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February 5, 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
Vickie's Banana Bread Recipe | Coconut Chocolate Chip Granola Bars Recipe | Robbie's Orange Recipes | Navajo Fry Bread Recipe | Mary Ann's Navajo Fry Bread Recipe | Spritz Cookies Recipe | Philadelphia Pepper Pot Soup Recipe | Sauerkraut Soup Recipe #2 | Mary Jo's Bean Recipes | Robbie's Apple Cake with Carmel Topping Recipe |

There are many questions and replies in today's newsletter.

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Ginger here is a quick and easy Banana bread recipe....as with most breads it is always better the next day. I have made this many times and always get requests for the recipe.

Vickie's Banana Bread Recipe

Ingredients
3 or 4 ripe bananas, smashed
1/3 cup melted butter or oil
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour

No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

Enjoy ! Vickie from freezing cold – snowy New York state.
Click Here to Print this Recipe


For Cindy Fl
bill, Alb.

Coconut Chocolate Chip Granola Bars Recipe

Ingredients:
1 cup quick oats, or gluten-free quick oats (80g)
1/4 cup shredded coconut, regular or reduced-fat (14g)
1/4 cup oat flour, gluten-free if desired (or grind up rolled oats in a food processor, then measure out 1/4 cup) (35g)
1/4 tsp salt
3-4 tbsp mini chocolate chips (30-40g)
1/4 cup coconut or vegetable oil (40g) (See note in Instructions below)
pinch uncut stevia OR 2 tbsp agave or pure maple syrup (or honey for non-vegans)
1/4 cup milk of choice (60g) (decrease to 2 tbsp if using agave or maple)
1 tsp pure vanilla extract

Optional:
cinnamon
slivered almonds
cashew pieces
Raisins
Basically anything you want that will not spoil

Instructions:
If using coconut oil, you can freeze instead of baking for no-bake granola bars. Otherwise, grease a loaf pan and preheat oven to 400 F. In a mixing bowl, combine all ingredients until evenly incorporated. Transfer to the loaf pan, spread out, and press down VERY firmly with a sheet of wax paper or a small spatula. Bake 10 minutes. Then press down very firmly again. So that they don’t crumble, wait for the bars to cool completely before trying to invert the loaf pan onto a plate. If cooled completely, they should come off the pan in one big piece. Then you can cut into bars. Refrigerate or freeze leftovers for optimal freshness.
Bill, Alb
Click Here to Print this Recipe


What a neat website. I am looking for a cooked chocolate frosting recipe. My mother-n-law used to make it. After it is cooked, you pour it over the cake, it becomes fudge-like in consistence and taste.
Heather


Links have been checked today to make sure they are safe to click.  If you see something that interests you please click through and enjoy the information. 


Robbie's Orange Recipes
I hope one of these recipes is the one Jenna was searching for in the 2/3 newsletter. Both are delicious, very old and always a hit with family and friends.
Robbie IN

Orange Jello Salad (we call it Orange Stuff)

2-3 oz boxes of orange Jello
16 oz crushed pineapple-drain - reserve juice
11 oz mandarin oranges-drain - reserve juice
16 oz cottage cheese-drain slightly
12 oz Cool Whip
2 c boiling water

Note: I use the reserved juice in place of part of the water. You will need to add water to make the 2 cups needed for the recipe. 1-1/2 cups chopped pecans (optional)

Dissolve Jello in boiling water. Chill until set. Add the remaining ingredients, stirring well and chill at least 2 hours.
Robbie IN

Orangesicle Pie recipe

1 (14 ounce) can sweetened condensed milk
4 egg yolks
1/2 cup orange juice
1 tablespoon grated orange peel
1 (6 ounce) prepared graham cracker crumb pie crust
3 ounces cream cheese, softened
1/3 cup confectioners sugar
1/4 cup sour cream
1/4 teaspoon vanilla extract
1 (11 ounce) can mandarin oranges, drained

Heat oven to 325 degrees F.

In a large bowl, combine sweetened condensed milk, egg yolks, orange juice and peel; mix well (it will be thin). Turn into crust.

