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May
6, 2013
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Recipe Index for
December 2012 Recipes for
January 2013
Recipes for
February 2013
Recipes for
March 2013
Recipes for
April 2013
Recipes for May 2013
Handcrafted Wood Carvings, Clocks and
Cribbage Boards
Recipes for May 2 (More fish and
cornbread recipes)
Recipes for
May 4 (Salmon)
Recipes for May
5 (Upside Down Cake)
Potato Salad for Two
2 servings
1-2/3 cup cooked diced
potatoes (peeled) 3 Tablespoon
chopped celery 1 Tablespoon chopped
onion 2 Tablespoon Miracle Whip
1/2 Teaspoon prepared mustard 1/8
Teaspoon salt 1 dash Pepper
Mix potatoes, celery and onion. Mix
salad dressing, mustard, salt, and
pepper. Stir lightly into potato
mixture. Chill.
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Potato Salad with Dill
Makes 8 Servings
2 cups diced
boiled potatoes 1/2 cup chopped
celery 1/4 cup chopped onion 1/4
cup chopped green bell pepper 1 cup
mayonnaise 2 tablespoons prepared
mustard 2 tablespoons apple cider
vinegar 2 tablespoons pickle relish
1/2 teaspoon salt 1/2 teaspoon
freshly-ground black pepper 2
Teaspoons dill
Combine the
potatoes, celery, onion, and bell pepper
in a large bowl. Combine the mayonnaise,
mustard, vinegar, pickle relish, salt,
pepper, and dill in a medium bowl and
mix well.
Toss the vegetables
with the dressing and refrigerate before
serving, allowing the flavors to blend.
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Roasted Tomatoes and Potatoes
4 baking potatoes, peeled and cut
into 1/4-inch slices 4 ripe tomatoes,
coarsely chopped 2 onions, sliced
1/4 teaspoonsried oregano 1
tablespoon Parmesan or Romano cheese
Salt Freshly ground pepper, to taste
1-1/2 tablespoons olive oil
Preheat oven to 400 degrees F.
In a large bowl combine potatoes,
tomatoes, onion, oregano, cheese, and
salt and pepper to taste. Toss to
combine.
Brush a shallow
nonstick baking pan with half of the
olive oil. Spoon potato mixture into pan
and top with remaining oil. Bake for
about an hour or until potatoes are
tender and browned, turning potatoes
every 15 minutes. Remove from oven and
let stand for 10 minutes. Serve warm.
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Cajun Mashed Potato Salad
Serves 4
1-1/2 pounds Idaho
potatoes 1/4 cup mayonnaise 1/4
cup sour cream 2 green onions, sliced
1 Large carrot, peeled, grated 4
Teaspoons Tabasco green pepper sauce
1 Teaspoon salt Boston lettuce leaves
Tomato wedges, for garnish
Peel
potatoes and cut into 1-inch chunks.
Place potatoes and enough water to cover
in 4-quart saucepan. Over high heat,
heat to boiling. Cover and simmer 15
minutes or until potatoes are tender.
Drain. In large bowl, coarsely mash
potatoes. Stir in mayonnaise, sour
cream, green onions, carrot, Tabasco
green pepper sauce and salt. To serve,
line plate with lettuce leaves; top with
potato salad. Garnish with tomato
wedges.
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Grilled Baked Potatoes
4
Large baking potatoes 2 sticks butter
Wash and pierce the potatoes with a
fork and wrap each one in double thick,
heavy-duty tin foil. Place the potatoes
directly onto hot coals and cook for
approximately 45 minutes, turning
potatoes often, using tongs.
Split the potatoes and top with 1/2
stick of butter for each potato.
This recipe yields 4 servings.
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Potato Patties (Baked)
Makes 4 Servings
6 medium
potatoes, scrubbed 2 tablespoons
onion; minced 1 tablespoon fresh
parsley; chopped 1/8 teaspoon freshly
ground pepper 2 tablespoons Whole
wheat pastry flour
Preheat the
oven to 375.
Shred the potatoes
coarsely. Mix with the onion, parsley,
pepper, and flour. Shape into 4 patties
and place on a nonstick baking sheet.
Bake for 30 minutes. If you like, place
the patties under the broiler during the
last few minutes for browning.
