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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

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Handcrafted Wood Carvings, Clocks and Cribbage Boards

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Grilling and Marinade Recipes

Ribs Marinade

1 medium onion, chopped
2 stalks celery
5 cloves garlic
1 cup vegetable oil
1/2 cup balsamic vinegar
3/4 cup rice vinegar
1 tablespoon coarse ground black pepper
1 tablespoon fresh sage

Mix the onion, celery, and garlic together. Combine the oil, vinegars, pepper and sage and add to vegetables. Soak ribs over night in marinade for best results. Baste ribs with marinade while cooking. Shake a little salt on ribs when they are done.
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Balsamic Marinade

2 cups extra virgin olive oil
1/2 cup balsamic vinegar
2 tablespoons minced shallots
1 tablespoon minced garlic paste
1/2 cup chiffonade of basil

Whisk all together. Season the marinade with salt an pepper.
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Lemon Pepper Marinade

2/3 cup lemon juice
6 tablespoons water
2 teaspoons chicken bouillon granules
2 cloves garlic, minced
1 teaspoon pepper

Combine all ingredients. Mix well.
Makes about 2/3 cup.
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Grilled Lemon Chicken
4 servings

2 large, whole, skinless, boneless chicken breasts; about 1 3/4 pounds total
2 tablespoons minced lemon zest
1 cup fresh lemon juice
4 garlic cloves, crushed through a press
3 tablespoons corn oil
3 tablespoons sugar
salt
freshly ground black pepper
3 tablespoons finely chopped flat leaf parsley
thin lemon slices, as garnish

Halve the chicken breasts and remove all cartilage and visible fat. In a shallow, nonreactive dish just large enough to hold the chicken in a single layer, stir together the lemon zest, lemon juice, garlic, oil and sugar. Add the chicken breasts, cover and marinate at room temperature, turning occasionally, for 1 hour. Light a hot fire in a charcoal grill or preheat a gas grill to medium high. When the fire is hot, lay the chicken breasts on the rack; reserve the marinade. Cover and grill for 3 minutes. Baste generously with the reserved marinade, turn and grill another 3 minutes. Baste and turn twice more, grilling the breasts until the marinade is used up, they are lightly marked by the grill and just cooked through but still juicy, another 5 to 6 minutes. Transfer to a cutting board. With a sharp knife, cut the breasts across the grain and at a slight angle into thin slices. Transfer to plates. Season with salt and pepper to taste. Sprinkle the parsley over the chicken, garnish with lemon slices and serve warm or at room temperature.
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Grilled Creole Pork Chops
Makes 6 servings.

6 boneless center cut pork chops, cut about 3/4 of an inch thick

Rub Mixture:
1 tablespoon paprika
1 teaspoon cayenne
3/4 teaspoon white pepper
3/4 teaspoon rosemary
3/4 teaspoon black cracked pepper
3/4 teaspoon thyme
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt, optional

Preheat grill to medium heat. In a mixing bowl, combine thoroughly all Rub Mixture ingredients. Set aside. Rub both sides of each pork chop with the rub mixture. Place each pork chop on the grill grids and grill directly over heat for about 8 to 10 minutes, turning once until internal temperature reads 160F. Remove the pork chops from the grill and serve hot.
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Grilled Portobello Mushrooms
Makes 3 servings

3 portobello mushrooms
1/4 cup canola oil
3 tablespoons chopped onion
4 cloves garlic, minced
4 tablespoons balsamic vinegar

Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up. In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour. Grill over hot grill for 10 minutes. Serve immediately.
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I just recently started reading your online recipes again. I have noticed that the newsletter is not sent out every day. In the past it seemed that you sent it out daily.  Am I wrong about it being sent out daily in the past?
Abby

Comment
Abby, you are not wrong.  Since 1996 the online recipes have been sent out daily. In the past month or so the online recipes are posted when there are enough recipes, tips and hints to include in the page for the NancyLander to enjoy and worth the time to open the page.  If the recipe page is too long it is often not read.  If the page is too short the viewer wonder may not want to come back because they did not find any thing of value to them.

