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

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Nancy

Hi Nancy, about freezing corn, my sister in law taught me to just freeze the corn without blanching or cooling. She just husks the corn and put it in a baggie and into the freezer. I have done it that way for a few years now and it is as good as when I used to go to a lot of trouble with it.
Tennesseyanky.

Tennesseyanky, thanks for the homemade biscuit recipe in the 2/14 newsletter. They are so easy to make. I have made them twice for my hubby. He loves them and so do I. I didn't write in for the recipe but I am reaping the rewards of this one.

Thanks again, what would we do without this WONDERFUL newsletter and all of Nancy's hard work.
Ann in Midland, TX

Hi Nancy,
Here is my recipe for the peanut butter cookies with no flour. I have used it many many times and its always a hit! Enjoy!
Dee in Southern Illinois

E. S. P. Cookies
1 egg
1 Cup Sugar
1 Cup Peanut Butter
1 Pkg. Chocolate Kisses (size depends on how many cookies you plan to make) (optional)

Mix together the egg, sugar, and peanut butter. Roll the dough into marble-size balls. Bake on an ungreased cookie sheet at 325 for 9 minutes. Put a chocolate kiss on each cookie (press down just a tiny little bit) and return to the oven for 1 minute. Makes 24-30.

If you don't want to use the kisses, just flatten with a fork using the criss cross pattern, and bake for around 10 minutes.

Hi Nancy!
Tona In Bama asked where she could buy Blueberry Baking Chips. www.Nutsonline.com carries Dried Oregon Blueberries which are sweetened and are used in baking. I think this is what you are looking for as I couldn't find a manufactured blueberry chip product on line anywhere. Nutsonline.com ships quickly and I personally recommend this company as stand behind their products and are quick to ship out their orders without any problems. Trader Joe's should have dried blueberries but I don't know if they're pre-sweetened or not. Any good health food market might have them, too.
Andee In Los Angeles

Hi Nancy & Newsletter Gang!
I just wanted to send in my favorite Meatloaf recipe. It's from the famous newspaper columnist Ann Landers:

Ann Landers' Meatloaf Recipe
2lb Ground Round
2 Eggs
1 1/2 Cup Bread Crumbs
3/4 Cup Ketchup
1 Tsp. Accent
1/2 Cup Warm Water
1 Pkg Dry Onion Soup Mix
8oz can Tomato Sauce

Mix all ingredients (except for tomato sauce) together thoroughly and put in loaf pan. Cover mixture with 2 bacon strips (optional) and cover with tomato sauce. Bake for 1 hour @ 350°

This recipe always comes out consistently yummy! Enjoy!
Margy from Michigan

Comment
This is my favorite recipe for meatloaf too.  I like it better with Chili Sauce (located near the ketchup at the grocery) on top instead of the tomato sauce.
Nancy

This is for JAM IN SATX regarding large tapioca pearls for making homemade pudding. Hopefully you have an Amish store near you----this is where I found the small & large tapioca pearls. And the pudding is delicious!
Good luck! Muriel in PA

Grannym IL,
If you click on this link, you will get a publication called "Nutritive Value of Foods published by the USDA. I printed it out and it runs to about 100 pp. But you can also just check it online. If it's not on that list, I suspect it just ain't food! It should answer just about any question you might have about the nutrients in food.
http://www.oznet.k-state.edu/humannutrition/hg72_2002.pdf

Sue in FL
I, too, don't eat highly spiced foods, but I find that if you buy the chilis in the cans marked "Mild" they are OK. And, the real name began as 'oleomargarine'. Now some call it oleo, and some call it margarine. Anecdote: In 1946 shortly after I was married, I persuaded my husband to take me to the Capitol one night when the Senate was in session. I got to see people like Tom Connally and Robert Taft. The topic they were debating? Had something to do with permitting companies to sell margarine already colored. At that time, it came in a plastic bag that also contained a gelatin capsule with the yellow coloring. Before opening the bag, you had to knead it to break the capsule and then work it all until the margarine was a uniform yellow.

