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June 16, 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)  
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Everyday Recipes from Our Recipe Family.
Recipes wi
ll be sent out each weekday
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Nancy Rogers


TNT Sweet Tea recipe for Linda from Pa.

Fill a 2-3 quart container about 3/4 full with water. I use a mixing bowl with a handle. Remove wrappers from 7 Lipton tea bags. Remove the paper tabs at the end of the strings and tie the strings together in a knot. This makes them easier to remove. Place in water in bowl. Microwave for 15 minutes. It will be hot when you remove it, so use hotpads. Pour into a 1-gallon pitcher. Remove tea bags and squeeze the excess liquid out of them and into the pitcher, being careful not to break the bags open. Stir in 3/4-1 cup sugar, depending on your taste. Stir well to dissolve sugar. Finish filling pitcher with water. Pour over ice in glass, sit back and enjoy.

This can also be made on the stovetop by putting water into a 2-3 quart saucepan, bringing it to a boil and boiling gently for 10 minutes. Follow the remainder of the recipe.

Makes 1 gallon.
Patti in NM
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I have another suggestion for the Strawberry – Pineapple Pretzel Salad Recipe.

This is for the recipe in the June 14th newsletter from Judy (Alaska)

I make the Strawberry Pretzel Salad Recipe in the fall and winter, but for spring and summer I use lime green Jell-O in place of the strawberry and put the crushed pineapple (15 oz. can) in place of the strawberries. Everything else is the same for the recipe except for the exchange in Jell-O and the strawberries. Very refreshing. Hope you enjoy the recipe.
Lois in Grafton, OH


Eggplant Special Dish (Imam Baildi)

This is a very tasty dish for those who like eggplant that is made often in Greek and Turkish kitchens.

1 lge. or 2 small eggplants
1 green bell pepper
3 garlic cloves, chopped fine
3 med. onions, halved and sliced
1/2 c. oil
1/4 bunch parsley
1 tomato
1-12 tsp. salt
1/2 tsp. pepper
1 TBS. tomato paste mixed with 1/2 c. water

Cut eggplant lengthwise into 6 pieces. Sprinkle liberally with salt and let stand for 1 hour.
Dry with paper towels. Brush with oil and bake at 450 degrees until light brown. Heat oil and sauté all ingredients except parsley and tomatoes, until soft. Add parsley and tomatoes and cook a little more. Make a pocket in each slice of eggplant and fill with stuffing. Arrange in greased baking pan. Pour tomato sauce over all. Bake at 375 degrees for 1/2 hour.

Serve cold. This dish freezes well. Defrost a few hours before serving.
Artemis in NYC
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Pickled Beets Recipe

1 #2 can beets (Drain and save 1/2 c. juice.)
Boil for 10 minutes.
1/2 c. beet juice
1/2 c. cider vinegar
1/2 c. water
1/2 c. sugar
3 cinnamon sticks
6 cloves
1/2 tsp. mustard seeds
3 med. onions

Slice onions thinly over drained beets. Pour hot liquid over same. Refrigerate.
Serves 6
Artemis in NYC
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Sugar Free Frosting Recipe

1 (1.4 oz.) pkg. sugar-free instant pudding mix
1 3/4 cups milk
1 (8 oz.) pkg. cream cheese
1 (8 oz.) container lite
frozen
whipped topping, thawed
Enjoy!!

Methods/steps
In a medium bowl, combine pudding mix and milk. Mix well and let stand until thickened. In a large bowl, beat cream cheese until smooth. Add pudding and mix well. Finally, fold in whipped topping.
Judy in Montana
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In the June 15 newsletter your recipe, Genie, for Blackberry Cobbler says a10x10 inch pan. Is that a mistake? Do you mean 9x13? Is there ample juice in the finished product or is it consistency of a batter cobbler?
Marvis in Texas


Banana Creme Cake Recipe

Ingredients
1 box yellow cake mix (& ingredients to make cake)
2 box (small) instant banana pudding
4 c milk
8 oz whipped topping
20 vanilla wafers, crushed
sliced bananas - use your own judgment

Directions
Follow the direction on the cake mix box to prepare the actual cake. Prepare it in a 9 x 13" pan. When golden, remove from over and let cool for a few minutes.

