Recipe Index
 

 

Home Page
Return to
Newsletter Archives
Return to January Recipes
Search Recipes on this Site

February 7, 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.


 Recipe Search
Custom Search


Today's Recipes
Buttermilk Oven-Fried Chicken Recipe | Crock Pot Stroganoff Recipe | Dreamsicle Salad Recipe | Mae's Fudge Frosting Recipe | Hard Shiny Icing Recipe | Light Waldorf Salad Recipe | Royal Icing Recipe | Hard Fudge Cake Frosting Recipe | Crab Poulette Recipe | Irish Dill Rolls Recipe | Elegant Old Fashioned Waldorf Salad Recipe | Everyday In-a-Hurry Waldorf Recipe | Vanilla Cornstarch Pudding Recipe | Cornstarch Pudding Recipe | Vanilla Cornstarch Pudding Recipe | Bisquick Substitute |


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

Bold black text are links. Bold red text are not clickable links.


All bold links in today's newsletter have been checked and are safe to click.


The original recipe made enough to serve 8 people, so I cut the recipe in half, and that's the way I'll post it here. You have to allow for chilling time, 4 hours, or even overnight, which is what I do, It's wonderful served cold also, and that is the way the grandchildren prefer it.

Buttermilk Oven-Fried Chicken Recipe

Ingredients
2-i/2 lbs. chicken (I use thighs & drumsticks)
1 cup buttermilk
Grated peel and juice of 1/2 lemon
1/2 tbsp. dried thyme, divided
1/2 tbsp. dried onion flakes, divided
1/2 tsp. garlic powder, divided
3/4 cup dry bread crumbs
1/4 + 1/8 cups flour
3/4 tsp. salt
1/4 tsp. pepper
1/8 cup cooking oil
1/8 cup butter, melted

Directions
In baking dish combine chicken with buttermilk, lemon peel and juice, 1/2 tsp. thyme, 1/2 tsp. onion flakes and 1/4 tsp. garlic powder. Cover and refrigerate at least 4 hours, or overnight. Combine bread crumbs, flour, salt & pepper with remaining thyme, onion flakes and garlic powder in bowl. Remove chicken from buttermilk mixture and discard mixture.
Coat each chicken piece in bread crumb mixture. Put chicken in large roasting pan in even layer.

Combine oil and melted butter; drizzle over chicken. Bake 1 hour at 375, turning over carefully half way through baking time.
Serves 4.
Judy (in Alaska)
Click Here to Print this Recipe


Only four ingredients in this mouth-watering meat dish. It is wonderful served over steamed rice, or cooked noodles.

Crock Pot Stroganoff Recipe

Ingredients
1 to 1-1/2 lbs. lean stew meat (I use 1-1/2 lbs. and cut up small)
1 can cream of mushroom soup
1 can French onion soup
1 cup dairy sour cream

Directions
Combine the soups and meat in Crock Pot and cook on low for 8 hours (or 4 hours on high). Stir in the sour cream just before serving. Spoon over steamed rice, or cooked noodles.

NOTE: Can also bake, covered for 3 hours at 350 in a casserole dish.
Judy (in Alaska)
Click Here to Print this Recipe


This is for Jenna, who was asking for a recipe with similar ingredients. It calls for vanilla pudding, but am sure you could use white chocolate flavored pudding in place of vanilla. I sent this into Nancy's Newsletter quite sometime ago, and has always been a much-requested recipe among our friends and family.

Dreamsicle Salad Recipe

Ingredients
1 (3 oz.) pkg. orange Jello
1 pkg. (4 serving size) regular vanilla pudding mix
1 pkg. (4 serving size) tapioca pudding mix
1 can (11 oz.) mandarin orange, drained
1 (8 oz.) tub frozen whipped topping, thawed
3 cups water

Directions
Bring water to a boil; add Jello and pudding mixes, stirring well. Bring to boil again and cook until thickened. Cool; add whipped
topping and drained oranges and blend well. Put into 9 inch square dish or pan. Refrigerate until set, about 1 hour.

NOTE: I also add 1 can (8 oz.) crushed pineapple, drained when I add the oranges.
Judy (in Alaska)
Click Here to Print this Recipe


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. 


