black text are links.. Bold red text are not clickable links.
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
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.
Everyday Recipes from Our Recipe Family.
Everyday recipes made from ingredients found in most pantries.
A Baker’s Basic Kitchen Library eBook Collection (free from the
My Favorite Links
Treasures From Texas
Diggin' History Blog
RecipeGoldMine Recipe Site
Get your FREE
Country Home Kitchen Magazine Series! (from the Prepared Pantry)
Dr. Axe's Gluten-Free Apple Muffins Recipe
1 teaspoon baking soda
1 teaspoon sea salt
peeled, cored and chopped
1 cup coconut oil
2 cups coconut sugar
2 teaspoons cinnamon
Preheat oven to 300
degrees F and fill cupcake tin with liners. Mix flour, baking soda, salt and
apples in a bowl.In a separate bowl, mix coconut oil, coconut sugar, eggs and
Combine both bowls and mix until just combined.
Total Time: 35
Anna in Sweden
A storm is
quickly approaching. I am hoping to get the newsletter done before it
hits. I may not have time to attach the recipes the the print recipe page
tonight. The radar shows the thunderstorm is only a few minutes out of
Lubbock. I will try and get as much as I can done tonight. If not, the
print recipes will be added in the next couple of days. We have severe weather
for the next three days. I will try and get out the newsletter in between
I enjoyed the couple of days I took off. Spent the days
with playing with my two cats. I went to the store and got them each a
shrimp for a treat. Ditto is quite fond of cut up shrimp. Little One
wants it too but when he realizes what it is he lets Ditto eat his. Ditto
loves ham, roast beef and shrimp in very small amounts. Little One doesn't
want anything except a Science Diet brand of cat food. Both of them are
very picky about treats. I guess I am frugal and feed them kitten food for
treats. I used to get sample packages of the Science Diet kitten food and
gave it to them as treats. Now the only treats they want are the kitten
food cat food from Science Diet Kitten food. They have no idea it is really
kitten food and not treats.
I will try and take some pictures of the
critters soon. I have read the manual and think I now understand enough to
take some pictures with the new camera Ditto and Little One's Uncle Joe gave me.
Brian’s Version of Old Settler's Baked Beans
1/2 lb Bacon
1 Onion Chopped
1/3 c. Brown
1/3 c. White Sugar
1/4 c. Ketchup
1/4 c. BBQ Sauce
2T Dried Mustard
1/2T Chili Powder
Can Red Kidney Beans (Drain, don't wash)
1 Can White Butter Beans (Drain,
1 Can Navy Beans (Drain, don't wash) (or Chick Peas or Black
1 Can Pork & Beans
Cut the bacon in small pieces
and fry it until cooked but not crunchy. Cook chopped onion in bacon grease
until translucent. Combine sugars, ketchup, BBQ, molasses, & seasonings. Mix all
ingredients together and pour into Dutch oven. Bake uncovered at 350 for 1 hour.
I frequently make this when camping by placing the Dutch oven on a grate over
the fire or on a grill.
When I double or triple the recipe I use 2 or 3
pork and Beans and a variety of other beans: black, garbanzo, pinto, etc. to
give the best colors, shapes and textures.
This benefits from sitting
overnight before serving.
Brian in Stafford, VA
1 lb. Salmon Steak or fillets (I prefer
For the marinade:
2 oz. Good Bourbon *
1/4 C. Brown Sugar
3 TBS. Chopped Onion (scallions works well)
2 TBS. Soy Sauce
1 TBS. Minced Ginger Root
In a small
bowl, mix marinade ingredients. Pour mix into a sealable bag. Add Salmon and
refrigerate 1-6 hours. Remove salmon from marinade. Place skin-side-down on an
oiled sheet of aluminum foil or enamel coated vegetable pan, the kind with the
holes in it. Place on a medium-hot grill and cook until the salmon is flaky. The
skin will stick and the meat will lift right of the foil.
*use the same
bourbon you are serving your guests or they will notice the difference.
in Stafford, VA
Join Nancy's Kitchen on Facebook -
daily newsletter link is posted on
Facebook. If for some reason you don't get the daily
your inbox the link can be found on Facebook each evening.
