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May 18, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  


May 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
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Nancy Rogers


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More Vegetable Salads

Zucchini Salad Recipe

1 pound zucchini
1 pound cucumbers
1/4 medium sized red onion
2 tomatoes
parsley to taste
black pepper to taste
1/4 cup red wine vinegar

Combine zucchini, cucumbers and red wine vinegar. Mix well and refrigerate for 1 hour. After cooling, combine rest of ingredients and mix well. Refrigerate again for 1 hour before serving.
Karen in TX
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Hot Zucchini Salad Recipe
Makes 4 servings.

1/3 C bottled Italian dressing
2 zucchini cut into matchstick strips
1 yellow OR red bell pepper cut into matchsticks
1/4 C parmesan cheese

Heat Dressing over moderate heat. Add zucchini and pepper strips. Cook and stir about 3 minutes over low heat. Place in serving dish and sprinkle with parmesan and serve.
Karen TX
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Marinated Carrot Salad Recipe
Makes 4-6 Servings

1 pound sliced carrots
1 green pepper, chopped
1 medium onion, chopped
1 can tomato soup
1/4 c. salad oil
1 c. sugar (less if desired)
3/4 c. vinegar
1 tsp. Worcestershire sauce
salt and pepper to taste

Slice and boil carrots in salted water until tender, but not soft. Drain. When carrots are cool, add to chopped pepper and onions. Make marinade of remaining ingredients. Mix until blended. Pour marinade over carrots, pepper and onions. Refrigerate. May be prepared several days before serving and keeps for several weeks.
Mary J
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Dilled Carrot Salad Recipe
Makes 4 Servings

3 cup thinly sliced carrots
1/2 cup minced onion
2 tablespoon oil
1 tablespoon red or white vinegar (I prefer rice vinegar)
1 tablespoon minced fresh dill or 1 tsp. dried dill weed
3/4 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon white ground pepper

Cook carrots in large saucepan of boiling salted water until crisp-tender, 5 to 8 minutes. Rinse under cold running water to cool; drain.

Combine carrots and onion in medium bowl; mix oil, vinegar, dill, salt and sugar. Pour over carrots. Allow to set in refrigerator covered at least 20 minutes or longer.
Mary J
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Carrot Pineapple Salad Recipe
Makes 4 Servings

1 small pkg. lemon Jell-O (sugar-free)
1 small can crushed pineapple in own juice (sugar-free), drained
1 medium carrot, grated fine
1 cup boiling water
3/4 cup cold water

Mix boiling water with Jell-O. Add cold water. Refrigerate until slightly thickened. Add pineapple and carrot. Refrigerate until firm. Cut in squares. Serve on lettuce. Garnish with mayonnaise.
Mary J
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Raisin Carrot Salad Recipe
Makes 4 Servings

4 cup carrots
1 cup raisins
1/4 cup sugar
1/2 cup mayonnaise

Grate carrots; add remaining ingredients and mix. I Use fat-free mayonnaise.
Mary J
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This isn't a vegetable salad but it is our family's favorite salad any time of the year.

Pink Cloud Salad Recipe
Makes 4-6 Servings

1 can cherry pie filling
1 can Eagle Brand milk
1 can crushed pineapple, drained
1/2 cup chopped pecans or walnuts
1 (8 ounces) Cool Whip

Mix together first 4 ingredients. Fold in Cool Whip. Let stand in fridge overnight.
Linda NM
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Pork and Beans Salad Recipe
Makes 4 Servings

1/2 cup chopped tomato
1/2 cup celery
3 tablespoons mayonnaise
1 (16 oz.) can pork and beans, drained
1/4 cup green pepper, chopped
2 tablespoon chopped onion

Combine all ingredients in a small bowl. Cover and refrigerate for 2 hours. Refrigerate leftovers.
Linda NM
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We eat this salad on New Years Eve to bring our family luck. It is a good salad to make all year round.

