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January 13, 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 Contents
Low Carb Snacks | Recado Rojo Recipe | Zuppa Toscana Recipe |
Ideas for Lunches Recipes | Zuppa Toscana Recipe | Lunch Tortilla Wrap Recipe | Oma's Potato Patties Recipe | Oma's Oven Baked Salmon Patties Recipe | Oma's Baked Tuna Potatoes Recipe | Sue's Zucchini and Carrot Casserole Recipe | Sue's Zucchini Casserole Recipe | Sue's Zucchini Potato Casserole Recipe | Apple Dumplings Recipe |

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


Would any of you great cooks have a recipe for Pumpkin Spice English Muffin Bread for the Bread Machine? I would so appreciate it. Love this newsletter. Thanks Nancy.=
Irene


Low Carb Snacks
For Donna, who in the 1/8 newsletter wanted suggestions for low carb snacks, here are some of my sister's favorite ones. She is not on a strict no carb diet, so I am not sure how these suggestions would do for someone needing that diet. Also, small portions of each of these items is what she does, even though she would like much more.
Robbie IN

Natural Peanut Butter and Celery - Using 2 stalks of celery fill each with 1 Tablespoon of natural peanut butter

1 Part Skim String Cheese
Greek Yogurt
1 cup of 2% Cottage Cheese
Walnuts

Kale Chips- Toss two large handfuls of chopped and washed kale in a bowl with extra virgin olive oil, salt, and pepper. Line a baking sheet with tin foil and bake at 300 degrees for 20 minutes.

Curried Edamame Recipe

3 cup shelled edamame beans
1 tablespoon extra virgin olive oil
2 teaspoon curry powder
1 dash of salt and pepper

Directions: Preheat oven to 375 degrees. Toss edamame beans, olive oil, curry powder, salt, and pepper together in a bowl until the beans are thoroughly coated. Spread out on a baking sheet and roast for 15 minutes.
Servings: 6 (1/2 cup)
Robbie IN
Click Here to Print this Recipe  


No newsletter was sent out yesterday.  My cable modem had a problem and there were three recipes and responses.  The city is digging up my alley and somehow caused my cable to work like the old dial up modems did.  It was so slow that I gave up.  The cable modem is now working correctly and more recipes and responses came in today.

Yesterday I did have time to play with my Kindle HD 6.  Took some pictures of the kitties and will post them later.  I have to figure out how to get it from the Kindle to the computer. Ditto is a cat that loves his picture taken.  Little One never slows down enough for me to take a picture of him.  This is why I tend to take pictures of them sleeping because otherwise all I get is Little One's back and tail as he is walking by.


Good morning Landers,
Thank you so much Robbie IN for the info on the soup. I'm never sure if I use frozen veggies if the soup will be to thin.
Dianne in Wisconsin


Betty Crocker Free Samples Just for You 






Answer for AZGranny

Recado Rojo Recipe

Ingredients:
1 tablespoon oregano, yucateco toasted in a heavy skillet (or Mexican oregano)
1 teaspoon cumin seed
4 tablespoons annatto seeds (aka achiote)
12 whole allspice
1/2 teaspoon peppercorn
3 -6 tablespoons water (vinegar's better) or 3 -6tablespoons white vinegar (vinegar's better)

Directions:
Grind all the spices in a blender or mortar and pestle until fine, then pass through a sieve to remove any stems or shells. Grind and strain again until until they're very fine.

In a small bowl, add water or vinegar to the spice mix. Mix until it becomes a stiff paste.

Storage: This paste stores well in the freezer.
Bill, Alb
Click Here to Print this Recipe


Yucatan, but if anyone knows a complete measurement list, and where to obtain a produce called: "recado Rojo "that looks like a piece of red clay, that is mixed with water then poured over the chicken and baked. The broth was served, then the other ingredients were on the table for me to add to the broth, then fried corn tortillas were served to break up in the soup.
Delicious.
AzGranny

AZGranny, the "recado rojo is available on Amazon.com, at this url:
Amazon.com: recado rojo

There are several sizes/prices available.

