Recipe Index



Home Page
Return to
Newsletter Archives
Return to June recipe index
Search Recipes on this Site

June 29, 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


Not Getting Your Email Newsletters. The link to the online recipes is posted daily to Facebook.
Click Here to Join Nancy's Kitchen on Facebook

If you enjoy a recipe or a tip for that day remember to share it with your friends by clicking the the "Share" or "Like" button on Facebook.
Nancy Rogers

Good morning Nancy,
Newsletter looks great today. I love it when people share stories about the depression days and how mothers made do with what they had. I think more people are going back to the days when almost everyone had gardens. I can remember when my mother did her canning and us kid's(10 in all lol) had to sit outside with a large tub and wash canning jars for her. Oh how I hated that job lol. In the fall all us kid's would go blackberry picking so mom
could make jam and can berries. Kid's in those day's never had time to get bored as we could always get a ballgame going with the neighbors "if" chores were done.
Dianne in Wisconsin

Hello again everyone.
Recently there have been some requests for vinegar pie, which made me think about a recipe I have for Chess Pie. Since the weather here in upstate NY is forecast to be hot and sticky for the next week, and there have been no goodies in the house for the past several days, I decided it was time to see just what chess pie was all about. Turned out to be quite a treat for a yankee boy like me.

Chess Pie Recipe

Oven at 325°F
9" unbaked pie crust
1 stick unsalted butter
1 tbsp yellow corn meal
1 tbsp white vinegar
1½ cups granulated sugar
3 eggs
1/4 tsp salt
1-1/2 tsp vanilla extract

In a medium saucepan melt butter and then add sugar, vinegar and corn meal; bring to a boil stirring constantly. Remove from heat and cool slightly. Beat eggs with salt and vanilla extract and then slowly add the butter mixture to the eggs and beat well. Pour into pie crust and bake at 325° for 40 minutes. Cool completely before serving.

NOTES: You can probably use a store bought crust for this which might make it a whole lot faster, but not necessarily better, or even as good.
Jerry from Upstate NY
Click Here to Print this Recipe

This is a recipe for cornbread for Kathy:

Mom’s Cornbread Recipe
 (sweet)( I think this is supposed to be like Marie Callendars)

2 c. Bisquick
4-6 T. cornmeal
1 c. sugar
2 eggs
1 c. milk
1/2 c. melted butter

Combine first 3 ingredients. , then add eggs and milk. mix together and then add melted butter last. Pour into greased 9” square pan. Bake at 350 º  and bake for 35-40 minutes
Sharon K
Click Here to Print this Recipe

This recipe may work for Linda, who wanted meat loaf recipes without lots of ingredients and Deb, who wanted low carb recipes. Allison might also want to try it, unless her husband wants only a traditional meatloaf. I got this originally from my sister, but have seen it in magazines and newspapers. It may also have appeared in the newsletter.
Robbie IN

Six Carb Meatloaf Recipe

2 Lbs Chopped Meat
3/4 cup Grated Romano Cheese
1 large egg
1/4 cup parsley
1/4 cup heavy cream
1/4 cup tomato sauce
5-6 strips of crumbled bacon
salt and pepper to taste
catsup to top meatloaf

Mix all ingredients together if too moist add a little more cheese. Shape into a loaf place in a pan and take a pastry brush and coat the top with a little tomato sauce. Bake at 350 45 min The only carbs in this rec. comes from the tomato sauce. Contains only 6 carbs total in whole loaf
Robbie IN
Click Here to Print this Recipe

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. 


Here is more information for Alice on uses of cream of tartar.
Robbie IN

Cream of tartar is a natural by-product of wine making.

It is primarily used in cooking, though it is also used as a cleaning agent by mixing it together with white vinegar and rubbing the paste onto hard water deposits and soap scum. Here are some of the culinary uses of cream of tartar: Added to whipped cream after it has been whipped to stabilize it.
Added to egg whites when whipping them to increase their volume and help them maintain peaks at higher temperatures.

Added when boiling vegetables to reduce discoloration.

One of the key ingredients in some formulations of baking powder, where it reacts with baking soda and an acid to produce carbon dioxide to promote rising of baked goods.

Found with potassium chloride in sodium-free salt substitutes.
Used to make icing for gingerbread houses.

