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January 2016 Recipes

January 25, 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.


Questions - what cut of beef roast to buy that is really tender | need Thai Fried Rice recipe | need recipe that cool Whip, cream cheese, pineapple, pretzels | How do you make "cream" gravy | I would like to make some potato salad, can I use canned potatoes?

Tips : Freezing Milk


Today's Recipes - Au Gratin Potatoes (white sauce) Recipe | Chocolate Raisin Cake Recipe | German Chocolate Cake and Frosting recipe | Stuffed Peppers with Ground Beef and Rice Recipe | One Minute Brownie Mug Cake Recipe | Peach Glazed Carrots Recipe | Homemade Salsa Recipe | Pepperoni Squares Recipe | Peach Pie Muffins Recipe | Ranchero Casserole Recipe | White Chicken Chili Recipe | Susan's Pumpkin Pancakes Recipe | Hot Dog Bun Pudding or Custard 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   



 

 


Au Gratin Potatoes (white sauce) Recipe

For this recipe, you make a white sauce for the filling from the flour and cream. Once the white sauce is made, add the cheese to make a cheese sauce. This makes a creamy casserole. It is important that you use starchy, Russet-type potatoes.

This can be made without the cheese for scalloped potatoes.

This is a basic recipe. Other ingredients may be added as desired though this is a good dish in its basic form. You may add any of the following ingredients:

2 cloves garlic, minced
1 large onion, diced
1 bell pepper, finely diced
1 small can diced green chilies
1/2 pound bacon, crisply cooked and snipped into pieces
1 1/2 cups ham cut into small cubes
Basic recipe

2 cups milk
2 tablespoons all-purpose flour
1 cup cream
1 1/2 teaspoons salt
1/4 teaspoon white pepper
pinch nutmeg
2 to 2 1/2 cups grated cheddar cheese
7 to 8 cups of sliced potatoes, 1/8-inch thick
1/2 cup grated cheese

Directions

Preheat the oven to 350 degrees. Butter a 9 x 13-inch baking pan.

Make a white sauce with the milk and flour: Pour the milk into a heavy saucepan. Place the flour in a cup. Add just enough milk to make a paste. Gradually add more milk, stirring to thin the paste into a sauce-like consistency. Stir the flour and milk mixture into the milk with a whisk. Add the cream and heat, stirring with a whisk, until the sauce is thickened and starts to bubble.

Add the salt, pepper, and nutmeg. Add the cheese while still hot and stir in. The cheese should melt and form a medium-thick cheese sauce. Keep the sauce hot while you prepare the potatoes.

Peel and slice the potatoes to 1/8-inch thick. Use a mandolin or other cutting tool so that the potatoes are of uniform thickness.
Place a layer of potatoes in the pan. Pour a portion of the hot cheese sauce over the potato layer. Repeat with additional layers until the potatoes and cheese sauce is used.
Sprinkle the remaining 1/2 cup cheese over the casserole.
Bake for 50 minutes or until the potatoes are tender but still firm when poked with a fork.

Baking Tip! About Baking Dishes
We baked these casseroles in three different types of dishes: Dark metal, clear glass, and opaque decorative glass. The type of baking dishes affects baking times. A dark metal dish bakes fastest. A clear glass or off-colored baking dish is next. A light colored, opaque glass dish is the slowest.

Baking times seemed to vary about ten minutes from one type of pan to the next.

As important as baking dishes are, the thickness of the casserole has even more impact. A shallow casserole bakes much faster than one that fills the whole pan.
Dennis, The Prepared Pantry   
Click Here to Print this Recipe


Gourmet Jams and Jellies from The Prepared Pantry


This is for Judith, who was searching for chocolate raisin cake recipes. This is a very old recipe. I have noticed that the older the recipe the less detail is with many of the directions. Some of my old recipes from my mom and grandmother just list the name of the ingredients and say mix and bake. I hope this is close to what you wanted.
Robbie IN

Chocolate Raisin Cake Recipe

Ingredients
3/4 c. raisins
3/4 c. butter at room temperature
1 1/2 c. sugar
3 eggs
3 tbsp. cocoa
2 1/4 c. flour, sifted
1 1/8 tsp. baking soda

Directions
Preheat oven to at 350 degrees. In saucepan cook raisins in 1 1/4 cups water for 5 minutes. Cool. Cream butter and sugar. Add eggs and cocoa. Mix together flour and baking soda. Add alternately with cooked raisins. Bake in layer 2 9" cake pans that have been greased and lightly dusted with flour or cocoa for 30 - 35 minutes or until test done.