Sue from NC asked for a hot dog sauce recipe and this is a very traditional West
Virginia hot dog sauce where you don't dare call it a chili dog! It is very
simple and does not have a great many spices or varied ingredients but the
recipe is from the 1940's when eating was simple and inexpensive. The method
sounds a bit unconventional but it works and the sauce spoons over the "dawg"
perfectly with no big hamburger chunks and is not a sloppy joe just filling in
as a chili dog The amount will cover 20 hot dogs so Sue may need to at least
double or triple the amounts but not to worry as it freezes well if she has too
Into a pot place two pounds of raw lean ground beef and cover it
with at least two cups of water.
Do not brown the meat.
Add 1 medium
or large yellow onion, grated or VERY finely diced.
1 29 ounce can tomato
1 tsp salt
2 tsp black pepper
1 tsp or more red pepper flakes
1 tbsp paprika
Simmer till thick , stirring occasionally to prevent
The original did this on stove top but I think a crockpot would
work well. Over the years people have added chili powder, garlic, worcestershire
and other seasonings they saw fit, but this is the original version.
Seared Scallop Tacos with Spring Mango Salsa
and Avocado Cream Recipe
Yield: 8-10 tacos
sea scallops (about 16 scallops)
Fresh ground pepper
1 tablespoon extra-virgin olive oil
8-10 corn tortillas
For the Spring Mango Salsa:
1 ripe mango, pitted, peeled, and diced small
1 cup cherry or grape tomatoes, quartered
1/2 cup julienned (or finely
1/2 packed cup fresh cilantro leaves, chopped
Juice from 1
Fresh ground pepper
For the Avocado-Coconut Cream:
1 ripe Haas avocado
Juice from 1 lime
1 jalapeño pepper, coarsely chopped
1/3 cup light coconut milk (the kind in the can)
1/2 teaspoon honey
Pat the scallops dry and season well on both sides
with kosher salt. Place them on a paper towel-lined plate and refrigerate while
you prep the salsa and cream. Start with the salsa. Combine all the ingredients
for the mango salsa in a mixing bowl. Season with salt and fresh ground pepper
to taste. Cover and refrigerate until ready to use. Next, whip up the
Remove the pit from your avocado and spoon the
flesh into the bowl of a food processor (or blender). Add the remaining
ingredients along with a pinch of salt, and process until silky smooth, scraping
down the sides of the bowl a few times if necessary. Taste, and add a little
extra salt if it needs it. Cover and refrigerate until ready to use.
Time to cook the scallops! Gently pat the scallops dry with paper towels (yes,
you need to pat them dry twice), and season on both sides with fresh ground
pepper. Heat your largest skillet (I like cast iron) over high heat. When hot,
add ½ tablespoon each of the butter and olive oil. Once the butter is melted and
bubbling, add half of the scallops to the skillet, leaving plenty of space
between each one. Cook, undisturbed, for 90 seconds. DO NOT MOVE THE SCALLOPS.
Carefully turn the scallops over and cook undisturbed for another 90 seconds.
(Watch out, the fat may spit a little!) Transfer the scallops to a paper
towel-lined plate. Wipe out the skillet and return it to the heat. Add the
remaining ½ tablespoon each of butter and olive oil to the skillet. When the
butter is bubbling, repeat the cooking process with the remaining scallops.
Slice the seared scallops into quarters. Warm the tortillas in the microwave, or
place them directly on your stove's burner for a couple seconds on each side to
warm them through (and get a little char going). Assembly time! Spread each
tortilla with a generous amount of avocado-coconut cream, and add 6-8 scallop
pieces. Top with plenty of spring mango salsa and fiesta immediately.
Source: Domesticate Me
Anna in Sweden
Catfish Spears Recipe
4 soaked skewers
2 5 - 7 oz.
2 tsp. lemon zest
1 tsp. minced onion
1 strand chives,
1/4 tsp. EACH celery seeds & salt
1/8 tsp. black pepper
Put skewers in water; cut filets into 2 strips each lengthwise.
Mix rest of ingredients, then rub into
both sides of the fish; chill 3 -
6 hours. Then thread filets onto skewers. Cook over Medium heat 6 minutes per
side, or till fish is browned in a few spots & flakes when tested. Serves 2,
easy to increase.
