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Easy and delicious printable easy recipes from our recipe family.  Recipes are made with ingredients found in most pantries. 
 


July 14, 2020 TNT Printable Recipes

Recipes for today
  

Tips for the Day
Freezing Cookie Dough Tips
Ways to Cook Corn on the Cob
Salt Tips and Uses
Pork Chops with Asparagus Spears
Pork Chops with Tomatoes and Rice
Pork Chop and Noodles Recipe
Pork Chop and Corn Casserole
Oven Fried Fish Fillets Recipe
Catfish Pecan Recipe
Key Lime Cake Recipe
Sour Cream Peach Cake Recipe
Summer Corn Salad Recipe
Cottage Cheese Salad for One
Ranch Bean Salad Recipe


Thought for the Day
..
Cheerfulness is contagious, but don't wait to catch it from others -- be a carrier.



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Requests, Comments and Tips

Tips for the Day

Before opening a package of bacon, roll it. This helps separate the slices for easy removal of individual slices.

Noodles, spaghetti and other starches won't boil over if you rub the inside of the pot with vegetable oil.

If you're buying eggs to be used in recipes, purchase large eggs. That's what most recipes use (whether or not the size is stated). Using extra-large or medium eggs in a baked-good recipe could significantly alter the outcome.


Freezing Cookie Dough Tips

Most cookie doughs freeze extremely well and can be kept frozen for up to 4 or 6 weeks. The most important thing to keep in mind is that the dough will absorb any odd odors present in your freezer if it's not properly wrapped and sealed. To prevent this smell-sponge effect-as well as freezer burn-wrap the dough securely twice. It's also a very good idea to write the type of cookie dough and the date it was frozen on the outside of the package. When you are ready to bake simply let the dough defrost in the refrigerator.

This will take several hours, so plan ahead. The cookie doughs that freeze best are shortbreads, chocolate chip, peanut butter, refrigerator, sugar, and brownies, just to name a few. The types of cookie doughs that do not freeze well are cake-like cookies and cookies that have a very liquidy batter.
Jay (2004)


Ways to Cook Corn on the Cob

Boiling: Length of cooking time depends on the freshness of the corn. If the corn is young, fresh and tender (picked that morning), remove the husks and cook for 2 minutes maximum in rapidly boiling unsalted water (salt makes the kernels tough) and forget the sugar, the corn is sweet enough.
If the corn is a bit older or has been refrigerated, boil it for 4 minutes.

Microwave: Best for cooking only one or two ears of corn.
Cook with husks off at the highest setting (one ear for 2 minutes, two ears for 5). Rub ears with butter or olive oil
before cooking, if desired.

Roasting on the grill: Husks on or off, there's really no need to soak the ears or remove the silks (they'll come off with the husk).
Place on hot grill. If husks are on, let
them char a bit to impart a wonderfully smoky flavor to the corn and grill six to eight minutes. Or remove husks for
beautiful color and taste (the heat caramelizes the sugar in the corn) and grill for 3 minutes.

Roasting in the oven: Set temperature to 450 degrees and roast six to eight minutes with husk on. If you desire seasoning,
first pull back the husk, rub with flavored butter or olive oil and pull the husks back over the tops.
Jay (2004)


Salt Tips and Uses
* Put a few grains of rice in your salt shaker for easier pouring.
* Add salt to green salads to prevent wilting.
* Test the freshness of eggs in a cup of salt water; fresh eggs sink; bad ones float.
* Add a little salt to your boiling water when cooking eggs; a cracked egg will stay in its shell this way.
Jay (2004) DE


 


Pork Chops with Asparagus Spears Recipe

1 c. rice
1 can asparagus spears
1 can cream mushroom soup
4 pork chops
1 tsp. salt
1 tsp. pepper

Place rice in bottom of 1 quart casserole dish. Drain asparagus reserving juice. Arrange layer of asparagus spears on rice. Pour mushroom soup and asparagus juice over asparagus and rice. Add 1 can water. Place pork chops on top and season with salt and pepper. Bake at 350 degrees for 1 hour.
Serves 4.
Oma in New Orleans

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Pork Chops with Tomatoes and Rice Recipe

6 center cut pork chops
2 c. rice, cooked
1 reg. can tomato juice
1 (16 ounce). can stewed tomatoes
1 tsp. salt
2 tsp. soy sauce
1 lg. onion, sliced
1 lg. bell pepper, sliced

Brown chops, add cooked rice directly over brown chops. Next pour stewed tomatoes over rice. Then add onion and bell pepper over stewed tomatoes. Add salt, soy sauce, tomato juice on top; cover and simmer until onions are done.
Oma in New Orleans

Print Pork Chops with Tomatoes and Rice


Pork Chop and Noodles Recipe

6 (1/2" thick) pork chops
Salt & pepper
3 1/2 c. applesauce
1/2 c. seedless raisins
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
8 oz. pkg. wide noodles

Season pork chops with salt and pepper. Brown in heavy skillet, remove and keep warm. Combine applesauce, raisins, salt, spices in skillet and simmer 10 minutes, stirring occasionally. Meanwhile, cook noodles in boiling salted water until tender; drain. Add fruit mixture to noodles, mix well. Arrange in large greased 2 quart casserole. Top with browned chops, cover and bake 1 hour or until tender at 325 degrees.
Oma in New Orleans

Print Pork Chop and Noodles Recipe


Pork Chop and Corn Casserole

4 lean pork chops
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. thyme
1 pkg. frozen corn
1/4 tsp. salt

Heat greased skillet, then brown pork chops in it. Browning both sides evenly. Sprinkle chops with salt, pepper and thyme. Meanwhile turn corn into greased 1 quart casserole, first breaking up corn by striking the package on the hard surface of a kitchen counter. Sprinkle the corn with the 1/4 teaspoon salt. Top with the brown pork chops. Cover and bake in moderate oven at 375 degrees for 30-35 minutes. Serves 4.
Oma in New Orleans