Filling -optional
Ingredients

1/2 c. raisins
1 c. water
Sugar to sweeten to taste
Cornstarch or flour to thicken, 1-2 tbsp.

Directions
In saucepan cook until thick. Once cake is completely cool put raisin filling between layers. Use frosting of your choice or dust with powdered sugar.
Robbie IN 
Click Here to Print this Recipe


Weekly Specials from The Prepared Pantry

Would someone share their favorite Thai Fried Rice recipe? I love it and would like to make it at home.
Thomas in Montana


This recipe is for Sue who requested a homemade German Chocolate cake recipe. I have usually used a Duncan Hines cake mix for the cake, but used the frosting mix on it. Everybody always loves it and as you can see, I've had this recipe a very long time. Hope this helps.
Marsha, Los Angeles, CA

German Chocolate Cake and Frosting recipe

Cake
1/2 cup boiling water
1 bar sweet cooking chocolate (4oz.)
1 cup butter or margarine, softened
2 cups sugar
4 egg yolks
1 tsp. pure vanilla extract
2 1/2 cups cake flour
1 tsp. soda
1/2 tsp. salt
1 cup buttermilk
4 egg whites, stiffly beaten.

Directions
Heat oven to 350 degrees. Grease 3 eight or nine inch round cake pans. Line pans with wax paper. In a small bowl, pour boiling water over chocolate, stirring until chocolate is melted. Let cool. In a large mixer bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. Blend in chocolate and vanilla. Mix in flour, soda, and salt, alternately with buttermilk, beating after each addition until batter is smooth. Fold in egg whites. Divide batter evenly among pans. Bake round layers about 35 minutes or until top springs back when touched lightly with finger. Cool. Fill layers and frost top of cake with Coconut Pecan Frosting.

Coconut Pecan Frosting
1 cup evaporated milk
1 cup sugar
3 egg yolks
1/2 cup butter or margarine
1 tsp. pure vanilla extract
1 1/3 cups flaked coconut
1 cup or more, chopped pecans

Combine evaporated milk, sugar, egg yolks, butter and vanilla in a saucepan. Cook and stir over medium heat until thick, about 12 minutes. Stir in coconut and pecans. Beat until thick enough to spread.

This recipe came from the Women's Circle Home cooking magazine, April, 1978
Marsha, Los Angeles, CA
Click Here to Print this Recipe


Re: Freezing Milk Tips
I freeze milk in small ice cube trays. Pop them out when frozen and store in freezer bags. I use them in hot coffee for my creamer, and it cools the coffe down a bit. Also I pop them in the food processor when making smoothies.
Linda H Weaverville NC


Stuffed Peppers with Ground Beef and Rice Recipe

Ingredients
3 large green bell peppers, cut in half
1 Tbs. butter
1 Tbs. olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1 can (14.5 oz.) diced tomatoes
1 can (8 ounces) tomato sauce
1 clove garlic, crushed
1 tsp. dried leaf oregano
1/2 tsp. dried leaf basil
2 tsp. salt, divided
1/2 tsp. ground black pepper, divided
1 egg, lightly beaten
1 1/2 tsp. Worcestershire sauce
1 pounds lean ground beef
1 cups cooked long-grain rice
shredded mild Cheddar cheese, about 1/2 to 3/4 cup, optional

Directions
Cut peppers in half from top to bottom, remove seeds and membranes and cut out the top. Rinse peppers under cold water. Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 tsp. salt, and 1/4 tsp. of pepper. Simmer for about 10 minutes.
In a large mixing bowl, combine egg with remaining 1 tsp. salt and 1/4 tsp. pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.
Serves 6.
Abby in Atlanta
Click Here to Print this Recipe


One Minute Brownie Mug Cake Recipe

Ingredients
2 oz. semisweet chocolate chips
2 T. butter
1 egg
4 T sugar
2 T flour

Directions
Use 2 micro safe mugs. In each place 1 T butter & 1 oz chocolate. Micro 40 seconds ( each separately). Remove & stir until chocolate is completely melted using small fork. Add 2 T sugar to each mug & stir. Beat egg in small bowl, add half to each mug & mix. Add 1 T flour to each cup & mix until smooth. Cook each brownie 1 min. in micro (separately). Serve while warm.
Athena in DE
Click Here to Print this Recipe


To Sue: The original recipe for German Chocolate Cake can be found on the kitchenproject.com website. The cake recipe first appeared in a Dallas newspaper in 1957 and took off from there. The website has the whole history of the cake, which is not originally German.
Athena in DE


