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February 2016 Recipes

February 17, 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 Bakerís Basic Kitchen Library eBook Collection (free from the Prepared Pantry)


 


Easy Spaghetti Bake Recipe

Ingredients:
1 pkg. (7 oz) or 1/2 (1 lb) pkg. Spaghetti or Vermicelli, cooked as pkg. directs and drained
1 lb. lean ground beef or bulk country sausage
1/2 cup chopped onion
1 tsp. salt
1 jar spaghetti sauce, 32 oz
1 can mushroom stems and pieces, drained, 4 oz
1 tsp. basil leaves
1 cup shredded cheddar cheese

Directions:
Preheat oven to 375. In large skillet, brown meat; pour off fat. Add onion; cook and stir til tender. Stir in remaining ingredients except spaghetti and cheese. Simmer 10 minutes. Stir in cooked spaghetti. Turn into greased 2 quart shallow baking dish, 12 x 7 inches, and bake 20 minutes. Top with cheese; bake 5 minutes longer. Refrigerate leftovers.
Serves 4 to 6.
Sherry (in Indiana)
Click Here to Print this Recipe


Here is a easy recipe even though the ingredient list is a little long. It goes together quickly and you can substitute other vegetables, such as broccoli, and water chestnuts. You could also use other meats such as turkey, beef or pork.
Robbie IN

Chicken with Cashews Recipe

Ingredients
1 pound skinless chicken breast, boned and sliced thin
2 tablespoons soy sauce or fish sauce
1 tablespoon cornstarch
4 tablespoons oil
1 small chopped onion
1/2 pound sliced mushroom,
1 thinly sliced red, yellow or green - optional
1 small cabbage head, shredded
1 teaspoon sugar
2 cups cashews
1 teaspoon cornstarch
1/4 cup chicken broth
3 ounces Chinese noodles

Directions
Place chicken, 2 tablespoons soy sauce and 1 tablespoon cornstarch in a bowl; let stand for 15 minutes. Heat 2 tablespoons oil with salt in wok or heavy skillet over high heat. Add chicken and stir-fry until white and firm. Add onion, red pepper and mushrooms and stir-fry until vegetables are crisp tender

Remove from pan. Add 2 tablespoons oil to wok. Stir in cabbage and sugar. Stir-fry 3 or 4 minutes until cabbage is crisp tender. Return chicken-vegetable mixture to wok. Add cashews and toss to combine. Add 1 teaspoon cornstarch to 1/4 cup chicken broth; Stir into chicken-cashew mixture. Cover and steam 1 minute. Uncover and stir until sauce is slightly thickened. Sprinkle with Chinese fried noodles or serve over rice. before serving.
Makes 4 to 6 servings.
Robbie IN
Click here to Print this Recipe


Pork Chop Apple GravyPork Chops with Apple Gravy Recipe


This is quick and easy to makeópan fry the pork chops and make gravy in the same pan. The gravy is easyómade with chicken broth and apple cider.

Apples and pork is a classic combination but the apple gravy is a different twist. The apple cidar is not dominant so the gravy works well with potatoes.


Ingredients
1 tablespoon vegetable oil
salt and pepper
4 large pork chops
2 tablespoon all-purpose flour
1 cup chicken broth
1 cup apple cider or apple juice

Directions
Pour the vegetable oil in large skillet. Salt and pepper the pork chops. Pan fry the pork chops over medium-high heat until done. Set the pork chops on a platter and keep warm until ready to serve. Scrape loose the drippings in the bottom of the pan. You should have some fatty liquid in the pan. Whisk in the flour and cook for one minute to make thick a slurry. Whisk in the broth and cider. Cook until the gravy bubbles, the starch gelatinizes, and thickens.
Dennis,The Prepared Pantry 
Click here to Print this Recipe


Marge in So.CA wanted the name of a lemon cake and when it appeared. It was sent in by Judy [in Alaska ] It is called Lemon Pillow Cake and was in the October 16, 2015 edition. I have been interested in Judy's recipes for a long time, because every one I have tried has been a keeper. I went back and copied all I could find. I have over 1300 of her recipes. I did not start writing the dates on them right away. wish I had. I only have 35 that do not have the dates when sent in.

