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April 21, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  


April Recipes
Our Message Board (30,00+ recipes)  
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Everyday Recipes from Our Recipe Family.
Recipes wi
ll be sent out each weekday
(Mon-Wed-Thurs-Saturday-Sunday)


A delicious and easy main dish for using up some of the leftover ham from Easter.

Spoon Bread Ham Supper Recipe

1/2 cup chopped green onion (use tops too)
5 tbsp. melted butter, divided
1 (8 oz.) pkg. corn muffin mix
1 cup chopped cooked ham
2 eggs, slightly beaten
2/3 cup milk
1/2 tsp. prepared mustard
1-1/2 cup shredded Sharp Cheddar cheese
1 tbs. sesame seeds

Sauce:
1 can cream of mushroom soup (I use Campbell's Healthy Request)
1/3 cup milk

Sauté onion with 1 tbsp. melted butter until soft. Combine muffin mix, ham, 2 tbsp. melted butter, eggs, 2/3 cup milk, mustard and 1 cup cheese. Add cooked onion and mix just until blended. Pour into buttered 1-1/2 quart casserole dish. Top with remaining 1/2 cup cheese, 2 tbsp. butter and sesame seeds. Bake at 375 for 35 to 40 minutes until golden brown and firm to the touch. Cut in wedges and serve hot with mushroom sauce.

For sauce, Stir the 1/3 cup milk into the cream of mushroom soup and heat just till boiling; simmer for 2 minutes, stirring constantly.
Judy (in Alaska)
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A good suggestion for using up some of the leftover ham from Easter. You can also use shrimp in place of the ham, as is
equally as good with either. If you can't find the ring macaroni, use any kind of pasta, such as small sea shells.

Ham and Pea Pasta Salad Recipe

1 cup ring macaroni (I use twice that amount)
1/2 cup chopped celery
1/2 small jar of diced pimientos
10 oz. frozen peas, cooked tender crisp
4 hard cooked eggs, chopped
2 cups diced ham (or shrimp)
2 medium carrots, shredded

Dressing:
1/3 cup grated onion
1/4 cup cooking oil
1/4 cup catsup
3 tbsp. sugar
2 tbsp. cider vinegar
2 tbsp. water
1/2 tsp. paprika,
1/2 tsp. prepared mustard
Salt & pepper, to taste
3/4 cup mayonnaise
1/4 tsp. seafood seasoning (optional)

Mix dressing together thoroughly (a blender works well) and set aside. I don't use the seafood seasoning unless I use shrimp instead of ham.

Cook and rinse macaroni with cold water; add remaining salad ingredients and add prepared dressing and mix lightly. Chill before serving.
Judy (in Alaska)
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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
everyday_recipes@yahoo.com  
so they can be shared with others.

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 


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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 think this is the recipe for the white frosting that someone as looking for. I can remember my Mom making a frosting like this. She was a wonderful German cook who also cooked in a restaurant. This was a labor intensive recipe for her as in her day she did not have an electric mixer. She lived to be just 3 months short
be just 3 months short of 100. Enjoy this in memory of her.

Fluffy White Cooked Frosting Recipe

3 egg whites
6 tbsp. light corn syrup
3/4 c, sugar
1/4 tsp. salt
1/8 tsp. vanilla

In double boiler combine first 4 ingredients. Cook over rapidly boiling water. Beat constantly with mixer (about 4 minutes until peaks). Remove from heat. Add vanilla, beat 2 more minutes. Cool slightly and frost cake.

If I remember correctly this is the frosting that she always frosted her angel food cake which also was made from scratch.
Source: Cooks.com
Janis in Texas
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Don’t know how I lost track of the issue with Robbie’s response about what to serve with her Snickers Salad but have caught up with it now, and thank you so much. I guess the overall answer is, it’s so good just serve it with anything. Also thinking all by itself would be a heck of a snack. Sure do love your recipes.

And as always thanks to Nancy and her helpers for bringing us all this good stuff.
Barbara in Las Vegas


Thank you, Nancy, for putting this newsletter together each day.  I have been a member of your group since 1996 and have used many of your recipes.  Being able to count on the recipes as tried and tested means a lot to me.  Just wanted to thank all the NancyLanders for their wonderful recipes as well. 
Granny T


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This is the most delicious dessert!

Boston Creme Cake Supreme Recipe

1 yellow cake mix (2 layer)
1/2 cup melted butter
3 eggs
3/4 cup water
2 pkgs. (4 serving size) regular vanilla pudding & pie filling mix
4 cups milk

Glaze:
1 square (1 ounce) unsweetened chocolate
2 tbsp. milk
1 tbsp. butter
1 cup powdered sugar (may need more)
1 tsp. vanilla

In a 9 x 13 inch baking dish, combine 2 cups dry cake mix and melted butter; mix well and press into bottom of pan. In large saucepan, combine pudding mix and milk and cook as directed on the package, or cook in the microwave, following cooking directions. Pour HOT pudding over cake mix in pan.

