2''


Recipe Index
 

 

 

April 18,  2013
Home Page
Return to
Newsletter Archives
Return to April Archives

nancy-rogers at Nancy's Kitchen
Quick and Easy Free Printable Recipes - 1000s of simple recipes that are made with everyday ingredients -
 


 


Recipe Message Board  | Click Here  
Recipe Index for December 2012
Recipe for January 2013
Recipes for February 2013
Recipes for March 2013




Pulled Chicken

4 boneless, skinless chicken breasts
kosher salt and freshly ground pepper
1/2 onion, finely chopped
1 1/3 cups homemade BBQ Sauce of your choice.
1/4 cup apple cider vinegar
6 hamburger buns or kaiser rolls
Optional: hot pepper sauce, I prefer Chipolte based

Rinse the chicken and pat it dry with paper towels. Sprinkle each piece with salt and pepper. Place the chicken in a 3-qt. saucepan. Add the onion, BBQ Sauce, cider vinegar, and enough water to cover the chicken (about 1 ½-2 cups). Add a few drops of hot sauce if you’re using it. Bring the mixture to a boil, reduce the heat, and simmer until the chicken is cooked through, about 15-25 minutes, depending on the thickness of the chicken breasts.

Remove the chicken from the sauce and place it on a cutting board. Once it’s cool enough to handle, use two forks to shred the chicken. In the meantime, boil the sauce until reduced by half, about 15 minutes. Taste and adjust the seasoning. Add the shredded chicken and heat through. Spoon the mixture onto the rolls, and SERVE immediately.
bill, Alb.
Click Here to Print this Recipe


Susan in New Braunfels asked for a recipe for a good Pulled Pork. This recipe is awfully good and easy -you cook it in the crockpot. I make pulled pork sandwiches with it as well as serve it over rice.
Enjoy!!! AugustaPat

Slow-Cooked Pulled Pork Sandwiches**
The slow cooker does the work to make this pork cut tender, simmering in a tangy sauce to serve on sandwich buns. This is one of my favorite slow-cooker recipes. It can be cooking while you are at work or play. And you can use some like a roast and some for delicious sandwiches. One of my favorites!

1 tbsp. vegetable oil
3 lb. boneless pork shoulder roast (I used a 5-lb roast when I had a crowd)
1 can Campbell’s French Onion Soup
1 cup catsup
1/4 cup cider vinegar
3 Tablespoons brown sugar

In a medium-sized skillet, heat oil and brown the meat on all sides. Then put in slow-cooker.

Combine the soup, catsup, vinegar and brown sugar and mix well. Pour over roast. Cook on low for 8-10 hours, or cook on high for 6 hours or until very tender.

**Serving Suggestions:
(1) You can serve part as a pork roast –and the sauce that it cooks in is delicious over rice.

(2) Part can be used for sandwiches. This makes scrumptious barbeque sandwiches. Serve on buns with your favorite barbeque sauce and marinated coleslaw.
AugustaPat
Click Here to Print this Recipe


Re: Amish Bread
Can you make this bread first using the dough cycle on a bread machine? Then baking it in the oven. The recipe was printed on Friday April 12, 2013 by Donna in Colorado. Thank you very much for this information and Happy Cooking!
Sandy in Ohio


Copycat Recipes


This main dish is good using ground beef or ground turkey.

Spanish Rice Ole

1 lb. lean ground beef, or turkey
1/2 cup chopped green pepper
1/2 cup chopped onion
1 large clove garlic, minced
1 can condensed tomato soup
1-1/2 cup water
1-1/2 cups Minute Rice
1 tbsp. Worcestershire sauce
Salt & pepper, to taste
(I also add 1 generous tsp. prepared mustard)

Brown beef, onion, green pepper and garlic together until tender; drain. Add remaining ingredients and bring to boil. Reduce heat , cover and cook on low for 5 minutes, or until rice is done, stirring occasionally. Makes 5 servings.

