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October-November 2016 Recipes

November 12, 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 -  Salmon Loaf Recipe | Puffy Tacos Recipe |
Mini Prune Honey Muffins Recipe | Chicken Nuggets Recipe | Cranberry Salsa Recipe | Cranberry Punch Recipe | Red Chicken Recipe | Mini Honey Muffins Recipe | Chicken Nuggets Recipe | Pineapple Casserole Recipe | Pumpkin Rice Recipe | Rice Casserole Recipe | Sweet Potato Spoonbread Recipe | Pumpkin Roll Recipe | Microwave Divinity 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   



 

 




Everyday Recipes from Our Recipe Family. Everyday recipes made from ingredients found in most pantries.


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Salmon Loaf Recipe

Ingredients

1- 14oz can salmon , drained
1 cup fresh bread crumbs
2 eggs
1 Tbsp fresh lemon juice
3/4 cup milk
1 tsp salt
1/4 tsp pepper
1 Tbsp cornmeal
1/2 red, yellow or orange bell pepper, chopped
1 small onion fine minced

Cream Sauce:
2 Tbsp butter
2 Tbsp flour
1/4 tsp salt
1 cup milk
1/2 pkg frozen green peas, thawed and lightly cooked

Directions
Mix all ingredients together except cream sauce. Pack into a well greased casserole. Bake at 375* for 45 minutes. Cream together sauce ingredients over low heat. Serve with loaf.

This is a family favorite for sure.
ENJOY !! Judy in Montana
Click Here to Prin this Recipe


Puffy Tacos Recipe

Ingredients
1 lb ground beef
1 package taco seasoning
1 (10oz) can diced tomatoes and green chiles, drained
2/3 cup water
2 cups shredded cheddar cheese
1 (17.3-oz) package puff pastry, thawed

Directions
Preheat oven to 400. Line two baking sheets with parchment paper. Set aside.

In a large skillet, cook ground beef until no longer pink. Drain. Add taco seasoning, diced tomatoes and green chiles and water. Simmer for 5 minutes. Set aside.

Pastries: Unfold pastry sheets. Cut each sheet into 9 squares. Arrange taco meat down diagonal center of the pastry squares. Sprinkle with some of the shredded cheddar cheese. Fold two opposite corners of each square over the filling and press edges to seal. Place on prepared baking sheet.

Bake 15-18 minutes, until golden brown. Serve hot or at room temperature.
18 puffs
Sherry (in Indiana)
Click Here to Print this Recipe  


The newsletter was not posted last night.  There were messages in my inbox but I could not retrieve them.  One of the messages had a malformed header and was causing problems.  After it was deleted by the server the rest of the messages were able to be retrieved.  I am thankful this problem was resolved quickly.
Nancy


Weekly Specials at Prepared Pantry 




One nice thing about the weather getting cool is that it's time to start baking my favorite muffin. They are so good and perfect for an anytime snack.

Mini Prune Honey Muffins Recipe

Ingredients:
14 pitted prunes
1/3 cup water
1 cup self-rising flour
1/4 cup honey

Directions:
Preheat the oven to 375 degrees. Grease 2 mini muffin pans, or line with paper liners. In a food processor, combine the prunes and water. Process for few seconds to chop the prunes. Add the flour to the food processor and mix until it reaches a bread crumb consistency, about 10 seconds. Pour in the honey, and mix until just blended. Spoon the gooey mixture into the prepared muffin cups. One tsp per muffin ensures easy removal. Bake for 20 to 22 minutes in the preheated oven, or until the tops spring back when lightly touched. Serve alone or with warmed honey or maple syrup.
Sherry (in Indiana)
Click Here to Print this Recipe


Chicken Nuggets Recipe

Ingredients
4 boneless boneless chicken breasts
1 egg white
2 tsp fresh garlic, minced
1 tsp ground ginger
1/2 cup soy or tamara sauce
1 Tbsp sugar
2/3 cup bread crumbs
1 tsp sesame seeds (optional)

Directions
Cut chicken into 2 to 3 inch pieces. Combine egg white,garlic, ginger, soy sauce and sugar. Marinate chicken in sauce 3-4 hours. Combine bread crumbs and sesame seeds. Roll chicken in mixture and place on vegetable oil sprayed cookie sheet.
Bake at 400* for 20 minutes
ENJOY !! Judy in Montana
Click Here to Print this Recipe


Cranberry Salsa Recipe

Ingredients
1Tbsp olive oil
1 small onion fine chopped
1-12oz fresh bag cranberries
3/4 cup packed brown sugar
1/4 tsp salt
1/4 tsp chili powder
8 oz can pineapple slices chopped fine
4 oz chopped, mild green chilies, drained (optional)
1/4 tsp fresh lemon zest
1/3 bunch fresh cilantro chopped

Directions
In 3 qt. saucepan, cook onion over medium heat in hot oil until tender. Stir occasionally. Stir in cranberries, brown sugar, salt, chili powder and 2 Tbsp water. Cook until berries pop, and mixture thickens slightly. Remove from heat. Stir in pineapple and chilies. Mix well. Cool, cover and refrigerate to chill. Just before serving add in cilantro and lemon zest.

