Recipe Message Board
|
Click Here
Recipe Index for
December 2012
Recipe for
January 2013
Recipes for
February 2013
Recipes for
March 2013
Chinese Porkchops
6 boneless pork chops
1/4 cup
brown sugar
1/4 cup honey
1
teaspoon ground ginger
1/4 cup soy
sauce
1/4 cup ketchup
2 cloves
garlic, crushed
salt and pepper to
taste
Place pork chops in slow
cooker.
Combine remaining
ingredients and pour over pork chops.
Cook on Low setting for about 4 hours,
or until internal temperature of pork
has reached 160 degrees.
This is
FABULOUS over rice and broccoli. If you
like your sauce thick, about 30 min
before your chops are done, take them
out and add about 1 TBSP of cornstarch
to the sauce and stir to thicken. Place
chops back in and finish cooking.
bill, Alb.
Click Here to Print this Recipe
Recipes have not been posted online for
the past several days. My sister-in-law,
her brother and sisters have been here
for their sister's funeral. It has
a busy time.
Nancy Rogers
Nancy,
My father was an excellent
cook. He passed away in 1999 and I found
this recipe when I went through the
cookbooks. I still have the clothespin
that held it together. I hope you enjoy
this as much as I have.
Plum Upside Down Cake
7 T butter or margarine, divided
3/4 c sugar, divided
3-4 plums,
pitted and thinly sliced
1 egg
1 c
all-purpose flour
1/2 t salt
1 t
baking powder
1/3 c milk
1 t
vanilla extract
Place 1 T butter
in a 9-inch round cake pan. Place in a
350 degree oven to melt the butter.
Remove from oven and sprinkle 1/3 c
sugar. Arrange plum slices in a circular
pattern over sugar and bake for 10
minutes.
Meanwhile, cream the
remaining butter with the remaining
sugar, beat in egg. Combine flour, salt,
and baking powder. Add to the creamed
mixture alternately with mil and
vanilla, beating until smooth. Spread
mixture evenly over baked plums.
Bake for 30 minutes or until cake tests
done. Remove from oven and immediately
invert onto a large serving platter.
Serve warm.
Serves 6-8
Thanks
to all the wonderful cooks for their
recipes.
Karen, SW Arkansas
Click Here to Print this Recipe
I made the Chocolate Chip Cookie or Bars
submitted by Phyllis in Montana in the
April 16th newsletter. They were
awesome. I used a Butter Golden Cake
Mix. And, I use parchment paper to line
pan. Would be a great recipe for a bake
sale item.
This veggie meal went over
big at my house.
Black Bean and Mushroom
Chilaquiles
Serves: 6
2 TBSP Olive Oil
1 Medium
Onion (chopped)
1 medium green bell
pepper seeded cored and chopped
1
jalepeno or serrano pepper seeded and
minced
2 cans (about 15 oz) black
beans rinsed and drained
1 can diced
tomatoes undrained
10 oz white
mushrooms cut into quarters
1-1/2
tsp ground cumin
1-1/2 tsp dried
oregano
1 cup shredded sharp white
cheddar cheese plus additional for
garnish
6 cups baked tortilla chips
Heat oil in medium skillet over
medium heat. Add onion & peppers. Cook
stirring occasionally, until onion
softens. Transfer to slow cooker. Add
beans, tomatoes with juice, mushrooms,
cumin & oregano. Cover and cook on low 6
hours or 3 hours on high.
Remove
cover and sprinkle 1 cup of cheese over
beans and mushrooms. Cover again and
cook until cheese melts; stir to combine
melted cheese. For each serving,
coarsely crush 1 cup tortilla hips in
individual serving bowl. Top with black
bean mixture; sprinkle with additional
cheese if desired.
Notes: You can
even add diced chicken for a heartier
meal.
Source:
http://momswithcrockpots.com
Marjorie near Pittsburgh, PA
Click Here to Print this Recipe
Nancy, I wish to thank the people that
sent in suggestions about bursitis but
my family doctor had other ideas. He
wants me to get a second option from a
foot and ankle doctor. Will this doctor
see patients on the south side on Monday
and Wednesday,since I'm not driving
right now, my DH has so much going on at
work on Monday that I had to make the
appointment on a Wednesday on May 29,
that is 5 weeks away. When I called the
family doctor he is seeing me on
Saturday of this week. I have no idea
what he is going to do or tell me to do.
I am hoping that I will have some help
from having trouble walking.
