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August 22, 2015  | Everyday Recipes
Easy and delicious printable easy recipes from our recipe family.  Recipes are made with ingredients found in most pantries.   


Everyday Recipes from Our Recipe Family.


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Today's Recipes |  White Bottom Pumpkin Pie Recipe | Roast Vegetables with Balsamic Glaze | Crispy Oven 'fried' Chicken Recipe | Peach Easy Dessert RecipeDillicious Pot Roast Recipe |
Corn Salad Recipe | Jicama Salad with Jalapeño Dressing Recipe | Potluck Southwestern Bean Salad Recipe
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This came from the NFL Gameday cookbook

White Bottom Pumpkin Pie Recipe

Ingredients:
1 unbaked deep dish 9 inch pie shell
One can pure pumpkin, 15 oz
One 12 oz. can evaporated milk
2 large eggs, lightly beaten
1/2 cup packed brown sugar
1/4 cup white sugar
1 T. pumpkin pie spice
1/2 t. salt
1 cup white chocolate chips
Whipped cream for garnish

Directions:
Preheat oven to 350. Poke holes all over bottom of pie crust. Bake it by itself for 10 minutes. Set aside to cool. In large bowl, mix pumpkin, milk, eggs, sugars, spice and salt. Mix well. Spread white chocolate chips evenly on bottom of pie shell. Pour pumpkin mixture over top. Bake for about 55 minutes or til a toothpick inserted in middle comes out clean. Remove to a rack to cool completely, about 2 hours. Slice and serve with whipped cream. The white chocolate chips are a delicious addition to this pumpkin pie. Serves 8
Sherry (in Indiana)
Click Here to Print this Recipe


Here is one of the recipes we like for Roasted Vegetables. If you have a lot of left overs you can use them in soup. Just add some chicken stock and puree if you like. Feel free to substitute veggie's of your choice.

Roast Vegetables with Balsamic Glaze

2 large sweet onions, peeled and cut into quarters
2 sweet potatoes, peeled and cut into 1-inch pieces
8 ozs. Brussels sprouts, trimmed and halved
1/2 medium butternut squash, peeled and diced
8 ozs. Carrots, peeled and cut on the bias into 1-inch slices
8 ozs. fingerling potatoes, halved
1 head garlic, cloves separated and left unpeeled
1/4 cup extra-virgin olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
Glaze:
1/3 cup vegetable broth
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 Tbs. honey
2 tsp. country Dijon mustard (see Cook's Note)
1 tsp. lemon juice
Kosher salt and freshly ground black pepper

For the roasted vegetables: Preheat the oven to 400 degrees F.

In a large bowl, toss the onions, sweet potatoes, Brussels sprouts, butternut squash, carrots, fingerling potatoes and garlic with the oil, salt and pepper on a large jelly roll pan. Spread the vegetables in an even layer and roast, stirring once halfway through, until tender, 40 to 45 minutes. Remove the garlic from the skins before serving.

For the glaze: Meanwhile, in a small saucepan, combine the vegetable broth, oil, vinegar, honey, mustard, lemon juice and some salt and pepper. Cook over low heat until the glaze is reduced by half, about 10 minutes. Serve over the vegetables or as a dipping sauce.

Country Dijon is a milder, creamier version of Dijon mustard. If country Dijon is not available, mix 1 tsp. regular Dijon with 1 tsp. mayonnaise.
Serves 6
Marion in Atlanta
Click Here to Print this Recipe


Sara in NW FL asked about one of the ingredients in the Salisbury Steak recipe I posted recently, as I had 1/3 cup sour listed and that was a typo on my part, so I am sorry about the confusion. It is actually suppose to read 1/3 can soup. The remainder of the French onion soup is used for the sauce. My daughter said it's the best flavored Salisbury Steak she has ever tasted, so I hope you will enjoy it.
Judy (in Alaska)



Weekly Specials from The Prepared Pantry 


We had this last night and really did think it was very good. This recipe is a keeper for sure.

