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June-July 2017 Recipes

July 6, 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 -  Potato Salad Recipe | Roselle Rum Fizz Recipe | Rhubarb and Ginger Chutney Recipe | A+ Hot Potato Salad Recipe | Robbie's Grilled Potato Recipes | Shish Kabob Marinade Recipe | Chicken Teriyaki Marinade Recipe | Grilled Shrimp Scampi Recipe

Requests, Replies and Tips
- Vera has suggestions for Mother that has trouble swallowing.
- Rita has suggestions for Mother that has trouble chewing
- Betty ME has suggestions how to make food softer for her mother who was having trouble swallowing


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.


Potato Salad Recipe
Many years ago I was making potato salad with my sister in law. She asked what I did different because mine tasted so much better. She used same ingredients as I did. My mom who was a wonderful cook told me the secret to good potato salad was to cook the potatoes with the jacket (skins) on. Makes a world of difference. Also they are much easier to peel after they are cooked. The following is what I put in my salad. There are no exact measurements.

Cooked potatoes (cut in small pieces not mashed)
chopped onion
chopped pickle relish
Chopped hard boiled eggs

The dressing is just by taste:

Mayo
yellow mustard
vinegar
sugar.

Also I like to mix the potato salad while the potatoes are still warm and then put salad in frig until cold.
Janis in Texas
Click Here to Print this Recipe


This is for Alice whose mother has difficulty swallowing. I also had trouble swallowing until my Doctor sent me to a Gastroenterologist. After an x-ray of my esophagus, she prescribed a medication and I have not had any trouble since. I used my food processor to chop finer but not mushy. Hope this helps.
Vera W


Roselle Rum Fizz Recipe
Makes 6 Servings

Ingredients
1 c. dried hibiscus
2 Tbsp. grated gingerroot
4 1/2 c. water
1 c. brown sugar
1 c. light rum
1 c. ginger ale

Directions
Combine first 2 in a stainless steel bowl. Pour 3-1/2 c. boiling water over. Cover and let steep 4 hours. Bring remaining water and brown sugar to a boil, stirring until sugar dissolves. Remove from heat. Cool. Strain hibiscus mixture through a fine sieve. Gradually add sugar syrup to desired sweetness. Add rum and ginger ale. Serve over ice.

Source: Watertown (NY) Daily Times Nov 29 1997
Anna in Sweden
Click here to Print this Recipe


Alice, when my Mom had trouble chewing I would grind her food rather than putting it in a blender. That still gave it some texture yet was easy for her to swallow. A grinder should have both a fine and larger grind so you can try both and see what's best for her. Smoothies are a good way to get some extra nutrition in her too. I hope this can work for you.
Rita, Memphis NY


Marvin the most used plum here in Scotland is the Victoria and the only one I ever use for Jams and Jellies. As these plums are Autumn fruiters I usually add some brambles/blackberries which are ready at the same time.

Thank you Jerry for the Dill Bread recipe - looking forward to giving it a try.

I was sure I had posted this chutney recipe on the Message Boards many years ago, but can't seem to locate it now:

Rhubarb and Ginger Chutney Recipe

Ingredients (makes approx 1 kg of chutney)
1.4 kg. rhubarb, trimmed and roughly chopped
2 red onions, finely chopped
500 mls White wine vinegar
350 g. Soft light brown sugar
2 tsp. chilli flakes
3 cm. piece ginger, sliced
1 star anise

Directions
Cut out a small square of muslin, put the ginger and star anise in the centre and bring the edges together to form a bag. Tie with kitchen string.

Put all of the remaining ingredients into a preserving pan or large saucepan along with the muslin bag. Heat gently until the sugar is dissolved.

Bring to the boil, then simmer for about 1-1 hour 30 minutes until thickened. Draw a wooden spoon across the bottom of the pan it should leave a channel for 2-3 seconds. Pot at once in hot sterilised jars then label when cold. Store in a cool, dark place for at least a month before opening. Keeps for up to a year unopened. Once opened, store in the fridge.
Particularly nice with a Smoked Mackerel salad, cheese board or Pate.

