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May 10, 2013
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nancy-rogers at Nancy's Kitchen
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Recipe Index for December 2012
Recipes for January 2013
Recipes for February 2013
Recipes for March 2013
Recipes for April 2013
Recipes for May 2013




Handcrafted Wood Carvings, Clocks and Cribbage Boards


Recipes for May 2 (More fish and cornbread recipes) 
Recipes for May 4 (Salmon)
Recipes for May 5 (Upside Down Cake)
Recipes for May 6 (Potato Recipes - Recipes for 2  
Recipes for May 7 (Bisquick Main dishes)
Recipes for May 9 (Spaghetti Recipes)


Household Tips and Hints

A little salt placed in a frying pan will prevent splattering.

A lump of butter or a few teaspoons of cooking oil added to water when boiling rice, noodles, macaroni, or spaghetti will prevent boiling over.

Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips.

Use a meat baster to "squeeze" your pancake batter onto the hot griddle perfect shaped pancakes every time.

A few drops of lemon juice added to simmering rice will keep the grains separate.

To keep potatoes from budding, place an apple in the bag with the potatoes.

To prevent egg shells from cracking, add a pinch of salt to the water before hard-boiling.

A dampened paper towel or terry cloth brushed downward on a cob of corn will help remove the strands of corn silk.

Run your hands under cold water before pressing Rice Krispies treats in the pan. The marshmallow won't stick to your fingers.

To get the most juice out of fresh lemons, bring them to room temperature and roll them under your palm against the kitchen counter before squeezing.

To test egg freshness put a egg in a shallow glass of water. A fresh egg will sink and lie flat on the bottom of the glass. A week-old egg will sit near the bottom but will bob slighly in the water. A 3 week old egg will stand on the end. A rotten egg will float to the surface

Fresh eggs' shells are rough and chalky; old eggs are smooth and shiny.

To determine if an egg is hard-boiled, spin it. If it spins, it is hard-boiled. If it wobbles, it is raw.

To easily remove burnt-on food from your skillet, simply add a drop or two of dish soap and enough water to cover bottom of pan, and bring to a boil on stove-top - skillet will be much easier to clean.

Spray your Tupperware with nonstick cooking spray before pouring in tomato-based sauces - no more stains.

When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead - no white mess on the outside of the cake.

If you accidentally over-salt a dish while it's still cooking, drop in a peeled potato - it absorbs the excess salt for an instant "fix me up".

Wrap celery in aluminum foil when putting in the refrigerator - it will keep for weeks.

Brush beaten egg white over pie crust before baking to yield a beautiful glossy finish.

Place a slice of apple in hardened brown sugar to soften it back up.

When boiling corn on the cob, add a pinch of sugar [not salt] to help bring out the corn's natural sweetness.

To store vinegar in a cool dry place. Unopened bottles of vinegar will last iindefinitely. Once opened it should be used within 8 months.

To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh - if it rises to the surface, throw it away.

Don't throw out all that leftover wine: Freeze into ice cubes for future use in casseroles and sauces.

If you have a problem opening jars: Try using latex dishwashing gloves. They give a non-slip grip that makes opening jars easy.

Potatoes will take food stains off your fingers. Just slice and rub raw potato on the stains and rinse with water.

Ants, ants, ants everywhere ... Well, they are said to never cross a chalk line. So get your chalk out and draw a line on the floor or wherever ants tend to march - see for yourself.

Use air-freshener to clean mirrors: It does a good job and better still, leaves a lovely smell to the shine.

Got ink pen on your clothes, spray the stain well with hair spray before you wash the item then again just before washing spray it with hair spray.

When you get a splinter, reach for the scotch tape before resorting to tweezers or a needle. Simply put the scotch tape over the splinter, then pull it off. Scotch tape removes most splinters painlessly and easily.

Alka-Seltzer:
Clean a toilet - drop in two Alka-Seltzer tablets, wait twenty minutes, brush, and flush. The citric acid and effervescent action clean vitreous china.

Clean a vase - to remove a stain from the bottom of a glass vase or cruet, fill with water and drop in two Alka-Seltzer tablets.

Polish jewelry - drop two Alka-Seltzer tablets into a glass of water and immerse the jewelry for two minutes.

