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July 8, 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 
Cheese Souffle Recipe | Oatmeal Butterscotch Cookies | Stuffed Lamb Roast Recipe | Zucchini Fritters Recipe | Shashlik Recipe | Shashlik Recipe #2 | Zucchini Fritters Recipe | Frozen Strawberry Cream Pie Recipe | Cold Fruity Pizza Recipe | Zucchini Lasagna Recipe | Poached Apples Recipe | Three-Meat Burgers With Chipotle-Cinnamon Ketchup Recipe | Lamb and Feta Lasagna Recipe | Healthy Juicy Baked Apple Recipe | Christina Crawford’s Plum Wonderful Roast Duckling Recipe | Robert Irvine’s Blackened Salmon Lasagne  | Angel Chicken Recipe | Italian Cream Cake with Cream Cheese Icing | Strawberry Cream Cheese Ice Cream Recipe | Summer Vegetable Salad Recipe | Bean and Pea Salad Recipe | Bean and Pea Salad Recipe | Bean and Carrot Salad Recipe | Corn and Green Bean Salad Recipe
| Strawberry Cream Cheese Ice Cream Recipe | Summer Vegetable Salad Recipe | Bean and Carrot Salad Recipe | Bean and Pea 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.

Cheese Souffle Recipe

3 T. butter
4 T. flour
1/2 t. salt
Few grains cayenne (optional)
1 c. milk
1 c. cheese ( 1/4 lb.; cut in pieces)
3 egg yolks
3 egg whites

Make sauce of butter, flour, seasoning & milk. Stir in cheese &
heat until melted. Remove from stove. Stir in unbeaten yolks & fold
in stiffly beaten whites. Pour into buttered baking dish. Bake
at 350, 30 - 45 min. Baked when will not stick to tip of knife inserted
in center. Serve at once.
4 servings
(Source: 4-H recipe in 1947, Pennsylvania Agricultural
Extension Service booklet, “It’s Fun to Cook”)
Athena in De
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Thanks to Jody TX for the duck recipe and the Cornish game recipes that were in the 7/7 newsletter. We are a family of hunters and always eat what is killed. I can't wait to try your recipes. They are different from mine. Judy's Italian Potato Salad recipe in the 7/6 newsletter is delicious. I have made a similar recipe often and it is always a big hit. I add chopped black olives to mine as well as chopped red peppers. Most in my immediate family won't eat green peppers. Judy's chocolate cake with the peanut butter cream cheese frosting in the 7/7 newsletter is also a recipe that is scrumptious.
Robbie IN

This is an old recipe, as our family has been making them for over 50 years. They are now a favorite of our grandkids and their friends.
Robbie IN

Oatmeal Butterscotch Cookies

3/4 cup (1-1/2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups quick-cooking or regular rolled oats, uncooked
1-3/4 cups (11-oz. pkg.) Butterscotch Chips

preheat oven to 375 degrees.
Beat butter, granulated sugar and brown sugar in large bowl until well blended. Add eggs and vanilla; beat well. Combine flour, baking soda, cinnamon and salt; gradually add to butter mixture, beating until well blended. Stir in oats and butterscotch chips; mix well. Drop by heaping teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
About 4 dozen cookies. stuffed-lamb-roast-recipe.html
Robbie IN
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When was the recipe for crockpot chicken gizzards posted? I must have missed it. Sounds interesting.
Thanks Judy in Indiana

Judy there are 2 or 3 recipes in the Sept 10 issue.
bill, Alb.

I am going through my meat recipes so here are some favorites.
I used to make this every Easter for dinner.

Stuffed Lamb Roast Recipe

One Leg of Lamb. Have the butcher bone it and cut it for stuffing. Take the bone to use for stock for the sauce. You might want to add a lamb shank or two to cook with the bone. To make the stock, simmer the shanks and the bone with some carrots, onion, celery tops, parsley and seasoning for an hour or two.

