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July 9, 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 
Zucchini Bars Recipe | Seasoned Grilled Pork Chops Recipe | Bourbon Pecan Chicken Recipe | Applesauce Pork Chops Recipe | Cola BBQ Prok Chops Recipe | Pork Chop and Rice Casserole Recipe | Oven Baked Pork Chops Recipe | Ground Beef Casserole Recipe | Fried Okra Recipe | Easy Baked Swedish Meatballs Recipe | South Lawn Garden Herb Mayonnaise Recipe | Helen Hayes’ Crockpot Leg of Lamb | Helen Hayes’ Crockpot Leg of Lamb | South Lawn Garden Herb Mayonnaise Recipe

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One day I took a friend some of these. I told her that they were Zucchini Bars. She said her husband wouldn't eat zucchinis, so she and I devised a plan to call them Mystery Bars. He loved them, gave to a visiting SIL and said he didn't know what was in them, BUT sure were good! Enjoy!

Zucchini Bars Recipe

2/3 cup brown sugar
1/4 cup oleo, softened
1/2 teaspoon vanilla
1 egg
1 cup flour
1teaspoon baking soda
1/2 teaspoon cinnamon
1 cup shredded zucchini, if using frozen, drain well
1/2 cup nuts, chopped


Mix sugar, oleo, vanilla, and egg . Stir in flour, baking soda, cinnamon. Stir in zucchini and nuts. Spread in 9 x 9 greased pan. Bake 25-30 minutes or till toothpick comes out clean. Cool about an hour. Frost.

3/4 cup powdered sugar
1 tablespoon oleo
3-4 tablespoons milk.
Mix well.

Spread over squares.
Marvis in Texas
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If you are fortunate enough to have peaches or have access to buying some for the freezer or canning, get creative. Take care to rinse the peaches thoroughly. Peel, prepare for canning or freezer. Next take those peelings, put in pan, add enough water to cover fruit. Cook over medium heat bout 20-30 minutes. Then take a potato masher and mash well. Put through a colander to
drain. Last, follow directions on Sure Jell package for making peach jelly. The juice can be frozen for jelly making later, if desired.

My grands really like this. Worth the experiment!
Marvis in Texas

I just have to weigh in on the favorable comments on Marvis' 29 June recipe for Corn Souffle. I have NEVER made a souffle before but have eaten many so I wanted to give what looked like an easy one a try. It was simply FANTASTIC, both the ease in preparation and the wonderful taste of the souffle itself. I had originally planned on sharing with the next door neighbor but after my wife and I sampled it we decided that we could easily consume it ourselves LOL. I couldn't recommend a recipe any higher than this one. If you enjoy a mild flavor of corn and want some good eatin' then give this recipe a try - you won't be disappointed.
"Drink" - Lake Forest, CA

Bourbon Pecan Chicken Recipe

1/4 c. Dijon mustard
1/4 c. dark brown sugar
2 Tbsp. plus 2 tsp. bourbon
2 Tbsp. soy sauce
4 double breasts of chicken, boned, trimmed and split into 8 pieces
6 oz. chilled, unsalted butter, cut into pieces
1/2 c. sliced scallion tops
1 tsp. Worcestershire sauce
1/2 c. finely ground pecans
1/2 c. dry bread crumbs
4 Tbsp. butter

Whisk together mustard, sugar, bourbon, soy sauce and Worcestershire sauce. Set aside.

Mix together pecans and bread crumbs. Press chicken breasts firmly into crumbs, coating well. Heat 2 tablespoons butter in skillet until bubbly hot. Add chicken breasts and cook until tender and browned on both sides.

