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August 29, 2013  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  

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Judy Montana requested Reuben soup recipes in the 8/27 newsletter. Maybe buy looking at the ingredients she can determine which is most similar to what she recently ate at a restaurant. Both are very good.
Robbie In

Reuben Soup

1 tbsp. butter
2-1/2 lbs. Kielbasa, cut into 1/2 inch pieces or shredded corn beef
4 c. beef broth
1 c. dry white wine
1 (2 lb.) can sauerkraut, rinsed and drained
1 1/2 tsp. caraway seeds
2 bay leaves
Shredded Swiss cheese

In a 5 to 6 quart saucepan, melt butter. Add sausage and cook until well browned. Stir in stock, wine, kraut, caraway seeds, and bay leaves. Bring to a boil; reduce heat and cover. Simmer 10 minutes. Remove bay leaves. Sprinkle a little shredded Swiss cheese on top of each bowl.
Robbie IN

Creamy Reuben Soup

1/2 cup chopped onion
1/4 cup chopped celery
2 tablespoons butter
1/4 cup flour
3 cups beef broth
8 ounces shredded corn beef
1 cup sauerkraut, drained
3 cups half and half1 Tablespoon caraway seeds
3 cups shredded Swiss cheese
8 slices rye bread, toasted and cubed

In a skillet cook onion and celery in butter until tender. Gradually stir in flour until smooth. Slowly add beef broth. Reduce heat to low and simmer five minutes. Stir in corned beef, sauerkraut and one cup of the cheese. continue cooking for 30 minutes until it begins to thicken. Stir in caraway seeds. Preheat broiler and Laden soup in to eight oven proof bowl stop each bowl with bread cubes and sprinkle cheese on top. Place bowls in broiler until cheese melts and slightly browns.
Robbie IN
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Asian Vegetable Salad

1/4 lb. snow peas (1cup) trimmed 1tbsp. minced mint
2 cups shredded cabbage 3 tbsp. lt. sesame oil
1/3 cup julienne carrots 1 tbsp. tamari
1/2 cup julienne red pepper(bell) 1 tbsp. rice wine vinegar
1/3 cup julienne cucumber 1 tbsp. lime juice
3 tbsp. minced scallions 1/4 ground black pepper
2 tbsp. minced cilantro

Cook peas. Drain and place in ice water to stop cooking. Pat dry, Mix together peas, cabbage, carrots, red pepper, cucmber, scallions, cilantro and mint. Whisk together sesame oil, tamari, rice wine vinegar, lime juice and pepper in small bowl. Pour dressing over vegetables and mix thoroughly.
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Nancy Rogers

Caponata - Slow Cooker

1 eggplant-chopped 1 clove garlic-crushed
1 onion-chopped 2 tbsp. olive oil
2 plum tomatoes-chopped 1 tbsp. lemon juice
1 Tbsp. capers-drained 1/2 tsp. salt
1/2 cup chopped celery 1/8 tsp. pepper
1/2 cup pimento stuffed olives 6 to 8 anchovies-finely chopped

Combine eggplant, onion, tomatoes, capers, olives, celery, Garlic oil, lemon juice, salt and pepper in slow cooker. Cover and cook on low 5 to 6 hrs. Stir in anchovies. Refrigerate 2 to 3 hrs.
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Broiled Salmon with Garlic, Mustard and Herbs

2 garlic cloves-minced Olive Oil cooking spray
2 tbsp. Dijon mustard 6 (60z) salmon fillets
2 tbsp. whole-grain mustard salt
3/4 tsp. finely chopped rosemary ground black pepper
3/4 tsp. finely chopped thyme 6 lemon wedges
1 tbsp. olive oil 1 tbsp. dry white wine

In small bowl, mix garlic, both mustards, rosemary and thyme. Mix in the wine and oil. Set aside. Preheat broiler. Line heavy rimmed baking sheet with foil and spray foil. Arrange fillets on baking sheet-sprinkle salt and pepper.

