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Aug 19, 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.


Today's newsletter has a large number of downloadable resources for preserving vegetables and fruits. Most files are downloadable in pdf format, are from reliable sources, and have been checked to make sure they are safe to view.


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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


Did you Know
The bold black text links are links to recipes.  The bold red text links are to the topic of the paragraph. The links listed in this newsletter have been checked within the last 24 hours and are safe to click.


High Altitude Cooking Tips

The boiling point of liquid and oil is lower. Vegetables and eggs take longer to cook.

Flour
At 3,500 feet, add 1 more tablespoon per recipe. For each additional 1,500 feet, add one
more tablespoon.

Baking time
Decrease by 5-8 minutes per 30 minutes of baking time.

Baking at higher temperatures means products are done sooner.

Helpful Links to High Altitude Cooking
Crisco - High Altitude Cooking


Would like to thank Nana in SE Ohio in Monday's letter for her hint about sugar. Sure beats my method of taking a hammer to it. Now does anyone have a hint about salt. Living where we do humidity is always a problem. We keep rice in our salt shakers. I have actually bought sea salt in the store to fine it as hard as a rock when I get home.
Mary Jo in MD.


Diane WI wanted recipes for pickled asparagus in the 8/17 newsletter. There are so many versions of this recipe, so this may not be exactly what your sister's neighbor uses. You can alter the spices to your taste, but maybe this will be close or at least give you a starting point. I have seen some recipes that include sugar, but that is not how I make it. I
have another recipe that uses jalapeno peppers that I will send in, if others do not submit a similar recipe.
Robbie IN

Easy Refrigerated Pickled Asparagus

Makes 2 (24-ounce) or 4 (12-ounce) jars)
3 pounds asparagus, washed and trimmed to fit your jars
1-1/2 cups water
1-1/2 cups white vinegar
2 tablespoons salt
2 tablespoons pickling spice (*To DIY, see recipe below.)
2 garlic cloves, peeled and lightly crushed

Combine vinegar, water and salt in a saucepan over medium heat and bring to a boil. Set aside.

Fill a large saucepan with water and bring to a boil over high heat. Add the asparagus to the pot and cook for exactly 1 minute. Transfer asparagus to a colander and run under cold
water until chilled.

Place 1 tablespoon of pickling spice and 1 garlic clove in the bottom of each jar (split the spice and garlic cloves if using 4 jars). Divide asparagus evenly between the jars. Pour pickling liquid over asparagus. Seal jars and let cool to room temperature, then store in the
refrigerator.

Let the pickles rest in the fridge at least 24, and preferably 72, hours before eating. The pickles will keep for 2 weeks.

* Pickling Spice
(Makes 1 cup)

2 tablespoons black peppercorns
2 tablespoons mustard seeds
2 tablespoons coriander seeds
2 tablespoons allspice berries
1 tablespoon red pepper flakes
1 tablespoon ground mace
1 small cinnamon stick, crushed into a few pieces
12 large, or 18 medium, bay leaves, crumbled
1 tablespoon whole cloves
1/2 tablespoon ground ginger

Place a small pan over low heat and toast peppercorns, mustard seeds and coriander seeds until just fragrant. Remove pan from heat and gently pour spices onto a cutting board. Lightly crush spices using a heavy pan, the side of a knife or a very quick spin in a spice grinder.

Combine the cracked spices with the rest of the spices in a medium bowl and mix until thoroughly combined. Store in an airtight container.
Robbie IN
Click Here to Print this Recipe


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  
or nancyskitchen@suddenlink.net

A while back one of our NancyLanders stated she had planted a large garden and did not know what to do with the vegetables. She stated she didn't know whether to freeze, can or dry the vegetables. Here are some resources I found today that might help her.

All links are from reliable sources and have been checked to day and are safe to click on and download the pdf files. I checked each one again this evening.
Nancy

Summer Vegetable Resources
The bold black text are links to downloadable food related information. Most have recipes included in the pamphlet.  All links were checked today to be reliable and free from any virus.

Zucchini Recipes | pdf | Univ. of Utah
Zucchini Recipes | PDF | Oregon State
Summer Squash Newsletter | Pdf
Summer Squash | Pdf
Selecting, Preparing and Canning Vegetables - USDA - Pdf
Freezing Vegetables - LSU - Pdf
Canning Tomatoes and Tomato Juice | PDF | LSU
Freezing Fruits | pdf | LSU
Storing Garden Vegetables | PDF | Maine Organic Farmers
Freezing Vegetables | PDF | N.D. State Univ
Storing Fruits and Vegetables | PDF | Wis. County Extension
Drying Fruits and Vegetables | PDF | Univ. of Idaho


Other Helpful Information

Substitutions | PDF | Oregon State
Pickle Recipes | PDF | Oregon State
Flavored Vinegars | pdf | Oregon State
Foods that Do Not Freeze Well | PDF | Oregon State


 


Did you Know
The bold black text links are links to recipes.  The bold red text links are to the topic of the paragraph. The links listed in this newsletter have been checked within the last 24 hours and are safe to click.

Not Getting Your Email Newsletters. The link to the online recipes is posted daily to Facebook.
Click Here to Join Nancy's Kitchen on Facebook

If you enjoy a recipe or a tip for that day remember to share it with your friends by clicking the the "Share" or "Like" button on Facebook.

Nancy Rogers




Summer Recipes
Marinade Recipes  
Grilling Recipes
Ground Beef Recipes (including hamburgers)
Pork Recipes
Salad Recipes
Easy Cabbage Recipes
Yellow Squash and Zucchini

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Janie wanted easy custard recipes in the 8/17 newsletter. I hope you enjoy these. We don't bother with unmolding the custard. We just eat from the individual custard cups or spoon what we want from the bowl, if I don't use the individual cups.
Robbie IN

Baked Custard Recipe

3 slightly beaten eggs
1/4 cup sugar
1/4 teaspoons salt
2 cups milk, scalded
1/2 to 1 teaspoon vanilla

Combine eggs, sugar, and salt. Slowly stir in slightly cooled milk and vanilla. Set six 5-ounce custard cups* in shallow pan on oven rack. Pour hot water around them, 1 inch deep. Pour in custard. Bake in slow oven (325 degrees) 40 to 45 minutes or until knife inserted off-center comes out clean. Serve warm or chilled. To unmold chilled cup custard, first loosen edge; then slip point of knife down side to let air in. Invert. *For one large custard, bake in a 1-quart casserole about 60 minutes or till done.

Caramel Custard: Melt 12 caramels in cup milk in top of double boiler over boiling water, stirring occasionally. Divide sauce among six 5-ounce custard cups. Prepare custard as above; pour over sauce; bake. Serve warm in cups; or chill, unmold.
Robbie IN
Click Here to Print this Recipe


We just picked over 100 lbs of big dark Bing cherries, and I would sure like some recipes. I have pitted and frozen them whole and cut in half (hubby's easy way of pitting them) and put them in Food Saver bags for later. Thanks so much!
Marianne


More Information on Reducing a recipe by 1/2 and 1/3 | pdf | Univ. of Nebraska


Bing Cherry Frozen Dessert Recipe

1 (8 oz.) pkg. cream cheese
1 (No. 2) can fruit cocktail
1/2 can Bing cherries, seeded
1 c. miniature marshmallows

Soften cheese to room temperature. Add juice from fruit cocktail and beat well in electric mixer. Add fruit, cherries and marshmallows, blending through cream cheese. Pour into a 9 x 9-inch pan and freeze.
Serves 8.
Click Here to Print this Recipe

Preserving Cherries - Utah State University pdf
Selecting, storing, and Serving Ohio Cherries


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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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