Easy Recipes | Everyday recipes using everyday ingredients |
Easy and simple to prepare recipes using everyday ingredients.

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Joyce (2/9/07) wanted to know how to keep apples from turning dark when making fruit salad. I dip mine in pineapple juice. They stay white and I like the added flavor.
Sharon in MO

Thanks to everyone giving me biscuit recipes. Yes, I do use the frozen biscuits, but they do get expensive when you live on SS. I buy the Pillsbury two to a package, flaky, and have tried the flaky in the bags, but really just wanted to learn to bake biscuits. I tried the Bisquick, but he didn't like them. (Use to Mama's) You would think that a 78 year old women would know how to bake biscuits, but either they look like rose buds, too thin, or too big and doughy. For the person who wanted to know about grated nuts! I put my nuts in my blender on chop. Boy it is fast and will really chop them up nice and fine. I did 8 qts in my blender for a fruit cake. Better than chopping all those nuts.
Betty T, Ga.

For JW Hawaii:

Sweet and Sour Meat Loaf
1-1/2 lbs chopped chuck
1/2 cup bread crumbs
1 onion, grated (I just chop it)
1/2 cup tomato sauce
Salt and pepper to taste

Sauce:
1/2 cup tomato sauce
1 cup water
2 tbsp vinegar
2 tbsp prepared mustard
2 tbsp brown sugar

Mix first four ingredients with salt and pepper. Form into a loaf. Brown lightly under the broiler (I skip this step). Mix together the sauce ingredients and pour over the meat loaf. Bake at 350 degrees one hour, basting often with sauce.
Serve with mashed potatoes as gravy is especially good.

This meat loaf is really delicious!
grannym IL

Does anyone know what newsletter had the recipe for the peanut butter cake? I thought I had printed it out but I can’t seem to find it and want to make it this week.
Thanks, Jen

Catch Up Newsletters
Some messages got hung in my inbox.  These are the messages from August 2006-January 2007. 
#1   #2   #3    #4    #5    #6   #7    #8   #9

For Doris S. Indiana:

Campfire Kitchen
1/2 cup ground beef
2 slices onion
Salt and pepper to taste
1 slice green pepper
1/2 stalk celery
1/4 head cabbage, chopped
1/4 medium carrot, grated
1 medium potato, sliced in 1/4" slices

Shape ground beef into large patty. Place a slice of onion on a large piece of heavy-duty foil. Cover with ground beef patty. Sprinkle with salt and pepper. Top with remaining vegetables and 1 tbsp water. wrap tightly. Grill for 1 hour or until vegetables are tender. *May be baked at 350 degrees for one hour. Serves one.

You could also easily carry slices of meat loaf, mashed potatoes and a vegetable or salad, or both. A piece of cake, a slice of pie or a cookie would also carry well.

You can make the same campfire kitchen recipe using a pork chop.

Hope this is of some help to you.

Dear Nancy:

I got a problem and I really hope you can help me. I was copying a bunch of recipes I had saved from your website. However, there was one recipe that when I brought it up, I had put that I needed to find it on your site. However, when I came to your previous newsletters, I couldn't find anywhere that I could put the recipe that I was looking for and then press "Find" or something close to that. It is: Peanut Butter Fudge with Rich Chocolate Frosting. Can you help me--PLEASE?????

As always, thank you so much in advance,

Karen T.

Comment
The site is in the middle of being moved to another site. Part of the site is up at http://www.nancys-kitchen.com and the rest is still at http://www.nancys-kitchen.com.
Right now even if you searched it might not be at the location that comes up in the search.
Nancy

http://homeplansoftware.com/recipe.htm
Windows 95/98/00/NT/ME/XP program to store, search, print. and exchange recipes. It is friendly, easy to use, and comes with recipes loaded. A full featured editor is included so you can embellish your recipes with formatted text and images before printing or saving. Share and exchange your recipes with others using built in import and export routines.

I know this was sent before, but maybe someone missed it!!
Lynette In NY

Hi Nancy,
I love your newsletter and appreciate all the effort you put forth to send it to all of us! Thanks also to all of the readers who send in all the great recipes and helpful tips!

