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


June Recipes
Our Message Board (30,00+ recipes)  
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Everyday Recipes from Our Recipe Family.
Recipes wi
ll be sent out each weekday
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Nancy Rogers


Chinese Almond Cookies Recipe

2-3/4 c. sifted all-purpose flour
1 c. granulated sugar
1/2 tsp. soda
1/2 tsp. salt
1 c. butter, margarine or lard
1 slightly beaten egg
1 tsp. almond extract
1/3 c. whole almonds

Sift flour, sugar, soda and salt together into bowl. Cut in butter until mixture resembles cornmeal. Add egg and almond extract; mix well.

Shape dough into 1-inch balls and place 2 inches apart on ungreased cookie sheet. Place an almond atop each cookie and press down to flatten slightly. Bake in slow oven (325°) for 15 to 18 minutes. Cool on rack.
Makes 4-1/2 dozen cookies.
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Almond Chicken Recipe
Serves 4

2 Tbsp. butter
1 (3 lb.) broiler-fryer, cut up
1 garlic clove, minced
1/2 small onion, chopped
2 Tbsp. flour
1 Tbsp. tomato paste
1/2 tsp. dried tarragon leaves
1/2 tsp. salt
1/4 tsp. pepper
1 (13 3/4 to 14 1/2 oz.) can chicken broth
2 Tbsp. dry sherry
1 (8 oz.) container sour cream
1 small tomato, diced
1/4 c. slivered almonds, toasted

About 1 hour before serving: In a 12-inch skillet over medium-high heat, in hot butter, cook chicken pieces until browned on all sides, removing chicken pieces to plate as they brown. Discard all but 2
tablespoons of fat from the skillet.

In the same skillet over medium-high heat, cook garlic and onion just until golden. Stir in flour, tomato paste, tarragon, salt and pepper. Gradually stir in chicken broth and sherry until blended.
Heat to boiling. Return chicken pieces to skillet. Heat to boiling. Reduce heat to low. Cover and simmer 30 minutes or until chicken is fork-tender.

Arrange chicken pieces on platter. Skim fat from liquid in skillet. Stir sour cream into liquid into skillet. Over medium heat, heat through. Pour sauce over chicken. Sprinkle with diced tomato and
toasted almonds.
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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 


Almond Bread Pudding Recipe

1 loaf French bread
1 qt. half and half
3 eggs
1 1/2 c. sugar
1 tsp. almond extract
3/4 c. sliced almonds
3/4 c. golden raisins (optional)

Break up bread into pieces. Cover with half and half. Let stand 1 hour.

Preheat oven to 325°. Grease 9 x 13-inch baking dish.

Beat eggs and sugar. Add almond extract. Stir into bread mixture. Fold in sliced almonds and raisins. Spread mixture evenly into greased dish. Bake 50 minutes. Let cool.

Sauce:
8 Tbsp. butter or margarine
1 c. powdered sugar
1 egg, well beaten
4 Tbsp. Amaretto or 1 capful almond extract

In double boiler, stir together sugar and butter. Stir constantly until dissolved and mixture is very hot. Remove from heat. Whisk egg well into the butter and sugar mixture, whisking until the sauce has come to room temperature. Add Amaretto or almond extract. Spread over bread pudding.
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This is for Julie SC (6/15 newsletter). This is compliments of Dennis The Prepared Pantry, who always has delicious recipes. They have many wonderful recipes on their web site.
Robbie IN

Spaghetti Pie Recipe

about 3/4 pound spaghetti noodles cooked al dente, almost tender
1 medium onion, diced
1/2 green bell pepper, diced
1 pound ground Italian sausage
2 cups, about 15 ounces, ricotta cheese
1/2 cup grated mozzarella cheese
3 large eggs
1/2 teaspoon ground oregano
1 tablespoon dry basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 jar of spaghetti sauce, 26 to 32 ounce
1 cup grated mozzarella cheese

Baker’s note: This is a large dish. It will not fit in a nine-inch pie pan. A springform pan is ideal because you can cut the finished pie into attractive wedges. We used a ten-inch glass base springform pan and served the pie from the glass base. Prepared a 10-inch springform pan by lightly greasing the insides.

Cook the spaghetti.

Sauté the onion, green pepper, and sausage until well-browned.

Mix the ricotta cheese, 1/2 cup mozzarella cheese, eggs, oregano, salt, pepper, and basil together in a large bowl. Add the meat and vegetable mixture.

Preheat the oven to 375 degrees. Assemble the pie by placing one half the noodles in the prepared springform pan. Pour one half of the spaghetti sauce over the noodles. Spoon one half of the cheese and meat mixture over the spaghetti sauce. Cover
the mixture with the other half of the noodles, then the
rest of the spaghetti sauce, and finally, the rest of the cheese and meat mixture. Top the dish with the remaining mozzarella cheese.

Cover the pan with aluminum foil and bake for 45 minutes or until just set. Remove the foil and bake for another five minutes. Remove from the oven and let stand for ten minutes. Remove the ring and serve the pie.

