5


Recipe Index
 

 

Home Page
Return to
Newsletter Archives
August 2016 Recipes

September 1, 2016  | 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.


Today's Recipes -
 

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


 

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   



 

 




Everyday Recipes from Our Recipe Family. Everyday recipes made from ingredients found in most pantries.


A Baker’s Basic Kitchen Library eBook Collection (free from the Prepared Pantry)


My Favorite Links
Treasures From Texas -
Vintage Items
Diggin' History Blog
RecipeGoldMine Recipe Site
Prepared Pantry
NaturesFlavours  
Celebritychefconnection
 


Get your FREE Country Home Kitchen Magazine Series! (from the Prepared Pantry)



Easy Enchilada Casserole Recipe

Easy & my kids loved it!

Ingredients
1 lb. ground beef
1 (10 oz.) can enchilada sauce
1 cup salsa ( I use medium, but mild is OK)
6 (10-inch) flour tortillas
2 cups frozen corn (or fresh cut from the cob)
1 (16 oz.) pkg. grated cheese (monterey jack, cheddar, or Mexican blend are good)

Directions
Brown ground beef, drain fat. Add enchilada sauce and salsa. Allow to cook for several minutes to blend flavors. Grease 13 x 9 glass dish. Lay 2 tortillas, overlapping, in bottom of dish. Spoon 1/3 of meat sauce over. Add 1 cup corn, and 1 1/3 cups cheese over top. Layer two more tortillas, 1/3 of sauce, 1 cup corn and 1 1/3 cups cheese. Layer last two tortillas on top, last of sauce, and the rest of the cheese. Bake at 350 deg. for 1/2 hr. until cheese is melted & casserole is bubbly.
A can of black beans is also good either in place of or added with the corn.
Laura from eastern PA
Click Here to Print this Recipe


Pumpkin Cream Cheese Squares Recipe

Ingredients:
3 eggs, divided
2 cups plus 1 T. sugar, divided
1/2 cup vegetable oil
1 cup canned pumpkin
2 1/4 cups flour
1 T. pumpkin pie spice
1 t. baking soda
1/2 t. kosher salt
1/2 t. pure vanilla extract
8 oz. pkg. cream cheese, softened

Directions:
Preheat oven to 350. Mix 2 eggs, 2 cups sugar, oil and pumpkin in mixing bowl. Beat together. In another bowl, mix flour, pumpkin pie spice, baking soda and salt. Add dry ingredients to pumpkin mixture. Mix well and pour into greased 9 inch square baking dish. Mix remaining egg, 1 T. sugar, vanilla and cream cheese in small mixing bowl. Beat with mixer. Spoon cream cheese batter over pumpkin batter in baking dish and swirl with knife. Bake for 35 tp 45 minutes or til toothpick inserted in center comes out clean. Chill and cut into squares. Serve.
Sherry (in Indiana)
Click Here to Print this Recipe


Tried this for dinner last night. Good.

Pecan Crusted Fried Fish Recipe

Ingredients
2 medium size tilapia filets, or similar white fish, cut in 3 to 4 pieces each
1/2 rounded c. finely chopped (but not ground) pecans
1/2 c. fresh bread crumbs, no need to thaw if frozen
Zest of 1 lemon
1 egg
1 T. milk
Coarse pepper
2 T. butter

Directions
Chill a dinner size plate. Toss together nuts, crumbs & zest on a paper plate; whisk together egg & milk in a soup plate or pie plate. Dust fish with pepper, dip in egg, then coat well with nut mixture, pressing into fish firmly. As each piece is coated, place on the chilled plate. When all are done, cover with plastic wrap & chill at least 2 hours, so the crumbs will adhere better during cooking.

