Questions, Tips and Replies
Drink's information on oreo
during WWII. | Genie remembering on oreo during WWII. |
Grammy shares a suggestion on saving on Vitiamin D. | Sylvia in
Scotland has a suggestion on basil | needs recipes for canning chili |
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Nancy Rogers
Everyday Recipes from Our Recipe Family.
Everyday recipes made from ingredients found in most pantries.
Nancy, this recipe is great so that is why I'm posting it. The recipe is
called French Toast Muffins.
Susie's French Toast Muffins Recipe
Ingredients
1/3 cup butter,
melted
1/2 cup sugar
1 egg
1-1/2 cup all purpose flour
1-1/2
teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup
milk
Topping(option: cut topping in half*)
1/2 cup sugar
1/2 cup
butter, melted
1 teaspoon cinnamon
Preheat oven to 350F.
In a
medium-large bowl, sift together all dry ingredients. Add wet ingredients and
stir until combined, but still a bit lumpy. Don't over mix. Using a large ice
cream scoop drop batter into muffin tins that have been sprayed with cooking
spray. I got 8 medium-large muffins out of this batter; I think you could get
10-12 muffins by distributing the batter a little less generously. Bake fro
20-25 minutes, or until they just start to turn a bit golden at the edges. For
the topping mix sugar and cinnamon in a small bowl. Place melted butter in
another small bowl. Dip the warm muffins in melted butter, then dip/roll the
muffin in cinnamon sugar.
Everyone have a great week. Nancy and 4 legged
associates stay cool and stay safe.
Susie Indy
Click Here to Print this Recipe
Nancy and Nancylanders: If I might, growing up at the time, I'd like to add
my take on the coloring of oleo subject. I remember only too well the white
block of vegetable oil based oleo that we purchased with the little postage size
paper packet of orange powder that was used to make the oleo look more like
butter. We would take the one pound block of oleo and put it in a bowl and then
tear open the packet of orange powder and sprinkle it over the oleo. Then using
a kitchen fork we'd mash and mash and mash the coloring powder into the oleo
until it was a pale yellow color. This mixture was then transferred into a bowl
or mold to shape it. Ours was stored in the "ice box". Later, i believe it was
Parkay, developed a plastic bag with a dime size button containing a coloring
agent . The color button was squeezed to break it into the white oleo in the
plastic bag and then using your hands the bag would be squeezed and massaged
until the color was incorporated into the oleo to make it yellow or butter
colored. When colored to the desired tint the bag was cut open and the oleo
transferred to be molded to the desired shape. I don't recall that it needed to
be kept cool (we didn;t yet have a refrigerator) but ours was kept in the ice
box I think. A 10 to 20 pound block of ice would last two to three days in the
ice box to give perishables a longer life.
During WWII rationing booklets
were issued periodically for use in purchasing items that were rationed because
of the war effort needs. I remember we used a lot of honey to substitute for
sugar which was in short supply and required ration coupons to purchase when it
was available. Flour and chicken feed came in cloth bags that were colored in
different prints. I was proud to wear shirts that my mother had made from those
cloth bags. I guess I wasn't old enough to understand the sacrifices that were
made by families in those days but we made do with what we had - and I think
that as hard as it was it was better than what we have today. Everyone pulled
together so that the suffering was equalized. My father served in the Navy
during WWII so it was up to my mother to raise myself, and my younger brother
and sister. I know she made sacrifices for us but will never grasp the magnitude
of how difficult times really were for all of us.
Drink - Lake Forest, CA
(I grew up in Centralia, Kansas)
I remember
breaking the little square of paper to release the yellow dye to mix in the
white margarine. Butter was unavailable.. My mother saved all grease and I saved
tinfoil like gum wrappers and cigarette wrappers.. We also had gas stamps. My
three brothers were all in the service, we turned in the saved objects.
