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February 2016 Recipes

February 10, 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.

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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    or  
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   



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

Cherry Pink Muffins Recipe

1 3/4 cup sifted flour
1/2 tsp. salt
2 1/2 tsp. baking powder
1/2 cup finely cut maraschino cherries
1 egg
1/4 cup milk
1/4 cup maraschino cherry juice
1/4 cup salad oil
1/3 cup mild flavored honey

Preheat oven to 400 (hot).
Sift together dry ingredients. Drain cherries, reserving juice. Finely cut and measure 1/2 cup cherries. Beat egg slightly. Add milk, cherry juice, salad oil, honey and cherries. Make a well in center of flour mixture. Pour in egg mixture all at once. Stir quickly, just til dry ingredients are moistened. Do not beat. Batter will be lumpy. Spoon batter into 12 greased muffin pan cups, 2 1/2 inch size.
Bake 12 to 15 minutes or til done. Serve piping hot.
Sherry (in Indiana)
Click Here to Print this Recipe

Several have replied to J's comments. I would like to comment as well. I did not take J's comments as criticism. I took them as observations. She did add her name to her comments but I am the one who changed it. There are many ways to
contribute to the newsletter other than financial. Some have contributed many recipes over the years. Some members are faithful readers to the newsletter for years and years. Many of our members stay in contact with me over thru years. I
appreciate each and every member. I think a great deal of J and appreciate her friendship over the years and hope she will continue. I appreciate comments about the newsletter and hope others will let me know when they make an observation about the newsletter.

Here is a favorite cookie recipes that our family has made for many, many years. I find that bar cookies can be a time saver when you need to make a sweet treat and have limited time.
Robbie IN

Double Fudgy Chocolate Cookie Bars Recipe

1-3/4 c. flour
3/4 c. confectioners' sugar
1/4 c. cocoa
1 c. cold butter
14 oz. sweetened condensed milk
1 tsp. vanilla
1 c. walnuts, chopped and packed
1 (12 oz.) pkg. chocolate chips

Mix the flour, confectioners' sugar and cocoa. Cream in the cold butter. Press into a 9x13 inch pan. Bake 15 minutes at 350 degrees.

Melt the chips (using only 1 cup) with the condensed milk and vanilla. When melted, pour over the crust. Add remaining chips and the nuts. Press them into the baked mix. Bake 18 - 20 minutes at 350 degrees or until set. Makes 24-36
cookie-bars. Very, very, very rich... but wonderful.
Robbie IN
Click Here to Print this Recipe

Nancy I came across this recipe for cookies and thought that the people on this site would like to have the recipe. Today, 2/9, in Indianapolis IN area had ice then snow on top of it. I'm glad that I don't have to be out in it.

Five Chip Cookies Recipe

1 cup softened unsalted butter
1 cup peanut butter
1 cup sugar 2/3 cup packed brown sugar
2 eggs
1 teaspoon vanilla
2 cup flour
1 cup old fashioned oats, I have used quick cooking oats when I didn't have old
2 teaspoons baking soda
1/2 teaspoon salt


2/3 cup milk chocolate chips
2/3 cup semi-sweet chocolate chips
2/3 cup peanut butter chips
2/3 cup vanilla chip
2/3 cup butterscotch chips
Yes all these chips

Cream the butter, sugars and peanut butter. Add eggs, one at a time, beating well after each addition. Beat in the vanilla. Combine the dry ingredients and add gradually to the creamed mixture. Add the chips. Use a small scoop, ice cream one, to drop on to a parchment covered baking sheet. Bake at 350º for about 10-12 minutes. Cool for 1 minute then move to a wire rack. This makes a bunch.

Nancy I'm sorry that this took so much room but if kids are home from school this is something that they could make.

Everyone have a great day. Nancy and associates stay safe, stay warm and
Susie Cold Indy
Click Here to Print this Recipe

Easy Salad Dressing Recipes

These are easy salad dressing recipes—just mix and shake. A salad dressing genie makes the measuring easy but you can make them in any container; you do not have to have a genie.

Part 1: The following can be made with our shaker-type salad dressing genie.

Honey Mustard

2 tablespoons honey
2 tablespoons hot Chinese mustard
1 tablespoon vegetable oil
3/4 cup rice wine vinegar
salt and pepper to taste.

Place the honey, mustard, oil, and vinegar in a container and shake or whisk.
Salt and pepper to taste.

