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July 20, 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.


Today's newsletter has requests for beet recipes, and European/Romanian recipes.  More cookbooks to download have been added and tried and tested recipes for fried okra, eggplant and trout from our recipe family. It is wonderful to see new NancyLanders drop by to ask, answer questions and/or submit their families favorite tested recipes

 


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I live in Alabama and Okra is one of the vegetables we raise each year. Here are two of our favorites. Both are easy to make and are yummy.

Okra Fritters Recipe

1 c. all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
2 eggs, beaten
1/3 c. milk
5 c. thinly sliced okra
vegetable oil

Combine first 3 ingredients in a medium bowl. Combine eggs and milk; add to dry ingredients and mix until smooth. Stir in sliced okra. Carefully drop batter by tablespoonfuls into deep hot oil (375°); cook only a few at a time, turning once. Fry 2 to 3 minutes or until fritters are golden brown. Drain well on paper towels.
Makes 3 dozen.
Julia in Alabama
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Brown Family Okra Dish Recipe

4 cups sliced okra
3 slices slab bacon
1/2 c. chopped onion
salt and pepper
4 medium tomatoes
1/8 tsp. sugar

Coarsely chop bacon and fry until done, but not crisp. Add onion and cook over medium low heat, until golden. Stir in okra and cook five minutes. Salt and pepper to taste. Add peeled and chopped tomatoes and sugar. Simmer 20 minutes, stirring occasionally. Serve.
Julia in Alabama
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Re: Freezing Okra
For Trina in Michigan.
Rinse okra well; discard stems. Cut in 1/2" to 3/4" slices, pack into plastic bags & squeeze out all the excess air you can. Freeze. To use, pat with paper towels after they defrost. You can roll slices in cornmeal or breading then if you want. We just usually sauté them in chopped bacon & onion; when they stop stringing, add tomatoes & sometimes corn, any herb that sounds good, & seasoned pepper to taste.
Marilyn in FL
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Re: Is an Egg Safe to Eat
I believe this is the information that Harriet New Orleans wanted in yesterday's newsletter.
Robbie IN

Can you eat that egg?
By Scott Matthews
If not sure you ought-ter, then place it in water.

If it lies on its side, then it's fresh; eat with pride.
After three or four days, at an angle it lays.

But, it still is a treat, so go on and eat.
Ten days, stands on end, in your baking 'twill blend.

'Cause it's definitely edible, in your baking, incredible.
But, if it floats on the surface, that egg serves no purpose.
'Cause a floater's a stinker! Out the back door best fling 'er!
Resubmitted by Robbie IN


Joanne requested kale recipes in yesterday's newsletter. I have always been told that you can substitute kale for spinach in recipes. This is a great recipe from Nancy's home page. I plan to make it again very soon.
Robbie IN

Potato Kale Lasagna Recipe

2 tbsp. olive oil
1 tsp. minced garlic
1 tsp. lemon peel
1/2 tsp. salt
1/2 tsp. pepper
2 lbs. all-purpose potatoes, unpeeled, sliced lengthwise 1/4" thick
8 oz. sweet Italian sausage, casings removed, crumbled
1/2 c. chopped onion
2 (10 oz.) pkgs. frozen chopped kale or spinach, thawed and squeezed dry
1 c. ricotta cheese
8 oz. Mozzarella cheese, shredded
1/2 c. chicken broth
2 tbsp. grated Parmesan cheese

Preheat oven to 425 degrees. Combine oil, garlic, lemon peel, salt and pepper in large bowl. Add potatoes, tossing to coat. Spread potatoes evenly in jelly roll pan. Cover top tightly with foil and bake 40 minutes. Brown sausage in large skillet, 5 minutes. Remove with slotted spoon; drain on paper towels. Add onion to drippings in skillet. Cook until browned, 2 minutes. Add kale or spinach, cook 2 minutes. Remove from heat and stir in ricotta. Uncover potatoes and cool slightly. Arrange 1/3 of the potatoes evenly in shallow 2-quart baking dish. Layer with half the spinach mixture, sausage and Mozzarella. Then another third of the potatoes and remaining spinach, sausage and Mozzarella. Pour on chicken broth. Top with remaining potatoes. Sprinkle with Parmesan. Bake uncovered 20 minutes. Let stand 5 minutes before serving.
http://www.nancyskitchen.com     
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This is for Athena, who needs new ideas for brunch menus. If your group will eat salmon, consider this recipe. I realize that many dislike salmon, including many in my family, so this might not work for you. Also, what about brisket, if the group will eat red meat. Both these recipes are great. I have other salmon an brisket recipes that I am happy to share, some of which have come from the newsletter. This brisket recipe was in a 2/09 newsletter and was shared by Eleni.
Robbie IN

