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July 21, 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.

Nana shared some more luncheon recipes. Questions were answered for ideas and recipes for using the huge quantity of onions.  Ideas for freezing onion rings and making jam and marmalade were submitted.  Several beet and turnip recipes were sent in too.

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For Paula in Ohio. Two of our favorites, adapted from great sources.

Angel Turnips Recipe

1 1/2 to 2 lb. turnips, peeled & cubed
1 medium red potato, unpeeled, cubed
4 c. water
1 bay leaf
1 medium onion, sliced in rings
2 T. EACH bacon drippings & butter if possible, otherwise 4 T. butter
1/2 tsp. EACH salt & coarse pepper
2 dashes Tabasco, or to your taste
1 stem snipped parsley

In the water bring turnips & bay leaf to a boil; cover & reduce to a high simmer for 5 minutes. Add potatoes & simmer 20 - 25 minutes more or till tender. Drain & discard bay leaf. Meanwhile, sauté onion in fats till tender but not brown. Stir in salt, pepper, & Tabasco; pour this over turnips and toss gently. Sprinkle with parsley & serve hot. Can be held in a very low oven if need be, but add more butter.
Serves 4 - 6. Just 2-3 for us.
From Southern Living.
Marilyn in Fl
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Roasted Turnip Gratin Recipe

2 1/2 lb. turnips, peeled & thinly sliced
3 T. butter, divided
Salt & coarse pepper
1/2 c. heavy whipping cream
1/3 c. canned bread crumbs (we use Cuban bread we keep in freezer)
1 tsp. minced garlic (or a bit more, to taste)
3 - 4 stems snipped parsley

Melt 2 T. of the butter, add seasonings, & toss with turnip slices. On a foil covered cookie sheet, spread out slices & roast 20 minutes at 350º; turn as needed, don't let them scorch, but only brown lightly. Arrange in layers in a gratin dish that has been greased with the remaining 1 T. butter.

A 1-1/2 qt. casserole will do, tho not as flat., but it works fine. Pour cream over turnips. Combine crumbs, garlic, & parsley; scatter evenly over the casserole. Bake about 20 minutes, or till cream is all absorbed & crumbs are a golden brown.

Serves 5 - 6. For us it will serve more at most.
This recipe is from Williams-Sonoma.
Marilyn in FL
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This is a nice dish for a luncheon entree as requested by Athena in DE. It is adaptable to what you prefer or have on hand.

Hot Chicken Salad Recipe

In a bowl combine:
1 cup mayonnaise
1 can cream of chicken soup
1 cup shredded cheddar cheese
1/2 tsp. lemon pepper.
Optional-a pinch of rosemary and/or thyme.
For those of you who prefer not to use condensed soups I have found you can substitute a cup of sour cream.

Add in 3 to 4 cups shredded cooked chicken, rotisserie or cooked at home.
4 hard cooked eggs, sliced
1/2 cup diced celery
1/3 cup diced onion
1/2 cup slivered almonds or cashews (totally optional but adds a nice crunch factor)

Pour into a buttered 13x9 inch baking dish. Bake 20 minutes at 350º.

Remove from oven and add a topping of crushed potato chips, cracker crumbs, chow mein noodles or what ever you like or have on hand for a crunchy topping.

Bake an additional five minutes. Serve hot.
Nana in SE Ohio
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What to Do with a Lot of Red Onions
Hi Nancy and all you wonderful Nancylanders. I am replying to a request on what to do with a lot of red onions. I wish I had your problem as we love onions in this household :) I am not an expert on preserving onions. I have never but I had an aunt that pickled onions and canned them but since I wasn't fond of them I never learned how she did it. What I do when I have a lot of onions is I usually freeze them. I slice them or dice them sometimes both and then freeze on a large pan so they won't freeze into a lump then package Then put them in containers them mark the pkg as to what they are and when I froze them and I use them all winter in cooking. Another thing you can do with onions is caramelize them. I use a crockpot and for about 6 medium onions I use 2 to 3 Tbls. of olive oil (of course you can use butter). I use an insert in the crockpot but you can also spray down inside of pot with Pam, etc. Then cook it on low for 10 to 12 hours. It will make about 3 cups. I then put them in small containers and store them up to 6 months in freezer. When thawed they will last about a week in fridge but they are usually gone long before the week is up LOL. I want to say I have never done this with red onions but it might be worth a try to see how they turn out. Hope this helps a bit.
Donna in KS
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Bill's Snow Ice Cream Recipe

3 qts. clean snow
1 sm. pkg. instant pudding any flavor
2 tsp. vanilla
2 3/4 c. cold milk
1 to 1-1/2 c. sugar

Mix the pudding and sugar with milk and vanilla. Stir in the snow.
Anna in Sweden
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Hello again everyone
I submitted this recipe a while ago, which originally is made with escarole. However, with the request for recipes using kale, I thought I would resubmit it, since I have made it several times with kale, and it is very good. When using kale, remove the tough veins and stems from the leaves. This recipe was given to me many years ago by an Italian friend, who taught me to cook and taught me many things about my Italian heritage.

