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February 26, 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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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. 


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Cold Day Chili
4 Servings

1 lb Ground Beef
1 med Onion,Halved And Thinly, Sliced
2 cans Kidney Beans, Rinsed And Drained
1 can Diced Tomatoes, Undrained
1/2 cup Water
1 Tbsp Brown Sugar
1 Tbsp Chili Powder
1 Tbsp Vinegar
2 tsp Prepared Mustard
1 tsp Salt
1/8 tsp Pepper

[Note: I also add cumino to this.]
In a large sauce pan over medium heat, cook beef and onion until the meat is no long pink; drain. Add the remaining ingredients. Bring to a boil, reduce heat. Cover and simmer for 10 minutes or until heated through.
Source: All Recipes
Denise - the Villages, FL
Click Here to Print this Recipe


Barb FL requested scrapple recipes in the 2/23 newsletter. I know Nancy also has one in the Amish section of her web site. I also have what I call a more modern version, which I will also send to the newsletter later this week.
Robbie IN


Has anyone ever tried making the Impossible pie in mini tarts instead? I tried but did not have enough crust. Someone local said add more flour. Has anyone tried making tarts the impossible way instead of the regular size pie?
Barbara


Nancy, hope you have electricity and you and the kits are staying safe and warm. Thought of you when the weather report was reporting on the snow in your area.
Barb in OKC

Comment
We had a bit of bad weather yesterday. Lubbock and surrounding towns had blizzard conditions. It was snowing and the winds were gusting up to 70 miles an hour. Roads were closed, schools and city offices were closed. Very little of the snow melted off yesterday. Most schools started 2 hours late today so that the icy streets would have time to thaw. Today the temp got up to 47 and almost all the snow melted. It is hard to believe that we had a blizzard yesterday. The problem was the lack of visibility and high winds caused drifting during the blizzard.

The biggest problem I had personally with the blowing snow and drifting is my windows were covered up with snow.  Ditto and Little One (my cats) were very put out with not being able to see out the windows.  I did the only thing I could, I got out my hair dryer, warmed up the window so the snow would melt.  They were very happy with this until the windows were again covered with snow. I had hoped that they would take a nap when the windows got covered up again, but no such luck.  After a great deal of complaining from the little critters, I gave in and used the hair dryer again.
Nancy Rogers 

Click for Some Pictures of the Storm


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


This is for Vickie TX, who wants to make either Italian Cream Cupcakes or Italian Cream Cookies. I am sure you can use your cake recipe to make the cupcakes, just adjust the baking time would bake them at 350 degrees and check for doneness after 15 minutes, although they will likely take at least 20 minutes, depending on the type and size of pan you use. Use a toothpick to test for doneness. Here is my recipe for Italian Cream Cookies. I am not sure if this is what you envisioned, as there are many cookie recipes with similar titles that have different ingredients. I am confident that your friend will greatly appreciate your efforts to help her celebrate her Birthday.
Robbie IN

Italian Coconut Cookies

1 cup butter
1/3 cup sugar
1 egg yolk
1/4 teaspoon vanilla extract
1-1/2 cups sifted all-purpose flour
½ teaspoon salt
1 egg white, slightly beaten
1 cup flaked coconut
Preserves- your choice of flavor

Cream together butter & sugar until light & fluffy. Stir in egg yolk & vanilla. Sift together flour and salt. Stir into creamed mixtures and blend thoroughly.

Chill dough at least 1 hour. Shape into balls 1” in diameter; dip balls into egg white & then roll lightly in coconut. Place on a baking sheet.