And as long as I'm in the mood--just wanted to say that when a recipe such as meatloaf, etc. calls for chopped onion, I always sauté the onion first. I hate the taste of uncooked onions.

And, Nancy, let me add my appreciation for all the good times I've had using the recipes in the newsletter. You will have a special star in your crown.

Jeanlock in McLean VA

As I recall in the late 1940's or early 1950's when they first came out with the imitation butter they called it
oleomargarine. It came white in a plastic sack with an orange yellow colored tablet that you squished thru the oleomargarine and that turned it yellow. I lived in Vt & NH in those days and one of them sold the new oleomargarine, and the other didn't because it was a dairy state and they were afraid it would take away from the farmers selling butter, so you had to go across the Conneticut River to buy your oleomargarine. I guess it was just shortened to oleo OR margarine at a later time as it was easier to say. LOL
Kim in Streetman TX

For Ginny from Maryland (Nov 17th), who was looking for ways to pretty-up a fruit tray:
We received a tray of sandwiches from a grocery store, that had very thinly sliced cantaloupe as a granish. It was a whole cantaloupe (likely cut half first) and then sliced so it was a large circle, then it was folded in half, then quarters and "fluffed" a little to look like a flower, and tucked into the center of the sandwich tray. It certainly brightened up the tray! I'm sorry, but it is difficult to explain, if you've ever seen cold-cut trays done up nicely, it is likely the same technique. Another idea is to make fruit skewers drizzled with a sauce of lime concentrate and honey, or chocolate.
Fran in Ottawa

Hi Nancy, hope you are well. Thanks for all your work; can't say it
enough. for Remppmom Greeley, CO in 2/16/07 newsletter, cream soup mix:

Cream of Any Soup Mix for 3 cups: Combine 2 c instant non-fat dry milk powder, ¾ c cornstarch [or flour], ¼ c chicken bouillon granules, 1 T dried onion flakes, 1/4 t pepper, 1/4 t thyme and 1/4 t basil. Stir all ingredients together well and store in an airtight container. Use as a substitute for one 10 -3/4 oz. can of condensed cream of chicken, mushroom or celery soup by adding the following mix-ins.

Cream of Chicken: Blend 1/3 c mix and 1 ¼ c. chicken broth in a saucepan or microwave-safe dish til smooth. Bring to a boil or microwave for 2 ½ to 3 minutes. Stir occasionally; cool.

Cream of Mushroom: Blend 1/3 c mix and 1 ¼ c. chicken broth or water in a saucepan or microwave-safe dish til smooth. Add ½ c. mushrooms (or more.) Bring to a boil or microwave for 2 ½ to 3 minutes. Stir occasionally; cool.

Cream of Celery: Blend 1/3 c mix and 1-1/4 c. chicken broth or water in a saucepan or microwave-safe dish til smooth. Add 1/2 c. chopped celery (or more.) Bring to a boil or microwave for 2 1/2 to 3 minutes. Stir occasionally; cool.
Having a great, sunny day in New York:
Hudson Valley Kathleen

Hi Nancy;
It amazes me how a cooking ezine elicits so many childhood memories among the folks in the group. When I was reading the Simple Salad recipe, it reminded me of how my mother did it. We got all the milk we could use from an aunt with a cow (unpasteurized, of course), so my mother made her own cottage cheese. We didn't like it ~ nasty stuff almost granular in texture, so she had to make it special to get us to eat it. She put some lettuce on the plate, then a pineapple ring, then an ice cream scoop of the nasty cottage cheese & a maraschino cherry on top & told us it was like an ice cream sundae. Sometimes we`d put homemade strawberry jam on top instead of the cherry. Then it wasn't bad. My mom is now almost 90 & has Alzheimer's so it is wonderful to bring up some of the delightful & funny memories from the past. Thanks for the memory, Nancy
Anne R

This is for Judi, in the #11 catch-up letter who wanted filling for Homemade Ravioli:

This was taught to me by my good Italian friend when I lived in northern Italy in 1964. My family is spoiled to it and will accept no other. Hope it is to your liking.

