Recipe Index
 

 

Home Page
Return to
Newsletter Archives
February 2016 Recipes

February 18, 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 Baker’s Basic Kitchen Library eBook Collection (free from the Prepared Pantry)

How to Make Cream Soup

There are five steps to making a cream soup:

Cook the starch*. Most cream soups have a flour base and often an onion for flavoring. Sauté the onion in butter. Add the flour and cook while stirring until the butter and flour is combined into a thick paste. The cooking should only last a minute or two and the flour should not be browned.

Cook the soup base. While still cooking, pour a little of the stock into the flour and stir to dissolve. Add the rest of the stock and simmer for ten minutes. Your soup base should thicken as it cooks to the consistency of a light sauce.

Add the vegetables. Add and cook the vegetables until they are tender. Salt and pepper to taste. (The amount of salt will vary depending on the sodium in the broth.)

Puree the soup. Pour the soup into a blender in batches and puree until smooth. Pass the pureed soup through a strainer to catch any lumps. Press the lumps through the strainer with the back of a spoon. Discard any solids.

Finish the soup. Add the cream, thin with more water if necessary, and adjust the seasoning.

*Wheat flour is typically used as the starch in cream soups. For those who are gluten intolerant, you may use corn starch or a starchy potato. When the potato is pureed, it will thicken the soup.

==

Base Recipe for Cream Soup

You can use this recipe to make cream soup from most vegetables. Consider this for asparagus, fresh pea soup, carrot soup, celery soup, and more. Since tastes and veggies vary, be ready to tinker with amounts until you have it just right. You can make hot or cold soup with this recipe.

This is a great recipe for summer when the garden is overflowing with produce.

1 sweet onion, diced
1/3 cup butter
1/3 cup all-purpose flour
4 cups chicken broth
4 cups vegetables of choice, diced
salt to taste
2/3 cup cream

Sauté the onion dices in the butter until they are tender and translucent but not browned.

Add the flour and stir and cook until a soft paste has formed but not browned.

While still cooking, pour in 1/2 cup of the broth while stirring with a whisk. Gradually add the rest of the broth, stirring to make the mixture smooth and not lumpy as if you were making gravy. Continue cooking until the mixture is bubbly and has thickened.

Add the vegetables and cook for 15 to 20 minutes or until they are soft enough to mash easily.

Pour two to three cups of the liquid into your blender. Puree the mixture until it is smooth. Continue in batches until the entire soup is puréed.

Pour the soup through a strainer into a clean pan. Press any pieces through the sieve with the back of a spoon.

Salt the soup to taste. Add the cream. If the soup needs further thinning, add water. Reheat and serve.
Dennis,The Prepared Pantry 
Click Here to Print this Recipe


 


Thank you to Judy in Alaska for posting the Lemon Pillow Cake recipe again and also to Louise in Oregon for the exact name and date. I'm sure I printed the recipe but cannot find it. My recipes are not as well organized as they could be! I'm going to make the cake next week for my Canasta Group and since the recipe came from Judy I know it will be delicious. Thank you Nancy for all your hard work.
Marge in So.CA.


Corn Souffle Recipe

Ingredients
2 tablespoons butter
2 tablespoons ap flour
1 cup milk
1/2 teaspoon salt
dash pepper
2 cups cooked fresh corn (13 ounce can), drained
2/3 cup chopped mushrooms, drained
3 well beaten egg yolks
3 stiff beaten egg whites

Directions
Melt butter, blend in flour. Gradually stir in milk, add seasonings. Cook stirring constantly, till sauce is thickened. Stir in corn and mushrooms. Stir a small amount of this hot mixture into the egg yolks. Pour rest of the yolk mixture back into the sauce. Fold in egg whites and pour into ungreased 1 1/2 quart casserole. Bake in slow oven, 325F 1 hour till knife, inserted halfway between outside and center, comes out clean. Makes 6 servings.
Lisa TX
Click Here to Print this Recipe


 


Scalloped Tomatoes Recipe

Ingredients
6 large tomatoes
1 tablespoon grated onion
1-1/2 cups soft bread cubes
1/4 cup melted butter

