Recipe Index
 

 

Home Page
Return to
Newsletter Archives
February 2016 Recipes

February 11, 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.


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   



 

 



A Bakerís Basic Kitchen Library eBook Collection (free from the Prepared Pantry)


Please, does anyone have a recipe for City Chicken?
Thank you in advance, Linda W


Good morning Nancy--I hope you can help me. My family bought me a new computer and I have tried to transfer your site to it.

(I'm not too proficient with a computer). I applied for a transfer on my old computer but a yahoo site came up and I filled out the info. I believe the recipes are going there.

I don't contribute to your newsletter (plan to start) but I always enjoy reading it-not only for the recipes but for the information asked for and how quickly most are answered. I especially like the updates on Ditto and Little One.

I had lived in Alaska for 10 years, not too far from Eagle River, and loved it there. I had a friend there named Judy who was a great cook also. It makes me miss the time we spent there.
I want to thank your for all you do to make a bright spot in so many lives.
Georgie


How to Make Homemade Potato Chips

We knew that we could make great homemade potato chips in the deep fryer; we wanted to know if we could make equally good potato chips in the oven. So we started with the oven potato chips. We cut russets into thin slices, about an eighth inch thick and then soaked them in cold water. We spread aluminum foil on a baking sheet and greased the foil well. After the slices had soaked for twenty minutes, we spread the potato slices across the foil, brushed them with vegetable oil, and baked them at 425 until they were just starting to turn golden. We put them on racks to cool and sprinkled them with salt.

These chips were good but not as crispy as they should be. Back to the drawing board. We thought maybe a slower bake would draw more moisture from them and make them crispy. We lowered the temperature again and again. The best chips came at 325 degrees, slow baking for 20 minutes.

We then turned to deep fried potato chips.

We heated the oil in our deep fryer to 360 degrees. We fried them in small quantities until they started to turn a golden color, drained them on paper towels and then moved them to a rack to cool completely. Sprinkled with a little salt, they were delightfulómuch better than potato chips out of a bag.

And yes, the fried potato chips were much better than the baked chips.

Hereís what you do:
Pick good quality russet potatoes. Wash them and cut out any bad spots. Cut them into 1/8-inch thick slices. You can do so with a knife; itís a lot easier to get uniform slices that will cook uniformly with a mandolin or with the attachment to your mixer. Heat the oil to 350 to 375 degrees. You can do so, on the stovetop or with a thermostatically controlled deep fryer. If you are frying on the stovetop, use a deep pan and a candy thermometer, and watch your work. If your oil becomes too hot, it can burst into flames.

Cook a small amount of potato chips at a time. If you cook too many, the potatoes will drop the temperature of the oil too far. Oil that is not hot enough will make your potato chips soggy. Cook the potato chips until they are a light, golden color and begin to float. Remove the chips to a paper towel to absorb grease. Sprinkle with salt and your favorite seasoning.
Dennis,The Prepared Pantry   
Click here to Print this Recipe


I am submitting this with a disclaimer as to be honest I have not made this. It is, however, from a reliable source and may be what Susie was hunting.

Oatmeal Quick Bread Recipe

Combine 1 cup milk and 1 cup oatmeal and let stand 5 minutes

Add 2 eggs
6 tablespoons softened butter
1/4 cup brown sugar-mix well till no brown sugar lumps remain

Stir in 2 cups flour
21/4 teaspoons baking powder
1/2 teaspoons salt.

Pour into a buttered loaf pan and sprinkle with a tablespoon oatmeal.

Bake @ 350 for 40-45 minutes using a toothpick test for doneness. Cool on a wire rack before attempting to slice.

