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Sept 28, 2014  | Everyday Recipes
Contents: September 28, 2014
  



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Peach Butterscotch Crisp Recipes

1 c. firmly packed brown sugar
1 c. sifted flour
1/4 tsp ground cinnamon
1/8 tsp. nutmeg
1/2 c. butter
2 c. chopped peaches, fresh or canned, drained

Mix dry ingredients together thoroughly. Cut in butter with a pastry blender until mixture is the consistency of coarse cornmeal. Butter a 1 qt. square or oblong baking dish generously; put in peaches. Spread crumb mixture over top. Bake at 350F for about 10 to 15 minutes. Reduce the heat to 325F and bake until fruit is soft and crumbs nicely browned, about 25 to 30 minutes. Cut into squares and serve warm or cold with plain or whipped cream or lemon pudding sauce.
From Holiday Express (jackie)
Anna in Sweden
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Dorie's Liver and Onions Recipe
We love liver & onions! I make it like this:

1 lb. baby beef liver, trimmed of membranes
1 beaten egg mixed with 2 T. milk
3/4 C. plain breadcrumbs
2 T. butter or margarine & 2 T. vegetable oil
Salt & pepper to taste.
1 medium Vidalia (sweet) onion sliced thick

Dip liver in egg/milk mixture. Dredge in breadcrumbs. Heat butter & vegetable oil to medium hot. Brown liver quickly, turn after 2 minutes. Cook another 2 minutes on second side. Do not overcook. Remove and keep warm while cooking onions in remaining butter/oil. If needed you can add a little more butter to the pan. Cook onions until caramelized about 3-4 minutes.
Dorie in Wisconsin
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Re: Liver
Following is my favorite way to prepare liver which I have been using since I watched Florence Hanford prepare it on television in 1964. Calves liver is the most tender liver you can purchase. I buy frozen Skylark calf liver which is already sliced, skinned and deveined and comes in 4 individually wrapped slices and is wonderful for one or two. Each slice has 150 calories.

Liver and Bacon with Onions Recipe

8 strips bacon
1 Bermuda onion, sliced
1/2 t. salt
1 lb. calves liver, sliced 1/2 in. thick
1 t. salt
1/4 t. pepper
2 T. flour
2 T. flour
1 c. water

Arrange bacon in skillet and fry until brown on both sides. Take bacon from skillet & keep warm. Put onion into bacon fat, season w/ 1/2 t. salt, & fry until light brown. Take from skillet & keep hot along w/ bacon. Sprinkle 1 t. salt & 1 t. pepper on liver. Cover w/ 2 T. flour. Place in hot fat & brown quickly on both sides. Turn to lower heat and cook until done. Do not overcook, takes about 7-8 min. Arrange cooked liver on platter and surround w/ onions.

Stir second 2 T. of flour into fat left in pan, add water and cook until thickened. Pour over liver & onions, Garnish with strips of bacon & serve.
Serves 4.
Athena in DE
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Iíve been interested in buying a cooktop like the NuWave PIC.
None of my cookware would work on it.If anyone uses an induction cooktop, Iíd like to know the brand of cookware you use. Thank you for any suggestions.
gramaj


A while back, I think I told you that my computer had a virus and when it was cleaned out, I lost my recipes. I am gradually getting as many back as I can remember. This time I have two back ups to save my recipes. Anyway, I think I made a recipe from this newsletter that was made in the crockpot and was named something like "Cube Steaks in Gravy". It was suggested that you could make this with pork chops as well. I now have some pork steaks to use up and wondered if anyone remembered this recipe. I remember it being so good that I put stars behind it in my recipe program. It was definitely a keeper. Hope you can help.
Sandy in Iowa


City Chicken (Pork cubes on a skewer)

Dredge the skewers in flour mixed with salt and pepper. Dip in egg/milk mixture. Place in plain or Italian breadcrumbs. Brown in a little oil to brown. Cover and cook on low heat 20 minutes. Remove cover and turn the skewers and brown slowly without cover for 10 more minutes.

