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March 27, 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)

Old Fashioned Easter Recipes (Like Grandma Made)

Traditional Hash Brown Potato Casserole Recipe
Makes 4-6 Servings

3/4 c. sour cream
1-1/2 c. shredded Cheddar cheese
1 can Durkee fried onion rings
1 lb. frozen hash browns
1 can cream of celery soup
1/4 tsp. pepper
1/4 tsp. seasoned salt
1/4 c. milk

In a bowl combine 1/2 cup of cheese, 1/2 can of the onion rings, can of cream of celery soup, milk and sour cream. Mix well and add hash browns and mix until potatoes are coated with mixture. Pour into 9 x 13 inch baking dish. Cover with foil and bake at 375 degrees for 45 minutes to 1 hour. After baking time add the rest of the cheese and onion rings to top and bake an additional 5-15 minutes to brown onion rings and melt cheese.
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Old Fashioned Potatoes Au Gratin Recipe
Makes 6 servings.

4 to 6 white potatoes
1 onion, sliced in rings
1 cup milk, or half and half
2 tablespoons butter, melted
1 cup shredded cheese
1/2 cup bread crumbs
salt and pepper to taste

Slice potatoes thin. In a greased casserole dish, place a layer of potatoes, onion rings and salt and pepper to taste. Fill the dish to within 1 inch of the top. Pour milk or half and half over potatoes, and spread cheese on top evenly. Mix together the bread crumbs and melted butter. Sprinkle this over the cheese and place dish in a hot 425F oven until potatoes are tender, about 20 or 30 minutes, depending on how deep your dish of potatoes are.
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Each of us have recipes that are served at Easter.  Please share your favorite Easter recipes.  To share your recipe please send them to

Old Fashioned Onion Potatoes Recipe
Makes 6 Servings

6 cups large diced potatoes, peeled or not
2 tablespoons vegetable oil
2 tablespoons butter
1 can condensed French onion soup
fresh ground pepper to taste

In large heavy skillet, heat the oil and butter; add potatoes and toss to coat. Stir occasionally to just begin to brown. Pour the soup over the top of all, turn up to high and bring to boil. Cover and turn down to simmer. Cook for about 20 to 25 minutes, or until potatoes are tender. Makes its own onion gravy.
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Old Fashioned Creamed Peas and Pearl Onions
Makes 4 Servings

2 cups frozen peas, thawed
1 cup whole pearl onions
1 tablespoon butter or margarine
1 tablespoon all purpose flour
1/2 teaspoon salt
1 dash pepper
1 cup milk

In a covered saucepan cook fresh peas and onions in boiling salted water until tender, about 10 minutes. If using frozen peas, add onions only the last 5 minutes. Drain peas and onions well. Meanwhile, melt butter in saucepan over low heat. Blend in flour, salt and pepper. Add milk all at once; cook and stir until thickened and bubbly. Pour over hot vegetables; stir and coat vegetables. Serve hot.
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Old Fashioned Yellow Squash Recipe
Makes 4 Servings

2 pounds yellow crookneck squash, sliced into 1/8 inch slices
1 medium onion, chopped
1/4 teaspoon black pepper
1/4 teaspoon salt

Place all ingredients in 2 quart saucepan and add 1 inch of water. Bring to boil and reduce heat to simmer. Cover and cook for 5 to 7 minutes or until tender. Drain and serve.
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Old Fashioned Carrots with Cheese Recipe
Makes 8 Servings

2 pounds carrots, sliced
1/2 cup onion, chopped
1/4 cup butter, divided
3 tablespoons all purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
4 ounces process American cheese, cubed
2 tablespoons fresh parsley, chopped
2 cups cornflakes, crushed

Cook the carrots until crisp tender; drain and set aside. In a saucepan over medium heat, sauté onion in 3 tablespoons butter until tender. Stir in flour, salt and pepper. Gradually add milk; bring to a boil, stirring constantly. Cook for 1 minute or until thickened. Stir in the cheese just until melted. Add carrots and parsley. Pour into a greased 8 inch square baking dish. Melt remaining butter; add cornflakes. Sprinkle over carrots. Bake uncovered at 350F for 20 to 25 minutes or until bubbly.
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Old Fashioned Cauliflower Casserole Recipe
Makes 4-6 Servings

1 medium head cauliflower
2 large carrots, sliced
1 medium onion, sliced
2 teaspoons salt
1 cup cream
2 tablespoons butter
1/4 teaspoon paprika
1/2 cup grated American cheese

Cover cauliflower with warm, salted water. Let stand 30 minutes. Drain and cut into florets and arrange with carrots and onion in a greased 2 quart casserole. Add salt, cream and butter. Sprinkle with paprika and cheese. Cover and bake in a preheated 350F oven for 45 minutes. Uncover and continue baking for 15 minutes longer
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Old Fashioned Sweet Potato Pie
Makes 4-6 Servings

