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June 19, 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.
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Nancy Rogers


German Chocolate Upside Down Cake

1 box German chocolate cake mix
1 c. pecans, chopped
1 c. coconut
8 oz. cream cheese
1 c. butter, melted
1 box confectioners sugar

Heat oven to 350°. Grease bottom of 9 x 13-inch pan. Sprinkle pecans and coconut in bottom of pan. Mix cake according to directions on box and pour over top of pecan-coconut mixture. Mix cream cheese, butter and sugar together. Pour over cake mixture, leaving 1/2 to 1-inch on each side. Bake for 50 minutes.
Mary J
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Peach Upside Down Cake Recipe

1/3 c. butter
1/3 c. granulated sugar
1 large egg
1 tsp. vanilla
1 c. pastry flour
1 Tbsp. baking powder
1/2 c. light cream
2 large egg whites, beaten stiff
1/4 c. brown sugar
2 c. sliced, peeled peaches
extra granulated sugar

Preheat oven to 350°. Generously butter a 23 cm (9-inch) cake pan; set aside. Place butter, granulated sugar, whole egg and vanilla in large bowl. Using electric hand mixer, beat 2 minutes or until mixture becomes thick. Sift flour and baking powder together. Using wooden spoon, incorporate half of flour into egg mixture in bowl. Pour in cream and mix well. Add remaining flour and continue mixing until well incorporated. Fold in beaten egg whites until no trace of white can be seen; set aside batter.

Sprinkle brown sugar over bottom of prepared cake pan, then cover with sliced peaches in circle pattern. Pour in batter and bake 1 hour in the middle of oven or until cake tests done. When done, remove cake from oven and let cool in pan. Turn out onto ovenproof serving platter and sprinkle with a little granulated sugar. Place in oven 6 inches from broiler element and broil 3 to 4 minute
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Apple and Cherry Upside Down Cake

1 stick melted margarine
1 c. brown sugar, packed
1 can apple pie filling
1 can cherry pie filling
1 box yellow cake mix

Melt margarine and place in a 9 x 13-inch baking pan. Mix sugar with melted oleo. Add can of apple pie filling; spread evenly. On top of apples, add the cherry pie filling. Make cake according to directions on box. Pour over the other ingredients and bake at 350° for 45 to 50 minutes. Let cool, then turn out on tray. Serve with whipped cream (optional).
Mary J
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I use more pasta than the recipe called for (probably at least 12 oz.) and have used salad macaroni or the little pasta "wheels" also. This would be perfect for a 5th of July get-together.

Pepperoni Pasta Salad Recipe

1 pkg. (7 oz.) sea shell macaroni, cooked
1 lb. pepperoni, diced
8 oz. Provolone cheese, cubed
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
1 carrot, finely grated or shaved
2 large tomatoes, chopped
1/2 cup black olives, chopped or sliced (optional)

Put in large bowl. Combine dressing ingredients:

Dressing:
1/2 cup olive oil
3 tbsp. wine vinegar
1 tbsp. oregano (I only use half)
Garlic powder, to taste
Salt & pepper, to taste

After combining dressing ingredients, pour over salad and mix gently. Chill awhile before serving.
Judy (in Alaska)
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This bean dish has been a must for all of our 4th of July cookouts for many years, and always been my "signature dish" to make every time my class mates get together for a potluck. It can be baked in the oven, or cooked in a Crock Pot, which I prefer to do, or else I will bake it in the oven and transfer it to the Crock Pot to keep it warm while serving, or to tote it anywhere, so it will stay hot.

Barbecued Baked Bean Casserole

1 can (15 oz.) butter beans, drained
1 can (15 oz.) kidney beans, undrained
1 can (22 oz.) pork and beans
8 oz. bacon
1 lb. lean ground beef
1 cup chopped onion
1/2 cup catsup
1 tbsp. prepared mustard
3/4 cup brown sugar
1 tbsp. apple cider vinegar
1 clove garlic, minced
Pepper, to taste

Fry bacon until crisp; drain and crumble. Drain off excess fat in pan. Brown meat and onion in the remaining fat; drain. Mix with the beans, bacon and remaining ingredients in a large 3 quart casserole dish. Bake at 350 for 30 minutes, covered and then bake 30 minutes more, uncovered. Can also cook in a Crock Pot on low heat for 4 hours.
Judy (in Alaska)
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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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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.


This dessert is heavenly and one of the best I've ever eaten.

Angel Fluff Cake Recipe

1 baked angel food cake
1 can sweetened condensed milk
1/2 cup sugar
Juice of 4 lemons
1 pint (2 cups) whipping cream
Coconut
Fresh whole strawberries (optional)

Break baked and cooled cake into bite-sized pieces and put half of the cake pieces in a 9 x 13 pan or dish. Combine sweetened condensed milk with sugar and juice of the 4 lemons. Whip the cream until stiff and combine with milk-lemon mixture. Spread half of the mixture over the cake pieces and repeat layers one more time each. Sprinkle generously with coconut. Refrigerate until well chilled.

