November 2017 Recipes
| 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.
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Everyday Recipes from Our Recipe Family.
Everyday recipes made from ingredients found in most pantries.
I need a recipe for Thanksgiving for candied sweet potatoes. I Ruby, I have
purchased the pre-made turkey dinners twice. Once from Safeway and once from
Pacific Consumers Co-op.They were good, but not as good as the dinners you cook
yourself. The dinners do not serve too many people, 6 to 8, usually, and it
sounds like you will have a crowd. Could you roast the turkey and have your
family bring everything else? I am about your age, and I know that cooking is
Dorothy from WA
Mince pie has always been a part of our traditional holiday meals and for years
they could be purchased at various restaurants, etc. or purchased frozen. In
this area, the last few years there have been no mince pies available! I have
been trying to make my own with jars of mincemeat purchased on Amazon, but I
would like to have a really easy tried and true recipe if anyone has one.???
Athena in DE
Nancy, Ditto, Little One and all NancyLanders,
Ruby, an 87 year old reader
of this newsletter asked if her family would understand if she purchased a
turkey and a ham, with trimmings for Thanksgiving. Not knowing any of the people
involved, I have to express my opinion on what Ruby wrote. So to you, Ruby, you
said you have "children, grandchildren and great grandchildren coming to your
home" and I have to ask - none asked you what they could bring? Or how they
could help with the preparations? We should all live to be 87 - but I don't
think kitchen duty should be expected from an 87 year old for the entire family.
My opinion is to order whatever you'd like to serve - most groceries do an
excellent job on turkey and ham and all the trimmings and make whatever desserts
you feel like making. Not only do I feel your family should most definitely
understand - you need to offer no excuse - they should offer to chip in to help
cover the cost of the purchased items. You didn't say how many people are
involved, but even purchased from the grocery store, the cost does add up
quickly. I think it's terrific that you have offered to provide the meal for
your family, but you should be the honored guest rather than the provider and/or
the cook. You should be able to sit back and be appreciated and pampered at 87,
not busy cooking and serving, even when it's family. And remember, Thanksgiving
IS about family being together and enjoying each other - even if they eat pizza
or burgers and skip the traditional meal. Whatever you decide, I hope it all
works out and you and yours have a wonderful Thanksgiving day celebration.
Jan in MO
I am the 87 year
old Mother that wanted to know whether a prepared meal from the super market or
cafeteria would work when my children, grandchildren and great-grandchildren
came for Thanksgiving. All of them have to either fly in or drive a long
distance to my home. They wanted to bring something but I told them I had
it covered. I strongly suspect they are coming to talk me to moving
in with them or in a retirement community. I really want to show them I
have all my wits and can serve a meal without their help. Having a already
prepared meal with given me more time to visit. They will think they have
to do a lot of talking but have already made up my mind to move closer to my
I have a
recipe for a cake calling for a 16.5 oz cake mix but can only find a 15.25 oz in
the flavor that I need. Is there any thing I can add to make up the difference
in weight? I am afraid it will not come out right if I use the 15.25 oz size .
Can anyone in Nancyland help me.
Thanks in advance, Lorie in Orlando
I have used a prepared Thanksgiving
dinner from a super market for the past 2 years. I find them very good and very
easy. The turkey I get is a Butter Ball and done very well. Don't unplug your
oven (lol) as you do have to cook the turkey in your oven for a couple of hours.
I bought additional mashed potatoes and green bean cassarol. I made my own
stuffing and bought Mrs. Smiths pumpkin pies just to make sure there was enough
and to have some left over. My advise is to check the different supermarkets for
pricing as it does very. Also some of the fast food places are doing prepared
Romona in Sacramento.
Marilyn's Sweet Potatoes Recipes
For Sharon to consider. We have many many sweet potato recipes, lots thanks
to this 'letter, but here are a few that have always been special favorites at
Caramelized Candied Sweet Potatoes Recipe
1/2 c. margarine*
1/2 lb. light brown sugar
1/8 c. maple
2 lb. canned (2 #2 cans) or cooked sweet potatoes or yams, cut in about
2" pieces, drained
Use a pretty large, about 10", skillet
with a lid. Melt margarine & stir in sugar till dissolved. Raise heat to High &
drizzle in syrup. When caramel is bubbly, add potatoes & cut heat back to
Medium. Cover & cook, turning once or twice with a big spoon so potatoes don't
get mashed, till caramel begins to look clear & clings to the potatoes. Serves
6-8. *Healthier made with butter but I don't know if that caramels as well. Can
be doubled or tripled in a 12" skillet. This one would probably win if we had a
Linda Steel's Make Ahead Candied Sweet Potatoes Recipe
2 lb. sweet potatoes, peeled & cut up (or 2 lb. canned,
1 c. brown sugar
1/2 c. butter
1 T. water
Cook potatoes in salted water till a fork pierces them easily.
