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Aug 11, 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.

Lots of summer salad recipes and a few more tuna recipes are in today's NancyLand newsletter. Julia sent in three of her favorite easy casserole recipes. Henry got answers to his questions about how to choose a watermelon and muskmelon. 

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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

Cottage Cheese Lime Jello Salad Recipe

1 (3 oz.) box lime Jell-O
1 (8 oz.) can crushed pineapple, drained
1 (12 oz.) carton cottage cheese
1 (8 oz.) container Cool Whip

In medium sized mixing bowl, combine the powdered lime Jell-O, drained, crushed pineapple and cottage cheese. Fold in Cool Whip. Refrigerate 2 hours.
Karen in TX
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Grilled Red Onions Recipe

4 large red onions
1/4 C. honey
1/8 tsp. pepper
1/4 C. margarine
1 tsp. salt
1/8 tsp. garlic salt

Cut onions into wedges. Mix remaining ingredients and pour over onions. Put on thick foil or double layer foil. Fold foil to seal packet tightly. Grill, covered over medium hot heat for 20 minutes or until onions are tender, turning once.
JoAnne in Tulsa
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I made an error in a recipe yesterday.  I have made changes to the recipe as well.  You may want to reprint it. I am sorry I made a mistake.  Athena in DE sent in the recipe.

This Mini Tuna Casserole recipe is one that is really good.  I have made it or one very similar to it many times and never tire of it. When I was teaching it was one of my favorites to take for lunch. Thank you for Athena for sending this recipe.

Tuna for Tina:

Mini Tuna Casseroles
2 servings

1/2 c. chopped green onions
2 T butter
2 T all-purpose flour
3/4 c. milk
1 pkg or can ( 6- 7 oz) tuna
1 c. crushed potato chips, divided
1/4 t. pepper

In saucepan, sautť onions in butter. Sit in flour until blended. Gradually stir in milk. Bring to boil over med. heat; cook & stir
for 2 min. or until thickened. Remove from heat. Stir in tuna, 1/2 potato chips & pepper. Pour into 2 greased 8 oz. baking
dishes. Sprinkle w/ remaining chips. Bake, uncovered, 350 for 20 - 25 min. or until hot & bubbly. Can reheat in
Athena in DE
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Nancy Rogers 

While I don't personally eat tuna, I did recall this recipe that I learned in high school home ec class back in the sixties.

Creamed Tuna on Toast or Biscuits Recipe

3 tbsp. butter melted in a saucepan
3 tbsp. flour stirred in

Slowly add 2 cups milk and whisk and heat till mixture thickens. Salt and pepper to taste.

1 can (5 3/4 oz) drained flaked tuna. I believe back in the sixties it was a 7 or 8 oz. can for tuna!

Basically this is simply a white sauce with tuna. You can change it up a bit by adding cooked peas, mixed vegetables, or broccoli. I have also added chopped boiled egg or melted a little cheese in at the end of cooking. A very adaptable, quick to fix dish and economical. Serve over buttered toast or biscuits.
Nana in SE Ohio
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Every time I've taken this tasty salad anywhere to share, it has been very popular. Is a good way to get lots of veggies in your diet too! It's the dressing that makes it so good.

Pasta Salad With Poppy Seed Dressing Recipe

1 lb. bow tie pasta (or small tube pasta)
1 cup shredded Cheddar cheese
2 cups fresh broccoli florets
1 cup grated carrots
1 cup diced cucumber
1 cup halved cherry tomatoes
1/2 cup chopped green onions

Cook pasta according to directions on package and rinse with cold water and drain well. Place in a large bowl and add remaining ingredients. Blend dressing ingredients together and toss gently with salad ingredients. Cover and refrigerate at least 1 hour before serving.

1/2 cup cider vinegar
1/2 cup sugar
Pepper, to taste
1/2 tsp. salt
1 clove garlic, minced
1/2 tsp. ground mustard
1 cup cooking oil
4 tsp. poppy seeds

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

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This is a very tasty dish which is quick to put together and even quicker to eat!

Shortcut Tamale Pie Recipe

1 lb. lean ground beef
1/4 cup chopped onion
1-1/2 cup prepared salsa
2 tbsp. tomato paste
1 tsp. ground cumin
1 pkg. (7.5 oz.) pkg. corn muffin mix (Jiffy brand)
1 cup shredded Cheddar cheese

In large skillet, brown beef and onions till meat is no longer pink; drain. Stir in salsa, tomato paste and cumin. Mix together well and put into a buttered 9 inch baking dish. Prepare corn muffin mix as directed on package, stirring in cheese. Spoon over meat mixture and bake for 35 to 30 minutes at 350, until topping is cooked through and nicely browned.
Judy (in Alaska)
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In the July 25th newsletter, Paul in North Carolina was looking for easy recipes. The ham casserole is one I downsized from a blog ( The Veg-All casserole is a downsized version of one that's been around for a very long time. And the doctored green beans and cabbage are easy-peasy.
Julia in PA

Ham and Cheese Biscuit Casserole Recipe

1 small can (5 count) refrigerated biscuits
1 egg
1 Tblsp. milk
1 can (5 oz.) Hormel chunk ham, broken apart
2/3 cup shredded sharp Cheddar
1/4 tsp. garlic powder
Fresh ground black pepper to taste
Dash cayenne pepper (optional)

Spray a 1 quart casserole with cooking spray. Set aside.

In a medium bowl, whisk the egg and milk until well bended. Open the biscuits and cut each into 4 or 5 pieces. Gently stir the biscuits into the egg mixture until evenly coated. Fold in the ham, cheese, and seasonings.

Dump the mixture into the prepared dish and spread out as evenly as possible.

