For Jenna who asked for the
Penny Salad recipe.
2 pounds carrots cut into round slices. cooked until
fork will pierce but not soft. Drain and cool.
1 medium onion, diced
bell pepper, diced
Mix a dressing of
1 can of condensed tomato soup,
10.75 oz. size
1 cup sugar
1/2 cup vinegar
1/2 cup vegetable oil
tsp. salad mustard
1 tsp. Worcestershire sauce
salt and pepper to taste.
Pour over the vegetables and let sit in fridge several hours or overnight.
Will keep well.
Nana in SE Ohio
Click Here to Print Copper Penny Salad Recipe
In response to the request in the 7/18
newsletter, here is my recipe for carrot salad. I have made it many times and it
keeps well in the refrigerator.
Jody in Spring, Texas
Creamy Carrot Salad
1/3 cup raisins
2 cups peeled, coarsely grated carrots (about 5
med/large carrots) or a 10 ounce bag of shredded carrots
1/4 cup chopped
1/4 cup mayonnaise
1/4 cup plain yogurt (I used Dannon)
Splenda grandular (or 4 Splenda packets) or 2 to 3 Tblsp. sugar
1 Tblsp. Lemon juice
1/4 tsp. Salt
In a small bowl
pour ˝ cup very hot water over raisins. Let sit 5 minutes, drain, and transfer
to a medium bowl. Add carrots and celery.
Whisk together remaining
ingredients and toss with carrot mixture. Serve immediately or refrigerate.
Makes 5 servings (1/2 cup each)
Click Here to Print this salad recipe
Many thanks to Nancy and her faithful
fur babies who help her. Would any of the Nancy landers have a
recipe for trout?
A friend gave me some frozen that he cleaned and skin and head is still on and I
don’t know what to do, I don’t want to waste them. So many wonderful recipes
from all. Thank you in advance.
Sher in Pa
Crock Pot Peach Butter Recipe
This is for Zelda in Kemp, TX who is
looking for a crockpot peach butter recipes. Both are good.
Pat So Cal
Crock Pot Peach Butter
6 c. unsweetened peaches
3 c. white sugar
1/2 c. apricot nectar
2 tbsp. orange or lemon juice
1 tsp. vanilla
Preparation : Put peaches through food mill or food processor. Mix all
ingredients together well and put in crock pot. Bring to a good boil, uncover
and boil until thick or 4 hours, high or low to keep it boiling. When it boils
good, remove cover.
Pat So Cal
www.nancyskitchen.com 1-8-2014 Newsletter
Slow Cooker Peach Butter
Yield: 3 cups
5 pounds fresh peaches, peeled,
pitted and chopped*
1 cup sugar
1/2 cup honey
1 teaspoon ground
1/4 teaspoon ground nutmeg
1. In a blender, puree peaches. In
a 2-quart slow cooker, combine all ingredients. Cook on low setting 4 to 6
hours, or until butter reaches a thickened consistency and brown color.
cool. Store in a container and refrigerate until ready to use.
you don't have fresh peaches on hand, feel free to used canned peaches.
Click Here to Print these Peach Butter Recipes
Did you Know
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 are safe to
Not Getting Your Email Newsletters. The link to the online recipes is
posted daily to Facebook.
Click Here to Join Nancy's Kitchen on
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.
This may be the recipe that Mary J lost, although I
can't be certain. If you are searching for a lemonade bar cookie, let us know.
1 c. butter
1 c. granulated sugar
3 c. all-purpose flour
1 tsp. soda
1 (16 oz.) can frozen
lemonade concentrate, thawed, undiluted & divided
Granulated sugar for top of
Cream butter and 1 cup sugar until light and fluffy. Add eggs,
one at a time, beating well after each addition. Combine flour and soda. Stir
into butter mixture alternately with 1/2 cup lemonade concentrate. Drop dough by
rounded teaspoon on ungreased cookie sheet. Bake at 400 degrees for 7 to 8
minutes or just until edges of cookies are lightly browned. Remove from oven,
brush each cookie lightly with reserved lemonade and sprinkle each with sugar.