Clean a thermos bottle - fill the bottle with water, drop in four Alka-Seltzer tablets, and let soak for an hour (or longer, if necessary).

Unclog a drain - clear the sink drain by dropping three Alka-Seltzer tablets down the drain followed by a cup of Heinz White Vinegar. Wait a few minutes, then run the hot water.
Click Here to Print these tips and hints.

Helpful charts

Ham Storage Chart
Casserole/Pan Substitution Chart
Approximate Times for Baking Cakes at 350 Degrees Chart

How Long Should I Thaw a Frozen Turkey?
Cold Storage Chart Fish and Shellfish
Egg Safety


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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 


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.)


I am trying to find the recipe for the Spring Pea Salad and have tried different places and cannot find it. Can you steer me in the right direction or tell me what I am doing wrong.
Thanks for your help.
Bev in Ga.

I put in the search terms in Bing, Yahoo and Google
Spring Pea Salad :nancyskitchen.com

It came up with this url
Spring Pea Salad  


I got this recipe out of a little weekly newspaper that no longer exits . Have done this many times and it is well received. ENJOY

Fantastic Franks

6 franks/hotdogs cooked and chopped
1/2 cup grated cheddar cheese
2 hard boiled eggs, chopped
1/4 cup sweet onion chopped
1/4 cup catsup
1 tsp. yellow mustard
2 TBSP salad or very light olive oil
1/4 tsp salt

mix ingredients together and toss. Remove soft centers from 8 hot dog buns. Fill with the mixture. Wrap each filled bun in aluminum foil, place on cookie sheet and bake for 20 minutes at 275 degrees F. These are simple to make and may be wrapped in foil, frozen and used later.
Judy in Montana
Click Here to Print this Recipe


Nancy In the 2009 recipe from Sylvia, there was a recipe for sausage provenial and the recipe called for courgette. It said to cut this in chunks. Does anyone know what courgette is and what it is use for? I was going to try this but am at a loss.Thanks to whoever can help me and as always Thanks to Nancy.
Jean Cecil VA/FL


Looking for a quick, yet delicious dessert? This one will definitely qualify! You can use any flavor of pie filling for it. It is very good with blueberry also.

Awesome Angel Dessert

2 cups powdered sugar
1 (12 oz.) container frozen whipped topping, thawed
1 tsp. vanilla
1 pkg. (8 oz.) cream cheese, softened
1 large prepared angel food cake
1 can (21 oz.) can cherry pie filling
1/4 tsp. almond extract, optional

Cut angel food cake into bite-sized cubes. In large mixing bowl, add powdered sugar and vanilla to cream cheese and beat until fluffy. Fold in the whipped topping; then fold in the cake cubes and mix until covered. Turn into a 9x13 inch dish. Add almond extract to cherry pie filling and spread over the top. Chill at least 2 to 3 hours before
serving.

NOTE: If can't find whipped topping in the 12 oz. size, use 3/4 of a 16 oz. container.
Judy (in Alaska)
Click Here to Print this Recipe


This is a very good main dish salad, especially on a warm day, when don't care to eat a hot meal.

Turkey Pasta Salad

1 pkg. (12 oz.) corkscrew pasta
1 cup chopped cooked turkey
1 cup chopped celery
1 medium red onion, chopped
1 medium green pepper, chopped
1 pkg. (1 oz.) Ranch salad dressing mix
1 cup dairy sour cream
1 cup mayonnaise
1 tsp. garlic powder
Pepper, to taste
Paprika, for garnish
1/2 cup slivered almonds, toasted
1 tomato, sliced

Cook pasta as directed on package, rinse with cold water; drain. Combine with turkey, celery, onion and green pepper in large bowl and toss to mix. Combine salad dressing mix, sour cream, mayonnaise, pepper and garlic powder; add to pasta mixture and mix well. Chill thoroughly.
Sprinkle with almonds and paprika and top with tomato slices before serving. NOTE: I have also made this with cooked chicken.
Judy (in Alaska)
Click Here to Print this Recipe


This would be a good dish to serve if you are hosting a brunch on Mother's Day.