Drain & put in a 1 1/2 qt. casserole; set
aside. Boil rest of ingredients
together till thick, stirring often; pour over potatoes. Cover & chill till
needed, then bake about 1 hour in a 350º oven, starting in a cold oven or
bringing close to room temperature if bringing directly from refrigerator. Lin
said to make this a day in advance, even better tasting & helpful for a holiday
dinner. I never tried them made ahead myself.
Thanks to a friend I'll love &
Sweet Potatoes with Apples,
Molasses, and Pecans Recipe
1 to 2 lb. canned or cooked
sweet potatoes, well-drained & sliced into chunks
1 large or 2 medium apples,
unpeeled but cored & cut into thick slices
1 T. lemon juice
1/4 c. molasses
1/4 c. packed brown sugar
1/4 c. chopped
Put potatoes in a casserole, 1 1/2 qt. to 2 qt.
Sprinkle apples with salt & juice. Bring butter to a bubble in a small pan, add
apples, saute' 3-4 minutes then spoon in with potatoes, leaving a little butter
in the pan. Add molasses to that butter, bring to a boil, then pour over potato
mixture. Sprinkle sugar, then pecans, over the top. Bake at 325º for 25 to 30
minutes, till the top looks bubbly.
Serves 4 to 8.
Potatoes & Pineapple Recipe
1 # 2 can crushed pineapple
2 # 2 cans sweet potatoes, drained
1/4 c. flour
3 T. brown sugar
3 T. butter
1/2 c. marshmallow crème
Nuts, (opt., see
Drain pineapple very well, saving 1/4 c. of the
juice. Line a 2 qt. casserole with pineapple, patting it up higher at the sides.
Put potatoes in the center & pour reserved juice over them. Mix flour, sugar, &
cinnamon, & cut in butter to make crumbs. Sprinkle this over the potatoes.
NOTE: if you want to add pecans, cashews, or walnuts, sprinkle them on now.
Bake at 350º for 25 minutes. Dot with marshmallow creme, switch oven to Broil,
and broil till crème is just slightly browned. Serves 6 - 8. Popular doubled in
a flat pan at winter holiday potlucks.
Mother's Mashed Sweets
with Marshmallows Recipe
3 lb. sweet potatoes, peeled &
cooked in salted water
1/2 c. milk
2 T. butter
18 large marshmallows or
More butter if desired
Heat the 2 T.
butter in milk; mash cooked potatoes using a little milk at a time, till fluffy.
Butter a 2 qt. casserole dish; put in 1/3 of potatoes, dot with 1/3 of the
'mallows, plus a few dots more butter if desired. Repeat twice more, ending with
marshmallows. Bake at 350º till top marshmallows are melted & golden brown.
Serves 4 - 8. Mother always said she didn't like sweets, but every time she made
this, we doubted her....she liked to have this with ham & buttered green beans.
More work because potatoes are mashed, but it is old fashioned good if you don’t
get too involved with those marshmallows.
Marilyn in FL.
Click Here to Print all of Marilyn's sweet potato
asked about getting a turkey or ham dinner pre-made from a grocery store or
restaurant. I've ordered both and they are delicious without all the work. I
believe I ordered them from Albertson's. I wouldn't be afraid to do it again!
Good luck and enjoy your Thanksgiving dinner with family.
Turkey Giblet Gravy Recipe
2 tablespoons flour
1 to 2 tablespoons fat to each cup liquid
1/4 cup chopped giblets
2 hard boiled eggs, chopped
Blend the flour thoroughly with fat or cold liquid before combining it with the
hot poultry drippings. This helps to prevent lumps. For moderately thick gravy,
use 2 tablespoons flour and 1 to 2 tablespoons of fat to each cup of liquid. For
thin gravy use only 1 tablespoon flour and 1 tablespoon of fat for 1 cup liquid.
You add 1/4 cup chopped giblets and 2 chopped hard boiled eggs before serving.
Baked Turkey Recipe
1 large or 2
small turkeys, quartered
4 tablespoons honey
salt and pepper
1/2 cup chopped onion
1 cup white wine
1 cup chicken stock
Brush the turkey with the honey. Season with
salt and pepper to taste. Place turkey in a baking dish and bake at 450F for 30
minutes. Baste often with the butter. Mix the onion, chicken stock, wine and
parsley together. Pour over the turkey. Cover and bake at 250F for 1 hour or
until turkey is done. Baste turkey occasionally with the liquid from the pan.