Print Pork Chop and Corn Casserole


Oven Fried Fish Fillets Recipe

4 tablespoons butter or margarine
1 cup Ritz crackers, crushed
1/3 cup Parmesan cheese
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon garlic powder
3-4 large fish fillets
Lemon wedges

Preheat oven to 350 degrees. Put butter in a 9x13 inch pan and put in oven to melt. Combine everything else but the fish in a pie plate. Dip fish in melted butter covering both sides and then dip in cracker mix, cover well. Place back in pan. Bake for 25 to 30 minutes, or until fish flakes with a fork. Serve with lemon wedges.
Susan

Print Oven Fried Fish Fillets Recipe


Catfish Pecan Recipe

1/2 cup cornmeal
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/4 pounds catfish
3 tablespoons vegetable oil
1/2 cup pecans, finely crushed
5 wedges lemon, for garnish
5 sprigs fresh parsley, for garnish

Preheat oven to 500 degrees F
In a large bowl, mix the cornmeal, salt and pepper. Dip the catfish in the cornmeal mixture; coating well.
Place catfish on a flat, greased baking sheet. Pour the oil over the fish.
Bake in the preheated oven for 15 minutes or until catfish flakes easily when tested with a fork. Sprinkle with pecans toward the end of the cooking period.
Garnish with lemon wedges and parsley sprigs.
Makes 5 servings
Susan

Print Catfish Pecan Recipe


Key Lime Cake Recipe

1 lemon cake mix (2 layer cake mix)
1 (3 ounce) package instant lemon pudding mix
3/4 cup water
1/2 cup vegetable oil
4 eggs
5 tablespoons key lime juice
1 1/2 cups confectioners' sugar
3 tablespoons key lime juice

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan or one 10 inch bundt pan.
In a large bowl stir together; lemon cake mix, lemon instant pudding, water, oil, eggs, and 5 tablespoons key lime juice, mixing well. Pour batter into prepared pan.

Bake at 350 degrees F (175 degrees C) for 45 minutes. Pour key lime glaze over cake while still warm.

To Make Glaze: Mix together the confectioner's sugar and 3 tablespoons of the key lime juice (or more if necessary), spoon glaze over warm cake.
Makes 1 - 9x13 inch cake
Sharon

Print Key Lime Cake Recipe


Sour Cream Peach Cake Recipe

1 pkg. yellow cake mix
1 can (21 oz.) peach pie filling
1/2 c. sour cream
2 eggs (or egg beaters)

Heat oven to 350 degrees. Mix all ingredients in an ungreased 13 x 9 x 2 inch pan with fork, scraping corners frequently, until moistened. Stir batter vigorously with fork, 1 minute, scrape sides with rubber spatula. Spread batter evenly in pan. Bake until top springs back when touched lightly in center, 40-45 minutes. Cool. Loosen cake from sides; cut and serve directly from pan. Store any remaining cake loosely covered in refrigerator. Serve with a dab of whipped cream or Cool Whip.
NOTE: I prefer mixing my cake in a bowl, and then pouring it into the pan. Just don't want to scratch my nice surface of the pan with a fork!
Sharon

Print Sour Cream Peach Cake


Summer Corn Salad Recipe

2 cups frozen peas, thawed
1 can (15 oz) whole kernel corn, drained
1 can (15 oz) white or shoepeg corn, drained
1 can (8 oz) water chestnuts, drained and chopped
1 jar (4 oz) diced pimentos, drained
8 green onions, thinly sliced
2 celery ribs, chopped
1 medium green pepper, chopped
1/2 cup vinegar
1/2 cup sugar
1/4 cup vegetable oil
1 tsp salt
1/4 tsp pepper

In large bowl, combine the first eight ingredients. In small bowl, combine vinegar, sugar, oil, salt and pepper. Whisk until the sugar is dissolved. Pour over corn mixture. Mix well. cover and chill for at least 3 hours before serving. Stir just before serving and serve with a slotted spoon.
Serves 10
Mary Ann

Print Summer Corn Salad Recipe


Cottage Cheese Salad for One Recipe

1 lg Potato, (Best if new potato)
1 tb Salad oil
1 ts White vinegar
1/4 ts Salt
1/4 c Celery, thinly sliced
1 tb Green pepper, finely chopped
1 tb Pimento, finely chopped
1 tb Ripe olives, slivered
1 sm Green onion, thinly sliced
1 tb Mayonnaise
1/3 c Low-fat cottage cheese
Lettuce

Cook potato in its jacket until just tender. Cool until it can be handled, peel and dice into a bowl. You should have about 1 cup. Stir oil, vinegar, and alt together and pour over hot potato, tossing lightly. Cool.
Add celery, green pepper, pimento, olives and onion. Stir mayonnaise and cottage cheese together, add to salad and toss lightly. Chill well. Serve on lettuce.
Lisa TX

Print Cottage Cheese Salad for One Recipe


Ranch Bean Salad Recipe

1 large bag corn chips
2 tomatoes
1 head lettuce
1 bottle Catalina salad dressing
2 can ranch-style beans, drained and rinsed

Prepare tomatoes and lettuce salad style. Add all other remaining ingredients. Stir well and serve.
Makes 8-10 Servings
Lisa TX

Print Ranch Bean Salad Recipe


Have a great day, Nancy


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I get a blank page when I try and print out recipes. Help. ...Ana
Comment .. If you are getting a blank page when printing out recipes from the link on the page, press the esc button on your computer and it will show the recipe. When the recipe is visible press print on the screen. ... Nancy



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