Recipe Index


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

Sept 27, 2014  | Everyday Recipes
Contents: September 27, 2014
How to freeze hash browns, how to store potatoes, leftover pinto bean recipes, liver and onion recipes and more. 

 Recipe Search
Custom Search

These is really a good dessert, I used fresh sliced apples, rather than the canned apples
(not the pie filling).

Apple Kuchen Recipe

1/2 cup butter, softened
1 yellow cake mix
1/2 cup flaked coconut
1 can (20 oz.) pie-sliced apples, drained well OR 2-1/2 cups thinly sliced peeled fresh apples
1/2 cup sugar
1 tsp. cinnamon
1/2 cup dairy sour cream
2 egg yolks, or 1 whole egg

Cut butter into cake mix until crumbly. Mix in coconut. Pat lightly into ungreased 9 x 13 inch baking pan, building up slight edges. Bake 10 minutes at 350. Arrange apple slices on warm crust. Mix sugar and cinnamon and sprinkle on apples. Mix sour cream and egg yolks and drizzle over apples (topping will not completely cover apples) Bake for 25 minutes at 350 oven until edges are light brown (do not over bake).
Best serve warm. Makes 12 to 15 servings.

NOTE: Can make Pear Kuchen by using 2 cans (15 oz each) pear slices drained well on paper towel and a chocolate cake mix instead of a yellow cake mix.

Can make Peach Kuchen by using a 29 oz. can sliced peaches, drained well on paper towel and a white
cake mix in place of the yellow..
Judy (in Alaska)
Click Here to Print this Recipe

One of our favorite casseroles. I use Ore Ida Crispy Crowns, but could use Tater Tots too.

Hearty Beef and Potato Casserole Recipe

4 cups frozen potato rounds
1 lb. lean ground beef
1 pkg. (10 oz.) frozen chopped broccoli, partially thawed
1 can French fried onions
1 can cream of celery soup
1/3 cup milk
1 cup shredded Cheddar cheese
1/4 tsp. garlic powder
1/4 tsp. black pepper

Place frozen spuds on bottom and sides of a 9 x 13 inch baking dish, that has been sprayed with a cooking spray. Bake, uncovered at 400 for 10 minutes. Brown beef and drain. Layer beef, broccoli and 1/2 can of the onions in the potato shell. Combine soup, milk, garlic powder, pepper and 1/2 the cheese; pour over beef mixture. Bake, covered at 400 for 30 minutes. Top with remaining cheese and onions and bake about 10 minutes more, uncovered.
Judy (in Alaska)
Click Here to Print this Recipe

I've never really cared that much for green beans, but I really do like this dish. I always use the canned green beans, as don't care for the frozen.

Green Beans Supreme Recipe

1 medium onion, sliced
1 tbsp. minced parsley
4 tbsp. butter, divided
2 tbsp. flour
1 tsp. salt
3/4 tsp. pepper
1/2 tsp. grated lemon peel
1 cup dairy sour cream
2 cups (2 cans) green beans, drained, or frozen, partially thawed
1/2 cup grated American, or Cheddar cheese
1/2 cup bread crumbs

Cook onion slices and parsley in 2 tbsp. butter till tender, but not brown. Add flour, salt and pepper and lemon peel. Add sour cream and mix well. Add beans and mix lightly. Put into a casserole dish and sprinkle with grated cheese. Melt 2 tbsp. butter and mix into bread crumbs and sprinkle over mixture. Bake at 350 for 30 minutes.
Judy (in Alaska)
Click Here to Print this Recipe

Re: What is city chicken?

City chicken is cubes of steak and chicken cubes on a skewer. Our meat market used to prepare them for their customers, Baby beef liver is sautéed in oil and butter just til tender. I sauté Visalia onions first and then the liver. Buy a pound or so from a reputable butcher.

Pat asked for a way to use 50 pounds of potatoes. Here is a way to prepare them for frozen hash brown potatoes.

How Freeze potatoes for Hash Browns

For cubed hash browns, cut the potatoes into cubes measuring about 1/2 inch. To promote even cooking, make the size of the cubes as uniform as possible. Blanch the potatoes to preserve the color, flavor and texture. To blanch cubed potatoes, place them in a kettle filled with boiling water. Set the timer for three minutes and then transfer the potatoes to a bowl of ice water as soon as the timer rings.
When frozen, hash browns maintain quality for 12 to 18 months.

