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July 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 |   
Creamy Asparagus Soup Recipe | Asparagus Soup Recipe | Orange Soda Ice Cream Recipe | Calico Salad Recipe | Calico Salad Recipe | Moist and Crispy Chicken Recipe | Fresh Strawberry Delight Recipe | Chicken Tacos Recipe | Hawaiian Pork Chops Recipe | Caramel Almond Butter Chocolate Truffles Recipe | Quick "Sparrowgrass" Chowder Recipe | Peanut Butter Chip Brownies Recipe | Peanut Butter Chip Brownies Recipe | French Dressing Recipe | Tomato Bacon Dressing Recipe | Tomato Bacon Dressing Recipe | Thousand Island Dressing Recipe
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I was reading Sherrie's tips for dressing up brown and serve rolls and was totally stumped when I saw the name Maytag cheese as all I could think of in relation to Maytag was a washer or refrigerator. I looked it up online to discover that it is a brand name for blue cheese so just goes to prove that inquiring minds want to know.
Nana in SE Ohio

For Gracie, a recipe for Creamy Asparagus Soup request in June 30, 2015 Newsletter.
Sara in NW FL

Creamy Asparagus Soup Recipe

3 cans asparagus stems & tips, drained
2 sticks butter
1 cup all purpose flour, sifted
1 qt. chicken stock
1 qt. half & half
1 tsp. salt
1/4 tsp white pepper

Puree drained asparagus in food processor. Set aside. Melt butter in soup pot. Add flour to make a roux. Cook for 2 minutes. Add chicken stock. Stir briskly with a wire whisk. Bring to a boil. Turn heat to low.
Add pureed asparagus, half & half, salt and pepper.
Whisk thoroughly and heat thru but DO NOT BOIL.
Sara in NW FL
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This is the time of the year when most everyone's life gets busy. It is the time of the year that the number of recipes submitted decreases. I would like to have some feedback. Should I go ahead and send out a newsletter with only a few recipes or should I wait until the next day and combine both day's recipes. I don't mind sending out a newsletter everyday (but Friday). Please send me some feedback. Please use the
Thank you, Nancy

Asparagus Soup Recipe
for Gracie

1 lb. asparagus, tough ends removed
2 cups loosely packed chopped red-leaf, escarole, or any soft leaf lettuce
4 green onions, chopped (white and some green)
1 clove garlic, minced
1 T. minced fresh tarragon
2 T. butter
3 T. rice flour
5 cups chicken stock
1/2 cup heavy cream
2 t. fresh lemon juice
1/2 t. salt
1/4 t. black pepper
Minced fresh parsley and/or chives, for garnish
Paprika, for garnish

Cut tips from asparagus & set aside. Cut remaining stalks into 1 in. pieces & sauté w/lettuce, onions, garlic, & tarragon in the butter until soft & lightly browned. Sprinkle w/flour & continue to cook, stirring 2 min. Stir in stock & tips & cook until slightly thickened, or until asparagus very soft. Puree & reheat w/cream, but do not boil. Add juice & adjust seasoning w/salt & pepper. Garnish w/parsley & paprika.
Serves 4-6
Athena in DE
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This may be the recipe Brenda wanted in the 6/30 newsletter, although we have always called it ice cream, not sherbet. Since she wants to make it for the 4th, I thought I would send it, rather than waiting to see if others sent the same recipe. I hope your holiday celebration is lots of fun
Robbie IN

Orange Soda Ice Cream Recipe

2 liter Orange Crush soda
2 cans Eagle Brand sweetened condensed milk
1 lg. can crushed pineapple
bags ice
Rock salt

Mix together. Pour in to ice cream maker and freeze as directed.
Robbie IN
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This is a very tangy and tasty salad, that can be put together
quickly. I always have to double or triple it for our family,
or when I take it to a potluck.

Calico Salad Recipe

1/2 cup cider vinegar
1/3 cup sugar
2 tbsp. cooking oil
3/4 tsp. salt (I cut down)
1/4 tsp. pepper
1 can (8-1/2 oz.) butter beans, drained
1 can (8-1/2 oz.) whole kernel corn, drained
2 oz. diced pimientos, drained
1 tbsp. thinly sliced green onion

Cover and chill well. Serve with slotted spoon.
Judy (in Alaska)
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This is a perfect chicken recipe for a 4th of July get together.

