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June 23, 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


Hi Nancy and all you wonderful Nancylanders :) In response to Ellen in Boston asking for a recipe with hamburger, tomatoes and macaroni I got a dilly. It's basic but great. My kids are grown but this one they still ask for and have called me to find out what the recipe is so they can make it also.

American Goulash Recipe
serves 4 to 6 depending on hunger

1 onion chopped
1 (8 oz) package elbow macaroni
2 cups beef broth
1 (14-1/2 oz) can diced tomatoes
1 1/2 lbs ground beef
2 tsp garlic powder
1 tsp salt
1/2 tsp black pepper

In a soup pot over high heat, brown ground beef with onion 6 to 8 minutes or until no pink remains in the beef, stirring frequently.

Stir in remaining ingredients and bring to a boil. Reduce heat to medium, cover, and simmer 7 to 8 min. or until macaroni is tender

The thing is with this recipe it is easy to alter to your tastes. I add Velveeta cheese to mine often (I use a hunk probably about a fourth of a pkg) I'm not one for measuring LOL and sub the tomatoes for small can of tomato sauce or a can of tomato soup so it nice and thick. You can also add in some corn or even green beans to sneak some veggies in on the kiddies LOL It is a very forgiving recipe but the original is great.
Donna in KS
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This is for Ellen in Boston wanting a kid friendly casserole. My kids loved this growing up (and still do).

Macaroni, Beef and Tomatoes Recipe

1 pound ground beef (approx.)
1 chopped onion
garlic
1 large can of diced tomatoes, (or 1 reg. can of diced tomatoes and 1 reg. can of tomato sauce, I like to mix them)
1 bag or box of macaroni, cooked
salt and pepper
grated cheese, (optional)

Brown meat, add onions and garlic, cook an additional few minutes. Add tomatoes, salt and pepper. Mix in macaroni. If too dry, add a little water or more tomato sauce. Pour into sprayed baking dish. Bake at 400 degrees until hot, about 25-30 minutes. Add cheese on top and return to oven to melt. Let set about 5 or 10 minutes and serve. If you have hard cheese instead of shredded, you can cut it into sticks and poke it into the casserole. Velveeta is good also. You can add drained canned whole kernel corn to make it heartier if you want to, adds color also. I am not sure of the size of macaroni package I use. If you cook too much you can refrigerate it and add it to soup. 4/5 servings.
Dixiegrits in AL
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Free eCookbook – Spring Veggie Fever: 25 Mouthwatering Spring Vegetable Recipes is filled with starter recipes, side dishes, dinner entrees, and more to help you get ready for any event this season. 


 


Recipe Greeting Cards is another one of my sites. I haven't added to the site in a while. In the past several days I did add over 100 New recipes have been added to
http://www.recipe-greeting-cards.com/recipes.asp
There is not yet an index page for the recipes but the recipes can be viewed by typing in the search box the terms
crock-ette recipes
upside down cake recipes
mango recipes


In response to Dianne in newsletter June 22 for ideas for small cakes for 2. I have successfully made full size recipes in small pans. I find that most regular size bundt cake recipes or sweet breads work nicely in two 9x5 or two 4x8 and maybe an additional 3x5. Of course 9x13 size can be baked in round layer cake pans. Eat one and freeze the others. I usually bake sweet bread in 3x5 pans to freeze. That gives variety for eating. My teenage grands appreciate having their variety packs to take home with them. That size works especially well for pound cakes for 2. One can take the favorite cake and sweet bread recipes, and experiment with the size pans desired for eating, freezing or sharing. Hope this helps with ideas.

A favorite small recipe of ours is :

Chewy Butterscotch Bars Recipe

2/3 cup brown sugar
2 eggs
1/2 cup all purpose flour
1/4 teaspoon salt
1/2 cup Crisco or 1stick oleo, softened
1 teaspoon vanilla
Small pkg. Instant pudding mix (I use different kinds to have different
variations, vanilla, butterscotch, coconut, etc. )
3/4 cup quick cooking oatmeal
Powdered sugar, enough to sprinkle over baked top

Cream sugar and oleo or Crisco. Add eggs and vanilla, mix well. Add dry Ingredient. Bake in sprayed 9 x 9 or 8 x 8 inch square pan at 350 degrees for 25-30 minutes. Cool in pan. Sprinkle lightly with powdered sugar.
Marvis in Texas
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Dividing Cake or Baking Recipes
For Dianne in Wisconsin, and anyone wanting to divide cake or baking recipes.

I'm alone and am careful about dividing recipes. A 9x9 pan can be replaced with an 8x8 pan. The reason I say it this way, is that a 9x9 pan is 2/3 of a 9x13 pan. If there is, conveniently 3 eggs in the larger recipe, then dividing is simple. Use 2 eggs and 2/3 of all the other ingredients to make the smaller cake. Usually, 8 inch square and 9 inch square pans are more or less interchangeable, although the 9x9 will result in a thinner cake. I often divide smaller, as I have smaller pans, and divide all baking according to the number of eggs. Otherwise, I have to mess with measurements of smaller eggs and my poor brain is just not up to that.