Apple Glazed Turkey Breast Recipe
1/3 cup clover honey
1 tablespoon dry mustard
6 ounces frozen apple juice
concentrate, thawed and undiluted
1 6 1/2 to 7 pound turkey breast, skin
salt and freshly ground black pepper
honey, mustard and apple juice in a small bowl. Season turkey breast with salt
and pepper. Place turkey breast on a rack in a shallow roasting pan. Baste with
honey mixture. Cover and roast in a 325F oven for 1 hour. Uncover and baste
frequently with honey mixture. Roast an additional hour or until the internal
temperature reaches 170F. Let cool 10 to 15 minutes prior to slicing.
10 to 12.
Holiday Beet Salad Recipe
2 pounds raw beets
enough water to cover beets
1 cup water
2 teaspoons apple cider vinegar
1/2 teaspoon cinnamon
1 pinch allspice
1 pinch ground cloves
beets in a pot with enough water to cover them. Bring to a boil and simmer for 2
to 3 hours till beets are tender. Cool beets under cold running water. Peel off
skin and slice or dice to your preference. Bring 1 cup of water to boil. Stir in
vinegar and other spices. Pour hot mixture over beets. Let Cool. Cover and
Holiday Cauliflower Au Gratin Recipe
2 large heads cauliflower
1 medium onion, diced
cups soy milk
3/4 cup water
3 tablespoons raw cashew nuts
1/8 teaspoon white pepper
1/8 teaspoon nutmeg
3 tablespoons oil
1/3 cup unbleached flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon nutritional yeast
whole wheat bread crumbs
1/2 teaspoon paprika
cauliflower into medium pieces and place in a bowl with the onions. Set aside.
Blend the soy milk, water, cashews, salt, white and black pepper, nutmeg, garlic
powder and nutritional yeast in a blender until smooth. Pour into a saucepan and
gently heat, stirring often. Meanwhile, heat the oil in a small saucepan. Add
the flour to make a roux. Then whisk the heated soy milk mixture into the roux
to make a light, creamy sauce. For a thicker sauce, use more roux. Pour the
sauce over the vegetables and stir. Oil a casserole dish. Pour the vegetable and
sauce mixture into the pan and press lightly. Sprinkle the bread crumbs over the
vegetables and cover with paprika. Cover and bake in a preheated oven at 350F
for 45 to 55 minutes.
Holiday Brussels Sprouts in
Orange Sauce Recipe
1 pound Brussels sprouts
2 tablespoons orange flavored liqueur or orange juice
1/4 teaspoon salt
Prepare and cook Brussels sprouts. Heat
remaining ingredients until margarine is melted. Heat 1 minute longer. Toss with
Makes 4 servings.
4 to 6 medium yellow squash
1 medium onion, chopped
salt and pepper, to taste
slices fresh bread, crumbled
seasoned salt, to taste
Boil squash whole until just tender; remove and carefully split lengthwise.
Using a spoon, scoop out pulp, taking care not to break shells. Set pulp aside.
Place squash shells in a baking dish. In skillet over medium high heat, cook
sausage with onion. Add salt and pepper to taste; remove from heat. Add squash
pulp, bread crumbs, and seasoned salt. Add a little water if the mixture is too
dry. Stuff squash shells with the sausage mixture;
bake at 375F until
browned. Serves 6 to 8.
Mama's Sweet Potatoes Recipe
1 quart sliced, cooked sweet potatoes
3/4 cup karo syrup
2 tablespoons vegetable oil
3 tablespoons cornstarch
1 teaspoon salt
Oil a baking dish. Put in a layer of potatoes,
sprinkle with cornstarch, salt and cinnamon, put on a second layer and continue
until there are three layers in the dish. Pour in the karo combined with one and
one half cups boiling water and the oil and bake thirty five minutes in a 350F
Holiday Carrot Casserole Recipe
1/2 cup onion, chopped
1/4 cup butter, divided
tablespoons all purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cups milk
4 ounces process American cheese, cubed
2 tablespoons fresh
2 cups cornflakes, crushed
Cook the carrots until
crisp tender; drain and set aside. In a saucepan over medium heat, saute onion
in 3 tablespoons butter until tender. Stir in flour, salt and pepper. Gradually
add milk; bring to a boil, stirring constantly. Cook for 1 minute or until
thickened. Stir in the cheese just until melted. Add carrots and parsley. Pour
into a greased 8 inch square baking dish. Melt remaining butter; add cornflakes.
Sprinkle over carrots. Bake uncovered at 350F for 20 to 25 minutes or until
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