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July 28, 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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Weight Watcher Corner
Grilled Corn on the Cob Recipe | Grilled Lemon Chicken Recipe | Grilled Vidalia Onion Recipe | Grilled Banana Recipe

Today's Recipes
Chicken Marsala Recipe | Grandma's Wilted Lettuce Recipe | Country Farm Chicken Casserole Recipe | Zucchini Pizza Bites Recipe | Beef Cabbage with Green Chlies Casserole | Beef and Cabbage Casserole Recipe | Sue's Fried Cream Corn Dish Recipe | Marinated Olive and Cheese Ring Recipe

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This is for Judy Montana. What size pan do you use with your recipe for Grandma's deep dish peach cake in the 7/26 newsletter? Thanks for sharing all your scrumptious recipes.
Robbie IN

For Jerry you will be in our prayers. When my mom was so very ill she only wanted to eat ice cream and mashed potatoes. Although it was not a well balanced diet, I advocated that she eat as much of each as she wanted. To me it seemed better for her to eat these two foods frequently than nothing at all. I hope you can find a food that appeals to you and does not cause additional pain in your mouth. Custard, ice cream, yogurt, sherbet and puddings might be something you could handle. Also, broths and soups, as long as they do not have lots of acid based vegetables like tomatoes.
Robbie IN

Chicken Marsala Recipe

2 boneless skinless chicken breasts
8 ozs mushrooms
1 clove garlic
2 tsp shallots
2 Tblspn butter
1/2 cup marsala wine
1/4 cup chicken stock
1/4 cup white wine (on the dry side)
1 Tblspn lemon juice
parsley for garnish (optional)

Split chicken breasts through the middle . Wrap in plastic wrap and pound to approx. 1/4 inch thick. Season with Salt & pepper -both sides. Put flour in plate . Dredge chicken -both sides. Heat olive oil -medium heat. Fry chicken about 3-4 min. each side until golden brown. Remove chicken -cover with foil. Add 1 Tblspn butter to pan - add mushrooms. Cook approx.. 8 min ; set aside. Add remaining 1 Tblspn butter to pan . Add shallots and garlic ; cook until soft (about 1 min ) Pour flour from plate to pan -cook approx. 2 min stirring frequently . Add Marsala wine , white wine , lemon juice & chicken stock, scraping bottom of pan . Cook until sauce is slightly reduced (about 2 min). Return chicken and mushrooms to pan ; cook about 2 min. or util heated through . Add additional salt and pepper if needed. ( I add a little more garlic powder as well) Enjoy!
Maes 4 servings
Dee/R.I.& Fl
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Grandma's Wilted Lettuce Recipe

1 large head loose leaf lettuce
4 green onions, including tops
4 slices bacon
1/2 c. sugar
1/2 c. cider vinegar

Wash the lettuce and thoroughly pat dry (I use terry cloth towels). In a large salad bowl, tear lettuce into bite size pieces. Clean onions, leaving about 1/3 to 1/2 of upper greens. Chop into small pieces and sprinkle over lettuce.

In a large skillet, fry bacon until crisp. Leave grease in skillet. Place bacon slices on top of lettuce. When bacon is cool enough to handle, crumble and add to lettuce.

In the skillet with the bacon grease, add sugar and cook, stirring constantly. Try to mix sugar and bacon drippings as much as possible until sugar gets sticky. Don't worry if it sticks to spoon. Add vinegar to sugar and drippings. Stir constantly. Cook until all the sugar melts and mixture boils. Carefully pour over the lettuce. Make sure as much as possible is covered. Immediately, using 2 spoons or tongs or your hands, mix thoroughly, making sure each piece of lettuce is coated. After just a few minutes, the whole bowlful looks wilted and that is when it is perfect.
Serves 2.
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Country Farm Chicken Casserole Recipe

2 large chicken breasts
1 medium Vidalia onion (Sweet)
5 slices bacon
2 large potatoes
1/2 cup canned mushroom (1 Cup Fresh)
1 (10-3/4 ounce) cream of chicken soup
3/4 cup chicken broth
1 tablespoon melted butter
garlic powder

Preheat oven to 425 degrees. Cook the bacon; crumble and set aside; reserve bacon grease. Peel and cube the potatoes; fry potatoes in bacon grease. Dice the onion; season with salt, pepper and garlic powder and fry in the bacon grease.