4 Tblsps. butter
1/4 cup finely minced onion
1/4 cup finely minced mushrooms

1 tsp. minced garlic
2 tsps. chopped fresh rosemary
1 cup soft bread crumbs (2 slices bread)
1/4 cup minced fresh parsley
Dash of salt and pepper to taste

Sauté the onions in butter for 5 minutes then add the mushrooms and sauté 5 more minutes. Reduce liquid if necessary. Add to it, the garlic, rosemary, breadcrumbs, parsley, salt and pepper. Mix gently.
Stuff the leg of lamb. Tie securely with kitchen string. Rub on the lamb a mixture of;
1/4 cup olive oil or melted butter
Juice of ½ lemon
1 tsp, minced garlic
1-2 tsps. fresh rosemary
2 tsps. dried oregano
1 tsp. salt
freshly ground pepper

Put stuffed lamb onto a rack in the roaster and let set to marinate at room temperature for several hours. Preheat oven to 325 degrees. Roast the room temperature roast for 1 hour. Drain off any fat that has accumulated in the bottom of the roaster. Pour 1/2 cup HOT stock or water in to the roaster. Continue to roast, basting meat every 20 minutes from the liquid in the roaster. If there isn?t enough, add a little more of the lamb stock you have made.

Allow 20 minutes per pound roasting time or until a meat thermometer registers;
140 degrees for rare
160 degrees for medium
170 degrees for well done
(Be sure that your thermometer is inserted into the meat, not the stuffing. Leg of lamb is traditionally served on the rare side, like roast beef ribs.)
Remove lamb from oven and put onto carving board. Set aside, lightly covered, for about 20 minutes before carving. Skim the fat from the roaster and pour through a fine sieve into a bowl and reserve for sauce.

In a skillet, heat 2 Tblsps. Butter or olive oil. In it saute; 3 shallots, finely chopped (If no shallots are available, use green onions.) Add 1 cup good red wine and simmer until reduced by half. Add the reserved pan juices and ½ cup of the stock from the bones. Simmer.

(If you haven?t made a stock, use chicken broth but it will not taste the same.) Prepare a mixture of 2 Tblsps. flour blended into 1 Tblsps. soft butter. Add 1/2 of the butter and flour mixture to your sauce and simmer until thickened. Add the other half of the butter flour mixture if necessary.
Jody in Texas
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Shashlik Recipe

3 to 4 lbs. boned lean lamb cut into large chunks
Marinate overnight in;
Juice of 2 lemons
1/4 cup olive oil
1 minced onion
cloves garlic, mashed
1 tsp. salt
Leaves from several sprigs of fresh parsley, minced
Dill weed, fresh if possible, a few sprigs, minced
1 cup plain good yogurt

Put on skewers and grill. You can add chunks of onion, bell peppers or other vegetables in between the chunks of meat. Serve with rice pilaf.
Jody in Texas
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Shashlik Recipe #2

2 lbs lamb cut into 1 ½ cubes
Juice of 2 large lemons
¼ cup olive oil
2 Tblsps. Grated onion
2 Tblsps. Ground chili peppers
1 tsp.coriander
1 tsp. ground ginger
1 clove garlic, crushed
1 tsp. tumeric
Salt, a good pinch
2 tomatoes, quartered
2 green peppers, quartered
8 large mushroom caps
Melted butter, a stick

Marinate meat in mixture of lemon juice through salt for, at least 8 hours. Thread meat on skewers alternately with tomatoes, green peppers and mushroom. Broil under a hot flame and baste with melted butter. Turn frequently until brown on all sides. I have cooked this outside on the grill too.
Jody in Texas
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Turkish Kofte Recipe

1 lb. ground lamb mixed together with 1 lb. ground beef
4 cloves garlic, minced
1/3 onion, minced
Approximately 4 Tblsps. Fresh parsley, minced
4 Tblsps. Fresh dill, minced
1 Tblsp. Freshly squeezed lemon juice
1 tsp. ground cumin (or Lamb Spices)
2 dashes green Tobasco Sauce
1 tsp. seasoned salt
1 beaten egg

Mix together gently but thoroughly. Form into 1 inch by 3 inch rolls. Dip into flour seasoned with salt and pepper. Fry in hot olive oil 4 minutes on each side. Make sure all sides are well browned with a nice crust.

