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April 5,  2013
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nancy-rogers at Nancy's Kitchen
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Recipe Index for December 2012
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I make a low calorie apple dish, by dicing one apple, dice 2-3 stalks of celery, mix 1 tablespoon light mayonnaise which you added 1/2 tsp of walnut flavoring, mix all together and you have a waldorf salad! Very filling, you can add more celery if you wish!

It is great for weight watchers, count the mayo.
Mary


Good and Easy Pork Chops

4 pork chops, about half inch thick

2 Tablespoons of honey mustard (I have used other mustards but like the honey mustard best)

1/2 to 3/4 cup of Italian bread crumbs
Cooking oil to cover bottom of fry pan
Salt and pepper to taste

Pour oil in large skillet to just cover bottom, preheat. Squirt a teaspoon of mustard on chop, spread to cover and put mustard side down in bread crumbs. Squirt and spread mustard on other side of chop, turn to cover with bread crumbs.

Place coated chop in preheated skillet. Repeat for remaining chops.

Cook tightly covered for 5-8 minutes on low to medium heat until golden brown. (You may have to add a little more oil if it gets absorbed).
Turn chops and cook for another 5-8 minutes until golden brown.
Donna in Colorado
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I recently purchased a used Pampered Chef ceramic muffin pan on line. When I received it I was disappointed to see that it was very discolored and even burnt looking in places. Do any of you know how I can clean this it isn't so unsightly? I'd appreciate any suggestions.
Anita in Camarillo


Hi
I've just discovered I have a number of food sensitivities that could be affecting my fibromyalgia symptoms. I'm desperate for recipes for bread and cookies that don't contain wheat flour or sugar.
Thanks Cathy


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Blueberry Delight
Yield: 12-14 Servings

1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
1 can (14 ounces) sweetened condensed milk
1 package (3.4 ounces) instant vanilla pudding mix
1 carton (12 ounces) frozen whipped topping, thawed, divided
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
1 quart fresh or frozen blueberries, thawed
Additional blueberries, optional

In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in milk and dry pudding mix. Fold in 1-1/2 cups of whipped topping.

Place half of the cake cubes in a 3-qt. glass bowl. Layer with half of the berries and pudding mixture. Cover with remaining cake cubes. Layer with remaining berries and pudding mixture.

Spread remaining whipped topping over top. Garnish with additional berries if desired. Store leftovers in the refrigerator.
Bren in North Louisiana
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This newsletter is not getting out to many of our members. I am not sure why it is happening am looking into what is happening. I was not aware of the problem until a number of you let me know. I do appreciate you all letting me know. When I am aware of a problem, every effort will be made to resolve the issue.

Today's email will only contain the link to see if the newsletter will get out that way.
Nancy Rogers

            



Pineapple Cream Pie

For filling:
3 6oz packages of cream cheese
14 oz can sweetened condensed milk
1/4 cup lemon juice
3 egg yolks
1 cup crushed pineapple, drained

For meringue:
3 egg whites
3 Tbsp sugar
Few dashes cream of tartar

Here's all you do:

For filling:
Beat cream cheese until creamy.
Add remaining ingredients and beat until combined.
Pour in baked pie crust (I used phylo dough, but any recipe or store bought will work)

For meringue:
Beat eggs whites until frothy. Add sugar and cream of tartar. Beat until stiff peaks form. Top pie with meringue and bake in 375 degress F oven for 5-10 min (meringue tips should be a golden brown). Refrigerate until firm, store leftovers in refrigerator.
Bren in North Louisiana
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Breakfast Burritos

16-oz. pkg. ground pork sausage
8-oz. pkg. shredded Mexican-blend cheese
10-oz. can diced tomatoes with chilies
5 eggs, beaten
8 10-inch flour tortillas

Brown sausage in a skillet; drain. In a bowl, combine sausage, cheese and tomatoes. Cook eggs in the skillet. Add eggs to sausage mixture and mix thoroughly. Divide mixture evenly among tortillas and roll tightly.

