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Questions, Tips and Replies
- Comment - Lots of
messages and recipes to post
- Information from Foods Will Win the
War Brochure
- A request a
recipe for crawpuppies (hushpuppies with a crawfish filling)?
- A
poem for testing eggs
- Comment on eggs in the refrigerator
-
Barbara's comment on how long you can keep eggs
If you have any recipes, tips and
questions to share NancyLand family of recipe members would love for you to
share. Send your favorite tried and tested recipes to
nancyskitchen@suddenlink.net or
everyday_recipes@yahoo.com
so they can be shared with others.
Recipes ingredients need to
be in one column. Instructions need capital letters at the
beginning of a sentence and punctuation at the end of sentences.
Remember to include the title
of the recipe, number of servings,
additional notes about the recipe,
and your name within the message.
Nancy Rogers
Everyday Recipes from Our Recipe Family.
Everyday recipes made from ingredients found in most pantries.
Melody's Double Coated Chicken Recipe
Ingredients
4 cups krispie cereal
1 tsp paprika
1 egg
3/4 c milk
3/4 c flour
Salt/pepper to taste
1 tsp poultry seasoning
Directions
Chicken pieces or all breasts (about 1 whole chicken in amount)
Finely
crush cereal to almost powder, stir in paprika. Set aside. Beat egg, milk, flour
together. Stir in seasonings. Dip chicken into batter then coat with crumbs.
Place on well greased foil lined baking pan. Bake at 350* 1 hr or until chicken
is done.
This is a family favorite; I think I found this recipe in a
magazine many years ago. I have used other nonsweetened cereals but we like the
krispies the best.
Melody in Nebraska
Click Here to Print this Recipe
Lots of messages and recipes to post today
Today is my day off. There were quite a few messages and recipes sent in to
post. I am always excited when we have enough messages to post...whether it is
my day off or not. Anytime there are enough recipes and message to post, the
newsletter will go out.
Nancy
This is a popular dish of
sausages in what is the equivalent of Yorkshire Pudding. After browning off the
sausages, pour off any fat and use the remnants later for a tasty gravy.
Sylvia's Toad in the Hole Recipe
Serves 2–4 depending on appetite
Ingredients
3 tbsp beef dripping or
lard (Crisco) or veg oil.
6 sausages (I use Richmond thick Pork ones)
2
eggs
100g plain flour, sifted
85ml whole milk
85ml ale (I sometimes use
sparkling water as an alternative)
1tbsp wholegrain mustard (I prefer English
mustard, but your choice)
Directions
Preheat the oven to 220C. Heat
half the fat in a frying pan over a medium heat and brown the sausages on all
sides (this is labour-intensive but worth it)
.
Meanwhile put the eggs in
a large bowl and beat, preferably with an electric hand whisk, or liquidiser
until thick. Beat in the flour and milk alternately until smooth, then stir in
the ale and mustard and leave to sit for 15 minutes.
Put the remaining
fat in a roasting tin (mine's about 26cm x 21cm) and put in the oven to heat.
Once the sausages are browned all over, and the batter has rested, take the
roasting tin out of the oven and put over a medium flame. Pour in the fat from
the sausage pan, followed by the batter, which should sizzle as it hits the tin.
Add the sausages and return to the oven.
Bake for about 35 minutes until
well risen and golden, then serve immediately, preferably with good gravy and
veggies of your choice.
(\__/)
(='.'=) Sylvia in Scotland
(")_(")
Click Here to Print this Recipe
From a flyer -
Foods that Will Win the War
Food
1. Buy it with thought
2. Cook it with care
3. Serve just
enough
4. Save what will keep
5. Eat waht will spoil
6. Home grown is
the best
Don't Waste It.
Food Will Win the War .. Don't Waste It
An interesting statement in this book was:
Don't pay five or ten cents
more a dozen of white eggs in the belief they are superior to brown eggs. The
food value of each is the same. The difference is the shell color is due to the
breed of the hen.
Mary J's Southwestern Pork Chops for 2
Ingredients
2 boneless pork chops
1 tablespoon vegetable oil
1/2
cup salsa
salt and pepper to taste
Directions
Season pork chops
with salt and pepper. Brown both sides of pork chops in a skillet with oil. Add
salsa and simmer for 30 minutes or until pork chops are done.
Makes 2
Servings
Mary J
Click Here to Print this Recipe
==
Mary J's Marinated Cucumber Salad for 2
Ingredients
2 medium cucumbers, sliced and peeled
1 teaspoon salt
1
tablespoon white vinegar
3 tablespoons sugar
Directions
Combine
salt and cucumbers. Gently toss. Let stand a few minutes (10 to 15 minutes) Mix
vinegar and sugar together until sugar is dissolved. Pour on cucumbers and let
set for at least 15 minutes. Before serving drain vinegar and sugar mixture off
the cucumbers.
