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July 21, 2013
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Cooking
for Two |
Soups and
Salads
| Easy and Simple Recipes
Chicken Noodle Soup
Makes 2 servings
4 ounces
noodles, uncooked 2 cups chicken
broth 1/4 cup celery, sliced into
thin 1/4 cup carrots, sliced thin
salt to taste pepper to taste
Cook noodles, celery, carrots in chicken
broth for 30 minutes. Add sat and pepper
to taste.
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Potato Soup
Makes 2 servings
1-1/2 cups diced
potatoes, not cooked 1/8 cup chopped
onions 2 cups milk 1 tablespoon
butter
Place onions and potatoes
in enough water to cover the potatoes.
Cook untill potatoes are tender. Drain.
Add milk and butter and heat until
completely hot.
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Pork and Bean Salad
Makes 2 servings
1 (14 ounce) can
pork and beans 1 tomato, chopped into
large pieces 3 green onions, sliced
1 tablespoon Miracle Whip salad dressing
1 tablespoon pickle relish 1/8 cup
bacon bits or fried bacon, crumbled
Mix all ingredients and chill for 30
minutes or more.
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Peach Salad or Dessert
Makes 2 servings
1 cup Cool Whip
1 carton (8 ounces) peach yogurt 1/2
cup fresh peaches, finely chopped
Combine whip cream and yogurt. Add
chopped peaches. Serve as a salad or
dessert.
Note I like to add a
little bit of granola on top of the
salad. It adds some crunch to the
dessert.
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Tomato
Recipes
Apple Salad
Makes 2 Servings
1 large tart
apple, chopped, 1/4 cup celery,
sliced thin 1/4 cup pecans, chopped
1/4 cup Miracle Whip salad dressing
Combine all ingredients in bowl.
Refrigerate for about 30 minutes.
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Pear with Cottage Cheese Salad
Makes 2 Servings
1/4 cup raisins
1 cup cottage cheese 1 small (8
ounce) can pear halves, drained and
chilled
Combine raisins and
cottage cheese. Place pear halves on
lettuce salad plate. Scoop cottage
cheese and raisins into pears.
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Fried Peach Salad
Makes 2 Servings
2 large peaches
2 tablespoons butter, melted in skillet
4 tablespoons brown sugar
Cut
peaches in half and peal. Cut into 1/8th
and place peaches into skillet with
melted butter. Turn when edges are
brown. Add brown sugar and let carmelize
slightly. Serve with a spoonful of Cool
Whip on top.
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Applesauce Salad
Makes 2-3 servings
1 cup
applesauce 1 (3 ounce) package cherry
flavored jello 1/4 cup orange juice
1 cup 7-up (I use the Cherry flavored
7-Up)
Dissolve jello in heated
applesauce. Add 7-up and orange juice
and combine well. Pour into individual
molds or dish. Chill until set.
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Coke Salad
Serves 2-3
1 small (3 ounce)
package of cherry jello 1 cup Coke
1 small bottole maraschino cherries,
drained and chopped 1 cup pecans,
chopped
Dissolve jello in 3/4 cup
hot water. Add Coke, cherries and pecans
and stir well. Pour into individual
dishes and refrigerate until set. Serve
with a spoonful of Cool Whip on top.
Note: I prefer using 1 cup of bing
cherries (cut in half) to marachino
cherries.
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Pea Salad Makes
2 Servings
1 small (8 ounce) can
Le Sauer Peas, drained 1/4 cup
cheddar cheese, cut into 1 inch cubes
2 tablespoons pickle relish 1 egg
boiled, chopped 3 green onions,
sliced thin 1/8 cup canned French
fried onion rings, lightly crushed
1/4 cup Miracle Whip Salad Dressing
Gently combine all ingredients until
combined well. Refrigerate 30 minutes
before serving.
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Homemade Ice Cream Recipes
Mexicorn Salad
Makes 2 servings
1 small can
Mexicorn 1/2 green bell pepper,
chopped 1/8 cup canned French Fried
Onion Rings, lightly crushed 1/4 cup
celery thinly sliced 1/2 cup French
or Catalina salad dressing
Gently
mix all ingredients together. Chill for
at least 30 minutes. Spoon salad on
salad plates on top of leafy lettuce.
