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June 2017 Recipes

June 21, 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 -  Turkey Burger Recipe | Potato Casserole Recipe | Mary J's Noodle Casserole Recipe | Stuffed Burgers Recipe | Amish Bread and Butter Pickles Recipe | Roast Chicken with Avgolemono Sauce Recipe | Roasted Balsamic Chicken with Baby Tomatoes Recipe | Spicy Chocolate Pudding Pots Recipe | Oven Baked Mushroom Rice Recipe |

Questions, Tips and Replies
Reply about Marvis Chewy Bars | A Younger Texas Gramma's Thoughts About World War II | Reply to Drink's comments about the oleo | Need good recipes using the Instant Pot pressure cooker | response to Laura,Pennsylvania, regarding quantity of pickles | Does everyone know that cooking rice with oil, then cooling it, cuts calories up to half |


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.


Part of this recipe was confusing. The author
submitted:

Reply about Marvis Chewy Bars
Use one 3/4 oz. Pkg. Instant pudding mix. That is the small pkg. of instant pudding
Marvis in Texas

The way this is written, the recipe states one 3/4 ounce pkg instant pudding mix.
There is no 3/4 oz package of instant pudding mix.
The large box is about 5.9 oz.
The small box is about 3.4 oz.
After looking at it and thinking about it for a while, I realized it is mis-typed, it should not state
1 3/4 oz package as there isn't one, it should state:
1 (3.4 oz) package instant pudding mix
Peggy in Lubbock


For Brenda

A Younger Texas Gramma's Thoughts About World War II

I was 8 years old when the war started… everyone was completely surprised by the Japanese action. Our country was not powerful at that time. I had studied that week in 3rd grade about how nice and polite Japanese children were. At night everyone gathered around the radio to listen to the latest war news… no TV’s. For the first few years... the news was always bad… and scary to a small child. A famous radio announcer, Gabriel Heater usually opened his show with a gloom and doom voice saying "There is bad news tonight" My best friend Jane Wells’ father worked for a Japanese family that ran a nursery. They were moved away and his job was gone. The land now is Forest Lawn Cemetery.

Rationing and “doing without for the boys overseas” was the watchword… along with the phrase “Loose Lips Sink Ships” It was my job to put the yellow in the “Oleo”. Later my father got a cow so we could have milk and butter. If you google “ration stamps for canned food” you will find lots of info. Everything was rationed… shoes, canned food, meat, etc. Patriotic Americans had “Meatless Tuesdays”… no meat on the table that day. My Mother usually made fresh homemade Parker House Rolls … so we really did not mind too much. Most people planted gardens and people in the city with no extra space even broke up the lawn in their front yard and planted veggies. I almost forgot... everyone in the Houston area had blackout curtains at night... our port was never invaded... but German ships had been rumored to have been sighted off nearby Galveston, Texas

The war ended on VJ Day, September 2,1945. I was 13 years old and was allowed standing between my parents to go the giant celebration in downtown Houston. That was the happiest crowd I have ever seen! The highlight of my young life occurred that day… a young sailor… looking almost as young as I did… walked up to me walking between my parents and said “Sir, may I kiss your daughter? … and proceeded to do exactly like the famous picture and bent me backwards and placed a big kiss on my lips. For a Junior High student... I could have died happy right there. I hope this will help Brenda understand how a child her age might have felt about WWII.
Marvine


Nancy, I want to reply to Drink's comments about the oleo. I remember it just as he described. Also rationed were gas, coffee, nylons, tires and things I do not remember, Since the ladies could not buy hose (nylons) they painted their legs with face make up and then took a eyebrow pencil and drew a line down the back of their leg. We were a family of 6 back then and did not own a car, so my dad with tread gas and tire stamps for coffee, sugar and things like that to other folks, I remember the ""Blackouts"" that we had on the west coast. I will be 80 next month and still have my Ration Stamps. Thank you for all your wonderful work.
Romona in Sacramento, CA


Turkey Burger Recipe

Directions
3/4 lb of ground turkey meat
1 tablespoon extra virgin olive oil
1 egg white
1 tablespoon spicy brown mustard (dijon works as a substitute)
1/4 cup diced white onion
1 clove garlic, diced
3 tablespoons feta cheese
1-2 dashes Worcestershire sauce
Salt
Freshly ground black pepper
1 beer (for the handsome cook)
Sliced tomatoes, for topping
Grilled onion, for topping
1 ciabatta bun, brushed with extra virgin olive oil and toasted on grill

Directions
Heat grill over medium high. Mix turkey meat, egg white, olive oil, spicy mustard, onion, garlic, feta cheese, Worcestershire, salt and pepper until throughly combined. Bryan always does this with his hands, as you can feel the ingredients come together. Form into two patties and set aside.

Heat the grill over medium high heat and cook the turkey burgers until done, about four minutes on each side. Remove from grill, cover in foil and let rest for a moment.

