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February 28, 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


 


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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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Grilled Corn on the Cob

corn on cob (with husks on)
butter (stick works best)
aluminum foil

Pull back small amount of husk. Put small amount of butter on corn. Put husks back over again. Wrap in foil. Put on hot grill, turning once in a while. Leave on grill 15 to 30 minutes. Corn won't burn too fast. Be careful, very hot when husking corn.
Click Here to Print this Recipe


Corn Pudding

5 ears corn, cooked and scraped from cob
2 eggs
1 Tbsp. sugar
1/2 tsp. salt and pepper
1/2 c. milk
3 Tbsp. butter

In a baking dish, add corn, eggs, sugar, salt, pepper and milk. Mix butter in as last
ingredient. Place in oven at 325° for 30 minutes.
Click Here to Print this Recipe


Corn Fritters

1/4 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
2 eggs, separated
1 3/4 c. fresh corn, cut from cob
1 Tbsp. salad oil
1/4 tsp. pepper
shortening

Sift flour, baking powder and salt together. Beat egg yolks and stir in the corn and flour mixture and pepper.Fold in salad oil. Beat egg whites until stiff and fold into mixture. Heat shortening (1 inch deep) in skillet. Drop corn batter by tablespoon into hot shortening and fry until golden brown, turning once.
Click Here to Print this Recipe 


Mexicorn Salad

4 cans Mexicorn, drained
1 16-oz. sour cream
1 small pkg. Frito corn chips
1 can 4.5-oz. green chiles, chopped

Mix corn and sour cream. Chill before serving. Add chips and mix well.
Click Here to Print this Recipe


Tuna Corn Cakes

3 eggs
2 Tbsp. flour
2 tsp. lemon juice
1 tsp. salt
dash of pepper
1 (12 oz.) can whole kernel corn, drained
1 (7-3/4 oz.) can tuna, drained and flaked

Grease heated skillet, if necessary. Mix eggs, flour, lemon juice, salt and pepper with hand beater until foamy. Stir in corn and tuna.

Drop mixture by generous 1/4 cupfuls onto hot griddle (skillet). Flatten slightly. Cook until golden brown, about 3 minutes on each side. Grease griddle as necessary.
Click Here to Print this Recipe

More New Corn Recipes added today
Corn Flake Fried Chicken 
Corn Meal Fried Potatoes with Onions 
Southern Fried Corn
Fried Corn and Carrots
Corn Muffin Recipe
Bean and Corn Salad
Broccoli and Corn Salad
Corn Pancakes
Cherry Tomato and Corn Salad
Black Bean and Corn Salad
Corn and Cucumber Salad
Corn and Pea Salad
Corn Salad
Mexican Corn Casserole
Spoon Bread
Corn Pancakes
Baked Corn
Corn and Cabbage Stir Fry
Fried Corn with Chiles


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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.


Did you Know?
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. 


I found helpful tips and information on Slow Cookers on Taste of Home. It was to long
to include in THE NEWSLETTER so I am sending the web address. Hope you find it a helpful as I did. Nancy, I wish you and all the Nancylanders in the central plains and north east had my weather. It is beautiful, in the upper 70's and low 80's here.
http://www.tasteofhome.com/References/Slow-Cooker-Recipes-and-Slow-Cooker-Tips
Pat SoCal



This is for Joy, who requested Mini Gob recipes in the 2/19 newsletter, as she wants to make them for her son's upcoming wedding. In some parts of the country these are known as Whoopie Pie or Moon Pies. My friend refers to them as sandwich
cookies. I have several recipes for these, many are from scratch rather than using a cake mix. Let me know, if you would also like these recipes. Although this recipe calls for a chocolate cake mix, you can use any flavor and you can use other fillings to match the flavor.
Robbie IN

Gob Cookies Using A Cake Mix

1 chocolate cake mix
1 1/4 c. flour
2 egg whites
1 1/2 c. sugar
3/4 c. hot evaporated milk
3/4 c. butter
3/4 c. shortening
2 tsp. vanilla

Follow directions on cake box adding flour. Drop by teaspoons on ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes.

Filling:
Beat the egg whites until stiff. Add the sugar and the hot evaporated milk. Beat until the sugar is dissolved. Keep beating and add the butter, shortening and vanilla. Beat at high speed until smooth and creamy. When the filling is thick and spreadable,  spread a generous amount on the bottom (flat side) of a baked cookie . Place another baked cookie on the first one to make a gob or whoopie pie.
Makes approximately 2 dozen.
Robbie IN
Click Here to Print this Recipe


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Re: I'm looking for a recipe called Bishop Bread, from Sue.

Sue, this a 5 star rated recipe, and is from 1950's Church cookbook.
bill, Alb.

Bishops Bread

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup chocolate chips
2 cups chopped walnuts
1 cup chopped dates
1 cup halved candied cherry
3 eggs
1 cup sugar

Preheat oven to 325.

Grease well a bread/loaf pan. If not the non-stick kind, line the bottom only with 3 layers of waxed paper and then grease. Into bowl mix flour, baking powder, and salt; then stir in chocolate chips, walnuts, dates and cherries until well coated with flour.

In large bowl, beat the eggs well; then gradually beat in sugar.

Fold in the flour mixture and mix well (this will be stiff) and pour into greased pan. Bake 1-1/2 hours or until cake tester come out clean. Cool in pan.

Wrap in foil when removed from pan and store at room temp. Slice, serve and enjoy.
This is much better the next day!
Click Here to Print this Recipe



With the party season, weddings, graduations, etc., fast approaching, I thought
readers might appreciate these recipes.

Fruit Dip
1 container (8 oz) low-fat sour cream
1 jar (7 oz) marshmallow crème
4 tbsp strawberry jelly or jam

Mix ingredients together in bowl; cover and refrigerate. Serve with fresh fruit. 1/3 fat
gm per tablespoon.

