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June 24, 2013
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Handcrafted Wood Carvings, Clocks and Cribbage Boards


Mr. Food 


The Best of the Best of Past Recipes


This recipe is my favorite from past.
Nancy Rogers

Hot Dog Bun Pudding/Custard

6 hotdog buns
1 stick butter, melted
3 large eggs
1 tsp. vanilla
1 1/2 cups granulated sugar
2 cups milk

Seperate buns and place in lightly greased 8x8 pan, crust side up. Melt butter and pour over buns. Mix remaining ingredients and pour over all. Bake at 350 degrees for 30 minutes.

This is by far the best - well almost lol- recipe I have ever made for a dessert.

The custard has the flavor/texture of a good egg custard pie. Part of the bread bakes into the custard and what doesn't dissolve/blend has a nice toasty texture to combine with the custard when served. A quick dessert and a great way to use leftover hot dog buns.

I've also used whole hamburger buns in a 9 x 13 pan and increased the amount of the custard mixture.

A variation of the hot dog bun pudding ~ Use 2-3 day old glazed donuts (frosted or plain or combination) instead of the buns. Five donuts cut into approximately 1 inch pieces will fill a glass pie pan.

Hot Dog Bun Pudding/Custard Variation
5 old glazed doughnuts
1 stick butter, melted
3 large eggs
1 tsp. vanilla
1 1/2 cups granulated sugar
2 cups milk

Cut doughnuts into 1-inch pieces and place in lightly greased 8x8 pan. Melt butter and pour over doughnuts. Mix remaining ingredients and pour over all. Bake at 350 degrees for 30 minutes.

This is by far the best - well almost lol- recipe I have ever made for a dessert. The custard has the flavor/texture of a good egg custard pie.

Part of the bread bakes into the custard and what doesn't dissolve/blend has a nice toasty texture to combine with the custard when served. A quick dessert and a great way to use leftover hot dog buns.

I've also used whole hamburger buns in a 9 x 13 pan and increased the amount of the custard mixture.
Marilyn in OH
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Creamed Spinach

1 pkg. frozen spinach, chopped
4 slices of bacon, finely chopped
1 med onion, very finely chopped
2 tbsp. flour
1/8 tsp. pepper, fresh ground
1 clove of garlic, finely minced
1 c. milk
Salt

Cook spinach according to directions. Drain very dry. Fry bacon and onions together until onions are tender, about 10 minutes. Add flour, seasoned salt, pepper and garlic. Blend thoroughly. Slowly add milk; cook and stir until thickened. Add spinach and mix thoroughly.
serves 4.
Chris
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Marinade Recipes


I like this recipe for spare ribs in the crock pot.

Chinese Style Country Ribs

1/4 cup soy sauce
1/4 cup orange marmalade
2 tablespoons catsup
1 clove crushed garlic
3-4 pounds spareribs
Combine first four ingredients. Brush on both sides of ribs. Place in crock pot. Cover and cook on low for 8-10 hours.

This is so simple and quite good.
Jackiets from Louisiana
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Susie's Layered Lemon Pie

2 cups cold milk
2 (4 serving size) pkgs. Jell-O Lemon flavor instant pudding & pie filling can use cooked
one
1 tablespoon fresh lemon juice
1 pkg. Dream Whip
1 baked pie crust

Pour milk into a large bowl and add dry pudding mixes and juice. Beat with wire whisk 2 minutes or until well blended. Mixture will be thick. Spread all but 1 cup of pie filling in the crust. Mix the 1 package of Dream Whip as on the package. Take the cup of pie filling and 1 cup of Dream Whip and mix together. Carefully spread the mixture over the first layer.
 
Return to the refrigerator for at least 3 hours or until ready to serve it. With the Dream Whip spread on the pieces and grate some lemon peel if you wish. Return the remainder of the pie to the refrigerator. If you use the cooked pudding and pie filling to cut back on time use the microwave instructions to cut back on time. Before you put this in the pie crust it must be cool or at least room temperature.
Source: Susie Indy
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Scalloped Tomatoes

1 (2 1/2 lb.) can tomatoes
1 sm. onion chopped fine
1/4 c. butter
1 1/4 c. dry bread cubes
1/2 c. brown sugar
1 tsp. Salt
1/8 tsp. Pepper

Sauté onion in butter. Add bread cubes and sugar, cook slowly. Stir in tomatoes and seasoning. Place mixture in buttered shallow pan and bake 45 minutes in medium oven (350 degrees).
Lisa
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Easy Brisket

4 lb. fresh brisket (or London broil)
1 (8 oz.) bottle gingerale
1 pkg. dry onion soup mix
1 c. ketchup

Put brisket in roasting pan. Mix other ingredients and pour over meat. Cook in 325 degree oven, covered for 2 hours and uncovered for 1 hour. If gravy gets too thick or dries up, add small amount of water. Serves 4 to 6.
Lisa
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Cabbage Recipes


