Email Address to respond to
newsletter replies, requests and tips. Please include
date of newsletter, name of recipe and number of
servings. Remember to include your name within the
message as well.
everyday_recipes@yahoo.com
Natures Flavors
(Great Sugar Free Syrup Flavors)
Did you Know?
The bold black text are links (to recipes or other pages.)
No recipes were posted online yesterday
.
It is a busy time of the year for everyone. Not many
recipes, requests and replies were sent in to be posted.
Today's online recipes will be suplimented by leftover
ham recipes. Tomorrow's will be leftover turkey recipes.
Somebody must have been singing the song about a
white christmas. Snow came in last night and covered the
roads just enough to make them slick. We need the
moisture and the more moisture the better. A couple of
days ago we had another dust storm. It was one of three
that we had in the past month. Not only is the
visablilty low with the dust storms but dodging the
tumbleweeds on the road is difficult. Some of the
tumbleweeds are half the size of my car.
Nancy Rogers
Potato
Skins
No need to dine out to enjoy
these...Your own potato skins can be made so easily
right at home!
Serves: 6 as a side dish
6
baking potatoes
1/2 cup vegetable oil
1 teaspoon
salt
1 teaspoon onion powder
1 teaspoon garlic
powder
1 1/2 teaspoons chili powder
Preheat
oven to 400 degrees F. Scrub potatoes and pierce skins
with a fork. Microwave 12 to 15 minutes.
Cut each
potato in half lengthwise and hollow out each half with
a spoon, leaving some potato around the edges. Save
remaining potato pulp for another use.
In a
medium bowl, combine remaining ingredients. Rub potatoes
with the mixture and place on a 9- x 13-inch baking
sheet.
Bake 40 to 45 minutes, or until potato
edges are crispy and brown.
Note:
You can top
these potato skins with your favorite fillings, such as:
chili, sour cream, applesauce, melted cheese, or
yogurt.. The possibilities are endless. You can even eat
them plain.
Artemis in NYC
Click Here to
Print this Recipe
Slow Cooker Vegetable Soup
This soup is expecially comforting on a cold winter's
night after a long hard day at work.
1 1/2
pounds beef stew meat * (See note)
1 small bell
pepper, chopped (1/2 cup)
3/4 cup 1-inch pieces
green beans
3/4 cup chopped onion
2/3 cup
uncooked barley
2/3 cup fresh whole kernel corn
1 1/2 cups water
1 teaspoon salt
1/2 teaspoon
dried thyme leaves
1 tsp. dried oregano
1 tsp.
dried mint
1 tsp. garlic powder
1/4 teaspoon
pepper
2 cans (14 ounces each) beef broth
2 cans
(14 1/2 ounces each) diced tomatoes
1 can (8 ounces)
tomato sauce
Mix all ingredients except spices in
3 1/2- to 6-quart slow cooker. Add the spices during the
last hour of cooking. Cover and cook on low heat setting
8 to 9 hours (or high heat setting 4 to 5 hours) or
until vegetables and barley are tender.
*NOTE:
Sometimes I substitute browned sausage instead of the
stew meat.
Artemis in NYC
Click Here to Print this Recipe
Nancy I would like to wish you and your boys a Merry
Christmas and a Happy New Year, Bill Dotson in Aberdeen
Ohio
Comment
I wish everyone a Merry Christmas
and the
kitties wish all the
NancyLander's a very Merry Christmas too. Both Ditto and
Little One are busy watching the kids across the street
slip and slide on the ice and snow. I have the front
door open so the kitties can look out the storm door.
Each day they wait for their little furry friends to
come by an visit. Ditto's favorite friend is a cute
white female kitten. Little One's favorite is a big
black and white dog that looks a lot like him. The white
kitten and black dog have their own ways of
communicating their love Ditto and Little One.
Nancy
Rogers
Merry Christmas
to you and your helpers. Thanks for all you do. You
light up my day.
Vicky
A big thank
you to Jill, Gonzales, La for answering my question Re:
watery Grape salad.
I will purchase smaller grapes next time. It is well
received in our family. Delicious~~~
Merry
Christmas to All You Wonderful Cooking Friends
Everywhere. Nancy You do an outstanding service to we
cooks, and I truly appreciate the work and time you give
for our information and pleasure. May God bless you in
the New Year, with each endeavor.
