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March 2016 Recipes


March 20, 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.


Today's Online Newsletter Contents 
Easter Traditions of NancyLanders, Best of the Best in Past Recipes Newsletter


Bold black text are links..
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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)


Having trouble viewing the online recipes. If the page does not load hold down the CTRL key and the F5 key on the top row of the keyboard to reload the page.



What Happened on this Day



March 20
1345 Saturn/Jupiter/Mars-conjunction; thought "cause of plague epidemic"
1616 Walter Raleigh released from Tower of London to seek gold in Guyana
1760 Great Fire of Boston destroys 349 buildings
1816 US Supreme Court affirms its right to review state court decisions
1852 Harriet Beecher Stowe's "Uncle Tom's Cabin" published (Boston)
1868 Jesse James Gang robs bank in Russelville KY of $14,000
1885 John Matzeliger of Suriname patents shoe lacing machine
1944 Mount Vesuvius, Italy explodes

March 21
1788 Fire destroyed 856 buildings in New Orleans LA
1790 Thomas Jefferson reports to President Washington in New York as Secretary of State
1851 Yosemite Valley discovered in California
1866 Congress authorizes national soldiers' homes
1874 US Grant's daughter Nellie marries in the White House
1935 Persia officially renamed Iran
1947 President Truman signs Executive Order 9835 requiring all federal employees to have allegiance to the United States
1972 US Supreme Court rules states can't require 1-year residency to vote
1980 On TV show Dallas, JR is shot

March 22
1457 Gutenberg Bible became the 1st printed book
1621 Massasoit & Pilgrims agree on league of friendship (Plymouth)
1733 Joseph Priestly invents carbonated water (seltzer)
1765 Stamp Act passed: 1st direct British tax on colonists
1790 Thomas Jefferson becomes the 1st US Secretary of State
1841 Cornstarch patented (Orlando Jones)
1935 Blood tests authorized as evidence in court cases (New York)
1960 1st patent for lasers, granted to Arthur Schawlow & Charles Townes




Thought for the Day
You cannot do a kindness too soon, for you never know how soon it will be too late.




   


Holiday HamSelecting and Baking Your Holiday Ham

Ham
Use this guide to help you select and prepare your baked ham for that special meal. With this guide, you will be able to identify and understand the various types of hams and select the best ham for your family. We’ll even tell you how to bake your ham.

This guide is organized in a question-and-answer format for easy reference.


What are the different types of hams that I should consider?
A ham is cured pork, specifically the entire back leg of a hog. But ham is very different than uncured pork. It’s the curing process that changes the flavor and texture of the meat. Cured hams can be either cured in brine—the most common—or dry cured. There are four major types of brine-cured hams: fresh,
cured, canned but not pasteurized, and canned and pasteurized. With the exception of some dry-cured hams, any ham that is not pasteurized must be refrigerated.

Dry cured hams are usually more expensive, are quite salty, have a unique flavor, and are not commonly used as dinner hams. A country ham is a dry cured ham that is usually heavily salted and is usually soaked to remove some of the salt before it is cooked and eaten. Dry cured hams are not generally found in grocery stores. Dry cured hams include prosciutto, serrano, and like types.

Hams may be whole or half. A half will be labeled either as a rump half or a shank half. In some cases, a half ham has had a cut removed and is therefore a rump portion or a shank portion. A shank portion will have more connective tissue and will be less meaty.

What about water content?
Except for dry cured hams, hams absorb moisture from the curing brine either by soaking or injection. In smoking and drying, that moisture may be removed. The government dictates that the moisture level must be indicated by the labeling.

The driest product labeled “Ham” will not exceed ten percent added water. A product labeled “Ham with Natural Juices” is the next driest, then “Ham Water Added” and finally a “Ham and Water Product” which has as much as 35% water.

Should I be concerned about nitrites?
The brine used for curing is a combination of water, sugar, salt, and sodium nitrite. After several days of curing, the ham is washed free of brine, cooked, and is sometimes smoked. According to government allowances, the finished
product cannot contain more than 200 parts per million of nitrite. All processors are regularly inspected by the USDA to assure compliance.

