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February 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
Potato Salad Recipe for 60 | McClellanville Crabcakes Recipe | Jumbo Lump Crab Imperial Recipe | Crab Cakes Recipe | Maryland Crab Cakes Recipe | Crabmeat Stuffed Bell Peppers Recipe | Nancy B's Crab Cakes Recipe | Southern Style Crab Cakes with Cool Lime Sauce Recipe | Slow Cooker Cube Steaks with Gravy Recipe | Slow Cooker Cube Steaks with Gravy Recipe | Potato Lasagna Recipe | Linda's Batter for Vegetables Recipe | Linda's Stir Fry Vegetables Recipe | Linda's Stir Fry Vegetables Recipe | Linda's Southwestern Baked Chicken Recipe | Lisa's Easy Beef Vegetable Stew Recipe | Shirley's Pasta Vegetable Salad Recipe

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M requested salad recipes for 60 - 70 of any kind in the 2/22 newsletter. I hope these help. You can adjust the seasonings in each recipe to your taste. Good Luck with your event.
Robbie IN

Potato Salad Recipe for 60

15 pounds potatoes, peeled and cubed
6 cups mayonnaise
1-1/2 cups yellow mustard
3 cups chopped onion
salt and pepper to taste
24 hard-cooked eggs, chopped
9 dill or sweet pickles, chopped
4 Tablespoons pickle juice - optional

Place the potatoes in a large pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until tender. Drain, and place in a serving bowl.

Stir the onion, salt and pepper into the potatoes while they are still hot. This allows the potatoes to absorb the flavor. Add the mayonnaise, mustard and pickle juice to the salad, and mix well. Gently stir in the eggs and dill pickles. Robbie IN Refrigerate until ready to serve.
Robbie IN

15 pounds cabbage; shredded
10 white onion; thinly sliced
5 green pepper; halved and sliced thin
5 cups oil
10 cups sugar
5 cups vinegar
10 teaspoons celery seed
5 teaspoons salt

Directions:
Put shredded cabbage in large bowl. Layer onions and green pepper on top. Boil oil, sugar, vinegar, celery seed and salt for 1 minute. Pour over cabbage mixture. Let stand at least 2 hours - (Best if let sit overnight) then mix well. Put in airtight container. Will last 3 weeks in refrigerator.
Robbie IN
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Hi Nancy, I missed the Crab recipes that Athena in De mentioned in her note to Myron. I have some crab pieces left over and don't know what to do with them.
Thank You Nancy D, Ohio

Comment
They were in the newsletter on February 21, 2015.
Click Here to view those recipes


I haven't posted recipes in a while but will do so soon -- been so busy with visiting family . SO HAPPY to hear from Mr Myron Drinkwater! So Happy he is doing so well . God bless and continued good health to him .
Dee Palm Bch Gdns Fl / R.


For Myron:

McClellanville Crabcakes Recipe

1 lb. Lump Crabmeat
1/2 c. mayo
2 green onions chopped fine
2 dashes Tabasco
1 Dash Worcestershire Sauce
1/2 c. Coarse Bread Crumbs
1/2 oz. fresh lemon juice
1/2 t. ground thyme

Combine above ingredients thoroughly, then form into desired cake size.
(about 4 oz)

Breading: Make egg wash of 2 eggs & 1/4 c. of Half and Half.

Dip Crab
Cakes in egg mixture, then roll in more Bread Crumbs. Saute in butter or olive oil until golden brown.
Athena in DE (Source: 82 Queen Restaurant in Charleston, SC)
Click Here to Print this recipe 


Delightful Jumbo Lump Crab Imperial Recipe

1 c. light sour cream
1/2 c. mayo
1 1/2 t. Worcestershire
1 t. Grey Poupon Dijon mustard
1 t. sugar
1/2 t. black pepper
1/4 c. seasoned bread crumbs, divided
2 med fresh mushrooms, finely chopped
1 lb. Louisiana jumbo lump crabmeat
1 T. capers, optional
1 t. paprika

Preheat 400. Lightly coat inside of 2 qt. casserole w/olive oil wiped on w/ paper towel.