Scrumptious Sausage Casserole

1 pkg. (8 rolls) refrigerated crescent roll dough
1 lb. ground sausage (Italian or pork sausage)
2 cups shredded Cheddar cheese
6 eggs
1/4 cup milk
Salt & pepper, to taste (I omit salt)

Unroll the crescent rolls in a greased 13x9 inch baking pan to cover bottom and up sides slightly, sealing perforations. Brown sausage and drain well. Put on top of dough. Beat eggs, milk and salt and pepper and pour over sausage. Sprinkle top with cheese. Bake at 350º for 25 to 30
minutes, until deep golden brown. Serve immediately.
Judy (in Alaska)
Click Here to Print this Recipe


Irene in LA is having some issues with copying your recipes into her Word docs. After I highlight the recipe I use the "Paste Special" option which automatically eliminates the special formatting. I've put that button on my 'quick access toolbar' so it's quick and easy to use. This should eliminate her issues. Nancy, your suggestion also works, of course, but it is one extra step involved in getting the job done. Thanks again for your devotion to us and our entertainment. It's unparalleled to any other newsletter.
Donna in Buffalo, MN


Does anyone have recipes for George Forman lean mean grilling machine. Can you cook slab ribs on it.

Thank you Nancy for such a wonderful job you do on the news letter. Thank you all for the good recipes.
Kathy


This is for Betty in Warsaw, "Batter for frying Cod".
You can make a batter mix with flour & water (or with beer) NOT too thick & not too thin. but the key to the recipe is to put approx 1/2 a teaspoon of baking soda in the mix just before you dip the fish in the batter. And as most people do I put the fish in dry flour first this makes the batter stick a little better. If you want you can also make your mixture with "Bisquick" instead of flour. This has always worked for me & is the closest to the "Long John's Silver" battered fish.
Jennie in Alamogordo, New Mexico


Now that's the way I like to see Nancy's newsletter-full of good, easy recipes. I've been thinking it's getting a little sparse lately. If we want "our" newsletters to keep coming we'd better send in our quick, tasty recipes (me included). Most of us have been with Nancy a long time. I sure would hate to see "no more Nancy" in our email boxes. Thanks and start digging!!
Lynn WI/FL


Light Hummingbird Cake (Gluten free or Regular)

This southern classic has been lightened up so feel free to have a second piece.

2-1/2 cups gluten free Bisquick (see notes for regular instructions)

1 1/4 cups sugar
1 teaspoon cinnamon
1 cup pecans, chopped (plus more to garnish)
1/2 cup butter, melted
1/2 cup low fat Greek yogurt
2 eggs, beaten
2 ripe bananas, mashed
1 cup crushed pineapple, undrained
1 teaspoon vanilla

For the Icing
16 ounces reduced fat cream cheese, well softened
1/2 cup butter, well softened
2 cups confectioner’s sugar
1 teaspoon vanilla

Preheat the oven to 350 degrees F (or 175 degrees C) and grease two 8 or 9 inch round cake pans with gluten free nonstick spray. In a medium bowl stir together the Bisquick, sugar and cinnamon and set it aside.

In a large bowl stir together all the rest of the cake batter ingredient until they are well combined then add the dry ingredients and mix well. Evenly divide the batter between the two pans, the batter will be much thicker than regular batter so it might need to be spooned into the pans. Use a rubber spatula to spread the batter into flat even layers.

Bake it for 28 minutes or until a toothpick inserted comes out clean. Cool the cakes for 10 minutes before removing them from their pans then cool completely and chill the layers before icing. For the icing, cream together the butter, cream cheese, and vanilla until smooth. Gradually add the confectioner’s sugar and mix until smooth and creamy.

To ice the cake, place the first layer on your serving dish with the flat side up, then apply an even layer of frosting and refrigerate it for twenty minutes to chill and solidify that layer of icing before adding the next chilled cake layer.

Frost the top layer of the cake then the sides and once you have the cake well covered garnish with additional pecans or edible flowers if you want. Chill the cake well before serving for neater slices.

Notes
If you’re not following a gluten free diet you can substitute the gluten free bisquick with (2-1/2 cups of flour, 1 teaspoon baking soda, and 1/2 tsp salt).
Julie C
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Lubbock, Texas 79499


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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.