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September 30, 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 30. 2013  |  Messages and Recipes


Baked Crusted Salmon Recipe
Makes 4 servings

ingredients:

1 pound salmon fillets
1 Tsp onion powder
1 Tsp seasoned Salt
1/2 Tsp Dill Weed
2 Tsp oil

directions:

Preheat oven to 450°F. Mix seasonings in small bowl.
Place fish, skin-side down, in lightly greased baking pan. Lightly brush with oil. Sprinkle seasoning mixture evenly over fish, in a fairly heavy coat to get a crust..
Bake 8 to 10 minutes or until fish flakes easily with a fork.

nutrition:
(amount per servings)
Total Calories: 177, Sodium: 365 mg, Fat: 9 g, Carbohydrates: 0 g  Cholesterol: 62 mg, Protein: 24 g, Fiber: 0 g
bill, Alb.

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Re:Need fall and October Recipes
Where did September go? It is almost October and time for OctoberFests and Halloween. O Would like our NancyLand recipe family's favorite fall and October recipes. Recipes need tried and tested, contain only a few ingredients and include your own comments about the recipes.
Nancy Rogers


Re: No Salt and Low Salt Recipes
Betty ME requested no salt dessert recipes in the 9/25 newsletter. Here are two sites that you may find helpful; both have recipes and tips. You can also buy no salt baking powder and salt at most health food stores or you can buy it from amazon.com. The only item that I make in which I add salt is yeast bread and even then I use half what the recipe lists. I have not yet found a no salt yeast bread that we like. The hardest part of cooking no salt items for us is that almost every item at the grocery store that is not fresh has salt added. Cereals, salad dressings, soups, seasoning mixes, deli meats and dairy products are some of the highest in salt. Even chicken and turkey, which you think of as healthy foods often are injected with a salt solution, so reading labels is crucial.
http:// www.hearthealthyonline.com
and
http://www.lowsodiumcooking.com have been very helpful to me.
Robbie IN


Nancy, yesterday my daughter wanted a lemon cake and I tried to think how to bake one that wouldn't stay around for ages and probably would mold. I started putting things together and came up with this recipe.

Lemon Cake recipe

ingredients:

Use 6 T of lemon cake mix
4 T egg whites
4 T oil
1/2 t lemon juice if too thick add a drop of water

directions:

I used the small bunt pan and baked at 350 for 25 min, I also sprayed with Bakers Joy which contains flour this is too much for a mug cup and I didn't try the micro wave. Mix everything together and pour into the bunt pan. I made another one today because she requested it. This will serve one or two. I think you could use any box cake mix you would like.
Jean Cecil VA/FL

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Maybe this is the recipe RJ in Michigan is looking for (in the 9-25 Newsletter) or at least similar. I have added cumin, cayenne pepper and or diced jalapeño peppers when I made this.
Pat SoCal

Mexican Casserole Recipe

ingredients:

1 lb. of hamburger meat
1 can chopped tomatoes and green chilies (Rotel)
1 can chicken OR mushroom soup
1/2 onion, chopped (optional)
1 c. grated American cheese or 1 can cheese soup
1 1/2 c. crushed tortilla chips

instructions:

Brown hamburger with chopped onion. Drain and add tomatoes and soup. Put tortilla chips in bottom of baking dish and pour meat mixture over them. Sprinkle cheese on top and bake at 350°F for 30 minutes. Serve with crackers and green salad.

www.AnniesRecipes.com 1/17/2013 From: amanda@anniesrecipes.com
Pat SoCal

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Re: Small Crockpot Recipes Needed.
I have been getting together some more 2 ingredient recipes for the small crockpot (Crock-ette). My small crockpot died of old age so when Lowes had them on sale for $10 last week. My plans are to try out some new recipes and then post the best ones to the site. If anyone has some for the small crockpot (usually makes 2 servings) that are not yet posted to the site, please send them in so they can be shared with our NancyLand recipe family.
Nancy Rogers


Re: Red Velvet Poke Cake recipe, thank you.
Denise in FL:
Your Red Velvet Poke Cake sounds de-lish! Now that we are once again in Florida and all the get togethers at our park, will definitely try it. Thanks. And thanks to all the other good cooks at Nancy's site.
Lynn FL/WI


Zesty BBQ Sauce recipe

ingredients:

1 (6 oz) can tomato paste (preferable organic)
1 to 1-1/2 cups of beef stock, salt free
3 Cloves Garlic
1/2 of an onion
2 Tbls Dijon mustard
2 Tbls apple cider vinegar
1 Tbls Extra Virgin Olive Oil (EVOO)
1 Tsp Sea Salt
2 tablespoons chili powder

directions:

