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July 2, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  


July Recipes
Our Message Board (30,00+ recipes)  
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Everyday Recipes from Our Recipe Family.
Recipes wi
ll be sent out each weekday
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Nancy Rogers


Bette was wanting to know how to make waffles without a waffle iron. There is a delicious waffle recipe and method to make them at www.alwaysorderdessert.com
I hope this helps her. It uses a grill pan on top of the stove.
Sharon in Florida


There was no newsletter sent out July 1st.  The internet would stay on a while and go off a while.  It was not reliable enough to post a newsletter.


Nancy, this is the way my Mother made tomato gravy. She just used tomato juice for the liquid and made the gravy like you make gravy.
Always enjoy your newsletter.
Laura in Texas


Mary A. in today's NL requested a Vermicelli Salad. I have a really good one. My aunt gave me this recipe in 1998 and I make it often. Enjoy!
Barb in OKC

Vermicelli Salad Recipe

12-oz pkg vermicelli (cooked and drained)
2 TB Lawry's seasoning salt
3 TB lemon juice (I usually use bottled variety)
4 TB vegetable oil

Mix above ingredients together with vermicelli and marinate overnight

Next day, add--
1 c. finely diced celery
1/2 c. finely diced onions
1/2 c. black olives
1/2 c. bell pepper
1/2 c. green olives (I buy the salad green olives)
1 small jar pimientos
1 c., or less, mayo (your choice)

Mix well and chill. This makes a lot and keeps well in fridge for a few days.
Click here to print this recipe.


Free eCookbook – Spring Veggie Fever: 25 Mouthwatering Spring Vegetable Recipes is filled with starter recipes, side dishes, dinner entrees, and more to help you get ready for any event this season. 


 


While traveling in Southern Utah, we were served a wonderful homemade raspberry bar with whole wheat crust. Absolutely delicious from the word go. Looked like a fig newton, crust was dark, but not sweet, and not lightweight. No frosting-just pure delight. Does anyone have a recipe even closely resembling what I have described?
Thanks in advance, Sherry


Nancy, have to ‘fess up that I have not tried this recipe, but hoping even so it might be the one Amanda is seeking. Found this in a book I actually bought in Amish country {Lancaster PA}, titled “Pennsylvania Dutch Cookbook.”

Pepper Cabbage Recipe
4 servings

2 cups shredded cabbage
1 green or red pepper, finely cut
1 tsp salt
1/2 cup Hot Salad Dressing

Mix the shredded cabbage, red or green pepper and salt. Let stand about 1 hour. Drain off all liquid. Pour Hot Salad Dressing over the cabbage and mix well. Serve at once.

Hot Salad Dressing
3/4 cup

1 tbsp. butter or bacon, goose or chicken fat
1 tsp flour
1/2 cup vinegar
2 tbsp. sugar
1/2 tsp dry mustard
1/2 tsp salt
1/8 tsp pepper
1 egg yolk beaten

Melt fat over low heat and blend in flour. Heat until mixture bubbles. Remove from heat. Stir in the vinegar. Bring to boiling and cook 1-2 minutes longer, stirring constantly. Remove from heat.

Mix together the sugar, mustard, salt and pepper; stir into the liquid. Cook for 4 minutes. Pour gradually into the beaten egg yolk, mixing well. Return to the heat and cook 1 minute, stirring constantly.

Barbara
www.celebritychefconnection.com    
Click here to print this Recipe  


Recent Online Recipes
June 25      June 26     June 27    June 28    June 29   June 30


Hello Nancy and all Landers,
I want to say a BIG thank you to Sharon K. in the June 29th newsletter for her recipe for Mom's Cornbread Recipe. I have been looking for a really great cornbread recipe for a long time and this one is the very best. All the other recipes I've found had very little sugar in them and I like a really sweet cornbread. Thank you again Sharon.
Dianne in Wisconsin


4th of July Recipes
Marinade Recipes
Ice Cream Recipes     
Grilling Recipes


Wanda in Argentina asked what soda crackers are in the 6/30 newsletter. You may know them as saltine crackers.
Robbie IN

Judith wanted recipes for Asian dressing in the 6/30 newsletter. This is from Dennis at The Prepared Pantry, and like all his recipes is delicious and well tested to make sure it is perfect.
Robbie IN

Asian Dressing Recipe

1/4 cup rice vinegar
1/2 teaspoon salt
2 teaspoons sugar
dash of freshly ground black pepper or white pepper
3/4 cup corn or canola oil
1/4 cup sesame oil
2 tablespoon soy sauce
1 teaspoon grated fresh ginger
1/2 clove garlic, minced
dash hot pepper sauce

Dissolve the salt and sugar in the vinegar. Add the pepper. Add the oils, soy sauce, ginger, garlic, and hot pepper sauces and whisk or shake.
Robbie IN
Click here to print this recipe

