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June-July 2017 Recipes

July 5, 2017  | 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 -  Crunchy Oatmeal Banana Muffins Recipe | Scotch Lamb Cutlets Recipe | Cinnabon's Strawberry Icescape Clone | Dill Bread Recipe | Recipes for a Smoker (4 Recipes) | John's Pork Chops Recipe | Pork Chop Onion Rice Bake Recipe | Sweet and Sour Pork Recipe |
 

Requests, Replies and Tips
-
Marvis wants to know what is the best plum for making plum jelly
- Janis like some tried and tested recipes for potatoes in packets cooked on the grill
- Julie wants to know how long do you cook steaks and pork chops on a grill.
- Sylvia would like to know if any one has used Pyramid Pan Silicone Baking Mat
-
- Linda would like a recipe for potato salad. It had sweet pickles, eggs, vinegar, mustard and mayo in it.


Bold 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
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.


Experienced plum jelly makers, what is the best plum for making plum jelly? I have made plum jelly for many years and declared it my favorite jelly! However, this year some close friends gave me an abundant amount for jelly. I made it, froze remaining juice for jelly at another time. We do not like it. Beautiful, good texture, perfect jell and very tart followed about unpleasant bitterness. The little trees came from a purple grafted tree. After Googling. I have concluded the pretty small red plum has a peeling that gives it bitter flavor when cooked prior to juicing. My efforts were futile! Any suggestions for future plum jelly making preferences?
Marvis in Texas


I would like some tried and tested recipes for potatoes in packets cooked on the grill. I would appreciate any help with this.
Janis


Crunchy Oatmeal Banana Muffins Recipe

Comments
The secret to good muffins is not to over-mix. The riper the banana, the sweeter, and toast the pecans first - you'll be glad you did. I only make six because they don't stay crunchy for long and the tops are the best part

Ingredients
1/3 cup finely diced toasted pecans
1 tablespoon brown sugar
1 tablespoon vegetable oil (or melted butter)
2/3 cup rolled oats
3/4 cup all purpose flour
1/3 cup sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/4 cup milk (I use 1% low fat)
1/4 cup vegetable oil (I use extra light olive oil)
1 large egg
3/4 cup mashed ripe banana (a 7 ounce banana, mashed with a fork)
1 1/2 teaspoons vanilla
1/3 cup diced pecans

Procedure
1. Preheat oven to 375° F. Grease a 6-cup muffin pan or insert paper liners.

2. Finely dice 2/3 cup toasted pecans and set aside.

3. For the topping, combine half of the nuts (1/3 cup), brown sugar & oil in a cup and set aside.

4. In a large bowl combine the oats, flour, sugar, baking powder, baking soda, and salt.

5. In a smaller bowl using a hand mixer on low speed, beat the milk, oil, egg, banana, and vanilla until smooth, about 20 seconds.

6. Fold banana mixture into flour mixture, followed by remaining 1/3 cup pecans.

7. Divide batter between muffin cups & top each one with nut mixture, pressing down lightly. Bake for 20-25 minutes (23 minutes works for me).

Servings: 6
Source: JennyCanCook.com
Web Page: http://www.jennycancook.com
Anna in Sweden
Click Here to Print this Recipe


If you grow your own herbs and have an excess of in this case Rosemary (grows like a weed here) - keep it well trimmed and use the cuttings straight on the coals or spare parts of grill when BBQing, great smell and for some reason promotes appetites. Be prepared for uninvited guests!!!! :-)

Scotch Lamb Cutlets Recipe

Ingredients:
16 French trimmed Scotch Lamb Cutlets
1 garlic clove, peeled & crushed
1 tsp. of sumac, plus a little extra to serve
1 tsp. dried oregano
4 tbsps. extra-virgin olive oil
Juice of a small lemon

Directions
Prepare the dressing for the lamb by placing the crushed garlic, sumac, dried oregano, olive oil and lemon juice in a small bowl, stir and set aside.
Preheat the BBQ. Season the cutlets on both sides with a little salt and freshly ground pepper and place on the hot grill for 2-3 minutes (medium rare) each side, spooning over a little of the lamb dressing for the last minute.
Sear the fat by holding the cutlets fat side down for one minute with a pair of tongs. You may need to cook the cutlets in batches and very thick chops may take a minute or two longer. Alternatively, if you do not have a BBQ, you can cook the cutlets on a hot griddle pan on the stove as above.
Place the cutlets on a warm serving platter and sprinkle with a little extra sumac and serve with your favourite accompaniments.