When just slightly cooled, use the end of a wooden spoon (the handle end) to poke holes into the baked cake. Don't be shy; make the holes big enough for the pudding to seep into and go deep enough with the spoon that you hit the bottom of the pan.

Next, prepare your pudding mixture. Combine your 4 cups of milk and the instant pudding mix; whisk until fully combined and there are no lumps.

Now it's time to fill those holes! Pour the pudding mixture over the entire cake, taking care to get it into all your holes. Use the spoon to help really get it into the cake and spread evenly.

Refrigerate for about two hours... or until set. Top with whipped topping, crushed vanilla wafers and sliced banana!
refrigerate any leftovers
ENJOY!!!
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Hi Nancy
I just read Ann's comment:
Nancy, my thanks go out to you for your time and effort in putting this newsletter together.

I'm sure you can multiply that by the thousands who get your newsletters. they make my day and I can't wait to open and read every one of them.
Thank you from all of us!!! We think you're terrific!
H


Hi Nancy: This is for Betty in Texas
Scarlett in FL

Old Timey Butter Roll Dessert

Ingredients
For the Butter Rolls
2 Cups Self Rising Flour
1/2 Cup Shortening
1/2 Cup Milk
1 stick (1/2 Cup) Butter, softened
1/4 Cup Sugar
1 teaspoon cinnamon
For the Milk Sauce
2 Cups milk
2/3 Cups Sugar
1 teaspoon vanilla

Instructions
Cut shortening into flour really well with a fork. Stir in milk.

On a floured surface, dump out dough and press together with your hands to form a ball.

Roll out into a rectangle (about 7×10 in size). Spread softened butter over dough and then sprinkle 1/4 cup sugar and cinnamon over top. Roll it up like a jelly roll and press it together lightly.

Cut into nine slices about one inch thick each. Place into a lightly greased 8×8 baking dish.

In medium sauce pot, combine all milk sauce ingredients. Heat over medium heat, stirring constantly, until mixture begins to bubble lightly. Pour over rolls in pan.

Bake at 350 for 30-40 minutes, or until rolls are lightly browned on top.

Allow to sit for a few minutes once it is done for the rolls to soak up more sauce. After you put each roll on a plate, spoon more sauce over it.

Christy Jordan’s SOUTHERN PLATE
http://www.southernplate.com/2010/04/old-timey-butter-roll-dessert.html

This recipe was submitted by Sara Jones and gramaj as well.
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Butter Roll Recipes

These are for Betty, one from scratch and one using canned biscuits. Hope one of them is what she remembers.
Marsha M, Los Angeles, CA

Old Fashioned Butter Roll

2 c. flour
3 tsp. baking powder
1/2 tsp. salt
1 tbsp. shortening
Hot water
1 c. butter
1 1/2 c. sugar
1 1/2 tsp. vanilla
Milk (enough to cover rolls)

Mix flour, baking powder, salt and shortening. Add enough hot water from the faucet to make mixture like biscuit dough. Roll dough out like pie dough. Put butter and sugar on crust. Roll up and pinch ends. Lay rolls in deep pan. Add vanilla to milk and pour over rolls. Bake in hot oven until brown (400 degrees).Marsha M, Los Angeles, CA


Old Fashioned Butter Roll

1 can biscuits (any kind but Big Country or Hungry Jack will make larger rolls)
1 1/2 sticks butter
Sugar and nutmeg

Topping
2 c. milk
3/4 c. sugar
1 1/2 tsp. vanilla
Roll out biscuits as thin as possible on floured board. Spread each one with butter and sprinkle with sugar and a little nutmeg(butter may be chipped onto biscuits). Roll up like jelly roll. Place rolls into a buttered casserole dish.

Topping: Mix the 3/4 cup sugar, 2 cups milk and the vanilla;
pour over rolls. Bake at 350 degrees until brown. Serve warm.
The rolls may be made from any biscuit dough recipe.
Marsha M, Los Angeles, CA
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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
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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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.


