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January 2016 Recipes

January 8, 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.


Replies, Requests - Freezing Frosted Cakes | Reheat French Onion Soup | Print Recipes | Old Recipes Request | how to cook neck bones | more on Reheat French Onion Soup | Kitchen String for Tenderloin | purchase cord for tying tenderloin or other meats | Ditto is ready to mail.

Today's Recipes - Judy'a Fried Cabbage Recipe | Warm Winter's Lemon Cake Recipe | Judy's Manicotti Recipe | Spaghetti Sauce with Neck Bones For Slow Cooker | Snickerdoodles Recipe | Athena's Easy Egg Drop Soup Recipe | No-Bake Chocolate Eclair Cake Recipe | Old Fashioned Pudding Cake and Sauce Recipe | Mother's Pink & White Cake or Daffodil Recipe | Mrs. Wortman's 1915 Sweet Orange Pie Recipe | Egg Salad Recipe | Graham Cracker Eclair Cake Recipe |

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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  


Our family really likes cabbage and this is always a big hit at our house, when I make it.

Judy'a Fried Cabbage Recipe

Ingredients
2 tbsp. butter
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. crushed red pepper flakes
1/8 tsp. pepper
6 cups coarsely chopped cabbage
1 tbsp. water

Directions
In large skillet, melt butter over medium heat. Stir in the sugar, salt, pepper flakes and pepper. Add cabbage and water. Cook 6 to 10 minutes, until tender, stirring occasionally.
6 servings.
Judy (in Alaska)
Click Here to Print this Recipe  


This dessert is really so delicious!

Warm Winter's Lemon Cake Recipe

Ingredients
1 pkg. yellow cake mix
2 pkgs. (4 serving size each) lemon instant pudding
2 cups cold milk
1-1/4 cups water
1/3 cup sugar
2 tbsp. powdered sugar
I also add the grated rind of 1 lemon to the pudding part, as like it more 'lemony')

Directions
Prepare cake mix according to directions on package. Pour batter into a greased and floured 9x13" baking pan. Into a bowl, pour milk, water, sugar and pudding mix and beat with wire whisk 2 minutes, or until well blended. (This is where I add the lemon rind). Pour over cake batter. Place baking pan on baking sheet to catch any drippings, as it may bubble up and drip. Bake at 350 for 55 minutes, or till toothpick inserted near the center, comes out clean. Cool in pan for 20 minutes. mixture thickens as it cools. dust with powdered sugar. Serve warm, or cold.
Keep leftovers in the refrigerator.
Judy (in Alaska)
Click Here to Print this Recipe


This makes a big recipe, but can easily be cut in half, or freeze one pan for another meal.

Judy's Manicotti Recipe

Ingredients
8 cans (8 oz. each) marinara sauce
16 manicotti shells, uncooked
1-1/2 lbs. lean ground beef
1 onion, chopped
Salt, pepper & garlic powder, to taste
8 oz. Mozzarella cheese, diced
2 eggs
1/2 cup milk
1-1/2 cup fresh bread crumbs
1 tbsp. snipped parsley (optional)

Directions
Brown hamburger with onion; drain. Add salt, pepper and garlic powder to taste, diced cheese, eggs, milk and bread crumbs and can also add the parsley, if desired. Fill shells. Pour 2 cans of marinara sauce into each of two 9x13" baking pans. Put 8 filled shells in each pan. Combine remaining filling with remaining 4 cans of sauce and pour over top of shells equally. Add 1/2 cup water to each pan. Cover and bake at 375 for 1 hour. Remove cover and bake until done, about 30 minutes longer.. Can sprinkle top with Parmesan cheese before serving.
Judy (in Alaska)
Click Here to Print this Recipe


Know this is an old recipe and everyone probably has it in their collection but it's one of our favorites.