Fae N. C.
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This can be served as an appetizer or even as a main dish.
Substitute thinly sliced quarters of pepperoni for part of
the sausage, or use other cheeses for variety.
Robbie IN
Italian Stuffed Bread
1 loaf Italian
bread- not sliced
1 lb. Italian sausage
1/4 tsp.
oregano
1/2 c. chopped onion
1/4 tsp. garlic powder
1/2 c. red or yellow pepper, chopped
1 (4 oz.) can
chopped mushrooms
1/4 c. Parmesan cheese
1 (8 oz.)
cream cheese
1/4 c. milk
8 oz. Mozzarella cheese,
sliced
Remove casing from sausage - brown and drain.
Add onion, peppers and mushrooms. Cook until onion is
tender. Add cream cheese, Parmesan, milk and seasonings.
Stir over low heat to melt cheese. (Slice 1 loaf Italian
bread in half). Hollow out bread, saving the removed pieces
of bread for another recipe or use to make salad croutons-
leaving to crust in one piece. Line shell with half
Mozzarella slices. Fill with meat mixture. Top with
remaining slices Mozzarella. Cover with bread crust. Bake at
400 degrees for 10-1 minutes. (Wrap the bread in foil before
baking). Or sit on baking sheet uncovered. Serves 6. as a
main dish
Robbie IN
Click
Here to Print this Recipe
Merry Christmas,
Nancy, and to all newsletter readers and your families.
grannym IL
Nancy, this year for the holiday's has been hard but we
are almost done. I have a question to ask. It is
how far in advance can you
make pumpkin, rustic apple, and fudge
pies? I'm so tired of making the pies on Christmas Eve.
I have other things to do beside cooking. Then for
Thanksgiving I'm tired of making the stuffing/ dressing,
the pies again, and broccoli the day of and how far in
advance can I make these also?
In case anyone
wants to know what the rustic apple pie you roll out the
single pie crust to 11 to 12 inches then putting the
crust on a cookie sheet that has foil on it. I sliced
apples to have 5 cups adding to a bowl that had 1/2 cup
brown sugar, 1 1/2 tablespoon flour, and 3/4 teaspoon
apple pie spice. Mixing well and adding the apple
mixture to the center pilling high of the dough leaving
a 2 inch rim around the outside of the crust. Then you
start to fold the rim towards the center of the pie. You
may have to pinch any place that it folds over. For 15
minutes cook at 425 degrees then reduce the temperature
to 375 for 30 to 40 minutes. I'll let you know how it
tasted later.
Everyone have a great day. Nancy
and 4 legged associates take care, stay safe and stay
comfortable.
Susie Indy
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Email Address to respond to
newsletter replies, requests and tips. Please include
date of newsletter, name of recipe and number of
servings. Remember to include your name within the
message as well.
everyday_recipes@yahoo.com
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friend?
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Healthy
Chicken and Pasta
Many people are health
conscious now, and are looking for recipes that are
nutritious and healthy at the same time. Try this one!
8 oz. fresh pasta shells, or 6 ounces dry pasta shells
1 1/4 pounds fresh spinach
1 pound chicken breast;
boneless, skinless, grilled, cut into 1" cubes
4 medium
cloves garlic, chopped fine
1 tsp. olive oil, or
vegetable spray
1 c. chicken broth
1/2 tsp. nutmeg
(or mace)
Salt and pepper
1/2 c. Parmesan cheese,
grated
Directions
Cook the spinach in the broth
until tender. Drain and reserve broth. Squeeze out excess
liquid. Cook pasta.
Preheat a sauté pan or heavy
skillet over medium heat, add the oil or vegetable spray and
sauté the garlic, stirring constantly, until it is white.
Don't allow it to brown.
Add the spinach and nutmeg
or mace, salt and pepper. Add the chicken pieces to the
spinach, stir and turn and add a small amount of the
reserved cooking broth. Stir and turn the spinach until it
is hot, adding broth as necessary. Remove pasta and
immediately drain.
Add the shells into the spinach
mixture and blend well. Serve immediately with Parmesan
cheese.
Serves 4.
