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Aug 18, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.   



Everyday Recipes from Our Recipe Family.


Spam recipes from Grandma, how to keep sugar soft, how to wash a quilt, recipes for flan, how to make scrambled eggs fluffy, a request for a recipe for sponge cake, and more. Reducing a recipe by 1/2 or 1/3.


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A lot of our members have asked what software I use for organizing my person recipes. I called Anthony Watson at Mountain Software and asked him for a link where our NancyLanders download the trial version of this program.
Nancy Rogers


I use Home Cookin' software for my personal recipes.
For a free 2 week trial of this software, Click Here


I sure wish that some of the ladies that like to cook and share with their neighbors lived next to me.

Thanks for all the tips about freezing pizza to use later.
Henry in Midland


Softening Granulated Sugar
White sugar that has hardened to a brick in a bag can be salvaged. Domino Sugar recommends this method and it does work.
Preheat the oven to 150-200º.

Place the unwrapped sugar into a baking pan. I used my Pyrex 9x13 pan.

Bake 15 minutes and then tap with a spoon to break into smaller chunks. When it is well broken up, turn the oven off and let the sugar stay in the oven one or two hours till dried out. Then store in an airtight container as moisture is the culprit in getting hard sugar.
Nana in SE Ohio


How to store granulated sugar?

I use clear, plastic, see thru orange juice bottles. (I don’t use the milky-looking plastic bottles) Wash well and air dry. Pour granulated sugar into the juice bottles. Label ‘white granulated sugar – date_____’. I store the bottles in my pantry. Sugar stays dry, clump-free. I use these for basmati rice, Minute Rice, small noodles, potato flakes, Panko bread crumbs, etc.
Virginia in VA


Hi Nancy, This is I response to Brenda wanting the Spam recipe. Also I just have to say again just how much I love receiving this newsletter!!!!

Barbecued Spam Recipe

1 can spam sliced
1/3 cup brown sugar
½ tsp. vinegar
1 tsp. water
1 tsp. prepared mustard
App 8 whole cloves

Lay spam slices in baking dish on melted sauce and bake app. 30 min. at 350.
I agree this is very good!
Saundra in NW Ohio
Click Here to Print this Recipe


I made these over the weekend and thought they were good as well as simple to make.

Cake Mix Oatmeal Cookies

1 box yellow cake mix (because of the reduced weight of newer cake mixes I added two rounded up tablespoons of flour)
2 cups dry oatmeal.
1 cup white sugar or 1/2 cup each of brown and white sugars
2 eggs
1 cup vegetable oil
1 1/2 tsp. vanilla

Raisins, nuts, dates, or chocolate chips are optional add-ins.
Drop onto ungreased cookie sheets and bake 12 minutes at 350º. Place on wire racks to cool.
Nana in SE Ohio
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Have a question, reply or recipe to share?

Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, title of recipe and number of servings. Remember to include your name within the message as well.
everyday_recipes@yahoo.com

For Janie: Flan
When I prepare a Spanish meal of Paella & Sangria, I serve flan for dessert.
Here is a recipe for 2 (my current obsession).

Fiesta Caramel Flan Recipe

2 T. caramel topping
2 eggs, beaten
1 T. sugar
1/4 t. vanilla
Dash of salt
2/3 c. milk

Pour topping into 2 greased 6 oz. custard cups. Combine eggs, sugar, vanilla & salt; mix well. Stir in milk. Set custard cups in baking pan on oven rack; slowly pour egg mixture over topping.

Pour bowling water into baking pan to 1/2 in. depth. Bake 350, 30 to 35 min. or until knife inserted near center comes out clean. Remove from water immediately. Loosen flan from cups; invert onto individual dessert plates. Serve warm or chilled.
Athena in DE

For Mary: Never use milk in scrambled eggs. Try mayo ( 2 T. for 2 eggs) or a little water after eggs start to set.
Athena in DE
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For Emma and her question regarding washing a quilt. I have never washed any of my grandmother's quilts. I spot clean them with mild soapy water and rinse with cool water, blot as dry as I get them with a towel. When I hang them on the line, I hang them 'inside out' to keep the patterned side of sun-bleaching. I had them stored in the attic with my winter things when I had a roof leak. I didn't have any spots of mildew/mold on them, but they did smell 'attic-y" -- so I just took them to the laundro-mat where they have bigger dryers -- tossed them in on "air" with a couple of fabric softener sheets and they came out
smelling wonderful. Hope some of this will work for you.
Helen (TX)


