Recipe Index


Home Page
Return to
Newsletter Archives
July  Recipes
Search Recipes on this Site

July 12, 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.

 Recipe Search
Custom Search

Today's Recipes 
Red Salmon Pate Recipe | Smoked Salmon Pate Recipe | Cheesecake Crescent Rolls Recipe | Stewed Tomatoes Recipe |
Asparagus Hors Doeuvres Recipe | Stuffed Pork Chops Recip
e | Stuffed Pork Chops Recipe | Scalloped Tomatoes Recipe | Zucchini Casserole Recipe | Greek Spinach Rice Recipe

Recipes with Weight Watcher Plus Points
Crock Pot Vegetable Soup Recipe

Bold black text are links
. Bold red text are not clickable links.

Links have been checked in the last 24 hours and are safe to click.

Red Salmon Pate Recipe

One 7 ounce can red salmon, drained and flaked
8 oz. cream cheese, softened
1 tsp. horse radish
1 Tblsp. Lemon juice
1/2 tsp. liquid smoke
2 tsp. grated onion (To grate onion, I cut a big onion in half and
scrape it with a spoon directly into whatever I and making, I
guess at the amount. The rest of the onion goes into the
refrigerator for later use.)
1 Tblsp. chopped fresh parsley
˝ c. chopped pecans (optional)
Dash of cayenne pepper

Mix first 6 ingredients. Chill until firm enough to handle and form
into a ball. Roll in parsley or pecans and either serve or

(I have a collection of copper molds, one of which is a fish. I
pack the pate into the fish mold. Chill it until ready to serve
then unmold and decorate it using slices of olives cut in half to
make scales and bits of pimento.) Serve with crackers.
Jody in Texas
Click Here to Print this Recipe

Smoked Salmon Pate Recipe

12 oz. smoked salmon trimmings (I usually find these only
around Christmas) or several packages of smoked salmon, which
makes it rather expensive. If you use the trimmings, pick
them over carefully to remove any bits of bone or skin)
Juice of 1/2 lemon
Pinch of black pepper
4 Tbsps. Mayonnaise
16 oz. cream cheese, softened

Snip the salmon into tiny pieces.
Work all ingredients together with a wooden spoon until evenly
blended. Pack into a bowl. Garnish with lemon twists and sprigs
of fresh parsley. Serve with thick brown or white bread.
Jody in Texas
Click Here to Print this Recipe

Cheesecake Crescent Rolls Recipe

2 cans of Pillsbury Crescent rolls
2 8oz packages cream cheese, softened
1 1/2 tsp vanilla
1/4 cup butter, melted
1 cup Sugar

Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in
half). Combine softened cream cheese, 1 cup sugar, and vanilla.
Spread over crescent roll layer. Unroll and layer remaining
crescent rolls over cream cheese layer. Melt your butter and
spread over top of crescent rolls. Sprinkle generously with
cinnamon and sugar. Bake for 20-30 minutes in 350F oven until
bubbly and slightly browned. Drizzle with a little honey if you
like. Let cool a bit, slice and eat
sooooo good!!!
from: Prego and Mommy
ENJOY !!!!
Judy in Montana
Click here to Print this Recipe

For Tom. The best way I found to freeze tomatoes is to make
them into Stewed Tomatoes, pack in sizes useful in recipes I use the most, & freeze. A friend used to make her family's favorite spaghetti sauce, pack & use the same way.
Here is the stewed tomato recipe.

Stewed Tomatoes Recipe

8 tomatoes, chopped2 c. tomato juice or plain
V-8 juice (not needed if tomatoes are real juicy)2 T. tomato
paste1 stem snipped parsley3 - 4 leaves torn basil1 tsp. EACH salt & sugar1/2 tsp. pepper1 1/2 c. EACH minced onion & sweet pepper Bring to a boil in High heat. Reduce to Medium,
cover, & cook 15 minutes. Serve at once or divide & freeze to use later. Serve
8; makes 6 - 7 cups, can be multiplied.
reat for freezing, too
Marilyn in FL
Click here to Print this Recipe

