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April 24, 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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Today's Recipes
Strawberry Banana Jam Recipe Turkey and Cranberry Salad Recipe |  Lois G's Spinach Salad Recipe Banana Salad Recipe |  Sweet Potato Salad Recipe | Spinach Casserole Recipe  | Lemon Bundt Cake Recipe | Pickled Summer Squash Recipe | Lemon Bundt Cake Recipe | Mediterranean Stuffed Chicken Breasts Recipe | Sausage Tomato and Spinach Pasta Recipe | Spinach Calzones Recipe | Shrimp and Spinach Orzo Recipe |

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For Vickie SE Texas. Another favorite.

Strawberry Banana Jam Recipe

Ingredients
4 3/4 c. prepared fruit, about 2 qt. fully ripe berries & 3 fully ripe medium bananas
3 T. fresh lemon juice
6 3/4 c. sugar
1 box Sure-Jell Pectin
1/2 tsp. margarine or butter
8 sterilized half-pint jars with hot lids & rings

Directions
Stem & thoroughly crush berries & measure 3 1/4 c. into an 8 qt. pot; mash bananas well & put 1 1/2 c. into the pot; stir in juice. Measure sugar into a SEPARATE bowl. Stir pectin into the fruits, add butter & bring to a full boil on High heat, stirring. Quickly stir in sugar, return to a boil & boil l minute, still stirring constantly. Off heat, skim foam. Ladle into hot jars to 1/8" of top, wipe rims & screw down lids.

Invert jars 5 minutes, then turn upright; when cool, check for seal. Makes 7 - 8 half pints.
Marilyn in FL
Click Here to Print this Strawberry Banana Jam Recipe


No newsletter was posted yesterday.  It was posted today when there were more messages, recipes and tips to add to the newsletter.


Sunday (April 26) thru May 2nd or 3rd the newsletter will be sent out less often.  I am taking some time off to visit with family during our yearly family reunion.  I still need everyone to email in their messages, recipes and tips so when there is time to do the newsletter it can be posted online. I would feel less guilty taking time off visiting if everyone would check out different pages on the site you have not yet visited each day.  If you see a link you like please click on it to explore it some more.
Nancy


Turkey and Cranberry Salad with Toasted Pecans Recipe

Ingredients

Dressing
2 Tbs. veg. or canola oil
2 Tbs. cider vinegar
1 Tbs. finely chopped shallot
1 Tbs. lemon juice
1 Tbs. maple syrup
Salt and pepper

Salad
8 cups baby spinach
1-1/2 cups chopped roasted turkey
1 large Red Delicious apple, chopped
3/4 cup 1/2 in cubed smoked Gouda cheese
1/2 cup dried cranberries
1/2 cup chopped walnuts, toasted

Directoins
Whisk all dressing ingredients together. In a separate bowl toss together all salad ingredients. Drizzle dressing to top and toss. Serve immediately.
Marion in Atlanta
Click Here to Print this Turkey Cranberry Salad Recipe


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Here is a wonderful spinach salad recipe.

Lois G's Spinach Salad Recipe

Ingredients
1 lb. spinach washed and drained
1 can bean sprouts drained
1 can sliced water chestnuts drained
2 hard boiled eggs sliced
1/2 cup red onions sliced very thin
1/4 cup bacon crumbled (optional)

Dressing:
1/2 cup vegetable oil
1/2 cup catsup
1 teas. salt or less
1 teas. A-1 sauce
1 teas. cocktail sherry
1/3 cup sugar
1/4 cup vinegar
1 teas. paprika

Directions
Mix all together and pour over spinach just before serving and mix well. I did not use the sherry. Makes a wonderful salad. Enjoy!
Lois/Grafton, OH
Click Here to Print this Spinach Salad Recipe


Do you ever feel the weather forecast may be wrong?  As I was reading the weather forecast that stated there was a high wind alert and no chance for precipitation today, I looked out the window.  There was the high wind and there was also heavy rain and flooding outside.  In Lubbock when there is a lot of rain in a short period of time, there is flooding.  Glad I was indoors and not driving. 
Nancy


Here are fruit salad recipes for Janice (4/20 newsletter). You can add chopped celery, hulled sunflower seeds, and various nuts to any fruit salad for the crunch you desire. the second salad was shared by Rosemarie KS in a 2010 newsletter.
Robbie IN

Banana Salad Recipe
Serves 4

Ingredients
1 cup bananas, sliced
1 cup strawberries, quartered
1 cup fresh pineapple chunks
1 (6 oz) c

2 Tbsp pecans or other nut , chopped and toasted

Directions
Combine the bananas, strawberries, and pineapple in a serving bowl. Add the yogurt and stir to coat the fruit. Sprinkle with the pecans. (For a party option, top with a few stemmed maraschino cherries.) Can add or substitute with other in season fruits, such as blueber
Click Here to Print this Banana Salad Recipe


