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February 7, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  

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Everyday Recipes from Our Recipe Family.
Recipes wi
ll be sent out each weekday (Mon-Fri)

A Handful of Tips
Too much salt in the soup: Soup too salty? Throw a cut-up potato in. The potato will act like a sponge and soak up the salt. Throw the potato away before serving. Soup still too salty? Sometimes a little lemon juice or vinegar will counter the salt.

Substitute for rum: Recipe call for rum? Need a substitute? Pineapple juice makes a great substitute for rum.

Slow cooking turkey: Can you safely slow cook a turkey in the oven overnight? Probably not. It's not safe to cook meats below 325 degrees F.

Under-ripe fruit: Place hard fruit in a brown paper bag and close the bag. The gas given off by the fruit will hasten the ripening process. In a day or two, the fruit should be ripe. Conversely, never place ripe fruit in a closed container for storage—it will ripen too quickly.

Cooking in a paper grocery bag: We have a book that proposes cooking foods over a campfire in a paper bag. Don't do it. These bags are not made for cooking and may not be sanitary. Glue and ink used on the bag are not approved for contact with food and may give off fumes when heated or leach into the food. Often, grocery bags are made from recycled paper and may contain traces of lead which is toxic.

Making peanut butter last: Peanut butter will keep its quality longer when stored in the refrigerator rather than at room temperature.
Dennis at the Prepared Pantry
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To introduce you to Amora, we invite you to accept 3 bags FREE when you buy 1 bag for $12.95 plus shipping and handling, with no obligation to buy anything else. We hope you’ll try all four of the blends we offer. Once you’re sure about your favorite (or favorites) you can customize your home delivery plan to include the amount of coffee you receive, and the schedule on which you receive it.         
Click Here

Italian Meatloaf Recipe

2 pounds lean ground beef
1/2 teaspoon salt
1 pound Italian sausage
1/4 teaspoon pepper
1 1/2 cups cracker crumbs
1 teaspoon oregano
2 eggs, beaten
1 clove garlic,minced
1 medium onion, chopped
1 cup pizza sauce
1 bell pepper, chopped

1/2 pound boiled ham, sliced thin
1 8 ounce can mushrooms, drained
8 ounces grated Mozzarella cheese

Mix first eleven ingredients together. Reserve 1/4 cup pizza sauce. On a large sheet of wax paper, pat meat into a 10 x 13 inch rectangle. Arrange ham on top of meat mixture, leaving a small margin. Spread mushrooms over ham. Sprinkle cheese over all. Reserve small amount of cheese. Start at 10 inch side and roll meat like a jelly roll. Use wax paper to lift. When rolled tightly, seal edges. Place seam side down in a 9 x 13 inch pan. Brush with reserved pizza sauce. Bake 1 1/4 hours at 375F, 10 minutes. Before done,sprinkle reserved cheese over and finish baking.
Serves 10 to 12.
Lisa TX
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BBQ Meatloaf Recipe

1/2 pound each ground beef, pork, and turkey
1 cup milk
1/4 teaspoon dried basil
1 tablespoon Worcestershire sauce
1/4 cup chopped onion
1/4 cup chopped mushrooms
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1 clove garlic, minced
3 slices white bread torn into very small pieces
1 large egg, beaten
1/2 cup barbecue sauce

Preheat oven to 350 degrees. Mix all ingredients except barbeque sauce in a large bowl. Transfer mixture to a 5 x 9 inch ungreased meatloaf pan. Pour barbecue sauce over the tope of the meatloaf.

Bake meatloaf for 1- 1/4 hours or until center is no longer pink. If using a meat thermometer, the internal temperature of the meatloaf should be 180 degrees.

Let meatloaf sit for 5 minutes before removing from pan to serve. You can serve with additional barbecue sauce if desired.
Lisa TX
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BBQ Veggie Meatloaf Recipe

1 (12 ounce) pkg. vegetarian burger crumbles
1 cup barbecue sauce (halved)
1/2 cup chopped onion
1/2 cup chopped green pepper
2 cloves garlic, minced
1/3 cup bread crumbs with Romano cheese
1 large egg, beaten
1/4 teaspoon dried parsley
1/4 teaspoon thyme
1/2 teaspoon basil
salt and fresh ground pepper to taste

Preheat oven to 325 degrees. Combine 1/2 cup barbeque sauce and all other ingredients in a bowl. Mix well. Transfer to a lightly greased 5 x 9 inch loaf pan.

Bake for 45 minutes. Pour remaining 1/2 cup barbecue over vegetarian meatloaf, and bake an additional 15 minutes.
Lisa TX
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Hunt's Mini Meatloaf
Hunt's Mini Meatloaves

Pam Original No-Stick Cooking Spray
1 can (8 oz each) Hunt's Tomato Sauce
3 tablespoons firmly packed brown sugar
1 tablespoon Gulden's Spicy Brown Mustard
1 pound ground chuck beef (80% lean)
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained
1/3 cup finely chopped yellow onion
3/4 cup Italian-style bread crumbs
1 egg, beaten
1/8 teaspoon salt
1/8 teaspoon ground black pepper

Preheat oven to 375°F. Line shallow baking pan with aluminum foil; spray foil with cooking spray.

