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February 11, 2013
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For Carolyn, Rochester, New York in reference to your food burning in your slow cooker. I too have problems with my newer ones. I also tried to make peanut clusters in my slow cooker for Christmas and they were not supposed to be stirred until the very end of the cooking time. I too had the biggest mess and almost never got my crockpot clean. I was sure that it was ruined and I would have to toss it. I think the manufacturers have increased the heat in the cookers that are on the market today. Guess we all need to complain directly to them and see if they will adjust them back to the lower heat. If we all contact them perhaps they will do something about it. Numbers speak volumes but only a few will not be taken seriously.
Sara in FL


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My New Computer Needs a Name
I have looked through all the names submitted and have chosen the name
Little Meg.  It is a combination of several names submitted.  I appreciate all the help from you all in naming it. Now the staff consists of me (Nancy), Little One, Ditto (my cats) and Little Meg (my faithful computer.)


I'm wondering how Camille in Commack,L.I. is doing. Did you get your appetite back? Are you feeling better? Let us know. We care.
Gay in L.I.


This is for Donna in Colorado regarding your recipe for
pasta with olive oil and garlic. I love this meal also. Sometimes I quickly cook up some salad shrimp and toss them with the pasta. Delicious. The salad shrimp are a nice size, not too small and not too large that they have to be cut.
Gay in L.I.

Hi Nancy,
I hope you and the little ones are having better weather than we are right now. My sister had 3-1/2 feet of snow. She lives on Long Island. I live in New York City. We had our share, but not nearly as much. Today it was raining, and it was melting some of the snow, but the sewers are blocked with the snow, so there is nowhere for the water to go. When you step off the sidewalk, it is like wading through a small river, at least ankle deep. This is unusual for our neck of the woods. At nightfall, the temperature drops and everything freezes. My dentist has a sign in his office which is at eye level while you are sitting in the chair: it says: AND THIS TOO SHALL PASS.

A friend of mine asked me for a recipe which I do not have. Does anyone out there have a recipe for
Prune Whip dessert? Hopefully, someone may have it in their files.
TIA,
Artemis in NYC

I am on a
salt free - sugar free diet. Needless to say this is very difficult. Does anyone have any recipe suggestions?
Jo


Nancy I know it is slowly getting near spring and people may be thinking of planting the garden. This soup is so good and easy to make. It is made in the crock pot and it can be made on low for 6 to 8 hours or on high for 3 to 4 hours.

Garden Tomato Soup

2 lbs. Roma tomatoes, chopped
2, (14 1/2 oz.), cans beef broth
2 cups finely chopped vegetables (carrots, celery, sweet pepper and onion)
1, 6 oz., can tomato paste
1 to 2 teaspoon sugar

In a 3 1/2 to 4 quart slow cooker combine tomatoes, beef broth, vegetables, tomato paste and sugar. Cover and cook for 6 to 8 hours or on HIGH for 3 to 4 hours. Makes 8 to 10 servings.

Everyone have a great day. Nancy and 4 legged associates take care, stay safe and comfortable.
Susie Indy
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This is for Beverly from the Feb. 10th Newsletter. This is a recipe from a past Nancy's Newsletter.

This is how I save all my recipes. Name, Date, and web site. I copy and past them to Window's Notepad with no trouble at all with the formatting. Pat So Cal

Maple Fudge
Maple syrup and toasted pecans make this smooth fudge taste like autumn! Be sure to use real maple syrup and not maple-flavored pancake syrup.

2 cups granulated sugar
1/2 cup maple syrup
1 cup milk
2 tbsp light corn syrup
1/4 tsp salt
2 tbsp softened butter
1 tsp vanilla extract
1 cup toasted pecans, chopped

Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Place sugar, maple syrup, milk, corn syrup, and salt in a medium saucepan over medium heat. Stir constantly until the sugar dissolves, then insert a candy thermometer.

Continue to cook, without stirring, until the candy reaches 240°F. Remove from the heat immediately and add the butter, stirring until the butter melts and the candy is smooth and well-combined.

