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July 14, 2013
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Potato Recipes, Arts and Crafts, Hints and Tips


Recipes

Baked Potato Soup

7 large potatoes
1 (14 ounce) can chicken broth
1 small diced onion
8 oz medium cheddar cheese
6-8 slices fried bacon bits
1 can evaporated milk
8 oz Velveeta cheese

Cut up the potatoes and onion and cook in the chicken broth about 20-30 minutes. Add the rest of the ingredients and cook until cheese melts. Top with croutons or bacon bits.
Makes 4-6 servngs
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Potato Rolls

3/4 c. sugar
3/4 c. shortening
3 small potatoes
1 c. potato water
1 c. mashed potatoes
dash of salt
1 pkg. dry yeast
3 eggs, slightly beaten
6 c. flour
1/4 c. warm water

Boil potatoes and save the water. In a large bowl, add shortening, salt, sugar, add the
potato water and potatoes. Mix well and add eggs. Stir in 3 cups of flour, add yeast and
the remaining flour. Put dough on floured board and work with hands until you can form a smooth ball. Put in a buttered bowl and cover, let rise. When dough has doubled in size, roll out and cut out with a cutter, dip in melted oleo and put on greased pan.
Bake at 400 degrees.
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Potatoes Lyonnaise

3 lg. Idaho Potatoes, peeled and cubed
2 sm. onions, sliced
2 T. margarine
2 minced garlic cloves
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. paprika

Combine all ingredients in a deep 3-quart microwave safe casserole dish. Cover with
microwaveable plastic wrap and microwave on High for 9 - 11 minutes, or until potatoes and onions are tender, strirring every 5 minutes. Let stand 5 minutes before stirring.
Yield: 6 servings.
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Ranch Potato Skins

4 baked potatoes, quartered
1/4 c. sour cream
1 oz. packet Hidden Valley original Ranch Dressing Mix
Shredded cheddar cheese

Scoop out potatoes and combine with sour cream and ranch dressing mix. Fill skins with mixture, sprinkle with shredded cheddar cheese. Bake at 375° for 12 to 15 minutes.
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Potato Patties

3-1/2 lbs. baking potatoes, peeled and cut into chunks
4 eggs, separated
1/4 lb. prosciutto cotto (cooked ham), cut into 1/4-inch dice
4 T. butter
1/4 c. Romano cheese
several gratings of nutmeg
1 c. flour
1 c. breadcrumbs
2 c. extra-virgin olive oil, for frying

Bring 8 quarts of water to a boil. Cook the potatoes in the boiling water until easily
pierced with a paring knife, about 15 minutes. Drain the potatoes and, while still hot, pass them through a food mill. Immediately add the egg yolks, prosciutto, butter, Romano cheese, and nutmeg and mix well. Season with salt and pepper.

With moist hands, divide the mixture into golf ball-sized portions and form disks of a 2-inch
diameter. On three separate plates, place the flour, egg whites and then bread crumbs.
Dredge each patty through each of the plates, starting with the flour, then the egg whites, then the breadcrumbs. In a heavy bottomed skillet, heat the oil until almost smoking. Cook the patties in the oil, working in batches to avoid overcrowding the pan, until patties are deep golden brown. Remove pattiesto a plate lined with paper towels and serve.
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Potato Pancakes

1/2 raw onion, grated
2 lg. potatoes, grated
4 T. whole wheat flour
2 T. water
2 T. Parsley, chopped

Mix onion, potatoes, flour, water and parsley in a bowl. Lightly oil a griddle and heat to 325° or med. heat. Ladle potato mixture onto griddle , flattening slightly. Cook 8 - 10 minutes on first side. Turn and cook an additional 5 - 8 minutes.
Click Here to Print this Recipe


Potato Tips
Recently I was on a trip to see my sister, and she made me some delicious fried potatoes, for me. Here is a tip/hint on how to make them crisper on the outside when you cook
them.

One of the things they did at the potato chip factory I worked at, was to run the sliced chips thru a water bath to remove a lot of the starch.

The slices would go into a large pan in a machine and a conveyor would remove them at the other end, then water spray off any starch sticking to them, and then a quick blow dry.

Getting back to the soaking for about 5-20 minutes depending on how thick your potato's
are. 3-5 minutes for very thin slices, and 20 minutes, for 1/2 cubes. The more starch you
remove, the crispier your potato's will fry or bake.

Even large pealed and cut potato's like around a roast can benefit from a long soak. They will be more like a french fry on the outside, and tender on the inside.

If you are cutting or slicing your potato's over a bowl of water, you have already started the de starching operation, just let them set longer and stir occasionally. Try it on fried potato skins.

At the end of a shift on a single line, we would have a 55 gallon drum full of pure potato
starch, The pig farmer was always delighted, as he hauled it away for free for his hogs.
And the hogs delighted in it.
bill,Alb.
Click Here to Print this Recipe


Potato Hint from Dennis at Prepared Pantry

Too much salt in the soup: Soup too salty? Throw a cut-up potato in. The potato will act like a sponge and soak up the salt. Throw the potato away before serving. Soup still ttoo salty? Sometimes a little lemon juice or vinegar will counter the salt.


