Recipe Index
 

 

Home Page
Return to
Newsletter Archives
Return to Sep recipe index
Search Recipes on this Site

Sept 16 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.


Lots of tried and tested recipes from our recipe family.


 Recipe Search
Custom Search


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.


Diane WI wanted ideas on using the potatoes that her sister recently gave her. You could make these dishes up and freeze until you are ready to bake and serve. Just wrap the casserole dish tightly with foil. In the first dish, I often use the water that I have saved when cooking potatoes for mashing. I think it gives a better taste to casseroles and breads than just water.
Robbie IN

Twice Baked Potato Lasagna Recipe

4-6 medium size white potatoes, baked
Dash of salt and pepper
2-3 boneless, skinless chicken breasts, cooked and diced
1 cup sour cream
1 pound cooked bacon (optional)
2 cups steamed broccoli
2 to 4 types shredded cheeses (your choice)
1/2 cups melted butter

Have ready an 8 x 11-inch baking pan. Remove fluff from potatoes and season. Beginning with chicken as bottom layer, alternate the remaining ingredients, ending with cheese as top layer. Drizzle butter over all. Cover and bake at 350 for 20 minutes.
Robbie IN
Click Here to Print this Recipe

Potato Lasagna Recipe

1-1/2 pounds ground beef
1 medium onion, chopped
1 28 - 30 ounce Jar spaghetti sauce or use your own sauce
1 tsp each dried basil and oregano
1 tsp sugar - I omit this
salt and pepper to taste
1/3 cup water, beef or vegetable stock
1 can mushroom stems and pieces drained
5 medium potatoes peeled and thinly sliced
2 cups shredded mozzarella cheese or cheese of your choice

In a skillet brown beef with onion, drain. Stir in spaghetti sauce, seasonings, water and mushrooms, mix well. Pour half into a 13 x 9 x 2 baking dish.

Cover with potatoes, pour remaining sauce over potatoes, cover tightly with foil. Bake at 350 for one hour and 15 minute, or until potatoes are tender.

Sprinkle with cheese and return to oven for another 10 minutes to melt cheese.
Robbie In
Click Here to Print this Recipe


Potato Kale Lasagna Recipe

2 tbsp. olive oil
1 tsp. minced garlic
1 tsp. lemon peel
1/2 tsp. salt
1/2 tsp. pepper
2 lbs. all-purpose potatoes, unpeeled, sliced lengthwise 1/4" thick
8 oz. sweet Italian sausage, casings removed, crumbled
1/2 c. chopped onion
2 (10 oz.) pkgs. frozen chopped kale or spinach, thawed and squeezed dry
1 c. ricotta cheese
8 oz. Mozzarella cheese, shredded
1/2 c. chicken broth
2 tbsp. grated Parmesan cheese

Preheat oven to 425 degrees. Combine oil, garlic, lemon peel, salt and pepper in large bowl. Add potatoes, tossing to coat. Spread potatoes evenly in jelly roll pan. Cover top tightly with foil and bake 40 minutes. Brown sausage in large skillet, 5 minutes. Remove with slotted spoon; drain on paper towels. Add onion to drippings in skillet. Cook until browned, 2 minutes. Add kale or spinach, cook 2 minutes. Remove from heat and stir in ricotta. Uncover potatoes and cool slightly. Arrange 1/3 of the potatoes evenly in shallow 2-quart baking dish. Layer with half the spinach mixture, sausage and Mozzarella. Then another third of the potatoes and remaining spinach, sausage and Mozzarella. Pour on chicken broth. Top with remaining potatoes. Sprinkle with Parmesan. Bake uncovered 20 minutes. Let stand 5 minutes before serving.
From Nancy's web page  
Click Here to Print this Recipe 


My mother made green tomato relish each year.  Does anyone have a TNT recipe for it?
Paula 


Dianne, being given a 50# sack of potatoes is truly a gift. However, there's good news and bad news. The bad news is potatoes do not freeze well. They get mealy once frozen. The good news is that they last a very long time in a cool pantry. And potato recipes are everywhere. Remember, backed potatoes go with everything. Mashed potatoes can be flavored in so many different ways, and potatoes can be added to many vegetable dishes. So, in order to assist you in using those potatoes in ways you never thought possible, here are a couple of TNT recipes I have been enjoying since I was a little girl.