Ravioli Stuffing
Mix together: ground beef, cooked chicken livers and gizzards, or other meat available, for a combined amount of 2 cups (if I don't have the chicken just the beef is good also),1 ground carrot, 2 ribs of celery, ground, 1 ground onion, 1/8 tsp. nutmeg, 1/4 stick cinnamon, crushed, dash of ground cinnamon, 3 whole cloves (the ball part only) crushed, salt and pepper, 1/3 cup parmesan cheese. This may all be done in food processor if available.

(I like to make up the filling one day and make the ravioli the next, so it doesn't seem to be so involved.)

I will include meat sauce. also taught by Italian friend. that I use for the Ravioli and also for spaghetti.

Italian Meat Sauce:
1 carrot, 1 medium onion, 1 rib of celery; very finely chopped (pulse in food processor if available). Brown in hot olive oil and butter, about 1 tablespoon of each. Add 1/2 lb. ground beef and salt to your liking (about 1/4 tsp) stir until beef is browned and add 1 can(about 15 oz) tomatoes. Cook slowly without stirring into meat. until most liquid is absorbed.

If you need a pasta recipe for making your Ravioli just let me know.
Jonnie in Arkansas

This is in response to Remppmon, Greeley CO. who was looking for the Cream of Soup mix. I just happen to be looking through my saved recipes for another recipe and found this one hope it is what she is looking for. Barbara NW OK.

Cream-of-Whatever Soup Mix
Makes equivalent of 9 cans.

2 cups powdered nonfat milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon
2 tablespoons dried onion flakes
1 teaspoon basil leaves
1 teaspoon thyme leaves
1/2 teaspoon pepper

To use in place of canned cream soups in casseroles or as a base for your own soups. Much lower in fat and salt than the canned versions. The trick is to have it made up ready to use! Combine all ingredients, mixing well. Store in an airtight container until ready to use.

To substitute for one can of condensed soup: Combine 1/3 cup of dry mix with 1 1/4 cups of cold water in a saucepan. Cook and stir until thickened. Add to casseroles as you would the canned product. Makes equivalent of 9 cans of soup.

Nancy you are my first thing to do in the morning after getting up. Keep up the good work and thanks to all the wonderful cooks for the great recipes and wonderful hints.

Another meatloaf recipe for JW in Hawaii:

Rolled Meat Loaf
On large piece of aluminum foil, shape ground beef into 12/10 rectangle. Top w/ provolone cheese, roasted peppers, and olives, distributing evenly up to 1/2 in. of edges. Starting from 10 in. side, roll meat loaf up jelly-roll fashion. Seal edges well. Transfer meat loaf and place, seam side down,
in foil- lined baking pan. Bake 40-50 min. 350 oven.
Athena in DE

For Joanne looking for Hot Cross Bun recipe for bread machine.

This recipe makes 18 buns.
3/4 cup milk
1 egg
1/4 cup butter or margarine
3 cups flour
3 tbls sugar
3/4 tsp salt
1 tsp yeast
1/2 tsp nutmeg
1/2 tsp lemon zest
put in your machine according to directions.
Run on the dough cycle only.
When done, remove dough, knead in
1/2 cup raisins
1/3 cup candied citron (if desired, or a little more raisins)
Cover let rest 10 minutes.

Cut into 18 even portions, shape into round balls.. Place on greased baking sheet, about 1" apart. Cover and let rise about 45 minutes. With a sharp knife score a cross on top of each. Bake at 375° for 12-15 minutes. Cool slightly on wire rack.

For icing, stir together 1/2 cup powdered sugar, 1 tsp lemon juice, and enough water to make a thick creamy icing. Make a cross on each bun with icing. Serve warm or cool.
Recipe from "More Bread Machine Magic"
Kotton in MN

Sue in FL was asking in Fri. (2/16/07) whether the canned chilies are hot or not. None of the ones I buy are hot. I buy Ortega, Old El Paso, Wal-Mart's Great Value. Seems one of them has MILD on the label, but none have been hot to me. You could always buy a can and taste them before using in your recipe, or use half the amount called for until you know for sure the whole amount would be acceptable.
Connie in TX