The nitrites used are approved by the FDA as safe in the concentrations allowed.

How do I select a quality ham?
Hams may be one of those items where you usually get what you pay for. Mass produced, inexpensive hams may be processed in as little as twelve hours. More expensive hams may not be ready for market with less than two weeks of
processing. Additionally, the best hams come from selected pigs that have been fed high protein diets prior to slaughter.

Processors may vary the amount of salt or sugar in a ham to meet company specifications. Additionally, the smoking process may vary. When you find a ham that has the flavor that you like, stick with it.

Color and appearance are important considerations in selecting a ham.

Select a fresh ham that is a bright grayish-pink. Those fresh hams that have a pale, soft, watery appearance are less desirable. A fresh ham that has a greenish cast may indicate bacterial growth and should be avoided.

Select a cured ham that has a bright pink color. A lighter-colored pink or a non-uniform coloring may be the result of improper curing or exposure to store lights. Again, a greenish cast may reflect the presence of bacterial growth. Avoid
those hams that have a multi-colored appearance. It may suggest the presence
of bacteria.

Avoid those hams that have excessive marbling. These may have a greasy taste.

The general rule is to plan on six to eight ounces of boneless ham per serving and eight to twelve ounces of bone-in ham per serving.

It is the opinion of some that bone-in hams taste better.

How do I prepare my ham?
Most hams, including many canned hams, require refrigeration before baking. Unless it is pasteurized and states that refrigeration is not required, keep your
ham in the refrigerator.

As with all meat products, make certain that your ham is properly baked–though a ham marked “fully cooked” does not need to be cooked again. A Kitchen thermometer is essential. Measure the baked temperature of the meat in the
thickest portion of the ham and in at least two spots to make sure that the thermometer is not inserted into a pocket of hotter fat. Make certain also that the thermometer is not placed against the bone.


To be safe, a fresh ham should be baked to 170 degrees and a cured uncooked ham baked to 160 degrees—many bacteria can survive to temperatures of 140 degrees. If you are warming a fully cooked ham, heat it to 140 degrees.

If you are purchasing a bone-in ham, be certain of your carving skills. Carve at right angles to the bone. Let the baked ham set for five minutes before beginning to carve.

What about glazes for my ham?
Glazes are a very nice touch for you ham. You can make a glaze or simply glaze your hamwith a jelly. Red currant jelly is the traditional favorite followed by pineapple jelly. Pomegranate jelly which is bright and clear and sweet is our
favorite. All three are available at The Prepared Pantry.
Dennis, the Prepared Pantry  
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Easter Recipes



These are a great appetizer, although some in my family insist that I make traditional deviled eggs, as well as these.
Robbie In

Spinach Bacon Deviled Eggs Recipe

Ingredients
1 dozen eggs, hard cooked and peeled
1/2 cup frozen chopped spinach, thawed and drained, squeezed dry.
1/4 cup mayo
1/4 cup bacon bits
2 1/2 tbsp cider vinegar
1 tbsp sugar
salt and pepper to taste

Directions
Cut eggs in half lengthwise, scoop out yolk and mash with a fork. Add remaining ingredients and mix well. Spoon yolk mixture into egg halves. Chill until ready to serve (should chill 2 hours to overnight to let the flavors blend.
Robbie In
Click Here to Print this Recipe



Hi Nancy, I've never written in before but I just want you to know that I read all the good recipes that are sent in and all the other stuff. Thank you for a great job and for the lift I get to start my day.
Sharyn



Baked Ham with Spicy Mustard Glaze Recipe

Ingredients
1 fully cooked boneless ham (5 lbs.)
1 (18 oz.) jar Kraft orange marmalade
1/2 c. stone ground mustard
2 tbsp. dry mustard
1 garlic clove, minced
1/2 tsp. ground ginger

Directions
Heat oven to 350 degrees. Place meat fat side up on rack in baking pan; score ham. Mix remaining ingredients until well blended. Set aside half of marmalade mixture. Brush ham with remaining marmalade mixture. Roast 2 hours or until meat thermometer registers 140 degrees, brushing with marmalade mixture every 15 minutes. (Temperature will rise 5 to 10 degrees F. during standing.) Let stand 10 minutes. Serve with reserved marmalade mixture.
Makes 10 to 12 servings.
Nancy's Kitchen  
Click Here to Print this Recipe 



Hi Nancy and her furry staff!! I have been reading your newsletter for awhile now and I have copied stacks of recipes!! They sound sooooo good. My DH is a very "picky" eater and I am not able to eat a lot at meal time. But !! I can eat often!!