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   


Betty Crocker Free Samples Just for You 






Dear Nancy,
You do so much for us, & I want you to know that everyone who frequents your site, leaves better than when they arrived.
Jan


Nancy,
I was wondering if any of your people would have a recipe for soft pineapple cookies. My mom made these when I was a child. She has passed away and I can not find her recipe for these. Would appreciate this recipe very much. I really enjoy your newsletter and look forward to it all the time. Keep up the good work.
thank you, S.Z. PA


Hi Nancy, this is for Heather who in the Feb. 5th newsletter asked for a cooked chocolate frosting. This is IMHO the BEST cooked chocolate frosting ever. It's from my best friend's mom who sadly passed away last year.

Mae's Fudge Frosting Recipe

Ingredients
2 c. Granular sugar
2 Rounded T. Cocoa powder
dash salt
1 stick of butter
4 oz. evaporated milk
1 t. vanilla

Directions
Mix all ingredients (except) vanilla in a saucepan. Cook over medium heat until well blended and butter is melted. Continue cooking while stirring constantly until mixture comes to a full boil. Then cook for "exactly" 2 minutes, still stirring constantly. Remove from heat and stir in the vanilla. Then continue to stir quickly until frosting is cooled down and just thick enough to spread on cake. You MUST spread on cake as soon as it reaches that spreadability stage, because if you wait to long, it will firm up and won't be able to spread it. Everyone who tastes this frosting falls in love with it and wants the recipe. It's a little bit of work, but so worth it! I make a yellow cake in a 9x13 pan and then frost it with this frosting. ENJOY!!!

Barb from San Diego, now in Texas
Click Here to Print this Recipe


For Mary A and others, who asked about making buttermilk, you can buy powdered buttermilk. I far prefer it over adding lemon juice or vinegar to milk, as I believe the taste is far superior in the final dish you are making. The powder keeps for a long time and is so easy to use. large grocery stores often sell it and you can also buy it at The Prepared Pantry, as well as Amazon. You can also purchase powdered sour cream for baking.
Robbie IN


Hard Shiny Icing Recipe
this may be the recipe Donna requested in the 2/4 newsletter. This icing dries hard and shiny and the colors stay bright. Choose as many different food colorings as you desire.
Robbie IN

Hard Shiny Icing

Ingredients
1 cup confectioners' sugar

2 teaspoons milk

2 teaspoons light corn syrup
1/4 teaspoon almond extract
assorted food coloring

Directions
In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.

Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.
Robbie IN
Click Here to Print this Recipe


This is in response to Becky who wanted instructions for Mexican Lasagna.

I really wish I could send you a photo, but that’s not possible so I’ll try to clarify. I’m assuming you understand the first part, browning and heating the ingredients. Just layer tortillas over the bottom and sides of a 13 x 9 x 2 pan, pour in the mixture and cover with a layer of tortillas. Pour the cottage cheese mixture over the top.

The “pretty” part is after baking and removing the pan, you need to make stripes of the other ingredients running from one corner diagonally to the other corner (lengthwise) of the pan. The middle stripe is shredded cheddar. On each side of the cheese, put another stripe (about 2 in) of the shredded lettuce. On each side of the lettuce, put another stripe of chopped tomatoes. On each side of each tomato stripe, put a stripe of black olives, and finally on each side of the black olive stripe, put chopped green onions ( you should now be into the opposite corners of the pan) Amounts are optional. I sometimes need more tomatoes or olives, etc. to complete the effect. It ends up looking really attractive! Just remember that the stripes are diagonal from one corner diagonally to the opposite corner!
Hope this works!
Athena in DE=


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. 


I went to Petsmart today to get Ditto and Little One an identification tags with our new phone number. I first went to the cat toy section and came home with three new toys. The kitties were impressed with toys and have been busy all playing with them all evening. Next time I will try to remember to get the identification tags first.
Nancy


For Cindy in Feb 5th newsletter.
Mary Jo in MD

Light Waldorf Salad Recipe

Ingredients
3 cups coarsely chopped apples, about 3 medium apples
1 tablespoon lemon juice
1 tablespoon sugar
1/4 teaspoon salt
1 cup grapes, cut in half
1 cup chopped celery
1/2 cup coarsely chopped walnuts
1/4 cup mayonnaise, or to taste
1/3 heavy cream, whipped
salad greens or lettuce
.
Directions
Toss the apples with the lemon juice, sugar, and salt to coat. (The lemon juice will help keep the apples from turning dark. If you were making a Waldorf salad with mayonnaise only, the acidity in the mayonnaise would do the trick.) Add the grapes, celery, and nuts. Fold the mayonnaise into the whipped cream. Fold the apple mixture into the whipped cream mixture. Serve on greens.
Mary Jo in MD
Click Here to Print this Recipe