Cool on wire rack.
Makes 6 to 7 dozen.
Here to Print this Lemonade Cookies Recipe
Athena, I love to serve chicken salad on a lettuce leaf with slices of fresh
melon and a lemon/poppyseed muffin on the side for a
luncheon. Hope this helps.
Sharon in Florida
I only know one way to
cook Kale and would like to know more ways. Does anyone out there have other
ways they have tried and liked? Below is the only I have cooked it.
with Lemon Recipe
4 c. chopped fresh kale (may use spinach, mustard greens or
1/2 tsp. fresh minced garlic
1/4 tsp. fresh lemon juice
Steam the kale. Toss with garlic. Add lemon juice,
salt and pepper.
Makes 4 Servings
Here to Print this Recipe
Hi Nancy ~ In the July 18 newsletter Jenny stated she had lost her recipe
for Copper Penny Salad and requested a recipe for Copper Penny Salad . Hope this
is the one she is looking for:
Copper Pennies Carrot Salad Recipe
2 lb carrots,
sliced crosswise and cooked until crisp-tender
1 small green pepper, sliced
1 small onion, sliced and separated into rings
condensed tomato soup
1/2 cup vegetable or olive oil
1 cup sugar
cup cider vinegar
1 tbsp Worcestershire sauce
1 tsp prepared mustard
Combine carrots, green pepper, and onion in a large bowl.
soup, oil, sugar, vinegar, Worcestershire sauce, and mustard. Pour over
vegetables; toss well to coat. Refrigerate for several hours or overnight,
stirring several times
Sunshine in South Texas
Click Here to Print this Recipe
Here's a brunch recipe for Athena in De. from Barb/De.
Crab Quiche Recipe
1/2 chopped onion
2 Tbsp butter
3 eggs beaten
cup light cream
3/4 c. milk
1/2 tsp salt
1/2 tsp lemon peel
3.5 oz lump crab
1/4 c. sliced almonds
1 1/2 c. grated
1 8" unbaked pie crust
1 TBSP flour
to 350*. Bake pie crust for 8 mins. and remove from oven. Melt butter in
skillet. Sauté onion. In a bowl mix remaining ingredients then pour into pie
crust. Bake at 350* for 45 mins.
Click Here to Print this Quiche Recipe
To Camille L.I.NY, Would you please submit your recipe for
your Potato Patties that you mentioned in Friday, July 18, newsletter. Thank
Here is my mother's
recipe for peach butter. It is so good.
Mama's Peach Butter
sliced, peeled ripe peaches
3 c. sugar
2 Tbsp. bottled lemon juice
Puree peaches in food processor or blender. In a 6 to 8-quart saucepan, heat
lemon juice for 1 minute over medium-high heat. Add pureed peaches and sugar.
Bring to boil, stirring constantly. Continue boiling, stirring constantly, until
mixture is the consistency of thick applesauce, about 15 minutes. Immediately
fill hot, sterilized half-pint jars leaving 1/4 inch headspace. Place hot lids
on jars and screw bands on firmly. Process in boiling water canner for 5
minutes. Yields about 6 half pints.
Barb in Ft. Myers, Florida
Click Here to Print this Peach Butter Recipe
Recipe Ideas for Luncheon
Athena asked for other ideas to serve for a
luncheon. I would serve Greek chicken salad wither on a bed of lettuce or puff
pastry shells, frozen fruit salad and cheese straws. You can either make your
own cheese straws or purchase them. I personally like Geraldines aged cheese
straws. All of the prep work can be done ahead of time and just plated the day
of the luncheon. Here are my recipes for the 3 mentioned items.
