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April 5, 2014  | 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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Everyday Recipes from Our Recipe Family.
Recipes wi
ll be sent out each weekday (Mon-Fri)

NancyLand Recipe Family TNT Recipes

Did you Know
The bold black text links are links to recipes.  The bold black text links below are to instruction manuals that include recipes. All manuals are in pdf format.  The links listed in this newsletter have been checked within the last 24 hours are safe to click.

I just discovered how to prepare eggs that are easy to peel. I brought the water to a boil in the steamer before I put the eggs in and then put the cover on. I steamed them for 16 minutes, took them off the heat and ran them under cold water. The egg shells easily peeled right off.
Betty in Maine

Easter Eggs Goldenrod Recipe

My grandchildren loved this treat on Easter Sunday. After the first egg hunt, collect all the broken boiled eggs. When you have about 2 eggs per child. Wash and shell them, then chop the whites. Make a white sauce seasoned with salt and pepper. Stir the egg whites into the sauce. Serve over crisp toast, using a sieve, grate the yolks heavily over the top, making the toast look like a field of goldenrods.
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Judy's Salad Recipes
Just got this off a 1951 page of some magazine. I got a used book and this was in it. Hope it brings back good memories.
This was how we all liked our Jell-O! lol

Jellied Vegetable Salad Recipe

1 small package lemon Jell-O
1 cup boiling water
3/4 cup cold water
1 TBSP fine minced sweet onion
1/2 tsp salt
1 TBSP cider vinegar
1/2 cup fine shredded cabbage
1/2 cup finely shred or chop carrot (I scraped mine)
1/2 cup finely chopped celery
1 TBSP or 1 small bottle of fine chopped pimentos

Make Jell-O as directed on pkg. with hot and cold water mix well.
Add onion, salt and vinegar, stir until well blended. Put into refrigerator for 1 hour it should be thick and sirupy. Fold vegetables into thickened Jell-O. Mix well pour into a loaf plan.
Chill until firm at least 4 hours. Either have a platter with lettuce lined or individual dishes with lettuce. Cut into thick slices and serve on either platter or individual dishes. I put some homemade ranch dressing on each slice and it was great. We did not have ranch dressing in 1951.
Judy in Montana

Magic Marshmallow Roll Recipe
another 1951 recipe from Borden's condensed milk

32 large marshmallows
1/4 cup water
1/2 eagle brand sweetened condensed milk
1/2 cup chopped any kind of nuts
1/2 cup finely chopped dates
2 1/2 cups (30 graham crackers) crumbs

cut marshmallows into quarters and put into mixing bowl, add water.

Add condensed milk, nuts and dates, blend well. Add cracker crumbs, blend well.

Form into a roll 6 inches long by 3 inches wide. Cover with wax paper (could use saran wrap).

Refrigerate at least 12 hours. Cut into thick slices. Serve with a hard sauce or whipped cream.
Judy in Montana
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Do you have a favorite recipe(s) you would like to share with our NancyLander's group?  Recipes should be sent to
Recipes ingredients need to be in one column.  Instructions need capital letters at the beginning of a sentence and punctuation at the end of sentences. Remember to include the title of the recipe, number of servings, additional notes about the recipe, and your name within the message.
Nancy Rogers 



Raspberry White Chocolate Scone MixEnglish scones with white chocolate and raspberry in every bite./strong>

These gourmet scones--light, buttery, and flakey--are very good. They are loaded with raspberry bits and imported white chocolate. Just follow the easy instructions and you will have restaurant quality scones.

A great selection of quick breads. All of our muffins are ready to go, all you do is add water. And we have an assortment of breakfast foods like pancakes, scones, aebleskiver, pannekoeken and crepes.
More Quick Bread Mixes

Bread Machine Mixes

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Molten Chocolate Lava CakesNow it's easy to make Molten Chocolate Lava Cakes like those found in the restaurants. Molten chocolate lava cakes are wonderful little cakes filled with warm, oozing chocolate sauce and topped with powdered sugar or whipped cream. Try them!