Small Cake
This is for the person who wanted a small cake. I make this every year when strawberries are in season. I slice the strawberries in simple syrup and serve it over a piece of this cake and top with whipped cream. Good with sliced peaches as well.
Abby in Atlanta

Now, I want to ask about some creative baking. I know that a strata is a casserole of layers of bread and cheese and/or ham and so on, then egg and milk or cream. One could be very creative with that. What about hot dogs? Has anyone made hot dog strata, placing cold wieners in buns with mustard, cutting into 1/4's, and then setting up as a strata? I thought it sounded somewhat interesting. I can have a weird imagination, sometimes.

Thank you for your newsletter, Nancy. I always look forward to what your 'Landers have to share! And thanks to all 'Landers! Nancy, any news of your furry helpers is always enjoyed!
Anne in Mississauga


 



 


For Sandra:

Chicken Marsala Recipe

1/4 cup flour
1/2 tsp salt
1/4 tsp pepper
1/2 tsp dried oregano
4 boneless skinless chicken breast halves
4 tbsp butter
4 tbsp olive oil
1 cup sliced mushrooms
1/2 cup marsala wine
1/4 cup cooking sherry

In a shallow bowl, combine flour, salt, pepper and oregano. Coat chicken pieces, which have been pounded to 1/4” thickness. In a large skillet, melt butter and olive oil together. Add chicken to pan and lightly brown. Turn chicken over and add mushrooms,. Add marsala and sherry; cover. Simmer 10 minutes, turning once.
grannym IL
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Sugar Free Jello Recipes
For Rhonda wanting sugar free Jell-O recipes. Any recipe using regular Jell-O can be turned into a sugar free recipe by just using the sugar free Jell-O. There used to be a bitter aftertaste to the sugar free Jell-Os, but now you really can't tell the difference. My favorite is to just use raspberry sugar free Jell-O and frozen raspberries. I decrease the cold water by a half.

For Dianne in Wisconsin, I use the cake mixes all the time, but bake half of it in an 8X8 pan and make cupcakes for freezing with the other half. I also purchased a couple of cake pans a long time ago that are round with a scalloped edge and a raised bottom that makes an indentation when the cake is turned out. You can fill it with puddings or pie fillings and pipe some fancy Cool Whip around top. I make one and freeze one to fill at a later time. Even angel food cake can be baked in loaf pans or cupcakes to divide and freeze.

For Chris, below is a recipe that our own Nancy Rogers submitted. I made this and used fresh grated lemon peel and juice and omitted the almond flavoring. I also made it with drained mandarin oranges. I can only get yellow cake in the sugar free (made by Pillsbury), so I give it more lemon flavor with the sugar free lemon Jell-O and the juice and zest of a lemon.
Sandy in Iowa

Lemon Bundt Cake Recipe

1 lemon cake mix
1 package. lemon Jell-O
4 eggs
3/4 c. water
3/4 c. oil
1 teaspoon. lemon extract
1/2 teaspoon. almond flavoring

Mix together. Bake in Bundt pan which has been greased and floured. Bake at 350 degrees for 35 to 40 minutes. Cool 10 minutes and remove from pan.
Sandy in Iowa
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Schwan’s Bread Bowls recipe for Susan
Servings: 3

1 loaf Frozen Wheat Bread Dough, thawed
2 Tbsps. vegetable oil

Preheat oven to 350°F.

Cut thawed loaves into three pieces. Place on baking sheet, spray with oil and cover with plastic wrap.

Form bread bowls using soufflé-type-baking dish 2 to 3 cup size) turned upside-down and lightly sprayed with oil. You can use a 3-cup size oven-safe mixing bowl instead of soufflé type dish.

Place dough on top of soufflé baking dish and press down evenly over sides to form bowl. Repeat process for desired number of bread bowls.

Brush with milk or egg white before baking. Bake for 30-35 minutes. Remove from dishes to cool.
Betty in ME
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If you didn't see your recipe, question or reply posted today, it will be posted in tomorrow's newsletter. 

We still need more recipes for a low carb day recipes.  Got some you would like to share?
Nancy


This may be the recipe that Cathy was looking to find in the 6/22 newsletter. It is a nice twist to traditional banana cream pie.
Robbie IN

Caramel Banana Cream Pie using Caramels

8 or 9-inch graham cracker crust or your preferred pie crust
24 caramels
2 tbsp. milk
3 1/2 oz. pkg. instant vanilla pudding and pie filling
1 c. cold milk
1 c. frozen whipped topping, thawed
2 bananas
Additional banana slices

In small saucepan, melt caramels with milk over low heat, stirring occasionally until smooth. In small bowl combine pudding mix and milk, blend at low speed until smooth. Fold in whipped topping.