NOTE: I used Campbell's Healthy Request tomato soup. You can use 1/3 cup regular rice for the Minute Rice, and cook according to package directions with 1 cup water and add to meat mixture before serving.
Judy (in Alaska)
Click Here to Print this Recipe


I always double this recipe, as these cookies are so good and disappear
quickly.

Cream Cheese Chocolate Chip Cookies

1/2 cup butter, softened
1 small pkg. (3 oz.) cream cheese, softened
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1 egg
1 tsp. vanilla
1 tsp. finely grated orange peel
1 cup flour
1/2 tsp. salt (I cut in half)
1 cup semi-sweet chocolate chips

Cream butter, cream cheese and sugars together. Beat in egg, orange peel and vanilla. Add flour and salt and mix well. Stir in chocolate chips. Drop by teaspoonfuls onto lightly greased cookie sheets. Bake 350º for 12 minutes, or until lightly browned around the edges. Makes about 3
dozen cookies.
Judy (in Alaska)
Click Here to Print this Recipe


In response to the request for catfish recipes I just want to say I envy you. I grew up on catfish and it is hands down my favorite fish. This recipe serves 6 but can cut it down to suit your purposes. I have several catfish recipes plus others that can be adapted for catfish but this one is one of our favorite.
Donna in KS

Catfish Delta

3 cups cornflake cereal, finely crushed
2/3 cup grated parmesan cheese
1 teaspoon paprika
1/2 teaspoon salt
1/2 cup mayonnaise
1 teaspoon Worcestershire sauce
6 catfish fillets
1 1/2 teaspoons cajun seasoning
vegetable oil cooking spray
3 tablespoons chopped fresh parsley
lemon wedge

Preheat oven to broil. Stir together first 4 ingredients in a large shallow bowl or pie plate. Whisk together mayonnaise and Worcestershire sauce in a small bowl.

Brush mayonnaise mixture onto both sides of catfish fillets. Sprinkle 1/4 teaspoon Cajun seasoning onto 1 side of each fillet.

Dredge fillets in cornflake mixture; transfer to a wire rack coated with cooking spray. Place wire rack in an aluminum foil-lined pan. I use the nonstick aluminum foil which works great for us.

Broil 6 inches from heat 6 minutes on each side or until golden brown and fish flakes with a fork. Sprinkle with parsley. Serve immediately. Garnish, if desired.
Donna in KS
Click Here to Print this Recipe


Bisquick Recipes 
Pies and Dessert Recipes


Greetings from Australia,
Robbie was wanting a lasanga recipe, this is one I use, easy as there is no precooking, and it seems alot of water but itsoaks into the pasta.

Lazy Lasagna
For 4-6 servings:

500g/1lb minced beef/hamburger
2 cloves garlic, chopped
1 425g/1 cup can tomato purée
2 tbsp tomato paste
1 packet dry tomato soup
1 tsp each basil and oregano
2 tsp instant beef stock powder or 1 tsp salt
1 1/2 cups hot water
Enough instant lasagna strips/sheets for your dish X2
1 cup grated tasty cheese

Topping
2 tsp cornflour/cornstarch
1 egg
3/4 cup milk
1 cup grated tasty cheese
paprika

Preheat the oven to 180C/350F
Measure the first seven ingredients into a large bowl. Add the hot water and mix with a fork and/or potato masher until everything is combined.

Spray or butter a 23cm/8 insquare or 25x20cm/9x8 in rectangular ovenware dish or a suitable roasting pan or foil dish. Spread one third of the meat mixture evenly over the bottom, followed by a layer of half the lasagne noodles. Sprinkle over half of the grated cheese. Repeat this layer and cover with the remaining meat mixture (you may like to use more than a third of the meat mixture for the top layer).

Bake immediately, uncovered, for 50 minutes, or cover and microwave on High (100% power) for 30 minutes.