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

Click Here to print this Recipe


This is an interesting, different potato salad recipe.

A+ Hot Potato Salad Recipe

Ingredients
7 cups peeled & cubed potatoes
1 lb. Swiss cheese, cubed
2/3 cup mayo
1 t. garlic salt
1 ( 10 oz) jar olives, chopped, drained

Directions
Cook potatoes in small amt. boiling, salted, water, covered for 18-20 min. or
until tender. Drain.
Grease 9 x 13 baking pan. Mix all in large bowl & transfer to pan. Bake 350
for 35-40 min.
(Source: Shari Woodruff)
Athena in DE


Alice asked how to make food softer for her mother who was having trouble swallowing. I had to puree everything I ate for a while recently after an operation. I added chicken broth to chopped chicken and pureed it for a bit, the same with beef, although hamburg worked out fine because it breaks up so much. It took quite a lot of broth to get the job done though. I found that anything with gravy went down better, soup was good too. For some reason bread and meat were the most difficult to swallow. After I could have regular food I cut any meat up in very small pieces, chewed a lot and took a sip of water to wash it down. Mashed potato and vegetables like squash or turnip go down ok. Any kind of sauce, tomato or dressing will help make food easier to swallow. Tell her to be careful with spaghetti or any pasta, it gets stuck very easily unless it has some kind of sauce. Good luck.
Betty in Me



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




For Julie who wanted to know when steaks and pork chops are done on a grill. I highly recommend buying a good meat thermometer and following the recommended temperatures listed in this chart. It is the easiest and safest way to make sure all your food is safe to eat.
Robbie IN

Safe Food Recommended Cooking Temperatures

=====================
Ground meat and meat mixtures
=====================


Beef, pork, veal and lamb
160F (71.1C)

Turkey, chicken
165F (73.9C)

Beef, veal and lamb roasts, steaks and chops
Medium-rare
135F (57.2C)

Medium
140F (60C)

Medium-well
145F (62.8C)

=====
Poultry
=====


Whole chicken or turkey
170-175F (76.7-79.4C), as measured in deepest part of thigh**

Legs or thighs 170-175F (76.7-79.4C), as measured in deepest part of thigh**

Breast
165F (73.9C)

Stuffing (cooked in bird)
165F (73.9C)

===
Pork
===


Chops, roasts, ribs
145F (62.8C)

Ham
Fresh (raw)
145F (62.8C)
Precooked (to reheat)
140F (60C)

========
Egg dishes
========


Egg-based entrees
160F (71.1C)

Custard, sauces, ice cream base
160F (71.1C)

======
Seafood
======


Fin fish
Flesh should be opaque and flake easily.

Lobster, crab
Flesh should be opaque and pearly.

Scallops
Flesh should be opaque, milky white and firm.

Shrimp
Safe to eat when flesh turns pink.

Clams, oysters, mussels
Safe to eat if shells have opened during cooking. Discard any unopened shells.

=========
Miscellaneous
=========

Leftovers and casseroles
165F (73.9C)

Microwave dishes
165F (73.9C)

**Poultry is safe to eat at 165 (73.9C), but we prefer the taste and texture when the legs and thighs are cooked to 170-175 (76.7-79.4C).
Click Here to print this recommended temperatures


Robbie's Grilled Potato Recipes
Here are some grilled potato recipes for Janice. I no longer measure, just mix up the ingredients and make the packets. You can use any spices or herbs that you like. If the people you are serving will not eat the peel of the potato, you can peel them. Cooking time will vary depending on how hot your grill is. You will smell the potatoes and you can carefully open a packet to test for doneness. I have also drizzled the potatoes with Italian salad dressing for a different flavor.
Robbie IN

Grilled Red Potatoes Recipe

Ingredients
3-4 medium sized red potatoes
1 chicken bullion cube, crumbled - optional
1 teaspoon butter or olive oil
1/4 teaspoon oregano
1/4 teaspoon basil
Pepper to taste
Salt to taste - NOTE Many bouillon cubes are high in salt, so if using you may not want to add more salt until you taste the cooked potatoes.

