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September 9, 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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September 9, 2013  |  Messages and Recipes


Hello Nancy and All the Landers
I have been getting this recipe newsletter for more years than I can remember and I love to read it every morning. I don't send in a request that often and I don't send that often. This time I am requesting a recipe for spinach dip I love this dip so much and decided I should learn to make my own if anyone has a spinach dip recipe and I am almost positive a lot of you do. Please send it in. Thank You so much.
Colleen Ontario Canada

Comment
This recipe exchange has been sent out since Nov. 1996. There are many of our members that have been a member of it since then. So glad that you have been part of our recipe family for a long time.
Nancy Rogers


After School Snacks
Here's a very simple recipe for Jane Ellen who requested ideas for after school snacks.

Kids love them....Crescent rolls, pepperoni, 1/2 string cheese, roll up, sprinkle w/garlic powder, bake 12-15 min. Serve w/pizza sauce.

1 tin of crescent rolls from the deli section of the grocery store
1 small package of pepperoni slices
1 pkg string cheese
Garlic powder

Separate the crescent rolls and lay out flat. Place 3 or 4 pepperoni slices at the wide end of each crescent roll. Cut each piece of string in half and place a half piece of string cheese on top of the pepperoni slices. From the wide end of the unbaked crescent roll, roll up to the point of each crescent roll. Sprinkle with a very light coating of garlic powder and place on a cookie sheet or in a 13 x 9 x 2-inch baking pan or dish. Bake uncovered in a preheated oven at 350° for 12 to 15 minutes or until the crescents are slightly browned on top and the cheese is melted. Remove from oven, allow to cool slightly and serve with pizza sauce.
Mr. Myron Drinkwater - Lake Forest, CA
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I would like a barbecued beef or pork sandwich that is flavorful but not zesty. I, my stomach, can't handle spicy foods.
Thank you, Sharon


Key to Online Recipes
Red Bold Face letters - topic of message
Black Bold Face letters - Link to recipe or site url.


Re: Electric Pressure Cookers
Hello all and especially to Marti from New Mexico,
I received an electric pressure cooker for Christmas last year and I absolutely LOVE it!!!! It is wonderful. Easy to use and easy to clean! No need to heat the kitchen up in the summer! I have really used mine a lot this past summer. Have not had anything turn out poorly--I've done roasts, ribs, chicken, rice, corn on the cob, stews, and even a couple of desserts. I saw one at Sam's just yesterday for $70. So yes, Marti, I do recommend that you get one. You will love it.
TTFN, Lisa (East Texas)


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


 



I am another that diligently reads, enjoys and tries recipes from your newsletter but haven't submitted very many recipes. Guilty.

I have been making this recipe for years ... back even when my sons were young and they are now in their 30's and 40's. I always served it with homemade mac and cheese.

Northern Chicken Salad recipe

ingredients: 

3-4 chicken breasts
3-4 stalks celery, sliced or chopped
sliced marinated sweet red peppers
15 oz. can black olives, sliced
1 onion, thinly sliced
1 envelope Good Seasons Italian dressing mix plus water and oil to prepare

instructions:

Season chicken breasts to taste [I sprinkle liberally with Season-All]; roast them on lightly sprayed baking sheet @ 350º F. for 40-45 minutes, until done and no pink remains.

While chicken is roasting, cut up vegetables and prepare salad dressing. After chicken is cooked and cooled enough to handle, shred or chunk the chicken into bite-sized pieces; place in large bowl. Add chopped vegetables, tossing gently to combine. Refrigerate to combine flavors. While salad is chilling, prepare your favorite mac and cheese recipe.

Dress salad with Good Seasons just before serving, or allow each person to dress their own salad to taste.

I have never seen another chicken salad recipe like this one...I got the recipe from my ex mother-in-law. You can make this salad your own by adding fresh raw veggies of your choice such as green bell pepper strips, cubed cheese, chopped parsley, crumbled bacon, etc., etc. Make it your own according to your family's tastes. I have substituted bottled zesty Italian dressing for the Good Seasons but my family prefers the Good Seasons ... there is a difference.

Also I roast the chicken rather than boil it because boiling loses so much of the flavor of the chicken. You may adjust ingredient amounts to suit yourself and your needs.
Bonnie from Southern Delaware

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Kitchen Tip:
Next time you have a squeeze bottle emptied, that has a small hole in the tip, wash it, and use it for making your own homemade Mayonnaise. The small tip hole, combined with the control of slowly squeezing the bottle will make it invaluable for emulsifying the Olive oil in making Mayonnaise.
bill, Alb.


