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April 2017 Recipes

April 3, 2017  | Everyday Recipes
Easy and delicious printable easy recipes from our recipe family.  Recipes are made with ingredients found in most pantries.   


Everyday Recipes from Our Recipe Family.


Today's Recipes -  Pineapple Marmalade Recipe | Sweet and Spicy Lime Chicken Recipe | Pretzels Recipe | Regina's Butter Biscuits Recipe | Rocky Road Fudge Bars Recipe | Ham Steak Recipe | Ramen Noodles and Pork Chops Recipe | Southwestern Pork Chops Recipe

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If you have any recipes, tips and questions to share NancyLand family of recipe members would love for you to share. Send your favorite tried and tested recipes to
nancyskitchen@suddenlink.net    or
everyday_recipes@yahoo.com  
so they can be shared with others.

Recipes ingredients need to be in one column.  Instructions need capital letters at the beginning of a sentence and punctuation at the end of sentences. Remember to include the title of the recipe, number of servings, additional notes about the recipe, and your name within the message.
Nancy Rogers   



Everyday Recipes from Our Recipe Family. Everyday recipes made from ingredients found in most pantries.





Does anyone know how to make hominy fritters, or hominy cakes, that are fried in a skillet like pancakes and then served with butter and syrup for breakfast? I think they are made with canned hominy and eggs and flour and maybe milk. My grandmother made these a long time ago and I would like to make some. The only ones I can find on line are deep fried.
Dorothy from WA


Pineapple Marmalade Recipe

Ingredients
3 1/2 cups shredded or ground fresh pineapple flesh
3 thinly sliced lemons
1 quart water
4 1/2 cups sugar

Directions
Place the prepared fruits and water in a 6-quart pot and let stand overnight. Boil until lemon is tender, about 20 minutes. Add sugar, stir until dissolved and boil rapidly about 25 minutes, until 2 drops form on the edge of a metal spoon and drop off simultaneously. For a stiffer marmalade, continue cooking until the drops run together as they fall off. Skim the foam from the surface and pour the marmalade into hot sterile jars and seal. Store in a cool dry place.
Makes: 6 cups
Anna in Sweden
Click Here to Print this Recipe


Sweet and Spicy Lime Chicken Recipe

Ingredients
2 Boneless, skinless chicken breasts (you can use frozen ones!)
1/2 teaspoon cayenne powder
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley
1 teaspoon brown sugar
1 lime

Directions
Preheat oven to 350. Line a baking sheet with foil (to shorten the cleanup process, lazy girl.), and lay your chicken breasts out flat. Mix together the cayenne powder, garlic powder, dried parsley and brown sugar in a bowl, then sprinkle seasoning on top of the chicken. Just one side for now. Cook in the oven for 25 minutes, remove, flip and dredge the other side in the seasoning. Return back to the oven for an additional 10 minutes, or until chicken is cooked through. Allow chicken to rest for 5 minutes, then squeeze on the juice from a lime and serve over rice. Enjoy!
Anna in Sweden
Click Here to Print this Recipe


Pretzels Recipe

This is an addictive snack-thus the name

1 pound bag mini twist pretzels
1 cup vegetable oil
1 tablespoon garlic powder
1 tablespoon dill weed
1 envelope dry ranch dressing mix

Directions
Mix all ingredients in a large bowl and then pour into a large zipper type plastic bag and seal.Allow to marinate over night turning a few times. These are not oily at all when finished.
Nana in SE Ohio
Click Here to Print this Recipe



A Baker’s Basic Kitchen Library eBook Collection (free from the Prepared Pantry)



I have Congestive Heart Failure and have to limit my sodium intake to less than 1,000 mg per day. I am looking for Low Sodium recipes. Can anyone help?

Also, a dear friend has started Weight Watchers with Smart Points. I remember several recipes that were posted with the WW points, but cannot remember when. I have searched through a few months of the newsletter and cannot find them. Can anyone help me with this, as well?