This is in answer to Vicki in Liberty, TX. She wanted a recipe for Weight Watcher's Delight. Vicki, if you will go to www.Cooks.com and type in the name of this recipe in Recipe Search, you will get 6 recipes. Hope this is helpful and may one of the recipes be the right one.
Carolie in Colorado

To Jenny in Kentucky
I read in the February 11, 2007 newsletter about slicing bananas in half, spreading with mayo and topping with crushed peanuts. I have been enjoying this recipe many years. Each May we have a Memorial Day Luncheon at our church served at an outside pavilion. It has become a tradition that I bring the banana salad. Each year everyone comes to my table looking for the banana salad. I guess it must me a "southern recipe. In fact, tonight, I enjoyed a dish of bananas with salad dressing, instead of mayo, and crushed peanuts. I am glad to know other people enjoy this recipe.
Carolyn in West TN

Lucy in KY: I did a search on "save the baby" and found this comment:

Do you know if Save-the Baby is still made and where I could get some for my grandchildren? It was in a small rectangular bottle with a picture of a baby on it in black and white. Every time I visit a historical place where they have an old general store I look but have not seen it.
A. We appreciate your nostalgia, but it might not be such a shame that this old-fashioned remedy has become quite hard to find. It contained camphor (probably the smell you love), which can be toxic if ingested. The directions on that quaint label suggested giving it internally every half hour until relieved, or until the doctor arrives.

Such instructions aren't relevant today since house calls are virtually extinct. In addition, the FDA warns against internal use of any camphor-containing product.

Doris in Oklahoma City

For Neenaw,Garland, Texas wanting Praline Pie. I have an apple Praline Pie.

Praline Apple Pie
1 (9in.) pastry shell
6 c. peeled, thinly sliced tart apples
3/4 c. sugar
1/4 c. plus 2T all purpose flour
1/2 t. ground mace
1/4 t. salt
2 T. butter
1 T. lemon juice
1/4 c butter
1/2 c. firmly packed brown sugar
2 T. whipping cream
1/2 c. coarsely chopped pecans

Prick bottom and sides of pastry shell with fork. Bake at 400 for 5 min. set aside. Combine apples, sugar, flour, mace, and salt. Toss gently. Spoon into pastry shell, dot with 2 T. butter and sprinkle with lemon juice. Bake 400 45 min. (Place foil on edges if pastry is browning too much. I cut the bottom out of throw away tin pin pan leaving just the rim and place that on top) Remove from oven. In small pan melt 1/4c. butter, stir in brown sugar and whipping cream. Cook over low heat, stirring constantly, just to boiling. Stir in pecans and pour over top of pie, Return to oven for 5 min. or until topping bubbles.
Bobbie in NC

I have read many comments about today's Crock Pot temperatures. This is what I do. I place the rack in the bottom of a roaster. Put water in the bottom and place the meat on the rack, seasoned as you like. This is what produces the results. Use 275 degrees heat, no more. A 4# roast will be falling apart done in 5 hours and there is no crock pot taste. Try it, you will like it. A great site, Nancy!
The Old Goat in Mesa, AZ.

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Hi Nancy, so glad to see you and the newsletter back after your conference. I hope it was productive after your computer fiasco.

This is for Jeri Kaufman:
This is Linda J with the "famous?" yellow rice. LOL. The yellow rice dish is one that I learned from my mother-in-law. I have been making it for 40 years and God only knows how long she has. We live in Michigan and I don't know if it is a regional thing or an Italian/Belgian thing. It's one of those recipes that aren't written down, just done! Feel free to adjust amounts of ingredients according to how much you want to make. I'll try to recreate the recipe for you:

one soup pot of chicken stock (I boil four chicken breasts with backs on them and save the chicken for another meal)
2 or 3 cups of raw rice
1 stick of butter
2 onions, chopped
1 or 2 cups of chicken livers, chopped
1 or 2 packages of chicken gizzards and hearts (I am not sure of the weight, I would guess they are 1 - 1/2 pound packages.)
saffron threads or powder
Parmesan cheese

Keep the chicken stock boiling at all times. (very important to keep the rice hot.) Chop the chicken livers, and gizzards into about one inch pieces. Leave the hearts whole. Melt the butter in another large soup pot. Sauté the onions until translucent. Do not brown. Add chicken parts and cook until no longer raw. Add raw rice and coat completely with butter and meat mixture. Now is the tricky part. You must keep both the rice mixture and chicken stock boiling, and keep stirring the rice so it does not stick and burn. Add about 2 ladlefuls of chicken stock into the rice mixture at a time. When that stock is absorbed by the rice, add more stock. Keep adding the stock until the rice is almost creamy smooth. At this point dissolve saffron in a cup of the stock and add to the rice mixture. Continue adding stock until the rice is creamy. If you run out of stock, you may add boiling water at this point. Serve sprinkled with parmesan cheese.

