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April 20, 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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Thanks to Diane WI for sharing the crockingirls.com site. I use the crockpot a lot in the spring and summer. It is nice to have a meal already to eat when we are done with our work and fun outdoors, plus it cuts down on the heat in the kitchen, which is wonderful when you are trying to keep the house cool. during Lent there were requests for meatless crockpot recipes and this site has many from which to choose. I know it is far too late for this year, but it would be a great resource for next time you need seafood or meatless crockpot recipes.
Robbie IN


I have some thank you letters to send out.  Thank you for all that donated toward the fund to keep the site online. The site will stay online for a while longer. I will try and get out the thank you notes by this weekend.
Nancy


Mary J's Fresh Strawberry Pie Recipe

Ingredients
3/4 c. sugar
2 Tbsp. cornstarch
1 1/2 c. water
1 (3 oz.) pkg. strawberry Jell-O
1 qt. fresh strawberries
1 (8 or 9-inch) baked pie shell

Directions
Mix sugar, cornstarch and water in pan over medium heat, stirring constantly until thick and clear. Remove from heat and add Jell-O. Stir until dissolved. Cool in refrigerator about 10 minutes. Don't let it thicken. Prepare the strawberries and put them in pie shell. Pour the mixture over the berries (you'll have some leftover) and let set. Serve with whipped cream.
Mary J
Click Here to Print this Strawberry Pie Recipe


It has been a week or so since I posted anything to the newsletter. Major outdoor projects, combined with significant computer problems have interfered with my being involved in the newsletter. Plus, when I did have time to use the computer severe weather was in our area and like Nancy, I don't use the computer when lightening is near us.

For the woman, who had problems with the lemon meringue pie recipe I shared, I greatly regret you had a bad experience. I have made the pie many times without problems, but my pie is always eaten the same day it is made. The problem you experienced is often called a weeping meringue. Here are some tips for preventing that from occurring. One difference from this list and my recipe is that many of the "experts" say the meringue should be put on the pie while the filling is hot. My recipe says to do it once the filling has cooled. People seem to be divided on this issue. I would be eager to learn what the other readers do. I hope these tips help and I regret I could not respond sooner.
Robbie IN

These five tips should help keep the meringue on your pies from weeping:

• Make meringue pies on dry, low-humidity days.
• Be careful not to overbake your meringue—doing so causes the egg whites to shrink and squeeze out small tears of moisture. Always check your pie at the minimum baking time.
• Undissolved sugar in the egg whites may cause weeping. To make sure the sugar is adequately dissolved, mix the egg whites and sugar at low speed until the mixture feels perfectly smooth with no graininess when you rub a little bit between your thumb and fingers. You might also try using superfine sugar—it dissolves much more quickly than regular white sugar.
• Be sure to prepare meringue before preparing the pie filling so it is ready to spread while the filling is still hot. The filling’s residual heat will “cook” the meringue onto the filling and make it much less likely to leak or shrink.
• Make sure to seal the meringue completely to the edge so it touches the crust.
Robbie IN
Click Here to Print these Tips for Meringue on Pies from Weeping


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The other day when I was searching for my avocado dip for corn chips I could not find it. I sort of guessed on each of the amounts but it came out really good. It was better than the recipe I originally had. Here is what I made.
Terri in San Antonio

Terri's Avocado Dip Recipe

2 avocados, cut up
1 medium onion, finely chopped
1 Tbsp. lemon juice
1 tsp. salt
1/2 tsp. pepper
1 tomato, finely chopped
1/4 c. picante sauce (I used medium)

Mash avocados and mix in onions, lemon juice, salt, pepper and picante sauce until creamy. Stir in tomato. Cover and refrigerate at least one hour. (I use a food processor or blender. Use picante sauce until the right consistency for dip is achieved.)
Serve with corn chips.
Terri
Click Here to Print this Avocado Dip Recipe


Terri's Avocado Enchiladas Recipe

8 flour tortillas (room temperature) (I prefer large corn tortillas)
4 small avocados, sliced
2 c. grated sharp Cheddar cheese
1 can green enchilada sauce (I prefer Hatch brand)
1/3 c. sliced black olives

Place slices of avocados in center of tortillas and sprinkle with cheese. Roll up tortillas and place in pan sprayed with Pam. Pour green sauce over tortillas. Sprinkle with olives and remaining cheese. Bake at 350° for about 20 minutes.
Note: I wrap the tortillas in paper towels. I then sprinkle a little water on the paper towels. Heat them for about 20 seconds to steam them. It makes them easier to work with when making the enchiladas.
Terri in San Antonio
Click Here to Print this Avocado Enchilada Recipe


