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February 2016 Recipes

February 13, 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
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 Baker’s Basic Kitchen Library eBook Collection (free from the Prepared Pantry)


Nancy, today I have some questions for one recipe, opinion on a refrigerator and on something I remember but have forgotten if I read it or heard it. The last newsletter that I received was 2/11 and wondered if you had sent out one since then?

First the recipe I was wondering if anyone had a recipe for Ambrossia Salad that was made back in the early 50's. My sister would make it but now she doesn't have the recipe. I remember that it had grapes, bananas, oranges, coconut and more in it. I would appreciate the recipe since I'm so hungry for it. Thank you in advance.

Then the opinion of people on this site I would greatly appreciate. First we have never purchased any appliances from Lowe's. It is a Whirlpool 25.2 cube feet French Door Refrigerator with Single Ice Maker (Stainless Steel) Energy Star Item # 509262 Model # WRF535SMBM had 4 3/4 rating out of 5 stars but had a few bad rating like freezer in refrigerator forming ice in freezer and another refrigerator part was not holding the coolness in the refrigerator so spoiling the food. The price is great and this is why I'm so interested in this model. Our present refrigerator is fine working great but I have never liked side by side because you loss so much space in the freezer just is my opinion Thank you in advance for your opinion.

Next I heard or read some place that you can use fabric softener sheet to clean the glass shower doors. Do you wet or what to the sheet. We have very hard water and I have to clean them every couple of weeks. Thank you in advance for opinion or information on this.

Everyone have a great day. Nancy thank you for the newsletter and any part the 4 legged associates contribute.to it so stay safe, stay warm and stay comfortable.
Susie Indy


Robbie's City Chicken Recipes
Linda wanted recipes for City Chicken in the 2/11 newsletter. I have two that I am sharing. Both are good, it is just a matter of whether you prefer to use ground meet or chunks of meat. I am not why this dish is called City Chicken, since in many versions chicken is not used. I would be curious if anyone knows the history of the recipe.
Robbie IN

City Chicken Recipe

Ingredients
1 lb. pork steak, cut into 1 inch cubes (1/2 inch thick)
1 lb. veal, cut into 1 inch cubes (trim well), 1/2 inch thick
1/2 c. water
1 egg, slightly beaten
1 c. finely ground cracker crumbs
salt and pepper Season to taste
10 to 12 sm. skewers
Shortening

Directions
Place meat cubes (alternate pork and veal) on skewers, 3 pieces each of pork and veal. Dip in egg mixture and roll in cracker crumbs. Allow crumbs to absorb moisture. Repeat dip and roll if desired. Slowly brown on all sides in hot shortening. Add water - cover tightly and simmer until tender, about 1 to 1 1/2 hours. Add flour to drippings for gravy.
Robbie IN

City Chicken Recipe #2

Ingredients
1 lb. ground turkey, chicken or veal
1 lb. ground pork
1/2 c. bread crumbs
2 tbsp. milk
2 eggs
1 tbsp. water
1 tsp. salt
1 tsp. dried thyme
1 dash Tabasco sauce
1/4 tsp. ground black pepper
2 c. corn flake crumbs
12 wooden skewers
3 tbsp. peanut oil
2 cans prepared gravy or make your own

Directions
Combine the turkey pork and bread crumbs with milk, 1 egg, slightly beaten and seasonings. Shape into 36 1-inch balls and slide three meat balls on to each of 12 skewers. Chill if needed to firm up the meat. Combine 1 egg with 1 tbsp. water and whip lightly. Roll each skewer in the egg mixture and then in the cornflake crumbs.
In a medium skillet, heat 3 tbsp. peanut oil. Fry city chikcken until golden brown, turning often so they brown evenly. Drain on paper towels, transfer to a lightly greased baking pan. Drizzle with gravy and cover with aluminum foil. Bake for 30 minutes at 325°F. Remove foil and cook an additional 15 minutes.
Robbie IN
Click Here to Print these City Chicken Recipes


Hi Nancy and all "Landers, this is for Patsy in Waco 2-12-16 N/L

RE: Poppy Seed Dressing Recipe

I always use this for Cole Slaw, I don't have exact measurements for any
of the ingredients.
1 bag Cole Slaw Mix
Miracle Whip (lo Cal)
Artificial Sweetner
minced dry onions
Salt, Pepper, small amt. Garlic powder
half and half milk
Poppy seeds

Mix everything in a large measuring cup or bowl, Extras can be added, raisins, green pepper, apples etc. Pour over Cole Slaw Mix, store in 'fridge until ready to serve.
Margaret, Tulsa
Click Here to Print this Recipe