Grilled Greek Chicken
˝ Cup Olive Oil
3 Cloves Garlic
1 tsp. Season Salt
1 Tbs. Chopped fresh Rosemary
1 Tbs. Chopped fresh
1 Tbs. Chopped fresh Oregano
2 Lemons, juiced
1–4 lb. Chicken
Combine all ingredients in ziplock bag and marinate several hours
or overnight in refrigerator. Remove chicken and discard marinade. Grill chicken
on grill and turn over every 5 minutes for about 30-35 minutes, until done.
Instead of Rosemary, Thyme and Oregano, I use Italian Seasoning.
use "real lemon" if I don't have "real" lemons. I don't measure, I just pour
about equal amounts in a zip log bag.
Refrigerate Chicken. When cold,
chop up chicken in small pieces. Add sliced grapes, chopped pecans, chopped
celery, and mayonnaise. (Quantities of each will depend on how much chicken you
Frozen Fruit Salad
1 - 3 oz. pkg. cream cheese
˝ cup mayonnaise
2 Tbs. lemon juice
1/8 tsp. salt
1 cup pineapple tidbits, drained
1 cup diced orange sections,
˝ cup maraschino cherries, drained
˝ cup quartered pitted Royal
˝ cup chopped pecans
1 cup heavy cream, whipped
Blend cream cheese and 2 Tbs. cream. Add mayo, lemon juice, salt and sugar.
Combine the next 5 ingredients. Fold in whipped cream. Pour into freezer molds
Note: I save empty cans (like from corn or applesauce) and
use these as molds. When frozen and ready to serve, open other end of can and
push out frozen salad, then cut thick slices and serve.
8 oz. shredded sharp cheddar cheese
˝ cup butter or margarine, softened
1 ˝ cups flour
1 tsp. paprika
˝ tsp. salt
1/4 to 1/2 tsp. red pepper
Combine cheese and butter in a large mixing bowl; beat well at med.
speed. Add remaining ingredients, mixing well. Mix until dough is no longer
Use cookie gun to make straws, or divide dough into fourths and roll
out dough in a rectangle on wax paper 1/3 inch thick. Cut dough 2 inches by ˝
Place on ungreased cookie sheet. Bake 375 for 10-12 mins. or until
Makes about 8 doz.
Click Here for recipes ideas for a luncheon.
Sheila wanted fried green tomatoes recipes that used corn meal and flour. This
is from Nancy's homepage. You can adjust the salt and pepper to meet your needs.
I no longer measure the milk, corn meal and flour, as I have made this so many
times. It is a true favorite of my husband.
1 egg, beaten
1/2 cup milk
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
green tomatoes, cut into 1/2-inch slices
3 to 4 tablespoons vegetable oil or
more if desired
Combine egg and milk; set aside. Combine cornmeal, flour,
salt and pepper. Dip tomatoes in egg mixture; dredge in cornmeal mixture. Fry in
oil until golden brown.
from Nancy's home page
Click Here to Print this Fried Green Tomatoes Recipe
a question, reply or recipe
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.
How do you tell if an egg is good or whether it should
be thrown out? I seem to remember a while back there was something about it on
Harriett in New Orleans
Cherry Cream Coffee Cake Recipe
A delicious Cherry Cream Coffee Cake that makes
the most of the bounty of seasonal fresh cherries available. Please note, Canned
Cherry Pie Filling can be used in place of fresh cherry pie filling.
3/4 cup butter, softened
2-1/2 cups all-purpose flour
cup brown sugar, packed
1 1/2 teaspoon cinnamon
1 cup heavy
1/2 tsp salt
2-1/4 tsp baking powder
4 cups pitted red cherries
1/2 teaspoon lemon juice
1 cup granulated
1/4 cup cornstarch
1 Tablespoon butter, melted
1/2 teaspoon cinnamon
3/4 cup powdered sugar
Tablespoons heavy whipping cream
1.reheat oven to 350°
2.. In a medium bowl, combine flour, brown sugar and cinnamon.
a fork or pastry blender, cut softened butter into the flour mixture (will be
crumbly). Reserve one cup of this mixture to save for topping.
4. Mix eggs
and cream. Slowly add to the flour mixture and blend until well incorporated.
