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July 20, 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

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This is a easy way to prepare either fresh or frozen fish. I have made this countless times over the years, usually with fresh Wild King Salmon fillets, Rock Fish or Ling Cod.

Oven Fried Fish Recipe

1 lb. fillet of any kind of fish
1/4 cup dry bread crumbs (I like ones that are seasoned)
2 tbsp. cooking oil
1/4 tsp. pepper
1/4 tsp. paprika
1/4 tsp. dry basil (I use basil leaves)
1/8 tsp. garlic powder
1/4 cup butter, melted
1 tbsp. lemon juice

Combine melted butter, lemon juice and seasonings. Dredge fillets in mixture and roll in bread crumbs to coat. (May need more bread crumbs). Spread oil over bottom of baking pan ad arrange fish in one layer. Spread remaining seasoning mix over top. Bake at 475 for 15 minutes (uncovered) or until fish
flakes easily with a fork.
Judy (in Alaska)
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I love goulash type meals and this is a really good one we never tire of.

Chili Mac Recipe

8 oz. elbow macaroni
1-1/2 cups lean ground beef
1/2 medium onion, finely chopped
2 ribs celery, finely chopped
1/2 medium green pepper, finely chopped
4 cloves garlic, minced
1 can (16 oz.) chili beans
1 can (14-1/2 oz.) Mexican-style tomatoes (I used stewed)
1 can (8 oz.) tomato sauce
1 beef bouillon cube, crushed
1 tbsp. chili powder

Brown ground beef in large skillet with onion, celery, green pepper and garlic. Add remaining ingredients and simmer on low for 1 hour, stirring occasionally. Cook macaroni according to directions on package; drain and add to skillet with other ingredients and mix well. Great serve with garlic toast.
Judy (in Alaska)
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Weekly Specials from The Prepared Pantry 

This is another recipe that is good for a family reunion, or cookout, potluck, etc, where there is quite a few people.

Sour Cream Chocolate Sheet Cake Recipe

2 cups flour
1 tsp. baking soda
1/2 cup dairy sour cream
1 tsp. salt (I cut in half)
2 cups granulated sugar
3 eggs, beaten
1 cup butter
1 cup water
2 oz. unsweetened baking chocolate

1/2 cup butter
1/3 cup milk
1 cup brown sugar
2 oz. unsweetened chocolate
1 cup chopped walnuts (optional)
1 cup powdered sugar
1 tsp. vanilla

In small saucepan, combine butter, water and chocolate in cake ingredients and bring to a boil Put remaining cake ingredients into a mixer bowl and beat until smooth on medium speed. Add hot chocolate mixture to batter and mix together well. Batter will be thin. Pour batter into greased 15x10" jelly roll size pan.
Bake at 350 for 25 minutes, or till test done with toothpick. Cool on wire rack.

To make frosting, combine butter, milk, brown sugar and chocolate in heavy saucepan and bring to boil. Do not stir. Remove from heat and immediately stir in powdered sugar,
vanilla and nuts. Pour hot icing over cooled cake and spread gently. Let frosting set and cut into 40 squares, 2 inches each.
Judy (in Alaska)
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Nancy, I am having chemo and daily radiation for cancer in my mouth, and it is so difficult to eat. I need some soft food recipes. My mouth feels like a fire pit and everything irritates it. Send a prayer if you have time.
Thanks, Jerry

My prayers are with him. I have some recipes for people that have trouble swallowing. The are ones that would work for you as well. I will try and find the booklet and add them this week. The recipes are tasty too.

Bread Mixes from The Prepared Pantry

Eggplant Parmigiana Recipe

For the sauce:
2 tablespoons extra-virgin olive oil
2 small onions, halved and thinly sliced
3 cloves garlic, grated
Kosher salt
1 1/2 teaspoons red pepper flakes
1 1/2 teaspoons sugar
1 28 -ounce can plus one 15-ounce can whole plum tomatoes

For the eggplant:
1 medium eggplant (about 1 1/4 pounds), sliced into 1/2-inch-thick rounds
Kosher salt
1/4 cup all-purpose flour
Freshly ground pepper
3 large eggs
1 1/2 tablespoons whole milk
2 cups Italian-style breadcrumbs
1 1/2 teaspoons dried oregano
1 1/2 teaspoons fresh thyme leaves
Vegetable oil, for frying (1 1/2 to 2 cups)
12 ounces fresh mozzarella cheese, thinly sliced
1/4 cup grated parmesan cheese (about 1 ounce)
2 cups grated provolone cheese (about 8 ounces)
Handful of fresh basil leaves, torn

Make the sauce: Heat the olive oil in a large skillet over medium-high heat. Add the onions and garlic and season with salt and the red pepper flakes; cook until the onions are soft and translucent, 7 to 8 minutes. Add the sugar and tomatoes and break up some of the tomatoes with a wooden spoon. Reduce the heat to medium and cook, stirring from time to time, until the tomatoes are fairly broken down, 10 to 15 minutes. Taste for seasoning. Let cool.

Prepare the eggplant: Put the eggplant rounds in a single layer on a baking sheet. Sprinkle with salt on both sides and let sit, about 1 hour. Rinse the eggplant with cold water and dry thoroughly with a kitchen towel. (Salting the eggplant draws out the liquid and bitter flavor, but it's optional: Skip this step if you don't have time.)

