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July 7, 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
Meatballs With Dumplings Skillet Meal Recipe | Pasta Picnic Salad Recipe | Fruit Salad Recipe | Baked Dijon Salmon Recipe | Fruit stuffed Roast Pork Recipe | Fruit stuffed Roast Pork Recipe | Baked Pork Chops or Chicken Cutlets Recipe | Baked Pork Chops or Chicken Cutlets Recipe |
Roast Pork Recipe | Cornish Hens or Squab Recipe | Biscuit Cinnamon Rolls Recipe | Fruit Salad Recipe


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How do you search for a recipe that was in the Daily recipes? I missed the crockpot gizzards, and would like to find it? Thank You, Bbill, Alb.



This is one of our favorite stand-by meals that we enjoy.

Meatballs With Dumplings Skillet Meal Recipe

Ingredients
1 lb. lean ground beef
1 egg, beaten
1/4 cup finely chopped onion
1/2 tsp. salt - I just use to taste
1/4 tsp. pepper
1/4 tsp. garlic powder
1 beef bouillon cube
1-1/2 cup boiling water
1 can tomato soup
2 cups peeled potatoes, cut in 1/2" chunks
3 large carrots, cut in 1/2" slices
1 large onion, sliced
1/4 tsp. thyme
1 can Pillsbury buttermilk (or Country Style) biscuits
Paprika

Directions
Combine ground beef, egg, chopped onion, salt, pepper and garlic powder; mix well. Shape into 1-1/2" meatballs. Brown and pour off drippings. Dissolve bouillon cube in boiling water. Add soup and stir until smooth. Add soup mixture, vegetables and thyme to meat balls in a electric skillet, or Dutch oven. Bring to boil, cover and simmer about 20 minutes. Cut each biscuit in half and place on top of hot mixture. Sprinkle with paprika.
Simmer, uncovered for 10 minutes. Cover and simmer 20 minutes longer, or until biscuits are no longer "doughy".
Judy (in Alaska)
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This salad is SO good and one we like eating for a main dish on a hot day when don't feel like eating hot food.

Pasta Picnic Salad Recipe

Ingredients
2 cups rotini pasta, uncooked
2 cups sliced fresh mushrooms
2 cups cherry tomatoes, halved (I quarter)
1/4 cup sliced green onion
1/4 tsp. lemon pepper
3/4 cup bottled Italian salad dressing
1 pkg. (3-1/2 oz.) sliced pepperoni - I cut slices in half to make smaller 2 avocados, peeled, sliced into small chunks and sprinkled with lemon juice, so won't darken.

Directions
Cook pasta according to package directions; rinse with cold water, drain well. Combine with remaining ingredients. cover; chill 4 hours or overnight.
Makes 6 servings.
Judy (in Alaska)
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Whenever I ask my family for a cake to make for any special occasion, this one frequently comes up,
as everyone loves the nice moist cake with the creamy peanut butter frosting on top.

Peanut Butter Chocolate Cake Recipe

2 cups flour
2 cups sugar
2/3 cup unsweetened baking cocoa
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 eggs
1 cup milk
2/3 cup oil
1 tsp. vanilla
1 cup brewed coffee, room temperature

Frosting:
1 pkg. (3 oz.) cream cheese, softened
1/4 cup creamy peanut butter
2 cups powdered sugar
2 tbsp. milk
1/2 tsp. vanilla
Miniature semi-sweet chocolate chips (optional)

In mixing bowl, combine dry ingredients for cake; add eggs, oil, milk and vanilla. Beat 2 minutes at medium speed with electric mixer. Stir in coffee (batter will be thin). Pour batter into 9zx13 inch baking pan. Bake at 350 35 to 40 minutes, until toothpick comes out clean. Cool completely before frosting.

For frosting: Beat cream cheese and peanut butter until smooth and beat in powdered sugar, milk and vanilla well. Spread over cake. Sprinkle with mini chips, if desired. Store in refrigerator.
Judy (in Alaska)
Click Here to Print this Recipe



Hello, Nancy.
I want to thank Mavis for the Corn Souffle Recipe that was sent in on the June 30, 2015 newsletter.
It was so easy, and my DH loved it.
Diana in Kansas City



In the July 6th newsletter, Judy in Montana mentioned she posted an Angel Chicken recipe about a year ago. I cannot find that recipe. Would she please repost it? I have a good Angel Chicken recipe but it doesn’t call for Italian dressing.
Thanks. Diane in GA



Hi Everyone This is a great Salmon recipe . Sometimes I eliminate the pecans when I'm in a hurry .