Cheese Cream Sauce
Baker’s Note: I thought the dish was a bit dry but no one else did. We included a cream sauce in case you would like to serve it with your spaghetti pie.

4 tablespoons butter
1/4 cup all-purpose flour
2 cups half and half or one cup milk and one cup cream
1/2 teaspoon salt
1 pinch white pepper
1 pinch ground nutmeg
3/4 cup grated mozzarella

Melt the butter in a saucepan. Whisk in the flour. Add the half and half a little at a time, stirring well after each addition, until you have a smooth sauce. Add the remaining half and half.

Cook over medium heat, stirring nearly constantly, until the sauce starts to bubble and thickens. Cook over low heat for two more minutes.

Add the salt, pepper, nutmeg, and cheese. Stir until smooth.
Dennis The Prepared Pantry
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This is my favorite, easy salmon loaf recipe.

Salmon Loaf Recipe
Makes 6 servings.

1 (16 oz.) can salmon
2 beaten eggs
1 1/2 c. soft bread crumbs
1/4 c. finely chopped onion
2 T. butter, melted
1 T. snipped parsley
1 T. lemon juice
1/4 t. salt
Dash cayenne
1/2 c. shredded sharp American cheese ( 2 oz)

Drain salmon; reserve juices. If necessary, add water to make 1/4 c. liquid. Combine liquid w/remaining ingredients except salmon & cheese. Flake salmon; stir into mixture. Shape into round
loaf slightly smaller in diameter than crockery cooker.

Line cooker w/foil to come up to 2-3 inches on sides. Place loaf on foil, not touching sides. Cover; cook on low-heat setting for 5 hours. Top w/cheese the last 5 min.

Notes! I use an old 5 qt. Rival crockpot. May need a time adjustment for the newer ones. I also use the skinless, boneless, no salt Wild Red canned salmon from Vital Choice. I have made the loaf for years using other
brands of salmon.
Athena in DE
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Vinegar Pie Recipes

In the 6/15 newsletter, Julie SC wanted vinegar pie recipes. She and her friends remember having this as children. Here are two very different recipes for vinegar pie. Perhaps reading them, you and your friends can determine if either seems close to what you remember. Some people use the title chess pie and vinegar pie interchangeably but I was taught that they were different pies. I have not made the second recipe, but a friend has and her family likes it.
Robbie IN

Vinegar Pie #1   

4 eggs
1-1/2 cups sugar
1/4 cup butter or margarine, melted
1-1/2 tablespoons cider or white vinegar
1 teaspoon vanilla extract
1 unbaked pie shell (9 inches)

In a large bowl, combine eggs, sugar, butter, vinegar and vanilla. Mix well. Pour into pie shell. Bake
at 350° for 45-50 minutes. Yield: 8 servings.
Robbie IN


Vinegar Pie #2

Pastry for 2 pie crust unbaked and not rolled out
2 cups sugar
3 Tablespoons flour
1/4 - 1/2 teaspoon ground nutmeg
1/2 cup butter
1 quart hot water
2/3 cup white vinegar

Divide dough into two parts, roughly one-third and two-third portions. Roll out smaller portion and cut in strips. Cover bottom of a deep oven-proof casserole with half the strips; sprinkle with half the sugar, flour and nutmeg. Dot with half the butter. Repeat layers.

Roll out remaining crust; place over all, pressing against the sides for the baking dish. Make a slit in top crust. Combine vinegar and water in a pan; heat and pour slowly through slit in top crust. Bake
at 450° for 1 hour.
Robbie IN
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I have a recipe for a vinegar pie that was requested by a reader. I have never made it so I cannot vouch for the reliability. if anyone makes it, I would be interested in the outcome.

Vinegar Pie Recipe #3

Mix together:
1 cup sugar
1/2 tsp. salt
4 tbsp. flour
4 tbsp. vinegar.

Stir in :
2 beaten egg yolks (save the whites for your meringue)
2 cups water

Cook and stir in a double boiler till thickened. Remove from heat, cool slightly and add 1 tsp. lemon extract. Pour into a baked pie shell and top with a meringue. Bake at 350º till top has browned or as your favorite meringue recipe instructs.
Nana in SE OH
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Nancy I want to thank Athena in DE and Robbie IN for sharing their recipes for preparing/cooking trout. I always know that I can count on Nancylanders to come to the rescue when a cooking/baking/ grilling problem comes up. Thanks again gals - you're awesome!
Mr. Myron Drinkwater - Lake Forest, CA


Pickled Beets Recipe

1 – #2 can beets (drain and save 1/2 c. of juice)
1/2 c. beet juice
1/2 c. cider vinegar
1/2 c. water
1/2 c. sugar
3 cinnamon sticks
1/2 tsp. mustard seed
6 cloves
3 medium onions, sliced

Boil beet juice, vinegar and water for 10 minutes.