For Sue in FL RE: canned chili peppers (2/16)
There are two types of canned peppers. One is chili peppers and they have a little temp guide on the side of the package. Get the mild one if you don't want too hot. We like these a lot. I found out there were different ones when I accidentally picked up a can of Jalapenos, these were HOT! The brand we have here is Ortega.
Kotton in MN

A while back, about a month I would guess, someone requested a recipe that used Reesers frozen burritos. It was made into a dish with rice I believe. Was it posted and I missed it? Or has it not been found yet? Sounded good. Thanks,
Kotton in MN

Hi Nancy this is for Remppmom Greeley, Co from the Feb 16 news letter

Cream of Soup Mix
2 cups instant non-fat dry milk powder
3/4 cup cornstarch
1/4 chicken bouillon granules
1 Tablespoon dried onion flakes
1/4 teaspoon pepper
1/4 teaspoon thyme
1/4 teaspoon basil

Stir all ingredients together well and store in an airtight container. Use as a substitute for one
10-¾ ounce can of condensed cream of chicken, mushroom or celery soup by adding the following
mix-ins. Makes 3 cups dry mix.

Cream of chicken Blend 1/3 cup mix and 1-¼ cups chicken broth in a saucepan or microwave safe dish
till smooth. Bring to a boil or microwave for 2-½ to 3 minutes. Stir occasionally and cool

Cream of Mushroom: Blend 1/3 cup mix and 1-¼ cups chicken broth or water in a saucepan or microwave dish till smooth. Add ½ cup mushrooms (or more) Bring to a boil or microwave for 2-½ to 3 Stir occasionally; cool.

Cream of Celery do the same and add ½ cup chopped celery (or more) cook the same and stir and cool

Sure hope this helps Caroline MO

I am looking for a bag or jar recipe that makes a pie. I have tried the net but have found cake or cookie "gift recipes" but not any for pies. I received this bagged mix as a gift at Christmas. In the small bags were flour, sugar, coconut, and semi sweet chocolate chips (I think) I added an egg, stick of butter, and vanilla. It made one 8 inch pie. I would like a recipe for this mix. Hopefully, one of our family members can help me.
Thanks so much. Cathy

I have a recipe called IMPOSSIBLE PIE that has these ingredients. Maybe this is what your looking for?!!

4 eggs
1 cup sugar
2 cups milk
1 cup coconut
1/2 cup soft butter
1/2 cup flour
2 tsp. vanilla
dash of salt

Put all ingredients in a blender and beat a few seconds at high speed. Grease and flour an 8 inch pie dish. Bake at 350 degrees for 40 to 50 minutes. This makes it's own crust and is very delicious.
Emma from Montana

This is for "grannym in IL" who requested information on the health benefits of nuts. I found a really good website, www.NutNutrition.com, that has tons of information about every kind of nut imaginable. Hopefully you can find what you are looking for there.
Vicki in Houston

For grannym IL try this link and see if it help with your chart of nuts its not a chart but tells a lot about different nuts
Healthy Nuts - RightHealth
http://www.righthealth.com/

Hope this helps Caroline MO

Hi Nancy!
This is for GrannyM in IL.
I found a Nuts And Seed Chart for you at www.healthalternatives2000.com, click on "nutrient charts" and look for "nuts and seeds." I hope this is what you are looking for, Granny!

Have any of you tried the No-Knead Bread recipe yet? It was mentioned on Martha Stewart's show a few weeks ago. Its so easy to make and if you form it into a long baguette, you'll end up with a good Chiabatta bread. If you watch the video on the web site, you'll see that the recipes makes a wonderful, chewy bread with a very nice crust. They suggest that you make it in a Dutch Oven but I've made it a four times just using the dutch oven, a regular cake pan, and tonight I made it in a metal bowl and it actually came out great. Check it out if you want to make a great bread without any kneading or the use of a breadmaker. I'll be happy to post the recipe if anyone wants it but the video at www.marthastewart.com shows you how to make the bread. If you go to the web site, look for recipe section and then search for No-Knead Bread or use this link No-Knead Bread
http://www.marthastewart.com/
Andee In Los Angeles

This is for Tracey, Dunkirk, NY
I have a recipe for a tuna pizza it is better than it sounds.

