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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   

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Many thanks to Marilyn in Florida for the carrot recipes. I will try them! (I like all of Marilyn's recipes)

Marion in Atlanta sent in a recipe for Sandwich on a Stick which reminded me of the Wurstkabobs that we had at the New Braunfels Wurstfest in Texas.

Wurstkabob Recipe

Put one long stick through a Dixie cup lid to be held upright ( a wooden skewer may be used).
Place on the skewer from bottom to top:

Dried beef slice folded
Round of pumpernickel bread
Cube of cheese
Round of pumpernickel bread
Slice of flat sausage
Piece of apple
Cube of cheese
Slice of flat sausage
Round of rye bread
Cube of cheese
Small sweet pickle
Small oblong sausage
Small piece of any other sausage
Large green olive

Hold skewer in hand to eat!
Athena in DE
Click Here to Print this Recipe

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Drink Addition
If your drink... lemonade, grape juice, cranberry juice etc. is too strong or you are just bored with it... try addling 1/3 part sprite to it... gives your drink a refreshing, slightly different but pleasant taste.
M

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Freezing Vetgetables Part 1
This is for Alice who wanted information about freezing vegetables. Some vegetables freeze better than others, and it's almost always best to use the youngest and most tender of your crop. Wash all vegetables and make sure any dirt is removed. Here are some basic instructions, along with preparation and freezing instructions for individual vegetables. Some people firmly believe that blanching is not needed if you will use the vegetables in one to three months. Others also have had good success with not blanching vegetables if they are grated and are going to be used in baking, such as grated zucchini or grated carrots. Also, I don't blanch celery, green, red or yellow peppers.
See the list below for suggestions on how to freeze. The list only includes the most common vegetables and corn was left out as information about freezing appeared last week. Robbie IN

Freezing Vegetables
Blanching often is an important step. The enzymes which cause vegetables to lose color and flavor will continue to break down the vegetables unless they are blanched before freezing. Blanching is the process of submerging the vegetables in boiling water for a specific amount of time , then submerging in ice water to stop the cooking process. Cover the pot and begin timing immediately. There are pots designed for this, which have an insert/strainer that can easily be removed,, but you probably have a big pot at home and a strainer that will work just fine. That is how I do it. You can dip big vegetables out of the water, but I have found that if I am blanching small vegetables it is best to dump the water and vegetables in a strainer. You can use the same blanching water two or three times. Replace water that has boiled off, and change the water if it becomes cloudy. Once cool, drain the vegetables thoroughly; extra water will form ice crystals, causing damage.

You can pack the chilled vegetables right in the containers, but dry packing will help to prevent clumping and make it easier to use small amounts from containers. Arrange blanched, chilled vegetables on a baking sheet or tray in a single layer. Freeze in your freezer and when the vegetables are frozen, pack in freezer containers or bags.
Pack the vegetables in freezer bags or containers. Always label the bag or container with the name of the item and the date.

Artichoke, Globe Remove outer leaves. Wash and trim stalks. Remove "chokes" and blanch, a few at a time, for 7 minutes. Cool in iced water for 7 minutes. Drain. Pack in freezer bags, seal and label. Keeps up to 6 months.
Artichoke, Jerusalem Peel and slice. Place in cold water with the juice of a lemon to prevent discoloration. Blanch for 2 minutes in boiling water. Cool in iced water for 2 minutes. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months.

Asparagus Wash and remove woody portions and scales of spears. Cut into 6 inch lengths and blanch in boiling water for 3 minutes. Cool in iced water for 3 minutes. Drain. Place on trays in a single layer and freeze for 30 minutes. Pack into suitable containers, seal and label. Keeps up to 6 months.

Beans, Broad Shell and wash. Blanch in boiling water for 1½ minutes. Cool in iced water for 1-2 minutes. Place on tray in a single layer and freeze for 30 minutes. Pack into freezer bags, remove air, seal and label. Keeps up to 6 months.

Beets Only freeze young tender beets, not more than 2-3 inches across. Cook until tender and slice. Cool and transfer to plastic containers. Label. Freeze up to 6 months.

Broccoli Choose tender young heads with no flowers and tender stalks. Wash well and divide into sprigs. Blanch 3 minutes in boiling water. Cool in iced water for 3 minutes. Drain. Spread on tray in single layer. Cover with plastic wrap to prevent the smell from permeating the freezer. Freeze 30 minutes. Pack in freezer bags, remove air, seal and label. Keeps up to 6 months.

Brussels Sprouts Remove outer leaves and cut a cross at the stem end of sprout. Wash thoroughly and blanch for 3 minutes. Cool in iced water for 3 minutes. Drain and spread on tray in a single layer. Cover with plastic wrap to prevent the smell from permeating the freezer. Freeze 30 minutes, remove from tray and pack into plastic bags. Remove air, label and seal. Keeps up to 6 months.

Cabbage Remove outer leaves and wash the remainder. Cut into thin wedges or shred. Blanch 1½ minutes if shredded or 2 minutes if cut into wedges. Chill in iced water 1-2 minutes. Drain well. Pack in freezer bags, label and seal. Keeps up to 6 months.

