5


Recipe Index
 

 

Home Page
Return to
Newsletter Archives


Easy and delicious printable easy recipes from our recipe family.  Recipes are made with ingredients found in most pantries. 
 


Sep 17 2020  TNT Printable Recipes

Recipes for today
  

Ask the Baker(Dennis):
Penn Dutch Potato Fritters Recipe
Instant Pot Chicken Noodle Soup
Instant Pot Tasty Pulled Pork
Instant Pot Spaghetti Bolognese
Instant Pot Peach Cobbler Recipe
Warm Cinnamon Apples Recipe
All American Pot Roast-Instant Pot
Best Salisbury Steak Recipe
Cajun Shrimp Foil Packets


Thought for the Day
..
Don't sing of yesterday. Yesterday is gone. Tomorrow isn't written.
Make today your song..



Join our recipe family.
Click Here to join our newsletter
 


Search Recipes on nancyskitchen.com and nancysrecipes.com



Remember to bookmark the homepage of the site in case you don't get an email newsletter with the link. Just go to
http://www.nancyskitchen.com
and refresh to page then click on Today's Newsletter to get the latest newsletter.

The site says not secure. That means it is not secure for financial transactions. None are made so I didn't spent the yearly fee for a SSL Certification.

If you are getting a blank page when printing out recipes from the link on the page, press the esc button on your computer and it will show the recipe. When the recipe is visible press print on the screen. ... Nancy


Several of our recipe family have written to ask me what I am going to do on my birthday. On Saturday, my friend Vicki has invited me out to eat at Green Chili Willies. They have great food. I especially like their chicken fried steak. They also have a chicken friied steak with green chilies gravy. It is very good as well.

The past several weeks allergies have been bad for me. I now feel a lot better. My allergies seen to really get me when we have a dirt storm and then have a lot of rain Not sure what the rain has to do with it.

We have so many of our recipe family who have suffered from either the hurricanes, wild fires or damage from the protests. You are in my prayers and thoughts....Nancy

Bakiing Questions

Ask the Baker(Dennis): Answers to Popular Questions

I’ve been writing articles about food and baking for over ten years—I’m guessing several thousand articles. Sometimes the well just seems to run dry. But for a magazine that we published, I wrote a question and answer column called “Ask the Baker.” I hope you find this answers helpful.

Q: How can I when my bread is done? My mother used to thump the loaf to see if it sounds hollow. That doesn’t seem very accurate.

A: The color of the loaf, how brown it is, in an indicator but not very reliable. The sugar in the loaf caramelizes and turns brown when cooked so a sweeter loaf turns brown more sooner than French bread.

The reliable way to tell when your bread is done is to use a thermometer. The interior of the loaf needs to be at least 190 degrees. Use a probe-type kitchen thermometer and insert it to the center of the bread. I insert the probe from the side or bottom of the loaf to avoid a hole in the top and I make sure that it is over 195 degrees in case there is a cool spot in the bread.

Some crusty breads are baked to 210 degrees. If there are eggs in the bread, bake it to 210 degrees.

: The bottoms of my fruit pies tend to be soggy, especially after they sit for a day. I’ve tried baking them longer but then my top crust is over-baked. How can I solve that?

It’s a two-part solution. You’re not getting enough heat to the bottom of the pie, especially with a deep fruit pie. Use a dark nonstick pan, one that will do a better job of absorbing heat. It’s amazing what a difference that makes.

Still, with a deep fruit filling to insulate your bottom crust, you want to bake it longer than the recipe may call for. Use a pie crust shield to protect your top crust. (I always use a shield. Then I don’t worry about that tender, exposed top crust.)

Here are the professional, dark pans that we use.

Q: I like my brownies extra chewy. What’s a trick to make all my brownies chewier?

A: Try using bread flour instead of all-purpose flour. Bread flour has a higher gluten content. Gluten creates the chewy texture that we find in good bread and will make your brownies chewier. Be sure to mix your brownie batter for several minutes to develop the gluten strands.