Genie
Chicken Bog
Recipe
This old Southern dish
is a nice alternative to a main course featuring pasta. The Dutch oven will keep
everything warm, rice holds heat beautifully and chicken thighs won’t dry out as
they sit in this well-seasoned mixture. Keeping the vegetables in large chunks
makes them recognizable for folks who want to know precisely what’s in the dish.
Ingredients
2 Tbs. unsalted butter
2 Tbs. peanut (or olive) oil
6.
boneless, skinless chicken thighs
Salt and pepper
1 medium onions, cut
into 1/2-inch pieces
2 ribs celery, cut into 1/2-inch pieces
3/4 cup
long-grain white rice
1 (14-oz.) cans diced tomatoes, with juice
1 can 14
oz. low-sodium chicken stock
2 Tbs. hot sauce
1 tsp dried thyme
4 bay
leaves
1 garlic cloves, minced
Ingredients
Preheat oven 350º In a
Dutch oven, heat butter and oil over high heat until very hot. Add thighs and
brown on both sides, about 4 minutes per side. Do not crowd pan. Transfer to a
plate, season with salt and pepper. Continue until all thighs are browned.
Leave oil in Dutch oven. Sauté onions and celery until softened, about 3
minutes. Add rice and cook until rice is translucent, about 1 minute. Stir in
tomatoes, chicken stock, hot sauce, thyme, bay leaves and garlic. Return chicken
to pot and nestle down into rice mixture. Cover and bake until chicken and rice
are done and liquid is absorbed, 50 to 60 minutes**. Discard thyme and bay
leaves before serving. Check rice for seasoning.
And to be sure the rice
is completely cooked.
** I used bone-in, skinless chicken thighs and I
cut the vegetables in small pieces. It took almost 1 ½ hours for rice to be
done. Just check.
Abby in Atlanta
Click Here to Print this Recipe
Another recipe to serve with Rice
Abby in Atlanta
Catalina Chicken
Breasts Recipe
Ingredients
2 tsp. Oil
6 small boneless chicken
breasts
1/2 cup Kraft Catalina Dressing
1/2 cup apricot jam
1/2 pkg.
dry onion soup mix (about 3 tsp.)
Directions
Preheat oven to 350.
Heat oil in large skillet on med-high heat. Add chicken; cook about 5 mins on
each side or until browned. Remove chicken from skillet; place in 3-qt baking
dish.
Mix dressing, jam, and soup mix in small bowl. Warm in microwave so
all can be blended. Pour over chicken. Bake 45 mins. or until chicken is cooked
through. Serve with minute Rice and salad.
I usually double the jam and
Catalina. I cut the chicken breasts in half and they were over cooked. Try
testing them at 25 minutes.
Abby in Atlanta
Click Here to Print this Recipe
This is for the person who wanted recipes to serve with rice.
Abby in
Atlanta
Balsamic Chicken Recipe
Ingredients
1 Tbs. olive oil
1 yellow onion, thinly sliced
2 large red bell peppers, sliced
4 cloves
garlic, minced (may substitute 1 tsp garlic powder)
4 (4- to 6-oz) skinless,
boneless chicken breast halves
1/4 tsp red pepper flakes (or to taste)
1/4
tsp coarse salt
1/4 tsp ground black pepper
1/3 cup balsamic vinegar
1
(15-oz) can diced tomatoes, well drained (preferably no salt added)
Directions
Coat a large sauté pan with oil, and preheat the pan over
medium-high heat. Add onion and bell pepper and sauté for 5 minutes.
Add
garlic (or garlic powder) and red pepper flakes and sauté for 1 minute, stirring
constantly.
Season chicken breasts with salt and pepper. Add chicken
breasts to the pan and cook for 4 minutes on each side.
Add vinegar and
tomatoes, and bring liquids to a boil. Reduce the heat to medium-low, and simmer
uncovered for 25 minutes, stirring occasionally.
Note:I made with one
large chicken breast. If using more chicken add another can of tomatoes and do
not drain.
Served over rice.
