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March 22, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  



March 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 (Mon-Fri)


My Favorite Everything Recipes


Italian Spaghetti Sauce Recipe

Meatballs:
1 pound ground beef
1 cup fresh bread crumbs
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1 egg, beaten

Sauce:
3/4 cup chopped onion
5 cloves garlic, minced
1/4 cup olive oil
2 28 ounce cans whole peeled tomatoes
2 teaspoons salt
1 teaspoon white sugar
1 bay leaf
1 6 ounce can tomato paste
3/4 teaspoon dried basil
1/2 teaspoon ground black pepper

In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed. In a large saucepan over medium heat, sauté onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more.
Makes 6 servings.
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Pork and Beans and Pork Chops Recipe

4 pork chops
1 large can pork and beans
2 Tbsp. mustard
2 onions
1/2 c. sugar or syrup
3 Tbsp. ketchup
salt and pepper

Brown pork chops. In bowl, put beans, sugar, ketchup, mustard, salt and pepper. Mix well. Cut onions in slices and pull apart. Drain grease off of pork chops. Put back in pan on low heat. Pour other ingredients over pork chops. Let simmer 45 minutes. Then enjoy your tender pork chops and beans.

For double, just increase the ingredients.
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Baked 7-Up Pork Chops Recipe

6 pork chops (1-inch thick)
1 pkg. onion soup mix
1 (12 oz.) bottle 7-Up
salt and pepper to taste

Season pork chops. Place in a shallow pan. Pour 7-Up over them. Sprinkle soup mix on top. Cover and bake at 350° for 1 hour.
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Everyday Meatloaf with Glaze Recipe
Makes 6 Servings

1/3 c. Progresso bread crumbs
2 slices bread, cubed (any kind)
1 c. milk
1 1/2 lb. ground meat
2 beaten eggs
1/2 c. chopped onion
1 tsp. salt
1/8 tsp. pepper
1 clove garlic
1/2 c. chopped mushrooms
2 Tbsp. Parmesan cheese

Glaze Sauce:
3 Tbsp. brown sugar
1/4 c. catsup
1/4 tsp. nutmeg
1 tsp. mustard

Soak bread crumbs in milk; add meat, eggs, onion, seasonings, mushrooms and cheese; mix well. Form in individual loaves and place in bread pans. Cover with Piquant (Yummy) Sauce. Bake in 350° oven for about 45 minutes to 1 hour.
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Vegetable Lasagna Recipe
Serves 8.

9 pieces lasagna, uncooked
1 medium yellow onion, chopped, about 1 cup
1 teaspoon vegetable oil
2 garlic cloves, crushed
8 ounces mushrooms, sliced thin
1/4 cup fresh parsley, chopped
1 10 ounce package frozen spinach, thawed, drained thoroughly
1/4 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 cups meatless tomato or spaghetti sauce
1 (15 ounce) container part skim or reduced fat ricotta cheese
3/4 cup shredded, part skim mozzarella cheese
2 tablespoons grated Parmesan cheese

Prepare pasta according to package directions; drain and cover with cool water until ready to use. While pasta is cooking, combine onions and oil in a skillet over medium heat until golden, about 5 minutes. Add the garlic and cook about 1 minute. Spoon out half the onions and reserve for later. Add the mushrooms to the onions in the skillet. Cook, stirring over medium heat, until the mushrooms are tender and slightly browned, about 7 minutes. Add the parsley and a pinch of salt; transfer to a bowl. Add the reserved cooked onion and the spinach to the skillet. Cover and cook over medium heat until the spinach is wilted, about 3 minutes. Uncover and cook over medium heat to evaporate any excess moisture, about 1 minute. Season with a pinch of salt. Heat oven to 350F. Drain the lasagna and pat dry with paper towels. Mix the oregano and basil with the tomato sauce. Spread 1 cup tomato sauce in the bottom of a 13 x 9 x 3 inch pan. Arrange 3 lasagna pieces, slightly overlapping, in the pan. Spoon the spinach mixture on top in an even layer. Spread with half of the ricotta. Sprinkle with 1/4 cup of the shredded mozzarella cheese.
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Baked Sauerkraut and Pork Chops Recipe
Makes 4 Servings