Serve with poultry, roast pork or ham. Can also be used to top cream cheese for a cracker spread.
ENJOY !! Judy in Montana
Click Here to Print this Recipe


Cranberry Punch Recipe

Ingredients
3 oz box cherry jello
1 cup boiling water
6 oz frozen lemonade
3 cups cold water
4 cup cranberry juice cocktail
28 oz,bottle ginger ale, chilled

Directions
Dissolve jello in boiling water. Stir in lemonade concentrate. Add cold water and juice. Pour over ice in punch bowl. Lastly add ginger ale just before serving.
Serves 12
SOOOO good for Christmas gatherings. Always a hit.
ENJOY !! Judy in Montana
Click Here to Print this Recipe


Red Chicken Recipe

Ingredients
3 lbs chicken pieces, skinless
1/3 cup flour
1 tsp salt
4 Tbsp butter
1-1/2 cup fresh cranberries
3/4 cup sugar
1/2 small onion, chopped
1 tsp orange zest
3/ cup orange juice
1/4 tsp cinnamon
1/4 tsp ground ginger

Directions
Coat chicken pieces with flour and salt mixture. Brown in melted butter in skillet, turning once. Meanwhile, combine rest of ingredients in saucepan and bring to a boil. Pour over chicken. Cover and cook over low heat for 40 minutes or until tender.

Love this when fresh cranberries are in.
ENJOY !! Judy in Montana
Click Here to Print this Recipe


Pineapple Casserole Recipe

2 (20 oz) cans pineapple chunks
1/2 cup sugar
2 Tbsp flour
1 cup shredded sharp cheddar cheese
1/4 cup melted butter
1/2 cup cracker crumbs

Directions
Drain pineapple, reserve 3 Tbsp juice. Combine sugar and flour. Add reserved pineapple juice, cheese and pineapple chunks, mixing well. Spoon into casserole and top with melted butter and cracker crumbs. Bake, uncovered at 350* for30 minutes, until crumbs are brown.

Everyone who tastes this wants the recipe.
Serves 6
ENJOY !! Judy in Montana
Click Here to Print this Recipe


Pumpkin Rice Recipe

Ingredients
1-1/2 cups fresh pumpkin or winter squash, peeled, seeded, and cubed
1/2 cup chopped, peeled parsley root or parsnip
1/4 cup chopped hazelnuts
1/4 teaspoon ground white pepper
2 tablespoons cooking oil
2/3 cup Arborio or medium-grain rice
1 14 to1/2-ounce can reduced-sodium chicken broth
1/4 cup water
2 teaspoons snipped fresh chervil or parsley
1 teaspoon grated fresh ginger
Fresh chervil or parsley sprigs

Directions
In a medium saucepan cook and stir pumpkin, parsley root or parsnip, hazelnuts, and pepper in hot oil for 5 minutes. Stir in rice and cook for 3 minutes more, stirring often. Stir in broth and water and bring just to boiling. Reduce heat and simmer, covered, for 25 minutes, stirring occasionally.

Remove from heat and gently stir in chervil or parsley and grated ginger; let stand, covered, for 10 minutes. Rice should be tender but firm and mixture should be slightly creamy. Serve garnished with chervil or parsley sprigs.
Makes 4 to 6 servings.
Click Here to Print this Recipe


Rice Casserole Recipe

Ingredients
1-1/2 c. chopped celery
2 med. chopped onions
1-1/2 sticks butter
2 sm. cans mushrooms
2 sm. bell peppers, chopped
2 sm. cans water chestnuts
2 lb. lean pork sausage (spicy)
2 c. uncooked rice
1 can chicken broth

Directions
Saute chopped vegetables. Cook rice. Mix ingredients together. Bake at 350 degrees in covered dish 30-45 minutes.
Click Here to Print this Recipe


Sweet Potato Spoonbread Recipe

Ingredients
2 lg. sweet potatoes or yams
1 stick butter or margarine
1 tsp. cinnamon
1 1/2 tsp. allspice
1 1/2 tsp. nutmeg
1/4 tsp. salt
3 tbsp. sugar
5 tbsp. flour
2 eggs

Directions
Preheat oven to 425 degrees. Peel, boil and mash sweet potatoes. Mash in butter. Stir in all other ingredients except eggs. Beat eggs separately, while sweet potato mixture cools slightly. Add eggs and mix thoroughly. Grease a loaf pan and pour mixture into pan. Bake for 30 minutes. Serve hot or refrigerate and cut into slabs for the lunchbox.
Serves 4.
Linda
Click Here to Print this Recipe


Pumpkin Roll Recipe

Cake
3 eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon
3/4 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt

Filling
1 cup confectioners' sugar
6 ounces cream cheese
4 tablespoons butter
1/2 teaspoon vanilla

Cake
Beat eggs on high for 5 minutes. Add sugar. Stir in pumpkin and lemon. Combine dry ingredients. Fold into pumpkin mixture. Spread into a greased 15 x 10 x 1 inch pan. Bake in oven at 350 degrees for 10-15 minutes. Turn out immediately onto a linen towel dusted with confectioners' sugar.

Roll up; cool. Make filling by combining all ingredients and beat until smooth. Chill until ready to use. Unroll cake, spread with filling leave 1/2 inch border. Roll up and chill. Dust with confectioners' sugar before serving.
Linda
Click Here to Print this Recipe


Microwave Divinity Recipe

Ingredients
3 cup sugar
1/2 cup light corn syrup
2/3 cup water
1/4 teaspoon salt
2 egg whites
1/4 teaspoon vanilla
1 cup chopped nuts

Directions
In a 3 quart bowl cook sugar, syrup and water on high for 12-13 minutes. Add salt to egg whites and beat on high speed until stiff. Slowly pour mixture into egg whites, beating constantly until mixture loses its shine. Stir in vanilla and nuts. Drop by teaspoon on wax paper.
Linda
Click Here to Print this Recipe




                



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 - 5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com 


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