Baked Dijon Salmon Recipe

Ingredients
1/4 cup butter melted
3 Tbls Dijon mustard ( or whatever you have on hand)
1 1/2 Tblspn honey
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
4 Teaspn chopped fresh parsley ( sometimes I use dried parsley)
4 (4 ounce) fillets salmon
Salt & Pepper to taste
1 lemon for garnish

Directions
Preheat oven to 400 degrees . In small bowl stir together butter, mustard and honey . In another bowl mix bread crumbs, pecans, and parsley . Brush each fillet lightly with honey mustard mixture and sprinkle the tops of the salmon with the read crumb mixture. Bake salmon 12 -15 minutes in oven ,or until it flakes easily with a fork . season with salt and pepper, and garnish with a wedge of lemon . Enjoy!!
Dee /R.I. and Fla.
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This is a bit of work. But, after stuffing and tying it can be refrigerated for 1 day before roasting. I have made this often for Christmas Eve dinner, stuffing and tying the meat the day before Christmas Eve then refrigerating it until time to brown it and put it into the oven.

Fruit stuffed Roast Pork Recipe

Ingredients
1 boneless, center cut pork loin, 4 lbs.
Lay meat on work surface. With a sharp knife, parallel to the work surface, cut the pork almost in half, stopping 1 inch short of cutting through, like a book.
6 (14 inch length) of kitchen twine.
1 package dried mixed fruit or equivalent amount of chopped apricot, apple and prunes.
Soak the fruit in a little water to plump it up then drain very well.
(Optional; 1/2 cup jarred, dry packed cooked chestnuts, crumbled. These are difficult to find.)
½ tsp. salt, 1/8 tsp. pepper and ½ tsp. ginger
3 Tblsps. Butter,
3 Tblsps. Olive oil
¾ cup dry white wine
¾ cup heavy cream
1 can reduced sodium chicken broth
1 Tblsp. Red current jelly

Directions
Lay out pieces of twine about 1 inch apart. Lay the piece of cut pork across the twine. Distribute fruit, and chestnuts if using, evenly over the meat leaving a 1 inch border all around. Fold one long side of meat over the other, overlapping slightly to form a cylinder. Tie with the twine. Rub meat with a mixture of salt pepper and ginger. If not cooking then, wrap tightly with plastic wrap and refrigerate until ready to continue.

Heat oven to 350 degrees.
Heat butter and olive oil in a roaster that has a lid. Carefully brown meat roll on all sides, turning or rolling carefully. (I find it easiest to do using long wooden spoons.) This takes about 20 minutes. Remove as much fat as you can, I use a large baster to do this. Mix ¾ cup white wine, ½ can of chicken broth and ¾ cup of heavy cream. Blend with a whisk and add to meat. When the liquid simmers, cover roaster and cook in the center of the oven. Check and baste, adding more of the chicken broth if liquid in pan looks too thick. Roast until an instant read thermometer registers 160 to 165 degrees; the meat, not the stuffing. This will take one to two hours. Remove from oven and put onto cutting board, covering loosely with foil. Let set while you make the sauce. Skim any excess fat from the roaster. Put roaster over 2 burners and reduce liquid to 1 cup. Add 1 Tblsp. of red current jelly and blend in. Serve separately in a sauce boat. Slice meat into 1 inch slices.
Jody in Texas
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Baked Pork Chops or Chicken Cutlets Recipe

Ingredients
6 boneless, pork chops or 3 boneless, skinless chicken breasts sliced in half horizontally and pounded between two pieces of plastic wrap.

Flour, seasoned with seasoned salt and pepper and Herbs de Provence
Chopped onion, about 3/4 cup
Olive oil
White wine
2 cans of mushroom soup of any cream soup or gravy
1/2 cup evaporated milk or chicken broth or cream
Garlic, minced
8 to 12 ounces fresh, sliced mushrooms or sliced canned mushrooms (if canned, reserve liquid and add milk or broth or cream to make ½ cup)

