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May 2016 Recipes

May 1, 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 Recipes
Iced Cafe au Lait Recipe | Crumb Cake Recipe | California Chicken Salad Recipe | Fried Chicken Hawaiian Recipe | Butterscotch Pecan Cookies Recipe | Grape Nuts Custard Recipe | Orange Soak Cake Recipe | Blackberry Buckle 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   



 

 



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Iced Cafe au Lait Recipe

Ingredients:
Ice cubes, made with coffee
2/3 cup cold coffee
1/3 cup milk

Directions:
Fill a glass with ice. Pour in coffee. Steam milk and pour into glass, leaving a layer of foam on top. Serves 1

The foam on top of this drink provides a delicate taste through which to drink your coffee.
Sherry (in Indiana)
Click Here to Print this Recipe

==

Crumb Cake Recipe

Ingredients for Cake:
2 cups flour
4 Tbsp. shortening (2 shorting, 2 margarine), melted
1 large egg
1 tsp. vanilla
3 tsp. baking powder
1 cup sugar
1 cup milk
1/4 tsp. salt

for Crumb Topping:
3/4 cup flour
1/4 tsp. salt
3/4 cup sugar
1/2 tsp. cinnamon

Directions:
Prepare 9-13" cake pan with melted shortening and then sprinkle bottom and sides of pan heavily with sugar. Combine all cake ingredients thoroughly and pour into prepared pan.

Cover hands with 1/2 tsp melted shortening. Combine crumb topping ingredients in a small bowl and mix with your fingers to make crumbs. Sprinkle on top of cake. Bake at 350 degrees for 20 minutes or until top of cake is golden brown and springs back when touched by finger.

Remove from oven, let cool, cut and enjoy!!
Sherry (in Indiana)
Click Here to Print this Recipe

==

Cheese Cake Cookies Recipe

Ingredients:
1/3 cup margarine
1 cup flour
1/4 cup sugar
1 pkg. cream cheese, 8 oz
2 Tbsp. milk
1 Tbsp. lemon juice
1/3 cup firmly packed brown sugar
1/2 cup chopped pecans
1 egg
1/2 tsp. vanilla

Directions:
Cream margarine and brown sugar. Add flour and nuts and blend til mixture resembles crumbs. Set aside 1 cup. Press remaining crumbs into 8 inch square pan. Bake at 350 for 12 to 15 minutes. Mix granulated sugar and softened cream cheese til smooth. Add egg, milk, lemon juice and vanilla and beat well. Spread mixture over baked crust. Sprinkle reserved crumbs over top. Bake at 350 for 25 minutes. Cool and cut into bars.
Sherry (in Indiana)
Click Here to Print this Recipe

==

Crab Bake Recipe

Ingredients:
1/4 cup butter
3 Tbsp. flour (rounded)
1 1/2 cups milk
1 tsp. salt
1/8 tsp. pepper
Dash celery salt
Dash soy sauce

Make white sauce with above ingredients, then add 1/4 cup sherry wine. Add:

2 cans flaked crab meat, 6.5 oz. each
2 hard boiled eggs, chopped fine
1/2 cup pimento, chopped fine
1 cup sliced almonds
1 cup buttered bread crumbs.

Directions:
Put in buttered baking dish. Spread buttered crumbs on top and bake at 350 for 20 to 25 minutes. Peas and mushrooms may be added if desired. Serves 4 to 6
Sherry (in Indiana)
Click Here to Print this Recipe


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California Chicken Salad Recipe

Ingredients:
2 1/2 cups chicken breasts, diced
1/2 cup celery, diced
1/2 cup white seedless grapes
1/4 cup slivered almonds
1/2 cup mayonnaise
1 Tbsp. lemon juice
1/4 tsp. Worcestershire sauce
Water chestnuts, optional
2 Tbsp. white wine, optional

Directions:
Mix chicken, celery, grapes and almonds. Blend together mayonnaise, lemon juice, Worcestershire sauce and wine. Add to chicken mixture and toss lightly. Refrigerate til served. Flavor improves with standing. Serve on shredded lettuce. Serves 4
Sherry (in Indiana)
Click Here to Print this Recipe


There has been no newsletter since Wednsday because I have been under the weather with allergies.  Usually they don't keep me down long but this time they have. We had a really bad dust storm last week and then had rain. The combination was not good for my allergies.

I love my job and had to take Saturday of due to too much coughing due to allergies. I still am not feeling well. Hopefully I will feel better soon. I have gone through several large boxes of Kleenex. Ditto and Little One have constantly been beside me while I am coughing and sneezing. Little One at first didn't like my coughing but decided if Ditto could handle it, he could too. I think he was just jealous of Ditto getting me attention than he was.
Nancy


Hi all: Does anyone have a simple recipe for pepper hash. I know it has cabbage, green or maybe red pepper, sugar and vinegar. That's all I can remember.
Phyllis


Hey there,
I am looking for salad recipes; specifically, chicken salad, tuna salad, egg salad, and Pimiento salad. I grew up and still live on the North Carolina coast, and one place at the beach sells amazing chicken and pimiento salad, but also at ridiculous prices, and I just cannot pay the prices for such small amounts of salad. The recipes aren't anything exotic - pretty basic, but I cannot taste and tell well enough to figure out how to replicate them, and would appreciate any help. Thanks so much.
Elaine F


Chicken is VERY good prepared this way and is terrific served over steamed rice.

