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August 1, 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  
Italian Eggplant Recipe | Shrimp Eggplant Casserole Recipe | White Cake with Berries and Cream Recipe | Sour Cream chocolate Pound Cake Recipe | Crock Pot Barbecued Chicken Recipe | Pepperoni Salad Recipe | Meat Stuffed Eggplant Recipe | Quick Coffee Cake Recipe | Summer Squash Medley Recipe
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I adapted this recipe from a dish that I loved from a local, no longer open, restaurant.

Italian Eggplant Recipe

1 medium eggplant
2 cups toasted dry bread crumbs
1 envelope Italian Dressing mix
3 Tblsps. Olive oil
Egg and milk batter (1 or 2 eggs and a little milk beaten together with a fork)
About 3 ½ cups meatless spaghetti sauce (about one jar plus a little canned tomato sauce)
½ lb. Provolone cheese, sliced
Mild Italian peppers for garnish

Heat oven to 350 to 375 degrees
Cut top and bottom off eggplant and slice unpeeled eggplant in ¾ to 1 inch slices. Put into salted ice water to cover for 10 minutes. Mix dry bread crumbs with Italian Dressing Mix. Grease a 9x11 inch Pyrex or ceramic dish, or whatever size you have to accommodate all the eggplant slices. Evenly spread a little of the spaghetti sauce in the bottom. Remove eggplant slices from ice water and pat dry with paper towels. Dip eggplant slices in egg/milk batter and then into bread crumbs. Sauté in hot olive oil, two or three slices at a time, for just long enough to lightly brown the slices. It is not necessary for the slices to cook through. Add more olive oil as needed. As slices are crown on both sides, put them into your dish. Do not overlap. When all are done, cover thoroughly with the rest of the spaghetti sauce. Cover tightly with aluminum foil and bake until tender. It takes 30 to 45 minutes depending on thickness of eggplant slices. Test with a fork for doneness. Remove foil and lay provolone cheese slices on top of eggplant slices. Return to oven to melt, it only takes a few minutes. Garnish each slice with a slice of raw, mild Italian pepper. Serve 1 slice per person with crusty garlic bread.
Jody in Texas
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Shrimp Eggplant Casserole Recipe

1 medium eggplant
1 to 2 pounds peeled, raw shrimp
1 onion, chopped
1 sweet red pepper, diced
4 ribs celery, chopped with leaves
3 cloves garlic, minced
1 bunch green onions with about 1/3 of the green tops, chopped
¼ to ½ cup parsley, finely chopped
Olive oil and butter, 1 ½ Tbsps. each
1 16 oz. can stewed tomatoes
(1 or 2 cans Caponata. This was a 4 ounce can of Eggplant Appetizer that Progresso used to made. It is not longer available! It had eggplant, celery, ripe olives, onions, capers, garlic. anchovies and a little wine vinegar in a tomato sauce. Since I have not found a substitute, I have had to eliminate it from the dish. It can be made from scratch but makes this recipe too complicated. Some of the caponata ingredients can be added to this recipe, however.)
1 tsp. sugar
Fresh thyme or ½ tsp. dried
2 bay leaves
3/4 cup dried bread crumbs
½ to ¾ cup heavy cream

Sauté onions in oil and butter until translucent. Add celery, red pepper. Garlic and bay leaves and parsley. Cook over medium heat until tender and much of the liquid evaporated, 15 to 20 minutes. Add shrimp and cook 5 minutes. Add stewed tomatoes (and Caponata should you have it) and thyme. After they have simmered together about 10 minutes, remove the bay leaves. Add ½ cup heavy cream and incorporate then add ½ cup bread crumbs and mix gently. Put into a greased casserole, sprinkle with remaining bread crumbs. Bake in a 350 degree oven, uncovered, for 45 minutes. This also make a lovely stuffing for eggplant shells or green peppers, pre-boiled until tender first.)
Jody in Texas
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White Cake with Berries and Cream Recipe

PAM® Baking Spray
1 pkg (9 oz each) white cake mix (1-layer size)
6 tablespoons water
1/4 cup Egg Beaters® 100% Liquid Egg Whites
3 tablespoons confectioners' sugar divided
4 cups assorted fresh berries
1 pudding cup (4 oz each) refrigerated Swiss Miss® Creamy Vanilla Pudding

Preheat oven to 350°F. Spray 8-inch round cake pan with baking spray; set aside.