Good morning Nancy and all Landers,
Thank you Judy in Alaska for your feedback on the Black Forest Pizza recipe. I plan on taking it for potluck to our next election and just thought the people would like bars better. Newsletter looks good today. Nancy, I love all your stories about your kitties lol. Mine are also so entertaining. It's amazing what they can learn how to do. When my big male (27 pds now) wants a treat from the treat jar he sit's by me and pats my leg, knowing then he will get a treat or two. Had him at the vet and they said he is fine for his weight, just a big kitty (part Mane Coon). Everyone thinks he must eat all the time but he doesn't eat any more than my 2 small females.

I'm always amazed that all three of my cat's are deathly afraid of thunder and lightening in the summer - when it storms they are all in bed with me and just crying lol.
Dianne in Wisconsin


Someone requested an icing that was smooth and shiny and dried hard for cookies. I believe what she is looking for is Royal Icing. It is made with lots of egg whites or Meringue Powder usually found in grocery stores. It is also used for decorating cakes. You will find meringue powder easier to use.
Abby in Atlanta

Royal Icing Recipe

Ingredients
1 box confectioners' sugar (1 pound)
5 tablespoons meringue powder or 2 large egg whites

Directions
In the bowl of an electric mixer fitted with the paddle attachment, combine sugar and meringue powder. Mixing on low speed, add a scant 1/2 cup water. For a thinner consistency, usually used for flooding, add more water. A thicker consistency is generally used for outlining and adding details. Mix until icing holds a ribbonlike trail on the surface of the mixture for 5 seconds when you raise the paddle.
Abby in Atlanta
Click Here to Print this Recipe


Is it spring yet?
Oh good, time for more cookies!
After seeing so many questions about cookies, I thought it might help to read this article. Some time ago I found an article clarifying how and why cookies are chewy or soft or thin or crispy or cakey. The article is called "The science behind the perfect cookie".

Here is the URL
http://www.telegraph.co.uk/foodanddrink/foodanddrinkadvice/11386377/The-science-behind-the-perfect-cookie.html

I was very glad to see this article, especially as we know, over time, the quality of the ingredients we use changes, and the ovens that we
use change.
Anne in Mississauga.


This is for Betty who wants to make a sugar free yellow cake with chocolate frosting. I have been Diabetic for 14 years. I denied myself any sweets for 9 of those years. I tried making bake goods with Splenda, but my cakes never turned out as moist as I would like them. Splenda recommends using the sugar blend for baked goods, but I think of sugar as poison in my body. I had good results with things like puddings or sauces using Splenda. You can add some moisture by using applesauce or yogurt in the mix (usually in place of the oil). On my 9th year, I discovered a new product by Pillsbury. I find the yellow and chocolate cakes to be really good and moist. Pillsbury also makes sugar free frostings. The chocolate is really good, but the white seems too sweet for my liking. You can use Cool Whip with sugar free chocolate instant pudding for the frosting, but then you need to keep it refrigerated. Cool Whip with vanilla instant pudding and crushed pineapple is really good, but again, you must refrigerate. Even if the cake is totally sugar free, you still have to count the carbs. One piece of cake that is a 2 inch by 2 inch square is one carb. I hope this helps some.
Sandy in Iowa



Finally I am back online again. Several evenings ago an airplane hit a TV tower here in Lubbock. The airplane hit the guy wire to the TV tower and some electric transformers. My computer was on at the time. There was a power surge and my computer was trashed. It was under warranty. I took it in, go a new one and I am back online. Still dislike Windows 8.1. It took several days to get back online with the computer. I had forgotten how much trouble it is to setup a new computer.


