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August 26, 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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Pineapple Recipes

Pineapple Angel Pie

1 cup crushed pineapple
1 cup cold water
3/4 cup sugar
2-1/2 tablespoons cornstarch

Mix above ingredients and cook until thick; cool, beat 3 egg whites until stiff and fold two together. Pour into baked pie shell, top with whipped cream.
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Cottage Cheese Jell-O Salad

1 cup Cottage cheese
1 (3 oz.) pkg. lime Jell-O
1-1/2 cup hot water
1/2 cup mayonnaise
1/2 cup whipping cream
3/4 cup chopped nuts
3/4 cup crushed pineapple
2 tablespoons sugar

Dissolve Jell-O and sugar in hot water. Let set in refrigerator until quivery stage. Whip cream, mayonnaise, add Jell-O and whip together. Add nuts, pineapple, and cottage cheese. Return to refrigerator and allow to become firmly set. Serve on lettuce leaf topped with whipped cream and maraschino cherry.
Makes 4 Servings
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Lemon Salad

1 (3 oz.) pkg. lemon Jell-O
1 cup hot water
1 container lemon yogurt
1 (8 oz.) can crushed pineapple and juice

Mix lemon Jell-O and hot water until dissolved. Add yogurt and pineapple. Mix well. Refrigerate until firm before serving.
Makes 4 Servings
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Pineapple Cake

1 box yellow cake mix (2 layer)
1 large can crushed pineapple, drained
1 cup pecans
2 stick margarine

Grease bottom and sides of 9x13 inch pan. Spread drained pineapple on bottom, then sprinkle with 1/2 package cake mix and a layer of pecans. Sprinkle remaining cake mix on top. Dab with margarine and bake at 300 degrees until done (1-2 hours). Cool and cut into squares.
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Pina Colada Squares

2 cup vanilla wafer crumbs
1/3 cup margarine, melted
1 (8 oz.) can coco goya cream of coconut
2 (8 oz.) pkgs. cream cheese, softened
1 teaspoon rum flavoring
1 (8 oz.) frozen whipped topping, thawed
1 (8 oz.) can crushed pineapple, drained
1/2 cup maraschino cherries, chopped
1/2 cup chopped nuts
1/2 flaked coconut, toasted

Combine crumbs, margarine, press into bottom of 9 x 13 inch pan. Gradually add cream of coconut to cream cheese, mixing at medium speed on electric mixer until blended. Stir in rum flavoring. Fold in whipped topping, pineapple, cherries and nuts. Spread over crust. Sprinkle with toasted coconut. Chill several hours or overnight. Cut in squares.
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Pineapple Orange Sherbet

6 (10 ounce) cans of Fanta Orange Drink (do not substitute for Fanta)
1 small can crushed pineapple, undrained
1 can Eagle Brand condensed milk

Put all ingredients into ice cream freezer. Freeze according to freezer directions or until firm.
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Pineapple Pistachio Dessert

2 package instant pistachio pudding mix
2 cup plain yogurt
1 large can crushed pineapple
2 cup Cool Whip

Mix pudding and yogurt together. Add pineapple. Fold in Cool Whip.
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Sweet and Sour Chicken
Makes 4-6 servings

1 frying chicken, cut up (or favorite chicken pieces)
1 tablespoon melted butter
Dash of salt, pepper, ginger
3 celery stalks
1 can pineapple (chunk)
2 tablespoons brown sugar
3 tablespoons water
1-1/2 tablespoons soy sauce
1 tablespoon vinegar
1 tablespoon cornstarch
1 red pepper (optional)

Rinse chicken, place skin side up in oiled pan. Pour melted butter over chicken. Sprinkle chicken with salt, pepper, ginger, diced celery. Bake chicken at 325 degrees for about 20 minutes. Drain pineapple juice into cup. Blend in brown sugar, water, soy sauce, vinegar, cornstarch. Pour mixture over chicken in pan. Top with pineapple chunks and pepper.

3/4 cup sugar
1 egg
2 tablespoon flour
2 tablespoon butter
1/2 cup pineapple juice

Mix all ingredients together and cook until thick. While warm, add one 8 oz. package of cream cheese. Blend together and cool. Prepare 1 large package of Dream Whip. Fold in cooled topping mixture. Spread on top of Jell-O. Keep in refrigerator until ready to serve.
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Carrot Raisin Salad

2 cup grated carrots
1 (5 oz.) can crushed pineapple in own juice, drained
1 sm. box raisins (1.5 oz. size)
1/2 cup miniature marshmallows
mayonnaise/salad dressing to taste, about 3 to 4 tbsp.

