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November 3, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.   

Everyday Recipes from Our Recipe Family.

Contents: Grandmother's Dressing for Turkey Recipe | Uncle Fred's Oyster Dressing for Turkey | Grandmother's Old Fashioned Potato Salad | Grandmother's Bing Cherry Salad | Aunt Mable's Ambrosia Fruit Salad | Grandma's Deviled Eggs on Crackers | Grandma's Cheese Ball Recipe | Baked Peach Cobbler Recipe | Cranberry Swirl Coffee Cake | Judy's Turkey Pasta Salad | Apple Mousse Recipe |

Other:  Information about Grands biscuits.
*Bold black text are links. Bold red text are not clickable links.

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The e Cookbook Library is one of the best bargains on the internet. They have many downloadable pdf recipe books. It currently is on sale for $17.97 for a lifetime membership. The library is full of wonderful cookbooks and many recipe books have been added over the past 10 years. I especially like the cookbooks God Bless Texas, The Best of Amish Cooking and Know Your Ingredients.
To join this recipe library Click Here!
Nancy Rogers

Grandmother's Dressing for Turkey Recipe

1-1/2 pans cornbread (baked the night before)
1 big bowl dried bread heels or biscuits
1 egg
1 c. chopped celery
1/2 c. chopped onion
1 Tbsp. salt
1 Tbsp. poultry seasoning
1 Tbsp. pepper
1/4 c. milk
3/4 c. broth

Mix the first 8 ingredients together and moisten with a mixture of the milk and broth. Mix until plenty moist but not sloppy. Can cook in a 13 x 9-inch pan and/or to stuff turkey. Cook at 350° until done (browned around the sides).
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Uncle Fred's Oyster Dressing for Turkey Recipe

6 Tbsp. margarine
6 Tbsp. oil or shortening
1 1/2 c. chopped onion
1 1/2 c. chopped celery
8 slices bread, cubed
3 Tbsp. minced parsley
salt to taste
pepper to taste
3/4 tsp. thyme
3/4 tsp. sage
3/4 tsp. marjoram
3/4 tsp. oregano
1-1/2 c. chopped oysters
2 eggs, beaten

Combine margarine and oil in skillet. Sauté onion and celery until tender. Soak bread in cold water and squeeze dry. Add bread, parsley, seasonings, oysters and eggs to sautéed mixture. Cook, stirring, over low heat until bread is lightly browned.
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Grandmother's Old Fashioned Potato Salad Recipe

1 c. Hellmann's mayonnaise
1 c. minced onion
3 Tbsp. white vinegar
2 tsp. salt
1/4 tsp. pepper
2 hard-cooked eggs, chopped
3 lb. potatoes, cooked, peeled and cubed (about 6 c.)
2 c. sliced celery

In large bowl stir together mayonnaise, onion, vinegar, salt, pepper and eggs. Add potatoes and celery. Toss to coat well. Cover; refrigerate for at least 4 hours. If desired, sprinkle with paprika.
Makes about 8 cups.
Linda in Cincinnati
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Grandmother's Bing Cherry Salad Recipe

1 large cherry Jell-O
1 large can dark pitted cherries, cut in half
1 large cream cheese (light)
4 Tbsp. sugar, melt in hot Jell-O
4 Tbsp. milk
1/2 c. cherry juice
3/4 c. chopped nuts
3 1/2 c. water (2 should be boiling water)

Let cream cheese warm up at room temperature. Then add milk and mash together with fork. Make Jell-O. Add cream cheese mixture to Jell-O. Add cherries and nuts last. Pour into 9 x 13-inch dish and refrigerate until set.
Linda in Cincinnati
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Aunt Mable's Ambrosia Fruit Salad Recipe

1 ripe banana, sliced
2 oranges, cut in chunks
1 (8 oz.) can pineapple and juice
1 Tbsp. frozen pineapple juice, thawed
4 tsp. coconut

Mix fruit and juices in a bowl. Spoon into individual bowls and sprinkle coconut on it.
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My Grandma didn't like everyone tasting the food while waiting for the holiday buffet to be set up. She always fixed deviled eggs and cheese ball for us to snack on. One year a couple of her greedy grandchildren got into a argument about eating to many of the deviled eggs. From that point on she just chopped up the hard boiled egg whites and the yolks with the filling. She served them with crackers and there were no more arguments.