Top each serving with a large whole fresh strawberry, if desired.
Judy (in Alaska)
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In the 6/16 newsletter Peggy requested recipes using fresh fig and plum recipes. I am not sure how long you have been with the newsletter, so this may be recipes you already have. They appeared in a 2008 newsletter and were shared by Betty G, Georgia.
Robbie IN

Fig Preserves Grandma Grizzard's

One cup sugar to one cup of figs is the ratio I use. Pour sugar over figs and let stand overnight. Cook the next day. Boil until candy texture or stringy.

Follow directions in Ball Canning Book on processing jams, jellies & preserves.

In memory of Sabra Gentry Grizzard, 1873-1972. I believe what made Grandma's preserves so good was that they were chewy (by letting them stand overnight).

I can remember going to her house and she would have great big
biscuits with butter and Fig Preserves. Grandma cooked for all fourteen of her children with lots of love.
Betty G, Georgia

Fig Newton Bars

Dough:
1 c. butter
3 eggs
t tbsp. lemon juice
2 c. brown sugar
1 tsp. vanilla
4 c. flour
1 tsp. salt
1 tsp. soda
1 tsp. baking powder

Mix butter, eggs, lemon juice, brown sugar and vanilla well. Add flour, salt, soda and baking powder. Mix well and chill.

Fig Filling
1 1/2 c. ground figs (1 lb. whole figs) or dates and/or raisins (I used my fig preserves)
1 c. water
3/4 c sugar
3 tbs. flour
1/4 c nuts
2 tbs. orange juice

Boil figs and water 5 minutes. (unless you use fig preserves) Blend in sugar, flour, nuts, orange juice. Cook until thick. Cool. Roll half to 18 x 12 x 1/8 inch rectangle. Put cooled filling down center. Fold each side over. Cut into 4 strips three inches wide. Bake at 350 degrees for 10 to 12 minutes.

NOTE: Since I used fig preserves, I took them out of my jar and mashed them good with my potato masher, or you could just mash with your hands. Cook with sugar, flour, nuts, orange juice until thick. If you use the fig preserves it already has sugar added, you may want to on put less sugar. They are very
good!
Betty T. Ga.
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In the 6/12 newsletter Sheila Bama wanted crustless chess pie recipes. I don't have a specific recipe for this, but wondered if you had tried making the filling for your favorite chess pie recipe and baked it in a pie pan sprayed with non stick spray or a non stick pan. You might need to slightly alter the baking time. If you tried that and it did not work to your satisfaction, you might try baking the filling in individual custard cups just as you would for egg custard. I have crustless recipes for quiche, pumpkin pie, cream cheese peach pie and apple pie, if you need any of these.
Robbie IN


Hi Nancy, Re: 6/18 N/L on baking potatoes, rub the potatoes with
bacon drippings, then bake. MMMMM good.
Margaret, Tulsa


Easy Baked Potatoes

Fill a crock-pot with scrubbed and well-greased potatoes. Cover & cook on low 8-10 hours. Do not add water.
Athena in DE

Salmon in the Dishwasher Recipe
4 servings

4 ( 4 oz) filets salmon
1 T olive oil
salt & ground black pepper to taste
1 t. dried dill, or to taste
3 T fresh lemon juice

Tear off 4 sheets aluminum foil, large enough to wrap each steak. Grease 1 side of each piece. Place 1 salmon filet on each & drizzle olive oil on top. Sprinkle w/ salt, pepper & dill weed. Drizzle lemon juice over each piece.

Wrap steaks, carefully sealing each packet. Test each packet by pressing on it. If air escapes, re-wrap it. Put on top rack of dishwasher & run full cycle, with heated drying. Salmon is done when cycle is finished.
Athena in DE (Source: Zuzu)

Comment
I had my doubts about this recipe so I did some searching on the internet. This article was interesting.