For Mary in Virginia in Aug. 17 newsletter who inquired about fluffy eggs. I was taught by my grandmother (I am 80 now) never to use milk when scrambling eggs, use cold water, about 1/2 egg shell full for every 2 or 3 whole eggs . Whip the eggs, cold water and seasonings very well first then add it to the frying pan which has a tablespoon or two of melted butter in it, over low to moderate heat. Let the eggs cook until just slightly thickened then begin turning and fluffing constantly with a fork. If the eggs are cooking too fast, lift the pan off the heat while continuing to stir until completely set. Do not overcook or stop stirring until you plate them. If adding shredded cheese or other ingredients, do it at the point that the eggs are beginning to thicken. This method works for me so you may wish to give it a try. Also, I usually use brown eggs because the yolks seem to me to be a deeper yellow.
Jody in Texas


For Brenda (Aug 17th newsletter)
gramaj

Baked SPAM® Classic Recipe
Cook Time: 30 minutes
Servings: 6

1 can (12-ounce) SPAM® Classic
1 tablespoon whole cloves
1/3 cup firmly-packed brown sugar
1 teaspoon water
1 teaspoon prepared mustard
1/2 teaspoon vinegar

Directions
Heat oven to 375°F. Place SPAM® on rack in shallow baking pan. Score surface; stud with cloves. In small bowl, combine sugar, water, mustard, and vinegar, stirring until smooth.
Brush over SPAM®. Bake 20 minutes or until hot and lightly browned, basting often.
Slice to serve.
Source: Hormel Foods Sales

This recipe or one very similar was submitted by dd Wichita KS as well.
Click Here to Print this Recipe


Re: For Brenda:
I am looking for a recipe using (SPAM). Years ago there was a recipe on the SPAM can. I made it and it was delicious. you put cloves all around it. then made a syrup sauce and poured over it. baked it and it tasted like baked ham and a lot cheaper. and would share it with us.

The Original Baked Spam Recipe

Ingredients
1 can SPAM Luncheon Meat (12 oz)
1 Tsp Water
1 Tsp Prepared mustard
Cloves
1/3 c Brown Sugar; firmly packed
1/2 Tsp Vinegar

Preparation
Heat oven to 375F. Place SPAM on rack in shallow baking pan. Score surface; stud with cloves. Combine brown sugar, water, mustard, and vinegar, stirring until smooth. Brush glaze over SPAM. Bake 20 minutes, basting often. Slice to serve.
Bill, Alb
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Grandmother's Spam Recipes
My Grandmother used Spam all the time. She really made a good sandwich spread out of Spam. Here the recipe she used. She noted on the recipe that both of them were in a magazine a she read at the doctor's office. The recipes were handwritten on a scrap piece of paper in her recipe files.

Spam Sandwich Spread Recipe

2 boiled eggs
1 can Spam
2 carrots
1 small onion
1/2 c. salad dressing
2 Tbsp. vinegar
2 Tbsp. sugar

Grind together the eggs, Spam, carrots and onion, then add salad dressing, vinegar and sugar.
Pam

Here is another Spam recipe my grandmother made for me.

Baked Spam

1/2 c. corn flake crumbs
2 Tbsp. brown sugar
1/8 tsp. ground cloves
1 (12 oz.) can Spam
2 Tbsp. prepared mustard
pineapple slices
melted butter

Combine corn flake crumbs, brown sugar and cloves. Cut Spam crosswise into eight slices. Spread both sides of slices with mustard, then coat generously with a crust of corn flake crumb mixture. Place Spam and pineapple slices individually in a foil lined shallow baking pan; do not crowd. Brush pineapple slices with butter. Bake in 350° oven for 20 minutes. Serve on heated platter, placing a Spam slice on each pineapple slice.
Pam
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Early in my marriage we ate a Spam Mix for bread. It was good and we were glad to have a meat sandwich. Back then I don't remember that cheese was so expensive in comparison foods today.

Spam Sandwiches Recipe

1 can Spam
1 lb. Cheddar cheese
1 medium onion

Grind onion, Spam and cheese. Mix together well. Spread on half a hamburger bun. Put under broiler until the cheese melts.
Arlene in Kansas
Click Here to Print this Recipe


Here is a way to fix Spam with cloves and syrup. I have fixed this for years. I like it but my kids never were crazy about it and since I am now alone, I fix this for myself frequently. All I do is place a can of Spam, (broad side down) on a doubled sheet of aluminum foil (makes a mess that is hard to clean if not), score the Spam in diamonds and place a whole clove at each intersection on the top. I make a syrup of apple jelly and yellow mustard or molasses and mustard and spread over the Spam. Bake at 350º until heated through, about 15 minutes; spread more of the mustard syrup mix over and bake another 15 minutes. Remove the cloves prior to slicing and serving. I have also used whatever table syrup I happen to have on hand for the mustard mix and I find I like most of them, but then I enjoy a plain Spam sandwich occasionally also.
Leah in LA