Add about 3/4 cup chicken broth or water. Turn to low heat, cover and cook about 10 minutes. Turn rolls after 5 minutes. Thicken drippings if necessary. This is my adaptation as real Kofte is grilled on skewers, not fried.
Jody in Texas
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Zucchini Fritters Recipe

1 1/2 pounds zucchini, grated
1 teaspoon salt
1/4 cup all-purpose flour
1/4 cup crumbled feta
2 cloves garlic, minced
1 large egg, beaten
Salt and pepper, to taste
2 tablespoons olive oil
2 tablespoons minced fresh dill

Put the grated zucchini in a colander or strainer over the sink, and add the teaspoon of salt and gently mix. After letting the zucchini sit for 10 minutes, drain the zucchini with a cloth or paper towels.
In a large bowl, combine the zucchini, flour, feta, dill, garlic, and egg. Season with salt and pepper to taste.

Heat the oil in a large skillet over medium-high heat. Once the oil is warm, scoop a tablespoon of batter for each fritter into the oil. Flatten the scoops a bit with a spatula and cook until the underside is golden-brown – about 2 minutes – and then flip the fritter and let it cook until the other side is golden-brown (about 1-2 minutes).
Serve with sour cream, yogurt, another sauce, or simply plain.
makes 4 servings
Recipe from: 12 tomatoes
Judy in Montana
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Frozen Strawberry Cream Pie Recipe

1- 9 inch graham cracker pie crust
3/4 cup whipping cream
4 oz softened cream cheese
1-14oz can sweetened condensed milk WELL CHILLED
1 1/4 cup pureed strawberries
sugar to taste
3 strawberries sliced
10 blueberries halved (for pie top)

Make sure the ingredients and pie shell are chilled. Whip the cream until stiff peaks form. Set in refrigerator. Whip the cream cheese. Beat in the condensed milk and the pureed berries. Fold in the whipped cream. Pour the filling into pie shell. Immediately put the pie into the freezer to set for 4 hours. Top with sliced strawberries and blueberries. Serve with a dollop of whipped cream on the side.
BY: McKenna Mehl - Kalispell, Mt. she won first prize in the local electric co-op contest.
ENJOY !!!!
Judy in Montana
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Cold Fruity Pizza Recipe

1 seedless watermelon
2 kiwi fruit peeled and chop coarse
1 cup strawberries, sliced
1 cup blueberries, black or raspberries
1 bananas chopped
Feta cheese crumbles (optional)
softened cream cheese (optional)

Slice up your watermelon into round slices. Cut each watermelon round into 4 triangular slices. Top watermelon with the fruit.
I top mine off with feta cheese crumbles.

I have also spread soft cream cheese on the melon(pat dry with paper towel first) then add rest of ingredients.
My mother years ago would cut up the melon and put different berries on top and it was so good with the ice cold melon. This was days before AC units were in our homes.
SOOOOOOOOO good and EASY !!!! ENJOY !!
Judy in Montana
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I think this is a recipe from your site but I couldn't find it in the archives.

This may be the type of lasagna you are looking for.

Zucchini Lasagna Recipe

1/2 lb. gr. Meat (your choice)
1/3 C chopped onion
15 oz. can tomato sauce
1/2 tsp. salt
1/2 tsp. oregano
1/4 tsp basil
1/8 tsp. blk. pepper
4 med. zucchinis
8 oz. carton ricotta cheese (or cottage cheese-my tweak)
1 egg (or egg substitute – my tweak)
2 Tbsp. flour
1/4 lb. mozzarella cheese, shredded.