World's Number 1 Vegetable (Potato)
Explains about the potato and its history.


Potato Goodness
Lots of recipes and information about potatoes. Includes potato types (and pictures) and how to use each type of potato, cooking potatoes in the microwave, buying and storing, and fun facts about potatoes.

Fun Facts about Potatoes for Kids of all ages.

Teacher Resources and Lesson Plans about Potatoes

Activities Using Potatoes for Children Ages 5-105 | for Parents, Grandparents and Teachers

Making Potato Prints

Potatoes (smaller white potatoes work best)
Knife (adults only!)
Tempera paint
Paper plates
Construction paper (different colors)
Aluminum foil (optional)

Prepare for this activity by cutting potatoes to a size small enough for your child to grasp.

Next, cut away the outside of the potato so that a shape, such as a circle, remains in the middle. Repeat for different shapes. The shapes should be about ½ inch deep.
Pour paint into paper plates for easy dipping.

Show your child how to dip the potato into the paint and use it to make prints on paper.
As you make prints with your child, discuss the different shapes and colors.

For an added twist, use foil instead of construction paper for printing.
Click Here to Print these Instructions

More Fun Activities for Kids of all ages

Fun with Kids | Potatoes
Martha Stewart Potato Prints
More Ideas on Arts and Crafts with Potatoes
Potato Print Wrapping Paper
How to do Potato Stamping (lots of photos)

Growing Potatoes and Potato Story Unit for Teachers


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Did you Know?
The bold black text are links (to recipes or other pages.)


 


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Ingredients and How they Work  |  (Pdf Booklet by Dennis)

Other Helpful Articles by Dennis


Here is a fabulous cake I got from an internet site. It's quite delicious and I recommend
it highly.
Barb in OKC

Cinnamon Coffee Cake
Servings: 24

"Tastes great for breakfast, brunch or dessert. May also be made in a Bundt pan."

1 (18.25 oz) package yellow cake mix
1 (3.4 oz) pkg. instant vanilla pudding mix
1 (3.4 oz) pkg instant butterscotch pudding mix
4 eggs
1 cup water
1 cup vegetable oil (I used 1/2 c. applesauce, 1/2 c. oil)
1 cup packed brown sugar
1 tb ground cinnamon
1 cup chopped walnuts

Preheat oven to 350°. Grease a 9x13" baking pan, or a 10" Bundt cake pan. (I used a
bundt pan.)

In a medium bowl, stir together the cake mix, vanilla pudding mix and butterscotch
pudding mix.

Add the eggs, oil and water, mix until well blended. In another bowl, stir together the
brown sugar, cinnamon and nuts. Pour half of the batter into the pan, spread evenly.

Sprinkle with half of the nut mixture. Cover with the rest of the batter, and sprinkle with
the rest of the nut mixture.

Bake for 20 minutes in the preheated oven, then turn the oven down to 325° and bake for
an additional 35-40 minutes.
Barb in OKC
Click Here to Print this Recipe

Marilyn requested cheeseburger soup recipes in the 7/13 newsletter. Chris NM shared
this recipe in a 9/08 newsletter.
Robbie IN

Cheeseburger Soup Pasta with Dill Pickle Relish

"'This tastes just like a cheeseburger' is what I always hear when I serve this satisfying
soup," says Darlene Brenden. In Salem, Oregon, she combines ground beef and small
shell pasta with popular burger toppings.

1 pound ground beef
1/2 cup chopped onion
3 cups water
1 can (10-3/4 ounces) condensed cheddar cheese soup, diluted
1 can (10-3/4 ounces) condensed tomato soup, undiluted
3 tablespoons dill pickle relish
1 cup uncooked small shell pasta
Ketchup and Mustard

In a large saucepan, cook beef and onion over medium heat until meat is no longer pink;
drain. Stir in the water, soups and relish. Bring to a boil. Reduce heat; add pasta. Cook,
uncovered for 15-20 minutes or until pasta is tender stirring occasionally. Drizzle each
serving with ketchup and mustard.
Yield: 3 servings.
Chris in NM
Click Here to Print this Recipe

Jean NC wanted to know how much Cool Whip she could use for 1/3 cup of whipping cream in a recipe she wants to make. If you are putting the whipping cream in the recipe as a liquid and not whipped, I don't think the substitution will work. I have read that you can let the Cool Whip get soft and use it in a recipe, but I have never tried this, as I don't think it will give the creamy texture to the recipe. If you do this you would measure the Cool whip once it becomes soft. You can make your own whipping cream by using the recipe below. By cutting the recipe in half, you would make 1/2 cup, which is
slightly more than you need.
Robbie IN

Heavy Cream Substitute

3/4 cup milk
1/3 cup butter

Melt the butter. Pour it into the milk, and stir. Use in place of 1 cup of heavy cream.

