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February 24, 2013
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nancy-rogers at Nancy's Kitchen
Quick and Easy Free Printable Recipes Using Baby Food. 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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Recipe Index for November Archives 
Recipe Index for December 2012


 


We need your help...
We need you to share your favorite tried and tested recipes? Send them in to everyday_recipes@yahoo.com
The newsletter will continue be sent out daily (except Wednesday) when enough tips, suggestions and recipes have sent. 


If you have a recipe or food related blog or site remember to include the url it with your message.


Hey fellow cooks:
I have 2 requests this evening. 1, I am looking for some TNT electric pressure cooker recipes. Got one for Christmas this year and am enjoying experimenting. 2, I am looking for yeast dinner recipe that is fairly sweet and very light in texture. My favorite roll to eat at a restaurant is the one from the Texas Roadhouse. I have tried a few copycat recipes online but none have been even close. Anyone have a great roll recipe to share?
Thanks in advance! Lisa (East Texas)


So many recipes for rice pudding are being sent in so I am going to add one also. It was my Grandmothers that she made a lot. It is so simple, just 4 cups of milk and 1/2 cup rice and cook on stove over low heat stirring frequently until rice is tender and milk is absorbed depending on how thick you want it,then add 1/4 to 1/2 cup sugar and 1 tsp. vanilla extract. Everything was simple in those cays, she died at age 82, 32 years ago. I wish I had more of her recipes but didn’t get any. Wish we had the simple times once again. It is cold and snowing in Pa now. I am so happy you have Little Meg along with the kitties. Thanks to all Nancylanders.
Sher in Pa


For Linda in KY reference a request for a has recipe like her mother use to make. I did a search and came up with the recipe below (included a link if you prefer to just put that in the Newsletter Nancy). It sounds like the dish that Linda is remembering and certainly can be adapted very easily to what she remembers using left over roast. Let us know if you try it and how it turns out.
Sara in FL

Click here: Grandma Addie's Boiled Beef Hash & Hot Biscuits Recipe at Epicurious.com


This is for Diane WI, who wanted a recipe for rice pudding using instant pudding (3/23 newsletter).
Robbie IN

Rice Pudding Using Instant Pudding

3 cups milk
1 cup instant rice, uncooked
1/3 cup raisins- optional
1 pkg (4 serve size) Instant Vanilla Pudding or other flavor Pudding- sugar free is fine
1 teaspoon vanilla extract - optional

Bring 1 cup of the milk to a boil and add the rice and raisins. Stir, cover and remove from the heat, let stand 5 minutes. In a bowl add the instant pudding, pour in the remaining 2 cups milk and whisk till well blended. Add vanilla to the rice mixture, then add to the pudding, stir well. Cover and chill.
Robbie IN
Click Here to Print this Recipe


To Jan in Mo:
Sorry, I didn't know someone was looking for my pumpkin recipe directions. I use a regular can of pumpkin, what is that 14-15 oz. And as for the frosting, I use a pkg. of vanilla instant pudding, 1 cup of milk and Cool Whip to make it spreadable, 1/2 of an 8 oz. container. Use your judgement. I just made the cake for one of our get togethers at the clubhouse and it was gone in a flash. BTW if I don't have ingredients for the Cool Whip frosting I've used canned frosting, perferably cream cheese. That way I don't have to keep it in the refrigerator. Let me know how you like it.
Lynn WI/FL


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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 


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


Easy way to prepare chicken with fewer ingredients, and always a family pleaser.

Cheesy Oven Fried Chicken

1 (3 lb.) chicken, cut up
Salt & pepper, to taste
1 cup dairy sour cream
1 pkg. (6 oz.) cheddar cheese crackers

Wash and dry chicken parts; sprinkle with salt and pepper. Brush with sour cream.

Crush crackers in a paper bag, or large plastic storage bag. Drop chicken in bag and shake, until well coated. Place skin side up, in shallow baking pan. Bake at 400º for 15 minutes. Reduce heat to 350º and continue baking for 50 minutes longer, until juices run clear and chicken is tender. 4 to 6 servings.
Judy (in Alaska)
Click Here to Print this Recipe

Easy Barbecued Chicken

1 (3 lb.) chicken, cut up
Salt & pepper, to taste
1/2 cup catsup
1 bottle or can (12 oz.) cola flavored soda

Sprinkle chicken with salt and pepper. Place in a large skillet (I use my electric frying pan) or saucepan. Combine catsup and cola and pour evenly over chicken. Cover. Cook over medium heat until chicken is tender, about 1 hour; turning frequently to prevent sticking. Serves 4 to 6.
Judy (in Alaska)
Click Here to Print this Recipe


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The bold black text are links (to recipes or other pages.)