We used to call this Mock Chicken Legs and it consisted of alternating veal & pork cubes on a wooden skewer. It used to be inexpensive and great for our young family on a budget. Now veal is quite costly, so pork alone is used. I donít make it much anymore for hubby & myself, actually Iíd forgotten about these ďchicken legsĒ. Something different to make for us next week!
Dorie in Wisconsin
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The questions about ďcity chickenĒ my mother use to buy pork and veal in cubes and put on wooden sticks alternating the meat. Then dipped them in flour, egg wash, and crushed Ritz crackers. Browned them and put them in a baking bag and placed them in the oven for an hour or more. They were tender and delicious. They turned out a golden brown. When veal got to expensive, she just used cubed pork. Still very good with the Ritz cracker crumbs.
Lois/OH


Julie wanted recipes for French apple pie that also contained raisins and had icing. I am hoping this recipe will help her, although we have always just called it apple raisin pie and we don't ice it. If I were going to ice it, I would use the recipe I have included. If this is not what you need, resend your request with any additional information that you have.
Robbie IN

Apple Raisin Pie Recipe

1 1/2 c. raisins
1 c. water
1/2 c. sugar
1 tbsp. flour
1/2 tsp. cinnamon
1/4 tsp. salt
1 tbsp. lemon juice
4 c. pared and diced apples, 4-6
2 crust 9-inch pie shell
1 lightly beaten egg and sugar

In large saucepan, boil raisins and water until liquid is almost absorbed, about 5-7 minutes. Meanwhile in a small bowl, mix sugar, flour, cinnamon and salt. Stir in raisin mixture with lemon juice and apples. Turn into pastry lined pie pan. Cover with top crust, cutting slits for steam to escape. If desired, brush with egg and sprinkle with sugar. Bake in preheated 425 degrees oven for 10 minutes; reduce heat to 350 degrees and bake 45-55 minutes longer, or until crust is golden brown. Serves 8.

Icing - Optional
1 1/2 cups confectioners' sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Combine confectioners' sugar with milk and 1/2 teaspoon vanilla, stirring until smooth. Add additional milk if to thick or additional confectioners sugar if too thin for drizzling. With a spoon drizzle over top of cooled pie.
Robbie IN
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Free PDF Recipes to Download
Canadian Pork Recipes from Coast to Coast (Pdf)   
Slow Cooker Recipes for Pork (Pdf)  
Pork Tenderloin - How to Cook (Pdf) 
Pork Kitchen Companion (Pdf)  
Eat Lean for Less with Pork (Pdf)   
Hardy Slow Cooker Recipes (Pdf)   
America's Favorite Pork Chop Recipes (Pdf)   
Black Canyon Foods Pork Loin Recipes (Pdf)  
Shredded Pork Tacos Recipe (Pdf)
Easy Pork Chop Recipes (Pdf)   
Kikkoman Cooking Around the World Recipes (Pdf)  
Pulled Pork Sandwich Recipe (Pdf)
Pork Recipes (Pdf)  
Pork Cut Chart (Pdf)
Kroger Company Peach Salsa with Pork Recipe 
Healthy Traditions of Our Ancestors (Navaho)


 


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Here is another recipe that uses cooked pinto beans. It is from a 5/11 newsletter, but I no longer know who shared it. I also have two pie recipes that use cooked pinto beans, but I don't think that would be of any help, as you need to use beans that have not been seasoned. The recipes are for Mock Pecan Pie and Mock Pumpkin Pie.

Let me know if you want them. You can also substitute pinto beans in most recipes that call for black beans, as well as those with kidney beans.
Robbie IN

Texas Caviar Recipe

1/2 tsp. garlic powder
1/2 cup cider vinegar
1/2 cup olive oil
1/2 cup sugar

For the Dressing:
1/2 bunch cilantro, chopped
1 red onion, chopped
1 red pepper, seeded and diced
1 orange pepper, seeded and diced
1 green pepper, seeded and diced
1 can green chilies
1 can white shoepeg corn
1 can pinto beans
2 cans black beans

Drain the beans, corn, and chilies and combine in a large bowl. Mix in the peppers, onion, and cilantro. Set aside. Combine the dressing ingredients in small pan.

Bring to a boil over medium-high heat and cook for 2 minutes. Let cool to room temperature and then toss with the bean mixture. You can make this ahead of time and freeze it for later use.
Robbie IN
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This is for Mary Ann who requested spinach sausage quiche recipes that also had green pepper, onions and cheddar cheese. I hope you enjoy this, if you end up using the recipes.
Robbie IN

Spinach and Sausage Quiche Recipe

1 9" pie shell
8 oz. bulk pork sausage
1/4 c. chopped onion
1/4 c. finely chopped green pepper
1 clove garlic (minced)
1 (10 oz.) pkg. frozen chopped spinach
1 1/2 c. shredded Cheddar cheese (6 oz.)
4 eggs, slightly beaten
2 c. half and half
salt and pepper to taste

Crumble sausage in medium skillet. Add onion, green pepper and garlic. Cook over medium heat until sausage is browned, stirring occasionally. Drain well. Cook spinach according to package directions. Drain well. Remove remaining liquid from spinach by pressing between layers of paper towels. Add spinach to sausage mixture. Mix well. Sprinkle cheese evenly in pastry shell. Top with sausage mixture.