We sell a brownie mix, “Uncle Bob’s Extra Moist and Chewy Brownie Mix.” We used our highest protein (gluten) level bread flour (plus plenty of sugar). And we used the very best cocoa we could find. No wonder we sell thousands.

Q: What is gluten and why does it matter?

A: Gluten is a substance made of the proteins found in wheat flour that gives bread its structure, strength, and texture. Without these marvelous little proteins, bread would not be bread. It also explains why it is so hard to make bread from rice, potato, or oat flour and why wheat flour must be added to rye flour to make bread—only wheat has right types of protein. The gluten makes the bread.

Gluten is developed in the dough when the proteins absorb water and are pulled and stretched in the kneading process. As the proteins are worked, they become long, flexible strands. As the yeast produces gases in the dough, mostly carbon dioxide, these strands trap the gas bubbles and the dough expands. When we put the bread in the oven, the gluten strands coagulate or solidify much as the protein in eggs solidifies as the egg cooks.

If you are making bread with whole wheat flour, you may have a gluten problem: The chaff in the flour tends to cut the gluten strands. Without enough gluten, the bread tends to be crumbly and doesn’t rise enough. You can solve that problem by buying protein (gluten) extracted from wheat flour. If your grocery store doesn’t sell it, we carry wheat gluten.

Q: Why do my pie crusts always turn out too hard?

A: If you are making them from a scratch recipe, the butter or shortening probably melted before baking. The liquid fat, once melted, saturates the flour and bakes into a brick.

Properly made, you should have little pockets of butter layered into the dough. Butter is 15% water so that when you put the crust in the oven, the water turns to steam and that creates your flaky crust.

You have two solutions: Keep your dough cold so the butter doesn’t melt or use a mix. Here’s what you need to do to keep the crust cold so that the batter doesn’t melt:

Start with rock-hard butter or cold shortening and ice-cold water. (Butter has a lower melting point than does shortening.
Put your rolling pin in the freezer so that it is cold when you start rolling the dough.
Work quickly and handle the dough as little as possible.
Of course, the bake shops don’t go to all this trouble. They use a mix. They don’t have to keep the dough chilled, all they do is add water and mix it for less than two minutes in their mixing machine, and they don’t have to hurry their pies to the oven.

We buy that same pie crust mix in 50-pound bags and repackage it (now you know) and repackage it. Now anyone can make a pie.

Q: Why can baking times differ so greatly from oven to oven?

A: There are many factors that may affect baking time. The obvious factor is the temperature of your particular oven. Other factors play a role like how cold your batter may be or where you place the item to be baked in the oven.

The pan you use may also affect baking time greatly, as much as a third longer time. That’s an hour on your timer, not 45 minutes. Since the depth of the batter changes baking times substantially, the shape of the pan matters. The deeper the batter, the longer the time. Dark pans bake quicker than light-colored pans. Shiny, light-colored pans seem to take forever to bake. Dark metal pans bake quicker than glass or ceramic pans.

Someone once described a recipe as what happened in one kitchen at one time. Just because that recipe worked perfectly for you today, doesn’t mean that it will for Aunt Mabel next week. When we try a new recipe, we always set the baking time for less than what the recipe calls for and check the progress when the timer goes off. After we get to know a recipe, we can set the timer with confidence.
Dennis, the Prepared Pantry

Print this Information


In Penn Dutch country the letter "F" stands for fritters - apple fritters, corn fritters, plum fritters
and

Penn Dutch Potato Fritters Recipe

1 cup mashed potatoes
1 egg
4 rounded T. flour
1/2 t. baking powder
1 t. salt
1/4 cup milk

Mix all ingredients together in the above order & fry in skillet with melted shortening 1/4 in. deep...When brown around the edges & cakes are rather well set, turn & brown on the other side 4-6 servings. Athena in DE (Source: The Dutch Cookbook, Edna Eby Heller, 1953)

Print Penn Dutch Potato Fritters Recipe


Most of today's recipes are ones I tried out in my electric pressure cooker. All of them are good. ... Nancy

Instant Pot Chicken Noodle Soup Recipe
Makes 4 Servings

1/2 pound boneless, skinless chicken breast
1 carrot, peeled and chopped (about 1/2 cup)
1stalk celery, sliced (about 1/2 cup)
2 ounces (about 1 cup dry) uncooked extra-wide egg noodles
4 cups Swanson® Chicken Broth

Season the chicken with salt and pepper. Add the carrot, celery, chicken, noodles and broth to a 6-quart Instant Pot®.

Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 5 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release.

Remove the chicken from the pot. Shred the chicken and return to the pot. Season to taste.
Source : Campbells.com

Print Instant Pot Chicken Noodle Soup Recipe


Instant Pot Tasty Pulled Pork Recipe
Makes 4 Servings

1 extra large onion, cut in half and sliced (about 1 1/2 cups)
1 1/2pounds boneless pork loin
2 tablespoons packed light brown sugar
2 teaspoons chili powder
1 can (10 1/2 ounces) Campbell's® Roasted Red Pepper Cooking Soup
2 tablespoons cider vinegar
4 Pepperidge Farm® Soft White Hamburger Buns, toasted

Place the onion into a 6-quart Instant Pot®. Cut the pork in half lengthwise and season with salt and pepper. Sprinkle the pork with the brown sugar and chili powder. Place the pork into the Instant Pot®. Stir the soup and vinegar in a small bowl. Pour the soup mixture over the pork.

Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 40 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.

Remove the pork to a cutting board. Select the Saute setting. Cook the sauce mixture for 5 minutes or until reduced. While the sauce is reducing, shred the pork. Return the pork to the cooker and stir. Season to taste. Serve the pork mixture on the buns.
Source campbells.com

Print Instant Pot Tasty Pulled Pork Recipe


Instant Pot Spaghetti Bolognese Recipe
Makes 4 Servings

1 pound 90% extra lean ground beef
1 medium onion, diced (about 1/2 cup)
1 clove garlic, minced
6 ounces uncooked spaghetti, broken in half
1 jar (24 ounces) Prego® Traditional Italian Sauce
1 cup water
1/4 cup dry red wine (I used beef broth)
1/4 cup reduced fat (2%) milk
1/4 cup grated Parmesan cheese

-On your Instant Pot®, select the Saute setting. Add the beef, onion and garlic and cook for 8 minutes or until the beef is well browned, stirring often to separate meat. Press Cancel.
-Stir in the spaghetti, sauce, water and wine. Lock the lid and close the pressure release valve. Select the Pressure Cook or Manual setting according to which model of Instant Pot® you're using. (If using Manual setting, select High pressure.) Set the timer for 8 minutes (timer will begin counting down once pressure is reached). When done, press Cancel and use the quick release method to release the pressure.
-Stir in the milk. Season to taste. Let stand for 5 minutes, then sprinkle with the cheese before serving.
Source campbells.com

Print Instant Pot Spaghetti Bolognese Recipe
Note I liked this recipe as it is but the second time I added a little Italian seasoning to it for more flavor.
I froze the leftovers to reheat at a later time. ....Nancy


Instant Pot Peach Cobbler Recipe
5 servings

For the Peaches
6-10 fresh peaches sliced, or 6 cups canned peaches, drained
1 1/2 cups white sugar
2 Tbsp flour
2 Tbsp cornstarch
1 tsp lemon juice
1/2 cup Water

For the Topping
2 cups flour
3/4 cup sugar
1 1/2 tsp baking powder
1 tsp salt
8 Tbsp butter
1 cup buttermilk

Combine all the ingredients for the peaches. Pour ½ cup water in the bottom of the Instant Pot, turn it on to sauté, and boil the water. Add the peaches and let it cook.
In the meantime, for the topping, mix the flour, sugar, baking powder, and salt together. Cut in the butter with a pastry cutter until pea size. Stir in the buttermilk.
Drop spoonfuls of the topping onto the peach mixture, close the lid, select manual pressure high and set the time for 20 minutes. Natural pressure release and serve. Best served with vanilla ice cream.
Source instantpot.com recipes

Print Instant Pot Peach Cobbler Recipe


I loved this recipe. It reminded me of the apple side dish at Cracker Barre but better. .... Nancy

