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June 8, 2013
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Handcrafted Wood Carvings, Clocks and Cribbage Boards


Grilled Potatoes

2 - 3 sliced potatoes, per person
1 lg. onion, diced
1 T. butter per foil pkg.
salt and pepper
cooking spray
foil

Tear foil into large sheets (one per person). Spray foil with non-stick cooking spray. Slice potatoes onto foil. Add 1 tablespoon margarine and onion along with salt and pepper to potato packet. Fold and seal foil. Cook on grill on medium heat. Turn once while cooking. Cook time is approximately 35 - 40 minutes until potatoes are done.
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Grilled Corn On The Cob

8 ears of fresh corn
1/2 c. butter or margarine, at room temperature
2 T. chopped fresh parsley
1/2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper

Pull back husks from each ear of corn without detaching; remove silk. Replace husks over ears; place in bowl of cold water. Prepare grill for direct heat. Drain corn; pat dry with paper towels. Smooth husk over exposed surface of corn; place over direct heat. Grill corn, turning occasionally, until tender, 15-20 minutes. Meanwhile, combine butter, parsley, chili powder, salt and pepper; serve with corn. Ready to serve in 25 minutes.
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Grilled Chicken

4-6 chicken breasts
Extra virgin olive oil
Dried minced onion
Garlic powder
Mrs. Dash seasoning
Pepper
Dried sage leaves

For each breast, drizzle olive oil to coat each side. Sprinkle onion, garlic powder, Mrs. Dash, and pepper on both sides as well. Take a pinch (or 1/8 tsp.) of sage and lightly rub onto one side of chicken and leave it on. Let marinate for 20-30 minutes. Place on medium low grill and grill each side for 5-7 minutes or until done.
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Grilled Zucchini

3 T. olive oil
2 tsp. soy sauce
2 cloves garlic, minced
Salt, to taste
Freshly ground pepper, to taste
2 zucchini, ends trimmed and cut into one-half inch thick strips

Combine olive oil, garlic, soy sauce and pepper in glass baking dish. Add zucchini strips and turn to coat. Allow to "stand" about 30 minutes. Prepare grill to medium high heat. Cook zucchini until browned, turning several times, approximately 4 minutes.
Yield: 2 servings.
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Gilled Pork Tenderloins

5 T. soy sauce
3 T. red wine vinegar
2 T. Dijon mustard
2 lg. garlic cloves, peeled and mashed
2 tsp. ground coriander
1/2 tsp. cracked black pepper
1 T. Chinese sesame seed oil
2 pork tenderloins, about 1-1/2 lbs

Combine soy sauce, vinegar, mustard, garlic, coriander, black pepper and sesame seed oil in a small bowl and whisk until well blended. Pour into a large zip-lock bag, add the pork and seal the bag. Set aside at room temperature for one hour, or refrigerate overnight. When ready to cook, discard the marinade. If grilling: Prepare the grill and preheat. When the coals are ready, place the tenderloins directly above the coals and grill, turning occasionally, for 5 minutes, or until browned on all sides. Move pork to side of grill away from the coals, cover, and "roast" for 10 - 12 minutes, or until the juices run pale pink and the internal temperature registers between 145° - 150° on a meat thermometer. If baking: Preheat oven to 350°, place marinated tenderloins in a pan and bake uncovered for 30 - 45 minutes per pound. When cooking or grilling is completed, transfer to a cutting board and let sit for 5 minutes. Slice crosswise on the bias into 1/2" slices and serve hot.
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Country Style Ribs

pork spareribs
barbeque sauce
onions
salt
pepper
extra sauce for basting

Pull skin off of ribs. Place ribs in a large stockpot with barbeque sauce , onion, salt and pepper. Pour enough water to cover. Bring to a boil, turn down to slow boil, and cook approximately 45 mins. Preheat grill to high heat. Lightly oil grate. Remove ribs from stockpot and place on grill. Baste with barbeque sauce while cooking. Grill ribs, basting and turning often for about 20 mins. or until done and brown or bake ribs at 350 degrees for about 30 mins, browning them, turning once, instead of grilling if you prefer. makes 4- 6 servings
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Barbecue Cooking

Meat of choice

Apply some of the oil and flavoring ingredients between the skin and the meat.

