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January 18, 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 Contents (Mostly Recipes for Two)
Cream of Tomato Soup Recipe for Two | Cream of Broccoli Soup Recipe for Two | Instant Potato Soup for Two Recipe | Baked Pork Chops and Pineapple Recipe for Two Recipe | Baked Fish Fillets for Two Recipe | Waldorf Salad Recipe for Two Recipe | Sour Cream Cucumber Salad for Two Recipe | Sour Cream Pea Salad for Two Recipe | Judy's Cherry Cool Whip Salad Recipe | How to Cook Pinto Beans | Sheet Cake Recipes | Crock Pot Spicy Ground Beef and Vegetable Soup Recipe | Fried Potatoes Recipe | Corn Dogs Recipe |

Need recipes for
Pot luck dinners.
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Cream of Tomato Soup Recipe for Two

1 (14-1/2 oz.) can stewed tomatoes
1 c. half and half
1 c. milk
1 Tbsp. instant minced onions
pinch of soda
salt to taste
1 Tbsp. butter

Combine tomatoes, half and half, milk and onion in sauce mix. Heat gently. Do not boil. Stir in soda. Add salt, pepper and butter.
Serves 2
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Cream of Broccoli Soup Recipe for Two

1 Tbsp. finely chopped onion
1 Tbsp. butter
1-1/2 Tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1 c. milk
1/2 c. shredded American cheese
1 chicken bouillon cube
3/4 c. water
1/2 (10 oz.) pkg. frozen chopped broccoli

In large saucepan, cook onion in butter until tender. Stir in flour, salt and pepper until blended. Add milk all at once. Cook until thickened, stirring constantly, about 1 minute. Add cheese and stir until melted. Remove from heat. In medium saucepan, dissolve bouillon cubes in water. Bring to boil; add broccoli and cook according to package directions. Do not drain. Add broccoli and cooking liquid to cheese mixture; stir until well blended.
Makes 2 servings
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Instant Potato Soup for Two Recipe

1 Tbsp. butter
1 Tbsp. finely chopped onion
1/4 tsp. salt
1/8 tsp. celery salt
2 cups milk
3/4 cups mashed potato buds
pepper to taste
paprika to taste
parsley to taste

In saucepan, heat to scalding butter, onion, salt, pepper, and milk. Stir in potato buds; continue cooking until smooth, stirring constantly (soup should be consistency of heavy cream) pour into dishes. Garnish with paprika and parsley.
Makes 2 servings
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Baked Pork Chops and Pineapple Recipe for Two Recipe

2 pork chops
1 cup crushed pineapple (not drained)
2 medium sweet potatoes, peeled and sliced
1 tablespoon brown sugar

Grease baking dish. Pour pineapple in dish. Slice sweet potatoes over the pineapple and sprinkle brown sugar on top of potatoes. Place pork chops on top of sweet potatoes. Baked covered in 350 degree oven for 1 hour. Baked uncovered for 10 minutes at 450 degrees.
Serves 2
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Baked Fish Fillets for Two Recipe

1 pound fish fillets
1/4 cup French Dressing
3/4 cup crushed cheese crackers
1 tablespoon margarine, melted

Preheat oven to 500 degrees. Cut fish into several pieces. Dip fish pieces into French dressing and roll in cheese cracker crumbs. Please on greased pan and drizzle margarine over the fish. Bake for 12-14 minutes or until done.
Makes 2 servings
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Waldorf Salad Recipe for Two Recipe

2 cups apples, chopped
1/3 cup raisins
1/4 cup pecan pieces
1/4 cup mayonnaise

Combine all ingredients and refrigerate until ready serve.
Makes 2 servings
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Sour Cream Cucumber Salad for Two Recipe

2 cucumbers, peeled and sliced
1 onion, sliced thin
1/2 teaspoon sugar
1/2 cup sour cream
Salt to taste
Pepper to taste

Place sliced cucumbers and onions in small bowl. Sprinkle with sugar and add sour cream. Mix. Best when refrigerated for several hours before serving.
Makes 2 servings
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Sour Cream Pea Salad for Two Recipe

1 small can LeSueur Peas, drained
1/4 cup cheddar cheese, shredded
1/4 cup celery
1/4 cup green onions (with tops) sliced thin
Salt to taste
Pepper to taste

Combine all ingredients. Best when refrigerated for several hours. Serve on bed of lettuce.
Makes 2 servings
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Green Bean Salad for Two Recipe

1 small can green beans, drained
4 cherry tomatoes, halved
1/4 cup fresh green onions, sliced thin
1/4 cup French dressing
Salt to taste
Pepper to taste

Combine ingredients and refrigerate for several hours. Serve on a bed of lettuce.
Makes 2 servings
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Baked Italian Dressing Chicken for Two Recipe

2 (5-6 ounce) boneless and skinless chicken breasts
1/2 cup Italian Dressing
1/2 teaspoon lemon pepper
salt to taste

Combine Italian dressing, lemon pepper and salt. Pour over chicken and marinate for a couple of hours in the refrigerator. Remove chicken from marinate and place in greased baking dish. Bake at 350 degrees for 45 minutes. Broil until brown (about 5 minutes.)
Makes 2 servings
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Ground Beef Recipes


Free eCookbook Ė 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. 


