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June 4, 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 -
Marion's Carrot Recipes | MartyS' Salsa Spaghetti Recipe |
Cheesy Chicken and Noodles One Pot Meal | MartyS' Raisin Carrot Salad Recipe | MartyS' Carrots Hawaiian Recipe | Sunset Salad Recipe | Cucumber Salsa Recipe | Abby’s Carrot Ring Mold Recipe | Carrots and Zucchini Casserole Recipe | Sour Cream Pie Recipe | Pineapple Glazed Baby Carrots Recipe | Spanish Carrots Recipe | Mary J's Apple Carrot Salad Recipe | Mary J's Green Bean and Carrot Salad Recipe | Mary J's Cabbage and Carrot Salad with Raisins Recipe
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Marion's Carrot Recipes

Here two recipes carrots that I use.
Marion in Atlanta

Marion's Carrot Recipe
Parboil the carrots for about 15-20 minutes until almost tender. Then depending on how many carrots you have, drain off most of the water and add equal amount of brown sugar and butter. Make sure you are using low heat and let simmer. Watch carefully so they sugar doesn't burn.

Marion's Browned Butter Carrots Recipe

16 ozs. baby carrots**
2 Tbs butter
1/3 cup brown sugar, packed
1 cup water
dash salt
pepper, to taste
1 tsp. vanilla

In a medium saucepan, combine the baby carrots with remaining ingredients. Stir to blend ingredients. Bring to a boil over high heat. Reduce heat to medium and continue boiling (uncovered) for about 20 to 25 minutes, or until carrots are tender and the liquid has evaporated.
Serves 4 to 6.

**I have made this with large carrots and just cut them in smaller pieces.
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Weekly Specials from The Prepared Pantry 

To get your charcoal to light without using lighter fluid, Use one of those Chimney's. They are available at Home Depot and probably at Lowes and any hardware store/ Put several briquette in the top and lightly stuff 2 pieces of newspaper on the bottom. Touch a match to the paper thru one of the holes and it should start the paper burning and consequently the bricquettes. When you see that several of them have started to turn white, pour into your grill.
Marion in Atlanta

My neighbor keeps talking about a dump cake and how easy it is to make. What is a dump cake. I got the impressing from her that she makes several different kinds. She has talked about a cherry dump cake and a chocolate dump cake.

Good morning Nancy and all Landers,
Newsletter looks wonderful today - can't wait to try Hershey Almond Bar Pie from "B" in GA. This is for the lady who wanted to know when to pick zucchini. I personally pick mine when they are about 8-10 inches long. This seems to be the best length for the best taste. When they get longer and larger they don't seem to taste as good and sometimes get mealy. Some people like the larger ones because they get more. I scrape all the seeds out too before I use them. I shred them up and measure 2 cups per resealable plastic bag that way all you have to do is thaw them out and squish all the water out to use them in baking. Hope this helps.
Dianne in Wisconsin

MartyS' Salsa Spaghetti Recipe

7 oz. vermicelli or spaghetti, cooked
1 Tbsp. olive oil
3 cups thick and chunky salsa, mild, medium or hot
1 can (15 oz.) black beans, rinsed & drained
1/2 tsp. salt
1/4 tsp. pepper

Toss pasta and oil together in a Dutch oven; drain.
Add salsa and next 3 ingredients; cook over medium heat, stirring occasionally, 5 minutes or until thoroughly heated.
Serve with shredded Monterey Jack cheese or desired toppings.
Note: You can serve with or without cheese. The beans do not have to be black beans. Substitute pinto, kidney or whatever you have on hand.
MartyS in TN
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Cheesy Chicken and Noodles One Pot Meal

3 cups noodles, uncooked
1 lb. chicken breasts, boneless & skinless cut into bite size pieces
2 cups frozen chopped broccoli or other frozen vegetable
1/2 cup chicken broth
4 oz. cream cheese, cubed
1/4 cup mayonnaise
1 cup sharp Cheddar cheese, shredded

Bring a saucepan of water to a boil; add noodles and chicken. After 6 minutes, add broccoli and cook another 2 minutes. Drain and return mixture to pan.
Add broth, cream cheese and mayonnaise. Heat over low heat to simmering and simmer 2-3 minutes or until cheese is melted, stirring constantly.
Add Cheddar cheese and stir 1 minute or until melted. Sprinkle with parsley, if desired.

