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Sept 2, 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.

Mary Ann in Iowa shared many of her Grandmother's favorite garden vegetable recipes.

Scalloped Corn and Tomatoes Recipe | Corn Salad Recipe| Quick Corn Salad Recipe | Santa Fe Sopaipillas (Fried Dough) | No Yeast Fry Bread Recipe | Asparagus and Tomato Casserole | Stuffed Zucchini | Zucchini Boats Recipe | Scalloped Corn and Tomatoes Recipe | Corn Salad | Quick Corn Salad | Corn, Green Bean and Pea Salad | Fried Corn | Grandma's Creamed Corn Recipe | Batter Fried Corn on the Cob | Smothered Corn | Stewed Fresh Corn | Glazed Carrots | Maple Flavored Carrots | Lemon Glazed Carrots  | Scalloped Carrots | Cabbage Au Gratin | Scalloped Cabbage |  Baked Cabbage Recipe | Green Beans Dish | Fried Okra | Oven Fried Okra | Slushies Sugar Free Recipe |

Questions Answered
How to peel tomatoes | Slushie and Smoothie Recipes |

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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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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.

Mary Ann in Iowa wrote that she has a lot of her grandmother's old fashioned recipes for garden vegetables. I asked her if she would send some of her favorite recipes. The following section is all the ones she shared with in to our NancyLand group.

Scalloped Corn and Tomatoes Recipe

1 (1 lb.) can whole kernel corn
2 eggs
2/3 c. evaporated milk
1/4 c. melted butter
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. nutmeg
1 (1 lb.) can cream-style corn
2 (1 lb.) cans stewed tomatoes
2 c. coarse cracker crumbs

Drain whole kernel corn; reserve 1/4 cup liquid. Beat eggs slightly. Add reserved corn liquid, evaporated milk, butter, salt, pepper and nutmeg. Blend well. Stir in whole kernel corn, cream-style corn, tomatoes and cracker crumbs. Turn into a greased 3-quart casserole. Bake at 325 degrees for 1 hour and 10 minutes or until golden brown and set around edges.
Makes 8 to 10 servings.
Mary Ann
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Corn Salad Recipe

2 cans white whole kernel corn
5 green onions, chopped finely
1 fresh tomato, cut in cubes
1/2 bell pepper, diced
3 Tbsp. Miracle Whip salad

Drain corn and mix with all other ingredients. Add salad dressing, mixing well. Less salad dressing may be used if desired.
Makes 6 Servings
Mary Ann
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Quick Corn Salad Recipe

2 (12 oz.) cans whole kernel corn
2/3 c. diced onion
2/3 c. diced green pepper
2/3 c. diced pimento
1/2 c. white vinegar
2 Tbsp. vegetable oil
1/4 c. sugar
2 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. pepper

Drain liquid from corn, reserving 1/2 cup. Combine the corn, diced onion, green pepper and pimento in a large bowl. Combine the reserved corn liquid, vinegar, oil, sugar, dry
mustard, salt and pepper in small saucepan. Bring to boiling; pour over vegetables. Cover and refrigerate several hours, stirring occasionally.
Makes 6 Servings
Mary Ann
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Corn, Green Bean and Pea Salad Recipe

1 can French style green beans
1 can Shoe Peg corn
1 can LeSueur brand small peas
1/2 c. diced pimento
1 c. diced bell pepper
1 c. chopped onion
1 c. sugar
1/2 c. salad oil
3/4 c. vinegar
1 tsp. salt
1 tsp. pepper

Put beans, corn, peas and pimento in colander and rinse well under cold running water. Drain well. Mix all other ingredients in a large bowl. Put in green bean mixture. Mix well. Chill overnight. This is a real good salad and will keep several days.
Mary Ann
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Fried Corn Recipe

4 c. very fresh corn (10 ears)
1/4 c. melted butter
salt and pepper to taste

With a very sharp knife, cut the kernels off the cobs into a large bowl. Scrape the sides of the cobs to release the milky pulp.

Caution: Do not cut any of the fiber from the cobs into the mixture.