Allow the fudge to sit, undisturbed, until it is barely lukewarm, about 110°F. To speed the process, it can be placed in the refrigerator and checked every 10 minutes until it is cool enough to beat.

Add the vanilla extract, and beat the fudge vigorously using a wooden spoon or a mixer fitted with a paddle attachment. Continue to beat the fudge until it loses its gloss and is thick, almost stiff. Stir in the nuts.

Pour the fudge into the prepared pan and smooth it to an even thickness. Allow it to set at room temperature.

TO SERVE: Cut into 1-inch squares. Store excess fudge in an airtight container in the refrigerator.

appeared in a 2008 newsletter from Betty Canada
resubmitted by Robbie IN www.nancyskitchen.com 11-19-2012 Newsletter
Click Here to Print this Recipe

I am looking for a
Baked Stuffed Pork Chop recipe that uses a regular homemade stuffing & sauce (not soup)
Thanks for your help!
Julie C


Just wondering of anyone has a recipe or directions for a
Microwave impossible coconut pie.
Karen


This is for Jean Cecil in VA/FL:
I guess you are talking about
Egg Beaters; I wondererd the same since they were on sale so I called the company while at the grocery store and they said yes, they could be frozen. They are handy to have on hand when you run out of eggs.
Irene in FL
 

This is in response to Theresa IL (2/3 newsletter

Polenta
My heritage is Italian, and this is the only way we served polenta:

2 cups water
1 tsp. salt
1 cup cornmeal

Pour water and salt into a small saucepan; add cornmeal and whisk until there are no lumps. Stir occasionally (actually, my mother stirred constantly, but I don't find that necessary) until the polenta pulls away from the sides of the pan (about ten minutes or so). Cook for an additional minute or two. Remove from heat and pour onto serving plate.
JoAnn
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Chicken and Gravy
(measurements are estimates; unfortunately, I didn't measure)

Place ingredients in a 10-inch skillet

2 chicken legs
2 chicken thighs
1 onion, chopped
2 tsp. minced garlic
2 bay leaves
2 tsp. dried oregano or 2 Tbsp. fresh
2 T olive oil
2 T butter
chicken broth to cover halfway up the chicken in the pan
salt and pepper

Salt and pepper chicken. Fry chicken in olive oil and butter until broth on both sides, but not cooked through. Remove chicken to a plate and add onions to pan and sauté until translucent; add minced garlic and cook until fragrant, about a minute more. Return chicken to skillet and add chicken broth, then add oregano and bay leaves. Bring to a boil, reduce heat and simmer until chicken is well-cooked. Remove chicken to a plate, cut into bite-size pieces and keep warm. Remove bay leaves. Use a stick blender in broth to blend onions, garlic and oregano. Stir 3 T of either cornstarch or tapioca into gravy and cook until gravy is thickened. Place chicken and gravy in a bowl and serve over the polenta.
JoAnn
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Want to share today's newsletter with a friend?
[ Click Here to send this page to a friend ] that are very long may not be posted immediately.  When recipe take 1/4 of the online recipe page will posted as space allows. It may take a while to have room to post it. Thank you for understanding why some recipes have not been posted within a couple of days.
Nancy Rogers


Hello Nancy, After receiving your reply from this recipe that I had sent as an attachment you said you didn't open attachments. Because of this I retyped it in an email and sent it directly which you requested. I have not seen it posted in the newsletter so am wondering if I am sending it to the wrong address. Please advise. This is a wonderful recipe that gets rave reviews whenever I take it anywhere.
Janis in Texas

Crispy Bok Choy Salad
This is for the person that was wondering about a salad using the ramen noodles and in my recipe they are not cooked but toasted with other ingredients. It has been a huge hit every time I have taken it to a pot luck.

Dressing:
3/4 cup vegetable oil
1/4 cup red wine vinegar
1/2 cup sugar
2 tablespoons soy sauce
Shake well and put in refrigerator until ready to put salad together.