Snickerdoodles Recipe

Melted butter
2 cups flour
1/2 t. baking soda
1/4 t. salt
1/8 t. (heaping) freshly grated nutmeg
3/4 cup sugar
1/2 cup unsalted butter, softened
1 egg
1 egg yolk
1 t. vanilla extract
1 t. finely grated lemon or orange zest
2 T. sugar
2 t. cinnamon

Directions
Brush 2 cookie sheets with melted butter. Sift flour, baking soda, salt and nutmeg into bowl and mix well. Beat 3/4 cup sugar and 1/2 cup butter in mixing bowl til creamy. Add egg, egg yolk, vanilla and lemon zest. Beat til light and fluffy, scraping bowl occasionally. Add flour mixture and mix well. Chill, covered with plastic wrap, for 30 minutes.
Mix 2 T. sugar and cinnamon in a bowl. Shape just enough of the dough by teaspoonfuls into 1 inch balls to fill prepared cookie sheets, leaving remaining dough in refrigerator. Roll balls in cinnamon and sugar mixture. Arrange 2 inches apart on prepared cookie sheets. Flatten slightly with a glass. Bake at 375 for 12 minutes or just til cookies begin to brown around edges. Cool on cookie sheets for 2 minutes. Remove to wire rack to cool completely. Repeat process with remaining dough and remaining cinnamon and sugar mixture, preparing the cookie sheets as directed before baking each batch of cookies. Makes about 3 dozen.
Sherry (in Indiana)
Click Here to Print this Recipe



 


Betty Crocker Free Samples Just for You 



Re: Freezing Frosted Cakes
This is for Jackie, who in the 1/6 newsletter asked about freezing iced-frosted cakes. I have always read that it is not wise to do this, as most frosting-icings do not hold up well. I have never tried it for that reason; I have frozen unfrosted cakes with success. Also, cakes shrink when frozen and expand when thawed, so the process can affect the frosting and any decorations. It may still taste great, but not look the way it did before it was froze and you may be reluctant to serve it to others.
Robbie IN


Jackie wanted recipes using pork neck bones in the 1/6 newsletter. You can use them to cook greens such as spinach or kale, to cook in black eye peas or as substitute for pork hocks or feet. I also have soup recipes that use them which I will share in the next few days. If you have a favorite spaghetti sauce recipe you already like, use this recipe as a guide for adding them.
Robbie IN.

Spaghetti Sauce with Neck Bones For Slow Cooker

Ingredients
3 Pork Neck Bones
32 oz. Tomato Sauce
16 oz. Diced Tomatoes
1 Yellow Onion, diced
1 Green or red Pepper, diced
8 oz. Mushrooms, sliced
2 Tbsp. Tomato Paste
2 Tbsp. minced Garlic
1-1/2 Tbsp. Oregano
1-1/2 Tbsp. Parsley
1-1/2 Tbsp. Basil
1 tsp. Crushed Red Pepper

Directions
In a saute pan, over medium-high heat, add oil, garlic, yellow onion & green pepper. Cook until the vegetables are a little soft. Add the mushrooms, pork neck bones, tomato paste, and continue to cook, flipping the pork neck bones so they brown on all sides. Once the pork neck bones are browned on all sides, pour all the pan into a slow cooker. Pour tomato sauce, diced tomatoes and seasonings into slow cooker, and mix together. Cook on low for 6 - 8 hours. Serve over your favorite pasta. Can add your favorite meatball to the sauce.
Robbie IN
Click Here to Print this Recipe


Re: Reheat French Onion Soup
Good morning, Nancy - I wanted to send along a response to the question -
"Also does anyone know if you can make French Onion Soup ahead of time then warm it up when ready to have it?"

Definitely yes! Most soups/stews benefit by being made ahead of time allowing the flavors to blend.
jean
http://achefsjourney.com


Re: Print Recipes
I highlight/copy/and paste a recipe into an email to myself. Once I have the mail opened, I can do several things with the email.

1. I can highlight and print the recipe.
2. I can easily send it to other people.
3. I can save it into various folders, either online, or in my computer, or both. I can make my own Folders easily. Such as roasts, frying, chicken, pork, beef, dessert. So things are quite easy to put in, or take out of a folder.
4. I can copy the contents of a folder, and handle it, just as I would an email. Print, send, etc.
I am using AOL, so not sure if the other browsers have the ability of making a folder, and saving mail to it. Your Mileage may vary.

I have so much stuff saved on my folders, that I am kind of locked into the AOL Browser system now. But if I did change browsers, the mail is still in AOL on my computer. I would then just keep a copy of AOL on my computer.
At 80 years old, I doubt I will ever change.
bill, Alb.