Stuffed Baked Potato Casserole

(6-8 ) medium potatoes parboiled or 2 bags frozen hash brown potatoes
1 Stick butter or margarine
1 Pint sour cream
1 Can cream of chicken soup
1 Can water
1/2 cup chopped shallots
1 Grated cheddar cheese
1/2 cup bacon bits
1/2 stick butter or margarine melted

Topping:
2 cups corn or frosted flakes - crushed
1 cup dried French fried onions
12 Ritz crackers or any cracker - crushed

Spray a large casserole dish and set aside. If using potatoes, place cooked potatoes in dish and set aside. If using frozen hash browns, place all the hash browns in a large bowl and set aside. Melt stick of butter or margarine with shallots. Add soup and water and cook for 10 minutes on medium to low heat. Add cheese and remove from heat. Stir well. Add sour cream and bacon bits.

Pour mixture over potatoes into casserole dish, cover with topping, drizzle with melted butter and bake for 45 minutes or until hot and bubbly. If using frozen hash browns, pour mixture over hash browns in bowl and mix well. Pour into casserole, top with topping, drizzle with melted butter or margarine and bake for 45 minutes or until hot and bubbly. Serve warm.
Trudy in Slidell
Click Here to Print this Recipe


Smothered Potatoes Recipe

1 Large onion chopped
1/4 C vegetable oil
3 cloves garlic - chopped
8 medium potatoes peeled and chunked
1/2 tsp salt
1/4 tsp pepper
1/4 Cup water
chopped parsley

Heat oil and add all the ingredients except the parsley. Cook over medium heat stirring often until potatoes are tender, sticking to the bottom of the pot and beginning to look like chunky mashed potatoes. It is even better if you let them stick and get a little brown in some areas. Add parsley and serve. This was a regular Friday Lenten meal served with fried eggs when we, as Catholics, could not eat meat on Fridays in lent. I is also great served cold or heated for breakfast on Saturday mornings.

I have many more south Louisiana potato recipes if you are interested.
Trudy in Slidell
Click Here to Print this Recipe


 


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.
Click Here to Join Nancy's Kitchen on Facebook

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 


Roasted Turnip recipe correction.
The first part should say to bake covered. Later, it says to uncover.
Thanks. Athena in DE
Click Here to Print Corrected Recipe 


I found a dehydrator at a garage sale.  I have no idea how to use it.  Can somebody help me on how long to dry vegetables.
Mary


Chocolate Truffle Loaf with Raspberry Sauce Recipe

2 cups heavy cream divided
3 egg yolks lightly beaten
2-8 oz packages semi-sweet baking chocolate
1/2 cup light corn syrup
1/2 cup butter
1/4 cup powdered sugar
1 1/2 tsp vanilla
line a 8 1/2x 4 1/2x2 1/2 loaf pan with plastic wrap.

Combine 1/2 cup cream with egg yolks, mixing well and set aside.Melt chocolate, syrup and butter in a double boiler over medium heat, stirring constantly. Add egg mixture cook 3 minutes stirring constantly. Cool to room temp. Beat remaining cream, sugar and vanilla until soft peaks form. Fold into chocolate, stirring until no streaks remain.
Pour into prepared pan and chill overnight. Serve with Raspberry sauce.