In large bowl, combine first 6 ingredients w/ 1/2 c. bread crumbs & mushrooms. Fold to mix well. Remove any shell from crab & gently fold in, being careful not to break up lumps. Add capers, if desired. Turn into casserole. Sprinkle top w/ 1/4 c. bread crumbs & paprika.

Loosely cover casserole w/ aluminum foil. Place in oven & immediately reduce temp to 375. Bake 45 min. or until lightly bubbling. Turn off oven, remove foil, let dish remain in oven another 10 min. 4-6 servings. Suggestion: Serve w/brown & wild rice, a vegetable, coleslaw, rolls and chardonnay.
Athena in DE ( Source: Dorothy Weber)= 
Click Here to Print this 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   


Betty Crocker Free Samples Just for You 


Good morning Nancy and all Landers,
Wonderful newsletter today. I have a question for Myron Drinkwater - I've never heard of or used Steak Dust. How do you use it on steak - before or after cooking? And now a question for all our Nancylanders - I have leftover raw cauliflower. How do I incorporate this into a soup? I plan on putting it in the blender to puree it when the soup is done but haven't a clue what goes in the soup to begin with.
Dianne in Wisconsin


Here are some crab cake recipes for Myron who requested them in the Feb 20th Newsletter. The first three come from this Newsletter and I don't remember where the other two came from. Hope this is what Myron was looking for.

Crab Cakes Recipe
Submitted by Jan in DE in All Easy Cooking Newsletter

1 lb. back fin crab meat (picked over to remover any shells)
1-1/2 tsp finely crushed saltine crackers (I usually have to add much more and do them in the mini processor with the fresh parsley)
1 Tbsp fresh parsley chopped fine
1 whole egg
1 Tbsp mayonnaise
Dash of Tabasco
Dry mustard to taste
Salt and white pepper

Sprinkle cracker crumbs and parsley over crabmeat and toss lightly so as to not mush up the crab. In another bowl, combine egg, mayonnaise, salt, pepper, mustard and Tabasco and beat well (I do this in the mini processor too). Pour over crabmeat mixture and toss lightly. Form into cakes and brown very lightly. Note: There are no specific measurements for the mustard, Tabasco, salt and white pepper. Start with just a dash and then taste, adding more if needed.
Nancyb
Click Here to Print this Recipe


Maryland Crab Cakes Recipe
Submitted by Lisa in All easy cooking newsletter

1 pound crabmeat
1/4 cup mayonnaise
2 tablespoons fresh minced parsley
1/2 teaspoon salt
1/2 cup soft bread crumbs
2 large eggs, beaten
1 stick (8 tablespoons) butter

Combine crab meat, mayonnaise, parsley, salt, bread crumbs, and beaten eggs; stir gently until well blended. Shape into about 8 crab cakes and refrigerate 30 to 45 minutes. Melt butter in a large heavy skillet over medium low heat; sauté crab cakes until nicely browned on all sides, about 6 to 8 minutes. Serve with lemon wedges or a cocktail sauce.
Source: http://dianaskitchen.com/
Nancyb
Click here to Print this Recipe


Crabmeat Stuffed Bell Peppers Recipe
Submitted by Tona in Bama in All Easy Cooking Newsletter

1 lb. crab meat
1 c. celery, chopped
1/2 c. onion, chopped
1 c. Pepperidge Farm herb stuffing
1 tsp. Morton's Nature Seasoning
3/4 c. (Kraft) mayonnaise
1 egg, slightly beaten
5 bell peppers, med. halved
Turmeric (optional)

Boil bell peppers 5 minutes; drain and cool. Mix all ingredients in order. Stuff peppers; arrange in baking dish. Bake in 375 degree oven 15 minutes or until brown. Sprinkle with turmeric.
Nancyb
Click Here to Print this Recipe


Nancy B's Crab Cakes Recipe

1 pound lump crab meat (check over carefully for shells)
3 or 4 tablespoons diced onion
3 Tablespoons diced red bell pepper
3 Tablespoons mayonnaise
1 Tablespoon fresh parsley, chopped
1 egg
3 or 4 Tablespoons plain bread crumbs
1 or 2 dashes cayenne pepper or fresh ground black pepper
Optional: chopped fresh garlic
1/2 cup plain bread crumbs