Re: Old Recipes Request
Nancy in 1/6/2016 newsletter M L was looking for old old recipes. I have no recipes from my grandmothers because they cooked like a pinch of this and a handful of that. My mother never had any of the recipes because of that. A friend and I were talking at the New Year party that were at that we can take the best of a couple of recipes to make an outstanding recipe. One of the other female said that she has to go by a recipe to the letter or it doesn't work out. I guess I have a good nose for what works and what doesn't. Then I got to thinking about how long I have been cooking and it is 60 or so years. Even back then mom never helped me and I was on my own. But M L I looked up on the internet and here are some sites you might look up. www.foodnetwork.com/recipes/18th-century-recipes I saw a French Canadian Pea Soup that I'm going to make in my crock pot. Another site is www.wwwamericana.com/Recipes, ole time recipes from the early 1900's, they have recipes and one that caught my eye is a Cocoanut Cake. Another site is Hearth and Home: 19th Century Recipes Archives had a cake called Sailor Cake, Like 1859 Sweet Potatoe Pie and Baked Rice Pudding. Hopefully this helps.

Everyone have a great day. Nancy and 4 legged associates stay safe and comfortable.
Susie Indy


Athena's Easy Egg Drop Soup Recipe

Use 1 pkg. of Lipton Noodle or Extra Noodle Soup Secrets Mix.
Drop in 2 beaten eggs and any seasonings you like. Voila!
Athena in DE
Click Here to Print this Recipe


Hi Nancy, precious furkids and Landers,
In the 1/6/16 newsletter, Susie in Indy asked if you can make French Onion Soup ahead of time and then warm it up. My experience is yes, you can. I make a batch that lasts longer than a day, so I just bowl the soup in oven/ broiler safe bowls, add the bread and cheese on top and warm in the oven or broiler. Comes out great. Susie also asked for a Graham Cracker Eclair Cake recipe. Here is one I've used for years. It's a no bake and quick and easy - and pretty yummy! I do use reduced fat products and it comes out fine. And I've used Vanilla instant pudding when I could not find French Vanilla instant pudding.

No-Bake Chocolate Eclair Cake Recipe

1 (14.4-ounce) box honey graham crackers
2 (4-serving) packages French vanilla instant pudding mix
3 cups milk
1 (12-ounce) container frozen whipped topping, thawed
1 (16-ounce) container ready-to-spread chocolate frosting

Line bottom of an ungreased 9- x 13-inch pan with one-third of the graham crackers. Whisk together pudding mix and milk in a large bowl, then add the whipped topping, stirring until mixture thickens. Spread half of pudding mixture over graham crackers in baking dish. Repeat layers with one-third of graham crackers and remaining pudding mixture. Top with remaining graham crackers. Spread with chocolate frosting. Cover and chill.
Jan in MO
Click Here to Print this Recipe


This is for Jackie who wanted old fashioned pudding cake recipes in the 1/5 newsletter. I hope this is what she wanted.
Robbie IN

Old Fashioned Pudding Cake and Sauce Recipe

Pudding Cake
2 eggs
1 c. sugar
1 c. flour
1 tsp. baking powder
1/2 c. boiling water

Chocolate Sauce
1 c. sugar
1 tbsp. flour, heaping
1 tbsp. cocoa, heaping
1 c. hot water
1/2 stick butter
1 tsp. vanilla

Directions
For cake, stir all ingredients together well. Pour into greased and floured 9"x16" pan. Bake at 350 degrees until edges leave side of pan. This makes a very poor cake. (If you want a thicker cake, double ingredients.)

For sauce, cook all ingredients together until thick. Serve sauce warm, drizzle over individual cake pudding squares. Excellent served with ice cream.
Robbie IN
Click Here to Print this Recipe


Re: Reheat French Onio Soup
Hi Nancy, In response to the question about whether you can fix and reheat French Onion soup, this is what I do. When Vidalia sweet onions go on sale in the spring I buy a big 5 or 10 pound bag of them. I slice them up and fill my crock pot full with them and add a whole stick of butter. About once an hour with the crock pot on low I stir the onions until they turn a nice golden brown. This could be done on high but you would have to watch them more closely. When done I divide them into 1 or 2 cup portions and put them in freezer bags and freeze them til I want to make soup because the hard part is caramelizing the onions. I just thaw the onions and add beef broth and a splash of red wine (can be omitted) and heat til hot and serve. Hope this helps.
David (Carol?)


Happy New Year Nancy and Fur Babies.