It
has been warm and also down in the 30''s
and 40's during the day so we have been
having soups and sandwiches at least
once a week. I have tried this soup but
cut back the angel hair pasta to 4 to 5
oz. I'm sure that it taste great with a
½ lb of pasta.
Angel Hair and Three Onion Soup
4 tablespoon olive oil
1/2 lb.
baby (pearl) onions, fresh or ½ frozen
bag, thawed
1 medium red onion,
sliced thin
1 medium Vidalia onion or
other sweet onion, sliced thin
6
cups, 48 oz., chicken stock
salt, to
taste
1/4 teaspoon red pepper flakes
1/2 lb. angel hair pasta, broken in 2"
pieces
1/4 cup chopped flat leaf
parsley
4 teaspoon Romano cheese
Place oil and all onions in a large
sauce pan over low heat and saute,
stirring occasionally, about 20 minutes,
until onions are golden. Add stock and
salt to taste. Sprinkle with red pepper
flakes and simmer for about 1 hour.
Add pasta and parsley and cook until
pasta is just al denote.
Ladle
into soup bowls. Sprinkle with grated
Romano cheese.
Everyone have a
great day. Nancy and 4 legged associates
stay safe, take care and comfortable.
Susie Indy
Click Here to Print this Recipe
Free eBook – 14 Mother’s Day Craft Ideas for Kids: Homemade Mother’s Day Gift Ideas has homemade cards and gifts to honor your mother in the most heartfelt way there is!
Click Here
Soused Pork Chop
4 pork chops
(with or without bone, I like bone in
for extra flavor.)
1 can mushroom
soup,
1/3 cup red wine,
Garlic
to taste.
Mix together:
1
can mushroom soup,
1/3 cup red wine,
and some
Garlic to taste.
Place chops in crockpot, Pour mix over
chops.
Cook on low 6-8 hours. The
chops get so tender that they end up
shredded.
bill, Alb.
Hi Nancy, precious furkids and all
Landers,
A "thank you" from me to
Lynn FL/WI for submitting her
Pumpkin Cake recipe
back on 2/12/13. I finally got around to
making it and it is excellent, quick and
easy to put together, and not too bad
health-wise. The original recipe as
submitted by Lynn called for a yellow
cake mix, I had a white cake mix so I
used that. And, though I did have all
the ingredients for the frosting, I had
a Cool Whip Cream Cheese Frosting in the
freezer, so decided to try that. The
cake is moist and light, and the
frosting is light and airy and goes
really well with the cake. It's one I'll
be making again, especially in warmer
weather - if it ever arrives! (Snow
flurries here tonight - though nothing
major!)
Jan in MO
Crock Pot Rotisserie Chicken
1 Whole Chicken
Wash the
whole chicken and sprinkle with salt??
(or lemon pepper/garlic...whatever
seasoning you like)
(I like to
use the various rub, and marinade
packets just as they come, dry in a
shaker, a bit of olive oil rubbed on the
meat, then sprinkle with the seasoning
of choice, they tend to be a bit salty
for me, so I don't add any more salt
when I use them.
Place at least 3
(I use 4 or 5 in my oval crock pot)
aluminum foil balls (wad up pieces of
foil) in the bottom of the crock pot
(this keeps the chicken from sitting in
the juices) all about 1 inch in
diameter.
Place seasoned chicken
on top of the foil. Put on the lid and
cook on low 6 - 7 hours and presto!.
Rotisserie Chicken! (I didn't believe it
either---you have to try it!)
bill,
Alb.
Click Here to Print this Recipe
Mexican Layered Salad
4 cups torn romaine
1 large
cucumber, peeled, halved and sliced
3
medium tomatoes, chopped
2 medium
ripe avocados, peeled and sliced
2
large green peppers, chopped
1-1/2
cups mayonnaise
1/4 cup canned
chopped green chilies
2 teaspoons
chili powder
1/2 teaspoon onion
powder
1/4 teaspoon salt
1/4
teaspoon garlic powder
1 cup crushed
tortilla chips
1/2 cup shredded
cheddar cheese
In a 2-qt. trifle
bowl or glass serving bowl, layer the
first five ingredients. Combine the
mayonnaise, chilies and seasonings;
spread over the top. Sprinkle with chips
and cheese.
Yield: 10 servings
Bren in North Louisiana
Click Here to Print this Recipe
Sign up for the ReadySetEat newsletter today. You’ll receive easy dinner recipes you can make in under 30 minutes with 7 ingredients or less – plus coupons and local grocery savings. It’s everything you need to solve your weeknight dinner dilemma.