This is a wonderful way to "dress" up carrots!

Judy's Glazed Carrots Recipe

1 lb. carrots, cut in large chunks
1 tsp. salt, divided
2 tbsp. brown sugar
1/4 tsp. nutmeg
1 tbsp. butter

In covered saucepan, boil carrots and 1/4 tsp. salt together in water just to cover until tender crisp, about 20 minutes, depending on the size of the carrot. Drain off water. Add butter, brown sugar, remaining salt and nutmeg. Return mixture to heat and cook, stirring constantly until carrots are well glazed.
Judy (in Alaska)
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This is a really good quick meal that we like any time of the day, as it's just as good for supper as for breakfast.

Judy's Sausage Scramble Recipe

1 lb. sausage in a roll (like Jimmy Dean)
1 pkg. frozen hash browns
8 eggs
1/2 cup milk
1/3 cup chopped green pepper
1/3 cup chopped red pepper

In skillet over medium heat, crumble and cook sausage, potatoes and peppers until sausage and potatoes are browned. In small bowl, beat together the milk and eggs with a whip and pour over sausage mixture, stirring gently, until eggs are cooked. 6 servings.

NOTE: I like using the frozen Potatoes O'Brien potatoes for this dish. I also add some chopped onion when I add the peppers.
Judy (in Alaska)
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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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This salad is so deliciously wonderful that it could easily double as a dessert. I have been asked for this recipe more than probably any other!

Judy's Cherry Cool Whip Salad Recipe

1 can (14 oz.) sweetened condensed milk-do NOT substitute!
1 (8 oz.) thawed Cool Whip whipped topping
1 can (11 oz) mandarin oranges, drained
1 can (8 oz.) crushed pineapple, drained
2 cups miniature marshmallows
1 can (21 oz.) cherry pie filling
1/2 cup chopped nuts

Mix sweetened condensed milk with the Cool Whip and add remaining ingredients. Cover and chill well before serving.
Judy (in Alaska)
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How to Cook Pinto Beans
This is for Brandy who wanted to know how to cook pinto beans. I got this recipe from a friend in New Mexico so has a Mexican flavor. Everyone always like it even if you are not into Mexican foods.

In a slow cooker put dry pinto beans (rinse and sort out any pebbles), 1 chunk (not sliced) smoked pork hock, one onion chopped, 1 teaspoon chili powder for color, one garlic clove, one small dried red chili pepper. Cover these ingredients with water and cook a very long time. The longer they cook the better they get. These are not very spicy but if you prefer you could make them a little spicier. I usually cook over the night and half of the next day. Remove the salt pork and cut off the fat and return the small pieces of pork in the pot. Note if you use the sliced salt pork it is not possible to remove the fat since it all falls apart. These are good alone or can be used in Mexican dishes such as burritos.

I made these for some gals from Mexico and they asked if I was married to a Mexican. Quite a compliment for the recipe.
Janis in Texas
Click Here for this Information


Sheet Cake Recipes
Jane requested sheet cake recipes in the 1/15 newsletter. Here are 2 favorites.
Robbie IN

Moist and Creamy Coconut Cake
From Bakers Angel Flake Coconut advertisement

1 package (2-layer size) yellow cake mix or pudding-included cake mix
1-1/2 cups milk
1/2 cup sugar
2 cups Baker's Angel Flake Coconut
3-1/2 cups or 1 container (8 oz) Cool Whip Whipped Topping, thawed

Prepare cake mix as directed on package in a 9x 13 pan. Cool 15 minutes, then poke holes down through cake with utility fork.

Meanwhile, combine milk, sugar and 1/2 cup of the coconut in saucepan. Bring to a boil, reduce heat and simmer 1 minute. Carefully spoon over warm cake allowing liquid to soak down through holes. Cool completely.

Fold 1/2 cup of the coconut into whipped topping and spread over cake. Sprinkle with remaining coconut. Chill overnight. Store leftover cake in refrigerator.
Robbie IN

German Chocolate Sheet Cake

1 box German chocolate cake mix
1 (8 oz.) pkg. cream cheese
1 stick butter
1 box confectioners' sugar
Coconut
Pecans

In bowl, mix cake mix as directed. In separate bowl, mix cream cheese, butter, confectioners' sugar. Grease and flour 9 x 13 inch pan and sprinkle coconut and pecans evenly in pan. Pour in half of cake prepared mix, all of cream cheese mixture and then pour other half of prepared cake mix. Bake at 350 degrees for 1 hour.
Robbie IN
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Here is a favorite beef vegetable soup for Donna (1/17 newsletter). This is from Rodale's "Your Family Will Love It" cookbook. It has old-fashioned flavor and is spicy in the sense that a molasses cookie or cabbage rolls are spicy - lots of flavor rather than being hot. Lots of veggies - good nutrition in one bowl.
Robbie IN