Press top of each ball gently with thumb to form an indentation. Bake in slow oven (300 F) 20-25 minutes. Cool. Fill center with preserves. Can also fill center with your favorite frosting. Can also press a maraschino cherry in the indentation before baking the cookies.
Robbie IN
Click Here to Print this Recipe


This is for Athena. I hope this helps you. I really think that most mac and cheese recipes can be frozen for later baking.
Robbie IN

Make Ahead Macaroni and Cheese

1 stick unsalted butter
1/2 cup flour
1 quart milk
4 cups shredded sharp cheese
2 ounces shredded Fontina cheese or Mild provolone, gruyere, or gouda
2 teaspoon dry mustard
Salt & pepper to taste
1 pound macaroni or other similar pasta
Bread crumbs from 4 slices of bread

In a large saucepan over low heat, melt 6 Tbs. of the butter. Add the flour, a little at a time, whisking to incorporate. Increase the heat to medium and very gradually whisk in the heated milk. Cook, stirring frequently, until the mixture is thick and creamy, about 10 minutes. Remove from the heat. Add the cheddar, fontina and mustard and whisk until the cheese is melted. Set aside.

Bring a large pot of water to a boil over high heat.
Cook the macaroni approximately two minuts less than the package directs, stirring occasionally to prevent sticking. Drain well.

Add the pasta to the cheese sauce and stir well. Season with salt and pepper, if desired. Transfer to the baking dish. If freezing, set aside and let cool.

To freeze, transfer to a 9 X 13 pan misted with non stick spray and cover tightly with foil and/ or plastic wrap. Bake at 350 degrees with foil on the pan for 1 hour, remove foil, sprinkle with bread cubes and bake until golden brown, about 15 - 20 minutes. To prepare bread crumbs, in a pan over medium heat, melt the remaining 2 Tbs. butter. Remove from the heat, add the bread crumbs and stir until coated. Sprinkle over the macaroni and cheese. Bake until the sauce is bubbling, about 30 minutes. Let stand for 5 minutes, then serve.
Robbie IN
Click Here to Print this Recipe


I'm looking for a recipe called
Bishop Bread, and hopefully one of your readers has a recipe for this. I used to eat this when I was very young and I don't have a recipe and would like to get one. Thanks for your help.
Sue in NC

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Modified Fat Fast Tuna & Egg Salad

1 tablespoon + 1 teaspoon mayonnaise (no sugar added)
1/8 teaspoon garlic salt
1/16 teaspoon onion powder
Pinch black pepper
1/4 cup tuna (1/2 of a 5 oz can, packed in water)
1 large hard boiled egg
1 oz avocado (about 1/4 of a whole avocado)

In a small bowl, mix the mayo and spices. Drain the tuna well and add to the mayo mixture (save the other 1/2 of the can’s contents for another recipe). Mix well. Peel and chop the boiled egg and avocado. Mix into salad gently. You can eat this immediately or cover and frig for later.
This recipe contains about 1 net carb and 300 calories.
Bill, Alb
Click Here to Print this Recipe


Guacamole Tuna Salad

3 tablespoons whipped cream cheese
1/8 teaspoon onion salt
1/8 teaspoon garlic powder
Pinch black pepper
2 oz (about 1/2) avocado
5 oz can tuna (packed in water)

In a small bowl, mix cream cheese and seasonings.

Peel and cube the avocado. Add it to the cream cheese mixture; mix and smash with a spoon until avocado is mixed in. You can leave the mixture chunky or stir until smooth.

Drain the tuna and stir into the salad. Eat immediately or cover and frig for later.

3 tablespoons whipped cream cheese
1/8 teaspoon onion salt
1/8 teaspoon garlic powder
Pinch black pepper
2 oz (about 1/2) avocado
5 oz can tuna (packed in water)

In a small bowl, mix cream cheese and seasonings.

Peel and cube the avocado. Add it to the cream cheese mixture; mix and smash with a spoon until avocado is mixed in. You can leave the mixture chunky or stir until smooth.

Drain the tuna and stir into the salad. Eat immediately or cover and frig for later.
3 net carbs, and 295 calories
Bill, Alb
Click Here to Print this Recipe


I went to my produce store this past Saturday and in their markdown bin, they had beautiful tomatoes. Some were a little soft, but they were generally very good. I bought about 5 pounds for 1.50. I pit them in a pot with about 3 cups of vegetable broth, a pinch of cloves and some salt to taste. I simmered them for about 40 minutes, stirring often. Then I put them in the food processor and puréed them. I refrigerated them overnight, then reheated, added some half and half. We had tomato soup for supper. I also made corn muffins from mix that was on sale for 11 cents. All in all, very frugal.

