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June 2, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  

June Recipes
Our Message Board (30,00+ recipes)  
 Search Recipes on NancysKitchen


Everyday Recipes from Our Recipe Family.
Recipes wi
ll be sent out each weekday


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Nancy Rogers

To Athena from DE: how much water should be added to Yocco's Chili Sauce?

Hip Hip Hooray for bill, alb. It is so good to have him back. Bill, tell us how you are doing. You were definitely missed.
Welcome Back!
Sandy, Michigan

Bill in Alb has been sending in recipes most every day.  I have moved to a computer (due to Windows XP issues) and have part of the recipes on one computer and part on the old computer.  I plan to make one newsletter low carb recipes.  I love Bill's Recipe's and try and save them where they are together.

Nancy Rogers

All you out in Nancyland I need a good recipe for scallop potatoes you bake in the oven. You have a great newsletter, Nancy. Keep up the good work. I look forward to your newsletter everyday.
Erma in Sullivan MO

We've been enjoying this really good main dish for
many years. Be sure and use instant rice. The remainder
1/2 can tomato sauce used in the crust, will be used in the

Country Beef Pie Recipe

1 lb. lean ground beef
1/2 of 8 oz. can tomato sauce
1/4 cup EACH chopped onion and green pepper
3/4 tsp. salt
1/8 tsp. oregano
1/8 tsp. pepper

Combine all ingredients and mix well. Pat into bottom and up sides of a 9 inch pie plate. Pinch up 1 inch flutings around edges of pan. Set aside.

1-1/3 cup instant rice, uncooked
1 & 1/2 cans (8 oz. size) tomato sauce
1 cup water
1/2 tsp. salt
1 cup grated Cheddar cheese

Combine rice, tomato sauce, salt, water and 1/4 cup cheese. Spoon mixture into meat shell and cover with foil. Bake at 350 for 25 minutes. Uncover and sprinkle top with remaining cheese.
Return to oven and bake, uncovered 20 minutes longer. Cut in pie-shaped pieces to serve.
Judy (in Alaska)
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Very refreshing. Make ahead and store in the refrigerator. These keep well.

Creamy Lemon Cheesecake Bars

1/2 cup brown sugar
1 cup flour
1/4 cup chopped nuts
4 tbsp. melted butter

1 pkg. (8 oz.) cream cheese, softened
1/4 cup sugar
1 tsp. lemon peel
1-1/2 tsp. lemon juice
2 tbsp. dairy sour cream
1 tsp. vanilla
1 eggs, lightly beaten

Combine all crust ingredients, reserving 1/2 cup crumbs. Press remaining crumb mixture into bottom of a ungreased 8 inch square pan and bake about 12 minutes at 350, or until edges are lightly browned. Meanwhile, combine topping ingredients and pour onto baked crust. Sprinkle with reserved 1/2 cup crumbs and continue to bake for 30 minutes. Cool and cut into 16 squares. Store in the refrigerator.
Judy (in Alaska)
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Here are recipes for two wonderful fruit salads I like to make for the lazy hazy days of summer. They are especially enjoyable to have on warmer days. I enjoy making this salad for a company meal, or family gathering, as it can be prepared ahead and put in the freezer and forgot about until time to serve.

Champagne Salad Recipe

1 pkg. (8 oz.) cream cheese, softened
3/4 cup sugar
2 bananas, sliced
1 pkg. (10 oz.) frozen sweetened strawberries
1 can (20 oz.) crushed pineapple, drained
1 cup finely chopped nuts
1 carton (8 oz.) frozen whipped topping, thawed

Blend cream cheese and sugar. Add drained pineapple, sliced bananas and strawberries with juice. Fold in nuts and thawed whipped topping. Put into a 9 x 13 inch dish and cover tightly. Freeze until firm and thaw awhile at room temperature before serving.
Judy (in Alaska)
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I especially like this salad because it's so quick to prepare. Frozen whipped topping could probably be used in place of the whipped cream.

Speedy Fruit Salad Recipe

1 pkg. (4 serving size) vanilla instant pudding
1 cup heavy whipping cream whipped stiff
1 can (11 oz.) mandarin oranges, drained
2 cans (15 oz. each) fruit cocktail, drained
1 jar (4 oz.) maraschino cherries, drained & sliced
2 bananas, sliced
2 cups miniature marshmallows
Lettuce leaves

Prepare pudding, according to directions on package, using 1/4 cup LESS milk.

Fold in the whipped cream, fruits and marshmallows. Chill. Serve on lettuce leaves.
Judy (in Alaska)
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I am 74 yrs. old. This is a recipe that my Mother made and a favorite of many. I have to say I did not care for it because it got too spicy for me. The longer it sits the hotter it gets. She shredded the cabbage very fine on a grater.
Mary Jo in MD

10 Day Coleslaw Recipe

1-1/2 cups sugar
1/2 cup vinegar
2 teaspoons salt

Mix in dish to dissolve while you mix the following:
1 large head of cabbage
1 tablespoon celery salt
1 large green pepper
1 tablespoon mustard seed
1 medium onion
1 cup chopped celery
Chop fine and toss together -- then add liquid and stir easy. Let stand in refrigerator for 12 hours before using. Will keep for 2 or more weeks.
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Sausage Lentil Soup Recipe

