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August 25, 2013 |  Recipes Using Soup
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  



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Recipes Using Soup

Crock Pot Beef Stroganoff
Serves 6

2 pounds round steak
1/4 cup flour
1/2 teaspoon pepper
1/2 teaspoon salt
1 teaspoon garlic bits
3 tablespoon butter
1 small onion, chopped
1 tablespoon. soy sauce
2 beef bouillon cubes
1 can cream of mushroom soup
1 cup water

Cut steak into 1 x 1/2 inch strips. Mix with flour, pepper, salt and garlic. Add to crock pot with rest of ingredients. Cook on low for 5 hours. Stir occasionally. Last 1/2 hour, add 1 (8 oz.) package of cream cheese, cubed. Serve over cooked wide noodles.
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Southwestern Chicken Casserole

4 chicken breasts, cooked and cut into pieces or 2-3 cans boned chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 large can Pet evaporated milk
1 can chopped green chilies
2 packages Doritos
Grated cheddar cheese

Crush 1 package Doritos and line casserole dish. Combine rest of ingredients and add to Doritos. Sprinkle grated cheese on top and bake at 350 degrees for 30 minutes. Use second bag of Doritos to eat casserole with.
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Pork Chop Casserole
Makes 6 Servings

6 pork chops
6 potatoes, sliced or quartered
1 can mushroom soup
1 large can evaporated milk

Mix soup and milk together. Brown pork chops in Dutch oven. Put potatoes on top of pork chops. Pour soup over top. Bake 1 hour at 400 degrees.
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Sloppy Joes

2 pound ground beef
1 cup each, chopped onion, green pepper, celery
1 can condensed tomato soup
1 tablespoon Worcestershire sauce
1 cup shredded cheddar cheese
1/4 cup pickle relish

Brown ground beef in large skillet. (Drain off fat.) Add onion, pepper and celery; stirring occasionally until soft. Blend in soup, pickle relish and Worcestershire. Simmer 15 minutes, stirring occasionally. Stir in shredded cheese. Spoon into warmed or toasted split buns.
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Chicken Enchiladas

6 chicken breasts, halved, cooked and diced
1 medium onion, chopped and sautéed in butter
8 ounce cream cheese, softened
1 small can green chilies, chopped
1 package med. flour tortillas
1 can cream of chicken soup
3/4 cup water
8 ounce sour cream
Cheddar cheese, shredded

Combine chicken, onion, cream cheese and chilies. Spoon into flour tortilla and roll up. Place in greased Pyrex baking dish seam side down. Combine soup, water and sour cream. Pour over top of tortillas. Bake in preheated 350 degree oven for 35 to 40 minutes. Sprinkle with cheddar cheese and heat to melt. May be served with rice and beans. May be frozen but omit cheese before freezing.
Serves 8 to 10.
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Chicken and Rice Casserole

1 cup cream mushroom soup
1 package dry onion soup mix
1-1/4 cans water
1 cup regular rice, uncooked
4 skinless chicken breasts (can use boneless)

Bake covered for 2 hours at 350 degrees. Put rice on bottom of casserole dish, then lay chicken on top of rice. Pour soup and rice mixture on top.
Makes 4 servings
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Chicken and Noodle Casserole

3 cup cooked, diced chicken
1 (8 ounce) bag noodles
1 small can mushrooms
2 cans cream of chicken soup
1 (16 ounce.) sour cream
8 ounce Swiss cheese

Cook and drain noodles. Combine all ingredients except Swiss cheese. Place in 9 x 13 inch pan; top with Swiss cheese. Bake at 350 degrees for 45 minutes.
Makes 4-5 servings
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Grilled Foil Pack Chicken and Rice

4 chicken breasts
1 (10 1/2 oz.) can cream of mushroom soup, undiluted
2/3 cup uncooked instant rice

