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Tip of the Day
A hard boiled egg will spin, a raw one
will not.
Nancy, I need
help finding a Pioneer Bar cookies. I do not know if I got
it here or where I got it but when I copied it over to a
recipe card I must have left something out. I know it was
before Christmas but have not found it in your archives.
Hope someone knows what I am taking about.
Mary Ann
Upstate N.Y.
Comment
I did a search for it on the net. I put in
the search
Pioneer Bar
Cookes
and nothing came up. I then
put in the search in quotes and added + cookies
"Pioneer Bar" + cookies
and found the recipe at grouprecipes
http://www.grouprecipes.com/3582/pioneer-bars.html
Too Good To Be True Cake
1 box German Chocolate Cake
Mix
1 (14oz) can sweetened condensed milk
1 (17oz) Jar
Butterscotch ice cream topping
1 (8 oz) tub Cool Whip
(Thawed)
3 Heath Candy Bars - Crushed
Preheat
oven to 350 degrees. Prepare cake mix from package
directions, and bake in 9 x 13" pan. While cake is warm from
the oven (not hot), poke holes in cake with handle of wooden
spoon, about 1 inch apart. Pour sweetened condensed milk
over cake, then spread with ice cream topping. Refrigerate
until completely cooked, about 1 hour. Top with Cool Whip,
then sprinkle top with crushed candy bars. Keep refrigerated
until served.
Bren in Louisiana
Click Here to Print this
Recipe
This if for Camille who wanted to
increase her appetite
while going through chemo. When my husband was going through
chemo several patients in the waiting room were discussing
this very subject. It seemed strange but the only food that
all of them agreed that they loved and ate was chocolate
malts. Since my first job out of high school was at the
local drive-in I was very good at making malts. Take a
blender, put in two large scoops or more of vanilla ice
cream, chocolate syrup, a heaping tablespoon of dry malt
(yes you can still get it at the grocery store after all
these years - it's a 50's thing), some milk and blend. There
really isn't any measuring necessary and you could use other
flavors but chocolate seemed to hit the spot with everyone.
I liked to make them very thick so you have to start eating
with a spoon and as it melted switch to a straw. God Bless
You Camille for a quick recovery.
Janis in Texas
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This dish is effortless once you combine the ingredients in
the crockpot. Add a green salad, or cookee broccoli and some
potatos, either mashed or baked, and dinner is ready.
Crockpot Sweet and Sour Pork Chops
2- 2/3 Tbs.
corn oil
1/3 C. vinegar
4 Tbs. cornstarch
1-1/3
large can pineapple chunks, drained
2 -2/3 Tbs. catsup
2/3 C. green pepper, chopped
2-2/3 lbs. boneless
pork, cut into 1-inch pieces
2- 2/3 Tbs. soy sauce
2/3 C. corn syrup
1-1/3 large sweet onion, chopped
Vidalias
In a large skillet, brown pork in corn oil.
Layer the pork, green pepper, and onion in crock pot. In a
small bowl, combine cornstarch with 3 Tbs. water, add
remaining ingredients and pour over pork. Cook on low 4
hours or until tender.
Artemis in NYC
Click Here to Print
this Recipe
Congratulations on your new computer!
I wish you
much good luck and pleasure with your new "friend". We
appreciate your continuous efforts to put forth your
wonderful newsletter, and your new equipment should make the
task easier for you.
Artemis in NYC
Comment
It
is wonderful to be able to compile this newsletter on a
computer that works all the time. I think the new computer
needs a name. Anybody got a suggestion for a name for it?
Nancy Rogers
Just wanted to say a BIG thank you to Nell for the salt
substitute recipe. It sounds great. also my prayers go out
to Camille in N.Y.
Laura in Texas
I read the recipe for the
Creamy Rice Pudding in the 1/19
N/L that did not include the name of the contributor. It
sounds delicious and I would like to try it. My question is:
Why 3 egg yolks and not the whole egg?
