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April 13,  2013
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Nancy, Does anyone have a great recipe for pulled pork?
Thanks, Susan in New Braunfels.


Here are favorites at our house. Since there are only two of us these recipes are used often. I wanted to share one of my recipes for 2. Does anyone have any TNT recipes for two they would share? We like sweets and I don't have many recipes that are just for 2.
Anna

Chow Mein
Serves 2.

1/4 lb. pork tenderloin, cut in thin strips with grain of meat
3 lb. pea pods
4 water chestnuts, sliced
5 stalks celery, sliced
2 stalks broccoli, chopped
1 pkg. bean sprouts

Fry pea pods in hot fat. Add celery and water chestnuts. Remove from pan. In separate pan, fry for 1 minute bean sprouts. Remove from pan. Add 3 tbsp. oil to pan if needed. Add chopped broccoli. Remove from pan after crisp-tender cooking. Marinate meat in: 1/2 tsp. cornstarch 1 tbsp. soy sauce Add 4 tbsp. oil to skillet. Heat, add meat, salt and vegetables. Mix: 1 tbsp. cornstarch 1/4 tsp. Accent Add 1/2 cup water to above mixture. Thicken if necessary. Pour mixture over pan fried noodles.
Anna
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Chicken Noodle Soup
Makes 2-3 servings

2 skinless chicken breasts
1 c. noodles (use those made without egg yolks, if possible)
1/4 c. rice
Small onion, chopped fine
Mrs. Dash, black pepper and garlic to taste

Cut chicken in bite size pieces. Put in soup pot with quart of water. Add the finely chopped onion and simmer for 20 minutes. Add noodles, rice and seasonings. Cover and simmer for 20 more minutes. May need to add more water depending on consistency desired.
Anna

These two recipes were was sent a long time ago. They resided out in cyberland somewhere for almost a year.
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Whipped Jello Dessert

3/4 c. boiling water
1 pkg. sugar free Jello
1 c. ice cubes
1 c. nonfat yogurt
1 c. sliced fruit (opt.)

Pour boiling water in blender. Add Jello and blend at low speed until dissolved. Add ice cubes, one at a time until partially melted. Add yogurt and blend at high speed. Chill until set.
Makes 6 servings, 45 calories each.
Sharon in FL
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Banana Whip

1 (4 oz. size) pkg. sugar free Jello brand gelatin, any flavor
3/4 c. boiling water
1/2 c. cold whole milk
Ice cubes
1 med. banana, sliced

Combine gelatin and boiling water in a blender. Blend until dissolved, about 30 seconds. Add milk and ice cubes to make 1 1/4 cups. Stir in blender until partially melted. Add banana slices; blend until smooth.
Sharon in FL
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I"ve not written before, I just read and enjoy. But now I would like to find an old recipe for a bean salad made with pork and beans.

My aunt used to bring it to all are family reunions, 50 years ago or so. All I know is it had pork and beans,onions, salad dressing (mayo or Miracle Whip. It had other things but I don't know what. Anyone else ever had it? It may have just been a "southern thang". I live in Arkansas and we were are sharecropper families back then.
Faye


Biscuits and Gravy Breakfast Casserole Recipe
(true 'comfort' food!)

1 pound pork sausage
2 tablespoons butter
2 packages Sausage Gravy Mix (makes 2 cups per package)
12 eggs
1 (5 oz) can evaporated milk
1/2 teaspoon salt
2 tubes refrigerated biscuits

Cook sausage in 10" Skillet - breaking up. Set aside. In large saucepan, make gravy according to directions. Add sausage to gravy, set aside. In large bowl, whisk eggs, evaporated milk and salt.