Jackie was wanting to know how to cook neck bones, we like them cooked in rice. I want some juice in the rice and bones, so get the rice done but don't cook until dry. I forgot boil the neck bones until done before adding the rice.
You can also add to vegetables. But boil until almost done then add veggies. Exception if you are cooking something like turnips or any greens add them before you start cooking, then add your greens.

For Janis who wanted to know if you could freeze a frosted cake. Yes, except some icings like 7 minute, marshmallow, lemon cheese might come out a little sticky. To freeze get unscented white tall garbage bags and freeze them in this. I probably would put two or three inside each other if you are going to freeze them for three months or longer. You will not have a freezer odor if you freeze them this way. I cannot stand freezer odor in anything.

Set the cake out on the counter several hours before serving to defrost. ( leave in bag to defrost as the moisture will return to your baked goods).
Thanks and God Bless Nancy and all Nancy Landers.
Chris in GA.


Re: Kitchen String for Tenderloin
I believe what she is looking for is "Kitchen String" and should be available at places like Walmart or Bed, Bath and Beyond"
As for how to tie up the roast if she Googles how to tie up a tenderloin, there are all sorts of you tube" videos that will show her how to accomplish that.
Abby in Atlanta


Someone inquired as to where to purchase cord for tying tenderloin or other meats. I always get my at the supermarket where I shop in the isle where the kitchen gadgets and baking plates are.
Hope this helps Pat, Dover, DE


More Old timers for M L.

Mother's Pink & White Cake or Daffodil Recipe

Ingredients
2/3 c. butter, don't substitute
1 1/2 c. sugar
3 egg whites (only), well beaten
1 tsp. vanilla
3 c. CAKE flour
3 tsp. baking powder
1 c. cool water
Food coloring
Marshmallow hard icing

Directions
Cream butter & sugar well; beat in whites & vanilla. Sift flour & baking powder together & add them slowly. Then add water slowly & beat very well.

Divide batter in half. Tint one half a pastel shade of desired color.

Into a well-greased & floured 10" tube pan, drop separate serving tablespoonfuls of batter; alternating colored & white batters around the pan. In next layer, put white on color & vice-versa, till all are used.

Bake at 350º for 40 to 60 minutes; test with toothpick in the center for doneness.
Put strips of wax paper around the serving plate so they are just barely under the edge of the cake; turn
it out on this plate & cool completely on a rack. When totally cool, cover with Marshmallow Icing.

Makes a lovely cake. Mother made this in pink for sister Rita's birthday & mine; in yellow with silk daffodils on top for groups of ladies, & she tinted it blue once for Daddy's birthday. We all agreed, blue tasted "different", even though we knew it was all imagination. Marilyn in FL
Marilyn in FL
Click Here to Print this Recipe

===

Mrs. Wortman's 1915 Sweet Orange Pie Recipe

1 baked 9" pastry pie shell
3 eggs, separated, whites set aside at room temperature
1 scant c. sugar
1/4 tsp. salt
1/3 c. flour
1 c. orange juice
2 T. lemon juice
Good pinch cream of tartar
4 T. powdered sugar

Over hot water in a double boiler, beat yolks; add sugar & mix till creamy. Blend in salt, then flour thoroughly, then blend in both juices. Cook in the double boiler, stirring, till very thick & creamy.

Blend in butter, then pour into pie shell. Set pie aside.

Meantime start meringue: in a very clean dry bowl that has been wiped with lemon juice, using a mixer whose beaters have also been wiped with lemon juice, beat whites till stiff, adding cream of tartar when whites are frothy. When they form peaks, add sugar 1 T. at a time.
Beat till whites are really stiff. Spread onto cooled pie, leaving peaks. Be sure meringue touches the crust all the way around. Bake at 350º for 12 minutes, till golden brown. Cool pie completely at room temperature before chilling, then chill 3 or more hours before serving.
Marilyn in FL
Click Here to Print this Recipe


Graham Cracker Eclair Cake Recipe

! small (4 serving size) box of instant vanilla pudding. Combine with 1 1/2 cups cold milk. Let stand 5 minutes to thicken. Gently fold in 8oz. thawed carton of Cool Whip.

