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July 14, 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
Slow Cooker Mashed Potatoes Recipes | Raspberry Frost Sodas Recipe | Southwestern Albondigas (Meatbeall) Soup Recipe | Chicken Noodle Soup Recipe | Texas Breakfast Casserole Recipe |Easy Cheese and Egg Dish Recipe | Herbed Ham and Cheddar Frittata Recipe | Celery Seed Salad Dressing for Fruit Recipe | Crock Pot Black Eyed Peas Recipe | Gazpacho Recipe | Mexican Soup Recipe | Bullock’s Tea Room Cantonese Chicken Salad Recipe

Recipes with Weight Watcher Plus Points
Crock Pot Lemon Chicken Recipe | Santa Fe Shrimp Recipe

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Slow Cooker Mashed Potatoes Recipes

Ingredients
3 oz. cream cheese, softened
1/2 cup sour cream
1/4 cup oleo
1 pkg. Ranch Salad dressing mix
6 cups warm mashed potatoes, ( without milk or oleo
1 tablespoon parsley

Directions
In bowl combine cream cheese, sour cream, oleo, salad dressing mix, parsley;
stir in mashed potatoes. Cover and cook on LOW 2-4 hrs. In slow cooker. Yield
8-10 servings.
Marvis in Texas
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I have a question for Jody in Texas. Regarding your Georgan’s Brisket Recipe in the July 13th newsletter, you listed Liquid Smoke, a bottle. Did you mean just shake some on? Surely you don’t use the whole bottle? Liquid Smoke is quite strong! Recipe sounds great. Can’t wait to try it.
Thanks, Diane in GA


Raspberry Frost Sodas Recipe

Everyone has fun making cran-raspberry soda--a perfect party pleaser.

Ingredients
1 bottle (64 ounces) cranberry juice cocktail, chilled
2 containers (1/2 gallon each) raspberry sherbet
3 bottles (1 liter each) ginger ale, chilled

Directions
Pour 1/4 cup cranberry juice in each of 24 short, wide glasses.

Place 1 scoop (about 1/2 cup) sherbet in each glass. Fill with ginger ale.
Servings 24
http://www.bettycrocker.com
Click Here to Print this Recipe



When we get tired of meat, starch and vegetable dinners, I often make one of these early in the day and put it into the refrigerator until time to finish them in the oven, except for the Frittata which goes from stove top to broiler to table.


Texas Breakfast Casserole Recipe

Ingredients
6 large eggs, beaten
6 slices of bread, crustless and buttered on one side
8 ounces sour cream
1 lb. breakfast sausage, crumbled and cooked to brown
1/2 cup shredded cheese
1 small can El Paso jalapeños chopped with the liquid

Directions
In 9 by 13 buttered baking dish, lay bread, buttered side up on bottom. Add sour cream to beaten eggs then add sausage and blend. Pour over bread. Mix shredded cheese with jalapeños and their liquid. Distribute evenly over bread and eggs. Bake at 350 degrees for 45 minutes or until set.
Jody in Texas
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Easy Cheese and Egg Dish Recipe

Ingredients
9 or 10 slices of bread, crusts removed, and bread cubed
1-1/2 cups shredded cheese, medium cheddar or whatever you have
Left over bits of ham or crumbled cooked bacon
1 Tblsp. dried, minced onion
5 or 6 eggs
2 cups evaporated milk diluted with about ¼ cup water
1 Tblsps. wet mustard
1/2 to 1 tsp. salt
Dash of pepper

Directions
Butter a flat dish (mine is 8x10, about 2 inches deep). Distribute all the bread evenly in the dish. Top with the cheese. Sprinkle evenly with bits of meat and dried onion. Blend mustard, salt and pepper with the milk. Beat the eggs with a fork and add the evaporated milk mixture, pour over bread and cheese and set in the refrigerator for a minimum of 1 hour. (This recipe is so old it says ice box!) Bake at 325 degrees for about an hour.
Jody
Click Here to Print this Recipe  


Herbed Ham and Cheddar Frittata Recipe
Makes 2 servings.