Abby Atlanta
Click
Here to Print this Recipe
Weekly Specials at Prepared Pantry
One Pot Greek Chicken and Lemon Rice Recipe
Chicken and Marinade
5
chicken thighs, skin on, bone in
1 - 2 lemons, zest + 4 Tbs. lemon
1
Tbs. dried oregano
4 garlic cloves, minced
1 tsp salt
Rice
1-1/2
Tbs. olive oil, separated
1 small onion, finely diced
1 cup long grain
rice (Note
1-1/2 cups chicken broth / stock
3/4 cup water
1 Tbs. dried
oregano
1 tsp salt
Black pepper
Garnish
Finely chopped parsley or
oregano (optional)
Fresh lemon zest (highly recommended)
Directions
1. Combine the Chicken and Marinade ingredients in a ziplock bag and set aside
for at least 20 minutes but preferably overnight.
2. Preheat oven to
350F. Remove chicken from marinade, but reserve the Marinade. Heat 1/2 Tbs.
olive oil in a deep, heavy based skillet over medium high heat. Place the
chicken in the skillet, skin side down, and cook until golden brown, then turn
and cook the other side until golden brown. Remove the chicken and set aside.
3. Pour off fat and wipe the pan with a scrunched up ball of paper towel (to
remove black bits), then return to the stove.
4. Heat 1 Tbs. olive oil in
the skillet over medium high heat. Add the onion and sauté for a few minutes
until translucent. Then add the remaining Rice ingredients and reserved
Marinade. Let the liquid come to a simmer and let it simmer for 30 seconds.
Place the chicken on top then place a lid on the skillet. Bake in the oven for
35 minutes. Then remove the lid and bake for a further 10 minutes, or until all
the liquid is absorbed and the rice is tender (so 45 minutes in total). Remove
from the oven and allow to rest for 5 to 10 minutes before serving, garnished
with parsley or oregano and fresh lemon zest, if desired. Serves: 5
Abby
Atlanta
Click Here to Print this Recipe
Nancy's Mock Sukayki
Recipe
Serves 4-6
Ingredients
1 lb.very thinly sliced round steak
2 Tbsp. salad oil
1 1/2 cups sliced celery
1 large onion, thinly slice
1 medium green pepper, thinly sliced
1 1/2 cups mushrooms ( 6 oz. can )
1/2 cup sliced green onions
1 can condensed beef broth
1Tbsp. soy sauce
1/4 cup water
2 Tbsp. corn starch
4 cups cooked rice
Directions
Brown meat in salad oil. Add all of the vegetables, beef broth and soy
sauce.Cover and cook on low heat 10 minutes or until vegetables are just tender.
Stir often. Combine water and cornstarch. Add to meat mixture along with
mushrooms. Stir until thickend.
Serve over hot rice.
Nancy in PA
Click Here to Print this Recipe
==
Nancy's Ground Beef Oriental Recipe
Serves 10
Ingredients
2 onions, finely chopped
1 cup celery, finely chopped
3 Tbsp. butter
1/2 cup uncooked rice
1 lb. ground chuck
1/3 cup soy sauce
1 can each
cream of mushroom and cream of chicken soup
1 1/2 cups water
1 can bean
sprouts
1 can sliced water chestnuts
1 large can Chinese noodles
Directions
Brown onion and celery in butter. Remove from pan. In same pan
brown rice and meat.
Butter a casserole
Combine soups, water and soy
sauce. Add onions, celery, rice and beef. Add water chestnuts. Stir in bean
sprouts.
Put all into casserole. Bake,covered at 350º for 30 minutes.
Remove cover and bake 30 minutes longer.
Serve over Chinese noodles
Nancy
in PA
Click Here to Print this Recipe
Recent
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June 2
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June 15 June
16 June 18
June 19
I do not know if you want to use this but it is dollar wise real important to
me.
I was told I needed iron and it became a problem... my body does not
react well with a form of iron called ferrous sulfate, but tolerates the form of
iron called ferrous fumarate. My insurance company would not pay for it... when
I was going to pay for it myself. I found it was over $90. and on social
security. No way could I afford it.