Line an 8 inch baking dish with a layer of graham crackers. Spread half the pudding mixture evenly. Add another layer of graham crackers. Spread the remaining half of the pudding and top with a layer of graham crackers. Frost with canned chocolate frosting or use your favorite homemade recipe. Refrigerate several hours to soften the crackers. Pudding flavors can be varied. I like white chocolate or cheesecake flavor. Frosting can also be changed to your favorite. I have also used the chocolate grahams when my grandchildren are coming.
Nana in SE Ohio
Click Here to Print this Recipe  


I have been busy writing thank you notes to those that sent a Christmas donations in to keep the newsletter online. The thank you notes were addressed and ready for stamps. When I got home today Ditto was covered from head to tail with postage stamps. Guess he wants to be mailed somewhere where it warmer and doesn't have so much snow. Not sure why he wants to peal anything off a page, especially labels. Little One didn't have anything to do with it this time. Little One was asleep in my bedroom on the other side of the house.
Nancy


I knew I could count on you all. Thanks to all for the Dried Fruit Fruitcake recipes.
Guess I’ll call it a New Years Fruitcake.
Anita In Camarillo


For M L. Desserts today.

Gansie's Applesauce* Bread Pudding Recipe
*or Apple Butter

Ingredients
3 c., about 5 slices, dry bread, cubed
1 c. applesauce
1/8 tsp. cinnamon
Dash EACH nutmeg & salt + more nutmeg for top
2 T. butter
1 scant c. sugar
3 eggs
2 c. milk
1/2 tsp. vanilla

Directions
Cover bottom of buttered 8" square pan with half of bread. Mix applesauce, cinnamon, & nutmeg. Spread over bread. Put on other half of cubes & dot with butter. Mix sugar, eggs, milk, vanilla, & salt well; pour over all. Dust lightly with nutmeg. Bake at 350º for 55 - 60 minutes, till a knife inserted in center comes out clean. Serve warm with ice cream or whipped cream if you want. Serves 6; double in a 8" x 12" pan. Gansie was my grandma, & I'm almost 79 so this is old.

TO USE APPLE BUTTER: use 1-1/4 c., & omit cinnamon.
Marilyn in FL
Click Here to Print this Recipe

==

Mrs. Clawson's Apple Pudding and Sauce Recipe

Ingredients

Pudding
2 c. flour
3 tsp. baking powder
Good pinch salt
3 T. cold margarine
3/4 c. cold milk, lower fat will do
6 - 8 sliced semi-sweet apples

Sauce
1 c. sugar
2 T. flour
1 c. water
Dash of nutmeg

Directions
Make pudding: stir together flour, baking powder, & salt; cut in margarine with a pastry blender; add milk gradually til dough forms a ball.

Roll out half the dough about 1/2" thick; lay in a buttered 9" x 12" pan & cover it with apples. Roll out rest of dough & put on top; set aside. No need to seal.

Make sauce: mix sugar & flour; add water & boil, stirring, till thickened. Stir in nutmeg & pour evenly & gently

over the pudding.

Bake at 425º till apples are tender & top crust is a light golden brown, about 30 minutes. Good as is, or top with whipped cream or Cool Whip. Serves 6 - 10. Old fashioned & delicious. A story with this. Mrs. Clawson, mother of a classmate, never did like me (!) but I praised this pudding so much she finally gave me the recipe, & I really do thank her.
Marilyn in FL
Click Here to Print this Recipe


For Elaine.

Egg Salad Recipe

Ingredients
8 eggs, hard cooked
1/3 c. diced onion
1/3 c. diced celery heart
4 heaping T. Hellman's Mayonnaise (or Best Foods)
2 to 3 tsp. yellow mustard (add a bit & adjust to taste)
Dash of pepper (we prefer seasoned pepper)

Directions
Mix mayo, mustard, & pepper. Peel & dice eggs; add them with onion & celery, to the dressing. Chill.

Serve in mounds on lettuce, spinach, tomato or cucumber slices, or sweet pepper rings, sprinkled with paprika, snipped parsley, or chives. Garnish with ripe or stuffed olives, vegetable wedges, pickled okra or pickle slices/spears. Or serve as sandwiches on toast with lettuce & tomato. Or just eat it as is. Been our family egg salad for generations.
Serves 4
Marilyn in FL
Click Here to Print this Recipe

==

For Mary.
Try your supermarket gadget area for kitchen string; where the egg slicers, basters, potato peelers etc. are.

