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July 19, 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.


Help! I just acquired 150 pounds of red onions (for free!) Other than chopping and freezing, how can I store them? I would like to keep as much fresh as I can. I do not have a dehydrator, but do have jars for canning. Any and all ideas would be greatly appreciated!
Patti V


My husband and I planted a large garden this summer. Everything is so expensive in the grocery stores so we thought it would not only be fun but would help us save money to plant a garden. Does any one have suggestions on what to can and what to freeze. We have turnips, beets, carrots, corn, green beans, tomatoes, cabbage, onions, yellow squash, zucchini, cucumber and other vegetables. It has been a long time since my husband and I had a garden. If this works out this year we plan to do it again next year.
Sherry and Tom in Arkansas


I have problems finding okra in the stores here in Michigan so I planted enough to feed an entire army. Now I need help. How do I freeze it so I can have fried okra all winter? Do I cut it into slices and bread it or do I leave it whole. I only want to use it for frying this winter.
Tina in Michigan


I found your newsletter when I was searching easy recipes with everyday stuff in the kitchen. I work in the oil fields and am tired when I get home. I love the pizzas at Sams. Can I buy the fresh unbaked pizzas and freeze them at home then take them out at a later date and bake them? A neighbor said no and I had to half bake them then freeze them. Anybody have knowledge about this. Your help would be appreciated. Cooking is not my thing but eating is.
Henry in Midland


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For Jenna who asked for the Copper Penny Salad recipe.

2 pounds carrots cut into round slices. cooked until fork will pierce but not soft. Drain and cool.
1 medium onion, diced
1 bell pepper, diced

Mix a dressing of
1 can of condensed tomato soup, 10.75 oz. size
1 cup sugar
1/2 cup vinegar
1/2 cup vegetable oil
1 tsp. salad mustard
1 tsp. Worcestershire sauce
salt and pepper to taste.

Pour over the vegetables and let sit in fridge several hours or overnight. Will keep well.
Nana in SE Ohio
Click Here to Print Copper Penny Salad Recipe


In response to the request in the 7/18 newsletter, here is my recipe for carrot salad. I have made it many times and it keeps well in the refrigerator.
Jody in Spring, Texas

Creamy Carrot Salad Recipe

1/3 cup raisins
2 cups peeled, coarsely grated carrots (about 5 med/large carrots) or a 10 ounce bag of shredded carrots
1/4 cup chopped celery
1/4 cup mayonnaise
1/4 cup plain yogurt (I used Dannon)
1 Tblsp. Splenda grandular (or 4 Splenda packets) or 2 to 3 Tblsp. sugar
2 Tblsp. Orange juice
1 Tblsp. Lemon juice
1/4 tsp. Salt

In a small bowl pour ˝ cup very hot water over raisins. Let sit 5 minutes, drain, and transfer to a medium bowl. Add carrots and celery.

Whisk together remaining ingredients and toss with carrot mixture. Serve immediately or refrigerate.
Makes 5 servings (1/2 cup each)
Click Here to Print this salad recipe


Many thanks to Nancy and her faithful fur babies who help her. Would any of the Nancy landers have a recipe for trout? A friend gave me some frozen that he cleaned and skin and head is still on and I don’t know what to do, I don’t want to waste them. So many wonderful recipes from all. Thank you in advance.
Sher in Pa


Crock Pot Peach Butter Recipe
This is for Zelda in Kemp, TX who is looking for a crockpot peach butter recipes. Both are good.
Pat So Cal

Crock Pot Peach Butter

6 c. unsweetened peaches
3 c. white sugar
1 1/2 c. apricot nectar
2 tbsp. orange or lemon juice
1 tsp. vanilla

Preparation : Put peaches through food mill or food processor. Mix all ingredients together well and put in crock pot. Bring to a good boil, uncover and boil until thick or 4 hours, high or low to keep it boiling. When it boils good, remove cover.
Pat So Cal

Lisa www.nancyskitchen.com 1-8-2014 Newsletter

Slow Cooker Peach Butter
Yield: 3 cups
5 pounds fresh peaches, peeled, pitted and chopped*
1 cup sugar
1/2 cup honey
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

1. In a blender, puree peaches. In a 2-quart slow cooker, combine all ingredients. Cook on low setting 4 to 6 hours, or until butter reaches a thickened consistency and brown color.
Let cool. Store in a container and refrigerate until ready to use.

