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July 5, 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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Nancy



I just want to thank Gayle for her crock pot gizzard recipe. I love ried gizzards but these were really good and tender. No wonder your son likes them so well. Gee, this way my husband might even eat them.
Thanks a lot, Fran in LaVista



Nancy, thanks for your efforts and time in getting the newsletter to us. I suggest that you make the decision as to number of times to publish.

Meanwhile, I would like to encourage all newsletter subscribers to share recipes. It must be disappointing to discover after hours of work, that the number of recipes submitted is insufficient for finishing. Please contribute recipes to accommodate the needs to maintain this valuable newsletter.

Thanks again, Nancy for all you do to keep this newsletter published.
Marvis in Texas



Thanks Nancy for being willing to share your experience with Weight Watchers and the recipes that are not copyrighted. I think the way you do. I also would have given the delicious cake to a neighbor or friend. I certainly subscribe to the theory that you can't eat it, if it is not in the house. We have also learned the importance of closely reading labels. Good Luck with your efforts to lose weight.
Robbie IN



Cream Corn Recipe

Ingredients
4 Tbsp. oil
1 Tbsp. chopped onion
1/4 tsp. salt
1/4 tsp. paprika
3 c. cream-style corn
1 Tbsp. green pepper, chopped
2 Tbsp. cream

Directions
Heat oil in frying pan. Add and slowly brown corn. Add remaining ingredients and simmer for 10 to 15 minutes over low heat. If you have hot peppers, they are good in this dish.
Sharon
Click Here to Print this Recipe



Good morning Nancy and all Landers,
We had a wonderful 4th just staying home. But of course the Air Show was going on 3 blocks from my house so noise and more noise because the Blue Angels were here. Love to watch them but the noise gets on my nerves after a while. And my poor male cat Toby is likely to have a nervous breakdown lol. Don't know why he is so scared of loud noises(even when I sneeze he runs downstairs) but of course the jets are really loud.
Newsletter looks great today - thanks everyone for contributing.
Dianne in Wisconsin



These are great salads to serve on a hot summer day.
Robbie IN

Three Bean Tuna Salad Recipe

Ingredients
1 lemon
2 tablespoon(s) extra virgin olive oil
3 stalk(s) celery, thinly sliced
2 green onions, thinly sliced
salt and pepper to taste
3 can(s) (15- to 19-ounce) assorted low-sodium beans such as white kidney beans (canellini), garbanzo beans, and pink beans, rinsed and drained
2 can(s) (6-ounce) chunk light tuna in water, drained and coarsely flaked
4 large Boston lettuce leaves

Directions
Directions
From lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice.
In large bowl, stir together lemon peel and juice, oil, celery, green onions, salt, and pepper. Stir in beans until coated, then gently stir in tuna.
Serve mixture in lettuce cups.
Robbie IN
Click Here to Print this Recipe


Shrimp Rice Salad Recipe

Ingredients
1 cup cooked rice
2 tablespoons French salad dressing- Can substitute Ranch, Bleu Cheese, Italian or other flavor
1 pound shrimp
1/4 cup finely chopped celery
3/4 cup finely chopped cauliflower
1 tablespoon chopped onion
1/4 cup chopped red bell pepper
1 tablespoon lemon juice

1/3 cup mayonnaise
Directions
Combine rice and salad dressing in a large bowl. Stir well. Peel and devein shrimp. Chop into bite-size pieces. Add to bowl. Add celery, cauliflower, onion, and bell pepper to bowl. Stir well. Add lemon juice and mayonnaise to bowl. Stir well. Cover; chill until serving time.