Thanks, Artemis
in NYC
Ditto and Little One are indoor cats and never go outside.
Everyday their big excitement is to go out in the garage
(with the outside garage door closed) to smell where my car has been.
Today I open the door to the garage and let them check it
out. A short time later they both came and started to meow
at me like something was wrong. After I got up and check out
the problem, I found the door to the garage open and the
outside garage door open as well. You would think the cats
would go right out and check out the outside world. No, not
my cats. They wouldn't even go into the garage without the
outside garage door closed.
Nancy Rogers
Bee Sting Buns
Serving Size : 16
16 ounces
Refrigerated Biscuits, Crescent Dough type
8 ounces Cream
Cheese
1/3 cup Butter or Margarine -- melted
3
tablespoons Honey
1/2 teaspoon Almond Extract
Unroll crescent rolls; divide into triangles. Cut cream
cheese into 16 cubes. Place 1 cube at base of each triangle
and roll up to enclose cheese. Bring ends of crescents
together, forming balls. Spray muffin cups with non-stick
cooking spray. Combine remaining ingredients in a small
bowl, and spoon into bottom of prepared cups. Place balls of
dough in each cup. Bake at 350 degrees F for 15 to 20
minutes. Cool 1 minute and remove from muffin cups.
Bren,
in Louisiana
Click Here to Print this Recipe
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
(Great Sugar Free Syrup Flavors)
Sue and Gloria's Baked Beans
12 servings
1
(6 ounce) can French fried onions, crushed
5 slices
of cooked bacon, crumbled
2 tablespoon yellow or
brown mustard
1 cup BBQ sauce
1 cup molasses
1 (20 ounce) can crushed pineapple, drained
4 (16
ounce) cans of baked beans
Salt and freshly ground
pepper
Preheat oven to 350 degrees F. In large
bowl, mix together beans, pineapples, molasses, BBQ
sauce, bacon, and a third of the onions. Add some salt
and pepper to taste. Pour beans in 9-by-13 casserole
dish and sprinkle remaining crushed onions and bacon on
top.
Cook in oven for 1 hour or until beans
brown and bubble. Serve warm.
Artemis in NYC
Click Here to
Print this Recipe
Thanksgiving in a Pot
1 Box cornbread stuffing (stove Top) I used turkey
dressing
1 cup chicken broth
4 Tbl Butter
2
bags (8 Oz ) trimmed fresh haricots verts or Frozen
French Green Beans
1 cup frozen pearl onions
1
tps kosher salt
1 tsp pepper
1 tsp Poultry
seasoning
1 whole boneless Turkey Breast rinsed and
patted dry
2 cans cut sweet potatoes (I used regular
potatoes cut in quarters and
microwaved 10 minutes)
1 can mushroom soup
1/2 cup white wine (I used
chicken broth)
1 packet turkey gravy mix .95 oz
Combine stuffing mix, chicken broth, and butter in a
microwave safe dish on HIGH for 5 minutes. Remove
and set aside to cool.
Place green beans and
onions in bottom of 5 qt crockpot.
In a small
bowl, mix together salt , pepper and poultry seasoning.
Season all sides of the turkey breastr with mixture.
Insert apop=up thermometer in the thickest part of
breast ( I used a meat thermometer) Place in slow cooker
and surrond the turkey brest with the sweet potatoes or
potatoes.
In a large bowl Stir together mushroom
soup, white wine and gravy mix. pour over turkey and
potatoes, spoon stuffing mixture around the turkey
breast.
Cover and cook on LOW for 4 to 5 hours.
Check to see that thermometer has popped up before
serving. I checked it to 160 degrees.
My Turkey
brest came with a gravy packet, so I made it up to serve
over the potatoes etc.
Click Here to Print this Recipe
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Baked Oatmeal
2 cups uncooked quick-cooking oats
1/2 cup packed brown sugar
1/3 cup raisins
1
tablespoon chopped walnuts
1 teaspoon baking powder
1 1/2 cups fat-free milk
1/2 cup applesauce
2
tablespoons butter, melted
1 large egg, beaten
Cooking spray
Preheat oven to 375 degrees F.