Click Here
Quick Texas Stew
Servings: 4
1 lb ground beef
1
(10 oz) can diced tomatoes with green
chile peppers
1 (16 oz) can ranch
style chili beans
1 (15.25 oz) can
whole kernel corn
1 (19 oz) can
minestrone soup
Salt and pepper, to
taste
In a Dutch oven, over
medium heat, brown and drain 1 pound
ground beef. Mix in diced tomatoes,
ranch style chili beans, corn with
liquid, minestrone soup. Season with
salt and pepper to taste. Cover and
simmer for 30 minutes.
Bren in North
Louisiana
Click here to Print this Recipe
Banana Split Bread
2/3 cup shortening
1-1/4 cups
sugar
4 eggs
3-1/2 cups
all-purpose flour
2-1/2 teaspoons
baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups mashed
ripe bananas (about 4 medium)
2 cans
(8 ounces each) crushed pineapple,
drained
2 cups (12 ounces) semisweet
chocolate chips
1 jar (10 ounces) red
maraschino cherries, chopped and well
drained
1 cup chopped walnuts
In a large bowl, cream shortening and
sugar until light and fluffy. Add eggs,
one at a time, beating well after each
addition. Combine the flour, baking
powder, baking soda and salt; add to
creamed mixture alternately with bananas
and pineapple. Fold in the chocolate
chips, cherries and walnuts.
Pour into two greased 9-in. x 5-in. loaf
pans. Bake at 350° for 60-65 minutes or
until a toothpick inserted near the
center comes out clean. Cool for 10
minutes before removing from pans to
wire racks.
Yield: 2 loaves (16
slices each).
Bren in North Louisiana
Click Here to Print this Recipe
Blackberry Pound Cake With A
Lemon Glaze
1 cup
butter or margarine, softened
1 1/2
cups granulated sugar
3 cups unsifted
flour
1 teaspoon salt
1 cup
blackberry jam
1 cup (8 ounces) sour
cream
1 teaspoon vanilla extract
4
eggs
1 teaspoon cream of tartar
1/2 teaspoon baking soda
2
tablespoons ReaLemon reconstituted lemon
juice
1 cup chopped nuts
Preheat oven to 325 degrees F. Liberally
grease a 10-inch tube pan. In large
mixer bowl, cream together butter and
sugar until fluffy. Add Eggs, one at a
time, beating well after each addition.
Sift or stir together flour, cream of
tartar, salt and baking soda. Blend
together jam, ReaLemon and sour cream.
Add flour mixture until well blended.
Stir in vanilla extract and nuts. Pour
into prepared pan. Bake 70 minutes or
until a wooden pick inserted near center
comes out clean. Cool 10 minutes. Remove
from pan. Top with Lemon Glaze.
Lemon Glaze
3/4 cup confectioners'
sugar
4 teaspoons lemon juice
Blend sugar and lemon juice until
smooth.
Bren in North Louisiana
Click Here to Print this Recipe
Lemon Sour Cream Pie
1 cup sugar
3 tablespoons
cornstarch
dash salt
1 cup milk
3 slightly beaten egg yolks
4
tablespoons butter or margarine
1
teaspoon shredded lemon peel
1/4 cup
lemon juice
1 cup sour cream
1
baked 9-inch pastry shell
For the
Meringue
3 egg whites
1/4 teaspoon
cream of tartar
1/2 teaspoon vanilla
6 tablespoons sugar
Combine 1 cup
sugar, cornstarch, and dash salt. Slowly
stir in milk. Cook and stir till mixture
is boiling and thickened. Blend small
amount of hot mixture into egg yolks;
return to hot mixture. Cook and stir 2
minutes. Add butter or margarine, lemon
peel, and lemon juice. Cover;
refrigerate until cool.
Fold in
sour cream. Spoon into baked pastry
shell. Beat egg whites with cream of
tartar and vanilla to soft peaks.
Gradually add 6 tablespoons sugar,
beating to stiff peaks. Spread meringue
over pie, sealing to edge. Bake at 350
degrees F for 12 to 15 minutes or till
golden; cool.
Makes 1 (9-inch) pie
Bren in North Louisiana
Click Here to Print this Recipe
I thought I would tell everyone what I
made from this NL. I made the
Pan Roasted Brussel Sprouts
with Bacon sent in by Inez K Texas. They
are very good. In the past, I would
force myself to eat BS's because they
are good for you. In the future I will
make this recipe. It's very tasty. I
used frozen BS's because that's what I
had and let them thaw somewhat and
halved them as the recipe states. Try it
y'all. I think you will like it. Instead
of turning
heat up high with the
onion and BS's cooking together, I
started the BS's by themselves until
they got color and then added the onion.