Grandma's Deviled Eggs on Crackers Recipe

6 boiled eggs, mashed with fork
1 tsp. mustard
1/4 cup dill pickles (or sweet) diced
3/4 c. mayonnaise
salt and pepper

Mix together ingredients and chill. Spread on crackers.
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Grandma's Cheese Ball Recipe

8 oz. cream cheese
2 Tbsp. green onions
1 jar dried beef, cut up in small pieces
1 Tbsp. horseradish
2 Tbsp. sour cream

Mix together. Roll in parsley flakes. Makes one cheese ball. Wrap in waxed paper, then in foil. Refrigerate. Serve with crackers.
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What size is a pan of cornbread 9x13? In the baked dressing recipe?
Linda Humphrey in Asheville NC

Baked Peach Cobbler Recipe

2 cups old fashioned oats
29 ounce can sliced peaches, drained
1/2 cup butter or margarine, melted
1+1/2 cups milk
1 teaspoon vanilla
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup brown sugar
2 eggs

In large mixing bowl, stir together oats, baking powder, baking soda, cinnamon, salt, and brown sugar.

In separate medium bowl whisk together milk, melted butter, vanilla, and eggs. Pour liquid into dry ingredients and stir until well mixed. Stir in peaches.

Spray an 8x8 baking dish with cooking spray or grease with butter. Pour batter into dish and bake at 350 for 45-50 minutes, or until set and lightly browned on top.

Serve warm by itself or with fresh heavy cream or ice cream. It is delicious on it's own though. Could make this for breakfast and then heat up leftovers with ice cream for dessert at supper!
Judy in Montana
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My email message from you always goes to junk mail. Is there anything I can do to get it sent to regular email? I am not too good at this computer stuff! Thanks for any help you can give me.=

You may want to put the email address of the newsletter into your contacts list. Sometimes that works with AOL and other time not. The newsletter is sent out daily and because of that the email is often put into the spam folder.

Free eCookbook – Spooky Treats and Party Eats: 34 Halloween Recipes from Mr. Food, full of Halloween-themed party food and drink, features recipes for Halloween drinks, appetizers, dinners, desserts, and more in one frightfully fun collection!  



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    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.
NNancy Rogers  

Recipes Using Pecans

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Nancy Rogers 

Other Recipes
Marinade Recipes  
Grilling Recipes
Ground Beef Recipes (including hamburgers)
Pork Recipes
Salad Recipes
Easy Cabbage Recipes
Yellow Squash and Zucchini

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A lot of our members have asked what software I use for organizing my person recipes. 
Nancy Rogers

I use Home Cookin' software for my personal recipes.
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free 2 week trial of this software, Click Here

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Caroline IL is trying to replicate a recipe that her grandmother used to make. This does not have vinegar in the recipe, but perhaps your grandmother substituted it for the lemon juice. She may have used other seasonings or spices, but thought I would share this recipe, as it may be a starting point for you. She may have also added some diced carrots and or celery, as some spinach soup recipes include these. Good Luck and let us know if you come close to making the soup you remember. I encourage everyone to get their favorite family recipes down on paper or on the computer. Putting together a family recipe book would be a great gift for the holidays. It does not have to be anything fancy. I still remember the days when young women were given a recipe box with all the family recipes in it, as a wedding shower gift.
Robbie IN

Curry Sour Cream Spinach and Potato Soup Recipe

1 large potato - peeled and cubed
6 tablespoons olive oil
1/2 cup chopped green onions
12 cups spinach - rinsed, stemmed, and dried
1/3 cup all-purpose flour
2 teaspoons curry powder
4 cups chicken broth
1 tablespoon lemon juice
1 (8 ounce) carton nonfat sour cream

Place the cubed potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside. Heat 2 tablespoons of olive oil in a large saucepan or soup pot. Add the green onions, and cook until tender. Stir in the cooked potatoes, then gradually mix in the spinach, stirring after each addition until spinach is limp. Transfer the mixture to a food processor or blender, and puree until smooth. Heat the remaining olive oil in the same pan, and whisk in the flour and curry powder. Gradually whisk in broth so that no lumps form. Return the spinach mixture to the pan, stirring to blend, along with the lemon juice. Bring to a boil over medium heat, stirring constantly until thickened. Place sour cream in a medium bowl. Ladle about 1 cup of the hot soup into the sour cream, and mix until well blended. Stir this back into the pot of soup. Heat through, but do not allow to boil. Serve immediately.
Robbie IN
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This has always been a favorite at our house, especially when in a hurry. We love this refreshing salad. A good addition to your Thanksgiving menu.