Broil 2 mins. spoon mustard sauce over fillets. continue until fillets are just cooked through-5 minutes. longer. Transfer to plates.
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Crisp Cucumber Salsa
Note: 1/4 cup is only 16 calories!

2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalapeño pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips

In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.
Bren in North Louisiana
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Fresh Apple Salad

8 cups chopped, tart red apples, unpeeled
1 can (20 ounces) pineapple chunks, drained-reserve juice
2 cups seedless green grapes
1 to 2 teaspoons poppy seeds
1-1/2 cups toasted pecans

Reserved pineapple juice
1/4 cup butter
1/4 cup sugar
1 tablespoon lemon juice
2 tablespoons cornstarch
2 tablespoons water
1 cup mayonnaise or 1/2 cup reduced-calorie mayonnaise and 1/2 cup plain

Make dressing first by combining the reserved pineapple juice, butter, sugar and lemon juice in a small saucepan. Heat to boiling. Combine the cornstarch and water to make a smooth paste; add to the hot mixture; cook until thick and smooth. Chill completely before stirring in mayonnaise/yogurt. Combine apples, pineapple chunks, grapes and poppy seeds in large glass bowl. Add chilled dressing; refrigerate until time to serve. Stir in pecans right before serving for maximum crunchiness.
Yield: 16 servings.
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Creamy Banana Pudding

1 14-ounce can sweetened condensed milk
1-1/2 cups cold water
1 (3-1/2-ounce) package instant vanilla pudding and pie filling mix
2 cups whipped cream -- whipped (1 pint)
36 vanilla wafers
3 medium bananas -- sliced and dipped in lemon juice

In large mixing bowl, combine sweetened condensed milk and water. Add pudding mix; beat until well blended. Chill 5 minutes.

Fold in whipped cream. Spoon 1 cup pudding mixture into 2 1/2 quart round glass serving bowl. Top with one-third each of the vanilla wafers, bananas and pudding. Repeat layering ending with pudding mixture.

Chill thoroughly. Garnish as desired. Refrigerate leftovers.
Makes 8 to 10 servings
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Beef Taco Bake

1 pound ground beef
1 can (10 3/4 ounce) Campbell's Tomato Soup
1 cup Pace Chunky Salsa or Picante Sauce
1/2 cup water
6 Mission Flour Tortillas (8 inch) or 8 corn tortillas (6 inch) cut into 1 inch pieces
1 cup shredded Cheddar cheese

Cook beef in skillet until browned. Pour off fat. Add soup, salsa, water, tortillas and half the cheese. Spoon into 2-quart shallow baking dish. Cover. Bake at 400 F for 30 minutes or until hot. Sprinkle with remaining cheese.
Makes 4 servings
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Velvety Fudge Cake

1 (6 ounce) package semi-sweet chocolate pieces
1/3 cup butter or margarine, softened
3/4 cup sugar
1 teaspoon vanilla
2 eggs
1 1/2 cups cake flour
3/4 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
Creamy Chocolate Frosting (recipe follows)

Preheat oven to 350 degrees F. Paper-line 2 (8x1-inch) round baking pans. Melt chocolate pieces over hot water. Thoroughly cream butter, sugar, and vanilla. Stir in melted chocolate. Add eggs, one at a time, beating well after each addition.
Add sifted dry ingredients alternately with buttermilk. Mix thoroughly after each addition. Place in prepared pans.

Bake in moderate oven (350 degrees F) 30 minutes. Remove from pans and place on rack to cool.
Frost with cooled cake with Creamy Chocolate Frosting

Creamy Chocolate Frosting

1 (3 ounce) package cream cheese, softened
1 tablespoon milk
2 1/2 cups sifted confectioners' sugar
1 (1 ounce) square unsweetened chocolate, melted
1 teaspoon vanilla
Dash of salt

Mix cream cheese and milk together. Beat in confectioners' sugar gradually. Blend in chocolate, vanilla, and salt.
Makes 1 (2-layer, 9-inch) cake
Bren in North Louisiana
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Marinated Lamb