Sweet Potato Salad Recipe

Ingredients
1/2 C mayonnaise
1/2 C sour cream
2 T honey
2 T lemon juice (fresh, if possible)
1 t grated lemon peel
salt and pepper to taste
3 C peeled, shredded sweet potato (smaller potatoes are more tender)
1 medium apple, peeled and chopped
1 (8 oz) can pineapple tidbits, drained
1/2 C chopped pecans

Directions
In a bowl, combine the first 7 ingredients, blend until smooth. In a large bowl combine sweet potatoes, apple, pineapple and pecans

Add dressing and toss to coat. Cover and refrigerate at least one hour - overnight is even better Robbie IN
Robbie IN
Click Here to Print this Sweet Potato Salad Recipe


Spinach Casserole Recipe

Ingredients
1 pkg. (10 oz) frozen spinach
8 oz cream cheese
1 can cream of mushroom soup
1 sm can onion rings
3/4 stick of butter
20 crushed salted crackers

Directions
Cook spinach. Heat soup and cream cheese together and add to spinach.

Stir in onion rings and pour into casserole dish. Melt butter and add cracker crumbs. Spread on top of spinach mixture.

Bake at 350* for 20 minutes.
Serves 4-6.
Spinach haters will love this.
Dee in Ohio
Click Here to Print this Spinach Casserole 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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Bread Mixes from The Prepared Pantry

Lemon Bundt Cake Recipe

Ingredients
1 box lemon cake mix-mix as the recipe goes, not by box directions
1 cup milk
3 oz. cream cheese, softened.
2 tablespoons lemon zest
1/4 cup lemon juice, preferably fresh
3 eggs

Directions
Combine with mixer . Pour into a greased and floured bundt cake pan. Bake in oven preheated to 325º for 40-45 minutes. Cool in pan 15 minutes and invert on plate. Glaze with a cup of sifted powdered sugar with lemon juice and milk to make the consistency of a drizzle.
Nana in SE Ohio
Click Here to Print this Lemon Bundt Cake Recipe


For Vickie SE Texas.

Pickled Summer Squash Recipe

Need:
3 qt. OR 6 pts. OR 2 qt. plus 2 pt. sterilized jars with hot lids & rings

Ingredients
8 heaping c. thin sliced yellow squash
Very large bowl of water
3/4 c. non-iodized salt
2 c. EACH green & red bell peppers, cut in squares
2 c. onion rings, sliced thin
3 c. white vinegar
2 rounded T. celery seeds
2 just level T. mustard seeds
2 c. sugar

Directions
Mix salt in water; prepare squash & put in bowl. Prepare peppers & onions. Bring vinegar, both seeds,& sugar to a boil in an 8 qt. pot, meantime draining squash in a colander. Stir peppers & onions into vinegar well, then stir in squash thoroughly; take pot off heat. Pack in hot jars to 1/2" from top; release any air bubbles; add lids. Process in water bath for 20 minutes from waters' return to a boil. Cool.

Keeps a year or more, but so versatile we use it up. Good plain at room temperature as a side dish or chilled & served on sliced tomatoes & cottage cheese as a salad, & just as a sparkler for a sandwich or a meal like any other pickle. Makes a nice gift, too. Nearly fought over at bake sales & Chinese auctions, probably because so few of us still can things !
Marilyn in FL
Click Here to Print this Pickled Squash Recipe


Many thanks to Anita of Camarillo for including her frosting idea with the note on Mary J's Banana cake. Never thought of that, but what a great way to flavor the frosting! Thanks again. Marilyn in FL


Lemon Ginger Pound Cake Recipe

Celebrate spring with this buttery, tender, and moist Lemon Ginger Pound Cake. This pound cake gets a double dose of lemon in the cake and in the glaze.
Prep: 15 Minutes Bake: 1 Hour, 10 Minutes Stand: 30 Minutes

Ingredients

Cake:
3 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons ground ginger
1/2 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, at room temperature
3 cups sugar
2 teaspoons grated lemon zest
6 eggs, at room temperature
1/2 cup minced crystallized ginger (about 2 oz.), tossed with 2 tsp. flour
2 teaspoons vanilla extract
3/4 cup buttermilk

Glaze:
1 cup confectioners' sugar
2 teaspoons lemon juice
3 to 4 Tbsp. buttermilk

Directions
1. Make cake: Preheat oven to 325°F. Butter and flour a 10-inch nonstick Bundt pan.
2. In a bowl, mix flour, baking soda, ground ginger and salt. In another bowl, using an electric mixer on medium-high speed, beat butter, sugar and zest until light, about 3 minutes. Beat in eggs one at a time. Add minced ginger and vanilla.
3. Reduce mixer to low. Add one third of flour mixture, then half of buttermilk. Repeat, ending with flour mixture.
4. Transfer batter to pan. Bake until a skewer inserted in cake comes out clean, about 1 hour 10 minutes. Let cool in pan on a rack for 15 minutes. Invert onto rack to cool fully.
5. Make glaze: Whisk confectioners' sugar, lemon juice and 3 Tbsp. buttermilk until smooth. Add more buttermilk 1 tsp. at a time if needed. Drizzle over cake; let stand for 30 minutes.