To make the topping, mix together the cornflour, egg, milk and cheese. Pour evenly over the cooked mixture, sprinkle with the paprika if using and bake, uncovered, at 150°C/300F for about 10 minutes until the topping sets or microwave at 50% (Medium power) for 10 minutes.

Leave to stand 15-30 minutes before cutting into squares or rectangles. Serve immediately or refrigerate. Cut into serving-sized pieces and wrap in cling film for freezing. Reheat in a moderate oven or microwave.
This is good to cut up into slices the next day.

Serve with a green salad and with warmed, crusty bread rolls, if you like.
From Allison Holtz
Regards Elizabeth Bendigo Australia
Click Here to Print this Recipe


Greetings from Australia,
RE: From Tuesdays newsletter: Has anyone ever baked chicken legs using corn flake crumbs? If so directions please and result.
Dorothy

Dorothy, I dip my chicken in Mayo or buttermilk prior to rolling in the cornflakes.
Regards, Elizabeth Bendigo Australia


Amazon Local Deals

Great local deals up to 75% off. Subscribe for free at AmazonLocal. Click Here 


Handcrafted Wood Carvings, Clocks and Cribbage Boards


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.
everyday_recipes@yahoo.com 


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


Did you Know?
The bold black text are links (to recipes or other pages.)


Sign up for the ReadySetEat newsletter today. You’ll receive easy dinner recipes you can make in under 30 minutes with 7 ingredients or less – plus coupons and local grocery savings. It’s everything you need to solve your weeknight dinner dilemma. Click Here  



Jello Salad Recipes



In the 4/14 newsletter Sharon L requested chocolate chip cookie recipes. This is the one I use most often. You might be over mixing the cookie batter of your current recipe, as it may be very similar to this one. I have others we like that I will submit, based on what other readers share.
Robbie IN

Chocolate Chip Cookies Famous Amos Style

1 cup butter, softened
3/4 cup light brown sugar, firmly packed
3/4 cup sugar
1 tsp vanilla extract
2 eggs
2-1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups raisins- optional
12-oz. pk semisweet chocolate chips

Preheat oven to 375F. Beat butter, brown sugar and sugar in large bowl with electric mixer at high speed until creamy. Add vanilla extract, and eggs; blend thoroughly. By hand, stir in flour, baking soda and salt until well mixed Stir in raisins and chocolate chips. Using a teaspoon from a measuring set, spoon dough by teaspoonsful onto baking sheets. Place dough 1-1-1/2" apart to allow for spreading. Bake 8 minutes, or until cookies are lightly browned. Transfer to wire racks to cool. Do not over bake.
Robbie IN
Click Here to Print this Recipe


For Sharoin Mo. request 4/16 for baked catfish recipes.

Easy Italian Flavored Oven Fried Fish

16 to 20 oz. catfish, shark, whiting, or other white fish filets
1/4 c. EACH zesty Italian & low-fat Italian salad dressings, or all the zesty if you prefer
3/4 c. canned Italian flavored bread crumbs

Mix dressings in a soup plate. Put crumbs on a paper plate. Coat filets with dressing then crumbs & bake 12 to18 minutes, till fish flakes when a fork is inserted. We like this with a tartar sauce or a salsa.
Marilyn in FL
Click Here to Print this Recipe


Fast Oven Fried Catfish

2 to 3 moderately thin filets of catfish, flounder, etc.
1/2 tsp. EACH salt or salt substitute & pepper
1/4 tsp. EACH garlic powder, dried parsley, tarragon, & thyme
1/2 c. cornmeal, we use white
3/4 c. milk
1 to 1 1/2 tsp. Tobasco or to taste
2 T. butter, melted

Mix seasonings & cornmeal on a paper plate; mix milk & Tobasco in a sealable bag. Spray foil on a baking sheet & heat oven to 425º. Put filets in milk & chill 15 to 30 minutes. Discarding milk, coat fish with seasoned meal & place on foil. Drizzle with butter. Bake 12 minutes, then switch oven to Broil & cook 4 - 5 minutes more or till browned slightly. Serves 2 - 3, easy to increase.

