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June 28, 2013
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Handcrafted Wood Carvings, Clocks and Cribbage Boards


Mr. Food 


Strawberry Pie Recipe
Easy Fresh Strawberry Pie

Sometimes simpler is better. This pie recipe showcases your fresh strawberries perfectly. Fill a pie shell with fresh strawberries and cover the berries with glaze. Garnish the pie with whipped cream and you’re done.

This pie is not too sweet and the fresh taste of the strawberries is really showcased.

1 baked nine-inch pie shell
2 pounds quality strawberries (you’ll have some extra berries to snitch or use for garnish)
1 cup granulated sugar
3 tablespoons cornstarch
1/2 cup water
2 tablespoons butter
couple drops red food coloring (optional)
1 cup whipping cream
3 tablespoons powdered sugar

1. Prick the surface of the pie crust with the tines of fork to allow for steam to escape and avoid bubbles in the crust. Bake the crust for eight to twelve minutes or until it just starts to brown.
2. Wash and hull the strawberries. Do not allow the strawberries to sit in water since they will absorb water and make the pie runny. Mash enough strawberries to make about one cup of pulp.
3. Combine the sugar, cornstarch, crushed strawberries, and water in a saucepan. Stir well and cook over medium heat until the mixture begins to boil, stirring often. Cook for two more minutes or until the sauce becomes thick and translucent. Stir in the butter. Add the red food coloring if desired. Set it aside to cool.
4. In the meantime, fill the cooled pie shell with strawberries. If the strawberries are small, use whole berries. If not, cut the strawberries into chunks. Pour the cooled glaze over the berries. Let the pie chill for 2 to 3 hours.
5. Whip the cream until peaks form, adding the powdered sugar when the cream begins to stiffen. After the pie has chilled, garnish the pie with whipped cream.
Dennis, The Prepared Pantry

More information about Strawberries at the Prepared Pantry

The Care of Strawberries
Biscuit and Shortcake Guide
How to Make 1000 Shortcakes
Strawberry Pie Recipes  
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Strawberry Lemonade Rice Krispies
Strawberry Lemonade Rice Krispies Treats

These are very good, very flavorful treats—but it takes a lot of flavor. Maybe it’s the way the cereal absorbs the flavor. But it’s worth it.

4 tablespoons (1/2 stick) butter
4 cups miniature marshmallows
6 cups Kellogg’s Rice Krispies cereal or equal
4 teaspoons strawberry flavor
2 teaspoons lemon flavor
3 drops electric pink color

Butter a 9 x 13-inch baking pan.
In a large pan on the stovetop, melt the butter over low heat. Add the marshmallows. Stir until the mixture is melted and smooth. Add the color and then the flavors.
Add the rice cereal. Stir until the cereal is uniformly combined with the marshmallow mixture.

Remove the mixture to the buttered baking pan. Evenly distribute the mixture and press it down into the pan with buttered fingers, a piece of waxed paper, or a spatula. Let cool for 30 minutes and cut into squares.

Bakers Note: If you use a large enough pan, you can mix the treats right in the pan, not in a bowl. The hot pan makes it a little easier to stir the mixture together and there is less clean up.

Rice Krispies Treats are best eaten the same day.
Dennis, The Prepared Pantry
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These delicious bar cookies may have been in a old newsletter, but I don't have a name on it, or a date. They have been a favorite over the years.

Apricot Oatmeal Bars

Crumb Mixture:
1-14 cups flour
1-1/4 cups quick-cooking oats
1/2 cup sugar
3/4 cup butter, melted
1/2 tsp. baking soda
1/4 tsp. salt
2 tsp. vanilla

Filling:
1 jar (10 oz.) apricot preserves
1/2 cup flaked coconut

For crumb mixture, in large mixer bowl combine all the crumb ingredients. Beat at low speed of electric mixer until mixture is in crumbs, 1 to 2 minutes, scraping bowl often. Reserve 1 cup crumb mixture. Press remaining crumb mixture into the bottom of a greased 9x13
inch baking pan.

For filling, spread apricot preserves to within 1/2 inch from the edge of crumb mixture. Sprinkle with reserved crumbs and coconut (I mixed the coconut into the reserved crumbs before putting on the top). Bake 350° for 22 to 25 minutes, or until top is golden brown. Cool completely before cutting into bars. Makes about 3 dozen bars.
Judy (in Alaska)
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Buttermilk is the secret ingredient in this moist, nutty loaf, and it also freezes well. I especially liked the ease of preparation.

Best Ever Banana Bread

2 eggs
1/3 cup buttermilk
1/2 cup cooking oil
1 cup ripe mashed banana
1-1/2 cups granulated sugar
1-3/4 cups flour
1 tsp. baking soda
1/2 tsp salt
1/2 cup chopped pecans, optional

Beat eggs in mixing bowl. Add buttermilk, oil and mashed bananas and blend well. Stir in dry ingredients until well blended. Stir in the nuts, if desired. Pour into a well greased and floured 9x5" loaf pan.