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German Salad
Serves 8
6 Slices Bacon; crispy
fried 1-1/2 Cups Cold water 3
Tablespoons Flour 1 Medium Onion 3
Tablespoons Sugar replacement 1/4 Cup
Vinegar 6 Medium Potatoes; boiled
sliced
Remove excess grease from
bacon with paper towel. Break bacon into
small pieces. Blend cold water and
flour. Pour into saucepan. Add onion,
sugar replacement, and vinegar. Heat,
stirring, until thickened. Add bacon and
potatoes while still from boiling and
frying.
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Grilled Baby Potatoes
2 pounds baby potatoes Seasoning
of choice 1/2 Cup vegetable or olive
oil 6 ten-inch wooden skewers
In a medium saucepan, cook the potatoes
in lightly salted water 8 to 10 minutes.
Drain and cool the potatoes. Cut the
potatoes in half lengthwise. Thread the
potatoes onto the wooden skewers.
In a double broiler, heat oil with
seasonings. Brush the potatoes with
flavored oil. Place potatoes
flat-side down on a grill or BBQ. Turn
potatoes brushing occasionally with oil
mix. Sue
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Grilled
Lemon Potatoes Makes 4
Servings
2 medium Russet Potatoes
halved lengthwise 1/2 Cup margarine,
melted 2 Tablespoons lemon juice
1-1/2 Teaspoons lemon pepper 1/8
Teaspoon garlic powder
Deeply
Score Cut Sides Of Potatoes, Using A
Sharp Knife. Cover Skinside With Foil.
Combine Remaining Ingredients; Brush Cut
Sides With Margarine Mixture. Grill
Potatoes, Cut Side Up, 5 To 6 Inches
From Medium Coals 40 Min, Basting With
Margarine Mixture Every 10 Min. Turn
Potatoes & Grill 10 Min. Turn Potatoes &
Baste With Remainingmargarine Mixture.
Grill 10 Min.
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Banana Split For Two
(serving size: 1/2 banana split).
1-1/2 Cups neapolitan light,
no-sugar-added ice cream 1 Large
banana, split lengthwise 1 Tablespoon
fat-free caramel topping 2
Tablespoons fat-free fudge topping 2
Tablespoons frozen fat-free whipped
topping, thawed
Place 3 (1/2-cup)
scoops ice cream in a banana split dish;
place half of banana on each side of
scoops. Drizzle ice cream with caramel
topping and fudge topping. Dollop with
whipped topping. Sue
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Lime Chicken For Two
Makes 2 servings
1/4 Cup fresh
lime juice 1 Tablespoon olive oil
4 broiler-fryer chicken parts 1/2
Teaspoon salt 1/2 Teaspoon freshly
ground black pepper 3 Ounces sliced
mushrooms in butter
In small
bowl, combine lime juice and olive oil.
Dip each chicken part in mixture,
covering completely.
On
foil-lined baking pan, arrange chicken
in single layer; sprinkle with salt and
pepper. Arrange oven rack at least 6
inches from heat and set temperature to
broil.
Broil about 15 minutes;
turn and pour remaining lime-oil mixture
over chicken. Broil about 15 minutes
more, until fork can be inserted into
chicken with ease. Pour mushrooms over
chicken and return to oven for about 2
minutes, until mushrooms are hot.
Sue
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Skillet Chicken For Two
Makes 2 servings
nonstick cooking
spray 2 broiler-fryer chicken breast
halves 1/2 Cup chopped onion 1 Cup
chopped fresh tomato 1 Tablespoon
golden worcestershire sauce 1/2
Teaspoon dry mustard 1/2 Teaspoon
salt 1/4 Teaspoon black pepper
rice, optional
Coat nonstick
skillet with cooking spray. Over medium
high heat, add chicken and cook, turning
frequently, about 5 minutes, until brown
on all sides. Add onion; cook about 2
minutes more.
Add tomato,
Worcestershire sauce, mustard, salt and
pepper; bring to a boil. Reduce heat to
low, cover and simmer about 20 minutes
more, or until fork can be easily
inserted into chicken. Serve with rice.