Ingrdients
6 large eggs
1 clove garlic, minced
1 Tblsp. olive oil
3 green onions, minced
1 tsp. fresh thyme, minced or ¼ tsp. dried, crumbled
1 tsp. fresh rosemary leaves, minced or ¼ tsp. dried, crumbled
Freshly ground black pepper
1/4 lb. (3/4 cup) minced fresh ham (I use leftover baked ham.)
1/3 cup grated, extra-sharp cheddar, about 2 ounces
Optional; 1 Tblsp. fresh parsley leaves, minced

Directions
Preheat broiler. In an 8 or 9 inch flameproof, heavy skillet (I use and old iron one.), cook onions and garlic and ham in oil over moderately low heat, stirring, until softened. In a bowl, whisk together eggs, thyme, rosemary, parsley, if using, and pepper. Add egg mixture to onion and cook, without stirring, 8 or more minutes until the edges are set but the center is still soft. Sprinkle cheddar or frittata and broil about 4 inches from the hear until the cheese is bubbling, about 1 minute. Sprinkle with fresh parsley and cut into wedges to serve.
Jody in Texas
Click Here to Print this Recipe



Celery Seed Salad Dressing for Fruit Recipe

Ingredients
1/2 c. sugar
1 t. dry mustard
1 t. salt
1/4 onion (grated)
1/3 c. vinegar
1 c. salad oil
1 T. celery seed

Directions
Measure dry ingredients into small mixing bowl. Mix sugar, salt, mustard, add onion juice and a small amount of vinegar. Add oil gradually; remaining vinegar and celery seed.
Linda NM



Crock Pot Black Eyed Peas Recipe

Ingredients
3 to 4 slices uncooked bacon, chopped
3 cloves of garlic, crushed
4 green onions, tops included, finely chopped
1 cup of chopped, peeled fresh or canned tomatoes
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried oregano
1 cup of water
1 pound fresh or frozen black eyed peas, thawed

Directions
Combine all ingredients in crockpot. Cover and cook on Low 5 to 6 hours.

Serves 4 to 6
Lisa TX
Click Here to Print this Recipe



This first Gaspacho recipe is a good one, especially if you are trying to lose weight and it is very healthy, the second one only uses a little olive oil. I love them both.

Gazpacho Recipe

Ingredients
Low calorie, no fat and no cooking
1 cup peeled fresh tomatoes, diced
1/2 green pepper, diced
1/2 cup celery, diced
1/4 cup sliced green onion
1 clove garlic
3 Tbsps. tarragon wine vinegar
1 tsp. garlic salt
1/4 tsp. pepper
1 tsp. Worchestershire sauce
1 cups tomato or V-8 juice

Directions
Mix and serve
Jody in Texas
Click Here to Print this Recipe


Mexican Soup Recipe

Ingredients
3 cooked boneless chicken breast, cooked and shredded or and equal amount cooked lean pork chop meat cut off the bone
1 (15 oz.) can kidney beans or black beans or combination
1 cup whole kernel corn
1 (14.5 oz.) can Rotel Tomatoes (with Cilantro, if available)
1/2 cup chopped onion
3 clove garlic, minced
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 4 oz. can chopped green chili peppers
2 (14.5 oz.) cans chicken broth
1 Tblsp. ground cumin
Juice of 1/2 or 1 lime
1/4 cup mild or medium salsa, to taste
Fresh cilantro, minced and stirred in at the end of cooking.