If there are Mexican grocery stores in your area, you also might try one or more of them.
bill, Alb.


GGround Beef Recipes


Zuppa Toscana Recipe

Ingredients
1 lb. Italian sausages (use spicy to get that signature Olive Garden flavor)br>4-6 potatoes, chopped
1 onion, chopped
1/4 c. REAL bacon pieces (optional)
2 Tbsp minced garlic (about 3-4 cloves)
32 oz. chicken broth
1 c. kale or Swiss chard, chopped
1 c. heavy whipping cream
2 Tbsp flour

Driections
Brown sausage links in a skillet. Cut links in half lengthwise, then cut slices. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.
30 minutes before serving: Mix flour into cream removing lumps.
Add cream, kale, and bacon to the crock pot, stir.

Cook on high 30 minutes or until broth thickens slightly. Add salt, pepper, and cayenne to taste.
Best soup ever, Wonderful, especially now it's cold outside but warn inside!!!
ENJOY!!!!
Judy in Montana
Click Here to Print this Recipe


Ideas for Lunches Recipes
For the NancyLander that was wanting ideas for lunches. After taking salads for several weeks I got tired of them. Some other ideas are:

Take a baked potato and add toppings
Use a fork and punch some holes in the potato. Bake a potato in the microwave for about 7 minutes. I wrap it in foil after it cooks so it will taste like a potato baked in an oven.

In a separate container I take shredded cheese, real bacon bits, and some sour cream. At lunch time take the foil off the potato, wrap it up in a slightly moistened paper towel, and warm it up for 2 minutes. Just add the toppings and eat.

I have added chili (with or without beans), a little salsa and some shredded cheese. I warm up the potato and add the toppings for lunch.

I have added roast beef and gravy on top of the potato.

I use leftovers a lot for my potato lunches.
Jenna
Click Here to Print this Recipe


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. 


Chicken Recipes 


It is fun to take wraps or burritos. Just have the ingredients the cold ingredients and the ingredients that need heating into different containers. Wraps and burritos taste wonderful when there is both hot and cold ingredients in them. The flavors taste so much better when they are not all the same temp and texture.
Jenna

Here is one that is taken often for lunch.

Lunch Tortilla Wrap Recipe

Ingredients
1 flour tortilla
refried beans
grated cheese
olives, tomato, onion, green pepper, lettuce (as desired)
salsa

Directions
Spread tortilla with refried beans. Place desired amount of salsa. Sprinkle cheese over the top.

Add olives, tomato, onions, green peppers. Sprinkle lettuce. Roll up tortilla and cut in half.
Jenna
Click Here to Print this Recipe


 Here are some of my favorite frugal and money saving recipes.
Oma

 Oma's Potato Patties Recipe

Ingredients
1-1/2 c. leftover potatoes
2 Tbsp. milk
1 egg
1/2 tsp. salt
dash of pepper
4 Tbsp. flour
4 Tbsp. fat

Directions
Mash potatoes with a fork until soft. Add milk and mix well. Add egg and dry ingredients until well blended. Fry until golden brown, turn and brown the other side.
Serves 4 servings.
Oma
Click Here to Print this Recipe


Oma's Oven Baked Salmon Patties Recipe

Ingredients
1 can (14 3/4 oz.) pink salmon
1/2 c. crumbled saltine crackers
1 eggs
1/4 c. self-rising cornmeal

Directions
Drain salmon, pouring broth into a small bowl. Add cracker crumbs to the liquid and set aside. remove bones and skin from salmon as desired and crumble fish into a medium bowl. Add eggs and cornmeal; mix well. Add softened crackers to mixture. Shape into patties and place onto a foil-lined (spray with nonstick cooking spray) baking sheet and bake at 400° for about 25 minutes or until brown as you like.
Makes 10 small patties.
Oma
Click Here to Print this Recipe


