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Oct 6, 2014  | Everyday Recipes  



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Chili Seasoning Mix Recipes
Mary Ann upstate NY wanted chili seasoning mix recipes in the 10/4 newsletter. I no longer use the salt listed in these recipes for health reasons, but included the ingredient list as it was listed in the cookbook. I often save the juice from the jalapeno peppers that my husband enjoys so much and use it to season dishes. Be careful if you do this, as a little goes a long way and too much can quickly make the dish too hot for many.
Robbie IN

Chili Seasoning Mix

Makes enough for 1 batch of chili, if using 3/4 to 1 pound ground meat.

3 tbsp. cornmeal
3 tbsp. instant minced onion
1 tbsp. chili powder
1/2 tsp. each ground cumin, salt, and dried oregano leaves, crushed
1/4 tsp. garlic powder
1/4 - 1/2 tsp. red pepper flakes
1 beef bouillon cube, crushed

In a bowl combine all ingredients; blend well. Store in air tight container, if not using immediately.
Robbie IN

Chili Seasoning #2

2 tbsp. chili powder
1 tbsp. seasoned salt
2 tsp. cumin
1 tsp. oregano
1 tsp. onion powder
1/2 tsp. garlic powder

Mix all ingredients. Store in small airtight container in cool dry place. Use 1 tablespoon for 3/4 pound ground beef in chili, taco's or spaghetti sauce.
Robbie IN
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I had to dig this out for a friend, so thought I would share in the newsletter. Kids enjoy helping make these, and of course eating them.
Robbie IN

Turkey Favors Using Vanilla Wafers

For each candy turkey you'll need two vanilla wafers, one chocolate covered cherry, five pieces of candy corn, one burnt peanut candy, one chocolate chip morsel and approximately one tablespoon of chocolate frosting.

Spread a dab of frosting on the top half of one vanilla wafer and arrange the candy corn pieces to form tail feathers. Add another dab of frosting to the second wafer and place the chocolate covered cherry in the center. (Some of the frosting should "squish" out in back of the chocolate covered cherry.) Add more frosting to the "back" of the chocolate covered cherry and attach the other wafer at a 45º angle. Now add a tiny dab of frosting to the "front" and add the chocolate chip and burnt peanut to form the head and wattle.
Robbie IN
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Nancy
I would like additions to plain oatmeal to spice up a bland cereal. I am diabetic, so no sugar or brown sugar. Can your readers come up with any ideas? Thanks for your help and all you do on a daily basis.
Bev in Georgia


Hi Robbie! I have the largest Keurig and I'll never use a coffee pot again. I bought it at Costco for $149 and there were 72 k cups that came along with it. No one has mentioned the very best feature: for about $10 you can buy a package that contains 4 mesh "cups" that you can use with your own coffee. You don't have to buy the kcups if they're too expensive - you put in whatever coffee or even tea if you prefer and the mesh cup allows you to brew your beverage. Also with one of the Keurigs that have the water reservoir you can very easily serve coffee to a crowd without having to keep putting water in the machine cup by cup. Hope this helps.
Nancy Z-R in S Fl


This dish is good for any meal of the day - very satisfying!

Ham 'N Potatoes Au Gratin Recipe

1/4 cup chopped green onion
1/4 cup chopped green pepper
2 tbsp. butter, divided
3 cups diced cooked peeled potatoes
1 lb. cooked ham, cubed
1/4 cup mayonnaise
1 tbsp. flour
1/9 tsp. pepper
3/4 cup milk
1 cup (4 oz.) shredded Cheddar cheese

Saute green pepper and green onions in 1 tbsp. butter until tender. Combine onions and pepper with potatoes, ham and mayonnaise and put in ungreased 11 x 7" baking dish. In same skillet, melt butter and add flour and pepper and stir until smooth. Add milk and bring to boil. Cook and stir until thickened. Stir in cheese just until melted. Pour over potato mixture. Cover and bake for 30 to 35 minutes until bubbly and hot.
Makes 8 servings.
Judy ( in Alaska)
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Matzo Ball Soup Recipe