*NOTE: If you don't have fresh peaches on hand, feel free to used canned peaches.
Pat So Cal
Click Here to Print these Peach Butter Recipes


 


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This may be the recipe that Mary J lost, although I can't be certain. If you are searching for a lemonade bar cookie, let us know.
Robbie IN

Lemonade Cookies Recipe

1 c. butter
1 c. granulated sugar
2 eggs
3 c. all-purpose flour
1 tsp. soda
1 (16 oz.) can frozen lemonade concentrate, thawed, undiluted & divided
Granulated sugar for top of cookies

Cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and soda. Stir into butter mixture alternately with 1/2 cup lemonade concentrate. Drop dough by rounded teaspoon on ungreased cookie sheet. Bake at 400 degrees for 7 to 8 minutes or just until edges of cookies are lightly browned. Remove from oven, brush each cookie lightly with reserved lemonade and sprinkle each with sugar. Cool on wire rack.
Makes 6 to 7 dozen.
Robbie IN
Click Here to Print this Lemonade Cookies Recipe


Athena, I love to serve chicken salad on a lettuce leaf with slices of fresh melon and a lemon/poppyseed muffin on the side for a luncheon. Hope this helps.
Sharon in Florida


I only know one way to cook Kale and would like to know more ways. Does anyone out there have other ways they have tried and liked? Below is the only I have cooked it.

Kale with Lemon Recipe

4 c. chopped fresh kale (may use spinach, mustard greens or beet greens)
1/2 tsp. fresh minced garlic
1/4 tsp. fresh lemon juice
salt
black pepper

Steam the kale. Toss with garlic. Add lemon juice, salt and pepper.
Makes 4 Servings
JoAnn
Click Here to Print this Recipe


Hi Nancy ~ In the July 18 newsletter Jenny stated she had lost her recipe for Copper Penny Salad and requested a recipe for Copper Penny Salad . Hope this is the one she is looking for:

Copper Pennies Carrot Salad Recipe

2 lb carrots, sliced crosswise and cooked until crisp-tender
1 small green pepper, sliced into rings
1 small onion, sliced and separated into rings
1 can condensed tomato soup
1/2 cup vegetable or olive oil
1 cup sugar
3/4 cup cider vinegar
1 tbsp Worcestershire sauce
1 tsp prepared mustard

Combine carrots, green pepper, and onion in a large bowl.

Combine soup, oil, sugar, vinegar, Worcestershire sauce, and mustard. Pour over vegetables; toss well to coat. Refrigerate for several hours or overnight, stirring several times
Sunshine in South Texas
Click Here to Print this Recipe


Here's a brunch recipe for Athena in De. from Barb/De.

Shrimp and Crab Quiche Recipe

1/2 chopped onion
2 Tbsp butter
3 eggs beaten
1/4 cup light cream
3/4 c. milk
1/2 tsp salt
1/2 tsp lemon peel
3.5 oz small shrimp
3.5 oz lump crab
1/4 c. sliced almonds
1 1/2 c. grated swiss
1 8" unbaked pie crust
1 TBSP flour
nutmeg

Preheat oven to 350*. Bake pie crust for 8 mins. and remove from oven. Melt butter in skillet. Sauté onion. In a bowl mix remaining ingredients then pour into pie crust. Bake at 350* for 45 mins.
Serves 6-8.
Click Here to Print this Quiche Recipe


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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To Camille L.I.NY, Would you please submit your recipe for your Potato Patties that you mentioned in Friday, July 18, newsletter. Thank you,
Grandma O


Here is my mother's recipe for peach butter. It is so good.

Mama's Peach Butter Recipe

7 c. sliced, peeled ripe peaches
3 c. sugar
2 Tbsp. bottled lemon juice

Puree peaches in food processor or blender. In a 6 to 8-quart saucepan, heat lemon juice for 1 minute over medium-high heat. Add pureed peaches and sugar. Bring to boil, stirring constantly. Continue boiling, stirring constantly, until mixture is the consistency of thick applesauce, about 15 minutes. Immediately fill hot, sterilized half-pint jars leaving 1/4 inch headspace. Place hot lids on jars and screw bands on firmly. Process in boiling water canner for 5 minutes. Yields about 6 half pints.
Barb in Ft. Myers, Florida
Click Here to Print this Peach Butter Recipe


Recipe Ideas for Luncheon
Athena asked for other ideas to serve for a luncheon. I would serve Greek chicken salad wither on a bed of lettuce or puff pastry shells, frozen fruit salad and cheese straws. You can either make your own cheese straws or purchase them. I personally like Geraldines aged cheese straws. All of the prep work can be done ahead of time and just plated the day of the luncheon. Here are my recipes for the 3 mentioned items.
Marion in Atlanta

Grilled Greek Chicken

˝ Cup Olive Oil
3 Cloves Garlic
1 tsp. Season Salt
1 Tbs. Chopped fresh Rosemary
1 Tbs. Chopped fresh Thyme
1 Tbs. Chopped fresh Oregano
2 Lemons, juiced
1–4 lb. Chicken Breasts

Combine all ingredients in ziplock bag and marinate several hours or overnight in refrigerator. Remove chicken and discard marinade. Grill chicken on grill and turn over every 5 minutes for about 30-35 minutes, until done.