Here is an article on how to store potatoes. Click Here.
Mary J

This is for the lady asking about City Chicken. I remember making it a long time ago . Its cubes of pork and veal and they are alternated on a stick . I used to buy pork and cut into cubes and veal and cut into cubes , dredge in flour , salt, pepper and garlic powder. i remember browning them in margarine or butter and after lightly browning I would add a can of mushroom soup and simmer them for about an hour or so. Great with rice or noodles.
Dee/ R.I./Fla

Marsha L. wanted to know how to make her own Jell-O using Kool-Aid in the 9/25 newsletter. This is an extremely old recipe, so I hope they have not altered the Kool-Aid in the past 20or so years to the point that this no longer works. They keep changing so many products that often the very old recipes don't turn out exactly the way we remember them, or they decrease the amount that they put in a package. I hope this helps.
Robbie In

Homemade Jello Recipe Using Kool-Aid

1 envelope Knox gelatin (or 1 Tbsp.)
1 cup boiling water
1 cup cold water
1/2 cup sugar or sugar substitute (begin with less, and taste)
1/2 package Kool-aid

Put 1 cup water on to boil. Sprinkle gelatin into boiling water, then mix in sugar or sweetener and Kool-aid powder. Stir until dissolved and add cold water. Adjust amount of sugar and Kool-aid to taste. Cool until firm. Can use clear fruit juices as a substitute for all or part of the sugar. Caution: using colored juices will alter the color of your jello. Apple juice makes it brown and some won't want to eat it. Some colored juices will alter the color of the Kool-aid and make unattractive colors. Kids may say it looks yucky.
Robbie IN
Click Here to Print this Recipe

Ola wanted spinach wheel recipes for her sister in the 9/26 newsletter. This is from a 2009 newsletter and was shared by Marilyn FL. A friend has used refrigerated pizza dough or frozen bread dough that has been thawed and rolled out, when she is in a hurry and can't make the dough from scratch.
Robbie IN

Three Cheese Spinach Wheel Recipe

3/4 c. less 1 T. water
1 T. olive oil
3/4 T. honey
1 egg (pick your smallest one, or scoop out and discard about 1 T.)
1 level tsp. minced garlic
1/2 tsp. salt
2 1/4 c. bread flour , plus perhaps a few T. more to adjust consistency (see following)
1 1/2 tsp. bread machine yeast

Olive oil
8 oz. shredded mozzarella
1 T. grated commercial Romano or Parmesan cheese
2 c. chopped fresh spinach
1/2 small onion, diced
2 T. minced green bell pepper
2 to 4 large stuffed olives, sliced
3 to 5 Kalamata olives, pitted and chopped
5 to 8 ripe olives, sliced
(amounts of olives you use to your own taste)

Process dough in order required for your machine on Quick dough cycle, or for 25 minutes on any cycle; check several times for consistency of dough and add flour a T. at a time if necessary; you want this dough to be just a little on the soft and sticky side, but high humidity can make it too much so! z

Knead on a well-floured board till dough can just be worked ; dust with a little flour , cover with bread pan, and raise for 18 - 20 minutes, or put in a bowl, cover and raise.

Back on a well floured board, punch it down, then roll out to a 1/2" thick rectangle. Brush with oil, scatter on both cheeses, then spinach and other vegetables plus olives. Roll tightly (tip for those who don't already know, seal with the edge of your hand on each roll, that makes it tighter and neater), seal final edge and put on parchment on a baking sheet. Raise in a good warm place for 20 minutes. Bake at 425 for 10 minutes, reduce heat to 350 and bake 30 - 35 minutes more. Good hot or room temp., easier to cut by far closer to room temp.

This one is more work, but it is good.
Marilyn in FL
Click Here to Print this Recipe

The links listed in this newsletter have been checked within the last 24 hours are safe to click.

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.


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 

For Mary G, re: Edamame

You can buy them frozen either shelled or in the shell. Follow directions on pkg.