Always barbecue more than you intend to eat. Reheating frozen or refrigerated cooked meat is always tasty and very flavorful.

If you like to hot smoke (or roast) salmon always use alder wood which comes from the Pacific Northwest. If you cannot find alder, you may try cherry, peach, apple, or another fruit wood tree.

Most barbecue sauces contain tomatoes or sugar products which tend to burn at higher temperatures over longer periods of time. Don't grill with these ingredients and always apply them near the end of your cooking only when temperatures are lower.

If mixing dry ingredients, use a glass or plastic container and store the extra ingredients in an airtight container in the refrigerator.

When using dry rubs on meat, allow the meat to cook one-third to one-half the time before applying any basics. Applying too early will wash the rub off the meat.

For barbecuing, always make sure the temperature of the cooking chamber is between 210°-225°. This is the optimum range for the best results from your efforts. A cheap tin oven thermometer will do the trick.
You should cook port butts and the larger shoulders to 190° to render all the fat. Also, be sure to "chop, shred, or pull" the meat rather than "slice" for more moisture and tenderness.

Lump charcoal has very few impurities as compared to charcoal briquettes. Additionally, lump charcoal burns much faster and hotter than the charcoal briquettes which have far more impurities contained in the individual briquettes.

And lastly, wood chips (i.e. apple, oak, mesquite, hickory, cherry, orange and many others) can flavor meat cooked on either a gas grill or a wood burning pit.
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Sour Cream Grilled Potatoes

1-1/2 c. sliced, cooked potatoes
salt
pepper
1 pt. sour cream
1 pkg. onion soup mix
1/4 c. light cream
foil

Place sliced potatoes in center of foil. Season with salt and pepper. Combine sour cream, onion, soup mix and cream together and pour over potatoes. Seal foil and place on grill for 20 minutes.
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Did you Know?
The bold black text are links (to recipes or other pages.)


Looking for a recipe that was in Family Fun magazine about 10 years ago for Fathers Day. It was a BBQ sauce that was made from scratch. I would like to make for Fathers Day.
Thanks, Kathy in Akron, OH


There was recently a request for a peach cobbler recipe that was more like a pie than a traditional cobbler. this recipe may be of help and is from a 2008 newsletter, but I greatly regret that I have no idea who shared it.
Robbie IN

Fresh Peach Cobbler with crust like a pie

Crust:
2/3 C. shortening
2 C. all-purpose flour
4-5 T. ice water

Filling:
6 C. sliced and peeled fresh peaches
1 1/2 C. water
2 C. sugar
3 T. flour
1/4 t. cinnamon
1 1/2 sticks butter

Preheat oven to 375 deg.

Make crust by cutting shortening into flour. Gradually add ice water. Divide into half. Roll each half to fit 8x8x4 inch pan.

For the filling, put 3 C. peaches and 1 C. water into the baking dish. Combine the sugar, flour, and cinnamon. Sprinkle half of this over the peaches in the dish. Dot with half the butter. Cover with one square of dough. Make 2-3 slits in dough. Bake 15 min. or until it no longer looks doughy. Top with remaining peaches, 1/2 C water, 1 C. sugar and 6 T butter. Top with remaining sq. of dough. Cut slits and brush with butter.

Bake for 45 min. until brown and filling is slightly thick.
Robbie IN
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I have a question for all Landers - Does anyone know where I can buy Oreo Cookie Crumbs? I went online and they said Walmart carries them but I can't find any at our Super Walmart and they also said K-Mart carries them but no luck there either.

