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October 10, 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
Rubies and Chicken  | Pizza Casserole Crock Pot  | Crock Pot Lasagna | Ground Beef And Corn Casserole | Eggplant Lasagna | Macaroni and Cheese | Cabbage Dish | Chicken Tortilla Soup Healthy Poached Crockpot Salmon | Crock Pot Navy Beans | Crockpot Squash Casserole | Sweet and Sour Beef in a Crock Pot | Pumpkin Ice Cream



Other
Request for homemade beef stroganoff recipe | My day trip |  Ditto's Coloring Book |  suggestions on additions for beer bread recipe | 
*Bold black text are links. Bold red text are not clickable links.


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My son wants me to make homemade beef stroganoff. Does any of Nancy's many readers have a quick and easy and not that expensive recipe to share?
Thanks, Sharon in TN


I just love the new recipes for crockpot cooking. Thanks to all. Shirley sent one in that looked interesting to me. It was called "Crock Pot Green Bean Pork Chop Supper." It didn't seem to be a meal made in a crockpot. Am I missing
something?
Sandy in Iowa

Comment
It really wasn't a crock pot meal.  I am so glad you took time to read it, LOL. 
Nancy


Here are more crockpot recipes for Ben. My husband far prefers a baked lasagna over the second recipe. My sister's family often prefers the second recipe over a baked lasagna. We have been making these recipes for over 30 years, and have no clue as where we found them.
Robbie IN.

Pizza Casserole Crock Pot Recipe

1 package (16 ounces) wide egg noodles
1-1/2 pounds ground beef or turkey
1/4 cup chopped onion
1 jar (26 ounces) spaghetti sauce
1 jar (4-1/2 ounces) sliced mushrooms, drained
1-1/2 teaspoons Italian seasoning
1 package (3-1/2 ounces) sliced pepperoni, halved
3 cups (12 ounces) shredded part-skim mozzarella cheese
3 cups (12 ounces) shredded cheddar cheese

Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, mushrooms and Italian seasoning. Drain noodles.

In a 5-qt. slow cooker coated with cooking spray, spread a third of the meat sauce. Cover with a third of the noodles and pepperoni. Sprinkle with a third of the cheese. Repeat layers twice.

Cover and cook on low for 3-4 hours or until heated through and cheese is melted.
Yield: 6-8 servings.
Robbie IN
Click Here to Print this Recipe


Crock Pot Lasagna Recipe

1 lb. bulk Italian sausage, or ½ lb. bulk Italian sausage and ½ lb. lean ground
beef
1 medium onion, chopped
1/2 cup chopped green pepper
3 cans, 15 oz. each, Italian style tomato sauce or 45 oz. spaghetti sauce
2 teaspoons dried basil leaves crushed
1 teaspoons dried Italian seasoning
Salt to taste
2 cups shredded mozzarella cheese, 8 oz.
1, 15 oz., container ricotta cheese or cottage cheese
1 cup grated Parmesan cheese
15 uncooked lasagna noodles

Cook sausage/ground beef, onion and green pepper in 10" skillet over medium heat for 6 to 8 minutes, stirring occasionally, until all meats no longer pink, drain. Stir in tomato sauce, basil, Italian herbs and salt. Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. Refrigerate remaining mozzarella cheese while lasagna cooks. Lightly spray crock with buttered flavored Pam.

First Layer or Bottom Layer: Spoon one fourth of the meat mixture into 6 quart
slow cooker.

Second Layer: Top with 5 noodles, broken into pieces to fit.

Third Layer: Spread with half of the cheese mixture.

Fourth Layer: Spread ¼ of the meat mixture.

Fifth Layer: Top with remaining 5 noodles and remaining meat mixture,

Sixth Layer: Top with remaining cheese mixture and ¼ of the meat mixture. Top with remaining 5 noodles and remaining meat mixture.

Cover and cook on low heat setting for 4 to 6 hours or until noodles are tender Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.
Robbie IN
Click Here to Print this Recipe


Ditto and Little One never cease to amuse me. Yesterday I threw away a small coloring book called Cute Cats. It was one that I had found at a garage sale or one that someone given me. I threw the coloring book in box on the floor to toss
it out. As I was watching TV I noticed Ditto carrying something down the hall. Sure enough Ditto had retrieved the book. He carried it down the hall and put it under my pillow. Later he carried it and hid it under his bed. I tried to explain to him that kitties don't color and that it didn't even have pin up kitties in it. Even today he is still carrying it everywhere he goes. Ditto is not willing to share it with Little One. I just thankful that he is not currently storing his furry play mice under my pillow. I would hate to try and beat the little mice to death again in the middle of the night again. (I thought it was a real mouse while I was trying to beat it to death.)
Nancy


Did you Know
The bold black text links are links to recipes.  The bold red text links are to the topic of the paragraph. The links listed in this newsletter have been checked within the last 24 hours and are safe to click.