Note to Linda: Are you aware that there is a Back to Basics Iced Tea Maker
that automatically makes Sweet Tea? (Amazon; focuselectrics.com)
I have been using it all summer…also makes unsweetened tea which I prefer.
Athena in DE


Thanks to Robbie IN for her recipes.
I made a rice pudding using one of Robbie’s recipes and it was very good. I am always interested in rice puddings/custards. Good reading and reminds me of my mother.

The past couple days, the blackberry recipes caught my attention and I plan to bake them.
I baked “a sort-of blackberry bread” for breakfast today using 1-1/2 cups strawberry cake mix, 2 eggs and stick of softened butter; then stirred in 1-1/2 cup whole blackberries. Not too sweet, simple, but we liked it warm.

Now, my daughter is in need of plum recipes, since the plums are getting ripe. Any type of dish using plums would be welcomed: cobblers, cakes, bread, sauces etc.

The plum is about 1-1/4 inch diameter; goes from green, yellow, blush, then red ripe and soft. (She thinks the supplier mislabeled the name of the plum; therefore I don’t have that)

Looks like we will have an abundance of figs this season. Small and medium size. Fig recipes would be welcomed.

My daughter has a cat. About 11 pounds, Looks like one of yours. I email your stories to her. We enjoy.
PeggyNELA


Request from Alice in newsletter dated 15/6/2014

Easy Teriyaki Chicken Recipe

Total Time: 30 mins
Makes: 2 to 3 servings

Ingredients
3/4 cup low-sodium soy sauce
1/4 cup honey
1 1/4 teaspoons peeled, grated fresh ginger (from about a 1-1/2-inch piece), grated on the small holes of a box grater
1 pound boneless, skinless chicken breasts or thighs
Freshly ground black pepper
4 teaspoons vegetable oil
2 medium scallions, thinly sliced

Instructions
Bring the soy sauce and honey to a simmer in a small saucepan over medium heat, stirring often until the honey has completely dissolved, about 5 minutes. Add the ginger, stir to combine, remove from the heat, and set aside.
If using chicken breasts, place them on a cutting board and cover with a sheet of plastic wrap. Use a meat mallet or a frying pan to gently pound them to a 1/2-inch thickness. Cut each in half so you have 4 pieces roughly the same size. (If using chicken thighs, no need to pound or cut.) Season both sides of the chicken with pepper.

Heat the oil in a large frying pan over high heat until shimmering. Add the chicken in a single layer and cook without disturbing until browned, about 3 minutes. Flip and cook the second side until browned, about 3 minutes more.
Reduce the heat to medium, slowly pour in the reserved sauce, and cook, flipping the chicken occasionally to coat in the sauce, until cooked through, about 3 minutes.

Transfer the chicken from the pan, letting the excess sauce drip off, to a clean cutting board. Reduce the sauce in the pan over medium heat until slightly thickened, about 3 minutes more. Slice the chicken crosswise into 1/2-inch pieces. Place on a serving dish, top with the sauce, and sprinkle with the scallions.

http://www.chow.com/recipes/30551-easy-teriyaki-chicken
Click Here to Print this Recipe


I make bread in my breadmaker all the time. What I do is mix all the wet ingredients together like the warm water, an egg if called for, oil or melted butter. I always let the egg come to room temp, too. Then make sure you have rinsed the breadmaker pan with warm to hot water to get it nice and cozy for the warm liquid. Add the liquid.

Now mix all the dry ingredients in a bowl or other container like the flour, sugar, salt, brown sugar, nuts, etc. Add this mixture to the liquid in the breadpan. Make a small “well” in the mixture and add the yeast. Sometimes in the cold winter months I even microwave the dry ingredients for a few seconds to warm it. My pantry is cold so the flour is, too!