NOTE; I used broccoli cuts, reduced fat cream cheese and reduced fat Miracle Whip. For the chicken broth I used ½ cup water and ½ tsp. chicken bouillon granules. All of these substitutions worked well.

NOTE: You can also use reduced fat cheese and 2 cups of any frozen vegetables you have on hand. I am tempted but have not tried yet to substitute sliced wieners, sliced smoked sausage, chopped baked ham or left over chopped roast pork as the meat in place of the chicken.
MartyS in TN
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MartyS' Raisin Carrot Salad Recipe

1-1/2 cups carrots, grated
1 cup raisins (I plump them in hot water.)
½ cup celery, thinly sliced (I chop finely.)
½ cup walnuts, chopped (can use pecans)
1/3 cup mayonnaise (low or non-fat works ok.)

Combine carrots, raisins, celery and walnuts. Stir in mayonnaise; mix well.

Cover; refrigerate until chilled. Makes 6 to 8 servings. Keeps well.
Click Here to Print this Recipe

MartyS' Carrots Hawaiian Recipe

1 (8 oz.) can pineapple tidbits
4 cups sliced carrots, cooked tender-crisp
2 Tbsp. brown sugar or substitute
1 tsp. tapioca (Minute Tapioca)
½ tsp. salt
1/8 tsp. pepper
2 Tbsp. butter or margarine

Drain pineapple, reserving liquid.

Combine carrots and pineapple tidbits in 1-1/2 quart casserole.

Blend together sugar, tapioca, salt and pepper. Stir in pineapple juice. Pour over carrots; dot with butter or margarine.

Cover and bake for 30 minutes in moderate oven (350°F.) Makes 6 servings.
MartyS in TN
Click Here to Print this Recipe

Carrot recipe for Mary:
This was my son’s favorite salad recipe. I omitted the pineapple.

Sunset Salad Recipe

1 pkg. (3 oz) Orange flavor Jell-o gelatin
1/2 t. salt
1 c. boiling water
1 can ( 8 oz) crushed pineapple in juice
1 T. lemon juice or vinegar
1 cup coarsely grated carrots

Dissolve gelatin & salt in boiling water. Add pineapple w/juice & lemon juice. Add carrots & pour into individual dishes. Chill until set, about 1 hour. Garnish, if desired.
Makes 6 servings. Athena in DE (Source: Jell-O)
(I just prepared the jell-o according to pkg. directions.
I used a copper shell mold. )
Click Here to Print this Recipe

Carrot recipe for Mary (used several times)

Abby’s Carrot Ring Mold Recipe

1 cup bread crumbs to coat mold
2 eggs, beaten
1 cup flour
1/2 cup firmly packed brown sugar
1 t. baking powder
1/2 t. baking soda
Dash salt
1 1/4 c. grated carrots
1/4 c. shortening
Peas or green beans, if desired

Heat oven to 350. Generously grease 1 qt. ring mold and coat thoroughly w/bread crumbs in order to allow contents to “fall out” easily. In large bowl, beat eggs. Add flour, brown sugar, baking powder, baking soda & salt. Mix well. Stir in carrots and shortening; mix well. Spread mixture evenly in ring mold. Place mold in pan of 1 inch deep hot water. Bake 350 for 50-60 min. Untold onto serving plate; fill center with fresh hot peas of hot, buttered green beans. Serve immediately.
Serves 4.
May be doubled and baked in 2 qt. casserole at 350 for 1 hour & 20 min.
Athena in DE (Source: Dear Abby)
Click Here to Print this Recipe

Cucumber Salsa Recipe

2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalapeno pepper, seeded and chopped (optionaal)
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips

In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.
Source: Karen Doss
Judy in Montana
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For Mary regarding the zucchini.

