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Post by NancyRogers on May 14, 2013 18:14:24 GMT -6
Microwave Caramels
1 c. butter or margarine, melted 1 (14 oz.) can sweetened condensed milk 1 c. light corn syrup 1 (1 lb.) pkg. light brown sugar 1 tsp. vanilla extract 2 c. semisweet chocolate chips, melted
Blend first 4 ingredients in large microwave-safe bowl. Microwave on High for 17 minutes, stirring every 3 minutes, mix in vanilla.
Pour into buttered 9x13" pan. Chill in refrigerator overnight. Pour melted chocolate over caramels. Cut into 1-inch squares. May substitute almond bark for chocolate chips or increase amount of chocolate and dip caramel squares into chocolate to coat on all sides. Yield: 10 dozen.
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Post by NancyRogers on May 14, 2013 18:11:32 GMT -6
It is a lot of fun compiling the newsletter each day. Glad that you enjoy it.
Have a great day. Nancy Rogers
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Post by NancyRogers on May 14, 2013 17:59:06 GMT -6
Old Fashioned Egg Dumplings
2 eggs 8 tbsp. flour 1/4 tsp. salt
Beat the eggs with a fork; add the flour gradually. Stir quickly and blend. Add the salt. Mixture will be sticky. Drop from teaspoon into boiling soup broth or stew. Cook for 2 minutes. Use about half teaspoon each time or less if a smaller dumpling is preferred. For a harder dumpling, just add a bit of flour. Serves 4.
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Post by NancyRogers on May 14, 2013 17:58:20 GMT -6
Egg Custard
4 eggs 1/2 c. sugar 1/2 tsp. salt 1 tsp. vanilla 2 c. milk 1/2 tsp. nutmeg
Beat eggs with egg beater until blended. Beat all ingredients well. Bake in pan of water until silver knife comes out clean, 35 minutes at 350 degrees. Makes 4 servings
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Post by NancyRogers on May 14, 2013 17:57:36 GMT -6
Deviled Egg Potato Salad
9 hard boiled eggs, peeled 1/2 c. chopped onions 1/4 c. shredded pimentos 1/4 c. shredded green pepper 1/2 c. mustard 1 Tbsp. salt 6 c. boiled potatoes, cubed 1/2 c. shredded dill pickles 1/4 c. shredded celery 1 c. mayo. 1 Tbsp. paprika
Cut 6 boiled eggs in half; remove yolk. Place yolks in bowl and mix with 1 tsp. pickles, 1 tsp. mustard, 1 Tbsp. mayo., dash of salt; stuff eggs with the yolk mixture. Set eggs aside. Mix potatoes with remaining ingredients. Add eggs (flaked with fork) last. Top with paprika & arrange deviled eggs around top of salad for decorative look.
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Post by NancyRogers on May 14, 2013 17:54:02 GMT -6
Bing Cherry and Coke Jello Salad
1 can bing black cherries 1 large package sugar free, black cherry Jello 12 ounce can Coke or Diet Coke
Drain fruit. Add water to juice to make 2 cups. Heat to a boil. Add Jello; stir until dissolved. Put pan in sink of cold water. Add Coke and fruit mix. Pour in Jello mold and refrigerate. Top with Cool Whip once Jello has set.
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Post by NancyRogers on May 14, 2013 17:51:57 GMT -6
Crock Pot Pork Chops and Tomatoes
1 can (8 oz.) stewed tomatoes 1/4 c. instant minced onions 1 tsp. each garlic salt, oregano and sugar 1/2 tsp. Pepper 1 can (8 oz.) tomato sauce 1 tsp. (double) hickory-smoked flavored barbeque sauce 4 loin pork chop steaks, 3/4 inch thick
Combine everything into crockpot. Cook at least 8 hours on low.
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Post by NancyRogers on May 14, 2013 17:49:13 GMT -6
Beef Cabbage Casserole
1 head cabbage, medium 1- 1/2 lb. hamburger Salt, pepper and garlic salt to taste 2 cans (medium) diced tomatoes with onions 1 (16 oz.) can tomato sauce 1 pkg. frozen hash browns 2 tbsp. dried onion flakes
Chop up cabbage and microwave for 10 minutes. Brown hamburger and rinse with warm water. Mix all ingredients together and put in large casserole dish. Bake at 350 degrees for 1 hour.