Creamy Citrus Ginger

2 tablespoons lemon juice
1 tablespoon vegetable oil
1 teaspoon minced garlic
1 teaspoon ground ginger
1 teaspoon granulated sugar
1/4 cup orange juice
1/4 cup nonfat plain yogurt
salt and pepper to taste.

Place the lemon juice, oil, garlic, ginger, sugar, orange juice, and yogurt in a
container and shake or whisk. Salt and pepper to taste.

French Vinaigrette

2 teaspoons minced parsley
2 teaspoons Dijon mustard
1 teaspoon minced garlic
1 teaspoon granulated sugar
1/4 cup rice wine vinegar
1/4 cup olive oil
salt and pepper to taste.

Place the parsley, mustard, garlic, sugar, vinegar, and olive oil in a container and
shake or whisk. Salt and pepper to taste.

Italian Herb

3 tablespoons olive oil
1 tablespoons dried basil
1 tablespoon ground dried oregano
1 tablespoon dried thyme
3/4 cup balsamic vinegar
salt and pepper to taste.

Place the olive oil, basil, oregano, thyme, and vinegar in a container and shake or
whisk. Salt and pepper to taste.

Creamy Caesar

1 egg yolk
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon minced garlic
1 teaspoon anchovy paste
1/4 cup nonfat plain yogurt
2 ounces of grated parmesan cheese
salt and pepper to taste.

Place the egg yolk, Worcestershire sauce, mustard, garlic, anchovy paste, yogurt,
and cheese in a container and shake or whisk. Salt and pepper to taste.

Sesame Scallion

2 tablespoons sesame oil
2 tablespoon soy sauce
1 teaspoon granulated sugar
2 diced scallions
1/4 cup rice wine vinegar
3 tablespoons apple juice
salt and pepper to taste.

Place the oil, soy sauce, sugar, scallions, vinegar, and apple juice in a container
and shake or whisk. Salt and pepper to taste.

Part 2: The following can be made with our deluxe salad dressing genie with

Creamy Vinaigrette

1 teaspoon Dijon mustard
3/4 teaspoon dried basil
1/4 teaspoon dried tarragon
1/2 cup cidar vinegar
1/4 cup olive oil
1/2 cup nonfat plain yogurt
salt and pepper to taste.

Place the mustard, basil, tarragon, vinegar, olive oil, and yogurt in a container
and shake or whisk. Salt and pepper to taste.

Dijon Vinaigrette

1 clove garlic finely chopped
1 1/8 teaspoons Dijon mustard
1/2 cup olive oil
2 tablespoons balsamic vinegar
salt and pepper to taste.

Place the garlic, mustard, olive oil, and vinegar in a container and shake or whisk.
Salt and pepper to taste.

Sweet Basil Vinaigrette

2 tablespoons honey
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
1/2 tablespoon Dijon mustard
2 cloves garlic, finely chopped
2 tablespoons dried basil
1/3 cup olive oil
salt and pepper to taste.

Place the honey, lemon juice, vinegar, mustard, garlic, basil and oil in a container
and shake or whisk. Salt and pepper to taste.

Asian Vinaigrette

1/2 teaspoon pepper
1 teaspoon sesame oil
2 teaspoons soy sauce
2 tablespoons brown sugar
1/4 cup canola oil
2/3 cup rice wine vinegar

Place the pepper, sesame oil, garlic, soy sauce, brown sugar, canola oil, and
vinegar in a container and shake or whisk.

Creamy Caesar II

1 egg yolk
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon minced garlic
1 teaspoon anchovy paste
1/4 cup nonfat plain yogurt
2 ounces of grated parmesan cheese
salt and pepper to taste.

Place the egg yolk, Worcestershire sauce, mustard, garlic, anchovy paste, yogurt,
and cheese in a container and shake or whisk. Salt and pepper to taste
Dennis,The Prepared Pantry   
Click Here to Print these Salad Dressing Recipes

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

Martha Washington’s Crab Soup Recipe

1 T. butter
5 T. flour
3 eggs; hard boiled; sieved
1 lemon; grated rind of
1 pinch Salt
1 pinch white pepper, freshly ground
4 cups milk
1/2 lb. crabmeat; cooked
1/2 c. heavy cream
1/2 c. dry sherry
1 dash Worcestershire sauce

in 2 qt. saucepan, combine butter, flour, sieved eggs, lemon rind, salt & pepper.

