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June 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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For Jim who wanted ideas and recipes for using watermelon, I like adding some to the banana smoothies that I make. It also goes well in other fruit smoothies.
Robbie IN


Hints
Clean mirrors using a concoction of 1/4 cup white vinegar, 1 tablespoon cornstarch, 2 cups warm water. Spray and wipe down with newspaper.

Clean paint brushes by soaking them in vinegar for 30 minutes.
Sherry


Yesterday the newsletter was not sent out due to storms. Although Lubbock was in a storm watch area, there didn't seem to be a lot of clouds. The lightning, thunder, and heavy rain came in quickly and there was not enough time to get the newsletter posted online. When there is bad weather I unplug my computer from the wall and don't turn it back on until the storm has passed.
Nancy


Easy Casserole Recipe

Ingredients
1 lb. cut up stew beef
1 can cream of mushroom soup
1/4 cup water

Directions
Place beef in buttered casserole. Add soup and water. Cover. Bake at 250 degrees for 2 hours to 2-1/2 hours.
Yield: 4 servings
Willie
Click Here to Print this Recipe



Had a friend just send this recipe and thought I'd share. Many of us are looking for recipes that can be used in place of potatoes or bread or other side dishes that add calories we don't need, or at least that I don't need.

Broccoli Tots Recipe

Ingredients
1 head broccoli, cut into equal sized florets
1 cup your choice of shredded cheese
1/3 cup onion, finely chopped
1/2 cup breadcrumbs
2 eggs
salt and pepper

Directions
Preheat your oven to 400 degrees and spray mini cupcake pan with vegetable spray.

Pour 1 inch of water into a saucepan; bring to a boil. Place the broccoli into the boiling water, cover, and reduce the heat to medium. Cook the broccoli for 5-6 minutes, or until it can easily be pierced by a fork. Drain the broccoli and set aside to cool slightly.

Lay the broccoli out onto paper towels and cover with more paper towels, Press down firmly on the broccoli to absorb as much moisture as you can. Finely chop the broccoli.

In a large bowl, combine combine all of the ingredients and season with salt and pepper. Stir everything together until well mixed. Fill each muffin cup in a mini muffin tin to the top, pushing down on the filling with your spoon so it's nice and compacted.

Bake for 18-20 minutes in preheated oven. The top will be starting to golden. To easily remove from the pan run a plastic knife around the edges of each tot and they should come out easier.

If they seem to be falling apart when you take them out of the pan you can either put them back into the oven to cook for a few minutes longer so they are a bit crisper or let them sit in the pan for a few minutes to let the insides firm up a bit.
Sherry
Click Here to Print this Recipe


Weekly Specials from The Prepared Pantry 


Roast Beef Pie Recipe

Ingredients
Left over roast beef
Left over roast beef gravy
Left over potatoes, diced
Left over carrots, diced
1 can biscuits

Directions
Cut beef into cubes. Thin gravy with water. Combine all ingredients except biscuits; place in greased casserole. Top with biscuits which have been pulled into ring shape. Bake at 400 degrees for 15 to 20 minutes until brown. Serve hot.
Willie
Click Here to Print this Recipe


Just got this from a friend and it does sound good (and easy).

Pizza Hut's Hot Dog Bites Pizza Clone/Copycat Recipe
Serves 8-10

Ingredients:
2 (13.8 ounce) cans store-bought pizza dough
8 full-size hot dogs (sliced in half) or 16 mini hot dogs (any type,
such as chicken, pork or veggie dogs)
1/2 cup pizza sauce
1 cup shredded mozzarella cheese
Sliced pepperoni, for topping
Chopped parsley, for garnish

Directions:
Heat the oven to 375 degrees F, and line a baking sheet with parchment paper.

On a lightly floured surface, roll out 1 can of pizza dough into your desired pizza shape, and place it on the baking sheet. Roll out the second can of pizza dough, and cut it into 4 equal-size pieces. Cut each of the 4 pieces of dough into 4 strips for a total of 16 strips.

Wrap each sliced hot dog with a strip of pizza dough. Top the pizza crust with the pizza sauce, cheese and pepperoni. Place the wrapped hot dogs around the border of the pizza to create a crust. Bake the pizza for 18 to 20 minutes or until the cheese has melted and the crust is golden brown.