What company makes the toasted coconut instant pudding?
JB


This information is for Betty who is looking for a Yellow Cake with Chocolate Frosting for her diabetic friend. For your information Pillsbury makes a No Sugar Added Yellow Cake Mix and a No Sugar Added Chocolate Frosting Mix. Both of these items are much lower carbs than regular cake mix. I have purchased these items at Walmart, Kroger and Publix. You have to look by the Pillsbury products. Sometimes on top of them, sometimes at the bottom. I hope this helps.
Ditamac FL/MI


I used to have a pound cake recipe that used non-dairy creamer instead of milk. I lost this recipe in a house fire . Can you help me.
thanks, Rhonda


First off, you do an amazing job Nancy! We appreciate your work so much. I am having a leak problem in my kitchen, and my stove-top is currently out of commission. I am looking for meal ideas for myself, my husband, and our three-year old son, which can be prepared solely in the microwave and toaster-oven/broiler (with a 10"x7" baking sheet). Any ideas would be greatly appreciated, as it may take some time to repair all the damage in the kitchen to get back in there and have access to the stove again. Thanks for your help!
Jen


Print FREE Grocery Coupons  







My Favorite Links
Diggin' History Blog
RecipeGoldMine Recipe Site
Prepared Pantry
NaturesFlavours  
Celebritychefconnection


 


Did you Know
The bold black text links are links to recipes.  The bold red text links are to the topic of the paragraph. The links listed in this newsletter have been checked within the last 24 hours are safe to click.

Not Getting Your Email Newsletters. The link to the online recipes is posted daily to Facebook.
Click Here to Join Nancy's Kitchen on Facebook

If you enjoy a recipe or a tip for that day remember to share it with your friends by clicking the the "Share" or "Like" button on Facebook.

Nancy Rogers 



Want to share this page with a friend?
[ Click Here to send this page to a friend ]  


A lot of our members have asked what software I use for organizing my person recipes. 
Nancy Rogers

I use Home Cookin' software for my personal recipes.
For a
free 2 week trial of this software, Click Here


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


 




For Heather who requested a hard type fudge frosting:

Hard Fudge Cake Frosting Recipe

Combine in a saucepan
1-1/2 cups white sugar
1/2 cup cocoa powder
1/4 teaspoon salt
2 tablespoons vegetable shortening
2 tablespoons butter
7 tablespoons milk

Bring to a boil stirring constantly and then 2 additional minutes without stirring. Remove from heat.

Add 1 teaspoon vanilla and spoon over cake working quickly as it is going to set up hard like candy.
Nana in SE Ohio
Click Here to Print this Recipe



Hello there, I was wondering if anyone had a nice fruity Boston Bread, one that is steamed.
Thanks, Sue.



For Heather, the fortunate gal with all the eggs.

Crab Poulette Recipe

Ingredients
Eggs:
8 Hard cooked eggs
Hellman's Mayonnaise
Yellow Mustard
Cider vinegar
Black pepper
Paprika
Lawry's Seasoned pepper

To complete dish:
1/2 lb. cleaned crab, any type*
4 oz. can sliced mushrooms, liquid reserved in a one cup measuring cup
Milk
3 T. EACH margarine & flour
1 rounded c. shredded cheddar
1 tsp. dried minced onion
2 T. snipped parsley, divided
More paprika & seasoned pepper

Directions
Devil eggs. Peel, halve, remove yolks to a small bowl. Crush and crumble with a fork. Mix in about 2 regular serving spoons (not measuring spoons) of mayo, about 2 T. mustard, a generous 1/2 tsp.
vinegar, & a dash of regular pepper. Mix all this to a thick paste; taste & adjust as you like it, with more of anything to taste. Pile into whites, dust with paprika and seasoned pepper; arrange in a buttered 10" x 7" or 9" x 9" baking dish. Put crab evenly around eggs. Drain 'shrooms into the cup; add enough milk to the liquid to equal 1 cup; add 'shrooms to crab. Melt margarine in a small saucepan, blend in flour well; then add milk mixture & cook, stirring constantly, till thick. Take off heat; stir in cheese, onion, & 1 T. of parsley, plus a dash of seasoned pepper. Pour evenly over crab, mushrooms, & eggs. Bake at 350º for 15 minutes, till hot; scatter last T. parsley over & serve to 8 (or 6 piggies). Can re-heat by microwave the next day.

* To make this Chicken Poulette, use pieces of cooked chicken instead of crab.
Marilyn in FL
Click Here to Print this Recipe


For Laura. Enjoy that bread machine, couldn't get along without mine.