Black-eyed Pea Salad Recipe

1 pound canned black-eyed peas, drained
2 cups Italian salad dressing
1 cups diced green bell pepper
1-1/2 cups diced onion
1 cup finely diced green onion
3 oz. drained pimento
garlic salt and pepper to taste

After draining black-eyed peas, add all other ingredients except dressing. Toss well, then add dressing. Toss lightly. Chill.
Linda NM
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Black Bean and Corn Salad Recipe
Makes 8-10 Servings

2 (14 ounce) cans black beans, drained
2 cups frozen corn
1/2 cup minced onion
1 clove garlic, minced
1 bell pepper, minced
1 teaspoon salt
1/4 cup olive oil
1/4 cup lime juice
1/2 cup minced cilantro
1/2 cup minced parsley
1 teaspoon red pepper

Combine all ingredients. Serve.
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Artichoke and Avocado Salad Recipe

3 cans artichoke hearts, drained well
3 avocados, peeled, sliced and dipped in lemon juice
lettuce leaves
1 (8 oz.) pkg. soft cream cheese
1 medium avocado, peeled and mashed
1/3 cup milk
4 crisply cooked bacon slices, crumbled
1 tablespoon finely chopped onion
2 teaspoons lemon juice

Toss artichoke hearts and avocados. Combine rest of ingredients except lettuce, mixing until well blended. Chill. Place lettuce leaf on salad plate; top with artichoke and avocado mixture. Pour dressing over and serve.
Lisa TX
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Black Bean Salad with Lime Dressing Recipe
Makes 4 Servings


15 oz. can black beans, drained
2 oz. jar diced pimentos, drained
2 Tbsp. fresh lime juice
1 Tbsp. vegetable oil
lettuce leaves
4 oz. Cheddar cheese (1/4-inch cubes)
2 Tbsp. minced onion
2 Tbsp. sugar
1/4 tsp. pepper

Combine beans, cheese, pimentos and onion in medium size bowl. Add lime juice, sugar, vegetable oil and pepper; toss gently. Cover and chill 4 hours. Serve on lettuce leaves with a slotted spoon.
Lisa TX
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Avocado and Tomato Salad Recipe
Makes6-8 Servings

4 lg. tomatoes, chopped
4 avocados, peeled, pitted and diced
1 red onion, thinly sliced
1/4 teaspoon ground black pepper
8 oz. bottle balsamic vinaigrette salad dressing

In a large serving bowl, toss together the tomatoes, avocados and red onion. Dust lightly with black pepper and pour salad dressing over. Cover and chill for at least one hour before serving to blend flavors.
Lisa TX
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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.


 


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Pancake and Waffle Mixes
Free Pancake Guide Recipes (pdf)   
Pancake Recipes - Nancy's Kitchen


Orange-Berry Swirl Recipe
Serves: 5

Ingredients
2 (10-oz.) packages frozen strawberries in light syrup
1 (6-oz.) container plain low-fat yogurt
1 cup fresh orange juice
1 cup fat-free milk

Instructions
Process all ingredients in a blender until smooth, stopping to scrape down sides. Serve immediately.
Source: Southern Living, January 2009
Anna in Sweden
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I made these last year for a Memorial Day barbecue and the family really liked them, especially my hubby, who was disappointed there wasn't any left over!

Hearty Maple Bean Dish Recipe

6 slices bacon, diced
1/2 cup real maple syrup
3 tbsp. white vinegar
3 tbsp. catsup
3 tbsp. prepared mustard
1 can (15 oz.) kidney beans (or small red beans)
1 can (15 oz.) butter beans
8 oz. fully cooked Kielbasa, or polish sausage, sliced

Drain and rinse both cans of beans. In skillet, cook bacon until crisp and drain on paper towels. Cook sausage slices and onions in skillet with 1 tbsp. of the bacon drippings until lightly browned. Stir in rest of the ingredients, including the bacon. Put in ungreased 11 x 7" baking dish. Bake uncovered at 350 for 25 to 30 minutes.
Judy (in Alaska)
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This sounds really weird, but it actually tastes a lot like potato salad. Every time I tell people that it has crackers in it, I don't think they
believe me!