Artemis in NYC
Click
Here to Print this Recipe
I tried the
Butterfinger Fudge recipe submitted by Suzz
in Texas. It was amazing . . absolutely delicious and
just like the inside of a butterfinger. It doesn't need
to be dipped in chocolate . . perfect as is. When I was
melting the candy corn in the microwave, the longer I
cooked it, the harder it got on the sides of the bowl.
Really had to work hard to clean the glass bowl as it
was really baked on on the sides. I was wondering if it
would work to heat very slowly in a pan (maybe nonstick)
on top of the stove. Would like to get some opinions.
Thanks for the great recipe. Nice to have something
different for a change. By the way, was very hard
finding candy corn this time of year but found it at
Dollar Tree.
Diane S
This is for Artemis, who in the
12/22 newsletter submitted a recipe for
Black
Kettle Roasted Eggplant Soup. The recipe
refers to a seasoning blend, but there is no explanation
of what it is. Please clarify what spices and herbs are
used, as I would like to make the soup soon. Thanks for
all your wonderful recipes. Everyone that I have tried
has been delicious.
Robbie IN
To the lady that wanted something
to clean her shower.
I use Mr. Clean sponges along with a shower cleaner.
These sponges are wonderful and clean just about
anything. I keep telling myself to use car wax after
cleaning but never have.
Lynn FL/WI
Want to thank, Robbie,In for her
cookie icing recipe
in the December, 22, newsletter. I will pass on to my
sister in law.
Mary, Green Brook, NJ
Candied Sweet Potatoes
6 Servings
6 Sweet Potatoes
1 cup Brown Sugar, Packed
1/4
cup Butter
1/4 cup Water
1/2 tsp Salt
2 whole
Cloves
Or Cinnamon,To Taste
[Note: I think
this is from Mississippi and I've made it with white or
brown sugar.]
Cook and drain potatoes. Peel; cut
in halves lengthwise, and put in shallow baking dish.
Mix remaining ingredients, and boil 5 minutes. Pour over
potatoes. Bake in moderate oven, 375 ° about 30 minutes,
basting occasionally.
Denise
Click Here to Print this Recipe
i Nancy,
I am hoping someone in
Nancyland can help me with a recipe that I lost. Almost
30 years ago, when I was a newlywed, I had a recipe for
Sour Cream Lasagna
that I made quite often, and it became the dish that I
was requested to bring to family reunions, etc. I have
no idea where I originally found the recipe. I remember
that it had ground beef as the only meat, no Italian
sausage. It had tomato paste, Parmesan cheese,
mozzarella cheese, and the sour cream. It did not have
ricotta cheese, cottage cheese or cream cheese. Those
are the only ingredients that I recall. I have searched
online and found some Sour Cream Lasagna recipes, but
most had some of the other ingredients that I listed
that my recipe did not have. Any help would be greatly
appreciated!
I hope that everyone has a wonderful
and blessed Christmas!
Vickie in SE Texas
When food is to be taken to an
event, I am always asked to please bring these. Great
finger food.
Pickle
Roll Ups
1 (8oz.) block of cream
cheese, softened
1 package of ham sandwich meat,
rectangle kind not square kind
1 jar of whole zesty
dill pickles
Take a slice of ham, place it on a
cutting board, and dab the moisture off with a paper
towel. (The cream cheese will spread better.) Slather
with the softened cream cheese. With a paper towel, dry
a whole pickle then lay it on the short end of the ham.
Roll up tightly like a jelly roll. Slice in about 1/8
slices. The ends don’t slice so pretty, but we fix that
by just eating those as we work! Easy, easy!
Jane Ann
in Alabama
Click Here to Print this Recipe
Leftover
Ham
Recipes
Ham
and Cheese Noodles
1/2 bag med. egg
noodles, cooked
2 c. cut up leftover ham
10 oz.
chopped broccoli (frozen), thawed
1/4 - 1/2 c.
Parmesan cheese
Milk to moisten
*1 recipe cream
cheese chive sauce (see recipe below)
Mix all
together. Bake 350 degrees until hot.
*Cream
Cheese Chive Sauce
1 (8 oz.) pkg. cream cheese,
cubed
1/2 c. milk
1 tbsp. chopped chives
1 tsp.
lemon juice
1/2 tsp. garlic salt
Stir cream
cheese and milk in saucepan over low heat until smooth.
Stir in chives, juice and garlic salt.