Dawn wanted to know how to steam broccoli in the microwave. It is easy and a healthy way to prepare any vegetable. If you just want plain broccoli, don't mix up the lemon juice, olive oil, garlic, salt, pepper and red pepper. Allison might want to try this recipe, if her husband will eat broccoli.
Source: Prepared Pantry
Robbie IN

Microwave lemon Garlic Broccoli Recipe

2 heads fresh broccoli, cleaned and cut into florets
1/4 cup water
2 tablespoons olive oil
1 tablespoon lemon juice
2 garlic cloves, minced or 1 teaspoon garlic powder
1 teaspoon red pepper flakes- optional
Salt and pepper to taste

Microwave broccoli and water in microwave safe bowl with lid on high for 6 minutes or until crisp tender.( Do not completely or tightly cover bowl with lid. Leave a small gap. Be careful when removing dish from microwave.)
While it is cooking mix the rest of the ingredients together.
Drain cooked broccoli.

Pour lemon garlic mixture over broccoli and mix to coat. If using fresh garlic cover the dish and let sit for about 2 minutes to allow heat from broccoli to "cook" and remove the raw taste from the garlic.

If using garlic powder you are ready to serve.
Robbie IN
Click Here to Print this Recipe


 


 


For Amanda: Pennsylvania Dutch Pepper Cabbage

2 c. shredded cabbage
1 green or red pepper, finely cut
1 t. salt
1/2 c. Hot Salad Dressing

Mix the shredded cabbage, pepper, & salt. Let stand about 1 hr.
Drain off all liquid. Pour Hot Salad Dressing over cabbage & mix well.
Serve at once. 4 servings.

Hot Salad Dressing

1 T. butter or bacon, goose or chicken fat
1 t. flour
1/2 c. vinegar
2 T sugar
1/2 t. dry mustard
1/2 t. salt
1/8 t. pepper
1 egg yolk beaten

Melt shortening over low heat & blend in flour. Heat until mixture
bubbles. Remove from heat. Stir in the vinegar. Bring to boiling
and cook 1-2 min. longer, stirring constantly. Remove from heat.
Mix sugar, mustard, salt & pepper; stir into liquid. Cook 4 min.
Pour gradually into beaten egg yolk, mixing well. Return to heat &
cook 1 min. stirring constantly. 3/4 c. dressing.
Athena in DE ( Source: Pennsylvania Dutch Cook Book of Fine Old Recipes, Edited by Lillie S. Lustig, Culinary Arts Press, 1969) ( Note! I would use organic peppers these days. The dressing is similar to the one I use for hot lettuce and/or spinach.)

Amish Pepper Relish

6 red peppers
6 yellow peppers
6 green peppers
6 small onions
1/2 c. celery, chopped
boiling water
1/2 c. brown sugar
1/2 c. granulated sugar
2 t. salt
1 1/2 c. apple cider vinegar
1/2 c. water

Grind peppers, onions and celery until fine. Cover w/ boiling water,
let set 5 min. Drain. Mix remaining ingredients, until sugars dissolved.

Bring to boil. Add ground vegetables & simmer 12 min. Spoon into
hot sterilized jars sand seal.
Athena in DE
Click Here to Print this Recipe


This is a delightful summer salad, especially if you like cashew nuts as we do.

Chicken and Brown Rice Toss Salad

3 cups cooked brown rice
1 cup thinly sliced celery
1/4 cup sliced black olives
2 cups cooked chicken, or turkey
1 bunch small green onion
1/2 cup mayonnaise
1/4 cup Italian salad dressing
1/2 cup coarsely chopped cashew nuts

In large bowl, combine cooked rice, chicken, celery, olives and green onion. Stir together the mayonnaise and Italian dressing; add to chicken mixture, tossing gently to coat. Cover and chill. Turn into lettuce-lined salad bowls to serve.
Judy (in Alaska)
Click Here to Print this Recipe


If you've been craving a good bowl of chili, but don't want to sweat over a hot stove making it when the weather is so warm outside, put this all together in your Crock Pot and forget about it until it's time to eat. Yummy! Can serve with shredded Cheddar cheese and saltine crackers or tortilla chips.

Good 'Ol Summertime Chili Recipe

1-1/2 lbs. lean ground beef
2 to 3 cans (15 oz. each) pinto beans, drained
1 large onion, chopped
3 large cloves garlic, minced
1 can (15 oz.) diced tomatoes, undrained
1 can (6 oz.) tomato paste
1/2 cup water
2 to 3 tbsp. chili powder (I only use 1 tbsp)
2 tsp. salt - I use 1 tsp.
1 tsp. dried oregano leaves, crushed
1 tsp. ground cumin
1/4 tsp. pepper

Crumble ground beef into a Crock Pot. Add drained beans, onion and garlic. In a medium bowl, stir together tomatoes with juice, tomato paste, water, chili powder, salt, oregano, cumin and pepper until blended. Stir into the meat mixture. Cover and cook on high for 4 hours, or 7 to 8 hours on low,
until onion is tender. Serves 6 to 8.
Judy (in Alaska)
Click Here to Print this Recipe


This is really a delicious dessert, that will have people wanting second helpings.

