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July 18, 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.

This is a easy dessert that my hubby and I always enjoy, and with using the microwave, it is ready to eat in just a few minutes.

Microwave Baked Apples (for 2)

2 large apples
2 tsp. butter
4 tsp. brown sugar
1/4 tsp. cinnamon
2 tsp. golden raisins (optional)
2 tbsp. water

Core apples and make a slit in peel all around the middle to prevent bursting.
Place in a microwave safe dish. In small bowl, melt butter on high heat for 10 seconds; stir in sugar, cinnamon and raisins (if using). Fill the cavity of each apple with mixture.

Add water to dish. Cover with microwave-safe plastic wrap. cook for 4 to 5 minutes on high heat, until apple is tender.
Judy (in Alaska) 
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This is for the person that has trouble making gravy. I was taught many years ago, after your meat etc.. has cooked, save the juices. Bring juices to a boil in skillet. In a small container with a lid. (I use a plastic container with a tight fitting lid) add about 1/2 cup of water and 3-4 Tbls of flour or cornstarch or a mixture of the two. Shake container vigorously for a minute or so, there should be no dry ingredients left. Slowly add this to the boiling liquid in your skillet stirring constantly with a whisk. Let boil for a few minutes and check if it is thick enough for you. If not add more water mixed with flour/cornstarch. If it is to thick add some water. Hope this helps! Also, If you want to make a country style gravy just substitute the water with milk and add some salt and pepper to taste.
Denise in CA

For the inquiry about lumpy gravy; when I am making gravy, I always mix the the flour with ice water, including an ice cube, before adding it to the gravy broth. It seem to keep the gravy smooth.
Jody in Spring, Texas.

For Sophie, 7/17 newsletter: To freeze avocados for guacamole. What you do is make the guacamole put it in containers and freeze them wrapped well in plastic wrap. My neighbor in California had 12 acres of avocados. She would take the "ugly" ones that were misformed or cracked open. She would make the guacamole and put a seed in the center of each container, as she claimed it kept it from turning brown in the freezer. Then she would have the stuff year round or give them away. If you freeze only the avocados they will turn brown and look terrible. Hope this helps.
Judy in Montana

Hi Nancy, a little more on tomatoes, one year we had planted several tomato plants in our flower bed, they were loaded with green tomatoes, the weather was forecast to have a cold snap in early afternoon, I picked all the tomatoes before leaving for work spread them on cookie sheets, etc. placed in a closet. We had ripe tomatoes.
for months that year.
Margaret, Tulsa

Good morning all Nancylanders,
This is another tip for the person who wanted to freeze zucchini. When I'm going to use zucchini from the freezer I put it in a colander in the sink and let it thaw out. Then use a paper towel and press as much liquid out as I can before putting it in my baking. Otherwise you will have too much liquid in whatever you are baking. I also measure out zucchini in 2 cup amounts before freezing as most recipes call for 2 cups.
Dianne in Wisconsin

This is my second request for favorite luncheon dishes for entertaining. I am really tired of serving Crab Louis! Thanks in advance.
Athena in DE

Grilled Potatoes and Mushrooms Recipe

6 to 10 large potatoes, peel and cut
1 large onion, cut up
fresh mushrooms, cut up
seasoned salt

Place potatoes, onion and mushrooms in heavy foil. Dot with butter and season with seasoned salt. Seal tightly and place on grill. Cook until tender.
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Summer Salad Recipe

1 head lettuce
2 tomatoes
1 bunch radishes
2 bunches green onions
1 white onion
2 cucumbers
2 c. dill or sweet pickles

Cut lettuce, tomatoes, radishes, green onions, white onion, cucumbers and pickles in large bowl. Toss to mix. Serve with your choice of dressing.
Mary J
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I lost my recipe for carrot salad. I think it was called copper penny salad but I am not sure. I remember it was really good. Can anyone share there TNT recipe.


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Pita Pocket Chicken Salad Recipe

1 (5-inch) zucchini
5 medium mushrooms (fresh)
1 (6 oz.) can white meat boned chicken
4 Tbsp. light mayonnaise (Miracle Whip)
1 tsp. Mrs. Dash seasoning
2 regular pita pockets or 4 mini pitas

Mince zucchini and mushrooms. Stir in chicken, mayonnaise and seasoning. Fill pita pockets. Serves 2.
Lisa TX
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Grandma's Mustard Potato Salad

1 c. mayonnaise
1 tsp. prepared mustard
1/2 tsp. celery seed
1/2 tsp. salt
1/8 tsp. black pepper
4 c. cubed, cooked potatoes
2 hard-cooked eggs, chopped
1/2 c. chopped onion
1/2 c. celery slices
1/2 c. chopped sweet pickle
paprika for sprinkling on top salad

Combine mayonnaise, mustard, celery seed, salt and pepper; mix well. Add potatoes, eggs, onion, celery and pickle; mix lightly. Chill before serving.

