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June 2017 Recipes
June 18,
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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Questions, Tips and Replies
Questions for Sylvia in Scotland
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5 Replies to question about Margarine during WWII
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Reply to Mayonnaise Sandwiches
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Comment on Sour Milk Prep
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Reply about Marvis Chewy Bars
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Question about Mary J's Bean Salad Recipe
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Patty needs recipes for a convection oven
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Janis would like a recipe for chicken noodle soup.
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.
Questions for Sylvia in Scotland.
I have quite a bit of basil growing in my garden, so I need further
instructions about your basil oil. How long do you let it sit before straining?
When you strain out the leaves, you said to bottle it. Does this mean just to
put it in a bottle container or does it have to be processed somehow? Or do you
have to keep it in the refrigerator? How long will it last? What do you use the
oil for?
Sharon in MO
Replies - Margarine WWII
When
there are several replies for the same question I post all of the replies even
though some of the info is similar. There is additional information in the
replies as well.
Nancy
From what I heard during World War II butter
manufacturers/organizations fought and did not allow oleo companies to make oleo
look like butter. So, packets or round capsules were packed and we had to
"massage" the color in the oleo. This is when there was a shortage of butter
during World War II.
Doris G.
==
Dear Brenda,
During WW2,
margarine was made from vegetable oils and was white. Farmers feared that it
would replace butter
if it was colored yellow. I remember in the '60's
buying margarine, and there was a little package of color to be
added. This
required softening the margarine and mixing in the color. There was no soft
margarine at that time.
Also during WW2, meat was rationed and people
were given tokens that allowed them to purchase only a certain amount
of
meat for a period of time. Farmers butchered their own livestock for meat.
Canned meat, like SPAM, was sent to the
troops at war. Other items were
rationed or in short supply. I was quite young at the time and lived on a farm,
so
others might have more information Most people had large gardens and
canned meat and vegetables, as freezers weren't common.
Hope this information
is helpful to you.
Shirley in Yorkton, SK, Canada
==
Brenda, I
will attempt to answer your question by telling you what my mom told me. During
the war real dairy butter made from cream was hard to come by so margarine was
substituted . It is a man made product which is mainly vegetable oil hardened
into sticks or more recently a softer spreadable version. At the time the Food
and Drug administration considered adding the yellow dye to the product as
adulterating it. People did not feel the product looked very appetizing as it
resembled spreading lard on the bread. The manufacturer was not permitted to put
the coloring in so they did the next best thing by providing a little packet of
yellow dye for the homemaker to add if they wished. My mom complained at how
hard it was to get mixed in and not have streaks and the margarine had to be
softened enough to be able to stir it.
==
As far as mayonnaise
sandwiches people were often either poor or the foods they wanted to were not
available due to rationing during the war. Ordinary people sacrificed things so
they could be sent to the soldiers. Sugar was rationed so common spreads like
jams and jelly were hard to come by. Even in the early fifties when I was a
child we tended to eat what we had. I have eaten many ketchup sandwiches or cold
navy beans mashed into a spread for a bedtime snacks. We did not feel deprived
at the time even though it may seem strange now to young people. I hope this
helps answer your question.
Nana in SE Ohio
==
The dye in the
margarine, I believe had to do with a disagreement between the dairy industry
and the margarine industry. Margarine was not available in 'dairy states.' I
grew up in Iowa in the late 40's to early '60s and we could not get margarine
without crossing the border into Illinois -- then we would buy it by the case --
I guess, instead of 'running drugs,' we 'ran margarine!" One of the memories I
have is opening the case of margarine and starting to squeeze the dye pellet to
turn the margarine yellow....it's original color resembled lard.
Helen TX
Comment on Sour Milk Prep
The classic prep for sour milk is
to place a tablespoon of vinegar into a measuring cup and the add milk to make
one cup, let stand for 5 min. Important: do not use milk that has naturally gone
sour. Note that you can also use lemon juice in place of the vinegar but be sure
that's the flavor you want in your final dish.
Barbara Los Vegas
E's
Angel Chicken Recipe
Ingredients
1 lb. chicken
cutlets
8 oz.baby bella or button mushrooms, sliced
1 small-med onion,
chopped
3 cloves minced garlic
1/4 cup butter
1 envelope Italian salad
dressing mix
1 can golden mushroom soup
1/2 cup dry white wine or chicken
broth
4 oz. cream cheese
Rice or Pasta
Directions
Dredge
chicken in flour mixed with salt, pepper, garlic powder, and paprika. Brown
chicken in butter. Put in a 13x9 inch pan. Cook mushrooms, onions, and garlic in
butter in the same pan. Melt 1 T butter in a small saucepan. Stir in Italian
dressing mix. Stir in soup, wine or broth, and cream cheese til thoroughly
combined. Add cooked mushrooms and onions to soup mixture. Pour over chicken.