In the meantime, add buns to the grill (sliced side down) and let brown for a minute or two. Watch them closely so they do not burn. Remove from grill, top with a turkey patty and add your favorite toppings and condiments!

We threw some onion slices on the grill for fun and added it to layers of crisp lettuce, thick steak tomatoes (sprinkled with salt and pepper, of course) and spicy mustard. I opted out of the bun, using iceberg lettuce leaves as a wrap instead.
Anna in Sweden
Click Here to Print this Recipe


Potato Casserole Recipe

Ingredients
26 ounce pkg of shredded hashbrowns (I use Potatoes O'Brien) or Tater Tots

Mix together the following:
2 cans Cream of Chicken soup, undiluted
1 cup sour cream
2 cups grated cheese
1 small onion, chopped - If using Potatoes O'Brien it already has onion in it

Directions
Stir above mixture into potatoes in the baking dish (9 x 13). Bake 350 oven for 1 hour - uncovered.
Bonnie
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Mary J's Noodle Casserole Recipe

Ingredients
1 pound ground beef
1/2 cup onion, chopped
1 cup milk
1 can cream of mushroom soup or celery soup
8-oz cream cheese
1 1/2 cups whole kernel corn
8-oz cooked kluski noodles (I use Mrs. Weiss' Kluski noodles -
they're firmer)

Directions
Brown meat and onion. Stir in milk, soup, cream cheese and corn. Add noodles. Place in buttered casserole; cover with buttered bread crumbs. Bake uncovered at 350 for 30 minutes.
Mary J
Click Here to Print this Recipe


Stuffed Burgers Recipe

Ingredients
1 pound ground beef
1/3 cup evaporated milk
1 cup Pepperidge Farm stuffing, prepared
1 can mushroom soup, undiluted

Directions
Mix beef with milk and divide into 4 or 5 patties. In the center of each patty, put 1/4 cup stuffing. Mold the meat around the stuffing to form a ball. Place in an 8 x 8 pan and top with the soup. Bake at 350 for one hour. Baste several times.
Janet
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Any good recipes using the Instant Pot pressure cooker?
Thanks. Cecilia


I felt badly that there were no responses to Marlene's June 19th request for instant pot recipes. The topic is just so broad to answer. My suggestions would be to search the topic online, check You Tube, and Pinterest as there are literally thousands of recipes and tips. I got a Farberware unit for Christmas and the manual was absolutely useless. I found a group site online that is very helpful and will answer questions from readers. Although the Instant pot is by far the leading model and there are sites geared towards them, the electric pressure cookers are all basically the same and in almost every case the recipes and instructions are interchangeble. I made a meatloaf in mine last night using any standard meatloaf recipe. I placed mine in a stainless steel bowl with 1 cup of water beneath. I used the meat setting for 18 minutes with natural release of pressure and it was perfect. It is a simple matter to add potatoes and carrots if desired. I would recommend you use a steamer basket or an improvised one from foil shaped to a bowl to keep your food out of the water. The more you use your pot and learn new things, the more you will like it.
Nana in SE Ohio


In response to Laura,Pennsylvania, regarding quantity of pickles; not sure because I make several batches at once. When you pack your sliced or quartered pickles tight in the jar it doesn't take much liquid to cover them. You can store extra liquid in the refrigerator because you will make more. You can taste them after the second day
SB


Although this recipes doesn't Have "rice" in it, I would certainly serve it with rice to soak up all that lemon juice. This is one of our favorites.
Abby in Atlanta

Roast Chicken with Avgolemono Sauce Recipe

Ingredients
1/4 cup olive oil
1- 4 lb. chicken (halved, backbone removed)
1 cup chicken stock
2 large eggs
2 lemons (zested and juiced)
1 Tbs. fresh dill (plus additional to serve)
kosher salt and freshly ground black pepper (to taste)

Directions
Preheat oven to 400ºF.

In a large sauté pan, add olive oil and heat over medium-high heat. Season chicken halves with Kosher salt and freshly ground black pepper. Place chicken halves in the pan, skin-side down, and cook until golden brown, about 2-3 minutes. Flip and cook on the other side until golden brown, about 2-3 minutes. Carefully drain the oil from the pan and place in the oven to continue roasting, about 20-25 minutes or until a thermometer registers 165ºF. If the skin of the chicken is getting too dark, shield with a piece of foil and continue roasting.

Remove the chicken from the oven and place on a cutting board, tented with foil. Allow to rest for 10 minutes.

Meanwhile, make the sauce. Place the same sauté pan over medium heat and add the chicken stock. Bring to a simmer and whisk, scraping any browned bits off of the bottom of the pan.

In a medium bowl, add the eggs, lemon juice and zest, whisk to combine. While continuously whisking, gradually add the hot stock mixture to the eggs, then return the mixture to the sauté pan. Cook over medium-low heat, stirring constantly, until thickened, about 2 minutes. Remove from the heat and stir in dill. Season with Kosher salt and freshly ground black pepper.

