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Everyday Recipes from Our Recipe Family.
Everyday recipes made from ingredients found in most pantries.
Nancy I sent in some recipes several weeks and don't think you saw them.
Will add them at the bottom here.
I did not see your recipes.
I did have to delete several messaage from the inbox so that the other messages
Sylvia your Lemon Jelly sounds so yummy!
thanks for sharing!
This was posted in a newsletter several years ago and
was instantly famous!
Grape Salad Recipe
seedless grapes (red or green or a combination)
1/4 - 1/2 cup sugar (adjust
8 oz sour cream
8 oz cream cheese (softened)
1 tsp vanilla
1 cup walnuts or pecans, chopped
1/2 - 1 cup light brown sugar (adjust to
Wash and stem grapes; drain. In large mixing bowl,
combine sugar, sour cream, cream cheese, and vanilla till smooth. Pour over
grapes; mix till thoroughly combined. In separate bowl, mix nuts and brown sugar
together. (I use the maximum amount of brown sugar, because I love the mix of
the flavor with the sweet/sour of the grapes.) Pour grape mixture into serving
dish; sprinkle top with sugar and nut mixture. Chill and serve. This recipe
makes a very large portion (suitable for a family gathering of 20 or possibly
more, depending on appetites). Recipe may be halved. Keeps well in refrigerator
for several days (if it lasts that long).
Warning: This stuff is addictive! The last few times I've made it, I've
bypassed many of the meats and carbs and all the chocolate desserts...and ate
this till I was ready to pop. from Frances in Wesley Chapel, Fl in the 7/30/2006
newsletter Page 1 Chris in NM
It is almost that time again.
– my way!
10 cups thinly sliced apples
1 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground
1/4 cup water – ONLY if not frozen!!!*****
1/4 tsp. nutmeg
cup quick-cooking oats
1 cup all-purpose flour
1 cup packed brown sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter, melted
Preheat oven to 350 degrees F (175 degree C).
sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and
ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and
melted butter together. Crumble evenly over the apple mixture.
350 degrees F (175 degrees C) for about 1 hour.
Oh my gosh, this is
delicious! I have never had such a delicious apple crisp! I will never search
for another recipe! I fixed this for my large, picky family for Thanksgiving.
There were no leftovers!:-) Here's what I changed. I made 2 batches. In one, I
added 1/4 cup of water rather than 1/2 cup. That was perfect. In the other batch
I didn't add any water at all, and it was a little drier than I like. So cut the
water in half. Also, I tossed the apples in the cinnamon and sugar mixture, and
I added some nutmeg to that mixture. I think that's what made the apples soooo
perfect. Lastly, I doubled the crust recipe and put a layer on top and on
bottom. Yum!!! I used 6 large Granny Smith's. I won't change a THING about this
recipe next time I fix it, which if my family has anything to say about it, will
be tomorrow!:-) 11-13-06 I made this again for like the 5th time. It's still
good, but I think next time I will try to cut the butter into the crust rather
than melt it. My crust is never "crumbly" like I like on a crisp recipe. Still a
5-star no doubt!!! Tasted wonderful. I followed the directions exactly this
time, but in the future I will make the following changes: cut the amount of
water in half, double the topping and add 1/4 teaspoon of nutmeg. You may need
to increase the cooking time as mine was not done in 45 minutes. Great recipe
*****I would add no extra water if the apples are frozen, way too
much liquid! I also did not add a crust to the bottom. I probably will next
time! Chris in NM
These were for the Aug. 16th newsletter.
For Sylvia in Scotland I generally use General Mills all purpose flour from
our grocery. It has always been just right and since I don't bake anymore a 10
lb. bag lasts a while. I do put it in a sealed heavy plastic container to keep
bugs out! Chris in NM
Brussels Sprouts with Bacon and Mushrooms Recipe
1 pound Brussels sprouts
4 pieces of bacon
1/4 cup red wine
Tamari - soy sauce
Prepare the bacon according to my Oven Baked
Bacon recipe. Save the fat that renders off. Cut the Brussels sprouts in halves
and rinse well. Slice the mushrooms finely. Bring a sauté pan to medium heat
with about 2 tablespoons of bacon fat. Add the garlic and mushrooms and cook for
2 minutes. Add the Brussels sprouts, cover the pan, and reduce the heat to low.