Brown meat and onions, drain excess fat, add tomato sauce, salt, oregano, basal, pepper, and bring to boil. Reduce heat to low, simmer 5 minutes. Slice zucchini lengthwise into 1/4 in. slices. In small bowl combine; ricotta cheese and egg. Arrange 1/3 of zucchini in bottom of greased 9 X 13 baking pan; sprinkle with one Tbl. flour. Top with all of ricotta cheese mixture and 1/3 of meat mixture. Repeat layers with remaining zucchini and flour. Sprinkle with mozzarella cheese and meat mixture. Bake at 375 degrees for 40 min. or until hot and bubbly. Let stand 10 min. 6 servings.
Marvis in Texas
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Here is another "different" way to have an apple. You could easily cut this recipe in thirds or whatever but they do keep well in the fridge.

Poached Apples Recipe
Very similar to Cracker Barrel’s Fried Apples
3 lbs. (about 6 large) cooking apples.
Golden Delicious, Rome, Winesap, etc

3 cups water
1 cup sugar or Splenda
1/2 to 1 tsp. cinnamon
dash salt
2 Tbsp. cornstarch
¼ cup cold water

Peel, core and slice apples.

Put in a large saucepan with water, sugar, cinnamon and salt.

Bring to a boil; reduce heat and simmer 5 to 8 minutes or until apples are soft.

Do not overcook so apples will retain their shape.

Mix cornstarch with remaining ¼ cup of water; add to the simmering mixture, stirring constantly, and cook a minute or two until slightly thickened.

Serve warm or chilled.
MartyS in TN
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Three-Meat Burgers With Chipotle-Cinnamon Ketchup Recipe

Chipolte Cinnamon Ketchup:

3/4 cup ketchup, Heinz®
1-1/2 teaspoons finely chopped chipotle chile peppers in adobo sauce,* La Victoria®
3/4 teaspoon ground cinnamon, McCormick®

For Burgers
1/2 pound lean ground beef
1/2 pound bulk pork sausage
1/2 pound ground lamb
1/4 cup beer, Corona®
2 tablespoons chipotle pepper marinade, McCormick® Grill Mates®
2 teaspoons finely chopped chipotle chile peppers in adobo sauce,* La Victoria®
1/2 teaspoon ground cinnamon, McCormick®
4 slices Monterey Jack cheese, Tillamook®
4 hamburger buns
Whole green chile peppers, Ortega® (optional)
Lettuce leaves, sliced avocado, sliced red onion, and sliced tomatoes (optional)

For Chipotle-Cinnamon Ketchup, in a small bowl, stir together ketchup, the 1?1/2 teaspoons chopped chipotle chile peppers, and the 3/4 teaspoon cinnamon. Cover with plastic wrap; refrigerate until ready to use.

For burgers, in a large bowl, combine ground beef, sausage, ground lamb, beer, chipotle pepper marinade, the 2 teaspoons chipotle chile peppers, and the 1/2-teaspoon cinnamon. Season with salt and ground black pepper. Mix thoroughly. Form into 4 patties slightly larger than buns. (Cover and chill if not cooking immediately.)

Set up grill for direct cooking over high heat. Oil grate when ready to start cooking. Place patties on hot, oiled grill. Cook for 4 to 5 minutes per side or until cooked through (160 degrees F). Place cheese slices on patties; grill for 1 to 2 minutes more or until cheese is melted. Serve hot on buns with Chipotle-Cinnamon Ketchup. Serve with green chile peppers (optional) and lettuce, avocado, onion, and tomato (optional).

NOTE: Chipotle chile peppers are smoked dried jalapenos and are often found packed in adobe sauce, which is a spicy dark red sauce made from tomatoes and herbs. Chipotle peppers in adobe can be found in the Mexican foods section of the grocery store.

INDOOR METHOD: Prepare Chipotle-Cinnamon Ketchup and patties as directed. Preheat broiler. Place patties on a foil-lined baking sheet or broiler pan. Broil 6 to 8 inches from heat source for 4 to 5 minutes per side or until cooked through (160 degrees F). Place cheese slices on patties. Broil for 1 to 2 minutes more or until cheese is melted. Serve as directed.
Makes: 4 servings
Anna in Sweden
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Hi Everyone,
This is a great recipe. I have to admit, lamb and lasagna gave me pause. Not to worry, if you like lamb, you will love this lasagna version.

