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January 21, 2014  | Everyday Recipes
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Everyday Recipes from Our Recipe Family.
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Salad Recipes - Part 1

Mexican Corn Bread Salad
is a colorful layered salad that tastes like a fiesta in a bowl.
Serves: 8

What You'll Need:
1 (1-ounce) package dry ranch-style dressing mix
1 cup sour cream
1 cup mayonnaise
6 corn bread muffins
2 (16-ounce) cans pinto beans, rinsed and drained
1 green bell pepper, chopped
2 (15.25-ounce) cans whole-kernel corn, drained
3 large tomatoes, chopped
10 slices bacon, cooked and crumbled
3 cups shredded lettuce
2 cups (8 ounces) shredded Mexican cheese blend
6 scallions (green onions), sliced

What To Do:
In a small bowl, combine dressing mix, sour cream, and mayonnaise; set aside.

Crumble half of corn muffins into a large glass bowl or trifle dish. Layer beans over corn muffins, then bell pepper, sour cream mixture, corn, tomatoes, bacon, lettuce, remaining
corn muffins, cheese, and scallions. Cover, and chill for at least 2 hours before serving.
Julie C
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Here is a delicious salad recipe I want to share with everyone.
Hope you enjoy it.

Romaine Apple Salad Recipe

2 pkgs. romaine lettuce torn in pieces
2 or 3 granny smith apples chopped***
Red onion sliced –as much as you want
1/4 to 1/2 cup dried cranberries or dried cherries,
or white raisins.
Handful of cashews nuts or more if you want.***

***Add these items last as not to get soft. Also I put my apples in lemon juice with water or 7-up so they won’t turn brown and then drain well before adding to salad.

1/4 cup sugar
1/4 cup apple cider vinegar
1/4 teaspoon garlic salt
1/4 teaspoon celery salt
1/4 cup vegetable oil

Mix well and pour over salad just before serving. I have used other apples instead of granny smith and the dressing is so tasty that I make it up and use on other salads.
Enjoy!!!!! Lois from Grafton, OH
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Sherry's Salad Recipes
Nancy, here are some of my favorite salad recipes. I'm sorry, I didn't note where the recipes came from so sure hope they aren't ones sent in by NancyLanders. Would hate to be sending duplicates. You'll notice that most are what others think of a "cool weather" salads but I like them no matter what time of the year.
Sherry (IN Indiana)

Ramen Noodle Salad

12 ozs ramen noodles (chicken flavored)
1 cup celery (diced)
8 ozs water chestnuts (drained and sliced)
1/2 red onion (diced)
1/2 green bell pepper (diced)
4 ozs green peas (frozen)

1 cup mayonnaise
Seasoning packet from noodles

Break noodles and cook as directed on package. Drain and rinse noodles under cold water. In a large bowl, combine the noodles, celery, water chestnuts, red onion, bell pepper and peas. Prepare the dressing, pour over noodle mixture and toss until well coated. Refrigerate until chilled and serve.
Sherry (IN Indiana)

Jicama Pico de Gallo

2 lettuce leaves
2 slices sweet OR red onion, minced
1 c. jicama peeled & cut in bite-size pieces
1/2 cup green, red, or yellow bell pepper, chopped
3/4 to 1 c. baby carrots cut in thin bite-size pieces

Place 1 leaf on each plate. Divide the vegetables on the leaves. Top with drizzle of french or catalina dressing.
Makes 2 servings
Sherry (IN Indiana) Click Here to Print this Recipe  


Broccoli, Bacon and Raisin Salad

1 bunch broccoli, washed, drained and broken into florets
1/2 cup hulled sunflower seeds
1/2 cup raisins
1/2 cup chopped, red onion
1 pound bacon, fried crisp and crumbled

3/4 cup mayonnaise or salad dressing
1/2 cup granulated sugar
2 tablespoons white vinegar

Fry the bacon and crumble. Mix all ingredients, except the dressing, in a bowl. In a separate bowl, mix dressing ingredients and pour over salad ingredients. Toss until everything is coated. Chill until ready to serve.
Sherry (IN Indiana)

Mashed Potato Salad

4 large potatoes, peeled and cut in pieces
2 c frozen corn
2 c frozen peas
4-6 green onions, sliced
Salt and pepper to taste
Ranch Dressing – enough to make moist salad.

Cook potatoes in salt water. Drain (but retain liquid) and then mash. Pour the hot potato water over the frozen veggies in a strainer to thaw them. Mix all together. Serve warm or cold.
Serves 6 to 8
Sherry (IN Indiana)

Thank You
Thank you all that sent my friend, Debbie, greeting cards. She wanted me to tell you all how much it cheered her up to get all the greeting cards. Debbie was been a member of our group for over 8 years and often shared her favorite recipes. Debbie found out about 10 days ago she has cancer that is inoperatable. Tonight, she died at at 6:15pm.
Nancy Rogers

For V-Day! Serves 8 84 cal per serving

Red Red Salad

( Roast beets by wrapping individually in foil and then roasting in 350 oven for approx. 1
hour. Slip off skins before dicing.)
4 large roasted beets, cut into 1/2 in. dice
4 large ripe tomatoes, cored & cut into 1/2 in dice
1/4 c. Red Wine Vinaigrette
2 bunches arugula leaves, rinsed & patted dry
1/4 c. snipped fresh chives, for garnish
Edible flowers, such as pansies, for garnish (optional)

Combine betts & tomatoes in bowl. Drizzle with vinaigrette, toss well. To serve, arrange a bed of arugula on bottom of large decorative platter. Spoon beets & tomatoes over arugula, then sprinkle w/chives. Serve immediately, garnished with flowers.