Bake 35 minutes or until a knife inserted near the center comes out clean.

Meanwhile, in a small mixing bowl, combine cream cheese, confectioners sugar, sour cream and vanilla. Beat until smooth and well blended. Fold in mandarin oranges. Spread mixture evenly on top of pie. Bake 10 more minutes. Cool; chill thoroughly before serving.
Makes 6 to 8 servings.
Robbie IN
Click Here to Print these Orange Recipes


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   


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Does anyone have a recipe for macaroni and cheese with curry in it?
Lynne


Susie UT requested this recipe in the 2/4 newsletter.
Robbie IN

Navajo Fry Bread Recipe

2 cups all-purpose flour
2 teaspoons baking powder
1/4 cup instant nonfat dry milk
1/4 teaspoon salt
Warm water
Vegetable Oil
Honey or powdered sugar

In a large bowl, combine flour, baking powder, dry milk, and salt. slowly add enough warm water to form a workable dough (start by adding 1 cup of water, then more if needed); knead until smooth but still slightly sticky. Cover the bowl with plastic wrap and let the dough rest at room temperature for at least 30 minutes or up to 2 hours. After resting, divide dough into 4 equal pieces.

On a lightly floured surface, roll each piece of dough into a small ball and pat into a flat circle about 8 inches in diameter and 1/4 inch thick (it will puff up a lot); cut a steam vent in the middle of each circle of dough.

In a large, deep frying pan, heat 1 to 2 inches of vegetable oil (enough oil to fit the dough) to 357 degrees F. Fry the dough pieces, one at a time and turning once, for 2 minutes on each side or until golden brown (the bread will puff slightly and become crisp and brown). Remove from hot oil and drain on paper towels. Keep warm until ready to serve. Sprinkle with powdered sugar or serve with honey.
Robbie IN
Click Here to Print this Recipe


Can anyone help me find the recipe for brownies made with Bisquick? Had them at a restaurant and they were very fudgy.
Thanks, Elaine


Suzy from Utah asked for Navajo Fry Bread this is from my Hopi cookbook I have an author signed book from. My son and his wife have many Hopi friends. I found I had taped this recipe in my book and it is called Navajo Fry Bread

Mary Ann's Navajo Fry Bread Recipe

2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup powdered milk
3/4 to 1 and 1/2 cups very warm water
Oil lard or shortening for frying

Combine the dry ingredients in bowl Make a well into the dry ingredients and add water to form a soft dough Cover with a cloth and let stand 1 to 2 hours Shape into balls about 2 inches across flatten with hand to an 8 inch circle Place in your hot grease(1/2 inch deep) drop a piece of your dough in and if it browns quickly it is hot enough Fry until golden brown on bottom turn and brown on other side. Eat hot or serve with powdered sugar sprinkled on or honey. This can also be for tacos.
Mary Ann upstate N.Y.
Click Here to Print this Recipe


Thank you for all the questions and replies from our NancyLanders.  If you have a question or want to reply to a question, send them to nancyskitchen@suddenlink.net. It is all of our NancyLanders that make this newsletter.  The more that ask and answer questions the better the newsletter. 
Nancy Rogers 


 


Free eCookbook – Spring Veggie Fever: 25 Mouthwatering Spring Vegetable Recipes is filled with starter recipes, side dishes, dinner entrees, and more to help you get ready for any event this season. 


For Lynda: (This is a spicy soup with potato)

Philadelphia Pepper Pot Soup Recipe

( Over the years in Philadelphia, this cry, by women selling soup from carts, was heard in the streets:
“Pepper Pot, pepper pot! Makes backs strong;
makes lives long. All hot! Pepper pot!)