Click Here to Print this Recipe
Barbecue Ham on a Bun
2 c. leftover
ham, chopped
1 1/2 tsp. prepared mustard
2 tsp.
vinegar
1/4 c. catsup
1/2 c. tomato paste
1/2
c. hot water
1/3 c. brown sugar
Mix all
ingredients except ham. Simmer 1/2 hour on stove. Add
ham and heat through. Pour over hamburger buns.
Click Here to Print this Recipe
Ham and
Pineapple
2 c. leftover ham
1
can pineapple tidbits
1/4 c. brown sugar
2 tbsp.
cornstarch
Cinnamon, to taste
Cut ham in bite
size pieces. Drain pineapple and reserve liquid. Fry ham
and pineapple until warm. Sprinkle on cinnamon. Combine
brown sugar, cornstarch, and reserved liquid. Mix until
all cornstarch is dissolved. Add liquid mixture to ham
and pineapples. Cook and stir until thickened.
Click
Here to Print this Recipe
Ham
Tetrazzini
2 cups leftover ham
1
can cream of mushroom soup
3/4 can water
1/2 bag
egg noodles, cooked
1/4 c. onion
1 c. grated
Cheddar cheese
Butter or margarine
Sauté
onions, add ham and cook for 10 to 15 minutes. Stir in
soup and water, add cheese. Cook until cheese melts.
Serve over noodles.
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to Print this Recipe
Macaroni and Cheese with Ham
1 lb.
box elbow macaroni
1 c. leftover ham in julienne
strips
1 green pepper, cut up
1 can (16 oz.)
tomatoes
1 lb. sharp Cheddar cheese, shredded
1/2-1 c. milk
Bread crumbs
Salt & pepper
2-3
pats butter
Cook and drain macaroni. Season with
salt and pepper. Put in 13 x 9 inch pan. Add milk, ham,
pepper and 8 ounce cheese; mix. Chop up canned tomatoes
and add along with liquid to mixture. Stir together.
Sprinkle bread crumbs over top. Add rest of shredded
cheese over mixture. Cut pats of butter on top.
Bake
at 325 degrees for 45 minutes.
Click
Here to Print this Recipe
Ham
Potato Salad
2 c. leftover ham
(leftover baked ham)
5 c. boiled cubed potatoes
3
chopped hard boiled eggs
1/2 chopped bell pepper
1
c. chopped celery
1/2 c. sweet pickle relish
1 sm.
chopped onion
1 c. mayonnaise or salad dressing
2
tbsp. prepared mustard
Combine all ingredients
and add salt and pepper to taste.
Click
Here to Print this Recipe
Skillet
Potatoes with Ham
1 tbsp. salad oil
1 (24 oz.) bag frozen O'Brien potatoes
1 tsp. salt
1/8 tsp. pepper
2 tbsp. all-purpose flour
2 tbsp.
prepared mustard
1-1/2 c. non-fat dry milk
(re-liquefied)
2 cups leftover ham into 1/2" pieces
About 20 minutes before serving: In a 12" cook and
serve skillet over medium high heat, in hot salad oil,
cook frozen potatoes with salt and pepper until lightly
browned, about 7 minutes, stirring occasionally.
Meanwhile, in a small bowl, with fork, combine flour,
mustard and milk until well blended. Stir mixture and
ham into potatoes; continue cooking until sauce is
thickened, stirring constantly. Reduce heat to low;
cover and simmer 5 minutes until potatoes are tender,
stirring occasionally.
Yield: 8 servings.
Click
Here to Print this Recipe
Navy Bean Soup with Ham
2 cups cubed
leftover ham or a ham bone
2 lg. cans navy beans
1 lg. can whole tomatoes, chopped in lg. pieces
1
med. onion
1/2 c. diced celery
1/2 c. diced carrot
1 tsp. marjoram
1/2 tsp. poultry seasoning
1 tbsp.
sugar
1 tsp. dried parsley
3 bean cans full of
water
Combine everything in a large pot. Cook
about 1 1/2 hours on a medium-low heat. Remove meat,
debone if necessary, chop meat and return to stock.
Taste and add salt if necessary.