I was thinking this might be a bit bland so one might consider adding a little cinnamon, chopped nuts, or raisins.
Nana in SE Ohio
Click here to Print this Recipe


Baked Sweet Potatoes with Raisin Maple Topping Recipe

Ingredients
1 Fresh sweet potato (yam)
1 Tablespoon pure maple syrup
1 Tablespoon raisins
2 Teaspoons sunflower seeds
Salt and pepper to taste
Instructions:

Preheat oven to 400F. Prick potato with fork. Bake on foil-lined baking sheet one hour or until very tender. Split sweet potato and top with maple syrup, raisins and sunflower seeds. Season to taste. Microwave directions: Pierce potatoes with fork and arrange on paper towels. Microwave on high 8 minutes; turn potatoes over after 4 minutes.
Serves 1
Source: Sweetpotato.org
Lisa TX
Click Here to Print this Recipe


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


Fried Sweet Potatoes Recipe

Ingredients:
4 to 5 large unpeeled sweet potatoes
1/2 cup butter
1 1/2 cups sugar

Instructions
Place whole sweet potatoes in a large pot and add enough water to cover sweet potatoes. Bring to a boil over medium-high heat on stovetop and cook for 5 minutes. Remove from heat and drain.

When potatoes are cool enough to handle, peel and cut into 1/4-inch slices. In a large skillet on stovetop, melt butter.

Layer sweet-potato slices in bottom of skillet and pour sugar over potatoes. Cook over medium-high heat until potatoes are tender and sugar begins to caramelize. Do not stir potatoes, just turn them carefully with a spatula to prevent sticking.
Makes 6-8 Servings
Lisa TX
Click Here to Print this Recipe


Spaghetti Pie Recipe

Pie Shell
6 oz. spaghetti
2 tbsp. butter
1 well beaten egg
1/3 c. grated Parmesan cheese

Filling
1 c. cottage cheese
1 c. Mozzarella cheese, shredded

Sauce
1 lb. ground beef
1/2 - 3/4 c. chopped onion
1/2 diced green pepper (optional)
1 (15 oz.) jar spaghetti sauce

Directions
Cook spaghetti according to package directions. Stir in butter, Parmesan cheese and eggs into hot spaghetti. Form spaghetti into a "crust" into 10" pie plate. Brown onions and green pepper in small amount of oil until soft. Add meat and brown. Add spaghetti sauce and simmer 25 to 30 minutes. Spread cottage cheese over spaghetti crust. Top with meat sauce. Bake 30 minutes at 350. Top with Mozzarella cheese and let cheese melt. Let stand before cutting.
Judy
Click Here to Print this Recipe


Baked Kraut And Chops Recipe

Ingredients
6 pork chops
1 tsp. salt
1/4 tsp. pepper
1-2 tbsp. brown sugar
2 c. undrained sauerkraut
1/2 c. raisins
2 unpared apples, cored, cut into wedges

Directions
Brown chops with seasonings. Mix kraut with sugar, raisins, onions and apples. Place in shallow baking dish. Arrange chops in middle overlapping down center. Have kraut on each side. Bake covered 1 hour at 350 degrees.
Sue
Click Here to Print this Recipe


Nancy love your site and the tried and true recipes. Wonderful cooks all over the world. I wanted to thank Lynn in Fl for the very easy and simple Alfredo Sauce recipe in the Feb 8th newsletter.

I also was wondering if you would ask Judy in Alaska if she has a personal cookbook that she would like to provide the readers of Nancyís kitchen. I would gladly pay for the expense for a copy of her cookbook. Her recipes are so yummy and a person usually has the ingredients in their cupboard. I have made so many of her recipes and other great cooks recipes on your site which are too many to list. Your time and effort in sending out the newsletter is greatly appreciated.
Rosemary in WV


Today I'm trying a new very EZ chowder recipe, so am making an old favorite to have with it, sort of insurance in case it doesn't turn out to be very good, we will still have something to eat with the salad ! This is a pretty old recipe that I adapted to the bread machine, but nowhere nearly as old as those sent in by Mary Ann in Kentucky. I will vouch for it being good, though.

Old Fashioned Raisin Loaf Recipe

Process on Regular Dough Cycle:
2 T. butter or margarine, cut up
1/3 c. plus 1 T. water
1 egg
1/8 c. EACH sugar & dry buttermilk mix (see note below)
3/4 tsp. salt
2 c. bread flour
1-1/4 tsp. bread machine yeast

Check at 8 minutes; should be slightly sticky; if not, add 1 to 2 T. more water.

