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February 25, 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)


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Side Dishes
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Brown Sugar Glazed Carrots Recipe

3/4 pound medium carrots, peeled
1 tablespoon margarine or butter
1 tablespoon brown sugar
Dash of salt

Cut the carrots in half, both crosswise and lengthwise. In a medium saucepan cook carrots, covered, in a small amount of boiling water 8-10 minutes, or until crisp-tender. Drain; remove from pan. In the same saucepan combine margarine or butter, brown sugar, and salt. Stir over medium heat till combined. Add carrots. Cook, uncovered, about 2 minutes or till glazed, stirring frequently. Season to taste with pepper.
Makes 4 servings.
Linda NM
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Crock Pot Squash Casserole Recipe

5 c. squash, canned
1/4 c. melted margarine
1 can cream of chicken soup
2 slices cubed bread
1 c. sour cream

Place squash in slow cooker with butter and cook for 1 hour. Add soup and cook another 30 minutes or until hot. Add bread and sour cream and cook until bubbly hot.
Makes 4 Servings
Linda NM
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Eggplant Parmesan Recipe

3 small eggplants
vegetable cooking spray
1-1/2 lemons, juiced
salt and pepper
2-1/4 cups tomato sauce
6 oz. mozzarella cheese, grated
3/8 cup fresh parsley, chopped
1/2 cup parmesan cheese, grated

Preheat oven to 400 degrees F. Peel the eggplant and slice them lengthwise 1/4 inch thick. Arrange the slices in one layer on a baking sheet sprayed with the cooking spray. Sprinkle the slices with the lemon juice, salt and pepper. Bake for 20 minutes flipping them after 10 minutes. Spread 2 tablespoons of the tomato sauce in the bottom of a 8 inch pie plate. Arrange half the eggplant slices over the sauce, overlapping them slightly, and top with half of the remaining sauce, half the mozzarella, half the parsley and half the parmesan cheese. Repeat the procedure. Bake for 30 minutes or until hot and bubbly.
Serves 6
Karen TX
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Lima Bean Casserole Recipe

1 box frozen lima beans, cooked
1 cup crumbled bleu cheese
1/4 cup consomme or bean liquid
2 tablespoons fine dry bread crumbs
2 teaspoons melted butter
1/8 teaspoon paprika

Mix all together, reserving bread crumbs for topping. Bake in moderate oven until bubbly (350F for 20-30 minutes).
Makes 4 servings
Karen TX
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Fettuccine Romanoff Recipe

1/2 pound fettuccine
1 pint sour cream
1/2 cup Parmesan cheese, grated
1 tablespoon chives, snipped
1 teaspoon salt
1/2 teaspoon garlic, minced
2 tablespoons butter, melted
freshly ground pepper

Cook the pasta until just soft. Mix together the sour cream, garlic, chives, salt, pepper and 1/2 of the cheese. Drain the pasta. Toss in the melted butter. Stir in the sour cream mixture. Serve garnished with the remaining cheese.
Serves 8.
Sharon
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Zucchini Crisps Recipe

1/3 cup corn flake crumbs
2 tablespoons grated Parmesan cheese
1/2 teaspoon seasoned salt
dash garlic powder
4 small unpeeled zucchini, cut in 1/2 inch strips
1/4 cup melted butter

Combine crumbs, cheese and seasonings; place in a plastic bag. Dip zucchini strips in butter and shake in the crumbs to coat. Place on a baking sheet; bake 375F for 10 minutes or til crisp.
4 servings.
Mary J
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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


Bread MixesEnglish Muffin Bread Mix
is loaded with raisins and is made with premium cinnamon.

Here's another great English muffin bread with the trademark texture, moist crumb, and rich taste of English muffins all in the convenience of a loaf. You will enjoy the crunch and open crumb of English muffin bread--loaded with cinnamon and plump raisins.

If you make this bread in your bread machine, water temperature is critical. Please use a thermometer to measure water at exactly 80 degrees. A ten degree difference in water temperature can double the growth rate of the yeast. These bread mixes are satisfaction guaranteed when you use a thermometer.