Just before you will want to serve, heat butter in a 12” skillet over Medium High heat; when hot, reduce heat to Medium & place fish in the pan. Cook about 5 minutes, moving fish around in the skillet with a spatula so coating doesn’t burn; turn fish pieces, reduce heat further to just higher than Medium Low, & cook for 5 to 7 minutes more, or till well browned & fish flakes to a fork. Serves 2, could be doubled.
Was very good on a salad of mesclun & slivered purple onion with scallion, cucumber & sweet pepper sticks. Would also work on a Thai-American “BoBimBap” bowl, B. J..’s Brewhouse style. That’s the phonetic spelling, so don’t look for it on a menu, Thai OR American !
Marilyn in FL

Click Here to Print this Recipe




                




In the August 29th Nancy's Newsletter Joan asked what else she could use besides baking soda to clean her teflon pans. I highly recommend "Bar Keepers Friend" ( can be found in the grocery store along with the cleansers and soaps). It comes in 3 forms: Powder, Cream and spray-foam. I prefer the spray version. I love to cook and have been known to burn things a bit also. This always works for me.
Virginia


Virginia asked about filing saved recipes. I set up a file in my computer labeled "Recipes" and when I spot something I might like, I copy and paste it into that file. Later if and when I want to use the recipe, I go to the "Recipe" file,click on find, type in the name or one of the ingredients and let the computer find the recipe. The my computer does not need the recipes indexed. If I want a copy at that time, I again copy the recipe and paste it onto a blank sheet of paper (I use works), print it which provides a copy to use.

I should say over the many years of Nancy's recipes, I now have files labeled "Recipes 1", "Recipes 2" and "Recipes 3" with several hundred recipes I plan to try. To make sure I don't loose any recipes, every now and then I back up those files by burning the files into a CD. Printed they would fill many binders.

Brenda asked about frying green tomatoes staying green into the winter ... I think that's one of those $64 questions and if some one can come up with the answer they will win the prize. My grandma tried, my aunts tried, my mother tried, I try and the tomatoes always win.
Keep up the good work everyone
Vivien


I'm looking for a simple and easy Brocolli Salad recipe and the dressing that goes on it!
Thanks bunches!
Shelia M


For Brenda who was wondering how to keep green tomatoes for frying in the winter months, water bath canning works great.

They don't come out mushy and fry up fine. nice to have to brighten the winter . Slice them into wide mouth jars, add a bit of salt , fill with boiling water, put on your lids and rings and water bath them for 5 minutes . Be sure to use green tomatoes, those starting to ripen will get a bit mushy, Green is good in this case .
Teri in Mo.


Another project I have been working on this summer is learning more ways to incorporate beans into my diet instead of meat. I have prepared the following recipe twice. It gave
me a good excuse to try my new ceramic 10" pan from QVC, and it was easy and different.

Fork 'n Knife Mexican Skillet Pizza Recipe
(Serves one)

Ingredients
1/4 cup chickpea flour ( sometimes called garbanzo bean, besan or gram flour, gluten-free)
2 T. egg whites
Dash salt
1/2 cup canned crushed tomatoes
1/2 t. garlic powder
1/2 t. chili powder
1/2 t. ground cumin
1/2 cup chopped bell pepper
1/2 cup chopped onions
1/4 cup shredded reduced-fat Mexican-blend cheese
1 T. sliced black olives

Directions
To make batter:
Combine flour, egg & salt. Add 1/4 cup water, & whisk smooth. Let thicken 10 min. In small bowl, mix seasonings into tomatoes. Bring 10" skillet sprayed with Pam to med. heat. Add pepper & onion. Cook & stir until softened, about 3 min. Transfer to med bowl, & cover to keep warm. Remove skillet from heat; clean if needed. Re-spray, & return to med. heat. Pour batter into skillet, quickly tilting skillet in all directions to evenly coat the bottom. Cook until lightly browned & cooked through, about 2 min. per side, flipping carefully with spatula. Still in skillet, top crust w/seasoned tomatoes, leaving 1/4 in. border.

Sprinkle w/cheese & cooked veggies & olives. Cover & cook until cheese has melted. About 2 min.
Athena in DE (Bob's Red Mill flour can be ordered online)
Click Here to Print this Recipe


Maple Butter Tarts Recipe

Ingredients
3/4 cups packed brown sugar
1/2 cup maple syrup (No. 1 medium grade)
1/3 cup butter melted
2 eggs
1 tablespoon cider vinegar
1/2 teaspoon salt
1/2 cup chopped walnut half
1/4 cup dried currants
1/4 cup golden raisin
Sour Cream Pastry:
1 1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 cup cold butter cubed
1/4 cup cold lard cubed
2 tablespoons Ice water (approx)
4 teaspoons sour cream

Directions
Sour Cream Pastry:
In bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces. Whisk water with sour cream; drizzle over flour mixture, tossing briskly with fork and adding more water if necessary to form ragged dough. Press into disc; wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)

On lightly floured surface, roll out pastry to generous 1/8-inch (3 mm) thickness. Using 4-inch (10 cm) round cutter, cut out 12 circles, rerolling and cutting scraps. Fit into 12 muffin cups; refrigerate for 30 minutes.

