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Sept 13 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
Omelet Recipes |  Recipes Using Au Gratin Potatoes | Blueberry Cinnamon Rolls | Raspberry Curd Tart | Scalloped Potatoes with Chicken Broth | Whole Wheat Soft Dinner Rolls | Tips For Cutting Bar Cookies | Broccoli and Potato Casserole | Southwestern Potatoes and Corn Casserole | Chicken and Potato Casserole | Au Gratin Beef Bake | Pineapple Cake | Farmer's Strata | and
Bacon Stuffed Mushrooms 


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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.


These are a delectable treat for all mushroom lovers. They can be made ahead and refrigerated. They are the perfect appetizer at any gathering and are guaranteed to disappear in a hurry!

Bacon Stuffed Mushrooms Recipe

1 lb. fresh button mushrooms
1/2 lb. bacon
1/4 cup finely chopped onions
1 cup soft bread crumbs
1/4 cup grated Parmesan cheese
Salt & pepper, to taste
2 tbsp. bacon drippings

Rinse mushrooms and remove stems. Cut up stems. Fry bacon until crisp and crumble. Sauté onion in bacon drippings; drain. In bowl, combine mushroom stems, crumbled bacon, onion, bread crumbs, cheese, Salt & pepper and 2 tbsp. bacon drippings. Mix and spoon into mushrooms. Bake at 400 for 8 to 10 minutes.
Judy (in Alaska)
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I really like breakfast dishes that can be made the day before and chilled, and then baked the next day. This is one our family really likes, and it disappears in a hurry whenever I make it.

Farmer's Strata Recipe

1 lb. bacon, cut in 1/2 inch pieces
2 cups chopped fully cooked ham
1 small onion, chopped
10 slices white bread, cubed
1 cup cubed cooked potatoes
3 cups (12 oz.) shredded Cheddar cheese
8 eggs
3 cups milk
1 tbsp. Worcestershire sauce
1 tsp. dry mustard
Salt & pepper, to taste.

In a skillet, cook bacon until crisp; add onion and ham and cook until onion is tender; drain. In a greased 13 x 9 inch baking pan, layer half of the bread cubes, potatoes and cheese. Top with the bacon mixture, then repeat layers of bread, potatoes and cheese.
In a bowl, beat the eggs; add milk, Worcestershire sauce, mustard, salt & pepper.

Pour over mixture in pan. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 325 for 65 to 70 minutes, or until knife inserted near the center comes out clean.
Serve 12 to 16.
Judy (in Alaska)
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I would like to thank Robbie, Imm, and Laura in TX for sending some peanut butter recipes for me to make with my grandson. I will change the Chocolate Mint Cookies into peanut better ones with the peanut butter chips instead of the mint. The Tiger Butter Candy looks like a winner, too. He loves peanut butter fudge. I know the peanut butter cupcakes would go over well with my son's whole family. My granddaughter has a thing for cupcakes. In fact, the Goof Balls would go over well with her, too, because she loves S'mores. I may make them on a stick. Food on a stick always attract the grandkids. Thank you all for these great ideas. They look easy enough for a beginner cook and yet should give him great confidence in himself with how professional they will look. Thank you, Thank you!!
Sandy in Iowa


Everyone loves this cake, and is so quick to make up and it always disappears in a hurry. I like that it can be frosted while still warm too.

Pineapple Cake Recipe

2 cups flour
2 cups sugar (scant)
2 tsp. baking soda
1 tsp. salt - I use 1/2 tsp.
2 eggs
1 can (20 oz.) crushed pineapple, undrained
1 cup chopped pecans
(I also add 2 tsp. vanilla to batter)

Beat all ingredients together with electric mixer. Pour batter into greased and floured 15 x 10" jelly roll size pan. Bake at 350 for 20 to 25 minutes (until toothpick in the center, comes out clean). Cool cake awhile and spread on frosting. Cake can still be warm. Store in refrigerate.

Cream Cheese Frosting:
1/2 cup butter, softened
2 cups powdered sugar
1 pkg. (8 oz.) cream cheese, softened
1 tsp. vanilla - I use 2 tsp.