More Bread Mixes


Marinated Beets Recipe

2 cans beets or fresh cooked
1 cup vinegar
3/4 cup sugar (granulated)
3 tablespoons. cornstarch
1 teaspoon all-purpose flour

Place beets in a saucepan. Pour 1/2 of liquid from beets into a bowl. Mix cornstarch and flour with liquid in bowl. Mix into a paste. Pour mixture over beets and cook over medium heat until mixture thickens. Stir. Remove from heat. Heat vinegar and sugar. Bring to a boil. Pour over beets; cover. Let stand until ready to serve. Serve warm or at room temperature as a vegetable. Can be used to decorate meat platter sprinkled with parsley.
Makes 4 servings
Mary J
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Celebrity Chef Connection
Barbara Nosek, the owner Celebrity Chef Connection said a lot of nice things about Nancy's Kitchen. Drop by to read what she has said. Thank you for being so kind Barbara.
Nancy Rogers


Au Gratin Potatoes Recipe

1/2 teaspoon salt
Dash of Pepper
1/4 teaspoon dill
4 cups potatoes, diced
1 medium onion, diced
1/4 lb. Cheddar cheese, grated
2 tablespoons flour
2 tablespoons butter
2 cups milk

Preheat oven to 375 degrees. Grease a one quart baking dish. In a small bowl combine the salt and pepper with the dill. Arrange the diced potatoes and onion in the bottom of the baking dish. Add a portion of the Cheddar cheese. Sprinkle a pinch of the flour over the top. Sprinkle a pinch of the seasonings over the flour. Dot with butter.

Continue layering with the potatoes, onion, cheese, flour and seasonings. Heat milk but do not boil. Pour warmed milk over the top of the potatoes. Cover and bake at 375 degrees for 30 minutes. Uncover the potatoes and continue to bake for 15 minutes.
Makes 4-6 Servings
Sharon
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Rice Fruit Salad Recipe

3 c. cooked brown rice
8 oz. pineapple tidbits, drained
1 chopped pear
1/4 c. raisins
1/2 c. chopped walnuts (opt.)

Dressing:
1 c. vanilla yogurt
1 tbsp. lemon juice
2 tbsp. honey
1 tsp. poppy seed

Mix first 6 ingredients together. In separate bowl, prepare dressing. Toss dressing and salad together. Refrigerate and serve cold.
Makes 6 servings
Lisa TX
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Almond Rice Recipe

3/4 cup wild rice
1 1/2 cups chicken broth
1 teaspoon walnut oil
1 celery stalk, chopped
1/2 cup sliced mushrooms
2 tablespoons toasted slivered almonds


In a medium size saucepan, bring rice and broth to a boil. Reduce heat and simmer, covered, 35 minutes or until rice is tender. Drain, if necessary. Meanwhile, heat walnut oil in a small nonstick skillet and saute celery and mushrooms about 5 minutes. Fluff rice with a fork and add sauteed vegetables.
4 servings.

Nutritional Information Per Serving
Calories: 147, Cholesterol: 0 mg, Carbohydrate: 24 g, Protein: 5 g, Sodium: 10 mg, Fat: 4 g Fiber 2g
Lisa TX
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Spaghetti Salad Recipe

10 oz. thin spaghetti
1 c. diced celery
4 green onions, diced
1 Tbsp. celery seed
1 Tbsp. sesame seed
1 Tbsp. poppy seed
pepper
garlic salt
8 or 10 oz. French dressing

Boil spaghetti until tender. Add 1 tablespoon of butter to boiling spaghetti so spaghetti will separate easily. After spaghetti is done, drain in colander. Let cold water run over it until the spaghetti is cool. Add onions, celery, celery seed, sesame seed, poppy seed, salt and pepper. Mix thoroughly. Add French dressing and mix until spaghetti is well coated. Refrigerate at least 1-1/2 hours before serving spaghetti salad.
Makes 4-6 servings
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Spaghetti and Vegetables Salad Recipe

12 oz. spaghetti
1 medium size zucchini, thinly sliced
1/4 lb. whole green beans, cut into 1/2-inch pieces
2 medium green onions, chopped
1 (14 1/2 oz.) can sliced tomatoes, drained
1 tsp. salt
1/4 c. grated Parmesan cheese
1/4 c. white wine vinegar
2/3 c. olive oil
2 Tbsp. water
1 (.63 oz.) pkg. Italian salad dressing mix
1/3 c. sliced black olives

Cook spaghetti according to package directions; drain and rinse with cold water; drain again. Toss lightly with small amount of vegetable oil. Cook zucchini and beans in small amount of water until just tender, but still bright in color. Rinse immediately with cold water and drain well. Add to spaghetti with onion, olives, tomatoes, salt and cheese. Beat together vinegar, oil, water and Italian seasoning; blend well. Pour over spaghetti mixture and toss lightly. Store in sealed 2 quart serving bowl several hours or overnight to blend flavors.
Makes 6 servings
Lisa TX
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All you ladies out in nancyland I need a good recipe for spaghetti sauce I know I can find one on here this is the best recipe site on the internet.please help me with this thank you all and have a great day.
God bless you all 
Erma in Sullivan, MO


