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Dec 30, 2014  | Everyday Recipes
Easy and delicious printable easy appetizer recipes from our recipe family.  Recipes are made with ingredients found in most pantries.   



Everyday Recipes from Our Recipe Family.


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Today's Contents
Robbie's Lentil Salad Recipe | Linda's Easy Broccoli Dip Recipe | Linda's Favorite Salmon Dip Appetizer Recipe | Linda's Crockpot Cranberry Smokies Appetizer Recipe | Linda's Favorite Little Smokies Appetizer Recipe | Robbie's Favorite Split Pea Soup Recipe | Shanghai Chicken Wings Recipe | Judy's Polish Sausage and Cabbage Recipe | Ooey Gooey Butter Cake Bars Recipe | Judy's Turkey Salad Sandwich Filling Recipe | Judy's Tuna Nut Sandwich Filling Recipe | Henri’s French Onion Soup Recipe | Henri’s French Onion Soup Recipe | Warm Chicken Dip Recipe | Hog Maw Recipe

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Here are some more interesting traditions that are suppose to bring good luck and prosperity for the New Year

1. Eating 12 grapes at 12 midnight (one for each month of the year) is said to bring luck.

2. Having money in your pocket on New Years Day means the money will keep flowing for the next year.

3. Eating green food symbolizes the color of money.

4. Write wishes on paper and burn them so they will be fulfilled.


Lentils are believed to bring good luck and fortune in Italy. Tradition says this is because the lentils look similar to coins.
Robbie IN

Robbie's Lentil Salad Recipe

Ingredients
3/4 cup dried brown lentils
1/2 tsp olive oil
1/2 cup chopped onion
1 cup chopped seeded tomato
2 1/2 TBSP red wine vinegar
2 TBSP chopped fresh basil
2 garlic cloves minced

Directions
Add rinsed lentils to 3 cups salted water. Bring to a boil, cover, simmer 20 minutes. Drain and set aside. Heat olive oil in skillet and cook onion 5 minutes.

Add lentils and all remaining ingredients. Salt and pepper to taste. Toss. Best served warm or room temp.
Robbie IN
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Linda's Easy Broccoli Dip Recipe

Ingredients
3 stalks celery, chopped
1 can mushroom soup
1 box frozen broccoli, chopped
1 onion, chopped
1 medium pkg. Shredded Monterey Jack peppered cheese

Directions
Sauté celery and onion in a small amount of butter or margarine. Cook broccoli as directed on package. Mix all together using a 1-1/2-quart casserole dish and put in microwave until cheese melts, stirring every few minutes to prevent burning.
Serve with chips or crackers.
Linda NM
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Linda's Favorite Salmon Dip Appetizer Recipe

Ingredients
1 (14.75 oz.) can pink salmon, deboned, drained well and mashed with a fork
1 (8 oz.) cream cheese (room temperature)
1 Tbsp. pure horseradish
2 Tbsp. instant minced onion

Directions
Mix all the ingredients together well. Chill overnight, covered, for full flavor. Serve with crackers.
Linda NM
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Linda's Crockpot Cranberry Smokies Appetizer Recipe

Ingredients
1 (16 oz.) can sauerkraut
1 (16 oz.) can cranberry sauce
1 (8 oz.) can tomato sauce
1 (12 oz.) bottle chili sauce
1/2 c. brown sugar
2 (16 oz.) pkg. Little Smokies

Directions
Combine and simmer in crock-pot.
Linda NM
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Linda's Favorite Little Smokies Appetizer Recipe

Ingredients
15 oz. Ragu spaghetti sauce
7 oz. grape jelly
1/2 tsp. chili powder
1 Tbsp. mustard
1/4 c. Hunt's barbecue sauce (hickory)
1 large pkg. Little Smokies cocktail wieners

Directions
Combine ingredients, except wieners, in crock-pot on medium heat. Add wieners. Simmer on medium to high for 2 to 3 hours then turn to low. The longer they simmer, the better they are.
Linda NM
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This is a favorite soup for us this time of year.
Robbie IN

Robbie's Favorite Split Pea Soup Recipe

2 Tablespoons butter
2 Tablespoons olive oil
1 carrot, peeled and finely chopped
1 stalk celery, finely chopped
1 large onion, finely chopped
1 clove garlic, minced
1 lb. dried split peas
10 cups chicken stock
2 medium potatoes, peeled and diced

Smoked meat such as 2 smoked ham hocks, or smoked turkey wings, or a ham bone

1 bay leaf
1/4 teaspoon dried thyme
Freshly ground pepper

Sauté carrot, celery and onion in the butter and olive oil until soft. Add garlic and sauté one minute more. Add stock, split peas, potatoes, meat, bay leaf and thyme; bring to a boil. Lower heat and simmer, partially covered, until the peas and potatoes are tender, about 1 to 1 1/2 hours. Remove bay leaf.
Remove meat and shred. Puree the pea mixture in a blender or food processor. Return the meat to the pot. Add pepper to taste.
Robbie IN
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These make an excellent New Year's Eve appetizer.