At the beep (or at 17 minutes),
add:
2/3 c. raisins, dark or gold*

At end of cycle, let rise in closed machine 1 hour more.
Turn out onto a very lightly floured board**; punch down; pat or roll into a rectangle, then roll up and seal seams; put in greased 8" x 4 1/2" loaf pan, cover with wax paper, & raise till double in a barely warmed oven, about 40 to 60 minutes. Then bake in a pre-heated oven at 375ļ for 36 to 42 minutes.

Cool on a rack on wax paper, and glaze if you like when cooled. Vanilla, orange, & lemon are all good. Delish toasted. Keeps well 4 days in plastic box.

*Add a bit of citrus zest too.

** So easy to work you can pat it out on floured wax paper.
Note: No buttermilk? Add juice of 1/2 lemon; almost as good.

If the chowder is good, will send it tomorrow.
Marilyn in FL
Click Here to Print this Recipe



Chicken Spaghetti Bolognese Recipe


This is a meat loverís spaghetti dish. Chicken breast cutlets are placed on beds of spaghetti and then topped with the meat-rich Bolognese sauce. The Bolognese sauce is made with bacon, sausage, and cheese. Though rich, it makes a very good dish.


Ingredients
2 boneless chicken breasts
1 pound spaghetti
6 slices of bacon
1 small onion, minced
1 carrot, minced
1 stalk of celery, minced
1 pound mild Italian ground sausage
1/2 cup red cooking wine
8 medium Roma tomatoes
1 cup beef broth or 2 boullion cubes and 1 cup hot water
1/2 cup grated parmesan cheese

Directions
Divide the chicken breast into four cuts and cook until done. As the chicken breasts are cooking, cook the spaghetti in salted water according to the package direction. To make the sauce, cut the bacon into small pieces. Cook the bacon and the sausage until done. Drain the fat. Add the onion, carrot, and celery. Prepare the tomatoes by blanching, peeling, seeding, and then chopping. Add the wine to the meat and cook to remove the alcohol. Add the tomatoes, broth, and seasoning and cook over very low heat for 45 minutes to an hour. The sauce should be rich and thick. To serve, divide the spaghetti between four plates, making a bed of spaghetti on each. Top the spaghetti with a cooked chicken breast. Ladle the sauce over the chicken breasts and spaghetti. Sprinkle with parmesan cheese.
Dennis,The Prepared Pantry   
Click here to Print this Recipe



Hi Nancy,

I also want to thank you for the wonderful years of the recipe newsletter that you have provided. When I open my computer in the morning, it is the first thing I read.

Although this is not a recipe for food, it is a recipe I have been using for quite some time. I have used it on my wood floors and on glass windows. It is amazing. I also have had good results spraying it on clothing stains and washing the article right away. I haven't used it as yet on my granite counters as I am not sure that it would be safe for them.

Anyway if you choose to post:

A Wonderful Cleaner

1/2 cup vinegar
1 Tablespoon castile soap (I use lavender liquid castile soap as it leaves a wonderful smell)
1/4 cup rubbing alcohol
2 cups warm water
plastic spray bottle
funnel

Linda, St.-Lazare, Quebec
Click Here to Print this Recipe


Lavender Sugar Fig Truffles Recipe

Makes 2 Dozen
Place 12 oz chopped bittersweet chocolate in a bowl.