Fried Chicken Hawaiian Recipe

Ingredients
1 (2-1/2 to 3 lb.) fryer chicken parts (I use thighs & drumsticks)
1/2 cup flour
1 tsp. salt
1/4 tsp. pepper
1 tsp. ground ginger
1/4 cup butter
1 can (8 oz.) crushed pineapple, undrained
2 tsp. soy sauce
1/2 cup water


In heavy duty plastic bag, combine flour, salt, pepper and ginger. Shake chicken, a few pieces at a time, in dry mixture. Brown chicken well in melted butter. In small bowl, combine pineapple, soy sauce and water; pour over chicken. Cover and simmer 30 to 45 minutes, until fork-tender.
4 servings.
Judy (in Alaska)
Click Here to Print this Recipe


A very easy and delicious cookie to make using a cake and pudding mix.

Butterscotch Pecan Cookies Recipe

Ingredients
1 pkg. butter recipe cake mix
3/4 cup cooking oil
1 egg
1 cup chopped pecans
1/4 cup flour
1 pkg. (4 serving size) instant butterscotch pudding

Directions
In mixing bowl, combine all but pecans and mix well. Stir in nuts (dough will be crumbly).

Roll tablespoons of dough into balls and place 2" apart on greased cookie sheets. Bake at 350 for 10 to 12 minutes, till golden brown. Cool a couple of minutes before removing

to wire racks to cool completely.
Makes about 4 dozen cookies.
Judy (in Alaska)
Click Here to Print this Recipe


Join Nancy's Kitchen on Facebook - click here
The daily newsletter link is posted on Facebook. If for some reason you don't get the daily email in your inbox the link can be found on Facebook each evening.


I got a wonderful Italian dressing recipe from your column. It was a few years back, it was made in quart jar and the sender said "it will keep two weeks in refrigerator, but no way it will last that long". She was right, it was the best, and I imagine it is tucked somewhere safe but I have searched and searched to no avail. Does it ring a bell with any other lovers of good Italian dressing lovers? Certainly would appreciate any help.
MaryAnn from MN


It is a joy to send out the newsletter daily.
I dislike only when there are enough messages and replies so if no one has any objection I will use recipes from past newsletters (2006-2009) to supplement the newsletter when there are not enough recipes. I will add the original person's name and the year of the newsletter and send the newsletters daily. Please let me know if this is OK with everyone.
I got my first check from working and have paid the newsletter costs ahead until July 15th.
Nancy


Good morning Nancy and 'landers;
The other day I stopped at Sams. It happened to be the day they pass out all their goodies. I tried a salmon recipe and it was delicious. I asked the lady how to make it and here's how: sprinkle lemon pepper on both sides, you decide how much, then cover both sides with honey. Bake at 365 for 20 minutes (I had to bake a little longer). It is delicious and for anyone that likes salmon it's a little different.

We are back in Wis. Left Florida in 80 degree weather and got home to 40 degree weather. Now to thicken up my blood!
And to the lady that suggested we all send in a recipe a month to' keep Nancy busy I think it's a great idea. Nancy has been here too long to just let her go!
Thanks and have a great day.
Lynn WI/FL


Grape Nuts Custard Recipe

Ingredients
1/2 cup Grape-Nuts
2 cups milk
3 eggs
1/3 cup sugar
1 teaspoon vanilla extract

Directions
Soak Grape-Nuts in 2 cups milk for 30 minutes. Beat eggs with sugar and vanilla. Stir in milk mixture. Pour into a 1-1/2 quart baking dish. Set dish in a basin of hot water. Slide the basin into the oven. Bake in a preheated 325 degree F. Oven for 45 minutes, or until a knife inserted in the middle comes out clean. Chill.
Yield:6 servings.
Mary
Click Here to Print this Recipe


I am looking for a sugar cookie that is very light and fluffy. Last Christmas someone brought them into our school for the staff but she does not share her recipes. I have tried a few recipes but none were right.
Diane


Orange Soak Cake Recipe

Cake:
1 package Duncan Hines Moist Duluxe Orange
Supreme Cake Mix.

Glaze:
2 cups confectioners sugar
1/3 cup orange juice
2 tablespoons melted butter or margarine.
1 tablespoon water

Preheat oven to 350 degrees. Grease and flour 13x9x2 inch pan.

For Cake: Prepare and bake following package directions for basic recipe. Poke holes in top of warm cake with tines of fork or toothpick.

For Glaze: Combine confectioners sugar, orange juice, melted butter and water in medium bowl. Pour slowly over top allowing glaze to soak into warm cake. Cool Completely. Makes 12 to 16 servings.