Crunchies:
1/2 cup butter
2 tablespoons sugar
1/2 cup sesame seeds
2-3 oz ramen noodles crushed (do not use seasoning -sometimes I have used only one pkg.)
1 - 3 oz. package sliced almonds
Place in pan (I used cookie sheet) and brown in oven. Stir during this process as it wants to born on outside edges before all are toasted. Drain on paper towel and store in refrigerator until ready to put salad together.

Salad - 1 large head Bok Choy chopped or shredded. Put greens in bowl, add crunchies and toss with dressing.

I added 1 package or box or Tyson grilled chunks of chicken breasts cut up in bite size pieces and several diagonally sliced green onions which was my own idea to make the salad a main course meal.

You should not put the salad together until just before serving so crunchies do not get soggy and sometimes if the head of bok choy is not too large do not use all the salad dressing. Use your own judgement.
Yummy - Enjoy! Janis in Texas
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On 2/11/13 Carolyn, Rochester, New York asked about her new slow cooker overcooking recipes. Most new crock pots do overcook recipes. I know my newest one does so I went to Goodwill and picked up two older models (different sizes) and use those. They work perfectly and were $2 a piece. Look for them at garage sales, too.
Donna in Buffalo, Minnesota.


Sue NC Requested chicken noodle recipes in the 2/9 newsletter. Here is a favorite that have been in our families for years. I typically use homemade noodles in the recipe, as we feel they are tastier, but most people use the store noodels.
Robbie IN

Amish Chicken Noodle Casserole

8 oz broad egg noodles
1/2 cup butter
8 oz fresh mushrooms, slice
1/3 cup flour
2 cups chicken broth
1 cup milk
salt and pepper, to taste
1/3 cup freshly grated Parmesan cheese
2 cups cooked chicken, cut in cubes
generous pinch of rubbed sage

Cook noodles as directed on package. Melt butter and cook mushrooms in a large skillet until lightly browned. Stir in flour and blend in with a fork or slotted spoon. Stir in milk and broth and seasonings; whisk sauce constantly until thickened.

Combine sauce, noodles and chicken. Adjust seasonings to taste. Place in a 2 quart casserole dish. Sprinkle top with Parmesan cheese and bake at 350 for 30 minutes.
Robbie IN
Click Here to Print this Recipe


For Diane in Wisconsin:
Barb sent the recipe for the cherry dump cake. She used an 8x8 pan but I would put it in a 9X13 pan, or use the Jiffy cake mix and half a can of cherry pie filling. I've make many of these and they are so good. So many different ones.
I made this yesterday and this is wonderful. No oil so low in fat.

Pumpkin Cake

1 box yellow cake mix
1 can pumpkin pie (not the mix)
1 egg
1/2 cup water
1 tsp. pumpkin pie spice

Bake as on box. Cool and frost.

Frosting (if you like)
1 box vanilla instant pudding mix
1 cup milk
8 oz. Cool Whip
Mix pudding and milk til thick. Add Cool Whip.
Yum!!
Lynn FL/WI

P.S.I'm with you Nancy, if the recipe is too long I skip over it.
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York Photo 


Newsletter Feb. 10, 2013, Carolyn in Rochester, NY said she is having a problem with her crockpot over-cooking food. My advice would be to write to the manufacturer, providing the serial/model number, date of purchase, where it was purchased, and ask if the crockpot can be shipped back to the company to be examined by them to see what is wrong. If the company is of no help, then I would get rid of that crockpot and get a different brand. Carolyn, you have given that crockpot too much attention, how frustrating for you. Be sure to tell the company that if they can't resolve the problem, that you're getting a different brand crockpot.
Virginia in VA


In the February 10th newsletter, Southern Lou had a recipe for a Inside Out German Chocolate Cake using a German Chocolate Cake Mix with the Coconut Pecan Frosting mix, and I have used a recipe very similar for a long time, using different flavored cake mixes with a canned frosting that will go well with the flavor of the cake. I sent one in recently using a Butter Pecan Cake Mix with a Coconut Pecan Frosting mix, and it is delicious. I have also used a Caramel Cake Mix, or Spice Cake Mix with that flavor of canned frosting, and is equally as good. It really doesn't need an icing, but I like to sift powdered sugar over the top before serving.