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Post by NancyRogers on Jun 14, 2011 19:46:04 GMT -6
Debbie (on this board) has cancer again. She will have surgery to remove the tumor from her lung in about 2 weeks. Keep her in your prayers.
Nancy Rogers
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Post by NancyRogers on Sept 27, 2009 20:30:06 GMT -6
Hello Nancylanders
Daughter Heidi ,in need of Prayer She had seizure to day while driving to a wedding -wrecking car and ran into another. (No one was seriously hurt) but she had let her insurance lapse -without realizing it- also has no health insurance-and racked up a lot of expense at the hospital today due to test they had to do . She and husband are separated an she has an 18 month old son, and 11 year old daughter, she cares for. She was working but several days a week out of her home- before separation. She. a beautician We brought her home to her Sisters tonight after hospital-
She surely need the Lord to make a way for her-because at the moment-there doesn't appear to be any way in any direction.She can not stay long at her sisters.
She can not drive until she has the Doctors Release that it'OK,and they don't know what caused the seizure right now. Please agree with me that the Lord will undertake for her,- in her time of trouble.
Thank you, and God Bless all. Pauline Salem Or.
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Post by NancyRogers on Aug 3, 2009 18:33:43 GMT -6
Nancy, I know that the Recipe Exchange Newsletter is for recipes. But, could I please ask that you include this in the next Newsletter. My nephew's 7 year old son, Kolby Dyess, is in the Children's Health Care of Atlanta Egleston on total life support. His diagnosis is Type A (H1N1) which is the swine flu. He is from Opp, AL and we have no idea where he got this virus from. He is one sick little boy. Could I please request prayers for him and if all the members will request prayer from their respective Churches, our family would be most appreciative. We need a MIRACLE and are praying and trusting that God will give us one. For anyone who would like to keep up with him can do so through carepages. Below is a link and you will have to sign up. There is not a charge for this. www.carepages.com/carepages/191205/invitations/661817/dc28102eb7f0372f1a22f6c7b1b4e029eba60a77?client_code=choa&ipc=mivThanks to you for doing this for me. Sara in FL
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Post by NancyRogers on Sept 11, 2008 18:16:18 GMT -6
Members with unresolved issues on this recipe message board may have their accounts disabled until those issues are resolved. Please send me an email so I can help you find a solution. Nancy Rogers everyday_recipes@yahoo.com
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Post by NancyRogers on May 22, 2008 9:18:15 GMT -6
How is it going at work. Did they change your job so it wouldn't be so hard on you?
NancyRogers
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Post by NancyRogers on May 1, 2008 18:59:47 GMT -6
I have had numerous questions recently on how increase the size of print on the printer when printing out a recipe from the newsletter.
Internet Explorer 7.0
1. Highlight the text by dragging your mouse over the section or recipe you want to print.
2. Go to FILE Choose the Print Option under File Change PRINT RANGE from ALL to SELECTION Click the APPLY button Click CANCEL
3. Go to FILE Choose PRINT PREVIEW Choose 1 Page View (a drop down menu) Change AS LAID OUT ON SCREEN TO AS SELECTED ON SCREEN Choose % or Fit to Screen to 125% Press the Printer Icon (or picture)
Note: If all the text does not fit on the screen you can change the Page Icon (Picture of the Page with an A in the center from Portrait to Landscape.
If you have a question about how to do this please submit it as a reply to this message. You will need to be a registered member to add a reply.
Nancy Rogers
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Post by NancyRogers on May 1, 2008 12:26:06 GMT -6
One time years ago my Rob, my brother who is blind and his wife (who is blind also) came to visit. They were packing their suitcase on the bed up to go back to Ohio when I couldn't find Siggy anywhere. We looked and looked and couldn't find him anywhere. Rob zipped up his suitcase and picked it up to load it in the car when he realized it was several pounds heavier than when he came. He opened it up and there was Siggy sound asleep in his suitcase. Siggy was a little kitty then and was totally unconcerned about the whole deal. He had found a nice soft place to take a nap,
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Post by NancyRogers on Apr 29, 2008 19:54:53 GMT -6
Glad you were able to join the message board. Hope you enjoy the Landers that are here.