Thank you for the work you do Nancy. I really enjoy your newsletter.
Louise in Oregon


I believe Marge in So.CA was asking about the lemon cake I posted previously, that was called Lemon Pillow Cake? I will re-post it for her, as it is a really good (and really easy) cake to make. Our oldest daughter asks me to make it for her birthday.

Lemon Pillow Cake Recipe

Ingredients
1 white cake cake mix
1 can lemon pie filling
1 can lemon frosting mix
1 container (8 oz.) Cool Whip, thawed

Directions
Prepare cake mix as directed on package, with the ingredients given. Pour batter into greased and floured 9 x 13 inch pan. Put spoonfuls of pie filling on top of batter; do not mix in. Bake as as directed on package. Cool completely. Mix frosting mix and Cool Whip together and spread over cake. Store in the refrigerator.

NOTE: I use a 21 oz. can of pie filling, but I think the smaller can (15 oz.) would be enough.
Judy (in Alaska)
Judy's Recipe was also sent in by Sandy in Iowa
Click Here to Print this Recipe


 


Chocolate Turnovers Recipe

Ingredients:
1 large egg
flour for dusting
1 sheet frozen puff pastry, thawed, about 1/2 lb
3 oz. chocolate, cut into small pieces, divided
Powdered sugar for dusting

Directions:
Preheat oven to 425. Lightly beat egg in bowl. Dust your work surface with flour. Unfold puff pastry and roll it out into a 12 inch square. Cut into four 6 inch squares. Put 1/4 of the chocolate just below the center of each square. Brush edges of square with beaten egg. Fold over to make a triangle. Use tines of fork to crimp edges shut. Freeze for at least 15 minutes or cover with plastic wrap and freeze up to 2 weeks. When ready to bake, brush tops of turnover with egg. Cut three 1/2 inch slices on the top of each turnover to allow steam to escape. Transfer turnovers to baking sheet and bake til puffed and golden, 12 to 14 minutes. Turnovers that have been completely frozen may take a few minutes longer. Transfer baking sheet to wire rack. Let cool for 10 minutes, dust with powdered sugar using a strainer and serve warm. Turnovers may be made several hours in advance and reheated for 8 minutes in preheated 350 oven before serving. Makes 4 turnovers
Sherry (in Indiana)
Click Here to Print this Recipe


 



Sourdough Starter History
Elaine F. was asking about Sourdough Starter and how it originated, so I researched on the internet, and this is what I found:
"It was the prospectors in the Alaskan Klondike who were truly dedicated to the fermented mix.

Wild yeast is dormant in cold weather, and without their precious pots, the miners would have had only hardtack to supplement their meat and fish diets throughout the
long Yukon winters.

Since sourdough was the basis for breads, biscuits, cakes, flapjacks, and other goodies, the prospectors guarded their starter pots with the same protectiveness as they did any gold they might find. The key to successful sourdough cookery is to acquire and maintain a healthy starter spongeóthe living, growing yeast culture. You can purchase sourdough starter from mail-order supply houses, but the fastest, most satisfying, and most economical way to obtain it is to grow your own."

My mother kept a pot of Sourdough Starter on hand for many years, but I never have made a starter and unfortunately didn't get any from her, and she has been gone for 9 years now. I do have an old Alaska cookbook and this is the recipe for starter they gave.

Sourdough Starter Recipe

Use a gallon crock or cookie jar (do not use metal container)
add to container:
2 cups flour
1 tsp. salt
3 tbsp. sugar
1/2 tsp. dry active yeast
2 cups lukewarm water

Stir until mixture is a smooth thin pate. Put on lid and set in
warm place to sour. Stir it several times a day. In two or three
days your sourdough will be ready.

The night before you want to make hotcakes, add 2 cups flour,
1 tbsp. sugar, 1/2 tsp. salt and about 2 cups water, enough to make a thin dough. In the morning pour out enough dough for the hotcakes, leaving a cupful (or a little more) in the sourdough pot. Set the pot away until you want to use it again.