Directions
In heavy skillet, heat olive oil and saute mushrooms, onion and garlic. Remove from skillet and reserve. Add pork chops or chicken which has been dipped in seasoned flour. When meat is browned on both sides, remove them from the skillet. Deglaze skillet with wine. Stir in soup or gravy. Add milk or broth or cream and blend until you have a nice consistency. Add more than ½ cup if necessary. Turn off heat. Replace meat in skillet and turn so that all sides ar covered with gravy. Top with onions and mushrooms and put into 350 degree oven. Bake covered for 30 minutes then uncovered for 10 minutes. Serve with boiled new potatoes or rice. You can also substitute tomato soup instead of cream soup, use Italian Herbs instead of Herbs de Provence and top with fresh thick- sliced tomato before baking, then serve with pasta tossed with plenty of parmesan cheese, butter and garlic salt.
Jody in Texas
Click here to Print this Recipe



Roast Pork Recipe

Ingredients
Pork roast, loin or sirloin, about 4 pounds
Rub with 2 or 3 tsps. minced garlic, salt and cracked pepper. Drizzle with olive oil and put into a plastic zip-lock bag. Move it around so that it is completely covered with the oil. Refrigerate 8 hours or overnight.
3 bay leaves
1 unpeeled apple, cored and cut into ½ inch wedges
1/2 cup white wine
1/4 cup water
1/2 teasp. dried thyme
1/2 onion cut in wedges
4 carrots, peeled and cut in half or 10 baby carrots that have been tossed in olive oil.

Directions
Heat oven to 325 degrees. Use a pan not much bigger than the roast. On the bottom of the pan, lay the bay leaves and the apple wedges which will act as a trivet to hold the roast off the bottom. Put the roast on top. Put the wedges of onion and the carrots around the sides of the roast. Cook 35 minutes for each pound of meat. Baste every 40 minutes with pan juices. If there are not enough juices, add a little chicken stock. Slice and serve with the onion and carrot pieces and a little of the juice. Afterwards, you can strain the remaining juice to make a gravy for any leftovers.
Jody in Texas
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Cornish Hens or Squab Recipe

Allow 1 hen or 1, 1 pound, squab per person

Make a stuffing of breadcrumbs seasoned with fresh parsley, tarragon or basil, paprika, a pinch of nutmeg, salt and pepper, ½ cup sliced sautéed mushrooms and enough melted butter or stock to moisten the dressing lightly. (I have used packaged stuffing mix and added appropriate seasonings to augment those in the mix.) Fill the birds with the dressing. If you have dressing left, put it in a greased, shallow casserole and bake it with the birds.

Brush the birds with melted butter, season them with a little salt and pepper, lay strips of bacon over their breasts and roast, uncovered, in a 300 degree oven for 55 minutes. Remove the bacon for the last ten minutes to allow the breasts to brown. Garnish with stuffed olives and sliced pickled beets, if you wish. Serve with buttered green beans dusted with nutmeg, a crisp romaine salad and toasted rolls.
Jody in Texas
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Nancy, I will try to send in some of my favorite recipes, a few at a time, and you can add them to your site when you need some filler. I look forward to the newsletter every day. It is sometimes difficult to sit in the computer chair for very long with this arthritis but I can do it in short spurts. Jody in Texas

Though I was born in Missouri, I spent much of my early childhood in a small town on Long Island off New York City. Near us, there were several duck and Cornish hen farms. So, though there has never been a request for recipes for these fowl, I am sending them in because they are favorites of mine. Both these recipes came from my favorite old 1950?s ?Esquire? magazine recipe book. This old book really taught me to cook as it has wonderful chapters on spices and herbs, kitchen tools, pantry staples, cooking methods and, my favorite, how-to-make-a-meal-come-out-even! Before I read that chapter I had some, now funny but then tragic, spectacular meal failures. Over the years, I have made a few additions to the recipes.
Jody in Texas

Roast Duckling with Orange Glaze Recipe
Serves 4

Ingredients
1 plump 5 pound duck
1 tsp. caraway seed
4 cups bread crumbs
1 small minced onion
1/2 green pepper, minced fine
1 stalk celery, minced fine
1 apple, peeled and cored cut into small dice (my addition)
½ cup raisins (my addition)
1 Tablesp. sage
A pinch each of thyme, nutmeg, salt and pepper

Directions
Wash and dry the duck inside and out. Make sure that the oil sac on the tail end of the duck has been removed. If not, cut it out. Sprinkle with inside of the duck with the caraway seed. Mix together the bread crumbs, onion, green pepper, celery, apple, raisins, sage, thyme, nutmeg, salt and pepper. Stuff and truss the duck. (I use small metal skewers to do this.) Roast in a 350 degree oven in an uncovered roasting pan with the duck resting on a wire trivet. Allow 40 minutes to each pound, pricking the skin from time to time to allow the fat to escape. When the bird is almost done, make the orange glaze.