Add salt and baking powder and mix until smooth.
5. Pour batter into greased
6. Meanwhile, place cherries and lemon juice into a saucepan
over medium heat. Cover and heat cherries until they release their juice and
come to a simmer, 10 to 15 minutes. Stir often.
7.In a small bowl, whisk
granulated sugar with cornstarch; pour the mixture into the hot cherries and
juice, and thoroughly combine. Return to low heat, bring to a simmer, and cook
until the filling is thick and bubbly, about 2 minutes; remove from heat.
Pour cherry pie filling over batter in the springform pan.
9. Top pie
filling with the 1 cup of reserved flour mixture, spreading evenly to cover.
10. Bake for 55 minutes or until brown and toothpick in the center comes out
11. Allow to cool for 5 minutes then remove cake from the springform.
12 *For the Icing:*Mix together melted butter and vanilla. Slowly stir in
powdered sugar and cinnamon.
13. Add 3 tablespoons of heavy whipping cream.
Stir until creamy and smooth.
14. Add more cream 1 tablespoon at a time
until desired consistency.
15. Drizzle over coffee cake and serve. Enjoy!
Anna in Sweden
Click Here to Print this cake recipe.
Grilled Corn on the Cob Recipes
We love corn on the cob in our
family. This week we have tried two recipes for grilling corn on the cob. Both
were good but the second recipe was the best. I would like to find a recipe for
Lime Cilantro Corn on the Cob.
Grilled Corn on the Cob
butter or margarine, softened
1 tsp. salt
1/2 tsp. dried rosemary, crushed
1/2 tsp. dried marjoram, crushed
6 ears corn
Cream together butter and
salt until fluffy. Add herbs and blend into butter. Keep butter at room
temperature for 1 hour to mellow. Turn back husks of corn; remove silks. Place
each ear on a piece of heavy foil. Spread corn with about 1 tablespoon of the
butter. Lay husks back in position. Wrap corn securely. Grill ears directly on
hot coals, turning frequently, for 12 to 15 minutes or until corn is tender.
Makes 6 servings.
Cheez Whiz Corn on the Cob
1 jar (5 oz.) Cheez Whiz
1/2 c. butter
salt to taste
Remove shuck of corn and set in cold water for about 1 hour. Mix Cheez Whiz,
butter and salt to taste in a mixer bowl and beat with an electric mixer on
medium speed until fluffy. Set aside.
Remove the silks from corn and dry
with paper towels. Dry well. Set them each in a piece of heavy foil. Spread
cheese mixture on all sides of corn and seal them with foil. Seal well so that
steam won't come out. Grill corns on medium-hot coals and turn frequently for 30
to 40 minutes.
Makes 8 Servings
Robert in Montana
Click Here to Print these Corn on the Cob Recipes
TNT Peach Recipes
This week peaches were on sale at my grocery. I tried two new recipes using
peaches and both were winners. I notice others in the group were sharing recipes
that were successes and thought someone else might like these too
6 to 8 medium peaches, peeled and mashed
2 c. sugar
oz.) cans evaporated milk
1 (12 oz.) can apricot nectar
ingredients in a large bowl. Stir until sugar dissolves. Pour into a one-gallon
freezer and freeze. Let ripen at least one hour.
Makes 1 gallon.
Peach Bread Pudding
2 c. milk
1/3 c. sugar
1/2 tsp. vanilla
3 to 4 ripe peaches, peeled and sliced
5 to 6 c. day old
1 Tbsp. butter, cut up into small pieces
Spray 9-inch by
13-inch baking pan with Pam cooking spray. Break up bread into pan and tuck
peach slices between bread pieces. Beat eggs, sugar, and vanilla together; pour
egg mixture evenly over bread. Dot with butter pieces. Bake at 325° for about 55
minutes. Can be assembled the night before and refrigerated. Let sit at room
temperature for 30 minutes before baking.
Andi in Louisville
Here to Print these Peach Recipes
5540 2nd St.
Lubbock, Texas 79416
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