Edamame Succotash Recipe

2 T. canola oil
1/2 c. chopped red bell pepper
1/4 c. chopped red onion
2 t. minced garlic
1 c. fresh corn kernels, roasted if desired
1 c. frozen shelled edamame
2 T chopped nitrate-free organic bacon
(2 slices) ( Oscar Meyer now sells nitrate free)
1/4 c. dry white wine
1/4 c. seeded & chopped plum tomato
1 T soy butter or unsalted butter
1 T chopped flat-leaf parsley

Heat oil in large frying pan- med-hi heat. Add pepper, onion, garlic & cook until softened, 3 -4 min. Stir in corn, edamame, & bacon & cook 3 min. longer. Stir in wine, scraping bottom of pan to loosen any sticking vegetables. Add tomato, then butter & let melt. Stir in parsley, season to taste w/kosher salt & black pepper. Serve immediately.
Athena in DE
Click Here to Print this Recipe

Eat the Rainbow Stir Fry Recipe

3 T. frozen orange juice concentrate
2 T. hoisin sauce
1 T. soy sauce
1/2 t. sirachi hot sauce
2 t. toasted sesame oil
1/2 lb. green beans, cut in half
1 c. sliced red cabbage
1 15 oz. can baby corn, drain, rinse
1 small red pepper, sliced
1 c. frozen shelled edamame
1 8 oz. sliced water chestnuts, drained
4 green onions

Whisk 1st four ingredients. Heat sesame oil. Add beans, cook 3 min. Add 3 T. water. Cook 3 min. Add cabbage, corn, chestnuts, pepper, edamame. Cook 4 min. Stir in sauce & onions. Cook 1 min. Serve over brown rice.
Athena in DE
Click Here to Print this Recipe

In reply to Pat wanting to know how to use pinto beans. I put pintos in the food processor along with cheese, sour cream, taco seasoning, dry ranch dressing . pulse until smooth and eat with tortilla chips. Just experiment with different ingredients.
Linda in Weaverville NC

For Pat. The way I like pinto beans is: mash them up. Then put into bowls about 1/2 full (soup bowls) heat in microwave for 3 minutes per bowl. Take them out I put cooked crumbled hamburger on the beans then a little lettuce (I do not use lettuce) then grated cheese such as cheddar or your favorite. Next I put on sliced green onions and chopped tomatoes. I let everyone put the salsa of their choice on and serve with tortilla chips. Makes a great meal and is very filling. It is the same ingredients as tostados except This is made in a bowl which is much easier to eat any where and not as messy but just as good. ENJOY !!!
Judy in Montana

This is for Pat who asked for pinto bean ideas in the September 26 newsletter. I make a crockpot of pinto beans every Friday for our family's dinner. We make what is called a haystack meal. Using mashed pinto beans, we layer crushed corn chips or Fritos, beans, cheese, tomatoes, shredded lettuce, sour cream, black olives and salsa on a plate. I also make a skillet of Spanish rice to go along with it. The beans are great as leftovers to make nachos and quesadillas. We also eat it alongside corn bread, as mentioned.
Paula in Orlando

A friend just shared this recipe with me and it sounded so good thought I'd share it with you.

Western Skillet Rice Recipe

1 lb. ground beef
1 envelope Lipton onion soup mix
1 1/2 cups water
3/4 cup uncooked regular rice
1 can stewed tomatoes
Shredded cheddar cheese

In large skillet, brown ground beef; drain. Stir in onion soup mix, water, rice, and tomatoes. Simmer covered, stirring occasionally, 25 minutes or til rice is tender. Serve with cheese. Makes about 4 servings.
Sherry (in Indiana)
Click Here to Print this Recipe

Liver and Onions in Gravy

1 lb. beef liver, membrane removed
1/2 c. oil
1 large onion, sliced
3 large Tbsp. flour (self-rising)
salt and pepper

Salt, pepper and flour liver. Brown in oil on both sides. Set aside. Cook sliced onion in same oil. Set aside. Brown the self-rising flour in the same oil. Add hot water, one cup at a time, until desired consistency. Return liver and onion to gravy. Cook about 20 minutes. Add more water and seasoning as needed.