Meanwhile, whisk together brown sugar, maple syrup, butter, eggs, vinegar and salt. Divide walnuts, currants and raisins among pastry shells. Spoon scant 1/4 cup filling into each shell.

Bake in 350F (180C) oven until filling is set and pastry is golden, 20 to 25 minutes. Run thin knife around edges to release tarts. Let cool in pan on rack for 20 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in single layer in airtight container at room temperature for up to 24 hours.)
From: Canadian Living Magazine
ENJOY !! Judy in Montana
Click Here to Print this Recipe


Ana requested vegetarian recipes for her son. These are 2 favorites we’ve enjoyed for years.
Mary Beth in MN

Soft Vegetable Tacos Recipe
(Taste of Home 2009)

1 2/3 cups fresh or frozen corn, thawed
1 small zucchini, finely chopped
1 small onion, finely chopped
1 Tablespoon vegetable oil
1 can (15oz.) black beans, rinsed and drained
1/4 cup salsa
8 flour tortillas (6 inches), warmed
1/2 cup sour cream
1 cup (4oz.) shredded cheddar cheese

Directions
In a large skillet, sauté the corn, zucchini and onion in oil until tender.

Stir in beans and salsa. Cook, uncovered over medium heat for 3-4 minutes or until heated through, stirring occasionally.

Spoon a heaping 1/3 cupful onto half of each tortilla; top with sour cream and cheese. Fold tortilla over filling; serve immediately.
4 servings.
Mary Beth in MN
Click Here to Print this Recipe

==

Italian Rye Krisp Quiche Recipe
(from Rye Krisp recipe insert)

Ingredients
11 Rye Krisp crackers, any flavor (I use sesame), crushed to ¾ cup reserving 1TBSP
3 TBSP margarine (melted)
1/2 small zucchini, finely chopped (1/4 cup)
1/2 cup (2oz.) shredded low fat Mozzarella Cheese
3 eggs
1/4 cup plain yogurt (or sour cream)
1/2 small tomato (chopped, 2TBSP)
1/4 tsp Italian seasoning
1/4 tsp salt

Directions
Preheat oven to 350 degrees. Grease 8-inch pie plate. In a small bowl combine crackers, margarine and zucchini. Press into bottom and sides of pie plate. Top with cheese. In medium bowl beat (or whisk) eggs. Stir in yogurt, tomato, herb seasoning and salt. Pour over cheese. Sprinkle reserved 1 TBSP cracker crumbs on top. Bake for 30 minutes or until set. Let stand 5 minutes before serving.
Mary Beth in MN
Click Here to Print this Recipe


Good morning Nancy and all Landers,
Newsletter looks great. Here is the original Grape Salad Recipe.

Grape Salad Recipe

Ingredients
1 pkg (8 ozs) cream cheese, softened
1 cup sour cream
1/3 cup sugar
2 tsp. vanilla
2 pds seedless red grapes - 2 pds seedless green grapes
3 Tbsp. brown sugar
3 Tbsp. chopped pecans or walnuts

Directions
In large bowl beat cream cheese,sour cream,sugar and vanilla til blended and no lumps. Add grapes and toss to coat. Transfer to serving bowl. Cover and refrigerate til serving. Sprinkle with brown sugar and pecans just before serving.
Yield: 21-24 servings

I mix all the ingredients (including brown sugar and nuts) right away. The longer this sits the better it tastes.
I have mixed cream cheese mixture and grapes separately because I think there is too much cream cheese
mixture for that amount of grapes so I add it a little at a time til grapes are coated but not drowning.
Dianne in Wisconsin
Click Here to Print this Recipe


I am not sure if this is the recipe Linda TX wanted in yesterday's newsletter as it has been years since I ate at Golden Corral.
Robbie IN