In a separate saucepan, bring milk to boil, remove from heat. Gradually pour hot ilk into egg mixture, stirring w/wire whisk. Add crabmeat, cook over low heat 5 min; do not boil. Add cream & remove from heat. Stir in sherry and Worcestershire sauce and serve piping hot.
Serves 6.
This is an historic recipe which was served during President Gerald Ford’s administration.
Athena in DE
Click here to Print this Recipe

Have you tried a recipe from the newsletter? Let us know how it turned out and what you liked about the recipe and additional comments about the recipe.

Hello Nancy and all Landers,
Newsletter looks great today. I agree totally with everyone that we all want to see those old recipes of Mary's. I'm not cooking much today - suffering with nasty cold. I also like to cook/bake totally from "scratch" as food always seems
to taste better then.
Dianne in Wisconsin

Hi Nancy and all Landers,
My sister passed away in 1972 (I was 21), but she used to make a Scalloped Potatoes recipe that I just loved, and I never thought to get the recipe while she was living (it disappeared after she passed). I know that she used cream of
mushroom soup, potatoes and diced Spam (the ONLY time I would ever eat Spam), and I don't remember what else was in it or how it was made. I would love to see if anyone of your group might know, remember, or have a copy of the
recipe. I've never forgotten the taste of it, because I'm not one of those people that can replicate a recipe.

Before I close, I'd just like to say that if Judy in Alaska's husband doesn't weigh 600 pounds, I can't imagine why not! She always sends such yummy recipes, and I would LOVE to go to Alaska just to eat at her table one time. She is amazing! Speaking of amazing, you are too, for all you do, and for all the time you spend on the recipes for us. We appreciate all your efforts greatly, and I wear the added weight to prove it! Thanks for all you do!
Elaine F

I want to go with you to Judy in Alaska's house. Her recipes really do sound wonderful and yummy.

Chicken Niko Recipe

6 boneless chicken breasts
1 cup flour
2 Tbs. parmesan cheese
½ tsp. salt
½ tsp. pepper
1 tsp. parsley
½ tsp. garlic powder
2 tsp. oregano divided
½ cup milk
2 Tbs. olive oil
Cooking spray
6 slices deli ham cut into bite size pieces
2 zucchini
8 mushrooms
1 onion, sliced
1 tsp. basil
2 cloves fresh garlic
3/4 cup sundried tomatoes
1/2 cup butter
8 ozs. mozzarella, shredded

Pre heat oven to 350. Place chicken breasts between plastic wrap and pound slightly with a mallet. On a plate mix flour, Parmesan cheese, salt, pepper, parsley and garlic powder and 1 tsp. oregano.

Pour milk into a small bowl and dip breasts first in the milk and then in flour. Set aside.

Heat a large sauté pan on medium-high heat and add the olive oil. Sauté each breast until a nice golden brown color. Place in a 13X9 baking dish that has been sprayed with nonstick spray. Top with ham.

Sauté zucchini, mushrooms and onions in the pan drippings. Add the basil, garlic and remaining oregano, sundried tomatoes and butter. Heat and pour over

Top with mozzarella cheese. Bake for 20-30 minutes until the cheese is melted.
Serves 6.
Anna in Sweden
Click Here to Print this Recipe

Hi Nancy,
Here are the directions for the rolling kneeling tray to scrub floors that I mentioned in one posting and some ladies asked for. I hope it is not too long for your newsletter. These articles and recipes are from an old booklet that looks to
be something like clubs, churches, etc. sell to raise funds. There are a lot of recipes but they are not very detailed. It is dated December 1915 so it is 100 years old. I am typing it exactly as it appears in the booklet.

One of the cleverest “little labor savers” demonstrated at this meeting was a “scrubbing chariot.” This consisted of a comfortable padded frame on rollers which enables the housewives in wiping floors to roll about and do the scrubbing
with more ease and comfort and save a great many steps. This was built at a very small cost. A 3-4 inch plank was used, 20 x 10. The sides were made of 2-inch strips eight and one-half inches long and 4 inches wide. An ordinary soap
box can be used for this by cutting down the size to about 5 inches high and knocking out one side. The padding for the bottom of this chariot was made of burlap and made it more confortable when kneeling. This was simply tacked
around the inside of the chariot and the whole thing was placed on four rollers and stood just the height of the rollers off of the floor. A soap dish was screwed on one side and a little rack for the scrubbing brush on the opposite side.

Estimated cost of this follows:
A soap box used for body of chariot......................$.00
One-half yard of red burlap.................................. .05
One box brass head tacks.................................... .10
Four flat rollers................................................... .10
One soap holder.................................................. .05

Mary Ann in Kentucky

Hi Nancy and all in the family ~

WOW! What an assortment of recipes in today’s newsletter for 2/7!

