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Fruit Cocktail Recipes Page 2

nancy-rogers at Nancy's Kitchen
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Here is another diabetic dessert that Harriet can make for her neighbor. This recipe has been around for many, many years.
Robbie IN

Dreamsicle Cake (Diabetic)

Cake:
1 White, yellow or orange sugar free Cake Mix
2 egg whites
1 can diet orange soda

Preheat oven to 350 degrees. Spray 9"x 13" cake pan with Pam. Mix dry cake mix with orange soda and egg whites. Blend 30 seconds until moistened and then 2 minutes on medium speed. Pour batter into pan and bake 33 to 35 minutes, or until done in center.

Filling:
1 small package orange flavor sugar-free Jell-O
1 cup hot water
1 cup cold water

Mix orange Jell-O powder with hot water until dissolved. Add cold water and stir. Poke holes in cake with fork that the tines have been sprayed with Pam.

Pour orange mixture evenly over cake. Refrigerate at least 2 hours.

Frosting:
1 small package orange flavored sugar-free Jell-O
1 small package INSTANT fat free, sugar free vanilla pudding
1 cup 2% milk
1 teaspoon vanilla
1 tub (8 ounce) cool whip fat free topping

Mix together the second dry orange Jell-O mix and the dry vanilla pudding mix. Then add milk and vanilla. Blend well with mixer until smooth. Gently fold in the cool whip. Spread on COLD cake. Keep refrigerated.

Note: You can use other flavors of sugar free Jell-O and sugar free soda, such as strawberry. This can also be made with regular products.
Robbie IN
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I heard somewhere that Obama 2016 was going to be on TV.  Does anyone know what day, time and what channel.
Lisa


Comment
There were many fruit cocktail cake recipes sent in for our NancyLander online recipes. Because of this there are two pages for today. One is all recipes other than fruit cocktail cakes and one for all the cake recipes.
Click Here for today's Fruit Cocktail Recipes
Nancy Rogers



Best Oatmeal Cookies
Sometimes keeping things basic is the best. Ben, our eighteen year-old son, doesn’t like raisins or nuts in his cookies—but he sure likes these cookies. And they are very good. And they’re easy.

Of course, you don’t have to keep them basic. You can add nuts, raisins, or chocolate chips. Because they spread into relatively thin cookies, we decided to fill them and make sandwich cookies out of them. We used chocolate marshmallow cream. They were a little gooey but the kids thought they were great. We have included the recipe for Homemade Chocolate Marshmallow Cream.

Recipe for the Best Oatmeal Cookies

1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1 cup butter
3/4 cup granulated sugar
3/4 cup brown sugar
2 large eggs
3 cups old-fashioned rolled oats

Preheat the oven to 375 degrees.

Mix the flour, salt, baking soda, baking powder, and cinnamon together in s small bowl. Set aside.

Cream the butter and the sugars together. Add the eggs. Beat until the mixture is light and fluffy.

Add the flour mixture to the creamed mixture and beat until combined. Add the rolled oats and continue beating. (If you are adding chips or nuts, add them now.)

Place rounded teaspoons of dough on a lightly greased baking sheet. The resulting mounds of dough should be no large than walnuts.

Bake for 9 to 10 minutes or until done. Let sit on the cookie sheet for two minutes and then remove them to a wire rack to completely cool.


Homemade Chocolate Marshmallow Cream

This is a variation on Homemade Marshmallow Cream and Strawberry or Cherry Marshmallow Cream. We used it to make sandwich cookies and they were certainly good but a bit sticky. This recipe makes a wonderful filling for a layer cake and works well as a frosting.

