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February 17, 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
Grilled Shrimp Salad Recipe | Eastern Shore Barbecue Sauce Recipe | Robbie's White Barbecue Sauce Recipe | Great Grandma’s Alabama Chicken Loaf Recipe | Shrimp and Grits Recipe | Saucy Ham and Potato Bake Recipe | Bisquick Corn Bread Recipe | Chocolate Nut Brownies Recipe | Yellow Rice Recipe | Marrakesh Vegetable Curry Recipe | Long John Silver Batter - Clone | Pastitsio Recipe |

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Grilled Shrimp Salad Recipe

Ingredients
4 T olive oil
4 cloves garlic, chopped
4 t. thyme
8 c. baby spinach
4 med. tomatoes
1 lb. shrimp, about 16 large shrimp
4 oz. roasted peppers
1 large red onion
8 T dressing

Directions
Marinade:
Mix garlic, olive oil & thyme in large bowl. Toss in shrimp, coating each piece evenly. Cook shrimp on a grill (indoor or outdoor), turning each piece after 2 min.

Salad: Toss spinach with a dressing to coat, (Your preference - a vinegar-based dressing will cut back on calories) Slice tomatoes in spears & circle edge of dish. Dice onion & put layer on top of spinach. Drain & pat dry red peppers & add. Crown salad w/shrimp when finished cooking.
(This recipe is from Brandon Pelton’s 33 West Cafe in Dover, DE)
Athena in DE=
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This is a little different than what I saw on the kitchen letter today. In the Summer a lot of churches and clubs will be selling chicken cooked outdoors to sell to people on their way to the beaches. Big money raiser for organizations. Makes really good chicken.
Mary Jo in MD

Eastern Shore Barbecue Sauce Recipe

Ingredients
1/4 pint cooking oil
1/2 pint cider vinegar
2-1/2 tablespoons salt
1/4 teaspoon pepper
1-1/2 teaspoons poultry seasoning
1 egg

Directions
Mix dry ingredients first, then add vinegar. Add well beaten egg. Mix thoroughly. At last, add oil and mix well again. keep
refrigerated.
Mary Jo in MD
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Here is a white barbeque sauce for Clair (2/15 newsletter). There are many different versions of the recipe, some include crushed garlic, old bay seasoning, Creole mustard, or other flavors of mustard, but this is the one I use the most. I have always used mayonnaise not Miracle Whip, but others use the Miracle Whip.
Robbie IN

Robbie's White Barbecue Sauce Recipe

Ingredients
1 cup mayonnaise
3/4 cup white vinegar
1 tablespoons lemon juice
1 tablespoons black pepper
1 teaspoons sugar
1 teaspoons prepared horseradish, optional
1 teaspoons salt, I use far less

Directions
In a medium bowl, combine all ingredients. Mix until smooth. Use to baste chicken, pork chops or ribs as they cook on the grill. Serve extra as dipping sauce.
Robbie IN
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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 


Recently someone requested luncheon recipes and today I recalled this one. This is an old family recipe that I often made for luncheons. I served it with a green salad with mandarin oranges.
Jody in Spring, Texas

Great Grandma’s Alabama Chicken Loaf Recipe
(originally called a "Chicken Dog" - “dog” being old southern lingo for a loaf. Somehow that image is a bit unappealing!) Serves 8 to 10

6 cups cooked, skinned, large-diced chicken (about 3 chickens) I steam mine in a wok using water with salt, onion, celery tops, carrots or I simmer it and save the broth for the loaf and for the sauce.
3 cups small-diced soft dinner rolls - toasted. To toast, spread on a oiled cookie sheet and bake in a 400 degree oven until light brown. Watch carefully as they burn easily.
1-1/2 cup cooked rice - which has been cooked in additional chicken broth or water with chicken bouillon added.
2 cups chicken broth from the chickens or use Swanson’s Clear Chicken Broth
1 teaspoon salt
6 oz. can sliced mushrooms, drained well or sauté your own fresh mushrooms
6 oz. slivered almonds, toasted. You can toast in the oven or in a small heavy pot.
5 large or extra large eggs. If eggs are smaller, use more. Beat together.

Sauté in butter;
1 green pepper, minced
1 medium onion, minced. Or use 2 if you like onion.
1 jar pimentos, rinsed, drained very well and diced

Mix chicken, roll crumbs, rice, broth, salt and sautéed vegetables. Then add mushrooms, almonds and, last of all, the beaten eggs and mix gently. Bake in a greased 9” X 13” pan for 1 hour at 325 degrees. Serve with sauce over each serving.