Put the flour in a medium bowl and season with salt and pepper. In another bowl, whisk the eggs with the milk and season with salt and pepper. In a third bowl, combine the breadcrumbs, oregano and thyme and season with salt and pepper. Dredge each eggplant slice in the flour and shake off any excess. Dip in the egg mixture and finally in the breadcrumbs, coating both sides. Lay the eggplant slices on baking sheets in a single layer.

Heat about 1/2 inch vegetable oil in a large skillet over medium-high heat until it begins to smoke lightly (between 380 degrees F and 400 degrees F). Using tongs, add a single layer of eggplant to the skillet and cook until golden brown, about 2 minutes per side. Transfer to a paper towel-lined baking sheet and season lightly with salt. Repeat until all of the eggplant is fried.

Position a rack in the upper third of the oven and preheat to 350 degrees F. Spoon about one-quarter of the tomato sauce into a 9-by-13-inch baking dish. Top with a layer of the fried eggplant, overlapping the slices slightly. Top with about one-quarter of the mozzarella, then sprinkle with about one-third each of the parmesan, provolone and basil. Repeat the layering 2 more times (sauce, eggplant, cheese, basil), then finish with the remaining sauce and mozzarella. Press the layers firmly into the dish. Bake until the cheese is melted and bubbly, 35 to 40 minutes. For an extra-brown top, put the dish under the broiler for a minute or two just before serving.
It is just wondeful!!!!
ENJOY !!!!!
Judy in Montana
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Creamy Parmesan Cheese Sauce Recipe
can be used on pasta or veggies

1- 8oz cream cheese, softened
3/4 cup whole milk or half and half
1/2 cup grated Parmesan cheese
Dash of each black pepper and nutmeg

2 methods of preparing:

In pan put in cream cheese and milk. Heat up to just boiling on medium heat then stir in Parmesan cheese.
Turn down heat a little bit so not boiling and stir constantly till cheese has melted and it is a smooth sauce

In a 1 quart glass bowl microwave cream cheese, milk and Parmesan cheese on medium 6-8 minutes or until sauce is smooth. Stirring every 2 minutes. At end stir in pepper and nutmeg.

Toss with hot cooked veggies or pasta.
Serves 1 or 2
This is wonderful and easy.
Judy in Montana
Click Here to Print this Recipe

Italian Beef Roll-Ups Recipe

This budget-friendly steak recipe is so fancy-looking and tasting, no one will ever believe how easy and reasonable it was. Check out our Italian Beef Roll-ups for making a weeknight special or impressing company!

1 cup Italian-flavored bread crumbs
1/4 cup grated Romano cheese
1/4 pound Genoa or other salami, finely chopped
2 eggs
1/2 teaspoon black pepper
4 thin top sirloin steaks, cut in half (about 1-1/2 pounds)
1/4 cup olive oil
1 (28-ounce) jar spaghetti sauce

In a small bowl, combine bread crumbs, cheese, salami, eggs, and pepper; mix well. Spread mixture evenly over the top of each steak; roll up jelly-roll style and secure each with a toothpick.

In a soup pot, heat the oil over medium-high heat and brown beef rolls 6 minutes, turning to brown on all sides. Reduce heat to low and add spaghetti sauce; cover and simmer 35 to 40 minutes, or until beef is tender. Remove toothpicks before serving.
(From Daily Recipes (Rick))
Anna in Sweden
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July 18 NL a recipe by Judy in Montana, I have a question.
I am planning on making her recipe for Cherry Salad, but
I need to know if the pineapple is drained. Please let us
all know, so we can enjoy, I'm sure, this Cherry Salad.
Thanks Judy. Barb in OKC

Nancy in July 18th newsletter Judy in Montana has a cherry salad recipe it says mix cream cheese with sugar but it does not have an additional amount of sugar added but it does say sour cream but does not say when to add that.

I do not know where I got this recipe. Maybe on this site if so I am glad I have it.
Mary Ann upstate N.Y.

Zucchini Jam Recipe

6 cups of ground zucchini

1/2 cup water
Boil hard for 6 minutes
add: 1 20 oz can crushed pineapple drained

2 tablespoons lemon juice

6 cups sugar
Boil hard for 6 minutes stirring occasionally
add: 1 6oz package of strawberry jello
I have used lime,orange, lemon jello

Cook 5 minutes stirring, ladle into jars and seal while it is hot.

Nancy, my church is having a ladies cake baking contest and I need lots of recipes for this contest and I was hoping your readers would send me some of their great cake recipes. I would appreciate any that I can get. Thank you for this wonderful web site.
Sue from North Carolina

Apple Dumplings Recipe

5 apples
2 sticks butter
2 c. sugar
2 c. water
1 (10 count) canned buttered biscuits

Halve apples. Melt butter in a very large bowl or 2 separate bowls. Wrap butter biscuit around each half apple. Place in dish in the butter. Dissolve sugar in water. Pour around apples. Sprinkle cinnamon to taste on apples. Cook 40 to 50 minutes on 350.
Mary J
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Caramel Rolls Recipes

1/3 c. butter
1/3 c. brown sugar
1/3 c. chopped nuts
1 Tbsp. syrup
1 pkg. canned biscuits

Melt butter, brown sugar and syrup over medium heat; bring to a boil. Pour mixture into an 8-inch cake pan. Sprinkle with chopped nuts. Arrange rolls on mixture. Bake for 15 minutes at 400. Turn out on plate.
Mary J
Click here to Print this Recipe

I am still interested in the recipe for crockpot chicken gizzards. Would appreciate it if someone can help me with that. Thank you.
Judy in In

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