Spaghetti and Corn Casserole Recipe

1 (16 oz.) can whole kernel corn, do not drain
1 (16 oz.) can cream style corn
1 c. grated cheese, any kind or mix kinds
1/2 stick oleo or butter
1 c. broken up raw spaghetti

Bake at 350 degrees in 9 x 13 casserole for about 1 hour. Stir once while baking. Makes 4-6 servings
Sharon
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Ditto and Little One's Uncle Joe

My brother, Joe, is out of surgery and is doing well.  Thank you for your prayers and please keep him in your prayers. He will be in the hospital in Phoenix for another 4 to 5 days.
Nancy Rogers


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Spaghetti Salad with Mushrooms Recipe

1 lb. spaghetti
1 each: large and small can tomato sauce
8 oz. bottle Italian salad dressing
4 oz. can sliced mushrooms, drained
1 small red onion, sliced thin for rings
4 oz. can sliced ripe olives, drained
1/4 c. chopped fresh parsley

Cook spaghetti according to package directions. Rinse in cold water, drain. In large bowl mix remaining ingredients well. Add spaghetti; toss; chill 20 minutes or longer.
Serves 6
Mary J
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Black Bean and Rice Salad Recipe

1 cup long grain rice
2 1/4 cups fat-free chicken stock
3 tablespoons white wine vinegar
2 tablespoons olive oil
2 teaspoons Dijon mustard
1 teaspoon sugar, or to taste
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper
1 cup fresh pineapple wedges
1 15 ounce can black beans, rinsed, drained
1 cup chopped red bell pepper
1/2 cup diced celery
1/2 cup chopped white onion

In saucepan over medium high heat, combine rice and chicken stock; bring to boil. Stir, reduce heat to low; cover and simmer 15 minutes. Let stand, covered, 5 minutes; fluff with fork. Transfer to large bowl; chill in refrigerator. In small bowl, combine vinegar, oil, mustard, sugar, salt and pepper; blend well and set aside. Fluff chilled rice with fork. Add pineapple, beans, bell pepper, celery and onions; toss to combine. Spoon dressing over salad; toss to coat.
Serves 6.
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Pina Colada Macaroon Cookie MixCookie Mixes
Everyone loves cookies and we have the right cookie mix for every occasion--from traditional chocolate chip cookies to more exotic mixes.

It's always good to have a few mixes on hand that can be whipped up in a hurry to make great cookies. You'll need cookies for lunches and field trips, when guests stop by, or maybe for when the grandkids drop in. You'll find perfect, proven cookie mixes for all your cookie baking.
Click Here for Cookie Mixes


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Other Recipes, Tips and Suggestions
==========================
Hello Nancy, Kitties, and Nancylanders! Fae in N.C. was asking about a salt-free seasoning. I use Salt-Free Spike on my roasted potatoes and love it. Here's a link to it on the Walmart site, just so you can see what the jar looks like. I've found it at my local grocery, so yours might have it too.
http://www.walmart.com/ip/Spike-Salt-Free-Seasoning-1.9-oz-Pack-of-6/17339398

I noticed on that same Walmart page that they also have Chef Paul Prudhomme's Magic Salt Free Seasoning. I haven't tried this and haven't seen it locally, but others in this recipe group have mentioned how good his Magic Seasonings are, so I wouldn't hesitate to try that if you come across it.

Best of luck with your salt-free diet. I'm sure it won't be as difficult as you're thinking. A main component will be to look for "no salt added" on the labels of the canned goods you buy. Luckily, they're readily available these days.
Sue (Cooky) in Indiana


Pizza Puffs Recipe

Ingredients:
1 sheet frozen puff pastry; thawed
1 can tomato sauce (can use the rest for dipping)
pepperoni
fresh mozzarella; sliced
12 fresh basil leaves
toothpick

Optional: Mushrooms, jalapeno, sun dried tomatoes,Olives, what ever fits.

Directions:
Preheat the oven to 375 degrees.
Using a cookie cutter, glass jar or small bowl, press down into the thawed pastry dough so you cut round circles from the puff pastry. (You can also just cut the puff pastry dough into 4 squares.) Cut the puff pastry on wax paper or foil so it’s easier to pick up.
To assemble: spread some tomato sauce on the pastry dough, lay down the pepperonis (if using), then the mozzarella and top that with a few leaves of basil.

Bring together each end and pin with a toothpick (to ensure the puff stays closed while baking).

Bake for about 15-20 minutes or until lightly golden. Sprinkle on more basil if desired and serve.
bill, Alb.
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416


Paypal: email address is everyday_recipes@yahoo.com