1 boned leg of lamb
1 tsp of each; marjoram. thyme and rosemary
1/4 cup chopped parsley
1/2 cup chopped onion
2 cloves garlic minced
1/2 cup olive oil
1/2 cup lemon juice

Combine herbs, onion, garlic, olive oil and lemon juice. Place leg of lamb in dish and cover with marinade. Cover with foil and refrigerate 24 hours, turning occasionally. Place lamb in roasting pan with marinade. Bale at 325* for 3 hrs.
Serves 8-10
Judy in Montana
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Nanette, Indiana I'm not sure if this is the recipe you might be looking for, but I did send this into the newsletter at one time, and is a very
delicious and moist Chocolate Zucchini Cake, which first appeared on a box of Duncan Hines Dark Dutch Fudge Cake Mix, but I can no longer find that here in Alaska, so I use whatever chocolate cake mix I happen to have on hand.

Chocolate Zucchini Cake

1 pkg. Duncan Hines Dark Dutch Fudge Cake Mix, or any chocolate cake mix
1 tsp. cinnamon
3 eggs
1-1/4 cups water
1/2 cup cooking oil
1 cup shredded unpeeled zucchini.

Preheat oven to 350°. Grease and flour 10 inch tube, or bundt pan. Put all dry ingredients in bowl for an electric mixer. Beat to moisten. then beat for 2 minutes on minute speed. Fold in zucchini. Turn batter into prepared pan. Bake for 50 to 60 minutes at 350°, until tests done. Remove from pan in about 20 minutes. Cool completely on wire rack and

Cream Cheese Frosting:
2 pkgs. (3 oz. each) cream cheese, softened
1/3 cup butter, softened
1-1/2 tsp. vanilla
1 tsp. milk
3-1/2 cups powdered sugar
1/4 cup chopped nuts (optional)

Beat all ingredients together (except nuts) until smooth and creamy, adding more powdered sugar, or milk to get the right consistency. Spread on cooled cake. Sprinkle top with chopped nuts, if desired. Refrigerate until serving time, and refrigerate leftovers.
12 to 16 servings.
Judy (in Alaska)
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For Diane in Wisconsin:

Beef Stroganoff

is an especially tasty way to use leftover roast.
3 to 4 C. diced cooked roast beef
1 onion, chopped
1 T. butter
6 oz. fresh sliced mushrooms (or can use canned)
16 oz. sour cream
1 can cream of mushroom soup
1 to 1-1/2 C. milk (or more as needed for desired consistency)
salt & pepper
noodles or rice
chopped fresh parsley

Sauté onion in butter until softened; add mushrooms and sauté until soft. Stir in sour cream, soup, milk and seasonings as desired.

Cook over low heat, stirring until smooth. Add diced beef & continue to cook until heated through, adding milk if needed. Serve over hot cooked noodles or rice, sprinkling chopped parsley over each serving.
Sandy in Bountiful
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Slow Cooker Roast
Serves: 6

1 (2-pound) boneless beef chuck roast, trimmed
1 cup chopped onion
2 cloves garlic, minced
1/4 cup cider vinegar
1/4 cup water
A little Chipotle always helps grin

Coat a large skillet with cooking spray. Over medium-high heat, brown roast on all sides. Transfer to 4 to 5-quart slow cooker.

Add onion to skillet and cook over medium heat, until tender. Add garlic and cook about 30 seconds. Stir in vinegar and scrape browned bits from pan; pour mixture over roast. Add water to slow cooker and cover.

Cook on LOW 10 to 12 hours, or until tender.
bill, Alb.
Nutritional Information
Servings Per Recipe: 6
Amount Per Serving % Daily Value *
Calories 286 Calories from Fat 157 Total Fat 17g 27 %
Saturated Fat 7.6g 38 % Trans Fat 1.0g 0 % Protein 29g 59 %
Amount Per Serving % Daily Value *
Cholesterol 104mg 35 % Sodium 125mg 5 % Total Carbohydrates 2.9g 1 %
Dietary Fiber 0.5g 2 % Sugars 1.2g 0 %
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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