Crispy Oven 'fried' Chicken Recipe

Ingredients
8 chicken pieces (I used thighs and drumsticks)
1/2 cup flour
Kosher salt & freshly ground pepper
4 cups cornflakes, crushed
2/3 cup buttermilk
2 tbsp. dijon mustard
1/4 tsp. cayenne pepper
1-1/2 tsp. paprika
3/4 tsp. ground sage

Directions
Rinse the chicken in cold water and pat dry, Season with salt and pepper. In bowl, mix buttermilk with mustard, sage, paprika and cayenne pepper. Dredge chicken pieces in flour, put into the buttermilk mixture and roll in crushed cornflakes to coat well. Put rack on baking sheet and lay prepared chicken on rack. Bake at 425 for 20 minutes and reduce heat to 375 and bake 30 minutes longer until chicken is thoroughly cooked and crispy.

Note: I used regular salt and seasoned pepper, and I baked on foil-lined jelly roll pan at 375 for 55 minutes.
Judy (in Alaska)
Click Here to Print this Recipe


This recipe was one of the Pillsbury Bake-Off winner many years ago, and it's one we've always enjoyed, plus it's so easy to make. If fresh peaches aren't in season at the time you want to make it, you can use a large can of peach slices (well drained)
but we like it best with the fresh.

Peach Easy Dessert Recipe

Ingredients
3 to 4 peeled & sliced fresh peaches (or 1 large can, drained)
1/4 cup sugar
1/2 tsp. cinnamon
Lay peaches in bottom of well greased 8" square pan; combine sugar and cinnamon
and sprinkle over peaches.
1 cup flour
3 tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt (I cut in half)
3 tbsp. butter
1 egg, slightly beaten
1/4 cup milk

Mix flour, sugar, baking powder and salt in a bowl ad cut in butter until particles are fine.
Combine egg and milk and add to dry ingredients, mix until dry particles are moistened.

Drop by spoonfuls over peaches,
2 tbsp. sugar
1 tbsp. flour
1 tbsp. soft butter

Mix the 3 ingredients together to form crumbs and sprinkle over top.

Bake at 400 for 30 to 35 minutes. Best served warm with ice cream or whipped cream.
Judy (in Alaska)
Click Here to Print this Recipe


This recipe gives directions for simmering in a Dutch oven, but I usually do it in my electric fry pan and have also cooked it in a crock Pot for 10 to 12 hours on low. In the crock pot, you can cut up some carrots and potatoes and put in the bottom and the meat on top.

Dillicious Pot Roast Recipe

4 slices bacon
1 tsp. lemon-pepper marinade
3 to 4 lb. beef pot roast
1 can golden mushroom soup
1/2 cup chopped dill pickle
2 tsp. Worcestershire sauce

Cook bacon until crisp; drain off all but 2 tbsp. bacon drippings. Crumble bacon and set aside. Sprinkle both sides of roast with the lemon-pepper marinade. Brown in reserved bacon drippings. Combine soup, dill pickle and Worcestershire sauce and pour over browned meat. Cover and simmer for 2-1/2 hours, until meat is tender. Remove roast to warm serving platter; sprinkle with crumbled bacon. Skim fat from gravy and if not thick enough, can add a little cornstarch mixed with cold water and stir till desired thickness. Pass the gravy with the roast and is excellent gravy for mashed potatoes.
6 to 8 servings.
Judy (in Alaska)
Click Here to Print this Recipe


Nancy,
I bake a lot and I don't like the spray on products to prepare a pan because I think it is hard to clean off the pan when washing. I also don't like to grease and flour the cake or bread pan. I found the perfect solution and it has worked every time. It's "pan release" I mix a batch of this up about every 6 months and although it says keep at room temperature, I prefer to keep mine in the fridge. When it comes time to bake I just use my pastry brush and brush it on the pan. This is especially good for those fluted bundt pans with the hard to reach crevices. I've never had anything stick to my pan when using this.

Pan Release Recipe

Ingredients
1/2 cup vegetable shortening
1/2 cup vegetable oil
1/2 cup all-purpose flour

Directions
Whisk thoroughly until everything is incorporated and smooth. Store in airtight container at room temperature. To use, dip a pastry brush or impeccably clean fingers into the mixture and spread a thin layer over the bottom and sides of pan(s) for any recipe that calls for "greasing and flouring" your pans.

*Note: you can make any size batch you'd like, just make sure all amounts of each ingredient are equal to each other. If you don't bake a lot, start with 1/4 cup.
I keep mine in the fridge.
Marion in Atlanta
Click Here to Print this Recipe


Nancy,
I see a lot of questions in the newsletter requesting information about what a line item in a recipe means. I thought it might be helpful to explain a few things to make it easier to read a recipe.