I looked online for generics... a
bunch but all but the last one were still expensive. The last one was
Flintstone's with iron for children! I explored it and on the label says 100% of
adult iron requirement and it was about $6.00, Problem solved. Maybe others can
use this dollar saving information.
Texas Gramma
Nancy will I didn't say how much chicken
stock to add to the chicken noodle soup. Janis you add the amount of stock to
the soup that you want. It also depends on the size of your crock pot and if you
want any leftover soup. We like less stock than other people.
Susie Indy
Sharon in MO you are so fortunate to
have Basil growing outdoors, just doesn't survive our Scottish weather. There is
a recipe on the Recipes Message Board in Scottish Recipes re a serious Basil Oil
(i.e. one to make in larger quantities that keeps unrefridgerated for at least
six months), the one I posted is really meant for small quantities for personal
use. I use it on various pasta dishes, simply tossing in a Tbs into a pan of
cooked pasta before topping. I also like just plain pasta like this with just a
generous sprinkling of parmagiano and black pepper. Also love some "Artisan"
type bread dipped in it with a selection of olives, tapas etc. I think you will
surprise yourself with ideas once you make it.
(\__/)
(='.'=) Sylvia
in Scotland
(")_(")
Pickle Question for SB:
I want to try your recipe for the Clausen pickles! My family loves them, and at
$4 a jar, they aren't cheap. Just wondering if you had an estimate as to how
many quart jars this recipe makes? Thanks!
Laura from Pennsylvania
Laura's Easy Goulash Recipe
Ingredients
1 1/2 lb. ground beef
1/2 lb. elbow macaroni, cooked
1/2 green pepper, chopped
1 small onion, chopped
1 (27 oz.) jar spaghetti
sauce
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 lb. grated cheddar
Directons
Boil macaroni & drain. Cook ground beef with onion & green
pepper until no pink remains. Drain off drippings. Add sauce, macaroni &
seasonings. Allow to simmer for about 5-10 min. Sprinkle with cheese & allow to
melt. Easy & good!
Laura from Pennsylvania
Click
Here to Print this Recipe
Does anyone have a good recipe for home canned chili? No beans please.
Sharon in Mo
Mom's Homemade Chicken Bow
Tie Soup Recipe
4 servings
Ingredients
1 lb. boneless, skinless chicken
breast halves, cut into 1 " pieces
1/4 cup all-purpose flour
1 T.
vegetable oil
1 med. onion, chopped
2 cloves garlic, chopped
1 can (4
1/2 oz.) chicken broth
1 cup baby-cut carrots
1 T. chopped fresh parsley
1 T. chopped fresh or 1 t. dried thyme leaves
2 medium stalks celery, sliced
1 cup uncooked bow-tie pasta (2 oz)
Directions
Toss chicken w/flour.
Heat oil in Dutch oven over med-hi heat. Cook chicken, onion, garlic in oil
about 5 min, stirring occasionally, until chicken is no longer pink in center.
Stir in remaining ingredients except pasta. Heat to boiling. Stir in pasta.
Reduce heat. Simmer uncovered about 15 min. or until vegetables and pasta are
tender.
Athena in DE
Click Here to Print this Recipe
Strawberry Lemon
Poke Cake Recipe
Ingredients
1 lemon cake mix & what's on box to make
it
1 small box strawberry Jell-O
1 Cup boiling water
Half cup cold
water
Sliced strawberries
One small box instant lemon pudding
One 8
ounce Cool Whip
1 cup milk
Ingredients
Make the cake according to
directions & then cool it.
When cool, use the end of the wooden spoon or
whatever to poke holes all over the cake. I put a lot of holes close together so
the Jell-O mixture is in every bite when the cake is cut.
Mix the strawberry
Jell-O with one cup boiling water. when it's dissolved stir in a half cup of
cold water & pour over the cake making sure it covers the cake & gets in all the
holes.
Refrigerate at least three hours so that the Jell-O can set.
For
the frosting add the cup of milk to the lemon pudding mix. when it is totally
blended carefully fold in the Cool Whip only till blended well.