Chicken Stock

The single most helpful thing you can keep on-hand if you wish to make your own soups and stocks is a stock bag, a concept I picked up from Sara Moulton way back when. This is a bag you keep in your freezer with ingredients you’re saving to flavor a soup base. It’s especially awesome for those of us who hate throwing things away–you never have to. Chopping leeks tonight? Throw the tough green ends in your stock bag. Discarding mushroom stems? Add them too. Only using half that onion? Don’t let it grow old and forgotten in your fridge.
This works for chicken as well. When you go to buy chicken for a
dish, grab a whole one and ask the guy behind the counter to chop it for you. It costs a lot less and you can then save the back and wings (because who eats wings?) in a separate stock bag, so they’ll be ready when you are.
Yield: Approximately 3.5 quarts

3 1/2 to 4 1/2 pounds chicken necks, backs and wings
3 celery ribs, cut into big chunks
3 carrots, scrubbed and cut into big chunks
2 parsnips, scrubbed and cut into big chunks
2 onions, unpeeled and quartered
1 head garlic, cut horizontally in half
1 Turkish or 1/2 California bay leaf
1 tablespoon black peppercorns
1 tablespoon Kosher salt
4 quarts cold water
–and/or–
Any vegetables you have stashed in your Stock Bag (described above)

Bring all ingredients to a boil in an 8- to 10-quart heavy pot. Skim froth. Reduce heat and gently simmer, uncovered for 3 hours. Pour stock through a fine-mesh sieve into a large bowl and discard solids. If using stock right away, skim off and discard any fat. If not, cool stock completely, uncovered, before skimming fat, then chill, covered. Reserve a few tablespoons of the skimmed fat if you wish to use them in matzo balls (below).
Stock can be chilled 3 days in the refrigerator or frozen 1 month.

Matzo Ball Soup
There are two matzo ball camps: those that like them heavy and leaden at the bottom of a bowl and those that like them light and fluffy–these are the latter, and in my mind, the better ones.
If you can’t find matzo meal, pulse a few pieces of matzo in your
food processor until it is a coarse powder. If you can’t find matzo, well, you obviously do not live in New York City.
Makes 8 to 12 matzo balls

Matzo Balls
1/2 cup matzo meal
2 eggs, lightly beaten
2 tablespoons reserved chicken fat or vegetable oil
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chicken stock or seltzer (which both of our mothers swear by for making the balls extra light)
For soup

2 to 3 quarts prepared chicken stock (recipe above)
1 carrot, thinly sliced
A few sprigs of dill

Mix all matzo ball ingredients in a bowl. Cover and place in the refrigerator for 30 minutes.  Bring 1-1/2 quarts of well-salted water to a brisk boil in a medium sized pot.

Reduce the flame. Run your hands under water so they are thoroughly wet. Form matzo balls by dropping spoonfuls of matzo ball batter approximately 1-inch in diameter into the palm of your wet hands and rolling them loosely into balls. Drop them into the simmering salt water one at a time. Cover the pot and cook them for 30 to 40 minutes.

About ten minutes before the matzo balls are ready, bring prepared chicken stock to a simmer with the sliced carrot in it. Ladle some soup and a couple matzo balls into each bowl and top with a couple snips of dill. Eat immediately.
(From Ginny’s Recipes (Sue))
Source: Smitten Kitchen and Chef Sara Moulton
Anna in Sweden
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Judy sent a recipe for Apple Spice Cake made with a cake mix and a can of apple pie filling. I wonder if she had a problem with the cake falling if she’s using the smaller cake mixes? I made a chocolate cake with chocolate cake mix and cherry pie filling twice recently and both times it has fallen even though I cooked it as long as I did in the past. I looked online and found a site that mentioned that now most mixes are 15 oz instead of 18 oz. There is a way to adjust for it with a mixture of flour, etc. I’m going to try that and see if it helps.
Betty in ME.