Beat together till smooth and creamy.
Judy (in Alaska)
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I absolutely love your newsletter and I'm wondering if anyone can help me. I have an over abundance of yellow tomatoes this year (my first time planting them). Does anyone have any ideas what I can do with them? Thanks in advance for any help you can give me. Connie, IL


Chicken Nugget Casserole Recipe
4-6 Servings

1 package (13-1/2 ounces) frozen chicken nuggets
1/3 cup grated Parmesan cheese
1 can (26-1/2 ounces) spaghetti sauce
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 teaspoon Italian seasoning

Place chicken nuggets in a greased 11-in. x 7-in. baking dish.
Sprinkle with Parmesan cheese. Layer with spaghetti sauce,
mozzarella cheese and Italian seasoning.
Cover and bake at 350° for 30-35 minutes or until chicken is
heated through and cheese is melted. Yield: 4-6 servings.

Nutritional Facts: 1 serving (1 each) equals 355 calories, 21 g fat (8 g saturated fat), 59 mg cholesterol, 1,118 mg sodium, 22 g carbohydrate, 2 g fiber, 19 g protein.
SOURCE: Taste of Home
Anna in Sweden
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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 


Raspberry Curd Tart Recipe

Raspberry Curd
3 cups raspberries
1/2 cup sugar
1 tsp Meyer lemon zest
2 Tbsp Meyer lemon juice
2 Tbsp water
2 large egg yolks
2 Tbsp plus 2 tsp cornstarch
1/8 tsp salt
1 Tbsp chilled unsalted butter, diced

Crust
1-1/4 cups flour
1/4 cup sliced almonds, toasted and finely ground
1/4 cup sugar
1/4 tsp salt
7 Tbsp unsalted butter

Topping
1 cup raspberries
Lemon peel curls, if desired

For the raspberry curd, combine raspberries, sugar, lemon zest, lemon juice, and water in a saucepan over medium-high heat. Bring mixture to a boil (about 5 minutes); reduce heat and simmer 5 minutes. Remove mixture from heat and let stand 5 minutes. Place in a food processor or blender; process until smooth. Strain mixture through a fine-mesh sieve into a bowl and discard solids.
Wipe pan clean and return strained mixture to pan. Whisk together egg yolks and cornstarch in a small bowl until smooth. Stir yolk mixture into raspberry mixture; bring to a boil over medium-low heat (about 5 minutes). Cook for 1 minute, stirring constantly, then remove from heat (the mixture should coat the back of a spoon). Add salt and butter, one piece at a time, stirring until smooth. Place curd into a medium bowl; cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Chill curd in the refrigerator at least 2 hours or up to 1 1/2 weeks.

For the crust, preheat oven to 350°F and spray a 14-inch rectangular removable-bottom tart pan with nonstick spray. Whisk together flour, ground almonds, sugar, and salt in a medium bowl. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Add brown butter to flour mixture and stir until incorporated; press mixture in the bottom and up the sides of prepared tart pan. Bake for 24 minutes, until lightly golden. Cool completely on a wire rack. If baking the crust a day ahead of assembling the tart, carefully cover with foil to store overnight.

To assemble tart, spoon raspberry curd into cooled tart shell and spread into an even layer with an offset spatula. Arrange raspberries over filling in a decorative pattern. Chill in the refrigerator 2 hours before serving. Absolutely fantastic !!

Yield – 12 servings
from: tutti dolci
Enjoy !!!
Judy in Montana
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Blueberry Cinnamon Rolls Recipe
Yield: 18 rolls

Ingredients

Dough
3 1/2 cups (490 g) flour, divided
1 package Red Star PLATINUM Yeast
1/4 cup (48 g) sugar
1/2 tsp salt
1 cup (240 g) low-fat milk
1/4 cup (56 g) unsalted butter, at room temperature
1 large egg, at room temperature

Filling
2 Tbsp (28 g) unsalted butter, melted
1/2 cup (90 g) light brown sugar
1 1/2 tsp cinnamon
1 1/2 cups blueberries

