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July 20, 2013
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Cooking
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Side
Dishes
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Scalloped Corn Makes 2 Servings
1 cups uncooked corn, cut from ear
1 eggs, beaten 1/4 teaspoon salt
1/4 bell pepper, diced 1/2 cup
whipping cream
Preheat oven 325
degrees. Beat eggs and combine with all
ingredients, except bread crumbs. Place
in a nonstick baking dish and bake for
20 minutes. Sprinkle with bread crumbs
and return to oven for 5 minutes or
until set.
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Green Bean Bundles Makes 2
Servings
1/2 tablespoon ground
garlic 1/4 cup brown sugar 1/2
tablespoon melted butter 1/2 cup
water fresh green beans in bundles of
8, ends snapped off 2 bacon strips cut in half
Wrap about 8 beans with a strip of
bacon. Lay in a baking dish. Repeat. Mix
garlic, brown sugar, butter, and water
together. Pour over bundles. Bake at
325F for 30 minutes or until bacon is
golden brown.
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Scalloped
Tomatoes Makes 2 servings
2
large tomatoes 1 teaspoon grated
onion 3/4 cups soft bread cubes
1/8 cup melted butter
Peel
tomatoes and cut in quarters. Place in
saucepan and mash slightly to press out
some of the juice. Cook over very low
heat about 10 minutes, stirring
constantly. Add grated onion. Alternate
layers of tomatoes and bread cubes in a
buttered small casserole. Add butter and
bake at 375 F about 20 to 30 minutes.
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Cucumber Salad Makes 2 servings
1 large cucumber 1/2 cup sour
cream 1 dash pepper salt to taste
onion slices (2 or 3)
Peel
cucumber. Slice cucumber crosswise. Toss
cucumber and onion slices into bowl with
sour cream. Add pepper to taste. Mix
ingredients. Refrigerate for 30 minutes.
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Sesame
Cucumbers
Makes 2 Servings
1 large cucumber
1/2 teaspoon sesame seeds 1/2
teaspoon salt 1/2 teaspoon soy sauce
2 teaspoons sesame oil 1/2 teaspoon
hot soybean paste few drops of lemon
juice
Clean and peel the
cucumbers. Cut into slices and then
smaller pieces. Add salt and mix. Let
salt soak in for 15 minutes. Rinse
cucumber and dry it. Blend cucumber
first then add sesame seed, sugar, soy
sauce, hot soybean paste and lemon.
Chill and serve.
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Baked Tomatoes Makes 2 Servings
2 large tomatoes, cut into half
crosswise 2 tablespoons seasoned
bread crumbs 1 tablespoon olive oil
1/2 teaspoon onion salt
Preheat
oven to 375 degrees. Place halved
tomatoes (side up) on greased baking
dish. Combine oil, onion, salt and
seasoned bread crumbs. Sprinkle mixture
on top of tomatoes. Bake for about 12
minutes.
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Fried Green Tomatoes Makes 2
servings
2 large green tomatoes
1/2 cup flour 1 teaspoon salt 1/4
teaspoon pepper oil to fry
Cut tomatoes into 1/4 inch slices. Mix
flour, salt and pepper. Dredge tomato
slices in flour mixture. Heat oil. Fry
tomato slices slowly until brown.
Note: I prefer 1/4 cup corn meal and
1/4 cup flour to all flour mixture. I
also prefer to put a pinch of sugar to
the mixture as well.
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Watergate Salad
Oh my this is one
of the oldest recipes that I have. It
came from my Mom who passed away a
couple years ago at the ripe age of 99.
Here goes Jana
1 carton (9 oz)
whipped topping 1 box instant
pistachio pudding (I am thinking that I
had to use sugar free as that is all I
could find now) 1 can (1 lb) crushed
pineapple and juice ( they probably have
cut the size down like almost everything
now) 1 cup miniature marshmallows
1/2 cup nuts
Fold dry pudding mix
into whipped topping. Add pineapple and
juice, marshmallows & nuts. Refrigerate.
Enjoy! Janis in Texas
This
recipe or one very similar was sent in
by Robbie IN, Judy (in Alaska). Abby in
Atlanta, and Denise
Click Here to Print this Recipe
Jana requested
Watergate salad recipes in the 7/19
newsletter. You can use the regular
version of each of the products, if you
do not wish to use the light version
listed in this recipe. This is a great
summer time treat. Robbie IN
Low Fat Watergate Salad
1 pkg. (4-serving size)
JELL-O Pistachio Flavor Fat Free Sugar
Free Instant Reduced Calorie Pudding &
Pie Filling
1 can (8 oz.) crushed
pineapple in juice, undrained 1 cup
vanilla lowfat yogurt 2-1/2 cups
thawed Cool Whip Free Whipped Topping,
divided
Stir dry pudding mix,
pineapple with juice and yogurt in large
bowl until well blended. Gently stir in
2 cups of the whipped topping; cover.