1 T. unsalted butter
1 T. vegetable oil
1 1/2 c. chopped sweet green pepper
1 c. chopped onion
1/2 c. chopped celery
2 c. diced potatoes
2 T flour
5 1/2 c. Chicken Stock
1 bay leaf
1/2 t. each crushed red pepper flakes & dried thyme leaves
1/8 t. each ground allspice & cloves
8 oz. skinned & boned chicken breasts
1/2 c. light cream (optional)
1/4 c. minced parsley
1/2 t. salt
1/4 t. black pepper

In large heavy saucepan, heat butter & oil over moderate heat. Stir in green pepper, onion, celery & saute 5 min. Stir in potatoes & flour & cook until bubbly. Stir in stock, bay leaf, salt, red pepper, thyme, allspice & cloves. Bring to boil. Lower heat & simmer, covered, stirring occasionally for 20 min. or until potatoes tender.

Add chicken & cream if desired & simmer, covered, stirring occasionally, for 5 min or until chicken is cooked. Discard bay leaf. Season to taste w/salt & pepper & stir lin parsley.
Makes six 1 1/2 cup servings. 178 calories
Athena in DE
Click Here to Print this Recipe


Nancy, I have a friend who is 80 and is a Diabetic. Her favorite cake is a Yellow Cake with Chocolate Icing which she loves dearly. I would just love to make her favorite cake for her birthday, but I don't have a recipe for a Diabetic Yellow Cake with Chocolate Icing. Do you have a recipe for this cake or maybe your readers might have one.
Betty


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This is for Joyce (2/3 newsletter). I am not sure if you wanted a Bundt cake, layer cake or sheet cake recipe. I think you could double this recipe and bake in a 9 X 13 pan, if you need to serve a larger group than this recipe will allow. If this is not what you wanted let us know, as we all have so many apple cake recipes.
Robbie IN

Robbie's Apple Cake with Carmel Topping Recipe

1 cup light brown sugar, firmly packed
1/2 cup vegetable oil
2 teaspoons ground cinnamon
1 tablespoon vanilla
2 large eggs
1/4 cup milk
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 medium tart apples, peeled, cored and coarsely chopped
Caramel Topping, heated

In a mixing bowl with electric mixer, beat together sugar, oil, cinnamon, and vanilla. Add eggs one at a time, beating well after each addition. Mix in the milk, flour, baking powder, and salt, stirring just until blended. Stir in apples.

Pour apple cake batter into a greased 9-inch square pan. Bake at 350° until cake springs back when touched lightly in the center, about 30 to 40 minutes.

With a fork, pierce cake all over. Pour hot caramel topping over cake. Serve warm or at room temperature with a dollop of sweetened whipped cream or whipped topping.

Caramel Topping
1/2 cup light brown sugar, packed
1/4 cup butter
1/4 cup heavy cream
1 teaspoon vanilla

Combine brown sugar, butter, and cream in a heavy saucepan over medium heat; bring to a boil. Reduce heat to a simmer; continue cooking and stirring for 5 minutes. Remove from heat and stir in vanilla. Pour caramel topping over hot apple cake.
Click Here to Print this Recipe


Mary Jo's Bean Recipes
Here are 2 recipes that I have. The 2nd one does not have green pepper but I think you could add it. Mary Jo in MD

Pineapple Baked Bean

1 can (20 ozs.) pineapple chunks in juice
1/2 green bell pepper cut into strips
1/2 cup chopped onion
1/3 cup brown sugar packed
1 teaspoon dry mustard
2 cans (16 oz. each) baked beans
.
To microwave: Drain pineapple. Arrange green pepper and onion in 12 x 8 inch microwave dish. Cover; microwave on HIGH 3 minutes.

Combine brown sugar and mustard in bowl. Stir in beans and pineapple. Stir into green pepper mixture. Microwave, uncovered,
on HIGH 8 to 10 minutes, stirring after 4 minutes. Serve with polish sausage or hot dogs.
Mary Jo in MD


Blue Ridge Baked Beans

28 ounces baked beans canned
16 ounces crushed pineapple drained
1/3 cup barbecue sauce, hickory smoked
1 teaspoon dry mustard
1 tablespoon honey
1 tablespoon Worcestershire sauce
1/4 cup brown sugar
2 tablespoons onion grated
.
Preheat oven to 350°. Combine all ingredients and pour into a greased baking dish. Bake uncovered for 30 minutes.
Servings: 8
Click Here to Print both of these baked bean recipes


Hi Nancy, my grandmother used to make what she called "cornstarch pudding" and I was wondering if anyone might have a recipe for it.
Thanks, Terry


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Prepared Pantry
NaturesFlavours  
Celebritychefconnection


 


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Have a question, reply or recipe to share?