Directions
Peel tomatoes and cut in quarters. Place in saucepan and mash slightly to press out some of the juice. Cook over very low heat about 10 minutes, stirring constantly. Add grated onion. Alternate layers of tomatoes and bread cubes in a buttered 1 quart casserole. Add butter and bake at 375F about 20 to 30 minutes.
4 to 6 servings.
Mary J
Click Here to Print this Recipe


Tomatoes and Lima Beans Recipe

Ingredients
4 large tomatoes
1-1/2 cups frozen lima beans, cooked and drained
1 tablespoon parsley, chopped
2 tablespoons onion; grated
1/2 cup nuts; chopped fine
2 tablespoons celery; minced
salt and pepper to taste
French Dressing

Directions
Cut a slice from the top of each tomato and remove pulp with a spoon. Mix beans, parsley, onion, nuts and celery with French dressing to moisten. Fill tomatoes with the mixture and chill. Serve with more dressing. Any kind of dressing may be used. If you prefer, peel and slice tomatoes thickly and pile mixture on top.
Mary J
Click Here to Print this Recipe


 



Zucchini with Dill Recipe

Ingredients
2 medium zucchini
salt to taste
butter, melted
dill weed

Directions
Cut unpared zucchini lengthwise in half. Cook covered in 1 inch boiling, salted water 12 to 15 minutes or until tender; drain. Brush with melted butter and sprinkle with dill weed.
Makes 2-3 Servings
Jackie
Click Here to Print this Recipe


Several years ago I was known in our neighborhood and church as the "Sourdough Queen". I stopped baking sourdough bread when my husband and our teenage girls began to put on too many pounds. The girls are now grown with girls of their own. They (and my husband) are fondly remembering the days of my baking efforts and have pleaded with me to begin again. I was using a recipe given to me by a wonderful friend who has since died. Her recipe was three pages long and involved the use of instant potato flakes. I have managed to lose the first page. The remaining two pages discuss "feeding", maintenance of the starter solution and a variety of sweet and savory ways to use the dough. I am unfortunately missing the instruction that tells me how to make the original solution and how long it needs to "work" before I can begin to use it and start the feeding process. If anyone has this particular sourdough starter recipe I would so appreciate you sharing it.
Thank you so much, Diana in NC


Chocolate Espresso Red Velvet Hearts Recipe
Yields 5 hearts

Ingredients:
1/8 cup espresso powder for baking or instant espresso
1 1/2 teaspoons vanilla extract
1/3 cup cocoa powder
1 1/2 tablespoons red gel food coloring or 3 tablespoons liquid red food
coloring
2 to 3 tablespoons hot water
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick unsalted butter)
1 cup sugar
2 large eggs
Parchment paper
8x8 baking pan
Spray oil (such as Pam) or shortening
2 1/2 x 3 heart cut-out

*Note that I prepared a double batch this day, so I used a larger 9x13 pan

You Will Also Need (Suggestions for Decorating):
12 oz bag dark chocolate melting wafers (I used Ghirardelli)
Assorted colors of sugar crystals
Toasted coconut flakes
Chocolate frosting

Directions:
1. In a glass bowl, whisk together the espresso powder, vanilla, cocoa powder, food coloring and 2 tablespoons of hot water until you have a smooth paste. If it's too thick, add 1 more tablespoon of hot water. Set aside.

2. In another bowl, sift the flour, baking powder and salt, and set aside. Preheat oven to 350ºF. Cut a piece of parchment paper to fit the bottom of an 8x8 pan. Grease the pan on top of paper and sides of pan using spray or shortening.

3. In a large bowl, cream together the butter and sugar until smooth. Mix in the eggs one at a time. Mix in the espresso/cocoa mixture. Gradually mix in the flour until smooth. Spread batter evenly into prepared baking pan. Bake on middle rack for 30 to 35 minutes or until knife comes out clean from the center of brownies. It's never a bad idea to rotate the pan halfway through baking. If baking a large pan (double batch), it took 45 minutes to bake in my oven.