Refrigerate at least 1 hour.
Robbie IN
Click Here to Print this Recipe
This is for Jana, who was requesting
a Watergate Salad recipe. This one is my
favorite from all I've tried, and is one
I've submitted to the newsletter before.
Pistachio Fluff
1 can (15 oz.) fruit cocktail 1
can (20 oz.) crushed pineapple 1 can
(11 oz.) mandarin oranges 1/2 cup
chopped pecans 2 pkgs. (3.4 oz. each)
instant pistachio pudding 1 cup dairy
sour cream 1 carton (8 oz.) frozen
whipped topping, thawed
Drain
fruit well in a bowl; reserve 1-1/2 cups
of the juice. Pour juice into a bowl and
add dry pudding mixes and sour cream
until smooth. Fold in whipped topping,
nuts and drained fruits. Chill at least
1 hour before serving.
NOTE: Can
also add a couple of handfuls of
miniature marshmallows, if desired.
Judy (in Alaska)
Click Here to Print this Recipe
Hi Nancy and Everyone, I am
looking for a recipe that I have made
several times from this newsletter, and
now I can't find it. It was a recipe for
a Jalapeno Corn Dip
and was
submitted by Susanah
(I'm not sure of the spelling) from
Louisiana. Does anyone have this recipe
or know where I can locate it?
Thank you in advance. Vickie, SE TX
Thank you Robbie, In. for the
Italian Cream Cake and Frosting.
The one I am looking for is called
Limoncello cake and
frosting.
It is served in an Italian Restaurant. I
do hope someone can help me. Thank you,
and Thanks for a wonderful recipe filled
newsletter. Job well done~~~ Fae N C
Handcrafted Wood Carvings, Clocks and
Cribbage Boards
Email Address
to respond to
newsletter replies, requests and tips. Please include
date of newsletter, name of recipe and number of
servings. Remember to include your name within the
message as well.
everyday_recipes@yahoo.com
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Teas - organic, low carb and low calorie
flavored syrups.
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I was
me, Marilyn in Ohio that
requested the
stuffed Pepper recipes,
as well as the Cheeseburger
soup. Thanks for all of the
recipes. Will try the stuffed
pepper recipes now as we have a
lot in our garden. Marilyn
in Ohio
The recipe I am looking for
is old one. It is
buttermilk icing,
which is not a heavy icing, but
one that seeps in to the cake.
Can someone help me? I do hope
so, and thanks. Fae N C
This is for Anita in
Camarillo, and is the most
delicious lemon cake I've ever
eaten. It is from the 29th
Pillsbury Bake Off, and I would
make it every year for my
uncle's birthday, as he loved
it.
Lemon Cream Dessert Cake
1 pkg. white cake mix (with
pudding in it) 1 cup water
1/3 cup cooking oil 3
eggs, separated 1/2 cup
flaked coconut 2 tbsp. grated
lemon peel 3 tbsp. lemon
juice
In large mixer
bowl, combine cake mix, water,
oil, and 3 egg whites. Blend
until moistened and beat on high
speed for 2 minutes. Fold in
coconut and lemon peel. Remove 2
cups of batter. In small bowl,
beat 3 egg yolks well with
rotary beater or portable
electric mixer. Add the 2 cups
batter and lemon juice and mix
well. Layer spoonfuls of batter
alternately in two greased and
floured 8 or 9 inch round layer
pans I have also used a 15x10
inch jelly roll pan and bake for
20 minutes) beginning and ending
with white batter. Swirl lightly
to marble. Bake at 350° 20 to 30
minutes for 9 inch pans and 25
to 35 minutes for 8 inch pans,
until toothpick, inserted in the
center, comes out clean. Cool 15
minutes and remove from pans.
Cool completely. Fill and frost
cake when cold, using 1 cup for
filling.
Frosting: 1
cup powdered sugar 1 pkg. (8
oz.) cream cheese, softened 1
pkg. (3.4 oz.) instant lemon
pudding 1 cup milk 1 tbsp.
grated lemon peel 1 (8 oz.)
container frozen whipped
topping, thawed
In large
bowl, cream powdered sugar with
cream cheese until smooth. Fold
in whipped topping. In small
bowl, mix pudding with milk for
2 minutes, using electric hand
mixer or rotary hand beater.
