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February 20, 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
Persian Moussaka Recipe | Sliced Baked Potatoes Recipe | Brown Sugar Drops Recipe | Brown Sugar Drops Recipe | Peanut Brittle Cookie with Chocolate Chips Recipe | Lamb Shanks Recipe

Other
A response to, Where is Myron?
Need recipe for meatless crock pot recipes for Lent.
Tip on how to make perfect boiled eggs.
Need sausage casserole recipes.

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


A few newsletters ago Grace commented on my whereabouts. What's left of me is here and reading the newsletter daily and copying recipes faithfully. On 9 Sep 2014 I completed the sixth and final weekly Chemo treatment. Three days later on the 12th I finished what would be the final session of 28 Radiation treatments. Then on 3 Nov a excellent thoracic surgeon removed the upper 1/4 portion of my stomach and the remnants of the cancerous tumor in my esophagus that started this ordeal. Pathology tests on tissue taken during the surgery revealed NO additional cancer! I am now in the midst of a series of upper G I balloon procedures to expand the area where scar tissue has formed where the stomach and esophagus were reattached. The scar tissue was/is causing difficulty in getting food to pass from mouth to stomach but it is improving with each procedure. It's has been a time that I wish on no one else but being "Cancer Free" was the GREATEST NEWS I've ever gotten.
I went from weighing 185 to 122 pounds and from a waist size of 42 to 30 inches. Each week is a little better than the week before but regaining strength and endurance is a long process that I'm facing positively. I now face 5 years of follow up appointments for check ups, tests and other necessary procedures to insure that the cancer has, indeed, been totally
beaten.

Now food related: I lost or misplaced my 'old faithful' recipe for stuffed crab and need some east coast or other Nancylander to come to my rescue. I have 8 medium size sea shells that I fill with 6 to 8 tablespoons of crab stuffing and then bake until the stuffing is hot and cooked through. My former recipe (and what I'm looking for in a replacement recipe) is not loaded with bread crumbs or other filling but rather mostly crab meat, finely diced onion (maybe celery) and seasonings. A good crab cake recipe could be adapted for what I'm looking for I'm sure - something that will hold together during the baking process and serve as a starter for a special occasion lunch or dinner. I know there must be some Nancylanders from Maryland and other crab harvesting areas who have just the recipe I'm looking for so I asking that if you have a good crab stuffing or crab cake recipe with lots of crab and minimal filling, please post it to the newsletter so that other members of Nancy's family may enjoy it as well.
Mr. Myron Drinkwater - Lake Forest, CA


This is my Moussaka recipe that Pam in IN requested on 2/18. It was given to me in the 1950’s by a friend from Persian (now Iran). It is one of my favorite recipes, made uncountable times since then. It is the topping that makes it so different. Jody in Texas

Persian Moussaka Recipe
6 to 8 servings

1-1/2 lbs. ground lamb
1 Tblsp. Olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 tsp. salt
1 6 oz. can tomato paste
2 Tblsps. fresh parsley, minced
1/2 tsp. ground cinnamon
1 large firm eggplant

Seasoned flour
Enough oil to saute eggplant and onion and meat

1/4 cup fine bread crumbs
1/4 cup good Parmesan cheese

Custard Topping
1 cup good plain whole yogurt
4 egg yolks (or 3 whole eggs)
½ cup flour
1/8 tsp. freshly grated nutmeg
Beat eggs and yogurt. Blend in flour and nutmeg and mix until smooth.

Directions
Peel eggplant and cut into slices crosswise. Soak in a bowl of salted ice water for 15minutes. Dry each slice with paper towels and dip into flour. Sauté in a skillet in 1 Tblsp. Olive oil to brown on each side. Do it in batches and remove and place each slice on clean paper towels.

In the skillet, heat enough additional oil to just cover the bottom. Add chopped onion and sauté until tender but not browned. Add meat and brown thoroughly then add garlic, salt, tomato paste, parsley and cinnamon. Blend well over heat.

In a rectangular 9"x18" baking dish, layer ½ of the eggplant followed by ½ of the meat mixture topped with ½ of the crumb and cheese mixture. Bake for 30 minutes in a 350 degree oven. Pour on custard topping and bake for 15 more minutes. Allow to stand a few minutes after removing from the oven before cutting. Serve with white rice or rice pilaf.
Jody in Texas
Click Here to Print this Recipe


 


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 


Sliced Baked Potatoes Recipe

Ingredients
4-5 potatoes sliced
4 Tbs butter, melted
5 green onions, chopped
1 cup grated sharp cheddar cheese or your choice
4 strips of cooked bacon and crumbled

Directions
Preheat oven to 400 degrees. Slice potatoes about ¼” thick, brush both sides of potato slices with butter; put on cookie sheet. Bake in the preheated oven for 30 to 40 minutes or until lightly browned on both sides, turning once. When potatoes are ready, top with bacon, cheese, green onion; bake until cheese has melts add some sour cream or feta cheese on top of potatoes.
Serves 4-5
enjoy!! Judy in Montana
Click Here to Print this Recipe 


The newsletter was not posted online yesterday.  Normally Friday is the day I take off during the week but I wanted until today when more recipes, replies and requests were sent.
Nancy


Carol wanted recipes using self rising flour in the 2/18 newsletter. I no longer use self rising flour, as it contains more salt than we want in our diets. I have not compared various brands to see if there is a difference. I just mention the salt because I know other readers have mentioned they are also on a low salt diet. My husband was stunned to see how much salt was in a bag that he checked at the store. He quickly put it back on the shelf. These are great recipes that I have made in the past. I now use similar recipes that use all purpose flour, baking soda and baking powder instead of the self rising flour.
Robbie IN

Brown Sugar Drops Recipe

Ingredients
1 cup soft shortening (originally lard)
2 cups brown sugar
2 eggs
1/2 cup sour milk or buttermilk
3 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt

Directions
Glaze, below
Mix brown sugar, shortening, buttermilk and egg. Mix together thoroughly. Stir in flour, baking soda and salt. Mix well. Cover and refrigerate at least 1 hour. If using self-rising flour, omit baking soda and salt.