Shanghai Chicken Wings Recipe

Ingredients
10 to 20 chicken wings
1 cup water
1 cup soy sauce
1 cup sugar
1/4 cup cooking oil
1 tsp. garlic powder
1 tsp. powdered ginger
1/4 cup unsweetened pineapple juice

Directions
Mix all ingredients, except chicken wings in a large bowl; stir in wings and marinate overnight, covered in refrigerator, or at least 8 hours. Bake at 350 for 1-1/2 hours on foil-covered 10 x 15 inch jelly roll pan. Put some of the marinate over them before baking and spoon on more halfway through baking time.

NOTE:
I bake them for 1 hour and then put the wings and marinade they cooked in, into a Crock Pot and cooked on low until time to serve, about 1-1/2 hours. You won't use all the marinate to cook them in. I buy the 2-1/2 lb. bag of cut up chicken wings for appetizers, in the freezer section and thaw.
Judy (in Alaska)
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This is a very easy, but delicious way to start the new year out with.

Judy's Polish Sausage and Cabbage Recipe

Ingredients
1/2 medium head of cabbage, cut coarsely
Salt & pepper, to taste
1/2 cup chopped green pepper
1 lb. pork sausage link
1/2 cup water
(I also add 1/2 cup chopped onion)

Directions
Put chopped cabbage in skillet with green pepper and onion (if using). Sprinkle with salt and pepper; add water and heat until water starts to bubble. Reduce heat. Cut the sausage link into 3 or 4 pieces and slice in half. Lay on top. Cover and simmer for 15 minutes, until cabbage is tender and sausage is heated through.
Makes 4 servings.

NOTE: Polish sausage use to come in 16 oz. rings, but now are 13 or 14 oz., so I buy two, so can use some of the second one and freeze the rest for another time. I like to sprinkle a little vinegar on my cabbage before I eat it.
Judy (in Alaska)
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Ooey Gooey Butter Cake Bars Recipe

Ingredients
1 box Betty Crocker French Vanilla Cake mix
1 stick (1/2 cup) butter, melted
3 eggs
8 oz cream cheese
1 lb bag (about 3-3/4 cups) powdered sugar
1 teaspoon vanilla

Directions
Preheat oven to 350 F. Line an 8 x 8 inch baking dish with parchment paper. In a bowl, mix together the cake mix, melted butter, and 1 egg until a soft dough forms. Press into the bottom of the baking dish.

In a stand mixer, combine together the cream cheese, 2 eggs, sugar and vanilla until smooth. Spread over the cake mix layer. Bake bars for 45 minutes, or until edges are golden brown, and the center has set to a soft consistency.

Cool completely before slicing into bars and serving.
Anna in Sweden
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This is a great way to use up leftover turkey or chicken. I love this filling! I like to serve these delicious sandwiches on New Year's Eve. They make the perfect finger foods. I cut the crusts off the bread, spread with filling and cut in half in triangles to make two halves.

Judy's Chicken or Turkey Salad Sandwich Filling Recipe

Ingredients
2 cups chopped cooked chicken or turkey
1 stalk celery, finely chopped
1/4 cup pickle relish, drained (I use sweet relish)
1/4 cup mayonnaise
2 tbsp. diced pimiento
Salt & pepper, to taste

Directions
Grind meat coarsely, or chop up fine (I use food processor) Mix with remaining ingredients Refrigerate. Makes 2-1/2 cups sandwich filling.
Judy (in Alaska)
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This has always been a popular sandwich filling when I've made it for showers, receptions, open houses, and also on a New Year's Eve buffet table.
Judy (in Alaska)

Judy's Tuna Nut Sandwich Filling Recipe

Ingredients
1 large can tuna, drained and flaked
6 small sweet pickles, finely diced
3 hard-cooked eggs, mashed
1 cup finely chopped walnuts
Salt & pepper, to taste
Mayonnaise - enough to moisten

Directions
Combine all ingredients well. Fill sandwiches and keep in refrigerator until time to serve.
Judy (in Alaska)
Click Here to Print this Recipe


 


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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Happy New Year Everyone!
I want to tell Judy AK that I made her recipe for Cranberry Chicken Wings and that it is a keeper. Thanks to Judy for an interesting recipe that's delicious too.
Barb in OKC


Henri’s French Onion Soup Recipe
Serves 6.