I would like a good recipe for Sponge Cake.
Judi in Mississippi


Re: Fluffy Scrambled Eggs
Don't use milk, use water. The eggs will be light and fluffy, use 1 tsp per egg...
Hope this helps.
Donna


Reducing Recipes

Half of a Recipe

When the recipe calls for Use
1/4 cup     2 Tablespoons
1/3 cup     2 Tablespoons and 2 teaspoons
1/2 cup     1/4 cup
2/3 cup     1/3 cup
3/4 cup     6 Tablespoons
1 TBLS      1 and 1/2 teaspoons
1 tsp        1/2 teaspoon
1/2 tsp     1/4 teaspoon

Third of a Recipe Use

1/4 cup 1 Tablespoon and 1 teaspoon
1/3 cup 1 Tablespoon and 1 and 1/3 teaspoons
1/2 cup 2 Tablespoon and 2 teaspoons

Chris
Click Here to Print this Chart


 


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Summer Recipes
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For Mary in Virginia in Aug. 17 newsletter who inquired about fluffy eggs. I was taught by my grandmother (I am 80 now) never to use milk when scrambling eggs, use cold water, about 1/2 egg shell full for every 2 or 3 whole eggs . Whip the eggs, cold water and seasonings very well first then add it to the frying pan which has a tablespoon or two of melted butter in it, over low to moderate heat. Let the eggs cook until just slightly thickened then begin turning and fluffing constantly with a fork. If the eggs are cooking too fast, lift the pan off the heat while continuing to stir until completely set. Do not overcook or stop stirring until you plate them. If adding shredded cheese or other ingredients, do it at the point that the eggs are beginning to thicken. This method works for me so you may wish to give it a try. Also, I usually use brown eggs because the yolks seem to me to be a deeper yellow.
Jody in Texas


Here is another pulled chicken recipe. I plan to make this for our families next gathering in early November. If you do not want to make the sauce with this recipe, you can certainly use your favorite store bought BBQ sauce.
Robbie IN

Crock Pot BBQ Chicken- Pulled Chicken Recipe

1 tablespoon butter or olive oil
1 cup chopped onions
1/2 teaspoon minced garlic
1 1/2 cups tomato ketchup
1/2 cup apricot preserves, or peach preserves
3 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons liquid smoke
2 tablespoons molasses
dash allspice
1/4 teaspoon freshly ground black pepper
1/8 to 1/4 teaspoon ground cayenne pepper
1 pound boneless chicken breasts
1 pound boneless chicken thighs

In a medium saucepan over medium heat, melt the butter. When the butter is foamy, add the chopped onions and cook, stirring, until the onions are softened and lightly browned. Add the minced garlic and cook, stirring, for about 1 minute longer. Add the ketchup, apricot preserves, vinegar, Worcestershire sauce, liquid smoke, molasses, allspice, black pepper, and cayenne. Simmer for 5 minutes.

Put 1 1/2 cups of the sauce in the crock pot Reserve the remaining sauce; put in a covered container and refrigerate until serving time. Add the chicken pieces to the slow cooker. Cover and cook on LOW for 4 1/2 to 5 hours, or until the chicken is very tender and shreds easily. Using a fork, shred the chicken pieces.

Serve on split toasted buns with coleslaw and the extra barbecue sauce.
Robbie IN
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More Meringue Powder Recipe
Here are 2 more recipes that use meringue powder. The first is from Dennis at The Prepared Pantry; the second is from a friend. I have e not made the second recipe, but my friend has and I trust her opinion.
Robbie IN

Easy Chocolate Butter cream Frosting

This is an easy, no-cook frosting that works very well for decorating. Because it has a high butter content, it has a nice flavor and mouth-feel.

Chocolate wafers are perfect. Most chocolate wafers are made for candy making and frosting should be nearly like candy. Of course, you can use chocolate chips.

Ingredients
1 cup butter, softened
2/3 cup shortening
1 pound powdered sugar
2 tablespoons meringue powder
1/2 teaspoon lemon juice
1 teaspoon vanilla extract
1 cup dark chocolate chips or dark chocolate wafers
milk as needed for consistency

Directions
With the paddle attachment and your stand-type mixer, beat the butter, shortening, powdered sugar, and meringue powder together.

Add the lemon juice and vanilla. Beat the frosting, adding enough milk to reach just to reach a stiff consistency.

Melt the chocolate and let it cool slightly. (If the chocolate is too cool, it will solidify before combining with the frosting.) Mix the chocolate into about one-fourth of the frosting. Combine the chocolate frosting with the rest of the frosting. Add more milk, if necessary, to reach the desired consistency.