3 large egg whites
1/4 teaspoon cream of tartar
2 tablespoons granulated sugar

1/3 cup water
3/4 cup light corn syrup
2/3 cup granulated sugar
1/2 tablespoon vanilla extract
1/4 cup cocoa

In a very clean glass or metal bowl, beat the egg whites and cream of tartar until light and foamy. With the mixer still running, sprinkle in the two tablespoons of sugar. Continue beating until soft peaks form. Set aside.
In a small saucepan, mix the water, corn syrup, and granulated sugar together. Cook over medium heat until it boils and comes to the firm ball stage (246 degrees). Do not overcook.
Drizzle the hot syrup into the egg whites with the mixer running on low. Turn the mixer to high and beat for five or six minutes or until the sauce is very fluffy and the consistency of marshmallow cream. Beat in the extract and cocoa.

Let the marshmallow cream cool completely before filling the cookies.
Dennis, the Prepared Pantry

Specials at Prepared Pantry
Grandma's Old-Fashioned Gingersnaps Cookie Mix
Wonder Cup Adjustable Measuring Cup
Nonstick Stuffed Pepper/Monkey Bread Baking Pan
Microwave or Oven Silicone Steamer/Baker Set
Uncle Bob's Extra Moist Brownie Mix
Skillet Cobbler Mix (a large single mix)
The Original Sticky Toffee Pudding Mix
The Bake Shoppe Professional Pie Crust Mix


Hi Nancy,
It's been some time since I placed a message on this newsletter. I do enjoy receiving your  wonderful newsletter daily. Fall is here and I am looking for someone's best soup. I was never a soup maker, however, now I am looking forward in servicing it my adopted son of 4 years old. Hope all is well.
Thank you, Fran, Upstate New York


FW asked if there was suppose to be 14 cups of sugar in the Sweet Potato-Apple Casserole recipe that I sent in and was printed in the Oct. 14th newsletter. Oh, my goodness, NO! I try to make sure I proof the recipes I send in, but clearly missed that error. I left out the / between the 1 and the 4, as it's actually suppose to be only 1/4 cup of sugar. I'm glad you caught that!
Judy (in Alaska)
Click Here to Print this Corrected Recipe 


cesar 


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Nancy, not only do I appreciate all the work you do for the newsletter, but I also just love the informative “lessons” we receive from Dennis at the Prepared Pantry! I had the pleasure a year or so ago, of popping into his wonderful shop...it is a baker or cooks paradise! He was so kind and helpful and I’m very grateful to see that you have added his wisdom to the newsletter! His tricks today for baking bread is perfect!
Thanks for all you do!
Pat J, formerly from Idaho ... now from Arizona


These 2 recipes are for Dale in N.C. I have made them many times for family and friends.

Spaghetti New Orleans
(serves 8 to 12)

20 ounces thin spaghetti or fettuccine cooked and drained according to package directions.
½ cup butter
½ cup flour
2 cups chicken broth
2 cups heavy cream
2/3 cup shredded Swiss cheese (I often use Danish Jarlsberg instead as I usually have it in the house and it is milder in flavor.)
4 Tblsps. Dry sherry
1 and 1/3 tsp. salt
2 dashes white pepper
2 (6 ounce) cans mushrooms, drained
3 lbs. shrimp, cooked and peeled or 1 1/2 lbs. crawfish tails (If you use frozen crawfish, be sure to defrost and drain off some of the liquid.) or use a combination of shrimp and crawfish.

Topping
2/3 cup grated Parmesan cheese
2/3 cup slivered almonds

Melt the butter in a large, heavy Dutch oven or skillet (not iron). Add flour and, stirring continuously over low flame, make a light roux. Gradually add the chicken broth and the heavy cream, stirring constantly. Then as the sauce thickens, gradually add Swiss cheese, sherry, salt and pepper. Heat and stir until cheese is melted. DO NOT ALLOW TO BOIL. Add mushrooms. Remove from heat and stir in shrimp or crawfish or both.
Combine sauce with the cooked pasta. Pour into a shallow 3 quart casserole. Sprinkle with topping. Broil 4 inches from heat 5 to 7 minutes until light brown.