Chocolate lava cakes are a popular, elegant cousin to a brownie. Though they look like they could be complicated, they are not. With this mix, they are easy. If you can make cupcakes, you can make these lava cakes. It doesn't take special equipment; you can make them in your jumbo muffin pans.
Molten Chocolate Lava Cake Mix (makes 6 desserts)

All Baking Mixes

Strawberry Punch Bowl Cake Recipe

1 Angel Food Cake
1 large box (5 ounce) instant vanilla pudding mix
3 cups milk
1 Large Container Cool Whip
1 Quart fresh strawberries sliced
Tear cake into small pieces. Prepare pudding as directed. Fold cool whip into pudding mix well save one cup of cool whip for topping. Place 1/3 cake pieces in a bowl. Top with 1/3 pudding mixture and 1/2 strawberries. Repeat and top with remaining pudding mixture. Top with the remaining cool whip. Garnish with strawberry. Refrigerate.

just got this from a friend on Facebook looks sooo good
Judy in Montana
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Robbie's Dessert Recipes
These are two desserts that I am frequently asked to make and rarely are there leftovers, instead people are scraping the pan to get the last serving. I believe it was Judy Alaska who shared a peanut butter dirt pudding a few months ago, but I regret I don't know which newsletter it was in. I am sure she would resend the recipe if anyone wants it. The Oreo Dirt pudding is great any time, but especially if you want a dessert that does not requires turning on the oven. If you buy a baked angel food cake, the second recipe also does not require baking.
Robbie IN

Oreo Dirt Pudding

1 (20 ounce) package Oreos
8 ounces cream cheese
1/4 cup margarine
1 cup confectioners' sugar
12 ounces Cool Whip
2 (3-1/2 ounce) boxes instant vanilla pudding
3 cups milk
1 teaspoon vanilla extract

Crush cookies to find crumbs in food processor. Set aside. Mix cream cheese, margarine and sugar.

Fold in Cool Whip. Set aside. Mix pudding mixes, milk and vanilla extract. Stir pudding mixture into cream cheese mixture and mix well. In 9 X 13 pan alternate

the cream cheese mixture and crumbs ending with the crumbs. Refrigerate until ready to serve and refrigerate any leftovers.
Robbie IN

Angel Strawberry Trifle

1 Angel food cake
1 small package vanilla pudding
1-1/2 cups milk
8 ounces softened cream cheese
1/2 cup powdered sugar
2 cups Cool Whip
1 quart strawberries

Bake cake according to package instructions or you can buy an angel food cake. Tear the angel food cake into 1 inch pieces. Mix vanilla pudding and milk: set aside. Beat cream cheese and powdered sugar together and stir in to pudding mixture, then fold in Cool Whip. Remove stems from strawberries and wash. Cut strawberries in half, or quarter if they are extremely large.

Layer half the angel food cake pieces in a very large bowl or trifle dish. Spread half of the pudding mixture over the cake pieces. Spread half of the cut strawberries over the pudding mixture. Repeat the layers of cake, pudding mixture and strawberries, ending with strawberries. Refrigerate until ready to serve and refrigerate any leftovers.

Fresh peaches or other fruit can be substituted for the strawberries.
Robbie IN
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Lisa TX Salad Recipes
This recipe was in a newsletter many years ago. Everyone asks me to make or bring to for every holiday dinner.
Lisa TX

Apple Cinnamon Jell-O Recipe

6 ounce package cherry Jell-O
5 ounces red hots
1/4 cup chopped apples
1/2 cup chopped pecans

Dissolve Jell-O and red hots in boiling water. Cool. Cut apples in small pieces. Add pecans and apples. Chill until set.

Another recipe our family enjoys for the holidays is a mixed fruit salad. I leave out the ground ginger in mine.