Hi Nancy,
This is for Sharon who wanted an easy recipe for stuffed peppers. I don’t have a real recipe but here is what I do. For one pound of ground beef (I use 80/20), halve and remove stem and white insides of three large green peppers. In a large stock pot, bring enough water to cover peppers to boil and lower peppers into pot. Boil on medium heat for about 5 minutes. Drain and cool on paper towels. In same pot, brown beef and 1/2 large onion, chopped fine, breaking the beef into small bits. In a smaller pan, prepare 1/2 C. Minute Rice according to package directions. Add cooked rice to browned beef along with one small can of tomato sauce, one package of taco seasoning and one 14 oz. can of petite diced tomatoes, drained. Mix all together and fill peppers which have been placed in a 9x13 sprayed baking dish. Pour another small can of tomato sauce over the peppers and bake in 350 degree oven until peppers and filling are heated thorough. You may add grated cheese of your choice to tops of peppers.
Mary Ann in Kentucky


Peach Glazed Carrots Recipe

Ingredients

2 cups sliced carrots
1/2 teaspoon salt
water (enough to cover 3/4 inches in the bottom of the pan)
2-3 tablespoons Peach Pineapple or other jelly
2 tablespoons butter

Directions

Cook the carrots in the salt and water until almost tender. Drain any excess water. Add the jelly and butter and stir over medium heat until the vegetables are tender and glazed with the jelly.

to order Pioneer Valley Gourmet Peach Pineapple Paradise Jelly
Dennis, The Prepared Pantry   
Click Here to Print this Recipe


Mexican Crumb Cake Mix
Mexican Crumb Cake Mix


Homemade Salsa Recipe

Ingredients
3 large ripe tomatoes, diced or 1 (14-ounce) can diced tomatoes with their juice
1 small onion, finely chopped
1 small green bell pepper, seeds and veins removed, and minced
1 (4-ounce) can chopped green chiles with juice
1 clove garlic, minced
2 tablespoons red wine vinegar
1 tablespoon olive oil

Fried Tortilla Chips, recipe follows
Other ingredients you may want to add:
1 small red onion, finely diced
2 (15-ounce) cans black beans, drained and rinsed
1 large avocado, peeled and diced
Salt and freshly ground black pepper
1 mango, peeled and diced
1/2 cup pineapple chunks
2 limes, juiced

Fried tortilla chips:
8 fresh corn tortillas
Oil, for frying

House Seasoning, to taste, recipe follows
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Directions
Other ingredients you may want to add:

Combine all ingredients, and any extra ingredients you may want to add, in a

large glass bowl. Stir well with a spoon. Cover with plastic wrap and chill until serving time.
Yield: about 10 to 12 servings

Serve with Fried Tortilla Chips.

Fried tortilla chips:
Arrange the tortillas in a stack and cut into 6 equal wedges. Pour about 1-inch of oil in a large frying pan over medium-high heat to 350 degrees F on a deep-fat frying thermometer. Fry just a few at a time, turning occasionally, until crisp and lightly browned, about 1 minute. Drain on paper towels; sprinkle lightly with salt, if desired. Store in an airtight container.
Yield: 3 to 5 servings

House Seasoning:
Mix ingredients together and store in an airtight container for up to 6 months.
Source: Paula Deen, 2007
Anna in Sweden
Click Here to Print this Recipe


Peach Pie Muffins Recipe

Ingredients
1-3/4 c. flour
1/4 c. sugar
3 tsp. baking powder
2 eggs
1/4 c. corn oil
3/4 c. milk
1-1/4 c. peach pie filling

Directions
Sift together flour, sugar and baking powder. In another bowl, beat eggs until frothy. Stir in oil and milk. Add flour mixture and mix with wooden spoon only until moistened. If spices of peach are large, break up before stirring pie filling into batter. Do not over mix. Pour or spoon batter into 12 greased muffin buns, fill 2/3 full. Bake at 400 degrees for 25-30 minutes.
Sue
Click Here to Print this Recipe


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


Pepperoni Squares Recipe

Ingredients
2 eggs
2 cups milk
1/2 tsp. salt
1 tsp. dried oregano
1/2 tsp. garlic powder
1-1/2 cups flour
6 oz. pepperoni, chopped
4 oz. grated Swiss cheese
1-1/2 cups grated sharp Cheddar cheese

Directions
Mix all the ingredients together with a fork. Place in a 9x13 inch baking dish and bake uncovered at 400 degrees F. for 30 minutes. Cut into squares. Serve warm.
Jo Anna
Click Here to Print this Recipe


How do you make "cream" gravy. Gravy that is pure white and no meat taste in it??? I would prefer a recipe where the gravy is made from scratch not from a package.
Lori