In medium mixing bowl combine eggs, cream, salt and pepper. Mix well and pour over sausage mixture. Bake 35 - 40 minutes, or until center is set, at 425 degrees.
Robbie IN
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Hi Nancy,
Hope that Marilyn in FL would kindly post her other bread recipes that she mentioned:
one with spinach & chilies, & one with sundried oil pack tomatoes & olives.
Many Thanks!
Brooxie in GA


For Pat, re: Pintos
Mediterranean Pinto Beans for Two Recipe

1 large ripe tomato, seeds & excess pulp removed, diced
2 T. finely minced onion
4 med. cloves garlic, pressed
1 T. balsamic vinegar
2 T extra virgin olive oil
4 T chopped fresh parsley
pinch red chili flakes
salt & cracked black pepper to taste
2 c. or 1 15 oz. can (BPA free)beans, drained & rinsed
Optional: 1/2 of 2 oz. can rinsed & chopped anchovies

Mince onions and press garlic and let sit for at least 5 min. to enhance health promoting properties. Mix together all ingredients, except beans, in bowl. Drain and rinse beans well. Toss w/ rest of ingredients. Let marinate about 30 min. before serving.
Athena in DE
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This is for Sandy in IA who asks if gluten free foods are also low carb. That made me turn to my old friend (Google) and ask. Here's the reply.

Many foods that are gluten-free are also low in carbohydrates (carbs), but there are enough exceptions that the two concepts should not be seen as the same. Part of the confusion comes in defining what carbohydrates are, exactly. Wheat and wheat flour are some of the best known examples, and gluten-free foods typically avoid from these ingredients, but white sugar, starches, and flours made from other grains can be high in carbs while also being gluten-free. People who are looking to avoid carbohydrates usually need to look for foods that are specifically labeled as being low in this nutrient, and simply avoiding gluten is not enough.

Thanks for asking that, Sandy, never thought to wonder on my own and now I know too. :-)
Sherry (in Indiana)


Iíve been interested in buying a cooktop like the NuWave PIC.
None of my cookware would work on it. If anyone uses an induction cooktop, Iíd like to know the brand of cookware you use. Thank you for any suggestions.
gramaj


Hi Nancy and all Landers,
I have a question for Judy in Montana regarding your Layered Pumpkin Dessert Recipe posted in Sept. 26 newsletter. It looks delish and Iím anxious to try it but the ingredients appear to be more than a 8 x 8 pan would hold. Is the pan size correct?

Now that soup weather is approaching, I have a tip for making chicken soup learned from my now passed brother-in-law. Bring the pot of water to a BOIL before putting the chicken in the pot and you will have much less skimming to do. This prevents the fat from forming on the top and sides of pot. Try it...really works!

Nancy, thanks for all you do to provide us with a great newsletter!
JoAnn in Lehigh Valley PA


About a bazillion years ago when I was 13, my sister made a recipe that she called Scalloped Potatoes, and I totally loved it. It included sliced potatoes, cubed Spam, cream of mushroom soup and other goodies that I don't remember now, but I've never forgotten how good that was to me. My sister passed away when I was 21, and I had a copy at that time, but lost the recipe shortly after that when I moved. I've looked and searched the internet, but I've never found it again, and I wondered if anyone might have that recipe (or something close to it) from days gone by. It would have been around 1962 or so, I think. I would greatly appreciate it if someone has something similar to share.

Thanks so much for all you do - it's a great service to those of us that are recipe geeks.
Elaine


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Marinade Recipes  
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Pork Recipes
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This is a simple recipe with only a few ingredients.