In a pan, bring 3/4 cup heavy cream to a simmer. Pour cream over chocolate, let stand 1 min. Stir until smooth. Stir 1/2 cup chopped dried figs and 1 1/2 tsp lemon zest into warm ganache. Chill until firm. In a spice grinder, pulse 1/4 cup powdered sugar and 2 tsp dried culinary lavender until ground. Using a tablespoon, scoop up ganache, roll into balls. Roll in lavender sugar. Place on a lined baking sheet, chill until firm.
Serve and enjoy.
Anna in Sweden
Click Here to Print this Recipe


Coca Cola Salad Recipe

Ingredients:
1 can Bing cherries, 14 oz
1 large can crushed pineapple
2 cups apple or raspberry juice
1 pkg. cherry gelatin
2 bottle classic coca cola
1 cup nuts, chopped

Directions:
Drain juices from cherries and pineapple and add to fruit juice. Boil together for 3 minutes and remove from heat. Pour in gelatin and stir well. When mixture is cool, pour in the 2 coca colas. chill in refrigerator for 30 minutes. fold fruit, cherries, pineapples and nuts into partially congealed mixture. Stir well. Pour into a clear glass bowl so that the wine red color and floating fruit may be seen in the salad.
Sherry (in Indiana)
Click Here to Print this Recipe


Wedding Anniversary Pie Recipe

Ingredients:
1 pie crust, 9 inch size
6 cups Granny Smith apples, thinly sliced
2 T. lemon juice
2 T. cornstarch
1 t. cinnamon
2 t. butter, melted
1/2 t. salt

topping:
1/4 t. butter
1/2 t. brown sugar, packed
2 T. half and half
1/2 cup pecans, chopped
20 caramel candies

Directions:
Prepare topping first: for topping, put last 5 ingredients in a small pan and stir over low heat til melted. Prepare crust. Preheat oven to 450. Using a standard 9 inch pie crust, prick the dough. Then lightly brush dough with beaten white of an egg using a pastry brush. Put crust on cookie sheet and bake for 3 minutes to let egg white set. finally, prepare filling by mixing together dry ingredients in small bowl. Peel and core apples, about 6 medium and then slice thin. Mix the apples into the dry ingredients and add lemon juice and melted butter. Stir mixture and immediately assemble pie. Put filling into cooled crust and drizzle caramel topping all over the filling.Put in preheated 450 oven and immediately reduce heat to 350. Bake at 350 for 50 minutes or til apples are soft and cooked through. If crust appears to be getting too brown, lightly lay strips of foil over crust. Allow pie to cool completely before cutting. It is important to slice apples right before assembling and baking the pie. Otherwise, all the natural apple juice will be left in the mixing bowl. Brushing the crust with egg white and setting the egg white before assembly helps to keep the crust from getting soggy during baking.
Sherry (in Indiana)
Click Here to Print this Recipe


Sweet Potato Hash Browns with Parmesan Sauce

Man does not live by bread alone; a few veggies are nice.

We discovered that you can make quick and easy hash browns with grated sweet potatoes or yams. They are neutral in flavor and can be paired with various sauces or spices. They work for breakfast or brunch or as a side dish with dinner. And they cook in almost no time.

In this case we paired Sweet Potato Hash Browns with fried eggs and Parmesan Sauce. The Sweet Potato Hash Browns are different and mild tasting. The Parmesan Sauce accents the dish.

Because the sweet potatoes are grated, this dish cooks up very quickly. Itís easy and good for you.

Ingredients
2 tablespoons butter
1 large sweet potato or yam
1/4 teaspoon salt or to taste
pepper
1 teaspoon dried basil or parsley (optional)

Directions
1. Melt the butter in a large skillet.
2. Peel and grate the sweet potato.
3. Add the salt, pepper, and optional herbs and sautť the sweet potatoes until they are just tender and not soft. Serve them hot.

Parmesan Sauce Recipe

This is simply a white sauce with parmesan cheese added. Itís quick and easy.