A favorite, even though it's so durned healthy !
Overnight Wine - Garlic Marinated Shrimp Recipe
Make 2 batches of marinade, one in a sealable bag, the other in a covered
For each 1 to 1 1/4 lb. cleaned shrimp, in each batch of
1 T. EACH Rhine wine & white (light) vermouth
EACH olive oil & dark soy sauce
1 tsp. lemon juice
3 buds garlic, crushed
Add shrimp to the batch in the bag, turn to coat, & chill overnight.
Also chill the second batch of your marinade; that will be the baste. Grill
shrimp on soaked skewers about 4 minutes a side over direct Medium High heat,
brushing often with the baste. You can add vegetables to skewers if you want.
Serves as needed.
Walt in FL
These are easy to
make and popular with y family.
California Overnight Rolls
1 pkg. dry yeast
1/3 c. warm water
1/2 c. sugar
1/4 tsp. salt
4 c. flour
Completely dissolve yeast in warm water. Stir
in warm milk and sugar. Let stand 1/2 hour. With mixer beat in eggs, salt,
flour, and melted butter. Leave in large bowl; cover with plastic wrap. Let
stand overnight (do not refrigerate).
Divide dough into 3-4 parts. Roll each
part into an 8 inch circle, cut into 8 wedges. Roll up from large end. Place on
lightly oiled cookie sheet. Let stand 3-4 hours. Bake at 400 degrees for 10
minutes or until golden brown. Note I always turn mine over half way though
cooking or the bottoms start to burn in my oven
Make your own Italian seasoning mix without the salt
that is often the main ingredients in many commercial versions. It is also
cheaper to make your own, at least in this area of the country.
Italian Seasoning Mix Recipe
1 Tbs. Garlic Powder
tbsp. dried basil
1 tbsp. dried oregano
1 tbsp. dried parsley flakes
1 tsp. thyme
1Tbs. Onion Powder
1/2 tsp. paprika
tsp. black pepper
Mix all together and store in air tight
container in a dry cool place.
Pudding (Blender recipe) Recipe
1 1/2 milk
2 tbsp cocoa
1 tsp liquid sugar substitute (I use sugar twin a
cyclamate but am going to try it with stevia (made from plant root) or powdered
which is made from real sugar
1 tsp vanilla
1/8 tsp almond
Blend first 4 ingredients 20 second. Cook and stir
over low heat til thick. Add remaining ingredients; mix. Chill. Here's a vanilla
pudding thought you might like Best I've found so far . If you use Buttermilk it
tastes like cheese cake got this tip from here many years ago.
Creamy Vanilla Pudding for Two Recipe
2 Tbs. sugar or substitute
1 1/2 tsp. cornstarch
Pinch of salt
1 egg yolk
1 1/2 tsp. butter or margarine
1/2 tsp. vanilla
Combine sugar, cornstarch and salt in a small saucepan. Gradually stir in milk.
Cook over medium hear, stirring constantly, until mixture comes to a boil. Cook
1 more minute, stirring constantly.
Remove from heat.
Beat egg yolk
until thick and lemon colored. Gradually stir about 1/4 of hot mixture into
yolk. Add to remaining hot mixture, stirring constantly. Bring to a boil over
medium heat and cook 1 minute,
again, stirring constantly. Remove from heat;
stir in butter and vanilla. Pour into two containers and chill.
Sandi, Ontario 2006
Corn and Green Chili
2 c. corn fresh or frozen, cooked
c. melted butter
2 eggs, beaten
1/2 c. yellow cornmeal
1 c. sour cream
8 oz. Monterey Jack cheese, grated
1 can chopped green chilies
Combine all ingredients and pour into greased casserole. Bake
uncovered at 350 degrees for 50-60 minutes until firm. Serves 4-6. Easy.
in Bama 2006
Bobbie's Rice Pudding Recipe
2 c. cooked rice
1 t. butter ( melted)
1 - 1/2 c. sugar
dash of nutmeg
2-1/2 c. milk
1/2 t. vanilla
1 c. raisins
Combine all ing. and pour into baking dish. I use
2 qt. size. Bake at 350 until done, when knife stuck in middle comes out clean
30 + min.
