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August-September  2017 Recipes

September 21, 2017  | 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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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.



I love this dish!!!

Crab Casserole Recipe


Start with:
7 oz. (4 c) wide egg noodles boiled in water and 1 tbsp. olive oil per pkg.

Directions:

Melt:
1 stick BUTTER in a large pan

Add:
1 sm white onion diced
2 green onions sliced
3 stalks celery cut in 1/2 slice

Sauté for 4 minutes or until celery softens some.

Add:
4 tbsp. flour

Cook and stir about 1 minute until incorporated

Add:
1-1/2 cans evaporated milk and stir until it's a medium thickness


Stir in:
1 pound diced imitation crab legs
1 c shredded cheddar cheese
1 egg slightly beaten
and the cooked and drained egg noodles

Pour into a large ovenproof casserole dish, top with another 3/4 c shredded cheddar and bake at 350 for 45 minutes.
Donna K
Click Here to Print this Recipe


Chris' Recipes
I sure hope you had a wonderful birthday today Nancy! How are you doing now since your surgery? Just to let you know I am not getting my email from the newsletter and haven't for quite a while. Chris in NM

I took this recipe and modified it a bit for us. Will serve this with margherita flatbread for us! dinner tonight. The salad would also be great as a sandwich.

California Avocado Lobster Salad
by CaliforniaAvacado.com

1 lb. cooked lobster, cut in chunks - used about 4 oz. chunked fresh crab
1/3 cup finely diced celery
1/4 cup light mayonnaise - about 1/4 c.
1 Tbsp. fresh lemon juice - none
As needed Salt and pepper, to taste - none
1 ripe, Fresh California Avocado, peeled, seeded and diced
2 dashes of fresh dill
2 small dashes of basil

In a large bowl stir together lobster, celery, mayonnaise and lemon juice.
Season to taste with salt and pepper.
Gently fold in avocado and serve immediately.
*Also delicious with crab, shrimp or a combination of shellfish.
** Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly. Chris in NM

It is almost time here for chili for dinner. This is the one I generally follow:

Bob’s Chili T & T

1 lb. ground beef
1 med. Onion, finely chopped
1 clove garlic, minced
1 (6 oz.) tomato paste
1 (28 oz.) can crushed tomatoes
2 c. water
1 (15 oz.) can EACH kidney, pinto & chili beans
2 tsp. chili powder
1 tsp. cumin
salt & pepper to taste

Toppings:
shredded cheese
sour cream

In a large saucepan brown beef over med. heat. When it begins to change color, add onion and garlic and cook until meat is browned and onion is wilted. Drain off excess fat. Add seasoning ingredients to pan; combine well and bring to a boil. Reduce heat to simmer, stir and cook 30 minutes. Let sit for a few minutes before serving. *I also add 1 finely chopped green bell pepper to the meat and onion mixture and brown. Instead of a can of crushed tomatoes, I diced up 5 med. tomatoes. I also added ½ tsp. crushed fresh garlic. I added all the chili ingredients to the crock pot and let simmer for 3 hours on high and then 2 hours on low.
Chris in NM
Click Here to Print both of Chris' Recipes


Peanut Butter Snickerdoodles Recipe

This recipe will make about 3 dozen cookies

Ingredients
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 eggs
1 Tablespoon vanilla extract
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt

Cinnamon Sugar
4 Tablespoons sugar
1 Tablespoon cinnamon

Directions
1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper or silicone mat.
2. Using an electric mixer, cream butter, peanut butter and sugars together for 3 minutes or until smooth & creamy.
3. Add eggs and vanilla and beat for another minute.
4. In a medium bowl, combine flour, baking soda, baking powder, cinnamon and salt.
5. Slowly combine dry mixture with butter-sugar mixture, beating until well mixed.
6. Make cinnamon sugar by combining sugar and cinnamon on a flat plate.
7. Scoop cookie dough out with small cookie scoop or teaspoon. Shape into balls then roll in cinnamon sugar. Place on prepared cookie sheets.
8. Press each cookie down in a criss-cross pattern with tines of a fork.
9. Bake for 10-12 minutes.
10. Remove immediately from cookie sheets and allow cookies to cool on wire rack. You can also sprinkle a little more cinnamon sugar on each cookie as soon as it comes out of oven. Just for that little extra flavour.

(\__/)
(='.'=) Sylvia in Scotland
(")_(")
Click Here to Print this Recipe


Sylvia's Soup Recipes
Now that the dark nights are creeping in (clock change soon), starting to think of stews and soups. I've got a few bits and pieces of extra lamb in the freezer which will be ideal for this hearty soup.

