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November 15, 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: 
Aunt Bertha's Blueberry Sour Cream Pie | Aunt Bertha's Sour Cream Apple Pie | Grandma's Pea Salad Recipe | Sue's Pork and Bean Salad | Aunt Jenny's Deviled Eggs | Shirley's Broccoli and Cauliflower Casserole | Uncle Jim's Easy Millionaire Pie | Susie's Chocolate Cookies Recipe | Cranberry Orange Bread Pudding | Cream Cheese Pumpkin Dessert Recipe | Un stuffed Cabbage Recipe

Other:
Need a recipe for fail-proof recipe for traditional pecan pie. | Correction for Cranberry Nut Bread recipe.

*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.

This makes a great present as a subscription or on CD. Last year many of the NancyLanders used it as a stocking stuffer and others used it as a wedding present.
To join this recipe library Click Here!
Nancy Rogers


In our house Aunt Bertha was always in charge to bring her sour cream blueberry and sour cream apple pies for the holiday meal.

Aunt Bertha's Blueberry Sour Cream Pie

2 c. blueberries
1 (8 or 9-inch) ready to serve pie crust
1 c. sour cream (dairy)
1 1/4 c. granulated sugar
1 egg
1/2 tsp. vanilla

Spread blueberries in crust. In a small bowl, combine sour cream, sugar, egg and vanilla; pour over blueberries. Preheat oven to 325. Bake 40 to 45 minutes, then chill.
Carol
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Aunt Bertha's Sour Cream Apple Pie Recipe

1 unbaked pie shell
3/4 c. sugar
2 Tbsp. flour
1 egg, slightly beaten
1/2 tsp. vanilla
1/8 tsp. salt
2 c. tart apples (finely chopped)
1 c. sour cream

Topping
1/3 c. sugar
1/3 c. flour
1 tsp. cinnamon
1/4 c. butter

Combine sugar and flour. Add sour cream, egg, vanilla and salt. Beat until smooth. Add apples, combine well. Pour into baked shell. Bake in oven at 450 about 15 minutes. Reduce heat to 325 and bake 30 more minutes.

Meanwhile, prepare topping by combining sugar, cinnamon and flour. Cut butter with pastry cutter. Sprinkle mixture on top of pie. Return to oven 20 minutes at 350.
Carol
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Grandma's pea salad was always on the buffet table for Thanksgiving. It is so good and easy to make. It is one of the sweet memories of the holiday while my grandmother was alive. Now I am in charge bringing to the holiday meal.
Sharon

Grandma's Pea Salad Recipe

14 oz. can Le Sueur Sweet peas, drained
1/2 c. chopped celery, diced
1/2 c. cubed Cheddar cheese
1 Tbsp. sliced black olives
2 Tbsp. minced onion 1/2 c. mayonnaise or salad dressing
1/4 cup chopped sweet pickles or pickle relish
1/2 tsp. salt
1/8 tsp. black pepper
2 boiled eggs, chopped fine

Combine peas, celery, cheese, olives, onion and eggs in a mixing bowl. Combine remaining ingredients and stir until smooth. Add to pea mixture, stir to combine. Serve chilled.
Sharon
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Sue's Pork and Bean Salad Recipe

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

Combine all ingredients in a small bowl. Cover and refrigerate for 2 hours. Refrigerate leftovers.
Yield: 4 servings.
Sue
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Aunt Jenny's Deviled Eggs Recipe

6 hard-cooked eggs, boiled
1/4 c. mayonnaise
1-1/2 Tbsp. sweet pickle relish
1 tsp. prepared mustard
1/8 tsp. salt
dash of pepper
paprika

Slice eggs in half lengthwise and carefully remove yolks. Mash yolks with mayonnaise. Add relish, mustard, salt and pepper. Stir well. Spoon yolk mixture into egg whites. Sprinkle with paprika.
Sue
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Shirley's Broccoli and Cauliflower Casserole Recipe

2 c. milk
4 Tbsp. flour
8 slices American cheese
2 sticks melted butter
20 oz. broccoli pieces
20 oz. cauliflower pieces
2 sleeves Ritz crackers