Combine the rest of the dry cake mix, eggs and water till moistened and beat for 2 minutes on medium speed of electric mixer. Pour carefully over over pudding in pan. Bake 30 to 35 minutes at 350, until top springs back when lightly touched. Cool.

In small saucepan, combine chocolate, milk and butter and heat over low heat until melted. Beat in enough powdered sugar and vanilla until mixture is smooth and a glaze consistency. Immediately spread over cake. Refrigerate at least 1 hour before serving.
Judy (in Alaska)
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Reply to Sandra from Oregon.

Reheating a Precooked Ham
You will need some more time but I can't tell you how much, I would start early, and once they reach 140 degrees internally they can be just kept hot until serving time, wrapped in foil in a cooler will do the job of keeping them warm for some time..

In fact except for the outer crust from the oven roasting them, you could heat them in a microwave if needed.

I found this in a search that might help, this is for a precooked, bone in ham.
"
"This product is already fully cooked and we suggest that you serve it at room temperature. If you like it warmed, please heat in your oven at 325 degrees at 12 minutes/lb. Please do not overheat this product because it is already fully cooked."

My comment above 140 degrees internal holds, as the ham will start to dry out after that.
bill, Alb.
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Salsa Roja (roasted red salsa)

Ingredients
16 full size tomatoes, or nearly a grocery store produce bag full of roma tomatoes (we used roma)
2-3 yellow onions
20-25 Serrano peppers (remove caps) Note: this many peppers makes it hot. Feel free to reduce number of peppers, or scrape the seeds and membranes out of them
8-10 cloves of garlic
1-2 Tbsp salt
1-2 bunches cilantro

Instructions
Halve the tomatoes and onions and lay cut-side up on a cookie sheet along with the peppers and garlic.

Roast at 375 till the onions look nice and translucent, tomatoes look soft, and peppers are getting a nice char on them
Let it all cool a bit, then run through the food processor with salt and cilantro (we had to do this in two batches)
Stir it all together and eat with abandon.
Trust me.
Bill, Alb
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Ham and Bean Soup Recipe
Serves 8.

1 pound of white beans like Great Northern
2 quarts of water
2-3 pounds of ham shanks or leftover ham pieces.
each shank cut into 2 or 3 sections
1 cup of diced onions
1 cup chopped celery
2/3 cup chopped carrots
2 cloves garlic, diced
Tabasco sauce (to taste) (a little goes a long way)
1/4 cup Fresh parsley, chopped
Salt and pepper to taste

Soak the beans in at least 2 quarts of cold water for about 2 hrs. Drain the water. Put the ham shank pieces in a large pot and cover with water. Bring to a simmer and simmer for about an hour. Add the chopped vegetables and beans. Cook for another hour, until the vegetables are soft and the ham meat easily pulls away from the bone. Add 6 drops of Tabasco sauce and the parsley. Add salt and pepper to taste.
Mary J
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Apple Slaw Salad Recipe
Makes 4 servings

2 cups unpeeled Granny Smith apples, diced
1-1/4 cups shredded green cabbage
1/4 cup shredded red cabbage
1/4 cup grated carrot
1/2 cup diced celery
1/4 cup seedless raisins
1/3 cup mayonnaise
3 Tablespoons frozen orange juice concentrate
1 teaspoon lemon juice

Combine apples, cabbages, carrot, celery and raisins in large bowl. In a small bowl, mix mayonnaise, orange juice concentrate and lemon juice; blend until smooth. Pour over mixture and toss until well blended.
Sharon
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Aunt Mable's Salad Recipe

1 large head cauliflower, broken into small pieces.
2 red radishes - sliced thin
2 green onions (chopped fine)
1 C. sour cream
1-1/2 cup mayonnaise
1 package Good Season's garlic cheese salad dressing

Mix all together and marinate 24 hours.
Aunt Mable, Oxford Ohio
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Aunt Mary Lou's Oriental Chicken Salad Recipe
Makes 4 Servings

4 chicken breasts, baked and skinned
3 tablespoons white vinegar
1 tablespoon sesame oil
1 tablespoon light soy sauce
1 cup snow peas
1 cup bean sprouts, raw
6 green onions
1 tablespoon sesame seeds
4 large lettuce leaves

Dice cooked chicken breasts into 1 inch cubes. Combine vinegar, oil and soy sauce and chill. Toss together snow peas, sprouts and chopped onions. Combine with chicken and toss with dressing. Garnish with sesame seeds. Serve on lettuce leaves.
Aunt Mary Lou, Centerville, Ohio
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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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everyday_recipes@yahoo.com

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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416


Paypal: email address is everyday_recipes@yahoo.com