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October 18, 2013  | Everyday Recipes
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October 18,  2013  |  Messages and Recipes


Nancy, belated Happy Birthday. At my age on my birthday I say it is pass over day, I came up with that when my DH asked how old I was one year. I have a recipe that I like making and it is easy.

Convenient Lasagna

1 lb. ground beef, I use sirloin
1, 29 oz., can tomato sauce
1, 8 oz., pkg. lasagna noodles, uncooked
4 cups shredded mozzarella cheese
1½ cups ricotta or cottage cheese

Spray the interior of the slow cooker with cooking spray. Brown the beef in a large nonstick skillet and drain drippings. Stir in the tomato sauce; mix well. Combine the cheeses in a bowl. Spread one fourth of the meat sauce on the bottom of the slow cooker. Arrange a third of the noodles over the top of the sauce, break them up to fit better. Spoon a third of the cheese over the noodles. Repeat these layers twice. Top with remaining sauce. Cook on low fro 4 hours. You can add onion, add Italian seasoning to the meat mixture and if you want to add mozzarella cheese to the top of the lasagna 5 minutes before serving.

Everyone have a great day. Nancy and associates stay safe, take care and comfortable.
Susie Indy
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Homemade soup is a favorite of our family and fall is the perfect time for soup. This is a favorite recipe.
Robbie IN

Sausage Corn Chowder

1 pound pork sausage or turkey sausage
1 medium onion, chopped
1 clove garlic, minced
3 ribs celery, chopped
3 tablespoons flour
3 cups chicken broth or vegetable stock
salt & pepper to taste
dash thyme
2 teaspoons fresh chopped parsley or 1 scant teaspoon dried parsley flakes
2 1/2 to 3 cups chopped potatoes
1 carrot, diced fine
1 can corn with peppers, drained, or 1 1/2 to 2 cups Southwestern corn blend
Dash of hot sauce- optional
1 cup heavy cream or half-and-half- use milk for a lither version
1 cup shredded Cheddar cheese or cheese of your choice

Cook sausage in a large saucepan with onion, garlic, and celery, breaking sausage into small pieces. Drain excess fat; stir in flour until well incorporated.

Add chicken broth and seasonings. Add vegetables and bring to a boil.

Reduce heat, cover, and simmer for about 15 minutes or until vegetables are tender. Add cream and cheese and heat until cheese is melted and soup is hot.
Serves 6.
Robbie IN
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Marzetti Kitchens 


 


Here is a wonderful pumpkin bar recipe. Stays fresh stored in the refrigerator for a week. (if it last that long)

Pumpkin Bars recipe

Beat together the following:
4 eggs
2 cups sugar
2 cups plain pumpkin
1 cup cooking oil

Add 2 cups flour, 1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon

Mix all together until smooth (use mixer) and pour into a jellyroll pan that has been greased and floured. Bake at 350 for 30 minutes or until tester comes out clean. When cool frost

Frosting
1 8 oz. cream cheese at room temperature
1 stick oleo room temperature
1 teaspoon vanilla
1 1/2 to 2 cups powdered sugar
Mix well and spread on pumpkin bars. Store in refrigerator.
Lois J. G
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Pumpkin Chiffon Pie recipe

9 inch Graham Cracker Pie crust
1/2 cup packed brown sugar
2 teaspoons unflavored gelatin
1/4 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup canned pumpkin
2 eggs, separated
1/3 cup milk
1/4 teaspoon cream of tartar
1/3 cup granulated sugar

In small saucepan, stir together brown sugar, gelatin, salt, ginger, cinnamon, and nutmeg. Blend pumpkin, egg yolks and milk; stir into brown sugar mixture. Cook over medium heat, stirring constantly, just until mixture boils. Place pan in bowl of ice water or chill in refrigerator, stirring occasionally, until mixture mounds slightly when dropped from spoon. Beat egg whites and cream of tartar until foamy. Beat in granulated sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not under beat. Fold pumpkin mixture into meringue. Pile into pie shell. Chill at least 3 hours or until set. Garnish with whipped cream.
Lisa TX
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Nana in SE Ohio
I googled it and this is what came up: lyle's golden syrup

Web definitions
Golden syrup is a pale treacle. It is a thick, amber-coloured form of inverted sugar syrup, made in the process of refining sugar cane or sugar beet juice into sugar, or by treatment of a sugar solution with acid. It is used in a variety of baking recipes and desserts. ...