 


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My New Computer's Name
I have looked through all the names submitted and have chosen the name
Little Meg. 


Dee in Canada had a question about my Cherry Bars recipe that was posted in the newsletter this week. Yes, you just use the two ingredients to make them, the dry one-step angel food cake mix and the can of cherry pie filling. I have used a glaze on them, but found them to be too sweet, so I prefer just sprinkling the top with powdered sugar to "pretty" them up.

I have also made them with the same size lemon pie filling in a can andmade a cream cheese-lemon glaze for them, which was great.

Also another delicious version is using a can of pumpkin (15 oz.) and the dry angel food cake mix, adding 1 tsp. pumpkin pie spice. When cool, make a glaze of 3/4 cup powdered sugar, 101/2 tbsp. hot water, 1 tsp. vanilla and 1/4 tsp. pumpkin pie spice and drizzle over the bars.

You can also bake the bars in a 9x13 inch pan for 30 minutes at 350º until toothpick comes out clean.
Judy

I love coconut!

Coconut Bread

1 cup Coconut
1 cup Self-Rising Flour, Sifted
3/4 cup Sugar, Fine Ground
3/4 cup Milk
Mix all together & spoon into a greased and lined loaf pan (8x4"). Bake at 350° for 30-35 mins or until cooked when tested. Serve warm with butter.
Denise - the Villages, FL
Click Here to Print this Recipe


Nancy, thank you so much for what you do so well, publishing this newsletter to keep us all well fed. Have you taught your furry friends the name off the new computer yet?

I am trying to lose weight, via a low Carb diet, but I have a complication caused by the Warfarin I take, and that is a constant amount of Vitamin K each day. But big serving of Spinach or Cranberry's could put me in the hospital.

Your newsletter of today, using Baby Food in cooking was an eye opener, as I can easily use some of them in a low carb diet, and a jar full, will have a constant amount of the K.

Apricot baby food, and many others could be used as a topping on many things like: Low Carb muffins, bread, spaghetti squash, or on a lot of meats, Time to start reading the nutrition labels on the back. Have to remember subtract the Fiber number from the Carbohydrate number, and then add the sugar number, for the NET carbohydrates per serving. But I will have to look up the vitamin E online.
Bill, Alb


Nancy,
I have a friend who owns a restaurant who gave me the idea to make small helpings of recipes and freeze them since there is just me to cook for. I have been doing this with meatloaf, dressing and king ranch chicken. I place these in pot pie pans and freeze, then when ready to cook I take out of freeze and thaw then cook at 400 degrees for 1 hour. Whould like more ideas on freeze meals.
Bren in North Louisiana

Grandma Dean's Chicken and Dressing
Makes 8 to 10 servings

1 (2 1/2-pound) rotisserie chicken, skinned, boned, and shredded (about 4 cups)
6 cups coarsely crumbled cornbread
8 (1-ounce) firm white bread slices, torn into pieces
2 (14-ounce) cans chicken broth
2 (10 3/4-ounce) cans cream of chicken soup
1 medium onion, chopped
3 celery ribs, chopped
4 large eggs, lightly beaten
2 teaspoons ground sage
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 cup butter, softened

Combine first 11 ingredients in a large bowl. Transfer mixture to a lightly greased 5-quart round slow cooker. Dot evenly with butter.

Cover and cook on HIGH 3 to 4 hours or on LOW 7 hours or until set. Stir well before serving.
Source: Oxmoor House FEBRUARY 2006
Bren in North Louisiana
Click Here to Print this Recipe


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Here are two recipes that I often make for Easter.
Robbie IN

Easter Egg Nests

12 oz. butterscotch chips
1/2 c. peanut butter
1 c. Spanish peanuts
5 oz. Chinese noodles

Melt butterscotch chips, add peanut butter and blend. Add peanuts and Chinese noodles and blend well. Form into nests on waxed paper and cookie sheet. Cool in refrigerator. Add jelly beans, M & M's or candy of your choice.
Robbie IN
Click Here to Print this Recipe

Speckled Easter Eggs

1 7-ounce jar marshmallow creamed
1/2 cup peanut butter
2 tablespoons melted butter
3 cups Rice Krispies Cereal
1 cup chopped M&M Plain Candy (pastel colored)

Mix together marshmallow cream, peanut butter, and melted butter. In separate bowl, combine cereal and M&Ms, then add to marshmallow mixture. With greased fingers, shape into 1-1/4-inch balls, eventually forming egg shapes. Can place into small baking muffin cups and chill to set. Store tightly covered in refrigerator. Makes 1 1/2 to 2 dozen eggs.
Robbie IN
Click Here to Print this Recipe


I tried making my own microwavable rice and it works great and a lot cheaper than purchasing it!