Email Address 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.
everyday_recipes@yahoo.com  or nancyskitchen@suddenlink.net


 






Hi,
I really enjoy your recipe site. Thank you. The recipes are delicious and easy to make. I live in Israel and cannot
get "Bisquick". What do you recommend I use instead?
Thank you, Rachel


This recipe is for Linda in NY looking for a Mirro cookie press recipe. I love this recipe and have been using it for years. I make these for Christmas and I separate the dough into 4 balls. I put a few drops of different food coloring in each ball. The come out really pretty.

Hope you enjoy them as much as we do.
Barb from Fl.

Spritz Cookies Recipe
Makes 4 dozen

1 cup shortening (Crisco)
3/4 cup sugar
1 egg
1/4 teaspoon salt
2 1/4 cup sifted flour
1/2 teaspoon baking powder
1 teaspoon lemon extract

Cream shortening. Gradually add sugar and cream well. Beat in egg and extract. Gradually add flour, sifted with salt, and baking powder. Fill cookie press. Form into shapes on ungreased cookie sheet. Bake at 375 for 10-12 min.
Barb from Fl.
Click Here to Print this Recipe


For Dorothy in yesterday newsletter about Spanish rice. I do not have exact measurements, as I learned as a 10 yr old watching my best friends mom fix this. Her food (Mexican) was superb. She always used a cast iron skillet, she said it was the best to use for rice. In the very hot skillet put in uncooked rice in a little hot oil (she used lard), it was about 2-3 TBSP. Cook that raw rice til it started to turn brown. Then add a fine chopped onion and cook till soft and a little brown. Next add 1 or 2 cans diced tomatoes with juice, about 1 tsp cumin,1 tsp granulated garlic or 3 cloves of garlic minced, salt and pepper to taste and 1 TBSP oregano. Turn the heat down to medium and keep a lid on it. Keep checking to be sure it does not dry out. If you need to add liquid I add tomato juice or chicken broth and stir occasionally t. Once liquid o keep it from sticking. Once liquid is absorbed the rice should be ready to eat. She had 9 children and a hubby to feed. I've been Spanish rice this way for over 60 years and everyone I have served it too likes the flavor. Most Spanish rices I have tasted have a reddish color but no flavor, this has flavor I have been fixing it this way for over 60 years. The best Mexican flavors are garlic, cilantro, cumin and oregano, salt and pepper. I sometimes cut up cilantro on top of rice as I serve it. ENJOY !!!
Judy in Montana


To the person that wanted the recipes from the :cookie Press. I have the original book and it is called "The Super Shooter Idea Book". There are too many recipes to copy but I just googled the title and I believe you can find them on line or on face book. If you know of a particular recipe that you can't find let me know and I will copy it. Hope this helps.
Marion in Atlanta


Hi Nancy,
This is for Nancy in IN who wondered why her chocolate chip cookies flattened out. It has been my experience that using all butter or margarine will cause this. I like to use half butter or margarine and half Crisco for the fat in the cookie recipe.
Mary Ann in KY


Re: Flat Cookies
Kathy in IN wondered why her cookies came out flat and thin. I listen to a weekly cooking show and they addressed that problem. Her solution is to chill the dough for at least 1/2 hr. before putting in the oven.
Anita in Camarillo


The newsletter recently had a recipe for sauerkraut soup and here is a different version. You can vary the veggie amounts by the size available to you and how chunky you like your soups,

Sauerkraut Soup Recipe #2

1 large carrot, diced
1 onion, diced
2 ribs celery, diced
2 -3 potatoes, peeled and diced
3 cups chicken broth, canned or homemade
Cook till the vegetables are tender.
Add 8-12 oz. package kielbasa, diced or cut into thin slices
1 cup sauerkraut, rinsed and drained.

