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Everyday Recipes from Our Recipe Family.
Everyday recipes made from ingredients found in most pantries.
Many years ago I was making potato salad
with my sister in law. She asked what I did different because mine tasted so
much better. She used same ingredients as I did. My mom who was a wonderful cook
told me the secret to good potato salad was to cook the potatoes with the jacket
(skins) on. Makes a world of difference. Also they are much easier to peel after
they are cooked. The following is what I put in my salad. There are no exact
Cooked potatoes (cut in small pieces not mashed)
chopped pickle relish
Chopped hard boiled eggs
is just by taste:
I like to mix the potato salad while the potatoes are still warm and then put
salad in frig until cold.
Janis in Texas
Here to Print this Recipe
is for Alice whose mother has difficulty swallowing. I also had
trouble swallowing until my Doctor sent me to a Gastroenterologist. After an
x-ray of my esophagus, she prescribed a medication and I have not had any
trouble since. I used my food processor to chop finer but not mushy. Hope this
Roselle Rum Fizz Recipe
Makes 6 Servings
1 c. dried hibiscus
2 Tbsp. grated gingerroot
4 1/2 c.
1 c. brown sugar
1 c. light rum
1 c. ginger ale
Combine first 2 in a stainless steel bowl. Pour 3-1/2 c. boiling water over.
Cover and let steep 4 hours. Bring remaining water and brown sugar to a boil,
stirring until sugar dissolves. Remove from heat. Cool. Strain hibiscus mixture
through a fine sieve. Gradually add sugar syrup to desired sweetness. Add rum
and ginger ale. Serve over ice.
Source: Watertown (NY) Daily Times Nov 29
Anna in Sweden
Click here to Print this Recipe
Alice, when my
Mom had trouble chewing I would grind her food
rather than putting it in a blender. That still gave it some
texture yet was easy for her to swallow. A grinder should have both a fine and
larger grind so you can try both and see what's best for her. Smoothies are a
good way to get some extra nutrition in her too. I hope this can work for you.
Rita, Memphis NY
most used plum here in Scotland is the Victoria and the only one I ever use for
Jams and Jellies. As these plums are Autumn fruiters I usually add some
brambles/blackberries which are ready at the same time.
Thank you Jerry
for the Dill Bread recipe - looking forward to giving it a try.
sure I had posted this chutney recipe on the Message Boards many years ago, but
can't seem to locate it now:
Rhubarb and Ginger Chutney Recipe
approx 1 kg of chutney)
1.4 kg. rhubarb, trimmed and roughly chopped
onions, finely chopped
500 mls White wine vinegar
350 g. Soft light brown
2 tsp. chilli flakes
3 cm. piece ginger, sliced
1 star anise
Cut out a small square of muslin, put the ginger and star
anise in the centre and bring the edges together to form a bag. Tie with kitchen
Put all of the remaining ingredients into a preserving pan or
large saucepan along with the muslin bag. Heat gently until the sugar is
Bring to the boil, then simmer for about 1-1 hour 30 minutes
until thickened. Draw a wooden spoon across the bottom of the pan – it should
leave a channel for 2-3 seconds. Pot at once in hot sterilised jars then label
when cold. Store in a cool, dark place for at least a month before opening.
Keeps for up to a year unopened. Once opened, store in the fridge.
Particularly nice with a Smoked Mackerel salad, cheese board or Pate.
(='.'=) Sylvia in Scotland
Click Here to print this Recipe
This is an interesting, different
potato salad recipe.
A+ Hot Potato Salad Recipe
7 cups peeled & cubed potatoes
1 lb. Swiss
2/3 cup mayo
1 t. garlic salt
1 ( 10 oz) jar olives,
Cook potatoes in small amt. boiling,
salted, water, covered for 18-20 min. or
until tender. Drain.
Grease 9 x
13 baking pan. Mix all in large bowl & transfer to pan. Bake 350
(Source: Shari Woodruff)
Athena in DE
how to make food softer for her mother who was having trouble swallowing.
I had to puree everything I ate for a while recently after an operation. I added
chicken broth to chopped chicken and pureed it for a bit, the same with beef,
although hamburg worked out fine because it breaks up so much. It took quite a
lot of broth to get the job done though. I found that anything with gravy went
down better, soup was good too. For some reason bread and meat were the most
difficult to swallow. After I could have regular food I cut any meat up in very
small pieces, chewed a lot and took a sip of water to wash it down. Mashed
potato and vegetables like squash or turnip go down ok. Any kind of sauce,
tomato or dressing will help make food easier to swallow. Tell her to be careful
with spaghetti or any pasta, it gets stuck very easily unless it has some kind
of sauce. Good luck.
Betty in Me
A lot of our members have asked what
software I use for organizing my person recipes.
I use Home
for my personal recipes.
free 2 week trial of this software,
For Julie who wanted to know when steaks and pork chops are done on a grill. I
highly recommend buying a good meat thermometer and following the recommended
temperatures listed in this chart. It is the easiest and safest way to make sure
all your food is safe to eat.
