and Cribbage Boards 

For Toni who is planning an 80th Birthday party: I used the following web site which is a collection of US postage depicting important events and people by decade through the last century for my Mom's 80th. I printed them off, cut them up to make a collage, printed it on photo paper and used it on her invitations.
Click for this link.

Susie Indy, I have missed seeing your recipes in the Newsletter. Glad you've got your computer up and running again. I feel lost when my computer shuts down. Thanks for asking about how I fared with the recent tornados. Once again one of them hit my town, but not my neighborhood. We got a call about 5:30 a.m. telling us to take cover, and then we heard the sirens go off. This time the storm stayed close to the Ohio river and I live about 3 miles from it. It went towards my son's house and damaged homes around his area but no one was hurt. I was also sad about the little
girl, as I guess everyone was. Such a tragic thing to happen. I am always glad when
tornado season is over!!

I don't remember who sent in the recipe for barbeque chicken made with coke and catsup but I tried making that with pork instead of chicken and my DH really liked it. He mentioned two or three times how much he liked the flavor. It's so easy and quick
to make too. I like that! :)
Doris, S. Indiana

Blarney Castle Parfaits

12 servings 275 cal.
12 gallon vanilla ice cream
1 bottle (12 oz) green creme de menthe OR 1 1/2 c. light corn syrup
combined w/few drops green food coloring and 2 t. peppermint extract.

Scoop ice cream into 12 parfait or sherbet glasses. Top w/ creme de menthe OR corn syrup mixture.
Athena in DE (Source: Marie T. Walsh)

Hi Robbie IN ~ Thanks ever so much for the detailed information you sent on the items
to be included in the packages for the armed forces in the 3/7 newsletter.

I will get to work on it immediately, and I am certain some of my friends will send
some as well.
Artemis in NYC

I want to try cooking a Bone in Turkey breast in my crock pot for Easter..need some
directions and ideas..??

I think I have read they can be cooked from frozen but I am not sure..thanx for any help.

Nancy, recently we went to a pitch-in dinner and a woman brought the Oriental Salad that was in yesterday's newsletter.

Please tell your readers that the sunflower seeds are to be shelled. Evidently the woman had never made it before and the sunflower seeds were in the shells, it was really tough!
Mary from Indiana

Oriental Salad

For the party that is having the 80th birthday = we attended a party for a friend that was celebrating her 80th and they had the guests bring one long stem flower as the gift and then they put together bouquets to place on the altar at her church and also made enough to take to the local nursing home as a display.
Emma from Montana

To answer Grannym IL.'s inquires about the Incredible Chocolate Dessert I posted in the newsletter. As the dessert bakes, the cake (and nuts) stay on the top and the nuts have a nice roasted flavor to them. The brown sugar, water, cocoa and marshmallows create like a pudding on the bottom. No, I don't remove it from the pan. I just use a large serving spoon to serve it with. We like it while still warm, and sometimes top
with vanilla ice cream rather than whipped cream. It sounds like it turned out good for you, so am glad you liked it.
Judy (in Alaska)

For Barb requesting old time depression recipes: Could you give me an idea of the type of recipes you are looking for? I have quite a few old cookbooks, and many recipes, two of which are “Aunt Sammy’s Radio Recipes Revised” from the bureau of Home Economics and US Department of Agriculture issued May of 1931. These are not
the frugal recipes used during the depression, but recipes that were the in top 40, on a popular radio program that started in 1926 and this was the 4th edition.”

I also have a cookbook entitled “Official Recipe Book containing all demonstrations given during Patriotic Food Show, Chicago, January 5 to 13, 1918. Win the War in the Kitchen” This would have been during the First World War. It is a compilation of recipes for people to use, so that very much needed food items could be sent to the
soldiers at war. creating many shortages here at home. There are many substitutions listed, but this may also not be what you are looking for. I have many other old cookbooks that might be what you want, if you give me an idea of the type of recipes you are interested in, and I could send in a few at a time.

Nancy: Here is a recipe from that cookbook, with some interesting substitutions due to items being sent to the soldiers.

Missing here was the sugar, thus a sugarless sweet.

1 cup stoned dates,
1 cup seeded raisins,
1 cup nut meats,
pinch of salt
Run all through a food chopper and form into balls. Dip balls into melted dipping chocolate and drop on a greased platter.

Many of the recipes listed the items soldiers needed as Wheat, Butter, Lard, Sugar, Bacon, Beef, Mutton, Pork. It was suggested that we substitute, Corn, Oats, Barley, Rye, Cottonseed Oil, Peanut Oil, Corn Oil, drippings from melting down fat on the the meat we did cook, Molasses, Honey, Syrups, Chicken, eggs, cottage cheese,
fish, nuts, peas, beans. Not only were there many substitutions, the food we did consume was limited per week, such as 12 oz. of fat per adult per week and six ounces per child per week. Also to substitute vegetable fats whenever possible.

It is an interesting cookbook , with an entire inside cover page on The Spirit of universal Service, written by Herbert Hoover, U. S. Food Administrator. Who knew that he ever held that position? I didn’t!
Laurine in NNY


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.

JoanneSC asked about the Straight Talk phone from Walmart. I had it but only for one week. I have had other phone service and I thought that this would be great as it is far cheaper than any other cell service I have had. In my opinion, it was a disappointment! If you only use it in your area and the reception is good, then it could be an ok service. If you travel though, even though I was connected to the Sprint network with Straight
Talk, it didn't work every place Sprint did. The phone I purchased was an Android phone and I turned it to airplane mode when we went on a cruise and I couldn't get it off that. I had to have it returned to factory settings, which meant I lost all the info, addresses etc that I had on it.

It is also necessary to buy a new card monthly unless you have Straight Talk do the autobilling to your credit card. To make a long story short, I returned my $130 phone and went back to AT&T. I did lose the $45, but it was a lesson learned. Also, some of their customer service department does not understand English well, so it was difficult to talk to them. Never again, but you might have better luck.

Hi Nancy and Landers!
Wow what a wealth of information I am getting for my kindle fire :)
tyty so much!

We have been using Walmart Straight Talk for almost a year now We don't do a lot with it -so the $30 a month plan is more then enough for us! Have never had a dropped call or problems getting a signal when we travel. I highly recommend it!
Kim in Wisconsin

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Disclaimer: information posted here is provided as general information only and should not be a substitute to your medical doctor. This web site  owner is not responsible for the use or misuse or results of any action taken on behalf of the information presented here.  

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

Paypal: email address is everyday_recipes@yahoo.com

For Prayer Requests

Click to Give @ The Animal Rescue Site

Click to Give @Breast Cancer Site 

Simply click the orange button at The Literacy Site to help fund free books for underprivileged children.

Here is a quilting site I ran across today. Thought other's might enjoy it too.
Bolt Over | Quilting Kits, Fabric, Patterns and Coordinated Fabric

Celebrity Chef Connection Blog

Kindle Resources for free books

(This site has a huge number of free books every day. It usually changes around 6 a.m or so; one of the best sites)

(I see you already have this site; be sure and check it throughout the day as it updates every few hours)

(great source of Christian fiction with free and lower priced books).

(A sister site to the above one)

(Another great site to pick up good books)
Pam from Maine

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.