Makes a very good and colorful salad.
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Fruit Salad
I make my fruit
salad this way I am not sure where I got
the recipe. 1 can lemon or lime pie
filling 1 can crushed pineapple 1
can mandarin oranges 1 can fruit
cocktail 1 cup Cool Whip thawed I
drain the fruit some & mix all together
and refrigerate
It makes quite a
big dish full.
Makes 8-10
servings Mary Ann Hall Upstate N. Y.
Click Here to Print this Recipe
Thank you, Abby, for the
tartar
sauce recipes. grannyM IL
For Marilyn wanting suggestions on
using her bountiful supply of green
peppers, you might enjoy this soup. If
you don't have red and yellow peppers,
you can use all green. You can also
use a combination of ground beef and
sausage if you want a slightly different
taste. Martie NM share the recipe in a
1/10 newsletter. Robbie IN
Unstuffed Bell Pepper Soup
1-1/2
to 2 pounds lean ground beef 1 medium
onion chopped 1 clove garlic crushed
1 (15 ounce) can tomato sauce 1 (15
ounce) can beef broth 1 (15 ounce)
can diced tomatoes 3 cans water 1
cup to 1 1/2 cup uncooked rice (I use
brown) 1/2 each red and yellow
pepper, coarsely chopped 2 green
peppers, coarsely chopped
Brown
ground beef, onions and garlic. Add salt
and pepper to taste, drain. Mix
remaining ingredients in crock pot. Cook
on High 3 hours then on low 1 hour or on
low 7-8 hours.
If cooking on
stove, simmer till rice is tender. Soup
will become thicker as rice absorbs
liquid. Sprinkle Parmesan cheese on top
when serving.
Soup will become
thicker as rice absorbs liquid. Sprinkle
Parmesan cheese on top when serving.
Marti NM
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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.
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Teas - organic, low carb and low calorie
flavored syrups.
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Buttermilk Recipes
Fae N
C requested a recipe for
Buttermilk Glaze in the July
20th newsletter. This is the one
I've used with good results, so
hope it is what she is looking
for.
Buttermilk Glaze
1/2 cup butter 1 cup
granulated sugar 1/2 cup
buttermilk 1/2 tsp. baking
soda
Melt butter in large
saucepan, stir in sugar,
buttermilk and soda and bring to
a good rolling boil, stirring
constantly. Boil for at least 1
minute. Prepare this shortly
before cake comes out of the
oven and pour sauce over the hot
cake in the pan, as soon as it's
removed from the oven. Let stand
1 hour and then turn onto a rack
to cool completely. Judy (in
Alaska)
This is the cake
I like to use for that glaze, as
it is so moist and wonderful:
Apple Dapple Cake
3
eggs 1-1/2 cups cooking oil
2 cups sugar 3 cups flour
1 cup pecans, chopped 3 cups
chopped apples, peeled 1 tsp.
salt 1 tsp. baking soda
1/4 tsp. cloves 1/4 tsp.
cinnamon 2 tsp. vanilla
Stir all ingredients
together in large bowl until
well mixed, and pour into a
greased and floured 9x13 inch
pan. Bake at 350° for 50 to 60
minutes, or until tests done.
About 5 minutes before it's
done, prepare glaze.
Another glaze I like using for
it is: 1/2 cup butter 1/4
cup evaporated milk 1 cup
brown sugar
Boil together
in saucepan and pour over cake
after cake comes out of the
oven.
If you boil it a
little longer than 2-1/2
minutes, it will get like a hard
glaze on the cake when cake is
cold.
NOTE: I think you
could easily bake this cake in a
bundt, or tube pan also. Judy
(in Alaska)
Click Here to Print this
Recipe
Good Morning Nancy and all Landers,
I'm going to put my 2 cents worth in
on great Tartar Sauce lol. I got
this recipe from the Men's Club at
my church about 20 years ago and
it's all I have ever made since.
Everyone who tries it really loves
it. I'm going to give the large
version of the recipe but you can
cut it in half if you don't need
this much. I use the larger version
and put it in small jars with lids
that I have saved. It keeps in the
frig (I have old frig in garage I
use) for a year.