Mix all ingredients by hand. Do not over blend and try not to break apart the crabmeat too much. Mixture will be very wet and barely holding together. Mixture will make 4 large cakes or 6 smaller ones. Place a 1/2 cup plain bread crumbs in a plate. Grab a handful of crab mixture and gently pat together. Gently lay the cake onto the breadcrumbs and flip onto the other side to coat. Put cakes into the refrigerator for about an hour to firm up. Coat a frying pan with oil. Sauté the crab cakes for 4 to 5 minutes on one side. Flip and cook another 2 to 3 minutes till browned. Enjoy as a sandwich (place on a toasted poppy seed bun or potato roll) with lettuce and tartar sauce and coleslaw on the side. They're great all by themselves too.
Nancyb
Click Here to Print this Recipe  


Southern Style Crab Cakes with Cool Lime Sauce Recipe

1 medium lime
1 cup Kraft Mayo Real Mayonnaise or Miracle Whip Dressing, divided
1 envelope Good Seasons Italian Salad Dressing & Recipe Mix
2 Tbsp Grey Poupon Country Dijon Mustard
2 cans (6 oz. each) crabmeat, drained, flaked
25 finely crushed Ritz Crackers, divided
2 Tbsp chopped green onion
1/4 cup Breakstone's or Knudsen Sour Cream

Grate the peel and squeeze the juice from the lime. Mix half of the lime juice, 1/2 cup of the mayo, salad dressing mix and mustard in medium bowl until well blended. Add crabmeat, 1/2 cup of the cracker crumbs and onion; mix lightly. Shape into 18 (1/2-inch-thick) patties; coat with remaining cracker crumbs. Cook patties, in batches, in large nonstick skillet on medium heat 2 minutes on each side or until browned on both sides and heated through. Meanwhile, mix remaining 1/2 cup mayo, remaining lime juice, lime peel and sour cream until well blended. Serve with crab cakes.
Makes: 18 servings, 1 crab cake each
Nancyb
Click Here to Print this Recipe


 


Free eCookbook – Spring Veggie Fever: 25 Mouthwatering Spring Vegetable Recipes is filled with starter recipes, side dishes, dinner entrees, and more to help you get ready for any event this season. 






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Slow Cooker Cube Steaks with Gravy Recipe

1 large onion, thinly sliced
1/3 c. all-purpose flour
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. black pepper
6 (about 4 oz. each) beef cube steaks (I usually buy the family pack of cube steak, and cut them in half if the slices are really big-I don't pay attention to the weight of the package, there's always plenty of gravy)
1 Tbsp. canola oil
3 c. water, divided
1 envelope brown gravy mix (I use the reduced sodium brown gravy mix)
1 envelope mushroom gravy mix
1 envelope onion gravy mix
Hot mashed potatoes, cooked rice or cooked noodles

Spray the inside of a 3-5 quart slow cooker with nonstick cooking spray. Place the sliced onions in the slow cooker.

Combine flour, garlic powder, onion powder and pepper in a large resealable plastic bag. Add steaks, a few at a time; shake until completely coated.

Heat the oil in a large skillet over medium heat. Add the steaks, a few at a time, and cook until lightly browned on each side. Place the browned steaks on top of the onions in the slow cooker. Pour 2 c. water over all. Cover; cook on Low for 8 hours or until meat is tender.

In a bowl, whisk together the 3 gravy mixes with remaining 1 c. water. Add to slow cooker; cover and cook on Low for 30 minutes longer.

Serve over mashed potatoes, rice or noodles. 6 servings.
This is comfort food at its best !!!
ENJOY !!
Source: adapted from Quick Cooking taste of home July/August 2000-original recipe
Judy in Montana
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Potato Lasagna Recipe

Ingredients
10 small red potatoes, thinly sliced
10 baby carrots, sliced
1 large green bell pepper, chopped
1/2 Vidalia onion, chopped
3 cloves garlic, chopped
2 cups baby spinach leaves
1/4 cup shredded smoked Gouda cheese
1-1/2 cups shredded mozzarella cheese
1/2 cup shredded sharp Cheddar cheese
salt and pepper to taste
1 (14 ounce) jar vodka marinara sauce

Directions
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish. In a medium bowl, toss together the carrots, bell pepper, onion, garlic, and spinach. In a separate bowl, blend together the Gouda cheese, mozzarella cheese, and sharp Cheddar cheese. Set aside.