I am sorry, I should have put in the recipe that I used honey instead of Lyle's golden syrup. I've never seen it in any of the grocery stores that I've been to but I know it's from the UK. Here is a link for the syrup and I don't think they meant karo or corn syrup when they said honey instead of golden syrup. How much damage can you do if you're wrong, it's only 1 tablespoon.
http://tinyurl.com/q68yhmk
Enjoy! Denise in the Villages, FL


Jose Ole' 


Pumpkin Pecan Jello Salad

3 ounce package lemon Jello
1 cup hot water
2 tablespoons sugar
1/4 teaspoon pumpkin pie spice
1 cup canned pumpkin; not pie mix
1 small tub Cool Whip
1/2 cup chopped pecans

Dissolve Jello in boiling water; add sugar and spice. Add pumpkin, mixing well. Chill until slightly thickened. Fold in Cool Whip and nuts. Pour into mold or clean bowl and refrigerate until firm.
Lisa Tx
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This is a wonderful recipe for shredded pork

Shredded Pork recipe

2-3 pounds boneless sirloin pork roast, or sirloin tip roast, trimmed and tied with kitchen twine if necessary
1 tablespoon vegetable oil
4-5 cloves garlic, skins removed, crushed
1 tablespoon cumin
1/2 tablespoon coarse salt
1 teaspoon oregano
4 oranges, juiced or 1 cup freshly squeezed orange juice
4 limes, juiced

Cooking Directions
Using a sharp knife, poke a few holes into the pork and stuff holes with half of the crushed garlic. In a large skillet over medium-high heat, warm the oil. Add the pork and brown on all sides, 6 to 8 minutes. Transfer the meat to a slow cooker. Combine the remaining ingredients in a blender and blend for a few seconds until evenly combined. Place the pork in the slow cooker. Pour the liquid mixture over the pork, and let the pork marinate in the mixture for about 10 minutes on each side. Turn the slow cooker on low, and set the timer for 8 hours. After 8 hours, remove pork and shred using two forks on a large cutting board. Remove all the liquid from the slow cooker except for 1 cup of the cooking liquid and add pork back to pot. Let it cook another 15-30 minutes. Serve the shredded pork over lettuce wraps or in corn tortillas, and top with pico de gallo, chopped cilantro and/or avocado.
Serves 4-6, plus leftovers
Sharon from Florida used to be Illinois
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Our Message board.
Glad that so many of you are visiting our message board. It has been online a lot of years and there are a lot of really good recipes, tips and hints. The last I checked there were over 30,000+ recipes and posts. The view all the recipes you do not need to be a member. To post a message to most areas of the board one needs to be a member. Some are having problems getting a message in their inbox to verify their account. Those members who can't remember their log on name or password my suggestion is to join again under a new name. Remember you must go to your email account to verify the new membership to complete the membership process. AOL members have not been able to get a message to verify their accounts. For those having problems I would suggest getting a yahoo or gmail account and have the message sent to that account.

Our Message Board - Click Here


In the July, 2011 newsletter, Susan/ Superior, WI was looking for the recipe for Eli Zabar's health bread. I have the recipe, which I got from Eli Zabar himself. If you are still looking for it, let me know how to get it to you. It's wonderful!
Lauren


Baking Tips and Hints

Making self-rising flour. You can make your own self-rising flour for biscuits, pancakes, or other products by mixing 1/2 tablespoon baking powder and 1/2 teaspoon salt with each one cup of all purpose flour.

Homemade bread is healthier. Check the label on that bread that you bought from the grocery store. Chances are, you'll find a listing of unfamiliar ingredients, colorings, and preservatives. You might find hydrogenated oil and the flour is likely to be bleached. Because the bread is days old, these ingredients are necessary to keep the bread soft and mold-free. When you serve homemade bread, you know the bread is fresh, you know what went into the bread, and you are eating familiar, fresh ingredients. We believe that this is a healthier alternative.

(In case you are wondering—our mixes are like homemade. You add the butter or oil. There is no hydrogenated fat. There are no preservatives, artificial ingredients, or colorings. Except for possibly the dough conditioner, there is nothing that you wouldn't use in your kitchen.)

Bundt pans. We use bundt pans regularly. With all those ridges, it's hard to get the cake to release from the pan. The solution? Grease the pan well and then dust it with flour by putting a tablespoon of flour in the greased pan and shaking it around. If you jar the pan with the heal of your hand as you shake the flour, it will work down into the valleys and any spots that you missed with the grease will be evident.

Toasted nuts. Toasted nuts add extra flavor to deserts or breads. It's easy to toast nuts and doesn't take long. Preheat the oven to 375 degrees. Spread the nuts evenly on a baking sheet. Bake, stirring one or twice, for five to ten minutes or until browned. Cool on a paper towel.

You can also brown nuts in the microwave for three to five minutes, stirring occasionally, or you can brown nuts be frying them in a small amount of butter.

Eggshells in the batter. Tired of eggshells in the batter? Break eggs this way and egg shells will never be a problem again. Break the eggs on the counter and open them into a cup before adding them to the batter. The flat surface will tend to not break the shells into small pieces as the edge of a bowl does and if you do have shells in the eggs, they tend to stay in the cup.

Evaporated milk. Evaporated milk is whole milk that has had about 50% of the water removed so that it has twice the fat and protein of whole milk. It is sterilized in the can.

You cannot substitute whole milk for evaporated milk in recipes but you can reconstitute evaporated milk by adding an equal amount of water for use as a whole milk substitute in recipes
Dennis, the Prepared Pantry


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