Warm Cinnamon Apples Recipe
4-6 Servings

4 large honeycrisp apples peeled, cored and cut into 10-12 slices
1 tbsp lemon juice
1/3 cup Water
2/3 cup brown sugar
2 tbsp maple syrup
1 tbsp cinnamon

-In a large bowl, toss apple slices with lemon juice.
-Pour 1/3 cup water into the Instant Pot, then put in the apples.
-Sprinkle brown sugar, maple syrup and cinnamon over the apples and stir to combine.
-Secure the lid, making sure the vent is closed.
-Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
-When the time is up, quick-release the pressure.
-Mix gently and serve alone, or over ice cream or pound cake.
Source instantpot.com recipes

Print Warm Cinnamon Apples Recipe


All American Pot Roast Recipe
6 Servings

1 1/2 cups beef broth
1/2 cup frozen chopped onion or 1 small yellow or white onion; peeled and chopped
1 tbsp Worcestershire sauce (or a gluten-­free version if that’s a concern)
2 tsp peeled and minced garlic
1 frozen boneless beef chuck roast 3‑3 1/2 lbs
1 tsp mild paprika
1 tsp onion powder
1 tsp dried thyme
1/2 tsp ground black pepper
2 lbs peeled root vegetables such as carrots, potatoes, turnips, sweet potatoes, rutabaga, butternut squash, and/or any winter squash, cut into 2‑inch chunks, and seeded as necessary.

-Mix the broth, onion, Worcestershire sauce, and garlic in an Instant Pot. Set the pot’s rack (with the handles up) or a large, open vegetable steamer inside the pot. Set the frozen chuck roast on the rack or in the steamer. Sprinkle the top of the meat evenly with the paprika, onion powder, thyme, and pepper. Lock the lid onto the pot.
-Option 1 Max Pressure Cooker
-Press Pressure cook on Max pressure for 1 hour 20 minutes with the Keep Warm setting off.
-Option 2 All Pressure Cookers
-Press Meat/Stew, Pressure Cook or Manual on High pressure for 1 hour 30 minutes (90 minutes) with the Keep Warm setting off. The valve must be closed.
-Use the quick-­release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Use kitchen tongs, silicone cooking mitts, or thick hot pads to remove the rack or steamer from the cooker, letting the chuck roast fall into the sauce below. Scatter the root vegetables over everything. Lock the lid back onto the pot.
-Press Meat/Stew, Pressure Cook or Manual on High pressure for 10 minutes with the Keep Warm setting off. The valve must be closed.
-When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 30 minutes. Unlatch the lid and open the cooker again. Using a large slotted spoon or large metal spatula and a meat fork, transfer the chuck roast to a nearby cutting board. Cool for a couple of minutes, then slice the meat into chunks to be served with the vegetables and sauce from the pot.]
Source Instantpot.com Recipes

Print All American Pot Roast Recipe
I liked this recipe put prefer the recipe with mushroom soup and Lipton Onion soup better. .... Nancy


Best Salisbury Steak Recipe
6 servings

Steak Mixture:
1 1/2 lbs ground beef preferably 93% lean
1/3 cup panko breadcrumbs
3 tbsp milk
1 clove garlic minced
1 tbsp Worcestershire sauce
1 tsp beef bouillon cube crushed (or 1 tsp salt, 1/2 tsp pepper)
1/2 tsp smoked paprika

Sauce
1 tbsp butter
1 medium yellow onion thinly sliced
8 oz crimini mushrooms sliced, baby bella
2 tbsp Water
2 tbsp cornstarch
salt and pepper to taste
Additional chopped parsley for garnish

