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June 10, 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
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Everyday Recipes from Our Recipe Family.
Recipes wi
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Nancy Rogers

Jennifer in the June 8 newsletter asked for a recipe that sounds like one I make often, grew up eating, and copied from my mother’s hand-written recipe card, probably more than 70 years old…

Brown Edged Wafers Recipe

Cream: 1/2 cup shortening and 1/2 cup sugar
Add: 1 egg well beaten
Add: 3/4 cup flour, sifted with 1/2 teaspoon salt
Add: 1/2 teaspoon vanilla

Drop on greased cookie sheets like marbles, well apart.

If wanted, place nutmeat in center of each ball.
Bake: 400 degrees, 9 minutes.

Edges should be brown, but don’t overcook – they burn.
Makes about 2-1/2 dozen. Recipe easily doubled.
Bill, Florida
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A peanut butter cookie recipe for GG. This is made from a cake mix and I have found it is as good, or even better, than the traditional peanut butter cookie recipe.

Peanut Butter Cookie Recipe

1 box of yellow cake mix with
2 eggs
1/2 cup vegetable oil
2 tablespoons water
1 cup peanut butter, creamy or chunky

Roll into 1 inch balls and place on an ungreased cookie sheet. Use a fork to flatten slightly in the criss cross fashion. Bake in a preheated 350º oven for 10 minutes. Do not overbake and they will remain soft.

I flatten mine with a drinking glass that has an embossed bottom which makes a pretty star or flower design in the cookie. I dip the glass bottom in granulated sugar with each press.
Nana in SE Ohio
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Hi Nancy:
Robbie's Magic Peanut Butter Cookies. She mentioned they were eggless but the recipe says 1 egg - is this right? (Not complaining--just inquisitive!) Love your recipes Robbie!
Scarlett in FL

Stuffed Peppers Recipe

12 green peppers, tops sliced off and seeded
2 lbs. chopped meat
1/2 c. rice
1 TBS. chopped parsley
1 – 2 cloves garlic, mashed
3 oz. tomato paste
1/4 c. olive oil
1/2 c. chopped onions
1 tsp. dried mint
1/2 c. water

Sauté onions in oil. Add garlic, parsley, mint, and tomato and chopped meat. Stir and simmer well until meat loses red color. Add the rice and water. Mix well and cook 10 minutes. Spoon the mixture into each pepper and replace the sliced-off tops. Place the peppers in a baking dish and bake in a 350 degree oven or app. 1 hour until well done.

NOTE: If peppers are thick-skinned, they should be boiled for 5 minutes before preparing them.
Artemis in NYC
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 We have had wonderful rain for several days in a row.  Everything is so green and beautiful.  Even the weeds look great, LOL. After a drought for over 4 years and many dust storms the green weeds even look great.  Hopefully we will have more rain in the future.  I love rain but here it seems like it all comes in a couple of hours to a couple of days.  I think I heard we had 7 inches in 4 days.

 My sister-in-law's sister in Muleshoe TX  had a probable tornado hit their house and barns Friday night.  The out buildings had a lot of damage, and the neighbors mobile home came visiting their field in several pieces.  Tin from roofs were wrapped around trees and some trees were uprooted from the ground.  A dairy less than a mile from their house had a tornado hit so Karen and Tom's damage was probably due to a tornado as well.  Muleshoe, TX had baseball sized hail during the storm. 

String Beans with Tomatoes Recipe

2 lb. string beans (I use the bag of frozen)
1 tsp. dried min
1/4 c. olive oil
1 lge. onion, chopped
2 TBS. tomato paste or 1 can tomato sauce
3 red ripe tomatoes (in season)
salt and pepper
app. 2 c. water

Wash and remove string from the beans, and cut long beans in half. Sauté onion in oil until golden brown, add string beans and sauté about 10 minutes. Add the rest of the ingredients and simmer slowly until beans are tender.

NOTE: If you do not have fresh tomatoes on hand, you can substitute 1 (14-1/2 oz.) can of diced tomatoes .
Artemis in NYC
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Lentil Soup Recipe

1 lb. lentils
1 8 oz. can tomato sauce
6 TBS. olive oil
1 medium onion, chopped
App. 5 c. water
3 cloves garlic
1/2 tsp. rosemary
1 tsp. mint, dried (optional) I use it.
2 bay leaves
1 TBS. vinegar
salt & pepper

Place lentils in deep saucepan, add water and bring to a boil.