Lemon Cake Mix Cookies

1 large egg
1 1/2 cups whipped topping
1 lemon cake mix, dry

Whisk the egg with whipped topping until well blended. Stir in cake mix by hand. Shape into small balls; roll in some powdered sugar. Flatten. Bake on lightly greased cookie sheet at 350° for 7 minutes. Remove and let cool.
JL in South Jersey
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Easy Lime Pie

8 oz cream cheese (softened at room temp.)
1 can condensed milk (Eagle Brand)
1/3 cup concentrated lime juice
1 tsp lemon juice
graham cracker crust
green food coloring

First beat cream cheese with mixer, then add condensed milk and continue mixing. Add lime juice and lemon juice and continue to mix until well blended. Add green food coloring, if desired. Pour into graham cracker crust and let chill.
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Alabama BBQ Ribs

3 lbs. country style boneless pork ribs
1/2 bottle bbq sauce
Worcestershire sauce to taste (approx 3 tbsp)
1 (12 ounce) can cola

Place ribs in a shallow pan. Mix BBQ sauce and Worcestershire sauce in a bowl, set aside. Pour cola over ribs. Pour BBQ and Worcestershire sauce mix over ribs.

Roll ribs around in sauce until ribs are covered and cola is mixed with sauce. Sprinkle garlic powder over ribs.

Marinate for at least 2 hours. Bake 1 hour at 350°F. Can also be cooked on your grill.
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Cucumber Recipes


Roasted Potatoes

1 envelope dried onion soup mix
1/3 c. vegetable oil
2 lbs. potatoes, peeled

Heat oven to 450 degrees. In large plastic bag, add potatoes, cut into chunks, oil and soup mix. Shake until potatoes are well coated. Place in shallow baking pan and bake, stirring occasionally, for 40 minutes or until potatoes are tender and golden brown.
Nancy's Kitchen - Potato Recipes
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Here is a chocolate cobbler posted in the newsletter several years ago and is TNT.

Chocolate Cobbler

6 Tbsp butter
1 cup self rising four
3/4 cup sugar
1/2 cup chopped pecans
1 and 1/2 Tbsp Hershey's cocoa
1/2 cup milk (I used skim and it came out fine)
1 tsp vanilla extract
1 cup sugar
1/4 cup Hershey's cocoa
1 and 1/2 cup boiling water

Hot Fudge Sauce
( I used Hershey's Hot Fudge Topping)
Vanilla Ice Cream

Melt the butter in a 13x9x2 inch baking pan (used a glass casserole) in a 350 degree oven. Combine the flour, 3/4 cup sugar, pecans, 1 1/2 tbsp cocoa, milk and vanilla in a small bowl. Spoon mixture over the melted butter. DO NOT STIR TO MIX.

Mix the 1 cup sugar and 1/4 cup cocoa together and sprinkle back and forth over the batter. DO NOT STIR TO MIX.

Next, pour the boiling water (I had boiled it in the microwave as I was getting the other stuff together) over the top. DO NOT STIR TO MIX.

Bake at 350 for 30 minutes. Cool somewhat. The recipe said to cool completely but I liked it warm. It comes out as partly fudgy cake and partly pudding bottom. Warm up some Hot Fudge Sauce in the microwave and spoon on top of the cobbler in the individual bowls then top with cold vanilla ice cream. Oh My Heavens! It is delicious and so easy!
Submitted by Jay
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Infomation from newsletters in the past

Uses for Buttermilk

My granddaughter is allergic to eggs so I use buttermilk on all my meat that I am going to
fry. Then coat it in flour . It always comes out with a nice brown crust.
Judy H

I use one onion and seperate the rings, with one cucumber and pour buttermilk over all of it, and let it sit over night to chill, use salt and pepper if desired, it's a good cook salad for the summer :o)

Another one I use with buttermilk is:
Take one boneless chicken breast or more depending on how many your feeding leave them whole or cut into pieces, I cut into pieces, let the chicken soak in butter milk over night, then dredge the chicken in flour back into buttermilk and dredge again, deep fry until golden brown and drizzle honey over the hot chicken tender and juicy everytime :o)
Carole
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Tried and Tested Recipes Using Buttermilk


Joyce's Easy Pie

1 (14 oz. ) can condensed milk
1/2 cup real lemon juice
1 cup chopped pecans
2 ( 6 1/2 oz. ) cans mandarin orange slices,
Well drained
1 large container of cool whip

Mix milk and lemon juice. Add rest of ingredients. Pour into 2 graham cracker pie crust and chill.
Marti
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This newsletter will be sent out daily except for Wednesday. Wednesday is my day off.
Nancy Rogers


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Chocolate Layered Dessert

2 boxes instant white chocolate pudding mix
2-1/2 cups milk
2 (8-oz) thawed cool whip
1 box chocolate graham crackers
1 chocolate candy bar for garnish on top.

Do not crush crackers. Line a 9x13 pan with crackers. Mix pudding mix and milk. Fold in 1 of the cool whips. pour half of this over crackers in pan.Add another layer of crackers and pour rest of pudding mix over them. add another of crackers and top with other coolwhip.

