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July 30, 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.


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Just had to say thank you to Robbie IN for the current tart recipe, that is the EXACT recipe I was looking for, I am so excited to have it again and bring a little bit of my mom's baking back. I also love the Frankenmuth Bavarian Inn Stolen recipe, I LOVE the Bavarian Inn and before I left Michigan we would go up there at least once or twice a year, it really brought a smile to my face!

A lot of our members have asked what software I use for organizing my person recipes. I called Anthony Watson at Mountain Software and asked him for a link where our NancyLanders download the trial version of this program.
Nancy Rogers

I use Home Cookin' software for my personal recipes.
For a free 2 week trial of this software, Click Here

This is such a tangy hearty salad, using several fresh vegetables. I only use about half the amount of radishes and I like adding a fresh small chopped onion to the salad and omitting the dried minced onion in the dressing.

Macaroni Summertime Salad Recipe

1 pkg. (12 oz. small elbow macaroni
1 pkg. (3-1/2 oz.) sliced pepperoni, cut in quarters
1 cup sliced zucchini, cut in quarters
1 cup chopped pared cucumbers
1-1/2 cup chopped tomatoes
1 cup sliced radishes
1/2 cup grated carrot
Dill dressing

Cook macaroni, as directed on package; drain and rinse with cold water. Toss with remaining salad ingredients and chill well.

Dill Dressing:
1/2 cup evaporated milk
1/2 cup cooking oil
3 tbsp. cider vinegar
1 tsp. dill weed
1/2 tsp. dry mustard
1/2 tsp. onion powder
1/2 tsp. instant dried minced onion
1/2 tsp. salt
1/8 tsp. pepper

Combine all dressing ingredients (I use a covered jar) and shake well. Chill thoroughly; pour over salad and toss together well before serving.
Judy (in Alaska)
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We really enjoy this tasty chicken dish, and the sauce is wonderful served over steamed rice. I use my electric skillet to prepare this in, so don't heat the kitchen up by having the stove turned on.

Chicken Oahu Recipe

1 frying chicken, cut up
1/4 cup flour
3/4 tsp. salt, divided
1/4 cup butter
1 large can (20 oz.) pineapple chunks (reserve 1/2 cup juice)
2 tbsp. brown sugar
1 tsp. ground ginger
1 can (8 oz.) tomato sauce
3/4 cup chicken broth

Combine flour and 1/2 tsp. salt. Dredge chicken pieces in mixture and brown slowly in butter. Mix pineapple chunks and 1/2 cup of the juice, brown sugar, ginger and remaining 1/4 tsp. salt. Add to chicken. Stir in tomato sauce and chicken broth. Cover and simmer for 20 minutes; remove cover and cook 25 minutes longer. Serve sauce over chicken and steamed rice.
Judy (in Alaska)
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This is the perfect refreshing summer dessert with a no-bake crust and no-cook filling!

No Bake Lemon Freeze Recipe

3/4 cup corn flake crumbs
1/4 cup butter, melted
5 tbsp. sugar, divided
2 eggs, separated
1 can sweetened condensed milk
1/3 cup fresh lemon juice
1/2 tsp. grated lemon peel

Combine corn flake crumbs, melted butter and 2 tbsp. sugar and put in a 8 inch pie pan, or ice cube tray; mix well. Remove 2 to 4 tbsp. crumb mixture to reserve for topping.

Press remaining crumb mixture evenly and firmly around sides and bottom of pan. Beat egg yolks until thick and lemon colored; combine with condensed milk. Add lemon juice and peel and stir until thickened.

Beat egg whites until stiff, but not dry. Gradually beat in the 3 tbsp. sugar. Fold gently into lemon mixture. Pour into crumb-lined pan; sprinkle with reserved crumbs. Freeze until firm. Cut into wedges, or bars to serve. Can garnish with fresh berries, if desired.
Makes 8 servings.
Judy (in Alaska)
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Nancy Rogers 

Good morning Nancy and Nancylanders,
The newsletter looks fabulous this morning. Many thanks go to Jackie for all the recipes for two. I printed out every one. I planted zucchini again this year and have a bumper crop lol. What I had never heard of is that I have green and YELLOW zucchini!!!