Remove from the oven, and garnish with fresh chopped parsley. Cut into wedges or slices, and serve warm.
Sherry (in Indiana)
Click Here to Print this Recipe


This is for Denise, who does not want a potato salad with a lot of mustard in it. I have made this for so long, that I rarely measure any more. I just know the amounts and know when the taste is right. I would suggest you only use 1/2 teaspoon of the mustard to start. You can add more if you think it needs it. I would also suggest you refrigerate the salad for a few hours before adding more mustard. I think the salad needs several hours for the flavors to fully blend. Also the brand of mayonnaise or salad dressing you use will make a huge difference these days. Most readers seem to prefer Dukes because it does not become watery in salads.
Robbie IN

Robbie's Potato Salad Recipe

Ingredients
4 to 5 cups cubed potatoes, cooked, drained
1/2 cup chopped celery
1/2 cup chopped onion
3 hard-cooked eggs, chopped
2 tablespoons chopped sweet pickle
2 teaspoons sweet pickle juice
1/2 to 2/3 cup mayonnaise - can use salad dressing, like Miracle Whip, if you prefer
1/2 to 1 teaspoon prepared mustard
salt and pepper to taste

Directions
Combine all ingredients in a bowl and stir gently to combine. Refrigerate until serving time. Can sprinkle paprika on top, if desire.
Serves 4 to 6.
Robbie IN
Click Here to Print this Recipe


This is a good filling nourishing main dish with flavors that blend well together.

Mom's Skillet Goulash Recipe

Ingredients
2-2/3 cups (8 oz.) rotini pasta
1 lb. lean ground beef (I used 1-1/2 lbs.)
1-1/2 cups chopped celery
1 cup chopped onion
2 cans (14.5 oz. each) diced tomatoes, undrained
1 can tomato soup
1 tsp. dried basil leaves
Salt, to taste
1/4 tsp. pepper

Directions
Cook pasta as directed on the package and drain. Meanwhile in skillet, cook beef, celery and onion, over medium heat, stirring frequently, until beef is no longer pink; drain off any grease. Stir in cooked pasta and remaining ingredients. Heat to boiling. Reduce heat to low, and simmer, uncovered for 10 minutes, stirring occasionally.

Note: I also add several dashes of Worcestershire sauce and 1 large clove garlic, minced Judy (in Alaska)
Click Here to Print this Recipe


 


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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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My Favorite Links
Diggin' History Blog
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Prepared Pantry
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We eat a lot of salads in the summertime, as when it's warm out, we'd rather not eat a big meal, and find most salads are fulfilling and not too heavy. This is a really good salad.

Shrimp Rice Salad Recipe

Ingredients
1 lb. cooked medium shrimp, peeled and deveined
1 pkg. (10 oz.) frozen peas, thawed
3 cups cooked rice
1-1/2 cups chopped celery
1/4 cup chopped onion
1/2 oil
3 tbsp. cider vinegar
2 tbsp. brown sugar
1 tbsp. soy sauce
2 tsp. curry powder
1/2 tsp. celery seed
1/2 tsp. salt
Leaf lettuce
Cherry tomatoes, optional

Directions
In bowl, combine first 5 ingredients; toss gently. In a jar with a tight-fitting lid, combine the oil, brown sugar, vinegar, soy sauce and seasonings; shake well.

Add to shrimp mixture and toss to coat. Cover and refrigerate for several hours, or overnight. Serve on lettuce leaves and garnish with tomatoes, if necessary.
Makes 8 servings.
Judy (in Alaska)
Click Here to Print this Recipe


Hubby really likes this pie, and it is really yummy!

Strawberry Rhubarb Pie Recipe

Ingredients
1-1/2 cups sugar
3 tbsp. Minute tapioca
1/4 tsp. salt
1/4 tsp. nutmeg
3 cups rhubarb, cut in 1/2" pieces
1 cup fresh sliced strawberries (I use 2 cups)
1 tbsp. butter
Pastry for 2-crust 9" pie

Directions
Mix together all filling ingredients (except butter) and let stand for 20 minutes. Fill pastry lined pan with filling; dot top with butter and top with top crust, sealing well. I like using a lattice crust on top, as think it looks prettier, otherwise cut slits in top of crust to vent. Bake 400 degrees for 40 to 45 minutes, until top is golden brown and fruit is tender.
Judy (in Alaska)
Click Here to Print this Recipe