Nutritional Information
Calories 543 Fat 18 g Satfat 11 g Protein 7 g Carbohydrate 88 g
Fiber 1 g Cholesterol 148 mg Sodium 200 mg
Recipe from All You

(From 2006 Christmas Recipes (Arlette))
Anna in Sweden
Click Here to Print this Lemon Ginger Pound Cake Recipe


Mediterranean Stuffed Chicken Breasts Recipe

Ingredients
1/4 cup diced onion
2 cups coarsely chopped baby spinach
2 Tbs. pitted and chopped Kalamata or other Greek olives
1/4 cup crumbled feta cheese
2 boneless, chicken breasts

Directions
In a lightly oiled skillet over medium heat, sauté onion until it begins to soften. Add the spinach and sauté until wilted. Remove from heat and add olives and feta cheese and stir well to combine. Remove from skillet and set aside to cool.
Meanwhile, using a paring knife, cut a pocket in the side of the thickest part of the breast, a bit more than halfway through the width and length of the breast. Make sure not to poke through the meat. Stuff each breast with half the spinach mixture. Use toothpicks or a wooden skewer to close the flap.
Wipe the skillet with a paper towel. Lightly oil and return to medium heat. Add stuffed breasts to skillet, cover and cook for 4 minutes. Turn chicken and cook for another 4 minutes. Reduce heat under skillet to low and continue to cook, turning for even browning, for 5 to 10 minutes, or until chicken is cooked through.
Marion in Atlanta
Click Here to Print this Stuffed Chicken Recipe


Sausage Tomato and Spinach Pasta Recipe

Ingredients
2 cups rotini or penne pasta, uncooked
1 lb. hot or mild Italian sausage, casing removed
1 pkg. (6 oz.) baby spinach leaves (7 cups)
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained

1 cup Shredded Part-Skim Mozzarella Cheese
2 Tbs. Grated Parmesan Cheese

Directions
Cook pasta as directed on package.
Meanwhile, crumble meat into large deep skillet. Cook on medium-high heat 10 to 12 min. or until cooked through, stirring occasionally; drain.

Add spinach and tomatoes; cook 2 min. or until spinach is wilted, stirring occasionally. Remove from heat; cover to keep warm.

Drain pasta. Add to skillet along with the cheeses; toss lightly. Makes 6 servings 1 cup each.
Marion in Atlanta
Click Here to Print this Sausage Tomato Spinach Pasta Recipe


Spinach Calzones Recipe

Ingredients
1 16 oz. box hot roll mix
1 9 oz. pkg. Birds Eye Creamed Spinach, thawed
2 cups (8 oz.) Mozzarella Cheese
2-3 sliced fresh tomatoes
1 lb. hot Italian sausage, casing removed, cooked and drained
1/2 cup grated Parmesan cheese

Directions
Preheat oven to 425. Prepare hot roll mix according to package directions, except omitting egg and margarine and adding 1 ¼ cup hot water and 2 tbs. olive oil to flour and yeast mixture. Knead dough 5 minutes. Divide dough into 8 pieces and let rest 10 minutes.

Combine cheeses. Roll each dough piece on lightly floured surface into 6-in. circle. Spoon ½ cup cheese mixture, 1/8 of sausage and 1/8 spinach and 2-3 slices of tomato onto each piece of dough. Fold dough over filling to form a half circle; press edges together with fork to seal. Place calzones on 2 greased cookie sheets. Prick tops with fork, Bake 12-15 minutes or until golden brown. Serve warm
Abby in Atlanta
Click Here to Print this Spinach Calzones Recipe


Shrimp and Spinach Orzo Recipe

Ingredients
1-1/2 cups orzo
2 to 3 large garlic cloves, minced
1 lb fresh spinach, stemmed and coarsely chopped
1 lb shrimp, peeled, deveined and patted dry
1 large lemon, halved

Directions
Prepare orzo according to package directions, reserving 1/2 cup cooking liquid before draining.
Meanwhile, in a well-oiled large skillet, sauté garlic until aromatic and softened. Add spinach a little at a time, tossing until spinach is cooked down. Remove spinach to a plate. In the same skillet, add shrimp and cook until just done, turning once or twice. Add the juice of half the lemon and stir to combine. Gradually add orzo, stirring to combine. Return spinach to pan and stir to combine. Season with S&P and additional lemon juice, if desired. If dry, add cooking liquid a little at a time until just moistened.
To make the meal: green salad and crusty bread
Marion in Atlanta
Click Here to Print this Shrimp Spinach Orzo Recipe



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

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