Sue
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Baur's Famous Chocolate Toffee
Pie
1 cup sugar 4
tablespoons cornstarch 1/4 teaspoon
salt 2 cups milk 2 egg yolks 4½
tablespoons cocoa 2 ounces sweet
chocolate, grated 1/2 teaspoon
vanilla 1 tablespoon butter 1
baked 9-inch pie shell 4 ounces
ground Mija candy (almond butter toffee)
or finely crushed Almond Roca candy or
Heath bar
Combine sugar,
cornstarch and salt. Add ¼ cup of the
milk, mixing well. Blend in egg yolks.
Scald 1½ cups of milk in saucepan over
moderate heat. Whisk in cornstarch
mixture until smooth. Continue to cook,
whisking, until clear and thickened.
Dissolve cocoa in remaining 1/4 cup
milk. Whisk cocoa and grated chocolate
into cornstarch mixture. Cook, whisking,
until chocolate melts and mixture is
thickened. Remove from heat. Add vanilla
and butter. Stir until butter melts.
Refrigerate until thoroughly
chilled. Turn into cold, baked pie
shell. Sprinkle candy over top.
Refrigerate until chilled. Julie C
Click Here to Print this Recipe
Good Morning everybody and Nancy's
associates. Do any of you good cooks out
there have a
batter recipe for frying cod?
We have a Long John Silver's restaurant
in our area and they have the very best
fried cod. Thank you Nancy for the great
work you do for us. Betty in Warsaw
Sharon Mo recently requested crab
stuffed fish recipes with rice. You
could easily bake this fish on top of
rice, or make the rice separately and
serve it on rice. You could also use a
Rice A Roni mix or similar product.
Shrimp can be substituted for the crab.
Robbie IN
Crab Stuffed Flounder
1 lb. fillet of flounder or 1/8
c. chopped onion 1/8 c. butter 6
1/2 oz. can mushrooms or use fresh 8
oz. crab meat 1 tbsp. parsley 1/4
c. crackers or bread crumbs 3 tbsp.
butter 1 tbsp. flour salt and
pepper to taste 1 c. milk 2 oz.
Swiss cheese 1/4 tsp. paprika
Cook onion in 1/8 cup butter until
tender. Stir drained mushrooms (save
liquid) into skillet with crab, crumbs,
parsley, salt and pepper. Spread mix
over fillets. Roll and place seam down
in baking pan.
In saucepan, melt
3 tablespoons butter, blend in flour.
Add enough milk to mushroom liquid until
mixture thickens (1 cup). Pour over
fillets. Bake 25 minutes. Sprinkle with
cheese and paprika. Bake for 10 minutes.
Any white meat fish can be substituted.
Robbie IN
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I wanted to let Lynn FL/WI know that I
made the
Pumpkin Cake she had in
the newsletter recently and we really
did like it so much. I also used the new
Cool Whip Cream Cheese Frosting from the
freezer section, which was the
"crowning" touch for this tasty cake.
Also made Easy Salsa Meatloaf that Chris
in California sent into the newsletter,
and hubby and I both enjoyed that very
much. I doubled it, as we like
sandwiches from leftover meatloaf and
this one was excellent for that. Today I
tried a older recipe for Double
Chocolate Zucchini Brownies from one of
the newsletters in 2010, sent in by
Marti back in New Mexico, and they are
so moist and delicious. I baked them in
a 15x10 baking pan, for a thinner
brownie and sprinkled the top with
powdered sugar instead of frosting them,
but am sure they'd be real good with a
cream cheese frosting. Thanking all
the good cooks that share their recipes
in the newsletter! Judy (in Alaska)

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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.)
This is for the request for brownie
made with cake mix. This is very
rich and good.
Chocolate Nut Brownies
1 Swiss or Devils Food Cake Mix
2 eggs 1/4 cup water 1/2 cup
oleo, softened 1/4 cup brown
sugar 3/4 cup finely chopped nuts
1 can chocolate frosting or your own
homemade chocolate frosting
Spray 9x13 pan. Mix 1/2 cake mix,
oleo, brown sugar,water,eggs until
smooth. Stir in rest of cake mix and
nuts. Press into pan. Bake until top
feels firm to touch, 25-30 minutes.
Do not over bake.