Place two layers of sliced potatoes in the bottom of the prepared casserole dish. Season the potatoes with a little salt and pepper. Top with a layer of the spinach mixture, and pour about 1/2 cup of sauce over all. Sprinkle with some of the cheese blend. Repeat layering with remaining potatoes, vegetables, sauce and cheese, ending with cheese on the top. Bake covered for 35 minutes in the preheated oven. Remove the lid, and bake for 10 more minutes until the top is browned.
Original recipe makes 4 servings
(From Recipe Games (Helen Whitehead))
Anna in Sweden
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In the past several days there were recipes for tempura. This is the batter recipe we use for vegetables. It will work with vegetables, shrimp and fish. It is very good.

Linda's Batter for Vegetables Recipe

1 c. water
1/4 c. oil
1/2 tsp. salt
1/2 tsp. garlic salt
4 Tbsp. cornstarch
1 tsp. baking powder
1 c. flour
1 egg

Beat all ingredients by hand until well blended. Prepare vegetables and dip into batter. Fry in oil preheated to 375° until brown, salt lightly. If vegetables are coated with flour before dipping in batter, the batter will stay on better when frying. This batter can be used to coat whole okra, sliced onions, squash, eggplant and green tomatoes.
Linda NM
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Linda's Stir Fry Vegetables Recipe

4 c. shredded cabbage
2 onions, thinly sliced
2 large tomatoes, cut into wedges
1 lb. green pepper, thinly sliced
2 Tbsp. cooking oil
salt and pepper to taste

Toss vegetables lightly. Add oil to skillet. Add vegetables and cook in covered skillet for 10 minutes, stirring twice.
Linda NM
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Linda's Southwestern Baked Chicken Recipe

1 Tbsp. oil
1 lb. boneless, skinless chicken breasts, cubed
1 small onion and green pepper, chopped
1 (10 oz.) pkg. frozen sweet corn, thawed
1 c. chicken broth
1 c. mild salsa
1 1/2 c. Minute instant rice
1/2 c. (2 oz.) shredded Cheddar cheese

Heat oil in a large skillet on medium heat. Add chicken, onion and pepper. Cook and stir until chicken is cooked through. Add corn, broth and salsa; bring to a boil. Stir in rice. Cover and remove from heat. Let stand 5 minutes. Fluff with a fork. Sprinkle with cheese; cover and let stand 2 minutes or until cheese melts.
Linda NM
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Lisa's Easy Beef Vegetable Stew Recipe

1 lb. hamburger
1 onion, chopped
1 can corn
1 can peas
1 can green beans
1 can stewed tomatoes
1 can kidney beans

Brown hamburger and onion. Add the canned vegetables, including the juice. (Since the juice forms the "stock" and flavor for the stew, do not substitute frozen vegetables.) Bring to a boil, then reduce heat and cook thoroughly.
Lisa TX
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Shirley's Pasta Vegetable Salad Recipe

2 c. chopped broccoli
2 c. chopped cauliflower
1 c. chopped bell pepper
1 c. chopped celery
1 c. chopped tomato
1 c. cubed cheese
6 green onions, chopped
1 c. mayonnaise
1 c. sour cream
1 Tbsp. lemon juice
1 Tbsp. powdered sugar
2 c. cooked veggie spiral pasta

Combine broccoli, cauliflower, pepper, celery, tomato, cheese and onions. Blend together mayonnaise, sour cream, lemon juice and powdered sugar. Pour over vegetables and toss until well coated. Add pasta and stir in gently until coated. Makes a large salad and is better after it sets for 24 hours.
Shirley
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Prepared Pantry
NaturesFlavours  
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Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416

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