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April 13, 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

Hi Nancy and all landers!

I DO enjoy receiving and reading the newsletter, and have saved so many of your recipes, and tried more than a few of them. I live alone so adapting those that are not "for one or two" is not always easy, but worth it!

A few years ago, I came across the suggestion to reduce the saltiness of bone-in hams is to soak the ham overnight in apple juice, then bake as usual. The acid in the juice removes much of the salt without taking away the taste of a good smoked ham. It does work and works well. The ham I used was not more than about 10 lbs. so a larger ham could take longer. On to the diary. I thought that maybe a good way to infuse some extra taste would be to add something to that soaking liquid. To the pot where I was soaking the ham in apple juice, I used some ginger beer to fill the pot. I absolutely adore ginger. This is a soft drink, and not a hard beer. It was lovely! Well, one time, I couldn't find ginger beer, so I used ginger ale with extra grated fresh ginger added. So far, each result was wonderful! I wondered if lightly poaching the ham in the soaking liquid might help infuse the taste, so I lightly boiled it for about an hour before baking. I took off the one hour poaching from the baking time. OH YUM!!! It was so tender! Another time, I tried braising the ham in the soaking liquid for all but a half hour of baking time. I wasn't as happy with the results, but it was still good!

I figure that any beloved spice can be infused into the roast by using a strong infusion of spice, such as a strong cooled chai tea, into the soaking liquid. The result is a mildly spiced roast that will have your guests wondering what that flavour is, and for those looking to reduce salt intake, much of the salt is leeched out with the apple juice soak without taking away from the basic ham taste.

I thought about it a year or so before trying. I shouldn't have waited so long!
Anne in Canada (Mississauga)

For Sharon, whose son wants her to make Fulton Jell-O salad for Easter, I would ask him for more information, unless another reader knows what he is requesting. I would guess he is referring to a Jell-O salad that he had at a restaurant or deli, or even made by someone he knows. I have never heard of this salad. If he can give you the main ingredients I think one of the readers could supply the recipe, but we likely know it by another name. Good Luck and if you do find the recipe under this name, please share it with all of us.
Robbie IN

I asked my son what ingredients were in the Fulton Salad.  In his usual descriptive self he told me, "stuff." I will try and get more than his "stuff" description.

In response to Sharon's search for Fulton Salad , I searched for the recipe and came up empty handed. Maybe your son could describe it a bit and we could find it by ingredients.

For Janice regarding a ham amount estimation: For a boneless ham it is recommended to serve 1/3 pound per person and with a bone-in ham the portion is 1/2 pound. My family all have healthy appetites so I would bake a 10-12 pound ham as a minimum.
Nana in SE Ohio

This is for Jamie, who in the 4/12 newsletter wanted help on deciding how much ham to buy for her Easter dinner. The general rule is to plan on six to eight ounces of boneless ham per serving and eight to twelve ounces of bone-in ham per serving. It also depends on what else is being served. If you are serving other main dishes, you can go with the lesser amount. Also, if you are serving lots of side dishes and desserts, you can expect people to eat less of the ham, so you could go with a slightly smaller ham. Our family devours ham quickly, so I would get at least a 10 pound boneless ham or a 15 pound ham with a bone. Our family prefers boneless hams, but I miss having the ham bone to make soups and other recipes. The type of ham you get is really based on personal taste. If all 20 people are adults with big appetites, you may want a slightly larger ham. Good Luck with your dinner!
Robbie IN

This came from the McCormick site. Really refreshing salad.
Mary Jo in MD

Field Greens With Oranges, Strawberries And Vanilla Vinaigrette
Servings: 6

Vanilla Vinaigrette:
1/3 cup olive oil
3 tablespoons white wine vinegar
1 teaspoon McCormick® Pure Vanilla Extract
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon McCormick® Black Pepper, Ground

1 package (6 ounces) field greens or baby spinach leaves
2 seedless oranges, peeled and sectioned
2 cups strawberry halves or slices
1/2 cup toasted pecan pieces
For the Vinaigrette, mix all ingredients in small bowl with wire
whisk until well blended.