Irish Dill Rolls Recipe

Process on Regular Dough cycle:
1/2 c. water
2 T. canola oil (or 2 T. Crisco, depending on how healthy you feel like being)
1 egg
2 T. sugar
1/2 tsp. salt
3/4 tsp. dried dillweed
2 1/3 c. bread flour
1 1/2 tsp. bread machine yeast

Butter 12 muffin cups. On floured board or with floured hands, form finished dough into 12 balls & place in greased cups. Snip small crosses on tops if you like, easy using scissors, cover with wax paper and raise till almost double, about 20 - 30 minutes or more. Bake in a pre-heated oven at 350º for 12 - 15 minutes, or till light brown. Cool on a rack; serve warm; if must re-heat, do in foil in oven, not microwave; they get tough, especially if you used oil instead of solid shortening. Otherwise a sweet, tender little dinner roll.

Southern Artichoke Rolls and Islamorada variation

OMITTING THE DILL, make Irish Rolls above. Meanwhile mix well:
1 14 oz. can water-packed artichokes, drained & chopped
1/2 c. EACH sour cream and Hellman's Mayonnaise
4 heaping T. grated fresh parmesan cheese, a generous 1/4 cup
1/4 tsp. garlic powder
1/4 c. minced scallions
and chill.

At the end of Regular Dough cycle, form 10 to 12 ovals; push a "trough" lengthwise in each one, using the handle of a wooden spoon, or a finger. Raise on parchment as above, and bake till barely browned. Pile artichoke filling in the troughs to serve, warm or at room temperature.

For Islamorada style: after filling the rolls, slide them back into the oven, baking till everything is golden brown. Good both ways ! DO NOT MICROWAVE!
In a hurry after filling them? Broil on the middle oven rack for about 6 minutes, watching from 4 minutes.
Marilyn in FL
Click Here to Print this Recipe


Nancy-
Hello, I'm engaged to be married in two months and this would have been a happy time except I have no idea how to make ANYTHING. Does anyone have any simple and good recipes i could have?
thanks, Danielle


For Cindy. My family has always made these salads, hope one or both appeal to you.

Elegant Old Fashioned Waldorf Salad Recipe

Ingredients
1/4 c. + 1 T. Hellman's Mayonnaise
3 T. heavy whipping cream
3/4 tsp. sugar
1/2 tsp. lemon juice
1/4 c. pecan halves
1/2 c. EACH fresh green & purple seedless grapes
4 large sweet apples
4 - 6 lettuce leaves
Fresh mint leaves

Directions
Wisk mayo, cream, sugar, & juice till thick. Stir in pecans & grapes; chill while you peel, core, & finely dice apples. Stir them into the salad. Chill again at least 20 minutes. Serve on lettuce, garnished with mint. Serves 4 - 6, easy to multiply.
Marilyn in FL
Click Here to Print this Recipe



Everyday In-a-Hurry Waldorf Recipe

Ingredients
1/4 c. Hellman's Mayonnaise
1 T. milk or cream
1/4 tsp. sugar
1/2 tsp. lemon juice
1/4 c. brown raisins
4 large sweet apples

Directions
Mix all but raisins & apples. Peel & dice apples, then add them with the raisins & mix. Chill till dinner!
Serves 4.

No reason you couldn't add nuts, pecans or walnuts, whatever you liked in the restaurant.
Marilyn in FL
Click Here to Print this Recipe


Nancy-I will add my praise along with everyone else's on your newsletter. I thoroughly enjoy it. Does anyone have a recipe or recipes either for brownies or cookies in which you put part of the ingredients in a jar and give the recipe and they add the rest-like the Crisco or butter and eggs. These you give for gifts or sell at sales.
thanks Shirley



I have a very small ice cream maker, maybe a pint size, and have lost the instruction/recipe booklet. This is the type of maker that is self contained (no ice, no rock salt) and placed in a deep freezer for 24 hours, then the ingredients are poured into the canister and then turned on and it spins around until frozen. Does anyone in Nancyland have recipes for the ice cream?
Thank you, Mary


In the 2/5 newsletter, Terri wanted a recipe for cornstarch pudding. I have one each for vanilla & chocolate that I inherited from my grandmother.

Vanilla Cornstarch Pudding Recipe

Ingredients
1/3 cup sugar
1/4 cup cornstarch
1/8 tsp salt
2-3/4 cup milk
2 Tbl butter
1 tsp vanilla

Directions
Combine sugar, cornstarch & salt in a medium saucepan. Whisking constantly, gradually add the milk, bring to a boil over medium heat & boil 1 minute.