Baked Salmon with Black Olive Salsa Recipe
Makes: 6 servings

1 salmon fillet (1-1/2 lb.)
1/4 cup sliced pitted black olives
1/4 cup chopped green pepper
1/4 cup chopped red onion
5 cherry tomatoes, quartered
1/4 cup Sun-Dried Tomato Vinaigrette Dressing

Preheat oven to 400°F. Place salmon, skin side down, on foil-lined baking sheet.
Combine remaining ingredients; spoon over salmon. Bake 18 to 20 minutes or until salmon flakes easily with fork.
Robbie IN
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Bar Mitzvah Brisket.
Try 2/24/09 newsletter
(Can be made in a crock pot, for working folks)
Again this is perfect ....for busy families and is great for a crowd.
(If making it in a crock pot, on high for 4 hours, on low for 8)

Whole beef Brisket about 4 or 5 lbs (not corned beef brisket)
2 bottles of chili sauce, I use Heinz
2 large onions sliced very thinly
1 can of beer, any type (to tenderize the beef)
But you can use apple juice with the same effect.

In a throw away pan, place brisket, add chili sauce, beer, and sliced onions on top.

Bake for 4 hours tightly covered..(no peeking!)
When done and tender, slice very thinly against the grain, return to pan with sauce.. and keep warm. As a complete sit down dinner. serve with boiled potato's, rolls and which ever greens you prefer.

The bonus is that they make the best sandwiches in the world... on onion rolls.. with chips... for the left overs.

It makes a wonderful lunch box meal, for the next day, because its good hot or cold.

It is also very money friendly, making 2 or 3 meals for the amount of one.
Eleni resubmitted by Robbie IN
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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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Another Copper Penny Salad for Jenna:

10 large carrots, peeled & sliced crosswise 1/2 in thick
1 can (10 3/4 oz) condensed tomato soup, undiluted
1 c. sugar
3/4 c. red wine vinegar
1/4 c. olive oil or vegetable oil
1 large sweet green pepper, chopped, (1 cup)
1 med. yellow onion, chopped
1 t. Worcestershire sauce
1 t. Dijon mustard

Half-fill a medium-size saucepan w/water & bring to boil over hi heat. Add the carrots, lower the heat, & simmer for 5 min. or just until crisp-tender.

Drain, rinse w/ cold water, and drain again. Transfer to large bowl & stir in remaining ingredients. Cover & refrigerate overnight, stirring 2 or 3 times. (keeps up to 7 days in refrigerator)
Athena in DE ( Source: Renee Nabas of Culver City, CA)
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Hi Nancy ~ JoAnn had a request for recipes utilizing Kale. I am 82 and have never used Kale before today. I saw a recipe on TV yesterday for a Kale Salad and I thought I would try it. My husband was very skeptical of Kale but, he thoroughly enjoyed the Kale Salad. I am sure we will be making this Kale Salad again and hope JoAnn will like it as well.

Kale Salad Recipe

Ingredients:
1 head kale, washed, heavy stems removed and leaves thinly sliced (Curly Kale)
1 large carrot, grated
1/2 an orange, juiced
1/2 a lemon, juiced
Salt and freshly ground black pepper
1 tablespoon olive oil
1/2 red onion, sliced very thinly
1 slice bacon, cooked crisp and chopped
1 rounded tablespoon mayonnaise

Directions:
Place the kale into a salad bowl. Toss with the carrot, orange juice, lemon juice, and salt, and using your hands, rub the acid into the kale. Let the kale sit a few minutes while you shock the onion. Prepare a large bowl of ice water and a saucepan with boiling water. Place the thinly sliced onion into the boiling water for 15 to 30 seconds, and then shock them in the cold water, stopping the cooking immediately. Drain the water and blot the onions with a paper towel. Add the onion, bacon, olive oil, salt and pepper and toss well. Add the mayonnaise and mix the slaw well. Refrigerate until ready to serve. Can be made several hours in advance.

