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February 25, 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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This is on the menu for our next family gathering. I have had the recipe for many years and have no idea where I found it. Roasting the cauliflower adds to the prep time, but to us it is well worth it.
Robbie IN

Roasted Cauliflower Soup

1 medium head cauliflower, broken into florets
1 small onion, chopped
2 1/2 teaspoons curry powder
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cumin
3 tablespoons olive oil
3 cups vegetable broth or chicken broth, or a combination
1 1/2 cups light cream
2 teaspoons lime juice, optional
salt, to taste
chopped green onion, cilantro, or parsley, for garnish

Line a large baking pan with foil; spray lightly with cooking spray. Heat oven to 425°.

Toss the cauliflower florets with the chopped onion, curry powder, pepper, and cumin. Drizzle with the olive oil and toss to coat lightly.

Spread out on the baking pan and cook for about 20 to 30 minutes, turning frequently, until tender.

Put in a large saucepan with the broth. Bring to a boil. Cover and simmer for 5 to 10 minutes, or until very tender. Add the cream and continue cooking for 1 minute longer. Blend in batches. Add lime juice if desired, and season to taste with salt and pepper.

Ladle into bowls and garnish with parsley, chopped green onion, or cilantro.
Robbie IN
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Sweet and Sour Cauliflower

1 c. fresh cauliflower, bite size pieces
1 c. boiling water
1/2 tsp. salt
1 tbsp. brown sugar replacement
2 tsp. lemon juice
1 tsp. margarine

Place cauliflower, water and salt in saucepan. Cook over medium heat covered. Cook for 10 minutes or until just barely tender. Drain. Combine brown sugar replacement, lemon juice and margarine. Combine in custard cup over hot water. When blended, pour over cauliflower.
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Cauliflower Au Gratin

1 medium cauliflower
2 tablespoons flour
2 tablespoons butter
1 cup milk
1/4 teaspoon salt
1/2 cup grated cheese
1 cup buttered bread crumbs

Select a close white head of cauliflower. Remove the green leaves, and retain the most tender ones to cook with the cauliflower. Break the head into flowerets, and wash thoroughly in cold water. Drop the cauliflower into enough lightly salted boiling water to cover, leave the pan uncovered,, and cook for about 15 minutes, or until tender, and drain. Prepare a sauce of the flour, fat, milk, and salt. Add the cheese and stir until melted. Place the cauliflower in a greased baking dish, pour over it the sauce, cover with the bread crumbs, bake for about 20 minutes in a moderate oven, or until the crumbs are golden brown, and serve from the dish.
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Cauliflower Casserole
6 servings

4 Tbsp. butter
1 onion, chopped
1/2 green pepper, chopped
2 Tbsp. flour
2 c. mashed cooked tomatoes (canned tomatoes can be used)
salt and pepper to taste
3 c. cooked chopped cauliflower (frozen cauliflower can be used)
1/2 c. shredded Cheddar cheese

Melt butter in a saucepan; add onion and green pepper and brown lightly. Blend in flour and add tomatoes and salt and pepper. Heat to boiling point and cook 3 minutes, stirring constantly. Add cauliflower and heat thoroughly. Place mixture in a casserole and cover with shredded cheese. Bake at 350° until cheese has melted and mixture is hot and bubbly.
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My New Computer's Name
I have looked through all the names submitted and have chosen the name
Little Meg. 


Marinated Cauliflower Salad
Makes 8 servings

1 head cauliflower, divided into flowerets and thinly sliced
1 small onion, thinly sliced
12 small pimiento stuffed olives, sliced
1/3 cup Kraft fat-free Catalina salad dressing
Salt and pepper to taste

Mix all ingredients, cover and refrigerate at least 1 hour before serving. Stir occasionally.

Calories 33 fat 1g fiber 1g Carbohydrate 6g Cholesterol 0mg Sodium 165mg
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Cauliflower Layered Salad
Makes 6-8 servings

1 lb. bacon
1 head lettuce
1 head cauliflower
6 green onions
2 cups Miracle Whip
1/2 cup sugar
1/4 cup parmesan cheese

Fry bacon, drain and crumble. Wash lettuce and let drain. Chop lettuce, cauliflower and onions in large salad bowl. Spread crumbled bacon over salad. Mix mayo and sugar. Spread over top of salad until sealed, garnish with parmesan cheese. Let set in refrigerator overnight. Stir and serve.
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Cauliflower Raisin and Sunflower Seeds Salad

1 bunch broccoli
1 bunch cauliflower
1 c. white raisins
1/2 c. sunflower seeds
16 oz. fried bacon