At first I thought the yellow was squash but my local garden store said no that there is a yellow zucchini. Squash has a tougher hide and an elongated neck where the yellow zucchini look exactly like the green zucchini and taste the same. They told me it isn't uncommon to get both green and yellow zucchini seeds in the same packet. No matter how many years I garden I always learn something new.
Dianne in Wisconsin

This is for Mary Jo, who in the 7/28 newsletter said she was having problems with her lemon fluff recipe setting up properly, when it used to turn out perfect. I compared your recipe with mine and yours uses more liquid, which might be the problem. It may also be that the brand of jello and or evaporated milk you are using has changed their formula or the jello may be a smaller package than when this recipe was first developed. Manufactures are constantly decreasing the amount in a package with out changing the size of the box, can or bag. You often do not realize you are getting less of the product, which is how they want it. Many cooks experienced major problems with their recipes that use Miracle Whip, when they changed the formula a few years ago. Everything turned out very watery, if it set for even a few hours. Also, cake mixes now often are smaller, which was discussed in previous newsletters. If you are using Different brands of Jello and evaporated milk than you previously used, that could also contribute to your runny results. I would try making it again, using the liquid amounts in my recipe and see if you are pleased with the results. Your version uses more sugar, but I don't think that would make a difference. Also, if you are now using sugar free jello when you used to use regular, that may be the problem. I hope this helps and good luck,
Robbie IN

Lemon Fluff Recipe

1 sm. pkg. lemon Jell-O
1 lg. can Milnot evaporated milk
1 1/4 c. hot water
1/2 c. fresh lemon juice
3/4 c. sugar
2 1/2 c. vanilla wafers, crushed or use crushed Graham crackers
Chill milk until icy cold (3-4 hours). Dissolve Jello in hot water. Chill until partially set. Whip until light and fluffy. Add lemon juice and sugar. Whip milk and fold into Jello. Mix well. Line bottom of 13x9x2 pan with vanilla wafer crumbs, reserving some for top. Pour Jello mixture in. Sprinkle reserved wafer crumbs on top. Chill thoroughly.
Robbie IN
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Sweet and Healthy Rhubarb for One

Cut 2 rhubarb stalks into 1 inch pieces.
Place in 3 inch baking dish w/ 3/4 cup water & 2 T. sugar.
Cover w/foil & bake 350 for 1 hour. Serve chilled
w/scoop of vanilla ice cream.
Athena in DE (Source: Karissa Hearn)
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Spinach and Rice Recipe

This dish is a popular Greek staple which has many varieties. It can be served as a main dish (especially during Lent), or as a side dish. It is nutritious as well as tasty!

2 lbs. spinach (I use the frozen)
2 med. onions, chopped
3 c. boiling water
1-1/2 c. rice (long grain)
1 can (14-15 oz.) diced tomatoes
1 can (8 oz.) tomato sauce
1/2 stick butter
1 tsp. oregano
1 tsp. basil
1 tsp. dried mint (optional)
Salt and pepper

If you are using whole spinach, wash thoroughly and cut into smaller pieces. This step is not necessary if using frozen cut spinach. Saute the onion in olive oil in skillet until soft and tender. Add spinach. Cover and cook about 10 minutes over medium flame until soft, but not tender.

Place butter and rice in skillet and fry gently for 10 minutes, stirring constantly. Pour off into a container any accumulated liquid from spinach, and add water to make app. 3 c. water ( rule of thumb is to make 2 parts water to one part rice).

Place back on high flame and bring to a boil. Add rice, diced tomato, tomato sauce, and spices. Stir and cover and immediately reduce heat to cook 10 minutes on low flame. Do not remove cover during cooking process. To avoid scorching, grasp saucepan with both hands and twist several times from side to side occasionally.