The only change I made was, I did not shock the onions, I used the fresh onion and did not boil it.
Sunshine in South Texas
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Portuguese Kale Soup Recipe

1 to 1 1/2 c. kidney beans, canned
1 lb. Portuguese sausage
1 lb. chicken
1 bunch kale
4 potatoes, cut small
3/4 c. elbow macaroni
2 tsp. salt

Place kidney beans, Portuguese sausage and chicken in a large pot; cover with water. Add salt and simmer until almost cooked. Add kale, the potatoes and the macaroni and cook until done. Add a paste of 1/4 cup flour and water to soup and cook about 5 minutes longer adjust seasoning to taste.
From a 2009 Newsletter
Mary A
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Kale Lasagna Recipe

2 (10 oz.) boxes frozen, chopped kale
1 lb. carrots, chopped and cooked
1 (16 oz.) carton Ricotta cheese
1 (1 lb.) box lasagna noodles
3 eggs
2 (16 oz.) cans tomato sauce
1 large onion, chopped
2 cloves garlic, chopped
1/2 c. olive oil
2 Tbsp. parsley
1 tsp. basil
1 tsp. salt
1 tsp. pepper

Sauté onion and garlic in olive oil very slowly until soft. Add tomato sauce, basil, salt and pepper. Cook slowly until noodles are cooked, Ricotta filling is ready and vegetables are cooked. When all 4 groups are ready, put in layers, starting with just enough sauce to wet the bottom of a 9 x 13-inch baking dish. Add layer of noodles, cheese, kale, carrots and layer of noodles. Pour remaining sauce on top. Sprinkle with grated Parmesan cheese. Bake, covered, at 350° for 45 minutes.
Oma
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Sautéed Kale Recipe

2 Tbsp. olive oil
1/2 c. diced Canadian bacon
1 large, minced garlic clove
16 c. roughly chopped greens (can be either kale or turnip)
2 Tbsp. lemon juice

In a large sauté pan, heat olive oil and sauté the Canadian bacon and garlic clove for 5 minutes. Add roughly chopped greens and toss to coat. Cook, stirring occasionally, until the greens are limp, 3 to 7 minutes. Season to taste with salt and pepper.
Serves 6.
Oma
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Have a question, reply or recipe to share?

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Pear Salad Recipe

1 small bibb lettuce, leaves separated
4 purple kale leaves
2 ripe fresh pears, peeled and halved or canned pear halves, drained
4 Tbsp. mayonnaise (reduced calorie)
4 Tbsp. finely shredded sharp Cheddar cheese

Arrange lettuce and kale leaves. Top with pear halves. Place 1 tablespoon mayonnaise on top of each half. Sprinkle each half with 1 tablespoon of cheese.
Makes 4 servings.
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Someone mentioned they were growing turnips. Nobody in my family likes turnips except me. I would like some TNT recipes for turnips. I ate them when I was a child but haven't since. I am not sure how to cook them. Can anyone in NancyLand help me with recipes and a method to cook turnips. I need recipes that can be halved easily so I don't have a lot of leftovers.
Paula in Ohio


I have been looking and looking and cannot find a recipe my mother used my entire life, unfortunately she passed away last year and I have lost all our European/Romanian recipes, this one being my favorite. I was told it actually have come from Canada, they look like mini pecan pies but so much better. I remember the pie crust calls for lard and the filling has tempered eggs, currants, finely crushed walnuts. If anyone has this recipe I would greatly appreciate a copy of it. Also, any Romanian recipes since I've lost everything. Thanks so much.
Lisa G


Note! Thanks so much to Sharon, Barb and Marion for the luncheon suggestions! Will try! Still hoping for more.
Athena in DE

For Sher, from my Cooking for Two file re: Trout

Vegetable Trout Bake Recipe
2 servings

4 small red potatoes, cut into 1 in. pieces
1 cup cut fresh green beans ( 2 “ pieces)
10 frozen pearl onions
1/2 t. salt, divided
4 garlic cloves, minced, divided
2 trout fillets ( 6 oz. each)
1/4 c. pitted Greek or ripe olives, halved
3 t. minced fresh parsley, divided
1/4 t. pepper
2 plum tomatoes, chopped
1/4 c. white wine or chicken broth

In large saucepan, combine potatoes, beans & onions, cover w/water. Add 1/4 t. salt. Bring to boil; reduce heat. Cover & cook 10-15 min. or until beans & onions are crisp-tender. Drain.
Place vegetables in single layer in shallow 2 qt. baking dish coated with Pam. Top w/ 1/2 garlic. Place trout skin side down over vegetables.