Glaze
1 cup (120 g) powdered sugar, sifted
1 Tbsp (14 g) unsalted butter, melted
1 1/2 Tbsp milk
1 Tbsp vanilla extract
Combine 2 cups (280 g) flour, yeast, sugar, and salt in a large mixer bowl; mix on low speed until incorporated. Heat milk in a microwave-safe measuring cup for 45 seconds to 1 minute, until very warm (120-130°F). Add warm milk, butter, and egg to flour mixture and mix until combined; mix in remaining flour. Switch out the flat beater for a dough hook, and knead dough for 5 minutes until smooth and elastic. The dough is ready when it feels tacky but doesn't stick to your fingers (if necessary, add additional flour 1 tablespoon at a time while kneading).

Place dough in a large bowl coated with nonstick spray and cover with plastic. Let the dough rise in a warm place until doubled in size, about 40 minutes. To check if dough has doubled, lightly flour two fingers and press them down into center of dough. If indentations remain, gently press down dough; cover and let rest 5 minutes. Turn dough out on a lightly floured board and roll into an 18 x 12-inch rectangle. Brush dough with melted butter, leaving a 1/4-inch border. Sprinkle brown sugar and cinnamon over dough; top with blueberries, pressing gently into dough. Carefully roll dough up into a tight log and pinch edges to seal.

Trim off uneven ends and score dough into 18 equal slices. Use unflavored dental floss to slice dough crosswise (slip a long slice of floss under log of dough and cross on top to cut slices cleanly). Place rolls cut side up into prepared baking dish. Cover loosely with plastic and let rise in a warm place until doubled in size, about 30 minutes.

While the rolls rise, preheat oven to 350°F. Bake rolls for about 18 minutes, until lightly golden. Remove from oven to cool on a wire rack for 5 minutes. To prepare glaze, whisk together powdered sugar, butter, milk, and vanilla in a small bowl. Pour glaze over warm rolls; glaze will set as rolls cool.

Notes
Wrap leftover rolls well and store at room temperature up to 2 days; warm in a 300°F oven before serving.
Calories per serving: 200
WONDERFUL !!!!

could use small strawberries also or other cut up fruit.

from: tutti dolci
ENJOY!!!
Judy in Montana
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I remember that someone wanted scalloped potato recipes using chicken broth several months ago. I regret I no longer know who that was. I finally found this recipe again; it was misfiled. I also regret I don't remember how long this needs to bake. It is a very old recipe, and I have found that many of our old family recipes lack clear instructions. I hope this helps even with the limitations of the recipe. It can easily be cut in half, if you want a smaller amount.
Robbie IN

Scalloped Potatoes with Chicken Broth Recipe

4 tbsps unsalted butter
2 onions (medium, minced)
4 garlic cloves (minced) - or less depending on your tastes
2 tbsps leaf thyme (crushed
salt and pepper to taste
5 lbs russet potatoes (peeled and sliced 1/8 inch thick)
2 cups low sodium chicken broth
2 cups heavy cream
3 bay leaves
8 ozs cheddar cheese (shredded, about 2 2/3 c.)

Melt the butter in a large Dutch oven over med-high heat; add in the onions and cook until softened and beginning to brown, about 8 minutes.

Add in the garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds.

Add in the potatoes, broth, cream, and bay leaves; bring to a simmer.

Cover, decrease heat to med-low, and continue to simmer until the potatoes are almost tender, about 10 minutes.

Discard the bay leaves.

Pour the potato mixture into a 13 x 9 inch baking dish sprayed with non stick spray and press gently into an even layer.

Sprinkle the cheddar cheese over the top of the potatoes.

Bake at 350 degrees until the potatoes are tender, the cream is bubbling around the edges and the top is golden brown.
Robbie IN
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For those who like whole wheat bread, you might enjoy this delicious whole wheat dinner roll recipe from Dennis at The Prepared Pantry. Consider making them for your holiday dinners.
Robbie IN

Whole Wheat Soft Dinner Rolls Recipe

These are traditional rolls for dinner, soft and moist. You can place them close together in a 10x15-inch pan for pull-apart rolls or a baking sheet for individual rolls.