Mix everything up in a bowl and put it back in the refrigerator to get cold until you're ready to eat. Stir well before serving.
Makes 4 Servings
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Ham and Pineapple Salad

1 can (20 oz.) pineapple tidbits
1 pound diced ham
1 cup chopped celery
8 oz. cooked and drained macaroni
4 diced hard boiled eggs
Seasonings to taste: pepper, dill, onion powder or 1/4 c. chopped green onion

Drain pineapple. In large bowl combine all ingredients. Add spices and mayonnaise to taste. Serve on a bed of lettuce using hard boiled egg slices for garnish. Mayonnaise can be thinned with pineapple juice.
Makes 4-6 Servings
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Pineapple Glaze for Ham

1-1/2 cup firmly packed brown sugar
1/3 cup pineapple juice
2 tablespoons lemon juice
1 tablespoon vinegar

Add as much cloves as you like. Combine all ingredients in small saucepan. Heat and stir until sugar dissolves Brush ham with glaze 2 to 3 times during the last 30 minutes of baking time.
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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. 
Nancy Rogers

Several have noticed mistakes in the online line recipes lately.  One mistake was in yesterday's online recipes.  I failed to put all the recipes where they were printable.  Sorry about that.  I do appreciate knowing so the correction can be made. 

For the past several months I have been dealing with a hurt hand and thumb.  While getting out of the van my feet got tangled up and I fell straight down on my left thumb.  It hurt a lot and hopefully it is getting well.  Holding a pen, fork or anything is difficult. (I am left handed.)  It is also difficult to use the computer more than a few minutes.  The newsletter letter has been done in sections and short intervals.  My train of thought gets off track between intervals.  Hopefully the thumb and hand will be well soon and my spelling will improve as well.
Nancy Rogers

These make for a popular snack that kids and adults like. The instructions say to use jumbo muffin tins, but I am sure you could use regular size tins, but would need to adjust the baking time.
Robbie IN

Smores Muffins

1-1/2 cups all-purpose flour
1/2 cup graham cracker crumbs
1/4 cup packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1-1/2 cups buttermilk
1/4 cup vegetable oil
3/4 cup semisweet chocolate chips
1-1/4 cups miniature marshmallows, divided

In a large bowl, combine the dry ingredients. Combine egg, buttermilk and oil; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips and 1 cup marshmallows.

Fill greased jumbo muffin cups three-fourths full. Sprinkle with remaining marshmallows. Bake at 375 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Robbie IN
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Mary Ann in upstate New York requested this recipe. I used Nancy's search box and found it right away.
Donna in Buffalo, MN

Apricot Zucchini Jam

3 cups zucchini, peeled and grated
3 cups sugar
1/3 cup crushed pineapple in juice
1/4 cup lemon juice
1 (2 oz) pkg peach or apricot Jell-O

Cook zucchini and sugar for 15 minutes. Add pineapple and juice. Continue cooking for 6 minutes. Remove from heat and add Jell-O. Stir well and seal into jars. Recipe can be doubled. Original makes 2 pints and a small bowl to eat immediately!

This recipe was included in a cookbook that my school put together over 30 years ago. Each recipe was a T&T from a parent. I have made this many times with different fruit flavors of Jell-O. All my overgrown zucchinis either go into this jam or chocolate cake. Thank goodness, I had a lot last year and froze some shreds. My squash hasn't made this year.
Jae, Central OK
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Hi Nancy and All, Glad to see the "search" for recipes back on page. Here are a couple recipes that our reader's may enjoy. Betty in MS

Lisa and John's Poorer-Than-Dirt Chili

Lisa Henshall and her husband, John, came up with this recipe when they were "starving-student-kinda-poor." After someone gave them a case of kielbasa, they put it into a batch of chili, and a family favorite was born.

1 lb. ground beef
1 pkg. Williams chili seasoning mix
1 lb. spicy kielbasa sausage
1 large can (28 oz.) diced tomatoes
1 large can (28 oz.) whole tomatoes
3 cans (16 oz. each) kidney beans

Brown hamburger in a large pot, adding chili spices as grease forms on the bottom. Slice kielbasa into relatively large chunks and add to pot. Cook until beef has browned and sausage has absorbed some spices and grease.

Next dump in cans of tomatoes (not drained) and beans (drained). If you like your chili soupy, add a can or two of water. Bring to a boil, then lower heat and simmer for up to three hours for best flavor.
Submitted by Betty in MS
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Fried Green Tomatoes

If Lisa Henshall had to pick her last meal, she says it would "definitely be served with a side of her fried green tomatoes."