Heat milk and flour until hot. Add cheese and heat until melted and thick. Mix Ritz crackers with melted butter. Cook veggies. In 13 x 9-inch pan, place veggies. Pour sauce over and spread. Place cracker crumbs on top. Bake at 350 for 20 minutes. To reheat, bake at 350 for 30 minutes.
Shirley in Kansas
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Hello Nancy and Nancylanders!
Id like to know if anyone has a fail-proof recipe for traditional pecan pie. Ive been using the same recipe for years -- the one on the white Karo bottle. The last few times Ive made it, it hasnt set up. Instead, its like Pecan Pie Soup!!! What makes that happen??? The holidays are almost here and I MUST make a pecan pie that doesnt fail.
Becky in MagTown Arkansas

Comment
Welcome back.
Nancy


Hello. Nancy and all of your readers hope some one can help me find a recipe for a salad that the Ex. Inn in Vincennes Indiana had on their salad bar in the sixty or seventy it had coconut, pineapple and maybe angel food cake was held together with something Knox  gelatin and cover in pink cool whip or whip cream with coconut on the out side. It was in a dome shape. It was so good could have been used for a dessert. I have asked and look on line and in lots of cook book. Hope some one will know what I am talking about.
Thanks Sharon in cold southern Indiana.


Uncle Jim's Easy Millionaire Pie Recipe

1 c. sugar
1 (8 oz.) pkg. cream cheese, softened
1 (15 1/4 oz.) can crushed pineapple, drained
1 (8 oz.) carton Cool Whip

Cream sugar with the cream cheese. Add drained pineapple. Fold in Cool Whip until well blended. Place in baked pie shell. Refrigerate. Serve cold.
Cindy
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Nancy and all I know I said that I would send in recipes and answer questions but we have been busy going through 30 plus years in this house. We had no idea how much junk we had collected over the years. Now we have very old furniture that we need to get rid of. One piece is a love seat, matching rocking chair and another rocking chair. Yes I like rocking chairs. Then we also have a piano that we hope to sell for $100 that was made, we think, around 1930's. Will after all this I have a recipe for making quick chocolate cookies that I saw on Food Network that I have changed. When I first made the original recipe it was way to oily for our taste, didn't like the taste of the toffee cappuccino mix in the cookie either and didn't like the Heath Toffee Bits in it. The following is what I come up with.

Susie's Chocolate Cookies Recipe

1 2 layer Devil's food cake mix
1/4 to 1/3 cup of oil, don't use olive oil
2 eggs
1 cup of chocolate chips or the white chocolate chips
3 tablespoons of fresh made coffee

Preheat oven to 350. Combine cake mix, oil and eggs in a bowl and mix well. Stir in chocolate chips and the fresh made coffee. Stir to make sure mixed well. Drop dough by teaspoons on lightly greased cookie sheet and bake for 8 to 10 minutes. When cookies are done remove from the oven and let cool a couple of minutes on the sheet then remove to the cooling rack until cool.

I will have a couple of recipes tomorrow that I will send in.
Everyone have a great day. Nancy and 4 legged associates take care, stay safe, and comfortable.
Susie Indy 
Click Here to Print this Recipe


 


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  


My Favorite Links
Diggin' History Blog
RecipeGoldMine Recipe Site
Prepared Pantry
NaturesFlavours  
Celebritychefconnection


 


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Nancy Rogers 



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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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Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, title of recipe and number of servings. Remember to include your name within the message as well.
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Here are two delicious desserts that are great at the holidays or any time.
Robbie IN

Cranberry Orange Bread Pudding Recipe

5 to 6 cups torn French bread or bread of your choice , about 8 ounces
1/2 cup dried cranberries, coarsely chopped
juice and finely grated zest of 2 oranges (1/2 cup juice and about 2 teaspoons zest)
2 teaspoons vanilla
4 tablespoons butter
3 cups half-and-half, heated until hot but not boiling
4 large eggs
1 cup granulated sugar

Butter a 9-inch square or 11x7-inch baking dish. Heat oven to 350.

In a large bowl, combine torn bread, cranberries, orange zest, and juice. In another bowl, whisk together the vanilla, butter, half-half, and eggs.

Pour over the bread; stir in sugar. Let bread soak for about 5 minutes. Pour into prepared baking dish; place in a larger pan and place on rack in oven.

Pour very hot water into the larger pan, to a depth of about 1/2 inch. Bake for 45 to 55 minutes, or until set.

