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April 14,  2013
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Recipe Index for December 2012
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Sharon's Pulled Pork

4-5 lbs. Boston Butt Pork Roast
18 oz. bottle of your favorite BBQ sauce
12 oz. cola drink
1/2 cup mayonnaise
2 Tbsp. sugar
2 tsp. vinegar
14 oz. bag cole slaw
hamburger buns

Place pork in crockpot and pour BBQ sauce and cola over pork. Cover and cook on high 8 hours (or low 12 -16 hours), until pork is tender and meat shreds easily. In a large bowl, whisk together mayonnaise, sugar, and vinegar; add slaw and toss to coat. Serve pork and slaw on hamburger buns.
Sharon
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Oven Pulled Pork

1 large pork butt or shoulder
2 TB liquid smoke
2 TB salt,

Preheat oven to 325 degrees. Trim the pork if you like and sprinkle salt and liquid smoke over the meat, rubbing it in well. Place the pork in a 13 x 9 inch pan and cover it tightly with aluminum foil. Bake for four hours and check to see if you can shred some meat off of the side of the pork. Remove cover and bake for 30 minutes more or for one hour until the top has nicely browned. You can baste the meat at this time with the juices.

Let the meat cool for a few minutes and then shred. Shred the pork with the juices for a more tender meat.
Sugie
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Crockpot Pulled Pork Recipe
Hi , I make this for a big group and always get raves.

I get a 4-6 lb pork shoulder or roast (whatever costs less)
1 can root beer any brand but NOT diet
1 large onion sliced
2-3 cloves garlic peeled and smashed

Put all that in a crock pot, put the temp on high for 1 hour then on low for 6-10 hours.

When it is done , take the roast out and discard everything else. Let the roast sit for a bit to cool off, then get a couple forks and start shredding your meat, taking any fat left out. ( I get very little fat in mine, seems to melt away while cooking).

Put your shredded meat in another crock pot and pour on a lot of Sweet Baby Ray's honey Bar-b-que sauce. Enough to make it taste good.

Serve on rolls with cole slaw and a dill pickle on top...yes, put some home made or store bought cole slaw on the sandwich...yummy.

I forgot where I got this recipe but it is great, If some of the onion stay with the roast, they are good too.
ENJOY, Sandy in Texas
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Copycat Recipes


Pulled Pork BBQ

One 3-lb. boneless pork roast
Salt
2/3 cup cider vinegar
1-1/2 cups barbecue sauce, plus more for serving
6 hamburger buns

Trim excess fat from pork roast. Sprinkle with salt. Place in slow cooker and pour vinegar over roast. Cover and cook on low until roast is fork-tender and pulls apart easily, 8 to 10 hours.

Remove roast from cooker and shred meat into small pieces. Discard cooking liquid. Return pork to slow cooker and stir in barbecue sauce. Continue to cook until warmed through, about 30 minutes.

Layer with pork, then top with the other half of the bun. Serve immediately with extra barbecue sauce on the side.
Lisa TX
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Slow Cooker Pulled Pork
Makes 10 Servings

3 pounds boneless pork shoulder roast, trimmed
1 package McCormick® Slow Cookers BBQ Pulled Pork Seasoning
1/2 cup ketchup
1/2 cup firmly packed brown sugar
1/3 cup cider vinegar

Place pork in slow cooker. Mix Seasoning Mix, ketchup, brown sugar and vinegar until blended. Pour over pork. Cover. Cook 8 hours on LOW or 4 hours on HIGH. Remove pork from slow cooker. Shred pork, using 2 forks. Return pork to slow cooker. Mix and heat with sauce before serving. Serve on sandwich rolls, if desired.
Source: www.mccormick.com 
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Bisquick Recipes 
Pies and Dessert Recipes


Nancy, Susan from New Braunfels has asked for a shredded pork recipe. I had sent in a good recipe some years ago for a crockpot apricot pulled (or shredded) pork. Is there a way to find it on your site? I do not have the recipe with me in Arizona.
Dorothy from WA/AZ

Comment
I could not find a recipe. If the recipe was sent before 2008 I do not have the recipes. While searching I did find the recipes included in this online recipe edition.
Nancy Rogers


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Many recipes call for ingredients I don't normally purchase. Many recipes call for just part of a can or part of a carton of an ingredient and the rest goes unused at my home. What I have started to do is go to United Market Street Grocery here in Lubbock and purchase the amount needed from their salad bar. The Market Street's have more items on their salad bars than the regular United grocery stores. It seems to save me money and I don't have a lot of the ingredient leftover.
Nancy Rogers

Jello Salad Recipes



This first recipe I have been making since the first of the year and this is the only way that I will make Lasagna now. Believe me it does work and the noodles are soft or mushy at all. It seems the long it set the better it is. Please do not make it in the morning and let sit until dinner time that day and is not that good. It is best made the day before.