Cut 4 (14") square pieces, doubled aluminum foil. Place a chicken breast in the center of each one. Mix soup and rice together and spoon over chicken breasts. Sprinkle with paprika if you wish. Wrap securely in foil. Place on grill 5" from hot coals. Cook about 40 minutes or until done, turning once.
Serves 4.
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Honey Barbecue Sauce for Chicken or Pork

1 can tomato soup, undiluted
1/2 cup finely chopped onion
3 tablespoons brown sugar
2 tablespoons margarine
1 clove garlic, finely chopped
1 tablespoon vinegar
2 tablespoons Worcestershire sauce
1 teaspoon prepared mustard
1/4 cup honey
1/2 stalk finely chopped celery

Sauté in 2 tablespoons margarine, 1/2 cup finely chopped onion, 1 clove very fine chopped garlic and 1/2 stalk chopped celery until transparent. Add 1 can tomato soup, vinegar, Worcestershire sauce, brown sugar, prepared mustard and honey. Simmer 15 to 30 minutes, if too thick add 1 to 2 tablespoons water.
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Stovetop Tuna Dish

1 can cream of mushroom soup (undiluted)
1 can mixed vegetables (drained)
1 small can chunk tuna
1 large can chow mein noodles

In saucepan, heat soup, vegetables and tuna. Remove from heat and add noodles. Mix quickly and put in serving bowl.
Serves 4
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Scalloped Cabbage

1 head cabbage
1/2 cup milk
Salt and pepper to taste
1 can cream of celery soup
3/4 pound Velveeta cheese

Boil cabbage for 10 minutes; drain. Mix together in a casserole which has been sprayed with Pam; milk, Velveeta cheese, cream of celery soup, salt, and pepper. Cook mixture in microwave until cheese melts; add drained cabbage. Top with buttered bread crumbs if desired. Bake at 375 degrees until mixture heats through, approximately 1/2 hour.
Makes 4-6 Servings
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The Search Box is Back
The past several days have been spent trying to speed up the loading of this page.  Many have asked for the search box to return to the page.  I would love your feedback on the changes made to the page.  Any constructive comments would be appreciated as well. Send emails to nancyskitchen@suddenlink.net
Nancy Rogers


Scalloped Onions

4 cups sliced raw onions, 1/2 inch thick
1/2 cup blanched slivered almonds
1 (10-1/2 oz.) can cream of mushroom soup
Salt
1/2 cup packaged corn flake crumbs
2 tablespoons melted margarine

Cook onion slices in boiling salted water until tender and drain. Alternate layers of onion, almonds and soup in a greased shallow 1 quart baking dish. Sprinkle each layer with salt. Combine corn flake crumbs with butter; sprinkle over onion mixture. Bake at 350 degrees for 20 minutes or until crumbs are browned. Makes 6 servings.
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Cauliflower Dish

1 head cauliflower, cooked until tender
1 can cream of chicken soup
1/3 cup mayonnaise
1 teaspoon Worcestershire
1 cup grated cheese

Cut cauliflower into flowerets. Mix soup, mayonnaise and Worcestershire and cheese. Add cauliflower gently. Top with 1/4 cup Progresso Italian bread crumbs tossed in 2 tablespoons melted butter. Bake at 350 degrees for 30 minutes or until bubbly.
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Squash Stuffing Casserole

6 cups (3 lb.) yellow squash, sliced
1/4 cups chopped onion
1 cups shredded carrots
1 cup sour cream
1 can cream of chicken soup
8 ounce Pepperidge Farm herb crumbs
1/2 cup melted butter

Boil squash and onion 10 minutes. Drain. Add carrots, sour cream, and soup. Combine crumbs and butter. Layer 1/2 crumb mixture in a 9 x 13 pan. Add squash mixture and top with rest of crumb mixture. Bake at 350 degrees for 30 minutes.
Makes 4 servings
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Green Pea Casserole

2 package frozen peas
1 can cream of mushroom soup, undiluted
1 can (5 ounce) water chestnuts, cut up fine
2 cups bread crumbs
1/2 cup melted margarine