Let simmer a few minutes to meld flavors.
Remove some of the hot broth (about 1/2 cup) and stir it into 1-1-1/2 cups sour cream to temper it against curdling.
Whisk in to your soup. Taste for salt as the sausage and sauerkraut may have enough salt. Add a sprinkle of black pepper.

If the soup is not as thick as you like it make a slurry of a tablespoon cornstarch in a little cold water to form a slurry and stir in.

Can add a sprinkle of paprika in each bowl as you serve for color but not necessary. I like to serve with a crusty rye bread
Nana In SE Ohio
Click Here to Print this Recipe


Athena, would you please clarify the instructions for making your Mexican Lasagna? I’d like to make it, but I don’t understand how to put it all together. Thanks!
Becky in Magtown Arkansas


Hi, Enjoy your newsletter. I am looking for a good pizza sauce recipe. I lived in the Chicago area a number of years ago and they had all these wonderful neighborhood pizza places. I don't think I have had a really good pizza since I left. All we have here are the chain pizza restaurants. So if anyone has a great pizza sauce recipe like they used in Chicago, I would really appreciate it.
Thanks, Lucy in Oklahoma



For Dorothy. This was in one of Nancy's 'letters a few years ago.
As for the reader who wanted a recipe for rice like they serve in Mexican restaurants, here is the "recipe" my MIL and DH use as they are Hispanic. Karen

Mexican Skillet Rice Recipe

1 cup long grain rice, not instant
1 onion, sliced or diced
2 tsp chicken bullion, mixed with hot water
1 can Mexican-style canned tomatoes
2 cups water oil

In large frying pan, add oil and rice. Do not wash rice before cooking. Over medium high heat, stir rice until almost golden color, stirring constantly, for about 5 minutes. Add onion and cook for 1-2 minutes or until rice is golden color. If a few rice kernels turn brown, that is all right. Add water - be careful as it steams when poured in. Add tomatoes. Bring to a boil, lower heat to simmer, and cover pan for about 20 minutes. Check to see if done, additional water needed, etc. If done, turn off heat and let covered pan sit for an additional 5-10 minutes. This lets the rice "fluff". We don't add any salt as the bullion adds enough salt for us. Karen, SW Arkansas
Click Here to Print this Recipe


For Lynda Austin TX. Not Shaker, but if you don't find one, this is similar I imagine, & really really good.

Mennonite Potato Soup Recipe

3 large potatoes, diced
1 medium onion, diced
1 qt. water
5 - 6 strips regular bacon, or 7 - 8 of lower fat bacon, diced
1 3/4 c. stale bread cubes (home made bread makes better ones than thin store-bought)

1/2 c. heavy cream
Seasoned Pepper to taste
Snipped parsley or chives

Cook potatoes & onion in the water till tender; fry bacon in a skillet till brown. Set bacon pieces aside & brown bread cubes well in the fat. Add bacon & bread to the hot potato mixture, remove from heat, & stir in cream & pepper. Garnish with herb (s). Serve right away, before bread can get soggy. Serves 2 - 4; EZ to double. Doesn't freeze. Note: fry bacon & bread in a wok; less flying grease. The friend who gave me this recipe has lots of Mennonite relatives. Marilyn in FL
Marilyn in FL
Click Here to Print this Recipe

This might be the recipe that Lynne requested in the 2/4/15 newsletter. It has all the ingredients that she listed in her request.
Marsha, Los Angeles, CA

Baked Beans with Pineapple for Crockpot

1 pound lean ground beef
28 ounces baked beans
8 ounces pineapple tidbits, drained
1 large onion, chopped
1 large green pepper, chopped (can be sweet red pepper or omitted )
1/2 cup barbecue sauce
2 tablespoons soy sauce
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper

In a skillet, brown beef; drain. Transfer to a 4 to 5-quart slow cooker. Add remaining ingredients and mix well. Cover and cook on low for 4-8 hours or until bubbly. (Really only needs to be heated up.) Serve in bowls.
6 servings
Click Here to Print this Recipe


Hello Nancy,
Love your site, and all your hard work. Could you or your readers, please help me find a recipes, for a friend of mine. She is looking for a recipe for "fry cakes", they are made with yeast and are fried. She describes them as a chewy type donut? Would anyone know the recipe?
Maria


This is for Sheri who requested a recipe for Tomato Bread. I've always made it with V8 juice, but seems to me it originally called for tomato juice, I have been making it so long I just forget. No reason you couldn't. If you don't use a bread machine, just put it together like any basic bread, it is a very forgiving recipe.