Instead of Rosemary, Thyme and Oregano, I use Italian Seasoning.
I also use "real lemon" if I don't have "real" lemons. I don't measure, I just pour about equal amounts in a zip log bag.

Refrigerate Chicken. When cold, chop up chicken in small pieces. Add sliced grapes, chopped pecans, chopped celery, and mayonnaise. (Quantities of each will depend on how much chicken you have.)

Frozen Fruit Salad

1 - 3 oz. pkg. cream cheese
2 Tbs. cream
˝ cup mayonnaise
2 Tbs. lemon juice
1/8 tsp. salt
2 Tbs. sugar
1 cup pineapple tidbits, drained
1 cup diced orange sections, drained
˝ cup maraschino cherries, drained
˝ cup quartered pitted Royal Anne cherries
˝ cup chopped pecans
1 cup heavy cream, whipped

Blend cream cheese and 2 Tbs. cream. Add mayo, lemon juice, salt and sugar. Combine the next 5 ingredients. Fold in whipped cream. Pour into freezer molds and freeze.

Note: I save empty cans (like from corn or applesauce) and use these as molds. When frozen and ready to serve, open other end of can and push out frozen salad, then cut thick slices and serve.

Cheese Straws

8 oz. shredded sharp cheddar cheese
˝ cup butter or margarine, softened
1 ˝ cups flour
1 tsp. paprika
˝ tsp. salt
1/4 to 1/2 tsp. red pepper

Combine cheese and butter in a large mixing bowl; beat well at med. speed. Add remaining ingredients, mixing well. Mix until dough is no longer crumbly.

Use cookie gun to make straws, or divide dough into fourths and roll out dough in a rectangle on wax paper 1/3 inch thick. Cut dough 2 inches by ˝ inch.

Place on ungreased cookie sheet. Bake 375 for 10-12 mins. or until lightly browned.
Makes about 8 doz.
Click Here for recipes ideas for a luncheon.


Sheila wanted fried green tomatoes recipes that used corn meal and flour. This is from Nancy's homepage. You can adjust the salt and pepper to meet your needs. I no longer measure the milk, corn meal and flour, as I have made this so many times. It is a true favorite of my husband.
Robbie IN

Fried Green Tomatoes Recipe

1 egg, beaten
1/2 cup milk
1/2 cup cornmeal
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
4 medium-sized green tomatoes, cut into 1/2-inch slices
3 to 4 tablespoons vegetable oil or more if desired

Combine egg and milk; set aside. Combine cornmeal, flour, salt and pepper. Dip tomatoes in egg mixture; dredge in cornmeal mixture. Fry in oil until golden brown.
from Nancy's home page
Click Here to Print this Fried Green Tomatoes Recipe


Have a question, reply or recipe to share?

Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, title of recipe and number of servings. Remember to include your name within the message as well.
everyday_recipes@yahoo.com

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No newsletter was sent out on July 4th.

How do you tell if an egg is good or whether it should be thrown out? I seem to remember a while back there was something about it on this newsletter.
Harriett in New Orleans


Cherry Cream Coffee Cake Recipe

A delicious Cherry Cream Coffee Cake that makes the most of the bounty of seasonal fresh cherries available. Please note, Canned Cherry Pie Filling can be used in place of fresh cherry pie filling.

