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Aug 17, 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.


Today's newsletter has several of my favorite beef recipes cooked in the crock-pot and lots of replies and new questions/.  


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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


Crock Pot Beef and Peppers Recipe

2 lb. round steak
2 green peppers, sliced
2 Tbsp. soy sauce
1/2 tsp. ground ginger
1 garlic clove, minced
1 tsp. Worcestershire sauce

Cut the steak into serving size pieces. If desired you can brown the meat in a little hot oil before adding to crock-pot. Place the peppers in bottom of crockpot, reserving a few to place on top of meat, if desired. Add vegetables and then meat. Mix all other ingredients and pour over meat and peppers. Cover and cook on low heat for 8 to 10 hours.
Yield: 8 servings.
Click Here to Print this Recipe


Crock Pot Beef Stew Recipe

2 lb. beef stew meat
4 stalks chopped celery
6 to 8 potatoes, quartered
6 carrots, sliced lengthwise
1 can tomatoes
1 pkg. Lipton mushroom soup mix
4 small whole onions
2 c. water
1 Tbsp. salt
3 Tbsp. tapioca
1 Tbsp. sugar
1/2 tsp. black pepper
1 box frozen peas

Layer all ingredients except peas in crock-pot and cook about 5 or 6 hours. Add frozen peas the last 30 minutes.

The meat browns beautifully and the tapioca thickens the rich brown gravy.
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Crock Pot Beef Tips and Rice Recipe

2 lb. lean beef stew
1 Tbsp. cooking oil
2 Tbsp. Kitchen Bouquet
1 (6 oz.) can mushroom slices, undrained
1 large sweet onion, thinly sliced
2 Tbsp. Worcestershire sauce
1 c. water
rice (6 servings)

Salt and pepper beef to taste. In crock-pot, brown stew beef in oil. Add Kitchen Bouquet and Worcestershire sauce. Layer top of meat with slices of onions and mushrooms. Pour water over contents to moisten and cover. Cook on low temperature 8 to 10 hours.

If gravy needs to be thickened, make a paste of 2 tablespoons water and 2 tablespoons cornstarch and mix into juice. Stir until thickened and serve over rice.
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Crock Pot Beef Tips (Easy) Recipe

up to 3 pounds of beef tips
1 10.5 oz can cream of mushroom soup
1 10.5 oz can French onion soup (not the dry)
1 8- oz carton sour cream

Brown beef in skillet. The combine the beef tips, mushroom and onion soups in crock pot and let simmer all day. Just before serving add the sour cream. Serve over rice or egg noodles.
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Crock Pot Spaghetti Sauce Recipe

1-1/2 lb. chuck, browned
1-1/2 tsp. salt
1-1/2 c. chopped onion
2 tsp. dried oregano
2 cloves garlic
1 (14-1/2 oz.) can tomatoes
1/4 tsp. thyme
2 (6 oz.) cans tomato paste
1 bay leaf

In crock-pot, combine all ingredients. Stir thoroughly and cook on low for 10 to 12 hours or on high for 4 to 5 hours.
Serves 6.
Click Here to Print this Recipe


Crock Pot Roast Beef Dinner Recipe

3 to 4 lb. rump roast
3 carrots, scraped and quartered, then cut into 3-inch pieces
1/2 c. water
6 potatoes, peeled and quartered
1 small onion, sliced
4 cloves garlic, sliced
salt and pepper

Put potatoes and carrots in bottom of 5 quart crock-pot. Add water. Salt and pepper roast and place on top of potatoes. Lay onion and garlic slices on roast.
Cover and cook on high for 6 hours.
Makes 6 Servings
Click Here to Print this Recipe


Crock Pot Hamburger Stew Recipe

1-1/2 lbs. hamburger, browned
2 large potatoes, sliced
2-3 medium carrots, sliced
1 pt. peas
1 medium onion, sliced
2 celery stalks, sliced
1 can tomato soup
1 can water
1 can beef gravy (optional)

Put layers of vegetables in order above in crockpot. Season each layer with salt & pepper. Then put browned hamburger on top of celery. Mix tomato soup & 1 can of water together & pour over hamburger. Cover and cook on high for 2-4 hours, stir on occasion. May add 1 can beef gravy (optional) after mixture has cooked awhile.
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Hamburger Casserole in a Crock Pot Recipe

2 large potatoes
2 to 3 medium carrots
1 2/3 c. frozen peas
3 medium onions
1 1/2 lb. lean ground beef
2 stalks celery
1 10 oz. can tomato soup
1 10 oz. can water

Peel and slice potatoes, carrots, celery and onions. Brown ground beef. Place vegetables into crockpot, season with salt and pepper. Add beef on top, pour soup and water in together. Cover and set on low for 6 to 8 hours, stirring occasionally.
Serves 8 to 10.
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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

Fettuccine with Spinach & Feta Serves One
(double for Two)

4 c. spinach leaves, loosely packed
1/2 c. green onions, sliced
1/3 c. feta cheese
1-1/2 t. olive oil
1-1/2 t. lemon juice (optional)
1/4 t. dried dill weed
to taste pepper
2 oz. fettuccine