Bread Mixes from The Prepared Pantry


This is a recipe I got many years ago from a NancyLander. I made the recipe again last night. It was a winner at our house again. Thank you Lisa for sending it in many years ago.
Trina in Macon GA

Ranchero Casserole Recipe

2 (1.6 oz) packages of Spanish Rice, uncooked
3 cups chicken, cooked & shredded
1/2 cup sour cream
2 (4.5 oz) cans green chilis, chopped
1 (15 oz) can black beans, drained & rinsed
1 cup frozen corn, thawed
1 cup fresh tomatoes, chopped
1 cup Mexican style cheese, shredded (I use the cheese labeled for tacos)

Heat oven to 375º and coat a 13 x 9 baking dish with non stick cooking spray.

Cook rice according to package directions. In large bowl combine rice, chicken, sour cream, green chilis, 1/2 of the black beans and 1/2 of the corn and mix well.
Spread evenly in baking dish and cover with the remaining black beans and corn.

Top with chopped tomatoes and shredded cheese. Bake for 20-25 minutes.
Lisa-Union Bridge, MD
Click Here to Print this Recipe


I made these pancakes over the Christmas holidays for my children home from college. They really like them so here they are.

Susan's Pumpkin Pancakes Recipe

2 eggs
1c.milk
1-3/4 c. Bisquick
1/4 c. salad oil
1/2c. cooked pumpkin
1/2 tsp. each of cinnamon, nutmeg, ginger

Beat eggs til lemon colored, about 5 minutes. Add the rest ingredients and mix well.
Makes 15 pancakes.
Susan in NH
Click Here to Print this Recipe


White Chicken Chili Recipe

Ingredients
8 Servings
6 skinless chicken thighs
1 large onion, chopped
2 cloves garlic, finely chopped
1 (14-1/2 oz) can chicken broth
1 tsp ground cumin
1 tsp dried oregano leaves
1/2 tsp salt
1/4 tsp red pepper sauce
2 (15-16 oz) cans great northern beans, rinsed and drained
1 (15 oz) can white shoepeg corn, drained
3 Tbsp lime juice
2 Tbsp chopped fresh cilantro

Directions
Mix onion, garlic, broth, cumin, oregano, salt and pepper sauce in crock pot. Add chicken. Cover and cook on low heat 4-5 hours or until chicken is tender. Remove chicken from crock pot and use 2 forks to remove bones and shred the chicken into pieces. Return chicken to crock pot. Stir in beans, corn, lime juice and cilantro. Cover and cook on low heat for 15-20 more minutes or until beans and corn are hot.
Mary Ann
Click Here to Print this Recipe


Hi Everyone,
I went to a dinner and they had this wonderful dessert. I Was wondering if anyone had the recipe for it. It had cool Whip, cream cheese, pineapple, pretzel and I think sugar and butter in it. The lady wouldn't give out the recipe. Can Someone help me with it? It was so good.
Thanks a lot, Shirley


Hi all
I need help - I have never found self-rising cornmeal in any store here in California. I have recipes which call for it and I was wondering if I can mix up some myself. Do any of you have the formula for self-rising cornmeal?
Carol


Several NancyLanders have been posting some of their favorite recipes from past newsletters. Here is one that I love and have used and used. When I want something for special for dessert this is the one chosen.
Polly in Maine

The custard has the flavor/texture of a good egg custard pie. Part of the bread bakes into the custard and what doesn't dissolve/blend has a nice toasty texture to combine with the custard when served. A quick dessert and a great way to use leftover hot dog buns. I've also used whole hamburger buns in a 9 x 13 pan and increased the amount of the custard mixture.
Donna in Southern CA

Hot Dog Bun Pudding or Custard Recipe

6 hotdog buns
1 stick margarine or butter, melted
3 large eggs
1 tsp. vanilla
1-1/2 cups granulated sugar
2 cups milk

Directions
Place buns on lightly greased pan, crust side up. Melt butter and pour over buns. Mix remaining ingredients and
pour over all. Bake at 350 degrees for 30 minutes.
Donna Southern CA
Click Here to Print this Recipe


I would like to know what cut of beef roast to buy that is really tender. Like the one they have at cracker barrel. My roast are always stringy. Is there a reason for that?
Betty in Illinois


I would like to make some potato salad, but since there are only two of us, I can't see buying 5 lbs. of potatoes. I would like to know, if I used canned potatoes, could I use them right out of the can or would I have to cook them first. Your replies would be very helpful. Thank you.
Jo


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

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