*For a tasty tropical twist, add a small can of pineapple chunks, drained.
Robbie IN
Click Here to Print this Recipe


Salmon Pasta Salad Recipe

Ingredients
½ of a { 22 ~ ounce } package Sea Shell macaroni, uncooked
1 { 1 pound } can salmon, drained and flaked
1 cup finely chopped celery
½ cup pimiento stuffed olives, sliced
¼ cup green onions
½ cup mayonnaise
¼ cup French dressing - can substitute ranch ,bleu cheese or other flavor salt & pepper to taste

Directions
Cook pasta according to package directions. Rinse with cold water and drain thoroughly.
In large bowl, combine shells, salmon, celery, olives and onions. In a small bowl, blend mayonnaise, French dressing, salt & pepper. Add to macaroni mixture;
toss gently. Cover; chill thoroughly. Stir gently before serving. 4 to 6 servings Can add other chopped vegetables, if desire, such as broccoli, cauliflower, or zucchini.
Robbie IN
Click Here to Print this Recipe


Dulce de Leche Cheesecake Parfaits Recipe

Ingredients
2 (8 ounce) packages cream cheese, softened
1 (13.4 oz) can dulce de leche
1 teaspoon vanilla
pinch salt
15 gingersnaps (I used Nabisco)
1 or 2 tablespoons butter, melted
1 pound strawberries, hulled and quartered

Instructions
In a large mixing bowl or stand mixer, beat the cream cheese until smooth. Add the dulce de leche, vanilla, salt, and beat together, making sure to scrape down the sides.
Crush the gingersnaps in a food processor, or you can use a rolling pin and a ziplock. Add 1 tablespoon melted butter and mix together. Add another tablespoon of butter if you want.
Layer the cheesecake, crumbs, and strawberries in whatever order you want. Chill until ready to serve.
It would be great served in wine glasses, 8-ounce clear plastic cups, or dessert bowls.
You can also serve this as a dip! Serve it in a big bowl, sprinkle the crumbs over the top, and use strawberries for dipping.
Notes

Dulce de leche can be found next to the sweetened condensed milk in the baking aisle. Often they have it in the Hispanic foods aisle too.
Serves 6-8
ENJOY !!! Judy in Montana
Click Here to Print this Recipe




Filo Prawn Fingers with Wasabi Soy Dip Recipe

Ingredients
2 spring onions, chopped fine
3 sheets filo pastry
1 tablespoon chopped fresh coriander (cilantro)
2 tablespoons olive oil
1 garlic clove, crushed
12 large prawns, shelled and de-veined
1 teaspoon grated fresh gingerroot
vegetable oil for deep frying
1 small fresh red chili, seeded and chopped
Wasabi Paste Soy Dip, see recipe
1 teaspoon tamarind paste or lemon juice
1 tablespoon tomato purée

Direction s
Place the spring onions, coriander (cilantro), garlic, ginger, chili, tamarind paste or lemon juice and tomato purée in a blender and blend to a
smooth paste.

Cut each sheet of pastry lengthwise into 4 strips 8 × 3 inches.

Take one strip and brush with a little of the oil.

Spread 1/2 teaspoon of the paste along one narrow end.

Place a prawn over the top, with only the tail extending beyond the edge of the pastry.

Roll up to enclose the prawn, twisting the ends together to seal.

Cover with a clean tea towel and repeat to make 12 fingers.

Heat 4 inches of vegetable oil in a heavy-based pan to a temperature of 350ºF or until a cube of bread browns in 30 seconds.

Carefully slip in the prawn fingers and cook for 2 minutes until the pastry is crisp and golden.

Drain on absorbent paper, and serve at once with the Wasabi Soy Dip.
(From Fruit ’n Veggie Recipes (Rhonda Grey))
Servings: 4
Source: New Zealand Wasabi Limited
Anna in Sweden
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I really like this very simple, but tasty main dish, with a Mexican flare.

Tamale Pie Squares Recipe

1-1/2 lbs. lean ground beef
1-3/4 cups (14-1/2 oz. jar) Spaghetti sauce
1/2 cup fine dry bread crumbs
1/4 cup chopped onion
1 egg, slightly beaten
1/2 tsp. pepper
1 pkg. Jiffy corn muffin mix
1 can (4 oz.) diced green chilies, drained
1/2 cup Monterey Jack cheese (I use more)

Directions
In large bowl, combine 1/2 cup spaghetti sauce, beef, bread crumbs, onion, pepper and and egg. Mix well. Pat firmly into a 9x13" baking dish, or pan. Bake 400 for 10 minutes; spoon off any fat. Meanwhile, prepare muffin mix according to directions on package, stirring in green chilies. Spread remaining spaghetti sauce over beef mixture; sprinkle with cheese.