These are the 2 easiest with least ingredients. We have lots more. Let us know if you need them. Marilyn in FL
Click here to Print this Recipe

This is a quick
note of appreciation for Jae in Central OK. Please encourage future recipes to be submitted by this person. The recipes are quick, easily prepared and very tasty. Makes good reading for those of us who collect recipes, recipe books, etc.
Sue in TN

Enjoy getting your recipes. I know it’s a lot of work and we appreciate you.
Barbara in GA.

Chocolate Chip Pound Cake

1 box butter recipe cake mix, such as Duncan Hines
1 small box of vanilla instant pudding mix
1 bag (12 0z) semi-sweet chocolate chips
4 eggs
1 cup of milk
1 cup of vegetable oil, such as canola ( I use half oil and half applesauce)(made it both ways and could not tell the difference)

In a blender, grind half of the chocolate chips until they are close to a powdery consistency. Save the other half of the chips for later.

Place the powered chips in a large bowl with cake mix, pudding mix, eggs, milk and oil. Blend with an electric mixer until it is a smooth batter. Place mixture in a greased, lightly floured Bundt pan.

Sprinkle remaining chips on top and immediately place in a preheated 350-degree oven for about an hour, until a pick comes out clean. Cool completely. Remove from pan and sprinkle with confectioner’s sugar.

It is delicious served warm.
About 12 servings.
Barbara in GA.
Click here to Prin this Recipe

Nancy in the 4/16 newsletter Robin IN asked if the Gammy's Overnight Lasagna could be frozen. I always make it the day before and have not frozen it. My suggestion would be to make a small one, like a 8"x8" or 9"x9" pan, and freeze it. Bring it out in a week or so and would you please let us know how it works out. The reason for it to rest 24 hours is so the flavors can mix or marry together.

I have a question to ask that is not food related at all. Has anyone had
bursitis and not one doctor has helped you. My family doctor has drained my pocket of fluid twice and will not do it any more and my doctor that has done all my surgeries has acted like it is no big deal. Will it is a big deal to me because now I can't drive and sometimes I need help in getting in and out of our Suburban. If anyone on this site can suggest what type of doctor I should go to or what. I do know that they can remove the sack along with the fluid. It is very painful to walk any where in the house and outside. I have been using my cane again and this Sunday I am going to Church and the places in the Church that I will need to be in I am going to use I walker again. This is how bad the pain is. I do realize what is good for one person may not be good for another person. Thank you, Nancy, for letting me ask this question.

Everyone have a great day. Nancy and 4 legged associates take care, stay safe and comfortable.
Susie Indy

This is a good recipe to make since it is fresh strawberry time.

Strawberry Punch Bowl Cake

1 bought Angel Food Cake
1 package or jar strawberry glaze
1 pint fresh strawberries ( sliced)
1 box powdered sugar
1 16 oz. sour cream
1 12 oz. cool whip
1 5 oz. can evaporated milk

In a large bowl break cake into bite size pieces.

In another bowl, mix with spoon, sugar, sour cream, milk, and fold in cool whip. Lightly blend the contents of the two bowls together. Pour into a punch bowl or any other large bowl.

Mix glaze and sliced strawberries together. Pour on top of cake.
Lois in SC
Click Here to Print this Recipe

Sorry the recipe got cut off when I sent it so here it is again. Hope this is what Faye was asking for.
Claudine in Fort Worth, TX

Pork 'n' Bean Salad

1 (32 ounce) can pork and beans, drained (you could use baked beans)
1 package grape tomatoes, cut lengthwise
1 cup chopped celery
1 green Bell pepper, chopped
1/2 cup sweet onion, chopped
6 Tablespoons mayonnaise
some sweet pickle relish, if desired
salt and pepper, to taste if desired