 


Friday I went with the Olli (Osher Lifelong Learning Institute for Adults over 50) toured historical church in Umbarger, Texas (population 311). I did not know about this church in Umbarger even though for a number of years I lived only 10 miles from it. Had attended the Sausage Festival a number of times at the church but never knew the history of it. This church is still an active church.

During World War II, a few miles from Umbarger, was an Italian POW camp (in Hereford, TX.) Some of the talented prisoners of the POW painted paintings on the inside of the church in exchange for German cooked meal each day. I loved all the history and stories that were told about the prisoners and when they painted the murals in the church. It was a wonderful trip.

Here is a picture of our group yesterday. I am on the front row (the second to the end)

Information about St. Mary's Church in Umbarger, TX

More Information about the paintings in the church and with wood carvings.

A book written about this
Italian POWs and a Texas Church: The Murals of St. Mary's Church
Nancy


 


 


Did you Know
The bold black text links are links to recipes.  The bold red text links are to the topic of the paragraph. The links listed in this newsletter have been checked within the last 24 hours are safe to click.

Not Getting Your Email Newsletters. The link to the online recipes is posted daily to Facebook.
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If you enjoy a recipe or a tip for that day remember to share it with your friends by clicking the the "Share" or "Like" button on Facebook.

Nancy Rogers 



Summer 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.
For a free 2 week trial of this software, Click Here


 


Have a question, reply or recipe to share?

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.
everyday_recipes@yahoo.com

Recent Newsletters

Oct 1      Oct  4      Oct 5     Oct 6     Oct 7     Oct 8    Oct 9

Rubies and Chicken Recipe
Serves 4

2 1/2-3 lbs. fryer chicken cutup and skinned
1/3 cup flour
1 tsp salt
4 TBSP butter
1 1/2 cups fresh cranberries
3/4 cup sugar
1/4 cup chopped onion
1 tsp orange zest
3/4 cup orange juice
1/4 tsp cinnamon
1/4 tsp ginger

Coat chicken pieces with mixture of flour and salt. Brown in melted butter in a large skillet, turning over once. Meanwhile, combine remaining ingredients in a saucepan and bring to a boil. Pour over chicken . Cover and cook over low heat for 45 minutes or til tender. I've tried this with turkey and it was just as great.
ENJOY!!
Judy in Montana
Click here to Print this Recipe


Dianne in Wisconsin asked if the rhubarb needs to be fresh, or can frozen be used in the Rhubarb Dump Cake I recently submitted to the newsletter. She also wondered if the rhubarb needs to be thawed first, if use frozen. I have always made this dessert with fresh rhubarb, as we have a big patch, but I have used the frozen in other desserts, and the results were very good. Measure the rhubarb while frozen, then thaw completely and drain in a colander, but don't press liquid
out.
Judy (in Alaska)


Ground Beef And Corn Casserole Recipe

1 1/2 pounds of lean ground beef
1 cup of chopped onion
1 - 12 ounce can of whole kernel corn, drained
1 can of cream of chicken soup
1 can of cream of mushroom soup
1 cup of sour cream
1/4 cup of chopped pimiento
3/4 teaspoon of salt
1/4 teaspoon of black pepper
3 cups of noodles, cooked and drained
3 tablespoons of butter, melted
1 cup of soft breadcrumbs

Brown the ground beef; add the onion and cook until tender, but not brown. Add the corn, soup, sour cream, pimiento, salt, and pepper. Mix well; then stir in the cooked noodles. Taste and add more seasoning if needed.

Pour into a 2-1/2 quart casserole dish. Add the melted butter to the breadcrumbs and sprinkle over top of the casserole.