This salad is one I have made for the last 20 years. There is none left over when I make it.
Charlene in PA
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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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Vidalia Onion Recipes
My husband and I love the flavor of Vidalia onions. Here are two of our favorite recipes.

Grilled Vidalia Onions Packets

large Vidalia onions
salt and pepper
Parmesan cheese
sprigs of fresh basil
bread crumbs

Will also need heavy duty aluminum foil.

Figure 1/2 onion per person. Preheat oven to 350. Tear off 12-inch squares of foil, one per person. Cut the onions in half crosswise. Place cut side up on foil square. Dot with butter, salt and pepper to taste. Put on basil leaf. Sprinkle with Parmesan cheese. Close foil into a packet sealing so the juice won't leak out. Place in a baking dish and bake for 40 minutes. Remove from oven and serve. Or place halves in 8 x 8-inch pan or as large as needed. Put on butter, salt, pepper, cheese and basil. Cover pan with foil and bake 40 minutes. Remove foil. Sprinkle with bread crumbs and bake 10 minutes more.

Beer Battered Vidalia Onion Rings

3 large Vidalia onions
1 c. flour
1 Tbsp. chili powder
1 tsp. salt
1/2 tsp. pepper
1 c. beer
peanut oil

Peel, slice and separate onions into rings. Mix flour, chili powder, salt and pepper in large bowl, then whisk in beer until smooth. Heat a few inches of peanut oil in a deep pan for 5 to 10 minutes. Coat onion rings in batter, then drop carefully in oil and fry 3 to 5 minutes, until crispy. Drain on paper towel and salt to taste before serving.
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I have a neighbor that has the best tasting grilled steaks. He says he uses Worcestershire sauce for a marinade. Not sure how to marinade steaks this way. Can someone tell me how to marinade this way?
Cindy in Oklahoma

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Colorful Fruit and Melon Salad Recipe

1/4 teaspoon of vanilla
2 tablespoons of sugar
1/2 cup of whipped cream
1 can of fruit cocktail, drained
1 cantaloupe or honeydew melon
Maraschino Cherries

Fold the vanilla and sugar into whipped cream, then fold into fruit cocktail. Peel and slice the cantaloupe. Place slices of cantaloupe on lettuce leaves and fill centers with fruit mixture. Top each serving with a cherry.
Anna in Sweden
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Thanks Kathy from N. Carolina for the recipe for making crockpot peach butter.

For Chris in Portugal. this came through Nancy.
Marilyn in FL

Homemade Shake and Bake Mixture Recipe
(Extra Crispy)

4 cups dry bread crumbs
1/2 teaspoon garlic powder
1/3 cup vegetable oil
1/2 teaspoon minced garlic
1 tablespoon salt (adjust as needed)
1/4 teaspoon minced onion
1 tablespoon paprika
1/4 teaspoon dried basil leaves
1 tablespoon celery seed
1/4 teaspoon dried parsley
1 teaspoon black pepper
1/4 teaspoon dried oregano

You can use for chicken or fish or pork. I used it to make potato patties. Coat in egg beaters and then place all in a resealable plastic bag and shake well to cover. I didn't even use the egg beaters, I just placed in bag and coated well and they were fine.

Bake at 400. No frying and it comes out very crispy.
Camille, Commack, L.I.,NY

This recipe was sent in by Robbie IN as well.
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For Chris in Portugal

Homemade Shake N Bake Recipe

2 cups flour
2 cups ground crackers (unsalted, or use salted crackers and skip
the salt below)
2 tablespoons salt
1 tablespoon sugar
1 tablespoon garlic powder
4 teaspoons paprika
1 teaspoon onion powder
1 teaspoon pepper

For Chicken Add:

1 tablespoon Sage
1 tablespoon Thyme
Mix well until all ingredients are thoroughly blended. Store in an airtight container or large ziploc bag. Brush meat lightly with vegetable oil before covering with Shake N Bake.
Mary Jo in MD
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Sophie wanted to know how to freeze avocados in the 7/17 newsletter. It is not recommended that you freeze whole or cut avocados, but you can puree them and freeze that.
Robbie IN

Freezing Pureed Avocados
Wash the outside of the avocados thoroughly by holding them under running water or in your selected produce wash.

Cut - Cut and peel the avocados.
Puree - Place the peeled avocados in a food processor or blender. Add a ratio of one tablespoon of an acidic agent like lemon or lime juice for each avocado you are freezing. Puree until smooth. This will ensure that the lemon or lime juice is evenly distributed to help to prevent the avocados from turning brown. Mashing the avocado rather than pureeing yields a less desirable result because the acidic agent is unevenly mixed in.

Package - Place the pureed avocado into an air-tight container. Leave ½ to 1 inch of headspace in the container to allow for expansion. Close your container tightly and label accordingly. Freeze.

Frozen avocado puree must be used with in 4 - 5 months for best taste and results.
Robbie IN 
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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