Pressure Cooker Lamb and Vegetable Soup Recipe
Serves 4

Ingredients:
1-1/2 pounds lamb shank or lamb chops (remove any bones)
16-18 ounces eggplant
14 ounces onion
10 ounces carrot
2 teaspoons chopped garlic
3 tablespoons oil
1 teaspoon cinnamon
2 (16 ounce) cans diced tomatoes
2 cups water
2 tablespoons lemon juice

Method:
1.Brown in lamb, eggplant, carrot, onion and garlic in oil in the instant pot or skillet if you don’t have the brown setting in your pressure cooker.
2.Add the cinnamon, tomatoes, water and lemon juice.
3.Cook 45 minutes, pressurized on the stew setting, following the directions for your pressure cooker or Instant Pot.
4.Serve with rice.

If you don’t have a pressure cooker, you can still do this in a slow cooker, just takes longer.
Note: Allow extra time for cooker to drop pressure after cooking for safe opening.

This is great for using up the veg from the fridge, you can chop and change the veg etc to the ingredients you prefer.


Pauper’s Soup

Ingredients:
1 to 1-1/2 lbs ground beef or ground turkey
1 can (10 oz) diced tomatoes and green chilies (or Rotel)
16 oz. package frozen mixed vegetables
6-8 potatoes peeled and diced
1 small onion diced
6 beef bouillon cubes*
8 cups water*
salt and pepper to taste

Instructions:
Brown meat on stove top and drain grease. Combine all ingredients, heat over low for about an hour. Add salt and pepper to taste and voila- dinner’s served! Enjoy this low-cost meal, which makes enough to serve a family of four for dinner and leftovers for lunch the next day.
This can also be prepared for the crockpot. Simply brown the beef or turkey and combine all ingredients in crockpot and cook on low for 6-8 hours.
Fresh ingredients can also be used if you have them, and are so delish!

** These can be substituted for 1 and a 1/2 pints of home made beef stock.

(\__/)
(='.'=) Sylvia
(")_(")

Click Here to Print both of Sylvia's Soup Recipes



On September 5th I had major surgery on my left kidney. On the x-rays there was a kidney stone the size of a golf ball. When the doctors opened up my kidney it turned out to be the size of a lemon. On the September 5th my kidney doctor cut open the kidney and crushed it into 4 or 5 pieces. He took out all he could find on that day. I stayed in the hospital and 5 days later he went back into the kidney to take out any stones left in the kidney.

My stones are not the usual stones made of calcium. I have an inherited condition called cystinuria. My brothers have this as well. To inherit cystinuria my both my mother and father had a recessive gene for it.

I am still weak but am doing well. I am getting better and better everyday.

Thank you all for the get well cards and birthday cards. They really cheered me up. The only problem is Ditto think they are for him.
Nancy


Good to hear that you are home after major surgery.

Spicy Roasted Chickpeas Recipe

Ingredients:
1/4 cup extra-virgin olive oil
1 teaspoon cayenne pepper
dash of coarse salt
2 cans (15.5 ounces each) low sodium chickpeas, rinsed, drained, and patted dry
1 tablespoon cumin seed

Instructions
1. Preheat oven to 450 degrees. Pour olive oil on a rimmed baking sheet and place in oven until oil is hot, 3 minutes.
2. In a medium bowl, combine chickpeas, cayenne pepper, and cumin seed. Season with salt and toss to combine.
3. Place chickpea mixture on hot baking sheet and spread in a single layer.
4. Bake until chickpeas are crisp, 10 to 12 minutes.
5. With a slotted spoon, transfer to paper towels and let cool slightly. Serve warm.

Other popular ways to flavour roasted chickpeas is a chipotle blend (cumin, chili powder, lime juice), curry seasoning, or—to keep things simple—just the classic salt and pepper. You can also do sweet variations, such as cinnamon and sugar chickpeas, or pumpkin pie-spiced roasted chickpeas.

(\__/)
(='.'=) Sylvia
(")_(")

Click Here to Print this Recipe


Trappers Wild Rice Recipe

If there is anyone left in the Nancy’s recipe family that hasn't tasted wild rice I highly suggest you do. Nutty, sweet, a bit crunchy and a wonderful side to many main dishes. When I make wild rice if I add any leftover meat from a previous meal it then becomes my main dish. Often I will sauté mushrooms and onions and add cooked wild rice with a bit of seasoning. Also, leftover wild rice freezes very well. Sometimes I cook up a batch of plain wild rice and freeze it in portions for me. Then I can add any add’l ingredients if I want to. Enjoy!

Ingredients
1 cup uncooked wild rice
4 cups water
2 medium carrots, sliced 1/8 inch thick
1 medium onion, sliced 1/8 inch thick
1 tsp. salt
1 tsp. sage leaves, rubbed to release flavor
1/2 tsp. pepper
2 tsp. minced fresh garlic
1 tsp grated fresh gingerroot

In a 2-quart saucepan, combine all of the above. Bring to a full boil. Cover, cook over medium heat until wild rice is tender (45-50 min.). Drain off any excess liquid.