Seal tortillas by cooking for one to 2 minutes on a hot griddle sprayed with non-stick vegetable spray.
Makes 8 servings
Donna in Colorado
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Thanks for the responses about the egg custard rolls I made in the'60's. The Birds custard powder. requires cooking and I don' t think that will work. I appreciate the recipe and comments. To Emma have you used the instant vanilla pudding mix with success in making the rolls? Did you find it necessary to add and egg? Many thanks.
Marvis in Texas


Saltless Herb Mix

5 teaspoons granulated onion
3 teaspoons granulaated garlic
21/2 teaspoons paprika
21/2 teaspoons powdered mustard
2 teaspoons thyme
1/2 teaspoon ground white or black pepper
1/2 teaspoon eeelery seed

mix all ingredients in bowl store in glass jar with shaker top.
Judy in Montana
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Many years ago 1961 to be exact I got this from a restaurant that served this with fresh veggies as an appitizer when they seated you for dinner.
Just soooooooooooo good. there is never any left no matter how much I make.

Fresh Veggie Dip

1 cup mayonaise
1/2 cup sour cream
3 tablespoons very thinly sliced green onions
1 tsp curry powder
1 to 1-1/2 tablespoon fresh lemon juice
black or white pepper to taste ( the restaurant used white pepper so no black specks in the dip)

Combine all ingredients in bowl mix well best put into refrigerator served next day with chips or vegetables.
Judy in Montana
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Superb London Broil

1/2 cup Lea and Perrins steak sauce (if unavailable use A-1 sauce add 1 TBSP worchestershire sauce to it)
2 Tablespoons fresh lemon juice
1 large onion, peeled and thinly sliced
3 garlic cloves minced
1-1/2 lb. flank,round or shoulder steak
coarse salt and pepper to taste

In a shallow glass pan, combine steak sauce, lemon juie,onion and garlic. Add steak turn to oat and marinate for two hours. Preheat grill. Remove steak from marinade, season wwith salt and pepper and place on hot grill over medium hot grill. Cook until desired doneness,( 10-15 minutes for medium), basting often and turning once
Judy in Montana
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This is for Judy Alaska, who in the 4/1 newsletter, said her blueberry pies never set up the way she would like them to do. When I make fruit pies, I start the filling on the stove top. If this recipe is significantly different from the recipe she has been using, she may want to try it. I am sure you could omit the cinnamon and nutmeg, if you don't think you would like them in your pie. You could also probably increase the sugar, if you prefer a sweeter pie. Good Luck and thanks for all the wonderful recipes you have submitted over the years.
Robbie IN

Blueberry Pie

Pastry for 9-inch, 2-crust pie

2 Pints Blueberries (4 cups)
3/4 cup sugar
3 tablespoons cornstarch
3 tablespoons water 1 teaspoon grated lemon rind
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons unsalted butter
1 well beaten egg for top of pie
2 tablespoons sugar for top of pie

Over medium heat, combine 1 cup berries with 3/4 cup sugar in saucepan until sugar is melted and mixture is a liquid, about 5 minutes. In small bowl combine cornstarch and water; add to blueberry sugar mixture. Cook over medium heat until mixture comes to a full boil, and mixture is clear and thickens. Remove from heat and let cool until mixture is warm. Stir in remaining berries, lemon Rhine, cinnamon, nutmeg, and butter. Cool completely before adding to pie crust. Add top pie crust, sealing edges and cutting vents. Brush top with egg wash and sprinkle with sugar. Preheat oven to 400 degrees, but reduce to 375 degrees when you place pie in oven. Bake about 40 - 45 minutes, checking half way through to insure edges are not getting too brown. Cover edges with foil or use pie guards, if needed to prevent edges from becoming too brown.
Robbie IN
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In the 4/1 newsletter Marvus TX requested Parker House roll recipes. This is from Dennis at The Prepared Pantry.
Robbie IN

Parker House Rolls

My mother made parker house rolls often. I think she just used her favorite white bread recipe though parker house roll recipes are usually richer, made with an egg and a little extra sugar. But Mom’s were great.

Parker house rolls are more of a technique than a recipe. The dough is divided and rolled into little round balls, about an inch in diameter. The balls are rolled in melted butter and baked in muffin tins, three to a tin.

Parker house rolls are more of a technique than a recipe. The dough is divided and rolled into little round balls, about an inch in diameter. The balls are rolled in melted butter and baked in muffin tins, three to a tin.

This recipe calls for baker’s dry milk which is high heat treated to neutralize the enzyme that impedes the growth of the yeast. You can use regular dry milk but the yeast will not grow as rapidly. Dairy—milk, buttermilk, or sour cream—makes bread richer and more flavorful.

This recipe also calls for dough conditioner which makes the bread lighter and better textured.