Spread on top
of the cake & when you are almost ready to serve, place the sliced strawberries
on top of the frosting covering the cake.
Very moist and delicious
Mrsgus
Illinois
Click Here to Print this Recipe
Hello again everyone. Trudy from
Alabama was looking for rice recipes. I have one that I posted here a while back
that is a bit different but really good. I hope everyone who may try this likes
it as much as I do.
White and Wild Rice Salad Recipe
Ingredients
1/2 cup wild rice
1-1/2 tsp salt, divided
3/4 cup long grain white rice
1/3 cup dried cranberries
2 tbsp olive oil
2 tbsp red wine vinegar
1/2
tsp freshly grated orange peel*
1/4 tsp freshly ground black pepper
2 cups
seedless red grapes halved (can vary color)
2 stalks celery, thinly sliced
(about a cup)
2 tbsp chopped fresh parsley
1/2 cup toasted pecans
orange juice**
Directions
1. Cook wild rice as label directs using ½
tsp salt. Cook white rice as directed, using ¼ tsp salt. Cool both rices.
2.In a small bowl combine cranberries w/just enough boiling water to cover.
Let stand 5 minutes. Drain well.
3. Dressing: Whisk or use a food
processor. Combine oil, vinegar, orange peel, ¾ tsp salt, and pepper till
blended. Add rices and other ingredients. Toss to coat. Toss and cool.
*Use more orange peel if desired, up to 1½ tsp
**Add orange juice for
extra moisture if needed.
Jerry from Upstate NY
Click Here to Print this Recipe
Previously posted and on Our Message Boards (a
few tweaks added)
Bran and Buttermilk Scones Recipe
HEAT oven to 210o C/425oF
12 scones
Ingredients
1 Cup 100% All Bran Cereal
2/3 Cup
buttermilk, small amount for brushing tops
1 Cup flour
2 Tbsp sugar
2
Tsp Baking Powder
1/2 Tsp baking soda
1/4 Cup (1/2 stick) butter or
margarine
Directions
Mix cereal and buttermilk in small bowl; let
stand for 5 minutes.
Mix flour, sugar, baking powder and baking soda in large
bowl. Cut in butter until mixture resembles coarse crumbs (this can be done in a
Food Processor). Stir in cereal mixture just until soft dough forms. Knead dough
on lightly floured surface until smooth, keep kneading to a minimum. Roll to
12x4-inch rectangle. Cut into 4-inch squares, cut each square into 4 triangles.
Place on ungreased cookie sheet. Brush with a little milk.
Bake for 12 to
15 minutes or until golden. Serve warm.
Tip: Recently discovered if your
scones last to the 2nd day, if you wrap the scone in kitchen towel and microwave
for approx 12 seconds, it will taste just as good as when it was first baked.
On Mon, Jun 19, 2017 at 2:32 PM, Sylvia Fraser
<sylviafraser46@googlemail.com> wrote:
I have posted a recipe for Extra
Light Scones, using Strong Flour, on the Scottish Message Board. Rather than
take up too much space on the getting very busy newsletter. If my diminishing
memory serves me well???, I may have got the original idea from The Great
British Bake Off programme and did a few tweaks to it. It seems lengthy, but it
is really for the younger, newer scone baker rather than the Professional.
(\__/)
(='.'=) Sylvia in Scotland
(")_(")
Click Here to Print this Recipe
Noodles Romanof Recipe
4 Servings
Ingredients
6 oz Egg noodles
1 c Sour cream
1/2 c Parmesan cheese
1 Clove crushed garlic
1 tb Butter
1/2 ts Snipped chive
1/2 ts Salt
1 ds Pepper
Directions
Start by cooking noodles as package directs.
Stir together sour cream, half the cheese, chives, salt, pepper and garlic in a
bowl. Drain noodles and return to pan. Stir in butter. Fold in sour cream
mixture. Place on a serving platter and sprinkle with the remaining cheese.
Mary J
Click Here to Print tis Recipe
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Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416
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