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May 21, 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 -
Taqueria Style Spicy Pickled Veggies Recipe | Glazed Berry Cream Pie Recipe | Buttered Maple Carrots Recipe | Barbecue Chicken Recipe | Barbecue Chicken Recipe | Lisa Marinated English Pea Recipe | Marinated Carrot and Onion Salad Recipe | Lisa's Peas and Onion Dish Recipe | Oma's Cucumber Salad Recipe | Oma's Pineapple Sweet Cole Slaw Recipe | Linda's Southwestern Grilled Pork Chops Recipe | Barbecue Chicken Recipe | Lisa Marinated English Pea Recipe |

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In the 05/19/2015 newsletter, Marge was asking for a recipe for pickled cauliflower, carrots and onions often served in BBQ places in Texas. Here is one I think she might like. I make this quite often. You can adjust the amount of pickled jalapeños if you don't like it so hot. You could even leave them out altogether, but they do lend great taste to this and is probably what she means when she says this "relish" is spicy.
Anyway, hope this is what she might like.
Claudine in Fort Worth, TX

Taqueria Style Spicy Pickled Veggies Recipe

2 cups white vinegar, *see Note
1 cup water, *see Note
1/4 cup olive oil, *see Note
A few peppercorns, for each jar
1 clove of garlic peeled for each jar
1 bay leaf, for each jar
pickled sliced jalapeños, *see Note
Cauliflower florets, *see Note
Carrots, peeled, sliced thick and diagonally, *see Note
Onions, sliced thin, *see Note

Note:
The pickled jalapeños are optional, but good if you like it hot!
The amount of veggies that fit into a jar depends on how small they are cut and how tightly they are packed.
The amount of brine needed to cover veggies varies for the same reasons.
Boil carrots until they reached the desired amount of tenderness – around 2 minutes and remove to a colander.
Repeat with the cauliflower.

Don't overcook as the veggies are supposed to be crunchy.
The Jalapeños and onions don't need to be boiled.

You will use the same water that the cauliflower and carrots were boiled in to make the brine. So you just want to barely cover the veggies when you boil them. This is why it says to use 1 cup water. It is a good starting place.
Add the vinegar and olive oil to the pot and simmer for 10 minutes.

While the mixture is simmering, layer carrots, cauliflower and onions in the jar. Layer in additional jalapeno if you want.
Pour liquid mix over the veggies until they are covered.
Allow to cool.

Cover and refrigerate for at least an hour before eating.
Claudine in Fort Worth, TX
Click Here to Print this Recipe  


 


Glazed Berry Cream Pie Recipe

1 graham cracker crust
16 oz carton plain yogurt
2 tbs powdered sugar
1/2 tsp vanilla
3/4 cup cranberry raspberry drink
1 tbs cornstarch
6 cups raspberries, blackberries, blueberries, and halved strawberries

For Yogurt Cheese
Set a sieve over a bowl, line with 3 layers cheesecloth. Spoon in yogurt. Cover with plastic wrap, chill 24 hours. Discard liquid from yogurt cheese. In a bowl, combine yogurt cheese, powdered sugar, and vanilla. Cover, chill.

For Glaze
In a pan, stir together drink and cornstarch. Cook until thickened. Transfer to a bowl. Cover surface with plastic wrap, let stand until cool. Spread yogurt cheese mixture into crust. In a bowl, toss berries and glaze. Spoon onto yogurt mixture. Cover, chill 6 hours. SERVE with Lemon Cream & ENJOY...

Lemon Cream
In a bowl, combine 1 1/2 cups whipped topping and 3/4 tsp shredded lemon peel.
Makes 8 servings
Anna in Sweden
Click Here to Print this Recipe


This newsletter is a bit shorter than usual tonight. Weather is moving in and I wanted to get the newsletter out before the weather hits. It is currently raining but I hear no thunder. When one lives in a drought area for years, rain is beautiful. Lubbock is in a water restricted area. We still can only water the grass once a week. (It may have gone up to twice a week recently, but I am not sure.) Rain makes it so much nicer because no water hose is need.
Nancy


Buttered Maple Carrots Recipe

Ingredients
1 c. water
1/4 c. butter or margarine
1 tsp. salt
1/4 tsp. pepper
2 lb. carrots, pared and cut in half
1/4 c. maple syrup
1 tsp. marjoram

Directions
Bring water and salt to boiling in a medium size heavy saucepan. Add carrots; return to boiling. Cover; simmer 15 minutes or until carrots are just tender. Drain thoroughly. Cook maple syrup, butter, marjoram, salt and pepper in a large skillet over low heat 2 to 3 minutes or until bubbly and caramel-like in consistency. Add carrots; toss gently to coat in the maple butter. Cook over high heat, tossing gently, until carrots are glazed and liquid is absorbed.
Sharon
Click Here to Print this Recipe


I am wanting to plant a garden but don't know what kinds of plants I need. I want to make pickles so what kind of cucumber plants do I need? Also I love the little cucumbers that can be bought at the stores. I thought they were called English cucumbers but can't find seeds for them. I enjoy eating the little sweet peppers that come in green, red, and yellow from the grocery. Thought I would be really thrifty and just buy a package of the colorful peppers in the salad section of the grocery I was really proud of myself thinking I could eat some and plant some. Got the package of sweet peppers home and found the word "seedless" on the package. Does anyone know where I can find seeds or plants to grow these sweet peppers.
Nancy 


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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   


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Barbecue Chicken Recipe

Ingredients
(6 boneless, skinless breasts
Shake 'N Bake barbecue seasoning for chicken
2 c. crushed barbecue chips