1/4 cup melted butter
1 1/3 cups water at 105 to 110 degrees
4 cups bread flour, divided
1 7-gram packet instant yeast
1 teaspoons salt
1/4 cup granulated sugar
1/4 cup baker’s dry milk
1 large egg at room temperature
1 teaspoon dough conditioner (optional)
1/2 cup butter, melted

Heat the butter until it is almost melted and set it aside. Grease the cups in two standard-sized muffin pans, including the rims. Measure the water. Use an insta-read thermometer to get the temperature right. Place two cups of the bread flour and the yeast in the bowl of your stand-type mixer equipped with a dough hook. Turn the mixer on for a couple of bursts to disperse the yeast. Add the water and mix for 30 to 60 seconds.

In another bowl, mix the rest of the flour with the salt, sugar, dry milk, and dough conditioner. Add this mixture to the wet mixture along with the melted butter and the egg.

Knead with the dough hook on medium speed for four minutes or until the gluten is well-developed. Grease a large mixing bowl. Turn the dough out into the large mixing bowl and turn once to grease both sides of the dough ball. Cover the bowl with plastic wrap and set it aside to rise. It should double in size in about 45 minutes. If it has not, let it rest longer.

Divide the dough into balls a little larger than one-inch in diameter. You will need three balls for each roll and the recipe will make 16 rolls. (So you will need 48 balls depending on how large you want your rolls.)

Roll each ball through the 1/2 cup melted butter. Place three balls in the bottom of each muffin cup. If there is any leftover butter, pour it into the muffin cups. Cover with plastic wrap and let sit again to rise. They should double in size in about 45 minutes. Let them rise until they are very puffy. If they start to blister, poke the blisters with a toothpick and place the rolls in the oven.

10. Bake for 18 to 20 minutes at 350 degrees or until the tops are browned and the internal temperature is at least 190 degrees. Remove them from the oven. After a few minutes, remove the rolls from the pan and place them on a wire rack to cool. Serve warm.

Parkerhouse Rolls

3 to 3-1/2 c. all-purpose flour
1 pkg. active dry yeast
3/4 c. milk
1/4 c. sugar
1/3 c. butter or margarine
1/2 tsp. salt
2 eggs
Butter or margarine, melted

In large mixer bowl combine 1 1/2 cups flour and the yeast. In saucepan, heat milk, sugar, salt and 1/3 cup butter or margarine until warm (115 to 120 degrees) and butter is almost melted; stir constantly. Add to flour mixture; add eggs. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed.

Stir in as much of remaining flour as you can mix in with a spoon. Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in lightly greased bowl; turn once to grease surface. Cover; let rise in warm place until double (about 1 hour). Punch down; divide dough in half.
Cover, let rest 10 minutes. On lightly floured surface, roll each half of the dough to 1/4 inch thickness. Cut with a floured 2 1/2 inch round cutter. Brush with melted butter. Make an off-center crease in each round. Fold so large half overlaps small half slightly. Place rolls, with large halves up, side by side in a greased 13 x 9 x 2 inch baking pan. Cover, let rise until nearly double (about 30 minutes). Bake in a 375 degree oven for 15 to 18 minutes or until done.
Makes about 2 dozen.
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Low Fat and Dreamy, Chicken Stroganoff

2 cups onions, chopped
4 cups mushrooms, sliced (10 oz)
4 cups (1- pound) cooked chicken, diced
1 cup fat-free sour cream
½ cup white wine
½ tablespoon cornstarch
1 teaspoon paprika
¼ teaspoon salt
¼ teaspoon fresh ground pepper

6 ounces Ronzoni Healthy Harvest, whole wheat blend pasta, cooked (don’t add salt or oil while cooking)

Place onions and mushrooms in a microwave safe bowl and cook in microwave for 3-4 minutes or until soft. Drain liquid.

In large pan, add the cooked onions and mushrooms, chicken, sour cream, wine, cornstarch, paprika, salt and pepper. Mix well. Bring to a boil. Turn heat down to simmer. Cook uncovered for 10 minutes. Stir often. In the meantime, cook pasta.

Spread out on plate cooked pasta among 4 plates. Spoon prepared stroganoff evenly on top of noodles.

Serves 4 (each serving 3/4 cup cooked pasta and about 1 cup stroganoff)
bill, Alb
Source:  Skinnykitchen.com 
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Address:
Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499


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