Hi , I have a question on Jenna's Grandma's Cherry Pudding. On the 1/3 c. butter, is all of it melted & added to the flour mixture, then more cool butter used to dot the top? Or should I reserve enough for dotting out of the 1/3 cup? Please advise, it sure is getting to be pudding weather!
Marilyn in FL


I recently sent in a requested recipe for ham loaf and you published it. I noticed in reading it that I had omitted an ingredient. It should have 2 eggs mixed in. I sent a correction that has not been included in the newsletter. Please add as a correction that as I hate to ruin a meat dish for some of our readers.
Thank you, Elaine /Nana in SE Ohio
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My Favorite Taters Recipe
serves 6-8

7-8 potatoes peeled, boiled , cooled and grated
1 can cream of chicken soup
1 cup sour cream
1-1/2 cups grated longhorn or sharp cheddar cheese
1/4 small onion minced
1 large or 2 small cloves of garlic minced
2 TB butter

Topping:
1/3 cup corn flakes (can be left whole or crushed some)
4TB butter

Mix potatoes, soup, onion, cheese, sour cream, garlic and 2 TB butter all together well. Pour into a 9x13 baking dish. Add the topping. Bake 350 degrees for 45 minutes.
Enjoy!!
Judy in Montana
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Carrot Casserole Recipe
pre-heat oven 375 degrees

12 large carrots sliced thin- cooked
1/2 cup butter
1 small onion fine chopped
1/4 cup flour
2 cups milk
1 tsp salt
1/4 tsp black or white pepper
1/2 tsp dry mustard
1/4 tsp ground celery seed or 1/2 tsp celery seeds if you do not have the ground
1/2 lb sliced longhorn or sharp cheddar cheese
1 cup buttered bread crumbs
21/2 qt baking dish

Melt butter add onion sauté for about 5 minutes. Add flour and seasonings. Stir until smooth gradually add milk. Stir over medium heat until thickened. In the bottom of dish arrange half of carrot slices next put cheese on top carrot slices. Next arrange the rest of carrots on top of cheese. Then pour the sauce over the carrots and cheese. Top with buttered bread crumbs . Bake for 45 minutes.
Enjoy!!
serves 6-8
Judy Montana
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Beef Noodle Casserole Recipe

1 lb. ground beef
1 small pkg. noodles
1 onion, chopped
1 celery, chopped
1 can cream of mushroom soup
1 can cream of celery soup

Brown and drain hamburger. Cook and drain noodles. Mix ground beef and noodles together. Add the chopped onion and celery. Add cream of celery and cream of mushroom soup. Put in oven at 300° for 1 hour.
Karen TX
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Crock Pot Chicken and Rice Recipe

4 large chicken breasts
1 small can cream of chicken soup
1 small can cream of celery soup
1 can water
1/2 c. diced celery
1 c. Minute rice

Mix in the crock-pot the 2 cans of soup, can of water and the rice. Place the chicken on top of mixture, then the celery. Cook on high for 3 hours or on low for 4 hours.

Note: You may add 2 more chicken breasts and 1/2 cup more of rice for 6 servings.
Karen TX
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Mother's Favorite Pudding Recipe
Here are some favorite TNT recipes that my mother used.

Pineapple Pudding

1/2 c. butter or margarine
1 c. sugar
4 eggs
1 (16 oz.) can crushed pineapple, well drained
5 slices white bread, cubed (no crusts)

Cream together butter and sugar; beat in eggs, one at a time. Add pineapple and bread cubes. Mix well. Bake in a greased 8-inch square pan at 350° for 50 minutes.
Janet


Chocolate Pudding

3-1/2 Tbsp. unsweetened cocoa powder
3 Tbsp. sugar
3 Tbsp. cornstarch
4 packets Sweet 'N Low
1/8 tsp. salt
2-1/4 c. skim milk
1 Tbsp. margarine
1 tsp. vanilla extract

In a 2-quart microwave dish, stir together cocoa, sugar, cornstarch, Sweet 'N Low and salt. Gradually stir in milk. Cook on High power 6 minutes or until thickened, stirring several times. Stir in margarine and vanilla. Pour into individual serving dishes; cover with plastic wrap. Refrigerate.
Makes 5 (1/2-cup) servings.
Janet


Vanilla Pudding with Strawberries

1 c. crushed wafers (vanilla No. 20)
1/2 c. melted margarine
1 c. sugar
2 eggs
1 pt. whipping cream
1 pt. strawberries