Clean chicken (moist, damp). Mix in bowl Shake 'N Bake seasoning with crushed barbecue chips. Place chicken in mixture, then put in Pam sprayed casserole dish; with extra mixture, cover over chicken again. Bake at low 250° to 300° (not high; will burn chips) for 40 minutes.
Note: I have used sour cream potato chips instead of the barbecue chips. I have also used crushed Fritos instead of the barbecue chips. In both cases it was good, just another flavor.
Lisa TX
Click Here to Print this Recipe 


  


Lisa Marinated English Pea Recipe

1 (14 ounce) can LASueur peas, drained
1 (14 ounce) can French-cut seasoned green beans, drained
1 bell pepper, chopped
1 small jar pimientos
1 red onion
1 stalk chopped celery
1 c. sugar
3/4 c. white vinegar
1/2 tsp. salt
1/2 c. oil

Boil sugar, vinegar and salt until sugar is dissolved. Cool and add oil, pour over vegetables and refrigerate. Best if left in refrigerator overnight. Drain and serve.
Lisa TX
Click Here to Print this Recipe


Marinated Carrot and Onion Salad Recipe

Ingredients
1 green pepper, chopped
1 carrot, sliced or chopped
1 bunch green onions, chopped including tops
2 c. or more cauliflowerets
1/2 c. green olives, chopped
2 (8 oz.) cans sliced mushrooms, drained

Marinade:
1 c. red wine vinegar
1 tsp. sugar
1-1/2 tsp. salt
1/2 tsp. pepper
1 tsp. oregano
1/2 c. olive oil
1/2 c. salad oil

Mix marinade ingredients, excluding oils, in saucepan; bring almost to boil and remove from heat. Cool slightly. Add 1/2 cup olive oil, then add 1/2 cup salad oil. Add salad ingredients and refrigerate. Will keep several days.
Sharon
Click Here to Print this Recipe 





Lisa's Peas and Onion Dish Recipe

Ingredients
1 c. pearl onions
4 c. green peas, frozen, defrosted and drained
3 strips bacon
1 Tbsp. butter
2 Tbsp. flour
1/2 c. chicken broth
1 c. milk
1/8 tsp. nutmeg
salt to taste
pepper to taste

Directions
Slice bacon into 1/4 inch strips. In a heavy bottomed skillet, fry bacon strips until crisp. Remove bacon and retain grease in skillet.

Peel pearl onions. Add onions and nutmeg to skillet and sauté until onions are just tender. Remove onions from skillet, but retain grease.

Add butter to skillet and melt. Blend flour into melted butter. Cook butter/flour mixture over a medium heat for about 3 minutes. Let mixture bubble, but do not let it brown. Add chicken broth and milk. Continue to cook over medium heat until mixture thickens. Stir in peas, bacon strips and sautéed onions. Add salt and pepper to taste.
Lisa TX
Click Here to Print this Recipe


Oma's Cucumber Salad Recipe

Ingredients
1 medium tomato, cut in cubes
1 medium purple onion
3 medium cucumbers
1 Tbsp. vinegar
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. celery seed
3 Tbsp. water

Directions
Cook until sugar melts and pour over raw tomatoes, onion and cucumbers. Chill.
Oma
Click Here to Print this Recipe


Oma's Pineapple Sweet Cole Slaw Recipe

Ingredients
2 c. shredded cabbage
1 c. crushed pineapple, drained
2 stalks celery, chopped
1/8 tsp. pepper
1 green pepper, chopped
1/2 c. whipping cream
3 Tbsp. vinegar
1/4 tsp. salt

Directions
Combine cabbage, pineapple, celery and green pepper. Mix thoroughly. Beat cream until stiff. Add vinegar, slowly, salt and pepper. Continue beating until well blended. Mix with salad ingredients. Chill.
Oma
Click Here to Print this Recipe


Linda's Southwestern Grilled Pork Chops Recipe

Ingredients
2 Tbsp. Dijon mustard
1 Tbsp. honey
1 tsp. garlic powder
4 boneless pork chops
1- 1/2 c. medium salsa

Directions
Combine mustard, honey and garlic powder in a small bowl. Rub this mixture on pork chops. Place chops on a hot grill; lower the hood on the grill and grill 3 to 4 minutes on each side. Garnish with the salsa before serving (the pork chops may also be cooked in the oven until tender).
Linda NM
Click Here to Print this Recipe



  


Barbecue Chicken Recipe

Ingredients
(6 boneless, skinless breasts
Shake 'N Bake barbecue seasoning for chicken
2 c. crushed barbecue chips

Clean chicken (moist, damp). Mix in bowl Shake 'N Bake seasoning with crushed barbecue chips. Place chicken in mixture, then put in Pam sprayed casserole dish; with extra mixture, cover over chicken again. Bake at low 250° to 300° (not high; will burn chips) for 40 minutes.
Note: I have used sour cream potato chips instead of the barbecue chips. I have also used crushed Fritos instead of the barbecue chips. In both cases it was good, just another flavor.
Lisa TX
Click Here to Print this Recipe


Lisa Marinated English Pea Recipe

1 (14 ounce) can LASueur peas, drained
1 (14 ounce) can French-cut seasoned green beans, drained
1 bell pepper, chopped
1 small jar pimientos
1 red onion
1 stalk chopped celery
1 c. sugar
3/4 c. white vinegar
1/2 tsp. salt
1/2 c. oil

Boil sugar, vinegar and salt until sugar is dissolved. Cool and add oil, pour over vegetables and refrigerate. Best if left in refrigerator overnight. Drain and serve.
Lisa TX
Click Here to Print this Recipe


 


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

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