Toss greens with oranges, strawberries and pecans in large bowl.
(Or divide among individual serving plates.) Serve with

per serving
Calories: 231 Fat: 19 g Carbohydrates: 13 g Cholesterol: 0 mg Sodium: 208 mg Fiber: 3 g Protein: 2 g
Mary Jo in MD
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 If you have any recipes, tips and questions to share NancyLand family of recipe members would love for you to share. Send your favorite tried and tested recipes to
nancyskitchen@suddenlink.net    or
so they can be shared with ohters.

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 

Grandkids loved making these and so simple.
Mary Jo in MD

Spring Flower Cookies Recipe

1 box of butter cookies (the scalloped edge cookies shaped like flowers with holes in the center) Can of icing I used chocolate pastel M&M's.
Sandwich 2 cookies together with a little bit of icing in between. Put a pastel M&M on each side in the hole. You'll have a lovely plate of flower cookies that are tasty, too. Use for showers, Easter or other spring get-togethers.
Mary Jo in MD
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Salmon Cakes Recipe
low carb

14 oz pink salmon
1 large egg
1/4 tsp garlic & herb seasoning blend
1/3 cup red onion, chopped
1 tsp black pepper

Preheat oven to 375 °F (190 °C), and spray cookie sheet with olive oil spray. Drain salmon and remove bones. Chop onion, add to salmon. Add egg and spices to salmon. Mix together. Form into 4 patties and place on cookie sheet. Bake for approximately 30 minutes, or until browned.
bill, Alb.
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Online recipes will be posted 5 days a week.  They will not be posted on Tuesday or Friday.

Some of Our Recent NancyLand Recipes

Grilling Recipes | Foil Packet Recipes | Marinade Recipes 
More Easter Side Dishes  
Why Didn't My Cookies Turn Out and How to Fix Them  
Kick the Can Ice Cream Recipe | Boiled Egg Recipes 
Leftover Ham Recipes  
Selecting and Baking Your Holiday Ham 
Favorite Easter traditions/recipes from our NancyLand family.  
Old Fashioned Easter Recipes like Grandma made 
Easter Salad Recipes  
Best of the Past - Recipes Using Canned Biscuits  
Ham, Ham Glaze and other Easter Recipes and Tips

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 wanted to comment on how happy I am with the mixes I ordered from The Prepared Pantry. The biscuit mixes are so easy and first time I’ve ever been able to make biscuits I really liked. The bread machine mixes are fantastic. I use my bread machine for dough prep, then put in a loaf pan and bake in the oven. Taste and texture are both really good. Thank you, Nancy, for introducing us to Dennis and his wonderful company.
Shirley, from Florida panhandle

I too love the products from the Prepared Pantry. Not only are their products the best, Dennis and his wife are two of the nicest people you could met. I consider them my good friends.
Nancy Rogers

Bacon And Cream Cheese Stuffed Mushrooms Recipe

8 oz cream cheese
5 medium slices bacon
15 medium mushrooms
1 small onion

Optional: Garlic powder, Onion powder, Chipotle, Pequin flakes, a sprinkle of any BBQ rub or marinade.

Preheat oven to 350 °F (175 °C). Take the stems out of mushrooms, reserving 4 of the stems. Clean mushrooms, set aside. Chop onion and reserved stems. Cook onion and stems in grease until tender. Fry bacon until crisp, reserving grease. Crumble bacon into soft cream cheese. Scoop some of mixture into each mushroom cap.

Bake for about 10-15 minutes on baking sheet, and then broil to brown the tops.
bill, Alb
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Thyme Roasted Radishes Recipes

1 bunch radishes, cut in half
1 Tbls EVOO
1/2 Tsp thyme
1/2 Tsp Garlic powder
Sea Salt, and fresh ground Pepper to taste
Sprinkle generously with dry Red Pepper flakes, or some Cheyenne pepper.

Preheat oven to 450 F. On a baking sheet, toss radishes, thyme, EVOO, garlic powder, salt and pepper. Roast in oven until tender, approximately 15-20 minutes. Serve, and enjoy.

