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


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Everyday Recipes from Our Recipe Family.
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Salmon Recipes

Salmon Loaf Recipe

1 large can sockeye salmon
2 c. fresh bread crumbs
2 beaten eggs
3/4 c. milk
1 Tbsp. minced onion
1 tsp. lemon juice
1/2 tsp. salt
1/2 tsp. pepper

Remove skin and bones from salmon. Add 2 cups bread crumbs, eggs, milk, onion, lemon juice, salt and pepper. Mix well. Pour into buttered casserole and bake at 325° for 45 minutes.
Makes 4-6 Servings
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Baked Salmon Recipe

4 lb. fresh Alaskan salmon in one piece
2 cup fresh bread crumbs
2 Tbsp. finely chopped onion
1 Tbsp. chopped parsley
2 tsp. salt
1/2 tsp. freshly ground black pepper
1 tsp. sage
4 Tbsp. melted butter
1 cup chicken broth
6 strips bacon

Wash and dry salmon. Split the fish open; leave skin intact. In a bowl, combine bread, onion, parsley, salt, pepper and sage; mix well. Add the butter and broth and mix. Stuff the fish with the mixture carefully. Do not pack down or filling will become heavy; fasten the edges with skewers or thread. Place on buttered baking dish; arrange bacon across the top. Bake at 350° for 1 hour.
Makes 6-8 servings
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Baked Salmon Recipe #2

6 fillets of salmon
2 c. mayonnaise
4 Tbsp. lemon juice
1 c. shredded Cheddar cheese
1/2 c. chopped onions

Mix the mayonnaise, lemon juice, shredded cheese and onions. Spread over fish and bake at 300° to 350° for 40 minutes until golden brown. Serve.
Makes 6 Servings
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Foil Wrapped Baked Salmon Recipe

4 salmon fillets (8 oz. each)
4 cloves fresh garlic, sliced thin
1 bunch cilantro
white wine
lemon
red pepper flakes (optional)

Place each fillet on individual piece of aluminum foil large enough to completely wrap and lightly seal salmon. Put garlic slices on top of salmon, salt and pepper to taste and a few sprigs of fresh cilantro. Add a splash of white wine. Wrap and seal salmon in foil.

Bake at 475° for 15 minutes. Unwrap. Remove cilantro. Garnish with a thin slice of lemon. Serve over bed of white rice. For a little spice, you may add crushed red pepper flakes on top of each fillet. Serves 4.
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Baked Salmon and Asparagus in Pastry Shell

1 (10 oz.) pkg. frozen asparagus spears
1/4 c. chopped onion
3 eggs, slightly beaten
2 Tbsp. butter
1/2 cup milk
2 Tbsp. minced parsley
1/2 tsp. sweet basil
1/2 tsp. salt
1 (1 lb.) can salmon, flaked
1 unbaked 9-inch pastry shell

Cook asparagus; drain. Sauté onion in butter. Combine eggs, milk, herbs, salt and onion. Fold in flaked salmon. Reserve 6 asparagus spears; place rest in pastry shell. Pour in salmon mixture. Top with 6 asparagus spears left. Bake in 425° oven for 35 to 40 minutes or until set.
Serves 6.
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Oven Baked Salmon Croquettes

1 lb. can salmon
2/3 c. milk
1 c. soft bread crumbs or cracker crumbs
1 Tbsp. lemon juice
1 tsp. salt
1/4 tsp. pepper
1 egg, slightly beaten

Flake salmon and combine all ingredients. Place in well-greased 6-cup muffin pan. Bake at 350° for 1 hour.
Makes 6 Servings
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Pasta Salad with Grilled Salmon Recipe

12 oz. Penne Pasta
3 Tbsp. Olive Oil
3 Tbsp. Garlic and Herb Seasoning Blend
3 Tbsp. Lemon Juice
2 medium tomatoes, peeled, seeded and diced
1 Pint cherry tomatoes, halved, yellow if possible
1 large cucumber, peeled, seeded and diced
1 red pepper
2 yellow peppers
6-4oz. Salmon fillets, grilled

