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February 10, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  



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Everyday Recipes from Our Recipe Family.
Recipes wi
ll be sent out each weekday (Mon-Fri)


Cabbage Recipes

Crockpot Ham and Cabbage Dinner
Makes 2 Servings

5 baby carrots
4 boiling onions
1 celery stalk
1 small turnip or [half of potato]
sprig of parsley
peppercorns
1/4 cabbage
1/2 lb of a 1" ham steak
water


Dice herbs and vegetables and put on bottom of crockette. Put ham & cabbage on top. add water to just under the ham (the ham & cabbage will release more water). Cook 6-8 hours.

A Crock-ette is a small crockpot (1 1/2 quarts) 2 servings
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Cabbage Soup with Beef Recipe

1/2 head cabbage, chopped
1 Medium onion, chopped
1 Large carrot, thinly sliced
3 Tablespoons rice - (to 4 tbspns)
2 celery ribs, sliced 1/2" pieces
1 Teaspoon garlic powder
3 Cups beef broth (can make from bouillon or base and hot water)
2 meaty soup bones or beef shanks, (abt 1 lb)
2 Cans tomatoes - (14 1/2 oz ea), diced
Coarsely-ground black pepper, to taste

Combine all ingredients in the crockpot. Cover and cook for 8 to 10 hours on LOW. Taste before serving; add salt and more pepper if necessary. Serve with biscuits or crusty bread.
This recipe yields 4 servings.
Sharon
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Corned Beef and Cabbage Casserole Recipe

4 c. chopped cabbage
1 c. sliced celery
1/2 c. chopped onion
1/4 c. butter or margarine
8 oz. mostaccioli noodles (cooked & drained)
1 can corned beef (crumbled
1/2 c. milk
1/2 tsp. dry mustard
1/2 tsp. caraway seed
1/8 tsp. pepper
1 c. (4 oz.) shredded Swiss cheese

Preheat oven to 350 degrees. Saute cabbage, celery and onion in butter. Add remaining ingredients and mix well. Spoon into 2 quart casserole. Cover. Bake 45-50 minutes until heated.
Yields 8 servings.
Sharon
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Cabbage and Apples Dish

1 red cabbage, cored
1 yellow or red onion
2 to 4 sour apples
2 tablespoons butter, margarine or vegetable oil
8 cloves
1 to 2 tablespoons sugar
3 tablespoons red wine vinegar and or lemon juice
salt to taste

Cut the red cabbage into thin slices, then strips. Peel, core and slice the apples into pieces. Slice the onion. Melt the butter in a large pot over medium heat. Add the cabbage, onion, apples, vinegar, spices and salt. Cook covered over low heat for one
hour, stirring occasionally. Add more vinegar or lemon juice according to taste. Serve hot with your meal or cold on pork sandwiches the next day.
Can be frozen.
Sue
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Cabbage and Cheese Casserole Recipe

1 medium head cabbage
3 tablespoons butter
3 tablespoons flour
1 can milk
salt and pepper to taste
1 cup cubed velveeta cheese
6 slices bread, cubed
1 stick butter

Cut up cabbage in small pieces. Cook in slightly salted water for 3 minutes. Put in colander and let sit for a while to drain well. Melt 3 tablespoons of butter, stir in flour, add milk, combine cabbage with sauce. Stir in cheese and keep stirring until cheese melts. Taste and add salt pepper to taste. Put in buttered casserole. Brown bread in 1 stick butter. Put on top of cabbage and bake in 350 oven for about 20 minutes.
Sharon
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Fried Cabbage Recipe

1 small onion, finely chopped
6 tablespoons oil
1 large tomato, sliced
1/2 teaspoon salt
1/2 teaspoon curry powder
1 medium cabbage, shredded
2 carrots, sliced into rounds
1 green bell pepper, chopped

Over moderate heat, fry the onion in oil until lightly browned, stirring to prevent scorching. Add tomatoes, salt and curry powder and continue to stir fry for 3 minutes. Add cabbage, carrots and pepper and mix well. Pour in about 1/2 cup water. Cover the
pot, reduce heat and simmer until the liquid is absorbed and the cabbage is still slightly crunchy.
Sue
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Skillet Cabbage Recipe