Combine all ingredients in a bowl. (Add a little more mayonnaise if you think it is needed, but not too much or this will be soupy.) Taste for seasoning and if needed or desired, then add some salt and pepper. Cover and refrigerate for 2 hours.
Refrigerate leftovers.
Claudine in Fort Worth, TX
Click Here to Print this Recipe

Hot Water Cornbread

2 cups white cornmeal
1/4 teaspoon baking powder
1 1/4 teaspoons salt
1 teaspoon sugar
1/4 cup half-and-half
1 tablespoon vegetable oil
1 to 2 cups boiling water
Vegetable oil
Softened butter

Combine first 4 ingredients in a bowl; stir in half-and-half and 1 tablespoon oil. Gradually add boiling water, stirring until batter is the consistency of grits.

Pour oil to a depth of 1/2 inch into a large heavy skillet; place over medium-high heat. Scoop batter into a 1/4-cup measure; drop into hot oil, and fry, in batches, 3 minutes on each side or until golden. Drain on paper towels. Serve with softened butter.

NOTE: The amount of boiling water needed varies depending on the type of cornmeal used. Stone-ground (coarsely ground) cornmeal requires more liquid.

Southwestern Hot-Water Cornbread: After adding boiling water, stir in 1 jalepeno papper, seeded and minced; 1 cup shredded Mexican cheese blend; 1 cup frozen whoe kernel corn, thawed; and 1/4 cup minced fresh cilantro.

Baked Hot-Water Cornbread: Omit skillet procedure. Pour 1/3 cup vegetable oil into a 15X10 inch jellyroll pan, spreading to edges. Drop batter as directed into pan. Bake at 475' for 12 to 15 minutes. Turn and bake 5 more minutes or until golden brown.
Yield: 1 dozen
Southern Living, JANUARY 2001
Bren in North Louisiana
Click Here to Print this Recipe

This is for Dorothy, who requested a recipe in a recent newsletter for baked chicken legs using corn flake crumbs. This is a easy recipe that I
have used for years, and has always gone over well. I use drumsticks and thighs, as those are the pieces my family prefers.

Crunchy Chicken

1 cup Corn Flake crumbs
1 tbsp. garlic powder
1/3 cup evaporated milk
2-1/2 to 3 lbs. chicken parts

Rinse and dry chicken pieces, removing skin, if desired. Combine crumbs and garlic powder. Dip chicken pieces in milk and roll in the seasoned crumbs. Place on greased (can use cooking spray) 15x10 inch jelly roll pan, so the pieces don't touch. Bake at 375º about 55 to 60 minutes
until deep golden brown.

NOTE: You can use regular evaporated milk, or no-fat evaporated milk. You can also use garlic salt instead of garlic powder, but we prefer the powder. I'm sure you could also make fine crumbs from the Corn Flakes cereal, if had a food processor, but I always keep a box of the prepared crumbs on hand, as are quick and easy to use. You can also line your baking pan with foil instead of greasing it. Do not turn the chicken over during cooking time, as it is not necessary.
Judy (in Alaska)
Click Here to Print this Recipe

NancysKItchen Facebook Page 
Click Here


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.
everyday_recipes@yahoo.com  


Print Free Grocery Coupons
Click Here 

Want to share today's newsletter with a friend?
[ Click Here to send this page to a friend ]


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


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.
everyday_recipes@yahoo.com

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


Paypal: email address is everyday_recipes@yahoo.com
 


Senor Citizens Resources (usa.gov)

Weekly Ads - Weekly Sales Circulars & Sunday Newspaper Ads

Shopping without coupons is like throwing away money. Print your own coupons here! Click Here

For Prayer Requests
http://whatscookin.proboards.com/index.cgi?board=prayer 

http://www.ereaderiq.com/free/
(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)

536 Places for Free eBooks Online
www.techsupportalert.com/content/50-places-free-books-online.htm


                 
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.