Sauce
1/4 cup butter
1 cup fresh mushrooms sauteed in butter
1/4 cup flour
1/4 cup cream
1 pint chicken broth
1 can Cream of Mushroom soup
Juice from 1 lemon

Heat a heavy pot and, over low heat, melt ¼ cup butter, not margarine. Stir in ¼ cup flour and cook, stirring, until flour turns light brown. Add the chicken broth and cook until thickened.

In a heavy saucepan, sauté the fresh mushrooms. Add ¼ cup cream and stir in the undiluted mushroom soup then slowly stir in the chicken broth mixture. Cook, stirring until sauce is thickened. Remove from heat. Add lemon juice just before serving.

I usually prepare and dice the chickens, toast the bread cubes and almonds, cook the rice and sauté the vegetables the day before I assemble the dish. On the day that I plan to serve it, I put the casserole together and make the sauce except for the addition of the lemon juice. However, the whole dish can be made in advance and refrigerated until baking time - in that case, increase the baking time for 10 -15 minutes.
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Another Southern favorite of ours is "Shrimp and Grits".

Shrimp and Grits Recipe
(This is a hands-on, stand-over-the-stove recipe.)

Grits for 6-8 servings
3 cups chicken stock - plus 1 to 1/½ cups, added slowly after the grits have started to thicken to keep it form getting too thick.
2 cups half and half cream
2-1/2½ cups raw yellow grits (polenta), not instant. Pour into the stock and cream right after the cream is in before the liquids heat up again. Add in a steady stream while stirring constantly. Add -
1 teaspoon Old Bay seasoning

Simmer, gently stirring constantly for over medium low until mixture has thickened and all the liquid has been absorbed, about 20 minutes. Reduce heat to low. Add ……

2 cups shredded Havarti cheese
Stir thoroughly to blend, 4 - 5 minutes. Remove grits from heat and keep warm until ready to serve.
OR
Pour the grits into a parchment lined pan (Parchment paper is available with the plastic wrap, waxed paper and foil. You must use parchment paper, nothing else will work. Line an 9”x 13” pan with the parchment paper extending up the long sides enough so that you will be able to lift the grits out to cut into squares when you are ready to fry it.)
Cool then cover tightly with foil and chill overnight.

Before serving, fry the sliced squares in batches in a little vegetable oil until each side is browned and a little crisp. (Use a heavy iron skillet.) Watch it carefully as grits burn very easily. Keep the slices warm in a preheated oven until ready to serve the plates.

(N.B. If you want to cheat, you could use the ready-to-serve grits from dairy case in supermarket. It comes in a roll and can be sliced and fried. You would need several rolls. I have never done that but it would make this recipe very easy.)


Shrimp sauce for the grits
3 pounds peeled, no tails, deveined, medium-sized shrimp (3 lbs after peeling)
1 large can diced tomatoes, well drained
1 ½ teaspoon salt
1 teaspoon white pepper
½ to ¾ cup thinly sliced, on the bias, green onions, both white and green parts
½ pound salted butter, whipped with
2 tablespoons Tabasco

Vegetable oil to evenly coat bottom of a large skillet
The original recipe calls for grapeseed oil.

Put the oil in a large sauté pan (not iron because the acid in the tomatoes leaches iron and taints the shrimp) over medium heat and heat until very hot but not smoking. Add the shrimp and cook, stirring until the shrimp is a faint pink in color - about 4-5 min. Add the tomatoes, salt, pepper and green onions and cook for an additional 2 minutes. Turn the heat off and add the flavored butter. Allow the butter to melt and coat the shrimp then remove the pan from the stove. (At this point, it may be okay to put the pan in the oven to keep warm. Sometimes shrimp seem to shrink when held in a sauce for long)

Put a slice of fried grits, or the plain cooked grits, into each bowl, spoon the shrimp sauce over the top and serve.

(I doubled the shrimp part of the original recipe to serve our family of 6. I did not double the grits. Recipe came off the internet and is attributed to Chef Robert Irvine.)
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We think this flavorful dish is really good and is a excellent way to use up leftover ham.

Saucy Ham and Potato Bake Recipe

ingredients
2 tbsp. chopped onion
1/4 cup butter
1/4 cup flour
1 tsp. salt - I cut in half
1/2 tsp. dry mustard
Dash pepper
1-1/2 cups milk
2 cups (8 oz.) shredded mild Cheddar cheese
1/2 lb. cooked ham, cut in 1/8 inch slices
6 cups cooked potato slices

Directions
Sauté onion in butter. Blend in flour and seasonings. Gradually add milk; cook, stirring constantly, until thickened. Add 1-1/2 cups cheese and stir until melted. Toss potatoes in cheese sauce. Pour into 2 quart casserole, reserving 1 cup of the potato slices. Arrange ham and remaining potato slices on top of the casserole. Bake at 375 for 35 to 40 minutes. Top with remaining cheese.
Makes 6 servings.
Judy (in Alaska)
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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. 