I am so glad you enjoy doing this newsletter!! Thank you so much for your wonderful work. Just because I can no longer eat much, I enjoy reading and copying the recipes. I drool a lot while going thru each one!!
Wanda



Bavarian Whipped Cream question:

I wanted to ask Sherry about the vanilla pudding that's called for in the recipe she submitted. Is it the instant pudding or the regular cook & serve dry mix that you add to make this whipped cream? Thanks!
Marsha, Los Angeles, CA



Nancy,
Some time ago you were able to tell readers show to make the writing large enough to read. I have lost it, & now my letters are very small & too hard for me to read them
Connie




 



I have been looking for years for a Raisin Chocolate Cake that my Aunt used to make but can not find the recipe. It was made Bundt Cake Style.
Thanks, Judith


Easter Traditions (from Past Newsletters)


Easter Traditions - Athena in DE
The Easter traditions that I grew up with rode immigrant coattails to Pennsylvania. When the Pennsylvania Germans came to Pennsylvania, they brought little with them because of the famine and wars that had leveled their Palatinate homeland in the 18th century.

They did bring with them a rich cultural tradition handed down from the days when Germany was a vast forest. In a few years, the Oschter Haws would become the Easter Bunny. They also brought egg dyeing which required onion skins for amber, hickory bark for brown and madder root for red. By the 19th century, egg dyes came into their own including the one our family used developed by a German from Lancaster county named Samuel W. Hinkle. A pharmacist by trade, he turned them out in his basement helped by the fact that his last name means "chicken". F.W. Woolworth stocked the dyes in his five and ten and in the 1920's Hinkle Paint-On Egg Colors were thriving. Today, children are still doing eggs a la Hinkle including my grandchildren in Seattle!

Another tradition in my home was the Easter-egg tree. In the 1950's ,the children's book, The Easter Egg Tree by Katherine Milhous, made it a national custom. I have photographs of my mother's tree. Church on Easter was a huge event that demanded new outfits, large hats and corsages. And then there was the Easter dinner which included ham, mashed potatoes and dandelion with a hot dressing.

The recipe follows:

Dandelion with Bacon Dressing
4 slices bacon
3 T. flour
1 1/2 c. water
1 beaten egg
1/2 t. salt
2 T. vinegar
1 qt. young dandelion leaves
Cut bacon into small pieces and fry until crisp.

Pour off fat, except 2 T. Blend flour into these 2 T. of fat and gradually add water
When thoroughly mixed, add beaten egg, salt and vinegar Cook over low heat, stirring constantly until thickened
Pour over dandelion and serve at once, Good with mashed potatoes.

When I lived in Summerville, SC, I added another tradition. I started baking a Bunny Cake.
The recipe follows:

Bunny Cake
Bake any flavor cake mix in 2 layer pans, as directed on package.
Prepare fluffy white frosting mix.

Cut one layer of cake in half to make 2 semicircles; put halves
together w/frosting to form body.

Place cake upright on cut edge on serving plate or tray. Cut notch about 1/3 way up one edge of body to form head. Attach cut out piece for tail w/wooden pick. Frost bunny, sprinkle
generously w/ shredded coconut. Make ear of white paper; color inside pink. Use pink jelly beans or gumdrops for
eyes & nose. Surround bunny w/ green tinted coconut for grass and jelly beans for eggs. (Source: Betty Crocker
Library, 1971)

Living in Biloxi, MS and doing a great deal of entertaining, I added the following ham recipe to our menu.

