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February 26, 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
Pork Chops and Stuffing Bake | Pork Chops Smothered in Peppers Recipe | Sausage Pilaf Recipe Recipe | Cauliflower Soup with Toasted Garlic Recipe | Savannah Crab Cakes Recipe | Olive Oil Recipe | Brenda's Pork Chop and Chow Mein Veggie Casserole Recipe | Brenda's Pork Chop Corn Casserole Recipe | Brenda's Pork Chop and Noodle Casserole Recipe for Two | Brenda's Pork Chop and Potato Casserole Recipe | Brenda's Pork Chops and Baked Beans Casserole Recipe | Brenda's Crock Pot Pork Chop and Sauerkraut Recipe | Brenda's Crock Pot Pork Chops Recipe

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For Robin another pork chop & vegetable bake. Also another one that's very flexible.

Pork Chops and Stuffing Bake, 2 Ways Recipe

Ingredients
1 box Stovetop Stuffing, Pork, Chicken OR Cornbread, made with butter & water as package directs
2 to 6-1/2" thick pork chops, boned
1 can Cream of Celery soup
1/3 c. milk
1/2 to 1 c. corn, thawed if frozen, drained if canned
1/3 to 5/8 c. frozen peas OR frozen cut green beans
1/2 c. shredded Colby-Jack cheese or to taste
1 stem parsley, snipped

Directions
Spray an 11 x 7 pan for 2 to 4 chops OR a 9 x 13 pan for 6. Heat oven to 375º. Make stuffing as package directs; spoon it into the middle of the pan lengthwise from one end to the other. Place chops on each side. Mix soup & milk; stir in corn & peas. Pour over chops. Seal with double or heavy duty foil & bake for 45 minutes.
Turn back cover, sprinkle with cheese & parsley; bake 10 -15 minutes more till cheese is well melted. Serves 2 to 6. Marilyn in FL

Variation:
Use Cream of Mushroom soup instead of Celery; stir in 4 oz. canned drained sliced mushrooms with or instead of either corn or peas.
Marilyn in FL
Click Here to Print this Recipe


To Chris in GA: I was 77 on the 10th of January - and will always love "Kitchen Duty" LOL! I use the 'Mr' because several years back someone posted what seemed to me to be directed to all Nancylanders as women. Since that time I have always used the 'Mr' in my postings to indicate that there are also men who frequently read and send recipes, hints and questions for posting in Nancy's Newsletter. I apologize if this may be offensive to anyone but just want all readers to know that there are men in the kitchen who enjoy cooking and baking as much as women.
Mr. Myron Drinkwater - Lake Forest, CA


For Robin, this is a favorite for me because it adapts so easily to whatever is in your kitchen that day.

Pork Chops Smothered in Peppers Recipe

Ingredients
3 or 4 pork chops, cheapie ones taste great
1/2 to 3/4 EACH large green & red bell peppers, chunked in 1" - 1 1/2" pieces, or the peppers you have
1 medium large onion, cut in thin rings & half-rings
2 medium to large tomatoes, chunked
1/2 to 3/4 c. frozen English, black-eyed, or field peas*
1/3 c. long grain rice, jasmine is good or Uncle Ben's is fine
Salt, coarse pepper, garlic powder, celery seed, paprika, & Lawry's Seasoned Pepper
1 (10 3/4 oz.) can beef broth

Directions
In a sprayed 9" x 13" pan mix vegetables with rice. Dust with salt, coarse pepper, garlic powder,
& celery seed. Don't be too heavy handed!

Push chops down into the vegetables. Pour the broth over everything & dust chops very lightly
with paprika & seasoned pepper.

Seal pan with double layer of foil and bake at 350º for 1 1/2 hours or at 320º-325º for 2 hours. You can uncover it the last 15 minutes if you want it browned, but I like the chops unbrowned
and falling-apart tender. * Can be green, wax, pinto or lima beans if that's what you have. This is a full meal with just rolls or bread.
Marilyn in FL
Click Here to Print this Recipe


Hi Nancy and all Landers,
Thanks a bunch Myron Drinkwater for your suggestion for the cauliflower - steamed sounds yummy. I am going to order Steak Dust online and see how we like it. I can always palm it off on my sister if we don't care for it LOL. I have the hardest time making steak that is tender.
Dianne in Wisconsin


In Nancy’s Feb. 20 newsletter Mary requested recipes for Sausage casseroles: Donna

Sausage Pilaf Recipe Recipe
Serves 6

Ingredients
1 pound pork sausage
1 c. chopped celery
1/2 c. chopped onion
1/2 c. chopped green bell pepper
1/4 c. chopped red bell pepper or pimentos
1 can cream of mushroom soup
1/2 c. uncooked rice (not Instant)
1/2 t. poultry seasoning
1/4 t. salt
1 c. soft bread crumbs
2 T. butter, melted
1-1/4 c. whole milk
Paprika (optional)

Directions
Brown sausage; drain fat. Add celery, onion, green and red pepper; cook until tender, but not browned. Stir in soup, milk, rice and seasonings. Pour into an ungreased 2 quart casserole dish.