Combine dry cake mix, water and Egg Beaters in medium bowl. Beat with electric mixer on low speed until moistened. Beat on medium speed 3 minutes. Pour into prepared pan.

Bake 25 to 28 minutes, or until wooden pick inserted in center comes out clean. Cool 20 minutes. Remove from pan; cool completely on wire rack. Meanwhile, stir 2 tablespoons confectioners sugar; sugar with berries in medium bowl; let stand at room temperature until juicy.

Slice cake horizontally in half with serrated knife. Place bottom layer on serving dish cut-side up; spread with pudding. Add cake top, cut-side down. Sift remaining confectioners' sugar over top.

Serve each piece of cake with berries.
Serves: 8
Nutrition Information:
Amount per Serving
Calories 203, Total fat 4g, Saturated fat 1g, Cholesterol 0MG, Sodium 247MG , Carbohydrate 39g, Dietary fiber 3g
Sugars 27g, Protein 3g
Source: Source: Egg Beaters
Anna in Sweden
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This is such a delicious moist chocolate cake.

Sour Cream chocolate Pound Cake Recipe

1 cup butter, softened
2 cups sugar
2 eggs
2 ounces unsweetened chocolate squares
2 tsp. vanilla
1 cup dairy sour cream
2 tsp. baking soda
2-1/2 cups flour
1/4 tsp. salt
1 cup boiling water

Cream butter and sugar; add eggs, 1 at a time, beating well
after each. Stir in melted chocolate and vanilla. Mix together
sour cream ad baking soda and beat into mixture. Add flour and salt to mixture and mix in thoroughly, Add boiling water; beat well. Pour into greased and floured tube pan. Bake at 325 about 1 hour and 20 minutes, or until tests done. Cool cake and frost.

2 tbsp. melted butter
2 oz. unsweetened chocolate squares
2 cups powdered sugar
Warm water to make spreading consistency. It called for 3 tsp.
but I've always used more. I also add 1 tsp. vanilla. Spread on cooled cake.
Judy (in Alaska)
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We really enjoy this flavorful salad. It is an excellent summer
salad, and one that is great for barbecues, cookouts, picnics
or family reunions.

Pepperoni Salad Recipe

7 oz. sea shell pasta (I use more)
1 lb. pepperoni, cubed
8 oz. Provolone cheese, cubed
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
2 large tomatoes, chopped
1/2 cup sliced black olives
3 tbsp. wine vinegar
1 tbsp. oregano (I just use 1/2 tbsp.)
Salt and pepper, to taste
Garlic powder, to taste

Mix salad ingredients in large bowl. Mix dressing ingredients and
toss with mixture in bowl. Chill well.
NOTE: I also add 1 carrot, grated to salad mixture.
Judy (in Alaska)
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For some reason I wasn't able to click my mouse on the newsletter from yesterday (July 30th) and have it open up.that's never happened before, and not sure what else I might do to open it?
Judy (in Alaska)

This is a excellent chicken recipe for the Crock Pot,
when it's too hot to turn on the stove.

Crock Pot Barbecued Chicken Recipe

1 (3 lb.) frying chicken, cut up
1 bottle chili sauce
2 tbsp. honey
2 tbsp. soy sauce
1 tsp. dry mustard
1/2 tsp. horseradish
1/2 tsp. Tabasco sauce

Put chicken pieces in Crock Pot. Combine remaining ingredients
and pour over chicken. Cook 1 hour on high heat and 7 hours on
low heat.
Judy (in Alaska)
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I love eggplant and there are nice ones at the nearby farm markets now. My husband won?t eat it so, when we have company, I will often make an eggplant dish. This one can be made up a day ahead and baked on the day of serving. It serves 6 as a main dish.

Meat Stuffed Eggplant Recipe

3 medium firm, new eggplants
1 medium onion, chopped
½ cup fresh chopped parsley
1 sweet red pepper, chopped
4-6 cloves garlic, chopped
1 lb. ground sirloin or 95% lean ground beef
1 16 oz. can diced tomatoes, drain but reserve juice from can
¾ tsp. ground cinnamon
2 tsps. sugar
1 tsp. Creole seasoning
4 ounces Boudin sausage (?D.J?s? is the brand I use), casing removed or I think regular meat sausage could be substituted.
½ to ¾ cup seasoned dry bread crumbs
¾ cup shredded sharp cheddar
3 to 5 Tblsps. Olive oil
3 Tblsps. Lemon juice, freshly squeezed
Pine nuts or slivered almonds on top

Saute onion, pepper and parsley in 3 Tblsps. olive oil. Add ground meat and brown. (If using regular sausage, brown it with the meat.) Add garlic. Allow to simmer together while preparing the rest. To remove the casing from the Boudin, put it in the microwave for 30 seconds to soften and slip the casing off.

