Recipe Index
 

 

Home Page
Return to
Newsletter Archives
Return to August recipe index
Search Recipes on this Site

Aug 07, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.   



Everyday Recipes from Our Recipe Family.


More of Robin's sugar substitute recipes, lamb recipes, ground beef meatloaf in tins, and more are in today's newsletter.


 Recipe Search
Custom Search


A lot of our members have asked what software I use for organizing my person recipes. I called Anthony Watson at Mountain Software and asked him for a link where our NancyLanders download the trial version of this program.
Nancy Rogers


I use Home Cookin' software for my personal recipes.
For a free 2 week trial of this software, Click Here


Seafood Gazpacho Recipe

This is a winner for the summer - very, very good.

2 small cans chopped clams, drained
2 small cans baby shrimp, drained
2 small cans crab meat, shredded
1 onion, chopped (I grate it)
4 stalks celery, sliced thin
1 cucumber, peeled and seeded , chopped (I grate this too)
2 quart jars clamato juice (I use regular tomato juice or V8 or spicy V8)
1 (12 ounce) can Snappy Tom juice
Juice of 2 limes

That's it - and you can play with the juices to your liking. I like grating those two veggies because then you don't get huge chunks but that's up to you. Sometimes I even use Bloody Mary mix for the juice - depends on my mood.

It's very refreshing and low cal, low carb as well.
Shared with www.recipegoldmine.com by Rosemarie in Kansas City
Anna in Sweden
Click Here to Print this Recipe


I have a question for Judy in Alaska about the recipe for Fudge Dream Bars.
I did okay until I put it in to melt the marshmallows. They rose up and I think I left it in too long. How do you tell when they are melted. Was hard to spread the icing over marshmallows. Could you use marshmallow crème instead?

They had a wonderful taste. Thinking if I make them again, I may add some pecans to them. I would also like to say to Tina in Michigan about freezing okra. I have a seal-a-meal and all I do is wash it, slice it and bag it. The seal-a-meal removes all the moisture. I also use the same process for my corn on the cob. I leave the shucks, etc. all on, freeze it in a seal-a-meal bag as it is. When I thaw it, I merely put it on the grill or in the oven on baking sheet. When done, I remove the shucks, silk, butter and enjoy. Taste as fresh as if I cooked it the same day I got it.
Zelda in Kemp, TX


I recently made a batch of peanut butter cookies for my granddaughter. Is it just me or has anybody else thought that peanut butter is not as peanut flavored as it used to be?

The cookies are good and it won't matter to her, but I was disappointed in the lack of flavor.
Jeanne Tyler, TX 


 


Did you Know
The bold black text links are links to recipes.  The bold red text links are to the topic of the paragraph. The links listed in this newsletter have been checked within the last 24 hours are safe to click.

Not Getting Your Email Newsletters. The link to the online recipes is posted daily to Facebook.
Click Here to Join Nancy's Kitchen on Facebook

If you enjoy a recipe or a tip for that day remember to share it with your friends by clicking the the "Share" or "Like" button on Facebook.

Nancy Rogers 


In the Aug 6th Newsletter Cheryl in Illinois asked:
Does anybody have a trick for successfully freezing store bought bread loaves without the crusts ending up hard and dry?
I thought putting the loaf (still in it's original plastic bag) into an over sized ziploc bag might do the trick but I still ended up with hard crusts.
Thank you!

I double bag my bread, getting out as much air as possible.
For me the trick was this:
When you take it out of the freezer, DO NOT open until bread is fully thawed. If I take out a slice or two while it’s still frozen I get really hard crusts.
Hope this works for you.
gramaj


I would like an easy and quick way to make little pizzas with biscuits, tomato paste and a little oregano.  I would appreciate your help with other ingredients needed and how long to put the pizzas in the toaster oven.
Julie 


Good Morning Miz Nancy and Critters:

When I saw the Hot Chicken Salad recipe in the July 21st newsletter, it reminded me of my own recipe that I have not made lately. It is one of our favorite comfort food dishes so we'll get one going this week to serve with some fresh from the garden tomatoes and cucumbers.

I used to work in a law office and we would periodically have a pot luck dinner. A sheet would go around the office for folks to write down the dish they planned to bring. After I brought this casserole a couple of times (we had a full size kitchen which was WONDERFUL), I found that by the time the sign-up sheet made it to my desk, someone would have already written down that I was bringing Hot Chicken Salad! Nice to be appreciated. At any rate, this is my version and I hope it will become a favorite for others as well.
Julia in PA

Hot Chicken Salad Recipe

2 cups cooked chicken breast meat, chopped
1 cup chopped celery
1 onion, chopped
4 oz. jar pimentos, drained
1 cup mayonnaise
1 can cram of chicken soup
1 Tblsp. lemon juice
2 boiled eggs, chopped
1 cup grated sharp Cheddar
1-1/2 cups crushed potato chips
1 packet (2.25 oz.) slivered almonds, lightly toasted

Combine the chicken, celery, onion, pimentos, mayonnaise, soup, juice, and eggs. Transfer to a lightly greased 2 quart baking dish. Combine the cheese, potato chips, and almonds in a large plastic bag; shake to mix well. Pour over the casserole.