Directions
Preheat grill. Clean potatoes, cut in half and thinly slice. Tear off about 12 inches of aluminum foil and place the sliced potatoes, butter, basil, and oregano over potatoes.
Crush bullion cube and sprinkle over potatoes. Bring the foil together and roll both sides together down to the food and roll ends (it will look like a big foil tootsie roll).
Place on grill with cover closed for approximately 20 minutes
Robbie IN

==

Grilled Cheesy Potatoes Recipe

Ingredients
3 lg. baking potatoes, scrubbed
1 tsp. garlic powder
1/2 tsp. coarsely ground pepper
5 slices bacon, crisply cooked
1/2 c. onion, chopped
8 oz. (2 c.) processed Old English cheese, cubed or cheese of your choice
1/2 c. butter

Directions
Slice potatoes 1/8 inch thick. Place on a large piece of heavy-duty aluminum foil that has been sprayed with non-stick cooking spray. Sprinkle potatoes with garlic powder and pepper. Spread crumbled bacon, onion, and cheese cubes over the potatoes. Slice butter in small pieces and distribute evenly on top. Tightly seal foil. Place package on grill over medium heat and close grill cover. Cook for 45 minutes or until tender, turning every 10 minutes. Note: I prefer to make many small packets instead of one big one. this reduces the cooking time and can allow each person to have their own packet.
Robbie IN

==

Grilled Herb Potatoes Recipe

Ingredients
1/4 cup finely chopped celery
3/4 c. butter, melted
1 tsp. dried whole oregano
salt and pepper to taste
1/4 tsp. garlic powder
6 med. baking potatoes, unpeeled- can peel id desired
1 lg. onion, thinly sliced

Directions
Saute celery in butter in a small saucepan until tender. Stir in oregano, salt, garlic powder, and pepper; set aside.
Wash potatoes; slice each into 1/2 inch slices, cutting to, but not through bottom peel. Place a slice of onion between each slice of potato. Arrange potatoes on squares of heavy-duty foil; drizzle about 2 tablespoons of butter mixture over each potato
Robbie IN
Click Here to Print this Recipe


Shish Kabob Marinade Recipe

Ingredients
3/4 Bottle Barbecue Sauce
1/2 Cup Chili Sauce
3/4 Cup Oil
1/4 Cup Soy Sauce
1/3 Cup Worcestershire Sauce
2 Bay Leaves
2 Cloves Garlic, Crushed
Fresh Ground Black Pepper

Directions
Combine all ingredients add meat and marinate in refrigerator for at least 4 to 5 hours.
Mary Ann
Click Here to Print this Recipe


Chicken Teriyaki Marinade Recipe

Ingredients
1/2 c. soy sauce
1/4 c. pineapple juice
1/4 c. sugar
1/4 tsp. ground ginger
2 cloves minced garlic
dash (1/8 tsp) pepper

Directions
Mix ingredients marinate chicken 2 hours before cooking meat.
Mary Ann
Click Here to Print this Recipe


Grilled Shrimp Scampi Recipe

Ingredients
1-1/2 lb. medium shrimp, peeled and de veined
1/4 c. light olive oil
1/4 c. lemon juice
3 T. chopped fresh parsley
1 T. minced garlic
1/4 tsp. crushed red pepper
ground black pepper to taste

Directions
Peel and de vein shrimp, leaving tails on. Rinse under cold water and drain. In medium non-reactive bowl, combine the olive oil, lemon juice, parsley, garlic, black pepper and crushed red pepper. Add the shrimp and marinate for 30 minutes or less. Remove shrimp from marinade and place them on to skewers. Grill for about 2 to 3 minutes on each side.
Oma in New Orleans
Click Here to Print this Recipe



A Bakers Basic Kitchen Library eBook Collection (free from the Prepared Pantry)



My Favorite Links
Treasures From Texas - Vintage Items
Diggin' History Blog
RecipeGoldMine Recipe Site
Prepared Pantry
NaturesFlavours  
Celebritychefconnection
 




 









 




 


 




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 - 5540 2nd St.
Lubbock, Texas 79416

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