1. Grate your onions and dice garlic as fine as possible. You want your BBQ sauce a little chunky but the more fine you dice these, the better the flavor will spread through the entire sauce.
2. Combine all ingredients in a sauce pan. Whether you use 1 cup or 1.5 cups of beef stock will depend on how thick you want your sauce.
3. Bring sauce to heat on stove with a low setting.
4. Cover and simmer. Stir frequently and taste regularly. The longer you simmer, the more consistent your flavor will be. I simmered for 20-30 minutes.
5. Enjoy!
Bill, Alb

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Re: Little One is my furry assistant this evening.
Little One (my cat is helping the online recipes tonight.) Little One is acting like he is asleep beside me. He likes to spend hours helping me by sleeping on top of my computer desk resting his head on my arm. Every so often he opens one eye, reaches up and slaps the space bar. If there are a few extra spaces in the recipes today, Little One has added his own personal touch to the online recipes.
Nancy Rogers


Taffy Apple Dip recipe

ingredients:

1 stick butter or margarine
1/2 c. light corn syrup
3/4 c. brown sugar
1 can Eagle Brand milk
Apple wedges - tart apples are best
(Optional: peanuts chopped to dip apples in after the caramel )

directions:

Boil 1-2 minutes the butter, sugar and syrup. Add the 1 can Eagle Brand milk; mix well. Dip apples and enjoy.

Serves well in a crock pot to keep warm continually without scorching. For parties may need to double or triple recipe. Easy to store in jars in refrigerator. Excellent on vanilla ice cream also.
Sherry

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Dip Recipes

Since football season is upon us once again (DRAT!), here are a couple of dip/spread recipes. The first is quite spicy and the second is just plain delicious.

Hot Sausage Dip Recipe

instructions:

1 lb. ground hot pork sausage
10 oz. can Rotel tomatoes
8 oz. cream cheese, softened
3/4 cup shredded Cheddar cheese (I used Mozzarella)
corn chips/crackers

directions:

Preheat oven to 350º F. Cook sausage, stirring to break it up, until meat crumbles and is no longer pink; drain well. Drain Rotel, reserving 1/4 cup liquid. Stir together sausage, Rotel, reserved liquid, and cream cheese. Spread into lightly greased (I lined with foil) baking dish. Sprinkle with Cheddar and bake for 20-25 minutes, until hot and bubbly. Serve with corn chips, crackers, or fresh veggies.
Bonnie from Southern Delaware

Tuna Salad Spread Dip recipe

ingredients:

3 cans tuna in water, drained
8 oz. cream cheese, softened
1 tsp. Worcestershire sauce
2 stalks celery, finely chopped
2 tbs. minced onion
garlic salt to taste [I used 1 tsp. garlic powder]
black pepper, to taste
chopped parsley, if desired
I also added:
1 tbs. horseradish
1/4 cup sliced green olives
1 tbs. apple cider vinegar

directions:

Mix all ingredients in food processor to desired consistency. Use as dip for fresh veggies, crackers, or as sandwich filling.
Bonnie from Southern Delaware

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Fruitcake Pie recipe

instructions:

pastry for single crust pie 9 inch
1 cup pecan halves divided
3.4 cup red candied cherries divided
1/2 cup chopped dates
1/4 cup chopped candied pineapple
6TBSP softened real butter
1/2 cup packed brown sugar
3 eggs lightly beaten
1/2 cup light corn syrup
1/4 tsp each: ginger, ground cloves and nutmeg

directions:

1. Line 9 inch pie pan with pastry; set aside. Chop 1/2 cup pecans, set remaining pecans aside. Chop 1/2 cup cherries set aside remaining cherries. Combine dates, pineapple, chopped cherries and pecans over crust.
2. In a small bowl, cream butter and brown sugar. Beat in eggs, corn syrup, cloves, ginger, and nutmeg. Pour over fruit mixture. Top with reserved cherries and pecans halves.
3. Bake at 350* for 40 minutes or until set. Cool on wire rack. Refrigerate leftovers
yield 9 inch pie
ENJOY!!!
Judy in Montana

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Apple Marmalade recipe   
yields; 5 half pints

ingredients:

1 medium unpeeled orange, quartered
6 apples peeled, cored and finely chopped
2 cups water 3 TBSP fresh lemon juice
5 cups sugar

directions:

Remove seeds and thinly slice orange. In a 8-10 quart pot combine orange, apples water and lemon juice. Bring to boiling. Reduce heat; simmer 10 minutes or until apples are tender.

Stir in sugar. Cook and stir til mixture comes to a rolling boil. Boil and stir till a candy thermometer registers 220 degrees and mixture is thickened and clear. Skim off foam. Ladle into hot, clean half pint jars; leave 1/4 inch headspace.