Bake at 400 degrees for 25 to 30 minutes, until hot and bubbly.
Click Here to Print this Recipe


Summer Recipes
Marinade Recipes  
Grilling Recipes
Ground Beef Recipes (including hamburgers)
Pork Recipes
Salad Recipes
Easy Cabbage Recipes
Yellow Squash and Zucchini

Want to share this page with a friend?
[ Click Here to send this page to a friend ]  


Robbie's Strawberry Pie Recipes

Judy CO lost her baked strawberry pie recipe. I doubt that this is the one she had, but thought I would go ahead and share it. It is good, but my family far prefers fresh strawberry pie. In fact I have been asked why I would want to ruin strawberries by baking them. The second recipe is from a friends, who says it is delicious. I have not made it, but trust her opinion. Thanks for all the delicious recipes that you have shared in the newsletter.
Robbie IN

Baked Sour Cream Strawberry Pie

1 Unbaked pie shell, chilled at least 2 hours
1 quart Strawberries, hulled & halved
1 1/4 cup Sugar
1 cup flour
1 cup sour cream

Place halved strawberries in pie shell. Mix 1 cup sugar & flour in bowl, then mix in sour cream. Spread mixture evenly over strawberries, then sprinkle remaining 1/4 cup ? sugar on top of filling. Bake @ 425 degrees for 10 minutes then 350 degrees for one-half hour (approx.) Serve with whipped cream or vanilla ice cream if desired.
Robbie IN

Strawberry Crumb Pie

For the Crust:
1 stick cold unsalted butter
3 ounces cold cream cheese
1-1/4 cups all-purpose flour, plus more for dusting
Pinch of salt
For the Crumb Topping:
3/4 cup rolled oatmeal
1/2 cup all-purpose flour
1/3 cup sugar
4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly

For the Filling:
6 cups (2 pounds) hulled, quartered strawberries
1/2 cup sugar
2 teaspoons fresh lemon juice
2 1/2 tablespoons cornstarch
1/4 teaspoon grated orange zest

Make the crust: Combine the butter and cream cheese in a food processor and process until smooth. Add the flour and salt and process just until the mixture comes together into a ball. Scrape out the dough, shape into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.

Meanwhile, prepare the crumb topping: Combine the oatmeal, flour and sugar in a small bowl and toss to combine. Add the melted butter and stir until thoroughly incorporated. Refrigerate the topping until chilled, at least 30 minutes.

Preheat the oven to 350 degrees F. Working on a floured surface, roll out the dough to 1/8 inch thick and fit it into a 9- or 10-inch tart pan with a removable bottom (you can also use a springform pan). Trim the excess dough. Return the pie crust to the refrigerator for 20 minutes. Line the crust with foil, fill with pie weights or dried beans and bake until lightly golden, about 18 minutes. Remove the foil and weights and let the crust cool on a wire rack. Increase the oven temperature to 375 degrees F.

Make the filling: Toss the strawberries, sugar, lemon juice, cornstarch and orange zest in a mixing bowl. Spoon the strawberry filling into the crust and spread the crumb topping evenly over the berries. Bake in the middle of the oven for 1 hour, or until the filling is bubbly and the crust and topping are golden brown. Transfer to a rack to cool to room temperature before serving.
Robbie IN
Click Here to Print these Strawberry Pie Recipes


Chicken Salad Recipe

1 (5 oz.) can chicken
1/2 c. carrot strips
1/2 c. cucumbers, sliced
1/4 c. sliced radishes
1/4 c. ripe olive slices
1/4 c. mozzarella cheese

Mix ingredients. Add 1/4 cup Italian salad dressing and mix lightly.
Sharon
Click Here to Print this Recipe


Rice Salad Recipe

2 c. cooked rice, cooled
1/2 c. Italian salad dressing
1 c. radishes
1 medium cucumber
1/2 c. green pepper
1/2 c. green onion

Mix rice with dressing; chill for 3 hours. Chop vegetables into small pieces. Mix all together with rice; chill overnight.
Sharon
Click Here to Print this Recipe


Have a question, reply or recipe to share?

Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, title of recipe and number of servings. Remember to include your name within the message as well.
everyday_recipes@yahoo.com

Recent Newsletters
Jun 25     Jun 26      Jun 27     Jun 28     Jun 29     Jun 30    
Jul 2         Jul 3         Jul 5         Jul 6         Jul 7         Jul 8   
Jul 9         Jul 10       Jul 12       Jul 13      Jul 15       Jul 16
Jul 17       Jul 18       Jul 19       Jul 20      Jul 21       Jul 25
Jul 26      Jul 27        Jul 28       Jul 29      Jul 30       Jul 31
Aug 2       Aug 3       Aug 4       Aug 6       Aug 7

No newsletter was sent out on July 4th.

Macaroni Vegetable Salad Recipe

1 cucumber
1 bell pepper
1 medium onion
1 medium tomato
1 large carrot
6 radishes
1 c. mayonnaise
1/4 c. mustard
1/4 c. sugar
2 cups macaroni, cooked and drained.

Dice first 4 ingredients. Grate carrot and radishes in food processor or blender. Mix together with cooked macaroni. Add mayonnaise, mustard and sugar and stir well.
Sharon
Click Here to Print this Recipe



 
 

 

Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com 


 


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 


Copyright © 2014 -  Nancy's Kitchen