Raspberry Spritzer
1 (16 oz) bag frozen raspberries, thawed
1 (24 oz) bottle white grape juice, chilled
2 cups club soda, chilled

Place raspberries in blender, cover and puree. Strain and discard seeds. Combine
puree and grape juice in a pitcher. When ready to serve, stir in club soda.


Fruit Punch
1 can (4-6 oz) fruit punch, chilled
1 bottle (2 liter) Canada Dry cranberry ginger ale
Apple cider to taste

Chill all ingredients. Mix in punch bowl when ready to serve.
grannym IL

Fruit Slush
2 cups chilled orange juice
1 banana, chopped
10 frozen strawberries, sliced

Place ingredients in a blender and puree. Serve immediately.

Sunshine Fruit Punch
1 can (12 oz) frozen orange juice, thawed
1 can (4-6 oz) pineapple-grapefruit drink
4 bananas, mashed

Dilute juice as directed on cans. When ready to serve, combine in punch bowl and
then stir in mashed banana.
grannym IL


I had bought a premade potato dish and decided to duplicate it. Turned out great and
I divided it and froze it for future meals.

I just call it Bacon Cheddar Potatoes

3-1/2 cups water (I use half water, half milk)
1- 1/2 teaspoon black
3-1/2 cups instant potato flakes
1 medium onion, finely chopped
1/2 cup bacon bits ( can use real thing )
1-1/2 cups (6 ounces) shredded Cheddar cheese
1 cup sour cream

Preheat oven to 350 degrees F. Coat an 8-inch square dish or pan with cooking spray. In a saucepan, bring water, butter, salt, and pepper to a boil over high heat. Remove pan from heat and gently stir in potato flakes, onion, bacon bits and sour cream.

Spoon potato mixture into prepared baking dish. Sprinkle with the cheese bake 35 to 40 minutes, or until heated through and edges are golden.
Southern Lou
Click Here to Print this Recipe


Bren, I live alone and fix all my favorite food and freeze them for meals. I do Mac and Cheese, meatloaf. stew. chili and etc. I also cook a whole package of spaghetti at once, cool it and put it in freezer bags.

I do the same with the sauce. Makes life a lot simpler. Fry 4 pork chops at a time. Why do one or two. If you just think about it you can really do a lot of things this way. You have a lot of options and good luck !!
Southern Lou.


Thanks to Robbie for the mac and cheese recipe!
Athena in DE


RE: 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

This is a Nancy Newsletter recipe. It appeared during latter days August 2009. I made TX-size muffins.
PeggyNELA

Bishops Bread

1 egg
1/2 cup granulated sugar
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 cup buttermilk
2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans
1/2 cup chopped well drained maraschino cherries
1/2 cup raisins or chopped dates
1/2 cup semi sweet chocolate bits

In mixing bowl, beat egg with electric mixer until light, about 1 minute. Add sugar, oil & vanilla. Beat well. Blend in the buttermilk. In another bowl sift together the flour, soda & salt. Add 1/2 of this mixture to egg/buttermilk mixture and beat well.

To the other 1/2 of this mixture, add pecans, cherries, raisins or dates & chocolate chips: blend well. Add to the first mixture and stir till just combined. Pour the batter into a greased & floured 9 x 5 inch loaf pan.

Bake in preheated oven 350 degrees for 1 hour or until a wooden pick or cake tester inserted in center comes out clean. let bread cool in pan for 10 minutes then remove to a rack to cool completely. Makes 1 loaf of bread.
Celia Maine, Nancy’s Newsletter
PeggyNELA
Click Here to Print this Recipe


Here is my modified recipe using two put together recipes for

Scrapple

3/4 cups of cornmeal
1 1/2 cups of water or chicken broth
4-6 dinner size cooked ground sausages, honey garlic or one with a lot
of flavor
1-2 Tablespoon sage
2 Tablespoon parsley
add salt and pepper to taste
.
Bring water to boil and add cornmeal.Cook until it just starts to thicken then add cooked ground sausages.Add rest of the ingredients and cook until thicken.Put into a loaf pan to cool.After well chilled in refrigerator slice and fry in a little olive
oil.Sometimes I don't wait to chill and shape into little patties and fry golden. I have tried a lot of different sausages and my favorite are European or the Honey garlic. I also like the Scrapple cut very thin and fried up crisp.
Dee in Canada
Click Here to Print this Recipe


Here is another scrapple recipe.

Scrapple

1-1/2 Cups yellow cornmeal
1 Cup water
1 Pound bulk pork sausage ( you can use the "hot" sausage if you want, or half
and half)
1/2 Teaspoon dried sage
1 Tablespoon fresh parsley, minced
1 Can condensed chicken broth
2 Cups water
.
In a small bowl, blend together the cornmeal and 1 cup water. In large saucepan, combine pork sausage, seasonings and chicken broth.

Gradually stir in 2 cups water, being careful to separate the sausage into tiny pieces. Bring to boiling and SLOWLY add cornmeal mixture to the boiling mixture, stirring constantly. Reduce heat and simmer, uncovered for 15 minutes.

Turn into a 9 x 5 loaf pan. Cool; then refrigerate, covered (I wrap the top in foil).

TO SERVE: Turn out of pan and cut into slices about 1/4 inch thick (or however think you like) Saute in hot butter in a skillet until golden brown on both sides. Serve with pancake syrup.
Servings: 4
Source: Home Cooking
Mary Jo in Md
Click Here to Print this Recipe


More recipes from our NancyLanders
Fresh Lemon Meringue Pie  
Rice Pudding Layered Dessert  
Mocha Pudding Cake


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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