Hello everyone. Are you enjoying this beautiful Fall weather? I have a question. I have been seeing a lot of Gluten Free recipes and wondered if they are also low in carbs. I am diabetic and wondered if these recipes would also be good for me.
Sandy in Iowa

Slow Cooker Swiss Steak without tomatoes

6 medium beef blade steaks (chuck steaks)

8 oz fresh mushrooms, thinly sliced
1 medium onion, sliced
1 tbs fresh thyme, minced
1 1/2 tsp sweet paprika
3/4 cup chicken stock
1/4 cup dry sherry
1/4 cup flour
4 tbs oil
salt & pepper to taste
2 tbs fresh parsley, chopped
1/2 cup heavy cream

Heat a heavy skillet or sauté pan over medium heat. Add 1 tbs of the oil. Add the mushrooms; cover and cook for 5 minutes. Remove cover and continue cooking until mushrooms begin to brown. Remove from pan and place in the slow cooker.

Return the pan to the heat. Season the steaks with salt & pepper. Add 1 tbs of oil and brown the blade steaks nicely. Remove to a plate and set aside

Return the pan to the heat and add 2 tbs of the oil. Add the sliced onions, the thyme and the paprika. Stir and cook for about 1 minute. Add the flour and stir well, cooking for about 1 minute. Whisk in the sherry and chicken stock, scraping up all the browned bits at the bottom of the pan. Add the entire contents of the pan to the slow cooker.

Place browned steaks on top of the mushroom/onion mixture. Cover and cook on LOW for 6-8 hours, HI for 4-5 hours.

Remove steaks to a serving plate and cover with aluminum foil to keep them warm. Stir the cream and parsley into the liquid. Heat for another 10 minutes. Ladle gravy over steaks and serve
This has become one of my favorite recipes
Judy in Montana
Click Here to Print this Recipe

More Recipes
Marinade Recipes  
Grilling Recipes
Ground Beef Recipes (including hamburgers)
Pork Recipes
Salad Recipes
Easy Cabbage Recipes
Yellow Squash and Zucchini

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

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.

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
Sept 15     Sept 16   Sept 17    Sept 18   Sept 20    Sept 21

For Barbie in Kansas.

Smothered Chicken Livers & Onions, Gansie style

2 - 3 T. butter
1 lb. chicken livers, cut bite size
1 - 2 T. flour
2 - 3 large onions, sliced

Melt butter in a 12" skillet; add livers & brown; turn, sprinkle with flour & brown other sides too. Push livers to the side & drop onions into cleared space; add 1 - 2 more T. butter if needed. Cook onions till limp. Move livers back to center of skillet, turn heat down to Medium-Low; pile onions on top of livers,
cover, & cook till livers are totally done & onions are very soft. Serves 2 - 4, depending on other side dishes; can be increased by 1/2 lb. more livers & another onion still using the 12" skillet. Mashed potatoes & tomatoes/cukes in sour cream are especially good with these. This is my grandma's recipe.
Marilyn in FL
Click Here to Print this Recipe

Main Dish Recipes
For Pat, these are both Main Dish ideas from Scott Peacock, a favorite chef-author of ours.

Soup Bean Casserole

Brown 1 to 3 Italian sausages in the broiler & cut into slices.
Drain all but 1/2" of liquid from beans, & stir in the sausage slices, another tsp. garlic even if you already have garlic in the beans, & a few handfuls of kale, collards, mesclun or baby spinach, pushing greens down to wilt them as you fheat them over Medium Low heat. Transfer to a casserole, top with fresh bread crumbs, a  scatter of cheese, & a drizzle of olive oil. Then bake at 350º till casserole is bubbly & crumbs are browned.

Soup Bean Stew

Cook small pasta such as elbows or small shells in broth or boullion till tender. Cut roasted red peppers into bite size pieces. Simmer beans, adding broth & white wine to make it stew consistency, & stirring in another tsp. minced garlic, a pinch of dried red peppers or a dash of Tabasco, along with the peppers & pasta. Serve with a handful of shredded mozzarella on top.
Marilyn in FL
Click Here to Print this Recipe

This is a side dish using pintos for Pat, with some suggestions of what to serve it with.