Makes 2 Servings
Mary J
Click Here to Print this Recipe
==
Mary J's Italian Dressing Chicken for 2
Ingredients
2 boneless and skinless chicken breats
1/2 cup Italian
Dressing (I prefer Zesty Italian Dressing)
1/2 teaspoon lemon pepper
salt
to taste
Directions
Mix together salt, Italian Dressing and lemon
pepper. Pour over chicken and let chicken marinate for 2 hours in the
refrigerator.
Bake uncovered in 350 degree oven for 45 minutes or until
chicken is done.
Broil for 5 minutes.
Makes 2 servings
Mary J
Click Here to Print this Recipe
Julie's Stir-Fried Broccoli Rice for 2
Directions
1/2 c Rice, long-grain white
1/4 lb Broccoli florets
3
teaspoons Sesame oil, divided use
1/2 small Onion, sliced
2 medium Garlic
cloves, crushed
1/4 c Chicken stock
1/4 c Cilantro, fresh chopped
Black
pepper, to taste
Salt, to taste
Directions
Bring large pot with 3
to 4 quarts water to boil. Add rice, stir once and boil 8 minutes. Wash
broccoli. Add to rice; boil 3 more minutes. Drain well. Meanwhile, heat 2
teaspoons oil in wok or skillet and add onions.
Stir-fry 3 minutes. Add
garlic, rice and broccoli. Toss for several minutes. Mix chicken stock, cilantro
and remaining oil together. Add to wok. Toss well. Add salt and pepper to taste.
Julie
Click Here to Print this Recipe
Weekly Specials at Prepared Pantry
Remember to drop by the site each
and every day, check out the recipes and send in one or more of your favorite
recipes or a food related question (or tip). If see something that interests
you, remember to click on it and check it out too.. Send your questions, replies
and recipes to
nancyskitchen@suddenlink.net
Sharon's Green Pea Salad Recipe
8 Servings
Ingredients
2 cn Green peas, about 16-oz cans; rinsed and
drained
1 c Cheddar cheese, 4 oz.; finely diced
1 c Celery; diced
1/2 c
Sweet pickles; thinly sliced
1/2 c Red bell pepper or pimiento; diced
1/2
c Mayonnaise
Salt; to taste
Freshly ground black pepper to taste
Directions
Combine peas, cheese, celery, pickles, bell pepper, mayonnaise,
salt and pepper in medium-size bowl. Toss lightly to coat evenly. Cover and
refrigerate at least 2 hours.
Sharon
Click Here to Print this Recipe
Mary Ann's Fried Squash Recipe
4 Servings
Ingredients
3 lb yellow squash, peel and thinly sliced
2
eggs, beaten
1/2 c Milk
2 c buttered bread crumbs
Salt to taste
Pepper to taste
Directions
Peel and slice squash into thin slices.
Salt and pepper to taste. Dip squash into mixture of eggs and milk. Roll in
bread crumbs and dip in milk a second time. Roll squash in bread crumbs and drop
into hot grease until brown (approximately 5 minutes).
Mary Ann
Click Here to Print this Recipe
Sue's Glazed Carrots Recipe
4
Servings
Ingredients
4 lg Carrots, peeled
3 tb Brown sugar, packed
2 tb Butter or margarine
1 tb Water
1/2 ts Salt
1 ts Cinnamon
Directions
Cut carrots into long thin strips and set aside. Combine remainder
of ingredients in a 1? qt. casserole, and microwave on high (100%) until butter
is melted., 45 sec. to 1 min., stirring to blend.
Stir in carrot strips
until coated and then cover. Microwave on high (100%) until carots are tender (5
to 8 min.) stirring once during cooking.
Sue
Click Here to Print this Recipe
Anna's Crab Cakes Recipe
Yield: 6 Servings
Ingredients:
1/3 cup mayonnaise
1 lg egg
1
1/4 cup soft bread crumbs
1 ts ground mustard
1/4 ts salt
1/4 ts
ground cayenne
1/8 ts pepper
2 md green onions, chopped
18 oz
crabmeat, cartilage removed and flaked
1/4 cup plain bread crumbs
2 tb
vegetable oil
Directions:
In medium bowl, mix mayonnaise and egg
with wire whisk. Stir in remaining ingredients except plain bread crumbs and
oil. Shape mixture into six patties, about 3 inches in diameter (mixture will be
moist). Coat each patty with plain bread crumbs.
In 12-inch nonstick
skillet, heat oil over medium heat. Cook patties in oil about 10 minutes, gently
turning once, until golden brown and hot in center. Reduce heat if crab cakes
become brown too quickly.