I hope this brings back some "comfort food". We always had it as a meal, served with Italian bread. I am the only one who does not care for the "meat", so I would fix my bowl at the stove, making sure that I only had rice in my bowl. When my oldest son was about 6, he looked over at my bowl and, "Mama, you don't have any hearts; do you want some of mine?" I politely declined. He is 37 now and still tries to sneak a heart into my bowl if I have him and his family over for "yellow rice".
Linda J

Hello, Just want to think you. I so enjoy this daily newsletter and miss it when I don't get it. The recipes are great. Thanks so much,
Donna in Indiana

Bloomin' Party Bread
16 ounces Monterey Jack cheese slices
1 1/2 pound loaf sourdough bread - long & not sliced
1 stick butter, melted
2 teaspoon poppy seeds
1/2 teaspoon garlic powder
3 green onions, thinly sliced
cooking spray

Make one slice down the top of the bread two thirds of the way through the long way. Then, make a bunch of cuts 1-inch apart and also two thirds trough all the way down the bread to create the "blooming bread" effect. Place the bread on a cookie sheet sprayed with cooking spray.

Mix the melted butter, poppy seed, and garlic powder and poor evenly over bread in between cuts. Take 1/2 green onion and sprinkle between slices. Insert cheese slices in 1 direction, then tear the remaining pieces and insert in the spaces in the other direction. Sprinkle the remaining green onion on top.

Place in the oven on broil until cheese is melted and turning brown and bubbly. Serve immediately.

Tona in Bama

For JW in Hawaii: I got this meatloaf recipe from the Food Channel and it is undeniably the best I've ever eaten. The sauce is a little more trouble than my usual meatloaf, but more than worth it. Tell me what you think.

DAD´S MEATLOAF AND TOMATO RELISH

Tomato Relish:
1 onion, finely diced
2 garlic cloves, minced
2 bay leaves
2 red bell peppers, cored, seeded and finely diced
2 tomatoes, halved, seeded and finely diced
1/4 cup chopped fresh flat-leaf parsley
1 (12-ounce) bottle ketchup
1 tables Worcestershire sauce
Kosher salt and freshly ground black pepper
Extra-virgin olive oil

Meatloaf:
1-pound ground beef
1-pound ground pork
3 eggs
Leaves from 2 fresh thyme sprigs
3 slices white bread, crusts removed and torn into pieces
1/2 cup whole milk
Sea salt and freshly ground black pepper

Cooking Instructions
Preheat the oven to 350° F.

Coat a skillet with a 2-count of oil and place over medium heat. Sauté the onion, garlic, and bay leaves for a few minutes to create a base flavor. Throw in the red peppers and cook them for a couple of minutes to soften. Now add the tomatoes; adding them at this point lets them hold their shape and prevents them from disintegrating. Stir in the parsley, ketchup, and Worcestershire; season with salt and pepper. Simmer the relish for 10 minutes to pull all the flavors together. Remove it from the heat; you should have about 4 cups of relish.

In a large mixing bowl, soak the bread pieces in the whole milk. Set aside. In a separate large mixing bowl, combine the ground beef with the ground pork and mix well. Squeeze out the milk from the bread and add the bread to mixing bowl. Add the eggs, 1 cup of the tomato relish, and thyme; season with salt and pepper. Mix well with hands. To test, fry a small "hamburger" patty of the meatloaf until cooked; the patty should hold together but still have a soft consistency. Taste the patty for seasoning.

Take a small baking tray and line with parchment paper. Form the meat into a loaf shape on the tray and top with another 1/2 cup of the tomato relish.

Bake the meatloaf for 1 to 1 1/2 hours until the juices run clear and meat is tender -- it should spring back lightly when pressed. Remove the meatloaf from the oven and let it cool a bit before slicing. Serve with the remaining tomato relish on the side.
Serves 6

Joie in TN: If the mandolin to which you refer is from Pampered Chef, let me assure you that it just takes a little practice and you'll love it! As for celery, carrots, etc., the easiest way to slice them is to cut them to the height of the food holder and stand several pieces upright until the holder is full. Then you can slice to your heart's content. For things like onions, zucchini, soft cheeses (cheddar, Swiss, etc.), be sure you place a flat surface of the item to be cut so that it lies flat against the mandolin. Everything slices better if the food holder is full, and potatoes slice better if they are slightly damp, especially if you are using the crinkle-cut blade. This is a great kitchen tool and it is now virtually impossible to cut yourself on it, if you are using it properly. Try again - you'll get the hang of it; it's just different and better than our older model.

Doris in Oklahoma City

Had this over the weekend...
it was really tasty :)
GINA  -in Indiana

Applesauce Carrot Cake
Serves: 16

Applesauce makes this cake healthier than your regular cake.

2 cups whole grain flour
1/2 cup sugar
2 teaspoons baking soda
1-1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
3/4 cup unsweetened applesauce
1/4 cup olive oil
3 large eggs
3 cups carrots, coarsely chopped

1. In a large mixing bowl, combine flour, sugar, baking soda, cinnamon, nutmeg and salt.
2. In a separate small bowl, combine the applesauce, oil and eggs. Add to the flour mixture, stirring until the ingredients are well blended. Add the carrots and mix again.
3. Pour the batter into a greased 9" tube pan, or use a 9" x 13" rectangular cake pan, or two bread loaf pans, or a cupcake pan.
4. Bake the cake in a preheated 350° F oven for about 1 hour, 10 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean. Set the cake on a wire rack for five minutes. Then, run a knife around the edges of the pan to loosen the cake, and turn the cake out onto the rack to cool.