Stir in:
1/2 cup apple juice
3 tbsp. honey

Continue cooking until heated through.

Stir in and serve:
2 tbsp. chopped fresh parsley
Donna K
Click Here to Print this Recipe


I've made this twice and it's delicious ! Lots of chopping but it comes together quickly . Serve with crusty french bread.
You can also half this recipe which I've done .

Recipe for ?

Ingredients
2 medium onions
2 large eggplants
3 med peppers ( I use red and green for color)
4 large tomatoes -
Olive Oil
3-4 cloves garlic -minced
1 bay leaf
3-4 sprigs thyme
1/4 cup loosely packed basil cut in ribbons
extra basil for garnish
salt and pepper

Directions
If desired, peel eggplant ( I leave the skin on) and coarsely chop to bite size pcs. Transfer to strainer and set over bowl and toss with 1 Tbl salt . Dice onions, roughly chop peppers, zucchini and tomatoes in bite size pcs. mince garlic. Keep veggies separate in bowls as you cook them in batches. Warm tsp (approx.) Olive oil in large dutch oven , med-high heat. Add onions and generous amount of salt . Salute until soft -approx 5-8 min. Add peppers and cook until soft -approx 5 min. Transfer onions and peppers to bowl . Add another tsp.(approx) olive oil and saute zucchini with generous pinch salt. Saute until zucchini softens and begins to brown - about 5 min. Transfer zucchini to bowl with other veggies. Rinse eggplant under running water and squeeze cubes gently to remove as much moisture as possible. Warm 2 tsp olive oil (apprx-I add more sometimes) and saute eggplant until soft and begins to turn translucent -10 min . Transfer to veggie bowl. Warm another tsp and saute garlic until fragrant and begins to turn golden - 1 min. Add tomatoes , bay leaf and sprigs of thyme . As juices begin to bubble, scrape up any glaze on bottom of pan and add all veggies to pan and stir. Bring stew to simmer, turn heat to low and stir occasionally . Simmer for at least 1 hour or more . The more it simmers the better the flavors meld. I simmer it for at least 1 1/2 hours . Remove bay leaf and thyme and garnish with basil if desired. I usually sprinkle some dried basil in this stew and add a splash or two of balsamic vinegar . You can also add red wine to this stew . Serve with crusty french bread and enjoy !

So happy you are back home , Nancy . Get well soon
Dee RI/Fl


The Best Vegetable Soup Recipe

Tons of flavor - cut all veggies into bite size pieces

Ingredients
1/4 head of cabbage
2 large potatoes
2 large turnips
11/2 cups sliced celery
1 - 16 oz bag on mini carrots, chopped
2 zucchini squash
2 yellow squash
1 large onion
8 cloves garlic minced
1 (14.5 oz) can mixed vegetables
1 (14.5 oz) can diced tomatoes
1 (14.5 oz) oz can of "rotel"( tomatoes and chili's) if you want a little heat but not hot
1 large can crushed tomatoes
2 large cans water (can use vegetable, beef or chicken broth)
(5 beef bouillon cubes only if you are using water not broth) 4 bay leaves
2 Tbsp soy sauce
2 Tbsp A-1 or Heinz 57 steak sauce

Directions
Put all ingredients into a 6 quart crock pot, cook on low 6-8 hours. This soup is very rich in flavor.You can add any kind of meat if you like. Great with biscuits or cornbread. ENJOY !!!
Judy in Montana
Click Here to Print this Recipe


Sharon's Cake Recipes

Grandmother's Chocolate Zucchini Cake Recipe

Ingredients
1/2 c. soft oleo
1/2 c. oil
1 3/4 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. sour milk (1 T. vinegar to 1/2 c. milk)
2-1/2 c. flour
4 T. cocoa
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1 tsp. ground cloves (optional)
2 c. finely grated zucchini
1/2-1 c. semi sweet chocolate bits

Directions
Cream together oleo, oil and sugar. Add eggs, vanilla and milk. Beat well. Mix in flour, cocoa, baking powder, soda, cinnamon and cloves. Stir in zucchini. Pour into 9x13 greased and floured pan. Sprinkle top with chocolate bits. Bake at 325 degrees for 45 minutes. Sprinke with powdered sugar if desired.
Sharon

==

Applesauce Baby Food Cake Recipe

Ingredients
3 eggs
1-1/2 c. oil
1 med. jar apricots baby food
1 med. jar carrots baby food
1 med. jar applesauce baby food
2 c. flour
2 c. sugar
2 t. baking soda
2 t. cinnamon
1 t. salt

Directions
Beat eggs, add oil and baby food. Sift together dry ingredients and add to moist mixture. Mix and pour into 10 x 15-inch prepared pan. Bake at 375 degrees for 30 minutes. Cool.
Sharon