In a 10 to 12-inch heavy skillet, melt the butter and add the corn. Cook over medium-high heat 3 minutes, turning the mixture with a spatula. Taste for tenderness. Season to
taste with salt and pepper. Serve immediately.
Makes 4-6 Servings
Mary Ann
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Grandma's Creamed Corn Recipe

6 ears fresh corn
1 tsp. sugar
1/4 c. butter or margarine
1/2 tsp. freshly ground pepper
1/3 to 1/2 c. whipping cream
1/2 tsp. salt

Cut corn from cob, scraping cob to remove the pulp. Combine corn and sugar; chill 1 hour. Melt butter in a saucepan over medium heat. Add corn; cook 1 minute. Stir in pepper. Gradually add whipping cream, stirring constantly. Cook, uncovered, over medium heat, 10 to 12 minutes or until liquid is absorbed, stirring frequently. Stir in salt.
Yields 4-6 servings.
Mary Ann
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Batter Fried Corn on the Cob Recipe

3/4 c. flour
1/2 tsp. garlic salt
3/4 c. milk
2 Tbsp. oil
1 egg
frozen half ears corn on the cob
1 c. corn flake crumbs
oil for deep fat frying

Heat oil to 375 degrees. In medium bowl, combine flour, garlic salt, milk, oil and egg. Mix well. Dip frozen corn into batter to coat. Roll in corn flakes. Fry for 2 to 3 minutes until light brown. Place on paper towels to drain.
Mary Ann
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Smothered Corn Recipe

2 c. fresh corn
1/2 c. minced onion
1/4 c. minced bell pepper
4 tsp. cooking oil
1 small clove minced garlic
salt and pepper to taste
Pinch of sugar (or sugar substitute)

Cut corn from cob either using 2 or 3 cuts, depending on how large you want the kernels to be. Scrape cob with back of knife after cutting to get remaining milk. Sauté onions and
bell pepper in cooking oil. Cook until transparent but not brown. Add corn and garlic, stirring to keep from sticking.

Season with salt and pepper and cook only 10 to 15 minutes. Add sugar last.
4 servings
Mary Ann
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Grandma's Stewed Fresh Corn Recipe

Take fresh ears of corn, cut the kernels off the cob with a sharp knife in a downward motion. After all the kernels have been cut off, take the cob and scrape it into the pan of
corn. Add just enough water to keep the corn from sticking. Add a pinch of salt and a pinch of sugar. Cook in a saucepan until kernels are tender. Add a lump of butter and black pepper to taste.
Mary Ann
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Grandma's Glazed Carrots Recipe

2 (16 oz.) bags carrots
1 large lemon
1/4 c. butter or margarine
1/4 c. packed light brown sugar

Cut carrots crosswise. In a 3 quart saucepan over medium heat, in 1-inch of boiling water, heat carrots to boiling; cover and simmer about 20 minutes or until tender-
crisp; drain. Meanwhile, grate 1 tablespoon peel and squeeze 2 tablespoons juice from lemon. To carrots in saucepan add butter, brown sugar and lemon juice. Over medium heat, cook until sugar is completely dissolved and carrots are well glazed, about 5 minutes, stirring gently. To serve, spoon carrots into warm bowl. Garnish carrots with lemon peel.
Serves 10 to 12.
Mary Ann
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Maple Flavored Carrots Recipe

12 medium carrots, peeled
3 Tbsp. sweet butter
2 Tbsp. maple syrup
1 to 2 tsp. basil
1/4 tsp. salt

Cut carrots into 1/8-inch slices. Cook (or steam) in a small amount of water until tender, but not mushy. Remove from heat and set aside. In a heavy saucepan, melt butter. Add
maple syrup, carrots, basil and salt. Stir well to coat carrots thoroughly with butter sauce. I even like these carrots and I generally do not like cooked carrots.
Serves 4 to 6.
Mary Ann
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Grandma's Lemon Glazed Carrots Recipe

2 c. carrots, cut in julienne strips
4 Tbsp. butter
1 tsp. sugar
1/2 tsp. light brown sugar
1/2 tsp. paprika
1 Tbsp. lemon juice
1 tsp. fresh minced parsley

Cook carrots in boiling, salted water until just fork tender. Do not overcook! Drain carrots and set aside. Melt butter in sauté pan; add both sugars, paprika and lemon juice. Mix well. Stir in carrots; shake pan to completely glaze carrots. Place in serving bowl and garnish with parsley.
Serves 4 to 6.
Mary Ann
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Grandma's Scalloped Carrots Recipe