Scrumptious Strawberry Dessert Recipe

Crust:
2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter

Combine and press into a 9 x 13" pan, reserving 1/2 cup crumbs for top. Chill crust
while preparing filling.
Filling:
1-1/4 cups sugar
3 cups water
5 tbsp. cornstarch
1 pkg. (6 oz.) strawberry Jello
1 lb. box frozen sweetened sliced strawberries
1 large pkg. (5 oz.) vanilla instant pudding
2-1/2 cup cold milk
Cool Whip
Fresh whole strawberries, for garnish

Partially thaw berries. Cook sugar, water and cornstarch until thickened (I did this in the microwave) and add Jello, stirring to dissolve. Stir in partially thawed strawberries. Pour onto chilled crumb crust.

Chill till thickened. Prepare pudding with milk and put over Jello, Chill well. Top with Cool Whip and sprinkle with reserved crumbs and garnish with whole fresh strawberries, if desired. Chill at least 4 hours before serving.
Judy (in Alaska)
Click here to Print this Recipe


Ann in Texas~
I, also cannot stand comfortably. But solved that with my (height adjustable) swivel barstool. Am able to sit in one spot and, by turning, reach refrigerator, stove, counter, and sink. I've a small kitchen to be able do all that--but I imagine a barstool would help you to work efficiently at your countertop or sink at least.
~carol on coast


I'm very fussy about meat loaf, as far as the texture, and of course the taste, so this is one I concocted sometime ago, and quickly became a favorite. It is quick to put together also, so is another plus. This makes wonderful sandwiches
when it's cold also.

South Of The Border Meat loaf Recipe

2 lbs. lean ground beef
1 sleeve Ritz Crackers, crushed
1 large egg
1/3 cup Salsa (I use mild)
1/2 cup chopped fresh mushrooms
1 cup shredded Cheddar cheese
Topping:
1/4 cup catsup
2 tbsp. brown sugar
1 tsp. dry mustard
1 tsp. lemon juice

Combine meat mixture together in a large bowl and shape into a loaf in a 9x13 inch baking pan. Bake for 1 hour and 30 minutes. 15 minutes before it's done, combine topping ingredients and spread over the top and continue baking for the last 15 minutes.
Judy (in Alaska)
Click Here to Print this Recipe


Mustard Style BBQ Sauce Recipe
for pork loin or just pork

1 cup yellow mustard (liquid)
1/2 cup sugar
1/4 cup brown sugar
1/2 cup apple cider vinegar
1/4 cup water
2 tablespoons chili powder
3/4 teaspoon black pepper
3/4 teaspoon white pepper
1/2 teaspoon soy sauce
2 tablespoons butter
11 /2 teaspoons liquid smoke (hickory flavoring)
Mix together mustard, sugar, brown sugar, cider vinegar, water, chili powder, black pepper and white pepper. Simmer 30 minutes. Stir in soy sauce, butter and liquid smoke, and simmer for 10 more minutes. Refrigerate overnight to allow flavors to blend. Refrigerate unused sauce.

Put loin in plastic bag or nonreactive dish and pour brine over until loin is immersed. Refrigerate overnight. (Freeze unused brine for future use.)

Prepare smoker. Maintain smoker temperature at 180°F.
Remove loin from brine and wipe dry. (Discard used brine.) Rub all sides of loin with dry rub and mop with barbecue sauce. Spray all sides of loin with cooking oil. Put loin on smoker grate over pan of water. Insert meat thermometer probe into meat. After 2 hours, mop loin on all sides with barbecue sauce and turn.

COOKING TIME: About 4 hours to reach 160°F, the USDA recommended safe minimum internal temperature for pork. I recommend smoking until the internal temperature is 170°F.

BBQ TIP 1: Smoke 2 or more loins at a time. They freeze well and are great to have on hand for a special treat during a busy holiday or when unexpected guests arrive.

BBQ TIP 2: Sliced smoked loin sandwiches beat any lunchmeat available. So wonderful
ENJOY!!
Judy in Montana
Click here to print this Recipe


Does anyone have a recipe for fig jam?
Also, several years ago I made a wonderful fig and walnut tart. I can't find the recipe.
I have so many figs. ;()

Thank you, MaggieB in AZ


Nancy
I need a good old fashion blackberry cobbler made the old fashion way with pie crust in a 9 by 13 pan with enough blackberries in it. I know some of you Nancylanders has got one.
Thank you so much
Erma in Missouri


 


 


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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  
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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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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416


Paypal: email address is everyday_recipes@yahoo.com