Wipe jar rims adjust lids tight.. Process in boiling water bath 15 minutes(start timing when water starts to boil)
ENJOY!!!
Judy in Montana

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Creme Senagalese recipe
A very good curried chicken soup

ingredients:

1 cup chopped onions
2TBSP real butter
2 tsp curry powder
1 -13oz can chicken broth
1 can condensed cream of celery soup
1 cup diced cooked chicken breast or a 5 oz can boned chicken
2/3 cup diced tomatoes
1/2 cup nondairy creamer

directions:

Sauté onions in 2 tbsp butter until soft, stir in curry powder and cook 1 minute. Add chicken broth, cream of celery soup and cooked chicken. Heat SLOWLY to a boil. Add tomatoes and nondairy creamer to hot mixture . Mix well and serve.
serves 2-4
ENJOY!!
Judy in Montana

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Morning Rice recipe

ingredients:

2 cups cooked rice
1/2 cup milk
2 tsp honey
1 sweet apple chopped
1 tsp cinnamon
2 TBSP raisins

directions:

Mix all together in a bowl. Jam or jelly could be used in place of honey and any fruit you might like. Can be heated
ENJOY!
Judy in Montana
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Slow Cooker Swedish Cabbage Rolls recipe

ingredients:

12 large cabbage leaves
1 egg-slightly beaten
1/4 cup milk
1/4 cup finely chopped onion
1 tsp. salt
1/4 tsp. pepper
1 lb. ground beef
1/3 cup uncooked rice
1 (8oz) can tomato sauce
1 tbsp. brown sugar
1 tbsp. lemon
1 tsp. Worcestershire sauce

directions:

Immerse cabbage leaves in large pot boiling water and cook about 3 mins. or until limp. Drain in large bowl, combine egg, milk,  in center of each cabbage leaf.

Fold in sides and roll ends over meat mixture. Place in slow cooker. In small bowl combine tomato sauce, brown sugar, lemon juice and Worcestershire sauce. Pour over cabbage rolls, cover and cook on low 6-7 hours. Serve hot.

Top with sauce.
Francine

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Hot Dog with Pickle Relish recipe

ingredients:

6 half sour pickles-chopped
1/2 med onion-finely chopped
3 tbsp. whole-grain mustard
1/4 cup parsley chopped
12 hot dogs and buns
ketchup and mustard

directions:

Heat grill to medium high. In a medium bowl, gently toss together the pickles, onions and mustard. Fold in parsley. Grill hot dogs until charred and heated through 4 to 5 minutes. Grill burns. If desired. Serve on buns with relish, mustard and ketchup.
Francine

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Slow Cooker Corned Beef recipe

ingredients:

2-1/2 to -3-1/2 lb. cooked beef brisket
1 med. onion-chopped
1 carrot-peeled and shredded
1 clove garlic-minced

directions:

Place corn beef in slow cooker. Top with pickling spices, onions, carrot and garlic. Add enough water to cover meat. Cover and cook on low 8- 9 hours. Meat is tender. Remove from cooker and slice.
Francine

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This just came out of the oven.

Slow Cooker Pumpkin Pie Pudding recipe

ingredients:

1 (15oz) pumpkin
1 (12 Oz) evaporated milk
3/4 cup sugar
1/2 cup buttermilk baking mix
2 eggs, beaten
2 Tbsp butter
1 Tbsp pumpkin pie spice
Or 1-1/2 tsp Cinnamon, 1-3/4 Tsp Ginger, 3/8 Tsp Allspice, 3/8 tsp nutmeg
2 tsp vanilla
Whipped cream

directions:

[Note: I used the Bisquick substitute recipe on this site made with butter. Mine was done in 4 hours. I have a Hamilton Beach 3 in 1 crock pot so maybe it cooked faster. I used the 2 quart pot.]

Combine all ingredients in crock pot except whipped cream. Cover and cook on low for 6-7 hours. Top with whipped cream.
Mummy Deals
Denise in the Villages, FL
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Slow Cooker Pineapple Barbecue Pulled Pork   recipe
6-8 Servings

instructions:

1 (2-3 pound) pork tenderloin
1/4 cup brown sugar
1 tsp chili powder
1 tsp paprika
1 tsp salt
1/4 tsp black pepper
2 cloves garlic, minced
1/2 cup pineapple juice
1 cup barbecue sauce, plus more for serving
6-8 hamburger buns
coleslaw, for topping (optional)

directions:

Place pork tenderloin in a lightly greased crock pot. In a small bowl, combine brown sugar, chili powder, paprika, salt and pepper. Sprinkle over the pork. In another small bowl, stir together the minced garlic, pineapple juice and barbecue sauce. Pour over the pork. Cook on low for 6-8 hours, or until the meat shreds easily with a fork. Shred the pork and serve on hamburger buns. Top with additional barbecue sauce and your favorite coleslaw, if desired.
Let's Dish
Denise in the Villages, FL

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I love this cake and it's one of my favorites!