Anna in Sweden
Click Here to Print this Recipe
Homemade Cinnamon Syrup and Ice Cream Recipe
Homemade Cinnamon Syrup is perfect for creating an all-natural copycat of
Starbucks' Cinnamon Dolce Latte or Caramel Apple Spice Cider...and it doubles as
a delicious topping for pancakes, waffles, ice cream, & more!
Ingredients:
1 cup water
1 cup brown sugar
1 teaspoon cinnamon
1
teaspoon pure vanilla extract
good quality vanilla ice cream
Directions:
Yield: 1-1/4 cups
In a medium saucepan set over high heat,
combine water, brown sugar, and cinnamon. Whisk continuously until sugar is
dissolved and mixture comes to a boil. Reduce heat to a simmer and whisk for 5
minutes longer, or until syrup thickens.
Remove pot from heat and stir in
vanilla. Transfer syrup to a clean glass jar and allow to cool. Cover and store
in the refrigerator for up to one month.
Serve over ice cream, pancakes,
waffles, stir in coffee.
Source: fivehearthome.com
Anna in Sweden
Click Here to Print this Recipe
Texas Sheet Cake Recipe
Ingredients
1 cup of butter
1/3 cup cocoa powder
1 cup water
2 cups
sugar
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup
buttermilk
2 large eggs, beaten
1 teaspoon vanilla extract
Frosting
1/2 cup butter
1/4 cup cocoa powder
6 tablespoons milk
1 teaspoon
vanilla extract
3 ½ cups powdered sugar
1 cup chopped walnuts
Directions
Preheat oven to 400 degrees. Grease an 18-inch-by-12-inch rimmed
baking sheet and set aside.
In a small saucepan over medium heat, add the
butter, cocoa powder and water. Stir to combine the ingredients. Cook the
ingredients until it just comes to a boil. Remove from heat.
In a large
bowl, combine the sugar, flour, baking soda and salt. Pour cocoa mixture over
the flour mixture and mix thoroughly.
Add the buttermilk, eggs, and
vanilla extract and mix until combined.
Pour batter into prepared pan and
spread it evenly out. Bake for about 18-20 minutes or until the cake bounces
bake when lightly touched. Remove cake from oven.
While the cake is
baking, prepare the frosting.
In a small saucepan over medium heat, add
the butter, cocoa and milk. Bring the mixture to a boil and then remove from
heat. Whisk in the vanilla extract and powdered sugar until smooth.,quickly add
walnuts
When the cake comes out of the oven, immediately pour the
frosting over the top and spread it out evenly. Let cool and refrigerate about
one hour.
Teri in Missouri
Click Here to Print this Recipe
Hi Nancy, Nancylanders and fur
associates,
I pray everyone in Nancyland is doing fine.
Does anyone have a recipe for crawpuppies
(hushpuppies with a crawfish filling)?
Recent
Newsletters
June 2
June 5
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June 10
June 11
June 12
June 13
June 14
June 15
June
16 June 18
June 19
June 20
June 21
June
22 June
23
I don't want to detract from the newsletter, but I have noticed that the Message
Boards seem a little neglected these days. Have you explored them? Great info by
some wonderful people!
Julie, there is a great site for Camping recipes
there, (I'm afraid my camping days are way behind me, a bit long in the tooth
now).
If you click on Our Recipe Message which is on the top right just
under Welcome to Nancy's Kitchen this takes you into lots and lots of sites with
loads of great recipes, there's also lots of very other interesting sites. If
you haven't visited, you will be surprised by the superb info there.
(\__/)
(='.'=) Sylvia in Scotland
(")_(")
Testing Eggs Poem
I have seen this in many cookbooks, columns
and previous issues of the newsletter. I do not know where it originated, but it
is a great way to determine if your eggs are still good. Also, you can freeze
eggs. Crack the egg and pour the egg in to a clean ice cube tray. Once frozen,
pop the egg out and place in a freezer container. When you are ready to use the
egg(s). unthaw and use in any recipe,
Robbie IN
Testing Eggs
Float
it in water to test if it's good.
If it lays at the bottom, then eat it you
should.
If it lays at an angle, then it's still okay;
But if it floats to
the top, just throw it away!
If it floats, it's toast!
Robbie IN
Robbie's Three Recipes for Ice Cream Sandwich Desserts
I hope one of these recipes is the one Mary J wanted in the 6/22 newsletter. I
have not looked at a box of ice cream sandwiches recently,, so they may now sell
them in smaller or larger quantities. You could need moor than one box of them
or less than one box for any of these recipes. Be creative and use various candy
bars or chips depending on your preference. This is a great make ahead dessert
for the summer months and is always devoured quickly.
