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Sept 11 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.

More recipes that use a can of tomato soup || Winter Casserole Soup for Two | Honey and Garlic Chicken | Chicken Chow Mein | Crescent Roll Chicken Pot Pie | Pork and Beans Supper | Mary Lou's Sweet Pickles | Pearl's Easy Spaghetti Recipe | Lasagna Recipe | Rice Pudding Recipe | V-8 Soup Recipe | Angel Food Cake Cherry Dessert | Beef Stroganoff | Sweet and Sour Spanish Slaw | Sweet and Sour Pork | BBQ Chicken Kabobs 

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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

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.

I need a TNT recipe for a candy pizza.
Thanks, Florence of Indiana

More Recipes Using a Can of Tomato Soup
Here are more recipes that use a can of tomato soup. The marinade can be used with any meat, not just to marinade the shish kabobs in this recipe. I know the second recipe came from a magazine advertising Campbells tomato soup, but am not sure where I got the first recipe. I now only cook with low salt, preferably no salt soups, but they are not easily found in our small town.
Robbie IN

Vegetable Shish Kabobs

Cut into bite-size pieces:
2 med. green peppers
2 med. onions
3 med. tomatoes, cut in wedges
1/2 lb. mushrooms, do not cut

Marinade Sauce:
1-1/2 c. oil
3/4 c. soy sauce
4 tbsp. Worcestershire sauce
1/2 c. wine vinegar
2 tsp. parsley flakes
2 cloves garlic, crushed
2 tbsp. dry mustard
2 tsp. salt
2 tsp. pepper
1/3 c. lemon juice
1 can tomato soup (undiluted)

Combine all marinade ingredients; blend well. Add meat; cover and refrigerate overnight or make in morning and refrigerate until dinner time. To prepare, alternate ingredients on skewers and grill or broil 4 inches from heat 7 minutes or until done on each side. Brush with marinate while cooking. Serve with rice.
Robbie IN

Porcupine Meatballs Campbells

1 can (10 -3/4 ounces) Condensed tomato soup
1 pound ground beef
1 cup quick-cooking rice, uncooked
1 egg, slightly beaten
1/4 cup finely chopped onion
Salt and pepper to taste
3/4 cup water or beef stock
1 teaspoon prepared mustard
1 small clove of garlic, minced

Mix thoroughly 1/4 cup soup, beef, rice, egg, onion, salt, and pepper. Shape firmly into 16 meatballs. In skillet, brown meatballs (use shortening if necessary); pour off fat. Blend in remaining soup, water, mustard, and garlic. Cover; cook over low heat 20 minutes or until done. Stir occasionally.
Robbie IN
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This is for Carol IL, who wanted clarification on the recipe for Mother Lode Pretzels that appeared in the 9/9 newsletter. You can use any combination of chips or candy coating that you like. I obviously did not do a great job of explaining this. You can crush your favorite candies and use them in place of the chips or with a flavor of chip that compliments the candy. Toffee chips was listed as a possible alternative to chocolate chips, but again, that was not as clear as I meant it to be. Be creative and let your tastes guide what you use. There are so many flavors of chips these days, especially at the holidays, that you can make lots of versions of the pretzels. Growing up, I don't remember all the choices being available. Good Luck and remember that it is best not to make any type of candy on humid days.
Robbie IN


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 

Electric Pressure Cooker Manuals with Recipes
Manuals are downloadable and in pdf format.

Presto Electric Pressure Cooker Manual with Recipes

Electric Cuisinart Pressure Cooker Manual with Recipes

Wolfgang Puck Electric Pressure Cooker Manual with Recipes

Hi Nancy and all. This is for Maria who asked for pressure cooking cookbooks in the 09-10-14 newsletter.

There are several on I have three of them. The first one is Blue Jean Chef: Comfortable Under Pressure by Meredith Laurence. The other two are by Bob Warden and they are Slow Food Fast and Great Food Fast.

I also have a couple of others but the above three are the ones I like the best.
Hope this helps.
dd in Wichita KS

For Maria asking about cook books for her electric pressure cooker. I have several cook books but my go to favorite is Bob Wardens Slow Food Fast that I got from QVC. Great recipes and good pix.

Favorite Fast Winter Casserole Soup for Two

3 cups fat-free, low-salt chicken broth
2 1/2 cups canned diced tomatoes, including juice ( if you can find them in glass jars or boxes, it is healthier)
1/2 lb. red potatoes - washed & sliced
1 c. sliced red onion
1 c. sliced carrots
1 c. sliced celery stalks
1 c. sliced white cabbage
1 c. fusilli pasta
1 T ground horseradish
1 T balsamic vinegar
2 c. fresh, washed spinach
1/2 c. shredded Swiss cheese (optional)

Salt & freshly ground black pepper to taste ( Safeway has organic pepper). Bring broth, tomatoes & potatoes to boil in large cooking pot on med-hi heat. Add onion, carrots & celery. Cover the pot, & lower heat to medium. Cook at slow boil 15 min. Add cabbage & fusilli. Boil, uncovered, 10 min.