Lamb and Feta Lasagna Recipe
Yield: 6 servings

1-1/2 lbs. lean ground lamb
1 cup chopped yellow onion
1 tbsp. chopped garlic
2 oz. prosciutto, diced
2 tbsp. tomato paste
1/4 cup lightly toasted pine nuts
1 28 oz. can diced tomatoes and the juices
1 14 oz. can diced tomatoes and the juices
2 tsp. chopped fresh oregano leaves
1 tsp. chopped fresh rosemary leaves
3/4 tsp. salt
1/2 tsp. pepper
1 lb. ricotta cheese
6 oz. feta cheese, crumbled
1 1/4 cups packed grated parmesan
1/2 lb. lasagna noodles

Preheat oven to 350º.

Heat a large skillet over medium-high heat. Add the lamb and cook, stirring to break up the meat, for 2 minutes. Remove from the heat and drain in a colander. Discard the fat from the pan; return the meat to the pan, and cook, stirring, for 3 minutes. Add the garlic and onion and cook, stirring for 30 seconds. Add the prosciutto and tomato paste, stir well, and cook for one minute. Stir in the pine nuts. Add the tomatoes and their juices and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for 25 minutes. Add the oregano, rosemary, salt and pepper, and stir well. Remove from heat and let cool.

Combine the ricotta, feta, and 1 cup of the Parmesan in a medium bowl and mix well.

Place a layer of lasagna noodles in the bottom of a 9 x 13 inch baking dish. Spread 1/3 of the lamb mixture over the noodles and top with 1/3 of the cheese mixture. Repeat with the remaining ingredients, for 3 layers in all. Sprinkle the top with the remaining 1/4 cup Parmesan.

Cover tightly with aluminum foil and bake for 50 minutes. Uncover and bake until bubbling and golden brown, about 15 minutes longer. Remove from the oven and let sit for 15 minutes before serving.
Donna K. in MN
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Healthy Juicy Baked Apple Recipe

Core apple ( Rome, Cortland)
Put 2 t. raisins in center and pour a little unsweetened cherry or pomegranate juice (I use organic) over apple. Cover w/ foil, bake 350 for 35-45 min. (toaster oven
Athena in DE
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Christina Crawford’s Plum Wonderful Roast Duckling Recipe

1 frozen duckling, 4 1/2-5 lbs., defrosted
1/2 t. salt
Freshly ground black pepper
About 1/4 cup duck sauce or sweet-sour sauce
Watercress or parsley
Grapes, candied kumquats for garnish, optional

Wash, drain and dry skin of duckling gently w/paper towels.
Sprinkle body & neck cavities w/salt & pepper. Skewer neck skin to back. Cover opening of body cavity w/aluminum foil & tie legs together loosely.

Place on rack in shallow roasting pan. Bake in preheated 350 oven
about 2 hours or until drumstick meat is tender. Brush several times
w/pan drippings during last 10 min. of roasting.

Cool slightly, then cut into quarters. Arrange on shallow baking
sheet, skin side up. Brush lavishly with duck sauce or sweet-sour
sauce. Broil 4 in. from flame w/ oven temp set about 400 until skin
is crisp and dark. Baste once if desired, with duck sauce. To serve,
arrange duck quarters on bed of watercress or parsley. Garnish
w/ grapes, kumquats. Serve piping hot w/ green vegetables and
wild rice. If desired, gravy can be made from pan drippings to
serve over rice. Serves 4. ( Watch carefully while broiling so does
not burn.
Athena in DE
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Robert Irvine’s Blackened Salmon Lasagne
(celebrity host of Restaurant Impossible)

2 lbs. salmon filet, cut into 1/4 in thick medallions, cutting from top to
2 T. Cajun spice
4 T. grapeseed oil, divided
1/4 c. white wine (chardonnay)
1/2 c. diced yellow onions
2 T. minced garlic
Nonstick cooking spray
16 whole wheat lasagna noodles, cooked
2 c. fresh spinach
2 c. nonfat cottage cheese
2 c. plus 3 T low-fat mozzarella
12 fresh basil leaves
1/2 c. goat cheese
2 . sliced Roma tomatoes
1/4 c. grated Parmesan
2 T minced fresh parsley
2 T. minced fresh chives
Kosher salt & freshly ground black pepper.
Preheat 375.