Worked out well.
Barb in OKC
Gadget Corner
Here is my entry
into the blueberry pie collection. It is
from my aunt's handed down recipe
collection, I think originally from a
magazine. When we were kids, growing up
in western Massachusetts, we would go
down the road where there was a patch of
woods with blueberry bushes on the edge.
It was a real treat to bring back a
bucket of blueberries and watch my aunt
turn it into a wonderful pie. Remember
free food?
This also works well
with strawberries and rhubarb, alone or
together.
Blueberry Custard Pie
3 cups blueberries
2 eggs,
slightly beaten
1/4 cup milk
1/4
cup flour
1 cup sugar
Line a 9
inch piepan with pastry. Fill with
blueberries. Combine the other 4
ingredients and pour over fruit. Bake
for 45 minutes to 1 hr. or until
jiggling in the middle is about gone.
Delores in ne L.A.
Click Here to Print this Recipe
Nancy I am sorry but I don't have a
recipe but a question for related. I
have been making this
meatloaf
for a couple of months and can't get the
vegetables done in an hour and 15
minutes of cooking. Yes, the vegetables
are diced finely and mix with a an egg,
catsup, ½ cup bread crumb, salt to
taste, pepper to taste and 2 lbs. 90% to
95% fat free beef. I mix all throughly
and put in a loaf pan or on a cookie
sheet at 350 for an hour and 15 minutes.
I bring the loaf out and let rest for 10
to 20 minutes before slicing. Last night
it fell apart but we still had it. I
have no idea why the vegetables don't
cook because they are celery, carrots
and onions. After all the years that I
have cooked dI have no idea what the 2
problems are. Thanks for any help you
people can give me.
Everyone have
a get day. Nancy and 4 legged associates
take care stay safe and comfortable.
Susie Indy
Hi Nancy,
I hope you and the litle
ones are doing well. A friend of mine
asked me to submit a request for a
recipe for
chocolate chip cookiesl.
She said they were made some time after
WW II, and they were flat and crispy.
Does anybody have a recipe for this type
of cookie?
Thanks in advance,
Artemis in NYC
Thanks for all the
baked fish recipes! I
can't wait to try all of them. To answer
Marilyn in FL, I have only had fish in
sauce a couple of times when eating out.
I believe both times the sauce had
tomatoes. One recipe I would like to
duplicate is on the buffet at our local
Sirloin Stockade. It is fish baked on a
bed of rice with some kind of crab and
cheese mixture on top the fish. Does
anyone have a recipe similar to that?
Sharon in MO
Louise in Alabama wants to know why her
Granny
Bread isn’t turning out.
It only calls for 3 cups of flour and
that makes ONE loaf of bread. The recipe
says to separate the dough into two
loaves. You will get flat crackers if
you do that.
Donna in Buffalo, MN
Great local deals up to 75% off. Subscribe for free at AmazonLocal.
Click Here
Handcrafted Wood Carvings, Clocks and
Cribbage Boards
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/Seelect
Teas - organic, low carb and low calorie
flavored syrups.
Did you Know?
The bold black text are links (to recipes or other pages.)
NancysKItchen Facebook Page
Click Here
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
Want to share today's newsletter with a
friend?
[
Click Here
to send this page to a friend ]
Disclaimer:
information posted here is provided as general information
only and should not be a substitute to your medical doctor.
This web site owner is not responsible for the use or
misuse or results of any action taken on behalf of the
information presented here
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
everyday_recipes@yahoo.com
Senor Citizens Resources (usa.gov)
Weekly Ads -
Weekly Sales Circulars & Sunday Newspaper Ads
Shopping without coupons is like throwing away money. Print
your own coupons here!
Click Here
For Prayer Requests
http://whatscookin.proboards.com/index.cgi?board=prayer
http://www.ereaderiq.com/free/
(This site has a huge number of free books every day. It
usually changes around 6 a.m or so; one of the best sites)
536 Places for Free eBooks Online
www.techsupportalert.com/content/50-places-free-books-online.htm
This newsletter has recipes, tips and
suggestions on food related topics. Messages that promote
personal issues will be not be posted. By submitting a
recipe giving nancyskitchen.com, nancys-kitchen.com and
associated sites the rights to use the recipes in its
websites and mailing lists.