Combine the first 5 ingredients in a medium bowl.
Combine the milk, applesauce, butter, and egg. Add milk
mixture to oat mixture; stir well. Pour oat mixture into
an 8-inch square baking dish coated with cooking spray.
Bake at 375 degrees for 20 minutes. Serve warm.
Yield: 5 servings (serving size: 2/3 cup)
Cooking
Light, OCTOBER 2003
Bren, in Louisiana
Click Here
to Print this Recipe
This recipe is from Taste of Home. I made it Friday night with a few
revisions and we really enjoyed it. It also heated up
well the next day. Instead of ground turkey I used some
turkey lunch meat from Costco that needed to be used up.
I simply chopped it into small pieces and added it after
the onions were about done. I also did not use the
cornmeal. I thought that would make it to dry. Hubby
said it was a keeper so thought I would share.
LA in
KY
Terrific Turkey Enchiladas
1-1/4 cups
frozen corn, thawed
1 can (4 ounces) chopped green
chilies
1 cup fresh cilantro leaves
1/3 cup
heavy whipping cream
1/4 teaspoon salt
1/4
teaspoon pepper
Enchiladas:
3/4 pound ground
turkey
1/3 cup chopped onion
1 garlic clove,
minced
1 tablespoon olive oil
3/4 cup salsa
1 tablespoon cornmeal
2 teaspoons chili powder
1-1/2 teaspoons ground cumin
1 teaspoon dried
oregano
1/8 teaspoon salt
1/8 teaspoon pepper
6 flour tortillas (8 inches), warmed
1-1/4 cups
shredded Mexican cheese blend, divided
1/4 cup
sliced ripe olives
Place the first six
ingredients in a food processor; cover and pulse until
blended.
In a large skillet, cook the turkey,
onion and garlic in oil over medium heat until meat is
no longer pink. Remove from the heat; stir in the salsa,
cornmeal and seasonings.
Spoon 1/3 cup turkey
mixture down the center of each tortilla; top with 2
tablespoons cheese. Roll up and place seam side down in
a greased 11-in. x 7-in. baking dish. Spoon corn mixture
over the top; sprinkle with olives and remaining cheese.
Cover and bake at 350° for 30 minutes. Uncover; bake
5-10 minutes longer or until heated through. Yield: 3
servings.
LA in KY
Click
Here to Print this Recipe
I did a search for "pioneer bar cookies" and nothing
exactly like that came up. I am wondering if its a
recipe she got from Rhee Drummond, the Pioneer Woman? If
you search for the Pioneer woman recipes, you will get a
lot of her recipes. Most of her recipes are easy and
quite good. She also has a show on the food network. I
am not connected to her or the show in anyway.
Abby
Congratulations on your new computer! I’m very happy for
you and can’t think of anyone more deserving. All of us
really look forward to your newsletter and now it will
be more fun for you to do all the work for our
enjoyment. Thank you Nancy and thanks to the fur bodies
for supplying various antics that you report. Love to
hear them all.
Donna in Buffalo, MN – a VERY cold MN
right now!
NancysKItchen Facebook Page
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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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Hoping this helps Camille in Commack, LI: I found that
making a small plate of cream cheese and one other kind
of cheese with saltines, and one other kind of crackers
gradually got me into eating more food. The dish should
have eye appeal and not too large.
Madeline in
upstate NY
Thank you Sara in Fl Marsha in La Judy in Alaska for the
pie recipes.
Bren in Louisiana for the cannoli pie
recipe. It sounds great!
I want to send best
wishes to Camille in Long Island N.Y. for a speedy
recovery. I will add you to my prayers. Stay strong for
your kids and eat even if your heart is not in it. Think
of all the great times ahead. For something light I love
egg salad on Rye bread or on crackers. Simple and not
heavy on the tummy.