Click Here to Print this Recipe
Old Fashioned Lima Bean Soup
1 lb. dried lima beans
1 ham bone, or 2 cups
cubed leftover ham
2 (13 1/2 oz.) cans chicken broth
1 (16 oz.) can tomatoes
1/2 tsp. paprika
1/8 tsp.
cayenne
3 c. water
2 c. finely chopped celery
1
c. chopped onion
1/4 c. snipped parsley
1 c. cubed
leftover cooked ham
Soak beans in water to cover
overnight; drain. Turn into large kettle. Add ham,
chicken broth, tomatoes, paprika, cayenne and the 3 cups
water. Bring to boil over high gas flame; reduce flame
and simmer, covered, 30 minutes. Stir in celery and
onion. Simmer one hour longer, or until beans are soft
but not mushy.
Makes about 12 servings.
Click Here to Print this Recipe
Ham
Casserole
1 box thin spaghetti
Salt
2 tbsp. onion, minced
6 tbsp. butter
6
tbsp. flour
2 c. milk
1 c. half & half
1 c.
chicken broth
3 c. diced leftover cooked ham
1
box frozen peas
1 c. shredded cheddar cheese
1/4
c. grated Parmesan cheese
Cook spaghetti in
boiling salt water, drain and set aside. Sauté onion
lightly in butter in saucepan. Stir in flour, milk, half
and half and broth. Cook until thick. Add ham, peas and
spaghetti. Put half mixture into baking dish. Sprinkle
half cheese then put another layer of spaghetti and
cheese. Bake at 350 degrees for 30 minutes.
Makes 4-6
Servings
Click Here to Print this Recipe
Open Face Ham Sandwiches
4 oz.
shredded Cheddar cheese
1/2 c. chopped celery
1/4
c. chopped onion
1/4 c. chopped green pepper
1/2
c. mayonnaise
2 cups Leftover ham, chopped up
Split hot dog or hamburger bun. Mix ingredients together
and put on bun and broil 5-6 minutes or until bubbly.
Makes 4-6 servings
Click Here to Print this Recipe
Ham
Sandwich Spread
1 c. mayonnaise
2
tbsp. sugar
2 tbsp. vinegar
1 tsp. salt
1 sm.
onion
3 raw carrots
3 cups leftover ham
6 hard
cooked eggs, boiled
1 sm. green pepper
Grind
Spam, eggs, carrots, onion and green pepper. Use coarse
grater or grinder. Add remaining ingredients; mix well.
Good on Ritz crackers or as a sandwich spread.
Click
Here to Print this Recipe
Pork
and Beans with Ham
1 lg. can pork
and beans
1 sm. can drained pineapple
1 tbsp.
minced onion
2 cups leftover ham, cubed
2 tbsp.
brown sugar
1 tsp. dry mustard
Stir beans,
pineapple, onion and mustard together. Cut meat into
pieces. Arrange in dish with meat on top and sprinkle
with brown sugar. Bake at 350 degrees for 30 minutes.
Click
Here to Print this Recipe
Crockpot Ham and Scalloped Potatoes
5 baking potatoes, peeled and cut into 1"
cubes
1 1/2 cups cubed cooked leftover ham
1 (15
oz) can whole kernel corn, drained
1/4 cup green bell
pepper, chopped
2 teaspoons instant minced onion
1
can cheddar cheese soup
1/2 cup milk
3
tablespoons all-purpose flour
In a 3-1/2 to 4
quart crockpot slow cooker, combine potatoes, ham, corn,
pepper and onion; mix well. In small bowl, combine soup,
milk and flour; beat with wire whisk until smooth. Pour
soup mixture over potato mixture; stir gently to mix.
Cover; cook on low setting for 7 to 9 hours or until
potatoes are tender.
Click Here to Print this Recipe
Ham Loaf
2 cups leftover ham
24 saltine crackers
1/2
onion (or onion flakes)
2 eggs
1/2 c. milk
Topping
3 tsp. Vinegar
1/2 c. brown sugar
1 c.
crushed pineapple, drained
Grind ham, saltines
and onion. Add eggs and milk. Put in loaf pan. Mix
topping and pour over. Bake at 350 degrees for 30
minutes.
Click Here to Print this Recipe
Disclaimer:
information posted here is provided as general information
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This web site owner is not responsible for the use or
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Email Address
to respond to
newsletter replies, requests and tips. Please include
date of newsletter, name of recipe and number of
servings. Remember to include your name within the
message as well.
everyday_recipes@yahoo.com
|
Address:
Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499
Paypal: email address is
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