Grandma's Cherry Bread Pudding Recipe

1 c. sugar
1 Tbsp. butter
1 egg
1 c. red sour pitted cherries
1/2 c. nuts
1 c. flour
1/2 tsp. baking soda

Cream sugar and butter. Add egg, beating until mixed. Add cherries and nuts. Mix soda with flour and combine with first mixture. Bake at 350° for 30 to 45 minutes, depending on pan size.
Sharon
Click Here to Print this Cherry Bread Pudding Recipe


Grandma's Bread Pudding with Lemon Sauce Recipe

2 c. day old bread cubes, cut in 1/2-inch pieces and crusts removed
2 c. milk
1/4 c. granulated sugar
3 Tbsp. butter
2 eggs
dash of salt
1/2 tsp. vanilla extract

Lemon Sauce
1 c. sugar
2 Tbsp. cornstarch
1/8 tsp. salt
2 c. water
1 Tbsp. grated lemon peel
1/4 c. butter
2 Tbsp. lemon juice

Preheat oven to 350°. Place bread in buttered 1-quart baking dish. Combine milk, sugar and butter in saucepan. Heat until sugar is dissolved and butter melted. Beat eggs slightly, adding dash of salt. Stir into warm milk mixture; add vanilla. Pour over bread cubes. Set dish in pan of hot water. Bake in oven for 1 hour, or until knife comes out clean when inserted in center. Serve hot with Lemon Sauce.

Lemon Sauce: Combine sugar, cornstarch and salt in saucepan. Stir in water and lemon peel. Boil 1 minute. Remove from heat; stir in butter and lemon juice.
Sharon
Click Here to Print this Bread Pudding with Lemon Sauce Recipe


Bread Mixes from The Prepared Pantry


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Old Fashioned Wilted Fresh Spinach Salad Recipe

Ingredients
3 slices bacon
4 Tbsp. sugar
1 tsp. flour
1 Tbsp. mustard
1 egg
pinch of salt
3 Tbsp. vinegar (apple cider)
5 Tbsp. water
1 pkg. fresh spinach

Directions
Fry bacon crisp; drain and crumble. Put bacon and all ingredients in saucepan, except spinach. Heat on medium until thick, stirring often. Pour over washed spinach. Mix well; serve immediately.
Lisa TX
Click Here to Print this Wilted Spinach Salad Recipe


Susan's Cucumber Salad Recipe

Ingredients
3 medium cucumbers
1 c. diced celery
1/2 c. olive oil
2 Tbsp. lemon juice
1 c. vinegar
1/4 c. sliced ripe olives
16 radishes, sliced
1/4 c. chopped walnuts
2 tsp. salt
1/4 c. sliced stuffed olives

Directions
Peel and dice cucumbers; add radishes, celery and nuts. Beat oil, lemon juice, salt and vinegar with electric mixer or blender; combine with vegetables. Toss. Garnish with olives. Walnuts may be substituted for pistachio nuts. Yields 6 servings.
Sharon
Click Here to Print this Cucumber Salad Recipe


Fruit Salad with Celery Seed Dressing Recipe

1 (16 oz.) can each: pears, sliced peaches, chunk pineapple, chunky mixed fruit, tropical fruit and fruit cocktail
3 bananas, sprinkled with lemon juice
3/4 c. sugar

Drain canned fruit. Cut to bite size pieces. Add sugar and mix well. Refrigerate until ready to serve. Add bananas.

Celery Seed Dressing
1/2 c. sugar
1 tsp. salt
1 tsp. dry mustard
1/2 tsp. onion juice
1/3 c. wine vinegar
1 c. salad oil
1 Tbsp. celery seed

Mix sugar, mustard, salt, onion juice and 1/2 of vinegar. Beat well. Gradually add remainder of vinegar. Gradually add oil. Stir in celery seed.

This is especially good over fresh fruit or on grapefruit.
Click Here to Print this Fruit Salad Recipe


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   


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I need recipes for vegetable and fruit salads for this summer.  I need them to be an all in one meal.  They don't need to have meat in them but do need to be filling and crunchy.  Can any of you NancyLanders out there help me.  The recipes need to be for one or two people.
Janis



I am single and love pork chops.  My favorite way of cooking them is in a small crockpot, add a can of Progresso Chicken Noodle Soup and a couple of pork chops. Put them on low all day . Come home from work and eat.  It tastes so good but I really need other ideas to use with pork chops. Does anyone have some easy recipes for pork chops cooked in a small crock pot?
Bonnie



Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com 


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