3 c. cooked mashed sweet potatoes (if canned, drain well)
1/2 c. margarine
2 c. sugar
1 tbsp. vanilla extract
1/4 tsp. Salt

Combine all ingredients together. Whip until smooth. Pour into cooked pie shell. Cover top with chopped pecans or walnuts. Good served warm or cold.
From the recipes of Mrs. Johnson, Miami, TX
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Old Fashioned Sweet Potato Soufflé Recipe
Makes 4-6 Servings

Approximately 5 fresh sweet potatoes
1/2 c. granulated sugar
3 tbsp. butter
2 eggs
1/4 tsp. cinnamon
1/2 tsp. vanilla flavoring
Approximately 1/2 c. milk or to desired consistency

Brown sugar - chopped pecans
Or marshmallows

Cook fresh sweet potatoes until tender - then puree. Add ingredients with milk to desired consistency. Bake at 350 degrees for 1 hour. Top with chopped pecans and brown sugar last 10 minutes of baking time. OR: Top with marshmallows the last 5 minutes of baking time.
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Traditional Sweet Potato Casserole with Pecan Topping
Makes 4-6 Servngs

1 (1 lb., 13 oz.) can sweet potatoes
1 c. sugar
3 eggs
1/2 c. milk
1 tsp. vanilla
1/2 c. butter

1 c. brown sugar
1 c. chopped pecans
1/3 c. melted butter
1/3 c. flour

Heat sweet potatoes in syrup. Drain, whip and add other ingredients. Put in casserole dish and top with sugar, nuts and melted butter. Bake at 350 degrees for 30 minutes.
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Old Fashioned Sweet Potato Pie Recipe
Serves 6 to 8

1 unbaked pie shell
2 c. mashed cooked sweet potatoes
1/2 stick margarine
2 eggs, well beaten
1 tsp. Vanilla
1/2 tsp. Cinnamon
3/4 c. sugar
1 c. evaporated milk

Mash sweet potatoes and add all other ingredients, mixing well. Pour into pie shell. Bake at 400 degrees for 10 minutes. Then reduce heat to 325 degrees. Cook 1 hour or until knife inserted comes out clean. Makes 10" pie.
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Free Fruit Pie Recipe Collection

Raspberry Chocolate Chip 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

Sign up for the ReadySetEat newsletter today. You’ll receive easy dinner recipes you can make in under 30 minutes with 7 ingredients or less – plus coupons and local grocery savings. It’s everything you need to solve your weeknight dinner dilemma.
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California Raisin Bread Machine MixCalifornia Raisin Gourmet Bread Machine Mix

A tender cinnamon raisin bread kissed with California oranges. This combination of sunny flavors makes for a wonderful bread. This bread mix is suitable for your bread machine.

This mix is designed for bread machines and you can easily make it in your stand type mixer or by hand. Directions are included.
Click Here for More Information


Old Fashioned Three Bean Salad Recipe

2 cans kidney beans
1 can wax beans
1/2 c. chopped green pepper
1 can green beans
1 can pimentos, diced
1 sweet red onion
2 tsp. salt
1/2 c. wine
1/2 c. sugar
1/3 c. olive oil
seasoned pepper to taste
juice of 1 lemon

Drain kidney beans, reserve liquid from one can. Drain and rinse wax and green beans. Slice onions, green pepper and pimento into thin rings. Combine remainder of ingredients with the liquid from kidney beans and pour over the salad. Cover and marinate in refrigerator overnight or several days. Stir occasionally. Heap into shallow salad bowl or drain and serve on crisp lettuce. Small lima beans can be used in place of 1 can of kidney beans.
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Traditional Green Bean Casserole Recipe
Serves 6

2 boxes frozen French style green beans (thawed)
1 med. onion, chopped
1 c. sliced water chestnuts
1 c. shredded cheese
1 can mushroom soup
1 can French fried onion rings

Sauté onions in butter. Layer in a greased casserole: 1. Beans 2. Onions 3. Water chestnuts 4. Cheese 5. Mushroom soup 6. Repeat layers Bake 25 minutes at 350 degrees or until heated through. Add onion rings the last 5 minutes.
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Old Fashioned Lemon Green Beans
Makes 4 to 6 Servings

1 lb. fresh green beans
4 tbsp. minced onion
4 tbsp. butter, melted
2 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper

Wash beans and remove strings. Cut beans into 1-1/2 inch pieces. Cook, covered, in a small amount of boiling water 12-15 minutes or until crisp-tender. Drain and set aside. Keep warm. Sauté onion in butter until tender. Stir in lemon juice, salt and pepper. Add beans; cook 1 minute or until thoroughly heated, stirring constantly. Serve immediately.
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Old Fashioned Green Beans with Pearl Onions

3 lb. green beans
1 lb. pearl onions or 2 medium
sized onions
1/2 lb. salt pork
1 tsp. salt

