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February 2016 Recipes

February 19, 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)


Dennis,The Prepared Pantry 


 


To go along with Judy from Alaska's comment.

I read a fiction book from the library about sourdough bread. It's title was "Friendship Bread" by Darien Gee. This is a book that will make you want to curl up and read. Very much will give you a warm feeling. A bit of humor, a little mystery, a small town feeling. There are recipes in the book as well as the author has a website with even more recipes.
Kitten in Buffalo


This is for Diana, the Sourdough Queen in NC (Feb 18). This was given to me by a friend in NM. She uses whole wheat flour in hers. I use both regular flour and whole wheat. Brenda, SC


Sourdough Starter and Bread Recipe

Strter(First Time)
1 c Warm Water
1/2 c Sugar
1 pkg Dry Yeast (2-1/4 tsp)
3 Tbsp Instant Potato Flakes

Mix together. Let ferment on counter for 2 days. Feed with Starter Feeder.

Starter Feeder
1 Warm Water
1/2 c Sugar
3 Tbsp Instant Potato Flakes

Combine together; add to Starter. Let stand on countertop 8-12 hrs, until bubbly. Refrigerate 3-5 days, then make bread.

After using 1 c of the Starter for dough, pour 1 c back into container and refrigerate. Discard any extra starter or give to friends. Store Starter in the refrigerator.

When you are ready to make more bread (or every 3-5 days) add Starter Feeder mix again. Stir well and leave on the counter overnight or all day (12 hrs).

To Make Bread
6 c Flour
1 Tbsp Salt
1/2 c Sugar
1/2 c Oil
1-1/4 c Warm Water
1 c Starter

Mix dry ingredients together; add in oil and water, then Starter. Mix well; knead on a floured surface 5 to 10 minutes. Put dough into a greased bowl. Cover with a wet dish towel and let rise in a warm place overnight (or 12 hrs).

Punch down. Knead on floured surface to get out any air bubbles.

Spray 3 loaf pans with PAM and divide dough into 3 equal parts, shaping into loaf form. Let rise 6-8 hrs, covered loosely.

Bake at 350° for 25-30 minutes.
Click Here to Print this Recipe


Has anyone tried the Texture digital magazines. I am 82 years old and I am trying the trial month and have really enjoyed reading my favorite magazines online. I didn't think it would replace magazines I usually purchase at the grocery store. It really surprised me that I didn't miss the print edition. The best part is the magazines don't take space in my small apartment and I don't have to dust them. Has anyone else has tried them. I have 10 days left on my trial subscription and would like some feedback on them.
Lois in California


 


Good morning Nancy and your four legged assistants, all this talk about sour dough bread has got me wanting some San Francisco sour dough and I was wondering if anyone out there had a recipe for the starter for it, I would like to try making some since it has been so long since I have had it. Just wanted to thank you for all that you do for all of us.
Bill in Ellsberry, Ohio.


I have the recipe somewhere in my file box. I will look for it and post as soon as possible.
Marsha in Bradenton, Fl


After twice losing all my saved recipes when my computer I found a safe, inexpensive and easy site to store the recipes I find on line. It is onetsp.com you can store 150 recipes no charge and after that it is only $5.00 a year. They have a feature that can "clip" a recipe or you can copy and paste. You can tag recipes into groups or categories.

I have been a Nancyland subscriber since the beginning. I love all the recipes and enjoy so many recipes.
Judy R


Comment
This are several bread mixes from Prepared Pantry. I have made them several times. They are easy to make and taste wonderful.

Here are two different mixes I have tried. I used the easy way out when making my sourdough bread and it was soooooo good. It is nice to have several mixes on hand when company comes over so you can make the bread mix in the breadmaker and fill the house with wonderful smells of fresh homemade bread.
Nancy


San Francisco Sourdough Bread Machine MixSan Francisco Sourdough Gourmet  Bread Machine Mixes
If you own a bread machine, you owe it to yourself to try this sourdough bread mix! This is unlike any bread you've made. Now you can make wonderful, chewy, sourdough bread with that unique San Francisco sourdough flavor.

The California settlers relied on natural yeast spores to raise their breads and a good sourdough starter was prized and guarded. In the wet, cooler climate of San Francisco Bay, yeast spores and therefore starters, were different and San Francisco breads were distinctive with a unique sourdough flavor that is famous around the world.

With these bread mixes, you will make a San Francisco sourdough in your own kitchen, one that has the tangy, distinctive flavor of San Francisco Bay. It will be chewier and crustier than other breads made in your bread machine and will look like the authentic sourdough bread with its split white top.