Heat oven to 400 degrees. Drop dough by rounded teaspoonfuls about 2 inches apart onto a lightly greased baking sheet. Bake until set - just until when touched lightly with finger, almost no imprint remains. Probably about 8 to 10 minutes. Immediately remove from cookie sheet, cool.
Make about 6 dozen cookies.

Spread with Light Brown Glaze.

Light Brown Glaze
1/2 cup margarine or butter
4 cups powdered sugar
1 1/2 - 2 teaspoon vanilla
3 to 4 tablespoon milk

Heat margarine in 1-1/2 quart saucepan, over medium heat until delicate brown. Stir in powdered sugar and vanilla. Stir in milk until smooth. Spread glaze on brown sugar cookies. Store cookies in air tight container, once glaze has hardened.
Robbie IN
Click Here to Print this Recipe


Peanut Brittle Cookie with Chocolate Chips Recipe

1 c. butter, softened
1/2 tsp. salt - I omit this because the self rising flour has salt in it.
1 1/2 tsp. vanilla extract
1 c. brown sugar, firmly packed
2 c. self-rising flour
1 (6 oz.) pkg. semi-sweet chocolate chips
1/2 c. roasted unsalted peanuts, chopped

Blend together butter, salt and vanilla. Add brown sugar and blend. Add flour and mix well. Add chocolate chips and mix. Press mixture into a greased and floured large baking pan (approximately 15"x10"x1" or 2"). Sprinkle with peanuts and bake in a 375 degree oven for 25 minutes. Cool and cut into squares or just break it up.
Source: The Peanut Commission.
Click Here to Print this Recipe


I must have had a "senior moment", but I was the one that was confused, as when Barb in OKC asked about the baking time and temperature for the Black Forest Cake, I was thinking of the Black Forest Pizza I posted in the January 29th newsletter. A friend of mine that also receives the newsletter, brought it to my attention I had the two recipes mixed up. The name of the cake is Black Forest Dump Cake, and it was in the February 16th newsletter. I wanted to make the cake again before I responded, and I just took it out of the oven. My oven bakes a little hot, so I turned the oven to 350 degrees, and I tested it with a toothpick after 35 minutes, and it was done.
Judy (in Alaska)


 


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. 



How to make perfect hard boiled eggs:
When you put a 1/2 tsp of baking soda in your egg water, it changes the pH level & keeps the eggs from sticking to their shells. And the end result is gorgeous, easy to peel, perfect hard boiled eggs.
A friend told me about this and how well it worked. Her friend owns a small salad luncheonette and someone told her about this. I tried it and it does work great.
Judy in Montana


While looking for my moussaka recipe today, I found my recipe for Lamb Shanks. My Scottish grandmother always made them years ago when lamb shanks were very cheap. Now they the “in” thing so are very expensive. Still, when I see some nice ones, I cook them and use this method. I usually allow one shank for each person and this does 4 to 6.
Jody in Texas

Lamb Shanks Recipe

Rub shanks with wet mustard, salt and pepper and let set for 30 minutes or more.
Toss them in lightly seasoned flour.
Brown in olive oil on all sides, make sure the meat is nicely browned then remove to a plate.

In the same pot, sauté
2 or 3 yellow onions cut into wedges
3 cloves of minced garlic
3 celery stalks, chopped, also 3 or 5 Tblsps. of leaves, minced
2 sweet peppers, red or orange or yellow or green, sliced
2 Bay leaves
1/2 tsp. marjoram
1/2 tsp. rosemary
1/2 tsp. thyme

Blend well and replace meat.

Add
1can stewed tomatoes with all liquid
1 8 oz. can tomato sauce or ½ or a 6 oz can of tomato paste
1 envelope dry onion soup mix
1/2 cup water
1 tsp. brown sugar
Juice of 1/2 lemon and the seeded pulp and rind

Bring all to a simmer, cover and put into 325 degree oven for 4 or more hours, checking occasionally to stir. Add water or broth if the dish looks too thick or dry.

Add chunks of 2 or 3 carrots and parsnips, if available, for the last 45 minutes.

Serve with rice or mashed potatoes. (Grandma always served mashed rutabagas too. The Scots call them “neeps“.)

A note about tumeric since it has been mentioned recently. It is a standard Indian spice that is extremely beneficial as both an antioxidant and an anti-inflammatory. But is it not interchangeable with saffron, though they both give a nice yellow color. When doubling a recipe that uses tumeric, never increase the tumeric as the dish will become too bitter! Saffron is not bitter.
Jody in Texas
Click Here to Print this Recipes


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I am in need of recipes for the crock pot that are meatless and suitable for Lent.  Does anyone have some good filling recipes in this category?
Thanks, Linda


My husband likes anything with sausage in it.  I am in need of tested casserole recipes with pork sausage in them. 
Thank you, Mary



Thank you for posting the fried pickle recipe.  I enjoy not only fried pickles but also other fried vegetables.  I am looking for a tried and tested tempura recipe.  Would appreciate help with this and would like a recipe for the sauce that goes with it.
Karen


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


 


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Nancy Rogers

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

Paypal: email address is everyday_recipes@yahoo.com 


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