1 head of cabbage
2 tablespoons sugar
5 tablespoons butter, 2 portions, one of 2 tablespoons and one of 3 tablespoons
2 tablespoons flour
1 cup milk
pepper to taste
1 jar bacon cheese
1 jar sharp cheddar
25 saltines or Ritz crackers, crushed

Chop the cabbage coarsely and cook it in water until it is almost tender. Drain the cabbage and sprinkle it with 2 tablespoons sugar. Set the skillet aside. Use a saucepan to melt 2 tablespoons butter and add flour and milk to make a roux. Stir in
the bacon cheese and the cheddar to make a smooth sauce. Pour the cheese sauce over the cabbage in the skillet. In a separate pan, melt 3 tablespoons butter and stir in cracker crumbs. Pour this on top of the cabbage mixture. Cover the skillet and cook at moderate heat 30 minutes. Serve and enjoy.
Lisa TX
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Crockpot Hamburger Cabbage Soup Recipe

1 medium head green cabbage
2 medium carrots, thinly sliced
1 large sweet onion
4 ribs celery sliced on the bias
1 envelope onion soup mix
1 pound lean ground beef, cooked and drained
1 large green bell pepper
4 fresh tomatoes

Coarsely chop cabbage, onions and tomatoes. Place first 6 ingredients in crockpot with enough water and/or tomato juice to just see through veggies. Sprinkle with onion soup mix and stir in. Add cooked ground beef. Small dice potatoes may be added with
meat if desired. Cook for 6 to 8 hours on low in a 5 quart crockpot.
Makes 4 Servings
Lisa TX
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Crockpot Meatloaf with Cabbage Recipe
Makes 4 Servings

1 pound extra lean ground beef
2 cups shredded cabbage
1 medium green bell pepper, finely chopped
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon celery seed
1 tablespoon dried minced onion
1 egg, beaten

First, make foil "handles." Fold a 30-inch long piece of foil in half lengthwise. Place in bottom of a slow cooker with both ends hanging over top edge of cooker. The foil strip will make it much easier to remove the meatloaf when it's done. Put a piece of
crumpled foil in the bottom to keep the meatloaf out of the fat. Combine all ingredients; working with hands until blended. Shape into round loaf. Place meat loaf on foil (or a rack) in 3-1/2- to 5-quart slow cooker. Cover, and cook on high for 4 to 6 hours.
Lisa TX
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How to Make Homemade Potato ChipsHow to Make Homemade Potato Chips

Potato Chips
We knew that we could make great homemade potato chips in the deep fryer; we wanted to know if we could make equally good potato chips in the oven. So we started with the oven potato chips. We cut russets into thin slices, about an eighth inch thick and then soaked them in cold water. We spread aluminum foil on a baking sheet and greased the foil well. After the slices had soaked for twenty minutes, we spread the potato slices across the foil, brushed them with vegetable oil, and baked them at 425 until they were just starting to turn golden. We put them on racks to cool and sprinkled them with salt.

These chips were good but not as crispy as they should be. Back to the drawing board. We thought maybe a slower bake would draw more moisture from them and make them crispy. We lowered the temperature again and again. The best chips came at 325 degrees, slow baking for 20 minutes.

We then turned to deep fried potato chips.

We heated the oil in our deep fryer to 360 degrees. We fried them in small quantities until they started to turn a golden color, drained them on paper towels and then moved them to a rack to cool completely. Sprinkled with a little salt, they were delightful—much better than potato chips out of a bag.

And yes, the fried potato chips were much better than the baked chips.

Here's what you do:
Pick good quality russet potatoes. Wash them and cut out any bad spots.

Cut them into 1/8-inch thick slices. You can do so with a knife; it’s a lot easier to get uniform slices that will cook uniformly with a mandolin or with the attachment to your mixer.

Heat the oil to 350 to 375 degrees. You can do so, on the stovetop or with a thermostatically controlled deep fryer. If you are frying on the stovetop, use a deep pan and a candy thermometer, and watch your work. If your oil becomes too hot, it can burst into flames.