Dressing:
1 c. light Miracle Whip
1/2 c. sugar
2 Tbsp. vinegar

Cut up and crumble in a large pan or dish the first 5 ingredients. Combine dressing ingredients and mix well. Pour over salad. Allow to set for several hours before serving.
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Cauliflower Dish
Makes 4 Servings

2 Tbsp. butter or margarine
4 c. thinly sliced cauliflower
1/3 c. water
1 c. shredded Cheddar cheese
1 tsp. paprika

Melt butter or margarine in large skillet. Add cauliflower and water. Cover and steam over high heat for 3 minutes. Sprinkle with cheese and paprika. Cover; continue steaming until cheese melts and cauliflower is tender, about 2 minutes.
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More Cauliflower Recipes
Frosted Cauliflower
Baked Cauliflower
Cauliflower and Pea Salad
Cauliflower Salad
Impossible Broccoli and Cauliflower Pie
Cauliflower Lyonnaise
Cauliflower and Red Wine Vinegar Salad
Pickled Carrots and Cauliflower
Cauliflower and Cashew Salad
Cauliflower Ham Au Gratin
Roasted Cauliflower
Fried Cauliflower
Roasted Cauliflower
 

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Zucchini Casserole

1 1/2 lb. Brown hamburger
2 cans cream of celery soup
1 medium onion, sliced
1 (8 oz.) bag potato chips
1 soup can milk
1/2 tsp. Each: onions, garlic, salt and pepper
1 large zucchini

Brown hamburger and onion; drain grease. Peel and slice zucchini in rounds, 1/4 inch thick. Crush potato chips in bag. Mix soup, milk and seasonings together. Place layer of hamburger in 9 x 13-inch pan. Add zucchini layer, potato chips, soup layer and repeat process. Bake at 350 degrees for 1 1/4 hours, covered with foil.
Serves 6
Bren in North Louisiana
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Shoe Peg Corn Salad

1 can tiny peg corn, drained
1 bunch green onions, chopped
1 pepper, chopped
1 large jar pimentos
1 stalk celery, chopped
1 c. Oil
1 c. Sugar
1 c. Vinegar
1 tsp. Salt
1 tsp. Pepper

Combine corn, onions, pepper, pimentos and celery; mix well. Combine remaining ingredients in a saucepan. Bring to a boil. Pour over corn mixture; mix well. Refrigerate over-night. Drain before serving.
Bren in North Louisiana
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This side dish is from Taste of Home. My husband loves it and I am considering trying it with other dressing mixes - perhaps a low-sodium ranch dressing, or I may experiment with my own seasonings. The recipe seems to be very adaptable. I make this in my 1-1/2 quart crockpot and it sometimes starts with the lid not quite closed; however, when it cooks down a little bit, the lid settles down and everything works. The mushrooms and onions lose so much volume that the crock is only 1/2 to 2/3 full by the time cooking is done. Good stuff.
Julia in PA

Crockpot Italian Mushrooms

1 lb. small to medium sized fresh mushrooms
1 large onion, cut in large wedges
1/2 cup melted butter
1 envelope Italian salad dressing mix

In a lightly greased 1-1/2 qt. crock, layer mushrooms and onion. Mix the butter and salad dressing well – pour over vegetables.

Cover and cook on low for 4 to 5 hours or until vegetables are tender. Serve with a slotted spoon.
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Sheila, in Sacramento, you can get good low salt recipes from books in your library. And the American Heart Association cookbook has lots of good recipes with very low salt. I can send some when we get back to Washington, but I do not have that book with me in Arizona.

Here is an excellent crockpot recipe that uses no salt.

Lemon Honey Chicken

1 lemon
1 whole roasting chicken, rinsed
1/2 c. orange juice
1/2 c. honey

Pierce lemon with fork and place it in the chicken cavity. Place chicken in slow cooker. Combine orange juice and honey and pour over chicken. (Cover and cook on low 8 hours (may not need that much time, depending on size and temperature of chicken. It depends on how hot your crockpot cooks.) Remove lemon and squeeze over chicken. Carve chicken and serve.

I know that there is sugar in the juice and honey, but you do not need to eat the liquid with your chicken.
Dorothy from WA/AZ
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Oops, sorry Jan. The size of the vanilla pudding is the small package.
Lynn FL/WI (we'll be starting home to Wisc. pretty soon. Well, after the snow melts which may be August!)