Cook pasta according to package directions, Set aside. Roast peppers, cool, peel and dice. Combine olive oil, herb seasoning and lemon juice in a large bowl. Add prepared vegetables and pasta, toss well and chill. When ready to serve, brush salmon fillets with a little olive oil and sprinkle lightly with seasoning blend. Grill fillets 3-4 minutes per side on medium heat. Serve hot with pasta salad.
Serves 6
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Salmon and Veggie Salad Recipe

12 oz. salmon or trout fillets
2 carrots, peeled and diced
1 large zucchini
1 large turnip, diced
chopped fresh coriander
3 Tbsp. tarragon or sherry vinegar
salt and pepper to taste
pinch of cayenne pepper
3 Tbsp. olive oil
whole coriander leaves to garnish

Skin the salmon fillet and cut the fish into 1-inch pieces. Place in a bowl and add the vinegar, stirring well. Leave to stand for at least 2 hours.

Cut the vegetables into 1/2-inch dice and place the carrots in boiling water for about 5 minutes. Add the zucchini and turnip during the last minute of cooking time. Add the coriander, oil, salt and pepper and pinch of cayenne pepper to the fish. Combine with the vegetables, mixing carefully so the fish does not break up. Chill briefly before serving and garnish with coriander.
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Salmon and Egg Salad for Sandwiches Recipe

1 (1 lb.) can salmon, drained and flaked
1 Tbsp. chopped celery
1 Tbsp. minced onion
1/2 c. chopped celery
4 hard-cooked eggs, chopped
1 Tbsp. French dressing
1/2 c. mayonnaise
salt and pepper to taste

Combine all ingredients. Mix lightly, but well.
Yields 8 sandwiches.
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Salmon Salad in Lettuce Cups Recipe

1 lb. can salmon, drained
1/2 c.updiced celery
1 (17 oz.) can green sweet peas, drained
2 Tbsp. lemon juice
1 tsp. minced onion
1/2 tsp. salt
1/8 tsp. pepper
1 cup sour cream

Break salmon in bite size pieces. Put in bowl. Add celery and drained peas. Combine other ingredients. Pour over salmon mixture. Toss lightly with fork. Chill several hours. Serve in lettuce cups.
Makes 4 servings
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Salmon Patties Recipe

1 pound can pink salmon
1 egg, beaten
1 small onion, chopped fine
15 soda crackers, crushed
salt and pepper to taste

Remove bones from salmon. Mix together and shape in four patties. Fry in a little oil in skillet until browned on both sides and is cooked through.
Makes 4 Servings
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Salmon Macaroni Salad Recipe

1 cup elbow macaroni
1 can cream of celery soup (undiluted)
2/3 cup evaporated milk
1/4 cup finely chopped pimiento
1 cup grated American cheese
1 (1 lb.) can salmon

Cook macaroni until tender in boiling water; drain. Mix in 2-quart bowl the macaroni, cream of celery soup, evaporated milk, pimiento and 1/2 cup American cheese. Drain salmon and break into pieces. Add to macaroni mixture; stir. Pour into 1 1/2-quart greased baking dish. Sprinkle remaining 1/2 cup cheese around edges of dish. Bake at 350° for 25 minutes or until bubbly hot. Makes 4 servings.
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Scalloped Pea and Salmon Casserole Recipe

3 Tbsp. butter
3 Tbsp. flour
1-1/3 cup milk
1 cup dry bread crumbs
salt and pepper
1 (14 oz.) can LeSeur peas
1 (No. 1) can salmon

Melt butter and blend with flour. Add milk, salt and pepper. Cook until smooth and thickened. Add salmon and drained peas. Arrange in greased baking dish in alternate layers with bread crumbs, beginning with salmon mixture and ending with crumbs. Bake at 375° for 35 to 40 minutes.
Makes 4 Servings
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Salmon Stuffed Tomato Salad Recipe