Look in the baking aisle next to the preformed pie crust like graham crusts. You can easily make your own and it would be cheaper as well.. Buy any kind of chocolate sandwich cookie and put in the food processor and pulse to crumbs. Keep in plastic bag and use as needed. I don't like graham crackers so I tend to substitute these instead of a graham cracker crust with cheesecake or any kind of pie that calls for graham cracker crust.
AbbyNM


 


Sausage Cheese Balls

3 cups Original Bisquick®
1 pound uncooked bulk pork sausage
4 cups shredded Cheddar cheese (16 ounces)
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 teaspoon dried rosemary leaves
1/2 teaspoon parsley flakes

Heat oven to 350º. Lightly grease jelly roll pan, 15 1/2x10 1/2x1 inch.
Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.

Bake uncovered 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm.
Bill, Alb
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Nancy, we had these this past weekend at the family reunion.

Sausage Stuffed Jalapeños

1 pound ground Italian sausage (or regular pork or whatever appeals to you)
8 oz cream cheese, softened
1 cup shredded cheddar cheese (original recipe used parmesan)
1 pound jalapenos, halved lengthwise and seeded
1 green onion, finely chopped

Preheat oven to 425 degrees. Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease. In a bowl, mix the sausage, cream cheese, cheddar cheese, and green onion. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in a baking dish. Bake 20 minutes in the preheated oven, until bubbly and lightly browned.
Bren in North Louisiana
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Hardee's  Walmart 

Looking for a recipe that was in Family Fun magazine about 10 years ago for Fathers Day. It was a BBQ sauce that was made from scratch. I would like to make for Fathers Day.
Thanks, Kathy in Akron, OH


You can get crushed Hydrox cookies (which are the same as Oreos) on line at Nuts.com. A one pound bag is $3.99 and a 5 pound bag is $19.35. They charge for shipping. I bought a five pound bag and kept it in the freezer for whenever I needed them. I hope this helps.
Angela from Amherst


This is for Judy in Alaska who had a recipe for Baked Cream Cheese Fudge that appeared in the June 5, 2013 newsletter. I was wondering if you could use a different flavor of frosting for the fudge, like vanilla as I'm not a chocolate nut. Would you please let me know. thank you very much.


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Good morning from rainy NJ. My niece gave a a Coach purse to clean with blue pen marks on. I tried several cleaners, etc. no luck. Can anyone help me. It is a favorite purse of hers. It is a leather purse. Thanks for any help. Mary Green Brook, NJ


How to Grill Vegetables


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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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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Nancy,
Here is another recipe for Gay in L.I. using lemon curd.

Roasted Chicken with Lemon Curd
Yield: 5 servings (serving size: 3 ounces chicken and 1 lemon half)

1 (3-1/2-pound) chicken
1 tablespoon chopped fresh rosemary
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 garlic cloves, crushed
Cooking spray
1/2 cup Lemon Curd
3 large lemons, halved
Fresh rosemary sprigs (optional)


Preheat oven to 450°.

Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.

Combine the rosemary and the next 4 ingredients (rosemary through garlic). Rub mixture under loosened skin, and rub over breast and drumsticks. Lift wing tips up and over back; tuck under chicken.

Place the chicken, breast side up, on a broiler pan coated with cooking spray. Pierce the skin several times with a meat fork. Insert a meat thermometer into the meaty part of thigh, making sure not to touch bone; brush chicken with Lemon Curd. Arrange lemons around chicken. Bake at 450° for 30 minutes. Reduce the oven temperature to 350° (do not remove chicken from oven), and bake for an additional 1 hour or until thermometer registers 180°. (Cover the chicken loosely with foil if it gets too brown.) Remove the chicken from the oven. Cover the chicken loosely with foil, and let stand for 10 minutes. Discard skin. Serve with lemon halves, and garnish with rosemary, if desired.
Bren in Louisiana


Barbecue and Smoker Recipes and Manuals

Barbecue Smokers - Tejas Smoker - Recipes
Brinkmann Smoke and Grill Recipes
Smoking Meat and Poultry (USDA)
Charbroil Smoker Roaster Grill Recipes
Apollo 3 in 1 Smoker Grill and Water Cooker


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


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