Cook a small amount of potato chips at a time. If you cook too many, the potatoes will drop the temperature of the oil too far. Oil that is not hot enough will make your potato chips soggy.

Cook the potato chips until they are a light, golden color and begin to float.

Remove the chips to a paper towel to absorb grease. Sprinkle with salt and your favorite seasoning.
Dennis, the Prepared Pantry 
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Fastest Fingers Clickers in the World
I wonder who the fastest fingers clickers in the world will be today?

If you want to try to see if you can the first click to the online recipes using the link in the email sent out.  I can't tell who you are only what state or county you are clicking from. I will post them each day.

Friday
1st - Qatar
2nd - UK
3rd - Oklahoma
4th - Canada

It just fascinates me to look at the stats and see where everyone is from.  There are a lot from Virginia and I suspect it is because there are some of you all that use AOL.
Nancy Rogers


Colcannon with Green Onions Recipe

4 lbs. russet potatoes peeled, cut into 1 1/2" pieces
1 1/2 lbs. savoy cabbage thinly sliced
1 1/4 cups water
1 cup milk
1 green onion bunch chopped
3/4 cups unsalted butter room temperature
Chopped fresh chives or green onion tops

Cook potatoes in large pot of boiling salted water until tender. Drain. Return potatoes to pot and mash with masher. Set aside.

Combine cabbage and water in heavy large skillet. Boil until almost all liquid evaporates, tossing cabbage frequently, about 15 minutes. Mix cabbage into mashed potatoes.

Combine milk, green onions and 1/2 cup butter in heavy medium saucepan. Bring to a boil, stirring to melt butter. Pour over potato mixture and stir to combine. Season to taste with salt and pepper.

Mound mashed potatoes in bowl. Make well in center. Place remaining 1/4 cup butter in well. Sprinkle with chives and serve.
Yummy!
Donna in Southern CA
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Graham Cracker Brown Bread Recipe

2 cups graham cracker crumbs or finely crushed graham crackers (30 squares)
1/2 cup shortening
1 3/4 cups buttermilk
3/4 cup molasses
2 eggs, slightly beaten
1 3/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/4 to 1/2 teaspoon nutmeg
1 cup raisins (I usually soak in warm water before using.)

Heat oven to 375 degrees. Grease and flour bottoms only of two 8 x 4-inch loaf pans.

In large bowl, combine graham cracker crumbs and shortening; beat until well blended. Add buttermilk, molasses and eggs; blend well.

In small bowl, combine flour, baking soda, salt and nutmeg; mix well. Add to graham cracker mixture; mix at low speed until well blended. Fold in raisins.

Pour batter into greased and floured pans.

Bake at 375 degrees. for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool five minutes; remove from pan.

Makes: 2 (16-slice) loaves.
Donna in Southern CA
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Fried Tuna Patties(Low Carb)
Servings: 1

Ingredients:
Egg, Raw - 1
Tuna - 6 oz can (Drain the Tuna as best you can)
Cream Cheese - 1 oz

InstructionsGet a pan with a lump of butter heated (Medium-ish Heat). In a bowl mix all three ingredients thoroughly. Make 3 equally sized patties in the pan. Fry each side until lightly brown/cooked. If they look a little mushy in the middle just lightly press down with a Pancake Flipper, turn down the heat and let them cook just a little longer.

They can be spiced to taste with whatever seasoning you like that is Low Carb. The Mayonnaise is used as a topping after they are cooked and on your plate.

Additional Options:
Mayonnaise - 1 oz (Hellmans is about 0.5g Carb, don't be fooled by the nutrition information saying 0, there is sugar in the ingredients. Quoted from Canadian Hellmans Label)
bill, Alb.
Carb's per serving - include all nutritional information if known: 2 g (2.5 with Mayo)
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Strawberries and Cream Scones

1/2 cup strawberries (cut into 1/4 inch pieces)
2 cups cake flour
3 teaspoons baking powder
1/4 cup sugar
2 teaspoons salt
4 Tbls. unsalted butter
1 Tbls. orange zest
1 cup heavy cream

Preheat oven to 400 degrees. Mix flour, baking powder, sugar and salt in a large bowl. Cut butter into small cubes and blend with a pastry blender until it resembles oatmeal (or small peas, if you don't like oatmeal). Add the orange zest and strawberries. Then slowly and gradually add the cream while mixing with a fork.