Put all into a soup pot over medium heat. Simmer for 45 minutes. Serve with a scoop of rice in the middle and some cubed avocado, tortilla scoops or fried strips of tortilla on the side.
Jody in Texas
Click Here to Print this Recipe



Bullock’s Tea Room Cantonese Chicken Salad Recipe
(published in Los Angeles Times in 1979)

Ingredients
1 (6-3/4 oz.) packages rice sticks
2 cups oil
1 head lettuce
3 cups chicken, cooked & shredded
6 T. almonds, toasted & sliced

Dressing
2 cups mayo
1 1/4 t. Worcestershire sauce
2 t. soy sauce
2 t. oil
1 T. prepared mustard
1 t. prepared mustard
1/8 t. lemon juice

Directions
Dressing: mix all ingredients in small bowl, mix well. (2 cups)
Deep fry rice sticks, small handful at a time for 1-2 min. or until puffed, drain.
Place about 1 cup chopped lettuce in each of 6 bowls
Top w/ 1/2 cup per serving of chicken & 1 T. nuts
Spoon T. of dressing over salad
Top w/ handful of rick sticks
Serve.
Athena in DE ( Did you know Worcestershire sauce is made from fermented anchovies?)



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Nancy



Here are two more main dish soup recipes.
I made this soup for a dinner club gathering that my daughter was hosting. Everyone liked it. I love to make, and consume, soup so the time it takes is not a concern for me.

Southwestern Albondigas (Meatbeall) Soup Recipe

Soup
3 oz. butter
2 medium onions, chopped
1/2 sweet green bell pepper, chopped
1/2 sweet red bell pepper, chopped
4 cloves garlic, minced
1/2 head green cabbage, chopped
1 large zucchini, diced
1/2 bunch cilantro, minced (if you can't get this herb, coriander is (according to Google) the same thing, but I have never seen fresh coriander.)
1 can diced tomatoes with onions and peppers with liquid
1/2 can diced green chilies (the other ½ can you can add at the end if it needs more heat)
1 cup corn kernels, fresh or frozen
Juice of 1 lime
1 quart chicken broth
4 14oz. cans beef broth ( add more at the end if soup is too thick)
a handful or two of small shell or other small pasta (or 2 handfuls of rice)
salt, pepper and Tobasco sauce to taste
chopped cilantro, shredded yellow cheese for garnish
Other additions or substitutions; carrots, julienne-cut; chayote, julienne cut; 1 or 2 minced jalapeño chiles; Roma tomatoes, diced; 3 Tblsps. white vinegar instead of lime juice

In large, heavy pot melt butter. Saute onion, bell peppers, garlic, cabbage, zucchini and cilantro until limp, about 8 to 10 minutes, stirring often. Add diced tomatoes, green chilies, corn, lime juice, chicken and beef broth. Bring to a simmer. After 15 minutes add meatballs lowering them, a few at a time, carefully. Do not just drop them in. Add pasta and simmer for 30 minutes. Season to taste with salt, pepper and Tobasco. This soup is even better the next day and after.

Meatballs
Combine in blender;
½ cup olive oil
8 peeled garlic cloves
2 bunches cilantro, leaves only
2 tsps. salt
1 tsp. pepper
Puree until smooth and add to;
2 lbs. very lean ground beef, chicken or turkey. Blend gently with hands.

Add;
2 lightly beaten eggs1 1/3 fresh bread crumbs. Mix only until just combined. Roll in your hands into walnut-sized balls. Place on a plate in the refrigerator.
While soup is coming to a boil, heat 2/3 cup oil in skillet over medium heat until nearly smoking. Add chilled meatballs in batches, shaking the skillet to prevent sticking and brown on all sides. Transfer with a slotted spoon to paper towels to drain. When all are done, add to simmering stock after stock has cooked for 15 minutes.
Jody in Texas
Click Here to Print this Recipe  


Chicken Noodle Soup Recipe
This makes a very thick noodle soup. You can this it down at the end by adding chicken broth. It takes some time but it is very good. The original recipe came from Ron Stone, a Houston newscaster via a neighbor. But I have added quite a bit.