Slow-Cooker Ham with Cherry Sauce
1 (4-5 lb.) read to eat cured ham
Liquid smoke
1 (21 oz) can cherry pie filling
1/4 c. sugar
1/4 t. ground cloves

Sprinkle ham w/liquid smoke; wrap in foil. Place in slow-cooker.
Cook on low for 6-12 hours, or until done to taste. Combine cherry pie filling, sugar and cloves
in saucepan; mix well. Cook just until sugar melts. Serve cherry sauce w/ ham. Makes 10 servings.

Finally, my favorite Easter recipe!

Easter-Egg Salad
Rainbow eggs
Chive dressing
1 head Boston lettuce
1 head Bibb lettuce
1 medium-size cucumber
2 t. sugar
1/4 t. salt
1/8 t. dill weed

Make & chill Rainbow eggs and Chive dressing (follows)
When ready to put salad together, pull lettuce leaves apart, keeping each kind separate. Line a shallow large bowl or deep platter w/ Boston lettuce; place Bibb lettuce in circle on top. Score cucumber w/ fork, then slice into small bowl. Sprinkle w/
sugar, salt & dill weed; toss lightly to mix.

Spoon in center of Bibb lettuce; stand Rainbow Eggs around edge.

Rainbow Eggs - Hard-cook, shell & chill 12 eggs. When ready to tint, pour water into 6 custard cups to fill each 3/4 full. Tint water in 4 of the cups red, yellow, blue, green, purple and orange. Place 1 egg in each cup.

Let stand, turning several times for even tinting. Lift out w/slotted spoon & drain on paper toweling.
Makes 1 dozen.

Chive Dressing- Blend 1 c. mayonnaise or salad dressing, 1/4 c. finely chopped parsley, 1 T. chopped chives in small bowl. Cover & chill until serving time.
Makes 1 cup. (Athena in DE).   
Click Here to Print this Recipe  



                   


Easter Traditions (from Past Newsletters)

Easter Tradtions - Mary Jo
Easter Traditions and Sunshine Salad Recipe
When our children were little we took a bushel basket and lined with a pretty paper and they got a basket of fruit. We put coconut, pineapple and any other fruit the market had that we did not normally buy plus the standard fruits.

When the grandchildren came along we started having a pinata filled with candy for them. Really a lot of fun to watch them trying to break it.

This is the recipe always requested.

Sunshine salad
1 large pkg of lemon Jell-O
1 #15 can of crushed pineapple (drained and reserved)
4 carrots shredded finely

Make your Jell-O as pkg says using 2 cups boiling water. With the 2 cups of cold liquid use your reserved pineapple juice and add cold water to equal 2 cups. Stir in your pineapple and grated carrots and chill. I usually stir the Jell-O a couple of times as it is setting up.
Mary Jo in MD
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Easter Traditions (from Past Newsletters)

Easter Tradtions - Mary in Oregon
Hi Nancy and Friends! You asked for some tried and true Easter dishes, so I am sending you a couple of favorites for an Easter brunch or breakfast. I will post them just as they were given to me years ago. They are very
forgiving, and to die for, they are so good!

Blueberry Cream Cheese Casserole (that's my name for it)
1/2 loaf if day old (at least) French bread
6 eggs
1/2 c. Maple syrup
2 c. Or more blueberries
1 8 oz. Pkg cream cheese

Syrup
1 c. Sugar
1 3/4 c. Blueberries
1/2 c. Water
1 T. Cornstarch (more if you want it thicker)

Tear or cut up (depending on your mood!) a half loaf of French bread. Mix in mixing bowl the eggs, and maple syrup.

Spray an 9X13" baking dish with Pam or such. Spread 1/3 of the bread chunks. Dot the bread with cream cheese chunks,
1/3 of the blueberries. Continue to layer until you run out of ingredients.

Pour egg mixture over top and let sit overnight, or until all of the egg mixture has soaked up. Bake at 350 degrees for one hour, or until top is lightly brown. Spoon blueberry syrup over each serving.

Mix syrup ingredients together and bring to a boil. Cook until thickened. Spoon over hot casserole.