Tomato and Basil Bread Recipe
also Flamingo Bread variation

Process on Quick Dough cycle:
3/4 c. plain V-8 juice
1 T. EACH sugar & canola oil
3 T. snipped FRESH basil leaves
2 c. bread flour
1 tsp. bread machine yeast

At end of cycle, dump onto wax paper; form 1 round loaf or pat gently into 2 round loaves. Dust with a little flour, cover with wax paper, raise in a barely warm oven for 20 - 30 minutes. Bake at 350º for about 30 minutes in either case. Can substitute marjoram, tarragon, or rosemary for the basil, but use only
fresh herbs.

Made into 2 small loaves, they fit (just!) into gallon ziplock bags. Popular at bake sales. Just the right size for 2 people and perfect with vegetable soups or stews, and looks really pretty too with White Chili.

Dough can be processed day before and treated as a refrigerator dough, chilled, then baked next day.

For Flamingo Bread
just add a little "sand", set loaves on cornmeal, and instead of flour, sprinkle the tops with more cornmeal and a big pinch of DRIED basil.
Marilyn in FL
Click Here to Print this Recipe


For Amy: Chiles Rellenos Con Queso (stuffed with cheese)
( may serve plain or in sauce)

1/4 lb. Monterey Jack cheese
1 can peeled green chiles
flour
2 eggs
2 T. flour
Fat for frying

Cut cheese in rectangles about 1/2 in. thick & 1 in. long. Wrap strip of chile around each piece of cheese ( each medium chile makes 2 strips). Roll in flour. Make a batter by beating the whites of eggs until stiff and beating the yolks lightly.

Fold yolks into whites, then fold in flour. Drop stuffed & floured chiles into batter one at a time. Pick up each w/spoon & transfer to sauce; then slide from saucer into 1 1/2 in of moderately hot oil in frying pan. Baste w/ hot oil. Fry until golden brown on each side. Drain well on absorbent paper and let stand. If coating deflates, will puff up again when heated in sauce.

Sauce:
1/2 med. sized onion, chopped
1 small clove garlic, crushed
1 T. oil
1 c. canned tomatoes
2 c. chicken broth
Salt, pepper, oregano

Cook onion & garlic until wilted, in oil. Add tomatoes & press through strainer. Put in pot w/ stock & bring to boil.
Season to taste w/ salt, pepper, oregano ( rubbed between. hands). At serving time, heat chiles in boiling sauce about 5 min. If frozen, cover & put in oven few min. (10 min) before putting in sauce. Chiles may also be stuffed with any meat, chicken, or fish.
Athena in DE
Click Here to Print this Recipe


Hi Nancy.
I just love getting your newsletter. I can only imagine the work you do each and every day. Thank you so much. I'm looking for an apple salad recipe. I can't remember which restaurant I had it at, but it was on their salad bar. It had apples, raisins, walnuts, and some kind of a mayonnaise dressing. I would love to have it if any of your readers know which one I'm talking about.
Cindy


Good morning Nancy,
This is my roll recipe, that I made fit my bread machine.

Laura's Bun Recipe for the Bread Machine

1/3 cup warm milk
1/3 cup water
1 T. & 1 teaspoon oil
2 cups bread flour
1/8 cup sugar
1 teaspoon salt
1 1/2 teaspoons dry yeast

Put into bread machine in this order. Put the yeast in the middle on top of the flour. Set bread machine on basic. My family loves this and it is easier to make. LOL

Thanks so very much for all your hard work sending the news letter.
Laura in Texas
Click Here to Print this Recipe



                    


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Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416

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