After a few minutes, add the red wine. They’ll need to cook over low heat for
about 25 minutes and you’ll need to occasionally add some water to the pan.
Remember to keep the pan covered. When the sprouts are very tender, sprinkle
with tamari and stir well. Chop the bacon finely and mix it into the dish just
before serving. serves 2 - 4 These are awesome! A good friend and HS classmate
gave this to me. Chris in NM
Scalloped Tomatoes Recipe
T & T
1 (2 1/2 pound) can tomatoes
1 small onion chopped fine
1/4 cup butter
1 1/4 cups dry bread cubes
1/2 cup brown sugar
1/8 teaspoon pepper
Saute onion in butter.
Add bread cubes and sugar, cook slowly. Stir in tomatoes and seasoning. Place
mixture in buttered shallow pan and bake 45 minutes in medium oven (350
I halved the recipe since
there is only 2 of us. I also added 1 (4 oz.) can drained mild green chilies.
Chris in NM
Celebration Green Beans – T & T
1-1/2 pounds fresh
green beans, trimmed – I didn’t use this much
2 tablespoons canola oil
tablespoon cider vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1 garlic clove, minced
1 tablespoon butter
dry bread crumbs - plain
2 tablespoons grated Parmesan cheese
Place beans in a steamer basket; place in a
saucepan over 1 in. of water. *Bring to a boil; cover and steam for 7-8 minutes
or until crisp-tender. Transfer to a 2-qt. baking dish coated with cooking
spray. Combine the oil, vinegar, salt and pepper; drizzle over beans and toss to
coat. Set aside. In a small skillet, sauté onion and garlic in butter until
tender. Remove from the heat; stir in bread crumbs and cheese. Sprinkle over
beans. Sprinkle with paprika if desired. Bake, uncovered, at 350° for 18-22
minutes or until topping is lightly browned. Yield: 8 servings. From Taste of
Home * I didn’t steam the beams first because I figured it would make them too
mushy after baking, so just mixed it all, after sautéing the garlic and onion
and continued with the rest of the recipe. This was very good! I served it with
Jagerschnitzel and German bread dumplings. Chris in NM
our dinner tonight!
Chris's Taco Salad Recipe
T & T
1 lb. ground beef
corn tortilla chips - amount you want
lettuce leaves -
amount you want
1 tomatoes - diced
2 c. shredded Mexican Cheese
1 can refried beans - heated
1 pkg. dry taco seasoning
3/4 c. water
1 can sliced ripe olives, drained
salsa - if
needed or wanted
In a large skillet over medium high heat,
saite the ground beef for 5 to 10 minutes, or until well brown. Drain excess
fat. Add the dry taco seasoning and 3/4 c. water and stir till well blended.
Layer lettuce, chips, beans, meat, onion, olives, cheese then dollop sour cream
on top. You may add salsa to the plate before the cheese and sour cream. Eat!
Chris in NM
Click Here to Print all of Chris' Recipes and
Newletter will not be sent out for a while...
I have not felt well for several months. My back has been hurting. About 10 days
ago I passed a small kidney stone. Today my kidney doctor took a scan of my
kidney and found the problem There was a stone about the size of a golf ball in
my right kidney. Since I only have one kidney (the right kidney), the only
option to have surgery to remove the stone. It is my only kidney I will need to
stay in the hospital for a week or more. This means that the newsletter will not
be sent out during the time I am in the hospital and until I am able to sit at
the computer to compose the newsletter again.
Little One and Ditto will
be taken care of by friend that will stay with them. They will be happier at
home rather than in a pet care place. Both Ditto and Little One do not
understand or handle change very well. They will be happier at home.
will be going to Grace Hospital (2412 50th St, Lubbock, TX 79412) on Tuesday,
September 5, 2017. I do not know how long I will stay or how long the newsletter
will not be posted online.