Combine bread crumbs and melted margarine. Set aside. Cook peas until almost tender and add undiluted soup. Add chestnuts (drained and chopped fine). Salt to taste. Pour into a buttered casserole, top with crumbs and bake at 350 degrees for 30 minutes.
Makes 4-6 Servings
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Zucchini Casserole

4-5 medium zucchini, cubed (about 6 cup)
1/4 cup chopped onion
1 can cream of chicken soup
1 cup sour cream
1 cup shredded carrots
1-1/2 cups seasoned croutons
1 tablespoon melted butter

In saucepan, cook together zucchini, onion and shredded carrots in boiling salted water for 5 minutes; drain. Combine soup and sour cream. Fold in drained vegetables and 1 cup croutons. Pour into a greased casserole. Put remaining crumbs into melted butter. Stir to coat. Sprinkle over top. Bake at 350 degrees for 30-45 minutes or until heated through.
Makes 4 Servings
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Tomato Soup Cake

2 cups flour
1-1/3 cups sugar
4 teaspoons baking powder
1 teaspoon baking soda
1-1/2 teaspoons allspice
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 cup vegetable shortening
1 can tomato soup
2 eggs
1/4 cup water
1 cup raisins
1 cup chopped nuts

Sift dry ingredients together. Add shortening and soup. Beat at low speed 2 minutes. Add eggs and water; beat at medium speed 2 minutes. Stir in raisins and nuts. Pour into 10 inch tube pan (greased and floured). Bake at 350 degrees for 45 - 50 minutes. Frost with cream cheese frosting when cool.
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Saturday, August 24, 2013. I am not sending a recipe, but this past Tuesday, August 20 was the last day I received your column. I hope every thing is O.K. with you, maybe computer problems. I really enjoy your column. Thank you for taking the time to read this. Another Grandmother

Comment
There has been no newsletter for several days. The internet cable was cut in my alley. It took several days for Suddenlink to repair it. I have been without internet. I did not know that I was so dependent on the internet.
Nancy Rogers


Nanette, Indiana was looking for a previously posted Chocolate Zucchini Cake recipe.
This one was posted Aug 15, 2011 by Judy (in Alaska)
Her recipes are always keepers.
gramaj

This cake recipe was on the Duncan Hines Dark Dutch Fudge Cake Mix box years ago, but I don't think they make that flavor anymore? I just use any chocolate flavor, even one with the pudding added to the mix. This is very moist and so good!

Chocolate Zucchini Cake

1 package chocolate cake mix
1 teaspoon cinnamon
3 eggs
1-1/4 cups water
1/2 cup cooking oil
1 cup shredded unpeeled zucchini

Beat all ingredients, except for zucchini, together for 2 minutes on medium speed with electric mixer. Fold in zucchini. Turn batter into well greased and floured 10" tube, or bundt pan. Bake at 350º for 50 to 60 minutes, until tests done. Remove from pan in about 20 minutes.
Cool and frost.

Frosting:
2 package (3 ounce each) cream cheese, softened
1/3 cup butter
1-1/2 teaspoon vanilla
1 teaspoon milk
3-1/2 cups powdered sugar
1/4 cup chopped nuts

Beat cream cheese, butter and vanilla together well in medium bowl. Add powdered sugar and milk and mix until creamy and smooth. Add more powdered sugar to thicken, or milk to thin, as needed. Spread on cooled cake and sprinkle nuts over top. Store in refrigerator until ready to serve.
Serves 12 to 16 people.
Judy (in Alaska)
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Hi, here is another recipe I made last week. I made this for a couple older fellows (75) both keep telling me how their mothers used to make rhubarb dessert. They both thought this was delicious. and looked good too.