Serve with vanilla sauce, an orange custard sauce, or a little heavy cream.
Serves 6 to 8.
Robbie IN
Click Here to Print this Recipe


Cream Cheese Pumpkin Dessert Recipe

Crust
1-1/2 cups graham cracker crumbs
1/3 cup sugar
1/2 cup pecans or walnuts - chopped fine
1 teaspoon pumpkin pie spice
1/3 cup (5 tablespoons) butter - melted

Cream Cheese Filling
12 ounces cream cheese - softened
1 cup sugar
3 eggs

Pumpkin Filling
15 ounces (1 can) solid packed pumpkin
3 eggs - separated
3/4 cup sugar - divided
1/2 cup milk
2 teaspoons pumpkin pie spice
1 envelope of unflavored gelatin
1/4 cup cold water
8 ounces (1 tub) whipped topping

Crust
In a medium bowl, mix the crumbs, nuts, sugar and pumpkin pie spice together. Stir in melted butter until all is moistened. Press into an ungreased 13x9 inch baking dish.

Cream Cheese Filling
In a large mixing bowl, beat the cream cheese until smooth. Beat in a sugar and eggs until fluffy. Pour over the crust and bake at 350 for 20 minutes or until set. Allow to cool.

Pumpkin Pie Filling
In a large saucepan, combine the pumpkin, egg yolks, 1/2 cup of sugar, milk, and pumpkin pie spice. Cook and stir over low heat 10-12 minutes or until mixture thickens.

Remove from heat. In a small saucepan, sprinkle gelatin over cold water, let stand for 1 minute. Over low heat, stir the gelatin until it is dissolved completely.

Stir in the pumpkin mixture, allow to cool. Beat the egg whites, with the remaining 1/4 cup of sugar until stiff peaks form. May not get real stiff but will become thick and glossy. Fold into the pumpkin mixture. Pour pumpkin mixture over the cream cheese layer.

Top with a layer of whipped cream topping. Refrigerate for at least 4 hours or until completely set.
Robbie IN
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The recipe for Linda's Pumpkin Pie - No Bake Recipe is missing some instructions in the recipe that appeared in the November 14, 2014 newsletter of Nancy's Kitchen. In the list of ingredients she has 1/2 cup of milk and 2/3 cup of milk; but in the instructions she only mentions the 2/3 cup of milk what about the 1/2 cup of milk? I would love to make this for Thanksgiving.
SANDY in OHIO



Un stuffed Cabbage Recipe

Ingredients:
1-1/2 pounds ground round or other very lean ground beef (750 g)
1 medium onion, chopped
1 teaspoon minced garlic (5 ml) or 2 cloves garlic, crushed
1/2 head cabbage, coarsely chopped
1/2 teaspoon pepper (2 ml)
1/2 teaspoon ground nutmeg (2 ml)
1/2 teaspoon ground cinnamon (2 ml)
1 teaspoon salt (5 ml)8 ounce can tomato sauce (250 g)
2 tablespoons lemon juice (30 ml)

Directions:
Start the ground beef cooking in a heavy skillet over high heat spread it out to cover the bottom of the pan so it cooks quicker.
While the ground beef is starting to brown, chop your onion and crush your garlic. Plunk them in the pan with the ground beef, and stir the beef, using a spatula to turn it over and break it up so that it cooks evenly. Cover the pan and let it continue cooking, while you:

Chop your cabbage coarsely. Stir this into the browning beef and onion/garlic mixture, a bit at a time it will come close to overwhelming your skillet, unless yours is bigger than mine. Again, take care to turn everything over to keep it cooking evenly. Re-cover the pan.

Open your can of tomato sauce. Uncover the pan and stir your meat/cabbage mixture yet again! When the cabbage is starting to wilt, stir in the tomato sauce, lemon juice, and seasonings. Re-cover, and let the whole thing simmer for 5 minutes, then serve.

Nutrition:
5 servings, each with 7 grams of carbohydrate and 2 grams of fiber, for a usable carb count of 5 grams. 25 grams of protein.
Bill, Alb
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I accidentally omitted one step in the recipe for the Cranberry Banana Bread that I put in the newsletter on Friday. I notice I didn't say when to add the cranberry-sugar mixture. I add that to the batter just before I add the nuts. I mix this up by hand, but an electric mixer could probably be used. I made this today again, and the house smells so fragrant!
Judy (in Alaska)

Click Here to Print the updated recipe


Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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