Thanks for the news letter. I really enjoy it everyday.
Susan T, Virginia.


Vegetable Beef Soup

2-3/4 cup water
1-1/2 cup [8 0z.]diced cooked lean roast beef
3 cups sliced carrots
1 cup chopped celery
1/2 cup chopped onions
1/4 teaspoon pepper
1 teaspoon dried parsley
1 3/4 cup [3oz.]wide noodles
1 [12oz] jar heinz fat free beef gravy

In a large saucepan, combine water, roast, carrots, celery, onion, pepper and parsley. Bring mixture to a boil,lower heat. Cover and simmer 20 minutes. Stir in uncooked noodles and gravy. Continue simmering for 10 minutes or until vegetables and vegetables are tender, stirring occasionally.
Liz, MN
Click Here to Print this Recipe


Shoneys Cabbage Soup Clone

1 pound hamburger, browned
1 1/2 cup chopped onion
1 small head shredded cabbage
1 cup chopped celery
3 small chopped carrots
1 can green beans
1 can kidney beans
1 can diced tomatoes -16 0z.
1 (12 0z.) beef consomme
2 cups tomato juice
1 tablespoon dried parsley
1/4 teaspoon thyme
1/4 teaspoon celery seed
1/4 teaspoon dried oregano
1 bay leaf

Brown hamburger and add remaining ingredients to hamburger. Bring to a boil and simmer for at least 1 hour or until veggies are done.
Liz MN
Click Here to Print this Recipe


Best Ever Caramels

2 cups white sugar
1 cup brown sugar
1 cup heavy cream
1 cup milk
1 cup butter
1 cup light corn light syrup
1 1/2 tablespoon vanilla

Combine sugar, corn syrup, cream, milk and butter. Cook slowly, stirring occasionally to firm ball stage [248 degrees]. BROWNS easily. Remove from heat, add vanilla. Pour into 8 inch square buttered pan.Cool. When firm, turn out on a board. Cut in squares. Wrap in wax paper.
Liz, MN
Click here to Print this Recipe


Hi Nancy,
Someone requested a recipe for scrapple.This is a pretty tasty one.
Harvey in Pa.

Scrapple

1 pound lean ground pork
Salt to taste
1/2 cup yellow cornmeal
1/2 cup flour
Chicken broth

Boil ground pork in 1 quart of water; drain, saving liquid. Add chicken broth to liquid so that it measures exactly 1 quart. Heat liquid to a simmer and add pork and salt. Premix meal and flour and add it 1 tablespoon at a time to heated liquid and pork mixture; watch to keep lumps out. After all ingredients have been added, cook 15 to 20 minutes until you have the consistency of oatmeal. (More meal may be added if it does not thicken.) Ladle into greased loaf pan and chill overnight. When ready to use, cut into 1/2-inch slices, flour and fry in bacon grease or lard until brown.
Harvey in Pa


Basic Scrapple

4 pigs knuckles or pigs feet
1 pound lean pork
1 large onion, stuck with 3 whole cloves
3 qt water
1-1/2 t Salt
1 T pepper
1 t ground sage
3 c cornmeal
All-purpose flour, for dredging sliced scrapple
Butter, back fat or vegetable oil for frying

Place pigs knuckles in a large pot; add pork, onion, and water. Cook slowly, covered, for 2-1/2 hours; drain, reserve broth.

Chill meat and remove fat; separate meat from bones. Chop meat.

Place meat in a kettle with 2 quarts of the reserved broth. Add salt, pepper and sage; bring to a boil combine cornmeal with remaining 1 qt of reserved broth and stir into boiling mixture. Cook over medium heat until thickened, stirring constantly. Cover and cook over very low heat; stir again after 20 minutes.

Pour into 2 (9-by-5-by-3-inch) loaf pans. Cool and chill overnight. Cut into slices, coat with flour and brown in butter or bacon fat. Serve hot.
Robbie IN 
Click Here to Print this Recipe


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


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