Red Wine Vinaigrette

1 1/2 t. Dijon mustard
1 1/2 t. sugar
1/4 t. salt
1/4 t. freshly ground black pepper
1/3 c. red wine vinegar
2/3 c. organic olive oil

Whisk first 5 ingredients together in bowl. Slowly drizzle in oil, whisking constantly until thickened. Adjust seasonings to taste. Store, covered in frog for up to 1 wk. Bring to room temp before serving.
Athena in DE
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Wednesday's recipes will be a collection of salad recipes for everyday.  If you have favorite ones you want to share, please send it tomorrow they can be included in Wednesday's newsletter..
Nancy Rogers

Robbie's Salad Recipe
This has been very popular when I have served it or taken it to gatherings. the green of the spinach and the red of the strawberries makes for a very pretty salad.
Robbie IN

Spinach Strawberry Salad

1 pound(s) strawberries, hulled and sliced
2 tablespoon(s) (plus one teaspoon) white balsamic vinegar
1 tablespoon(s) olive oil
Salt and coarsely ground black pepper- I omit the salt
2 bag(s) (5 to 6 ounces each) baby spinach
3 ounce(s) (3/4 cup) goat cheese, such as Montrachet, crumbled
1/4 cup(s) sliced almonds, toasted

In blender, puree 3/4 cup strawberries with vinegar, olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Transfer vinaigrette to large serving bowl.

Add spinach and remaining straw­berries to bowl and toss to coat with dressing. Crumble goat cheese over top of salad and sprinkle with toasted almonds.

Note: To toast sliced
almonds, place in small skillet and cook over medium heat 2 to 3 minutes or until golden, stirring occasionally. Transfer to a plate to cool.
Robbie IN
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Judy's Salad Recipes
Here are some of our favorite salads, that are quick to put together, but so full of flavor, and ones I'm sure everyone will make over and over.

Almond Chicken Salad

3 cups chopped cooked chicken
1/2 cup Italian salad dressing
1 tbsp. soy sauce (I use the low sodium kind)
1/2 cup toasted sliced almonds
1 bunch small green onions, thinly sliced
2 stalks celery, thinly sliced
8 cups torn lettuce

Combine all ingredients except lettuce. Serve chicken mixture over a bed of torn lettuce.
Judy (in Alaska)

Green Bean and Onion Salad

1 can (1#) French-cut green beans, drained
1 small onion, thinly sliced and separated into rings
3 tbsp. oil
3 tbsp. vinegar
1 tsp. sugar
1/2 tsp. oregano
1/4 tsp. salt
Pepper, to taste

Place green beans and onion slices in bowl. Mix remaining ingredients together until well blended. Pour over beans and onions; toss lightly. Chill 2 to 3 hours before serving.
Makes 3 to 4 servings.

NOTE: If you prefer to use the cut green beans, they work good too.
Judy (in Alaska)

I love these kind of fruit salads, as you can add to them, or substitute ingredients and they still turn out wonderful. For instance one could add chopped nuts to this, and add a
sliced banana before serving, which I have done.

Marshmallow and Fruit Salad

1 cup (8 oz.) dairy sour cream
2 cups miniature marshmallows
1 can (8-1/4 oz.) crushed pineapple, drained
1 can (15 oz.) fruit cocktail, drained

Combine all ingredients in a bowl; mix well. Cover and chill thoroughly before serving.
Judy (in Alaska)
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Macaroni Salad Recipe

Cook 1 box of macaroni and drain ; let cool
1 medium to large green bell pepper and grate and use juices too
1 medium onion chopped
1 medium to large tomato chopped
1/4 -1/2 teaspoon celery seed
salt and pepper to taste

Add enough mayonnaise to hold together. Refrigerate for about and hour and enjoy.
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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
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My 14 yr old granddaughter
just registered with Nancyland on her Kindle fire and she loves it lol. She has always loved to cook and bake as does her 13 yr old brother. They love to bake at grandma's cause grandma doesn't mind if they make a mess lol. I think it's so important that we let our kid's and grandkid's "help" in the kitchen and learn at the same time. My son was amazed at how much using measuring cups and measuring spoons helped his children with fractions in school.
Dianne in Wisconsin

We are having a wood fired pizza oven installed in two weeks I am anxious to make pizza in it! I am also anxious to make bread! Does anyone else have any other suggestions for it?
Thank you, MaggieB in AZ

Thank you everyone for the wonderful won ton recipes! I can't wait to try them all! What a wonderful group we have here!!! I will let you know how I make out!
Terry, NY

Does anyone have any experience making mozzarella? I am getting ready to order the curds. We are anxious to try our hand at mozzarella making!
Thank you,
MaggieB in AZ

Mini Taco Cups, or modify to Pizza cups

24 Phillo cups, or wonton wrappers
1 pound lean ground beef
1 (1.12 ounce) package Pace® Dry Taco Seasoning Mix
2 tablespoons Pace® Picante Sauce
1/2 cup Pace® Chunky Salsa
1 cup shredded Mexican blend cheese

Preheat oven to 425 degrees F.
Put Phillo cups in mini-muffin pans.
Cook beef in skillet until browned. Drain off fat. Stir in taco seasoning mix and picante sauce. Spoon beef mixture into Phillo cups. Top with salsa and cheese.Bake about 8 minutes or until Phillo cups are golden brown. And the cheese on the top is melted. Serve immediately with additional salsa.

Garnish: with sour cream, chopped tomatoes, chopped onion, shredded lettuce, and additional salsa-and sliced ripe olives, chopped Cilantro Guacamole, jalapeno if desired.
Makes about 24 appetizers

Pizza cups: Make into pizza cups with the beef, chopped Pepperoni, green peppers, onions, pizza sauce, onion, mushroom, jalapeno and then the cheese.
Bill, Alb
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com