6 Layer Supper Recipe

Ingredients:
1 pound ground beef
1 can tomato soup
1 can green beans, with the liquid
1 can sliced carrots, with the liquid
1 can sliced white potatoes (drained)
1 medium onion, cut into thin rings

Directions:
Preheat oven to 350F. Don't brown the ground beef. Crumble meat into the bottom of a 2-quart dish. Top with the potatoes, onions, and tomato soup - in that order. Then add the canned veggies with their liquids. DO NOT STIR. Bake uncovered at 350 for 1 hour.
Sherry (in Indiana)
Click Here to Print this Recipe


Candied Chocolate Ice Cream Recipe

Ingredients:
1 (14 oz) Can Eagle Brand Condensed Milk
2/3 cup Hershey's syrup

2 cups (1 pint) whipping cream (whipped)

Directions:
In large bowl stir together milk and syrup; fold in whipped cream. Pour into foil lined 9x5 pan. Cover and freeze six hours. Remove from pan and slice to serve.
Sherry (in Indiana)
Click Here to Print this Recipe


Chocolate Snow Swirl Fudge Recipe

Ingredients:
3 cups semi-sweet chocolate chips
1 can Eagle Brand Sweetened Condensed Milk
4 Tablespoons butter
1 1/2 teaspoons vanilla extract
1/2 cup chopped nuts
1 1/2 cups miniature marshmallows

Directions:
Melt chips with Eagle Brand 2 Tbsp. Butter, vanilla and salt. Remove from heat; stir in nuts. Spread evenly into foil-lined 8- or 9 inch square pan.

Melt marshmallows with remaining 2 Tbsp. Butter. Spread on the top of the fudge. With table knife or metal spatula swirl through top of fudge.

Chill at least 2 hours or until firm. Turn onto cutting board; peel off foil and cut into squares. Store loosely covered at room temperature.
Sherry (in Indiana)
Click Here to Print this Recipe


Elaine F had requested a recipe for scalloped potatoes that contained cream of mushroom soup:

Easy Scalloped Potatoes Recipe

6 med. potatoes, peeled & thinly sliced
1 med. onion, chopped
2 cans cream of mushroom soup
2/3 c. water
1/2 lb. cooked ham, chopped (Spam could be substituted)
Grated cheddar

Mix soup & water together with whisk; add all other ingredients. Put into greased casserole dish. Bake at 350 for 45 min. or til potatoes are tender. Sprinkle extra cheese on top...allow to melt.
Laura in Pennsylvania
Click Here to Print this Recipe


Chocolate Cobbler Recipe

Melt 2 sticks butter in a 9 x 13 dish

Mix together in a bowl:
1 1/2 cup sugar
1 1/2 cup self rising flour
1 tsp vanilla
3/4 cup milk plus a smidgen

Pour this over the melted butter" DO NOT STIR, just drizzle the above over
the butter.

In another bowl mix:
1 cup sugar
1/2 cup cocoa

Sprinkle this over the above mixture. Again, DO NOT MIX, into the ingredients already in the dish, just sprinkle. Now add 2 cups boiling water over the top of all of the above. DO NOT MIX, just pour over..bake at 350 for 30-45 minutes. This was given to me by a special friend. IF you like chocolate, you will love this. Serve this while still warm with ice cream.
Can be reheated in microwave.
Barbara in GA. 
Click Here to Print this Recipe


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


Eggs How do they WorkHow Eggs Work

Eggs as thickeners
Eggs are used to thicken sauces, custards, and fillings. The proteins in the egg coagulate as the egg is heated and thickens the liquid. If there are enough eggs, such as in a custard pie, the liquid will set and become firm. Both the whites and the yolks have proteins that will coagulate but the yolks are richer in fat and provide a creamy mouth feel that is pleasing.

Eggs begin to coagulate between 144 degrees and 158 degrees—well below the boiling point. The whites coagulate at a lower temperature than do yolks. The presence of sugar, starch, or water will raise the threshold at which eggs coagulate but if eggs become too heated they scramble and are no longer smooth. (Picture an egg in your frying pan. As it heats, the white becomes milky and thickens. The white sets before the yolk. Once the yolk sets, it is hard and crumbly—unfit for a sauce.)

Eggs as leaveners
Beaten egg whites, yolks, or whole eggs are used as leaveners in many cakes and soufflés by trapping air in the foam. Beaten egg whites have more volume and therefore more leavening ability than do yolks. The fat in the yolks retards foaming.

Eggs as emulsifiers
Oil and water inherently want to separate. An emulsifier is a bonding agent that brings opposing molecules, such as oil and water, together. You can whip oil and water together forever and never achieve a smooth mixture. Add an egg and you have a creamy sauce.

