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Aug 30, 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.


Newsletter Contents:
Basic Salad Dressing with Variations, Old-Fashioned Fresh Peach Pie, Savory Crock Beef Pot Roast, Picnic Potato Casserole, juicing recipes, praline crust recipes for a cheesecake, clone recipe for rotel tomatoes, Every Mama’s Favorite Cucumber Salad,

Questions answered:
Banana bread being undercooked in the middle, Basic Salad Dressing with Variations, Recipes for Juicer, cleaning of her glass top stove

Recipes Like Grandma Made:
Sweetened Condensed Milk Recipe, Homemade Ice Cream #2 Recipe, Creamed Corn Casserole, Mama's Maple Flavored Syrup, Brownie Mix, Mama's V-8 Juice Recipe, Strawberry Ice Cream, Grandma's Refrigerator Cookies Recipe, Granny's Potato Pancakes


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A lot of our members have asked what software I use for organizing my person recipes. 
Nancy Rogers


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


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 and are safe to click.


Recipes Like Grandma Made
Old Fashioned Recipes


Sweetened Condensed Milk Recipe
Makes 14 ounces.

1 c. instant nonfat dry milk
1/3 c. boiling water
3 Tbsp. melted margarine
2/3 c. sugar (white)

Blend in blender until smooth.
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Homemade Ice Cream Recipe

1 1/2 c. sugar
2 cans Pet milk (evaporated)
1 qt. milk
1 Tbsp. vanilla
dash of salt

Add 1 pint peaches, strawberries or whatever fruit you prefer or leave as plain vanilla flavor. Churn for 20 to 30 minutes. Makes 1/2 gallon of ice cream. For a sweeter ice cream, use a pint of strawberries or peaches from your freezer that have been
sweetened to your taste.
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Homemade Ice Cream #2 Recipe

1 can pet condensed milk
1 can Eagle Brand Sweetened Condensed Milk
1 Tbsp. vanilla
2 small boxes instant pudding (any flavor)

Mix all together, then pour into the 5 quart freezer; fill freezer 1/2 up with milk. Stir to mix. Plug in and let run until firm.
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Creamed Corn Casserole Recipe

2 cans Green Giant cream-style corn
1 stick margarine
1/4 c. flour
1 egg
1/4 c. milk
1/4 tsp. salt
1/4 tsp. black pepper

Melt oleo in Corning Ware dish. Stir in corn. Beat egg. Add milk, salt and black pepper. Pour mixture over corn; mix well. Bake at 350° for 30 to 40 minutes.
Makes 4-6 Servings
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Mama's Maple Flavored Syrup Recipe

1 c. brown sugar
1 c. white sugar
1/2 c. water
1 tsp. maple flavoring
1 c. white syrup

Add 1/2 cup water or more to dissolve sugars; add maple flavoring. Boil to thin syrup. Remove from heat. Stir in white syrup. This will not crystallize and will keep a long time.
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Brownie Mix Recipe

6 c. all-purpose flour
4 tsp. baking powder
4 tsp. salt
8 c. sugar
1 (8 oz.) can cocoa
2 c. vegetable shortening

In a large bowl, combine first five ingredients. With a pastry blender, cut in shortening until evenly distributed. Store in a large airtight container in the cabinet. Keeps for 10 to
12 weeks. Yields 17 cups of mix.

Brownies from Brownie Mix
2-1/2 c. brownie mix
2 beaten eggs
1 tsp. vanilla extract
1/2 c. chopped nuts
confectioners sugar (for sprinkling on top)

In bowl, combine first 4 ingredients and mix until smooth. Spread into greased 8-inch square pan and bake at 350° for 20 to 25 minutes. Cut into squares while still warm. Sprinkle on confectioners sugar if desired.
Yields 9 brownies.
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Mama's V-8 Juice Recipe

8 quarts ripe tomatoes coarsely chopped
1 large green pepper
2 large chopped onions
1 1/2 cups diced celery
1 chopped garlic
2 tsp. horse radish
1 1/2 tsp. pepper
1 tbsp. canning salt
2 tbsp. sugar
2 tsp. Worcestershire sauce