This can also be made in advance to the point when it is put into the casserole, then covered tightly and refrigerated. In that case, I would bake it awhile, covered, to get it heated throughout then sprinkle on the topping and run under the broiler to brown.
Jody in Texas
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This recipe came from the back of the box of Da Vinci’s Jumbo Shell Pasta. I have made it ahead and frozen it. Of course, it is best if fresh or made the day ahead. I use a 9”X13” Pyrex dish. I always make this using the Spinach Ricotta for 8 of the shells and the Meat filling for the other 8. Jody in Texas

Stuffed Jumbo Shell Pasta

Cook 1 lb. of large Jumbo Seashell pasta (there should be 16 shells) according to package directions. Do not overcook, the dish will be baked for 30 minutes.

Spinach Ricotta Filling

1 lb. fresh spinach
1 Tblsp. Minced onion
1 Tblsp. Butter
1 beaten egg
2/3 cup Ricotta cheese
1/2 cup Parmesan cheese, grated
1/8 teasp. Freshly grated nutmeg
1 recipe tomato sauce

In a large saucepan combine the fresh spinach with a small amount of water. Simmer, covered, for 3 to 5 minutes. Drain well. Squeeze the spinach to remove all excess moisture. Chop spinach. In a skillet, cook onion in butter till tender but not brown. Add spinach: heat through. Combine egg, ricotta, Parmesan, nutmeg and spinach. Pour half the sauce in the baking dish. Stuff the shells with filling, arrange in dish and top with remaining sauce. Bake in a 350 degree oven for 30 minutes.

Meat Filling
1 lb. lean ground beef
1 Tblsp. Olive oil
1 egg, slightly beaten
1/4 cup Parmesan cheese, grated
1/4 cup seasoned bread crumbs
1 Tblsp. Minced fresh parsley
Salt and pepper to taste
1 recipe tomato sauce

Sauté chopped meat in olive oil until brown. Remove as much fat as you can. Mix meat with the egg, cheese, bread crumbs, parsley, salt and pepper. Pour half the sauce in a baking dish. Stuff shells with filling, arrange in dish and top with remaining sauce. Bake in a 350 degree oven for 30 minutes.

Tomato Sauce (Double this recipe if you are doing 16 shells. You may have leftover sauce for another meal. Or use a sauce recipe of your choice. Or use prepared, jarred spaghetti sauce.)

1 Tblsps. Olive oil
1/2 cup onion, minced
1 clove garlic, minced
3 cups tomato juice
1 (6 oz.) can tomato paste
2 Tblsps. Chili Sauce
1 tsp. salt
½ tsp. sugar
½ tsp. pepper

Sauté onion and garlic in oil. Add remaining ingredients. Simmer 10 minutes. Use with the shells as above. Bake entire dish in a 350 degree oven for 30 minutes.

I also have a good recipe for Pastitsio which is a layered pasta dish using ground lamb or beef and various cheeses. The recipe came from the Coach House in New York where I grew up. I don't know whether the restaurant is still in business as we have been in Texas for over 40 years. The recipe serves 12. It is rather a long recipe so I won't send it unless you want it.
Jody in Texas
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This is a really tangy and tasty cider, that I often make during cooler weather, to serve to family and friends.

Apple Citrus Punch

1 gallon apple cider
1 can (6 oz.) frozen orange juice
1 can (6 oz.) frozen lemonade
1/3 cup firmly packed brown sugar
1 tbsp. whole cloves
6 cinnamon sticks, broke into 1 inch pieces

Combine all ingredients in a 6 to 8 quart saucepan and bring to boil together. Cover and reduce heat; simmer for 20 minutes. Strain to remove spices. Makes 36 (1/2 cup) servings. Could put into crock pot on low heat, after simmering, to keep warm.
Judy (in Alaska)
Click Here to Print this Recipe


This is a very tasty soup, that is sure to satisfy the heartiest appetite. My grandchildren gave it this name!