Ingredients
3/4 cup butter, softened
2-1/2 cups all-purpose flour
1 cup brown sugar, packed
1 1/2 teaspoon cinnamon
2 eggs
1 cup heavy whipping cream
1/2 tsp salt
2-1/4 tsp baking powder

Filling
4 cups pitted red cherries
1/2 teaspoon lemon juice
1 cup granulated sugar
1/4 cup cornstarch

Icing
1 Tablespoon butter, melted
1 teaspoon vanilla
1/2 teaspoon cinnamon
3/4 cup powdered sugar
3-5 Tablespoons heavy whipping cream

Instructions
1.reheat oven to 350°
2.. In a medium bowl, combine flour, brown sugar and cinnamon.
3. Using a fork or pastry blender, cut softened butter into the flour mixture (will be crumbly). Reserve one cup of this mixture to save for topping.
4. Mix eggs and cream. Slowly add to the flour mixture and blend until well incorporated. Add salt and baking powder and mix until smooth.
5. Pour batter into greased springform pan.
6. Meanwhile, place cherries and lemon juice into a saucepan over medium heat. Cover and heat cherries until they release their juice and come to a simmer, 10 to 15 minutes. Stir often.
7.In a small bowl, whisk granulated sugar with cornstarch; pour the mixture into the hot cherries and juice, and thoroughly combine. Return to low heat, bring to a simmer, and cook until the filling is thick and bubbly, about 2 minutes; remove from heat.
8. Pour cherry pie filling over batter in the springform pan.
9. Top pie filling with the 1 cup of reserved flour mixture, spreading evenly to cover.
10. Bake for 55 minutes or until brown and toothpick in the center comes out clean.
11. Allow to cool for 5 minutes then remove cake from the springform.
12 *For the Icing:*Mix together melted butter and vanilla. Slowly stir in powdered sugar and cinnamon.
13. Add 3 tablespoons of heavy whipping cream. Stir until creamy and smooth.
14. Add more cream 1 tablespoon at a time until desired consistency.
15. Drizzle over coffee cake and serve. Enjoy!
Anna in Sweden
Click Here to Print this cake recipe.


Grilled Corn on the Cob Recipes
We love corn on the cob in our family. This week we have tried two recipes for grilling corn on the cob. Both were good but the second recipe was the best. I would like to find a recipe for Lime Cilantro Corn on the Cob.

Grilled Corn on the Cob

1/2 c. butter or margarine, softened
1 tsp. salt
1/2 tsp. dried rosemary, crushed
1/2 tsp. dried marjoram, crushed
6 ears corn

Cream together butter and salt until fluffy. Add herbs and blend into butter. Keep butter at room temperature for 1 hour to mellow. Turn back husks of corn; remove silks. Place each ear on a piece of heavy foil. Spread corn with about 1 tablespoon of the butter. Lay husks back in position. Wrap corn securely. Grill ears directly on hot coals, turning frequently, for 12 to 15 minutes or until corn is tender.
Makes 6 servings.

Cheez Whiz Corn on the Cob

8 fresh corn-on-the-cob
1 jar (5 oz.) Cheez Whiz
1/2 c. butter
salt to taste

Remove shuck of corn and set in cold water for about 1 hour. Mix Cheez Whiz, butter and salt to taste in a mixer bowl and beat with an electric mixer on medium speed until fluffy. Set aside.

Remove the silks from corn and dry with paper towels. Dry well. Set them each in a piece of heavy foil. Spread cheese mixture on all sides of corn and seal them with foil. Seal well so that steam won't come out. Grill corns on medium-hot coals and turn frequently for 30 to 40 minutes.
Makes 8 Servings
Robert in Montana
Click Here to Print these Corn on the Cob Recipes


TNT Peach Recipes
This week peaches were on sale at my grocery. I tried two new recipes using peaches and both were winners. I notice others in the group were sharing recipes that were successes and thought someone else might like these too

Peach Ice Cream

6 to 8 medium peaches, peeled and mashed
2 c. sugar
2 (13 oz.) cans evaporated milk
1 (12 oz.) can apricot nectar

Combine all ingredients in a large bowl. Stir until sugar dissolves. Pour into a one-gallon freezer and freeze. Let ripen at least one hour.
Makes 1 gallon.
Andi in Louisville

Peach Bread Pudding

4 eggs
2 c. milk
1/3 c. sugar
1/2 tsp. vanilla
3 to 4 ripe peaches, peeled and sliced
5 to 6 c. day old white bread
1 Tbsp. butter, cut up into small pieces

Spray 9-inch by 13-inch baking pan with Pam cooking spray. Break up bread into pan and tuck peach slices between bread pieces. Beat eggs, sugar, and vanilla together; pour egg mixture evenly over bread. Dot with butter pieces. Bake at 325° for about 55 minutes. Can be assembled the night before and refrigerated. Let sit at room temperature for 30 minutes before baking.
Andi in Louisville
Click Here to Print these Peach Recipes



 
 

 

Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com 


 


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
nancyskitchen@suddenlink.net    or
everyday_recipes@yahoo.com  
so they can be shared with others.

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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