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February 19, 2013
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nancy-rogers at Nancy's Kitchen
Quick and Easy Free Printable Recipes - 1000s of simple recipes that are made with everyday ingredients

The purpose of this newsletter is to share tried and tested, easy to prepare recipes, using ingredients found in most pantries.
 


 


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Recipe index for August, 2012  
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The newsletter will continue be sent out daily (except Wednesday) when enough tips, suggestions and recipes have sent. 


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Mocha Truffle Cookies

1/2 cup butter, cubed
1 1/2 cups semisweet chocolate chips, divided
2 to 3 tsp instant coffee granules
2 eggs
3/4 cup sugar
3/4 cup packed brown sugar
2 tsp vanilla
2 cups flour
1/3 cup baking cocoa
1/2 tsp baking powder
1/4 tsp salt

In a small saucepan over low heat, melt the butter and 1/2 cup chocolate chips. Remove from the heat. Stir until smooth. Stir in the coffee granules. Cool for 5 minutes. Stir in the eggs, both sugars, and vanilla. Combine the flour, cocoa, baking powder, and salt. Fold into the chocolate mixture with the remaining chocolate chips. Drop by round teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 350 for 9-11 minutes or until the tops appear slightly dry and cracked. Cool for 1 minute before removing to wire racks to cool completely.
Makes about 5  1/2 dozen.
Click Here to Print this Recipe


Spicy Beer Boiled Shrimp

1 (12 ounce) bottle beer (not dark or amber)
1 tablespoon hot red pepper flakes
1 tablespoon whole black peppercorn
2 bay leaves
2 lbs raw shrimp, shells on but legs removed
1/2 cup butter
2 tablespoons lemon juice
1/4 teaspoon cayenne pepper
bottled seafood cocktail sauce lemon wedge

Combine the beer, pepper flakes, peppercorns and bay leaves in a large heavy saucepan. Bring to a boil, then boil for 2 minutes. Add the shrimp. Cover and cook until the shrimp are cooked through, about 5 minutes. Drain.
Melt the butter. Stir in the lemon juice and cayenne pepper.
Serve the shrimp with the butter mixture, cocktail sauce and lemon wedges. Peel and eat.

Nutritional Facts for Spicy Beer-Boiled Shrimp
Serving Size: 1 (251 g)

Servings Per Recipe: 6

Amount Per Serving
Calories 324.6 Calories from Fat 162 Total Fat 18.0 g Saturated Fat 10.2 g
Cholesterol 271.0 mg Sodium 336.1 mg Total Carbohydrate 4.2 g Dietary Fiber 0.1 g
Sugars 0.3 g Protein 31.2 g
Bill, Alb
Click Here to Print this Recipe


Chocolate Croissant Shell

1/2 cup chocolate chips
1 butter croissant
3/4 cup raspberry ice cream
1/4 cup whipped cream, and raspberries for garnish, if you wish

Melt chocolate chips in microwave over low heat in a pan. Meanwhile, put a cooling rack on top of cookie sheet. Slice croissant in half and put the halves side by side on the rack. Pour the melted chocolate over the croissant halves, coating the entire surface.

Let sit for about 15 minutes or til chocolate is firm. Fill bottom half of croissant with ice cream and place the other half on top. If desired, serve with whipped cream and raspberries.
Makes 1 serving.
Bren in North Louisiana
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Seafood Salad
Makes 1 or 2 meal-size servings

Chopped iceberg or 1-1/2 heads romaine lettuce, chopped, plus some whole leaves
1/2 pound boiled seasoned shrimp
4 ounces cooked crab meat
1/4 cup blue cheese dressing
1/2 cup mayonnaise
Optional: Add a little Tony's if seafood is not well-seasoned
Carrot sticks
Captain's Wafers

Combine lettuce, shrimp and crab meat. Stir together dressing and Mayonnaise. Fold into lettuce-seafood mixture.

Line a brandy snifter or other serving bowl with lettuce leaves and Mound salad onto the leaves. Serve with carrots and crackers on the Side.
Bren in North Louisiana
Click Here to Print this Recipe


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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 


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I believe it was Doris, who asked about kosher salt and sea salt. Kosher Salt cam be used in all cooking. It dissolves fast, and its flavor disperses quickly, so chefs recommend tossing it on everything from pork roast to popcorn. Kosher salt got its name because its craggy crystals make it perfect for curing meat, a step in the koshering process.