Skiers French Toast
2 T. Corn syrup (light or dark)
1/2 c. Butter
1 c. Firmly packed brown sugar
1 12- 16 oz. Loaf un-sliced French bread, crusts trimmed
5 eggs
1 1/2 c. 2% milk
1 t. Vanilla
1/4 t. Salt

Combine corn syrup, butter and brown sugar in a small saucepan and simmer until syrupy. Pour this over the bottom of a 9X13" casserole dish. Slice the bread into 12-16 slices, and place them over the sugar-butter mixture in the dish. In a bowl, beat together the eggs, milk, vanilla and salt. Pour this over the bread in dish. Cover and let stand in fridge overnight. In the morning pre-heat oven to 350 degrees. Uncover the pan and bake for 45 minutes. Serve while hot or warm, or the French Toast will harden in the pan This can be re-heated.
Enjoy! Mary in Oregon
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Easter Traditions (from Past Newsletters)

Easter Traditions - Margo
Easter traditions when I was growing up was mostly built around the religious activities. Starting at Palm Sunday. My Father would make us a cross out of palms to wear on our coat. Stations of the Cross and the decorating of the churches for the Visiting of the 7 churches pilgrimage where a big part of my community. We would meet all our old friends as we walked from church to church to see how they had decorated the altars. The street was filled with people making the pilgrimage. The night before Easter we would put out our new Easter outfit for the next day. My parents would hide foil wrapped candy eggs throughout the house, the first one would be found in the toe of our slipper. And of course there would be a basket for each of us.

Now my sisters and brother with their families all come to my Mother's house for brunch. My Mother makes a wonderful apple pancake in the oven and her Danish puff pastry. We bring various dishes like a cooked ham, coffee cake, fruit salad, Delmonico potatoes, waffles, sausage, bacon, and pitchers of juice and Mimosas. This is for those who would like the apple pancake recipe . Happy Easter to all you wonderful people. Margo/Boston

Oven Baked German Apple Pancake Recipe

Filling:
6 cooking apples
3 Tbs butter
3 tbs sugar
1/2 tsp cinnamon

pancake:
4 eggs
1 cup milk
1/2 tsp salt
1 cup unsifted flour
1/3 cup butter

In heavy skillet sauté sliced, peeled, cored apples in 3 tbs butter for 10-15 minutes till tender . Mix sugar and cinnamon and stir into apples. Put aside.

Set oven to 425 degrees put 1/3 cup butter in 10 inch oven proof skillet and place in oven till melted. With Electric beater or use blender, beat eggs, milk, salt, and flour. Pour batter into skillet. Bake for 25 minutes till golden and puffy. Cut into big wedges and spoon warm apple mixture over wedge serve with warm Maple syrup.
Click Here to Print this Information 



   
 
Easter Traditions (from Past Newsletters)

Easter Traditions - Atlanta Pat
Nancy,
Thank you for doing this. It will be so exciting to read everyone's recipes and traditions. I love all holidays, because I get to cook for someone other than myself. It is just my cat, Sweetie and myself now. My son only lives about 2-1/2 miles away so I invite him and some of his/my friends over. Easter is a celebration of life and re-birth. I love the climate, flowers coming into bloom, and sharing with others. These are some of my favorite Easter recipes. My son has been a vegetarian for about eight (8) years now, and I have managed to revise all recipes so that he can eat them. However, I can't think of a entree that does not contain meat. He just eats a lot of side-dishes and is happy. So if there are any vegetarians who have an idea of something for a main dish to replace a meat dish please share. For the others I am fixing a "Perfect Roasted Chicken" introduced by the Barefoot Contessa. You will notice that the side dishes, and a couple of desserts are named for the people who gave me the recipes. I like to name the recipes that way so that I think of that person each time I make the dish. Happy Easter -Happy Spring!
Atlanta Pat.

Perfect Roast Chicken

Roast chicken with caramelized roasted vegetables, crispy garlic roasted potatoes.

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

Preheat the oven to 425 degrees F. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables. Yield: 8 servings.
Source: 1999, The Barefoot Contessa Cookbook


Beth's Vegetable Casserole Recipe

Ingredients
1 cup lima beans
1 cup carrots
1 cup potatoes
1 cup Peas
(If you use canned vegetables, drain well. I use frozen.)
1 cup corn
1 cup celery
1 cup onion

1 cup shredded cheddar cheese
1 cup mayonnaise
1 can cream of chicken soup *

Directions
Mix mayonnaise and soup together with cheese and add to all the vegetables. Use a 13” X 9” pan.