That’s my method and with my particular West Bend bread machine it doesn’t start mixing for almost 7 minutes! It just sits there and I don’t know why but once it starts it works fine and my bread turns out great.
Dorie in Wisconsin


Here is a recipe for Myron Drinkwater (6/14 newsletter). We eat a lot of fish and the foiled baked fish is a favorite.
Robbie IN

Fish in Foil Recipe

Fish Filets of your choice
1/4 c. chopped carrots
1/2 c. slice potatoes
1/4 c. chopped onions
1/4 tsp. pepper
salt to taste
1/4 tsp. garlic
Other spices, if desired(basil. thyme, oregano, lemon pepper, etc)
2 tsp. butter
1 long sheet aluminum foil

Put butter in foil. Lay filet in center of foil. Add onions, potatoes, carrots, pepper, salt, garlic. Make sure to lay filet long ways with foil from end to end. Put sides together. Roll, seal them together and roll ends shut. Place on grill. Cook each side 10-20 minutes. Can use olive oil instead of butter. Make as many packets as the people you are serving. Can also bake in oven and use other vegetables, such as broccoli, red pepper strips, sliced mushrooms, sliced squash, etc.
Robbie IN
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Here is another mayonnaise cake recipe for Alice. I also have a carrot cake recipe that uses mayonnaise, but I don't think that is the recipe for which you were searching. you
Robbie IN


Mayonnaise Cocoa Cake Recipe

2 cups Flour
1 cup Sugar
3/4 teaspoon Baking Soda
1 cup Mayonnaise
1/2 cup Cocoa Powder
1 cup Milk
1 teaspoon Vanilla

In a large mixing bowl, mix sugar, mayonnaise and vanilla until blended, then add milk and stir slowly until well mixed. In a second bowl, stir together the flour, cocoa, soda until mixed and then add to the wet mixture and blend well. Pour into a 9x13 inch cake pan which has been prepared with non-stick cooking spray and bake at 325 degrees F for 40 to 45 minutes or until a toothpick comes out clean when inserted into center of cake. Cool and frost with your favorite frosting, or serve sprinkled with powdered sugar along with fruit.
Robbie IN
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I always like main dishes that can be prepared ahead of time and put in the refrigerator until the next day. Is perfect for a holiday, and special enough serving to company. I like to buy a rotisserie chicken from the deli to use for this tasty dish.

Chicken Noodle Casserole Recipe

1 cooked chicken, cut up in small pieces
2 cups uncooked noodles, cooked
1 pkg. (8 oz.) croutons
1/2 cup butter
1 cup water
2 eggs, beaten
1-1/2 cup milk
1/2 cup minced onion
1/2 cup chopped celery
Salt & pepper, to taste
1 can cream of mushroom soup
Parmesan cheese

Toss together cooked noodles with croutons, butter and water. Press lightly into greased 9 x 13 inch pan. Layer cut up chicken over. Mix milk and beaten egg, and add onion, celery and salt & pepper. Pour over chicken layer. Top with soup. Cover with foil and refrigerate overnight. Bake, uncovered, at 325 for 55 minutes. Sprinkle with cheese.
Judy (in Alaska)
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This is such a delightful cake and has always been a family favorite. You could probably use 2 cups frozen whipped topping thawed in place of Dream Whip. Whip together milk and pudding and fold in the whipped topping.

Tell Your Neighbor Cake Recipe

1 devils food cake mix
1 pkg. (4 serving size) banana instant pudding
4 eggs
1-1/4 cup water
1/4 cup cooking oil

Combine ingredients and beat till smooth with an electric mixer. Pour batter into a greased and floured 9 x 13 inch pan. Bake at 350 for 30 to 35 minutes, until it tests done with a toothpick. Cool completely and put topping on. Refrigerate until serving time and any leftovers, if there is any!

Topping:
1 pkg. (4 serving size) chocolate instant pudding
1-1/2 cups cold milk
1 pkg. Dream Whip

Beat ingredients together until smooth and thickened and spread on cooled cake.
Judy (in Alaska)
Click Here to Print this Recipe


I'm always looking for different salads to make in the summer time, and this one had pleasing results.

Mom's Bean Sprout Salad Recipe

2 cups diced cooked ham
1 can (16 oz.) Bean Sprouts, rinsed & drained
1/4 cup French salad dressing
2 tsp. soy sauce
2 tbsp. EACH: chopped green onion, chopped green pepper and chopped celery
1/2 cup chopped sweet pickle
Dash pepper
3/4 cup mayonnaise

Combine ham, bean sprouts, French dressing and soy sauce. Chill in refrigerator for 30 minutes. Add remaining ingredients and toss lightly; Serve on crisp salad greens.
Makes 4 servings.
Judy (in Alaska)
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416


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