Moist and Crispy Chicken Recipe

3 cups Rice Krispies cereal, finely crushed
1 tsp. paprika
1/2 tsp. salt
1/4 tsp. pepper
1 fryer chicken, cut in parts
1/2 cup mayonnaise

In large plastic bag, mix cereal, paprika, salt and pepper; shake to blend well. Brush chicken on both sides with mayonnaise. Place 1 piece in bag in bag and shake good to coat well. Place on rack in broiler pan. Bake at 425 for 40 to 45 minutes until golden brown and tender.
Serves 4 to 6.
Judy (in Alaska)
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We love this light and pretty strawberry dessert.
It can also be served as a salad.

Fresh Strawberry Delight Recipe

2 pkgs. (3 oz. each) strawberry Jello
2 cups boiling water
3/4 cup cold water
3/4 cup sliced fresh strawberries
1 pkg. Dream Whip

Dissolve 1 pkg. Jello in 1 cup of the boiling water; stir in cold water and chill until thickened. Stir in strawberries and pour into a 1 quart mold.

Chill until set, but not firm. Dissolve remaining package of Jello in the other 1 cup boiling water. Chill until slightly thickened. Meanwhile, prepare Dream Whip as directed on package; set 1/4 cup aside for garnish, if desired. Fold remaining whipped topping into thickened Jello;spoon over fruited Jello in mold. Chill until firm.

To unmold easiy, run wet knife around edge. Dip mold up to rim in warm water for 10 seconds, then cover with a wet plate, turn it over and shake it out. Garnish with reserved topping, if desired.
Makes 8 servings.
Judy (in Alaska)
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Chicken Tacos Recipe

1/2 cup tomato ketchup
1 Tbs. vinegar
1 jalapeno pepper, seeded, minced
1/4 tsp. garlic powder
1/4 tsp. cumin
1 lb. skinless boneless chicken breast, cut into 1/8-inch strips
1 Tbs. vegetable oil
8 taco shells, heated

Shredded cheese
Shredded lettuce
Tomato chunks
Sliced green onions
Sliced ripe olives
Sour cream

Combine first 5 ingredients: set aside. In large skillet, saute chicken in oil until chicken changes color, about 3-4 minutes. Stir in reserved ketchup mixture. Simmer, uncovered, 15 minutes; stir occasionally. Spoon chicken filling into taco shells. Serve with cheese, lettuce, tomato, onions, olives, sour cream as desired.
Makes 4 servings ( about 2 cups chicken mixture)
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Hawaiian Pork Chops Recipe

4 rib pork chops, cut 3/4 inch thick
1 Tbs. vegetable oil
1 can ( 8 oz.) pineapple chunks
1/4 cup tomato ketchup
1/4 tsp. salt
1/8 tsp. pepper
1 small onion, sliced
1 medium green pepper, cut into 1 inch chunks
Cornstarch-water mixture

In large skillet, quickly brown chops in oil; drain excess fat. Combine pineapple and juice with ketchup, salt and pepper; pour over chops, then stir in onion. Cover simmer 10 minutes. Stir in green pepper; turn and baste chops. Cover; simmer an additional 10 to 15 minutes or until chops are tender. Thicken sauce with cornstarch--water mixture.
Makes 4 servings (about 1 1/2 cups sauce).
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Caramel Almond Butter Chocolate Truffles Recipe


1 cup pitted dates
1/3 cup almond milk
1 cup almond butter, at room temperature
1/2 cup dark chocolate chips, vegan
1 tbsp coconut oil
1/4 cup walnuts, chopped

In a food processor add the pitted dates and almond milk and pulse until you obtain a creamy consistency. You may have to stop the food processor in between and scrape down the sides. Place the mixture into a small bowl and add the almond butter. Combine with a spoon or spatula (You can add the almond butter to the food processor as well and mix it with the date paste that way if you like)

Form 18 dough bit size balls and place in the freezer for at least 3-4 hours to harden. In the meantime, melt the chocolate and coconut oil in a microwave safe bowl at 30 second intervals until completely melted. When the balls are frozen, dip the balls, one by one into the melted chocolate. Place some chopped walnuts over each piece immediately after dipping it. You need to do this now otherwise the chocolate will solidify and the walnuts won't stick.
Keep chocolate truffles in the fridge.
Yield:18 truffles
Source: EatGood4Life
Judy in Montana
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This is for Gracie. We usually find asparagus cream soups bland, but not this one, it's tasty. Quick & easy to put together, a good many ingredients but mostly just dumped in , in order. Must be healthy enough, too; DH's blood sugar was fine. Don't skip the topping, it just makes the soup great.