==

Sour Cream Chocolate Cake Recipe

Ingredients
1-3/4 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. shortening
1-1/2 c. sugar
1/2 tsp. vanilla
2 eggs
3 squares (3-oz.) unsweetened chocolate
1/2 c. sour cream
1 c. cold water

Directions
In a pan, melt and cool chocolate. Grease and flour 2 round baking pans. Stir together flour, baking soda and salt. In a mixer bowl, beat shortening about 30 seconds. Add sugar and vanilla and beat until well combined. Add eggs one at a time, beating 1 minute after each. Stir in cooled chocolate and sour cream. Add flour mixture and cold water alternately, beating on low speed after each addition until just combined. Pour into pans. Bake at 350 degrees for 30 to 35 minutes or until done. Cool completely.

==

Coca Cola Cake Recipe

Ingredients
2 sticks butter
6-1/2 oz. coca cola
3 T. cocoa
2 c. sifted self-rising flour
2 c. sugar
1 T. vanilla
2 eggs
1/2 c. milk
1/2 T. vinegar
1 tsp. baking soda
2 c. miniature marshmallows

Directions
Heat butter, coca cola, and cocoa until boiling. In a separate bowl, combine flour, sugar, vanilla, eggs, milk, vinegar, baking soda, and only 1 cup of marshmallows. When the coca cola mixture begins to boil, pour into flour mixture and beat well. Pour in the remaining marshmallows and stir. Pour into greased pan 9 by 13 pan. Bake at 350 degrees for 30-35 minutes.
Sharon

==

Inside Out Cake Recipe

Ingredients
1 pkg. yellow cake mix (2 Layer)
4 eggs
1 C. water
3/4 C. oil
1 can Pillsbury coconut-pecan icing

Directions
Grease and flour bundt pan. Mix cake mix, eggs, water, oil, and icing together well. Pour into pan and bake in preheated 350 degrees oven for 45 to 50 minutes. Cool for 10 minutes before inverting pan on cake plate.
Sharon
Click Here to Print out all of Sharon's Cake Recipes


Oma's New Orleans Recipes

New Orleans Cabbage Recipe

Ingredients
1 head cabbage
1 lg. onion, diced
1 (14.5 ounce) can diced tomatoes
1 lb. smoked sausage, sliced in 1-inch chunks
1 (14.5 ounce)can stewed tomatoes
6 strips bacon, cooked

Directions
Cook bacon, cut into small pieces. Brown onion in small amount of bacon grease. Coarsely chop cabbage; add to onions. Combine all ingredients and mix. Cook over low to medium heat in large pot or skillet until cabbage is done.
Oma in New Orleans

==

Sausuage and Rice Casserole Recipe

Ingredients
1 pkg. smoked sausage
1/4 c. chopped onion
1/4 c. chopped bell pepper
1/4 c. oil (or less)
1 can cream of mushroom soup
1 1/2 c. water
1 c. rice
grated cheddar cheese

Directions
Cut sausage into bite size chunks. Brown in skillet with oil, onions and bell pepper. Place in flat casserole dish with soup, rice and water. Bake 350� for 30 minutes or until rice is tender. Remove from oven. Sprinkle with cheese and bake until cheese melts. Approximately 5 minute
Oma in New Orleans

==

New Orleans Bread Pudding With Bourbon Sauce

Ingredients
1 qt. whole milk
1 loaf French bread, broken into pieces
3 eggs
2 c. sugar
2 tb. vanilla extract
1 c. raisins
1/2 c. butter
1 (5-oz.) can evaporated milk
1 c. sugar
1egg yolk, beaten
2 T. bourbon

Directions
Preheat the oven to 400 degrees. Pour the milk into a large bowl; add the bread, crushing with back of spoon, and soak until all the milk is absorbed. Add the 3 whole eggs, 2 cups sugar, vanilla, and raisins; mix well. Spread the mixture evenly into an 8-inch square baking dish that has been coated with nonstick vegetable spray. Bake for 40 to 50 minutes, or until firm and golden. Before serving, combine the 1/2 stick butter, evaporated milk, sugar, egg yolk in a medium-sized saucepan. Cook over low heat, stirring constantly, for 10 to 15 minutes, or until thickened. Stir in the bourbon. Serve warm over the bread pudding.
Makes 8 to 10 servings.
Oma in New Orleans
Click Here to Print this Recipe





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Weekly Specials at Prepared Pantry 

   
  

Products this Month
Real Chocolate Chips 
Cookie Mixes 
Bread Machine Mixes (with instructions for regular oven)


Articles this month
How to Troubleshoot Cookies
Save Time with No-Bake Cookies
The Joys of Refrigerator Cookies
Types of Cookies and How to Bake Them


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Lubbock, Texas 79416

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