Boil for 5 minutes. Remove lentils and drain in colander. Put olive oil in deep saucepan and saute onion until slightly golden brown. Add tomato sauce and cook for 5 minutes, then add lentils and all other ingredients except vinegar. Bring to a boil, reduce heat, and simmer for 35-40 minutes. Remove from heat and add 1 TBS. vinegar.

NOTE: The amount of water used for this recipe may vary depending upon whether you want a thicker or thinner. If you are not sure, put less water in, and you can always add more later.
I like my soup with even more vinegar which adds a little zing to it.
Artemis in NYC
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Hi Nancy and all you Nancylanders out there. In answer to ginger about Lipton onion soup mix I make mine all the time as the stuff I buy tastes of too many chemicals. This mix makes up about 4 packages worth so if you don't want that much you can cut it down.

Copycat Lipton Onion Soup Mix Recipe

3/4 cup instant minced onion
1/3 cup beef bouillon powder
4 teaspoons onion powder
1/4 teaspoon crushed celery seed
1/4 teaspoon sugar

Combine all ingredients and store in an airtight container.

About 5 tablespoons of mix are equal to 1 1¼-ounce package.
To make onion dip: Mix 5 tablespoons with one pint of sour cream.

Cindy was asking about strawberry pretzel salad which is one of my favorites, in fact just made it yesterday :) This one serves 12 and came originally from Kraft foods I THINK LOL.
Donna in KS
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Strawberry Pretzel Salad Recipe

2 cups finely crushed pretzels
1/2 cup sugar, divided
2/3 cup butter or margarine, melted
1-1/2 pkg. (8 oz. each) Cream Cheese, softened
2 Tbsp. milk
1 cup thawed COOL WHIP
2 cups boiling water
1 pkg. (8-serving size) Strawberry Jell-O
1-1/2 cups cold water
1 qt. (4 cups) strawberries, sliced

Preheat oven to 350°F. Mix pretzel crumbs, 1/4 cup of the sugar and the butter. Press onto bottom of 13x9-inch baking pan. Bake 10 min. Cool.

Beat cream cheese, remaining 1/4 cup sugar and the milk until well blended. Gently stir in whipped topping. Spread over crust. Refrigerate until ready to use.

Meanwhile, stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate 1½ hours or until thickened (spoon drawn through leaves definite impression). Stir in strawberries. Spoon over cream cheese layer. Refrigerate 3 hours or until firm. Cut into squares to serve. Store leftovers in refrigerator.

Hope these help you guys and you enjoy them as much as we do.
Donna in KS
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Nancy, there are three salads here. I will send another letter later as it's way too much for one letter, I'm sure. This way you can keep them till you need them.

For Maggie, cooking for about 30: All TNT & very well received when we served them.

Creamy Cucumbers & Onions for 30 - 40

9 to 10 lb. cucumbers
1 3/4 to 2 lb. onions
2 c. Hellman's mayonnaise
3/4 c. sugar
2 T. + 2 tsp. cider vinegar
2 tsp. salt
2 tsp. Lawry's Seasoned Pepper

Mix Mayo, sugar, vinegar, salt & pepper well in a bowl. Halve onions or quarter if large & slice very thinly. Stripe & slice cucumbers if small; if large, stripe, quarter, seed, & slice. Add vegetables to sauce & chill several hours, stirring once or twice, tasting & adding more sugar or vinegar if desired. this is the most economical of these 3 salads.
Marilyn in FL
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Potluck Southwestern Bean Salad for 30

2 EACH # 2 cans dark red kidney beans, light red kidney beans, & pinto beans, well drained
2 # 2 cans black beans, rinsed, drained, & patted quite dry
4 # 2 cans whole corn, well drained
3 4 oz. cans diced green chilies, undrained
2 # 2 cans sliced ripe olives, well drained
1 very large onion, chopped
1 very large green bell pepper, diced
2 - 3 large fresh jalapenos`, minced
Large handful fresh parsley stems, snipped
9 - 12 leaves fresh cilantro, snipped OR 2 bunches produce dept. cilantro, snipped
1 large or 2 small limes
22 oz. red wine vinegar & oil vinaigrette, 7 Seas brand is good