To serve, cut the chicken into 4 pieces. Spoon the sauce onto the plates or platter and place the chicken pieces on top. Garnish with additional dill and serve.

Tip: be careful not to boil the sauce and scramble the eggs. If the eggs overcook, strain the sauce.

NOTE:
I cooked half a chicken but took longer to brown and needed less time in the oven. I’d check chicken in the oven in 25 minutes. Only cook to 150º. Otherwise delicious.
Abby Atlanta
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June 2      June 5      June 9      June 10   
June 11    June 12    June 13    June 14 
June 15    June 16    June 18    June 19





Amish Bread and Butter Pickles Recipe

Ingredients
1 gallon thinly sliced med-sized cucumber, unpared
6-8 medium onion, thinly sliced
2 green peppers
1/3 cup salt
4 1/2 cups granulated sugar
2 T. mustard seed
1 1/2 t. turmeric
1 1/2 t. celery seed
4 1/2 cups vinegar

Directions
Gently mix together first 4 ingredients. Cover w/ crushed ice & let stand for 3 hours. Continue to add ice as it melts. Drain well. Meanwhile, combine sugar, spices & vinegar in
large kettle & bring to boil. Add drained vegetables & heat to boiling point, but do not boil. Spoon into hot sterilized jars & seal.
Makes 8 pints

Pennsylvania Dutch Family Recipe for Summer Pickles
I have been making these for about 50 years, but have no exact measurements.

I buy about 8 of the smallest cucumber pickles I can find. I put them in a square Corning casserole dish. Then I boil about 2 cups of water on the stove. Next, I cover the pickles with boiling water and put on the lid. The lid must be tight so the steam dos not escape. The dish must set at least 10 hours. Next, I heat about a cup of water and a cup of vinegar on the stove. I remove the lid, cover the cakes with salt & pepper and pour on the boiling mixture and cover again. The pickles set until cool and then I salt & pepper again and put in the refrigerator until the next day. It all depends how sour you want them to be. You can add more or less vinegar when you boil the mixture.
Athena in DE
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Making this for dinner tonight .

Roasted Balsamic Chicken with Baby Tomatoes Recipe

Ingredients
1/2 cup balsamic vinegar
1 Tbl. olive oil
1 Tbl. Dijon mustard or more to taste
1 clove garlic or more to taste , minced
Salt and freshly ground pepper to taste
4 large skinless , boneless chicken breast halves ( I just make two but I keep all other ingredients the same)
1 pint cherry tomatoes halved
1 lemon, tested and juiced

Directions
Mix balsamic vinegar, olive oil, mustard and garlic together in oven-safe baking dish, season with salt and pepper. Lie the chicken breasts in the vinegar mixture. Marinate in the fridge for at least 4 hours or more. Preheat oven to 400 degrees. Roast chicken for about 30 minutes.. Add tomatoes and continue cooking until the chicken is no longer pink in the center and juices run clear- about 10 min. more. (I like my tomatoes roasted a little longer ). Sprinkle lemon zest and drizzle lemon juice over chicken. Enjoy!
Dee RI/FL
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Does everyone know that cooking rice with oil, then cooling it, cuts calories up to half.

Add 1 t. healthy oil to the cooking water for every 1/2 cup uncooked rice. Cook, chill overnight, and you will have rice that tastes like rice but has fewer calories!

Also, the latest research shows that brown rice has more arsenic than white rice.
Athena in DE


Spicy Chocolate Pudding Pots Recipe
(4 servings)

1 dried red chilli (plus a pinch of chilli flakes for more heat)
285ml single cream
200g dark chocolate (minimum 70% cocoa solids)
2 egg yolks
50ml brandy
20g unsalted butter, softened

Place the chilli and cream into a small, heavy-based pan and heat until the mixture is just about to come to the boil. Take off the heat, then remove and discard the chilli.

Break the chocolate into pieces and add to the hot cream, stirring until melted and smooth.

Allow to cool, then add the whisked egg yolks, brandy and butter and lightly whisk to combine with chocolate mixture. Stir in the butter until melted.

Pour the mixture into four small cups and chill in the fridge for 2-3 hours.

Dust with some icing sugar and serve.
--
(\__/)
(='.'=) Sylvia
(")_(")
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Nancy, I am very glad to see the renewed interest in your site. I have always enjoyed reading it. Someone asked for rice recipes, and this is one of my favorites.


Oven Baked Mushroom Rice Recipe

Ingredients
1 cup uncooked white rice
1/2 cup green onions, sliced with tops
1 T. butter
1/4 cup pimiento, chopped (If it is in a jar, drain it.)
1 and 1/2 cups chicken broth
1/2 cup dry sherry (not cooking sherry)
1 t. salt
1/2 t. seasoned pepper

Directions
Sprinkle rice in buttered baking dish. Saute onions in butter until soft. Add remaining ingredients and bring to a boil. Pour over rice and stir. Cover baking dish and bake at 375 degrees for 25 to 30 minutes till rice is tender.
Dorothy from WA
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Lubbock, Texas 79416

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