Measure out 2 cups of uncooked rice and cook it according to the directions on the package.

While the rice is cooking, line a large cookie sheet, with sides, with aluminum foil.

When the rice is finished cooking, spread it on the pan in a thin layer and allow it to cool.

Then place it in the freezer.

After it is frozen, break it into chunks to fit in containers. It makes 4 portions that I microwaved for 3 minutes each when I needed to use it for a side or a casserole and the rice was perfect.

I’ve baked it in a casserole and used it as a side with no texture or taste problems.
Donna in Colorado


Country Style Mashed Potatoes

4 lbs baking potatoes, unpeeled
6 lg cloves garlic
1/2 c milk
2 T butter
1/2 cup sour cream
2 T finely chopped fresh parsley
2 T finely chopped fresh rosemary
2 T finely chopped fresh thyme

Cut potatoes into 1" pieces and place in medium saucepan. Peel garlic cloves and place in the saucepan with potatoes; cover with water.

Bring water to a boil. Reduce heat and simmer, covered, until potatoes are fork-tender, about 15 mins. Drain well and set aside. While potatoes are cooking, place milk and butter in small saucepan over low heat. Cook and stir until milk is warmed and butter is almost melted.

Place potatoes and garlic in large bowl. Beat potatoes with an electric mixer set at low speed just until potatoes are mashed. Beat in warm milk-butter mix and the sour cream until potato mix is almost smooth. Blend in spices and serve immediately.
Bren in North Louisiana
Click Here to Print this Recipe


This is for Pat, February 14, 2013  on Chia seed recipes.and others on a low Carb lifestyle, be it living it, or dieting with it.  I am down 50 pounds now, and never hungry.
bill,
Alb.
 
This is the source of the following
 
Click here: Living Low Carb with Chia Seeds  More information at this site.
My favorite way to use the seeds (either whole or milled/ground) is as a flour substitute in everything from crunchy waffles to mini cakes, like this little Spicy Chia Pudding Cake.

Chia Seed Recipe Links

Low Carb Mini Raspberry Pie 
How to Make a Low Carb Mini Raspberry Pie with Chia Seeds
Frosted Chia Brownie
How to Make a Low Carb Frosted Chia Brownie
Spicy Chia Pudding Cake
How to Make a Low Carb Spicy Chia Pudding Cake
Cinnamon Chia Pudding Cake
Crunchy Banana Chia Cake
Chia Berry Crumble
Raspberry Coconut Crumble
Chia Cherry Crunch
Mint Chocolate Crunch
Low Carb Chia Bread Pudding
Low Carb Chia Tapioca Pudding
Low Carb Chia Tapioca 2
Low Carb Almond Spice Chia Pudding
Low Carb Banana Chia Pudding
Low Carb Lemon Chia Pudding
Chia Seed Flat Bread
Garlicky Chia Flat Bread
Chia Cheesy Garlic Bread
Banana Spice Chia Waffle
Pecan Chia Waffle
Crispy Chia Waffle
Crispy Almond Chia Waffle
Crunchy Coconut Chia Waffle
Crunchy Orange Chia Waffle
Crunchy Raspberry Chia Waffle
Cinnamon Chia Wiscotti
Chia Seed Recipes  

I recently heard a doctor say NOT to eat seeds from a Chia Pet.
grannym IL

Comment
I wanted find out the answer as well. Here is some info I found on the net.
Nancy Rogers

Chia Seeds - Huffington Post (with videos)
Chia Seeds Info from Dr. Weil
Chia Seeds
Chia Pet


A little more than fifty (50) years ago, I was diagnosed with Type I Diabetes. I have been insulin dependant ever since. I have managed to stay relatively healthy by titrating my insulin, food and exercise but, I was recently diagnosed with Congestive Heart Failure. Now I have to limit my sodium intake to no more than 1500mg daily. I am overwhelmed, now that I have sodium limitations on top of my carb restrictions. I have been searching the Internet for low-sodium recipes that also take into consideration carbohydrate limitations. I need main dishes, salads and soup recipes that won’t make me feel totally deprived. I need help!!
Sheila West Sacramento, CA


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
 


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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.