To your hotcake dough, add 2 level tbsp. sugar, 1 tsp. salt and 3 tbsp. melted shortening. 1 egg can be added, if desired. Mix well and add 1 tsp. baking soda dissolved in a little water. Fold soda in gently and don't stir after soda has been added. If hotcakes seem tough, use less sugar next time. Cook on oiled grill.
Judy (in Alaska)
Click Here to Print this Recipe


Sheepherder Potatoes Recipe

Ingredients:
8 slices bacon, cut into small pieces
2 medium onions, chopped
4 medium potatoes, peeled and sliced crosswise 1/4 inch thick
Salt pepper to taste

Directions:
Fry bacon til not quite crispy. Add chopped onions. Cook til onion is limp. Pour off all but about 2 Tbsp. bacon drippings. Tear a piece of foil large enough to hold and cover potatoes. Center potatoes on foil and pour bacon mixture over top. Season to taste with salt and pepper and mix lightly, taking care not to pierce foil. Seal foil so that steam will not escape, that is how the potatoes cook. Try to leave some air space between potatoes and the foil. Slide foil bag onto cookie sheet and bake at 300 for 1-1/2 hours.
Sherry (in Indiana)
Click Here to Print this Recipe


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


When you bite into this crunchy chicken, you can almost imagine you are eating a taco!

Taco Chicken Recipe

Ingredients
1/2 cup flour
1 pkg. taco seasoning
3 lbs. chicken parts
6 tbsp. butter
1 cup crushed Fritos corn chips
Snipped parsley (optional

Directions
Combine flour and taco seasoning in plastic bag; add 3 chicken pieces at a time and shake well. Melt butter in 10x15 inch jelly roll size pan and place chicken pieces in pan, turning once to butter surface and then roll in crushed corn chips and return to baking pan. Bake at 400 for about 50 minutes,
till brown and crispy and juices run clear. Can garnish with snipped parsley before serving, if desired.
Judy (in Alaska)
Click Here to Print this Recipe


 


These yummy cookies are so easy to put together and can use any flavor of instant pudding. I have also use Pistachio instant pudding and they were GREAT also.

Bisquick Pudding Cookies

Ingredients
1-1/2 cups Bisquick baking mix
1/2 cup milk
1/4 cup sugar
1 pkg. (4 serving size) banana cream instant pudding
1 egg
1/2 of 15 oz. pkg. chocolate candy kisses

Directions
Combine all ingredients in bowl, except for candy kisses. Beat on low speed of electric mixer for 3 minutes, occasionally scraping sides of bowl. Drop by tsp. onto greased cookie sheets. Unwrap candy kisses and gently push one into the center of each cookie.Bake at 375 for about 8 minutes, until brown around edges. Remove to wire racks to cool. Store in tightly covered container. Will keep 1 week, IF you can stay out of them!
Makes 3 dozen.
Judy (in Alaska)
Click Here to Print this Recipe


This stew is really GOOD! I'm sure it could be cooked all day in a Crock Pot, but I've always done it in the oven.

5 O'Clock Stew Recipe

Ingredients
1/2 cup flour
1 tsp. salt
2 tsp. paprika
1 lb. round steak, 3/4" thick
2 tbsp. butter
1 small onion, thinly sliced
1 cup water
6 small potatoes, peeled and sliced
6 small carrots

Directions
Combine flour with salt and paprika (I add some pepper too). Cut meat into strips and dip in flour mixture. Brown meat and onion in melted butter; combine with remaining ingredients
in a 3 qt. casserole dish. Cover and bake for 1 hour an 45 minutes till meat and veggies are tender at 350.
Serves 4.

NOTE: I use the little red potatoes and don't peel, and sometimes I use bigger carrots and
cut up into small chunks.
Judy (in Alaska)
Click Here to Print this Recipe


Get your FREE Country Home Kitchen Magazine Series! (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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everyday_recipes@yahoo.com  or nancyskitchen@suddenlink.net


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

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