1 large (3 to 4 pound chicken)
2 ribs of celery with leaves attached
2 carrots
2 medium onion, quartered or 2 leeks, not the green part
8 whole peppercorns
2 bay leaves
4 tsp. Tuscan Herbs or Herbs de Provence, if available
3 cloves garlic
1 stem or two of parsley
Juice of ½ lemon
2 tsps. Seasoned salt
3 quarts chicken broth
2 quarts water

1 12 oz. package wide egg noodles
2 chicken bouillon cubes or packets
4 10 ounce can Cream of chicken Soup (2 regular and 2 with herbs)
Parsley flakes or fresh minced parsley
2 Tblsps. butter
2 Tblsps. olive oil
1/2 onion, minced
1/2 sweet red pepper, minced
2 carrots, grated
1/3 cup good, not cooking, sherry (optional)

In a large heavy pot, simmer chicken, celery, carrot, o nion, peppercorns, bay leaves, Tuscan herbs, garlic, parslet and lemon juice. Cover but leave the lid ajar to let steam escape. When it comes to a boil, stir well and reduce to a simmer. Cook until the chicken starts to fall apart. Remove chicken and let it cool down until it can be handles. Debone it, discard skin and bones. Tear up the chicken into bite-sized pieces and set aside. Strain all the broth. (Sometimes I stop at this point and refrigerate the broth so that I can remove the fat,) Return the broth to the pot.

Sauté the minced onion, sweet red pepper and carrots in the oil and butter until translucent.

Cook the noodles in the broth for 6 minutes. Add the bouillon cubes and stir to dissolve. Stir in the Cream of Chicken soup and the chicken meat. Add sautéed vegetables. Taste and add salt and pepper, it needed. Add mince parsley. Heat through and serve.
Jody in Texas
Click Here to Print this Recipe


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

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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  
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   


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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.

Last week was so hard but this week has been easier on the Weight Watcher Plan. So far no treats and snacks that have tempted me.  I have a hard time passing up Lemon Squares.  It seems like they keep calling my name and begging me to eat them.  This week I have only one event that has refreshments.  Hopefully there will not be any lemon squares. 

Eating more healthy has really raised my energy level. Exercising everyday has helped as well. 

I have tried several recipes from the past the past several days.  Freezing the extra portions allows me to have meals for next week.  I can just add a salad and some fruit. 
Nancy


Weight Watcher Corner

Crock Pot Lemon Chicken Recipe

Ingredients
6 chicken thighs without skin, or pieces, cut up
1/2 cup flour
1 Teaspoon salt
1 teaspoon balsamic vinegar
3 tablespoons catsup
3 tablespoons brown sugar
6 ounces lemonade, frozen concentrate
2 tablespoons cornstarch
1/4 C water

Directions
Dredge the chicken in flour mixed with salt. Shake off excess and brown in a hot skillet. Remove chicken and put in the crockpot. Mix the lemonade, brown sugar, vinegar (use regular vinegar if you prefer) and catsup and pour over the chicken. Cook on high for 3-4 hours. When ready to serve, remove the chicken to a warm platter and thicken the sauce with the cornstarch/water solution, and serve along with the chicken.
Makes 6 Servings
Cal 212.3 Fat 3g Carbs 30g Dietary Fiber 2g Protein 15g Sodium 511mg
Weight Watchers Plus Points = 5
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Santa Fe Shrimp Recipe

Ingredients
1 pound shrimp, cooked, peeled with tails left on
1/4 cup lime juice
3 tablespoons olive oil
2 cloves garlic, minced
4 green onions, chopped with tops
1 jalapeno pepper, seeds removed, finely chopped
1 roasted red pepper or pimiento, chopped
3 tablespoons fresh cilantro, chopped
6 leaves Boston or red leaf lettuce

Directions
Place shrimp in a glass bowl or zip top bag. Combine all the other ingredients except the lettuce in a small bowl; pour over the shrimp. Toss well to cover all surfaces of the shrimp. Refrigerate at least 1 hour to marinate, turning every 30 minutes. Lift the shrimp, with onion and pepper bits, from the marinade with a slotted spoon. Discard the marinade. Serve the shrimp on lettuce leaves. 6 servings.
Makes 4 Servings

Calories 122, Fat 5 g, Cholesterol 114 mg, Sodium 125 mg, Carbohydrate 4g, Dietary Fiber 1g, Sugars 2g, Protein 16 g
Weight Watcher Plus Points = 3 Points
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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

everyday_recipes@yahoo.co


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