Mix ingredients all together in a large kettle, simmer for 45 minutes. Press threw a sieve, to remove seeds and skins, return to the pot and add 1/2 cup lemon juice and bring to a boil- Pour into jars. Process in boiling water bath for 30 minutes.
Makes 7 quarts
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Strawberry Ice Cream Recipe

3 c. half and half
1 can sweetened condensed milk
1 c. mashed strawberries
1 Tbsp. vanilla

In ice cream freezer container, combine all ingredients; mix well. Freeze according to manufacturer's instructions. Freeze leftovers.

Refrigerator Freezer Method: Omit half and half. In large bowl, combine sweetened condensed milk and vanilla; stir in strawberries and food coloring. Fold in 2 cups (1 pint)
whipping cream, whipped (do not use nondairy whipped topping). Pour into 2-quart container; cover. Freeze.
Freeze 6 hours.
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Grandma's Refrigerator Cookies Recipe

4 c. brown sugar
4 eggs
1 tsp. salt
2 tsp. baking soda
2 tsp. cream of tartar
1 Tbsp. vanilla
6 c. sifted flour
1 c. margarine or butter

Cream the butter and sugar. Add eggs and vanilla. Mix dry ingredients separately and add to mixture, mixing well. (It's a stiff dough.) Divide dough in half and roll into logs on top of waxed paper. Repeat with the other half of the dough. Wrap each log in waxed paper, twisting ends to secure. Refrigerate overnight. Slice 3/8-inch thick and place on a greased cookie sheet, 3-inches apart. Bake at 350° until golden brown.
Dough can be stored up to 2 weeks.
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Granny's Potato Pancakes Recipe

4 potatoes
1 small chopped onion
1 egg, beaten
4 Tbsp. flour
dash of salt
dash of baking powder

Grate potatoes and combine all ingredients. Mix well. Drop by the tablespoonful into a pan with melted shortening. Cook until golden brown over medium to medium-high heat.
Makes 2-4 servings
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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.
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or nancyskitchen@suddenlink.net


 


 


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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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We really like this "fix & forget" pot roast with few ingredients. Is quick to prepare and the Crock Pot does the cooking.

Savory Crock Beef Pot Roast

2 lb. beef pot roast
1 pkg. dry garlic salad dressing
1 pkg. dry Italian dressing
1 can beer

Place one envelope dressing in bottom of Crock Pot. Place beef roast on top and top with the other package of salad dressing mix. Pour beer over all. Cook 8 to 10 hours on low heat, until tender. Can thicken the liquid for a delicious gravy.
Judy (in Alaska)
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Today (August 30th) is my husband's and my 56th wedding anniversary, so am baking this to surprise him. I have made many fresh peach pies over the years, but this is the best I've ever tasted. I have "tweaked" it some over the years, and will write it out as I make it.

Old Fashioned Fresh Peach Pie Recipe

Pastry for 2 crust 9 inch pie
5 cups sliced fresh peaches
3/4 cup sugar
3 tbsp. Minute Tapioca
1/8 tsp. salt
1/4 tsp. cinnamon or nutmeg
( use 1/8 tsp. each)
1 tsp. lemon juice
1/8 tsp. almond extract
2 tbsp. butter

Combine sugar, tapioca, salt and spice. Add to peaches in larger bowl ad sprinkle with lemon juice and almond extract and mix together. Pour into pastry lined pie pan and dot with butter. Adjust top crust, flute edges and cut steam vents. Bake at 425 for 45 minutes, or until peaches are tender and crust is browned. This is heavenly when still warm with a scoop of vanilla ice cream on top.
Judy (in Alaska)
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Our family loves potatoes fixed any way there is, and this is one they love. This makes a large casserole, so you may want to cut in half for a smaller crowd., although it can be reheated, and is just as good the next day.