This recipe calls for baker’s dry milk which is high heat treated to neutralize the enzyme that impedes the growth of the yeast. You can use regular dry milk but the yeast will not grow as rapidly. Dairy—milk, buttermilk, or sour cream—makes bread richer and more flavorful.

This recipe also calls for dough conditioner which makes the bread lighter and better textured.

Ingredients
1/4 cup melted butter
1 1/2 cups water at 105 to 110 degrees
2 1/2 cups bread flour
1 1/2 cups whole wheat flour
1 7-gram packet instant yeast
2 teaspoons salt
1/4 cup granulated sugar
1/4 cup baker’s dry milk
1 teaspoon dough conditioner (optional)

Directions
1. Heat the butter until it is almost melted and set it aside.

2. Grease the inside of 10x15-inch pan or a large baking sheet, including the rims.

3. Measure the water. Use an insta-read thermometer to get the temperature right.

4. Place the bread flour and the yeast in the bowl of your stand-type mixer equipped with a dough hook. Turn the mixer on for a couple of bursts to disperse

the yeast. Add the water and mix for 30 to 60 seconds.

5. In another bowl, mix the whole wheat flour with the salt, sugar, dry milk, and dough conditioner. Add this mixture to the wet mixture along with the melted butter.

6. Knead with the dough hook on medium speed for four minutes or until the gluten is well-developed.

7. Grease a large mixing bowl. Turn the dough into a large mixing bowl and turn once to grease both sides of the dough ball. Cover the bowl with plastic wrap and set it aside to rise. It should double in size in about 45 minutes. If it has not, let it rest longer.

8. Divide the dough into balls about 2 inches in diameter. Place the balls on the greased pan about 1/2 inch apart. Cover with plastic wrap and let sit again to rise. They should double in size in about 45 minutes. Let them rise until they are very puffy. If they start to blister, poke the blisters with a toothpick and place the rolls in the oven.

9. Bake for about 25 minutes or until the tops are browned and the internal temperature is at least 190 degrees. Remove them from the oven. After a few minutes, remove the rolls from the pan and place them on a wire rack to cool. Serve warm.
Dennis The Prepared Pantry
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Tips For Cutting Bar Cookies

Let cookies completely cool before cutting. Cutting while cookies are hot or even warm will make smooth, even cuts very difficult. Most bar cookies are baked in a square or rectangular pan. The simplest way to divide these cookies evenly is by cutting the sheet of baked dough in half, then cutting the halves in half again. When using uncoated metal pans, we’ve found a bench knife is a wonderful cutting implement for bar cookies. The handle on top allows you to cut right to the edge of the pan, a more awkward proposition when you’re using a regular knife. For pans with non-stick coating, plastic cutting implements are a better choice. Or use your plastic bowl scraper.

9-inch pan cut into 16 pieces

Bars in 9 x 9-inch pans are cut four across and four down to yield 16 squares.

7 x 11-inch pan cut 3 x 8 into 24 pieces

Bars in 7 x 11-inch pans are cut three down and eight across to yield 24 rectangles.

9 x 13-inch pan cut into 24 pieces

Bars in 9 x 13-inch pans are cut four down and six across, to yield 24 squares.

10 x 15-inch pan cut 5 x 7 into 35 pieces

A 10 x 15-inch jellyroll pan yields 35 squares, when cut five down and seven across.

13 x 18-inch pan cut 4 x 6 into 24 large squares

Bars baked in 13 x 18-inch (half-sheet) pans can be cut four down and six across, to yield 24 large squares; or eight down by six across to make 48 rectangles. For small squares, cut eight down and 12 across, for a total of 96 square
Robbie IN
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Cinnamon Flip Recipe

1 heaping cup sugar
1 rounded mixing spoon of shortening
1 cup milk
1 egg
1 1/2 cups flour
2 tsp. baking powder

Cream sugar and shortening in a bowl; add milk, egg, flour and baking powder. Grease a 9 x 12 inch baking pan. Add mixture, smooth even with spatula. Sift a sprinkling of flour lightly over top, dot generously with brown sugar, butter and cinnamon. Bake 40 minutes in moderate oven (350). Serve hot or cold.
Makes 15 large servings.