Tip: If you use low-fat milk, add a tablespoon of flour to the mixture to thicken.
Robbie IN
Click Here to Print this Information
On This Day

What Happened on July 14
1850 1st public demonstration of ice made by refrigeration
1868 Tape measure enclosed in a circular case patented
1914 1st patent for liquid-fueled rocket design granted (Dr R Goddard)
1927 1st commercial airplane flight in Hawaii
1951 1st color telecast of a sporting event (CBS-horse race)

What Happened on July 15
1815 Napoleon Bonaparte captured
1869 Margarine is patented in Paris, for use by French Navy
1933 Wiley Post began 1st solo flight around the world
1952 1st transatlantic helicopter flight begins



This is for Lisa, who in the 7/11 newsletter requested recipes for mocha mudslide cake.
There are many versions of this recipe; these are the one I have.
Robbie IN

Mudslide Cake

1 stick butter, melted
1 c. nuts, chopped
1 c. flour
1 c. Cool Whip from 9 oz. carton
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 (3 oz.) pkg. instant chocolate pudding
1 (3 oz.) pkg. instant vanilla pudding
3 c. milk
1 (5 oz.) Hershey's bar (or chocolate sprinkles)

Mix together 1 stick butter, nuts and 1 cup flour and pat in bottom of 9 x 13 inch pan. Bake at 350 degrees for 15 minutes. Cool.

Layer 1: Mix together 1 cup Cool Whip, cream cheese and 1 cup powdered sugar. Spread on top of cooled crust.

Layer 2: Mix together 1 (3 ounce) package instant chocolate pudding, 1 (3 ounce)
package instant vanilla pudding and 3 cups milk. Spread on top of first layer.

Layer 3: Frost with rest of Cool Whip and top with shavings from a 5 ounce Hershey's bar
(or chocolate sprinkles). Chill 24 hours.
Robbie IN
Click Here to Print this Recipe

Marshmallow Mud Squares

For the cake:
2 cups sugar
1 cup shortening
4 eggs
3 teaspoons vanilla
1 1/2 cups flour
1/3 cup cocoa
1/3 teaspoon salt
1 (6 1/2-ounce) bag mini marshmallows

For the frosting:
2 sticks butter, room temperature
1/2 cup cocoa
1 box powdered sugar
1 teaspoon vanilla
1/2 cup evaporated milk

Preheat the oven to 300 degrees. In the bowl of an electric mixer, Add sugar and shortening and cream together. Add eggs and vanilla and Beats 30 seconds.

In a separate bowl, sift the flour, cocoa and salt Together. Add to the mixture and beat until well combined. Pour the Mixture into a greased and floured 9 by 13-inch glass baking dish. Place in the oven and bake for 35 minutes.

Make the frosting while the cake is baking. In the bowl of an Electric mixer, beat together the butter, cocoa, powdered sugar and Vanilla. Slowly add the milk. Set aside. Once cake is baked, remove Pan from the oven. Spread the marshmallows on top of the cake and Return the pan to the oven for 5 more minutes.

Remove the pan from the oven and cool for a few minutes. Evenly apply the frosting. Allow this to stand about 2 hours before cutting into squares.

Note: If the marshmallows are too hot, the frosting will sink right through. The frosting
should be the top layer. It will darken once it hits the heat of the cake.
Robbie IN
Click Here to Print this Recipe

My 96 year old Dad and my 90 year old Mom still live alone and only require a little help from their family. My Mom still insists she can cook dinner every night but seems to run out of ideas. Does anyone have any
simple dinner recipes for two that I can give to her.
Thank You. Diane in Virginia

I am looking for this
dip. We buy it at a market made up and is so good with small bread
sticks. I know there are
artichoke hearts and the peppers and some sort of creamy sauce.
Has anyone this recipe Please.
Thank you, Maxine

Spicy Baked Plantain Chips
Yields 2 to 3 cups

2 green plantains (Green is important Yellow and black are too sweet )
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper
1/2 teaspoon salt

Preheat oven to 400°F.
Remove plantain peel with a knife. Thinly slice using a mandolin, if possible.

"Hint on peeling a Plantain". Cut both ends off, then make multiple slices lengthwise just barely thru the skin, Then remove the strips one at a time, until you can get the pealed Plantain out.

Slice the Plantains very consistent in thickness. It's important to make the slices as uniform as possible, so use a mandolin if you have one. The slicing wheel of a food processor would probably work too.

In a bowl, toss plantain slices with olive oil, spices and salt. Spread in a single layer on a
cookie sheet.

Bake for 15 to 17 minutes, turning slices after about 8 minutes. Watch closely after turning - they can burn quickly. Remove from oven and serve.

Chips are best eaten immediately, but they'll keep for about a day.

Note Powdered garlic has been suggested,but I have not tried it yet, but if it does not burn, it would be good.
bill, Alb.
Click Here to Print this Recipe

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