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Nancy's Kitchen - Tried and Tested Recipes
Chris' Recipes and Comments

Chris' Recipes and Comments
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

3 lbs seedless grapes (red or green or a combination)
1/4 - 1/2 cup sugar (adjust to taste)
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 taste)

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.

Apple Crisp Recipe
– my way!

10 cups thinly sliced apples
1 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/4 cup water – ONLY if not frozen!!!*****
1/4 tsp. nutmeg
1 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).

Place the 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.

Bake at 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 though!

*****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
2 cloves garlic, pressed
15 mushrooms
1/4 cup red wine
Tamari - soy sauce
Black pepper

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 teaspoon salt
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 degrees).


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
1 tablespoon cider vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup sliced onion
1 garlic clove, minced
1 tablespoon butter
2 tablespoons dry bread crumbs - plain
2 tablespoons grated Parmesan cheese
Paprika, optional

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


This is 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
1/2 c. chopped onion
1 can refried beans - heated
1 pkg. dry taco seasoning
3/4 c. water
1 can sliced ripe olives, drained
sour cream
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

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