If you’ve run out of baking powder, combine 1 part baking soda with 2 parts cream of tartar — it’s pretty much the same thing as baking powder. This is an especially good trick for people on gluten-free diets; many commercial baking powders contain gluten.

Remove Clothing Spots. Cream of tartar is a fantastic alternative to harmful bleach. Make a paste out of cream of tartar and lemon juice and apply to the stain. Let it soak for about 20 minutes and then throw it in the wash.
Rehab Scratched Dishes. Make your dishes good as new by rubbing a paste of water and cream of tartar onto the scratch marks. Rinse clean.
Repel Ants. A paste made of cream of tartar and vinegar works wonders for repelling ants around the house.

Used to make home made play dough
Robbie IN

This is for Josie(6/27 newsletter). This is from a 2008 newsletter, but I regret that I no longer know who shared it. The recipe includes the notes from the newsletter.
Robbie IN

Coconut Cake Using Cream of Coconut Recipe

For the frosting:
2 8-ounce packages Philadelphia-brand cream cheese, room temperature
1/2 cup (1 stick) butter, room temperature
2 cups powdered sugar
1/2 cup canned sweetened cream of coconut (Canned sweetened cream of coconut is on the wine isle by the mixers.)
1 teaspoon vanilla extract

For the cake:
2 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1 cup canned sweetened cream of coconut (Canned sweetened cream of coconut is on the wine isle by the mixers.)
4 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
Pinch of salt
4 cups sweetened shredded coconut

Your going to make the frosting first.

With an electric mixer beat cream cheese in medium bowl until fluffy. Add butter and beat to blend. Add sugar, sweetened cream of coconut and vanilla extract
and beat until well blended. Put in the frig. for two hours at least to get it to a good consistency.

Ok on with the cake:
Preheat oven to 350°F. Take two 9-inch cake pans with 2-inch-high sides and cut rounds out of parchment paper and place in the bottom. Spray the sides with baking Pam, or the old fashion way with butter and flour. Sift and whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend.

Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks and vanilla extract. On low speed,
beat in 1/2 dry ingredients and then 1/2 buttermilk, each just until blended. And repeat that step for the remaining.

Using clean dry beaters, beat egg whites on high with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.

Divide cake batter between prepared pans. Bake cakes until tester inserted into center comes out clean, (I use a tooth pick) about 45 minutes. Cool cakes in pans on rack 10 to 20 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.

Place 1 cake layer on cake plate, bottom side up. Spread 1 cup Cream Cheese Frosting over cake layer. Sprinkle 1 cup sweetened shredded coconut . Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle remaining coconut over cake, gently pressing into sides to adhere. Store in the refrigerator.  
Click Here to Print this Recipe



Bacon Wrapped Stuffed Onions Recipe
If you're looking for an amazing side dish to go with grilled steak, look no more! This tantalizing Bacon wrapped stuffed onion recipe is just the thing to excite your tastebuds! Rich with fresh herbs, garlic and just the right blend of cream and fresh parmesan cheese they'll make any beginner cook.

You'll Need:
6 large white onions
6 strips of smoked bacon
pepper & salt
olive oil
garlic: 1 clove
Fresh rosemary (more than 6 twigs)
6 to 8 table spoons double cream** (or as a substitute use 6 Tablespoons HEAVY Cream & 2 Tablespoons REAL Butter
Fresh Parmesan Cheese

Place the onions in a large pot and cover with water, bring to a boil and cook for 15 minutes, then drain them in a colander. While still hot, carefully cut the tops of the onions off and cut out the centers of the onions. To cut out the middles simply cut at an angle, much like cutting the top off a pumpkin, and continue all the way around.

Preheat oven to 375F

Scoop out the insides of the the onion, chopping them lightly. In a small frying pan, heat a dash of olive oil, add the chopped onion middles, top with fresh cracked pepper and a dash of salt and saute stirring occasionally.

Add 1 minced garlic clove, stir. Add a rosemary twig (leaves removed) and continue sautéing. Remove the sauté pan from the heat, immediately add the double cream. If using heavy cream and butter instead- add the butter, stirring constantly until melted, add the heavy cream, stir until mixed. Let it rest while you prepare

the onions.
Wrap 1 strip of smoked bacon around each onion and secure in place with a twig of rosemary (cut the sprig at an angle to make it sharp enough to pierce the bacon) This not only adds flavor, it also serves to keep the bacon in place during cooking. Place each of the bacon wrapped onions in an oven safe dish, they fit well in a 9"x9" pan.