If you let zucchini get too big, they get lots of seeds in them and they become spongy. I always try to pick them when they are smaller. When my son was about 3 years old, he used to visit my father's garden and my dad would tell him to pick a zucchini for his mamar. Of course, he always picked the biggest one he could find (sometimes almost as big as a bat). I used those for zucchini relish, which is a good way to use them up.

For Sue regarding her carrots.

I used to make a carrot casserole my mom gave me the recipe for.

Carrots and Zucchini Casserole Recipe

1 lb of carrots cooked and mashed as fine as you can mash them
3 Cups of homemade white sauce
1/8 tsp mustard powder
1/4 tsp celery salt
salt and pepper to taste
1 small onion or 1 shallot diced small
8 slices of sharp cheddar cheese
1 tsp butter
2 slices of bread grated into crumbs

Butter the inside of a 1-1/2 quart casserole. Mix the white sauce with the mustard, celery salt, salt and pepper to taste, and the onion or shallot. You don't have to cook it, just add the ingredients.

Tamp down a layer of carrots. Put a layer of cheddar slices on top of this, then a layer of sauce. Then repeat with carrots, cheddar and sauce, ending with sauce. Put bread crumbs on top and bake at 350 degrees for 45 minutes..
Sue in Virginia
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Sour Cream Pie Recipe
Serves 6

1 cup (1/2 pint) sour cream
1 (8 ounce) package cream cheese, softened
1/2 cup sugar
2 teaspoons vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
1 prepared 9-inch graham cracker pie crust

In a large bowl, combine sour cream, cream cheese, sugar, and vanilla extract; mix well.
Fold in whipped topping, then pour mixture into pie crust.
Chill at least 2 hours before serving.
Anna in Sweden
Click Here to Print this Recipe

Carrot recipes for Mary:

Spanish Carrots Recipe

2 T. butter
1 bud or tsp. minced garlic
Dash EACH salt, chili powder, & Tobasco
1/2 lb. baby carrots, halved crosswise with diagonal cuts
1/2 small green bell pepper, cut in very, very thin strips
1 T. catsup

In a saucepan with a good tight lid, melt butter; add garlic & salt over Medium heat. Add carrots & cook 10 minutes, shaking pan occasionally. Add bell pepper, catsup, chili powder, & Tobasco. Cook, shaking, 5 minutes more. Serve hot to 2 or 3; easy to multiply. These are mild, really; if you want spicy, add a
jolt or 2 more hot sauce.
Marilyn in FL
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Pineapple Glazed Baby Carrots Recipe

1 lb. baby carrots OR large ones sliced small on the diagonal
2 T. EACH butter & brown sugar
3 T. pineapple juice
1/2 scant tsp. ground ginger
1-2 stems snipped parsley

Cook carrots in as little water as possible; shaking often, 5-8 minutes, till crisp-tender; drain. Mix all else but parsley, add to carrots. Toss gently. Sprinkle with parsley & serve hot to 6
Marilyn in FL
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Marmalade Carrots Recipe

Make the amount you need:
Sliced or baby carrots

Water to just come up around them, not to cover
Citrus marmalade of choice; orange, calamondin, lemon, etc.
Cointreau, Triple Sec, or Grand Marnier

Cook carrots in a skillet that will hold them in 1 layer till just tender, about 5 minutes; hold here till ready to serve. Then stir in 1 tsp. to whatever you need of butter & a dollop or so of marmalade.

Drizzle with 1/2 tsp. to 1 T. of liquer, toss, & serve. Extra good when serving rice, the sauce blends into it on the plates & is very tasty.
Marilyn in FL
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Paula Deen's Roasted Carrots for Oven or Grill

1/2 lb. carrot sticks
1 T. EACH plain olive oil & butter
1/2 tsp. EACH salt & sugar
1/4 tsp. EACH coarse pepper & garlic powder
1 stem snipped parsley

Toss carrots in oil, add seasonings & toss again. Roast in oven or closed grill on a flat pan in 1 layer
till tender, about 30 minutes, at 350º (Medium). Add butter & parsley & toss once more. Serves 2-3,
easy to increase.
Source: Paula Deen
Marilyn in FL
Click Here to Print this Recipe

This is for Patsy who dislikes camping. I'm with you - did that too many years. My idea of roughing it is having only one bathroom!
Pat J.