Minestre Recipe

1 bunch kale (or escarole)
6 to 8 cups low sodium chicken broth
1 ham steak, about 1 to 1¼ lb, cut into 1” dice
3 or 4 cloves garlic, minced fine
1/2 to 1 tsp cayenne pepper (See my notes below)
2 tbsp olive oil
1/4 stick pepperoni sliced thin
2 tbsp fresh Italian parsley, chopped
1 can great northern beans

Wash and remove tough stems and outer veins from the kale, making sure it is well cleaned of sand. Cut up in about 1 or 2” pieces and place in a large pot with the chicken broth, bring to a boil and simmer for about ¼ to ½ hour, then remove it from the pot draining most of the broth back into the pot. Set the kale aside.

Add the ham to the broth, bring to a boil and simmer for about 30 minutes. In the meantime, add the olive oil to a large frying pan and add the garlic and cayenne pepper. Sauté for a few minutes, but do not let the garlic brown. Then add the kale and sauté over very low heat stirring occasionally. After 30 minutes add the kale, garlic and cayenne to the pot with the ham, then add the pepperoni, beans (with juice) and parsley, simmer for 10 to 15 more minutes.

Notes: Be sure not to add too much cayenne initially, as the soup may be too spicy. You might want to start out with ¼ tsp of cayenne. Taste the broth toward the end and add more if you think it needs more. As I always say on my recipes here, you can always improvise, and of course if any questions, let me know.
Jerry from Upstate NY
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This is for Patty, who in the 7/19 newsletter needed ideas and recipes for using the huge quantity of onions that she recently received. The first recipe is from a 2013 newsletter and the second is from 2009.
Robbie IN

Pickled Red Onions Recipe

8 softball size red onions cook this before adding garlic
2 cloves garlic
Cut onions in half, Slice onions thin, put in large kettle over medium high heat, stirring frequently. Cook for 25 minutes, Now chop the 2 cloves of garlic fine and add to pot along with this
1 1/2 cups apple cider vinegar
1 cup brown sugar
2 tsp. sea salt
1 tsp. fresh ground black pepper
1/3 tsp. red pepper flakes
1/2 tsp. Dijon mustard
Stir this into onion mixture, cook over med high heat for 10 minutes. Stirring so it doesn’t scorch. Put into sterilized pint jars ((makes 4 pints) Put on hot screw caps and water bath for 15 minutes. Good on Hamburgers, hot dogs. Oh, I can see lots of good uses for this. Would also make great gifts. ak from CA

Outback Steakhouse Bloomin Onion Clone

4 Vidalia or Texas Sweet Onions

1/3 cup Cornstarch
1 1/2 cup Flour
2 teaspoons Garlic -- minced
2 teaspoons Paprika
1 teaspoon Salt
1 teaspoon Pepper
24 ounces Beer
Seasoned Flour
2 cups Flour
4 teaspoons Paprika
2 teaspoons Garlic powder
1/2 teaspoon Pepper
1/4 teaspoon Cayenne pepper
Creamy Chili Sauce:
1 pint Mayonnaise
1 pint Sour cream
1/2 cup Chili sauce
1/2 teaspoon Cayenne pepper

Mix cornstarch, flour, and seasonings until well blended. Add beer, mix well. Cut about 3/4" off top of onion and peel. Cut into onion 12 to 16 vertical wedges, but do not cut through bottom root end.

Remove about 1" of petals from center of onion. Dip onion in seasoned flour and remove excess by shaking. Separate petals and dip in batter to coat thoroughly.

