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March 3, 2013
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Recipe Index for December 2012
Recipe for January 2013
Recipes for February 2013


 


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Rivels recipe for Grams. Rivels can be used in any soup---whether it's chicken soup, bean soup, potato soup, or just plain chicken broth and rivels.

Recipe: Mix 1 cup flour, 1 beaten egg, 1/2 tsp salt. Mixture will be a little dry and crumbly. Drop into hot broth and cook as you would a noodle or pasta. Recipe can be doubled for large batch. If you don't want to follow a recipe then make a mound of flour on the counter with a well in the middle. Crack the egg in the well, add the salt, and mix in enough flour to make a dry crumbly mix. Drop into hot broth and cook as you would a pasta.

For Sharon re: buying a gas stove. Recently I bought a gas cook top. One feature I would not buy again: a built in grill in the cook top. Even with the hood, it smokes, smells up the house of cooking meat, and is terribly messy to clean. One feature I LOVE: the simmer or keep warm feature. This is the lowest heat I have and it will keep chocolate or mashed potatoes warm indefinitely without burning them. For example, if I am having a dinner and mash the potatoes ahead of time, I can leave them in the pan, turned to this lowest setting and they will stay warm and nice and white in the pan on the cook top---the perfect temperature. My cooktop is a General.
Cheryl, Indianapolis


I came across this recipe in a cook book tittled Amish Dutch Cookbook by Ruth Redcay. This is the recipe called Rivel Soup. I copied it in its entirety. It probably could be put in potato soup.
I hope this helps Grams...from Marlene in Tonawanda, NY

Rivel Soup

2 Cups unsifted flour
!/2 teaspoon salt

1 egg, well beaten
Chicken or beef broth
1 can crushed corn

Combine the flour, salt and beaten egg and mix together with the fingers until mixture is crumbly.

Drop this mixture into the broth, add the corn and simmer about 10 minutes. The rivels will look like boiled rice when cooked. Rivel means lump


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Marsha in Los Angeles is looking for a red cabbage recipe from Betty Crocker. My 1986 Betty Crocker cookbook has this one and I believe it's the one she's looking for.
Donna in Buffalo, Minnesota.

Sweet Sour Red Cabbage

1 medium head red cabbage (about 1 ½ lbs)
4 slices bacon, diced
1/4 cup packed brown sugar
2 tbsp. flour
1/2 cup water
1/4 cup vinegar
1 tsp salt
1/8 tsp pepper
1 small onion, diced

Prepare and cook 5 cups shredded cabbage, recipe follows. (Be sure to add the 2 tbsp. vinegar or lemon juice to the salted water.) Cook bacon, stirring occasionally, until crisp; drain. Drain fat from skillet, reserving 1 tbsp. Stir brown sugar and flour into fat in skillet. Stir in water, vinegar, salt, pepper and onion. Cook, stirring frequently, until mixture thickens, about 5 minutes. Stir bacon and sauce mixture into hot cabbage in saucepan; heat through. Garnish with additional crisply cooked diced bacon if desired.
6 servings; 105 calories per serving.

Remove outside leaves; wash cabbage. Cut into wedges; remove core after cooking or coarsely shred cabbage with knife and discard core.

Heat 1 inch (1/2 inch for shredded) salted water (1/2 tsp salt to 1 cup water) to boiling. Add cabbage (and 2 tbsps vinegar or lemon juice for red cabbage). Cover and heat to boiling; reduce heat. Boil, turning wedges once, until crisp-tender, wedges 10-17 minutes, shredded 5-8 minutes. Drain.
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Marsha, Los Angeles CA (March 2nd) requested a recipe for Red Cabbage.
Here’s one from the Betty Crocker site.
Hope it’s the one she wanted.
gramaj

http://www.bettycrocker.com/recipes/sweet-sour-red-cabbage/f7c81d60-56e5-41e0-a609-6addb815e4d1          



To Gram: The word
“rivel” means lump...like lumps of rice. Combine 2 c. unsifted flour,
1/2 t. salt and 1 egg well-beaten and mix together w/the fingers
until mixture is crumbly. Drop into broth or soup.

To Marsha: Just search for Betty Crocker Sweet and Sour Cabbage and your recipe appears.

To Judy: I have the 1950’s 4-H recipe book.
Athena in DE

Hello Nancy and all Landers,
This is for
Judy in Alaska - Wow girl your recipes are great!!! I've tried them all and each one is a keeper. Maybe you should write your own cookbook to sell.
Dianne in Wisconsin
This is for Anita who is looking for healthier muffins.