12 sliced pared carrots
1 minced onion
1/4 c. butter
1/4 c. flour
1 tsp. salt
1/4 tsp. dry mustard
2 c. milk
1/8 tsp. pepper
1/4 tsp. celery salt
1/2 lb. sliced processed cheese (American, Cheddar or sharp)
3 c. buttered soft bread crumbs (use fresh bread)

Early in the day cook carrots, covered in 1-inch boiling salted water until barely tender; drain. Meanwhile in saucepan gently cook onion in butter 2 or 3 minutes; stir in flour,
salt, mustard, then milk. Cook, stirring until smooth. Add pepper and celery salt. In a 2 quart casserole arrange layer of carrots, then a layer of cheese. Repeat until all are used, ending with carrots. Pour sauce over top layer of carrots and top with bread crumbs. Refrigerate. About 3/4 hour before serving, bake carrots in 350 degrees oven for 35 to 45 minutes.
Serves 8.
Mary Ann
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Cabbage Au Gratin Recipe

1 large head cabbage
3 Tbsp. flour
3/4 c. milk
3/4 c. cabbage water

Cook cabbage until tender. Do not overcook. Drain, reserving 3/4 cup cabbage water. Put cabbage in baking dish and cover with the white sauce. Mix flour, milk and cabbage
water. Pour sauce over cabbage and top with bread crumbs. Bake at 350 degrees to 375 degrees for 15 minutes.
Makes 6-8 Servings
Mary Ann
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Scalloped Cabbage Recipe

2 Tbsp. butter or margarine
1 1/2 c. soft fresh bread
4 c. thinly sliced cabbage
1/2 tsp. salt in boiling water
1 c. (16 oz.) tomatoes, broken
up and chopped
3 Tbsp. finely chopped onions
2 Tbsp. grated Parmesan cheese
salt and pepper to taste

Heat oven to 350 degrees. Bake about 25 minutes. In large skillet melt butter, add soft bread crumbs and cook until lightly browned. In large saucepan; combine sliced cabbage with salt in boiling water to cover cabbage. Cook cabbage for 5 minutes; drain. Transfer cabbage to shallow 1 1/2 quart baking dish, spreading evenly over bottom. Over cabbage arrange drained canned tomatoes that have been broken up with spoon. Sprinkle salt and pepper and finely chopped onions.

Top with cooked crumbs and grated Parmesan cheese. Bake until cabbage is tender and crumbs are crisp.
Makes 4 Servings
Mary Ann
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Grandma's Smothered Cabbage Recipe

1 medium head cabbage, cut in 8 wedges
1/2 c. finely chopped green pepper
1/4 c. finely chopped onion
4 Tbsp. butter or margarine
1/4 c. all-purpose flour
1/2 tsp. salt
1/8 tsp. pepper
2 c. milk
1/2 c. mayonnaise or Miracle Whip salad dressing
3/4 c. (3 oz.) shredded Cheddar cheese
3 Tbsp. chili sauce (Comes in a bottle similar to ketchup)

In large skillet, cook cabbage wedges in small amount of boiling salted water until tender, about 12 minutes. Drain well. Place cooked cabbage wedges in 13 x 9 x 2-inch baking dish. In saucepan, cook green pepper and onion in butter or margarine until tender but not brown. Blend in flour, salt and pepper. Add milk all at once; cook and stir until mixture thickens and bubbles. Pour over cabbage; bake, uncovered, in 375 degrees oven for 20 minutes. Combine mayonnaise, shredded Cheddar cheese and chili sauce. Spoon atop wedges. Bake 5 minutes more.
Mary Ann
Makes 8 servings.
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Grandma's Baked Cabbage Recipe

1 medium cabbage, chopped
1 can mushroom soup
1 can French fried onions

Steam cabbage in small amount of boiling, salted water for 10 minutes or until cabbage is crisp-tender; drain. Combine cabbage with soup in a greased 2 quart casserole. Bake
at 350 degrees for 10 minutes. Top cabbage with onions. Bake for 10 minutes longer.
Serves 10 to 12.
Mary Ann
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Green Beans Dish Recipe

1 lb. fresh green beans or 2 cans green beans
4 Tbsp. butter or margarine
24 Ritz crackers
season to taste (salt is in crackers)

Cut green beans in bite size pieces; boil until tender. Drain green beans and set aside. Crush crackers in a paper bag with rolling pin or other utensil. Melt butter or margarine in
pan (can use same pan as the green beans). Put crackers in melted butter or margarine and toss to warm on low heat. Then add in the green beans and serve.
Makes 4-6 Servings
Mary Ann
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Fried Okra Recipe