Asparagus Hors Doeuvres Recipe

2 large loaves sandwich bread
One 4 oz. pkg. blue cheese
2 8 oz. pkgs. Cream cheese
2 eggs
2 packages fresh or frozen asparagus spears,
1/2 to 1 lb. butter

Trim asparagus spears and simmer in boiling water for 5 minutes.
Drain and dry on 4 layers of paper towels. Melt butter and pour
into an oblong dish. Trim crust from bread and flatten with a
rolling pin. Beat cheeses and eggs together. Spread each piece
with cheese mixture. Roll up asparagus spears in bread. Dip
into the melted butter and place on a wax paper lined cookie
sheet. When one layer is done, cover it with more waxed paper
until all the bread and asparagus has been used up. Cover last
layer with waxed paper and freeze. To serve, remove from
freezer, slice each roll in half or into thirds and bake for 15
minutes in preheated 375 degree oven.
Jody in Texas
Click Here to Print this Recipe

Crab Delight Hors Doeuvres Recipe

8 oz. fresh crab meat
5 oz. sharp processed cheese spread
1/4 cup butter, softened but not melted
2 Tblsps. mayonnaise
4 or 5 Tblsps. minced fresh parsley
6 English muffins, cut in half

Mix first 5 ingredients well. Spread on English muffin halves and
cut each half into quarters. Cover with wax paper. Pack into a
plastic box separating the layers with wax paper. Keep frozen
until ready to use.

Preheat oven to 400 degrees. Bake for 15 minutes. Broil for last
minute to toast them
Jody in Texas
Click Here to Print this Recipe

In response to Tom' s inquiry, July 9 newsletter, about freezing tomatoes for later use, we scald,peel, use food processor for consistency desired, measure for our recipe required amount for making picante sauce. Put in freezer bags and freeze. Later, in winter when picante sauce supply is depleted, presto.   Defrost and make garden fresh picante from homegrown tomatoes.

Tomatoes can be scaled, peeled, frozen to use in stews,soups,
Marvis in Texas

Stuffed Pork Chops Recipe

4 pork chops ( 1 in. thick)
2 T. vegetable oil
3 cups day-old French bread cubes ( 1/2 in )
1/4 cup butter, melted
1/4 cup chicken broth
2 T. chopped celery
2 T. chopped onion
1/4 t. poultry seasoning
1 can ( 10 3/4 oz), condensed cream of mushroom soup,
1/3 cup water

In skillet, brown chops in oil. Place chops in engrossed shallow
baking pan. Toss bread cubes, butter, broth, celery, onion &
poultry seasoning. Mound 1/2 cup stuffing on each chop.
Combine soup & water; pour over chops. Cover & bake at 350 for
30 min. Uncover, bake 10-15 min. longer or until juices run clear
& meat thermometer reads 160-170.
4 servings
Athena in DE
(Source: 178 Club Restaurant in Bull Shoals, Arkansas)
Click Here to Print this Recipe 

Scalloped Tomatoes Recipe

3 c. tomatoes
1/4 c. butter
3 c. dry bread crumbs
3 Tbsp. sugar
1 tsp. salt
dash of pepper and allspice

Heat tomatoes and butter until butter melts. Mix in crumbs,
sugar, salt and pepper. Put into buttered (9 x 13-inch) baking
dish. Sprinkle allspice on top. Bake uncovered at 400° for about
40 minutes.
Lisa TX
Click Here to Print this Recipe

Zucchini Casserole Recipe

1 large zucchini, peeled and chopped
1 can whole kernel corn
1 large onion, peeled and chopped
1 can tomatoes or stewed tomatoes
5 slices cubed bread
1 stick margarine or olive oil
grated cheese

Saute onion and zucchini in butter until tender. Mix all
ingredients together, except bread. Stir the cubed bread with
margarine; put on top. Sprinkle with cheese on top of bread
crumbs. Bake until bubbly.
Linda NM
Click Here to Print this Recipe