Notes to Bakers of this Bread
For a crusty bread: This sourdough bread naturally forms a more chewy crust than other mixes and a ""medium"" crust setting will be adequate in most bread machines. To maintain a chewy crust, store your bread in a paper bag, not plastic. (In plastic, the bread sweats and softens the outer crust.)

If you bake it in your oven: In your bread machine, this mix forms a very moist dough ball--too sticky to handle. You'll want to reduce the water by a couple tablespoons. You can make a wonderful sourdough bread in your oven but it takes a little patience. With less water, this is a slow riser. Allow at least a couple hours for it to rise on your counter.

If you make this bread in your bread machine, water temperature is critical. Please use a thermometer to measure water at exactly 80 degrees. A ten degree difference in water temperature can double the growth rate of the yeast. These bread mixes are satisfaction guaranteed when you use a thermometer.
Dennis,The Prepared Pantry 

==
Sourdough Collection Bread MixesSourdough Lover's
Collection Bread Mixes


It's amazing that you can make authentic, crusty breads like this in your bread machine. In this collection, you'll find two white bread and two whole grain bread mixes--all with that authentic sourdough taste that you love. In this collection, you'll find a great sourdough bread mix for every occasion.

San Francisco Sourdough Bread is our number one selling bread mix--and no wonder. You'll make real sourdough bread with a chewy crust and a split top. No wonder it's number one.
Saint Croix Sourdough Bread is a wonderful change of pace, a European sourdough rather than San Francisco. It's a country bread like you would find in the villages of western France.
Sourdough Peasant Bread is another European loaf. It's a rustic bread made with a mixture of whole grain and white flours. It's not a heavy bread but a chewy country bread with plenty of flavor.
Old World Whole Grain Sourdough Bread is our personal choice--but then, we love wholesome whole grain breads with lots of flavor and character. This is another European bread that we think you'll love.

These are great breads that will please your family and impress your friends. Now you can make these wonderful breads in your own kitchen.

SAF yeast packets are enclosed. You provide only water and oil.
Directions for perfect bread are included.
These bread mixes are designed for your bread machine but they can be made in the oven.

If you make this bread in your bread machine, water temperature is critical. Please use a thermometer to measure water at exactly 80 degrees. A ten degree difference in water temperature can double the growth rate of the yeast. These bread mixes are satisfaction guaranteed when you use a thermometer.
Dennis,The Prepared Pantry 


Southwestern Beef Casserole Recipe

Ingredints
1 pound ground beef
1 package taco seasoning
2 cups chicken broth
1/4 cup flour
1 cup sour cream
7 ounces green chilies, diced
11 ounces corn or tortilla chips
2 cups monterey jack or cheddar , shredded
1/2 cup green onions, sliced

Ingredients
Brown meat and stir until crumbly; drain fat. Add taco seasoing; blend well. In small bowl, combine broth and flour. Add to meat mixture; bring to a boil to slightly thicken. Stir in sour cream and chilies; blend well. In 13 x 9 inch light greased baking dish, place 1/2 of the chips. Top with 1/2 of the beef mixture, 1/2 of the suace, half of the cheese, and half of the green onions. Layer again with remaining ingredients ending with green onions. Bake, uncovered, at 375F for 20 minutes. Let stand for 5 minutes before cutting.
Linda NM
Click Here to Print this Recipe


 



Simple Pork Chop with Rice Dish Recipe

oil or nonstick spray for frying
4 to 6 pork chops, about 1/2 inch thick
1 (10-3/4 ounce )can cream of mushroom soup
1 soup can water
enough rice, cooked for 4 servings

In a skillet, fry chops until browned. Combine soup and water in a saucepan over low heat; stir until well blended. In a casserole dish, alternate soup and chops, starting and ending with soup. Cover. Bake in a 350F oven for 1 hour. Serve with rice. Serves 4.

Note: I prefer Cream of Celery or Cream of Chicken soup in this recipe.
Lisa TX
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Old Fashioned Bean Soup Recipe

Ingredients
1 1/2 cups chopped ham
1 cup chopped onion
1 cup chopped celery
1 teaspoon garlic salt
2 teaspoons salt
3/4 teaspoons black pepper
3-1/2 tablespoons oil
5-3/4 cups water
1 pound great northern beans

Directions
Soak beans in water overnight. Sauté ham, onion, and celery in oil. Add to beans. Cook approximately 3 hours. About 20 minutes before done, add salts and pepper. Remove 2 cups of beans, mash and return to beans. Heat through.
Oma
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My Favorite Links
Diggin' History Blog
RecipeGoldMine Recipe Site
Prepared Pantry
NaturesFlavours  
Celebritychefconnection
 


 


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

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