Tartar
Sauce: 2 quarts Miracle Whip(no
substitutes) 1 cup sugar 1 pint
Sweet Dill Pickle Relish 1 tsp. salt
1 large Tbsp. regular mustard 1
medium onion, pureed(I just use
grater and grate the onion
fine).
Combine all
ingredients in really large bowl.
Makes about 1- 1/2 qts Keeps forever
in frig. Hope everyone will enjoy
this. My Mom uses it like a spread
on homemade bread lol. We have also
used this on ham sandwiches. I save
all my small jars with lids and use
them to store the sauce in.
Dianne in Wisconsin
Good morning Nancy,
It is
for old timey
Buttermilk Icing
1 cup sugar 1/2 cup
buttermilk 1/2 tsp. baking soda
1T. white syrup 1/4 stick of oleo
Mix all together and bring to a
boil. Cook til slightly thicken.
Pour over cake while cake is still
hot.
Thanks you very much, I
always enjoy your newsletter.
Laura in Texas
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Recipe
Here's one that Marilyn in Ohio
might be interested in to use up her
green peppers. It is sooo good and
tastes just like stuffed green
peppers.
Stuffed Green Pepper
Soup
1 pound ground beef 1
envelope dry onion soup 1 (14.5
oz) can diced tomatoes 1 can
tomato sauce 1 c cooked white
rice 2 lg. green peppers. chopped
(I cut them in small squares) 1
beef bouillon cube 1/8 c brown
sugar 2 T apple cider vinegar
1 1/4 c water Mozarreli cheese,
if desired
Brown beef in
large pot. Drain. Return to pot and
add remaining ingredients, except
rice, and bring to a boil. Reduce
heat & simmer for 30-40 min. or til
green pappers are soft. Add rice and
heat thru. Sprinkle with cheese if
desired. Makes 5 servings Lynn
WI/FL
Click Here to Print this
Recipe
Limoncello Cake Recipes In response to Fay in NC to her
reply on Saturday July 20th for
Limoncello cake, here is a simple
one and more original one.
Limoncello Cake
One 2 layer
8 inch cake ingredients Lemon
Cake 1 box of super moist or
moist deluxe white cake mix 4
egg whites 1/4 cup oil 1 cup
water 1/3 cup fresh lemon juice
Fresh grated zest of 1 lemon
Limoncello simple syrup 1 cup
water 1 cup sugar 1/2 cup
limoncello (lemon flavored liquor)
Lemon Frosting 1 stick of
unsalted butter at room temp 1 8
oz cream cheese or mascarpone cheese
at room temp Fresh grated zest
of 1 lemon Pinch of salt 4
cups confectioners sugar
directions Preheat the oven to
325 F.
Grease & flour two 8
inch cake pans.
Separate the
egg whites into a large mixing bowl
and give them a quick whisk. Add the
oil, water and lemon zest and whisk
them together then on low speed then
add the cake mix slowly. Once
combined mix for 2 minutes on med
speed.
Pour the cake evenly
into the two cake pans and bake for
the amount of time per the box. Just
until a toothpick comes out clean.
While the cakes are baking make
the simple syrup by combining the
water and sugar in a small sauce pan
on high heat just until it boils
then reduce the heat to keep the
mixture at a high simmer and simmer
for 15 minutes. Take the syrup off
the heat and immediately stir in the
limoncello. Set aside.
Next
make the frosting by creaming
together the butter, cream cheese
and confectioners sugar and add in
the lemon zest.
Beat on high
until smooth and creamy. Set aside.
When the cake comes out of the
oven let them cool for 5 mins, then
take a sharp bread knife and cut the
tops of the cake to make them
uniform smooth layer on top. Remove
the cakes from the pan and place on
a plate. Take a knife and poke holes
in the top of the cake all the way
through. Take the simple syrup and
spoon over the tops of the cakes
evenly just soaking the cakes. You
may not use all the solution so just
store the remains in an air tight
container in the refrigerator for
another use.
Frost the top of
one cake and then place the other
cake on top and frost the rest of
the cake with the remaining
frosting.
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Recipes
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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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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