Zucchini and Tomato Casserole Recipe

1 c. soda crackers, crumbled
6 small zucchini, sliced
3 medium tomatoes, sliced
1 medium onion, sliced
1/2 tsp. salt
1/4 tsp. garlic salt
1/4 tsp. oregano
sharp Cheddar cheese, sliced
6 slices bacon

Break crackers into casserole dish. Layer the zucchini slices, then tomato slices, then onion slices. Make another layer of zucchini, tomato and onion. Sprinkle salt, garlic salt and oregano over top of layers. Cover with the cheese slices and top with the bacon. Bake for 45 minutes at 350°.
Linda NM
Click here to Print this Recipe

Thanks, Susana in Louisiana, finally got around to making your
crockpot chicken with red beans, we liked it. This is the way I
made the rice

Greek Spinach Rice Recipe
in the rice cooker

1 T. EACH butter & olive oil
1 small onion, chopped
1 T. minced garlic
1 c. jasmine rice
3/4 c. EACH chicken broth & water
1/4 tsp. dried rosemary or 3/4 tsp. finely snipped fresh rosemary
1/2 to 3/4 c. cooked baby spinach, microwaved till tender if not
already cooked, snipped very finely
Good dash EACH Lawry’s Seasoned Salt & dried oregano

In sprayed ooker pot in fats, saute’ onion; when yellow stir in
garlic & rice; when well coated move to base of cooker. Add
broth, water, rosemary, spinach, salt & oregano; stir well & start. Allow to steam 10 minutes or more after cooker shuts off. This is a spiced up version of greek restaurant rice.
Marilyn in FL
Click Here to Print this Recipe

Having problems accessing the recipes. Try copy and paste the home page of the site into your browser.
There is a calendar with the current month's links on the page. You may need to refresh the page with the F5 key to the newest links. Click on the (date or day) link you wish to access.

My Favorite Links
Diggin' History Blog
RecipeGoldMine Recipe Site
Prepared Pantry

Want to share this page with a friend?
[ Click Here to send this page to a friend ]  

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    or  
so they can be shared with others.

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   

Print FREE Grocery Coupons  


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.


 Weight Watcher Corner

Crock Pot Vegetable Soup Recipe
Weight Watcher Plus Points - 5

1 1/2 pounds beef stew meat
1 small bell pepper, chopped (1/2 cup)
3/4 cup 1-inch pieces green beans
3/4 cup chopped onion
2/3 cup uncooked barley
2/3 cup fresh whole kernel corn
1 1/2 cups water
1 teaspoon salt
1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried
thyme leaves
1/4 teaspoon pepper
2 cans (14 ounces each) beef broth
2 cans (14 1/2 ounces each) diced tomatoes with garlic,
1 can (8 ounces) tomato sauce

Mix all ingredients in 3 1/2- to 6-quart slow cooker. Cover and
cook on low heat setting 8 to 9 hours (or high heat setting 4 to 5 hours) or until vegetables and barley are tender.

Makes 10 Servings - Per Serving: Calories 205 (Calories from Fat 70); Fat 8g (Saturated 3g); Cholesterol 40mg; Sodium 900mg; Potassium 600mg; Carbohydrate 19g (Dietary Fiber 4g); Protein 8g --
Click Here to Print this Recipe

Good morning Nancy,
Newsletter looks awesome today. Thank you for all the WW
recipes. I attended WW many many years ago and still use
some of the recipes that I really liked. I started drinking Skim
Milk on WW and have continued to do so as any other milk tastes like cream to me now lol.
Dianne in Wisconsin

Thanks Nancy for the WW recipes. My husband and I will be
going to WW come fall when we return to Florida and I will put
these in my file for later.

I really like recipes with fewer ingredients. I know my "buddies"
will come up with something short and sweet!
And thanks Diane. Nice to know our neighbors.
Lynn WI/FL

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

Have a question, reply or recipe to share?

Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, title of recipe and number of servings. Remember to include your name within the message as well.  or

US Food and Drug Administration latest recalls.

Nancy Rogers -
5540 2nd St.
Lubbock, Texas 79416

Copyright © 2015 -  Nancy's Kitchen