Baker’s notes: You may use one egg white in place of the meringue powder. (Meringue powder is mostly dried egg white.)
Dennis The Prepared Pantry

Ingredients
1 (9 inch) refrigerated pie crust

Filling
1-1/2 cups SPLENDA® No Calorie Sweetener, Granular
1/4 cup cornstarch
1 3/4 cups water
4 egg yolks, lightly beaten
2 tablespoons butter
1/2 cup fresh lemon juice
2 teaspoons grated lemon peel

Meringue
1/4 cup meringue powder
1 tablespoon cornstarch
3/4 cup water
1/2 teaspoon vanilla extract
1/2 cup SPLENDA® No Calorie Sweetener, Granular
1/4 cup light corn syrup
Preheat oven to 450 degrees F.

FIT one piecrust into a 9-inch pie plate according to package directions; fold edges under and crimp. Prick bottom and sides of piecrust with a fork.

Bake for 9 to 11 minutes or until lightly browned. Cool on a wire rack.

Reduce oven temperature to 350 degrees F.

Whisk together 1 1/2 cups SPLENDA® Granular, 1/4 cup cornstarch, 1 3/4 cups water and egg yolks in a non-aluminum heavy saucepan. Cook over medium heat, whisking constantly, until mixture thickens and comes to a boil. Boil 1 minute, whisking constantly. Remove from heat. Whisk in butter, lemon juice and lemon peel. Spoon into pastry shell.

Combine meringue powder, cornstarch, water and vanilla in a large mixing bowl. Beat at high speed with an electric mixer for two minutes. Gradually add

SPLENDA® Granular and corn syrup, beating at high speed until stiff peaks form.

Spread meringue over hot filling, sealing to edge of pastry. Bake for 20 to 25 minutes or until lightly browned. Cool on a wire rack.

Note
Meringue powder is a made from dried egg whites and is used to replace fresh eggs in recipes where egg whites are uncooked or not cooked to 160 degrees F. Meringue powder can be found in the baking section of your grocery store or at craft and cake decorating stores.
Robbie IN
Click Here to Print these Meringue Powder Recipes


This is for the lady who suggested salt substitute for the gentleman with kidney disease. Please check with your doctor first. My husband also had kidney disease (has since had a kidney transplant) and we were advised not to use salt substitute. Her idea of lemon and other spices is a good idea. One of my favorite spices is dill and it goes with a lot of things.
Marion in Atlanta


Re: Is it possible to wash a quilt and if so how is it done. I have a quilt that has a musty smell and want to get the smell out of it. Can someone help me with this.
Thanks, Emma

Yes it is possible to wash a quilt. If it is a handmade quilt, first make sure it is all cotton and that it is well quilted. If it is a store bought quilt and has a high loft batting, chances are the batting will all lump together in one big clump. If it is a flat batting you should wash it in a front loading machine (no agitator) on a gentle cycle. Make sure to remove any embellishments if there are any. If you don't want to wash it, try something like fabreeze and see if that will help with the smell. Sometimes I put things in a plastic bag with some potpourri and the article will absorb the scent of the potpourri. It's not good to store quilts in a plastic bag for any length of time but for a week or two should be OK.
Marion in Atlanta


Nancy -- For Brenda who was looking for an old baked Spam recipe (Aug 17, 2014)….

Jolean's Baked Spam Loaf Recipe

2 cans (12 oz. ea.) Spam
10 whole cloves
1/3 cup brown sugar
1/2 teaspoon apple cider vinegar
1 teaspoon prepared yellow mustard
1 Tablespoon melted unsalted butter
1 teaspoon water

Preheat oven to 350° F. Lay both Spam loaves side by side in a glass 8x4 dish or loaf pan.
Insert 5 cloves into each Spam loaf, spaced evenly. Mix remaining ingredients well, and spread this glaze on top of both Spam loaves (letting it drip down the sides). Bake for 20 to 25 minutes. Let cool for 5 minutes, slice and remove cloves before serving.
Serves 4 to 6

Source: I found this at http://www.food.com/recipe/joleans-baked-spam-loaf-126618
It sounds like the one my mother made in the 1940s & 50s
-- Margaret in TX
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com 


 


If you have any recipes, tips and questions to share NancyLand family of recipe members would love for you to share. Send your favorite tried and tested recipes to
nancyskitchen@suddenlink.net    or
everyday_recipes@yahoo.com  
so they can be shared with others.

Recipes ingredients need to be in one column.  Instructions need capital letters at the beginning of a sentence and punctuation at the end of sentences. Remember to include the title of the recipe, number of servings, additional notes about the recipe, and your name within the message.
Nancy Rogers 


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