Note: The recipe doesn’t include the measurements for the brown sugar, butter and cinnamon. I would mix the ingredients together to taste and dot it over the top.
Sherry (in Indiana)
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Bacon and Cheese Omelet Recipe

6 slices bacon, cooked and crumbled
2 Tbsp. bacon fat
1 small onion, finely chopped
5 eggs, separated
2 dashes Tabasco
1/2 tsp. paprika
3 Tbsp. flour
1 1/4 c. milk
6 oz. Swiss cheese, coarsely shredded
1/4 tsp. salt
4 oz. sharp Cheddar cheese, thinly sliced
parsley flakes

Sauté onion in the bacon fat for about 5 minutes. In a mixing bowl combine egg yolks, Tabasco, paprika, flour and milk. Beat until smooth. Add Swiss cheese.

In another bowl add salt to egg whites and beat until stiff but not dry. Fold egg whites into first mixture. Heat electric skillet to 250°. Place onion in skillet and pour mixture over them. Arrange Cheddar cheese on top. Sprinkle with bacon and parsley. Cover and cook 12 to 15 minutes or until set. Serve directly from the electric skillet.
Serves 6.
Linda NM
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Hash Brown and Cheese Oven Omelet

1 to 2 (8 oz.) cans French fried onions
2 c. (8 to 9 oz.) frozen hash brown potatoes, thawed
8 eggs
1 c. milk
6 oz. (1/2 c.) shredded Monterey Jack cheese
1 tsp. minced fresh parsley
1 1/2 Tbsp. rosemary, crushed
1 tsp. salt
1/2 tsp. pepper

In a large bowl, combine 3/4 cup onions with remaining ingredients. Pour into greased 8-inch square glass dish. Bake in a 325° oven for 55 to 60 minutes or until set. Remove from oven and sprinkle with remaining onions. Bake another 5 minutes. Let stand 5 minutes before serving. Makes 6 to 8 servings.

Can double recipe by doubling ingredients and baking in a 9 x 13-inch dish for 55 to 60 minutes or until set. Remove and top with onions and bake an additional 5 minutes.
Makes 12 to 16 servings.
Linda NM
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Southwestern Omelet Recipe

4 strips bacon, diced
1/2 small onion, chopped
1/2 small green bell pepper, chopped
1 tomato, seeded and diced
3 eggs, beaten
salt and pepper
1 Tbsp. shredded cheese
1/4 cup mild picante sauce

Heat a medium-size skillet or omelet pan. Add the bacon and sauté slowly until the fat is rendered. Turn up the heat and cook until the bacon begins to brown and crisp. Add the onion and bell pepper; cook to soften and finish off the bacon. Mix the tomato with the eggs, salt, pepper, cheese and picante sauce. Pour into pan. Cook until lightly browned on the underside. Place under a preheated broiler and cook the top quickly until brown and puffy. Cut into wedges and serve immediately.
Serves 2.
Linda NM
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Denver Omelet Recipe

8 eggs
1 C. milk
1/2 tsp. salt
1 C. shredded cheddar cheese
2 tsp. onion
1/4 C. green pepper

Cook onion, pepper in pan. Beat eggs; add milk and salt. Stir in cheese and onion mixture.

Bake in 9 x 13-inch baking pan or dish for 45 minutes.
Makes 6-8 Servings
Linda NM
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The last couple of weeks I have been searching for my hash brown potato casserole that was fixed in a crockpot. Thought there may be others that might like this recipe as well.
Linda NM

Crock Pot Hash Brown Casserole Recipe

2 large pkg. Ore-Ida hash brown potatoes
2 cans Cheddar cheese soup
1 can evaporated milk
1 can Durkee onion rings