Gently place in fryer basket and deep-fry at 375 to 400 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes. Drain on paper towels. Place onion upright in shallow bowl and remove center core with circular cutter or apple corer. Serve hot with Creamy Chili Sauce.
Linda Upstate NY
Click Here for both of these Onion Recipes


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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Athena's Beet Recipes
For Marie re: Beet recipes

Ruby Beet Slaw

Stir together 1 c. cooked beets cut into matchsticks
1 c. grated carrots
1 c. sliced red cabbage
2 T. apple cider vinegar
1 T each honey & poppy seeds
1 t. vegetable oil
Season to taste
Athena in DE

Roasted Beets with Jalapeño Cream

1 lb. medium sized red beets
1 lb. medium sized golden beets
1/3 c. reduced fat sour cream
1/4 c. finely chopped green onions
1/4 t. salt
1 jalapeño pepper, finely chopped
16 Bibb or Boston lettuce leaves

Preheat 450. Remove stems & roots, wrap in foil. and bake 45 min or until tender. Cool slightly; peel and cut into 1 inch wedges.

Combine sour cream, onions, salt & jalapeño in small bowl. Divide lettuce leaves among 8 plates; top evenly w/beets and jalapeño mixture.
Serves 8 68 calories serving.

(To prepare beets: wash using small curb brush. Slice through top of stem end; greens can be sautéed. Plunge beets in boiling water. Let cook about 25 - 30 min or under tender when pierced w/fork. Remove w/slotted spoon.
Cool briefly. Hold over bowl to catch juice; slip skins off and discard)
Athena in DE
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Mary J's Beet Recipes

Microwave Harvard Beets

2 (14 ounce) cans whole beets
3/4 c. beet juice
1/4 c. vinegar
1/4 c. sugar
salt and pepper
1 Tbsp. cornstarch

Mix together beet juice, vinegar, sugar, salt, pepper and cornstarch. Pour over beets and cook for 2-1/2 minutes on High in microwave.
Mary J

Beet Salad

2 c. diced beets (not pickled)
1 large head lettuce
1 medium chopped onion
1 1/2 Tbsp. vinegar
3 or 3-1/2 Tbsp. sugar
1 pt. Miracle Whip
salt and pepper to taste

Open and drain beets. Discard liquid. Cut up onion fine. Add onion, vinegar, sugar, Miracle Whip, salt and pepper to beets. Add more sugar, if needed. Refrigerate 8 hours or overnight. Cut lettuce and add 1 hour before serving. Serves 8 to 10.
Mary J

Beet and Potato Salad

4 boiled potatoes, sliced
3 boiled beets, sliced
3 eggs, boiled and chopped
4 slices bacon
1/2 c. green onions
1 small chopped white onion
2 Tbsp. vinegar

Layer potatoes, beets and eggs (except one) using salt and pepper and vinegar each layer. Fry bacon; crumble on top. Saute onions in bacon grease. Spread on top of each layer, then decorate top with egg, sliced.
Mary J
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Oma's Onion Recipes

Baked Red Onions

3 large red onions
1/4 c. water to sprinkle over onions
2 Tbsp. brown sugar
3 Tbsp. butter or margarine
1 tsp. paprika
1 tsp. ground coriander
1/2 tsp. or less salt

Peel and cut onions in half. Place cut side down in a baking dish. Sprinkle with water. Cover and bake at 350° for 30 minutes. Turn onions cut side up. Combine other ingredients. Spoon half of mixture over onions. Bake 15 minutes. Sprinkle the remainder of mixture over onions. Baste with liquid in pan and continue baking until tender, about 15 minutes.
Makes 4 Servings

Red Onion Marmalade

2 medium red onions, sliced thin
1 c. sugar
1/2 c. red wine vinegar
crushed black pepper (cracked)

Add all ingredients in a non-corrosive saucepan. Cook at low heat until liquid is completely reduced. Stir in cracked black pepper to taste. Chill. Use as an accompaniment to grilled chicken or hamburgers.
Click Here for both these Onion Recipes

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Marla KY requested beet recipes in the 7/20 newsletter. Like you, I am the only one in the immediate family that will eat beets. I enjoy all vegetables, but not my husband or our sons.
Robbie IN

Roasted Beet Salad Recipe

3 to 4 medium beets, with greens and stems
1 tablespoon olive oil or Canola oil
3 to 4 slices bacon, cooked until crisp and drained
1/4 cup finely chopped red onion

2 tablespoons red wine vinegar
2 tablespoons olive oil
1/4 teaspoon sugar or honey
salt and pepper to taste

Cut stems and greens from the beet roots. Chop the beet greens and stems and put in a colander; rinse thoroughly and set aside.

Heat oven to 400°.

Trim what's left of stem ends off beets and discard; trim root ends. Scrub beets well. Drizzle beets with 1 tablespoon olive oil and rub over the beets.
Wrap each beet in foil, leaving just a little opening at the top of each package for steam to escape.

Place wrapped beets on a baking sheet and bake for about 1 hour, until beets are very tender.
When beets are cool enough to handle, rub skin off and cut into 1/2-inch pieces.