Orange Glaze

1/2 cup brown sugar
2-1/2 Tblsps. granulated sugar
1 Tblsp. cornstarch
1 Tblsp. grated orange peel
1 cup orange juice
1 drop Tobasco sauce
one pinch salt

Simmer in a small, heavy pot over a low flame for 3 minutes until the mixture thickens and becomes transparent.
Remove the duck from the over; use poultry shears and halve the duck length-wise and cross-wise. Place the stuffing on a warm platter, top with the duck pieces and pour the orange glaze over all.
Jody in Texas
Click Here to Print this Recipe



I want to tell Judy in AK that I made her recipe for Peanut Butter Oatmeal Raisin cookies. However, I did it somewhat differently. I had to chop some peanuts since I prefer, and use, only creamy peanut butter. I also decided to re-hydrate the raisins somewhat since mine were old, but still good. Also, as it turned out I only had 1/2 cup oatmeal so filled the last 1/2 c. with chocolate chips. When the cookie mixture was all together I decided to make it into a large cookie and put it into a 14 in. pizza pan and pressed it into the pan, which I greased with olive oil. The cookie came out perfectly well and the chocolate chips were nice, too. Thanks for the recipe Judy. I will definitely be making it again.
Barb in OKC


Judy in Montana would you please re-submit your recipe for Angel Chicken. I cannot locate it.
Thank you. Barb in OKC



Biscuit Cinnamon Rolls Recipe

Ingredients
2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits
3 Tbsp. butter, melted
1/2 C. pancake syrup (any brand you like, I used Mrs. Buttersworth)
1/3 C. packed light brown sugar
1/2 tsp. cinnamon
1/4 C. chopped pecans, optional
1/4 C. chopped almonds, optional

Directions
Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 20-25 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy! ** You can use 1 1/2 tubes of the Pillsbury Grands buttermilk biscuits if 1 doesnt' seem like enough) and bake it for about 30 minutes. Thank you all for passing my things around and sharing☆
From :Karen Raaker Hobbs
these are great !!
Judy in Montana
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Fruit Salad Recipe

Ingredients
1 can lite fruit cocktail, drained
1 can pineapple, drained (reserve juice)
2 medium bananas, diced
1 small pkg. sugar-free vanilla instant pudding
3 Tbsp. Tang

Directions
Use pineapple juice to mix pudding mix with Tang. Mix well and add fruit. Chill at least 2 hours.
Sue
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Banana Dessert for 1 Recipe

Ingrediets
1 slice bread
1 egg, beaten
1/2 tsp. vanilla
2 tsp. sugar substitute
pinch of cinnamon
2 oz. evaporated milk ( or skim)
1/2 banana or 1

Directions
Tear bread into small pieces. Add egg, vanilla, sugar substitute, cinnamon and milk. Cut banana into chunks. Cook until lightly browned on both sides.
Sharon
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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
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Did you Know
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.

As a Weight Watcher I am really excited to see the new section of tips, recipes, and weight watcher points. Thank you for including it, and I wish you well on your weight loss journey. I am sending a recipe we really like, and even our daughter-in-law, who doesn't care for spicy foods likes it. I'm not sure where I got this recipe, but it is easy to make. It is low in points, too.

Thai Cucumbers Recipe

Ingredients
2 cucumbers, peeled
1/4 cup (about 2) green onions
2 tbsp. honey
1/3 cup rice vinegar
1/2 tsp. sesame oil (I use a little more)
1/2 tsp. red pepper flakes
1/2 tsp. salt

Directions
Slice cucumbers and onions. Combine rest of ingredients, and pour over
the vegetables. Chill for 30 minutes.
4 servings - WW Plus Points 1
Arlene in Mo.
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Nancy's Weight Watcher Corner

Last night I was tired of eating sliced fresh apples. I decided to do something different with my apple.
I cored it but left the bottom of the apple solid. I opened up a diet 7-up, poured enough to fill the core of the apple. Then  sprinkled a litte cinamon in the center. Baked it for about 30 minutes in the oven. It could be be cooked in the microwave as well. The result was a tasty cinnamon apple dessert with 0 Plus Points.
Nancy




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 -
5540 2nd St.
Lubbock, Texas 79416

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