Robbie IN
Ice
Cream Sandwich Recipe #1
Ingredients
1 box ice cream sandwiches
1
(16 oz.) Cool Whip
1 jar caramel topping
1 jar hot fudge topping
4
Butterfinger candy bars
maraschino cherries, drained and stems removed
Directions
Use a 9 x 13 pan. First layer ice cream sandwiches. Layer in
order the ingredients given. Repeat layers again. Put in freezer. Slice and
serve with a dip of Cool Whip and cherry.
Robbie IN
==
Ice
Cream Sandwich Dessert Recipe#2
Ingredients
1 box ice cream sandwiches
16 oz. container Cool Whip
caramel syrup topping for ice cream
1 small
pkg. pecans, chopped
hot fudge saucec
1 small jar maraschino cherries,
drained and stems removed
Directions
Unwrap ice cream sandwiches and
place in the bottom of a 9 X 13 inch dish, covering the bottom. Generously pour
and smooth Cool Whip on top of sandwiches. Drizzle chocolate and caramel syrup
toppings on top of Cool Whip. Randomly place cherries on top. Sprinkle with
pecans. Cover with aluminum foil and freeze until ready to serve.
Robbie IN
==
Ice Cream Sandwich Dessert Recipe #3
Ingredients
24 ice
cream sandwiches
1 large tub Cool Whip, thawed
chocolate syrup
Heath
Bits, crushed
Directions
Put ice cream sandwiches in bottom of deep 9
x 13 pan. Spread Cool Whip on top. Pour some chocolate syrup over the top.
Sprinkle Heath Bits on top of chocolate. Repeat. Cover loosely with plastic wrap
and freeze for at least an hour.
Robbie IN
Click Here to Print this Recipe
Here is another favorite recipe
that's quick and easy and served with rice.
Abby in Atlanta
Abby's Apricot Chicken Recipe
Ingredients
6 chicken thighs or equivalent body parts (approx. 2 to 3
lbs.)
1 (11 oz.) jar of apricot preserves
1 tsp. dried minced onion flakes
1 Tbs. Dijon mustard
1 Tbs. soy sauce
1/4 tsp. ground ginger
1/4 to 1/2
tsp. red chili flakes
Directions
Use a 4 or 6 quart slow cooker. Place
the meat into your slow cooker -- I used frozen tenderloins this time but have
successfully done this dish with thighs, breast halves, and even with pork
chops.
In a small mixing bowl combine the rest of the ingredients to make a
sauce and then pour it evenly over the top of the chicken.
Cover and cook on
low for 6-8 hours, high for 4-6--if your chicken isn't frozen, your dinner will
cook faster. Serve with white or brown rice and veggies. Serves 4
Baked 1
large breast in oven at 300 for 1 ½ hours used full amount of sauce.
Abby in
Atlanta
Click Here to Print this Recipe
==
This is another favorite meal of ours using rice.
Abby in
Atlanta
Pork Chop Skillet Meal Recipe
Ingredients
4 pork chops (1/2 in.)
2 Tbs. vegetable
oil
1-1/4 cups water
2/3 cup uncooked long grain rice
1/2 cup chopped
onion
1 tsp. salt
1 (11 oz) can corn, drained
1 (14 oz) can diced
tomatoes
1/4 tsp. pepper.
Directions
In a large skillet, brown
chops in oil. drain and remove chops. Combine water, rice, onion, and ½ tsp.
salt in the skillet. Place pork chops over rice mixture; top with corn and
tomatoes. Sprinkle with pepper and salt. Bring to a boil. Reduce heat; cover and
simmer for 20-25 mins or until pork and rice are tender. Let stand 5 minutes
before serving. Makes 4 servings.
Abby in Atlanta
Click Here to Print this Recipe
I have used
eggs that have been in my refrigerator
that are 3 months old with no ill effects. Crack them individually just in case,
but believe me you will know a rotten egg when you see/smell it. I have only
seen one in my life time and it was a loooonnnngggg time ago. I haven't been
able to tell any difference.
Abby in Atlanta
Barbara's Comment on How Long to Keep Eggs
For Betty’s
question about eggs –
I don’t like to keep eggs beyond the date shown, so
what I do when they’re approaching that date is scramble them and then divide
into foil packages, in turn in a freezer bag, and into the freezer. I then thaw
before use and reheat them either in the foil in the toaster oven or unwrapped
in a covered dish in the microwave. I won’t say they taste like fresh made, but
are quite decent, especially if you added a bit of ham or bacon when you cooked
them or topped with a little cheese for reheating.
You might also want to
google cracking them into a container and freezing them raw. I’ve seen
references to this but have never tried it.
Barbara
Celebrity Chef
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Nancy Rogers
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Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416
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