Combine through cilantro in a very large bowl. Squeeze limes well over it, then dress gently with vinaigrette. Toss gently & chill 24 - 30 hours, turning often before serving. Taste, this salad may need additional fresh ingredients: chilies or cilantro or lime juice. If you really feel it needs a jolt, stir in 1 - 2 tsp. minced garlic. Can be served on a lettuce leaf. Makes about 16 1/2 lb. & serves 25 to 40. Easy to halve. Unfortunately not so easy to reduce to feed 2 - 4. Gets rave reviews though.
Marilyn in FL
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Muriel Durbin's Cole Slaw Recipe

Bring to a boil: 1/2 c. EACH cider vinegar & canola oil
1 1/2 c. sugar
2 tsp. salt
Stir to dissolve solids, then set off stove to cool.
Grate in a food processor:
1 medium-large head of cabbage
1 medium-large onion
2 green sweet peppers
2 small carrots (opt.)

When dressing cools mix everything & chill. This keeps a week, possibly more. Serves lots; 10 to 20, depending on size of cabbage & other dishes on the menu. Thanks to Muriel, gone now from American Legion Post 120; everybody there loves this slaw, & most of us have this recipe. Low in fat, but ooooh that sugar.

Make Ahead Slaw for 40-50 from the above directions

Dressing: Slaw:
1 1/2 c. EACH vegetable oil & cider vinegar
4 1/2 c. sugar
6 tsp. salt
3 very large yellow onions
8 to 10 lb. cabbage
3 very large green bell peppers
1 red bell pepper
Make as for Muriel's, it's an exaggeration of that recipe. Can be grated with fine or slicing blade; somebody will like it, either way.
Marilyn in FL
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AS requested here is my recipe for the Dried Onion Soup Mix
Abby in Atlanta

Homemade Dried Onion Soup Mix Recipe

1/2 tsp. onion powder
1/2 tsp. salt
1/4 tsp. sugar
1/4 tsp. Kitchen Bouquet Browning sauce
1/2 cup chopped or minced dehydrated onion

Combine the onion powder, salt and sugar in a small bowl. Add the Kitchen Bouquet and stir until the seasonings are uniformly brown. Add the dehydrated onion and mix thoroughly until the color is again even. This step takes a few minutes.

Makes 1/2 cup, equivalent to one (1-1/2 ounce) envelope of dried onion soup mix.

A similar recipe was sent in by Carol from Washington. She added this comment.
Hi Nancy,
I saw that Ginger (June 8 Letter) was looking for a homemade Lipton Onion Soup Mix recipe. Here is one that I use and LOVE! I will never buy it in the store again. It is so easy to make, with ingredients that are in my pantry.
Thank you for all you do for us all!
Carol from Washington
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Someone requested a recipe for a dish with strawberries, pretzels, and Jell-O. Here is my recipe for Strawberry Pretzel Salad which includes all 3 of the ingredients.
Abby in Atlanta.

Strawberry Pretzel Salad #2

3/4 cup butter, softened
3 Tbs. brown sugar
2 ½ cups crushed pretzels
1 (6oz) pkg. strawberry flavored gelatin
2 cups boiling water
3 cups strawberries, chilled
8 oz. cream cheese, room temp
1 cup white sugar
1 (8oz) container frozen whipped topping, thawed

Preheat oven to 350° F . Cream butter with brown sugar. Mix in the pretzels and pat mixture into the bottom of one 9" x 13" baking pan. Bake at 350° for 10-12 minutes. Set aside to cool.

In a medium bowl, dissolve the gelatin in the boiling water and stir in the strawberries. Chill until partially thickened.
In a small bowl, beat cream cheese and sugar together until smooth. Fold in the whipped topping. Spread mixture over the top of the cooled crust, making sure to seal the edges. Chill, then pour the gelatin mixture over the cream cheese layer, Chill until firm.
10 servings
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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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I hope these are the cookies GG has in mind, as she didn't
say if she wanted drop cookies, bars, or refrigerated slice & bake
cookies. I do have a refrigerated butterscotch cookie that we like
real well and have other butterscotch and peanut butter cookies
as well, but these are our most favorites.