Marilyn's Beet Recipes
For Melody in Nebraska. Paula
& Athena covered most of my recipes, but here are a few favorites that are a
Russian Egg Vegetable Salad Recipe
4 eggs. hard cooked & chilled
1 head any lettuce, torn or chopped
2 can french cut green beans, drained or 2 c. sliced & cooked till tender
1 jar tiny whole red beets, drained & halved, OR 1 lb.cooked peeled beets,
Russian Dressing (below)
Coarse ground black pepper
Prepare eggs & make dressing.
Line bowls with prepared
lettuce; in center put a scoop of green beans; surround with beet halves or
slices. Cut eggs into long wedges & arrange on top of vegetables. Dash each egg
piece with pepper. Serve dressing on the side. Can be a vegetarian main dish for
2, or side salads for 4.
Russian Dressing Recipe
Combine in a
1/8 c. EACH catsup & vegetable oil
1/2 T. EACH sugar, white
wine vinegar, & lemon juice
1/2 tsp. Worcestershire sauce
1/4 tsp. paprika
1/8 tsp. salt
1/16 tsp. black pepper
Chill. Keeps up to
2 weeks. Makes 1/3 cup; easy to multiply. This comes from an older Better Homes
& Gardens cookbook.
Marilyn in FL
Anna Lou's Red Beet Relish
4 c. cooked chopped beets, use canned if you like
4 c. chopped cabbage
1 c. chopped onion
1 c. chopped red bell pepper
1/2 c. sugar
2 T. horseradish
1 T. salt
3 c. white vinegar
Combine & simmer 10 minutes. Then bring to a boil. Next pack into
sterile hot jars; seal with hot lids & rings. Water bathe 15 minutes from time
water returns to a boil. Makes 10 half-pints.
To make just for 1 meal,
use 1 c. EACH beets & cabbage, 1/4 c. EACH onions & peppers, 3/8 c. sugar, 1/2
T. horseradish, 1/2 tsp. salt, & 6 oz. vinegar. Instead of canning, chill.
Serves 4-6. Will keep 2 weeks.
Marilyn in FL
1 #2 can sweetened sliced or tiny whole red
beets…the Amish style are great
very well; put into serving bowl. Zest orange over them, then cut in half &
squeeze the juice over all. Serve at room temperature, hot, or chilled. Serves
3-4, easy to multiply. We like them best at room temp. Remember this one when
unexpected company calls for another vegetable or side dish, or when you're
especially rushed. VARIATION: if you have time, before squeezing on juice,
drizzle on a tiny bit of red wine vinegar. Delish.
Marilyn in FL
Beets N Blue
2 #2 cans red beets, either slices or
wedges OR 4 c. cooked, peeled & cut
1 T. EACH sherry vinegar & walnut oil
(olive oil if no walnut available, but walnut is good)
1/4 tsp. EACH
coarse salt & freshly ground pepper
1/4 c. EACH crumbled blue cheese &
walnut or pecan halves, toasted or not, but toasted is tasty
Heat beets in their liquid till very very hot. If no liquid reserved, use as
little water as possible. Drain well & gently mix with all other ingredients,
avoid smashing the cheese, if you have time, you can mix all else,
then top with crumbles & nuts. Serve at once to 4-6.
Easy to multiply.
Looks elegant. Another quick one.
Marilyn in FL
Here to Print all of Marilyn's Beet Recipes
Chicken in White Wine Mushroom Sauce Recipe
last night. Very good recipe. Would be great as a company dish
2 large skinless , boneless chicken breast (about 1 lb) * I
sliced mine in half to make them thinner .