Cover. Bake at 350 degrees for 45-60 minutes. Serve over rice or pasta. Can cook
in slow-cooker on LOW for 4-5 hours.
E
Click
Here to Print this Recipe
Weekly Specials at Prepared Pantry
Here is my recipe for Hamburger and Gravy
Abby's Hamburger and Gravy Recipe
Ingredients
1
lb. hamburger
1 medium onion, finely chopped
salt and pepper
¼ cup
flour
2 ½ cups beef stock or broth
Splash of Worcestershire (optional)
Directions
Brown hamburger with onion and S&P until no pink is left on
the meat. Add flour and stir with a whisk for a minute or two to get rid of the
starchy taste. Slowly add beef stock or broth, stirring all the while until the
gravy smooths out. Keep adding the beef stock until all is incorporated. Keep
stirring until you get the gravy the thickness you desire.
I serve mine
over mashed potatoes or noodles.
Tip.
If you have left over gravy
from a roast just use that. A lot of times I will make a roast on Sunday and
just save the gravy and use it later on the hamburger and gravy.
Abby in
Atlanta
Click Here to Print this Recipe
I was chatting today to Chris
in NM re McCormick's Meat Loaf packs, which cost me a fortune when making Turkey
Loaf with a Cranberry Jelly topping (My Family love it). Costs too much to have
it here other than on special occasions.
www.nancys-kitchen.com/recipe
V8
Meatloaf Recipe
Ingredients
1-1/2 lb. lean ground
beef
3/4 c. Quaker oats or bread crumbs
1 egg
1 c. V-8
1 sm. onion,
finely chopped
1/2 tsp. salt
1/4 tsp. pepper
Directions
Combine
all ingredients except ground beef. Mix these and then add to ground beef. Press
into an 8 x 4 inch loaf pan. Bake at 350 degrees for 1 hour with the following
topping. * I did not use the topping, which could have been Tomato Ketchup I
followed Nancy’s suggestion in another recipe and topped mine with some chili
sauce. It was so yummy!!!! Thanks so much, Nancy!
(think I may have seen
V-8 in Lidls, so going to give it a try).
(\__/)
(='.'=) Sylvia in
Scotland
(")_(")
Click Here to Print this Recipe
Liver and Bacon with Onions Recipe
(This is my favorite
liver recipe. I think I sent it before.)
Ingredients
8 strips bacon
1 Bermuda onion, sliced
1/2 t. salt
1 lb. calves liver sliced, 1/2 in.
thick
1 t. salt
1/4 t. pepper
2 T. flour
2 T. flour
1 cup water
Directions
Fry bacon in skillet until brown on both sides. Keep warm. Put
onion in bacon fat, season with 1/2 t. salt; fry until light brown. Keep hot
w/bacon. Remove skin and tough portions
from liver. Sprinkle with 1 t. salt
and 1/4 t. pepper. Roll liver in 2 T. flour. Place in hot bacon fat and brown
quickly on both sides. Turn to lower heat and cook until done.
Do not
over cook. Takes about 7-8 min. in all. Arrange on hot platter and surround with
onions. Stir second 2 T. flour into fat left in pan; add water & cook until
thickened.
Pour over liver and onions. Garnish w/ strips of bacon & serve.
Serves 4.
(I serve with Carrots With Mushrooms and Buttered Peas and
Crunchy Slaw)
( I buy individually wrapped calves liver and organic spices
and uncured bacon (no nitrites)).
Athena in DE
Click Here to Print this Recipe
Butterfly Lobster Tails Recipe
Ingredients
6 lobster tails, uncooked ( approx. 1/2 lb. each)
Dash
Tabasco
1/4 cup butter, melted
Directions
Snip through center of
hard top shell w/kitchen scissors. With sharp knife, cut through meat, but not
through under shell. Spread open. Cover tail "fans" w/ aluminum foil; place meat
side up on broiler rack. Add Tabasco to melted butter; brush meat with this
mixture. Broil without turning 4 inches from unit for 10 - 15 min. until tender.
Serve w/extra melted butter. Serves 6.
Athena in DE ( Source: Florence P.
Hanford's Television Kitchen Meals)
Click Here to Print this Recipe
Recent
Newsletters
June 2
June 5 June 9
June 10
June 11 June 12
June 13 June 14
June 15 June
16
Reply about Marvis Chewy Bars
Use one 3/4 oz. Pkg. Instant pudding mix. That is the small pkg. of instant
pudding
Marvis in Texas
This is an old recipe but I love to make it at this time of year .