Remove from fire and stir well. Allow to sit for at least 10 minutes before serving.
Serves 5 – 6

NOTE: Depending upon your taste buds, you may want to add some grated cheese, or crumbled feta cheese for additional flavor.
Artemis in NYC
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Snow on the Mountain Green Beans Recipe

2 pounds fresh green beans
2 tablespoons butter
1 tablespoon extra virgin olive oil
sea salt and ground black pepper to taste
1-1/2 tablespoons lemon juice
1/2 cup crumbled feta cheese

Bring a large pot of lightly salted water to a boil. Add green beans, and cook uncovered until just tender, 3 to 4 minutes. Meanwhile, melt the butter with the olive oil are almost tender, drain and add to the skillet. Continue cooking the green
beans in the butter until they are tender, about 2 minutes more.

Season the beans with salt, pepper, and lemon juice. Place onto a warmed serving dish, and sprinkle with crumbled feta cheese.
Anna in Sweden
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Someone asked about whipping Jell-O. I make it the regular way -- no additional fruit or anything -- refrigerate it until is is thick but not set. I whip it gradually until I get my beaters on high -- the higher you whip it the foamier it gets. Then return to the fridge to complete setting. My brother likes it whipped when it is nearly set because you get some 'chunks' of Jell-O still in the mix. Hope this helps.
Helen TX

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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Skordalia – a Garlic lover’s delight!

This Greek recipe is for a garlic sauce similar to aioli. You can make it as strong or as mild as you choose, depending upon the amount of garlic you use. Try it mildly at first, and then you can increase it to the strength you want.

This dish is versatile. You an serve it with pita wedges, or crackers as an appetizer or a snack, or use it as a side dish with the meal.

5 large potatoes
1/4 c. white vinegar
5 cloves of garlic, crushed
1 egg yolk
1 c. olive oil (or 1/2 olive oil and 1/2 vegetable oil)
salt to taste

Boil potatoes until soft enough for mashing. Beat in mixer bowl and add all other ingredients. When well mixed, add egg yolk and beat to incorporate. Refrigerate for a few hours to allow flavors to blend. If too thick when you remove from refrigerator, you can thin it with a little water.
Artemis in NYC
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Here are a few of my favorite homemade salad dressings

Easy 1000 Island Salad Dressing

1 c. mayonnaise
1/3 c. chili sauce
3 Tbsp. sweet pickle relish

Mix all ingredients and chill.
Linda NM

French Dressing with Tomato Soup

1/2 c. sugar
1-1/4 c. salad oil
1 tsp. dry mustard
2 tsp. salt
2 Tbsp. onion juice
1 can tomato soup
3/4 c. vinegar

Beat all ingredients thoroughly with eggbeater. Add sugar last to measure taste. Put into covered jar and refrigerate.
Makes 2-1/2 cups.
Linda NM

Vinaigrette Salad Dressing

2 cloves garlic
1 tsp. Dijon mustard
1 tsp. sugar
dash freshly ground black pepper
1 Tbsp. tarragon wine vinegar
5 Tbsp. olive oil
dash of salt

Peel garlic, slice thinly and then sprinkle with a little salt. Smash to a pulp with a knife. Place in a bowl and add mustard and sugar. Stir well. Add pepper, wine vinegar and olive oil. Stir well.

Place in glass jar with lid and shake well before using. Recipe can be doubled and what is not used right away can be kept for 1 to 2 weeks.

Catalina Salad Dressing

1/4 c. vinegar
1/2 c. catsup
1 small onion, grated
1/2 tsp. salt
1/4 tsp. black pepper
1/2 c. sugar
1 c. salad oil

Mix all ingredients except oil with rotary beater. Gradually beat in oil. Refrigerate.
Linda NM

Caesar Salad Dressing

3 Tbsp. lemon juice
1/4 c. oil
1/2 tsp. ground pepper
1/2 tsp. garlic powder
1/2 tsp. salt
1 beaten egg
1/2 c. grated Parmesan cheese

Place ingredients in pint jar, with lid, and shake jar vigorously. Keep in refrigerator until ready to use.
Linda NM
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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Nancy Rogers 

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