4 c. cut fresh okra
1/2 c. corn meal
1/2 c. flour
1 tsp. salt
1/4 tsp. black pepper
1-1/2 c. Crisco
1 egg, beaten

Mix okra and egg well. Mix flour, meal, salt and pepper; add to okra. Stir until okra is coated with mixture. Heat Crisco hot, add okra and cover. The okra will brown quickly, turn often and gently until browned on all sides; drain and serve.
Makes 4 Servings
Mary Ann
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Oven Fried Okra Recipe

4 c. sliced okra (1/2-inch thick)
2 Tbsp. corn meal
1/2 tsp. flour
1/2 tsp. salt (scant)
1/8 tsp. black pepper
1/4 tsp. garlic powder
1/2 Tbsp. oleo, salad oil or
bacon drippings

Wash and dry okra. Cut in 1/2-inch pieces. Mix corn meal, flour, garlic powder, salt and pepper together. Mix corn meal mixture and okra thoroughly. Spread oil in an 8 or 9-inch
pan. Spread okra evenly in pan. Bake at 400 degrees for 35 to 45 minutes, stirring often.
Serves 4
Mary Ann
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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.

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Nancy Rogers 

Zucchini Boats Recipe

2 large zucchini
10 fresh mushrooms, sliced
1 small onion, finely chopped
2 tomatoes, diced
1 jar spaghetti sauce
1/3 c. Parmesan cheese
1 Tbsp. garlic powder
1/4 lb. cubed cooked chicken
1 Tbsp. butter

Slice zucchini in half lengthwise. With a melon scoop or teaspoon, scoop out the meat of the zucchini, leaving a little around the sides so you have a "boat." Chop up the meat
into cubes. In a large sauté pan, melt butter. Add zucchini meat, mushrooms, onions, tomatoes and chicken, if used; cook over medium heat until zucchini meat is soft and tomatoes are soft. Add garlic powder and enough spaghetti sauce to moisten the ingredients. Add Parmesan cheese; cook until sauce is hot and cheese is melted. Spoon mixture back into the boats; bake in 350 degrees oven until zucchini boats are soft.
Serves 4.
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Stuffed Zucchini Recipe

6 medium zucchini
1 1/2 lb. ground beef
4 slices bread
2 Tbsp. chopped parsley
2 Tbsp. grated Parmesan cheese
1 Tbsp. finely chopped onion
salt and pepper to taste
2 (10 1/2 oz.) cans condensed tomato soup
3/4 c. water

Wash zucchini; do not peel. Cut off thin slice at ends. Boil for 10 minutes. Cool. Cut in half lengthwise; scoop out pulp. Drain, cut side down, on rack. Finely chop pulp. Soak
bread in water for few minutes; squeeze dry. Mix thoroughly with chopped zucchini, meat, parsley, Parmesan cheese, onion and egg. Season to taste. Fill zucchini shells with meat mixture. Place in lightly greased shallow baking dish. Shape any leftover meat into meatballs. Bake with zucchini. Mix tomato soup with water. Pour over zucchini. Bake at 350 degrees for 45 minutes. Serve with rice.
Karen in TX
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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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No newsletter was sent out on July 4th.

For those needing sugar free drinks/treats this is a great one. It can be an after school treat, if you don't object to the kids having Splenda. schools in our area have been in session for a month. Annie WA shared it several years ago.
Robbie IN

Slushies Sugar Free

Bring 3/4 c. water to a boil. Add 2 c. Splenda
Stir in any flavor Koolade, my favorite is orange.
Cool and put in a empty pancake syrup bottle with the pour lid.

Grind your ice cubes (2 or 3) in an ice shaver. (Mine came from Walmart) and put on you syrup. my grandkids love to eat with spoon.
Annie WA
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In today's NL Christie asked how to peel tomatoes. Christie the best way is to bring a pan of water to a full boil, drop in the tomatoes and let it stay in the water about 30 seconds. When you bring it out of the boiling water, plunge them into a bowl of ice water. This will stop the cooking process and will make peeling the tomato very easy. Peel it with your fingers. Easy!
Barb in OKC

Nancy PA wanted fried dough with no yeast recipes in the 9/1 newsletter. I am hoping this is what she wants. I am giving Dennis at the Prepared Pantry credit for this recipe, although I am not 100% certain that is correct.
Robbie IN

Santa Fe Sopaipillas (Fried Dough)

2-1/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cream of tartar
1 tablespoon sugar
1/3 cup dry milk
3 tablespoons shortening
3/4 cup cool water

Optional cinnamon-sugar coating:
1/3 cup sugar
1 tablespoon cinnamon

Mix together the dry ingredients. Cut in the shortening. At this point, you have a mix. Store the mix for no longer than thirty days in the pantry, six months in the refrigerator, or two years in the freezer.