Pick over & stem spinach, discarding withered or yellowed leaves. Wash well in several changes of water. Drain in colander. Set aside. Thinly slice onion, including tender green part, & place in med. mixing bowl. Add feta, oil, lemon juice, dill & pepper. Cook fettuccine according to directions on pkg. but w/o salt. For last 30 sec. of cooking, stir spinach into water w/fettuccine & push under water to wilt it. Drain. Add fettuccine & spinach to bowl & toss w/cheese mixture. Serve hot or room temp.
449 cal. per serving.
Very healthy if using whole grain pasta!
Athena in DE
Click Here to Print this Recipe


Hi I'm writing in response to Sherrie on Low Sodium diets. My dh has stage 3 kidney disease so we are dead serious in controlling sodium. I eliminate salt in all recipes except baking where I cut it way down. convenience foods at all. Amazon sells salt free ketchup & beef & chicken bullion. You need to check all low sodium items because often it just means lower than regular but not really low salt. I make things like BBQ sauce & salad dressing from scratch just substituting items for better health. Feel free to contact me for more info. It would be nice to meat someone in the same boat.
Colleen


I would like how to use dry beans.
Andrea


I am looking for a recipe using (SPAM). Years ago there was a recipe on the SPAM can. I made it and it was delicious. you put cloves all around it. then made a syrup sauce and poured over it. baked it and it tasted like baked ham and a lot cheaper. and would share it with
us.
Brenda


Scalloped Tomatoes and Zucchini Recipe

3 sm. zucchini, sliced about 1/4 inch thick
1 med. onion, thinly sliced
4 tomatoes (another for garnish)
1 c. croutons
1 tsp. salt & pepper to taste
1/2 to 1 c. Cheddar cheese, shredded

In 1 1/2 quart casserole layer half of the cheese and all other ingredients, season and repeat layer. Cover. Bake and then add rest of the cheese and bake with cheese on.
Linda in NM
Click Here to Print this Recipe


I am new to cooking and don't know how to cook much. I can warm things up in a microwave but would like to try some new recipes. My all time favorite is egg custard and flan. Does anyone have some easy detailed EASY recipes for egg custard and flan?
Thanks, Janie  


 


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Nancy Rogers




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 was submitted by Judy in Alaska in 2013. I think Melissa in South Dakota might like this recipe too.
Marsha, Los Angeles, CA

Parmesan Pull Aparts Recipe

3 tbsp. butter, melted
1/4 tsp. celery seed
1/4 tsp. dill weed
1/4 tsp. dried minced onion
1 pkg. refrigerated biscuits
2 tbsp. Parmesan cheese

Pour butter into a 8 inch round cake pan. Add seasonings to butter and spread evenly. Cut each biscuit into thirds or fourths. Cover the bottom of the pan with biscuit pieces. Sprinkle with cheese. Bake at 425 for 12 to 15 minutes, until golden brown and cooked thoroughly. Turn upside down immediately onto serving plate.
Make 6 servings.
Judy (in Alaska)
Click Here to Print this Recipe


Sandra asked about meringue powder in the 8/16 newsletter. It is used in some frosting to stabilize them, especially when decorating cakes or cookies. I have read that it can be used to make an angel food cake or to make a meringue instead of using egg whites, but I have never tried this. it can also be used to stabilize meringues. The following information and recipe is from Dennis The Prepared Pantry.
Robbie IN

Royal Icing Recipe

Royal icing is a low-fat icing typically made with powdered sugar to which egg whites or meringue powder is added. The egg whites or the egg whites in the meringue powder cause the icing to set up with a hard shell. The more the egg white there is in the frosting, the harder the shell. Royal icing is usually thought of as a decorating icing but a hard shell is useful on cookies to keep the frosting from marring in handling or shipping.

If you are reluctant to use raw eggs in your frostings, then meringue powder was meant for you.

The following recipe will make an icing that dries with a medium shell. (Different meringue powders will perform differently. You may need to experiment with your icing.)

If you choose to use egg whites, you will need the egg whites from two or three eggs depending on how hard you want the shell to be.

Ingredients
1 pound powdered sugar
1/8 teaspoon cream of tartar
3 tablespoons meringue powder
1 teaspoon vanilla
water as needed

Directions
In a medium bowl, mix the powdered sugar with the cream of tartar and meringue powder until well combined.

Beat in the vanilla and enough water to reach the right consistency.

Royal icing can be stored in the refrigerator with a tight lid or with plastic wrap pressed against the surface of the icing.
Dennis The Prepared Pantry  
Click Here to Print this Recipe


This is for Melissa in South Dakota. This makes a large Bundt pan full, so if it's for just a couple of people, you might want to cut the recipe in half. I would also make sure to test for doneness after the 30 minutes to make sure the insides are done and not doughy.
Marsha, Los Angeles, CA

Pull Apart Caramel Coffee Cake

2 tubes (12 ounces each) refrigerated flaky buttermilk biscuits
1 cup packed brown sugar
1/2 cup heavy whipping cream
1 Teaspoon ground cinnamon

Cut each biscuit into four pieces; arrange evenly in a 10-in. fluted tube pan coated with cooking spray. Combine the brown sugar, cream, and cinnamon; pour over the biscuits.