Dishwasher Salmon
http://www.adfg.alaska.gov/index.cfm?adfg=wildlifenews.view_article&articles_id=230

Here is a youtube video on cooking salmon in the dishwasher.
https://www.youtube.com/watch?v=6N8q2xkirCQ      
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In the 6/12 newsletter Sheila Bama wanted crustless chess pie recipes. I don't have a specific recipe for this, but wondered if you had tried making the filling for your favorite chess pie recipe and baked it in a pie pan sprayed with non stick spray or a non stick pan. You might need to slightly alter the baking time. If you tried that and it did not work to your satisfaction, you might try baking the filling in individual custard cups just as you would for egg custard. I have crustless recipes for quiche, pumpkin pie, cream cheese peach pie and apple pie, if you need any of these.
Robbie IN


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Mini Upside-Down Pineapple Cakes Recipe

'Mississippi Relay Recipes'
Mississippi Relay For Life volunteers, cancer survivors & caregivers collaboration

1 (20-oz.) can Dole crushed pineapple
1/3 cup butter, melted
2/3 cup packed brown sugar
12 to 13 maraschino cherries, halved
1 pkg. yellow cake mix
1/3 cup vegetable oil
3 large eggs

Drain pineapple and reserve juice. Stir together melted butter and brown sugar. Evenly divide sugar mixture into muffin cups sprayed with nonstick cooking spray. Evenly divide drained pineapple over sugar mixture. Place cherries in center, cut side up.

Prepare cake mix according to package directions, using vegetable oil and eggs and replacing amount of water called for with reserved juice and water. Evenly pour batter (about 1/4 cup) into muffin cups.

Bake at 350 F for 20 to 25 minutes or until toothpick inserted comes out clean. Cool for 5 minutes, loosen edges and invert onto cookie sheets.
Sherry (in Indiana)
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I threw together a "Tamale Pie" recipe years ago and my son and grandson loved it. Here is my recipe to share with the lady that wanted one.

Sharon M's Tamale Pie Recipe

1 lb. ground beef (can use more if desired) browned and well drained
1 large onion, chopped and cooked with beef till limp and opaque
1 can diced peppers or can use jalapenos to taste
1 can whole kernel corn, drained
1 tsp. chili powder or to taste
salt to taste (i dont add extra)
sliced black and or green olives (if desired)
1 can diced tomatoes, undrained
1 (8 oz.) can tomato sauce

In a large skillet (preferably cast iron)*** , combine above ingredients, stir well. bring to a low boil. stir frequently. add topping mix to edge of skillet. do not stir.

***If you do not have a cast iron skillet or oven proof skillet, before pouring topping , place in large casserole dish.

Topping Mix
1 cup self-rising cornmeal
1 tbsp. flour
1 cup shredded cheese
milk to make a fairly thin mixture
extra cheese if desired

Gently pour over mixture in skillet or casserole. Place in 425 degree oven and bake until topping is done and brown to desired doneness. Carefully remove from oven, spread extra cheese over top, return to oven for few minutes to melt the cheese. Remove from oven, let stand for at least 5 minutes. Cut in wedges all the way to the bottom. delicious! Refrigerate leftovers. better the second day.
Sharon M, Smyrna, TN
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Mother made this dessert mostly on "washday" when the black wash pot was a necessity for the wash job in the 1940-early 1950's. Homemade biscuits were made almost every morning for breakfast and were readily available for this treat! Yum!

Biscuit Vinegar Pie Recipe

Enough biscuits to cover the bottom of 10 inch skillet. Turn so bottom crust is
on top.

Bring to a boil:
1 cup sugar
1 1/2 cups water
Nutmeg to taste
1 tablespoon apple cider vinegar
1 tablespoon oleo or butter

Reduce heat and simmer about 3 minutes. Pour liquid mixture over biscuits and drizzle with 1/2 cup milk. Allow biscuits set to absorb some of the liquid.

Serve warm and drizzle the excess liquid over the biscuits as you serve it.
Marvis in Texas
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I want to tell Judy in AK that I made her recipe for Mom's Bean Sprouts and Ham salad. I like it a lot. Of course I tweaked it to meet my tastes. The main tweak was that I didn't add the salad dressing/mayo. I think the French dressing is sufficient, at least for me.

I chopped up some lettuce and put the sprouts salad on top. I ate almost half of it myself. Definitely a keeper and a different salad. I too am always keeping an eye open for different salads. Thanks for a keeper.
Barb in OKC


This is a quick to prepare dish that is very satisfying and tasty.

Italian Brunch Rice Recipe

8 oz. mild Italian sausage (I use 1 lb.)
1 cup sliced fresh mushrooms
1/2 cup sliced green onions
1 large carrot, shredded
4 eggs, beaten
1/4 cup milk
Salt, to taste
1/2 tsp. pepper
3 cups cooked rice
1/4 cup grated Parmesan cheese

Cook sausage in large skillet until browned; drain. Add mushrooms, carrot and onions; cook 2 minutes. Combine eggs, milk, salt and pepper in small bowl. Reduce heat to medium and pour egg mixture over veggies. Cook, stirring about 2 more minutes; add rice and cheese, stirring to separate grains of rice. Heat 2 minutes and serve immediately.
Judy (in Alaska)
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416


Paypal: email address is everyday_recipes@yahoo.com