Slice onions thinly over drained beets. Pour hot liquid over the mixture. Refrigerate.
Serves 6
Artemis in NYC
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or Judy, Diane is right on about directions for bread machine. However, I measure my water, Heat on High in Microwave for 30 seconds. Also heat dry ingredients EXCEPT for yeast for 30 seconds on High in Microwave before adding to machine. Last, add yeast in middle of the dry ingredients that have been spread to cover all liquid.

Also, I set machine on DOUGH cycle, remove at end of cycle, knead, shape into loaf, place in sprayed loaf pan. Allow to rise till about double, bake at 350-375 degrees for 35 minutes.
Marvis in Texas


Baked Potato #1 Recipe

Sandy, in today's NL was asking how to bake a potato. The easiest way is to wrap it in clear plastic wrap and bake it in the microwave.

Start off with about 5-6 minutes on high, mash it a tiny bit with your fingers to see if it "gives". If it does, more than likely it is done. If not, bake it approx. 2 more minutes.

Careful, it's very hot! Nothing as hot as a baked potato. Another way is to wrap it in foil and bake in the oven at 400° for at least an hour.
Barb in OKC
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How to Bake a Potato
Request by Sandy

Baking Potatoes
http://www.potato101.com/baking

One of the most healthful, comforting and economical meals is an Idaho russet potato baked in its skin with a fluffy center topped with melted butter, sour cream, or cheese. Use a 10– to 12-oz.
russet potato for a good size portion. Cook in the middle of a hot oven at 400°F for 1 hour for very large potatoes or 40–60 minutes for medium potatoes. To test that they are cooked, squeeze the
sides to make sure that they are soft or use a fork to pierce the potato to in the middle. The potato is done when a temperature of 210°F is reached in the center.

Wash and dry baking potatoes thoroughly, then optionally rub with oil and add a generous sprinkling of salt. Cook on a baking tray. To speed up cooking time and to ensure even cooking throughout, cook the baking potatoes on skewers, on special potato baking racks, or directly on the oven racks.

When tender, pierce a cross in the top of each potato with a fork and set the tray aside to cool slightly.

Hold each hot potato in a clean cloth and squeeze gently from underneath to open up.

Place the open potatoes on individual serving plates and put a pat of butter in each one. For a quick topping, add a little grated hard cheese, or a dollop of fresh herbs, such as chives or parsley.
Season well


How to Bake a Potato
http://www.thekitchn.com/how-to-bake-a-potato-in-the-oven-165615

Ingredients
One russet potato per person
Olive Oil
Salt
Pepper

Equipment
A fork
A baking sheet covered in foil

Instructions
Heat the Oven to 425F - Turn on the oven while you're preparing the potatoes.

Scrub the Potatoes - Scrub the potatoes thoroughly under running water and pat them dry. You don't have to remove the eyes, but trim away any blemishes with a paring knife.

Season the Potatoes - Rub the potatoes all over with a little olive oil. It's easiest to use your hands, but a pastry brush also works fine. Generously sprinkle the potatoes on all sides with salt
and pepper.

Prick with a Fork - Prick the potatoes in a few places with the tines of a fork. This allows steam to escape from the baking potato.

Bake the Potatoes - You can bake the potatoes directly on the oven rack, or you can place them a few inches apart on a foil-lined baking sheet. Bake the potatoes for 50-60 minutes. Flip them over
every 20 minutes or so and check them for doneness by piercing them with a fork. Potatoes are done when the skins are dry and the insides feel completely soft when pierced.


How to Bake a Potato
http://culinaryarts.about.com/od/potatoes/ht/How-To-Bake-A-Potato.htm

Preheat your oven to 400°F.
Pour a generous handful of Kosher salt into a small bowl and keep it nearby.

Scrub your potatoes with a brush under running water, then dry them off.

With a fork, stab each potato in the center once, then flip it over and stab it on the other side.

Microwave the potatoes on high for five to six minutes. You should detect the distinct aroma of potato in your kitchen at this point. Note that for up to two potatoes, five to six minutes in the
microwave should be enough. If you're doing four, you might need more like 10 to 12 minutes. For more than four, you're best off microwaving them two at a time.

Transfer the microwaved potatoes to a sheet pan. Careful, they're hot! Drizzle some extra virgin olive oil over them, and smear it around so that the potatoes are evenly coated.

Now reach for your Kosher salt. Your hands are now covered in oil, so aren't you glad you already poured the salt into a bowl? Sprinkle the salt generously over the potatoes and smear it around so that each potato is evenly coated. I know, they're hot. Be generous with the salt. Any excess will fall off.

Transfer the oiled and salted potatoes to the oven and place them directly on the oven rack. You could place a sheet of foil or a baking sheet on the rack below them to catch any drippings. Bake for about 30 minutes or until the skins are crispy and a skewer slides easily into the potato. Remove the baked potatoes from the oven. Split them open and serve topped with butter, sour
cream and chopped chives.
Cheers, Irene
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416


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