Fruit Salad
Serves 10

6 peaches, peeled & chopped
1 pound strawberries, sliced
1/2 pound seedless green grapes
1/2 pound seedless red grapes
3 bananas, sliced
1/2 cup sugar
juice of one lime
1/2 cup pineapple juice
1 teaspoon ground ginger

Combine prepared fruit in a large serving bowl; toss gently. Sprinkle with sugar, you may decrease the amount of sugar. Combine remaining ingredients in a small bowl; stir well. Pour dressing mixture over fruit and toss gently to combine. Cover and chill well before serving.
Lisa TX

Harvard Beets
Serves 4

1 (16 ounce) can sliced or diced beets
2 tablespoon sugar
2 teaspoons cornstarch
3 tablespoons vinegar
1 tablespoon butter

Prepare, peel, slice and cook beets. Drain, reserve 1/3 cup liquid. (Drain canned beets, reserve 1/3 cup liquid). Combine sugar, cornstarch and 1/8 teaspoon salt. Stir in reserved beet liquid, vinegar and butter. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Stir in cooked or canned beets. Cook and stir 5 minutes.
Lisa TX
Click Here to Print all of Lisa's Salad Recipes

Hello Nancylanders,
In the April 2nd issue Mary J had a great recipe for Macaroni & Cheese. My question is what other kind of cheese could I use instead of Velveeta?

Velveeta is so expensive now but I really want to try this recipe.
Dianne in Wisconsin

This is another recipe that is good for Easter breakfast, a brunch or other special occasion breakfast. I am sure you could use other fresh fruit instead of apples, but have not tried that. I believe this came from Taste of Home many years ago.
Robbie IN

Fresh Apple Stuffed French Toast

1 cup packed brown sugar
1/2 cup butter, cubed
2 tablespoons light corn syrup
1 cup chopped pecans
12 slices Italian bread (1/2 inch thick)
2 large tart apples, peeled and thinly sliced
6 eggs
1-1/2 cups milk
1-1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground nutmeg

Caramel Sauce
1/2 cup packed brown sugar
1/4 cup butter, cubed
1 tablespoon light corn syrup

In a small saucepan, combine the brown sugar, butter and corn syrup; cook and stir over medium heat until thickened. Pour into a greased 13-in. x 9-in. baking dish; top with half of the pecans, a single layer of bread and remaining pecans. Arrange apples and remaining bread over the top.

In a large bowl, whisk the eggs, milk, cinnamon, vanilla, salt and nutmeg. Pour over bread. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until lightly browned.

In a small saucepan, combine the sauce ingredients. Cook and stir over medium heat until thickened. Serve with French toast. Yield: 6 servings.
Robbie IN
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Chipotle Country Ribs Recipe

4 pounds country style pork ribs
1-1/2 cups red wine vinegar
1 cup olive oil
1 (7-ounce) can chipotle chilies in adobo sauce
4 scallions, chopped
1 jalapeno, seeds and stems removed, chopped
3 tablespoons fresh oregano
3 cloves garlic, chopped
1/2 tablespoons salt
black pepper to taste

In a blender or food processor combine garlic, jalapeno, scallions, chipotles, oregano and salt. Blend until just smooth. While blending add the red wine vinegar and olive oil. Season ribs with black pepper and place in a large resealable bag. Pour mixture over top, turn to coat and refrigerate for 4 hours to overnight. Preheat grill. Remove ribs from marinade and place on grill over a medium fire. Grill for about 20 minutes per side or until done, turning as needed to avoid flare-ups and burning.
bill, Alb.
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Apple Relish Recipe
A VERY old recipe

6 pints apples fine chopped
6 pints of sugar
1 lb raisins
1 tsp cinnamon
1 tsp cider vinegar
3 oranges peeled chopped fine

Mix well let stand over night. Then refrigerate

Judy in Montana
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Chicken Paprika Recipe
this one is from late 1800's

4 lbs. chicken breasts
1/3 cup seasoned flour
1/3 cup shortening or oil
2 cans tomato soup
2= 4oz cans sliced mushrooms, drained
1/2 cup grated onion
2 TBSP paprika
1 cup sour cream
2 large bay leaves

Dust chicken with flour. Brown in shortening or oil in a large skillet.
Pour off fat. Stir in remaining ingredients except sour cream. Simmer 45 minutes or until tender.

Stir occasionally, remove bay leaves and blend in sour cream. Serve each piece of chicken on top
of rice or noodles.
Judy in Montana
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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