Cook chicken in batches and wipe pans clean. Replenish butter between batches. Bring bourbon sauce to a low simmer. Remove from heat and whisk in the chilled butter, one piece at a time. Pour sauce over chicken and sprinkle with scallions.
Serves 4.
Mary J
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Seasoned Grilled Pork Chops Recipe

4 to 6 boneless pork chops
1 Tbsp. Lawry's garlic powder (with parsley)
1 Tbsp. lemon pepper seasoning
3/4 c. Italian or olive oil salad dressing

Clean pork chops. Sprinkle both sides with garlic powder and lemon pepper. Place chops in gallon size storage bag. Pour in salad dressing and shake. Place in refrigerator at least 2 hours. (Shake about every 15 to 20 minutes.) Take out; place on medium grill. Keep turning until done.
Mary J
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Cola BBQ Prok Chops Recipe

4 large pork chops
1 (12 oz.) Coke
1 c. ketchup

Lay pork chops in pan after seasoning with salt, pepper and garlic powder. Put ketchup evenly on each pork chop and then pour Coke into pan. Cover pan with tinfoil. Put in oven at 350° and bake for 30 minutes. Serve over rice.
Makes 4 servings.
Mary J
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Applesauce Pork Chops Recipe

4 to 6 center cut pork chops
applesauce (chunky or plain, in jar)
2 Tbsp. Worcestershire sauce
juice from 1/2 lemon

Put pork chops in baking dish or pan. Add about 1/2 cup water to pan or dish. Bake about 1 hour at 350° in oven. Take out of oven and spread applesauce mixture over pork chops. Bake for another 30 minutes.
Mary J
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How do you freeze fresh tomatoes so they can be used in sauces later?

Pork Chop and Rice Casserole Recipe

4 to 6 pork chops
1 c. rice
1 can condensed cream of chicken soup
1 c. milk

Season chops; salt and pepper. Brown them in frypan. Place in baking dish and cover with rice. Mix soup and milk together. Pour over chops and rice; be sure to cover rice with liquid. Cover and bake at 350° for 1 1/4 hours. Can also do with chicken Heat oven to 350°. Spray a 13 x 9-inch pan with nonstick cooking spray. Cut squash in half lengthwise. Remove seeds and pulp. Cut into 1-inch thick slices. Arrange squash slices in prepared pan. Sprinkle evenly with the dried fruit. In a small bowl, combine apple cider and allspice. Mix well. Pour over fruit and squash. Place pork chops over mixture in pan. Cover tightly with foil. Bake for 1 hour or until pork chops and squash are tender.
Makes 4 servings.
Mary J
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Oven Baked Pork Chops Recipe

2 Tbsp margarine
6 pork chops
1 cup cracker crumbs
1/2 tsp salt
2 Tbsp grated parmesan cheese
1/2 tsp crushed oregano
1/4 tsp pepper
1 egg, beaten
2 Tbsp milk

Use margarine to coat a 9 x 13 baking pan. In a shallow bowl mix eggs & milk. Coat chops with crumb mixture then dip into egg mixture, then into crumbs again. Arrange in pan and bake at 325° for 30 minutes, carefully turn chops & bake 30 minutes longer.
Mary J
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Ground Beef Casserole Recipe

1 lb. hamburger
4 potatoes, cubed
4 carrots, sliced
1 can peas, drained
1 can corn, drained
1 pkg. corn bread mix (not Jiffy)
2 cans onion soup

Brown hamburger and drain off grease. Spray a 4 quart casserole with Pam. Put drained ground beef and add prepared vegetables (salt and pepper to taste). Cover with soup.

Top with prepared corn bread mix and bake, uncovered, for 1 hour and 15 minutes, at 350° or until vegetables are tender.
Note: Jiffy cornbread is too sweet to use with this recipe.
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Fried Okra Recipe

1 lb. fresh okra
1 egg
2 tsp. water
1 tsp. salt
1/4 tsp. black pepper
3/4 c. self-rising flour
1/4 c. self-rising corn meal
vegetable oil for frying

Wash okra and cut ends off. Make okra slices 1/4-inch thick. Place slices in a large bowl.