Tip: Sift confectioners sugar before preparing glaze.
Tona (2006 Newsletter)
Click Here to Print this Recipe


 


I had a recipe for cole slaw that had cabbage, carrots and I think onion, (no Peppers). It was made with a heated vegetable oil, vinegar and I don't remember what else. My husband loved it ,and I thought I had saved the recipe, but can not find it now. It could have been from one of the great cooks here or it might even have been from Martha Stewart. I would be very grateful if you would share a recipe that sounds like this one.
Margo


This is one of the best blueberry buckle recipes. It was first in a 2007 newsletter. It is in my keeper files.
Nancy

Blackberry Buckle Recipe

Ingredients
1/2 cup shortening
1 cup sugar, divided
1 egg, beaten
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups fresh or frozen blackberries
2 teaspoons lemon juice
1/2 teaspoon ground cinnamon
Just a fine sprinkle of freshly grated nutmeg, if you like
1/4 cup cold butter
1/2 cup oats (can use 1/2 c flour instead if you prefer, but we like the oats best)

Direcctions
In a large mixing bowl, cream the shortening and 1/2 cup sugar until light and fluffy. Add the egg and mix well. Combine flour, baking powder and salt; add to the creamed mixture alternately with the milk, beating well after each addition. Spread into a greased 9-in. square baking dish. Toss the blackberries with lemon juice, sprinkle over batter. In a small bowl, combine the cinnamon, nutmeg and remaining sugar and oats. Cut in the butter until mixture resembles coarse crumbs. Sprinkle over berries. Bake, uncovered, at 350* for 45 minutes or until a toothpick inserted near the center comes out clean. I usually carry sweetened cream in my whip cream maker to top it, but you could use Cool Whip or a can or Redi*Whip.
Lisa (East Texas)
Click Here to Print this Recipe


 


This is another keeper recipe from a 2007 newsletter.
Nancy

Black Walnut Sheet Cake Recipe

Ingredients
2 cups granulated sugar
2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
2 sticks (1/2 lb) margarine
4 Tbsp cocoa powder
1 cup water
1/2 cup buttermilk
2 large eggs

Directions
Sift the dry ingredients into a mixing bowl. Melt the margarine and mix with the cocoa powder and water. Bring to a rapid boil and pour over the dry ingredients. Add the buttermilk and eggs and beat until all ingredients are thoroughly incorporated. Bake in a cookie sheet pan with edges in a preheated oven at 350į for 15 to 20 minutes. For icing, melt 1 stick of margarine then add 2 tablespoons of cocoa powder and 6 tablespoons of buttermilk. Bring to a boil and add 1 box of powdered (confectioners) sugar and 1 cup black walnuts. Spread the icing over the cake while the cake is still hot.
http://www.black-walnuts.com/
Mr. Myron Drinkwater - Lake Forest, CA
Click Here to Print this Recipe


Helpful hints

Reheat Pizza
Heat up leftover pizza in a non-stick skillet on top of the stove, set heat to med-low and heat till warm. This keeps the crust crispy. No soggy micro pizza. I saw this on the cooking channel and it really works.

Easy Deviled Eggs
Put cooked egg yolks in a zip lock bag. Seal, mash till they are all broken up. Add remainder of ingredients, reseal, keep mashing it up mixing thoroughly, cut the corner tip of the baggy, squeeze mixture into egg. Just throw bag away when done easy clean up.

Expanding Frosting
When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake/cupcakes with the same amount You also eat less sugar/calories per serving.

Reheating refrigerated bread
To warm biscuits, pancakes, or muffins that were refrigerated, place them in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster.
Florence, IL (from a 2007 newsletter)


Nancy and Newsletter Family,
I had a recipe for Black Bean Salsa with tomatoes, corn, black beans, and italian dressing in it. I have misplaced my recipe and I wanted to serve it a couple of weeks from now for a luncheon we are having at the lake. Would anyone have this recipe and share it with me, please.
Thanks, Grace


Hi all,
I see in quite a few recipes it calls for bacon grease. I was always told that you should not keep bacon grease as it will turn bad. Is this not true? How do you keep it on hand? Or do you cook bacon every time you need it for a recipe. I was told keeping it in a "crisco" can was not good for you. So I never did. Please enlighten me! (as always)
Jen


I am trying to find the spelling for a bread my relatives from Germany made when I was young. It is a grayish dense bread and to me it sounded like luken bread. Can anyone help me with the correct spelling and where I can find a recipe for it?
Jerry from AZ but now In Florida


Weekly Specials at Prepared Pantry 


Products this Month
Mr Mister Stainless Steel Spray Genie 
Real Chocolate Chips 
Cookie Mixes 
Bread Machine Mixes (with instructions for regular oven)


Articles this month
How to Troubleshoot Cookies
Save Time with No-Bake Cookies
The Joys of Refrigerator Cookies
Types of Cookies and How to Bake Them


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Nancy Rogers 


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Nancy Rogers

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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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