Have a great day. Nancy
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Post by NancyRogers on Apr 29, 2008 10:37:59 GMT -6
1 lg. chicken 3 potatoes, sliced 1 onion, sliced 4 ribs celery, sliced 1 tbsp. salt 1/2 tsp. pepper Parsley, chopped fine Stew chicken in pot with salt and pepper, parsley, onion, and celery. While chicken is cooking, make Pot Pie Squares: 1 tsp. salt 2 tbsp. butter 1 1/2 to 2 c. milk 1 egg
Mix all ingredients and knead dough. Roll out very thin on a bread board dusted with flour and cut into 1 1/2 inch squares. Drain chicken reserving the stock. Remove meat from the bones. Layer potatoes, chicken, and pot pie squares in bottom of a Dutch oven, using all of the ingredients. Add stock and cooked vegetables. Simmer about 20 minutes or until potatoes are tender.
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Post by NancyRogers on Apr 29, 2008 10:37:05 GMT -6
Beef Pot Pie 4 c. flour 1/2 c. onions, chopped Parsley, chopped 4 potatoes, cut up 1 tsp. salt 2 eggs 1 cup roast beef, cooked and cut into bite sized pieces Mix flour, salt and eggs. Add enough water to make dough, which should be a bit softer than pie crust. Roll out very thin on a floured surface. Cut into pieces. Boil meat and remove meat from broth. Put meat into pieces. Add chopped onions and potatoes to broth. Bring broth to a boil. Drop in pot pie. Reduce heat to simmer. Cook 15 minutes. Add parsley and meat.
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Post by NancyRogers on Apr 29, 2008 10:05:31 GMT -6
Because of copyright laws the actual Weight Watcher recipes can not be posted on this site. Non-copyrighted recipes that have the points calculated with a Weight Watcher Calculated can be however.
NancyRogers
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Post by NancyRogers on Apr 29, 2008 10:02:52 GMT -6
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I'm New
Apr 28, 2008 8:56:02 GMT -6
Post by NancyRogers on Apr 28, 2008 8:56:02 GMT -6
Welcome to our message board. Would love for you to share some of your recipes with us. I was born a Yankee but got to Texas as soon as I could.
NancyRogers
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Post by NancyRogers on Apr 26, 2008 12:33:48 GMT -6
1 large soup bone, cracked 3 quarts cold water 4 tablespoons fat 1 green pepper, chopped 1 cup chopped onion 1 1/2 cups chopped celery and leaves 1 cup carrots, finely diced 1 cup turnips, finely diced 2 cups potatoes, finely diced 2 cups tomato juice and pulp 3 teaspoons salt -- or to taste 1/4 teaspoon pepper
Wash the soup bone and be careful to remove all small loose pieces of bone. Put the bone in a large kettle, cover with the cold water, and simmer for 2 hours. Remove the bone from the broth. Cook all the vegetables, except the tomatoes, in the fat in a skillet for about 10 minutes, stirring frequently. Add the vegetables, tomato, salt, and pepper to the broth, and simmer until the vegetables are tender but not broken. Serve the meat with the soup or save it for hash or croquettes. This makes a rather large quantity of soup, but it is equally good reheated and served another day.
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Post by NancyRogers on Apr 26, 2008 12:31:50 GMT -6
6 green peppers 2 cups flaky cooked rice -- or bread crumbs 2 tablespoons butter 2 cups ground cooked meat 1 small onio, chopped fine 1/2 teaspoon salt 1/2 cup catsup 1 cup buttered bread crumbs Cut off the stem ends of the peppers, remove the seeds, boil the pepper shells for 5 minutes in lightly salted water, and drain. Stuff the peppers with a mixture made from the other ingredients, cover with the buttered crumbs, and bake in a moderate oven for about 30 minutes, or until the peppers are tender and the crumbs are brown.
Makes 6 servings
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Post by NancyRogers on Apr 26, 2008 12:30:28 GMT -6
1 pound mushrooms (12-14 ) 4 tablespoons butter -- or other fat 3/4 cup chopped celery 2 cups fine bread crumbs 2 teaspoons onion juice pepper 1 teaspoon salt 1 tablespoon chopped parsley
Wash the mushrooms well, skin them, remove the stems close to the caps, and chop the stems fine. In a skillet melt 2 tablespoons of the fat, and the chopped mushroom stems and celery, cook for 5 minutes, and stir in the bread crumbs and seasonings . Turn the mushroom caps gill side up, and fill them with mounds of the stuffing. Place the stuffed mushrooms in a shallow pan, pour around them the rest of the melted fat, cover closely, and bake in a moderate oven (350 degrees) for 30 to 45 minutes. Toward the last remove the cover and let the crumbs brown lightly on top, or set the pan of mushrooms under the flame of the broiler for a few minutes to brown. Serve on rounds of buttered toast.