The objective of this newsletter is to share recipes, tips and hints with others.  Our NancyLanders are a recipe family that share their food related info, tips, recipes and often some chit chat about other topics.  Personally I love the chit chat between members. I tend to include info about my two cats, Ditto and Little One.  Both cats are very important to me in my life.

I love compiling the newsletter.  The newsletter would be sent out daily but some days there just hasn't been enough recipes and info to send it out. Although some members send many recipes for the newsletter at one time the number of post per member is generally limited to three posts per newsletter. Their other posts will be in future newsletters.  The newsletter can be sent out daily and it is up you and other NancyLanders as to how often the it is sent.
Nancy Rogers 

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Grilled Sweet and Sour Ribs

1-1/4 cups ketchup
3/4 cup water
1/4 cup honey
2 tablespoons Worcestershire sauce
4 teaspoons lemon juice
1 small onion, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
6 pounds baby back ribs

Mix together the ketchup, water, honey, ginger root sauce, lemon juice onion, salt and pepper. Cook for about 10 minutes, stirring occasionally. Prepare a charcoal grill and cook ribs over medium hot coals, turning occasionally. Brush ribs with sauce after each turn. Cook ribs until desired doneness. Remove from barbecue and enjoy.
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Free Cookbooks Online (Pdf format)
Breakfast with Califoria Avocados

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For Boots in Chantilly. Could this be the recipe you were referring to? Here is the recipe as well as the link for it.
Sara in FL

Gwen's Fried Chicken with Milk Gravy
Serves: 4 to 6 servings

Chicken:
8 serving pieces chicken, light or dark meat
Salt
2 cups peanut oil, more if needed
Black pepper
2 cups all-purpose flour

Gravy:
4 tablespoons oil from fried chicken
4 tablespoons all-purpose flour
2 cups milk
Salt and freshly ground black pepper

For the chicken: Put the chicken pieces in a large bowl and cover them with water. Sprinkle 2 tablespoons salt in the water, cover the bowl, and refrigerate for 4 hours or overnight. When you soak the chicken overnight in salt brine, the salt infuses into the meat and makes it so tasty!

Pour oil into an electric frying pan or deep, heavy skillet to a 1-inch depth and heat the oil to 375 degrees F. Check the temperature by sprinkling flour over the oil. If the flour sizzles, the oil is hot enough.

Drain the water from the chicken, sprinkle each piece with some salt and pepper, and coat the pieces with flour, shaking off any excess. Carefully place the chicken in the hot oil. Place the cover on the pan, leaving a small opening for steam to escape. Cook for 15 minutes.

Remove the cover and, using tongs, turn each piece of chicken. Replace the cover and cook for 15 minutes more, or until done. Use a sharp, thin-bladed knife to check for doneness by slicing a drumstick to the bone. Neither the meat nor the juices should be pink. Drain the chicken on paper towels and keep warm.

For the gravy: Spoon about 4 tablespoons of oil that the chicken was fried in plus the brown bits into a medium skillet. Over medium heat, sprinkle in the flour and cook while whisking, until the flour is browned, about 1 minute.

Slowly stir in the milk and cook until the gravy thickens, 5 to 10 minutes. Season with salt and pepper and serve with the chicken.
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Hi Nancy,
I'm looking for a cobbler recipe that has a pie like texture vs the cake-like texture. Looking at these recipes and I don't know how to decipher by the ingredients.
Thanks, Linda

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Hi Nancy and 'Landers:
I've been promising some recipes but this is the first I've gotten to send any. I'll send this one soup recipe and will send another later. This is for Chicken Noodle Soup, a little different but oh, so good. Hope you like it.
Lynn WI/FL

Chicken Noodle Soup

2 quarts water
8 chicken bouillon cubes
2 cans cream of chicken soup,undiluted
6 1/2 cups uncooked wide egg noodles
3 cups cubed cooked chicken
1 cup sour cream
Minced fresh parsley