I tried to be selective in my choice of recipes, and finally settled on four to try
this week:
Pasta e Fagiole from Dee, RI;
Veal and Peas from Dee, RI;
Alfredo Sauce from Lynn, FL; and
Pumpkin Fritters from Dennis

I have my shopping list all ready, and will go out in a little while to shop for the missing ingredients to prepare my cooking feast!

Thanks Dee, Lynn and Dennis for your suggestions!
Artemis in NYC

Old Time Peach Pudding Recipe

One pint of flour
Two teaspoonfuls baking powder
Half a teaspoonful salt
One cup milk
Two tablespoonfuls melted butter
Two eggs (possibly separated, not in directions)
Half a cup sugar
A pint of peaches, cut into small pieces
Mix all to a smooth batter, beating whites very stiff and adding last with fruit;
bake in mould. Turn on to a dish and wreath with hard sauce flavored with
vanilla extract

(This is an old clipping in one of the cookbooks. The directions are not very detailed. Evidently, it was assumed that women knew enough about the basics that they didn’t have to explain a lot. Surely the peaches were pitted and peeled but the recipe doesn’t denote that and I am also assuming the peaches and egg whites were folded in and the “mould” was a tube pan.) This must be something of the consistency of Christmas Plum “Pudding”.
Mary Ann in Kentucky
Click here to Print this Recipe


Hard White Soap Recipe

2 quarts melted fat
1 can Red Seal Lye, dissolved in
1 quart of cold water
When both are cool, pour the lye into the fat, stirring all the time.

Then add
1 Cup Ammonia and 2 Tablespoons of Borax which has been dissolved in 1/2 Cup of Hot water. Stir 5 minutes then pour into moulds. (Her spelling, not mine)
Mary Ann in Kentucky
Click here to Print this Recipe

This is for Jerry from Upstate NY, who asked about the type of lentils for the Lentil Soup recipe in the February 6th newsletter. I have looked at the package and it is Goya brand, and does not specify the type they are. However, they are
light tan in color, not the yellow ones. I hope this is helpful for you because it is really a great soup, and I make it fairly often. If I can clarify the issue any further, please do not hesitate to ask.
Artemis in NYC

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Cookie-Tips-GuideCookie Troubleshooting Guide

If your cookies are too tough . . .
You may have used too much flour or a flour with too high of a protein content. Unless you want a chewy cookie, do not use bread flour. Check your measurements–the cookies may not have enough fat or the amount of sugar may be wrong.

If your cookies are too crumbly . . .
They may have too much sugar, shortening, or leavening or may not be thoroughly mixed. Try adding more eggs.
If your cookies are too hard . . .
They may have been baked too long or at a temperature that was too low. Too much flour or not enough shortening or liquid will make them hard also.

If your cookies are too dry . . .
The same elements that make cookies too hard, may make them too dry. Try baking them at a higher temperature for a shorter period. Substitute brown sugar (with its higher moisture content) for part of the granulated sugar.

If your cookies are too brown . . .
The cookies were most likely baked too long or at too high of a temperature. Too much sugar may make a cookie brown too readily.

If your cookies are not browned enough . . .
The baking temperature was too low, they were not baked long enough, or there was too little sugar.

If your cookies spread too much . . .
The baking temperature may be too low. Too much sugar, shortening, or leavening will cause spread. If pans are greased with too much shortening, spread may occur. Add a little more flour or chill your dough before forming the cookies.

If your cookies don’t spread enough . . .
The opposite conditions that create too much spread may cause your cookies not to spread enough. There may not be enough sugar, shortening, or leavening, or the temperature is too high. Try adding more grease to the pan and baking at a lower temperature.

If the edges or crust turns out sugary . . .
The cookies probably have too much sugar. The dough may have been inadequately mixed.

If your cookies have a poor flavor . . .
Make sure all the flavoring ingredients were added. Dated or low quality ingredients may not impart strong enough flavors. Improperly washed baking pans will sometimes cause a cookie to taste bad.

If your cookies stick to the pans . . .
The pans probably weren’t greased adequately. Too much sugar will make cookies stick. Cookies are usually easier to remove from their pans immediately after coming from the oven.
Dennis,The Prepared Pantry   
Click here to Print this Cookie Information

Bread Mixes from The 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

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Nancy Rogers 

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Nancy Rogers

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

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