Sea salt is typically more expensive than kosher salt. Use it for Adding a pungent burst of flavor to just-cooked foods. These crystals will complement anything from a fresh salad to a salmon fillet. Table salt has small grains. Table salt is a more refined salt with very small grain size. Due to the larger grain size, kosher salt is easier to pinch and measuring with your fingers, which is why it is a favorite for many chefs. Table salt and kosher salt taste fairly similar to one another. However, table salt has a slightly metallic flavor due to the iodine that is added. Kosher salt, which does not contain any iodine additives, therefore tastes lighter and cleaner than table salt. Kosher salt tends to be less salty overall than table salt. I hope this information is helpful.
Robbie IN


Nancy, the lady that is looking for the Fig cookie recipe. I found it In Feb.7th letter.
Love your newsletter.
Mert


This is for Athena in, who in the 2/17 newsletter, asked about make ahead macaroni and cheese recipes. Were you wanting to prepare the dish a day in advance, several days in advance, prepare it and freze it, make it and reheat it, or some combination of these choices? Have you considered making the dish in a crock pot? Many recipes for this dish adapt well to making ahead, but some people feel that it never tastes as good as if it were made the day you are going to eat it. These people prefer to make the cheese sauce ahead and cook the macaroni, but not mix them together until they are ready to bake the dish, since they feel the pasta becomes too soft. I hope this helps, but if it does not, let us know how far in advance you wish to make the dish.
Robbie IN


Thanks for all the input on my need for a Cook’s 8 quart replacement pressure cooker gasket. I called all the recommended numbers and was told that my cooker had been discontinued and no gasket was available. I don’t know whether another brand would fit and don’t want to take a chance, so I guess I will just discard the cooker or keep the bottom for another large pot to use in case of emergenciences. Thanks again for being so helpful.
Karen


Thanks Robbie for the recipes for the cookies with cake mix. I am sure I will make some and not sure how long they will freeze, so waiting a few months, JOY

Do any other cookie makers have a recipe for mini gobs for the wedding and I know they will freeze well.
Thanks, Joy


For the glaze for the Fresh Apple Cookies, I just mix powdered sugar with milk until it is a thin consistency, and I just smear it on the cookies while they are warm, and it sinks in and makes them delicious. You can add vanilla if you want.
Marianne in Idaho


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To Sharon on how to make headcheese. I too am 68 and remember my mother making Hog Head Cheese. Or she would call it Hog Head Souse.

I think it would be fine to make with cooked pork roast with lots of the cooked fat, because it is the fat that is going to hold it together. But the texture will be different from the old way.

Using the same seasoning that you would to make the ground sausage. We liked it hot so mother would add hot dry red pepper, along with the sage seasoning. That was what I remember mother doing. I have never tried this before so I am just remembering how it was done, but no guarantee it will work for you.

The cooked pig’s feet were cooked and put in too. But the grinding was the secret to keeping it all together. It had to be ground fine. Adding enough seasoning

to it made it very tasty. I do not remember my mother having a recipe for making this. She just knew how it was done from her mother. But she did use the pig’s head

and it was boiled in a big black pot outside until it was fully cooked and the feet were put up in the fire so that the huffs would come off easy. They too were fully cooked.

The cooked pig’s ears were also ground up and put into the mixture. Then last she put all of the ground fully cooked meat into a large bowl and worked it together with the spices and last poured it into a large square pan for it to chill. The cooked fat was what made it chill. This would be about 4 inch thick. It was very soft and greasy until it was chilled. It was kept cold in the refrigerator and brought out and sliced. It was very good to eat. We also got to remember times were very hard back in the early 1900’s and nothing went to waste.
Sarah H, Jackson, MS


Nancy,
Here is a hoghead cheese recipe for Sharon. The request was in Monday 19th Newsletter.
Bren in North Louisianna

Hog's Head Cheese

2 tablespoons vegetable oil
3 pounds pork shoulder, trimmed and cubed
2 cups chopped onion
1 cup chopped green bell pepper
1/2 cup chopped celery
2 tablespoons minced garlic
2 tablespoons dried parsley
2 teaspoons dried basil
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons Cajun seasoning
3 cups water or pork stock
3 (.25 ounce) envelopes unflavored gelatin
1 cup boiling water

Heat the oil in a 4 quart pot over medium-high heat. Add the pork roast, and brown on all sides. Reduce heat to medium, and add the onion, bell pepper, celery, and garlic. Season with garlic, parsley, basil, salt, pepper, and Cajun seasoning. Pour in 3 cups of water or pork stock, and bring to a boil.

Cover, and simmer over medium heat for 2 hours, stirring vigorously every 15 minutes. When the pork is ready, it should be completely shredded and reduced to a stringy consistency.

Dissolve the gelatin in 1 cup of boiling water, then stir into the pork mixture very well. Pour into a mold or casserole dish, and chill until set, about 8 hours.

4.To unmold, dip the bottom of the mold in hot tap water for about 1 minute, then invert onto a serving tray. Serve with your favorite crackers.
Bren in North Louisianna
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I responded to Gay from Long Island last week but I have not seen it in the newsletter.
She wanted to know how I was doing and I don't want her to think I ignored her.

I am doing ok this week because they gave me a break from chemo, so I had a pretty good appetite. I go back on chemo Wednesday. Now I realize it is the chemo affecting my appetite and not the surgery I had.

Thank you Gay for your concern. I do appreciate it.
Camille, Commack ,L.I.,N.Y.

Comment
I Thought I had included it in the newsletter but can't find it either.  Sorry for the delay.
Nancy Rogers


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Lubbock, Texas 79499


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