(\__/)
(='.'=) Sylvia in Scotland
(")_(")
Click Here to Print this Recipe


How long do you cook steaks and pork chops on a grill. I want them to be cooked but not dry. How do you know if they are done. Any help would be great.
Julie


Cinnabon's Strawberry Icescape Clone
2 servings

Ingredients
1 cup water
1/4 cup granulated sugar
3 cups crushed ice
4 ounces frozen strawberries
4 large strawberries
1/2 cup half-and-half
1/4 cup lemon juice
1/4 cup Hershey's strawberry syrup

Directions
Combine the water and sugar in a cup and stir until the sugar is dissolved.

Add this sugar syrup to other ingredients in a blender.

Blend on high speed until the drink is smooth. Serve in two 16-ounce glasses.
This is a copycat recipe I found somewhere on the Internet.
Anna in Sweden
Click here to print this recipe



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.
For a free 2 week trial of this software, Click Here




Has anyone used https://www.amazon.co.uk/Pyramid-Pan-Silicone-Baking-Mat/dp/B00A29VVJS? I have and I'm impressed, so impressed bought one for each of my DILs. I have cooked various things on mine, including chicken, sausages, chops and love the fact that you don't have to turn anything AND after a quick rinse you can pop the mat in the dishwasher.

(\__/)
(='.'=) Sylvia
(")_(")


I used to have a recipe for potato salad. It had sweet pickles, eggs, vinegar, mustard and mayo in it. Don't remember what else. Can someone share their favorite recipe for this.
Linda


Hello again everyone. This is the recipe I have for dill bread for Sylvia and anyone else who would like to try. This is a yeast raised bread. It also uses ricotta cheese instead of cottage cheese, though cottage cheese probably will be OK. I always use bread flour, or strong flour for this and coarsely chopped fresh dill. Though this may seem to be a bit time consuming, the actual hands on time isn't much.

Dill Bread Recipe

Ingredients
1 pkg yeast
1/2 cup warm water
2 tbsp sugar
1 egg (beaten)
3-1/2 cups ± bread flour
3/4 cup ricotta cheese (drained)
1/3 cup chopped onion (use Vidalia if in season)*
1/2 cup chopped fresh dill
1/4 tsp baking soda
1-1/2 tsp salt

Directions
Dissolve yeast in water; add sugar, egg, 1 cup of the flour and stir. Then add the onions, dill and ricotta cheese. Stir well and let sit until “foamy” for about ˝ hour.

Mix the salt and soda with the one cup of the remaining flour; add to the dough; add another cup of flour and then knead in the remaining flour until the dough is smooth and elastic. The dough should still be soft but not sticky.

Let rise until double in size… usually an hour or so… depending on room temperature. Gently deflate the dough, knead slightly and fit into a greased bread pan. I usually braid the dough and then fit it into the pan. Brush the top with an egg wash and sprinkle with dill seeds. Let rise until doubled in size.

Makes one large loaf… or 2 small loaves… or one small loaf and several rolls. Bake at 350 for about 40 minutes. When done, brush the top with melted butter and place a damp towel over the top of the loaf. Before the loaf is cool sprinkle it with coarse salt.

*Though I haven't yet tried, maybe next time I will use a combination of onions and scallions.