Fry the mushrooms in the bacon grease. Coat the chicken breasts with melted butter and season with salt and pepper and grill (I used the George Foreman grill). After the chicken is cooked, cut into cubes. Take Cream of Chicken soup and mix with 3/4 cup broth and season with pepper to make a sauce.

In an 8x8 glass dish combine chicken, mushrooms, onions and potatoes. Top with sauce and mix it all up so everything is coated in the sauce. Bake for 30 minutes covered with foil. Remove foil, top with crumbled bacon and bake an additional 10 minutes, uncovered.
Serves 4
Source: Courtney Luper
Judy in Montana
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Zucchini Pizza Bites Recipe

1 medium or large zucchini
about 1/3 cup pizza sauce
1 cup mozzarella, grated small
12-15 slices pepperoni, chopped (or use mini pepperoni)

Preheat your broiler.
Use a sharp knife to cut the zucchini into rounds. You want them to be about 1/8 inch thick, and definitely no more than 1/4 inch (see photos). The thicker they are, the crisper the zucchini will be.
Grease a baking sheet with olive oil. Spread out the zucchini on the sheet. Top each round with 1/2 or 1 teaspoon pizza sauce. Don't spread it around or it will just bake off.

Top with shredded mozzarella. If you are using pre-shredded mozz, use a knife to chop it a little smaller. Top with chopped pepperoni.

Move your oven rack to the highest position. Broil the zucchini for 3-6 minutes, or until golden on top. Don't walk away! Eat hot! So very easy and good ! A easy way to use those large zucchini instead of just stuffing them.
Makes 30
Source: The Food Charlatan
ENJOY !!!! Judy in Montana
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Beef Cabbage with Green Chlies Casserole

1 1/2 c. peeled and shredded potatoes
1/2 c. shredded Cheddar cheese (2 oz.)
1/4 tsp. pepper
1/8 tsp. onion salt
1 lb. lean ground beef, browned and drained
1-1/2 c. shredded cabbage
1 (4 oz.) can chopped green chilies, drained
1/2 c. taco sauce
1/8 tsp. pepper
1/8 tsp. onion salt
1 c. shredded Cheddar cheese (4 oz.)

Brown ground beef, drain and set aside. In the same beef skillet, stir-fry the shredded cabbage over high heat for 2 to 3 minutes. Remove from heat and stir in ground beef. Add green chili peppers, taco sauce, pepper and onion salt. Mix well. Mound into partially baked potato crust and bake for 20 minutes. Top with shredded Cheddar cheese and bake for 2 to 3 minutes more or until cheese is melted. Let stand 10 minutes before serving. Serve with taco sauce.
Linda NM
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Beef and Cabbage Casserole Recipe

1 small head cabbage, chopped
1 lb. ground beef
1 boil-in-bag Success rice, cooked as directed
1 small can Durkee fried onion rings
1 small can condensed tomato soup
1 soup can water

Spray a 9 x 13-inch baking pan with Pam. Put chopped cabbage all across pan. Brown meat. Drain and rinse with hot water. Mix meat, cooked rice and onion rings. Spoon this mixture over cabbage. Mix soup and water and pour all over casserole. Cover with foil and bake for 1 hour at 350°.
Linda NM

Sue's Fried Cream Corn Dish Recipe

4 Tbsp. oil
1 Tbsp. chopped onion
1/4 tsp. salt
1/4 tsp. paprika
3 c. cream-style corn
1 Tbsp. green pepper, chopped
2 Tbsp. cream

Heat oil in frying pan. Add and slowly brown corn. Add remaining ingredients and simmer for 10 to 15 minutes over low heat.
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Marinated Olive and Cheese Ring Recipe

We love to make Italian meals into celebrations, and an antipasto always kicks off the party. This one is almost too pretty to eat, especially when sprinkled with pimientos, fresh basil and parsley. —Patricia Harmon, Baden, Pennsylvania

1 package (8 ounces) cold cream cheese
1 package (10 ounces) sharp white cheddar cheese, cut into 1/4-inch slices
1/3 cup pimiento-stuffed olives
1/3 cup pitted Greek olives
1/4 cup balsamic vinegar
1/4 cup olive oil
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2 garlic cloves, minced
1 jar (2 ounces) pimiento strips, drained and chopped
Toasted French bread baguette slices

Cut cream cheese lengthwise in half; cut each half into 1/4-in. slices. On a serving plate, arrange cheeses upright in a ring, alternating cheddar and cream cheese slices. Place olives in center.