Mix horseradish & vinegar together & add w/spinach to soup. Boil 2 min. at which point potatoes & pasta will be cooked & spinach will just be wilted. Add cheese if desired. Salt & pepper to taste. If you like, serve with a crusty bread, warmed in the oven.
Athena in DE
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Honey and Garlic Chicken Recipe

1 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup water
1/3 cup sesame seeds
Vegetable oil for frying
1-1/2 pound boneless, skinless chicken breasts, cut into 1-inch chunks
1/2 cup honey
2 garlic cloves, minced
1/4 teaspoon soy sauce

What To Do:
In a large bowl, make a batter by combining the flour, baking powder, salt, and water; mix well.

In a large deep skillet, toast the sesame seeds over medium-high heat, until golden. Remove from skillet and set aside.

Reduce heat to medium, add 1/4 inch oil to skillet, and heat oil until hot but not smoking. Dip chicken pieces in batter, coating completely, then cook in batches for 2 to 3 minutes per side, or until golden. Drain on a paper towel-lined platter.

Meanwhile, in a medium saucepan, warm honey, garlic, and soy sauce over low heat for 4 to 6 minutes, stirring occasionally. Place chicken in a large bowl and pour warm honey sauce over it. Sprinkle with sesame seeds, and toss until chicken is well coated. Serve immediately.
Judy Montana
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This is a question to Jena about her recipe for Blueberry Slump What size pan are you using or what kind of pan do you use to make your dish.
Sandy in Ohio

Chicken Chow Mein Recipe

2 cups chicken, sautéed and cut into bite sized pieces.
1 onion
2 carrots
1 stalk bok choy (Chinese cabbage)
pea pods
2 cloves garlic, finely chopped
1/2 c. soy sauce
2 c. water
1/4 c. cornstarch
1 Tbsp. powdered ginger
2 Tbsp. vegetable oil

Chop vegetables into bite-sized pieces. Heat a large wok, then add oil. Stir in vegetables and continue stirring for a few minutes. Add garlic and continue stirring one minute. Add mixture of water, soy sauce, ginger and cornstarch and cook on medium heat, stirring constantly, until thick and creamy. Add chicken and heat until hot. Serve over rice.
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Crescent Roll Chicken Pot Pie Recipe

1 c. diced leftover chicken
1 can cream of chicken soup (undiluted)
1 small can diced carrots with liquid
1 small can peas with liquid
2 medium potatoes, peeled and diced
1 can refrigerated crescent rolls

Mix chicken, carrots, peas and potatoes with undiluted cream of chicken soup. Put in buttered round casserole dish. Roll out crescent rolls as one big top crust. Put on top of chicken/vegetable mixture and bake in a 375° to 400° oven for approximately 30 minutes or until crust is a golden brown.
Linda NM
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Pork and Beans Supper Dish Recipe

4 slices cooked bacon
4 to 6 hot dogs, sliced
2 cans pork and beans
1/2 c. ketchup
2 Tbsp. mustard
1/4 c. brown sugar
4 Tbsp. barbecue sauce
1 small onion

Place beans into saucepan. Add remaining ingredients. Stir over medium heat until hot. Add salt and pepper.
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Mary Lou's Sweet Pickles Recipe

1/2 gal. jar whole dill pickles
6 Tbsp. vinegar (red)
2 c. sugar
2 or 3 small onions, sliced

Pour pickles out of the jar. Wash out jar and wash pickles. Slice pickles round and put back into the jar. Mix vinegar, sugar, onions and horseradish (if used) until sugar is pretty well dissolved and pour this mixture over the pickles in the jar. Shake the jar a few times and place in refrigerator. Shake the jar again two or three times within 24 hours. Better to let sit 36 to 48 hours before eating them. Should be refrigerated until used up. (It makes them more crisp to keep refrigerated.)
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Pearl's Easy Spaghetti Recipe
Makes 1 Servings

1/2 lb. ground beef
salt, pepper and garlic powder to taste
1 can Franco American spaghetti in tomato sauce with cheese
1/4 c. chopped onion
1/2 cup shredded cheddar cheese

Brown beef with onions; drain off fat. Add salt, pepper and garlic powder. Add the spaghetti. Mix well. Turn into small casserole. Top with Cheddar. Bake uncovered at 350° for 20 minutes.
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Lasagna Recipe

2 lb. ground beef
1 large can tomato sauce
1 onion
1 green pepper
1 clove garlic
1 small can sliced mushrooms
1 box lasagna noodles
1 pkg. shredded Mozzarella and Cheddar cheese

Brown ground beef and drain grease. Mix hamburger, tomato sauce, onion, green pepper, garlic and mushrooms. Simmer, covered, for 10 minutes. Cook noodles.