1/2 lb. bulk Italian sausage
1 lg onion chopped
1 green bell pepper chopped
1 lg. carrot chopped
1 14oz can diced tomatoes undrained
2 10oz cans condensed chicken broth, undiluted
1 cup water 3 garlic cloves minced
1 tsp salt
1/2 tsp pepper
3/4 cup dry lentils, rinsed

In a Dutch oven or soup kettle brown and crumble sausage, drain. Add rest of ingredients except lentils. bring to a boil, add lentils. Reduce heat cover and simmer for 1hr to 1 1/2 hours. Till lentils are tender. I personally brown sausage and throw it all into a crockpot. I cook on low about 6-7 hours. It comes out great too.
ENJOY!! Judy in Montana
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Meat and Taters Recipe

1/4 cup butter
4 cups cooked roast beef diced
6 cups diced potatoes
3/4 cup chopped onion
1 1/2 cups beef broth
1 tsp salt
1/4 tsp pepper

In a skillet melt butter add beef, potatoes, onion, broth, salt and pepper. Cover and simmer, stir occasionally until potatoes are tender. About 25 minutes.
Thicken if desired serves 4
Judy in Montana
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Pork Chop Dinner Recipe

1 onion sliced
3 TBSP olive oil
3 TBSP flour
1 tsp salt
1/2 tsp pepper
4 thick pork chops (1 1/2 inches thick)
2 lg. potatoes sliced
1 lg. carrot sliced
1 14oz diced tomatoes undrained
1 cup frozen peas

In a lg. skillet sauté onion in oil until tender. Remove with slotted spoon and set aside. Reserve drippings in pan. Combine flour, salt and pepper, coat the chops. Brown on both sides in the drippings. Add potatoes, carrot, tomatoes and reserved onion, bring to a boil. Reheat, cover and simmer for 1-1/2 hours, adding the peas the last 10 minutes
ENJOY!!! Judy in Montana
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Good morning Nancy and all Landers,
This is for BF who thought I submitted a recipe for Rhubarb Barbecue Sauce. I looked back at what I had submitted and there is two different recipes so maybe you got the titles mixed up. One was for Rhubarb Crunch and the other was for Really Easy Barbecue Sauce. Sorry for any confusion.
Dianne in Wisconsin


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
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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Did you Know
The bold black text links are links to recipes.  The bold black text links below are to instruction manuals that include recipes. All manuals are in pdf format.  The links listed in this newsletter have been checked within the last 24 hours are safe to click.

Recipes that Use Bacon Crumbles or Bacon Bits

German Sauerkraut Recipe

1 (16 ounce) can Bavarian style sauerkraut
1 cup sweetened applesauce
1/2 cup bacon bits or crisp fried bacon, crumbled

Cook together 5 or 10 minutes.
Makes 4-6 Servings
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Sauerkraut Casserole Recipe

6 slices bacon, fried and crumbled
1 medium onion, chopped
1 large can sauerkraut, drained
1 (16 ounce) can tomatoes
1 cup brown sugar

Combine bacon and onion
Makes 6 servings
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Black-Eyed Peas and Tomatoes Recipe

1 bell pepper, chopped
1 onion, chopped
2 (14 ounce) cans black-eyed peas
1 can tomato wedges, drained
several slices crisp bacon, crumbled

Sauté bell pepper and onion. Add black-eyed peas and tomato wedges. Cook until almost dry. Add several slices of crisp bacon, crumbled.
Makes 8 servings
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Bacon Potato Skins Recipe

5 small baked potatoes
5 slices American cheese
8 oz. sour cream
bacon bits or crumbled bacon
chives to taste

Cut baked potatoes lengthwise. Scoop out middle, leaving 1/4 to 1/3-inch potato remaining in shell. Save middle for another recipe. Quick fry potato skins. Remove and drain. Place 1/2 slice cheese in each skin and melt under broiler or in microwave. Top with bacon bits or fresh fried crumbled bacon. Serve with sour cream and chives.
Makes 5-6 servings
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Bacon Gravy Recipe

1 lb. bacon
3 Tbsp. bacon drippings
2 Tbsp. flour, stirred with a little milk

Fry bacon in a frying pan. Keep 3 tablespoons of the bacon drippings. Mix the flour and milk together; add to the drippings. Stir to thicken.
Great on biscuits
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Wilted Lettuce Recipe

5 slices bacon
1/4 cup bacon drippings
2 Tbsp. sugar
1/2 tsp. salt
1/4 cup vinegar
loose lettuce
green onions
1 bunch radishes

Sauté bacon drippings, sugar, salt and vinegar. Dice onions and radishes. Pour over leaf lettuce.
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Bacon Muffins Recipe

2 cups Bisquick baking mix
2 Tbsp. sugar
1 egg
2/3 cup cold water or milk
1/4 cup (6 slices) bacon, fried crisp and crumbled

Heat oven to 400°. Grease 12 medium muffin cups. Mix baking mix, sugar, egg and water (or milk) with fork. Beat vigorously 1/2 minute. Stir in bacon. Fill muffin cups 3/4 full. Bake 15 minutes. Serve warm.
Makes 12 Muffins
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com