Good luck. Please let us know
how you are doing.
Hugs, Barbara in Wentzville, Mo
Chicken Recipes
Orange
Chicken
4 chicken breasts (boneless
and skinless)
1 cup sugar-free orange soda
1/4 cup
low sodium soy sauce
4 to 6 green onions, finely
chopped
Makes 4 servings
Combine soda and soy
sauce. Marinate chicken breasts in mixture at least 8
hours or overnight in refrigerator. Place chicken and
marinade in large baking dish. Sprinkle with onions and
bake at 350 degrees for 1 hour. Baste occasionally.
Calories 164 total fat 3g Fiber 0 Sodium 954mg
Carbohydrate 2g Cholesterol 40mg
Click Here
to Print this Recipe
Chicken and Dumplings
1 stewer or
fryer
1 diced carrot
1 diced potato
Parsley
flakes
Salt
Pepper
Garlic salt
1 (8 oz.)
pkg. wide noodles
Cook chicken in seasoned water
until tender. Remove. Cool. Debone then return to broth.
Add carrot and potato; cook until tender. Then add
noodles and top with the uncooked dumplings spooned on
dumplings.
Dumplings
2 c. Bisquick
2/3 c.
milk
Cook uncovered 10 minutes. Cover. Cook 10
minutes.
Click Here to Print this Recipe
King Ranch Chicken Casserole
1 fryer chicken
1 (10 3/4 ounce) can cream of
mushroom soup
1 (10 3/4 ounce) can cream of chicken
soup
1 (10 ounce) can Ro-Tel tomatoes & green chilies
(diced)
1/2 can chicken broth
1 dozen corn
tortillas
1 onion, chopped
2 cup cheese, grated
Cook chicken in small amount of water, lightly
salted, until tender. Bone and cut into pieces. To make
a sauce, blend until smooth the following: The 2 cans of
soup, can of tomatoes and chilies and chicken broth. Set
aside. Into a 2 1/2 quart casserole (greased), place a
layer of chicken, 1/2 of the tortillas, cut into pieces,
1/2 of the onion, 1/2 of the cheese and 1/2 of the
sauce. Repeat the layers ending with the grated cheese.
Bake uncovered for 1 hour. Bake at 350 degrees.
Click Here to Print this Recipe
Chicken And Apple Stuffing
4
boneless skinless chicken breasts, (4 to 6)
3
Tablespoons butter
1/2 Cup chopped onion
1/2 Cup
chopped celery
1 Cup chopped apple - (abt 1 apple)
1/3 Cup applesauce
1/4 Cup chopped pecans
1 box
Stove Top stuffing mix - (6 oz)
1/2 Cup water
1
Can cream of chicken soup (Healthy Request, or low fat)
Wash chicken breasts and pat dry; place in crock
pot. Melt the butter in a skillet over medium-low heat
and saute the chopped onion, celery, and apple. Add
pecans, water, applesauce, cream of chicken soup, and
stuffing mix. Mix together; spoon over chicken in the
crock pot. Cover and cook on LOW for 6 to 8 hours.
This recipe yields 4 to 6 servings.
Click Here to Print this Recipe
Pasta With Chicken And Broccoli
2
garlic cloves, minced
1/4 c. olive oil,
1/2 lb.
chicken breast strips
1/4 c. broccoli florets,
chopped
3/4 c. sun-dried tomatoes
1 tsp. fresh
basil, chopped fine
Pinch red pepper
1/4 c.
semi-dry white wine
3/4 c. low salt chicken broth
1 tbsp. low salt butter
1/2 lb. bow tie pasta
Pepper to taste
Grated cheese
Cut up broccoli,
sun-dried tomatoes, basil and chicken separately and set
aside. In large skillet, cook together garlic, oil and
chicken; set aside. Saute broccoli in butter, add
chicken mixture; stir. Add all ingredients remaining,
except pasta and cheese. Make pasta as directed on box.