Muffins

Chocolate muffins: Use Devils Food Chocolate Cake box mix
Pumpkin muffins: Use Spice Cake box mix
(1) cake mix 18.25 oz.
(1) 15 oz. can pure pumpkin
mix well - will be lumpy and thick
I use ice creme scoop to fill muffin pan (makes 9-12 muffins)

Bake 350 degrees for approx. 18-22 minutes

Do not add eggs or oil. I promise you that you will love this simple muffin.
Rae in Michigan
Click Here to Print this Recipe

Bill,
Thanks for the Sliced Tomatoes Vinaigrette recipe in the 3/2/ newsletter. I used the plum tomatoes Brookshires had on sale this week. Turned out great.
Bren in North Louisiana


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For Sharon in MO in March 2nd newsletter:
The very best stove I ever had was a JennAire with a gas stove top, but an electric oven. It worked perfectly for my needs and I just loved it. Unfortunately, we moved away and I now struggle with an electric flat top monster. Good luck finding something you will be happy with! You sure know what my choice would be!!!
Pat in AZ


Anita in Camarillo asked about sweets for her "addiction". Anita, I too love sweets
but am particular. I found a wonderful muffin recipe I can highly recommend to you.
It was an allrecipe recipe and I love it. It's definitely my go to recipe for blueberry muffins.

Hope you make and enjoy them.
Barb in OKC

Blueberry Cornmeal Muffins
Servings: 12

"Blueberry muffins with the hearty flavor of cornmeal. Moist, rich, and heavenly! I'm happy to share my recipe with you."

1 1/4 cups all-purpose flour
1/2 cup cornmeal
1/2 cup brown sugar
1/2 teaspoon salt
1 tb baking powder
1 cup milk
1/2 cup butter, melted
1 egg, beaten
1 cup frozen blueberries

(Note from Barb: I used 1-1/2 c. frozen blueberries)
Preheat oven to 375°. Grease muffin cups or line with paper muffin liners.

Sift flour, cornmeal, brown sugar, salt and baking powder together into a large bowl. Dredge the blueberries in the sifted ingredients. In a small bowl, combine the milk, butter and egg. Stir the wet ingredients into the flour mixture just until moistened. Spoon batter into prepared muffin tins.

Bake in preheated oven for 20 minutes. Let muffins sit for 10 minutes before removing from the pan.
Click Here to Print this Recipe


This is one of my favorite muffin recipes. I usually mix all the dry ingredients in the evening and place in a zip lock bag. Just one less thing to do in the morning. You can add nuts, pumpkin seeds, or what ever you wish.

Blueberry Muffins

2 cups all purpose flour
1/2 cup sugar
1 tsp. baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp. nutmeg
1/2 tsp flax seed

1/4 cup oil
1 1/4 cup buttermilk
1 lg egg.
1 tbsp lemon zest
1 cup blueberries ( I use frozen and put them in 1 tbs flour and shake in bag first)

Add berries at the end of mixing Mix dry ingredients together. Make well in center of dry ingredients.

In small bowl mix all wet ingredients. Pour into center of dry ingredients,stirring just until combined add blueberries.

divide batter among 12 muffins, either sprayed or paper lined (I use silicone ones)
Bake at 400 degrees for about 20 minutes.
Sandra from Oregon
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Nancy, How can I get into the Feb. 2013 newsletters?
Dorothy from WA/AZ


Is there ANY way to search Nancyland recipe site? I have gotten the newsletter for at least two years, and I have not found a SEARCH box. It is often very confusing to get back to recipes I want to find again.

To search for recipes on a particular website
Example using Dorothy's request above

feb 2013 nancyskitchen.com
would find the recipes for February 2013.

I did a search on Google and Yahoo and found the the top couple of links were to Feb 2013 index page.
Nancy Rogers


This is for Sharon in MO,
My parents bought a gas stove a few years ago, the biggest issue my mom has is cleaning the grills after every use. Her grills are grey, but turn black quickly as soon as an food gets splashed & burnt on. I know if she had to buy another stove, she would make sure that the grills are BLACK.
Good luck!
Fran in Ottawa


Creamy Ham Casserole
6 Servings

3 cups cauliflower florets, bite-sized
4 Tbsp butter
1/3 cup flour
2 cups milk
4 oz cheddar cheese, diced
1/2 cup sour cream
3 cups ham cubes (1/2" cubes)
4 oz can of mushrooms

[Note: Chunks of smoky ham, florets of cauliflower (or broccoli), and mushrooms in a smooth creamy sauce flavored with cheddar. Serve on rice for a complete meal.]

Steam cauliflower until tender (don't overcook) and rinse with cold water. Melt butter in a large saucepan and stir in the flour until smooth. Add the milk slowly, stirring constantly. Cook and stir until mixture thickens. Add the cheese and sour cream and continue cooking until cheese is melting, stirring constantly. Add ham, mushrooms and cauliflower.

To freeze, cool and seal in plastic freezer bags in family sized portions. To serve, place in a casserole dish and heat (in oven or microwave)
until bubbling. Serve over hot cooked rice.
Denise
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Sugar Free Cake

This is for Anita in newsletter for March 2. My sister and her husband are diabetics. She has found a sugarfree cake mix at Wal-Mart. The following is what she does with it.

Purchase a flavored water Wal-Mart has. It is usually larger than 12 oz., but 12 oz. is all you will need.

Mix cake mix, 12 oz. flavored water (can use Sprite, or flavored drink). Do not add anything else. (Yes, just the water). Put in oblong pan. Bake @ 350º until done.

Spread a can of unsweetened pineapple over cake. When cool, spread Cool Whip on top.