1 Tbsp. vegetable oil
4 thick pork chops
2 (16 oz.) cans sauerkraut, drained and rinsed
1 tsp. caraway seeds
1 large onion, sliced

Preheat oven to 350°. Heat oil in skillet and brown pork chops on both sides. Spread sauerkraut over bottom of a 9 x 13-inch pan. Arrange pork chops on top. Sprinkle with caraway seeds. Spread sliced onions on top. Cover and bake for 1 hour. Remove cover and bake 15 minutes longer or until tender.
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Sauerkraut Casserole Recipe

1 package wide egg noodles
2 pounds hamburger
1 onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 can of milk
1 16 ounce can sauerkraut
1 cup grated cheddar cheese

Boil egg noodles 3 minutes. Brown hamburger and onion; drain. Warm soups and milk. In 9 x 13 pan, layer 1/2 hamburger and onion, sauerkraut, 1/2 hamburger and onions, noodles, soups and milk. Bake at 350F for 30 minutes. Top with cheddar cheese. Bake another 30 minutes.
Serves 8 to 10.
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Hamburger Chow Mein Recipe

3/4 pound hamburger
1/2 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon soy sauce
1 can tomato soup
1/2 cup water
1 can chow mein vegetables

Cook meat and onions until brown. Add salt, pepper, soy sauce, soup and water. Cook for 10 minutes over medium heat. Add chow mein vegetables, heat thoroughly. Serve over chow mein noodles and rice.
Serves 4 
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Spiked Apple with White Chocolate Chips Cookie MixIt's always good to have a few mixes on hand that can be whipped up in a hurry to make great cookies. You'll need cookies for lunches and field trips, when guests stop by, or maybe for when the grandkids drop in. You'll find perfect, proven cookie mixes for all your cookie baking.

Click Here for Cookie Mixes 


 


Quick Bread Mixes
Bread Machine Mixes


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Green Bean and Potato Casserole Recipe
Makes 4 Servings

1 pound hamburger
1 14 ounce green beans
1 can cream of mushroom soup
1-1/3 c. Potato Buds (instant mashed potatoes)

Cook hamburger; drain the fat. Add green beans and soup; let simmer. Make the Potato Buds according to the package directions. Put the hamburger mixture in a 2-quart casserole dish. Spoon the mashed potatoes on top of hamburger mixture; sprinkle with cheese or chow mein noodles.
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Mashed Potato Casserole Recipe
Makes 8 Servings

8 medium potatoes, peeled & quartered
2 teaspoons onion salt
3 green onions, chopped with tops included
1 pint sour cream
2 teaspoons butter
1/4 cup Parmesan cheese
paprika

Boil potatoes, drain and mash. Add onion salt and cool. Stir in chopped green onions to potatoes. Fold in sour cream. Put contents into in buttered casserole dish. Top with dots of butter. Cover and refrigerate over night. Before heating in oven, sprinkle with parmesan cheese & paprika. Bake 45 minutes at 350F.
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7-Up Batter for Fish or Onion Rings Recipe

1 c. dry pancake mix
4 oz. 7-Up

Cover fish which have been dipped in water in 1 cup of the dry pancake mix. Let set for 20 minutes. Dip fish into 7-Up and 1 cup of the pancake mix. Deep fry. Can use for batter for most any vegetable.
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Baked Fish Recipe
Makes 4

2 lb. fish fillets
1/4 c. butter or margarine, melted
2 Tbsp. lemon or lime juice
salt and pepper to taste
1/4 c. chopped fresh parsley, basil or oregano
1 lemon or lime, thinly sliced

Combine butter and lemon juice; dip each fish fillet in butter mixture and arrange in a 13 x 9-inch pan. Sprinkle fillets with salt, pepper and parsley. Arrange lemon slices over fillets. Bake at 350° for 30 minutes or until fish flakes easily when tested with a fork.
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Foil Baked Asparagus Recipe
Serves 4