Grease dish with butter. Line dish with wafers (save some for top). Heat margarine, sugar and eggs; pour over wafers. Whip the whipping cream and sugar. Pour over other ingredients. Put strawberries on top of this and place layer of wafers over the strawberries. Place in freezer.
Janet

Momma's Vanilla Pudding

1/3 c. sugar
2 Tbsp. cornstarch
2 c. milk
1 egg, slightly beaten
1-1/2 tsp. vanilla extract

In a 2-quart saucepan, mix sugar and cornstarch. With a wire whisk, gradually stir in milk and egg until well blended. Cook over medium heat, stirring constantly, until mixture boils. Reduce heat to low and continue boiling 1 minute. Remove saucepan from heat. Stir in vanilla extract. Spoon into 4 dessert bowls. Refrigerate to serve cold.
Janet
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I think chipmunks are cute but a pest anywhere. When I lived in Williamsville New York the best "traps" were cats. My neighbor had many chipmunks because she fed the birds and deer. I had a couple of cats and soon the chipmunks disappeared.
Marlene Albany

Comment
Chipmunks remind me of prairie dogs. I love to watch them but I don't have to deal with the damage they do with the land. Recently I had to wait for traffic here in Lubbock. On the right side of the street are a lot of prairie dogs. There is one prairie dog that needs to go to Weight Watchers. He is much fatter than all his little friends. It reminded me that in every community where it is human or little prairie dogs there is need for Weight Watchers. I just smile as I drive by.
Nancy


Pumpkin Soup Recipe

3 Tbsp. butter
1/2 tsp. curry powder
1 (16 oz.) can pumpkin
1 c. half and half
1 large onion
2 c. chicken stock
1 c. apple cider
1 tsp. fennel seed

Melt butter in saucepan. Add onion, fennel, curry and salt to taste. Cook until onion is translucent over medium heat. Add stock and pumpkin and simmer, covered, 15 minutes. Puree pumpkin mixture in food processor or blender until smooth. Add cider and mix. Pour mixture back into saucepan. Add half and half and heat before serving.
Serves 6.
Lisa TX
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Cranberry Pumpkin Bread Recipe

2 beaten eggs
2 c. sugar
1/2 c. oil
1 c. pumpkin
2 1/4 c. flour
1 Tbsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
1 c. chopped cranberries

Combine eggs, sugar and oil, then the pumpkin. Mix well. Combine flour, spice, soda and salt in a large bowl. Make a well in the center. Pour pumpkin mixture into the well. Mix just until dry ingredients are moist. Stir in cranberries. Spoon batter into two 8 x 3 x 3-inch greased baking pans. Bake 1 hour at 350° or until tester comes out clean.
Lisa TX
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Pumpkin Dump Cake Recipe

Bottom:
32 oz. canned pumpkin
3 tsp. pumpkin pie spice
1 c. sugar
3 eggs
1 can evaporated milk

Topping:
1 yellow cake mix
1 c. melted butter
1 c. chopped nuts

Preheat oven to 350°. Mix bottom ingredients with electric mixer. Pour into 9 x 13 pan.

Sprinkle cake mix evenly on pumpkin mixture. Then sprinkle with chopped nuts. Pour melted butter evenly over cake and nuts. Bake 1 hour. Cool and serve with whipped cream or Cool Whip.
Lisa TX
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Pumpkin Bread Recipe

3 c. sugar
4 eggs
1/2 tsp. baking powder
2 tsp. baking soda
1-1/2 tsp. salt
2 tsp. pumpkin pie spice
1 c. oil
1/2 c. water
3-1/2 c. flour, sifted
2 c. pumpkin

Mix sugar and eggs. Gradually add baking powder, baking soda, salt, spice, oil and water. Mix well. Add flour and pumpkin, alternating, one cup at a time. Mix.

Pour into 2 loaf pans. Bake in 325° oven for 1-1/4 hours.
Makes 2 loaves.
Lisa TX
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Nancy Rogers


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Lubbock, Texas 79416

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