In a small bowl, beat together egg and water. Pour over okra. Sprinkle okra with salt and pepper; stir to mix. Add flour and meal, then stir to coat okra pieces. Add oil to a large frying pan to a depth of 1-inch. Fry 1/2 the okra in hot oil until brown on both sides. Stir often while frying to break up into individual pieces. Okra foams up slightly when it is frying. Drain and fry remaining okra.
6 to 8 servings.
Lisa TX
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Barbecue Honey and Sweet Chilli Marinade Recipe

Jazz up grilled meats with this rich marinade packed with barbecue, honey and sweet chilli flavours.

2/3 cup barbecue sauce
1/2 cup sweet chilli sauce
2 tablespoons honey
1 tablespoon peanut oil

Step 1 -Combine barbecue sauce, sweet chilli sauce, honey and peanut oil in a bowl. Whisk until well combined. Store in a 1-cup capacity sterilised jar in the refrigerator for up to 7 days before using.
Source: Super Food Ideas - December 2005 , Page 128
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This won't appeal to everyone but it is one of our favorite dishes, if I can find kidneys. My Scottish grandmother and mother always made these in a little more basic way. They were a common meal as were sweetbreads on toast or beef heart in gravy. And liver to prevent anemia, my children would not eat any of these things, then or now.

Kidney Stew Recipe

About 16 veal or lamb kidneys prepared as follows. Clean away any fat or sinew. Soak the whole kidneys in enough salted water (enough to just cover) to which the juice of 1 lemon has been added. Soak for several hours in the refrigerator. Drain and rinse thoroughly. Cut up in large pieces or slice.

Mix in a bag;
1/2 cup flour
3/4 tsp. salt
1/4 tsp, pepper
1/2 tsp. tarragon
Toss kidney pieces in the bag to coat well.

Also prepare;
1/2 onion, thinly sliced wedge-wise
8 to 10 good sized mushrooms, thinly sliced. Or use the little ones cut into halves.
1/2 cup red wine (or stock or water)
1/2 cup stock or water, if needed
1/4 tsp. ground cumin
(optional; 1 packet or Goya?s ?Culantro and Annatto? seasoning if available, or a pinch or coriander.)

In a heavy skillet melt 3 Tblsps. butter and sauté the onion until translucent. Add kidneys and saute 2 to 4 minutes until their color turns grayish. Add mushrooms and continue to ?stir fry? another 2 to 3 minutes. Add the wine and stock. (There may be enough liquid released from the mushrooms and kidneys so that stock or water is unnecessary. Reduce heat. Cover. Simmer gently for 10 minutes. Serve over mashed potatoes or white rice.
Jody in Texas
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I don't know if this baked meatball recipe has been sent in. I have been making meatballs this way for years as it took so long to fry them and this seem to be a healthier method, less fat. I used to make them for parties, serving them in sauce in a chafing dish as part of a smorgasbord buffet.

Easy Baked Swedish Meatballs Recipe

Makes about 40
2 lbs. ground round beef (or use part beef and part lean ground pork
1/2 cup minced onion
2 to 3 cloves garlic, minced
1 egg
1/2 cup milk
1/2 Tbsp. fresh parsley, minced
1 Tblsp. Worchestershire Sauce
1 tsp. salt and ˝ tsp. pepper

Mix and form into walnut sized meatballs. Put into a 9 inch by 13 inch pan and bake at 400 degrees for about 20 minutes. Serve in sauce made from;
4 Tblsps. pan drippings and/or butter
4 Tblsps. Flour
1 can beef broth
1 can Cream of Mushroom soup
1/2 cup evaporated milk
(1/4 cup wine; optional)
Jody in Texas
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Easy Baked Italian Meatballs Recipe
makes 30 small balls

1-1/2 lb. ground chuck
1/2 cup parmesan cheese
1/2 cup Italian seasoned bread crumbs
1/3 cup fresh parsley, minced
1 cup tomato sauce
1 tsp. dry mustard
3/4 tsp dry Italian seasoning
1/4 tsp. crushed red pepper flakes
2 cloves garlic, minced