To assemble pie, cut 1 banana into slices, arrange evenly over bottom of crust. Drizzle caramel mixture evenly over bananas. Slice second banana, place slices over caramel layer. Spread pudding mixture over bananas. Refrigerate to chill. To serve cut into wedges. Garnish top with banana slices.
Makes 6 to 8 servings.
Robbie IN
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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.


Tips for Cooking Rice
In the 6/5 newsletter Jenny asked for tips on cooking rice so that it is not sticky. Here are my suggestions. You can also cook rice in the microwave and you can also brown it in oil before adding the water, although many feel doing this increases the likeliness that it will cause the rice to be stickier and not as fluffy.
Robbie IN

Rinse your rice before using. There are two reasons for rinsing: some mills outside the U.S. use talc as a milling aid, so it's an important step for imported rice. The rinsing also removes loose starch, making the rice less sticky. The talc will not harm you, but it can cause your rice to be sticky. If you are using old rice, you may also need to soak it for 30 minutes. It is also traditional for basmati rice to be soaked, as it helps the rice expand to maximum length. Either way, be sure to drain your rice thoroughly or you'll be using more water in cooking than you intended.

Use the right amount of water according to the package instructions. The key to this method is figuring out the correct amount of water. As a general rule, use 1-1/2 to 1-3/4 cups of water per cup of long grain rice. Yu may need to experiment to find the amount you truly like. Brown rices require more water and shorter grain rices require less. Use a heavy-based pot (to prevent scorching on the bottom) with a tight-fitting lid that keeps the steam in. If your lid fits loosely, put a clean kitchen cloth between the lid and the pot.

In a medium, heavy-bottomed pot with a tight-fitting lid, combine water, the rice, and a bit of butter or oil and salt, if you like. Bring to a boil over high heat. As soon as the water is boiling, lower the heat to a simmer and cover. (If you have an electric stove, use two burners: bring the rice to a boil on a hot burner and then immediately slide it to a burner set on low to continue cooking at a slow simmer.) Cook at a gentle simmer until the water is completely absorbed and the rice is tender, about 12 minutes (it's okay to lift the lid to make sure the rice is fully cooked and the water is absorbed—just replace the lid quickly).

Remove the pot from the heat and let it sit, undisturbed with the lid on, for at least 5 minutes and for as long as 30 minutes. Remove the lid, fluff the rice gently with a fork or chopstick, and serve. Resist the urge to stir the rice and let it set to finish cooking. Good Luck! If you have questions or need mor help let us know.
Robbie IN
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Little cakes for Diane:

Frozen Raspberry Cheesecake Recipe

1/4 c. crushed shortbread cookies
1 T. butter, melted
1 1/2 oz. cream cheese, softened
3 T. sweetened condensed milk
1 T. lemon juice
1/3 c. raspberry sherbet, softened
1/4 c. fresh raspberries

In small bowl, combine cookie crumbs & butter. Press onto bottom of 4” springform pan coated with Pam. Freeze 10 min. In small bowl, combine cream cheese, milk & lemon juice until blended. Spread over crust.

Freeze 2 hours or until firm. Spread sherbet over cream cheese layer, freeze 2 hours. Top w/raspberries.
2 servings.
Athena in DE
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Pineapple Upside Down Cake Recipe

1 can ( 8 oz) sliced pineapple
1/4 c. packed brown sugar
3 T. butter, melted, divided
4 maraschino cherries
4 pecan halves
3/4 c. all-purpose flour
1/3 c. sugar
1 t. baking powder
1/4 t. salt
1/8 t. ground allspice
1 egg, lightly beaten
1/4 c. 2% milk

Drain pineapple, reserve 1 T. juice. Set aside. In small bowl, combine sugar & 2 T. butter; stir until dissolved. Pour into ungreased 6 “ round baking pan. Arrange pineapple slices in single layer in pan; place cherries & pecans in center of slices.

In small bowl, combine flour, sugar, baking powder, salt and allspice. Add egg, milk, reserved juice & remaining butter; beat until combined. Spoon over pineapple.

Bake 350 for 30-35 min. Cool 5 min before inverting onto plate. Serve warm
Yield: 4 servings.
Athena in DE (Source: Edna Hoffman)
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My dog likes canned chicken for his breakfast. The cans are pretty
sturdy and I hated to throw them away. I washed them and when I had 6 cans, I used them to bake box cake mix in. It worked out great. With just two of us now I usually ended up throwing away half of a regular sized cake that had gotten stale or moldy. I froze all but one of the little cakes and that was enough for us at a time. When we want cake, we just take one out of the freezer.
Barb/De.


To Dianne in Wisconsin

Freeze half of your cake for later use.
grannym IL


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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416


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