Here it is
1 pizza shell that is partially baked (usually in the cheese isle at store here they are nardones)
4 large cans of tuna in water drained
6 eggs boiled and diced
mayo or salad dressing whatever you like
2 good sized onions diced
8-10 or (until you like) dill pickles or bread and butter pickles diced
celery seed to taste
finely shredded cheese I use pizza cheese the two color kind
broccoli chopped in tiny pieces
tomatoes chopped into small pieces
cauliflower chopped into small pieces

Make the tuna salad if you don’t like this recipe then make your own and put it on top of the pizza shell and then top with the vegetables and last the cheese and cut like a pizza. Does not need baked but don’t leave it out very long. They also fit very nicely into a pizza box for carrying. We have a hospitality hour at church and they love it. Especially on a hot day you don’t need to cook it.
Judy/Lola

For Donna in IL :)

Carrot Souffle
8 servings

1-3/4 pounds carrots, peeled
and chopped
1 cup white sugar
1-1/2 teaspoons baking powder
1-1/2 teaspoons vanilla extract
2 tablespoons all-purpose flour
3 eggs, beaten
1/2 cup margarine, softened
2 teaspoons confectioners'
sugar

Preheat oven to 350 degrees F (175 degrees C). In a large pot of boiling water, cook the carrots until very tender. Drain, and transfer to a large mixing bowl. While carrots are warm, use an electric mixer to beat with sugar, baking powder, and vanilla extract until smooth. Mix in the flour, eggs, and margarine. Transfer to a 2 quart baking dish. Bake 1 hour in the preheated oven, or until top is golden brown. Sprinkle lightly with confectioners' sugar before serving.

Honey Glazed Carrots
Yields: 5 servings

2 tablespoons vegetable oil
1 pound baby carrots
1/2 onion, chopped
2 teaspoons Worcestershire
sauce
1 teaspoon dried oregano 1 teaspoon monosodium glutamate (MSG)
2 teaspoons garlic powder
salt and pepper to taste
3 tablespoons honey
3 tablespoons butter, softened

Preheat oven to 325 degrees F (165 degrees C). Lightly grease the bottom of a 9x13 inch baking dish. Toss carrots with onion, and add Worcestershire sauce, oregano, monosodium glutamate, garlic powder, salt and pepper. Bake for 45 minutes, or until tender. Turn oven off and add honey and butter, mixing thoroughly. Place dish back in the warm oven for a few minutes. Serve immediately.

this note is for JAM IN STAX.
I live in Ohio and we have a lot of bulk food stores here that carry different size tapioca pearls, from the fine to the large ones. Might check if you have any stores like that where you live. If not if you would like I'd be more then glad to mail you some from here
Cathy from Ohio

This is for MA/Arizona. Here is a repeat of the Crock Pot Mexican Fiesta casserole that she wanted.

Crock Pot Mexican Fiesta
1 bag White corn tortilla chips (reg. sized bag)
1lb Lean Ground beef
1 reg. can Ranch Style Bean
3 cups grated cheddar cheese
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel tomatoes and chilies
2 tsp. chili powder
1/2 cup onion, chopped

Use a 4-5 quart crock pot and spray with non-stick cooking spray. Completely cover the bottom of the pot with slightly crushed tortilla chips. Combine soups, Rotel tomatoes, chili powder and onion in a separate bowl and blend well with a whisk. Brown the ground beef. then add the ranch style beans to it (Do not drain the beans) and mix together thoroughly.

Layer half of the beef mixture over the chips, then add half the soup mixture over the beef and end with half of the grated cheese. Repeat these layers once more beginning with the chips and ending with the cheese. Cook on high in a crock pot for 2 1/2 hours and enjoy.