As soon as the flour starts to come together into a dough, remove from the bowl and form into a ball. Place on a lightly floured surface and knead gently four or five times. Then shape with your hands (or a rolling pin) into an 8 x 10" rectangle. Cut the rectangle lengthwise into two 4 x 10" rectangles. Cut each of those into 6 or 7 triangles and place on an un-greased baking sheet.

Bake for 20-25 minutes until golden brown. Serve warm plain or with softened butter, jam, creme fraiche, etc.

Happy Valentine's Day!
Donna in Southern CA
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Braised Beef Shanks Recipe
Serves 2-4

Ingredients:
4 Beef Shank
1 1/2 Tbsp Coconut Oil, Organic
1 cup Beef Broth
1 head Garlic, half the cloves smashed and chopped, the other half sliced in half
1 sprig Thyme, fresh
1/2 tsp Salt and Pepper, to taste
1/2 cup Water

Directions:
Preheat oven to bake at 350. Rinse shanks under cold water and pat dry. Trim any excessive fat. Make small vertical cuts thru the ring of fat/gristle around the outside so they stay flat when cooking. Sprinkle shanks with salt and pepper on both sides.
Heat 1/2 tablespoon coconut oil in a cast iron skillet on medium high heat.

Sear shanks in coconut oil 2-3 minutes per side, adding a bit more coconut oil to the skillet as needed for each additional shank. Place seared shanks in Pyrex baking dish.
Saute the smashed/chopped garlic, and thyme leaves in the skillet for about 1 minute.

Add broth/water to skillet and stir making sure to scrape up any of the brown bits from the shanks on the bottom.

Bring to a boil until liquid starts to reduce slightly. Place remaining garlic cloves and additional thyme springs in pan with hanks. Pour broth over shanks.

Cover with parchment paper and then aluminum foil. Bake at 350 for 2 hours.
bill, Alb
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Bill, Alb


This is for Tammy, who in the 2/6 newsletter was looking for a no bake no chocolate cookies that uses brown sugar. This may what she remembers from childhood.
Robbie In

Penuche No Bake Cookies Recipe

2 cups light brown sugar
1/2 stick butter
1/2 cup milk
3/4 cups chopped nuts
3 cups quick cooking oats
1 teaspoon vanilla extract

Place oats, nuts and vanilla extract in a large bowl. Set aside.

Combine brown sugar, milk and butter in a large saucepan. Bring to a boil; boil 1 minute (no longer!). Remove from heat. Pour over oat mixture; stir well. Drop by large spoonfuls onto wax paper and let cool.
Robbie IN
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This is for Nancee, who in the 2/6 newsletter was trying to replicate a soup recipe she recently had. I believe the seeds in the soup were probably caraway seeds. I am sure you could use leftover pork roast in place of the knockwurst or bratwurst in this recipe. You may need to adjust the brown sugar and garlic to match what you had at the restaurant.
Robbie IN

Cabbage Soup with Caraway seeds

1 chopped onion
4 to 6 cloves garlic
4 cups stock or water
1 - 2 teaspoons brown sugar
4 peeled and cubed potatoes
2 Teaspoons caraway seeds
1 small coarsely chopped cabbage
2 Tablespoons butter or olive oil
3 tablespoon cider vinegar
1 pound knockwurst, or bratwurst fully cooked and cut in 1/2 inch pieces
3 large carrots, chopped

Sauté cabbage, onion and garlic in butter for about five minutes or until tender. Combine stock, vinegar and brown sugar , then add to cabbage mixture. Stir in remaining ingredients and bring to boil. Cover pot and reduce heat to a simmer until vegetables are tender, about 60 minutes. Serves 8 - 10. You can puree part or all of the soup in a blender, if you wish.
Robbie IN
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 Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416


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