I hope everyone who tries this bread will enjoy it. Anyone with questions please ask and of course as I always say, feel free to improvise.
Jerry from Upstate NY
Click Here to Print this Recipe


My mother is having trouble swallowing food. Can you take regular food and put it in a food processor. How do you make it softer without the food being like baby food.
Help!
Alice


Recipes for a Smoker (4 Recipes)
Charlie recently requested recipes for a smoker. The third recipe is from Abbey who shared it in a 12/15 newsletter. I hope these are helpful.
Robbie IN

Smoked Chicken Recipe

Makes 15 - 16 servings

Ingredients
2 cups dry sherry
1/2 cup white wine vinegar
1/2 cup teriyaki sauce
5 cloves garlic, minced
1 medium onion, chopped
1/3 cup firmly packed brown sugar
3 (3 lb.) broiler-fryers
wood chips, soaked

Directions
Combine dry sherry, vinegar, teriyaki sauce, garlic, onion and brown sugar in a large, shallow dish. Place chicken in dish turning once in marinade. Cover and refrigerate several hours or overnight, turning chicken occasionally.
Prepare wood and charcoal fire in smoker. Place wood chips on coals. Place water pan in smoker, and pour in marinade; finish filling with water.
Spray grill rack with non stick spray Place chickens on the grill rack. Insert meat thermometer, making sure it does not touch bone (or plan to use an instant-read thermometer instead).
Cover with smoker lid; cook 3 1/2 to 4 1/2 hours or until meat thermometer reads 185°F degrees. Refill water pan and add charcoal as needed.
Robbie IN

==

Smoked Turkey Recipe

Ingredients
Seasoning Mixture
1 tbsp. cayenne pepper
1 tbsp. black pepper (coarse ground)
1 tbsp. white pepper
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. paprika
1 tbsp. sage
1 tbsp. dill weed


Charcoal Water Smoker
1 or 2 turkeys, 12-18 lbs.
20 lbs. fresh, dry charcoal
Up to 10 qts. very hot to boiling water, 4-5 qts. to be used at the beginning; the remainder to be added after 4 hours
2 lbs. hickory or mesquite wood chips which have been soaked in water for at least 30 minutes prior to use

Directions
Prepare the seasoning mixture before hand.
Just before lighting the charcoal, begin soaking the wood chips.
After the charcoal has been lit, do not put the turkey in the smoker for at least 15 minutes and not until the coals are hot and the flame has died down.
Wash the turkey with warm water thoroughly, inside and out. Remove all excess fat in and around the chest cavity. If the turkey has been frozen, make sure that it is completely thawed. Sprinkle the seasoning mixture all over the turkey and inside the chest cavity.

When the coals are ready, first, place the hot water in the water basin of the smoker, making sure not to spill any water on the hot coals. Then place the turkey in the smoker, one per rack. If the smoker has two racks, two turkeys may be cooked at the same time. One can also place a turkey in the lower rack and place three whole chickens (see the recipe for Smoked Chickens) on the upper rack. After 4 hours, remove the three cooked chickens and replace with three more to be cooked. Cover the smoker with its lid.

After the smoker has reached its recommended cooking temperature, put about 1/8 of the wood chips on the hot coals. Drain as much water off the chips as possible before putting them on the coals. Repeat this process about every 45 minutes to 1 hour. It is helpful to stir the charcoal just prior to adding the wood chips.

After 3 hours, begin adding 2 to 3 pounds of fresh charcoal to the hot charcoal, every 45 minutes to an hour. It is best to add the fresh charcoal half way between the time of adding the wood chips. After 4 hours, add enough hot water to the water basin to bring the water level to 4 or 5 quarts.
Cook a 12 to 14 pound turkey at least 6 hours and a 16 to 18 pound turkey at least 8 hours. Remove from the smoker, serve hot or let cool and freeze.