Bake, covered, at 350 degrees for 50 minutes, stirring occasionally.

Mix bread crumbs and butter; sprinkle evenly over casserole. Sprinkle with paprika (optional).

Bake, uncovered, 20 minutes longer.
Donna
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 


Cauliflower Soup with Toasted Garlic Recipe

Ingredients
3 cloves garlic, sliced
2 T olive oil
1 small head cauliflower, chopped
5 c. low sodium chicken broth
1 T thyme leaves
kosher salt & black pepper

Directions
Cook garlic in oil in large pot over med. heat, stirring, until golden, 2-3 min; remove & reserve garlic. To pot, add cauliflower, chicken broth, thyme, 1 t. salt, and 1/4 t. pepper. Simmer until tender, 15 - 20 min. Transfer mixture to blender & puree until smooth. Top w/ garlic, drizzle of olive oil and additional thyme before serving. Easy! Tasty!
Athena in DE ( Source: Real Simple)
Click Here to Print this Recipe


More crab cakes:

Savannah Crab Cakes Recipe

Ingredients
3 c. crabmeat, washed & picked over for shell
1 1/2 t. salt
1 t. dry mustard
1/2 t. pepper
1 egg yolk
2 t. Worcestershire sauce
1 T. mayo
1 egg, slightly beaten
2 T water
Flour
2 c. bread crumbs
Salad oil, butter, or margarine

Directions
Combine crabmeat, salt, mustard, pepper, egg yolk, Worcestershire & mayo. Form into small cakes. Beat egg & water in small bowl. Dip cakes into flour, the egg mixture, then crumbs. Brown quickly in oil over high heat.
Serves 4-6.
Athena in DE ( Source: Mrs. Wilkes Boardinghouse)
Click Here to Print this Recipe


This recipe was in the Providence Journal today . It comes from The Bay Voyage Inn in Jamestown R.I. The Inn is no longer , but the recipe lives on . Hope Myron likes it:

Olive Oil Recipe

Ingredients
1/2 Cup small diced red, yellow & green peppers
2 minced shallots
1 teasp chopped garlic
1 lb. crabmeat
Salt, pepper & tabasco to taste
3 teas fresh chives chopped
2 teas fresh lemon juice
fresh bread crumbs
1 teasp dijon mustard


Directions
Sauté all peppers and Onions in teaspoon (approx.) of olive oil wit h shallots and garlic until soft . Put crab meat in mixing bowl and add the veggie and garlic mix. Season to taste with garlic mix. Season to taste with Salt & pepper & Tabasco and chives. Add lemon juice and mix. Add Dijon mustard and just enough bread crumbs to bind. Form patties and coat in more fresh bread crumbs. Sauté cakes in olive oil until golden on both sides. Transfer to 300 degree oven to warm through. Serve with gaby greens and small dots of Mango Jicama sauce (optional)

Mango Jicama Sauce (optional)
l cup Jicama julienned
1/2 cup fresh mango julienned
2 Tablespn lime juice ,
Salt, Pepper and fresh chives to taste.

Puree jicama (a root veggie with sweet taste) mango & lime juice. Season with Salt, Pepper and fresh chives.

If you make this recipe , Myron, let us know how you like it !!!!
Dee ,,Fla/ R.I.
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. 






These are from my tried and tested files.  Our family loves anything with pork chops in it.
Brenda

Brenda's Pork Chop and Chow Mein Veggie Casserole Recipe

Ingredients
6 pork chops or more
1 can mushroom soup
1 can chow mein vegetables
1 pkg. wild rice with seasoning
1 can water

Directions
Mix all ingredients except pork chops. Place these ingredients in baking dish. Salt and pepper the pork chops and put them on top of ingredients. Then place the dish in the oven and bake for 45 minutes at 350°.
Makes 6 servings
Brenda
Click Here to Print this Recipe

Brenda's Pork Chop Corn Casserole Recipe

Ingredients
6 pork chops
2 tsp. salt
dash of pepper
3/4 c. chopped onion
2 Tbsp. butter
1 c. finely chopped celery
1/3 c. chopped green pepper
1 egg
1 (14 ounce) can cream-style corn
1 c. fine bread crumbs
1 Tbsp. flour
1-1/2 c. milk

