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April 13, 2015  | Everyday Recipes
Easy and delicious printable easy recipes from our recipe family.  Recipes are made with ingredients found in most pantries.   

Everyday Recipes from Our Recipe Family.

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In the April 12 NL Judy AK sent in the recipe for Heavenly Hash. I made it today and I want to ask Judy a question about the consistency of this salad/dessert. Mine is soft and not firm and I need to know if this is the way it is supposed to be. Thanks for an answer Judy.
Barb in OKC

There were several messages about peeling tomatoes and how to tell if a cake is done.  Although the messages were similar each message had additional details.  I included all the messages because I couldn't decide which message said it all. 
Nancy Rogers 

For Pauline in Ohio who wants to know how to peel tomatoes-If you put tomatoes into boiling hot water for a quick dip and then into ice water (a method called blanching) the peel will come off easily. Since I freeze a lot of Roma tomatoes for the winter to be used in soups, stews and Swiss steaks, I just put them in a bowl and add really hot water from the tap. You can tell when the skins are releasing easily. I remove skins and tomatoes are still frozen. I quarter them and put into my recipe and they will thaw when heated. Sandy in Iowa

For Claudia-Most recipes have a baking time span. That is because everyone's stove heats differently. I usually time my cakes for a time in-between the two times mentioned. I test with a toothpick to be sure it is done in the center of the cake. If it isn't done, the toothpick will come out with a wet batter look. If done, it will come out clean. You can also test by lightly pressing a couple of fingers on top. If the top springs back and doesn't leave an indentation. It is done.
Sandy in Iowa

Re: Hi Nancy, Dianne in Wisconsin asked what kind of chocolate was used the chocolate cream pie.

The original recipe didn't specify but I use Bakers semi-sweet chocolate squares. There's really no reason for that, it's just what mom always used and somehow I followed her lead.
Sherry (in Indiana)

In the 4/7 newsletter, Sue's recipe for her Lemon Tart calls for 2/4 cup sugar in the filling. Should it be 1/4, 1/2 or 2/3 cup?

In the 4/8 newsletter, Lisa's Frozen Avocado Salad recipe directions say to add the sugar, but it is not listed as an ingredient. How much please?

THX so much,
Brooxie in GA

Pauline in Ohio asked how to peel tomatoes in the April 12 NL. Here's what I do Pauline. Get a medium pan and put water in it and bring the water to a rolling boil. Put the washed tomatoes in the boiling water and eventually in not too long a period, the tomatoes' peel will crack. Bring the tomatoes out of the boiling water and put them into water and ice. They will peel very easily. Good luck.
Barb in OKC

Bread Mixes from The Prepared Pantry

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Leftover Ham Recipes  

Pauline in Ohio asked how to peel tomatoes. I blanch the tomatoes in boiling water for about 1/2 a minute. The skins should rub right off. Margo/Boston

Dianne in Wisconsin, I would think Sherry (in Indiana)

Impossible Chocolate Cream Pie
would call for unsweetened chocolate squares, since it lists 1 cup sugar?

This is the Impossible Chocolate Pie recipe I always use.
We always enjoy this great treat.

Impossible Brownie Pie Recipe

3 eggs
Dash salt
2 tsp. vanilla
1/2 cup Bisquick baking mix
2 tbsp. softened butter
3/4 cup sugar
4 level tbsp. unsweetened baking cocoa
1/2 cup flaked coconut
1-1/4 cups milk

Mix all ingredients for 1 minute in blender, or beat in a bowl for 1 minute with rotary hand beater. Pour into a greased 9 inch pie pan. Bake at 350 for 30 to 35 minutes, or until top is firm. Serve warm or cold with whipped cream.

Note: A cake-like crust will form on top and bottom and a luscious chocolate custard in between.
Judy (in Alaska)
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Claudia was wondering how to tell if a cake is done, and my rule of thumb is

1. a toothpick inserted in the center, comes out clean. If the cake is a taller cake, I test it with a sharp paring knife.

2. if the cake begins to pull away from the sides of the pan.

3. If the cake springs back, when lightly touched in the middle with a finger. It is always important to set your timer for the baking time given in the recipe. When you know your oven well, you can adjust the time accordingly. Mine has always baked a little hot, so I have to turn the temperature down a little and set the timer for about 5 minutes less. I retest at 3 to 5 minute intervals.
Judy (in Alaska)

As a "non chocolate lover", I was impressed with the Impossible Chocolate Pie recipe in April 11 newsletter. I made it for Sunday lunch dessert today and cheated on the cooling time. Even with the lack of time for it to set sufficiently, it was delicious! Mother used to be displeased with herself if her pie did not set well enough when cut. I never did object to that so, our pie today was a pleasant reminder of my Mother's scrumptious pies! Thanks, Sherry in Indiana for sharing the recipe.
Marvis in Texas

Claudia asked how to know if a cake is done. Follow the directions in the recipe for time cooked then a few minutes before test the cake by poking a toothpick or skewer into the middle of the cake. If it comes out wet and sticky put the cake back in for 5 minutes. Check again with the toothpick until it is crumbly .

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    or  
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   

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Pauline in Ohio in the 4/12 Newsletter asked how to peel tomatoes. I'm sure there will be several Nancylanders with this tip but just in case here's how I peel tomatoes. Get a pot of water boiling and drop the tomatoes in for a minute or two. Remove tomatoes to paper towels or cutting board or whatever and the skins should be already starting to come loose from the meat of the tomato. Simply pull the loose skin from the tomato and you have a peeled tomato. Be careful not to leave the tomatoes in the boiling/hot water too long or the tomato will start to cook. Using this method for peeling tomatoes some will cut a 'X' at the place on the tomato where the stem was - saying that this helps to start the skin from coming loose but I haven't found this step necessary.