Upside Down Rhubarb Cake

5 cups 1/2 inch diced rhubarb I use more if I have it.
1 cup sugar
1 3 ounce Raspberry Jell-O
4 cups Miniature marshmallows (optional)
1 white or yellow cake mix, Make cake fallowing pkg. directions

Turn on oven to 350 F. Grease a 9 X 13 inch pan with Crisco.

Wash and dice rhubarb, peel if needed. measure out 5 to 8 cups of Rhubarb put on bottom of greased cake pan. sprinkle with 1 to 1 1/2 cups sugar. sprinkle with raspberry Jell-O. try to get sugar and Jell-O over distributed evenly over all the rhubarb. Now sprinkle Jell-O with marshmallows. Pour prepared cake mix over marshmallows. bake in oven 40 t0 50 minutes. Remove from oven and let cool. If using marshmallows they will come to top. I serve this cake with cool whip on top. But really not needed.
ak from CA
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Dear Friends of Nancy's I just made the best cake that when out of oven one needed no frosting

Chocolate Cake With It's Own Frosting

Grease a 9 X 13 inch pan with shortening. turn oven on to 350 F.

In a small bowl mix 1/4 cup cocoa, 1 1/2 cups brown sugar. mix this with fork, put in bottom of greased pan. Now add 2 cups of boiling water. I mixed this with fork. add 1 tsp. vanilla. now add 4 cups of mini marshmallows sprinkle with chopped nuts. Pecans are good. set aside. Make any chocolate cake mix. according to package directions. Spoon cake mix over marshmallows. (they will be floating.) put in oven for 35 to 40 minutes. Remove from oven when cake pulls away from sides of pan. Let cool in pan. OH MY Gosh but this is good. Can't wait to try other flavors of cake.
ak from CA...
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Sautéed Green Beans with Tomatoes & Basil

1-1/2 pounds green beans trimmed
2 tablespoons butter
1 tablespoon olive oil
3 large shallots-thinly sliced
2 garlic cloves- minced
1(14 1/2 ounce) can dice tomatoes
1/4 cup dry white wine
2 tablespoons thinly sliced basil
salt and pepper

Cook green beans in large pot until crisp tender-3 minutes. Drain beans. Melt butter and oil in heavy skillet over medium heat. Add shallots and garlic and sauté until tender. About 2 minutes. Add tomatoes and juices and cook until heated through-3 minutes. Add beans and cook until juices evaporates and beans almost tender-10 minutes. Stir in wine and basil. Simmer 2 minutes longer. Salt and Pepper to taste. Place in bowl.
Francine
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Easy Peach Cake

1/2 cup softened butter not margarine
1 box yellow cake mix
1- 29 ounce can sliced peaches drained
1/2 cup sugar
1 teaspoon cinnamon
1 egg
1-1/2 cups sour cream

Cut butter into dry cake mix until crumbly. Pat mixture lightly into13x9x2 ungreased pan, building up slight edges.

Bake 10 minutes. Arrange peaches on warm crust. Mix sugar and cinnamon together and sprinkle on peaches. Blend sour cream and egg; drizzle over peaches. Topping will NOT completely cover peaches. Bake 25 minutes at 350 degrees till edges are light brown. DO NOT over bake. Serve warm
ENJOY!!
Judy in Montana
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Grilled New Potato Packet

Get it all done on the grill with this foil-packet technique. New potatoes are infused with tangy dressing and savory Parmesan for a no-mess, delectable side dish.

1/2 pound each red and white new potatoes (about 4 each)
2 tablespoons water
2 teaspoon oil

Topping for the baked potato's:

3 Tbsp. Sun Dried Tomato Vinaigrette Dressing
2 Tbsp. Grated Parmesan Cheese
1 Tbsp. chopped fresh parsley

Heat grill to medium heat.
Place potatoes on center of large sheet of heavy-duty foil; drizzle with water and oil. Fold foil to make packet. Grill 18 to 20 min. or until potatoes are tender. Cut slits in foil to release steam before opening packet.