Pumpkin Butter Gooey Cake recipe

1 Yellow Cake Mix
1 Egg
1/2 c Butter, 1 Stick Melted
1-15 oz can pumpkin
1-8 oz Cream Cheese, Softened
3 Eggs
1 tsp Vanilla
1/2 c Butter, 1 Stick Melted
1-16 oz Box Powdered Sugar
1 tsp cinnamon
1 tsp nutmeg

[Note: Mine was finished before 40 minutes.]
Preheat oven to 350°. Grease a 9x13" pan. In a bowl blend the cake mix, egg and butter. Mix well. Pat into the bottom of the pan. Using an electric mixer beat the cream cheese and pumpkin until smooth ; add the 3 eggs, butter and vanilla. Pour in the powdered sugar, cinnamon, nutmeg, and mix well. Pour topping over the dough, and spread evenly.

Bake 40-50 minutes. DO NOT OVERBAKE THIS CAKE!!!! You WANT the center to be gooey. Cool completely and cut into small squares and top each square with a pecan half. These are very rich.
Paul Deen
Denise in the Villages, FL

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Pumpkin Pie Cake recipe
Yield: 12- Servings

ingredients:

1 (29 oz) can Pumpkin
1-1/4 cup Sugar
2 tsp Sugar
1/2 tsp Ginger
1 tsp Nutmeg
1 Yellow Cake Mix (not Jiffy)
1 (12 oz) can Evaporated Milk
3 Eggs, Beaten Well
1 cup Walnuts, Chopped
1 cup Butter, Melted

directions:

Combine all but cake mix, nuts & butter. (If you like it spicier, add generous dashes of pumpkin pie spice). Mix well. Pour into a lightly greased 9 x 13" baking pan. Sprinkle dry cake mix evenly over mixture in pan. Sprinkle with nuts and drizzle with melted butter. Do not mix. Bake at 300° for 3 minutes and turn oven temperature to 350° and bake for another 30 minutes. Cut in squares to serve. Top with whipped cream, if desired, before serving. Is delicious slightly warm or cold.
Denise in the Villages, FL
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Montreal Meatloaf recipe

I’ve wanted to try McCormick’s “Grillmates” Montreal Steak Seasoning in a meatloaf for some time now and I finally got around to doing that today. I shouldn’t have waited so long! It was delicious! This is nothing at all like my Italian Meatloaf I’ve been making for 40+ years, but is was flavorful and a pleasant change from our norm. I ordinarily use tomato sauce atop my meatloaves, but I happened to have some very rich, grass-fed beef gravy in my freezer from the last grass-fed brisket I cooked. So I decided to make a delightful sauce with that, adding a dab of tomato paste and red wine. This recipe is suitable for Phase 2 (OWL) of Atkins. Paleo and Primal diners can also enjoy this meatloaf provided they either omit the red wine in the sauce, or substitute straight tomato sauce for the top of the loaf (adding it the last 30 minutes of cooking).

Using grass-fed beef, check out the fantastic nutritional information below for this meatloaf!

ingredients:

1 lb. grass-fed ground beef
1 lb. ground pork (I use very lean ground loin)
2 oz. green bell pepper, finely chopped
2 oz. onion, finely chopped
1/4 c. parsley, chopped
1 T. flax meal soaked a couple minutes in 1/4 c. water
1 large egg, beaten
2 tsp. McCormick “Grillmates” Montreal Steak Seasoning
1 c. rich beef gravy
2 oz. red wine
1 oz. tomato paste

directions:

Preheat oven to 350º. You can saute the onion and bell pepper in 1 T. oil first if you prefer, but I did not bother this time, as this loaf is large enough and will bake long enough to get the veggies tender without pre-sautéing. Caramelizing these vegetables won’t have a great flavor impact here. Your call there. In a large mixing bowl, mix all ingredients well, either with a fork or your hands. Spoon out onto lightly greased baking pan. Shape into long loaf about 8?x 4½” (or whatever shape you prefer). Pop into 350º oven for about 1 hr. 20 minutes, or until meat thermometer reads 155º.

While meat is cooking, Simmer the beef gravy, wine and tomato paste over low heat until thick and smooth. Salt and pepper to taste. Set aside until meat is done, reheating a minute or two right before serving. Remove meatloaf from oven when it reaches 155º internal temperature and slice into 8 servings. Spoon sauce over meatloaf and serve at once.
bill, Alb.

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