For Sheila- West Sacramento;
I to had to get off salt. My health food store mgr, told me about I believe it iis called "Ultimate Salt". It is NOT salt but ground up minerals that taste just like a very good salt. Use it just like salt. You'll never know it is not salt. I use it in everything and anything. It is not cheap but alittle goes a long ways as I need to use less of it than regular salt. It costs $13.00 for a 6" tall 1 1/2" across container. I pour it into several salt shakers so do not have a container here now. But it satisfy's salt cravings and you are getting your minerals also. Hope this helps.
Judy in Montana


For Lisa in Texas.
I too like Texas Roadhouse rolls, but we have a roll recipe that is never failing and our family favorite. It also makes yummy cinnamon rolls.

Never Fail Easy Rolls

2 c. warm water
1/3 c. sugar
2 T. yeast
1 T. salt
6 1/2 c. flour (never more)
2 eggs
1/3 c. oil

Mix water, sugar and yeast, then salt, eggs, oil and flour. (Sometimes it takes a little more if using a mixer) . Knead until it is all well blended. Let rise until double. Roll out in a rectangle and cut with a pizza cutter into thirds, lengthwise, then into triangles. Roll up like crescents and place on cookie sheet. Or you can mold them into balls and place touching each other in greased pan. Let rise 1 to 1/2-2 hours. Bake at 375 ° for 20 minutes until golden brown. Makes about 30.

This can be made into cinnamon rolls, by rolling into a rectangle, spreading with butter, brown sugar and cinnamon and rolling up and slicing. Put about 2" apart on cookie sheet and let rise until touching.

Then bake about 25 minutes, or until light brown on top. Frost when slightly warm, so frosting will melt down into them.
Makes about 24.
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I also have one that is similar to Texas Roadhouse rolls, which is: really good with half whole wheat flour.

Light and Fluffy Rolls

3-1/2 cup warm water
2 tablespoons yeast
3/4 cup sugar
1 cup butter, melted
1 tablespoon salt
8-9 cups flour (can be up to half wheat flour)

Sprinkle yeast in warm water and let dissolve. Whisk in sugar. Add melted butter and salt. Knead in flour. One cup at a time. Until it seems right. Usually 7-1/2 cups.

Let rise till double in size (at least one hour) once then pinch out onto greased cookie
sheet(s). Makes 30 balls, cut 2 slits with a sharp knife on top. Let rise about 60 to 90
minutes (till nice and fluffy), then bake 350 for 20 min.
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And here is the copycat from Texas Roadhouse:

Texas Road House Rolls (Copycat/Clone)

3 c. all-purpose flour
2 (1/4 oz. each) packages active dry yeast
1 tsp salt
2 T. sugar
1 c. milk + 1/4 c. water, warmed
1 large egg slightly beaten
1/4 c. butter + 2 T butter, melted

Place 2 cups flour in a large bowl. Add yeast, salt, and sugar. In another bowl (I used a large glass measuring cup), combine water, milk, and egg. Stir. Make a well in center of dry ingredients; pour milk mixture into the well. Mix by hand, approx 150 strokes, frequently scraping bottom and sides of bowl. Add 1/4 c. melted butter & stir to incorporate. Add remaining flour, 1/3 cup at a time, and stir after each addition.

Cover bowl with plastic wrap. Set dough in a warm, draft free place such as an oven with a pan of the hottest tap water on the rack below. Allow batter to rise until double in bulk, about 1 hour.

Coat 12 cup muffin pan with butter, shortening, or spray. Make sure to do this liberally. I made 18 rolls, not 12.

Punch down batter with spoon. Dough will be VERY sticky. I’d recommend not using your hands. I sprayed down two spoons with non-stick spray. Drop by spoonfuls into muffin tins. Keep in mind rolls should double in size. Brush rolls with 1 T. of melted butter. Let rise for another 30 minutes in a warm place; rolls should double in size.Bake rolls on middle rack for 16-18 minutes at 400 degrees. After removing rolls, brush top with remaining melted butter.

Cinnamon Butter
1 stick butter
4 tsp. cinnamon
1/4 c. brown sugar
1/4 c. white sugar

Beat ingredients together until smooth. Cover and refrigerate. Enjoy!

To make a smoother Cinnamon Butter:
1 stick butter
1 tsp cinnamon
1/3 c confectioner sugar

Marianne in Idaho
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When I replied to Dee in Canada about the Cherry Bars recipe, I made a typo when I was telling her about a different variation of that recipe for Pumpkin Bars. When I gave the measurements for the Pumpkin Glaze for those bars, it is suppose to be 1-1/2 tbsp. hot water. Sorry about that!
Judy (in Alaska)


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


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