Soda Cracker Salad Recipe

1/4 lb. soda crackers, coarsely crumbled
1 cup mayonnaise
Sugar
1/2 cup chopped green pepper
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped sweet pickles
3 hard cooked eggs, diced

Mix all ingredients together, adding a little sugar. Store overnight in a covered bowl in the refrigerator.
Judy (in Alaska)
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I'm sure you will love this pie from the very first bite, and this is a good time to make it, as the strawberries are so ripe and juicy now.

Berry Cherry Pie Recipe

1 baked 9" pie shell
1 pkg. (8 oz.) cream cheese, softened
1/3 cup sugar
1 tsp. vanilla
1/2 tsp. lemon peel
1 pint (2 cups) whole strawberries
1 can (21 oz.) cherry pie filling
Whipped cream

Combine cream cheese, sugar, vanilla and lemon peel and beat until smooth and well blended. Spread mixture into baked pie shell. Lightly press strawberries into cream cheese cheese mixture and spoon cherry pie filling over top. Chill for several hours. Garnish with dollops of whipped cream and serve.
NOTE: I always add 1/4 tsp. almond extract to cherry pie filling to give it extra flavor.
Judy (in Alaska)
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I am interested in finding a very OLD fashion blackberry cobbler recipe. Our adult son requested Mamma's berry cobbler recipe. Regretfully, I haven't a clue as to exact recipe! Yes, it was the best and time consuming. Mother cooked the berries with sugar and water. Added a crust, browned it under the broiler. Then had a second layer of berries. Last, she put a top crust and baked in the oven till brown. It had the dumpily texture in bottom and crispy crunch on top.

I have searched the Internet and been unsuccessfully in my finds.

I make a blackberry pinwheel that is very good but not like Mamma's. I would greatly appreciate if someone has one that sounds like/similar to my description. Many thanks to all the contributions of tested recipes in Nancy's newsletter.
Marvis in Texas


Cherry Cream Danish Recipe

2 sheets puff pastry dough, thawed
1 large can cherry pie filling
2 3.25-oz vanilla pudding snack cups
1 cup powdered sugar
3 tsp orange juice

Preparation
Preheat oven to 375°F. Lay puff pastry sheets on a clean surface. Cut each sheet into nine equal squares.

Spread one heaping teaspoon of vanilla pudding in the center of each square, on a diagonal.

Top with a small scoop of cherry pie filling. Fold the side corners over the cherries, forming a cannoli shape. Place on your Temp-tations® 13x9'' Lid-It; repeat until all 18 are done.
You will need to bake these in two batches. If desired, brush the tops of each one with egg wash (egg whisked with water) for a shiny finish.

Bake for 12-15 minutes or until golden brown. Cool.
Once cooled, whisk together the powdered sugar and orange juice until smooth. Add more juice if necessary. Drizzle over each Danish and serve.

Makes 18 Danishes
from:Tara Mc Connell
fantastic!!!
ENJOY!!
Judy in Montana
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Molten Chocolate Lava CakesNow it's easy to make Molten Chocolate Lava Cakes like those found in the restaurants. Molten chocolate lava cakes are wonderful little cakes filled with warm, oozing chocolate sauce and topped with powdered sugar or whipped cream. Try them!

Chocolate lava cakes are a popular, elegant cousin to a brownie. Though they look like they could be complicated, they are not. With this mix, they are easy. If you can make cupcakes, you can make these lava cakes. It doesn't take special equipment; you can make them in your jumbo muffin pans.
 
Molten Chocolate Lava Cake Mix (makes 6 desserts)

All Baking Mixes


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everyday_recipes@yahoo.com

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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416


Paypal: email address is everyday_recipes@yahoo.com