Evenly spread prepared corn muffin mix over all. Bake 20 to 25 minutes at 400 until golden brown and topping is cooked through. Serves 6.
Judy (in Alaska)
Click Here to Print this Recipe



I share the same thoughts as Robbie does about the newsletter. I enjoy it being posted 6 days a week, even if there isn't all that many recipes, request, comments, etc., but when you want to take a day off, then you should. Doing the newsletter should be enjoyable for you and not something you feel forced to do. The subscribers should understand. It has always been the bright spot in my day. Thank you for bring so much pleasure to others.

We really like this really good variation for potato salad.

Italian Potato Salad Recipe

Ingredients
3 lbs. potatoes (I use the medium sized red ones)
1/2 cup Italian salad dressing
4 hard-cooked eggs, chopped
3/4 cup chopped celery
1/3 cup chopped onion
1/4 cup chopped cucumber
1/4 cup chopped green pepper
1/2 cup mayonnaise
1/4 cup dairy sour cream
1 tsp. prepared horseradish
Chopped fresh tomatoes

Directions
Boil potatoes covered in water, until tender; drain and cool. Peel (can leave skins on red potatoes) and cut into cubes. Place in large bowl and add Italian dressing; toss to coat well. Cover and chill 2 hours. Add eggs, celery, onion, cucumber and green pepper. Mix well. In small bowl, combine mayonnaise, sour cream and horseradish and mix well. Toss with potato mixture to coat well. Chill at least 1 hour. Top with chopped tomatoes before serving.
Judy (in Alaska)

Comments
My Weight Watcher Corner is at the bottom of the page.  It is located there so that ones in the group can easily ignore it if they wish.
Nancy
Click here to Print this Recipe



Baked Chicken Dijon Recipe

Ingredients
1/4 cup Dijon mustard
1/4 cup Evaporated Milk
1/4 cup plain, dry bread crumbs
1/4 cup freshly grated Parmesan cheese
4 (4-ounce) boneless, skinless chicken breast halves

Directions
Preheat oven to 475° F. Spray 13 x 9-inch baking dish with nonstick cooking spray. Combine mustard and evaporated milk in shallow bowl. Combine bread crumbs and cheese in separate shallow bowl. Dip chicken into mustard mixture, coating both sides, then into bread crumb mixture. Place in prepared dish. Bake for 15 to 20 minutes or until chicken is golden brown and no longer pink in center.
Makes 4 servings
Lisa TX
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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  
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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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The bold black text links are links to recipes.  The bold red text links are to the topic of the paragraph. The links listed in this newsletter have been checked within the last 24 hours are safe to click.

Nancy's Weight Watcher Corner

Went to the grocery yesterday and found
La Tortilla Factory Low Carb, High Fiber made with whole wheat. I loved the tortillas. They are only one point per tortilla. I am one of those people that usually don't eat bread but will eat a tortilla. Love to have a mid day snack by putting 2 ounces of think sliced deli ham, dijon mustard and a little lettuce. If I use 1 ounce of ham, i low carb tortilla, tiny bit of dijon mustard, and lettuce it becomes a 3 point snack.

I tried this recipe for my lunch. Ate Lean Cruisine Herb Roasted Chicken (4 points) and the roasted vegetables (1 point). The recipe is below.


Roasted Summer Vegetables Recipe

2 lbs. fresh vegetables such as red and yellow bell peppers, zucchini, yellow squash, red onion, and mushrooms
Fat Free Italian Dressing (1 cup)
Cut the vegetables into large bite-size pieces. Keep zucchini and squash slices thick. Place vegetables in a 9 x 13 baking dish. Coat vegetables with dressing and broil 8 minutes or until tender.

Note: The vegetables are 0 points. The fat free Italian dressing is 5 points. If you serve 4 people it would be between 1 and two points.

I made it for just me. One serving  of this  was vegetables (0 points,) 3 tablespoons of fat free Italian dressing would be (1 point.) Although it was very good, I think next time I will try using Zesty Italian Dressing.
Nancy
Click Here to Print this Recipe




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.
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Nancy Rogers -
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Lubbock, Texas 79416

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