I cannot tell it is sugar free. She also does it a different way. Put pineapple in bottom of pan. Add Splenda brown sugar and pour cake batter over this. Bake @ 350º until done
Shirley in MS
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Anita in Camarillo: I to have to avoid sugar because it raises all sorts of havoc with my system. I keep Splenda--both regular white and the brown sugar version--on hand. You might look at some recipes for the South Beach Diet --they do not use sugar. And watch your soft drinks, etc. I never buy soft drinks with sugar, and I buy things like applesauce with no sugar and sweeten them with Splenda and a dash of cinnamon. A mix of Splenda and cinnamon makes a good cinnamon toast. I don't know if there is a special in Nancy's Recipes for sugar-free, but googling should find plenty of goodies you can enjoy without sugar. Don't know much about Camarillo, but here (MdLean VA) all the grocery stores have lots of no-carb products. I buy canned fruit and rinse it to get the sugar syrup off it. Do a Google search on recipes for no-sugar muffins Good luck.

Nancy, I'll check out some recipes I've found and send them in. AFTER I get checked out for a bad pinched nerve problem.

Sharon in MO: Have you tried to find consumer information about the various types of stoves on the 'net? You can do a Google search on "gas stoves vs electric stoves" and find information about them. Type the following into the search box:
advantages and disadvantages of electric or gas stoves
Then, when you decide which you want to buy, do another search to see consumer reactions to the various brands, etc. Dr,. Google is my best friend. So far I've always been able to find out anything I wanted to know.
jeanlock in McLean VA.


Okay, everyone---stock up on Angel Food cake mixes. Make sure it is the one step mix.

The recipe submitted by Mr. Drinkwater is delicious (and a Weight Watchers recipe).
Try the same recipe by adding the following to the mix: can of solid pumpkin, cherry pie filling, apple pie filling(chop up the apples), or a can of lemon pie filling.
What can be easier?
Sandy, MI


Americas Favorite Pork Chops
Servings: 4

Cook to 145 F, with 3 minute rest

4 pork chops, 3/4-inch thick
3/4 cup Italian dressing (Or use a reduced-fat Italian dressing)
1 teaspoon Worcestershire Sauce

Place all ingredients in a self-sealing bag; seal bag and place in refrigerator for at least 20 minutes (or as long as overnight).

Remove chops from bag, discarding marinade, and grill over a medium-hot fire, turning once, until just done, about 8-9 minutes total cooking time, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
Serves 4.

Serving Suggestions:
An easy way to marinate your pork chops. Serve with Sliced Tomatoes Vinaigrette, broccoli spears and garlic mashed potatoes. (Not all are Low Carb.)

Calories: 184 calories Protein: 25 grams Fat: 10 grams Sodium: 140 milligrams
Cholesterol: 60 milligrams Saturated Fat: 2 grams Carbohydrates: 1 grams
Bill, Alb.
Click Here to Print this Recipe


Cabbage Casserole

1 small head cabbage, shredded
1 1/2 lb. Ground beef
3 Tbsp. Butter
1 medium onion
1 c. Cooked rice, drained
1 can tomato soup
1 soup can water
Salt and pepper to taste

Melt butter in skillet. Add ground beef and onion. Saute until lightly browned. Pour off excess grease. Mix tomato soup with water. Add a little salt and pepper. Cover the bottom of casserole dish with half the shredded cabbage. Pour half the soup mixture over this. Cover with rest of cabbage and pour remainder of soup mixture over cabbage. Cover casserole and bake in a 350 degrees oven (preheated) for about 50 minutes or until cabbage is well cooked.
Makes 4-6 servings
Bren in North Louisiana
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Sweet Potato Balls

4 large sweet potatoes
2/3 cup packed brown sugar
2 tablespoons orange juice
1 teaspoon orange zest
1/2 teaspoon freshly grated nutmeg
2 cups shredded coconut, sweetened
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 large marshmallow per potato ball

Preheat oven to 350F. Bake the potatoes until tender, then peel and mash them. Stir in the brown sugar, orange juice, zest and nutmeg. In a separate bowl, toss the coconut with the sugar and cinnamon.

Press mashed potatoes around each marshmallow, creating a 2 to 3-inch diameter ball. Roll the balls in the coconut mixture. Bake for 15 to 20 minutes. Watch carefully for the last few minutes of cooking; the expanding marshmallows can cause the potato balls to burst open.
Bren in North Louisiana
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Smoked Mushrooms

1-1/2 lb sausage
1 bunch chopped green onion (about 6)
1 package cream cheese
5 oz. shredded sharp cheddar cheese
crushed red pepper (optional)
mushrooms.

Brown sausage, drain and let cool. Mix in cream cheese, chopped onions, cheddar cheese and add a cup of chopped mushroom stems. You can add some crushed red pepper if your sausage is mild and you want some more heat. Taste to see... if you want something else in it. I don't at this point. After carefully pulling stems from mushrooms, fill and round the filling on the mushroom like an ice cream cone. Place on foil and into smoker for 2-3 hours. Remove and watch them disappear. If you have left over stuffing it is good
Bill, Alb
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Lubbock, Texas 79499


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