Directions
Preheat oven to 350°. Lay chops flat in a small, deep roasting pan. Sprinkle 1 3/4 teaspoons salt and the pepper over chops. Cover and bake 25 minutes. Meanwhile, in 1 1/2 teaspoons butter, sauté onion, celery, green pepper and the remaining salt until onion is clear. Beat egg; stir in the corn and crumbs. Add to the skillet. Stir and reheat thoroughly. Prepare white sauce of the remaining butter, flour and milk. Turn the hot corn mixture over the chops. Pour hot white sauce over the top and bake, uncovered, for 40 minutes. To serve, cut around the chops and lift them out with their topping of corn-custard intact.
Makes 6 Servings
Brenda
Click Here to Print this Recipe


Brenda's Pork Chop and Noodle Casserole for Two

Ingredients
2 pork chops, browned
1 c. wide noodles, cooked and drained
1 c. tomato juice
1 tablespoon grated onion
salt and pepper to taste
1 pinch sage

Directions
Place the cooked noodles into 2 small individual casseroles. Add grated onion, salt, pepper and sage to tomato juice. Pour the tomato juice mixture over the noodles. Place the browned pork chop on the noodles. Cover the casserole and bake in a moderate oven for about 1/2 hour.
Makes 2 Servings
Click Here to Print this Recipe


Brenda's Pork Chop and Potato Casserole Recipe

Ingredients
3 c. thinly sliced potatoes
1 small onion, sliced
1/2 tsp. salt
pepper to taste
4 large center cut chops
4 Tbsp. flour
1 (10-1/2 oz.) can cream of chicken soup
1 c. milk
1/2 c. shortening

Directions
Arrange potatoes and onions in 2-quart casserole dish. Sprinkle with salt and pepper. Dredge pork chops in 3 tablespoons flour. Fry in oil. Add remaining 1 tablespoon flour. Stir until flour begins to brown. Add milk and soup. Pour over onions and potatoes. Arrange pork chops on top. Cover and bake at 350° for 50 to 60 minutes or until chops are tender.
Serves 4.
Click Here to Print this Recipe


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The response to Mr. Myron Drinkwater's request for the crab recipes has been fantastic. He say's he will try all of them. Wonder how long it will take him? As far as I have ever read he is the only member of your group who uses the title of Mister. Now I'm wondering how old he is if he doesn't mind telling us.

I continue to enjoy your newsletter. Even though I cook so little since my Husband passed away last March.

Thanks and God Bless Nancy and all of the Nancy landers wherever they are.
Chris in GA.


My Favorite Links
Diggin' History Blog
RecipeGoldMine Recipe Site
Prepared Pantry
NaturesFlavours  
Celebritychefconnection


 


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Nancy Rogers

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Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, title of recipe and number of servings. Remember to include your name within the message as well.
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Pancake Recipes on Nancy's Kitchen



Brenda's Pork Chops and Baked Beans Casserole Recipe

1 (28 ounce) large can pork and beans
1 small onion, minced
1/3 c. brown sugar, packed
1 Tbsp. mustard
1/2 c. catsup
4 medium-sized pork chops

Mix all ingredients (except pork chops) and pour into casserole dish. Lay pork chops on top and bake at 350° for 1/2 hour. Turn chops and bake 45 minutes or until chops are brown.
Makes 4 servings
Brenda
Click Here to Print this Recipe


Brenda's Crock Pot Pork Chop and Sauerkraut Recipe

6 lean pork chops or ribs, fat removed and browned
4 large carrots, peeled and shredded
2 large apples, peeled and chopped
2 large onions, sliced and ringed
2 Tbsp. chopped garlic
1 large can sauerkraut
1 tsp. each: celery salt, garlic powder, onion salt and pepper

Brown pork chops, and drain grease off. Add all ingredients in large crockpot. Cook on low for 6 hours.
Makes 6 servings.
Brenda
Click Here to Print this Recipe


Brenda's Crock Pot Pork Chops Recipe

1 c. flour
1 tsp. salt
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder
4 to 6 lean pork chops
1 (10 oz.) can chicken and rice soup

Mix the first four ingredients. Coat pork chops with flour mixture and fry in skillet until brown. Place in crock-pot. Pour chicken and rice soup over chops and cook on low for 8 hours.

Note: I use Progresso Chicken and Noodle Soup.
The pork chops turn so good.
Brenda
Click Here to Print this Recipe



                    


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

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