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May
10, 2013
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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
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!
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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
Click Here to Print this
Recipe
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newsletter replies, requests and tips. Please include
date of newsletter, name of recipe and number of
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Address:
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P.O. Box 98424
Lubbock, Texas 79499
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