Puppy Tail Soup

6 slices bacon
4 cups potatoes, diced
2 cups chicken broth
1 large onion, diced
1 cup water
Salt and pepper, to taste
1 can (16 oz.) whole kernel corn, drained
1 pkg. (1 lb.) hotdogs, or frankfurters
1/4 cup flour
3 tbsp. butter
2 cups milk
shredded cheese

Slice hotdogs lengthwise and then crosswise. Fry bacon until crisp; drain and crumble. Cook onions in dripping until tender. Add bacon and onions to chicken broth, water and hot dogs. Add salt and pepper to taste and diced potatoes. Boil until potatoes are tender, about 20 minutes. Make a paste with the flour and milk and add to the hot mixture, stirring till slightly thickened (it doesn't get very thick). Add drained corn and butter. Sprinkle the top of each serving with cheese.
Judy (in Alaska)
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This is a wonderful and moist pumpkin bread with a possibility of many variations.

Pumpkin Pudding Bread

2 cups sugar
2 cups flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
2 pkgs. (4 serving size) INSTANT coconut pudding
1/2 cup flaked coconut
5 eggs
1-1/2 cups oil
2 cups cooked pumpkin

Mix together the first 8 ingredients. In another bowl, mix eggs, oil and pumpkin together. Add to dry ingredients and mix with large spoon until thoroughly blended.
Put batter into two greased and floured 9 x 5 inch loaf pans. Bake 1 hour, or until small sharp paring knife, inserted in center, comes out clean. Cool in pans for 10 minutes and remove to wire racks to cool completely. You can always eat the one loaf and wrap and freeze the second loaf for another time.

NOTE: You could use any flavor of instant pudding, such as vanilla, butterscotch, or the new pumpkin spice instant pudding. I made it last weekend with 1 pkg. instant butterscotch pudding AND 1 pkg. lemon instant pudding and it was delicious! Also you could substitute chopped nuts for the coconut, or could even use the dried cranberries perhaps.
Judy (in Alaska)
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For Shirley in OH who asked if the Great-Grandma Hockman's Butter Horns could be made ahead and refrigerated. Sorry it took so long to answer your question (and the one below asking for clarification on amount of margarine, sorry I forgot name, but thank you for calling that to my attention)...tried to answer several days ago, but format I submitted with side-by-side recipes jumbled up when copied and posted, so am giving it another try.

So glad you asked this question. I have never tried to make ahead, so I did a little research and found the Overnight Yeast Rolls that were identical, except the Overnight Rolls calls for butter (which I think would make the Butter Horns even better) and did not call for water. It also says to leave on counter overnight and make into crescents the next day. I definitely think the Butter Horns could be made following Overnight Rolls direction to leave on counter overnight. If I were thinking of making them for a holiday, to be sure, I might make a trial run preparing dough, divide in half, put half in refrigerator and leave half on counter overnight. Do let us know if you try one or both of these methods and how they turn out. Both recipes follow. Betty in MS

Great-Grandma Hockman's Butter Horns
By Lisa Sporrer
Corrected Copy

1 pkg active dry yeast
1/4 cup warm water
1 cup milk
1/2 cup (1 stick) margarine
1/2 cup sugar
1 tsp salt
2 eggs beaten
4 1/2 to 5 cups flour

Sprinkle yeast over 1/4 cup warm water and set aside. In sauce pan scald milk. Pour into large mixing bowl, add margarine, sugar and salt and let cool to lukewarm. Add eggs and dissolved yeast. Add 2 cups flour and beat well. Stir in remaining flour to form a soft dough. On floured surface knead dough until smooth and satiny. Place in greased bowl, turning dough over to grease top. Cover and allow to stand in a warm place until dough. doubles in size (1 1/2 to 2 hrs). Punch dough down, then roll out into rounds. Spread with soft margarine and cut into wedges. Roll up starting at large end. Bake at 350 until golden brown, about 12-15 minutes. Do not grease pan. Makes about three dozen. Submitted by Betty in MS

Overnight Yeast Rolls

1 pkg yeast
1 cup milk
1 stick butter, melted
1/2 cup sugar
1 tsp salt
2 eggs, slightly beaten
4 to 5 cups flour

Heat milk to about 115 degrees. Add sugar and yeast. Stir to dissolve. Let set 30 minutes.