Lay salmon medallions on a flat surface & dust both sides w Cajun spice. In saucepan over hi heat, heat 2 T. grapes oil to the verge of smoking, then add the salmon medallions. Reduce heat to med., cook 2 min., flip fish, then repeat process on second side. Remove pan from heat, remove fish from pan, allow fish to rest on plate. Return pan to heat for 1 min. on med. hi, add wine, scraping sides of pan. Allow wine to cook off, then add 2 T. oil. Once oil has heated, add onions & garlic & continue to cook until onions are semi-translucent, 7-8 min. Remove
pan from heat & place onions in small bowl.

Spray bottom of 10 x 10 casserole evenly w/Pam. Add 4 strips noodles to cover bottom of dish, trimming excess. Add half onions, then 1/3 salmon to cover noodles.

Scatter spinach & 1/2 cottage cheese & mozzarella. Place another layer of noodles, salmon, basil & goat cheese. Add a third layer of noodles & add remaining onions, salmon, spinach, cottage cheese & mozzarella.
Top w/final layer of noodles, sliced tomatoes & evenly sprinkle w/remaining mozzarella, Parmeson, parsley & chives & bake for 18 - 20 min. Remove from oven & allow to rest for 10 min. before serving.
6 servings

Athena in DE (every year my son sends Copper River salmon from Seattle so over the years I have collected hundreds of salmon recipes, but this is my absolute favorite)
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Thanks to Diane in Ga. for the comment about the Corn Souffle, June 30 newsletter. Comments are helpful in knowing if someone really tried and liked a particular recipe submitted. It lets senders know the kind others have an interest. Send helpful commits and requests to encourage participation in the newsletter. Thanks to Nancy and all contributors of recipes/ comments.
Marvis in Texas

For those readers who may be back tracking for Mavis's Corn Souffle recipe after the glowing recommendation-it is actually listed in June 29, 2015 newsletter. I am going to try it now as it is a bit different from my baked corn recipe.
Nana in SE Ohio

Angel Chicken Recipe

4 oz cream cheese softened
1 can cream of mushroom soup
1/4 cup Kraft Tuscan House Italian dressing
1/4 cup white wine your choice
1-1/2 lbs. boneless chicken (light or dark meat)
1/2 lb. angel hair pasta or any kind of pasta you like

Put chicken in crockpot bottom.
Beat/whisk cream cheese, wine and soup together until well blended. Pour over chicken in crockpot cook on low 4-5 hours. When done turn off crockpot. Cook the pasta, drain put onto serving dishes and put crockpot chicken over the pasta. Garnish with parsley.
This one of my favorite recipes and so easy too!
Judy AK
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Italian Cream Cake with Cream Cheese Icing

1 c. buttermilk
5 eggs, separated
1 stick oleo
2 c. sifted flour
1 c. chopped pecans
1 small can Angel Flake coconut
1 tsp. soda
2 c. sugar
1/2 c. Crisco
1 tsp. vanilla

Combine soda and buttermilk and let stand a few minutes. Beat egg whites until stiff. Cream sugar, oleo and Crisco. Add egg yolks, one at a time, beating well after each addition. Add buttermilk alternately with flour to creamed mixture. Stir in vanilla. Fold in egg whites. Gently stir in pecans and coconut. Bake in three 9-inch greased and floured layer pans at 325° for 25 minutes or until cake tests done. Cool before frosting with Cream Cheese Icing.