In the 4/12/15 Newsletter Sharon requested a recipe for Pick de Gallo. The following is the easiest and best that I've found. I hope you try this one and let the Nancyland viewers know what you think of it. "Drink"

Pico De Gallo Recipe

4 large Roma tomatoes, diced *

3 green peppers, diced **
2-3 limes, juiced (3/4 cup)
1 medium red (purple) onion, diced
1/3 to 1/2 of a large bunch of cilantro, chopped fine
1/2 Tbsp ground cumin
1 tsp ground black pepper
2 tsp sea salt

* Any good firm tomatoes will work fine in this recipe, especially if they are the home grown type or "tomatoes on the vine".

** Use the amount of bell peppers that suit your taste.

Note: The dice on the tomatoes, bell pepper and onion should be small (like you find in restaurants). Combine all ingredients in a large bowl. Stir to combine juices. Best if covered and the flavors of the ingredients allowed to marry or blend together for at least a couple hours before serving.
Yield: About 4 servings.
Click Here to Print this Recipe

To peel tomatoes easily; core the tomatoes and dip the tomato into boiling, or very hot, water and count to ten seconds. The skin should slide right off with little effort. If it does not, dip it again for another five or ten seconds.

I have always tested cakes by sticking a clean, dry toothpick in the center. If it comes out clean, the cake is done. If there is wet cake sticking to it, give the cake five more minutes and try again.
Jody in Texas

Good morning Nancy and all Landers,
Newsletter looks wonderful today. The weather here in Northern Wisconsin is supposed to be in the 60's all week. Time to start spring house cleaning which I started yesterday in my messy garage lol. Amazing how clutter can build up in the garage over winter - out of sight out of mind. Today is rug washing day. All my kitties are mad at me today - I took their rug from their litter box to wash it and they are not happy campers. They all (3) walk around the house growling lol. I'm always amazed at how human some of our animals act. When I wash their blankets and hang them outside to dry they almost attack me to get at them when I bring them in and fold them up. Guess even kitties like fresh smelling blankets.
Dianne in Wisconsin

Thank you for your kindness and good work in presenting these recipes.

Southwestern Chicken and Rice Recipe

4 boneless chicken breasts
1 pkg taco seasoning mix
1 cup chunky salsa
2 cups 5 minute rice
2 cups shredded cheese
1 can ranch style beans
3 cups water

Mix the water, taco seasoning, salsa, and chicken in large cooking pot. Cook on a medium flame until chicken is done. Add rice and beans and cook for 5 minutes. Then add cheese. Mix until cheese is melted.
Click Here to Print this Recipe

Italian Sausage and Peppers Recipe
Makes 4 servings

4 tablespoons olive oil
1 large red bell pepper, seeded and cut lengthwise into 1/2-inch slices
1 large green bell pepper, seeded and cut lengthwise into 1/2-inch slices
1 large onion, skinned and cut into thick slices
1-1/2 pounds sweet Italian sausage, sliced lengthwise in half
1/4 cup chicken broth
8 to 10 ounces angel hair pasta
2 garlic cloves, pressed
Salt and pepper to taste
2 tablespoons chopped fresh flat-leaf parsley (optional)
1/4 cup (or more to taste) grated Parmesan cheese
Preheat the oven to 350 degrees.

Heat 2 tablespoons of the olive oil in a large, ovenproof skillet over Medium-high heat. Add the peppers, onions and sausage and cook, Turning occasionally until evenly browned, 5 to 6 minutes. Remove from The heat and drizzle in the chicken broth. Transfer the skillet to the Oven and bake until the sausage is cooked through, about 20 minutes.

In the meantime, cook the pasta, drain and return to the pot in which The pasta was cooked. Add garlic and the remaining 2 tablespoons olive Oil. Season with salt and pepper, and toss to mix. Garnish with Parsley and grated cheese.

To serve, arrange the pasta on a large platter and top with the sausage mixture.
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Tip: Estimating the temperature of a grill.
How long you can hold your hand 5 inches above the grill rack directly over the coals determines the heat of your grill, as follows:

Hot: 1 to 2 seconds

Medium-Hot: 3 to 4 seconds

Low: 5 to 6 seconds
Bill, Alb

The Ultimate Burger Recipe

A burger doesn’t have to mean beef chuck: Of all the cuts we tested, skirt steak had the juicy, intense flavor we were after. (Sirloin flap was a close second.) Another revelation: salting the meat before grinding.

2 1/2 lb skirt steak or sirloin flap steak
Accompaniments to suit: cheese, pickles, lettuce, and tomato

Cut steak into 1 1/2-inch pieces and season with 1 1/2 tsp salt. Chill in a sealable bag 4 to 6 hours.
Rinse steak under cold water, then pat dry.
Grind using a meat grinder with a 3/8- or 1/4-inch die or finely chop in a food processor.
Form into 6 balls and flatten into patties about 1 inch thick and 4 inches in diameter.
Chill until ready to grill.

Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).

Season burgers with 1/4 tsp pepper (total). Lightly oil grill rack. Grill burgers, covered only if using a gas grill, turning once, about 5 minutes total for rare or 6 minutes for medium-rare. (Burgers will continue to cook slightly once removed from grill.)
Bill, Alb
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Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416

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