Bake at 350 degrees for 25 to 30 minutes, until golden brown.
Serve with fruit or a tossed salad.
Julia in PA
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Veg-All Casserole Recipe

1 can mixed vegetables (Veg-All) rinsed and drained
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup grated sharp Cheddar
1/2 cup mayonnaise

Mix all and put in a lightly greased casserole dish.

Optional Topping
1/2 cup crushed Ritz crackers
3 Tblsp. melted butter

Mix with a fork and spread evenly on top of the casserole.
Bake at 350 degrees for 30 minutes.
Julia in PA
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Easy Green Beans Recipe

14.5 or 15 oz. can flat green beans, rinsed and drained
1 Tblsp. butter
1/4 tsp. dry mustard
Dash onion powder
Dash garlic powder
Black pepper to taste

Put drained beans in a 1 qt. saucepan; add remaining ingredients. Cook over medium-high heat, stirring frequently, until thoroughly heated.
Julia in PA
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Baked Cabbage Recipe

1/2 head of cabbage
Olive oil
Creole seasoning
(can substitute seasoning of your choice such as Mrs. Dash or seasoned salt or lemon pepper, etc.)
Butter or margarine

Cut the cabbage into 4 wedges. Cook as many as you want at a time - one serving is 2 wedges at our house.

Put each wedge on a square of aluminum foil big enough to wrap tightly. Sprinkle each wedge with olive oil and generously sprinkle with seasoning. Dot each wedge with 1 Tblsp. butter that has been cut into 4 pieces.

Wrap tightly and bake at 350 degrees for about 45 minutes.
Julia in PA
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This is an absolutely delicious dessert.

Layered Cream Cheese and Strawberries Recipe

1-1/4 cup buttery flavored crackers
1/4 cup butter, melted
1 pkg. (8 oz.) cream cheese, softened
2 tbsp. sugar
2 tbsp. milk
1-1/2 cup fresh strawberry halves
1 pkg. (4 serving size) instant vanilla pudding
1-1/3 cups cold milk
1 tub (8 oz.) Cool Whip
Strawberries, for garnish

Crush crackers and add butter and press into bottom of a 8 inch square pan. Chill. Beat cream cheese with sugar and the 2 tbsp. milk until smooth. Spread evenly in crumb-lined pan. Arrange strawberries over cheese mixture. Prepare pudding with the 1-1/2 cups milk. Fold in 1 cup Cool Whip and spoon over strawberries, chilling until set, about 2 hours. Garnish with remaining Cool Whip and additional strawberries.
Judy (in Alaska)
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This is for Henry: When I look for a watermelon, I look for one that is yellow colored where the melon sits. As for the cantaloupe, I always buy them firm and let set on the counter for a few days. It is ready to eat when the end stem area is a little soft. It doesn't hurt if the melon gets a few dimples. In our area, the Kandy melons are the best.
Sandy in Iowa

This is for Paula. Mary Jo in MD
Home Cookin Chapter: Miscellaneous Information

Color Coding For The Bread Is:

Monday - Blue
Tuesday - Green
Thursday - Red
Friday - White
Saturday - Yellow
The colors go alphabetically to help remember. From Sherry in

This info was sent in by Nana in SE Ohio, Barb and Marion from Atlanta, and Athena as well. Therir added comments are below.

If you notice the colors are in are in alphabetical order which helps one remember them. Actually though, this is not universal nor foolproof as an individual baking company may use a different method or you may pick up a white tag on Monday indicating Monday and in a slow moving store it might still be a week old. The better way is to look for the date stamped on the wrapper. Most bread baking companies monitor their shelf stock and pull expired loaves. I actually buy mine at a bakery thrift outlet and it usually has at least two remaining days on the freshness date. They often have fresh products too that have been over produced. A great place to check if you have access.
Nana in SE Ohio

Comment from Barb/DE
You can search on Google "bread tie colors" for the whole story.

For Harry,
To check for a watermelon, look for one with yellow on it. Then, pick it up and thump it with your knuckles. Listen for one that sounds hollow. The more of a hollow sound, the better.

To find a ripe muskmelon, pick it up and smell the cut end. The stronger the smell of melon, the riper it will be. If you get a good strong melon smell, it's ready to be taken home and cut.
Sherry (in Indiana)

To choose Watermelon:
Look for bruise-free, firm, symmetrical melon (if itís oddly shaped, it might not have received regular sun & water). Then give it a lift, it should feel heavy for its size. If youíre not sure, compare it with others. Finally turn the melon over and look for the field spot -- the yellow patch the melon sat on while it ripened. If the spot is white, the melon didnít sit as long and might not be as sweet as one with a yellow spot.
Athena in DE

Fruit Bowl Salad Recipe

3 medium bananas
4 medium oranges, pared and sectioned (3 c.)
1 c. strawberries, halved
1 c. seedless green grapes, halved

Sour Cream Honey Dressing:
1/2 c. sour cream
1 Tbsp. honey
1 Tbsp. orange juice

Peel bananas and slice into bowl. Cover completely with other fruit. Cover bowl and chill. Just before serving, pour dressing over fruit. Toss until fruit is well coated.
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Here is a great summer pie. It is easy to make and is one of our family's favorites.

Fruit Pie Recipe

large carton Cool Whip
2 Tbsp. lemon juice
1 can Eagle Brand milk
1 pt. fresh strawberries
1 can sliced peaches, diced and drained
1 regular c. pineapple chunks, drained
2 to 3 bananas, sliced or cubed

Stir lemon juice and Eagle Brand milk into Cool Whip. After mixing, add rest of ingredients. Then fold in this mixture into 2 deep-dish prebaked pie shells. Don't add Cool Whip until last. Don't mix any more than you must. Chill 3 hours before serving.
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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