Cut eggplants in half length-wise. Carefully scoop out the centers, and reserve, leaving ¾ to 1 inch flesh around the sides and bottom. Put shells into well salted boiling water and boil for 5 minutes. Remove very carefully and drain upside down on paper towels. Chop up reserved pulp and add to meat and vegetable mixture. Saute until eggplant pulp is cooked through. Add lemon juice, cinnamon, Creole seasoning, sugar and Boudin filling. Add drained diced tomatoes and mix in. Add seasoned breadcrumbs and shredded cheddar and blend together. Fill each eggplant shell very generously with the mixture. Place filled shells in a buttered baking dish, like a lasagna dish, and pour a little of the reserved tomato liquid on the bottom. Sprinkle tops of the stuffed eggplants with pine nuts or slivered almonds. (At this point, you can cover the dish tightly and refrigerate for baking later or the next day.)

Bake at 350 degrees (10 or 20 minutes longer if it is cold from the refrigerator). If it begins drying out, pour more tomato liquid during baking, or use tomato juice Let cool in the dish. This can be served at room temperature as a 1st course or as a side dish. A whole half is a main dish served with garlic bread, perhaps some rice, and a salad.
Jody in Texas
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Here’s my first 4-H cake!

Quick Coffee Cake Recipe
( 6-8 servings)

2 cups flour
3/4 t. salt
2 t. baking powder
1/2 cup sugar
1/3 cup fat
1 egg
1/2 cup milk

Sift flour, measure. Sift together flour, salt, baking powder & sugar into mixing bowl. Cut the fat through the flour with a pastry blender or 2 knives held close together, until well mixed. In separate bowl, slightly beat the egg. Add milk. With a fork stir this quickly into the flour mixture. Spread dough evenly in a greased 8 in. square pan.

Sprinkle with cinnamon mixture. Bake 400, 20 - 25 min. Serve hot.

Cinnamon Mixture
4 T. sugar
1 T. flour
1/2 t. cinnamon
1 1/2 T butter
Mix sugar, flour, and cinnamon. Rub the butter into this.
Athena in DE ( Note! Back then we didn’t know how healthy cinnamon is!)
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Summer Squash Medley Recipe

1 med. yellow summer squash, thinly sliced
1 T. lemon juice
1 T. olive oil
2 t. snipped fresh dill
1 small garlic clove, minced
1/2 t. Dijon mustard
1/4 t. sugar
1/4 t. salt
1/8 t. pepper
1/4 cup crumbled feta cheese
1 med. tomato, diced
1/4 cup finely chopped onion

In small saucepan bring 1/2 in. of water to boil. Add squash, cover, boil 3-4 min until tender Drain. In large bowl, combine juice, oil, dill, garlic, mustard, sugar, salt & papper.

Gently stir in squash & cheese. Transfer to platter. Combine tomato & onion; spoon over squash mixture. Serve immediately warm or cold. 2 servings. 140 cal.
Athena in DE (Source: Rani Long, Cold spring, NY)
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Summer Squash Sautê Recipe

1 T. olive oil
2 small zucchini, sliced
2 small yellow summer squash, sliced
2 large garlic cloves, minced
1 small onion, thinly sliced
1 1/2 cups sliced fresh mushrooms
1 T. chopped fresh dill
1 T chopped fresh chives
1/4 t. salt
Dash coarse ground black pepper

Heat oil in large skillet over med. hi heat until hot. Add zucchini, summer squash, garlic & onion; cook 2-3 min., stirring frequently. Stir in mushrooms, dill, chives, salt & pepper.
Cook 3-4 min. or until veggies crisp tender, stirring occasionally.
6 servings. 60 Calories. Can use basil in place of dill.
Athena in DE
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Weight Watcher Corner

Weighed in today at Weight Watchers and lost 3.8 pounds.
I plan to eat more fresh fruit and vegetetables this week because they were on sale at the grocery.  We have a new market in Lubbock.  The price the grocery pays is listed on the products and when you go to the cash register they add 10 percent to the amount shown.  Had great prices on veggies and fruits so recipes this week may be mostly for vegetables. 

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