Soft scramble eggs with the butter. In a 9 x 13 pan, layer gravy, eggs, gravy, eggs, gravy, then top with biscuits. Bake for 20 to 25 minutes at 350 degrees until biscuits are golden brown.
Donna in Colorado
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I failed to keep the name of the individual, who wanted to know if butter flavored Wesson oil is still sold. It is a product of Konagrra Food Service, and it is not a product that they list on their web site, which is www.conagrafoodservice.com they do list Wesson® Move Over Butter. It is described as delivers rich, buttery flavor without the sticking and spattering associated with butter. Made from 100% vegetable oil with added lecithin to provide maximum release. I assume they stopped making the butter flavored Wesson oil in an effort to make a healthier product.
Robbie IN


I would like to hear from your readers about bread making.
I have been reading about facilitating the rising of frozen or refrigerated bread dough in one's slow cooker. Also, have been reading a cookbook author who recommends refrigerating the dough at least 8 hrs. or overnight before baking. There is no kneading required in these recipes.

I am 93 years old and still love to cook. I have been reading your column almost since it's inception. It is still the first thing I look for in my email.
Vera


I don’t know why “cornbread” is in this title because there isn’t any in this cake. This is sooo good. I have not tried it with the Splenda measurements, but am going to try that next time. A friend told me that you could substitute.
Jane Ann in Alabama

Sweet Georgia Cornbread Cake

1 cup sugar(1/2 cup Splenda)
1 cup brown sugar(1/2 cup Splenda brown sugar blend)
4 eggs beaten
1 cup vegetable oil
1 1/2 cups self-rising flour
1 teaspoon vanilla extract
2 cups pecans, very finely chopped

Preheat oven to 350°F degrees.

Lightly grease and flour 9 by 13 baking dish. Stir together sugar, brown sugar, eggs and oil in a medium bowl until smooth. Stir in flour and vanilla. Add pecans and stir until evenly mixed.

Spoon into prepared pan and bake 25 minutes to 30 minutes. Start checking after 20 minutes.
Jane Ann in Alabama
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I had an interesting assortment of email today. There were the current emails and some emails that have not arrived from the past. Some emails finally arrived from 2 years ago. It is taking me some time to sort through them but some may be the emails you all have said haven't gotten. Cyberspace can lose the email but not often for a couple of years, LOL.
Nancy


Handcrafted Wood Carvings, Clocks and Cribbage Boards


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Natures Flavors/Seelect Teas - organic, low carb and low calorie flavored syrups.


I am trying to lose some pounds and would be very interested in recipes for a grilling machine.
Thanks, JA


Here is a recipe for seasoning salt:

Seasoning Salt

Mix together
26 oz. salt
1 1/2 oz. black pepper
2 oz. red pepper
1 oz. garlic powder
1 oz chili powder
1 oz. accent

makes 32 0z.

Use on all meats and i use it on vegetables.
Laura in Texas
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This recipe brings back wonderful memories from childhood, as we had a rhubarb patch in our back yard. My mom was an amazing cook and encouraged my sister and I to help and learn. My dad never ate a meal prepared by my mom without complimenting her on what she had prepared. She did everything from scratch most of her life.
Robbie IN

Rhubarb Cinnamon Nut Bread

1-1/2 cups light brown sugar, packed
2/3 cup vegetable oil
1 egg
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup sour cream
1 1/2 cups diced rhubarb
1/2 cup chopped pecans or walnuts

Topping
2 tablespoons granulated sugar
1/2 teaspoon cinnamon
1/2 cup chopped pecans or walnuts

Beat together the brown sugar, vegetable oil, egg and vanilla. Combine flour, salt, baking soda, and baking powder; stir. Add dry ingredients to first mixture with the sour cream. Stir in rhubarb and nuts. Pour into 2 greased 9x5-inch loaf pans. Combine topping ingredients; sprinkle over the loaves. Bake at 350° for about 55 to 65 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Makes 2 loaves.
Robbie IN
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Tennessee Hollerin' Whiskey Barbecue Sauce
Recipe: Makes. About 2 cups of sauce. Preparation time. 45 minutes.