Before serving shave or make chocolete curls and sprinkle over top. Make the day before serving. The crackers puff up when moist and it looks like a layered cake. easy but elegant looking!!!
SharonP from Iowa
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This potato salad has a nice twist from most potato salads, and one my mother use to like to make for our 4th of July cookouts.

Ham 'N' Cheese Potato Salad

3 lbs. red potatoes, cooked and cooled.
1 cup mayonnaise
1/2 cup dairy sour cream
2 tbsp. Dijon mustard
1 tsp. celery seed
1/2 tsp. salt
1/4 tsp. pepper
8 oz. Cheddar cheese, cubed
8 oz. Monterey Jack cheese, cubed
2 cups cooked ham, cubed
3/4 cup chopped fresh tomatoes
1/4 cup sliced green onions
1/4 cup minced fresh parsley

In large bowl, cube cooked potatoes. In another bowl, mix mayonnaise, sour cream, mustard, celery seed, salt and pepper and stir into potatoes to coat. Mix in remaining ingredients. Cover and refrigerate for at least 2 hours before serving. Makes 16 to 20 servings.
Judy (in Alaska)
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Peach Desserts
Here are two delicious peach desserts we have enjoyed through the years. The one I make when fresh peaches are in season and the other when fresh aren't available, or at their peak.

Fresh Peach Cobbler

3 cups peeled & sliced fresh peaches
1 cup sugar (I find 3/4 cup is plenty)
1/4 tsp. almond extract
1 tbsp. lemon juice
1 tsp. grated lemon peel
1-1/2 cups flour
1/2 tsp. salt
3 tsp. baking powder
1 tbsp. sugar
1/3 cup shortening
1/2 cup milk
1 egg, beaten
2 tbsp. sugar
Preheat oven to 375°.

Arrange sliced peaches in greased 8 inch square baking dish. Combine 1 cup sugar, almond extract, lemon juice and lemon rind and sprinkle over peaches. Heat in oven while preparing the cobbler topping. Mix together the flour, salt, baking powder and 1 tbsp. sugar. Cut in shortening with a pastry blender to make coarse crumbs. Add milk and beaten egg at once and stir just till moistened. Spread dough over hot peaches. Sprinkle with 2 tbsp. sugar. Bake at 375° 35 to 40 minutes till topping is golden brown and peaches are tender. Is best served warm with whipped cream.
Makes 6 to 8 servings.
Judy (in Alaska)

Peach Crumble

1 large can (20 oz.) can sliced peaches
(drain and reserve 1/4 cup syrup)
2 tsp. grated lemon rind
2 tsp. lemon juice
6 tbsp. flour
6 tbsp. granulated sugar
1/8 tsp. nutmeg
1/4 tsp. cinnamon
3 tbsp. butter

Arrange drained peach slices in a small buttered casserole dish, or 8 inch square pan. Mix lemon rind, juice and the 1/4 cup reserved peach syrup; pour over peach slices. Mix flour, sugar and spices and cut in butter with a pastry blender till crumbly. Sprinkle over peaches.

Bake at 375° for 35 minutes. Serve warm or cold. It's excellent served with whipped cream.
Makes 6 servings.

NOTE: If using a casserole dish and is deep so top does not brown well, put under the boiler till brown and bubbly. Judy (in Alaska)
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A friend shared this recipe with me, and since we've had an abundance of rhubarb this year, I used it for this wonderful dessert. She said it's also very good with fresh peaches or blueberries.

Fresh Fruit Cobbler

3 cups cut up fresh fruit
(rhubarb, or peaches, blueberries, etc.) 2/3 cup sugar + 2 tbsp.,
divided
2 tbsp. flour, or tapioca
1/2 tsp. cinnamon
2 tbsp. butter
1 cup flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1/3 cup shortening, or oil
3 tbsp. milk
1 egg

In bowl mix together the fruit with 2/3 cup sugar, 2 tbsp. flour (or tapioca) and cinnamon. Put into a ungreased 9 inch square pan. Dot top with butter.

In bowl mix together the 1 cup flour, 2 tbsp. sugar, baking powder and salt. If using shortening, cut in with pastry blender to form small crumbs. Add egg and milk and stir with fork to make a soft dough. Drop by spoonfuls over fruit in pan. Bake at 350° for 30 minutes, or until fruit is soft. Best served warm with whipped cream.

NOTE: My friend uses tapioca, so I did too. She uses oil, as said it's easier to mix in, but I used shortening.
Judy (in Alaska)
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MIMI use to be a regular contributor to the newsletter, and I always enjoyed her recipes, but haven't seen any from her in a long time, so I hope she is okay? Yesterday from a old  (October 2011) newsletter I made her Babe Ruth Bars, and they really were popular with our family, so I wanted to tell her thank you.
Judy (in Alaska)


To Charyl in WI:
She wanted to know how much chili sauce to use in the barbeques. It depends on the amount of hamberger being used. I just pour & taste until it's what you like. I think I use a pound of hamberger, drained and add about 1/2 bottle of chili sauce. Taste and if you want more you can add it. Hope you like it.
Lynn WI/FL


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


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