Picnic Potato Casserole Recipe

8 medium potatoes
1-1/2 cup prepared Ranch salad dressing
2 cups shredded Sharp Cheddar cheese
1/8 tsp. salt
1/8 tsp. pepper,
1/2 lb. bacon, cooked, drained & crumbled
Chopped chives (optional)

Peel and quarter potatoes; boil till tender. Drain and mash well, adding only salad dressing to them, mixing well until creamy and smooth. Add cheese, half the bacon, salt and pepper. Spread evenly in a greased 9 x 13 inch baking pan. Sprinkle with remaining bacon, and chopped chives, if desired. Bake, uncovered for 20 minutes at 350.
Judy (in Alaska)
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I am not sure if this is what Marianne TX wanted in the 8/27 newsletter, but am hoping she finds it helpful. If this is not it, please resend your request, so all the readers can assist you.
Robbie IN

Basic Salad Dressing with Variations

1/2 cup extra-virgin olive oil or vegetable oil
1 teaspoon salt I omit this
1/4 cup vinegar-try different flavors such as wine, raspberry, balsamic, cider, white etc.
1/4 teaspoon pepper
Combine all ingredients in a covered jar; shake well.
Makes 3/4 cup.

Avocado Dressing
Mix 1 ripe, peeled and mashed avocado with Basic Dressing. Add 1/4 teaspoon sugar and 1/4 teaspoon garlic powder. This is great on sliced tomatoes.

Blue Cheese Dressing
Add 3 tablespoons or more crumbled blue cheese to Basic Dressing.

Chiffonade Dressing
Add 1 finely chopped hardboiled egg, 1/2 cup finely chopped fresh beet and 1/2 cup
finely chopped onion to Basic Dressing.

Creamy Dressing
Add 1/4 cup sour cream, 2 tablespoons bacon bits and 1/4 teaspoon minced parsley to
Basic Dressing. This is great with seafood.

Creole Dressing
Using Basic Dressing, substitute 1/4 cup lemon juice for vinegar. Add 1/4 cup catsup, 1 teaspoon Worcestershire sauce, and a dash of hot pepper sauce. This is super on
seafood.

Dijon Vinaigrette
Add 1 tablespoon Dijon mustard to Basic Dressing.

French Dressing
Using Basic Dressing, substitute wine vinegar. Add 1/3 cup catsup, 2 tablespoons sugar,
1 teaspoon minced onion, 1 minced garlic clove and 1/4 teaspoon paprika.

Herb Dressing
Add 1 tablespoon chopped parsley, 1 teaspoon crushed thyme, 1/4 teaspoon crushed basil, 1/4 teaspoon crushed rosemary and 1/4 teaspoon crushed oregano to Basic Dressing. Use as a meat marinade, also.

Italian Dressing
Using Basic Dressing, substitute 1/4 cup lemon juice for vinegar. Add 1/4 teaspoon Italian herb seasoning and 1/4 teaspoon garlic powder. This is great with antipasto.

Piquant Dressing
Add 1 tablespoon bacon bits, 1 tablespoon grated onion and 1/4 teaspoon garlic powder
to Basic Dressing. This is wonderful on spinach salad.

Poppy Seed dressing
add 1/2 c. honey, sugar or sugar substitute, 1 tsp. dry mustard, 2 tbsp. grated onion and 2 tablespoons poppy seeds to basic dressing.

Supreme Dressing
Add and blend 1/4 cup honey, 1 teaspoon paprika, 1/4 teaspoon crushed basil and 1/4 teaspoon celery seed to Basic Dressing.
Robbie IN
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Juicing Recipes
Here are some ideas for Linda and her daughter, as they incorporate fresh juice in to their diet. Use your imagination and be creative, depending on what is in season and the vegetables and fruits you like.
Robbie IN

Fresh Carrot Juice
5 large carrots (washed, topped & tailed)
leave skins on for more vitamins and minerals

Fresh Cucumber & Carrot Juice
2 lg carrots
1 medium cucumber

Fresh Pineapple & Carrot Juice
4 lg carrots
1/2 pineapple (top and skin removed)

Fresh Apple Juice
3 lgs apples (washed & stems removed)

Mix sweet & tart apples for best flavor. Add a carrot for a sweet difference & a vitamin
boost. Spice it up with a spring of mint or a slice of ginger.