In large bowl slightly beat eggs, salt and butter. Add yeast mixture. Add 2 cups flour, beat until smooth. Add 2 more cups. Mix well. Put in oiled bowl. Cover, let set on counter until morning.

Flour a cloth. Roll on floured cloth and cut into crescent rolls. Sometimes I divide the dough and use half for rolls and half for cinnamon rolls.

For cinnamon rolls I use squirt butter, cinnamon and sugar. Bake rolls for 15 minutes at 350 degrees. Bake cinnamon rolls at 350 degrees for 25 minutes. This recipe works well using dough hooks when you add the flour.
Betty in MS
Click Here to Print this Corrected Recipe


Rotini Casserole (Serves 50)
An easy rotini casserole for the lady having a group of about 50 people. This mac and cheese is a little more sophisticated than the original mac and cheese recipe. This is true comfort food!
Lori S. from Massachusetts

1 lb elbow macaroni, uncooked
1/4 lb Fontina cheese, shredded
1/4 lb gorgonzola, crumbled
2 tablespoons butter
1/2 cup half-and-half
fresh ground black pepper
1/2 cup fresh chives, Chopped
Directions:

In a medium pot, bring 4 quarts of water to a boil. Add a pinch of salt and the macaroni. Cook until tender, about 8 to 10 minutes. In a colander, drain the macaroni and return it to the pot. Fold in the cheese, butter and half-and-half. Season with the pepper. Warm through. Garnish with chopped chives.
Lori S. from Massachusetts
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Ziti Recipe (Serves 50)

1 lb ziti pasta, cooked al dente
1 lb Italian sausage, cooked and chopped
1 (15 ounce) container ricotta cheese
1 egg
2 tablespoons parsley
2 cups mozzarella cheese, shredded, divided
1/4 cup parmesan cheese
1 (28 ounce) jar pasta sauce, divided

Preheat oven to 350 degrees Fahrenheit. Cook ziti according to package directions; drain; set aside. Mix ricotta, egg, parsley, 1-1/2 cups of the mozzarella cheese, and parmesan cheese in a large bowl. Mix cooked sausage and pasta in with ricotta mixture. Mix in 3/4 jar of sauce.

Transfer mixture into a 2 quart casserole dish. Top with the rest of the sauce and mozzarella cheese. Bake for 30 to 35 minutes, or until hot and bubbly.

To freeze: Cover dish with foil and freeze. When frozen you can pop it out of the container and put in a freezer bag if desired. 10

To heat: Thaw. Preheat oven to 350 degrees Fahrenheit. Cover and bake for 20 minutes. Uncover and bake for 10-15 minutes more.
Lori S. from Massachusetts
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Nancy
An easy rotini casserole for the lady having a group of about 50 people. This mac and cheese is a little more sophisticated than the original mac and cheese recipe. This is true comfort food!

Mac and Cheese (Serves 50)

1 lb elbow macaroni, uncooked
1/4 lb Fontina cheese, shredded
1/4 lb gorgonzola, crumbled
2 tablespoons butter
1/2 cup half-and-half
fresh ground black pepper
1/2 cup fresh chives, Chopped

In a medium pot, bring 4 quarts of water to a boil. Add a pinch of salt and the macaroni. Cook until tender, about 8 to 10 minutes. In a colander, drain the macaroni and return it to the pot. Fold in the cheese, butter and half-and-half. Season with the pepper. Warm through. Garnish with chopped chives.
Lori S. from Massachusetts
Click Here to Print this Recipe


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


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