Poblano Pintos

Canola oil to just cover the bottom of a small pot
1/2 very small onion, diced
1/2 rounded tsp. minced garlic
1/2 to 1 poblano pepper, sliced into very thin rings & half-moons
2 to 4 c. cooked pinto beans, drained, or 1 #2 can pinto beans, rinsed & drained
1/2 c. chicken broth or boullion
1/2 rounded tsp. dried oregano
1 large leaf cilantro or 1/4 c. cilantro, snipped
Juice of 1 lime

In oil cook onion & garlic 1 minute; add broth & oregano. Bring to a boil. Reduce to a low simmer. Stir in poblano & beans; heat through. Just before serving, snip on cilantro & squeeze lime juice over all. Great with Chilies Rellenos or beside most enchiladas, egg, or rice dishes.
Marilyn in FL

This is for Ola in Georgia. If you like, I can send another one that makes two long skinny loaves, one with spinach & chilies, & one with sundried oil pack tomatoes & olives. It is a pretty long recipe, so I'll only send that one on request. Very good tho, it's my DH's favorite.

Three Olive Spinach Wheel
*Bread Machine Dough

3/4 c. LESS 1 T. water
1 T. plain olive oil
3/4 T. honey
1 medium egg or 1 large one LESS 1 T. white 1 tsp. minced garlic
2 1/4 c. bread flour
1/2 tsp. salt
1/2 T. bread machine yeast (1 1/2 tsp.)

1 - 2 T. olive oil
6 - 8 oz. shredded mozzarella
2 T. canned grated Romano
2 c. fresh spinach, dried if rinsed & chopped with kitchen shears
1/2 small onion, minced
1/8 c. minced bell pepper (2T.)
3 large stuffed olives, sliced
3 Kalamata or other large Greek olives, pitted & chopped
6 ripe olives, sliced

While dough processes on Quick Dough cycle, prepare filling. If your machine has just a regular cycle, let it process as usual; it may be stickier because of being near the motor longer; this is o.k.., you can always adjust this as you are kneading it.
Check dough at 7 minutes and adjust consistency if needed; it should be just a little on the soft & sticky side. At end of cycle knead on a well-floured dough just till dough can be worked; drop it back into bread pan, cover, and raise 20 minutes more. Back on the board, punch down, then roll out to a 1/2" thick rectangle. Brush with oil, scatter on both cheeses, spinach, then other vegetables. Roll very tightly from the long side, seal seam, and place on parchment.

Cover with oiled wax paper (I spray the wax paper very lightly) and raise in a barely warm oven for 20 - 25 minutes, till almost doubled. Heating the oven at 350º for one minute works well summer or winter. Bake at 425º for 10 minutes, then reduce heat to 350º and bake 30 - 35 minutes more, till just nicely browned and sounds hollow when tapped on the bottom. Enjoy hot or cold.

*You could make this with a 1# loaf of frozen bread, the only difference really would be you'd lose the garlic taste & the health benefits of olive oil & honey. If you do use the frozen dough, I'd add the garlic to the onion in the filling.
Marilyn in FL

Marvin asked for information on the green fry pan. I love mine, the food just slides out. I do grease my pan though.

Pumpkin Butterscotch Fudge Recipe

2.5 cups granulated sugar
1/2 cup brown sugar
1/2 cup unsalted butter
1 cup half-and-half
1/2 cup canned pumpkin
3/4 tsp pumpkin pie spice
dash of ground cloves
1 (12-ounce) package butterscotch chips
1 (7-ounce) jar marshmallow creme
1 tsp vanilla extract
1 cup chopped pecans or walnuts (optional)

Line an 8-inch or 9-inch square pan with foil. Butter the foil generously and set aside. Bring sugars, butter, half-and-half, pumpkin, and spices to a boil over medium to medium-low heat in a heavy-bottomed 5 quart pot, stirring frequently. Continue cooking, stirring constantly, to the soft ball stage using a candy thermometer. Remove from heat and stir in butterscotch chips until fully melted. This takes several minutes. Add the marshmallow creme and stir until blended. Add the vanilla and nuts and stir until combined. Pour into prepared dish and cool. Cut into squares and store in an airtight container.
so very different and so very good
Judy in Montana

Re: Leftover Pinto Beans suggestions

Refried Beans Recipe

3 Tbsp. bacon drippings
1 Tbsp. flour
3 c. cooked and mashed pinto beans
1 tsp. salt
1/4 tsp. pepper

In large skillet, heat bacon drippings and add flour. Stir until flour is browned. Add mashed beans and seasoning. Simmer 5 to 10 minutes. If beans seem dry, add some bean broth to make beans creamy
Linda NM