Quick "Sparrowgrass" Chowder Recipe

4 strips pre-cooked bacon, microwaved 45 seconds to 1 minute & set aside
Pico de Gallo, layered into a small dish but not stirred, then covered & chilled:
1 large jalapeno, seeded & minced
2 heaping T. red or yellow onion, minced
1 large or 2 small roma tomatoes, diced
1 sprig parsley & 1 leaf culantro, snipped, if you have them
6 very small red potatoes, unpeeled, cubed & microwaved in 4 c. water 5 - 6 minutes
1 T. butter
1/2 medium onion, chopped
1 can Cream of Asparagus soup
1 soup can milk, lower fat is fine
Dash dry white wine, about 2 T.
3/4 generous c. shredded jack & colby cheese
1 10 oz. can asparagus pieces, undrained
1 8 oz. can cut green beans, drained
2 - 3 dashes seasoned Pepper
1/2 c. heavy cream

Prepare bacon, Pico de Gallo, & potatoes; drain potatoes. In 3 or 4 qt. pot, melt butter; add chopped onion & drained potatoes; saute' till onion is tender. Stir in soup, then milk, then wine; when warm stir in cheese till melted. Add asparagus with liquid, beans, seasoned pepper & crumble bacon in. Finish with cream & heat through. Cover & chill now if you don't want to serve it for several hours. Standing not only doesn't hurt it, it may even be better!

To serve, re-heat without letting it boil, & serve topped with Pico de Gallo to taste.

A quick bread is great with this, or muffins, or garlic bread, or nice soft rolls.
Marilyn in FL
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These are SO GOOD! I doubled the recipe, as our family was coming over, and baked in a 9 x13 inch pan. I'm sure glad I did, as they disappeared quickly.

Peanut Butter Chip Brownies Recipe

1/3 cup butter
3/4 cup sugar
1/4 cup light corn syrup
2 tsp. vanilla
2 eggs
1/2 cup flour
1/3 cup unsweetened baking cocoa
1/2 tsp. salt (I cut in half)
1 cup Reese's Peanut Butter Chips

Cream butter and sugar and mix in well the corn syrup and vanilla. Add eggs; one at a time, beating well after each. Add dry ingredients. Stir in chips. Put batter in a greased 8" square pan. Bake 350 for 25 to 30 minutes, till toothpick comes out clean. Cool completely and top with thin vanilla glaze. When glaze has set, cut into squares.

Vanilla Glaze: Mix 1/2 cup powdered sugar, 1 tbsp. water and 1/4 tsp. vanilla (it will be very thin). Spread over cooled bars.
Judy (in Alaska)
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French Dressing Recipe

1/2 cup tomato ketchup
1/2 vegetable oil
1/4 cup apple cider vinegar
1 clove garlic, split
1/4 tsp. salt
Dash of pepper

Combine ingredients in jar. Cover, shake vigorously. Chill to blend flavors. Chill to blend flavors. Remove garlic; shake again before serving over tossed green salads. Makes 1-1/4 cups.
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Tomato Bacon Dressing Recipe

1/2 cup ketchup and onions
1/2 cup mayonnaise or salad dressing
1 Tbs. milk
4 slices bacon, cooked, crumbled

Combine ingredients. Server over head lettuce or tossed green salads. Makes 1 cup.
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Thousand Island Dressing Recipe

1 cup mayonnaise or salad dressing
1 Tbs. apple cider vinegar
1 to 2 teaspoons granulated sugar
1/4 cup tomato ketchup
2 Tbs. sweet relish
1 hard cooked egg, finely chopped

Blend mayonnaise with vinegar, sugar and ketchup. Fold in relish and egg. Cover; chill. Serve over head lettuce, salad greens or sliced tomatoes. Makes about 1 3/4 cups.
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A lot of our members have asked what software I use for organizing my person recipes. A lot of our members have asked what software I use for organizing my person recipes. 
Nancy Rogers

I use Home Cookin' software for my personal recipes.
For a free 2 week trial of this software, Click Here

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Lubbock, Texas 79416

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