Bake at 350 degrees for 25 -30 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving platter. Yield 12 servings.
Click Here to Print this Recipe


Artemis asked for the rice and water amounts that were missing from the Foil Packet Southwestern Chicken Dinner recipe that appeared in the 7/26 newsletter. It is 2 cups MINUTE Brown or white rice, uncooked and 1-3/4 cups warm water or chicken broth. The corrected recipe appeared in the 7/20 newsletter.
Robbie IN

This is a great lunch idea for 1 or 2. If you need to serve more people, the recipe can easily be doubled.
Robbie IN

Bacon Cheese English Muffins Recipe

2 English muffins, split and toasted
2 tablespoons mayonnaise
4 tomato slices
4 slices onion- optional
4 slices processed American cheese or your favorite shredded cheese
4 bacon strips, cooked and crumbled

Spread muffin halves with mayonnaise; top with tomato, onion and cheese. Broil 4 in. from the heat for 3-4 minutes or until the cheese is melted. Top with bacon. Serve immediately.
Robbie IN
Click Here to Print this Recipe


This is for Lisa Ky. If you find your recipe for NY cheesecake that used 8 packages of cream cheese, please share it with us. My recipe only uses 5 packages, so would be very curious to see your recipe.
Robbie IN


RE: I'm looking for a crockpot recipe for pulled chicken. I've often fixed a pork roast and pulled (or shredded) that but I'd like to try chicken and I'm not sure how to cook the chicken. Is it just basically poaching the chicken breasts?

You can poach the chicken in a frying pan. Start with a little olive oil and then add just a little water. You don't need too much. ( you can add more if all the water cooks down before chicken is done). Cook just until internal temp is 160. Be careful not to over cook especially chicken breast because they get dry and stringy. When cool just break apart with two forks. I also save any water left over for chicken stock and store it in my freezer.
Marion in Atlanta


RE: How can you store granulated sugar, if you buy extra bags on sale?? I tried putting them in the freezer, and that did not turn out well, at all. Any ideas??
Thanks, Sue

I keep extra sugar and flour on an extra shelf I have in my garage. As long as it is bug free you shouldn't have any problems. I should say that my garage is insulated so it's not subjected to extreme temperatures, but I've kept it there for a year or more and not had any problem. You have to watch the date on flour only if it is self rising because the baking powder in it does expire, but all purpose flour is fine.
Marion in Atlanta


For Sue in 8/16 letter. The freezer has moisture so sugar does not do well. What I do is put my bags, (usually the 4 lbs ones) into large plastic bags and put them up on top shelf of cupboard. They are always fine as no moisture can get to them. Do NOT use the zip lock brand as they tend to let in moisture. I use the kind you have to match up the side and press together and you have a great seal. Hope this helps.
Judy in Montana


For Sherrie about no salt in 8/16 letter. I use lemon juice . Do NOT use the bottled stuff use only fresh. I keep on hand at all times frozen concentrated lemon juice. It is made by minute maid in the frozen juice section. Less than $2.00 per bottle and it is pure lemon juice. It gives food the taste of salt. Also go to the health food store see if they carry "ultimate salt" by Dr. LaMar. I cannot have salt but I can have this. It is not cheap but you only need a little bit, for 8 ounces I pay $15.00 and it is well worth it. It lasts a long time. Hope this helps.
Judy in Montana


Good evening Nancy and all Landers,
The newsletter looks awesome today. Does anyone in Nancyland have a TNT recipe for pickling asparagus? My sister gets jars full from a person she camps with in Northern Wisconsin but the lady won't give out her recipe and they are to die for. My sister only serves them at Thanksgiving so they last longer. My boys don't like asparagus but they will eat it pickled - go figure lol.
Dianne in Wisconsin


I am ashamed to say as a seasoned cook I cannot make fluffy scrambled eggs. I either use too much or too little milk and either they are tough or runny. Can someone please help me to be able to make the pretty yellow fluffy scrambled eggs?
Thanks, Mary in VA.


Hi all. I'm toying with the idea of making my own bread. I think perhaps a bread maker would be my best bet as my fingers cramp rather easily these days which would preclude kneading for any length of time. I've not used a bread maker (nor have I ever made my own bread!) so could use some advices from those of you who have experience in this area. Best bread maker? Hints or suggestions.
Mary A


I would love to get a good candied yam recipe made with raw sweet potatoes. We remember our grandmother making this unforgettable treat but never saw a recipe. I would be most grateful to anyone who would have a recipe.
Sue


Is it possible to wash a quilt and if so how is it done. I have a quilt that has a musty smell and want to get the smell out of it. Can someone help me with this.
Thanks, Emma


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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
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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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