We really like this tasty cornbread that is so quick to prepare.

Bisquick Corn Bread Recipe

Ingredients
2 eggs
1 cup Bisquick baking mix
1 cup cornmeal
1-1/2 cups buttermilk
2 tbsp. cooking oil
1/2 tsp. poultry seasoning

Directions
Preheat oven to 450. Grease a 9 inch square pan. Beat eggs in medium sized bowl until fluffy. Beat in remaining ingredients just until smooth. Bake about 20 minutes until golden brown and toothpick inserted in the middle, comes out clean.

NOTE: If like a sweeter cornbread, you can add 1/3 cup sugar to the batter.
Judy (in Alaska)
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In a recent newsletter, Elaine was asking for a Brownie recipe using Bisquick. Sorry it's taken me so long to respond to her request, but I just located my favorite recipe. I'm not sure these are the same she is asking for, but we sure enjoy them. They are moist n' chewy, and "fudgy".

Chocolate Nut Brownies Recipe

Ingredients
1 cup semi-sweet chocolate chips
1/4 cup butter
2 cups Bisquick baking mix
1 can sweetened condensed milk
1 egg, beaten
1 cup chopped walnuts

Directions
Preheat oven to 350. Spray bottom and sides of 13 x9 inch baking pan with cooking spray. Spray large saucepan with cooking spray. Over low heat, melt chocolate chips and butter. Remove from heat; add Bisquick, milk and egg, and stir well. Stir in nuts. Pour batter into prepared pan. Bake for about 25 minutes. Cool slightly and cut into squares.
Judy (in Alaska)
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This is for LA KY, who wanted recipes using saffron in the 2/15 newsletter. Because saffron is so expensive I rarely use it. Like many cooks I substitute turmeric for saffron in most recipes.
Robbie IN

Yellow Rice Recipe

Ingredients
2 cups Thai white Thai jasmine rice, OR white basmati rice
2 Tbsp. vegetable or olive oil
1/4 cup finely-chopped onion
3 cloves garlic, minced
1/8 to 1/4 tsp. chili flakes OR cayenne pepper
1/4 cup diced red pepper
1 roma tomato or 1 small field tomato, diced
4 cups chicken stock
juice of 1 lime
2 Tbsp. Fish Sauce OR substitute soy sauce
1/2 tsp. turmeric or optional: 1/4 to 1/3 tsp. saffron- I rarely use this, as this spice is very expensive.
1/4 cup frozen peas

garnish: handful fresh basil- optional Can also use dry basil and add it while cooking the rice.

Warm a deep pot over medium-high heat. Add the oil and swirl around, then add the onion, garlic, and chili/cayenne. Stir-fry to release the fragrance (1 minute), then add the red pepper and tomato. Stir-fry 1 more minute.

Add the rice and stir to coat, then pour in the stock. Add the lime juice, fish/soy sauce, turmeric and saffron (if using). Stir well.

When the stock begins to bubble, cover tightly with a lid and reduce heat to low. Allow rice to gently simmer 15 to 20 minutes, or until all - or 95% - of the liquid has been absorbed. Remove lid and fold in the peas, giving the rice a gentle stir as you do so.

Immediately replace lid and leave rice to sit over the same hot burner (heat off) for at least 10 minutes, or until you're ready to eat. The residual heat inside the pot will help any remaining liquid absorb and finish cooking the rice. Rice will stay warm in this way for 1 hour or more (great for making ahead of time!).

Remove lid and fluff rice with fork or chop sticks.
Robbie IN
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Marrakesh Vegetable Curry Recipe

1 sweet potato, peeled and cubed
1 medium eggplant, cubed
1 green bell pepper, chopped
1 red bell pepper, chopped
2 carrots, chopped
1 onion, chopped
6 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon ground turmeric or saffron
1 tablespoon curry powder
1 teaspoon ground cinnamon
3/4 tablespoon sea salt - I omit this
3/4 teaspoon cayenne pepper
1 (15 ounce) can garbanzo beans, drained
1/4 cup blanched almonds
1 zucchini, sliced
2 tablespoons raisins
1 cup orange juice
10 ounces spinach

In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.

In a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and saute over medium heat for 3 minutes.

Pour garlic and spice mixture into the Dutch oven with vegetables in it. Add the garbanzo beans, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered.