Mix beef, tomato sauce, Egg Beaters, oats and soup mix in large bowl until well blended. Shape into 4 mini meatloaves, about 4x3 inches; place in prepared pan. Spread ketchup evenly over tops of meatloaves.

Bake 25 minutes or until meatloaves are cooked through (160°F). Let stand 5 minutes before serving.

262 Calories 11g Total Fat 17g Protein
Serving Size: 6 servings (1 mini meatloaf each with sauce)
Source: Hunts.com
Mary J
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Prize Winning MeatloafPrize Winning Meatloaf
Make 8 Servings

1-1/2 Pound(s) 90% lean ground beef
1 Cup(s) tomato juice or tomato sauce
3/4 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
1 egg or 2 egg whites, lightly beaten
1/4 Cup(s) chopped onion
1/2 Teaspoon(s) salt (optional)
1/4 Teaspoon(s) Black pepper

Heat oven to 350°F. In large bowl, combine all ingredients, mixing lightly but thoroughly. Press into 8 x 4-inch loaf pan. Bake 1 hour to medium (160°F) doneness until not pink in center and juices show no pink color. Let stand 5 minutes; drain off any juices before slicing.

Serving Tips: Customize meatloaf by adding one of the following to meatloaf ingredients: 1) 1/2 cup frozen (thawed) or canned (drained) corn 2) 1/2 cup chopped green or red bell pepper 3) One 2-1/2-ounce jar sliced mushrooms, drained 4) 1/3 cup grated Parmesan cheese 5) 2 tablespoons finely chopped fresh parsley or cilantro Sprinkle top of baked meatloaf with 1 cup shredded cheese. Return to oven for 3 minutes to melt cheese. Spoon heated prepared spaghetti sauce, pizza sauce, barbecue sauce or salsa over each serving.
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Salsa MeatloafSalsa Meatloaf Recipe

1 cup Fiber One® original bran cereal
1 cup Old El Paso® Thick 'n Chunky salsa
2 eggs
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 lb extra lean (at least 90%) ground beef
1/2 cup Old El Paso® Thick 'n Chunky salsa

Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).

In large bowl, stir together cereal and 1 cup salsa (mixture will be thick). Let stand 5 minutes.
Add eggs, chili powder, cumin, salt and pepper to cereal mixture; stir until blended. Add ground beef; stir until well mixed. Press evenly in ungreased 9x5-inch glass loaf dish.

Bake uncovered 1 hour 5 minutes to 1 hour 15 minutes or until meat thermometer inserted in center of loaf reads 160°F. Cover; let stand 5 to 10 minutes. Drain and discard liquid before slicing. Serve with 1/2 cup salsa.
Linda NM
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Meat Loaf Recipe

3/4 lb. lean ground turkey
3/4 lb. extra-lean ground beef
3/4 cup Progresso® Plain Bread Crumbs
1 (1-oz.) pkg. dry onion soup mix
1/4 teaspoon pepper
1/2 cup milk
1 egg

1/2 cup ketchup
1/2 cup maple-flavored syrup

Heat oven to 350°F. Spray bottom only of 12x8-inch (2-quart) glass baking dish with nonstick cooking spray. In large bowl, combine all meat loaf ingredients; mix well. Shape mixture into 9x4-inch rectangular loaf in sprayed baking dish. Bake at 350°F. for 30 minutes.

Meanwhile, in small bowl, combine glaze ingredients; blend well. Reserve 1/2 cup glaze to serve with meat loaf.

Remove meat loaf from oven. Drizzle 3 tablespoons remaining glaze over loaf. Return to oven; bake 15 minutes. Drizzle an additional 3 tablespoons glaze over loaf; bake 15 minutes. Drizzle remaining 2 tablespoons glaze over loaf; bake an additional 5 to 10 minutes or until thoroughly cooked in center and meat thermometer registers 160°F. Let stand 5 minutes before slicing. Serve reserved glaze over slices.
Source: Pillsbury.com
Linda NM
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Fastest Fingers Clickers in the World
I wonder who the fastest fingers clickers in the world will be today?

If you want to try to see if you can the first click to the online recipes using the link in the email sent out.  I can't tell who you are only what state or county you are clicking from. I will post them each day.

1st - Oregon
2nd - Qatar
3rd - German
4th - Oklahoma

It just fascinates me to look at the stats and see where everyone is from.  There are a lot from Virginia and I suspect it is because there are some of you all that use AOL.
Nancy Rogers


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Free Recipes and Recipe Books

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Healhy Meatloaves Handbook (PDF)
24 Must Have Meatloaf Recipes from RecipeLion (PDF)
My TeaCup Meatloaf Recipes (PDF)
Everyday Meatloaf Recipe (PDF) Univ. of Wyoming
German Grill Recipe for Grilled Meatloaf (PDF)
Vegetarian Journal - Vegetarian Meatloaf (PDF)
Tuscan Meatloaf with Mushroom Sauce from Bell Wine Cellars (PDF)
Elgin Street Diner Meatloaf Recipe (PDF)
Taste of Sunrise | Recipes from the Heart (PDF)
QuakerOats Recipe Book (PDF)
Famous Dave's Smoked Meatloaf (PDF)
Live Well Age Well Mini Meatloaf Muffins (PDF)
Bear Recipe and Cooking Guide (PDF)
Paleo Cafe Paleo Meatloaf Recipe (PDF)
Applesauce Meatloaf (University of Michigan)
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 Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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