Recipe Index
 

 

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

June 11, 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 -  Peach Recipes and More
Grandma's Fresh Peach Pie Recipe | Barbara's Peach Salad Recipe | Barbara's Glazed Peach Pie Recipe | Peach Cobbler Recipe | Peach Ice Cream Recipe | Peach Ice Cream Recipe | Beef Pot Roast Recipe | Chicken with Mustard Cream Sauce 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.



Grandma's Fresh Peach Pie Recipe

Ingredients
4 c. fresh sliced peaches
3/4 c. sugar
2 Tbsp. cornstarch
1 1/2 c. water
Fresh Start
1 small pkg. peach jello

Directions
Cook sugar, water and cornstarch until thickened, then add jello and mix well. When cool, pour over peaches that you've arranged in the bottom of a baked pie crust. Put in refrigerator. To serve top with Cool Whip.
Barbara M
Click Here to Print this Recipe


Barbara's Peach Salad Recipe

Ingredients
1 medium container Cool Whip
2 small containers peach yogurt
1 small package peach jell-o, dry
fresh or canned peaches to garnish

Directions
Mix ingredients together. Refrigerate.
Barbara M
Click Herer to Print this Recipe


Barbara's Glazed Peach Pie Recipe

baked pie shell
fresh peach slices to fill shell

Glaze
1-1/4 to 1 1/2 c. mashed peaches
2-1/2 tsp. cornstarch
1/2 c. water
3/4 c. sugar
juice of 1/2 lemon

Dissolve cornstarch in water; pour over peaches in pot. Add sugar and lemon juice; cook over medium heat until thick. Then boil for 2 or 3 minutes. Take off heat. Add 1/2 teaspoon vanilla, 1/2 teaspoon butter flavoring (if available) and 2 tablespoons butter. Pour over fresh peaches in shell. Chill and top with whipped cream.
Barbara M
Click Here to Print this Recipe


Peach Cobbler Recipe

Ingredients
4 c. fresh or frozen peaches
1/2 c. sugar
1 large pkg. peach jello
1/2 c. water
1 white or yellow cake mix
1/3 c. melted margarine

Directions
Place peaches in the bottom of a 13 x 9 pan. Sprinkle with sugar, then sprinkle with jello. Drizzle water over, then sprinkle dry cake mix over the whole thing. Drizzle with butter. Bake at 350° for 50-60 minutes. Note that this can be used with other fruit and jello.
Barbara
Click Here to Print this Recipe


Peach Ice Cream Recipe

Ingredients
2 cartons whipped cream
2 cartons half and half
3 c. sugar
about 8 fresh ripe peaches
vanilla extract to taste
1 pt. milk

Directions
Put cream, half and half and sugar in ice cream freezer. Process peaches in blender for a few seconds, then add to freezer. Add vanilla and finish filling freezer with milk. Freeze. Makes 1 gallon.
Barbara M
Click Here to Print this Recipe



Weekly Specials from The Prepared Pantry 


To the person who doesn't like "mustardy" potato salad. I don't know what kind of mustard you are using or what quantity. I make my dressing separate before I put it on the potatoes. I do use yellow mustard but only a little, just enough to give the dressing a light color. Make sure you taste the dressing first, then add more of what you like. I usually make mine with mayonnaise, a little mustard a Tbs. or two of cider vinegar salt and Pepper. In the bowl I have the potatoes and chopped celery and chopped hard boiled eggs.

I have tried different things in the past like mixing sour cream with the mayonnaise or adding some italian salad dressing with the mayonnaise mixture, I have also used dill pickle juice in place of the vinegar. They all tasted good. But my usual is above. I can't give quantities, because it depends on how many potatoes you have.

Best advise start with a mixture and see what you like and either add or delete something. Just make a small quantity and taste it, that way you haven't ruined a whole bowl of potatoes.
Marion in Atlanta


Blueberry Strawberry Shortcake Recipe

Ingredients
4 cups all-purpose flour
1/4 cup sugar, plus extra for sprinkling and to sweeten cream
3/4 tsp salt
1 cup (2 sticks) unsalted butter, very cold
1 cup solid vegetable shortening, very cold
1/2 cup buttermilk
1 quart strawberries, hulled and sliced
1 quart blueberries
3 cups heavy cream, whipped

Directions
In a large mixing bowl, combine flour, 1/4 cup sugar and salt. Cut in butter and shortening until mixture resembles coarse sand. Add buttermilk and mix just until dough comes together in a ball. Divide dough evenly into thirds; wrap in plastic and refrigerate 2 to 3 hours.

Heat oven to 325°. Roll each piece of dough on lightly floured parchment to a 10-inch circle. Prick with a fork and sprinkle liberally with sugar. Bake at 325° for 30 minutes.