Calories 65, Total Fat 7.0 g, Saturated Fat 1.0 g, Sodium 5 mg, depending on additional salt added.
Carb's 1.1 g, Protein 0.2 g.
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Braised Radishes Recipe
Serves 4-6

2 bunches radishes
1 Tbsp. sugar
1/2 tsp. salt

Wash and trim radishes. In a medium saucepan bring 1/2 cup water, sugar, and salt to a boil. Add radishes, reduce heat to maintain a steady simmer. Cover and cook until radishes are tender when pierced with a fork. Uncover and cook until liquid reduces to make a glaze and is shiny. Serve hot or warm.
Bill, Alb.
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Cilantro Butter Recipe
(Hotel butter, Compound butter, Chef's secret)

4 tablespoons butter
1 teaspoon lime zest
1 tablespoon lime juice
2 tablespoons chopped fresh cilantro
salt and freshly ground black pepper

Mix thoroughly. Put on a piece of saran wrap, roll into a long roll, twist ends, and refrigerate until needed. Cut off desired amount for topping a steak, placing under the skin and inside of a chicken/Cornish game hen. Place a dab to melt on the veggies of your choice. Good on fish.

NOTE: Other types of butter can be made the same way, substitute for the Cilantro. Or you can use various Herbs and spices as desired. For some types leave out the lime juice and zest.
bill, Alb
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Blackberry Cake Recipe

3-1/2 c. flour
1 c. shortening
2 c. white sugar
1 c. sour milk
1 tsp. soda
1 c. blackberries, drained
1 tsp. cloves
1 tsp. cinnamon
1 tsp. allspice
1 tsp. vanilla
1/2 tsp. salt
4 eggs, unbeaten

Cream shortening and sugar. Sift dry ingredients all but soda. Stir soda and milk in. Add alternately dry ingredients, eggs and milk mixture. Lastly fold in berries. Bake a 9 by 13 pan in 350 degree oven.
Linda NM
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Corn and Tater Tot Casserole Recipe

2 lbs. ground beef
1 can cream of mushroom soup
1 can whole kernel corn
1/4 large bag frozen tater tots

Brown ground beef and drain the fat. Pour browned ground beef into a casserole dish and mix in the cream of mushroom soup. Drain the water from the can of corn and add to the mixture. Line the top of the casserole dish with a single layer of tater tots. Bake in the oven at 350 degrees for about 25 minutes.
Mary J
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French Fried Dill Pickles Recipe

1 qt. dill pickles, thinly sliced lengthwise
1-3/4 c. flour, divided
3 dashes Tabasco
2 tsp. red pepper
1 c. beer
2 tsp. paprika
vegetable oil
2 tsp. garlic salt
1 tsp. salt

Dredge sliced pickles in 1 c. flour and set aside. Combine remaining 3.4 c. flour, pepper, paprika, salt and garlic salt, Tabasco and beer. Mix well. Dip dredged pickles into batter. Deep fry in hot oil - 375 degrees - until pickles float to
surface and are golden brown. Drain on paper towels and serve immediately.
Yields about 2-1/2 dozen.

You can use marinara sauce or ranch dressing to dip the pickles in. Very good!!! TNT
Chris in NM
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Easter Frozen Fruit Bars Recipe

2 c. summer fruit (pineapple, oranges,
and strawberries work great)

1 tsp. sugar (optional)
1 tsp. lemon juice

Puree fruit in blender, adding a teaspoon or two of water if necessary. Add sugar (if desired), a lemon juice and blend. Pour into bar molds or small cups and insert sticks. Freeze until solid. For most fruit it'll be less than 50 calories a serving.
Makes 4 (4 ounce) bars.
Liz TX
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Easter Stuffed Cupcakes

1 pkg. chocolate or butterscotch cake mix
Mix cake mix according to recipe on box. Fill cupcakes 1/2 full.

Center Mixture
1 (8 oz.) pkg. Philadelphia cream cheese, softened
1 egg, beaten
1 c. sugar
1 (6 oz.) chocolate chips

Mix egg with cream cheese and sugar. Add chocolate chips. Mix well. Put 2 teaspoons of filling in center of each cupcake. Bake 20 minutes
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Peanut Butter Marshmallow Squares Recipe

1/2 cup butter
1 cup peanut butter
1 packet butterscotch chips
1 bag mini marshmallows

Melt butter over medium heat. Add peanut butter and butterscotch chips; stir until melted. I used a makeshift double boiler. Remove from heat allow to cool so you don't melt the marshmallows. Stir in the marshmallows gently yet quickly. Pour into a 9x9 pan or a 9x13 pan (for thinner squares). Must refrigerate until set.
Dawn - Cape Cod, MA
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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


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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com