Eggs provide structure
As the proteins in eggs coagulate, they provide structure to many baked goods. (Try leaving the eggs out of a cookie or cake recipe and see what happens.) As the batter cooks, the proteins slowly set and give the baked good the structure it needs to keep from falling as it cools. (The starch and proteins in flour lend structure also.)

Other egg uses
Eggs provide moisture and fat in baked goods. The fat in eggs can be a shortening, reducing the gluten strands in flour and making for a more tender baked good. The fat also contributes mouth feel.

Eggs inhibit the forming of sugar crystals in some syrups, frostings, and candies.
Egg whites are used in royal icings to set the icings and give them harder shells.

Eggs are used as attractive washes for pastries and breads. An egg white creates a clear luster. An egg yolk creates an attractive bronze finish. (To use an egg wash, whisk an egg, an egg white, or an egg yolk with one tablespoon water. Brush the egg wash on the bread or pastries just before baking.)
Dennis,The Prepared Pantry 


Make a perfect omeletThe Easy Way to Make a Perfect Omelet

It’s easy to make a perfect omelet every time. Just follow these directions. The only requirement is to have the right sized pan—but the accompanying chart will tell you how many eggs to use for your pan.

Prepare the filling: Cook the meat, the bacon or sausage. Sauté the vegetables such as onions and peppers. Set it aside.

Grate the cheese. Cheddar works best. Mozzarella is stringy when it melts.

Whisk the eggs with pepper and salt. Whisk until they are smooth with a fork but do not beat them.

Pick the right size pan. See below. A nonstick pan works best but others will do if very well greased.

Cook the omelet. Heat the pan to medium-low heat and pour in the eggs but not the filling. Let it cook. As the edges of the omelet firm, lift the edges with a spatula and let the uncooked egg flow under the omelet onto the hot surface of the pan. You may need to push some of the uncooked eggs to the edge to let it flow under the omelet as you lift the edges.

Cover the omelet. When liquid eggs are gone and the top appears wet, remove the pan form the heat, add the filling ingredients, and cover it with a plate or lid. Let it rest for 3 to 4 minutes covered. During this time, the omelet will finish cooking. If the omelet has cooled, heat it for a minute.

Remove the omelet to a plate. Slip a thin spatula under the egg, like “My Favorite Spatula,” to make sure that it is loosened. Gently tip and shake the pan over the plate, sliding the omelet onto the plate. As the omelet slides onto the plate, twist the pan with your wrist, allowing the omelet to fold over itself. (This is a lot harder to describe than to do. It’s as easy as flipping a pancake.) You will have a perfect omelet.

The only requirement is to have the right sized pan—a two or three egg omelet goes in a small pan and a six egg omelet, in a large pan.

For a two or three egg omelet: Use an 8-inch pan.

For a four egg omelet: Use a 9- or 10-inch pan.

For a five or six egg omelet: Use an 11-inch pan.
Dennis,The Prepared Pantry 
Click Here to Print this Recipe


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



Hi Nancy,
Here is another old recipe.

Fish Salad Royale Recipe

Ingredients
1/2 lb. Tuna Fish
1 Can Shrimp
1 Cupful Diced Celery
1/4 Cupful Green Pepper, Cut Fine
1/4 Cupful Stuffed Olives, Cut Fine
1/2 Cupful Shredded Cabbage

Directions
Remove bones from tuna fish, cut fine. Remove veins from shrimp, cut fine. Mix well with other ingredients. Add enough mayonnaise to moisten. Serve on lettuce. Garnish with sliced tomatoes and hard cooked egg. (Don’t know if I would want to make this, doesn’t sound very good to me but maybe some of your readers might like to try it. Again, the directions are not very detailed. I am assuming the tuna wasn’t canned or my aunt would have specified it as she did in the shrimp. I think this cookbook was only for her particular use and she knew a lot “between the lines”.)
Mary Ann In Kentucky
Click here to print this recipe


 Hi Nancy,
This is in regard to Judy in Alaska's recipes. I always enjoy them also, they all sound so delicious! I have made a few of them and my famly just loved them, so thank you very much. As far as having guests for dinner at your house, my husband is leaving for 3 months of work in Barrow, Alaska tomorrow! Anywhere near your house, he would love to stop for dinner sometime. : ) : ) Just teasing Judy, but truly, thanks for all your wonderful recipes.

Thank you too Nancy for all your hard work and time spent on the newsletter. What a wonderful collection of recipes we get to see and also helpful hints that come in so handy. You are so appreciated by all of us!
Jan in Michigan


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 


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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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 


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