Bobbie in NC 2006
Skillet Cobbler Recipe
2 cans pie filling
1 (18.25 ounce) box white or yellow
3 tablespoons butter
1 cup 7-Up
Pour the pie
filling into a cast iron skillet. Sprinkle the cake mix over the pie filling.
Slice butter over the top, the pour the 7-Up over everything. Bake at 350 for
about 35 to 45 minutes. Serve with ice
cream or whipped topping.
Lemon Lush Recipe
1/2 sticks margarine softened
1 1/2 cups flour
1/2 cup crushed walnuts
Mix together and press in 9x13 pan. Bake at 350 for 15 minutes Let cool
8 oz package cream cheese
1 cup cool whip
1 cup powered sugar
Mix together and spread on crust
2 boxes lemon instant
3 cups of milk
Mix until thick and spread over cream cheese
mixture Let set Spread cool whip over top and sprinkle with nuts
From Pat in
Tip from 2006 Newsletter
Cooking uncooked vegetables in crockpot.
The vegetables have to be put in
first on the bare bottom of the crockpot; otherwise they’ll never get done. Been
there and done that!
Bunnie, Parker CO 2006
1 envelope Lipton Onion Soup Mix
oz.) pkg. spaghetti
1 1/2 qts. boiling water
1 lb. ground beef
oz.) can tomato sauce
1 (7 oz.) can tomato paste
1 tbsp. parsley leaves
1 tsp. oregano
1/2 tsp. sweet basil
In large saucepan,
combine Lipton Onion Soup Mix and spaghetti with boiling water; cook 20 minutes
or until spaghetti is tender. Do not drain. In large skillet, brown meat; stir
in tomato sauce
and paste, parsley, oregano and basil. Add to onion
soup-spaghetti in the saucepan and heat through.
Makes 4 servings
If you really want to make good homemade biscuits,
here's the best recipe I've ever found - and the easiest:
1 Cup Flour
2 tsp. Baking powder
1/4 tsp. cream of tartar
1/4 tsp, sugar
1/4 cup (1/2 stick)
1/3 cup milk
PREHEAT oven to 450°F. Sift
flour, baking powder, salt, cream of tartar and sugar in medium bowl. Cut in
butter with pastry blender or two knives until mixture resembles coarse crumbs,
Add milk; stir with fork or spatula until soft dough forms,
lightly floured surface; knead 5 to 10 times or until smooth, Pat dough lightly
into 1-inch thick circle. Cut with floured 2-inch cookie cutter to make 8
biscuits, Place on ungreased baking sheet,
BAKE 10 to 12 minutes or until
Prep Time: 10 min Total Time: 22 min
Makes: 8 biscuits or 4
servings, 2 biscuits each
Doris in Oklahoma City 2006
Weekly Specials at Prepared Pantry
Products this Month
Mr Mister Stainless Steel Spray Genie
Real Chocolate Chips
Bread Machine Mixes (with instructions for regular
Articles this month
to Troubleshoot Cookies
Save Time with No-Bake Cookies
The Joys of
Types of Cookies and How to Bake Them
Sign up for the ReadySetEat newsletter today.
You’ll receive easy dinner recipes you can make in under 30 minutes with 7 ingredients or less – plus coupons and local grocery savings. It’s everything you need to solve your weeknight dinner dilemma.
Links have been checked today to make sure they are safe to click. If you see something that interests you please click through and enjoy
the food related information.
|Did you Know
black text links are links to recipes. The bold red text links
are to the topic of the paragraph. The links listed in
this newsletter have been checked within the last 24 hours are safe to
Not Getting Your Email Newsletters. The link to the online recipes is
posted daily to Facebook.
Click Here to Join Nancy's Kitchen on
If you enjoy a recipe or a tip for that day
remember to share it with your friends by clicking the the "Share" or
"Like" button on Facebook.
A lot of our members have asked what
software I use for organizing my person recipes.
I use Home
software for my personal recipes.
free 2 week trial of this software,
Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416
Paypal: email address is email@example.com
Copyright © 2016 - Nancy's Kitchen