1/2 cup flour
1 tsp all purpose
1 tsp paprika
2 Tbsp butter
2Tsp extra virgin olive oil
2 cans (4oz ) sliced mushrooms drained ( I used fresh)
1 heaping tsp. jarred
1 cup white wine
1/2 cup chicken broth
1 tsp thyme,
1/4 cup Asiago cheese shredded ( this is a strong cheese which I love -
you may want to use a milder cheese like swiss)
1/2 cup heavy cream
Combine flour, seasoning salt, paprika, salt & pepper ; dredge
chicken in flour. In large skillet, medium heat, heat 2 Tbsp butter with 1 Tbsp.
olive oil .Fry chicken 4-5 min. on each side . Remove to plate. Add remaining 1
Tbsp olive oil to hot skillet. Add mushrooms and garlic and sauce until
mushrooms are brown. Add wine, broth & thyme. Add chicken back to pan, bring to
boil, reduce heat and simmer covered 12-15 min. until chicken is done . Remove
chicken from pan and add cheese and cream . Cook,stirring constantly until these
has melted. Continue cooking until reduced somewhat. It will thicken as liquid
cooks. Add Chicken back to sauce and heat just until chicken is good and warm.
Serve over pasta or mashed potatoes. I served mine with just a green veggie !
Click Here to Print this Recipe
I would like to know if the recipe
for bread machine rye bread from
Sylvia in the august 14th post can be made by hand. If so, could you give the
Chicken Kabobs with Glaze Recipe
4 lg. boneless, skinless chicken breast halves
1 lg. zucchini
2 med. red bell peppers
4 oz. med.
Honey Mustard Glaze
3/4 c. honey
1/2 c. prepared spicy
2 T. soy sauce
1 T. cider vinegar
2 T. cornstarch
Heat coals; grill rack 6 inches from heat or heat oven to 450
Cut chicken, squash, zucchini and pepper into bite size pieces,
cut musrooms in half.
Thread Chicken and vegetables onto 4 12-inch
Directions for Glaze
In 2 qt. Saucepan, on medium heat, bring
honey, mustard, soysauce and vinegar to a boil. In cup, blend cornstarch with
1/4 cup water until smooth. Gradually add to honey mixture. Bring to boil. Boil
for 1 minute, stirring constantly.
Grill K-Bobs over hot coals for 8 - 10
minutes, turning often.
Brush with glaze, continue grilling 5 minutes until
glazed all over.
To cook indoors, bake 15-20 minutes, turning often until
chicken and vegetables are tender. Continue baking 5 minutes brushing frequently
with glaze until cooked through.
Makes 4 servings.
Chicken and Pineapple Kabobs Recipe
3 T. soy sauce
3 T. brown sugar
2 T. cooking sherry
1 T. sesame oil
1/4 tsp. ginger
1/4 tsp. garlic powder
8 boneless skinless chicken breast halves cut into
1 (20 oz.) can pineapple chunks ( drained )
Combine first 6 ingredients and mix well. Add the chicken and the pineapple.
Toss to coat. Let marinate in the refrigerator for at least 2 hours. Pre-heat
grill to medium high heat and lightly oil the grate. Alternate marinated chicken
and pineapple on the skewers. Grill over medium high heat for 15 to 20 minutes
or until do
Click Here to Print both of Lisa's Kabob Recipes
Mary Ann's Salad and Dessert Recipes
Cherry Fudge Brownies Recipe
1 can cherry
1 tsp. almond flavoring
1 dark chocolate cake mix
Pre-heat oven to 350 F. Beat eggs and mix cherry pie mix, almond
flavoring, and cake mix together by hand. Spread on greased jelly-roll pan. Bake
25-30 minutes. Cool thoroughly before cutting.
Lemon Fruit Salad Recipe
1 (3 oz.) pkg Instant Lemon Pudding
1 (6 oz.)
pkg. Lemon Jello
2 c. Boiling Water
1 (3 oz) pkg. Tapioca Pudding
oz.) can Crushed Pineapple
2 (11 oz.) cans Mandarin Oranges, drained
oz.) Cool Whip
Dissolve jello, pudding and tapioca in
boiling water. Let set until syrupy. Add pineapple, oranges and cool whip. Pour
into 9 x 13 pan and chill. Makes a big dessert that serves 15.
Hawaiian Cake Recipe
1 box White cake mix
1 can mandarin oranges with juice
1/4 cup oil
1 small cool whip
1 small box instant vanilla pudding
1 cup crushed pineapple, drained
Mix first four
ingredients together well. Cook 40 minutes at 350 degrees in 9x13 pan. Mix cool
whip, pudding and pineapple together and spread on cooled cake.
Click Here to Print these recipes
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