Add spinach to pot and cook for 5 more minutes.
Robbie IN
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Pancake Recipes on Nancy's Kitchen



Janice wanted a batter for cat fish fingers in the 2/3 newsletter. This recipe was shared by Fran in a 5/13 newsletter. I now bake all our fish, so have not recently used this recipes. I now coated fish nuggets or tenders in panko bread crumbs, either the plain or seasoned ones after dipping them in a beaten egg, then place them on a pan lined with quick release foil and bake at 375 until done. I turn them half way through baking. Amount of time required to bake will depend on how big the nuggets or tenders are.
Robbie IN

Long John Silver Batter - Clone

3/4 cup flour
2 Tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt - I omit this
1/4 teaspoon white pepper
1/2 teaspoon old bay seasoning
3/4 cup water
Sift dry ingredients together. Add water and mix well. Use to coat fish or chicken fillets. Cover the fish completely. Deep fry until nice and golden brown.
Fran – LaVista, Ne
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Wanted to ask Judy in Feb. 16 NL about the recipe for her Black Forrest cake. Why is the baking temperature 375° when the normal baking temp. is 350°? Just wondering if there is a certain reason for this so I don't mess it up when I bake it. The length of time seems a bit longer, too. Is that because of the added can of cherries?
Thanks, Judy. Barb in OKC


This is another recipe that I often made for dinner parties. I cut out the recipe from the "New York Times" many years ago. James Beard's recipes never failed me.

Pastitsio Recipe
Makes 12 generous servings

1 cup finely chopped onion
1 cup plus 3 Tblsps. Butter, divided
2 cloves garlic, minced
1 ½ lbs. lean ground beef
2 lbs. lean ground lamb
3 cups tomato sauce
1 cup dry red wine
1/2 cup finely chopped parsley
1 Bay leaf
1 tsp. oregano
1/2 tsp. basil
1/2 tsp. cinnamon
1 tsp. salt
1 tsp. sugar

1 tsp. salt or to taste (I use more. Taste it and add to your taste.)

ground white pepper to taste
7 cups light cream or half-and-half
2 cups whole milk
1-1/2 cups flour
Generous pinch freshly ground nutmeg (I use ½ tsp.)
10 egg yolks
2 cups ricotta cheese

1-1/2 lbs elbow macaroni or ziti, cooked al dente.
1-1/2 cups grated Romano cheese (I use more and also put it on the table.)

In a very large, heavy skillet or Dutch oven using medium heat, sauté onion in 3 Tblsps. Butter until tender. Add meat; cook over high heat, breaking up pieces until browned (There may be a lot of liquid from the meat, continue browning until liquid is gone and meat begins to stick. Deglaze with the wine and then add the rest.) Add garlic, tomato sauce, wine, parsley, bay leaf, oregano, basil, cinnamon and ½ tsp. each salt and pepper. Cook sauce about 20 minutes, stirring frequently. Discard bay leaf. Set sauce aside.

In medium saucepan, scald 6 cups cream and the milk.

Meanwhile in heavy 5 quart saucepan melt remaining 1 cup butter. With wire whisk stir in flour until blended. Gradually stir in hot cream/milk mixture, stirring constantly to prevent lumping. Cook and stir about 15 minutes until the sauce is thick and smooth. Season with remaining 1 tsp. salt with pepper and nutmeg to taste. Remove from heat: let sauce cool for 10 minutes.

In bowl, beat egg yolks with remaining 1 cup cream. Gradually beat about 2 cups warm cream sauce into egg mixture. Return egg mixture to rest of cream sauce: stir until blended. Beat in Ricotta until well blended.

Grease 1 large shallow baking pan (7 quart capacity) or two 13” X 9” baking dishes. Spread half of macaroni in pan. Sprinkle with half the Romano. Cover with half of the cream sauce, smoothing it with the back of a large spoon. Spread on all the meat sauce. Top with layer of remaining macaroni, cream sauce and grated cheese. Bake in a preheated 400 degree oven for 55 minutes or until covered with a golden crust.

To serve in neatly cut squares, finish cooking at least 6 hours before serving. Let stand at room temperature; if day is warm, refrigerate. Cut in serving portions. To reheat, cover pan with aluminum foil; bake in 350 degree oven 30 minutes or until heated through.

(Read at your own risk - per serving with light cream: 863 cal., 34 g pro, 71 g carb, 49 g fat, 373 mg chol with butter, 340 mg chol with margarine, 1,121 mg sod! But it tastes lovely and, with a salad and Italian bread, is a beautiful meal.
Source: James Beard, past food critic of the N.Y. Times
Originally served at the Coach House Restaurant in N.Y. city
Jody in Texas
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Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416

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