Grate Parmesan cheese generously over the onion/cream mixture, stirring it in.

Fill each of the onions with sautéed mixture, top lightly with a couple sprinkles of fresh parmesan.
So wonderful !!!!!!!!
Source:grocery budget 101
Judy in Montana
Click Here to Print this Recipe

Heirloom Tomato and Fresh Basil Frittata Recipe
Serves 6

2 tablespoons olive oil
2 tablespoons butter, cubed
6 large eggs
¼ pound ground sausage
6-8 slices of red onion, very thinly sliced
3 tablespoons finely grated Parmesan cheese
3 tablespoons grated gruyere cheese
1 garlic clove, minced
1 tablespoon chopped pistou basil
Handful of green and purple basil, mixed
Sea salt and freshly ground black pepper
1 1/2 pounds ripe heirloom tomatoes (mixed colors & sizes), cut crosswise into 1/4" slices

Preheat oven to 350°.

Brown sausage in a 10-inch (2-inch-deep) ovenproof skillet over medium-high heat, stirring often, 7 to 8 minutes or until meat crumbles and is no longer pink; remove from skillet, and drain. Wipe skillet clean.

Heat oil in a large skillet over medium-high heat. Lightly beat eggs in a medium bowl. Stir in sausage, cheese, pistou basil and garlic, cubes of butter and season with salt and pepper. When oil is shimmering, pour egg mixture into pan and cook until eggs begin to turn golden brown around the edges. Arrange tomato slices, red onion circles and basil leaves on top of egg mixture. (Some tomato slices may sink.)

Transfer skillet to oven and bake frittata until eggs are just set in the center, 10-12 minutes. Using a heatproof spatula, loosen frittata from pan and slide onto a warm plate. Slice and serve warm or at room temperature.

I make it in a cast iron skillet and I serve it on the table in the skillet
make it with yellow tomatoes so no acid from the tomatoes.
source:F for food
Judy in Montana
Click Here to Print this Recipe

War Time Recipes - downloadable - pdf files
right click on bold black link, choose save link as, click on save.
All links have been checked in the past several hours and are safe to click, view and save.

Maritime Cookbook-Part 1
Maritime Cookbook-Part 2
Maritime Cookbook-Part 3
Maritime Cookbook-Part 4

VintageCookbooks pdf

Other Pdf Booklets

Old Fashioned Cookbook - West Virginia Agriculture

Rumford Baking Powder Recipe Book (copy of old book)

Slow-Cookin Magic (Mr. Food) pdf

Hearty Slow Cooker Cookbook - RecipeLion (pdf)

Slow Cooker Recipe Collection - Utah State University - pdf

Slow Cooker Recipes - University of Hawaii

Slow Cooker Recipes - North Dakota State University - pdf

Ground Pork Recipes from Pork.org -pdf

Quaker Oats Cookbook (pdf)



Join Iams® Lifelong Rewards to get coupons & expert advice.

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 

Want to share this page with a friend?
[ Click Here to send this page to a friend ]  



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.

Print FREE Grocery
Coupons Click Here 

Want to share this page with a friend?
[ Click Here to send this page to a friend ]  



More Cornbread Recipes
Mexican Chimayo Corn "Pudding"

2 sticks margarine, melted in a good sized bowl
1-1/2 c. creamed corn
3/4 c. buttermilk (from powdered mix is fine)
2 eggs, beaten
1 c. white cornmeal
1/2 tsp. baking soda
2 large onions, chopped
2 c. shredded sharp cheddar cheese
1 4 oz. can chopped green chiles, drained

Pre-heat oven to 350º and grease a casserole or a 9" x 9" pan. Mix all but cheese & chiles in order given; when smooth pour half of batter into pan. Sprinkle half of cheese over this, then the chilie, then other half of cheese. Gently put rest of batter over top. Bake 1 hour & cool 10 - 15 minutes before serving.