2 cups Jack Daniel's Black Label or Bourbon
1 cup ketchup
1 tablespoon lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons malt vinegar
4 tablespoons dark molasses
1/2 teaspoon liquid smoke (optional)

Pour 1 cup of whiskey into a saucepan. Bring the saucepan to a boil and reduce the liquid to about 2 tablespoons. Don't let the alcohol flame. Add 1/2 cup of the whiskey and the other ingredients. Simmer over a low heat for 30 minutes and reduce it by about 1/3. Use it immediately or bottle it and keep it in the refrigerator for a month or more.
Source: http://relish.com/recipes/tennessee-whiskey-barbecue-sauce/
Bill, Alb
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Years ago I got a recipe from back of Campbell's Cream of Celery soup for a Salmon Casserole. It used that soup, canned salmon, several other ingredients, but NO eggs. I lost the little scrap of paper and can't find the recipe anywhere. I hope you can help me.
Thanx, Maria


I have a question for Bren in N Louisiana. The filling for the pineapple cream pie. The filling has raw eggs in it shouldn't it be cooked some before being put into pie shell?
It was in April 5 newsletter.
Thanks; Judy in Montana


For Karen about the pressure cooker gasket maybe if there are any older hardware stores in your area, take the lid and the number from the bottom of the cooker (should be one there) and sometimes, the older ones still have parts even if it has been discontinued. I have had luck at older Ace and other local hardware stores . Good luck.
Sharon in TN


Hi Nancy, first of all thanks so much for your wonderful newsletter. I also love the kitty stories. My husband fishes quite a bit so I have lots of fish to cook. I made it a new way tonight and it was so so good. Here is my recipe.The taste is wonderful and the sun dried tomatoes and parmesan makes this dish fit for company also. I have never made it this way and I can guarantee it is wonderful. I hope all enjoy it. By the way I saw a large plastic container of sun dried tomatoes at Costco and it was about nine dollars. Great buy. Chris from California.

Baked Cod with Sun Dried Tomatoes

Depending on how much fish you are baking at a time you can increase the ingredients. I used two fillets because it was just for my husband.

2 large cod fillets
1 Tbsp. mayonnaise
1 Tbsp. Dijon mustard
1 Tbsp. Worchester sauce
1/2 Tsp. Garlic Garni If you don’t have you can use garlic powder to your liking
Sun dried tomatoes ( wash oil off) use as many as you wish. I put about six pieces on each fish fillet.
1/4 cup Grated Parmesan Cheese

Mix all into a paste . Put fish in pam sprayed dish and spread the paste on top. Put sun dried tomatoes on top and sprinkle parmesan over. Bake 15 minutes at 350 or until flaky.
Chris from California.
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Old Fashioned Cornbread Stuffing

1 cup dark or golden seedless raisins
1 1/2 cups thinly sliced celery
8 cups soft white bread crumbs
6 cups cornbread crumbs
1 cup chopped toasted, salted almonds
1/2 cup chopped fresh parsley
1 teaspoon poultry seasoning
1 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup melted butter or margarine
2/3 cup turkey broth
1/2 cup instant minced onion
2 eggs, beaten

Rinse and drain raisins. Combine with celery, bread crumbs, almonds, parsley. Sprinkle with mixture of poultry seasoning, nutmeg, salt, pepper. Set aside. Add broth and onion to melted butter; add with eggs to crumb mixture, mixing lightly.
Spoon lightly· into turkey. Roast turkey.

Variation Stuffing Balls
Shape mixture into stuffing balls, place on greased baking sheet. Bake at 350 degrees F for 20 minutes, or until lightly browned.
Bren in North Louisiana
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I have a question for Linda in KY about here Strawberry pie. Are the strawberries sliced or crushed.? Or was it both? Instructions are a bit confusing.
Dianne in E.TN.


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Apple Custard Pie

1 stick melted butter
1 c. sugar
1 1/2 tbsp. flour
1 tsp. apple pie spice or cinnamon
1 pie crust, unbaked
2 c. chopped apples
2 eggs, slightly beaten

Mix dry ingredients. Mix with melted butter. Add 2 eggs. Pour into unbaked pie shell and add chopped apples. Bake at 375 degrees for 30 to 45 minutes.
Lisa TX
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Celery Mashed Potatoes

3 large ribs celery (finely diced)
3 quarts water
8 ounces Yukon Gold potatoes
1 tsp unsalted butter
2 Tbsp non-fat buttermilk
2 Tbsp 2% milk
1/8 tsp salt
fresh ground black pepper (to taste)

Spray a pan with oil and place the celery in the pan. Place the pan over medium heat.