Remove from heat & stir in butter & vanilla. Pour into a single large bowl or individual pudding dishes, cover with plastic wrap & refrigerate.

Chocolate Pudding

Exactly the same as Vanilla Pudding with the addition of 3 Tbl unsweetened cocoa to the sugar, cornstarch & salt mixture.
Bonnie in Delaware
Click Here to Print this Recipe


Does anyone have a good icebox pie recipe? Nancy, I love reading your newsletter. It's great !!!
Linda S


Nancy your newsletter is great. Keep up the good work. I have a request. Was in Penna. and had a cookie made in a mini muffin pan. It was chocolate chip with a brownie filling with frosting on top. It was awesome.

Hope one of your readers can help me.
Robin


The other day someone sent in a recipe for Johnny Marzetti and said they didn’t know where the name came from. It came from a restaurant, “Marzetti’s”, in Columbus, Ohio and was developed by Teresa Marzetti for her brother-in-law, Johnny. She died in 1972. In Texas, it is known as Johnny Marzotti and is usually served with a 3 bean casserole.
Athena in DE


Cindy's apple salad request sounds like a classic Waldorf salad. I make mine as follows:

3 apples, best if a good eating variety like Fuji ot Honeycrisp. Mixing yellow and red skins add eye appeal.

Dice the cored apples, but do not peel. Add in 1/2 cup celery diced or thinly sliced, 1/2 cup raisins, and 1/2 cup walnuts.

Mix a dressing of 1/2 cup mayonnaise, 1 tbsp. sugar. May need a bit more if apples are tart 1 tsp. lemon juice to keep apples from darkening and a sprinkle of salt. Pour over fruit and chill.

I sometimes add some crushed pineapple which is not included in the original recipe. When my kids were little they also liked a handful of mini-marshmallows included. Fix it how you like it and peanuts as a sub for walnuts taste good too. Nana in SE Ohio

For Lynda who wanted a Shaker potato soup recipe. I found several by typing in the name in a search engine. It seems they included leeks so that may be what she detected as an herb flavor.
Nana in SE Ohio


This is the original recipe from Argo brand cornstarch that was printed on the box. I have seen other versions that call for eggs , but this is the simple version as it was introduced.

Cornstarch Pudding Recipe

Ingredients
In a medium saucepan combine :
1/3 cup white sugar
1/4 cup Argo or alternate brand of cornstarch
1/8 teaspoon salt

Directions
Gradually stir in 2 3/4 cups milk and whisk over medium heat to a boil and boil one minute.

Remove from heat and stir in 2 tablespoons butter, 1 teaspoon vanilla. Let cool to thicken.
Nana in SE OHio
Click Here to Print this Recipe


Hi Nancy,
Company is coming from Holland and they will only be here for two days. I am wondering if you have any salad recipes that I can make ahead (besides bean salad). I don't want to spend all my time cooking and hope to have nearly everything ready to stick on the BBQ
or in the oven I hope someone can help.
Regards from Casey


For Rachel in Israel

Bisquick Substitute
There are many versions of Bisquick mix substitutes online but this is the basic premise.

2 cups flour (6 cups)
3 teaspoons baking powder ( 3 tablespoons)
1 teaspoon salt ( 1 tablespoon)
2 tablespoons solid vegetable shortening or butter (1 cup)

Sift the dry ingredients together. and cut in the shortening till you have coarse crumbs. Use as recipe calls for as volume.

If you want a larger amount so you can store it as a box would be, use the amount in parentheses and store in an airtight container in the refrigerator up to 4 months.
Nana in SE Ohio
Click Here to Print this Recipe


Nancy,
My mother used to make something called Depression Cake. It was dark cake with raisins and spices and possibly walnuts. Anyone know
of it?
Thank you. Linda, IL


I enjoy your newsletter so much, it is the best, the recipes and hints are wonderful. I have been retired for a year now and this helps fill my days. I feel like you are a friend, thanks for all your hard work, it is appreciated.
Cheryl




                    


Sign up for the ReadySetEat newsletter today. You’ll receive easy dinner recipes you can make in under 30 minutes with 7 ingredients or less – plus coupons and local grocery savings. It’s everything you need to solve your weeknight dinner dilemma.



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

Paypal: email address is everyday_recipes@yahoo.com 


Copyright © 2015 -  Nancy's Kitchen