Now...I do this in a casserole most of the time and bake it in the oven as my family usually does not give me much warning when they are hungry for it and I have found that it does really well in a casserole (9x12) in the oven.
Hope this helps you ...
Happy Cookin' Barbara in Corsicana,Texas

I have never had any problem with going anywhere in your newsletters. But not, I cannot access the recipe index. I can get thru on any day in Feb, but Jan and back it says the web page cannot be found. I know you have been frustrated with your server and have been trying to work it out. Just thought I would let you know about one more small problem.
Thanks for all you do. PatZ

Your message is one that was sent a while back. There has been problems on the site. Many parts of the newsletter and recipes were not accessible. Part of the site is at http://www.nancys-kitchen.com and part at
http://www.nancys-kitchen.com

My lil reminder. Thanks for the help with my hunt for these items. Will check them both out.
Boots in Va.

CeeZee: The recipe for the cabbage in foil is below. To find it, I went to Google and typed in the following search - it must be typed exactly this way (without the quotes): "cabbage +foil :nancyskitchen.com" It was about the fifth or sixth recipe down. You can find almost anything this way - just be sure to put the ":nancyskitchen.com" after whatever you're looking for.

GRILLED CABBAGE
1 head cabbage
1 stick butter, softened
1 med. onion
5 slices bacon
Crushed red pepper (very light)

Dice all of the above, put in tinfoil pan. Cover with tinfoil. Cook on grill until done (approximately 40 to 60 minutes).

Genie: I don't remember when I sent the buttermilk chicken recipe, but here it is again. For those of you who haven't tried it, I don't like buttermilk at all, but I love this recipe:

Buttermilk Chicken
4 chicken breasts
1 1/2 cup buttermilk, divided
3/4 cup flour
1/2 t. salt
1/4 t. pepper
1/4 cup butter
1 can cream of mushroom soup

Combine flour, salt and pepper in plastic bag. Dip chicken into 1/2 cup buttermilk. Drop in flour, salt and pepper mixture and shake gently to coat chicken. Melt butter in a baking pan, put chicken in pan. Bake at 425° uncovered for 30 minutes. Turn and bake 15 minutes more. Turn breasts again. Mix together 1 cup buttermilk and cream of chicken soup; pour over chicken. Bake 15 minutes more.

Please give the date for the Hand Lotion recipe. I purchased some at the Ky State Homemakers meeting last year. It was wonderful. One of the counties in Ky had made it for resale. Thank you. I enjoy the Newsletter so very much. Thank you for your work on it.
Marilyn in Ky

Hi Nancy,
I've waited to see if anyone would send in the hamburger smasher idea that I use. A friend hooked me on this idea shortly before she died. I use my nut chopper--it's a 3" cutting circle with a handle and works great at "chunking" up the cook-ing (ed) meat. I cook my ground meat in the microwave and it comes out as a large patty. The chopper takes care of the patty in no time. Just thought I'd share my idea.
Jae, 56, central Oklahoma

MAXWELL HOUSE CARAMEL NUT TART
1/2 cup heavy (whipping) cream
2 tablespoons Maxwell House Instant Coffee granules any variety
1 (14 ounce) package caramels, unwrapped
4 cups toasted pecans or almonds
1/4 teaspoon ground cinnamon
1 prepared graham cracker crumb crust (6 or 9 inch)
melted Baker's Semi Sweet Baking Chocolate

Stir cream and instant coffee in large microwavable bowl until well blended. Add caramels. Microwave on High 2-3 minutes, stirring every minute. Stir until caramels are completely melted.

Stir in pecans and cinnamon. Spoon mixture into crust. Spread top evenly with knife. Refrigerate for about 1 hour or until firm.

Cut into slices to serve. Drizzle tart and or place with melted chocolate.
Servings: 8 Source: Kraft

Tona in Bama

Zesty Chips
1 cup shredded cheddar cheese
3 tbsp mayonnaise
2 tsp green onion, finely chopped
dash ground pepper
pinch garlic powder
Pringles potato chips

Preheat oven to 350 degrees F.

Mix all ingredients except potato chips together thoroughly.

Top each chip with 1/2 tsp of mixed ingredients. Place in a single
layer on a baking sheet.

Bake at 350 degrees F for 3-4 minutes or until cheese begins to melt.

Makes 3 dozen.

Tona in Bama

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