Layer: noodles, sauce, Mozzarella and Cheddar cheese. Layer until ingredients are gone. Bake at 350° for 20 to 30 minutes.
Mary J
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Rice Pudding Recipe

1 c. rice
1 c. water
1 c. milk
1/2 to 1 c. raisins
dash of salt

Mix together and bring to a boil. Simmer, covered, about 15 to 20 minutes. Sprinkle a little brown sugar on top.
Makes 2 servings
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V-8 Soup Recipe

1 (64 oz.) can V-8
1 pkg. Lipton onion soup
16 oz. pkg. frozen vegetables
1 lb. lean ground beef

Bring first 3 ingredients to a boil. Then add sautéed ground beef. Simmer 15 minutes. Do not add any other seasonings.
Makes 4 Servings
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Angel Food Cake Cherry Dessert Recipe

1 large angel food cake
2 (18 oz.) cream cheese, softened
1/2 c. granulated sugar
1/2 c. powdered sugar
1 large carton Cool Whip
1 can cherry pie filling

Cut angel food cake into two layers. Mix cream cheese (softened) with sugars until creamy consistency. Fold in Cool Whip by hand.

Spread small amount of cream cheese mixture on bottom layer of cake. Add small amount of cherry pie filling, then add second layer of cake. Cover completed cake with remaining cream cheese mixture. Top cake with remaining cherry pie filling. Allow juice to drizzle down sides. Elegant on silver tray. Keep refrigerated.
Makes 8 servings
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Beef Stroganoff Recipe

16 oz. egg noodles
8 oz. (2 pkg.) mushrooms (fresh)
7 (2/3 c.) green onions with tops
2 Tbsp. oil
30 oz. (1 pkg.) Beef Tips with Gravy (Hormel brand)
8 oz. (1 tub) sour cream

Cook noodles according to package directions and drain.

Slice mushrooms. Thinly slice green onions.

Heat oil in large skillet over medium heat. Add mushrooms. Cook 5 minutes until tender, stirring frequently. Add Beef Tips with Gravy.

Cover and cook over medium heat 8 to 10 minutes, stirring occasionally. Remove from heat. Stir in green onions and sour cream. Serve over hot noodles.
Makes 8 servings
Lisa TX
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Sweet and Sour Spanish Slaw Recipe

1 head cabbage, chopped fine
2 stalks celery, cut up
1 red pepper, cut up
1 green pepper, cut up
1 yellow pepper, cut up
1 c. sugar
1/2 c. white vinegar
1/4 c. water

Boil sugar, vinegar and water. Cool. Mix first 5 ingredients. Pour cooled sugar mixture. Refrigerate for one day.
Makes 8 servings
Lisa TX
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Sweet and Sour Pork Recipe

1 to 1-1/2 lb. lean pork, cubed
1/3 c. water
1/2 c. brown sugar
2 Tbsp. cornstarch
1/2 tsp. salt
1/4 c. vinegar
1 c. pineapple juice
3 Tbsp. soy sauce
1 can pineapple chunks, drained
1 can water chestnuts, sliced
3/4 c. green pepper strips
1 onion, sliced into rings

Brown pork. Add water. Simmer covered for 1 hour or until tender. In saucepan, combine sugar, cornstarch, salt, vinegar, juice and soy sauce. Cook 10 minutes. Pour over pork. Let stand 30 minutes. Add remaining ingredients. Cook 3 minutes. Serve with rice.
Lisa TX
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BBQ Chicken Kabobs Recipe

1/2 c. vegetable oil
1/4 c. soy sauce
1/4 c. sherry
1/4 c. firmly packed brown sugar
3 Tbsp. spicy brown mustard
1 clove of garlic, pressed
2 lb. chicken, skinned, boned and cubed
Pam Cooking spray
1 pint cherry tomatoes
2 green peppers, cut up; parboiled
2 medium onions, cut up
8 oz. fresh mushrooms, cut in half

Combine oil, soy sauce, sherry, sugar, mustard and garlic; add chicken. Marinate meat 4 to 5 hours or overnight, turning occasionally. Spray skewers with Pam; alternately thread chicken, tomatoes, peppers, onion and mushrooms; brush with marinade. Spray unheated grill rack with Pam. Place kabobs on grill when coals are ready. Cook 10 to 15 minutes or until done, turning occasionally. Yield: 8 servings.
Lisa TX
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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