Notes:

Special Extra
Mince 2 cloves garlic; sprinkle over potatoes along with 1/4 tsp. cracked black pepper before folding foil to make packet and grilling as directed.

Substitute
Prepare using Zesty Italian Dressing.

Note
If you don't have heavy-duty foil, you can use a double layer of regular foil instead.
For a crispier skin, let the potato's soak in water for 30 minutes to an hour to remove the starch.
Bill, Alb
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I do not know who put in
zucchini jam recipe a couple years ago but it is delicious everyone raves over it I give as gifts. I use strawberry jello not the orange or apricot. Mary Ann Upstate N. Y. Thanks again for recipe.
Mary Ann


Nancy Is there an easy way to pull up
gluten free recipes? I just found out a niece needs them. She has been diagnosed as allergic to most food in most food groups and now a doctor has said that she needs the gluten free. She is the mother of 2 very active boys and stays busy after work with them in baseball and football so any recipes would have to be fairly easy with a minimum number of ingredients. Thanks for any help your readers can give me.
Bev from Ga.

Comment
There is no section in the site for gluten free recipes. It is one section I have not added. There are some recipes through the years our readers have submitted but there is no easy way to search for them.

Nancy I need a good strawberry cobbler made in 9/13 pan I know one of you ladies will have one. thank you
Erma in Sullivan, MO


This is for Sarah FL, who requested French onion soup recipes in the 8/19 newsletter. The type of onions you use will greatly impact the taste of the soup. Use sweet onions for the very best results.
Robbie IN

French Onion Soup

6 cups sweet onions, peeled and sliced
1/4 cup butter or olive oil
4 cups beef broth
1 tsp. sugar
1/4 cup dry white wine
2 tsp. Worcestershire sauce
Salt and pepper to taste
6 - 8 slices French bread, toasted and cut into 1-inch cubes
6 - 8 slices Swiss or mozzarella cheese

Sauté onions in butter or olive oil until tender. Add beef broth, sugar, wine, Worcestershire sauce and salt and pepper. Bring to a boil, then reduce heat and cook over medium heat for 15 - 20 minutes. Pour into ovenproof bowls and add bread cubes to each bowl. Place 1 slice of cheese over each bowl of soup.

Bake in the oven for 10 minutes at 350 degrees until cheese is melted and golden brown.
Robbie IN
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Irma did not mention if she desired cobbler recipes using fresh or frozen strawberries. I have another recipe that uses the frozen ones, which I will send later in the week. I do prefer butter over margarine in this dish.
Robbie IN

Old Fashion Strawberry Cobbler

1 quart fresh strawberries
1/2 cup butter
1 cup milk
1 cup flour
1-1/2 teaspoon baking powder
1teaspoon salt
1 cup sugar
1/4 teaspoon ground cinnamon
Whipped cream -optional

Preheat oven to 400 degrees. Wash and hull strawberries. Melt butter in 8 X 12 baking dish in oven or microwave. Add milk, baking powder, salt, sugar and cinnamon to the melted butter until all ingredients are thoroughly combined. Arrange strawberries on top of the batter. point side up. Bake about 20 - 25 minutes or until golden brown.
Robbie IN
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This is in answer to question by Mary Beth in the August 20 Newsletter. I used the small (or regular size) pistachio instant pudding in the Pistachio Cookie recipe. If you make them, I hope you like them. I made two batches for a cookie tray for my nephew's wedding this coming Saturday.
Donna/Buffalo


Nancy appreciate all of your hard work and dedication for the TNT recipes. Like the new look and appreciate the search box feature.
Love Judy’s(Alaska) recipes.

I would like to make Judy’s Peanut Cookies recipe from the August 20th newsletter.
I have two questions – Is the amount of baking soda 1/2 teaspoon instead of 12?
Shortening – Is this the liquid or solid Crisco?
Thanks Rosemary (WV)


Mr. Food


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Lubbock, Texas 79416


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