Baked
Zucchini Recipe
Ingredients
3 cups thinly sliced
zucchini ( about 4 small ones )
1 cup bisquick
1/2 cup minced onions
1/2 cup parmesan cheese ( I use a bit more )
2 Tbsp parsley
1/2 tsp salt
1/2 tsp oregano
dash pepper
2 garlic cloves chopped fine
1/2 cup
oil ( I use corn oil)
4 eggs slightly beaten
Directions
Mix all
ingredients ; spread in 13 x 9 inch pan . Bake in 350 degree oven for approx. 25
min. until golden brown . Enjoy !
Dee R.I./Fl
PS. Wondering if any
of our Nancylanders know how Judy in Alaska is doing ? She was a great
contributor of some wonderful recipes. I hope she is well.
Click
Here to Print this Recipe
SB's
Dill Pickle Recipe
In June 16th letter, Barb asked for a
dill pickle recipe. This is my favorite. Are you familiar with Clausens? This is
a clone and easy. A gallon of cucumbers, 1/3 cup dehydrated minced onion, 2 tsps
dehydrated minced garlic or 6 cloves, minced, 1 1/2 tsp mustard seeds,, 4 tsp
dill seed, 1 1/2 quarts water, 2 cups cider vinegar 1/2 cup canning salt. Slice
cukes lengthwise into quarters and add to jars Boil all the rest together for 5
min to dissolve the salt and wake up the flavors. Cool, pour over the pickles
and let set on the counter for 3 days, turning them occasionally. Then
refrigerate. They are ready to eat and will keep for a year. Do not use store
bought cukes, they have wax on them. Sounds like a big quantity, but you'll wish
you made more.
SB
Question about Mary J's Bean Salad Recipe
In Mary J’s bean salad did not see the vinegar to sugar ratio in June 10th
newsletter. What is the ratio?
Gloria B
Hello again everyone.
Here
is something I found in a collection of old recipes, this one from the 1980's
and which was from a local restaurant.
Raspberry House Dressing Recipe
Ingredients
4 tbsp raspberry vinegar*
4 tsp sugar
1/4 tsp dried
basil
1/4 tsp oregano
1/4 tsp onion flakes
1/8 tsp coarse ground pepper
Pinch of garlic powder
Pinch of salt
1/2 cup salad oil (not olive oil)
Directions
Combine all ingredients except the oil in a jar. Cover and
shake well. When the sugar is dissolved add salad oil. Refrigerate before using.
*Can use 1 tbsp. of a good quality wine vinegar or balsamic vinegar,
decreasing the raspberry vinegar to 3 tbsp.
This is good with a salad of
romaine lettuce, cherry tomatoes and cucumber.
Jerry from Upstate NY
Click Here to Print this Recipe
Lynn's Fried Potatoes Recipe
Good morning all:
I
found this recipe awhile ago and have made it often. It is so good and so easy
to get fried potatoes.
Start with a 32 oz. of frozen tater tots. Preheat
your waffle iron, spray with non stick oil. Set tater tots evenly on waffle
iron, about 22 tots should do it. Close iron, press firmly to flatten out the
tots. Keep pressing down as the tots thaw. Total cooking time about 3 minutes
altho I left them in until good and brown. When done season with salt and
pepper. Serve with eggs or fruit.
I have made them for breakfast and dinner,
your choice.
Lynn/Fl
Click Here to Print this Recipe
Please, can someone out there
give me some ordinary everyday recipes that I can use in my with countertop
convection oven.
Patty
This recipe is from our local VFW post by Chef Mike . The food here is Five Star
! I'm sure you could substitute spinach if rabe is not to your liking . This
recipe serves 2 people .
Sole Stuffed with Broccoli Rabe Recipe
Ingredients
8 ozs broccoli rabe - chopped ( or spinach)
olive oil for sautéing
3 cloves garlic , sliced
2 pcs sole (apprx. 1 lb)
2 slices mozzarella , (or cheese of your choice)
salt & pepper
ritz
crackers crushed
1/4 cup white wine
1/4 cup water
lemon butter ( 1/2
stick butter melted and juice of 1/2 lemon combined )
Directions
Saute
rabe in olive oil over med. heat . Place sole face down and top each piece with
broccoli rabe and cheese . Roll up and place in casserole dish. Top each piece
with 2 Tblspn ritz cracker crumbs , a little salt and pepper . Add water and
white wine . Bake at 360 degrees ( Yes -360 degrees) for 10-12 min. until fish
is done . Serve with the lemon-butter . This dish is delicious . Hope you agree.
Just one correction ---place the cheese on the fish first ---then add the
broccoli rabe and then roll up . Sorry for the error .