Good Morning Delight
1 lg carrot
1 med red delicious apple(stem removed)
1 pint fresh strawberries

Super Sunrise
3 slices pineapple(top removed & skinned)
1/2 orange(peeled)
4 strawberries
1 bunch of grapes

For all suggestions, just put the ingredients in the juicer and turn it on.
Dawn/IL
Robbie IN
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Patty MS requested praline crust recipes for a cheesecake in the 8/29 newsletter. I use this for pies, but am sure you could use it for a cheesecake. You might want to double the recipe, depending on how big your springform pan is.
Robbie IN

Praline Crust Recipe

1-1/2 c all purpose flour
1-1/2 c butter-melted
1-1/2 c pecans-chopped

Preheat oven to 350 degree. Put all ingredients into a 13x9 Pyrex dish and stir together with a fork until all the flour is moistened by the butter. Use the fork to press down into a crust-go up the sides of dish about 1/2". You may have some small holes, don't worry about those, but don't leave too much space without crust as your filling will leak down and make it soggy. Bake for about 8 minutes or until LIGHT brown around top edges. Do not overcook, as crust will taste burned if you do. Cool completely before filling. (We usually make this ahead and just cover when cooled until ready to fill).
Robbie IN
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Re: clone recipe for rotel tomatoes?

For a couple of years now I have canned this and called it Like Rotel. I took the skins off tomatoes and diced them up and mixed mild Green Chilies with them. We liked it a little hotter so I chopped up a jalapeno pepper and added to it. How much green chilies to add I just went by looks, about ˝ small can to pint of tomatoes. think you could use store bought diced tomatoes instead of fresh and canning them. Wanted to be able to see them all through the tomatoes. Daughter-in-law likes them better than the real thing. I jar and put the lids on and processed them under pressure 10 pounds for about 5 minutes. I cold pack them into the jars. I think you could use store bought diced tomatoes instead of fresh and canning them.

Nancy I love the newsletter and look forward to it.
Linda Topeka
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Judy asked about her banana bread being undercooked in the middle. I found that using smaller bread pans solved the problem for me. My recipe made two loaves and I used a
smaller and larger bread pan and found the smaller made it just perfectly. Perhaps using less batter in the larger pan might work.
Margo/Boston


Barbie had some questions regarding the cleaning of her glass top stove. Daily cleaning for me is Windex vinegar all surface cleaner and a paper towel. For heavier dried on spills I use the glass top cleaner which can be found in any supermarket or Dollar store.. There is also a scraper (has a thin blade in a plastic handle) . I have found the thin green rough scouring pads work great with the glass stove top cleaner. When you use the glass stove top cleaner finish it off with a cloth and it shines like new. The only pots I would be careful with would be heavy cast iron ones. Just be sure that you don't drag them from burner to burner as it will scratch the glass.
Margo/Boston


For Mary Ann re: Cucumber Salad

Every Mama’s Favorite Cucumber Salad Recipe

8 cups thinly sliced cucumbers (about 5)
1 large onion, thinly sliced
1 1/2 c. white vinegar
1/2 . sugar
3 garlic cloves, finely chopped
1 T. vegetable oil
4 t. salt
1 c. water
1/2 t. white pepper
3 T chopped fresh dill or 1-2 T. dried dill weed

In large bowl, combine cucumbers & onions; set aside. In large saucepan, mix together vinegar, sugar, garlic, oil, salt & water; bring to boil. Stir frequently. Pour mixture over cukes & onion; add pepper& dill & mix. Keep refrigerated (up to 4 days). Serve chilled.

Athena in DE (Note! Don’t have source but a similar recipe is served at Jestine’s Restaurant in Charleston, S.C. )
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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
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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