To make the mix, place the ingredients in a medium bowl. Form a depression in the middle and pour in the water.

Cut the water into the mix. The dough will be crumbly and dry. Remove to a clean surface and knead for two minutes. You will have a stiff dough.

Form the dough into balls the size of golf balls. Smash the balls flat with the heel of your hand until they are no more than 1/4-inch thick.

Heat cooking oil in a heavy fry pan or Dutch oven. The oil should be 3/8-inch deep and hot enough that there is a slight sizzle when the dough is placed in the oil.

Fry each side until brown. Dip in cinnamon and sugar if desired.

This recipe will make about a dozen three-inch sopaipillas.
Dennis The Prepared Pantry
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For Christie (9/1 newsletter) wanting tips on peeling tomatoes,: put the tomatoes in scalding water for 10 seconds; the skin will then easily pull away from the flesh of the tomato.
Robbie IN

Here is another recipe for Marsha. I believe this is from a 2007 newsletter, but no longer know who shared it.
Robbie IN

Orange Julius Recipe

1 Quart Orange Juice
1 Small regular vanilla pudding powder (Non-instant)
1 Envelope Dream Whip

Place all ingredients in a blender and give it a whirl for about 15 seconds
Robbie IN
Click Here to Print this Recipe

Good morning Nancy,
I was glad to see all the potluck recipes as I work for our local election and we all bring potluck for lunch and supper. Newsletter looks great today.
Dianne in Wisconsin

This is for Christie. She wants to know how to peel tomatoes. Blanch them for about a minute in boiling water, until the skins split. Then remove them to a sink with cold water. The skins will slip right off.

If your canning them to use in sauces, soups, or casseroles, don't remove the skins at all! Just wash them really well, cut out the green and bad places and drop them into your blender skin and all. Run it until they are chopped well and then pour into jars and process according to standard methods. This is so simple. You can freeze them too.
When you need tomatoes, just pour them into whatever you're making. You will not detect the skins and will save yourself a lot of time and work. I'll never blanch them again.
Ann B, Lansing, MI
I love your newsletter. Good job!

For Nancy in PA who wanted a no yeast fry bread. I can't claim this to be a tried and true recipe, but it sounds like what you may be hunting.

No Yeast Fry Bread Recipe

2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons cold butter
Work into pea sized crumbs with fingers or pastry cutter.
Stir in 3/4 cup water to make a soft dough. Cover and let rest 15 minutes.
Divide dough into rounds and roll onto strips or discs and fry in oil that has been heated to 375º.

Cook to golden brown color, flip and fry the other side. Drain on paper toweling.
Nana in SE Ohio
Click Here to Print this Recipe

I had this at a potluck years ago and asked for the recipe. I've made it dozens of times and it never fails to please. And it's pretty enough to make any meal seem elegant. The recipe can be doubled, or tripled, depending on how many you are serving.

Asparagus and Tomato Casserole Recipe

1-1/2 - 2 lbs asparagus spears, trimmed of rough ends
1 - 2 med to large tomatoes to taste, sliced
Parmesan cheese to taste
Olive oil
Salt and pepper to taste

Preheat oven to 350º. Place asparagus spears in a large skillet and add enough water to come to half the height of the spears. Bring to a boil and cook until tender-crisp (Or you could steam them). Transfer to a greased baking dish, laying half the spears with the tips facing one long side and the other half facing the other long side. Placed sliced tomatoes down the center, covering the ends of the spears and leaving the tips uncovered. Sprinkle with Parmesan cheese. Drizzle lightly with olive oil and sprinkle with salt and pepper. Place in oven for about 15-20 minutes, long enough to melt the cheese and re-heat the asparagus.
Patti V in NM
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Nancy Rogersbr>5540 2nd St.
Lubbock, Texas 79416

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