In response to Sue's question about zucchinis and when to pick, it varies according to personal preference and usage. The small ones are ideal for green salads. Chop or slice to add to the salad greens. Large ones , grated with peelings are good for baking breads and cakes. They can also be grated with peeling remaining and frozen in 1 cup measurements for baking as needed.

Mature, medium sized ones are good in casseroles, sliced ones can be baked in foil wrapped packets with or without other veggies, frying, steaming, cooked in small amount of water,pickling. They make very good sweet pickles. Medium and
medium large ones grill beautifully on George Foreman type grill. Season with lemon pepper and drizzle with olive oil prior to baking. Also, an interesting and delicious jelly can be made by adding crushed pineapple. Zucchinis are a real asset to any vegetable garden. The uses are many. When they start
producing, just vary how they are used and discover your family's favorites.
Marvis in Texas

Hi All, Finally tried the Duke's Mayo. Its good and still has 32 ounces. Tastes a lot like Hellman's to me. Now I have another question/problem. I had several recipes that called for Pickapeppa Sauce. Couldn't get it in California but found it here in Texas. Bought it and now can't find the recipes that need it. Anybody use it and have good tnt recipes?

Thanks in advance for your help and thanks for the input on Duke's Mayo.
Carolyn, New in Texas - wonder how long it takes to not be new in Texas???

I have always hear you are no longer new in Texas after you have worn out one pair of shoes. I wasn't born in Texas but I got here as soon as I could.

Mary J's Dilled Carrot Salad Recipe

3 c. thinly sliced carrots
1/2 c. minced onion
2 Tbsp. oil
1 Tbsp. rice vinegar
1 tsp. dried dill weed
3/4 tsp. salt
1/2 tsp. sugar
1/4 tsp. white ground pepper

Cook carrots in large saucepan of boiling salted water until crisp-tender, 5 to 8 minutes. Rinse under cold running water to cool; drain.

Combine carrots and onion in medium bowl; mix oil, vinegar, dill, salt and sugar. Pour over carrots. Allow to set in refrigerator covered at least 20 minutes or longer.
Mary J
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Mary J's Apple Carrot Salad Recipe

3 large apples
3 carrots, grated
2/3 c. chopped walnuts
1/4 c. sugar
1 c. mayonnaise

Wash apples and dice. Put in lemon juice to prevent color change. Combine apples, carrots and pecans or walnuts; mix with sugar and mayonnaise. Refrigerate until ready.
Mary J
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Mary J's Green Bean and Carrot Salad Recipe

1 (14 oz.) can green beans, drained
1 (14 oz.) can cooked carrots, sliced and drained
1 (14 oz.) can red kidney beans, drained
1 small onion, sliced thin
1/4 c. chopped pepper (optional)
1/4 c. chopped celery (optional)
1/2 c. vinegar
1/3 c. sugar
2 Tbsp. salad oil
salt to taste

Place vegetables in a shallow dish. Combine vinegar, sugar, salad oil and salt; pour over vegetables. Cover dish and refrigerate several hours or overnight.
Makes 10 to 12 servings
Mary J
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Mary J's Cabbage and Carrot Salad with Raisins Recipe

1 c. grated, pared carrot
1 c. shredded green cabbage
1/4 c. seedless raisins
1/2 tsp. salt
1 Tbsp. lemon juice
1 Tbsp. sugar
1/4 c. cooked salad dressing or dressing of your choice

Lightly toss carrot, cabbage, raisins, salt, lemon juice and sugar until well combined. Refrigerate until well chilled. Just before serving, toss with dressing.
Mary J
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I will have a lot of zucchinis coming out of my garden this year. How can one freeze them for cakes this winter. Also is there a way to freeze zucchini so it can be used as fried breaded zucchini? If so how?

I love eggplant and only have one recipe for it. The only recipe I have is made like stuffing or dressing. Can someone help me with some more recipes they have tried and liked?


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

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