Bake at 350 degrees for 30 minutes or until hot.
From Recipe Rampage (Sugar)
Anna in Sweden
Click Here to Print this Recipe


Eggplant Lasagna Recipe

Ingredients:
1 teaspoon olive oil for brushing
2 eggs
2 tablespoons water
1 cup grated Parmesan cheese
1 cup Italian-seasoned breadcrumbs
salt and ground black pepper to taste
2 large eggplants, peeled and sliced into 1/2-inch rounds
2 tablespoons olive oil
1 pound ground beef
48 ounces chunky tomato sauce
2 cups shredded mozzarella cheese

Directions:
Preheat oven to 375 degrees F (190 degrees C). Oil two baking sheets with 1 teaspoon olive oil.

Whisk eggs and water together in a shallow dish. Combine Parmesan cheese, bread crumbs, salt, and ground black pepper in a separate shallow dish. Dip eggplant slices in egg mixture.

Press slices into the crumbs and tap off excess. Arrange slices on the prepared baking sheets.

Bake eggplant slices in the preheated oven until tops are golden brown, 20 to 25 minutes. Flip eggplant and bake an additional 20 to 25 minutes.

Remove eggplant from the oven and increase temperature to 400 degrees F (200 degrees C). Heat 2 tablespoons olive oil in a skillet over medium-high heat and stir in ground beef. Season beef with salt and ground black pepper.

Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain excess grease.

Stir tomato sauce into ground beef; bring to a simmer and set sauce aside.

Oil a 9x13 baking dish with olive oil. Place 1/3 of the eggplant slices on bottom of the dish. Pour 1/3 of tomato sauce with ground beef on top of eggplant layer. Sprinkle 1/3 of mozzarella cheese on top of sauce layer. Repeat 2 more times, finishing with a layer of mozzarella cheese.

Bake uncovered in the preheated oven until cheese is melted and sauce is bubbling, 10 to 15 minutes.

Remove from oven and allow to cool for 5 minutes.
From Recipe Games (Jaime)
Anna in Sweden
Click Here to Print this Recipe


Macaroni and Cheese Recipe

1 pound sweet Italian sausage
One stick (1/4 pound) butter
2 Tablespoons flour
1 can (15 oz. approx.) chicken stock
1 cup heavy cream
15 oz can diced tomatoes
1 packet 4 cheese Italian blend cheese
1 pound or more cooked pasta (like elbows, small shells)

In pan, brown sausage, remove from pan and drain. Set aside. In same skillet, add butter and cook 2 minutes at medium low heat. Add chicken stock, heavy cream and diced tomatoes. Add cheese, then cooked pasta to skillet. ENJOY!
Diana P Mattydale, NY
Click Here to Print this Recipe


Cabbage Dish Recipe

1 large head cabbage
4 slices bacon, chopped and fried
2 large bell peppers
3 stalks celery
1 1/2 chopped large onions
1 large can (16 oz.) tomatoes

Sauté onions, bell peppers and celery. Add chopped cabbage and pour tomatoes on top. Place lid on and cook slowly. Stir. Salt and pepper to taste.
Click Here to Print this Recipe 


Several members have asked me what I do in my spare time.  Today I went to a genealogy meeting at the Mahon Library here in Lubbock. The topic was Black Sheep ancestors.  Sharon Hall presented her black member and then others in the group told about theirs.  It was an interesting meeting.  I enjoyed it a lot.  If you enjoy history you might like to read Sharon Hall's Diggin' History blog.  Her presentation today was very interesting as is her history blog. My favorite day on her blog is the Tombstone Tuesdays. She writes about a tombstone (a name not related to anyone she knows) and founds out the history of the person. One blog entry that was interesting was Ghost Town, Graham, NM
Click Here for her blog.


Chicken Tortilla Soup Recipe
Servings: 8

This soup is quick to make, flavorful, and filling! Serve with warm corn bread or tortillas. This also freezes well. Garnish with chopped fresh avocado, Monterey Jack cheese, crushed Tortilla chips, or green onion!

Ingredients
1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green Chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
Crushed tortilla chips
Sliced avocado
Shredded Monterey Jack cheese
Chopped green onions

Directions
In a medium stock pot, heat oil over medium heat. Sauté onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes. Stir in corn, hominy, Chiles, beans, cilantro, and chicken. Simmer for 10 minutes. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, Cheese, and chopped green onion.
From Daily Recipes (Rick)
Anna in Sweden
Click Here for this Recipe


Healthy Poached Crockpot Salmon Recipe
for 4

1/2 c. dry white wine
1 onion sliced
1 carrot sliced
1 rib celery sliced
2 T lemon juice
1/2 t salt
1/4 t pepper
3 sprigs fresh thyme
4 salmon fillets (about 6 oz. each)

Combine 2 c. cold water, wine, onion, carrot, celery, lemon juice, salt, pepper & thyme in slow cooker. Cover and cook on hi for 20 min.