4. When done, remove brownies from oven and let cool for 1 hour. Using a small knife, loosen the edges of brownies. Place a baking sheet lined with parchment paper on top of pan and carefully flip over to release brownies. Let cool for 30 minutes. Carefully cut out the hearts from each corner first, then the fifth one in the center of brownies. If using melting chocolate, follow instructions on package. Place in bowl of melted chocolate and use two forks to flip over and coat evenly. Place on parchment paper and decorate with toppings while chocolate is wet. The chocolate sets fairly fast. Once set, using a small sharp knife, trim away the chocolate on bottom of the hearts. If using frosting, I would suggest frosting the sides first and then using a pastry piping bag with a star tip to frost the tops of hearts. Store in an airtight container for 4 days.

Tips~ I suggest going to the cake decorating dept. of your local dept. store or specialty kitchen store and purchasing the gel food coloring. It's much more concentrated and you will use less than the liquid food coloring. Make sure you wear an apron and have paper towels on hand, trust me.
Anna in Sweden
Click Here to Print this Recipe


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


Tip: Too much salt in the soup: Soup too salty?

Throw a cut-up potato in. The potato will act like a sponge and soak up the salt. Throw the potato away before serving. Soup still too salty? Sometimes a little lemon juice or vinegar will counter the salt.Too much salt in the soup: Soup too salty? Throw a cut-up potato in. The potato will act like a sponge and soak up the salt. Throw the potato away before serving. Soup still too salty? Sometimes a little lemon juice or vinegar will counter the salt.
Dennis,The Prepared Pantry 


Sesame Seed Broccoli Dish Recipe

Ingredients
1 pound fresh broccoli
1 tablespoon canola oil
1 tablespoon vinegar
1 tablespoon soy sauce
1 tablespoon sesame seeds, toasted

Directions
Cook broccoli until tender crisp; drain well. In a small saucepan, combine oil, vinegar, soy sauce and sugar. Heat to boiling. Pour over broccoli, turn spears to coat well. Sprinkle with sesame seeds. Serve at once.
4 servings.
Sue
Click Here to Print this Recipe


Looks like a complicated recipe but it's ohhhhhhh, so good. Well worth the extra effort.

Baked Apple Crumble Cheesecake Recipe
Makes 8-12 servings

Ingredients For the crumble topping:
3-1/2 oz flour
3-1/2 oz light soft brown sugar
1/2 tsp ground cinnamon
2 oz unsalted butter
1 tsp whole milk

For the biscuit base:
3-1/2 oz butter
9 oz oat biscuits, crushed

For the filling:
1 large apple, peeled, core removed, sliced, mixed with 1 tbsp lemon juice (to stop it going brown)
1 lb 2oz mascarpone cheese
14 oz cream cheese
4-1/2 oz caster sugar
1/2 tsp vanilla extract
5 oz tub sour cream
4 eggs
3-1/2 oz raisins (optional)
1/2 tsp ground cinnamon
1/4 tsp grated nutmeg

Directions:
Preheat the oven to 180C/350F/Gas 4.

For the crumble topping, combine the flour, sugar and cinnamon in a bowl. Rub in the butter with your fingertips until the mixture resembles breadcrumbs. Stir in the milk and set aside.

For the biscuit base, mix the melted butter and crushed biscuits together in a bowl, then press the mixture into the base of 9 in spring-form tin. Leave to chill in the fridge for 30 minutes.

For the filling, cook the apple slices in a pan of boiling water for 1-2 minutes, or until just tender but still holding their shape. Drain and cool.

Beat the mascarpone and cream cheese in a large bowl until smooth. Beat in the sugar, vanilla and soured cream and beat until smooth. Beat in the eggs, one at a time, until well combined.

Spoon half of the filling onto the chilled biscuit base. Top with the apple slices and sultanas (if using) and sprinkle over the spices, then spoon over the remaining mixture.

Bake for 30 minutes, then open the oven door, pull the cheesecake out a little bit and sprinkle the crumble topping over the top. Shut the door and bake for a further 40-45 minutes, or until the cheesecake is mostly set with a slight wobble in the middle.

Turn off the oven and leave the cheesecake in the oven, with the door closed, for two hours, then remove from the oven and set aside to cool completely.
Sherry IN
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


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