Safe Food Recommended Cooking Temperatures
and meat mixtures
Beef, pork, veal and
veal and lamb – roasts, steaks and chops
chicken or turkey
170-175°F (76.7-79.4°C), as measured in deepest part of
Legs or thighs 170-175°F (76.7-79.4°C), as measured in deepest
part of thigh**
Stuffing (cooked in bird)
Chops, roasts, ribs
Precooked (to reheat)
Custard, sauces, ice cream base
Flesh should be opaque and flake
Flesh should be opaque and pearly.
Flesh should be opaque, milky white and firm.
to eat when flesh turns pink.
Clams, oysters, mussels
Safe to eat if
shells have opened during cooking. Discard any unopened shells.
Leftovers and casseroles
**Poultry is safe to eat at 165° (73.9°C), but we prefer the
taste and texture when the legs and thighs are cooked to 170-175° (76.7-79.4°C).
Click Here to print this recommended temperatures
Robbie's Grilled Potato Recipes
Here are some grilled potato recipes for Janice. I no longer measure, just mix
up the ingredients and make the packets. You can use any spices or herbs that
you like. If the people you are serving will not eat the peel of the potato, you
can peel them. Cooking time will vary depending on how hot your grill is. You
will smell the potatoes and you can carefully open a packet to test for
doneness. I have also drizzled the potatoes with Italian salad dressing for a
Grilled Red Potatoes Recipe
3-4 medium sized red potatoes
1 chicken bullion cube, crumbled
1 teaspoon butter or olive oil
1/4 teaspoon oregano
Pepper to taste
Salt to taste - NOTE Many bouillon cubes
are high in salt, so if using you may not want to add more salt until you taste
the cooked potatoes.
Preheat grill. Clean potatoes, cut in
half and thinly slice. Tear off about 12 inches of aluminum foil and place the
sliced potatoes, butter, basil, and oregano over potatoes.
Crush bullion cube
and sprinkle over potatoes. Bring the foil together and roll both sides together
down to the food and roll ends (it will look like a big foil tootsie roll).
Place on grill with cover closed for approximately 20 minutes
Grilled Cheesy Potatoes Recipe
3 lg. baking
1 tsp. garlic powder
1/2 tsp. coarsely ground pepper
5 slices bacon, crisply cooked
1/2 c. onion, chopped
8 oz. (2 c.)
processed Old English cheese, cubed or cheese of your choice
1/2 c. butter
Slice potatoes 1/8 inch thick. Place on a large piece of
heavy-duty aluminum foil that has been sprayed with non-stick cooking spray.
Sprinkle potatoes with garlic powder and pepper. Spread crumbled bacon, onion,
and cheese cubes over the potatoes. Slice butter in small pieces and distribute
evenly on top. Tightly seal foil. Place package on grill over medium heat and
close grill cover. Cook for 45 minutes or until tender, turning every 10
minutes. Note: I prefer to make many small packets instead of one big one. this
reduces the cooking time and can allow each person to have their own packet.
Grilled Herb Potatoes Recipe
1/4 cup finely chopped celery
3/4 c. butter, melted
1 tsp. dried whole
salt and pepper to taste
1/4 tsp. garlic powder
6 med. baking
potatoes, unpeeled- can peel id desired
1 lg. onion, thinly sliced
Saute celery in butter in a small saucepan until tender. Stir in
oregano, salt, garlic powder, and pepper; set aside.
Wash potatoes; slice
each into 1/2 inch slices, cutting to, but not through bottom peel. Place a
slice of onion between each slice of potato. Arrange potatoes on squares of
heavy-duty foil; drizzle about 2 tablespoons of butter mixture over each potato
Click Here to Print this Recipe
Shish Kabob Marinade Recipe
3/4 Bottle Barbecue Sauce
1/2 Cup Chili
3/4 Cup Oil
1/4 Cup Soy Sauce
1/3 Cup Worcestershire Sauce
2 Cloves Garlic, Crushed
Fresh Ground Black Pepper
Combine all ingredients add meat and marinate in refrigerator for
at least 4 to 5 hours.
Click Here to Print this Recipe
Chicken Teriyaki Marinade Recipe
1/2 c. soy sauce
1/4 c. pineapple juice
1/4 c. sugar
1/4 tsp. ground ginger
2 cloves minced garlic
dash (1/8 tsp) pepper
Mix ingredients marinate chicken 2 hours before cooking meat.
Click Here to Print this Recipe
Grilled Shrimp Scampi Recipe
medium shrimp, peeled and de veined
1/4 c. light olive oil
1/4 c. lemon
3 T. chopped fresh parsley
1 T. minced garlic
1/4 tsp. crushed
ground black pepper to taste
Peel and de
vein shrimp, leaving tails on. Rinse under cold water and drain. In medium
non-reactive bowl, combine the olive oil, lemon juice, parsley, garlic, black
pepper and crushed red pepper. Add the shrimp and marinate for 30 minutes or
less. Remove shrimp from marinade and place them on to skewers. Grill for about
2 to 3 minutes on each side.
Oma in New Orleans
Click Here to Print this Recipe
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