Thank you for much for your help. And a huge Thank You to our Nancy for being kind enough and generous enough to share her time and her kitties with us all!
Cynthia Robin in WV


For Mary: Regina Charboneau combined French culinary training with the tricks of Southern cooks to produce the biscuits that are served at her restaurant "Biscuits and Blues". Usina a tea towel as a base to move dough around until it rolls out smoothly is
one of her tricks.

Regina's Butter Biscuits Recipe

Ingredients
4 cups flour
1/2 cup baking powder
1/4 cup sugar
1/2 cup salted butter, chilled and cut into 1 in. cubes
1 1/2 cup salted margarine, chilled & cut into 2 in. cubes
1 3/4 cups buttermilk chilled

Directions
Put flour, powder & sugar in bowl of stand mixer w/ paddle attachment. Turn machine on low & blend 15 sec. Add butter, margarine & buttermilk to flour. Turn mixer on medium & count to 10. Do not overmix. There will be chunks in the dough.

Scrap dough from bowl onto floured tea towel & shape into long vertical rectangle about 2 in. thick. Using edges of towel, fold lower part (1/3) toward center, then fold top down. With rolling pin, roll dough out to 2 " thickness. Fold 2 ends in again, lifting edges to move dough. Give dough 1/4 turn, roll it out again to 2 in. thickness.

Continue folding, turning & rolling dough until smooth, with yellow ribbons of butter &
margarine throughout.

Roll dough to 1 1/2 in. thickness. Using 2 in. biscuit cutter, cut dough into rounds. Punch cutter into dough cleanly, without twisting. When refold & retooling, gently stack it to
retain layers. Do not overwork.

Place biscuits on baking sheet & freeze. Transfer to plastic bags. Can be frozen for 2 mo.

To bake: heat oven to 350. Place biscuits in muffin tins. Thaw in frig 20 min. Bake 23 - 25 min.

Marmalade Butter:
1/2 cup salted butter, room temp
3 T. sweet orange marmalade

Put butter & marmalade in min food processor & pulse to combine
Bring to room temp & transfer to bowl. Serve not to biscuits.
Athena in DE
Click here to Print this Recipe



My Favorite Links
Treasures From Texas - Vintage Items
Diggin' History Blog
RecipeGoldMine Recipe Site
Prepared Pantry
NaturesFlavours  
Celebritychefconnection
 



Rocky Road Fudge Bars Recipe

Base
1/2 cup margarine or butter
1 oz. unsweetened chocolate, chopped *
1 cup Flour
1 cup sugar
1 tsp. baking powder
1 tsp. vanilla
2 eggs
3/4 cup chopped nuts

Filling
1 (8-oz.) pkg. cream cheese, softened, reserving 2 oz. for frosting
1/4 cup butter, softened
1/2 cup sugar
2 Tbs. Flour
1/2 tsp. vanilla
1 egg
1/4 cup chopped nuts
1 (6-oz.) pkg. (1 cup) semisweet chocolate chips
2 cups miniature marshmallows

Frosting
1/4 cup margarine or butter
1/4 cup milk
1 oz. unsweetened chocolate, cut up*
Reserved cream cheese
3 cups powdered sugar
1 tsp. vanilla

Directions
Heat oven to 350°F. Grease and flour 13x9-inch pan. In large saucepan, melt 1/2 cup margarine and 1 oz. unsweetened chocolate over low heat, stirring until smooth. Remove from heat. Lightly spoon flour into measuring cup; level off. Stir in 1 cup flour and all remaining base ingredients; mix well. Spread in greased and floured pan.

In small bowl, combine 6 oz. of the cream cheese, 1/4 cup margarine, 1/2 cup sugar, 2 Tbs. flour, 1/2 tsp. vanilla and 1 egg; beat 1 minute at medium speed until smooth and fluffy. Stir in 1/4 cup nuts. Spread over chocolate mixture; sprinkle evenly with chocolate chips.

Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Remove from oven; immediately sprinkle with marshmallows. Return to oven; bake an additional 2 minutes.

While marshmallows are baking, in large saucepan, combine 1/4 cup margarine, milk, 1 oz. unsweetened chocolate and reserved 2 oz. cream cheese. Cook over low heat, stirring until well blended. Remove from heat; stir in powdered sugar and 1 tsp. vanilla until smooth. Immediately pour frosting over puffed marshmallows and lightly swirl with knife to marble. Refrigerate 1 hour or until firm. Cut into bars. Store in refrigerator.
* I just used chocolate chips.
Abby in Atlanta
Click Here to Print this Recipe


Ham Steak Recipe

Ingredients
1 (2 pound) fully cooked ham steak
1 cup chopped onion
3 cups apple juice
2 teaspoons Dijon mustard
2 medium green apples, cored and thinly sliced
2 medium red apples, cored and thinly sliced
2 tablespoons cornstarch
1/4 cup cold water
1 tablespoon minced fresh sage or 1 teaspoon rubbed sage 1/4 teaspoon pepper

Directions
In a large skillet coated with nonstick cooking spray, brown ham steak on both sides over medium heat; set aside and keep warm. In the same skillet, saute onion until tender. Stir in apple juice and mustard; bring to a boil. Add apples. Reduce heat; cover and simmer for 4 minutes or until apples are tender. Combine cornstarch and water until smooth; stir into apple juice mixture. Bring to a boil; boil and stir for 2 minutes. Stir in sage and pepper. Return ham steak to the skillet; heat through.
Makes 8 servings.
Lisa TX
Click Here to Print this Recipe


Ramen Noodles and Pork Chops Recipe

Ingredients
1 tablespoon vegetable or peanut oil
4 pork chops
2 cloves garlic
2 teaspoons sesame oil
4 tablespoons dry sherry or salt free broth
4 tablespoons soy sauce
2 tablespoons brown sugar
1/4 teaspoon crushed red pepper
2 teaspoons cornstarch
2 tablespoons water
2 packages Ramen noodles, cooked plain without seasoning packet

Directions
Heat vegetable oil in a large skillet. Brown chops on both sides. Add garlic to skillet and stir for one minute. Mix together sesame oil, sherry, soy sauce, brown sugar, and red pepper. Pour over chops. Cover and simmer gently for about 20 minutes, until chops are cooked. Remove chops from the pan. Combine cornstarch and water until smooth. Add to skillet and cook until thickened, stirring constantly. Serve pork chops and sauce over cooked noodles.
4 servings.
Lisa TX
Click Here to Print this Recipe


Southwestern Pork Chops Recipe

Ingredients
4 boneless pork loin chops
1 tablespoon vegetable oil
1 1/2 cups chunky salsa
1 4 ounce can diced green chilies
1/2 teaspoon ground cumin

Directions
Heat oil in a large skillet over medium-high heat. Brown chops on one side for 3 minutes, turn and cook for 2 minutes. Remove chops from pan and drain fat. Add salsa, chilies and cumin to skillet and stir. Add pork chops to sauce, lower heat, cover and simmer for 10 minutes, turning once halfway through. Serve with rice or noodles. 4 servings.
Linda NM
Click Here to Print this Recipe

Weekly Specials at Prepared Pantry 







                



Weekly Specials at Prepared Pantry 


Products this Month
Mr Mister Stainless Steel Spray Genie 
Real Chocolate Chips 
Cookie Mixes 
Bread Machine Mixes (with instructions for regular oven)


Articles this month
How to Troubleshoot Cookies
Save Time with No-Bake Cookies
The Joys of Refrigerator Cookies
Types of Cookies and How to Bake Them


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A lot of our members have asked what software I use for organizing my person recipes. 
Nancy Rogers

I use Home Cookin' software for my personal recipes.
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free 2 week trial of this software, Click Here


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Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com 


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