Ingredients
3 pounds yellow onions, cut into 1/8-inch pieces
3 tablespoons unsalted butter
1/2 teaspoon table salt, plus more as needed
1 pinch sugar
8 cups water , plus more as needed
1 tablespoon all-purpose flour
1 sprig fresh thyme
1/4 cup dry white wine
1 baguette , crusty
8 ounces Gruyère or swiss cheese-I sliced it thick and placed it over the top of the crock…..the cheese melted mostly into the soup and a little off to the sides, but it created a thick, even layer this way.

Directions
Melt butter in a large Dutch oven or soup pot over medium heat. Add the onions, 1/2 teaspoon salt, and sugar. Toss to evenly coat. Cover and cook for 10 minutes.

Take the cover off, and cook, stirring frequently, until the onions are lightly browned. I cooked mine for a little less than 90 minutes.

At this point, stir every 5 minutes and add water (a tablespoon at a time to loosen up the dark brown stuff that forms on the bottom of the pan).

Continue to cook until the onions are an even dark brown color, an additional 30 minutes longer or so. Add the flour and stir for two minutes.

Add 8 cups water and thyme to the onions and bring to a boil. Lower heat and simmer for 20 minutes.
Add white wine and simmer 10 minutes longer. Add salt to taste.

Meanwhile, heat the oven to 325 degrees and adjust a rack to the upper middle position. Cut the baguette into 3/4 inch slices and arrange on a single layer on a cookie sheet.

Bake until the bread is dry, about 10 minutes. Remove bread slices and set aside.

Heat broiler and place 6 heatproof bowls in a baking sheet. Fill each bowl with about 2 cups soup. Top each with two baguette slices and evenly distribute cheese slices over the bread. Broil until well browned and bubbly, about ten minutes. Cool for five minutes before serving.
Source: recipetipster.com
Excellent !! ENJOY!!!
Judy in Montana
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This is for DS who requested the above recipe. I use Armour Meatballs, and the recipe is on the package. Just place the package of meatballs in a slow cooker, and heat up with a jar of grape jelly and a jar of chili sauce. You can vary the size of the two items according to how many packages of meatballs you use. They are very good and always receive many compliments and requests for the recipe. Good luck!
Laurine in NNY



Warm Chicken Dip Recipe

2 large cans chicken breast meat
16 oz. French onion dip
8 oz. cream cheese
1 can cream of chicken soup
1 pound Mexican Velveeta cheese

Mix all and put in crockpot, heat until hot and cheese melts about 3 hours on low. Serve with tortilla chips. I like to use the scoops. Easy and everyone likes this one!
Sharon from Iowa
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Hi Nancy,
Happy New Year to you and to all the Nancylanders! May the coming year be a fruitful and healthy one for you all!

There is a Greek superstition that says you must count money on New Year’s Day to ensure you will have money in your hands throughout the year. I am not sure if it is true or not, but I do count money every New Year’s Day, just to make sure.
Artemis in NYC



RE: Pennsylvania Dutch tradition of Pork on New Year’s Pork brings good luck because with their snouts, pigs root forward, signifying progress; whereas, chickens and turkeys scratch backward. Thus, rooting forward into the new year, Penn Dutch ate sauerkraut w/ salt pork in winter and w/ fish in early Spring. (Sauerkraut Yankees).

They also eat “sour cabbage” (sauerkraut) for a sweet year. My maternal grandmother (Allentown, PA) and my mother-in-law (Lancaster County) both served “Hog Maw” (Pig’s stomach) as their traditional New Year’s meal. There are lengthy recipes for this, but this is the shortest I’ve found.

Hog Maw Recipe

8 large potatoes
1 lb. fresh sausage
1 T. salt
1 pig stomach
1/4 c. water

Dice raw potatoes into 1/2 inch cubes… Mix thoroughly the sausage meat, salt w/ the potatoes…Stuff the pig stomach
with this filling. Sew up the opening. Place in a roast pan w/1/4 c. water… Cover. Bake 3 hours at 300. Uncover last half to brown.
Serves 8-10

Do yetz henn mi gschwetzt vumme Seimaage “fille”. ( Here recently we spoke of “filling a pig stomach.)
Note! They tried not to fill the stomach too full so the skin remains thick because many liked the pig-stomach itself as much as its
contents.
Athena in DE
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Some recipes submitted were not posted in today's newsletter. I have written to the sites with the copyrighted recipes to get permission before posting them.
Nancy



Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com 


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