Cool;spread with frosting, sprinkle
with additional 1/2 cup chopped nuts
(that have been toasted, opt.). Cut
into bars. Marvis in Texas
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Recipe
Cauliflower Blue Cheese Soup
1 head cauliflower, cut into
small pieces 1/2 stick butter
1 leek, white and pale green parts
only, cleaned and slices 1 cup
celery, chopped 1/4 cup flour
3 cups chicken broth 1 cup whole
milk 4 ounces crumbled blue
cheese Fresh ground pepper
Directions:
Boil a handful of
the smaller cauliflower florets in
boiling water until just tender,
about 3 minutes, and drain. Set
aside - you are going to use these
for garnish later! Melt butter in a
Dutch oven over medium high heat.
Add leek, celery and the rest of the
cauliflower and stir. Sprinkle flour
over the top and stir.
Pour
in broth and milk and bring to a
boil. Reduce to a simmer, cover the
pot and cook until cauliflower is
very very tender, about 25 minutes.
If you have an immersion blender,
carefully blend the soup mixture
until smooth...if not, transfer the
mixture in batches to a regular
blender and blend that way. Return
to pot. Add cheese and stir over
medium heat until melted. Divide
soup among bowls and grind fresh
pepper on top. Garnish with
cauliflower florets and serve at
once. Bill, Alb
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Recipe
Mediterranean Pork Chops
with Vegetables
Makes 4 servings
4 bone-in
pork loin chops, 1/2 inch thick
(about 1-1/2 lb) 1 teaspoon
dried thyme leaves 1/2 tsp.
dried oregano 1/2 tsp. dried mint
1/2 teaspoon garlic-pepper blend
2 tablespoons olive or vegetable oil
3 medium unpeeled Yukon Gold
potatoes, cut into 1/2-inch cubes
1 red bell pepper, cut into
bite-size strips 2/3 cup
shredded Italian cheese blend (see
Notes)
Heat oven to 425°F.
Spray 15x10x1-inch pan with cooking
spray. Place pork chops in one half
of pan. In large bowl, mix 3/4
teaspoon of the thyme, the pregano,
the mint,the garlic-pepper blend and
oil; lightly brush tops and sides of
pork with some of the oil mixture.
Add potatoes and bell pepper to
remaining oil mixture in bowl; toss
to coat. Spread vegetables in other
half of pan. Bake uncovered 30
to 35 minutes or until pork is no
longer pink in center. Sprinkle
cheese and remaining 1/4 teaspoon
thyme over pork; bake 2 to 3 minutes
longer or until cheese is melted.
Makes 4 servings
Notes:
Pre-shredded cheese is a definite
time-saving product. Look for the
Italian cheese blend in the dairy
case near other shredded cheese
products. It is usually a mix of 3
or 4 different cheeses. Artemis
in NYC
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Recipe
The Vidalias are just coming in.
That is the sweet onion we have in
this part of the country. While they
are available all onion lovers
should have an onion casserole. Here
is one of our favorites.
Walla Walla Onion Casserole
Make this when you can get
Vidalias or other sweet onions. It
goes especially well with grilled
steaks or roast beef.
5 cups
sweet onions, chopped (We use
Vidalias) 1/4 cup margarine or
butter (you can use liquid Butter
Buds.) 1 cup cooked long grain
rice (white or brown) 1 cup sour
cream, low or non-fat – ok 1 cup
shredded Swiss cheese (preferred) or
1 cup shredded Cheddar cheese
Sauté chopped onions in skillet
until tender but not browned. If
using Butter Buds either parboil or
microwave onions until translucent.
Stir in rice and sour cream. In
a non-stick sprayed 2 x 8 x 12 inch
casserole layer half the onions and
half the cheese; repeat layers.
Cover and bake for 30 minutes at
350°F. Uncover and bake an
additional 15 minutes or until
lightly browned. Serves 6 to 8.
NOTE: This can be very low-fat
if using liquid Butter Buds and
non-fat sour cream. We think it is
best using Swiss but either works
well.
Walla Walla and Texas
Sweet onions work well in this
casserole but we seldom find them
here. Enjoy! MartyS in
Maryville, TN
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Recipe
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newsletter replies, requests and tips. Please include
date of newsletter, name of recipe and number of
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Address:
Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499
Paypal: email address is
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