Grammy's Overnight Lasagna

1-1/2 lb. ground beef, I use 1 lb. because I can not have any meat now
1, 30 oz., jar marinara sauce, I make my own sauce
3/4 cup water, you Can use same amount beef stock
1 teaspoon salt, I omitted this
12 lasagna noodles, the pan I use will not take that amount I use 9
1, 16 oz., carton cottage cheese, I used16 oz. carton of ricotta cheese mix with dry parsley*
12 oz. grated mozzarella cheese
½ cup Parmesan cheese

* I have tried it with cottage cheese and it worked great for my DH and I but the grand kids don't like cottage cheese and believe me they can taste it.

Cook the ground beef in a large saucepan over medium high heat until browned and no longer pink, about 6 minutes: drain fat. Stir in the marinara sauce, water and salt. Bring to a boil. Remove sauce from the heat.

Arrange 6 noodles in a 9"x13" baking dish, breaking if necessary to fit. Spoon ½ of the sauce over noodles. Top with ½ of the cottage cheese and ½ of the mozzarella cheese. Repeat layers with remaining noodles, sauce, cottage cheese and mozzarella cheese. Top with Parmesan cheese. Cover tightly with foil, refrigerate overnight.

Preheat an oven to 350º. Bake lasagna, covered until noodles are soft cheese is melted and sauce is bubbly: about 1 hour. Allow to sit for at least 10 minutes before serving.
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This next recipe is good in the morning and also for dessert at dinner. If I make it for breakfast I don't add the morsels and for dinner I add in morsels. How I serve it with dinner is take a slice cut in half, arrange the half on the plate, put a scoop of ice cream on the 2 half's, drizzle chocolate a little chocolate syrup over both, add about 1 teaspoon or more chopped nuts.
Susie Indy

Chocolate Bread

In a large bowl stir together:
2½ cups all purpose flour
1½ teaspoon baking soda
½ cup cocoa
1 cup sugar
½ teaspoon salt

In a smaller bowl combine:
1 egg beaten
1/3 cup butter, melted and cooled
1¼ cup sour milk*
* Sour milk: add 1 tablespoon vinegar to 1 cup milk at room temperature. Allow to sit 5 minutes.

Combine mixtures until just blended.

If you wish you can fold in the following

3/4 cup chopped walnuts or pecans
½ to 3/4 cup chocolate morsels

Pour into sprayed 9"x5" loaf pan. Bake at 350 for 1 hour. Let rest for 5 to 10 minutes. Enjoy.

I will try to post something each day. The reason I have not posted anything for a while is it is very hard for me to sit any amount of time in any type of chair. I still am working with my bursitis with both doctors and they don't want to do anything about it. It makes walking some days very hard. I guess I am the one that will have to get a second option on it because I don't want to spend the rest of my life this way. I will not get back on my soap box again.

Also I want to go see the Colts play this year. We have season tickets and our one daughter went, our three older grandchildren went last year. As far as we know DH should not be traveling during the games.

Everyone have a great day. Nancy and 4 legged associates take care, stay safe, and comfortable.
Susie Indy
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Does anyone have a chocolate chip cookie recipe they are willing to share? Every recipe I try, the cookies go flat. I have seen hints about adding 2 more tbls. of flour and have done that, no success. Help please.
Shirley L

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Does anyone have a chocolate chip cookie recipe they are willing to share? Every recipe I try, the cookies go flat. I have seen hints about adding 2 more tbls. of flour and have done that, no success. Help please.
Shirley L


Instead of watching TV, I listen to a lot of podcasts about topics I enjoy. One of them is genealogy. Today I was as I was listening to a video podcast on how to read the 1940 Census  Records, my kitties (Little One and Ditto) wanted to hear them too. They took the opportunity to nap through the whole podcast. I almost couldn't hear it over their snoring, LOL.
Nancy Rogers


Fae NC was questioning what was meant by some of the wording in Sunny Anderson's recipe for
Pan Roasted Brussel Sprouts. I figured it out. It's a matter of punctuation. I believe the recipe
should read as follows.
Barb in OKC

I never liked Brussel Sprouts until I tried this, it is wonderful.

Inez K Texas
Pan Roasted Brussel Sprouts with Bacon
Serves 4 to 6

4 slices thick-sliced bacon
2 tb butter
1-lb.Brussel sprouts-halved
1/2 large onion chopped
Salt & freshly ground black pepper.

Cook bacon in large skillet over medium-heat until crispy. Remove to paper towel-lined plate, then roughly chop. In same pan with bacon fat, melt butter over high heat, add onions & brussel sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 min. Season with salt and pepper to taste and toss bacon back in pan. serve immediately, cook time 15 min.
Source: Sunny Anderson, Foodnetwork
Inez K Texas
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Greetings fro Australia,
In a recent newsletter Donna wanted a Ranch Dressing powder mix..This is the recipe I have for making Ranch Dressing, if you just use the dry ingredients you will have the flavoring.