In a small bowl, whisk vinegar, oil, parsley, basil and garlic until blended; drizzle over cheeses and olives. Sprinkle with pimientos. Refrigerate, covered, at least 8 hours or overnight. Serve with baguette slices.
Makes: 16 servings
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Nancy Rogers   

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Weight Watcher Corner

These are recipes that I tried in the past several days.  I am always trying to find different ways to fix food. Generally look at what food I have on hand and make it with the least amount of points but still make it taste good. I have added notes on ways I might change the recipe the next time I fix it.

Grilled Corn on the Cob Recipe

1 Medium sized corn on the cob
1/4 c. water
heavy-duty aluminum foil

Husk and clean corn. Tear pieces of heavy-duty aluminum foil (must use this kind) about 1-inch bigger than a sheet of paper towel. Lay paper towel on foil and fold over about 1-inch on all sides. Pour water on paper towel. Lay an ear of corn on paper towel. Sprinkle with salt. Roll corn up in foil and fold over ends. Cook on medium heat for 24 minutes, turning every 8 minutes. Does not burn if turned right and is delicious.
Makes 1 Serving
Weight Watcher Plus Points = 3

Note: Next time I would  a little pepper and add a teaspoon of margarine.  It was good but I missed the butter flavor on the corn. Adding 1 teaspoon would add one plus point to the recipe. Total for recipe would be =4 Plus Points.
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Grilled Lemon Chicken Recipe

2 Tbsp. canola oil
3 Tbsp. lemon juice
1/4 tsp. lemon pepper
4 boneless, skinless chicken breasts

Combine oil, lemon juice and lemon pepper in a recloseable plastic bag or shallow platter. Add chicken breasts to plastic bag and coat well with oil mixture. Allow to marinate for 30 minutes in refrigerator, turning once after 15 minutes. Grill over low flame, 7 to 8 minutes per side, basting with any leftover marinade. When chicken juice runs yellow, not pink, meat is done.
Makes 4 Servings
Weight Watcher Plus Points = 7
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Grilled Vadalia Onion Recipe

1 medium Vidalia onion
1 beef bouillon cube
1 Tbsp. butter

Peel onion. Pare onion, leaving 1/4-inch on bottom of onion. Fill with bouillon cube and butter. Wrap in foil, sealing tightly. Bake at 350° for 30 minutes or grill for 30 minutes.
Makes 1 Serving
One vidalia Onion (0 Plus Points) + (salted butter (3 Points) + Wylers Boouillon cube (0 Plus Points)
Total for one onion = 3 Plus Points

Note:  I had a hard time eating the whole onion.  1/2 of it would have been enough.  It would cut the points in half. The Plus points would be between 1 and 2 points.
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Grilled Banana Recipe

1 medium bananas, slightly underripe and unpeeled
1 Tbsp. light brown sugar

Carefully slice each banana lengthwise without cutting the bottom peel. Spread apart lightly. Sprinkle banana with 1 tablespoon brown sugar. Wrap each tightly in double fold of foil. Grill on "Medium" flame setting of gas grill with hood closed for 15 minutes or until warm. Turn several times during cooking period.
Makes 1 Serving
Banana (0 Plus Points) + Brown Sugar (1 Plus Point)
Total Plus Points = 1 Point

Note: I would spray the banana with butter flavored Pam before adding the brown sugar.  It would spread out the brown sugar flavor more on the banana.
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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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Weight Watcher Corner

In the past week I have adapted several easy recipes and calculated the Plus Points for the recipes.  I have not had time to type them up. 

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

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