My Mother used to make us Ironed sandwiches. She placed uncooked grilled cheese sandwiches on a sheet of foil fold foil tightly over sandwich and using a hot iron , press down on one side of foil, turn over and press down on other side with iron. I usually do it for 1-2 minutes each side Peel off the foil and you have a lovely grilled cheese sandwich with out a dirty pan to clean. This is a good idea for someone in college who has no stove or pans in their room. Sliced tomato or ham with the cheese is another variation..
Margo/Boston


Thank you for the recipe that I lost! Anyone who want a TNT zucchini cake recipe--this is super moist and super easy!
Nanette from Dyer Indiana


Nancy, Here is recipe to share.

Cathy’s Canned Carrot Cake

ingredients:   

3 Cups canned, drained, carrots (2 cans)
1 Cup Oil
1 Cup Sugar (more if you like the cake a lot sweeter)
2 Cups All-Purpose Flour...
2 Teaspoons Baking Powder
2 Teaspoons Baking Soda
1/2 Teaspoon Salt
2 Teaspoons Cinnamon
1 Teaspoon Allspice or Pumpkin Pie Spice
1/4 Teaspoon Nutmeg
1/2 Cup Crushed Pineapple, drained
1/2-1 Cup Nuts, chopped (optional)
1/2 Cup Coconut, flaked (optional)
4 Medium Eggs

instructions:

* Pre-Heat oven to 350 degrees. In a large bowl mash carrots with mixer beaters, or in food processor. Combine eggs and sugar, mix well over medium speed. Add in oil and continue mixing. Sift and mix dry ingredients, gradually add to carrot mixture. When all is incorporated, blend on medium speed for 2 minutes. If adding coconut, pineapple or nuts, do it at this point, stirring in by hand.

Pour batter into a 9 x 13 greased baking dish. Bake for 25-30 minutes, or until toothpick comes out clean.

Icing:
1 cup milk, 1 small instant vanilla pudding, 1/2 of a 8 oz. Block of cream cheese (softened) and 1 small tub Cool Whip. Mix milk, cream cheese and pudding with mixer, fold in Cool Whip. Frost cooled cake. Keep refrigerated.

**You can use sugar free vanilla pudding and Cool Whip if your on a diet or a diabetic.

I needed to find a way to use up some extra canned carrots and not just put them in a soup. This cake is very moist, and yummy. It is so much easier to open a couple cans of carrots than it is to shred them.

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Mr. Food


Italian Fisherman's Salad recipe
12- Servings

ingredients: 

1 lb Vermicelli
1/2 cup Green Pepper, Chopped
2 cup Celery, sliced
10 Green Onions (including Green Tops),Thinly Sliced
3 Hard-Cooked Eggs, chopped
1 qt Ranch-Type Italian Dressing, Creamy
1 to 1-1/2 lbs Cooked Shrimp Or Crabmeat or Combination
3/4 cup Almonds. Slivered, Toasted
1 oz Pimientos, Sliced Or Chopped

instructions:

Break vermicelli into bite-size pieces, about 1" or smaller, cook in boiling salted water until barely tender (al dente). Drain, and while still warm, toss with green pepper, celery, onions, eggs, pimientos and dressing. Chill at least 24 hours, preferably 2 or 3 days. At serving time, mix in shrimp, crab and chopped almonds.
Denise

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Chicken Veronique recipe
serves 2
got this from a newspaper in the 70's it is excellent

ingredients:  

marinate 2 chicken breasts boneless, skinless for 2 hrs in;
2 TBSP fresh lemon juice
2 TBSP vegetable oil
1 tsp minced garlic.