Besides the cake and frosting mixes, I add 4 large eggs, 1 cup cooking oil and 1 cup water and bake for 55 to 60 minutes at 350º in a 10 inch tube pan. Cool 20 minutes and remove to serving plate. Cool some before putting glaze on, if using. Is good eaten warm or cold.

Recently I used a Lemon Cake Mix (no pudding added) with a can of lemon frosting, and made my own lemon glaze, using 1 cup powdered sugar, 2 tbsp. soft butter and enough fresh squeezed lemon juice to make a glaze.

Today I used a Chocolate Devils Food Cake Mix and 1 can Milk Chocolate Frosting, and made a glaze of 1 cup powdered sugar, 3 tbsp. baking cocoa powder, 3 tbsp. hot water and 2 tsp. vanilla. All of these cakes were delicious! Let your imagination go to work and use any flavored cake and frosting mix beaten with the mix, etc. for instance Strawberry Cake Mix with canned Cream Cheese Frosting?
Judy (in Alaska)


Judy's Tartar Sauce
Cathy, in regard to Tartar Sauce for any of my fish recipes in the February 10th newsletter, I don't really have a "recipe" so to speak, but I make it just like my dad use to, and we much prefer it over the commercial tartar sauce. I'm sorry I don't have exact measurements for you, but the amounts depend on how many people you are going to be feeding. I would say if there are 3 to 4 people, which I usually make it for, I use about 1/2 cup mayonnaise, and add approximately 2 tsp. minced dried onions, which I have soaked in cold water for about 5 minutes (or use fresh grated onion) some generous splashes of Worcestershire sauce and I use about 1 tbsp. hot dog relish, but could use finely minced pickles, but I like the flavor of the hot dog relish with the rest of the ingredients. You just have to kind of go with your own taste on this, adding more or less of the basic ingredients. Good luck!
Judy (in Alaska)
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Carolyn, my new crockpot is driving me nuts! There is no way I could ever start it in the morning and leave it on all day like I used to be able to with my old one. I give my recipes only half the time and it still cooks all the liquids away and meat is so overcooked that it shreds. If only I still had my old one!
Donna in Colorado


Here is a recipe that is quick,easy and yummy.

Coconut Fingers

12 slices of white bread(I use egg bread it's sweeter)
1 can of condensed milk(300ml.)
1 pkg. of flaked coconut(300ml.) I use the sweeten
Cut bread into 4 strips per slice (remove crust)

pour the can of condensed milk into a pie plate.Dip bread strips and then roll in coconut.Put onto a prepared baking sheet lined with parchment paper.Bake at 325* for 8-10 minutes or until golden brown. Cool on a cooling rack and then enjoy.
D
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Cream Cheese Ranch Potatoes

8 baking potatoes, peeled and quartered
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package dry Ranch-style dressing mix
1 (8 ounce) container sour cream
1/2 cup butter, softened

Bring a large pot of salted water to a boil. Add potatoes and cook. Until tender, about 25 minutes. Drain and mash.

In a large bowl beat the cream cheese and dressing mix until smooth. Stir in mashed potatoes, sour cream and butter; beat until desired. Consistency is reached.
Bren in North Louisiana
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Chile Cheddar Deviled Eggs

Mash 6 hard-boiled egg yolks,
2 teaspoons chopped chives,
2 teaspoons chopped chipotle's in adobo sauce,
2 tablespoons mayonnaise, 2 tablespoons sour cream,
1/4 cup shredded cheddar cheese
1/4 teaspoon paprika.

Season with salt. Spoon into the egg whites; top with more chives.
bill, Alb.
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Address:
Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499


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