To assemble: Set aside a few strawberries and blueberries to top finished dessert. Place one pastry disk on a serving plate and cover with a third of the remaining berries, followed by a third of the whipped cream. Repeat layering two more times and finish with reserved berries.
Source: Family Circle.
Sherry
Click Here to Print this Recipe


Governor Martha Layne Collins’ Brownies
(Former Kentucky Governor served these at the Mansion in Frankfort)

3 squares unsweetened chocolate
1/2 lb. butter
2 cups white sugar
4 well-beaten eggs
1-1/3 cups flour
1 cup chopped pecans

Melt chocolate squares & butter in top of double boiler. Remove from heat & add sugar.

Let cool & add well-beaten eggs, flour & pecans. Bake in 2 well-buttered 8 x 8 baking pans at 400 for 18 min. Take from oven, cut brownies, immediately roll in powdered sugar & store in tin cake can.

London Bridge Brownies
1/2 c. soft butter
1 c. sugar
1/4 t. salt
2 eggs
1 t. vanilla
3/4 c. flour
1/4 c. cocoa
3/4 c. chopped nuts

Mix to the tune of “London Bridge is Falling Down”
Whip the butter, sugar, too
Now add salt - that will do.
Beat & bland & stir in eggs,
Add vanilla.

Now add flour, stir it up,
Cocoa next, stir it up.
Add the nuts, and stir them up,
London Bridge Brownies.

Pour into greased 8 in. square pan and bake for 20 - 25 min. Cool. Cut into narrow bridges & serve.
Athena in DE (Source: Pauline Watson)
Click Here to Print this Recipe


 


Sign up for the AllFreeKidsCrafts free eNewsletter and receive the free Spring Crafts for Kids: 17 Flower Crafts, Butterfly Crafts, and More eBook.


Bread Mixes from The 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
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   


Print FREE Grocery Coupons  


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


 


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.

Links have been checked today to make sure they are safe to click. If you see something that interests you please click through and enjoy the food related information.  


  


Question for Judy: When you mention substituting fresh mushrooms for canned, what kind of mushrooms do you use?
Thanks. Athena in DE


Inspired by a recipe for pot roast that Judy (in Alaska) sent in, I cooked a pot roast this week. I always save the liquid left over in the sweet gherkin pickle jar for just this purpose. Any good pot roast recipe will do, it is the addition of the pickle juice that makes this a little different.

Beef Pot Roast Recipe

4 - 5 lb. good pot roast with plenty of veins of fat
Seasoned salt and pepper (I use the mixed pepper corns that have black, white and green pepper corns together in the grinder.)
1 env. dry onion soup mix
1 can Cream of celery or mushroom soup
1 can diced tomatoes and garlic, with liquid. Do not drain. Or use 1 can stewed tomatoes and mince a clove or two of fresh garlic to add to it.
1 soup can water
3 or 4 Tblsps. sweet pickle juice
4 slices bacon
2 Tblsps. Olive oil

Wash and dry pot roast well with paper towels. Season with freshly ground pepper and seasoned salt, rub in well. Cook bacon in a large dutch oven. Remove bacon and drain on paper towels. Brown pot roast in bacon grease and olive oil, 1 tablespoon at a time as needed, about 5 to 6 minutes on each side until it has some nice color. Add onion soup mix, celery or mushroom soup, diced tomatoes and water. Mix and spread around meat. Break up bacon pieces and sprinkle on top. Cover and cook in preheated 300 degree oven for 4 hours. Serve with boiled red potatoes and tiny carrots. If the gravy is too thick, add a little canned beef broth.
Jody in Texas
Click Here to Print this Recipe


On my tablet it appears a ? for the cups of brown and white sugar. Am I reading it wrong. Maybe it is a poor imprint of the number 2? Would you let's us know. 2 cups could make sense though 4 cups of sugar is a lot.
Barbara


Chicken with Mustard Cream Sauce Recipe

Ingredients
4 boneless skinless chicken breast halves
2 tablespoons olive oil
Salt and pepper, to taste
1/4 cup chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon dried tarragon or oregano

Directions
Add olive oil to a large skillet and preheat over medium-high heat. Season chicken breasts with salt and pepper.

Add chicken to skillet and saute until cooked through, about 10-12 minutes, turning once. Transfer to a plate and keep warm. Pour chicken broth into hot skillet.

Whisk in the cream, mustard and tarragon or oregano. Cook and stir for about 2 minutes.
Pour sauce over chicken and serve.
Serves 4
let's dish recipes http://www.letsdishrecipes.com/
this wonderful !!!
Judy in Montana
Click Here to Print this Recipe





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.
everyday_recipes@yahoo.com  or nancyskitchen@suddenlink.net








US Food and Drug Administration latest recalls.
http://www.fda.gov/Safety/Recalls/default.htm
 



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

Paypal: email address is everyday_recipes@yahoo.com 


Copyright © 2015 -  Nancy's Kitchen