Crock Pot Spicy Ground Beef and Vegetable Soup Recipe

12 ounces ground beef
2 cups chopped onion
2 cloves garlic, minced
6 cups chicken broth
3 cups shredded cabbage
1 large carrot, chopped
2 cups frozen corn
1 - 8 ounce can tomato sauce
1/4 cup uncooked rice
1/4 cup ketchup
1 Tablespoon brown sugar
1 Tablespoon cider vinegar
2 teaspoons dried thyme
1/4 teaspoon cinnamon
1/4 teaspoon pepper
1/8 teaspoon cloves
1 bay leaf

Brown the ground beef , onions and garlic. Drain off the fat. Combine meat and all other ingredients in a crock pot/slow cooker; stir to combine. Cook on low for
8- 9 hours.
Robbie IN
Click Here to Print this Recipe


Fried Potatoes Recipe
In reply to Jenna in January 17th newsletter about fried potatoes.

We have found that the yellow potatoes seem to have the best taste for pan frying with, or in our case without onions. You need a heavy pan that has like a heat thing on the bottom or better yet a good seasoned cast iron skillet. Cut up your ingredients and put a good helping of oil in the pan, maybe a couple of tablespoons or more depending on how many potatoes youíre frying and let it warm up good over medium heat first. When the oil is warm put your potatoes and onions in and immediately stir them around and coat everything a little in the oil. Keep the heat up for a few minutes until the potatoes start cooking good and stir them often. Then lower the temp to medium low or so and put a lid on the pan and just stir them every couple of minutes until they are at your desired crispness. The yellow potatoes are so much better tasting than the white or red ones like this. We tried them 2 years ago and have never gone back for pan fried potatoes.

You can also get the potatoes just about done and move them to the outside of the pan and drop in some beat up eggs and any other ingredients that your family likes and put the lid back on and keep chopping the eggs until theyíre scrambled and you just made a breakfast or easy supper dish. I will sometimes add cut up ham too or some browned sausage maybe cut up polish sausage, the combinations are up to you. Add cheese after itís all done for even more fun.
RE in Chatsworth, IL
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In reply to Lisa in TX on January 17 newsletter wanting a tried and true corn dog recipe. The one I use makes great corn dogs and they are really easy to prepare. They are good the way they are and taste just like at a fair, but I will admit that when I make them sometimes I add a little heavier pinch of sugar when I do the mini version. My whole family loves these and I trust yours will too.
RE in Chatsworth,IL

Corn Dogs Recipe

1 cup all-purpose flour
1/2 cup yellow cornmeal
1 Tbsp. sugar
1 Tbsp. baking powder
1 tsp. salt
1/2 tsp. ground mustard
1/4 tsp. paprika
Dash of pepper

1 egg, lightly beaten
1 cup evaporated milk
Oil for deep-fat frying (I prefer Canola Oil)
Skewers or toothpicks (will explain later)
12-16 hot dogs

In a bowl, whisk the first eight ingredients. Whisk in egg and milk just until blended (anything using cornbread ingredients you donít want to over mix it or it will get tough). Transfer batter to a tall drinking glass.

Coat the skewered hot dogs and deep fry until golden brown in a deep fryer, electric skillet or a pan of oil.

I found it much easier to cut the hot dogs into 1/3 and put a toothpick into each one individually and using a bowl instead of a tall glass. I would put the hot dog piece in the bowl and use a spoon to cover the top with the coating and take them out and straight into the pan.
RE in Chatsworth,IL
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A reply to Donna in KS on January 17th newsletter.

I read somewhere to use chicken stock in the beef vegetable soup instead of beef bouillon. I tried it and it was a much better flavor. I also have access to good cross cut soup beef soup bones from a local farmer that have a good inch of meat around the bone. I will roast them in a deep pan with a little oil drizzled over them until they are browned in the oven at about 425 or so tossing them a couple of times and then just simmer them on the stove and use that broth too. Thatís when I would add the chicken stock for more liquid. If you have access to a deer roast it will work just as well. I make it a true vegetable soup with green beans, corn, potatoes, onions, peas, carrots, parsnips even okra when I can find it. Not the pickled kind though. If you add cabbage donít do it until about a half hour before serving it though because it doesnít hold up to long cooking times.
RE in Chatsworth,IL


I moved to Texas a year ago and have been going to a lot of potluck dinners. Do you have any tried and "they ate it all" recipes? Main dishes, salads and veggie dishes preferred because I don't need the temptation of eating any leftover desserts (or sampling! lol)
Thanks, Carolyn From California to Texas


Corn Dogs Recipe
Here is a recipe for corn dogs that was requested in today's newsletter.
Marion in Atlanta
http://abc.go.com/shows/the-chew/recipes/corndogs-michael-symon


Spicy Pumpkin English Muffin Bread
Thanks to Robbie for the Spicy Pumpkin English Muffin Bread recipe. Believe it or not, I tried this recipe last week and didn't care for it. You have submitted so many great recipes I want to try everyone.
Thanks again. Irene



                    


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

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