When the pan heats up and the celery begins to sizzle reduce the heat to medium low and cover. Cook the celery for about 20 minutes. Toss frequently. Place the water in a large stock pot over high heat.

Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft in the middle. They should give when squeezed. Remove from heat and drain water. Place the butter, buttermilk, milk, salt and celery in a blender. Puree until smooth. Add the celery mixture to the potatoes and mash potatoes until creamy.

NOTE: Be careful because over mashing will result in pasty potatoes. Add ground black pepper to taste and serve. This recipe does not make very good leftovers
Bill, Alb
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Marsha in Ca. try using parchment paper in the bottom of your cake pan.This will make the cake come out of the pan with ease.Then you just peel off the parchment paper.
Dee in Canada

This my version of green bean casserole
with the regular recipe add 1 pound of cooked hamburger and 2-3 potatoes diced. It makes it a great meal.
Sue

I am a LONG time subscriber to the newsletter, and look forward to it. How about pulling a few recipes from the archives when you are short on recipes ? Some are so good a repeat would be welcome.

I often send a request for something, but have not submitted many recipes so today I will send one of my mother-in-laws salad dressings.

Salad Dressing

1 can tomato soup
1 can sugar ( use soup can for measure)
1/2 can vinegar
1/2 can oil
2 Tbs Heinz 57 sauce ( don't leave this out)
1 small onion - quartered

Place everything except onion in blender. Blend until creamy and light in color. Add onion and blend a few spins. You want to be able to see a few small pieces of the onion. Place in quart jar and refrigerate. This will keep several weeks.
JR
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Swiss Steak

Round steak or cube steaks
1 can condensed cream of celery soup
1 small can tomato sauce
1 (14 ounce)can sliced carrots

Brown meat in a little oil till no longer pink. Drain all grease. Remove from skillet and set aside. Open the cream of celery and tomato sauce. Pour in the slillet and blend. It takes a few minutes to get it totally blended, but will end up a nice orangish color. Add meat back to skillet. I place the pieces in the sauce then flip them over so both sides are coated. Now add the drained carrots and stir them around in the sauce. Simmer until meat is tender, usually around 15-30 minutes.
I like to have baked potatoes with this and spoon a little of the sauce on my potato.
Even people not real fond of carrots have loved this when I have served it.
Enjoy!!!
MK
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Re: Remove bacon to paper towel lined plate, then roughly chop in same pan with bacon fat.

Inez K Texas, please clarify the instructions on your Pan Roasted Brussel Sprouts with bacon, listed in the newsletter April 11. We do not like Brussel sprouts either, but would like to try this recipe.
Thanks...Blessings on your day
Fae N C

Yam Home Fries
Low Sodium Version
Servings = 4 | Serving size =about one cup
Cooking Time = 45 Minutes

2 Tbsp unsalted butter
1 large shallot (diced)
1 lb yams (diced)
1/8 tsp salt
fresh ground black pepper
1/4 tsp dried thyme leaves
1/4 tsp dried oregano leaves

Place a large skillet in the oven and preheat oven to 325°F.

When the pan is hot add the spread, shallot and yams. Return the pan to the oven and cook for about ten minutes. Stir the yams and continue to roast in the oven stirring every 8 - 10 minutes. It will take about 30 minutes until the yams begin to soften.

Add the salt pepper, thyme and oregano and stir. Cook for another 5 - 8 minutes until the yams are slightly crispy on the outside and soft on the inside.

Nutrition Facts Serving size = 1 cup Servings = 4
Note: This recipe does not make very good leftovers. This recipe can be doubled.
Bill, Alb
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