Steam greens over simmering water or in microwave until just wilted; arrange on a serving dish. Top greens and stems with the diced beets, then sprinkle
with chopped red onion and bacon.

In a small cup or bowl, whisk the red wine vinegar with 2 tablespoons olive oil, sugar, and salt and pepper. Drizzle the dressing over the salad.
Serves 4.
Robbie IN
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One bite of these scrumptious bars will turn any frown upside down!

Fudge Dream Bars Recipe

1 cup butter
1/3 cup unsweetened baking cocoa
2 cups sugar
4 eggs
1-1/2 cups flour
Dash salt
1 tsp. vanilla
3 cups miniature marshmallows

Combine butter and cocoa over low heat until butter melts. Beat eggs; add flour and sugar and beat until smooth. Pour cocoa mixture into eggs, blend well; add vanilla and salt and mix in well. Pour into greased 9 x 13 inch pan. Bake about 25 minutes (or till tests done with toothpick) at 350. Immediately top with marshmallows and return to oven to melt. Frost while warm.

1/4 cup butter
1/3 cup unsweetened baking cocoa
3/4 of 1 lb. (about 2-1/2 cups) box powdered sugar
Milk - 3 tbsp. (or more)
(I add 1 tsp. vanilla also)

Melt butter and cocoa over low heat. Add powdered sugar and enough milk to make frosting easy to spread. Spread evenly over marshmallows on top of bars. Cool completely and cut into bars.
Judy (in Alaska)
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This is really a tasty and tangy potato salad, that is served warm.

Potato Salad Parmigana Recipe

3/4 cup thinly sliced celery
1/2 cup chopped green pepper
1/3 cup chopped onion
2/3 cup Italian salad dressing
6 cups sliced cooked potatoes
4 hard cooked eggs, chopped
6 slices crispy cooked bacon, crumbled
3/4 cup Grated Parmesan Cheese

Simmer celery, green pepper and onion in dressing for 5 minutes. Add potatoes, eggs, bacon and cheese; mix lightly. Heat, stirring occasionally.
Top with additional cheese, if desired.
6 to 8 servings.

NOTE: I have also heated this altogether covered in a large pan at 350 in the oven for 45 minutes.
Judy (in Alaska)
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We serve these often to the enthusiastic approval of our friends and family.

Barbecued Beef On A Bun Recipe

2 lbs. boneless beef rump roast, cut 2 inches thick
2 tbsp. cooking oil
1 medium onion, sliced
3 tsp. salt, divided (I use 2 tsp.)
1 medium onion, finely chopped
1 clove garlic, minced
1/4 tsp. pepper
1/2 cup water, divided
3 tbsp. butter
1 cup catsup
2 tbsp. cider vinegar
2 tbsp. brown sugar
2 tsp. Worcestershire sauce
1 tsp. chili powder
1 tsp. dry mustard
2 thin slices lemon

Brown meat in oil in large pan. Add sliced onion, 2 tsp. salt, pepper and 1/4 cup water. Cover pan and simmer over low heat about 1-1/2 hours, or until meat is very tender, adding more water, if necessary during cooking.

Prepare sauce: Cook chopped onion and garlic in butter for 5 minutes; add catsup, vinegar, remaining 1/4 cup water, brown sugar, Worcestershire, chili powder, dry mustard, remaining 1 tsp. salt and lemon slices. Cook over low heat about 10 minutes. Slice beef thinly and add to sauce; heat thoroughly. Serve on buns.

Makes 12 to 15 sandwiches.
NOTE: The roast can be cooked in a Crock Pot on high for about 5 hours or on low for 9 to 10 hours, to keep the house cool when it's warm out.
Judy (in Alaska)
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This recipe may be one the guy in Midland. These onion rings can be made up in advance and then warmed up when you want them.

Frozen Onion Rings Recipe

2 large yellow onions
1 c. nonfat plain yogurt
1 c. bread crumbs (plain)

Slice onions 1/4-inch thick and separate into rings. Dip rings into yogurt, then into bread crumbs. Bake at 350° for approximately 20 to 30 minutes or until tender. Freeze on cookie sheet in single layers. While still frozen I package them in individual servings with a Food Saver. When ready to eat just take out a package and warm up in 350 oven for 5-8 minutes or until hot.
Susie in California

Note: I make a several batches of these up and freeze them for later meals. 

I started eating these when I was on Weight Watchers but don't remember the count on them. They are really good.
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Thank you for all the carrot salad recipes.



Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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Nancy Rogers 

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