1-package Ritz crackers
1 stick butter

Crush crackers and combine with melted butter and put on top of casserole. Bake 350 degrees for 35 minutes.

* You can use 1/2 can Cream of Potato Soup and 1/2 can Cream of Celery Soup OR 1 can of either in place of the Cream of Chicken Soup. My son has been a vegetarian for about eight years and I have to modify recipes when he comes over, such as Easter.

PAT’S (That’s me) DELICIOUS SQUASH CASSEROLE
Pat's Delicious Squash Cassero
1-1/2 lbs. squash, sliced, cooked and drained
1 medium onion, chopped
2 carrots, grated
1 2 oz. jar pimentos, diced
1 cup sour cream
1 can Cream of Chicken soup *
1/2 can (or more to suit taste) water chestnuts **
4 oz. (1/2 cup) cheddar cheese, grated **
1 stick margarine, melted
salt and pepper to taste
2 cups Pepperidge Farm cornbread stuffing mix

Mix all ingredients together except stuffing. Put 1 cup stuffing in bottom of buttered 2 qt. casserole. Add squash mixture. Top with remaining stuffing, mixed with a small amount of melted margarine. Bake at 350 degrees for 30 minutes. Serves 12.

* To make this a vegetarian dish, substitute 1 can of Cream of Onion soup and reduce

chopped onion to 1/2-medium onion.

** Cheese & water chestnuts are my additions and optional - but good.

My niece, Lauren gave me this next recipe about 19 years ago. Even if you do not like sweet potatoes/yams, give this a try. You will LOVE it!

LAUREN’S SWEET POTATO CASSEROLE
16 Yam patties (You usually find this in the meat section or freezer section -ask the grocer.)

2 sticks butter or margarine
2 cups light brown sugar
2 cups rice crispies
1 can evaporated milk
1 cup chopped pecans
4 teaspoons cinnamon (2 for yams mixture and 2 for topping)

Melt 1 stick butter or margarine, 1 cup brown sugar, 2 teaspoons cinnamon and the milk together. Mash ingredients into yams in a bowl.

Spread into casserole dish. Spread topping on top.

TOPPING
Melt 1 stick butter or margarine and 1 cup brown sugar. Add 2 teaspoons cinnamon, 2 cups Rice Krispies and 1 cup pecans. Mix well and spread over yams. Bake 35 minutes at 375 degrees.

* I sometimes double the topping, especially if I use a long casserole dish.


I got the recipe for these easy biscuits from a Bisquick booklet some years back. They are so easy and are delicious!

WHIPPED CREAM BISCUITS
Only two ingredients make these melt-in-your mouth biscuits. So simple and delicious!!

2 cups Bisquick baking mix
2/3 cup whipping cream

Heat oven to 450 degrees.

MIX baking mix and whipping cream until soft dough forms. Turn onto cloth-covered board well dusted with baking mix. Gently roll in baking mix to coat; shape into ball. Knead 10 times. Roll or pat 1/2 inch thick.


CUT with 2-inch biscuit cutter dipped in baking mix. Place about 1 inch apart on ungreased cookie sheet. Bake until golden brown, approximately 10-12 minutes. Makes one dozen biscuits.


DO-AHEAD TIP: Before baking, biscuits can be covered and refrigerated up to 4 hours.

Three Day Coconut Cake Recipe

1 18-1/2 Ounce box Duncan Hines
2 9-ounce packages frozen coconut, thawed
2 cups sugar
1-1/2 cups Cool Whip, thawed
2 cups sour cream

Bake cake as directed using 2 layer pans. Split each layer in half. Combine sugar, sour cream and coconut. Chill. Reserve 1cup sour cream mixture for frosting. Spread remainder between layers of cake.

Combine reserved sour cream mixture with Cool Whip. Blend until smooth. Spread on top and sides of cake. Store in air-tight container in refrigerator for 3 days before serving.*

This cake is worth waiting for!