Bake at 325° for 1 hour and 10 minutes to 1 hour and 15 minutes, or until tests done when inserted toothpick near the center comes out clean. Remove from pan while hot and cook completely before slicing.

NOTE: I also added 1 tsp. vanilla and I did not use the nuts, as some in our family don't care for them.
Judy (in Alaska)
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I especially like to use my Crockpot for cooking in during the summer months, as it doesn't heat up the kitchen. This is a wonderful dish that is good served over cooked rice, noodles, or mashed potatoes and a nice crisp salad on the side. My hubby reheated some and had it the next day over the top of toast.

All Day Crock Pot Delight

2 lbs. boneless chuck, cut in 1 inch cubes
1/2 cup flour plus 1/4 cup, divided
1/4 cup butter
1 tsp. salt
1/2 tsp. pepper
1 onion, sliced
1 clove garlic, minced ( I used 2 cloves)
2 cups beer

Shake beef cubes in a heavy bag with 1/2 cup flour to coat. Brown in butter; drain.

In Crockpot, combine browned meat with onion, garlic, salt and pepper and beer. Cover and cook on low for all day (I cooked for 7 hours) until meat is very tender. Turn control to high. Dissolve remaining 1/4 cup flour in small amount of cold water. Stir into the meat mixture. Cook on high 30 to 40 minutes.

I especially like to use my Crockpot for cooking in during the summer months, as it doesn't heat up the kitchen. This is a wonderful dish that is good served over cooked rice, noodles, or mashed potatoes and a nice crisp salad on the side. My hubby reheated some and had it the next day over the top of toast.
Judy (in Alaska)
Click Here to Print this Recipe


Hi Nancy and furry kids,
I have a wonderful suggestion for Lavida W in today's newsletter who is looking for camping recipes. There's a fairly new book called "Camp Cooking by Charlie Palmer in which she will find courses galore for breakfast, lunch, and dinner including dessert, with most dishes cooked in foil or a cast iron skillet. As most of your readers probably know, chef Palmer is notable for his hearty fare, and his award-winning restaurants from coast to coast are world renowned.

Happy camping, happy cooking, Lavida! Just love your newsletter, Nancy!

Barbara, Las Vegas
http://www.vegasdiningflashes.com/  


Here are a couple of recipes for Faye that requested them.
Marsha, Los Angeles, CA

Alfredo Sauce

1-1/2 cups heavy cream
1 beaten egg (or 2 yolks)
1 cups Parmesan cheese (you can add more if you want to)
1/4 cups butter
1 or 2 cloves of garlic minced fine

Melt butter over low heat. Add cream and beaten egg. Mix in cheese. Stir until thickened. Put over cooked fettuccini, spaghetti, or chicken breasts.
Marsha, Los Angeles, CA
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This is for Anita Camarilla (6/28 newsletter), who wanted suggestions for elegant desserts to serve at an upcoming event. Presentation can be as important as what you decide to serve. Consider a raspberry trifle, a chocolate Caramel or chocolate peanut butter trifle, a punch bowl cake, Oreo Dirt Pudding in a fancy dish, a variety of cake flavors on tiered plates or a combination of these ideas. Also, mini cheese cakes on a special serving tray is a great option. Even cookies can look extra special on a pretty serving tray, ratter than a plastic tray. Trifle and the punch bowl cake serve many and look so pretty in a glass trifle bowl or punch bowl. If you need recipes for any of these items, just let us know. I have many, many recipes I can share.
Robbie IN


Robbie's Campfire Recipes
Here are three more camping recipes for Lavida (6/26 newsletter).
Robbie IN

Campfire Pizzas

corn or flour tortillas

Pizza sauce (any kind)
Toppings - your choice - pre cooked sausage, chopped or sliced pepperoni, chopped green peppers, chopped mushrooms, chopped onions, cheese .

Allow each person to create their own pizza. Spread pizza sauce on tortilla, add toppings. Place on grill or on a grate over a campfire. Heat until toppings are bubbly. Note: keep toppings chilled in cooler until ready to use.
Robbie IN

Apple Delight -- Core an apple just over half-way. Fill the hollow with cinnamon and marshmallows.

Skewer it on a forked stick and hold over the coals until the marshmallow melts and the apple is easy to puncture.
Robbie IN

Banana Hot Boat -- Cut a v-shaped wedge from the top of an unpeeled banana. Fill wedge with pieces of chocolate and marshmallow. Wrap in foil and place on coals for 8-10 minutes.
Robbie IN
Click Here to Print all these Recipes


Thank you Billie in Thurs. newsletter for the Depression Spaghetti. My grandma used to make this (and called it Depression Spaghetti). We loved it and I've make it gazillions of times for my kids while they were growing up. I usually put cheese in it, Velveeta if I had it, and let it simmer. Oh so good and so many memories. Gup (that's what we called her) has been gone many years but this brought her back loud and clear! Thanks again.
Lynn WI/FL


This newsletter will be sent out daily except for Wednesday. Wednesday is my day off.
Nancy Rogers


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Sylvia it is great to see you back have missed your recipes. Hope all is well with you in Scotland and we will see more of your recipes on Nancy's kitchen.Nancy I hope all the bad weather you have been having is behind you and Thank you for this wonderful letter each day.
Jean Cecil VA/FL


Crock Pot Brandied Pork
Serves: 6

This is a nice easy recipe using pork tenderloin or eye roast.