I cut individual pieces of string about twice as long as the meat will be when rolled, plus about 4 " This will be too long but better too long than too short. You can always cut them off after meat is tied. Lay them out on a bread board or wax paper in a row, one above the other. Now pound the meat or cut it lengthwise or whatever your recipe directs; fill it, roll or close it; place it on the row of strings & bring each one up to tie it. Can't tell you how many strings. It depends how long the meat will be when rolled, & whether the filling will easily fall or ooze out or not. If it will come out easily, use more strings. I have a friend who thought up a neat trick to keep fillings like cream cheese in. She pounds the ends only of the meat to half it's thickness, then turns the ends up over the filling before rolling it closed. Hope this helps, I had no idea how hard this would be to try to explain. Hopefully somebody else will do a better job. Marilyn in FL


Re: Pressure Cooker Recipes
For those of you that just received pressure cookers, the best place to go to get hundreds of recipes and the help you may need and the answer to any questions you may have is
PressureCookerRecipes@yahoogroups.com
Barb/De



Cooking Pork Neck Bones
I am looking for a recipe using pork neck bones, besides with sauerkraut.
Jackie

Nancy,
The only way that I cook pork neck bones is the method that a qualified cook gave me 57 years ago after we moved to Louisiana.

Make a roux (brown some flour in grease). I make medium brown roux because that Is my personal preference.

Add water enough as though you want to make a VERY THIN gravy; and at the same time, add your washed and cleaned pork neck bones.

Bring to a boil, then immediately turn heat to a LOW simmer;

cover the pot and cook on LOW simmer until meat falls off bones.

Plan for this taking one hour to 1-1/2 hours.

Check occasionally to make sure water has not evaporated.

If need to add water, add boiling water (not cold). Cover pot and return to simmering process.

I add only salt and pepper.

I serve the gravy with rice or mashed potatoes. Cooked meat on side.

NOTE:
I have prepared pieces of chicken, beef and pork using this method. The meat cooks while in the gravy, giving the gravy the flavor of the juices from the meat.

Cook time may depend on the meat used; tougher pieces of beef will require more cooking time than chicken.

The main thing to remember is the meat should be tender in the end.
PeggyNELA
Click Here to Print this Info


Amaretto Dessert Truffles Recipe

Ingredients
12 (1 oz.) sq. semi-sweet chocolate
1/2 c. butter
2 egg yolks
1/2 c. whipping cream
1/4 c. Amaretto
finely chopped almonds

Directions
Melt chocolate in top of a double boiler. Remove from heat; add butter, stirring 1 tablespoon at a time. Beat egg yolks until thick and lemon colored. Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Stir in whipped cream and Amaretto. Return to heat and cook for 1 minute or until mixture is thickened and smooth, stirring constantly.

Cover and refrigerate overnight or until firm enough to roll into balls. Roll truffles in chopped almonds. Store in refrigerator.
Yield: 42 (1-inch) balls.
(From Recipe Games (Julie Morales))
Anna in Sweden
Click Here to Print this Recipe


Re: Tinnitus
Kathleen L. Yaremchuk, MD, chair of the department of otolaryngology at Henry Ford Hospital in Detroit found that insomnia can worsen tinnitus and suggests talking to your doctor to ensure a good night’s sleep which will help ease your symptoms. In addition, there are new devices on the market which are sound generators that cover the tinnitus.
Through the American Academy of Audiology or the American Tinnitus Association you can find an audiologist who specializes in tinnitus and support groups. Jay F. Pgccirillo,, MD professor at Washington School of Medicine in St. Louis in a study found that computer=based exercises and the drug d-cycloserine helped. Talk to your doctor!!!
Athena in DE


Hi Rita,
My name is Sandy and I live in the New Orleans area.

I have had Chron’s disease for many years. It is an IBS-like disease. Everyone is different, but a few things stay the same. I have to limit my intake of milk, fiberous foods such as vegetables and some fruits. Other foods you just have to experiment with.

I am sure your Gastro. doctor has some pamplets he can give you. Also, ask him if there is a self-help group connected with your local hospital. It is really great for moral and any help you may need. A lot of personal help and information can be found.

You can e-mail me back if there is any info or help I can give you.
Good luck. Sandy M.


Disclaimer: information posted here is provided as general information only and should not be a substitute to your medical doctor. This web site  owner is not responsible for the use or misuse or results of any action taken on behalf of the information presented here.


 







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Nancy Rogers 


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Nancy Rogers

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Lubbock, Texas 79416

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