Let potatoes partially thaw. Grease crock-pot with Pam spray. Put potatoes, cheese soup, milk, 1/2 can of onion rings, salt and pepper to taste in crock-pot. Simmer on low for 6 to 7 hours. Just before the end of cooking time, add remaining onion rings (3/4 hour before).
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Hash Brown Potato Pie Recipe

1 frozen pie shell
1/2 bag frozen hash brown potatoes
1 can cream of chicken soup, diluted with 1/2 can milk
1 c. browned hamburger or cubed ham
1/2 cup shredded cheddar cheese

Mix frozen potatoes, meat and soup. Spoon into pie shell. Bake at 400° for about 30 minutes, until bubbly.
Linda NM
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Years ago I got several packages of Betty Crocker Au Gratin Potatoes (that come in a box.) Here are some of the recipes that have been modified to use the package of Au Gratin potatoes. I tend to sprinkle canned crushed French fried onion rings on top of most casseroles. Here are several I put a little of this and a little of that to make tasty casserole dishes.
Nancy Rogers

Veg-All Potato Casserole Recipe

1 (5.5 oz.) pkg. au gratin potatoes
1 (16 oz.) can Veg-All mixed vegetables, drained
1 c. cooked, cubed ham
2 Tbsp. bread crumbs

Combine first 3 ingredients. Sprinkle with bread crumbs. Cook according to directions on box. Cool 5 minutes before serving.

Comments
I like 1 small package of frozen vegetables better than Veg-All with this casserole. I cook the vegetables in the microwave for about 2 minutes, drain and use in the recipe above. Sprinkle a few canned French fried onions on top and put in the oven and heat for about 30 minutes. It gives it a lot more flavor and makes supper smell so good.
Nancy Rogers
Makes 4 Servings
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Broccoli and Potato Casserole Recipe

1 box au gratin potato mix
10 oz. frozen broccoli, chopped
2 c. cooked ham or luncheon meat, cut up

Thaw and break apart broccoli. Combine all ingredients. Mix as au gratin potato mix directs, omitting the butter. Pour into microwave dish. Cook as au gratin potato mix directs.
Makes 4 Servings
Nancy Rogers
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Southwestern Potatoes and Corn Casserole

1 box Au Gratin potatoes
2 1/4 c. boiling water
1 can whole kernel corn, drained
2/3 c. milk
1 lb. ground beef, browned and drained/
1 c. cheddar cheese, shredded
3 Tbsp. taco seasoning
mild salsa
sour cream

Preheat oven at 400°. Mix potatoes, water, corn and milk in 2 quart casserole dish. Brown and drain ground beef. Add taco seasoning to beef. Stir into potatoes. Add shredded cheese. Bake uncovered 30-35 minutes until top is brown. Top with salsa and sour cream after serving on plates.
Serves 6.
Nancy Rogers
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Chicken and Potato Casserole

1 pkg. au gratin potatoes
1 can cream of chicken soup or cream of celery
1 c. cooked chicken (may use 2 or 3 small cans)
1 c. frozen mixed vegetables

Prepare potatoes as package indicates (do not bake). Combine soup, chicken and vegetables and stir into potatoes. Place mixture in an uncovered, greased casserole dish. Bake at 400° for 1 hour and 15 minutes or until heated thoroughly.

I like to sprinkle canned crushed French fried onion rings on top of casserole.
Nancy Rogers
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Au Gratin Beef Bake Recipe

1 lb. ground beef
1 large onion, chopped
2 celery ribs, chopped
1/2 c. chopped green pepper
1 (5- 1/4 oz.) pkg. au gratin potatoes
1 (10 3/4 oz.) can condensed tomato soup (undiluted)
1 tsp. Worcestershire sauce
1 3/4 c. water
2/3 c. milk

In a large skillet, cook beef, onion, celery and green pepper until meat is no longer pink and vegetables are tender; drain. In a greased 2 1/2-quart baking dish, combine beef mixture, potatoes with contents of sauce mix, soup and Worcestershire sauce. Stir in the water and milk. Bake, uncovered, at 350° to 375° for 45 to 50 minutes or until potatoes are tender.
Yields 6 servings.
Nancy Rogers
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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.
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