4-5 Pound Pork Tenderloin or Eye Roast (I used 2 small tenderloins)
8-10 Whole Peppercorns
1/2 Cup Brandy
1/2 Cup White or Light Brown Sugar

Add all ingredients except sugar to crock-pot. Cook on low for about 6-7 hours. Remove meat from crock. Remove peppercorns from crock-pot. You do not want to eat these!
Add sugar to crock with brandy. Cook on high for about 30 minutes stirring once or twice.
Pour over pork and serve.

Notes
I try to make sure the peppercorns are stuck to the meat for cooking. One way to do this is to cut slits in your meat and stick the peppercorns in the slits.
Bill, Alb
Click Here to Print this Recipe


I made this last year for our 4th of July cookout and have been asked to please make it again, as it was so good.

Strawberry Short Cut Cake

1 cup miniature marshmallows
2 pkgs. (10 oz. each) frozen strawberries, thawed
1 pkg. (3oz.) strawberry Jell-O
1 pkg. white cake mix
1 cup water
1/3 cup cooking oil
2 eggs

Generously grease a 13x9 inch baking pan. Sprinkle marshmallows in bottom of pan. In bowl combine thawed frozen strawberries and dry Jell-O. Prepare cake mix with the water, oil and eggs according to directions on the package. Pour batter over the marshmallows. Spoon strawberry mixture over cake batter. Bake at 350° for 40 to 45 minutes until toothpick inserted in the center comes out clean. Cool for about 30 minutes and invert onto serving tray. Cool completely and serve with whipped cream, or whipped topping.
Judy (in Alaska)
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I have used a product "Sugar Twin" in a yellow box, it measures 1 for 1 when using it instead of sugar. I have had good results with it. But it is getting harder to find lately, I usually buy all they have when I find it, ...lol

It also comes in a Brown sugar flavor, that I have used on slices of ham for breakfast. Your mileage may vary..

There are also a lot of LOW CARB recipes on the Internet, that eliminate Sugar in making cakes, but they also use other products to eliminate the flour if that is acceptable to you. Just do some searches for Low Carb cake recipes, many will come up for you review. Or search for Sugar free Cake recipes. and see what pops up that sounds good.
The only problem with using berries is that they do have a lot of natural sugar in them. If it is the sugar that must be eliminated from your diet.
bill, Alb.


Re: Do you have recipes to uses when going camping (foil, dutch oven or pie iron)?
thank you, Lavida W

Most crockpot recipes should work in a dutch oven, you can even brown them in the dutch oven before doing the long cooking time.

It might be a good idea to try a couple of your favorites, before you hit the boonies, as the microwave can always finish them up at home, until you get things the way you like them. Most likely be able to use the dutch oven also for things wrapped in foil.
Bill, Alb.


There are a lot of recipes for the crockpot, using various condensed soups, such as the "Cream of" Chicken, Onion, Mushroom Asparagus. and other soups.

But I am not sure what the mfg's are using for thickeners in them,and I want a known Low Carb substitute.

So Ladies, can you offer me a suggestions as how I can make a "Cream of" substitute with known ingredients. Heavy cream, sour cream, Cream Cheese, are all allowed in Low carb. However flour, and starch need to be avoided as much as possible.
Thank You, bill, Alb.


Crock Pot Chili Colorado

2-3 pounds beef or pork stew meat
1 medium yellow onion
3 cloves of garlic (or 3 teaspoons pre-minced garlic from a jar)
3 (14.5 oz.) can of diced tomatoes
1 large (27 oz.) whole fire-roasted green chilies (such as Ortega brand)
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon chili powder (optional)

Toppings
Shredded cheese
Sour cream
Freshly chopped cilantro

Place your stew meat in the bottom of a 6-7 quart crock-pot.

Dice up your onions small and mince up your garlic. Or use the jarred pre-minced garlic.
Dump onion and garlic over the meat.

Dump the tomatoes in (with their juices). Remove the whole green chilies from the can and roughly chop them up and add to the crock. Dump in any of those can juices too.

Add your seasonings – cumin, salt, pepper and if you like it spicy some chili powder.
Give everything a stir and cover and cook for 8-10 hours on low or 4-5 hours on high.
Enjoy!

This recipe makes quite a bit. If you have leftovers throw in some canned beans and warm up for a delicious chili.
Bill, Alb.
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Lubbock, Texas 79499


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