|
|
Home Page
Return to
Newsletter Archives
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.
|
Bold
black text are links.. Bold red text are not clickable links.
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
A Baker’s Basic Kitchen Library eBook Collection (free from the
Prepared Pantry)
My Favorite Links
Treasures From Texas
-
Vintage Items
Diggin' History Blog
RecipeGoldMine Recipe Site
Prepared Pantry
NaturesFlavours
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
Sign up for the ReadySetEat newsletter today.
You’ll receive easy dinner recipes you can make in under 30 minutes with 7 ingredients or less – plus coupons and local grocery savings. It’s everything you need to solve your weeknight dinner dilemma.
Links have been checked today to make sure they are safe to click. If you see something that interests you please click through and enjoy
the food related information.
Did you Know
The bold
black text links are links to recipes. The bold red text links
are to the topic of the paragraph. The links listed in
this newsletter have been checked within the last 24 hours are safe to
click. |
Not Getting Your Email Newsletters. The link to the online recipes is
posted daily to Facebook.
Click Here to Join Nancy's Kitchen on
Facebook
If you enjoy a recipe or a tip for that day
remember to share it with your friends by clicking the the "Share" or
"Like" button on Facebook.
Nancy Rogers
Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416
Paypal: email address is everyday_recipes@yahoo.com
Copyright © 2017 - Nancy's Kitchen
|
|