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Post by NancyRogers on Apr 26, 2008 12:29:09 GMT -6
1 quart canned tomatoes 2 cups cut celery 1/2 teaspoons salt 1/8 teaspoon pepper 2 tablespoons butter
Simmer the tomatoes and celery together for 20 to 25 minutes, or until the celery in tender. Season with salt, pepper, and fat and serve. This is an excellent way to use the outer stalks of celery that are less desirable for serving raw.
Makes 4 servings.
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Post by NancyRogers on Apr 26, 2008 12:27:35 GMT -6
2 cups green split peas cold water 1 large onion -- sliced 4 tablespoons butter 2 tablespoons flour 1 pint milk 2 teaspoons salt 1 dash pepper lemon parsley -- finely chopped Pick over the peas, wash well, and soak overnight in 1 quart of cold water. In the morning, add 1 more quart of water and the onion, cover, and simmer for about 1 1/2 hours, or until the peas are soft. Press the peas and onion through a fine sieve, and save all the liquid. Blend the fat and flour, add the milk, and stir until thickened. Mix with the pea pulp and liquid, season, and serve hot. If the soup becomes too thick, add more milk to give the right consistency. Lay a thin slice of lemon with finely chopped parsley over the top in each plate of soup just before it goes onto the table.
Makes 4 servings
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Post by NancyRogers on Apr 26, 2008 12:04:29 GMT -6
1/2 pound bacon 3 onions -- sliced 2 green peppers -- sliced 3 cups fresh or canned tomatoes 2 cups cooked rice 1 teaspoon salt & pepper
Fry the bacon in a skillet until crisp, remove it from the fat, and break it into small pieces. Cook the onions and green pepper in the fat for 5 minutes, add the tomatoes and simmer for 10 minutes, stir in the cooked rice carefully so as not to break the grains, add the bits of bacon, and when heated through, serve at once.
Makes 4 servings
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Post by NancyRogers on Apr 26, 2008 12:03:12 GMT -6
6 medium potatoes 2 tablespoons flour 6 tablespoons butter 1 teaspoon salt 1 pint hot milk 2 tablespoons chopped parsley
Wash the potatoes, cook in boiling salted water until half done, skin, and slice or cut in cubes. Grease a shallow baking dish, place in it a layer of potatoes, sprinkle with some of the flour and salt, and dot with fat. Continue until all the potatoes are used. Pour in the hot milk, cover, and bake in a slow oven for 1 hour, or until the potatoes are brown on top and soft throughout. If they become dry add more milk. Serve the potatoes in the baking dish, and just before it is sent to the table sprinkle the chopped parsley over the top.
Make 4-6 servings.
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Post by NancyRogers on Apr 26, 2008 12:01:22 GMT -6
2 quarts shredded cabbage 1 quart tart sliced apples 2 teaspoons salt 1 teaspoon sugar 2 tablespoons butter 1 cup buttered bread crumbs
In a greased baking dish place alternate layers of the cabbage and apples, seasoning each with salt and fat and sprinkling the sugar on the apples. Over the last layer spread the buttered crumbs. Cover, and bake in a moderate oven for 45 minutes, or until the cabbage and apples are tender. Toward the last remove the cover so the crumbs can brown. Serve in the baking dish.
Makes 6 servings.
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Post by NancyRogers on Apr 26, 2008 11:59:29 GMT -6
2 cups diced raw potato 1 quart boiling water 1 pint milk 1 onion 2 tablespoons finely chopped parsley 4 tablespoons butter 1 tablespoon flour 1 teaspoon flour 1 teaspoon salt & pepper
Cook the potato in the boiling water until soft, drain off and keep 1 pint of the potato water, and rice the potato. Heat the milk in a double boiler with the onion. Cook the parsley in the fat, add the flour, stir until well blended, combine with the milk and potato, stir until smooth, cook for 2 to 3 minutes, and add the salt and pepper. Remove the onion before serving.
Serves 4
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