Golden Corral Roast Copycat Recipe

Ingredients
1 (5 lb.) beef ribeye roast (or cross rib roast)
2 tablespoons cracked black peppercorns
4 tablespoons fresh thyme leaves
1 cup sour cream
1/4 cup prepared horseradish
1 teaspoon granulated sugar
1 tablespoon butter
1 white onion, thinly sliced
1/2 pound sliced mushrooms
1 tablespoon flour
1 cup beef broth
1 tablespoon Dijon mustard

Directions
Preheat oven to 350 degrees. Rinse your beef and pat it dry with a clean paper towel. Place the roast in your roasting pan fat side up. Press the cracked pepper into the surface of the roast, as well as 2 tablespoons of the thyme. Roast the meat for 2 hours or a little over. The goal is to reach an internal temperature of 135 degrees. You'll need a probe thermometer to determine internal temperature, inserted about 2 inches into the thickest part of the roast.

Once the roast is finished, take it out of the oven and cover it with aluminum foil. Let the roast rest for at least 15 minutes before you try to slice it. When the roast is first taken out of the oven all of the juices have expanded. If you cut into it all the juices will come running out and you'll be left with a dry roast. By letting the meat rest the juices will be able to redistribute throughout the roast leaving you with a moist, delicious meal.

Horseradish Sauce: Mix the sour cream, horseradish and sugar in a glass bowl until combined. Put this in the refrigerator while the roast cooks to let the flavors marry.

Gravy: Melt butter in a large cast iron skillet on about medium heat. Throw in the onions and cook them for about 10 minutes, stirring regularly with a wooden spoon, until they are starting to brown. Toss in the mushrooms and continue to cook for about another minute until the mushrooms are soft and tender. Sprinkle in the flour stirring constantly, and cook until the flour begins to brown (about 1 to 2 minutes). This will add a nutty, toasty flavor to the gravy, while making sure that the flour can absorb all of the broth without clumping, leaving a nice, smooth gravy. Stir in the broth and simmer for another 5 minutes, stirring constantly, so that the gravy can come together. Take the gravy off the heat, stir in the mustard, and you're ready to serve.
Robbie IN
Click Here to Print this Recipe


I got a pressure cooker for Christmas and love it but am looking for new recipes to try.
Elaine


Bacon, Fennel and Apple Chutney Recipe

This sweet-and-smoky version is perfect with crackers as a starter, spread on a grilled cheddar sandwich or served with roasted pork.

Ingredients
1/2 pound applewood smoked bacon, cut into 1/2-inch dice
1/2 medium onion, cut into 1/2-inch dice
1 medium fennel bulb—halved, cored and cut into 1/2-inch dice—plus 1 tablespoon chopped fennel fronds
2 thyme sprigs
2 garlic cloves, minced
1 Granny Smith apple—peeled, cored and cut into 1/2-inch dice
1 teaspoon ground fennel seeds
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon sugar
Salt and freshly ground pepper
30 baguette slices, brushed with olive oil and toaste

Directions
Heat a large skillet; add the bacon and cook over moderate heat until crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all but 3 tablespoons of the fat from the skillet.
Add the onion to the skillet and cook over moderate heat until softened, about 3 minutes. Add the diced fennel, thyme, garlic and apple. Cover and cook over moderately low heat, stirring occasionally, until softened, about 8 minutes. Add the fennel seeds and cook, stirring, until fragrant, about 1 minute. Stir in the lemon juice, lemon zest, sugar and fennel fronds. Remove the chutney from the heat, season with salt and pepper and let cool to room temperature. Discard the thyme, stir in the bacon and serve the chutney with the toasts.
A friend just gave me the recipe for this. I had it at her home and is soooooo good.
10 servings
ENJOY !! Judy in Montana
Click Here to Print this Recipe


 


Weekly Specials at Prepared Pantry 


Products this Month
Mr Mister Stainless Steel Spray Genie 
Real Chocolate Chips 
Cookie Mixes 
Bread Machine Mixes (with instructions for regular oven)


Articles this month
How to Troubleshoot Cookies
Save Time with No-Bake Cookies
The Joys of Refrigerator Cookies
Types of Cookies and How to Bake Them


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.  




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 food related information. 

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 


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


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

Paypal: email address is everyday_recipes@yahoo.com 


Copyright © 2016 -  Nancy's Kitchen