Raspberry Sauce
1-10 oz package frozen raspberries, thawed
2 Tbsp sugar
1 Tbsp fresh lemon juice
1 Tbsp grand marnier

Drain raspberries and reserve juice. Combine raspberries, sugar and lemon juice. Puree in blender or processor until smooth. Pour puree thru strainer into bowl. Discard seeds and pulp. Add grand marnier and enough berry juice to puree until desired consistency.
It is a very rich dessert but oh it is wonderful.
Enjoy !!!
Judy in Montana
Click Here to Print this Recipe


Fruit Tart with Veggies
Makes 6 Servings

1 rolled pie crust
2 sweet potatoes, peeled, sliced
1 onion, sliced
1 apple, cored, sliced
1/4 cup sage leaves, sliced
2 tsp oil
1 Yukon gold potato, sliced
4 oz Asiago cheese, grated

Heat oven to 425 degrees. Fit pie crust into bottom and up sides of a 9" springform pan.

*Arrange half the sweet potato in bottom of pan, placing slices in concentric circles. Top with half the onion, then half the apple. Sprinkle with half the sage, drizzle with 1 tsp oil, sprinkle with 1/4 tsp each salt and pepper. Top with half the Yukon gold potatoes and half the cheese. *Top with remaining onion, apple, and Yukon gold potato. Sprinkle with remaining sage, drizzle with remaining oil, season with 1/4 tsp each salt and pepper. Arrange remaining sweet potato on top, sprinkle with remaining cheese.

*Cover with foil, place pan on a baking sheet, bake 30 min. Remove foil, bake until vegetables are tender and top is beginning to brown 12 min. Let cool 5 min. in pan, then transfer to a platter. Serve and enjoy...
Anna Sweden
Click Here to Print this Recipe


Pudding Milkshake Recipe

3 c. cold milk
1 pkg. (4 serving size) Jell-O instant pudding (any flavor)
1-1/2 c. ice cream (any flavor)

Pour milk into blender. Add pudding mix and ice cream. Blend at high speed 30 seconds or until smooth. Pour into glasses. Serve immediately. (Mixture thickens as it sits. Thin with additional milk, if desired.)
Makes 4 Servings
Sue
Click Here to Print this Recipe


Chocolate Milk Shakes Recipe

4 c. cold skim milk
1 pkg. sugar-free instant chocolate pudding (4-serving size)
1/2 c. ice cubes

Pour milk and pudding in blender container. Blend good. Add ice cubes. Blend thoroughly. Let stand about 3 minutes to thicken.
Makes 4 servings.
Sue
Click Here to Print this Recipe


This year our grapes have gone crazy.  There are so many of them.  Can you make juice out of it and the freeze it.  If so, is there a recipe for it?
Lucy


Sausage Muffins Recipe

12 canned biscuits
1/2 lb. sausage
1 egg, well beaten
1/2 c. half and half

Pat biscuits into well-greased muffin tins. Cook sausage and drain. Fill muffin tins with sausage. Mix egg with half and half and pour about 1 tablespoon over sausage. Bake at 375 for about 20 minutes or until brown. Remove from oven; sprinkle grated cheese on top and return to oven to melt cheese.
Makes 6 servings
Linda NM
Click Here to Print this Recipe


Bread Pudding Recipe

4 eggs, beaten
2 c. milk
1 c. sugar
1 tsp. vanilla
1 stick oleo or butter, melted
6 or 7 canned biscuits, cooked and crumbled

Mix all together except biscuits. Pour over biscuits which have been crumbled into small pieces. Bake at 350 until a little brown and pudding is set. Do not overcook.
Linda NM
Click Here to Print this Recipe



Want to share this page with a friend?
[ Click Here to send this page to a friend ]  


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  
or nancyskitchen@suddenlink.net

 Recent Newsletters

Aug 17     Aug 18     Aug 19    Aug 20     Aug 22      Aug 23
Aug 24     Aug 26     Aug 27    Aug 29     Aug 30      Aug 31  
Sep 1        Sep 2       Sep 3       Sep 4       Sep 6        Sept 7
Sept 8       Sept 9     Sept 10    Sept 11   Sept 13     Sept 14




 
 

 

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 


Copyright 2014 -  Nancy's Kitchen