* The flavors need to mingle. I made this cake when my son was about 8 years old. I sealed it up good in a cake container and told him not to open up the container -and that the cake didn’t taste good at all until it sits in the refrigerator for 3 days. Like many little boys may do, he thought that I was just telling him this so that he wouldn’t eat any of it.. He told me later that he went into the refrigerator and tasted it. He said, “It tasted nasty!” I think all he tasted was the sour cream. But it is a delicious and easy cake. Just resist the temptation to taste it right away.

Sandra is my sister-in-law, whom I love as a sister! She gave me this recipe years and years ago -as well as other wonderful recipes.

Sandra's No Crust Coconut Pie Recipe
(Makes 2 Pies)

4 eggs, beaten
Pinch Of Salt
2 cups sugar
1/2 stick melted margarine
2 cups Milk
1 Teaspoon Vanilla
1/2 plain flour
1 can flaked (Or 1-1/2 cups packaged) coconut
1/2 Teaspoon baking powder

Mix all ingredients to together. Pour into greased pie plates. Bake At 350 degrees for 30 To 40 minutes, or until coconut is nicely browned. easiest ever!

For people who are too full for a heavy dessert (A lot of times we eat, relax and visit and eat dessert later.) Here is a light and good dessert to top off a meal or anytime. My mother use to make this for my younger

brother and I on hot summer evenings when we were growing up.

Mama's Sherbet Delight
Orange or Pineapple Sherbet (can use any flavor)

Sliced, canned peaches in their own juice (store can in refrigerator overnight so that the peaches are cold)

Pineapple chunks in their own juice (also store in refrigerator)
Maraschino cherries (have cold)

Scoop the sherbet into individual dessert bowls. Spoon about 4 sliced peaches, without over sherbet (save juice for something else). Spoon about 4-6 pineapple chunks, without juice over sherbet. Put a Maraschino cherry on top.
Click Here to Print this Recipe

Easter Traditions (from Past Newsletters)
Easter Traditions - Audrey

Easter
If you’re like us and have a roast for Easter instead of a ham, these are quick and easy to make with the leftovers!

Roast Beef with au jus
Fresh mushrooms sliced
Sour cream
French sandwich rolls

Cook the mushrooms in the au jus until done. Slice the rolls in half. Generously spread sour cream on rolls and place slices of roast beef on top. Smother with gravy and mushrooms and top with a little more sour cream.
Audrey Jeanne Roberts

Comment: Audrey is my niece, Nancy
Click Here to Print this Recipe




Best of the Best from the Past Recipes.

Pumpkin Swirl Cheesecake Recipe

3 Tbsp unsalted butter
1 cup gingersnap crumbs (about 20 cookies)
2 lb cream cheese, room temperature
1 cup granulated sugar
3 Tbsp cornstarch (divided)
1 cup sour cream
1 1/2 tsp vanilla or vanilla extract
1/4 tsp salt
3 eggs
1 tsp lemon juice
3/4 cup canned pumpkin
3 Tbsp dark brown sugar
2 Tbsp molasses
1 tsp ground cinnamon
3/4 tsp ground ginger
1/2 tsp ground nutmeg
1/8 tsp ground cloves

Preheat oven to 325°. Butter a 9-inch springform pan and wrap the pan with a piece of heavy-duty aluminum foil. Make sure the entire outside of the pan is covered with the foil as the springform pan will be placed in a water bath to bake. Melt butter and add gingersnap crumbs. Mix well and then press into the bottom of the springform pan. Chill.

With an electric mixer on medium-low speed, beat cream cheese with the granulated sugar and the 2 tablespoons of cornstarch. When this is well mixed, beat in the sour cream, vanilla and salt. Add the eggs one at a time beating well after each addition. Remove 3 1/2 cups of this batter and stir in the lemon juice. With the remaining batter, combine the pumpkin, brown sugar, molasses, spices and the remaining tablespoon of cornstarch. Set aside one cup of the pumpkin batter.