Honey Vinaigrette.
2 TBSP olive oil
1 TBSP fresh lemon juice
1/2 tsp Dijon mustard
1/2 tsp minced garlic
1 tsp honey
dash salt and pepper
mix well and set aside.


instructions:

Next dredge chicken in flour. In 2 TBSP oil sauté chicken on medium 3 minutes on each side. Transfer to baking tray and bake 350* for 15 minutes. Remove and keep warm. Next prepare a

honey vinaigrette
Arrange sliced chicken breasts on 2 plates with lettuce on them. Garnish with green grapes  cherry or grape tomatoes and anything else to look pretty. Then top with honey vinaigrette.
ENJOY, Judy in Montana

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I hope you get this .
In Friday 09/06 newsletter someone wanted cabbage roils for crock pot. This is from crock pot slow cooker cuisine by Rival 1995

Stuffed Cabbage recipe

ingredients:  

12 large cabbage leaves
1 lb lean ground beef or lamb
1/2 cup cooked rice
1/2 tsp salt
1/8 tsp black pepper
1/4 tsp each: thyme, nutmeg and cinnamon
1-6oz can tomato paste
3/4 cup water

instructions:

Wash cabbage leaves. Boil 4 cups water. Turn off heat. Soak leaves in water for 5-8 minutes. Remove and drain and cool.

Combine remaining ingredients except tomato paste and water. Put 2 TBSP of mixture on each leaf and roll up firmly.

Stack in crock-pot. Combine tomato paste and water, mix well. Pour over cabbage rolls. Cover cook on low 8 to 10 hours..
serves 6
ENJOY!   Judy

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Bread Mixes and More


Brown Rice Pudding recipe

ingredients:  

2 cups fat free milk
2 tbsp. sugar
1 tsp. vanilla extract
1/2 tsp. cinnamon
1/12 cup liquid eggs or 2 eggs
2 cups cooked brown rice
1/4 cup raisins

instructions:

Combine milk, sugar, vanilla extract and cinnamon in medium pot bring to boil stirring constantly. Beat eggs in small bowl. Then slowly add to milk mixture while whisking constantly. Immediately stir in rice and return to mixture to boil stirring constantly. Reduce heat to simmer, add raisins and cook for 15 minutes stirring every 5 minutes.
Francine

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New
Zucchini Guide and Cookbook from Dennis at the Prepared Pantry. Click Here


Orange Sherbet Salad recipe

ingredients:

3 small boxes of orange Jell-O
3 cups hot water
1 pint orange sherbet
1 small can crushed pineapple, undrained
1 small can mandarin oranges, drained

instructions:

Mix Jell-O and hot water together. Add orange sherbet and fruit. Chill until it sets up. May add nuts if desired. If you don't like pineapple,
use 2 cans of mandarin oranges drained..
Lisa

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Baked Beans without Ketchup recipe

ingredients:

1 large can( 40 oz) great northern beans
1 lb bacon( cut in pieces and browned)
1/4 cup sugar
1/4 cup diced onions
1 Tablespoon yellow mustard
1/4 teaspoon black pepper

instructions:

Brown bacon and add to rest of ingredients and bake at 350 for about 70 minutes or until beans begin to thicken.
Karen in TX

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Grilled Burgers recipe

ingredients:

1 pound ground beef
1 egg, beaten
1/4 cup quick cooking oats
1 tablespoon dried onion flakes
1/2 teaspoon seasoning salt
1 dash ground black pepper
2 tablespoons ketchup
1 teaspoon dry onion soup mix

instructions:

Preheat an outdoor grill for high heat, and lightly oil grate. In a large bowl, mix ground beef, egg, quick cooking oats, dried onion flakes, seasoning salt, pepper, ketchup, and dry onion soup mix. Form the mixture into about 4 burger patties.

Place burger patties on the prepared grill, and cook about 5 minutes on each side, to an internal temperature of 160+ degrees.
Sue

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Ground Beef and French Fries recipe

ingredients:

1 pound of ground beef
1 small onion
1 can of cheddar cheese soup
1 can of cream of celery soup
frozen French fries
pepper

instructions:

Dice onion and mix with ground meat and pepper to taste. Press into the bottom of a 9x9 inch pan. Mix together the two cans of soup. Spread mixture over the meat. Cover entire surface, generously, with frozen French fries. Bake at 350 F for 40 minutes or until done; fries should be golden and crispy.
Mary J

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Mr. Food 


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Nancy
This is not about cooking. But I am looking for
decent dried plants for my deck.

Three or four years ago, I was planning to discard (from the inside of house) dried eucalyptus. These looked like small limbs of eucalyptus used for decorations (purchased from decorating store).

I placed these on back deck to discard later.

To my surprise, a few days later the eucalyptus looked like it had livened up. The leaves were no longer brittle. It had rained and moisture was soaked up. The leaves became pliable and they looked “alive.”

This eucalyptus still looks good. I want additional plants with like characteristics. Does anyone know what dried plant I should look for?
PeggyNELA


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Lubbock, Texas 79416


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