1 Tbsp. lemon juice
1 tart red apple, cored and diced
1 cup LeSeur peas
1/8 tsp. salt
1/2 cup mayonnaise
1 (7-3/4 oz.) can salmon, drained and flaked
4 large tomatoes, cut into 8 sections
4 large leaves lettuce
1 hard-boiled egg, sliced

Sprinkle lemon juice over apples. Add peas, salt and mayonnaise; toss to mix. Add salmon; toss gently. Chill 1 hour. Peel tomatoes; chill until ready to serve.

To Serve: Cut tomatoes into 8 sections (like a petal). Fill with salmon mixture, surrounded with lettuce. Top with egg slices.
Makes 4 servings.
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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


Hi Nancy, Really enjoying all the recipes, I wanted to tell Sherry that her recipe sounded good and will be trying soon. Also she mentioned her neighbor had the best meatloaf recipe she ever tasted, I was wondering if she might share this..I cannot find one that stays together when I cut it..would really enjoy a good one. Thanks to everyone for sharing your recipes...
God Bless...Betty Boop in Ga.


This is from a July 2007 newsletter and is a great addition to any meal, but we especially like it with spaghetti, lasagna or other Italian dishes. Thanks to Rosemarie KS for sharing it.
Robbie IN

Panzanella Salad Recipe

8 C day old Italian bread, torn into bite size pieces
1/3 C olive oil
Salt & pepper to taste
3 cloves garlic, minced

Preheat oven to 400º. In large bowl, toss together above ingredients, coating well. Lay bread on baking sheet and toast in preheated oven until golden - about 5 to 10 minutes. Allow to cool

1/4 C olive oil
2 T balsamic vinegar
4 medium ripe tomatoes, cut into wedges
3/4 C sliced red onion
10 basil leaves, shredded
1/2 C pitted and halved green olives
1 C fresh mozzarella, cut into bite size pieces (or smaller)

Whisk together olive oil and vinegar. Gently toss together the bread, tomatoes, onion, basil, olives and cheese. Toss with the vinaigrette and let stand for 20 minutes before serving.

NOTE: Even though this says to let stand for 20 minutes, it can be made way ahead. It keeps for days in the refrig and we find that each day, it tastes a little different and is actually much better after the first day. Also, tastes best at room temp.
Rosemarie from rural Kansas City
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The ideal gluten free and vegan pancake made easy. Light and fluffy with a subtle vanilla flavor, these are perfect for every day or special brunches.

Pancakes Recipe

Wet
1 1/2 cup coconut milk
2 tbsp. maple syrup
1 tsp. apple cider vinegar
1/4 cup melted coconut oil
2 tsp. vanilla extract

Dry
1 cup white rice flour
1/2 cup tapioca flour
1/4 cup coconut flour
1 tbsp. flax seed meal
1/8 tsp. sea salt
1 1/2 tsp. baking powder
2 tbsp. cane sugar
olive oil spray

Instructions
In a medium bowl, combine coconut milk and apple cider vinegar. Set aside for 5 minutes.

Combine dry ingredients in a large bowl and use a fork to mix.

In the coconut milk/vinegar bowl, add vanilla, maple syrup, and melted coconut oil and mix well.

Add wet ingredients into the bowl of dry ingredients. Use a spoon to mix until smooth. The batter should be thick, but still able to be poured. If it seems too thick, add more coconut milk until the consistency is right.

Heat a skillet or griddle on medium-high heat. Spritz lightly with olive oil spray.

Scoop pancake batter into 1/4 cup circles onto the cooking surface. Make sure the first pancake creates a good sizzling noise when the batter hits. Cook until a fair amount of bubbles appear on the surface, then flip and cook for 2-4 more minutes.
Repeat until you're all
FROM: SIMPLE DISH
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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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416


Paypal: email address is everyday_recipes@yahoo.com