Ranch Dressing

1 cup mayonnaise
1 cup buttermilk (dry buttermilk is fine) or 1 cup yoghurt (dry buttermilk is fine)
2 teaspoons parsley
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 dash dill weed
1/8 teaspoon pepper

Place mayonnaise in a medium sized bowl and gradually whisk in the buttermilk or yoghurt.
If you are using powdered buttermilk, whisk in the powder first, and then slowly add a cup of water.Then add the seasonings, and whisk again.

Or you can make it in the blender by putting everything into the blender and whirling until smooth.

The mixture will be a little thin, but it will thicken on standing. Store in a pint size jar, makes 2-cups. Keep in the refrigerator for a few weeks. Tastes really good with yogurt by the way.
Elizabeth, Bendigo, Australia
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This is for Barbara in Wentzville, Mo, who was wanting a recipe for clear lemon pie filling in the 4/9 newsletter. I am wondering if the lemon filling for this pie will meet your needs and your husband's memories.
Robbie IN

Best Ever Lemon Pie

1 baked deep dish 9-inch pie shell
1 1/4 cups sugar
6 tablespoons cornstarch
2 cups water
3 egg yolks

1/3 cup lemon juice- fresh is always best
1-1/2 teaspoons lemon extract
3 tablespoons butter
2 teaspoons vinegar ( I use Cider vinegar)

Mix sugar and cornstarch together in the top of a double boiler. Add the 2 cups water. Combine egg yolks with lemon juice and beat until well mixed. Add to the rest of the sugar mixture. Cook over boiling water until thick-about 25 minutes. This does away with the starchy taste. Now add the lemon extract, butter and vinegar, and stir thoroughly. Pour mixture into deep 9-inch pie shell, and let cool. Cover with meringue, and brown in oven.

Never-Fail Meringue

1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup boiling water
3 egg whites
6 tablespoons sugar
pinch of salt
1 teaspoon vanilla

Blend cornstarch and cold water in a saucepan. Add boiling water and cook, stirring until clear and thickened. Let stand until COMPLETELY cold. with electric beater at high speed, beat egg whites until foamy. Gradually add sugar, and beat until stiff but not dry. Turn mixer to low speed, add salt and vanilla.

Gradually beat in cold cornstarch mixture. Turn mixer again to high, and beat well. Spread meringue over cooled pie filling. Bake at 350 degrees for 10 minutes or until top is lightly browned.
Robbie
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Dee in Canada I made your Marzipan Cake, and I did use the apricot preserves brushed on the top. We really did enjoy the cake so much. When I went to the store to buy the almond paste, I couldn't find it in the 7 oz. size. All they had on the shelf was 12.5 oz. cans, so I used a little more than half the can. Did you by any chance make a typo on the size of the can? I looked on the Solo website and didn't see that size being available. Thank you again for the recipe.

I also thank Marsha - Los Angeles, CA for posting the Almond Butter Cake Recipe, as that sure
sounds good too. Southern Lou I'm glad you had pleasant memories of making the Almond Puff many years ago. After I came across the recipe again, I did make it when our family came over, and they all enjoyed it so much. That recipe has been around for a very long time and a real
"keeper".
Judy (in Alaska)


This is in response to Rodney in Chatsworth . He had a question about the sweetness of the Hawaiian bread recipe I posted.

I have to confess, Rodney. I had changed the original recipe a tad because I like to use honey instead of sugar; I feel it adds an extra bit of flavor. Here is the original recipe.

Hawaiian Bread

1 cup warm water
5 tablespoons white sugar
3 cups all purpose flour
3/4 teaspoon salt
2 tablespoons powdered milk
2 tablespoons instant potato flakes
3 teaspoons yeast
1/4 teaspoons vanilla extract
1/4 teaspoons lemon extract
2 eggs
4 tablespoons butter or margarine

Actually, a tablespoons or two of sugar can always be added to a recipe without further tinkering. If you look at a cake recipe, say, in an old (30 yr.) Betty Crocker cookbook, e.g., (and compare it with a more recent version), you may find that the sugar has been increased by 1/2 cup but nothing else has been altered.
Delores
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To Donna in Buffalo, NY. In regards to the expense of the tiny ranch dressing mix to make your "To Die For" roast, purchase the dressing in a larger jar if you can find it. I got mine at a warehouse store. That way not only is it much cheaper but it's so handy to add a bit of the dry mix to other recipes even if it doesn't call for it. Living alone I do not see a need for an expensive warehouse membership so a few times a year I go with my cousin to stock up on certain items, mostly paper products. She pays for it and I pay her back.