For an unusual smoked taste, use a mixture of 50% table wine and hot water for the water bath.
Robbie IN

==

Abby's Jack Daniels Ribs Recipe

Ingredients
Rack of Ribs
1/2 cup Turbinado sugar
2 Tbs. Salt
2 Tbs. Granulated garlic or
1 Tbs. Garlic powder
1 tsp. Cayenne pepper*
1 tsp. Cumin
2 tsp. Black pepper
4 Tbs. Paprika
Directions
Pull off membrane from back of Ribs. Mix together all ingredients until well blended. Rub onto ribs and marinate for couple of hours or overnight. Smoke ribs for 5-6 hours at 250. Keep pan covered with tin foil for 2 ˝ hours remove foil and continue to bake. After about 4 hours brush Jack Daniels Sauce on ribs and continue to bake. Baste 2-3 times during the last hour.

==

Jack Daniels Sauce Recipe

Ingredients
1 bulb Garlic
1 Tbs. Olive Oil
2/3 Cup Water
1 Cup Pineapple Juice
1/4 Cup Teriyaki Sauce
1 Tbs. Soy Sauce
1 1/3 cups Dark Brown Sugar
3 Tbs. Lemon Juice
3 Tbs. Minced White Onion
1 Tbs. Jack Daniels Whiskey
1 Tbs. Crushed Pineapple
1/4 tsp. Cayenne Chili Pepper*

Directions
Cut about 1/2-inch off of top of garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic into a small casserole dish or baking pan, drizzle olive oil over the garlic, and cover with a lid or foil. Bake in a preheated 325F oven for 1 hour. Remove garlic and let it cool until you can handle it. Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering. Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Discard remaining skin and whisk to combine. Add remaining ingredients to the pan and stir.
Let mixture simmer for 40-50 minutes or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it doesn't boil over. *I didn’t add Cayenne Chili Pepper as we can’t eat anything spicy.
Abby Hot Atlanta.
Click Here to Print all four of these smoker recipes


John's Pork Chops Recipe
4 Servings

Ingredients
4 Loin pork chops; 1/2-3/4-inch thick
Chopped garlic
Salt and pepper; to taste
4 md Potatoes; peeled and sliced
2 lg Onions; sliced
1-1/2 c Sour cream
1/2 ts Dry mustard

Directions
Coat chops with flour. Brown with garlic in 2 tablespoons oil. Season with salt and pepper. Place potatoes in the bottom of baking dish large enough to hold chops without crowding. Place chops on top. Separate onion slices into rings; place over chops. Combine sour cream and dry mustard, pour over all. Cover pan with foil and bake at 350F for 1 1/2 hours. Remove foil from pan and bake a little longer until top is nicely browned.
Mary J
Click Here to Print this Recipe


Pork Chop Onion Rice Bake Recipe
4 Servings

Ingredients
4 Pork chops
1 package onion soup mix
1 cup raw rice
3 cup hot water
1 can mushrooms

Directions
Brown pork chops or chicken breasts, Line a 13x9 inch pan with foil, spray with PAM.Put rice in bottom of pan. Reserve 1 tablespoon onion soup mix, and sprinkle the rest over rice. Place mushrooms over rice, top with chops or chicken. Sprinkle reserved onion soup mix over chops. Add 3 cups hot water. Cover with foil, bake at 350 F for 45 minutes, remove foil and brown slightly for another 5 minutes.
Mary J
Click Here to Print this Recipe


Sweet and Sour Pork Recipe
6 Servings

Ingredients
1-1/2 lb pork steak or 1 lb cooked ham
1 tb oil (optional)
1 cn (20-oz) pineapple chunks packed in its own juice
1 c Liquid - pineapple + water
1 pk brown gravy mix
3 tb vinegar
1/4 ts minced ginger
1 chopped green pepper

Directions
If you are using pork steak, freeze it just until firm and then slice it into very thin strips. For ham, cut into long strips about 3/8-inch on a side.

Directions
Brown meat in frying pan or wok, use oil if necessary. Drain pineapple juice from canned pineapple into a measuring cup and add water if necessary to get correct amount of liquid. Add this to fry pan or wok. Stir in brown gravy mix, vinegar and ginger. Add pineapple and green pepper. Simmer about 10 minutes, just until liquid begins to thicken. Serve over rice.
Mary J.






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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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Lubbock, Texas 79416

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