Let chicken and broccoli simmer for 20 minutes to blend
flavors. Add pasta to dish and top with grated cheese.
Serves to 2-3 people.
Click to Print this Recipe
Betty's Foil Packet Chicken Dinner
Serves 1
1 chicken breast
1 potato,
peeled and sliced
2 carrots, pared and sliced
1
small onion, thinly sliced
salt and pepper to taste
Large pat of butter
Place chicken, potato and
carrots on square of foil with the dull side out.
Arrange onion slices over all. Season with salt and
pepper. Top with pat of butter. Wrap tighly in foil.
Broil over hot coals for 30 to 40 minutes or until
chicken is done and potatoes are tender.
Note. I
like to separate the onion slices into rings rather than
use the whole slice in one piece. This is a great meal
for one person and can easily be adapted to two by just
making two packets. I love a teaspoon of Worcestershire
sauce added to the packet. Another variation is to add a
tablespoon of barbecue sauce.
Nancy Rogers
Click Here to Print this Recipe
Chicken Avocado Enchiladas
1-1/2 c. chopped, cooked chicken
1-1/4 c. salsa
1
tsp. ground cumin
3/4 c. chopped red or green pepper
1 (3 oz.) pkg. cream cheese, softened
1/2 c. sliced
green onions, with tops
1/3 c. sliced ripe olives
1 ripe avocado, peeled, pit removed, and cut into 12
lengthwise slices
8 (6-7 in.) flour tortillas
Sour cream
Olive slices
Diced tomatoes
Cheese
Combine chicken, 1/2 cup of salsa, and cumin in
saucepan. Simmer and stir 5 minutes. Add pepper, cream
cheese, green onions, and olives. Stir until cream
cheese melts. Place 1 avocado slice down center of each
tortilla; top with heaping 1/4 cup of chicken mixture.
Roll up; place seam side down in greased 7 by 11 inch
baking dish. Spoon remaining 3/4 cup salsa over
enchiladas. Cover tightly with foil. Bake in 350 degree
oven for 25-30 minutes or until hot. Top as desired with
remaining avocado and optional toppings. Serve with
additional salsa.
Serves 4.
Click Here to Print this Recipe
Buttermilk Chicken
4 chicken
breasts
1-1/2 cup buttermilk, divided
3/4 cup
flour
1/2 t. salt
1/4 t. pepper
1/4 cup
butter
1 can cream of chicken or celery soup
Combine flour, salt and pepper. Dip chicken into 1/2
cup buttermilk. Roll in flour, salt and pepper mixture.
Melt butter (or margarine) in a baking pan. Place
chicken in pan. Bake at 425 uncovered for 30 minutes.
Turn and bake 15 minutes more. Turn breasts again. Pour
1 cup buttermilk and soup mixed together over chicken.
Bake 15 minutes more.
Click
Here to Print this Recipe
Chicken
Marsala
4 Chicken half breasts -
boneless, skinless
1/4 C. regular flour
1/2 tsp.
Salt
1/2 tsp. Oregano
4 Tbsp. Oil
4 Tbsp.
Butter
1/2 tsp. Pepper
1 C. Fresh Mushrooms,
sliced
1/2 C. Marsala Wine
Combine flour,
salt, pepper, and oregano in a shallow dish. Heat the
oil and butter in a skillet until it begins to bubble
lightly. Dredge the chicken in the flour, coat evenly.
Cook the chicken on medium heat for about 2 minutes on
the first side, until lightly brown. As you flip the
breasts to the second side, add the mushrooms around the
chicken pieces. Cook about 2 more minutes, until lightly
browned on the second side. Stir the mushrooms. Once the
second side is lightly browned, add the wine around the
pieces, cover the pan and simmer for about 10 minutes.
Transfer to plates and serve.
Serves 4
Click Here
to Print this Recipe
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
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Address:
Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499
Paypal: email address is
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