Dee R.I./Fl
Click Here to Print this Recipe
My Favorite Links
Treasures From Texas
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Vintage Items
Diggin' History Blog
RecipeGoldMine Recipe Site
Prepared Pantry
NaturesFlavours
Celebritychefconnection
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.
Linda's Crock Pot Sloppy Joes Recipe
Makes: 6-8 servings
Ingredients
1-1/2 lbs ground beef
1 small onions, minced
2 stalks celery, chopped
1/4 cup chopped
green peppers, optional
1 (12-ounce) bottle chili sauce
2 tablespoons
brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon salt
2
tablespoons sweet pickle relish
Directions
Brown meat, onion, celery,
and green pepper until meat loses its pink color. Drain off fat. Put meat
mixture into crock pot. Add remaining ingredients. Stir. Cook on low for 3-4
hours .
Linda in NM
Click Here to Print this Recipe
Lisa's Apple Dumplings Recipe
Ingredients
5 apples
10 canned biscuits
1-1/2 c. sugar
1-1/2 c. water
1-1/2 sticks butter
Dash of cinnamon
1 tsp. vanilla
Directions
Peel, quarter and remove
core of apples. Roll out biscuits and cut in half. Roll around apple quarters.
Place in sheet pan. Sprinkle with cinnamon, set aside. Mix sugar and water and
bring to boil. Add vanilla and pour over apples. Melt butter, pour over apples
and bake at 325 degrees for 1 hour.
Lisa TX
Click Here to Print this Recipe
Apple Banana Salad Recipe
Ingredients
3 large
unpeeled tart apples, diced
3 large bananas, diced
1/2 c. raisins
1/4
c. chopped pecans
1 tsp. sugar
2 tbsp. mayonnaise
Directions
Combine all ingredients; mix well.
Yield: 6-8 servings.
Brenda
Click Here to Print this Recipe
A Favorite Recipe from the Past
(2003)
Drink's Never Fail Baking Powder Biscuits Recipe
Ingredients
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp
baking soda
dash of salt
4 Tablespoons butter
3/4 cup buttermilk
Directions
Combine the flour, baking powder, baking soda and salt in a
mixing bowl. Cut the butter into 1/2-inch cubes and cut into the dry ingredients
using two knives or any other device which will produce a mixture of small
pebbles or granules. Gradually add the buttermilk until a doughis produced. Turn
the dough out on a lightly floured surface and kneed it three or four times.
Roll to a thickness of about 1/2-inch and cut to desired shape. (I use a small
can that sliced mushrooms
came in that I cut both ends from).
Hint:
Dip the cutting edge of the can or cutter into flour before cutting out each
biscuit. Place 1-inch apart on a baking sheet and bake in a preheated oven at
425 degrees for 10 to 12 minutes, depending on the accuracy of your oven.
Myron Drinkwater - Lake Forest, CA
Click Here to Print this Recipe
A Favorite Recipe from the Past
(2002)
Lisa's Peanut Banana Dip Recipe
Ingredients
1/2 Cup sliced bananas
1/3 Cup reduced-fat
creamy peanut butter
2 Tablespoons fat-free milk
1 Tablespoon honey
1/2
Teaspoon vanilla
1/8 Teaspoon ground cinnamon
Directions
Place all
ingredients in blender until smooth. I use this dip for
apples, celery, and
bananas.
Lisa-Union Bridge, MD
Click Here to Print this Recipe
Sharon's Cinnamon Roll Cobbler Recipe
Ingredients
2 (21 oz) can apple pie filling
1 cup raisins
1 tsp.
cinnamon
2 large cans refrigerated cinnamon roll dough
Directions
In a greased 9x13" baking dish, combine the pie filling, raisins and cinnamon.
Separate cinnamon roll dough and space evenly on top of fruit (dough should just
touch). Bake in 400 oven 20-25 minutes, or until rolls are golden brown and
baked through. If rolls brown too quickly, cover loosely with foil during last
10 minutes of baking. Drizzle frosting that comes with the cinnamon rolls over
the cobbler.
Serve warm.
Makes 12 servings.
Sharon
Click Here to Print this Recipe
Does anyone have any good
recipes for chicken noodle soup.
Also need to know if homemade chicken noodle soup can be frozen?
Janis
Ana's Strawberry Jello Recipe
Ingredients
1 lg.
pkg. (6 oz.) strawberry Jell-O
2 c. applesauce
2 c. 7 Up
Directions
Warm applesauce and add Jello to dissolve. Add 7 Up and stir. Refrigerate until
jelled before serving
Ana
Click Here to Print this Recipe
A Baker’s Basic Kitchen Library eBook Collection (free from the
Prepared Pantry)
Products
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Real Chocolate Chips
Cookie Mixes
Bread Machine Mixes (with instructions for regular
oven)
Articles
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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Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416
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