1 pound asparagus, washed and trimmed
salt and freshly ground pepper to taste
2 tsp. lemon juice
1/4 cup chicken broth
parsley and lemon rind (for garnish)

Preheat the oven to 400°. Place the asparagus in the center of a large sheet of aluminum foil in a baking pan with the edges folded up to keep the liquid inside. Season with salt and pepper. Sprinkle with lemon juice and pour the broth over all. Fold the sides over and seal. Bake for 20 to 30 minutes or until the asparagus are al dente, just cooked. Place the asparagus on a platter and pour the juice over. Serve immediately, garnished with parsley and lemon rind.
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Marinated Brussels Sprouts Recipes
Makes 4 servings

1 (10 oz.) pkg. frozen Brussels sprouts
1/2 c. low calorie Italian salad dressing
1 small clove garlic, minced
2 Tbsp. finely chopped onion
1 tsp. dried parsley flakes
1/2 tsp. dried dill weed

Cook Brussels sprouts according to package directions; drain and cut large pieces in half. Combine salad dressing, garlic, onion, parsley flakes and dill weed. Pour over warm Brussels sprouts. Cover and marinate in refrigerator for several hours or overnight. Drain; serve with cocktail picks.
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Corn Casserole Recipe

1 can cream-style corn
1 can whole kernel corn, drained
1/2 c. chopped onions
1/2 c. chopped green peppers
2 chopped pimientos
2/3 c. milk
1 egg, well beaten
1 c. fine soda cracker crumbs or 1 c. cornbread crumbs
1 c. grated cheese
4 Tbsp. sugar
1/4 tsp. black pepper

In a large bowl, combine all ingredients and mix well. Pour into 2-quart casserole and bake for 1 hour at 350°.
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This week's edition of Celebrity Chef Connection.
http://celebritychefconnection.com/?p=4179


Baked Corn Casserole #2 Recipe
Serves 8 to 10

1/4 c. butter or margarine
2 (3 oz.) pkg. cream cheese, softened
1 (17 oz.) can whole corn, drained
1 (16 1/2 oz.) can cream-style corn
1 (4 oz.) can green chilies
1/2 c. chopped onion
1 (2.8 oz.) can French fried onions, divided

In a large bowl, beat together butter and cream cheese. Stir in the kernel corn, cream-style corn, chilies and onion; mix well. (Tastes better if onions are sautéed.) Pour into a greased 8-inch square baking dish.

Bake, uncovered, at 350° for 15 minutes. Remove from oven. Stir in half of the fried onions. Sprinkle remaining fried onions on top. Bake 15 minutes longer.
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Green Bean and Corn Casserole Recipe
Makes 6 Servings

1 large can whole kernel corn
1 large can French-cut green beans
1 can cream of celery soup
8 oz. sour cream
1 small onion, chopped
1 pkg. slivered almonds
1 pkg. Ritz crackers, crushed
1 stick margarine, melted

Drain corn and beans. Mix all ingredients together, except Ritz crackers and melted oleo. Put into greased casserole dish; top with the Ritz crackers (crushed) with 1 stick melted oleo. Bake at 350° for 35 minutes.
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Ground Beef and Corn Casserole Recipe
Makes 4 servings

4 tsp. shortening
1 medium onion
2 large chopped peppers
1 lb. ground beef
1 tsp. salt
1/4 tsp. pepper
2 eggs
2 c. creamed corn
4 medium tomatoes, sliced
1/2 c. dry bread crumbs

Put shortening in skillet and sauté peppers and onion for 3 minutes. Add meat and blend in salt and pepper. Remove from heat and stir in eggs. Mix well. Place 1 cup of corn in greased casserole dish. Spread some meat on top, then add a layer of sliced tomatoes. Repeat procedure until dish is full. Top with dry bread crumbs. Bake at 375° for 35 to 40 minutes.
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416


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