For example, if a recipe says a half a can of soup, it means right out of the can. If they wanted it diluted as the directions on the can say, the recipe would read, a half a can of soup as prepared.

1 cup of chopped nuts, means you chop the nuts and then measure them

1 cup of nuts, chopped, means you measure the nuts and then chop them.

Hope this helps.
Marion in Atlanta



Bread Mixes from The Prepared Pantry



Hi Nancylanders, This might help Drink, who asked in the 8/20 newsletter about what to use in recipes if you're lactose intolerant. I buy the Lactaid milk for my husband and he can't tell the difference. It is real milk, but the lactose has been removed. You can use it like regular milk. They make it in regular and also reduced fat versions. I even buy the stores own brand at Von's in Southern California. Then you should be able to make gravy and all the dishes you use regular milk for.
Marsha, Los Angeles, CA


Hi Drink - you really don’t have to do anything other than buy Lactaid Milk. You can use it in everything that you would have used regular milk. It tastes great, and, you’ll never realize that they’ve taken the lactose out of the milk other than you will no longer have GI problems after you eat. I’ve never had a problem substituting this milk in any recipe.
Nancy Z-R in S FL


Aug 18 NL, question to Mary J about her Frozen Cherry Salad. Is it, in fact, just 1 cup of condensed milk and not one can? It would be easy to make a mistake.
Thanks. Barb in OKC


This is for the person who requested a "corn salad" recipe.
Marion in Atlanta

Corn Salad Recipe

Ingredients
2 16 oz. cans corn (drained)
1 bunch green onions diced
1 cup shredded sharp cheddar cheese
1 cup mayo
1 (9 oz.) bag Chili Cheese Fritos (crushed)

Directions
Mix first 4 ingredients together. Do not add the Fritos until ready to serve.
Marion in Atlanta
Click Here to Print this Recipe


Hi Nancy. This is for Drink in Lake Forest, Ca. Newsletter dated Aug. 21st, 2015. They have Lactose free products in the dairy case. They also have a milk that's not milk at the Dollar Tree as our 53 year old daughter is also allergic to dairy products and so is our 32 year old grand daughter.
Hope this helps. Linda in Grass Valley.


To Mr. Drinkwater, have you checked out any of the nut "milks" such as unsweetened almond milk or cashew milk. There is also coconut milk in the refrigerator milk section of most stores. Sprouts carries a very good selection of the milks and other non-dairy products.

I'm sure other Nancylanders will have more suggestions for you. Also are you able to take the lactose pills before you eat? I have a friend that is lactose intolerant, and the pills help her quite a bit. I wish you the best on finding what will work and help you.

Barb, used to be in San Diego, now in Texas


Hello Nancy and all Landers,
I have a question for Sherry in Indiana about her recipe for Turkey Cobb Salad - How many cups of avocado are in this salad? The number seems to be blocked out. Now two questions for all our Nancylanders.

1. I just got a new cooking magazine in the mail - there was a recipe for pie crust and it called for Leaf Lard. What is that - never heard of it.

2. Also would like to know what stone ground mustard is. Thanks for any help. At my age lol I thought I had heard of every baking term but
guess not.
Dianne in Wisconsin


For Sara, Mexican Salad

Jicama Salad with Jalapeño Dressing Recipe

6 cups mixed salad Greens
1 jicama, diced
1/2 Vidalia onion, sliced
4 Roma tomatoes or fresh garden tomatoes, diced
1/3 cup mayo
1/4 cup sour cream
Nice of 1 lime
1 jalapeno pepper, diced
2 cloves garlic, minced
1/2 t. cumin

Combine greens, jicama, onion, & tomatoes in large bowl & set aside. In blender combine mayo, sour cream, lime juice, pepper, garlic & cumin & blend until smooth. Just before serving, pour dressing over salad.

Athena in DE (Note! There are tons of taco salads but this is something a little different!)
Click here to Print this Recipe

Appetizers

Nachos Appetizers
Cut a tortilla into 6 wedges. Fry in 1/2 in. hot vegetable oil until crisp, drain. Spread w/refried beans, top w/chopped green chili peppers & 1/2 cube Velvet cheese. Spread. Bake 400 3-5 min.