Oil for frying

1 egg
1 cup whole milk
3 to 4 green tomatoes
1 cup flour
1/2 cup grated Parmesan cheese
Salt, to taste

Heat cast-iron skillet and oil on medium high. Whisk egg and milk together in a bowl, place flour and cheese in a second. Dunk sliced green tomatoes into egg mixture, letting excess drip off; dredge in flour mixture. Repeat with remaining slices. Lay tomatoes in oil, working in batches if necessary, and fry on both sides until golden brown. Season to taste with salt.
Submitted by Betty in MS
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Burnt Sugar Candy

In a heavy skillet (cast iron best) put in 1 cup white sugar. Cook over medium heat until sugar has turned to a light golden brown. Add 1 cup heavy cream carefully, boil slowly until the burnt sugar is dissolved. Add 2 cups white sugar to burnt sugar and cream mixture. Boil to soft ball stage.

Then add;
1 TBSP butter
1 tsp vanilla
1/2 cup chopped nut any kind

Cool and beat until creamy and gloss is gone. Pour into buttered dish. Let cool
Judy in Montana
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Old Fashioned Pulled Taffy

2 cups sugar
1/2 cup light corn syrup
1 cup water
1/2 tsp cream of tarter
2 tsp pure butter
2 tsp vanilla

Butter well a large shallow platter. Combine sugar, corn syrup, water and cream of tarter in saucepan Bring to boil over moderately high heat (about 275*), stir constantly until sugar dissolves.

Continue cooking WITHOUT stirring until candy thermometer shows 260* or a small amount of mixture forms a hard ball dropped into cold water.

Remove from heat and stir in butter and vanilla. Pour syrup into buttered platter. Let stand until cool enough to handle. Pull and twist until it has a satin like finish and changes color from clear to milky colored. Pull into long strips 3/4 inch wide Cut into 1 inch pieces with scissors or break it. WRAP INDIVIDUALLY IN WAX PAPER.
Makes 1 lb.
Great fun for long winter nights.
Judy in Montana
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Mushroom and Cheddar Cheese Soup

1-1/2 ounces dried porcini mushrooms or I use a box of fresh sliced mushrooms you buy at the market
2 TBSP unsalted butter
1 bunch green onions finely sliced
2 TBSP flour
2 cups canned chicken broth
2 cups milk
1-1/2 cups grated sharp cheddar cheese
minced parsley for garnish

Cover dried mushrooms with hot water soak 30 minutes, drain. Melt butter in heavy large saucepan over medium heat.

Add mushrooms and onions sauté til tender and beginning to brown about 5 minutes. Add flour and stir 2 minutes. Gradually mix in broth and milk. Bring to a simmer stir often. Reduce heat to low and simmer until thick, stir often about 20 minutes. Add cheese stir until melted. Season with salt and pepper garnish with parsley.
serves 4
Judy in Montana
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Hi Nancy: Sorry, it has been so long since I have contributed anything. I lost my husband last month after many, many months of illness, and just did not have the time to participate, but always looked the newsletter over when I could. I have been cleaning out the house, trying to get rid of items I no longer need or use, just in case I decide to sell the house. I’m going thru all my collection of cookbooks, and hope to contribute a few recipes now and then , as I look them over, trying to decide whether to keep this cookbook, or sell that one. Believe me, it is not an easy decision, and there are so many!! This handwritten recipe fell out of an old cookbook tonight and looks interesting, although I have to admit I have not tried it, but plan to some day soon, as Apples will be in season soon, here in NY. I hope your readers will be interested.

Apple Maple Cream Pie Filling

6 cups tart pie apples-sliced thinly
1 cup sugar
1 tsp. cinnamon if desired
3 Tbsp. cornstarch
1/2 tsp. salt
3/4 cup New York Maple Syrup
1/2 cup whipping cream
Glaze of Milk and sugar

Place sliced apples, sugar, cinnamon, cornstarch and salt in large bowl. Toss to coat apples, combine maple syrup and cream in bowl. Pour over apple mixture. Refrigerate- and spoon into unbaked pie shell. Cover with top crust and brush top with milk. Sprinkle with sugar. Bake 400 degree's- 50-60 minutes- or until apples are tender.
Makes a 9-10" pie.
Laurine in NNY
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I would like any homemade cheese recipes mozzarella, farmers, cream cheese or even cottage cheese. Thanks to all our Nancylanders and to our Nancy, who makes our day.
Jean Cecil VA/FL

Sweet and Sour Cabbage

4 bacon slices-diced
1/4 cup brown sugar
2 tbsp. all purpose flour
1/2 tsp. salt/1/8 tsp. pepper
1/4 cup water
1/4 cup vinegar
1 med. red cabbage-shredded (8cups)
1 small onion-finely chopped

In skillet cook bacon until crisp. Combine 1 tbsp. drippings in slow cooker with remaining ingredients except bacon. Cover and cook on low 6-1/2 to 7 Hrs. until cabbage is tender. Spoon into bowl. Sprinkle bacon.

Mr. Food

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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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