-In a large bowl, combine the Steak Mixture ingredients just until uniform. Do not overmix. Shape into 6 patties and let rest for at least 10 minutes for breadcrumbs to absorb flavor.
-Meanwhile, in a medium bowl, whisk together the Sauce Mixture ingredients.
-Add butter to the Instant Pot. Using the display panel select the SAUTÉ function.
-When butter melts, brown the steaks on both sides, 2-3 minutes per side. Meat may not be cooked through. Do not crowd the pot--you will have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
-Add onions and mushrooms to the pot and Sauté until onions begin to soften, 3-4 minutes.
-Add sauce mixture to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
-Layer the steaks back into to the pot on top of the vegetables.
-Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
-Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 15 minutes.
-When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
-Carefully remove the steaks from the pot to a shallow dish and cover loosely with foil, reserving juices.
-In a small bowl, mix together cornstarch and cold water. Stir into the pot until thickened, returning to SAUTÉ mode as needed. Adjust seasonings.
-Serve the steak topped with gravy over noodles, spaghetti squash or mashed potatoes.

Source instantpot.com recipes

Print Best Salisbury Steak
This had a lot of steps but the end result was well worth it


Cajun Shrimp Foil Packets with Red Potatoes and Zucchini Recipe

1 1/2 pounds large peeled and deveined raw shrimp (tail on)
1 pound baby red potatoes, cut into 1/4-inch slices (about 3 cups)
3 zucchini, cut into 1-inch pieces (about 4 cups)
1 small red onion, cut into 1-inch pieces (about 1 cup)
1/4 cup unsalted butter, melted
4 teaspoons Cajun seasoning
1 teaspoon kosher salt
1 lemon, halved lengthwise and the halves then cut crosswise into 1/4-inch-thick slices
2 tablespoons chopped fresh flat-leaf parsley (from 1 bunch)

Preheat a gas grill to medium (350°F to 400°F). Cut 4 (18- x 12-inch) sheets of heavy-duty aluminum foil, and spray 1 side with cooking spray.

Toss together shrimp, potatoes, zucchini, onion, melted butter, Cajun seasoning, and kosher salt in a large bowl until mixture is evenly coated. Divide shrimp mixture evenly, and place in the center of the sprayed side of each foil sheet. Arrange shrimp so that it is on top of the vegetable mixture; top evenly with lemon slices.

Bring up both long sides of foil until edges meet. Fold over 1/2 inch; close and seal edges. Fold over 1/2 inch again to further seal. Fold each short side over 1 inch to close and seal edges; fold over 2 more times to completely seal. Repeat with other packets.

Place packets on unoiled grates, folded sides up. Grill, covered, until vegetables are tender and shrimp turn pink and are firm, about 10 minutes. Remove packets from grill; carefully unfold edges of long seam, allowing steam to escape. Sprinkle evenly with parsley; serve immediately.

Print Cajun Shrimp Foil Packets with Red Potatoes and Zucchini Recipe
This recipe was from southernliving.com
I tried it and liked it. ... Oma in New Orleans


      

Newsletters are not posted online on Wednesday and Friday 

My Favorite Links

Prepared Pantry
Natures Flavours
Scribd unlimited ebooks, audio books and more
RecipeGoldMine

The purpose of this newsletter is to share our favorite tried and tested recipes, food related tips and hints with each other. The recipes can be any kind or type of recipes that you wish to share. Please include the title, ingredients and directions with the message. Messages will be included in the online newsletters each day. Send your recipes and food related information to everyday_recipes@yahoo.com

Have a great day Nancy

...................................................................



I get a blank page when I try and print out recipes. Help. ...Ana
Comment .. If you are getting a blank page when printing out recipes from the link on the page, press the esc button on your computer and it will show the recipe. When the recipe is visible press print on the screen. ... Nancy



Have a great day, Nancy

 

When you are checking out the links in the newsletter each day and please let me know if they are not working correctly. Send an email to everyday_recipes@yahoo.com to let me know if there is a problem with them


If you enjoy a recipe or a tip for that day remember to share it with your friends by clicking the the "Share" button on Facebook.
Nancy Rogers 


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


Have a question, reply or recipe to share?

Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, title of recipe and number of servings. Remember to include your name within the message as well.
everyday_recipes@yahoo.com  


Nancy Rogers - 2707 6th #29.
Canyon, Texas  79015

Paypal: email address is everyday_recipes@yahoo.com 


Copyright © 2020 -  Nancy's Kitchen