Oma's Baked Tuna Potatoes Recipe

Ingredients
4 baked potatoes
2 tsp. lemon juice
1 (7 oz.) can tuna
grated cheese
2 Tbsp. butter or margarine

Directions
Cut potatoes in halves lengthwise. Scoop out centers. Mash potatoes with butter or margarine and enough milk to make potatoes fluffy. Season with salt, pepper and lemon juice. Blend tuna with potato mixture, fill shells and sprinkle with cheese. Bake at 400° for 15 minutes.
Oma
Click Here to Print this Recipe


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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  


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


 


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Nancy Rogers 



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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


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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


 



Sue's Zucchini and Carrot Casserole Recipe

Ingredients
6 c. sliced zucchini
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. herb seasoned stuffing mix
1/2 c. melted butter
1 small can mushrooms pieces, drained

Directions
Combine zucchini and onion. Boil for 5 minutes; drain. Combine soup and sour cream. Stir in carrots. Fold in zucchini, mushrooms and onion. Combine stuffing mix with butter. Spread 1/2 of stuffing mix in bottom of 9 x 13-inch baking dish. Spoon vegetable mixture on top and sprinkle with remaining stuffing. Bake at 350° for 30 minutes.
Makes 6-8 servubgs
Sue
Click Here to Print this Recipe


Sue's Zucchini Casserole Recipe

2 lb. zucchini (about 6 medium), coarsely grated
2/3 c. minced onion
2 c. grated sharp Cheddar cheese
2 c. soft bread crumbs
4 eggs, beaten
6 Tbsp. butter or oil
1 tsp. salt
1/2 tsp. pepper
1/2 c. finely chopped celery leaves
2 tsp. thyme
2 tsp. sage
2 tsp. marjoram

Drain zucchini and combine with next 7 ingredients. Mix last 4 ingredients and add to zucchini mixture. Spoon into casserole and bake at 350° for 40 to 45 minutes or until golden. Let cool for 10 minutes.
Makes 6 servings
Sue
Click Here to Print this Recipe


Sue's Zucchini Potato Casserole Recipe

Ingredients
4 medium potatoes, washed and sliced
1 large onion, finely chopped
3 Tbsp. butter
3 Tbsp. flour
2 c. milk
1 tsp. pepper or to taste
2 cloves garlic, pressed
2 large or 3 medium zucchini, washed and thinly sliced
3 Tbsp. butter
1/2 lb. or less Cheddar cheese, grated
1 c. bread crumbs

Directions
Wash and slice potatoes and layer in buttered casserole dish. Cover potato slices with chopped onion. Make a white sauce by melting 3 tablespoons butter in saucepan over low heat. Slowly stir in flour. Add milk, stirring or whisking constantly. Add salt, pepper and garlic. Continue stirring over low heat until thickened, about 5 minutes. Pour white sauce over top of potatoes and onions. Arrange zucchini over grated cheese and bread crumbs. Bake at 350° for about 75 minutes or until potatoes and zucchini are tender and the sides are bubbly. Cool 5 to 10 minutes before serving.
Serves 6.
Click Here to Print this Recipe


Apple Dumplings Recipe

Ingredients
2 cooking apples
8 count can of crescent rolls
1/8 tsp. cinnamon
1/2 c. butter or margarine
1 c. sugar
1 c. orange juice
1 tsp. vanilla

Directions
Peel, core and quartered apples, set aside. Preheat oven to 350°. Separate crescent rolls. wrap an apple quarter in each roll. Place in an 8 inch square baking dish. Sprinkle with cinnamon.

In a medium saucepan combine butter with sugar and orange juice. Bring to a boil and remove from heat, stirring until sugar dissolves. Stir in vanilla. Pour over the dumplings. Bake 20 minutes or until crust is golden brown. Spoon liquid in the baking dish over warm dumpling and serve.
Makes 4-6 Servings
Click Here to Print this Recipe
   


Some recipes submitted were not posted in today's newsletter. I have written to the sites with the copyrighted recipes for permission to post them.
Nancy
 

                    


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

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