Judy's Fruit Salad Recipe

1 pkg. (4 serving size) lemon instant pudding
1 can (15 oz.) fruit cocktail, undrained
1 can (20 oz.) crushed pineapple, undrained
1 can (11 oz.) mandarin oranges, drained
1 or 2 Sliced bananas

Mix all together and chill thoroughly in refrigerator. Before serving add sliced bananas.
Judy (in Alaska)
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This is a very beautiful and delicious cake. It's so VERY, VERY good!

Cranberry Swirl Coffee Cake Recipe

1/3 cup chopped walnuts
1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp. almond extract
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup (8 oz.) dairy sour cream
1 can (16 oz.) whole-berry cranberry sauce, divided
3/4 cup powdered sugar
2 tbsp. milk
1/2 tsp. vanilla

Sprinkle walnuts into a greased 10 inch bundt pan. In mixing bowl blend butter and sugar. Add eggs, one at a time, beating after each. Stir in almond extract.

Combine dry ingredients and add to creamed mixture alternately with the sour cream. Spread half of the batter over the walnuts. Top with half of the cranberry sauce. Repeat layers. Bake at 350 for 45 to 50 minutes, or until toothpick inserted near the center, comes out clean. Cool 10 minutes before removing from pan to
wire rack to cool completely.

In a small bowl, combine the glaze ingredients until smooth and drizzle over the cake. 12 to 16 servings.
Judy (in Alaska)
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This is a great salad choice to make when have leftover turkey, and makes such a pretty salad, when using the garnish.

Judy's Turkey Pasta Salad Recipe

2 cups corkscrew pasta
1 cup chopped cooked turkey (can use chicken)
1 cup chopped celery
1 medium red onion, chopped
1 medium green pepper, chopped
1 pkg. (1 oz.) Ranch dressing mix
1 cup (8 oz.) dairy sour cream
1 cup mayonnaise or salad dressing
1 tsp. garlic salt (I use garlic powder)
1/2 cup slivered almonds
1 tsp. paprika
Green pepper rings and tomato slices (optional)

Cook pasta according to directions on package; drain and rinse. Put in a 2-1/2 quart salad bowl. Add turkey, onion, celery and green pepper and toss to mix. Combine mayonnaise with sour cream, salad dressing mix and garlic salt. Add to pasta mixture and mix well. Sprinkle with almonds and paprika. Garnish with pepper rings and tomato slices, if desired.
Makes 6 to 8 servings.
Judy (in Alaska)
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I have been a subscriber of the newsletter for years and the new style of the letter is fantastic. Thanks again for all you and the fur babies do.
Chris in GA

You made my day with your kind comments.

Hello Nancy and all Landers,
Newsletter looks wonderful today. Lot of recipes just in time for
Thanksgiving. Many thanks to all who answered my question about grained mustard. I will surely try to make my own from the recipe given by bill.

Just when I think I've heard of all the condiment terms someone throws a new one at me lol.
Dianne in Wisconsin

Apple Mousse Recipe

2 large sweet apples
4 teaspoons sugar
2 teaspoons farina
1 scant cup water

Peel and slice apples, add water and cook until apples are soft. Remove apple puree with its liquid from heat and beat until uniform. Add sugar and vanilla and bring to boiling. Add farina and cook over lowest possible heat for 5-7 minutes, or until mixture thickens. Place into a large bowl filled with ice water and beat on high speed of a mixer.
Anna in Sweden
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For Anne who inquired about Grands. They are a Pillsbury product so any dairy case that has the Pillsbury brand stocked should have them. Grands is simply a variety -not the brand name. They are a larger size biscuit in diameter than the standard tube and each tube has eight biscuits within. Any store version that is larger in size would work in a recipe requiring Grands as would a homemade or Bisquick version that will make eight nice sized biscuits. Nana in SE Ohio


Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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