Cream Cheese Icing
1 (8 oz.) pkg. cream cheese, softened at room temperature
1 stick oleo (room temperature)
1 (1 lb.) box powdered sugar
1 tsp. vanilla
1 c. chopped pecans

Cream the cream cheese and oleo well. Add vanilla, beat in sugar, a little at a time, until of spreading consistency. Add 1 cup chopped pecans. (May have to add a little milk.)

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Strawberry Cream Cheese Ice Cream Recipe

2 beaten eggs
1 1/4 c. sugar
3 c. half and half cream
1 tsp. vanilla
1 (8 oz.) pkg. cream cheese
few drops red food coloring (optional)
2 c. whole strawberries
1 c. chopped strawberries

Combine eggs, sugar and 1 1/2 cups half and half in a small saucepan. Cook and stir over medium heat until mixture just comes to boil. Remove from heat. Transfer to a large bowl. Stir in remaining half and half, vanilla and food coloring. Cover and chill. Mix cream cheese in a large mixer bowl until fluffy. Gradually beat in the 2 cups berries until berries are coarsely crushed. Gradually beat in the cooled egg mixture. Stir in the 1 cup chopped berries. Freeze in a 4 to 5 quart ice cream freezer according to manufacturer's directions.
Makes 2 quarts.
Linda NM
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Summer Vegetable Salad Recipe

4 stalks fresh broccoli
8 large fresh mushrooms, sliced
1 medium-size green pepper, chopped
3 stalks celery, chopped
1 small head cauliflower, broken into flowerets
1 c. sugar
2 tsp. dry mustard
1 tsp. salt
1/2 c. vinegar
1 1/2 c. vegetable oil
1 small onion, grated
2 Tbsp. poppy seed

Remove flowerets from broccoli; cut into bite-size pieces. Reserve stalks for other use. Combine flowerets, mushrooms, pepper, celery and cauliflower; toss lightly. Combine remaining ingredients; mix well and pour over vegetables. Chill at least 3 hours.
Serves 10 to 12.
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Bean and Pea Salad Recipe

1 can green peas, drained
1 can french style green beans, drained
3/4 c. celery, chopped
3/4 c. bell pepper, chopped
3/4 c. white onion, chopped
1 jar pimentos
1/2 c. vinegar
1/2 c. oil
3/4 c. sugar
1 tsp. salt
1 Tbsp. water

Drain cans of peas and beans. Chop celery, pepper and onions.

Mix vinegar, oil, sugar, salt and water and pour over salad. Put in ice box for 24 hours.
Linda NM
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Bean and Carrot Salad Recipe

1 (16 oz.) can sliced carrots, drained
1 (16 oz.) can green beans, drained
6 thin slices large red onion
2 Tbsp. apple cider vinegar
pickled beets, sliced (optional)
1/4 c. oil
3 Tbsp. honey
1/8 tsp. salt
lettuce, chopped (optional)

Combine carrots, green beans and onion in glass jar with good lid. Combine oil, vinegar, honey and salt. Pour over vegetables. Marinate several hours or overnight (turn jar upside down a couple times). When marinated, drain well. (Because of the honey, you may want to blot vegetables by pouring about a third at a time on a paper towel lined platter.) Arrange on chopped lettuce. Garnish with pickled beets, or put marinated vegetables in glass bowl and serve as vegetable dish.
Linda NM
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Corn and Green Bean Salad Recipe

3/4 c. vinegar
3/4 c. sugar
1/2 c. vegetable oil
1 Tbsp. water
1/2 tsp. salt
1 tsp. pepper
1 (17 oz.) can whole kernel corn
1 (16 oz.) can French-style green beans
1 (16 oz.) can English peas
1 c. chopped onion
1 c. chopped green pepper or 1/2 c. red and 1/2 c. green

Bring to boil, sugar, vinegar, oil, salt, pepper and water. Remove from heat; cool some and pour over drained vegetables. Mix and let marinate at least 3 hours or overnight. Serve with slotted spoon.
Linda NM
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