Here is a recipe to make your own dry mix which I got from the AllRecipes.com website. If you use a search engine you will find many, many variations for this.
Donna in Buffalo, Minnesota where it is once again winter! Phooey to Mother Nature.

Dry Buttermilk Ranch Mix (Clone)
Prep Time: 10 Minutes
Servings: 20

1/4 cup dry buttermilk powder
2 tablespoons dried minced onion
2 tablespoons dried parsley
1 tablespoon dried chives
1/4 teaspoon salt, or to taste
1 teaspoon garlic powder
1 teaspoon dried celery flakes
1/2 teaspoon white pepper
1/4 teaspoon paprika
1/4 teaspoon dried dill weed

Mix the buttermilk powder, dried onion, parsley, chives, salt, garlic powder, dried celery flakes, white pepper, paprika, and dill together, and store in a cool, dry place. For a finer texture, place ingredients in a blender and pulse several times.
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Hi Nancy,
I would like to make a suggestion, that might motivate members to send in more recipes. NancyLanders, if you try out one of the recipes in the newsletter, please send some feedback, preferably something short and hopefully positive.

It takes very little time to do so. I have not seen any feedback on recipes that I have submitted. If my directions were unclear, I would love to know. I think just this one small thing might make a big difference.
Thanks. Diane S. in Dallas


Ranch Dressing and Dip Mix (Clone)

2 tsp. salt
2 tsp. dried minced garlic
8 tsp. dried minced onion
2 tsp. freshly ground pepper
2 tsp. granulated sugar
2 1/2 tsp. paprika
2 1/2 tsp. parsley flakes

Combine all ingredients and store in an airtight container. Makes 1/2 cup of mix.
To make Dressing: Combine 1 tablespoon mix with 1 cup mayonnaise and 1 cup buttermilk. Blend well.

To make Dip: Combine 1 tablespoon mix with 1 cup sour cream. Blend well. Refrigerate for 1 hour before serving with vegetables.
Phyllis In Montana
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I bake a lot and a lot are experiments. Most come out and I pass everything on as we just do not eat the cakes and maybe some of the pies.

I recently bought a large sponge type cake, layered type to be used with what ever you might want to make. I made a concoction that the people who got it loved. I layered diff things between three layers - like pudding mixed with cream cheese with strawberries and another layer with something holding chopped walnuts...and the top had a bit of the pudding/cream cheese spread and some strawberries gracing the top.

Well, the bought cake layers are pricey. I have looked for a large diameter pan like the one I had
once that came in a set to be used for a wedding cake..It is gone. I finally found a steel pan, supposed to be for a dog dish. Will it be harmful to be used for baking? This is steel and not stainless steel, and I just cannot find what I am looking for.

I just do not wish to poison anyone. If steel is dangerous used this way? I feel awkward to ask what may appear to be a quite stupid question, but thanks anyway!

I am getting the newsletter now, sorry it will be cut down but I understand. I have noticed its sparseness! I I love what others send. Thank you, Nancy for all your years of loving all of us enough to do this.
Eleanor M

Comment
Last week the message was sent out that the newsletter will be sent out Tuesday, Thursday and Sundays. When there are enough recipes, questions and tips it will be sent on Monday Friday, and Saturday as well. Each day so far there have been enough messages to post the recipes. The highlight of my day is compiling the recipes to post online. As long as the recipes and messages come in the recipes they will be posted. I still plan to take one day a week off but it may vary as to which day.
Nancy Rogers


Hi, Nancy, I haven't submitted a recipe for a long time so decided I would today. Your email is the first thing I look for and have made so many wonderful recipes. This recipe was given to me 46 years ago and is a tried and true recipe. God Bless.

Chocolate Oatmeal Cake

2 cup quick oatmeal
2 sticks oleomargarine or butter
pour boiling water over the oatmeal and butter in a large bowl. Stir well, until butter is melted. Let set for 20 minutes, stirring frequently. After it has set, add four eggs and 2 teaspoons vanilla.

Sift together and add:
2 cup flour
3 cups sugar
1/2 cup cocoa
2 teaspoon baking soda
1 teaspoon salt

Blend egg mixture well with first mixture. Add the dry ingredients into the oatmeal mixture. Stir well. Spray a large 15x10x1inch pan with baking spray and bake at 375 degree oven for about 25-30 minutes. Let it cool well and then make the icing.

Chocolate Icing
2 cups sugar
1/2 cup milk
1/2 cup oleomargarine or butter, softened
1/2 tsp. salt
1/2 cup cocoa

Combine all ingredients and boil together for 3 minutes. Remove from heat and add 1 tsp. vanilla. Set in a pan of cold water without stirring until it cools and then beat until the right consistancy.
Enjoy! Gloria in Wyoming
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Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499


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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.