Spread half of the remaining pumpkin batter in the prepared pan. Gently spoon half of the plain batter over the pumpkin batter. Spoon the remaining batter into the pan and then the last of the plain batter on top of that. Dot with spoonfuls of the reserved cup of pumpkin batter. With a chopstick or the handle of a wooden spoon GENTLY swirl the batter. Be sure not to go too deep as you don't want to swirl up the crumb bottom into the batter. Place the cheesecake into a large roasting pan and fill the roasting pan with water halfway up the side of the springform pan. Bake until the center of the cheesecake jiggles only slightly when he pan is tapped--about an hour and 20 minutes. Remove from the oven and run a knife around the edge of the cake. Let the cake cool 10 minutes in the water bath and then remove it and cool completely on a wire rack.
Chill before serving.
Mr. Myron Drinkwater- Lake Forest, CA
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The Best of the Best Recipes from the Past

Chocolate Chocolate Chip Pound Cake Recipe

Ingredients
1 cup plus 2 TBS butter or margarine
1/2 cup shortening
2 cups sugar
5 eggs
1/2 cup cocoa
3 cups flour
1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
1 cup milk
1 cup pecans
6 oz. choc. chips

Directions
Cream butter, shortening, sugar-add eggs. Beat 2 minutes. Add dry ingredients alternate with milk and vanilla, add
nuts and chips. Bake in a floured and greased tube pan at 350°for 1 hour and 25 min.
Carolyn from LA (lower Alabama)
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Best of the Best from the Past Recipes.

This is another recipe for peanut butter fudge with a chocolate layer. There have been several requests for this type of fudge over the past few months. I have not yet tried it, but I think you could use other combinations of chips to make other layered fudge, such as vanilla chips and cinnamon chips.
Robbie In

Chocolate Peanut Butter Fudge Recipe

Ingredients
1cup peanut butter morsels
1cup semisweet chocolate morsels
2-1/4 cups sugar
1 (7 ounce) jar marshmallow cream
3/4 cup evaporated milk
1/4 cup butter or margarine
1 teaspoon vanilla extract

Directions
Place peanut butter morsels in one bowl, and chocolate ones in another bowl, and set aside. Butter an 8" square baking pan and set aside. Combine sugar, marshmallow cream, evaporated milk, and butter in a heavy saucepan.

Bring to a boil over medium heat; stirring constantly, continue cooking and stirring for 5 minutes. Remove from heat, and stir in vanilla. Quickly stir half of the hot mixture into the peanut butter morsels until they are completely melted, and pour into the prepared 8" square pan, smoothing out the top.

Stir the remaining mixture into the chocolate morsels, and stir until completely melted. Pour this mixture over the peanut butter fudge layer, spreading evenly. Cool fudge completely before cutting into 1" squares.
Robbie In
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Hi Nancy and furry pets,
Just wanted to say thanks for all the hard work you do to keep this site going, I really enjoy it. In fact it is the high light of my day, my husband goes to work and I go to Nancy's place. I don't post or haven't yet but if I had a recipe book with all the recipes I have copied out of your site, it would probably be six feet tall. I LOVE the simple recipes and the household hints, Keep up the good work, We all love you here is Florida.
Bobbi


Club Soda Waffles or Pancakes Recipe

Ingredients
2 c. biscuit mix
1 egg
1/2 c. oil
1-1/3 c. club soda

Directions
Mix and cook in waffle iron or griddle. The club soda makes these waffles very light.
Lisa TX
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Turtle Brownie Dessert Recipe

Ingredients
1 package German Chocolate Cake Mix
1½ sticks butter, melted
7 T. evaporated milk, divided
1 cup pecans, chopped
1 cup chocolate chips
20 Nestle Signature Turtle Candies

Directions
Preheat oven to 375°. Combine cake mix, butter and 5 T evaporated milk, stir in nuts. Press half of mixture into greased 13x9 pan. Bake for 12 minutes, cool for 10 minutes. Microwave chocolate chips and 2 T evaporated milk for 30 seconds to 1 minute.

Spread over cake layer. Place candy on cake layer, drop remaining cake mixture by heaping teaspoons between candy.
Bake for 16 to 18 minutes. Cool and cut into bars.
Sue
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