Frosted Butterscotch Cookies Recipe

1-1/2 cups packed brown sugar
1/2 cup shortening
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 eggs
1 tsp. vanilla
2-1/2 cups flour
1 cup (8 oz.) dairy sour cream
2/3 cup chopped walnuts

In electric mixer bowl, beat shortening and brown sugar
until well blended. Add soda, baking powder and salt, and
beat well. Beat in eggs and vanilla until combined. Add flour
and sour cream alternately to beaten mixture, mixing after
each addition. Stir in nuts. Drop rounded teaspoons of dough
on greased cookie sheets about 2 inches apart. Bake 10 to 12 minutes,
until edges are lightly browned. Cool on wire racks and frost. Makes
about 4 dozen cookies.

Browned Butter Frosting:
In saucepan over medium heat, heat 1/2 cup butter until golden
brown, but do not scorch. Remove from heat. Stir in 3-1/2 cups
powdered sugar, 5 tsp. boiling water and 1-1/2 tsp. vanilla. Beat
until frosting is easy to spread, adding more water, if necessary.
Immediately spread on cooled cookies.
Judy (in Alaska)
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Over the years I have made many peanut butter drop cookies, using different recipes, but this is still our favorite. The cookies don't get soft, and store well staying crunchy. They also ship well, as have sent them to our grandchildren over the years when they were away at college. My hubby would rather have these for his birthday
than a cake!

Peanut Butter Crisscrosses Recipe

1 cup shortening
1 cup granulated sugar
1 cup packed brown sugar
1 tsp. vanilla
2 eggs, beaten
1 cup peanut butter
3 cups flour
2 tsp. baking soda
Dash salt

Thoroughly cream shortening, peanut butter and sugars with electric mixer on medium speed. Add vanilla and eggs and beat thoroughly. Add dry ingredients and mix on low speed, until mixed in well. Form each into balls and place 2 inches apart on ungreased baking sheets. Press with back of a floured fork to make a crisscross. Bake at 375 about 10 minutes, until light golden brown. Bake at 375 about 10 minutes. Cool and store in air-right container.

Recipe says it makes 8 dozen, but I get about half that many, as like to make mine bigger.
Judy (in Alaska)
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I think this is the recipe that Sue requested in the Sunday newsletter. I haven't made this in a long time, and it's a great salad to serve in the summer.
Marsha, Los Angeles, CA

Artichoke Rice Salad Recipe

10-12 Servings
Prep: 20 min. + chilling Cook: 20 min.

1 package (6.9 ounces) chicken-flavored rice and vermicelli mix
2 jars (6-1/2 ounces each) marinated artichoke hearts
3 cups cooked long grain rice
3 cups chopped green onions
3/4 cup Hellmann's® Real Mayonnaise
1/2 teaspoon curry powder

Prepare rice mix according to package directions; cool. Drain artichokes, reserving marinade. Chop artichokes; place in a large
bowl. Add the prepared rice, long grain rice and onions. In a small bowl, combine the mayonnaise, curry powder and reserved
marinade. Pour over rice mixture; toss to coat. Cover and refrigerate until serving.
Yield: 10-12 servings.
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 Chocolate Pound Cake with Cocoa Frosting

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Cookie Butter

Make with Basically Any Cookie

Looks and spreads like peanut butter, tastes like cookies.
Make with any cook but not things like fig cookies, Oreo's or peanut butter cookies, Chocolate chip, Snickerdoodle, Oatmeal (hold the raisins), Pecan sandy, Gingersnap, Chessman, Your favorite

Makes 1-1/2 cups, Use it on toast, pancakes waffles, muffins or over slices of apples, whatever you like.

Place 8 ounces of cookies in a sturdy plastic zip-top bag and crush into small pieces with a blunt object. Transfer to a food processor and finish the job — you want the crumbs to be as fine as possible. Keep the processor going and slowly drizzle in 1/2 cup of vegetable oil, then add 1/4 cup water, then up to 1/2 cup of powdered sugar until the paste reaches your desired consistency. Keep tightly sealed in a container or jar and use within a week.


Paula asked about cooking a pork loin in the crockpot. I made one this week. Pour a 17 oz. bottle of regular Dr. Pepper over the loin in the crockpot. That is all. I put mine on about 8:00 in the morning and it was ready for dinner that night. Very good and easy!
Dawn in SWGA

For Jenny who wanted to know how to cook rice and it not be sticky. In a heavy saucepan add a Tablespoon or so of cooking oil. Add the rice and stir and let get light golden brown. Be careful. It burns easy. Add the amount of water you need, cover, and cook for the required time.

Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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