Macaroni with Butter Beans Recipe

1/2 lb elbow macaroni, cooked al dente
1 can butter beans, undrained
1 small finely minced onion
1 can vegetable broth
salt and pepper
1 tsp crushed red pepper
3 tbsp olive oil
parmesan cheese

Cook macaroni in salted water until cooked al dente. Drain and set aside. In a frying pan add some olive oil and heat slightly. Add onion and crushed red pepper and cook a few minutes until onion is tender. Add vegetable broth and salt and pepper to taste. Cook for a few minutes until flavors blend. Stir in macaroni. Spoon into serving bowls and sprinkle with parmesan cheese.
Makes about 4 servings.
P.S. I forgot to mention adding butter beans to frying pan and heat for a while.
Angela from Amherst
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Carrot Cake Cheesecake Recipe
10 servings

Ingredients

Cheesecake Mixture
2 (8 oz) pkg cream cheese, softened well (but not melted)
2/3 cup granulated sugar
1 1/2 tsp all-purpose flour
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream

Carrot Cake
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1/2 cup canola oil
1/4 cup unsweetened applesauce
2/3 cup granulated sugar
1/3 cup packed light-brown sugar
2 large eggs
1 tsp vanilla extract
1 1/3 cups finely grated carrots
Topping
2 oz cream cheese, softened
1 Tbsp butter, softened
1 1/4 cups powdered sugar
1/4 cup + 2 Tbsp sour cream
1/2 tsp vanilla extract
1/2 cup chopped pecans (optional)

Directions
Preheat oven to 350 degrees. Butter a 9-inch springform pan and set aside.

For the cheesecake mixture:
In a mixing bowl, whisk together sugar and 1 1/2 tsp flour until well combined. Add cream cheese and using an electric hand mixer set on low speed, blend together cream cheese and granulated sugar mixture until smooth. Mix in eggs one at a time, mixing just until combined after each addition and adding in vanilla with second egg. Blend in sour cream. Forcefully tap bowl against countertop about 30 times to release air bubbles. Set mixture aside.

Rinse beaters clean. In a separate mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon and nutmeg for 30 seconds. To a separate large mixing bowl, add canola oil, applesauce, granulated sugar, brown sugar, eggs and vanilla extract and blend mixture using electric hand mixer set on low speed for 1 minute. With mixer running on low speed, slowly add in dry ingredients and mix until well blended. Add carrots and mix until evenly distributed. Tap bowl forcefully against counter, about 3 times, just to release large air pockets.

To assemble cheesecake:
Pour 1 1/2 cups carrot cake mixture into buttered springform pan and spread into an even layer. Dollop about 1/3 of the cream cheese mixture by the spoonfuls over carrot cake layer (don't spread or swirl). Spoon remaining carrot cake mixture over cream cheese layer, then finish by drizzling by the remaining cheesecake mixture over carrot cake layer, working to cover all of the carrot cake mixture (I found this easiest to do this was by slowly drizzling over with the spoon). Bake in preheated oven 60 - 65 minutes, until center portion only jiggles slightly and tenting with aluminum foil at 40 minutes to prevent excessive browning (tent in a way that the foil doesn't touch cheesecake or it will stick). Remove from oven and allow to cool on a wire rack 1 hour, then cover with foil and chill in refrigerator 6 hours or overnight.

For the topping:
In a mixing bowl, using an electric hand mixer, whip together cream cheese and butter until smooth. Add remaining topping ingredients and mix until pale and fluffy, about 4 - 5 minutes. Spread evenly over cheesecake then chill cheesecake in freezer for 20 - 30 minutes. Sprinkle edges with chopped pecans. Cut into slices. Store in refrigerator in an airtight container.

Recipe Source: adapted from Mel's Kitchen Cafe and Relish
This is VERY different and scrumptious!!!
Enjoy!!
Judy in Montana
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Enjoy this delicious caramel apple cider thatís ready in just 15 minutes a wonderful drink!

Cider Recipe

1/3 cup packed brown sugar
1/3 cup whipping cream
1 teaspoon vanilla
4 cups apple cider
Garnish, if desired
Additional whipping cream, whipped
Caramel topping
Ground cinnamon

In 2-quart saucepan, stir together brown sugar and 1/3 cup whipping cream. Cook over medium heat 2 minutes, stirring constantly, until bubbly. Stir in vanilla and apple cider. Cook 10 minutes, stirring often, until thoroughly heated.

Serve cider in mugs. Top with whipped cream, caramel topping and/or cinnamon. Try fresh apple cider in this drink. Look for it in the produce department of your local grocer.
Servings 5
Judy in Montana
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5540 2nd St.
Lubbock, Texas 79416

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