In large saucepan, bring water and bouillon to a boil. Add noodles, cook until tender, about 10 minute. Do not drain. Add soup and chicken, heat through. Remove from heat, stir in sour cream. Sprinkle with parsley. Makes about 10-12 servings (only if you only eat one bowl!)
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Hello all. Does anyone have recipes for Swedish meatball sauce using cream of chicken soup and not cream of mushroom?
Thank you Kathy

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Boots in Chantilly was requesting a recipe from Trisha Yearwood, but she had the ratio wrong. It should be 4-4-2 which is 4 tablespoons pan drippings, four tablespoons flour, and two cups liquid. The procedure is to brown the flour in the pan drippings and slowly add two cups liquid which may be broth, milk, or water. Stir until thickened.Season to taste with salt , pepper, and any additional such as a dash of garlic powder or gravy master. This is simply a basic starter gravy.
Nana in SE Ohio

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A quick and delicious no-bake dessert for a warm summer day, or any day.

Creamy Pineapple Pie

1 can sweetened condensed milk
1 can (8 oz.) crushed pineapple, undrained
1/4 cup lemon juice
1 carton (8 oz.) whipped topping, thawed
9 inch prepared graham cracker crust

In bowl; mix sweetened condensed milk, lemon juice and pineapple. Fold in whipped topping and put into crust and chill until ready to serve, 1 to 2 hours.
Judy (in Alaska)
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One of our many favorite rhubarb desserts, and I'm sure it will become
one of your favorites also.

Topsy Turvy Rhubarb Cake

3 cups diced rhubarb (fresh or frozen)
12 large marshmallows, cut in fourths
1 cup brown sugar
1 cup granulated sugar
1/2 cup shortening
2 beaten eggs
1-3/4 cups flour
1/4 tsp. salt
3 tsp. baking powder
1/2 cup milk
1 tsp. vanilla
1/2 cup chopped pecans

Place diced rhubarb in a buttered 9x13 inch baking pan. Put cut marshmallows over rhubarb and sprinkle with brown sugar. Cream shortening with granulated sugar and beat in eggs. Mix flour, salt and baking powder and add alternately with milk to creamed mixture. Stir in vanilla. Pour batter over rhubarb and sprinkle with pecans. Bake at 350º for 45 to 50 minutes till tests done when insert toothpick in the middle. Serve warm, or cold with whipped cream. Yum!
Judy (in Alaska)
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Stuffed Cabbage Rolls
Serves: 2

With two different kinds of meat featured in this delicious dish, this has to be one of the most delicious recipes for stuffed cabbage. Follow along with these simple instructions for Stuffed Cabbage Rolls and learn how to make an exciting new version of a classic cabbage recipe. Simmering for over an hour in a rich and creamy tomato sauce gives these awesome cabbage rolls an extra bit of delicious flavor that's sure to wow your taste buds. Give this cabbage recipe a shot for dinner tonight!

8 large cabbage leaves
1 cup long grain rice, cooked
1/2 pound ground round
1/2 pound lean ground pork
1/2 tsp. dried oregabno
1/2 tsp. dried mint
1/2 teaspoon salt
1/8 teaspoon pepper
1 large egg, beaten
1 can condensed tomato soup or 2 small cans tomato sauce
1 cup water
1 cup onion, chopped
4 tablespoons sour cream

Cook cabbage in 4 quarts of boiling water for approximately 5 minutes. Drain and carefully remove 8 large leaves. Let cool. Combine rice, ground meats, oregano, mint, salt, pepper and egg in a mixing bowl. Spoon mixture into cabbage leaves and roll up, securing with a toothpick.

Layer cabbage rolls in a deep pot. Prepare sauce by combining soup, water, onion and sour cream. Pour over cabbage rolls. Bring to a simmer over medium heat. Cover and reduce heat to low. Cook about 1-1/2 hours.
Artemis in NYC
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