Carefully lower salmon fillets into liquid. Pour in additional warm water, if needed, so that liquid just covers salmon. Cover, reduce heat to low; cook, until salmon is light pink & firm, 35 - 40 min. Gently lift out & serve warm, or let cool, wrap in plastic & refrigerate.
Athena in DE
Click Here to Print this Recipe


My mother made the beer bread too. She would plump a few white raisins to throw into the batter. They added a little bit of sweetness. That's the way I make it too.
Patty in Wichita Falls, TX


Thank you, Judy (in Alaska), for the info on the cake mixes and especially the apple pie filling cake. I was going to make it but got side-tracked. Maybe next week. I think I’ll add some cake mix extender from a recipe I found for it. If it works I’ll let everyone know.
Betty in ME


Crock Pot Navy Beans Recipe

1 lb. Navy beans
1 cup chopped onion
1 cup catsup
1 Tbsp. salt (or less)
1/3 cup brown sugar (packed)
2 tsp. dry mustard
2 Tbsp. molasses
1 smoked ham hock

Soak beans in 4 cups water in refrigerator 8 - 24 hours. Drain, rinse, and put into crock pot. Mix next 6 ingredients with 1 cup water. Pour over beans, and stir to coat beans. Press ham hock down into beans. Cover and cook 10 - 12 hours on low until beans are tender.
Shirley
Click Here to Print this Recipe


Crockpot Squash Casserole Recipe

2 lb. squash or zucchini, thinly sliced (about 6 c.)
1/2 medium onion, chopped
1 c. peeled shredded carrot
1 can cream of chicken soup
1 c. sour cream
1/4 c. flour
8 oz. pkg. seasoned stuffing
1/2 c. butter, melted

Combine squash, onion, carrots and soup. Mix together sour cream and flour; stir into vegetables. Toss stuffing mix with butter. Spread half in bottom of slow cooker. Add vegetable mixture. Top with remaining crumbs. Cover; cook on low 7
to 9 hours.
Shirley
Click Here to Print this Recipe


Sweet and Sour Beef in a Crock Pot Recipe

2 lb. stew beef, cut in 1-inch cubes
2 Tbsp. vegetable oil
28 oz. can tomato sauce
2 tsp. chili powder
2 tsp. paprika
1/4 c. sugar
1/2 c. light molasses or corn syrup
1/2 c. vinegar
2 c. raw sliced carrots
1 sliced onion
1 large green pepper, cut up

Brown meat in hot oil in skillet. Transfer to slow cooker. Add all remaining ingredients, mixing well. Cook 6 to 7 hours on low or 4 hours on high. 4 to 6 servings.
Shirley
Click Here to Print this Recipe 


Pumpkin Ice Cream Recipe

1 qt. vanilla ice cream
1 c. canned pumpkin
1/2 c. firmly packed brown sugar
1 1/4 tsp. pumpkin pie spice

Soften ice cream. Stir in pumpkin, brown sugar and pumpkin pie spice. Freeze.
Makes a little over a quart.
Shirley
Click Here to Print this Recipe



 
 

 

Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com 


 


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 


Red Onion Relish Recipe

4 medium size red onions, peeled
1/3 cup olive oil
1/4 cup thinly sliced garlic
4 bay leaves
1 TBSP black peppercorns
2 TBSP sugar
1/2 cup red wine vinegar
1 TBSP dried thyme or 2 TBSP FRESH thyme
1/2 tsp hot pepper flakes (optional)
1/2 tsp salt

Cut off onion ends and cut each onion into 8 wedges. In a heavy skillet, heat olive oil til smoky. Toss in onions, garlic, bay leaves and peppercorns. Toss over high heat until onions are a bright color about 5 minutes. Sprinkle with sugar. Add vinegar, thyme and red pepper flakes. Add salt to taste. The relish is done in just a few minutes, before onions become too soft. Serve immediately or pour into glass jar along with juices. Cool to room temperature, the refrigerate. It is best served warm.
It is great with pork. ENJOY !!
Judy in Montana
Click Here to Print this Recipe


 


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