Wash green beans thoroughly (soak in salted water). Cut away all spotted portions from beans. Snap beans at end only. Prepare salt pork (wash off excessive salt). Slice pork in 1/8-inch widths, place in hot fryer. Continue draining fryer for clear substance. Wash beans again in clear water. Bring 1 cup water to boil in a heavy pot. Add substance from salt pork to water. Add washed pearl onions or cubed onions. Add washed green beans. Place in heavy pot and cover; cook until tender, but still crisp.
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Old Fashioned Green Beans and Tomatoes Recipe
Makes 8 Servings

1 lb. fresh green beans, or 2 (9 oz.) pkg. frozen green beans, cooked
2 c. canned tomatoes
1/2 c. chopped celery
1/4 c. chopped green pepper
1/2 tsp. onion salt

Cook green beans until tender. Combine green beans, tomatoes, celery, green pepper, onion and salt and cook over medium heat about 15 minutes or until heated through.
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Old Fashioned Marinated Sweet and Sour Green Bean Salad

1 lg. onion, thinly sliced
1 green pepper, sliced
1 can French style green beans
1 can bean sprouts
1 (4 oz.) can mushrooms, sliced
1 can shoe peg corn
1 jar pimento, chopped
1 c. celery, sliced
1 sm. cauliflower, cut in buds
3 med. carrots, shredded
1 c. water chestnuts, sliced

1-1/2 c. vinegar
1 c. salad oil
2 c. sugar
6 tsp. salt
Pepper to taste

Drain all ingredients well.

Dressing: Combine. Immediately pour over vegetable mixture, cover and refrigerate at once. Keeps indefinitely.
Serves 18.
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Free Pie Cookbook (pdf)

This week's edition of Celebrity Chef Connection.

Other Recipes

Eggplant Parmigiana Recipe
Yield:16 pieces

Fried eggplant rounds coated with panko bread crumbs, garlic powder, paprika and Italian seasoning make an inexpensive yet delicious vegetarian meal that is perfect for Fridays during the Lenten season.

1 medium eggplant (with top and bottom cut off) sliced widthwise into 1/4 inch pieces
1 cup all purpose flour
4 large eggs
1/2 cup milk
1 1/4 cup Panko breadcrumbs
1 tablespoon granulated garlic
2 teaspoons smoked Spanish paprika
1/4 cup Italian seasoning
2 teaspoons salt
2 teaspoons freshly crushed black pepper
Extra virgin olive oil for frying
1 1/2 cups shredded mozzarella cheese
Simple Marinara Sauce, or store bought marinara sauce

Whisk eggs and milk together in a small bowl.

Combine panko bread crumbs with granulated garlic, paprika, Italian seasoning salt and pepper on a large dinner plate.

Make a dredging station with eggplant rounds on the far left, all purpose flour on a large dinner plate next, egg/milk mixture next, and breadcrumb mixture last.

Dredge first three eggplant rounds in flour on both sides and tap off excess.

Dunk floured rounds in egg/milk mixture, tapping off excess liquid on sides of bowl.

Coat eggplant rounds in breadcrumb mixture.

Heat 1/4 cup olive oil in a large skillet on medium high heat.

Place eggplant rounds in hot oil with kitchen tongs and cook for three minutes or until golden brown and flip with tongs to cook for three more minutes or until golden brown.

While current eggplant rounds are cooking, dredge, dunk and coat three more eggplant rounds.

Transfer cooked eggplant rounds to a paper towel lined baking sheet to cool and drain.

Add more oil to the pan if necessary, and fry three more eggplant rounds, repeating previous process until all eggplant rounds have been fried.

Place eggplant rounds on a plate with tongs and place mozzarella cheese and hot marinara sauce on top. You can stack the rounds to make towers (as shown) or place them on top of cooked spaghetti. Serve hot.
Bill, Alb
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Menudo Recipe

It is a Mexican soup they usually serve it to help with a hangover. Usually eaten for breakfast the morning after!!! It is a mild soup and I enjoy the flavor. Chili powder is put in only to give a light red color to the soup, or if you enjoy the chili powder flavor more could be added.

4 lbs beef bones (have butcher cut bones into 2 inch pieces
3 lbs honeycomb tripe (only honeycomb, as other type is a
lot tougher to cut and a lot less flavor)

6 cloves garlic minced
2 cup chopped onion
2 tsp each= salt, oregano and chili powder
1 tsp coriander seeds
4 quarts cold water
2-1lb. cans of yellow or white hominy
chopped cilantro and sliced green onions

In a large stock pot put in bones and tripe cut up into 1 inch pieces. Add rest of ingredients except hominy, cilantro and green onions. Cover, bring to a boil, reduce heat simmer 6 hours. Until tripe is tender. Add drained hominy and simmer 30 minutes longer. Remove bones and add more seasoning if desired Serve in bowls and garnish with cilantro and green onions serves 8
Judy in Montana
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com