Put onto a rack ( or use a layer of aluminum foil with holes poked into it) in shallow pan. Bake for 20 minutes at 400 degrees. Serve with spaghetti sauce.
Jody in Texas
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Nancy, to comment o how many days the newsletter should go out - I'm happy no matter how many times a week! Sometimes I don't always get a chance to read it every day but when it's in my mailbox, no matter when, I say YIPPEE! and thank you.
I have a question for Dianne in WI. We too are in WI, We camped this weekend in Ashland, right on Lake Superior. Been there before and such a beautiful place. We don't stay here long, we winter in Florida. Can't take winters anymore. Thanks.
Lynn WI/FL

South Lawn Garden Herb Mayonnaise Recipe
(served on hamburgers)

1 egg white
1/2 t. salt
1/2 t. black pepper
1 c. olive oil
1 bunch parsley
1 bunch cilantro
1 bunch dill
1/2 c. fresh rosemary
1/2 c. fresh thyme
Juice of 8 lemons
1 T. minced garlic

Blend egg white, salt & juice in blender; slowly stream olive
oil into mixture while blending, about 1/4 c. at a time, until thick.
Add all herbs & garlic. Mix together. Refrigerate until use.

Assembly: Scoop out top & bottom of buns so pay will fit within.
Place 1 patty on bun bottom. Top w/ fresh spinach & dollop
of South Lawn herb mayo, cover w/ bun top. Repeat.

Athena in DE ( Source: Spike Mendelsohn, Good Stuff Eatery,
Washington, D.C.)

Helen Hayes’ Crockpot Leg of Lamb

1 leg of lamb bone-in, weighing about 6 lbs.
1 large clove of garlic, slivered

1 oz. lamb seasoning or 1 t. salt, 1/2 t. thyme & 1/2 t. rosemary
1/4 t. freshly ground black pepper
2 T. lemon juice or 1 t. grated lemon rind
1 1/2 c. liquid ( water plus dry red or white wine)
2 c. new potatoes, scrubbed
2 c. fresh baby carrots, scrubbed
1 c. small onions, peeled

Make several slits in lamb. Insert garlic slivers. Rub lamb seasoning into leg or combine salt, thyme, and rosemary & rub into leg. Sprinkle entire surface of leg liberally w/pepper. Combine lemon juice or grated rind w/liquid and set aside. Make a bed w/half of the vegetables in the bottom of a 4 1/2 qt. crockpot. Top w/leg of lamb; arrange remaining vegetables on top. Pour lemon-flavored liquid over all. Cover. Cook on low (200 degrees) allowing 8-10 hours for well-done lamb and 6-8 hours for rare. Remove leg of lamb to heated platter to serve. Arrange vegetables around roast on serving platter.
6 servings.

(She likes the lamb just pink, like the French. She serves fried green tomato slices with it.)

Athena in DE ( Note! I have found the most wonderful organic ( Simply Organic) pepper in a grinder bottle on Amazon. It contains black, white and green peppercorns.)
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Nancy's Weight Watcher Corner

The past several days it has really been hard to stay on the Weight Watcher routine. I have been to several group gatherings that had desserts for snacks. The fruit and vegggie plate didn't look nearly as good as the lemon squares and brownies did. I made a decision that part of my points would be one lemon square. I filled up my plate with the veggies and fresh fruit as well. Wow, was the lemon square good. I would have liked to eaten the whole plate but stayed with only one lemon square.

This evening, I still had the need for something sweet. I made an baked apple with 7-up and cinnamon.

Most of this week I have been eating Smart Ones and Lean Cruisine entrees and adding a salad and eating a fruit as a snack. The meal isn't exciting but is easy to prepare and quick to prepare.

I have been looking for the recipe that has a container lite flavored yougurt and a package of sugar free jello. Will post it with the ingredient amounts and Weight Watcher Plus Points tomorrow.

I have been cooking the entrees and putting them on a plate with the salad. Sitting down to a meal on a plate helps me think it is more than a frozen entree. Instead of a large place I am using a smaller plate. On a larger plate it seems like I wasn't eating very much. With a smaller plate it looks like a lot of food. Nancy

Tomorrow is the day I don't post the newsletter online.  I will try some recipes and use a WW calculator for the Plus Points.


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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