Ingredients
2 tablespoons butter
1 tablespoon cornstarch
1/4 teaspoon salt
pepper
1 1/4 cups milk
1/3 cup grated parmesan cheese

Directions
Melt the butter in a medium saucepan. Add the cornstarch, salt, and a sprinkling of pepper. Stir together into a paste. Add the milk and whisk until smooth. Cook over medium heat, stirring often, until the sauce is thick and bubbly. Add the parmesan and stir smooth.
Dennis,The Prepared Pantry   
Click here to Print this Recipe


White Star Delight Recipe | circa 1939 |

Ingredients:
1 1/2 sticks plus 2 T. margarine
1 1/2 cups flour
pinch salt
3 t. sugar
3/4 cup finely chopped pecans
1 pkg. cream cheese, 8 oz
2 cups powdered sugar
1 cup whipping cream, whipped
1 can cherry pie filling*

Directions:
Cut first 4 ingredients together with pastry blender. Add pecans. Press in bottom of 13 x 9 inch pan or Pyrex dish. Bake 20 minutes at 350. Cool.

Cream together cream cheese and powdered sugar. Fold in whipped cream. Pour cherry pie filling on top. Refrigerate several hours or overnight.

*Chocolate pie filling can be used instead of cherry.
Sherry (in Indiana)


Nancy, I'm not sure if I thanked Robbin IN for the Oatmeal Bread recipe will be trying it very soon.

I came across this hint on Facebook and thought I would pass it on. When you make Tacos take a large lettuce leaf putting it inside the shell then put your ingredient inside the leaf. The reason is if the hard shell brakes then your lettuce keeps everything together. I'm going to try this the next time we have tacos. I'm sorry I don't have the salad dressing near me will send in Friday or Saturday.

Everyone have a great day. Nancy and 4 legged associates take care, stay care and stay comfortable.
Susie Indy


Hi Nancy, precious furkids and all in NancyLand,

This recipe was recently in our local newspaper. It seemed a bit different than most of the chili recipes I usually make, so I tried it and we really like it. What I used and my small changes/additions are in parenthesis. It has a really good flavor and hits the spot on these cold winter nights.
Jan in MO

Turkey Chili Recipe

Ingredients
2 teaspoons vegetable oil, divided
1 pound lean ground turkey (I used 19 oz., 93% lean)
2 tablespoons low-sodium soy sauce
2 teaspoons smoked paprika
1 medium yellow onion, finely chopped (I used 1 cup, finely chopped)
1 red bell pepper, cored and finely chopped (I used 1/2 cup, finely chopped)
12-ounce light beer
2 (15-ounce) cans low-sodium black beans, drained and rinsed
14-ounce can low-sodium tomato sauce
2 (14-ounce) cans crushed tomatoes
2 tablespoons chili powder
Dash of cayenne pepper (I didn't use)
1 teaspoon cocoa powder
Hot sauce, to taste, to serve (I didn't use)
Plain low-fat Greek yogurt, to serve (Didn't use)
Chopped scallions, to serve (Didn't use)
Shredded cheddar or Mexican cheese, to serve (Did use, and also added Oyster Crackers)

Directions
In a Dutch oven or other large, heavy pot over medium-high, heat 1 teaspoon of the oil. Add the turkey and cook, breaking it up, until cooked through, about 7 minutes. Sprinkle the turkey with the soy sauce and smoked paprika, then mix until well-coated. Continue to cook until any moisture in the pot is gone, about 3 minutes. Spoon the meat out of the pan and set aside.
Return the pot to the heat and add the remaining oil. Add the onion and red pepper, then cook until tender, about 5 minutes. Increase the heat to high, then add the beer to deglaze the pan, scraping the bottom to loosen any stuck bits. Simmer for 2 minutes. Return the meat to the pot, along with the beans, tomato sauce, crushed tomatoes, chili powder, cayenne and cocoa powder. Bring to a simmer. Reduce the heat to low, then simmer for 30 minutes.

Serve with hot sauce, yogurt, scallions and cheese on the side, if desired.
8 servings
Per serving: 320 calories; 10g fat; 50mg cholesterol; 660mg sodium; 33g carbohydrate; 11g fiber; 10g sugar; 24g protein.
Click here to Print this Recipe


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


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


Sign up for the ReadySetEat newsletter today. Youíll receive easy dinner recipes you can make in under 30 minutes with 7 ingredients or less Ė plus coupons and local grocery savings. Itís 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