Dip

Wholesome Layered Bean Dip served with Raw Vegetables

1 ( 15 oz) can of black beans, rinsed & drained
3 T lemon juice
1 t ground cumin
1 t. chili powder
1/2 cup finely chopped water chestnuts
1/4 cup chopped green onion
3/4 cup fat-free sour cream
1/2 cup finely chopped red or green bell pepper
1/4 t. salt
1/2 cup shredded part-skim mozzarella cheese
1/2 cup finely chopped tomato
1/4 cup finely diced cucumber
1/4 cup chopped cilantro or parsley

Combine beans, juice, cumin & chili powder in med. bowl, & mash coarsley. Stir in pepper, water chestnuts & green onion. Add salt. Spread in shallow serving dish, cover and refrigerate at least 2 hours. Just before serving, spread sour cream on the bean mixture, and top w/ layers of mozzarella, tomato, cucumber & cilantro.
Serves 8. 110 calories per serving.
Athena in DE
Click Here to Print this Recipe


Mexican Shrimp Cocktail Recipe

1 -2 lb shelled and cooked shrimp (50-60 count),
2 -3 large tomatoes , chopped
1/2 small regular or sweet onion, chopped or 2 green onions,
1/2 cup cilantro
1 clove fresh garlic or 1/2 tsp or more of dry granulated garlic
slightly chopped 1/2 jalapeno , diced, without seeds,(optional)
1 very ripe avocado , chopped,

*tomato juice (Campbells is best taste for this) and some V8 juice* see note

1 lime juiced
salt and pepper to taste
1/4 tsp each cumin and oregano

Note:
I mix all in bowl except the tomato - V8 juice. Once mixed, I pour in about 1 1/2 cup tomato juice and 3/4 cup V8 add to rest of ingredients. If you would like more or less of these do it to your liking. But should be like a thick soup consistency.

Mix all in glass bowl and chill for at least 3 hours, serve with crackers.

I love this especially when weather is hot. Been making this for about 53 years.

ENJOY !!!
Judy in Montana
Click Here to Print this Recipe


28 Easy Healthy Zucchini Recipes
http://www.favehealthyrecipes.com/Vegetables/28-Easy-Healthy-Zucchini-Recipes

Nancy Z


I have lost my jalapeno pepper jelly and I’d love to get a tried and true one. Second, the jelly I made is runny even after the water bath and setting overnite. What should I do or just let it set more? I trust our ladies with answers more than the home economist I usually call. I’ve come here many years.
Thanks Fran LaVista, Ne


For Anita in Camarillo. this salad has always been a big success for the friend & I who alternately made it for American Legion dinners. If you don't have cilantro (the plant with the broad serrated leaves) use about 3 times as much cilantro, (the one that looks like more limp, more fluffy Italian parsley) because the flavor is just the same but the strength of the 2 plants differs greatly.

Potluck Southwestern Bean Salad Recipe

Ingredients
2 EACH # 2 cans dark red kidney beans, light red kidney beans, & pinto beans, well drained
2 # 2 cans black beans, rinsed, drained, & patted quite dry
4 # 2 cans whole corn, well drained
3 4 oz. cans diced green chilies, undrained
2 # 2 cans sliced ripe olives, well drained
1 very large onion, chopped
1 very large green bell pepper, diced
2 - 3 large fresh jalapenos`, minced
Large handful fresh parsley stems, snipped
9 - 12 leaves culantro, snipped
1 large or 2 small limes
22 oz. red wine vinegar & oil viniagrette, 7 Seas is good

Directions
Combine through culantro in a very large bowl. Squeeze limes well over it, then dress gently with vini agrette. Toss gently & chill 24 - 30 hours, turning often before serving. Taste, this salad may need additional: chilies or culantro or lime juice. If you really feel it needs a jolt, stir in 1 - 2 tsp. minced garlic. I usually used the garlic. Can be served on a romaine leaf. Makes about 16 1/2 lb. & serves 25 to 40, depending on other dishes & how you choose to serve it, on lettuce or not, in small dishes or scooped onto plates.
Marilyn in FL
Click Here to Print this Recipe


Hi, Maybe someone here solved this problem-- I went to use Bisquick that I'd stored tightly, in an airproof plastic container. But, found it littered with teeny black bugs!

I figure that maybe it came with bug eggs? Anyway, I want to buy costly Bisquick, but not have to throw it out again. Is there a solution to this bug problem? Would refrigerating flour-type products stop them from occuring?
~Carol on coast


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