Stir in lemon peel. Fold pudding
into cheese mixture. Fill and
frost cake. Refrigerate at least
3 hours before serving. Makes
16 servings. Judy (in Alaska)
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Recipe
My curiousity got the best of
me. I looked up the history of
Watergate Salad. For others interest
in the history here is the link to
know more.
http://en.wikipedia.org/wiki/Watergate_salad
This is another great lemon
bundt cake recipe that mj, indy
shared in a 6/09 newsletter.
Robbie IN
Lemon Pound Cake with White
Chocolate Chips
1 cup butter, room temperature
1 1/2 cup sugar 2 teaspoons
vanilla 3 eggs Zest of 2
lemons 1 cup white chocolate
chips, melted 2 1/2 cups flour
1 teaspoon baking powder 1/2
teaspoon salt 1 1/2 cup
buttermilk
Glaze: 3
tablespoons lemon juice 1 cup
confectioners sugar
Preheat
oven to 350 degrees. In a large
mixing bowl, cream together butter
and sugar. Add vanilla and eggs.
Stir in lemon zest and melted white
chocolate. Add dry ingredients,
alternating with buttermilk.
Butter and flour a Bundt pan; pour
cake mixture inside. Bake at 350
degrees for 50 to 55 minutes or
until toothpick inserted in center
comes out clean.
While cake
is still in pan and warm, mix
together lemon juice and
confectioners sugar to make glaze.
Brush half the glaze on exposed
surface of warm cake.
Invert
cake onto plate and glaze to of cake
and sides.
When cake is cool,
slice and serve with fresh
strawberries, if desired. Can double
the glaze. mj, indy
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Recipe
Tartar Sauce
Nancy, I don't have the original
recipe for Cracker Barrel Tartar
sauce, but I did a search on the
net. Here is two that I found. When
reading about them, one person said
Red Lobster's version was similar to
Cracker Barrels. Also saw where it
said it was "sweeter" than most
tartar sauce. The second recipe (Red
Lobster's) has sugar in it, so that
would explain the sweeter version.
Hope this helps. Abby in Atlanta
Cracker Barrel Tartar Sauce
(Copycat/Clone)
3/4 cup
mayonnaise 2 Tablespoons Dill
Relish 1 Tablespoon dried parsley
1/2 Tablespoon lemon juice 1/2
teaspoon dried onion flakes 1/4
teaspoon Worcestershire sauce
Mix well. Place in fridge at
least 2 hours to allow flavors to
blend and develop
Red
Lobster's Tartar Sauce
(Copycat/Clone)
1/2 cup
mayonnaise 1 1/2 Tbs. finely
minced onion 1 Tbs. sweet pickle
relish 1-1/2 tsp finely shredded
and minced carrots(the size of rice
grain) 1-1/2 tsp sugar.
Combine all ingredients in small
bowl, cover and chill. Serves 4.
Abby in Atlanta
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Recipe
New Mexico Crockpot Chicken
4-5 boneless,
skinless chicken breasts 1 (15.5
oz) can black beans, drained 1
(15 oz) can corn, drained 1 (15
oz) jar salsa
Take the
chicken and put it into the
crockpot. Add the can of black
beans, jar of salsa, and can of
corn. Keep crockpot on high for
about 4-5 hours until chicken is
cooked. Makes 4-5 Servings
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Recipe
Ginger Soy Flank Steak
1/3 cup lower-sodium soy sauce
2 tablespoons vegetable oil 2
tablespoons honey 1 tablespoon
red wine vinegar 1/2 teaspoon
grated peeled fresh ginger 1
garlic clove, pressed 1 (3-pound)
flank steak, trimmed Cooking
spray
Combine first six
ingredients in a heavy-duty zip-top
plastic bag. Add steak. Seal bag,
and turn to coat steak. Marinate in
refrigerator overnight, turning
occasionally. Remove bag from
refrigerator and let stand at room
temperature for one hour.
Preheat grill to high heat.
Remove steak from marinade,
discarding marinade. Place steak on
grill rack coated with cooking
spray. Grill six minutes on each
side or to desired degree of
doneness. Let stand 5 minutes. Cut
steak diagonally across grain into
thin slices. Serves 10 Source:
CookingLight Bill, Alb
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Recipe
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newsletter replies, requests and tips. Please include
date of newsletter, name of recipe and number of
servings. Remember to include your name within the
message as well.
everyday_recipes@yahoo.com
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Email Address
to respond to
newsletter replies, requests and tips. Please include
date of newsletter, name of recipe and number of
servings. Remember to include your name within the
message as well.
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Lubbock, Texas 79416
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