Pinto Bean Pie (Mock Pecan Pie)

1-1/2 c. sugar
1/2 c. cooked pinto beans, drained
1 stick margarine, melted
2 eggs
1/2 c. flaked coconut
1 tsp. vanilla
1 pie shell (unbaked)

Using a spoon (not a mixer), mix together sugar and pinto beans. Stir in melted margarine. Add eggs and stir well. Add coconut and vanilla, mixing well. Pour into unbaked shell and bake 1 hour at 350°.
Linda NM

Pinto Bean Cake

1 c. sugar (1/2 brown and 1/2 white)
1 stick melted butter
2 eggs
2 tsp. vanilla
1 c. flour
1 tsp. each: soda, salt, cinnamon and allspice
2 c. pinto beans, cooked
1 c. raisins *
2 c. chopped apples *
1 c. nuts (optional)

*Note: Use all of apples.

Mix sugar with butter. Add eggs; beat well and add vanilla. Beat in. Mix spices and all dry ingredients with flour, then stir into egg mixture alternately with beans, raisins and apples. Pour into loaf pans. Bake at 350° for 30 to 40 minutes; test doneness. Time depends on apple (dry or juicy); may need 50 to 60 minutes to bake. A moist, rich, fruity cake; sometimes called "Protein Fruitcake".
*Apples are the moisture; juicy ones are best.
Linda NM

Leftover Pinto Bean Casserole

2 c. cooked beans
1 large diced onion
1 small can tomatoes
4 slices uncooked bacon

Mix all ingredients. Stir well. Pour into a casserole dish. Bake at 350° for 25 to 30 minutes until bacon is done.
Serve hot.
Linda NM

Pinto Bean Fudge

1 c. unseasoned, cooked mashed and cooled pinto beans
3/4 c. margarine, melted
1 c. unsweetened cocoa
1 tsp. vanilla
2 lb. confectioners sugar
1/2 c. chopped nuts (optional)

Put the confectioners sugar in large bowl, set aside. In another bowl blend the pinto beans, melted margarine, cocoa and vanilla. Add cocoa mixture to sugar mixture and mix thoroughly, add nuts if desired. Pour into greased 8 x 8-inch pan and keep refrigerated.
Linda NM

Pinto Bean Goulash

1-1/2 lb. pinto beans
1 lb. hamburger
1 onion, chopped
1 c. catsup
1 can chili sauce or 2 Tbsp. chili powder
1 tsp. hot sauce
1 lb. wieners, cut in bite size pieces
1 green pepper, chopped

Cook pinto beans by your usual method. Saute hamburger, onion and pepper until meat loses its red color. Combine pinto beans in slow cooker (or large pot) with other ingredients except wieners. Cook at low temperature until about done. Add wieners and cook 30 minutes longer.
Linda NM

Pinto Bean Nachos

4 cups of tortilla chips
1 cup of pinto beans
1/2 cup of salsa
2 cups of shredded cheddar cheese
1 jalapeno chopped

Put chips on a baking sheet. In a saucepan heat beans and salsa until hot. Spoon over chips then sprinkle with cheese bake at 350 degrees until cheese melts. Add jal. and enjoy.
Linda NM

Pinto Bean and Cornbread Salad

1 skillet cornbread, crumbled
2 cups pinto beans, drained
1 onion, chopped
1 small bell pepper, chopped
1 rib celery, chopped
1 tomato
2 Tbsp. pickle juice
a few pickles, cut up
1/4 c. mayonnaise

Mix all ingredients together; toss and serve.
Linda NM
Click Here to Print all Linda's Leftover Pinto Beans Recipes

When there are potatoes that need to be used I make this dip and take it to work with chips and Fritos. It is very good and my staff members love it.

Frito Potato Dip Recipe

16 potatoes
2 (8 oz.) pkg. cream cheese
2 pkg. French onion dip (I use Kraft)

Boil potatoes and mash. Add cream cheese and onion dip. Whip as usual. Makes plenty for large crowd.
Click Here to Print this Recipe



Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is 



Copyright © 2014 -  Nancy's Kitchen