Hi all Still trying to catch up. Someone ask for recipes for fresh or frozen fruit. Here is a little different one

Fruit Pudding
Spread 1 c. vanilla wafer cumbs in the bottom of casserole dish.
1 stick butter (melted)
1 egg
1-1/2 c. powdered sugar
Mix above ing. well with mixer and spread over crumbs.
1 qt. berries or fruit of your choice
1/4 c. sugar
mix berries or fruit with sugar and put on top of mixture.
1/2 pint of whipped cream (whipped)

Put this on top of berries. Sprinkle with additional wafer crumbs and cover and refrigerate. You can freeze this if you like.
Bobbie in NC

Calories: 145 Fat: 6 g Carbohydrates: 21 g Protein: 4 g

Hi Nancy and Nancylanders,
For CJ: YES YES!! Please submit your diabetic recipe for Carrot/Pineapple
Cake. Sounds delicious!

Here is a really wonderful "great on a cold day" dish that is sure to warm
you up. It smells fabulous while cooking too! The recipe came from my mother
and the directions are a little vague, but hopefully easily adaptable to you
more seasoned cooks. Please let me know if you try it and like it, or find
it a little better with some of your own changes.
God bless your kitchens,
And Happy Cooking!
Dee in S. Illinois

Easy Mexican Chicken
2 cooked chicken breasts cut in small pieces (may use more if desired)
1 regular sized package of Nacho Doritos Chips (crushed)

Spread the chicken on the bottom of a baking dish. (mom thinks she uses a
9X13) Crush the Doritos and use 1/2 to cover the chicken.

Layer the following ingredients on top of the chicken and Doritos:

1 regular can of cream of chicken soup
1 regular can of cream of mushroom soup
1 regular sized can of diced ro-tel tomatoes
1 LB Velveeta cheese sliced or cut up in thin pieces. (You can use 1/2 regular, and 1/2 Mexican Velveeta if you want it spicier or all Mexican Velveeta if you like it hot! May also add taco sauce to taste if you like)

Use the remaining Doritos to cover the top, and bake @400 until cheese is melted, Doritos are browned, and dish is bubbly.

For Laurelee in freezing MN "THANKS" for the nice comment. As a matter of fact my sisters-in-law, husband and I have been planning to put together a cookbook. If and when we do, I will send the info to Nancy and she can put it on the site if it is allowed.

For Barb....I will look up my Peanut Butter Sheet Cake recipe when I get home. I may have typed it wrong. If so, I apologize in advance. I will check it and re-post if it is different. One question....do you think you cooked it long enough?

Tona in Bama

For Martie in Oregon in Sunday Jan. 28th kitchen letter. Mary Jo in MD

Cranberry Coconut Bars
1/2 Cup butter
1/2 Cup brown sugar
1-1/2 Cups quick rolled oats
1/4 Cup light corn syrup
1/2 Cup dried cranberries
1/2 Cup sweetened flaked coconut
1/2 Cup walnut pieces
.
1. Place butter in an 8-inch square, microwave-safe baking dish. Microwave until the butter is melted. Stir in the brown sugar until dissolved. Stir in the rest of the ingredients. Press the mixture firmly into the dish. Microwave for three to five minutes or until lightly browned. If your microwave does not have a rotating carousel, rotate the dish twice during cooking. Let the cookies cool and then cut them into bars with a sharp knife. Wrap them individually to pack
in a lunch.

This recipe will make sixteen 2 x 2-inch squares.

Cranberry Almond Biscotti
2-1/4 cups flour
1-1/4 cups sugar
2 tsp. baking powder
pinch salt
3 eggs, lightly beaten
1 tbsp. oil
1/4 tsp. almond extract
finely grated zest of 1 orange
1/4 cup chopped almonds
1/4 cup dried cranberries
.
1. Grease and flour a cookie sheet. (I used parchment paper). In a large bowl, sift together the four, sugar, baking powder and salt. Make a well in the center of the mixture, add the remaining ingredients and mix well.

2. Divide the dough in half. Shape each half into a log (approximately 1' high by 2 1/2" wide by 8" long).

3. Bake at 350° for 30 to 35 minutes or until brown on top. Remove from oven and cool slightly. Cut into 3/4" slices while still warm. Return to oven with cut side down for 15 minutes or until slices are brown. Remove from oven and cool on racks.

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CLICK HERE to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings.  Remember to include your name within the message as well.