Carrots Wash and scrub carrots and cut large carrots into pieces. Blanch 3 minutes in boiling water. Chill in iced water 3 minutes. Drain. Spread on a tray in a single layer and freeze 30 minutes. Pack in freezer bags, remove air, label and seal. Keeps up to 6 months.

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Sherry needed suggestions on meals that freeze well. I have found that most pasta dishes can be frozen and heated in the microwave. I frequently freeze lasagna, as well as spaghetti and meatballs. Baked chicken wings are also something that I keep in the freezer, so my husband can reheat them when he wants some. Many soups are also good for freezing. You might find inspiration in the freezer aisle of your grocery, as if they sell it in that section, you can prepare and freeze it at home.
Robbie IN

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A lot of our members have asked what software I use for organizing my person recipes. 
Nancy Rogers

I use Home Cookin' software for my personal recipes.
For a free 2 week trial of this software, Click Here. 

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I had some problems getting to the messages in my email inbox tonight.  I will post the rest of the messages tomorrow.
Nancy

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Oma's Baked Cauliflower Recipe

Ingredients
1 head cauliflower
3 T. melted butter
3 T. flour
salt and pepper
1 c. milk
6 slices cheese

Directions
Clean cauliflower and par boil until med. firm. Drain and put in casserole dish, put 2 or 3 T. water on bottom of dish. Lay sliced cheese on top. Mix together butter, flour, salt and pepper, milk and heat until creamy; pour over cauliflower. Bake at 350 degrees for 1 hour.
Oma in New Orleans
Click Here to Print this Recipe

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Oma's Carrot Casserole Recipe

Ingredients
2 c. coarsely shredded carrots (about 1 lb)
1/4 c. coarsely chopped pecans
2 T. melted margarine
2 T. orange juice
1 T. lemon juice
1 T. chopped chives
1/2 tsp. salt

Directions
Heat oven to 350 degrees. Coat a shallow 1 quart baking dish with baking spray. Mix all ingredients in a bowl then transfer to prepared baking dish, cover and bake for 30 minutes or until carrots are tender. Yields 6 servings.
Oma in New Orleans
Click Here to Print this Recipe

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Oma's Creamed Asparagus Dish Recipe

Ingredients
fresh asparagus
2 T. butter or margarine
2 T. flour
1 c. milk
salt and pepper to taste

Directions
Cook fresh asparagus in a small amount of salted water until tender (about 2 cups cooked asparagus). Set aside. Make a medium white sauce: melt butter in saucepan over low heat. Blend in flour: cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute. Add asparagus to the white sauce. If it seems too thick, add juice from the asparagus or milk to make it a good creamy consistency. Season with salt and pepper.
Oma in New Orleans
Click Here to Print this Recipe

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Oma's Green Beans And Tomatoes Recipe

Ingredients
2 cans (14 1/2 oz.) ready cut peeled tomatoes, drained
2 cans (14 1/2 oz.) green beans, or fresh green beans steamed
1/4 c. olive oil
1 med. onion
2-3 garlic cloves, chopped
2 T. fresh basil
2 T. fresh parsley

Directions
Heat olive oil in a 12 inch pan. Saute onion, garlic, basil, and parsley for 3-4 minutes. Add drained tomatoes, lower heat, and cover for 15 minutes. Add green beans, cook 5 minutes.
Oma in New Orleans
Click Here to Print this Recipe

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Dijon Chicken Dish Recipe

Ingredients
1 lb. boneless chicken breast
1 tsp. worcestershire sauce
1 tsp. Dijon mustard
1/2 tsp. garlic powder
1/2 stick margarine
3/4 c. Parmesan cheese
3/4 c. bread crumbs

Directions
Melt margarine. Add mustard, worcestershire sauce and garlic powder. Mix well and keep warm. In another bowl, combine Parmesan cheese, and bread crumbs. Dip chicken pieces into liquid mixture, roll in bread crumb/cheese mixture. Bake in shallow dish 30 minutes at 350 degrees until brown. Do not cover.
Mary J
Click Here to Print this Recipe

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Cashew Chicken Recipe

Ingredients
1 lb. skinless chicken breast, diced
1/2 C. oil
2 cans chicken broth
4 T. conrstarch
1/2 tsp. sugar
1/2 tsp. salt
1/2 tsp. soy sauce
1/2 C. green onion, sliced
1 C. cashew nuts
Hot cooked rice

Directions
Brown diced chicken in 1/2 C. oil. In a separate pan bring chicken broth to a boil and add cornstarch, sugar, salt, soy sauce and cook 6 to 10 minutes. Pour liquid mixture over chicken. Add onions and cashews and serve over rice.
Mary J

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A Baker’s Basic Kitchen Library eBook Collection (free from the Prepared Pantry)

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My Favorite Links
Treasures From Texas - Vintage Items
Diggin' History Blog
RecipeGoldMine Recipe Site
Prepared Pantry
NaturesFlavours  

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Weekly Specials at Prepared Pantry 

   

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Print FREE Grocery Coupons    
 

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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. 

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Nancy Rogers 

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Have a question, reply or recipe to share? Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, title of recipe and number of servings. Remember to include your name within the message as well. everyday_recipes@yahoo.com  or nancyskitchen@suddenlink.net

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Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com 

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