Re-heats well but doesn't freeze. Serves 8 to 10. Another good cornbread for soups, etc.
Marilyn in FL

Toadie's Oklahoma Jalapeno Cornbread

2 eggs, beaten
1 1/4 c. milk
6 fresh jalapenos, seeded & chopped
1 onion, diced
1/4 c. vegetable oil (Toadie likes Wesson)
1/4 tsp. garlic powder
1 c. EACH shredded cheddar & creamed corn
6 strips cooked, finely crumbled bacon
2 small boxes cornbread mix (Toadie uses yellow, Martha White brand)
1 T. sugar

Heat oven to 375º. Butter an 8" x 12" or 9" x 13" pan. Mix all in order given, and bake for 25 - 30 minutes. OR make in a lasagna pan and watch from 20 minutes, as Toadie does for potlucks.

Serves 5 to 8 for a family meal. Thanks to Toadie Freeman, a very special friend
Marilyn in FL

Kathy, we have 3 spoonbreads we like real well too if you want them.
Marilyn in FL
Click Here to Print these cornbread recipes

Honey Lime Chicken Skewers Recipe

3 tablespoons soy sauce - You can use gluten - free soy sauce to make this recipe gluten - free
2 tablespoons honey
1 tablespoon vegetable oil
juice of one lime
2 garlic cloves, minced
1/4 teaspoon of salt
1/4 teaspoon of pepper
1/2 teaspoon red pepper flakes, to taste
2 tablespoon cilantro
1 pound skinless, boneless chicken breasts - cut into bite size pieces

In a bowl - combine soy sauce, salt, pepper, honey vegetable oil, garlic, lime, red pepper flakes, and 1 tablespoon of cilantro.

Place chicken in the marinade - cover and place in the fridge for 1 hour
Place chicken on skewers and heat on a grill or fry pan - cook each side for a couple minutes --- I like to cook one piece of chicken separately so I can check when it should be done.

Sprinkle the rest of the cilantro on top.
by: budget savy diva
Judy in Montana
Click Here to Print this Recipe

Sour Cream Noodle Bake Recipe

1 pound lean ground beef
1 (15 ounce) can Tomato sauce
1 (8 ounce) can Tomato sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
8 ounces Egg Noodles
1/2 cup sour cream
1 1/4 cups small curd cottage cheese
1/2 cup green onions, thinly sliced
1 1/2 cups grated sharp Cheddar cheese

Directions: Preheat oven to 350 degrees F.
In a large skillet, over medium-high heat, brown and crumble the ground beef. Drain grease, then add the tomato sauce, salt and pepper to skillet. Stir mixture and reduce heat to low. Let simmer for about 5-10 minutes.

Meanwhile, boil egg noodles in a large pot of water until al dente. Drain water. Set noodles aside.

In a medium bowl, combine sour cream and cottage cheese, stir together and then stir in the egg noodles. Sprinkle with a little black pepper and gently stir mixture to coat the noodles. Stir in green onions.

Grease a 9×13 baking pan with non-stick spray. Layer half the noodles in the bottom of the pan, spread out evenly. Spread half of the meat mixture over the noodles, sprinkle with half the cheese. Repeat layers again, with remaining noodles, the rest of the meat mixture and then ending with the cheese.

Bake for 20 minutes or until cheese is melted. Serve and enjoy!
FROM:Pioneer woman

Whenever I make it there is never a bit left and it is great for potluck dinners.
Judy in Montana
Click Here to Print this Recipe

Want to share this page with a friend?
[ Click Here to send this page to a friend ]  

How to Subscribe

The easiest way to sign up for the newsletter is to look at the side panel of the online newsletter. At the bottom of the left side panel is a box right above the Yahoo Groups, Join Now! Just put your email address in the box and click the Yahoo icon. You will get a message back that will ask if you really want to join. Remember to follow the directions on the email and you will be a member.

How do I unsubcribe?
There is an unsubscribe link at the bottom of every email newsletter. Just click on it and put the word unsubscribe in the subject of your email. Send the email and you will be unsubscribed. Remember to use the old address to send the email.

Print Free Grocery Coupons  Click Here 

Want to share this page with a friend?
[ Click Here to send this page to a friend ]

Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings. Remember to include your name within the message as well.

Recipe Search
Custom Search

Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com