Sprinkle w/olives, 1 1/2 t. parsley, pepper & remaining salt & garlic. Top w/ tomatoes & remaining parsley. Pour wine or broth over top. Cover & bake 400 for 35 - 40 min. or until fish flakes easily w/fork. ( 1 serving= 399 calories)
Athena in DE
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For Jo Ann, re: Kale

Kale au Gratin Recipe
4 servings

1 large bunch kale (about 1 lb)
1 large garlic clove, chopped
2 T. olive oil
2 T. grated Parmesan cheese
2 T. breadcrumbs
salt & pepper to taste

Rinse kale several times in cold water. Discard stems. Bring 1-2 c. lightly salted water to boil Add kale, cover & steam over med-hi to hi heat for 5-7 min. Drain & cut into 2” pieces.

Sauté garlic in the oil for 30 sec. Add kale & 1 c. water. Cover & cook over hi heat 10 min. or until tender. Stir often Add grated cheese & breadcrumbs. Season lightly w/ salt & pepper.
Athena in DE
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Our family loves beets. The only kind they have eaten are Harvard beets that come in a jar at the store, and pickled beets that come in a jar. I haven't been really brave and tried a recipe for them. My mother always made a beet cake. I don't have her recipe for it but will try and get it sometime in the future. Can you NancyLanders help me with some of your favorite recipes using beets. Thank you so much. This is the best newsletter on the internet. I have been a member of the group since 1997.
This is the first time I have written in to it.
Marla in Kentucky


Here is my family's favorite recipe for fried okra.

Deep Fried Okra Recipe

12-15 raw medium okra
2 c. packaged hush puppy mix
2/3 c. self-rising flour
1/2 Tbsp. sugar
Crisco oil

Wash okra and slice into 1/4 inch wheels. Salt well, then sprinkle hush puppy mix (about 1/2 cup) over okra to coat. Place okra in a colander and run cold water over to wet. Mix remaining hush puppy mix with flour and sugar in a large bowl with a tight fitting lid. Take the okra from the colander, place into mixture, cover and shake until okra is completely coated. Shake excess mixture from okra and fry in oil until golden brown. Oil needs to be hot when you put the okra in it.
Laura in Mississippi
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There have been several recipes for eggplant in recent newsletters. I don't think that my favorite eggplant recipes have been in the newsletter so far. Here they are:

Eggplant Casserole Recipe

3 c. cooked eggplant
4 eggs
1-1/2 sleeves Ritz crackers
1-1/2 c. grated cheese
1 stick margarine
milk

Crush 1 pack of Ritz crackers and add enough milk to dissolve crackers. Beat eggs. Mix eggs, cracker mixture, eggplant, 1 cup cheese and 1/2 margarine. Pour into casserole dish. Crush remaining crackers and sprinkle over top of casserole. Melt remaining butter and pour over crushed crackers. Sprinkle remaining cheese over top. Bake at 350° for 15 to 20 minutes or until cheese melts.
Makes 4 servings
Laura in Mississippi
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Oven Fried Eggplant Recipe

1/3 c. fine dry bread crumbs
2 Tbsp. grated Parmesan cheese
1/4 tsp. salt
1/4 tsp. pepper
1 eggplant (3/4 lb.)
1/4 c. mayonnaise

Combine bread crumbs, cheese, salt and pepper. Peel eggplant, slice 1/4-inch thick. Brush both sides of eggplant with mayonnaise. Roll in crumb mixture. Bake on a lightly greased baking sheet at 400° for 12 minutes or until brown.
Laura in Mississippi
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Shake and Bake Mix Clone Recipe

2 c. cracker crumbs
2 c. flour
1 tsp. salt
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 1/2 Tbsp. paprika
1/8 c. cooking oil
1 Tbsp. sugar

Finely crush cracker crumbs. Mix all ingredients and store in a plastic bag in the refrigerator. Can be used for baking or frying fish, chicken, pork chops, etc.
Mary
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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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