In answer to a question about mushrooms from Athena in DE. in the newsletter, I most always use the white button mushrooms in my cooking. My husband and I prefer fresh mushrooms over the canned, so will use them instead, as find that they have much more flavor.
Judy (in Alaska)


Hello Nancy and all Landers,
Newsletter looks wonderful today. With gardens in and growing I would appreciate any TNT recipes for dill pickles and refrigerator pickles. My cucumbers didn't grow very good last year so this year I bought a load of black dirt for my garden. Well goodness sake lol- I planted 3 pkgs of cucumber seeds hoping a few would grow and lo and behold they ALL came up so I'm going to have an abundance of cukes this year and would appreciate any and all recipes. Be careful what you wish for LOL
Dianne in Wisconsin


For the person who wanted creamy potato salad - my favorite recipe when I don’t use the German hot potato salad recipes.

Creamy Potato Salad Recipe

Ingredients
5-6 med. potatoes, cooked
1 cup commercial sour cream
2 T. vinegar
1-1/2 t. sugar
2 t. salt
1/4 t. pepper
1/4 t. paprika
1/2 t. oregano
water cress
radish roses

Directions
Peel cooked Potatoes & cut in cubes. Combine remaining ingredients except water cress & radishes & add to potatoes. Mix thoroughly & allow to stand in frig 1 hour before serving. Serve on bed of water cress. Sprinkle w/paprika. Garnish w/radish roses.
Serves 6.

Athena in DE ( Source: Florence Hanford who had a t.v. show in 1964 for the Philadelphia Electric Company. She presented meals in which all the dishes cooked at the same oven temperature. As a beginning cook, she saved my life!)
Click Here to Print this Recipe



The Judds’ Family Potato Salad Recipe

Ingredients
1/2 cup French dressing
2 T. real mayo
1 T pure prepared mustard
1/2 t. salt
6 cups cubed cooked potatoes
1/2 cup celery slices
1/3 cup chopped sweet pickles
2 hard-cooked eggs, chopped
Lettuce

Directions
Combine dressing, mayo, mustard & salt; mix well. Add potatoes, celery, pickls & eggs; mix lightly. Chill. Serve in lettuce lined bowl. May add 6 crisply cooked bacon slices, crumbles. May substitute green peppers for celery and red onions for pickles.
(Note! The French dressing takes away some of the mustard flavor)
Athena in DE
Click Here to Print this Recipe


Peach Bread Pudding Recipe

Ingredients
3 eggs
3/4 cup sugar
1 1/2 cups low fat milk or 12 oz. can evaporated milk
1 T. vanilla
1 t. cinnamon
2 t. lemon juice
3 T butter
8 slices raisin ( or cinnamon raisin) bread, torn into small pieces
2 cups ripe peaches, peeled & sliced

Directions
Preheat 350. Spray 9 in. pie pan w/ cooking spray & set aside. In med. bowl, whisk eggs & sugar until combined. Add milk, vanilla, cinnamon & lemon juice. Stir until combined. Set aside. Melt butter in large skillet. Add bread & toss w/ butter over low heat until just toasted. Distribute toasted bread evenly onto bottom of pie pan. Evenly cover bread w/sliced peaches. Gently pour milk mixture over peaches & bread, pressing down just lightly. Bake 45 min. Serve warm or room temp, topped w/ vanilla ice cream or whipped topping if desired.
Serves 6.
Athena in DE
Click Here to Print this Recipe


In this receipe it says "Fresh Start. What is this? And amount is not indicated.
Thank you, Dorothy G


This is for Denise in CA who was asking for a Potato Salad recipe. You can adjust the amount of mayo and mustard (or even omit the mustard) to suit your taste. This recipe has been handed down in our family through many generations.

Patti's Favorite Potato Salad Recipe

Ingredients
8-9 med. potatoes
7-8 eggs
1/2--1 medium onion, chopped
2-3- dill pickles, chopped
3/4--1 c. mayonnaise
1/2--2 T, mustard
1/2--1 tsp. dill pickle juice or vinegar
dash salt
dash pepper

Directions
Boil potatoes and egg until done. Peel both. Cube potatoes and chop the eggs. Combine all ingredients in a large bowl. This can be served immediately, but is always better after it has been chilled several hours to blend the flavors.
Patti in NM
Click Here to Print this Recipe



Nancy
Here is an excellent eggplant recipe for Trisha who asked for recipes from the June 4th newsletter. My young grandchildren love it. Enjoy

Eggplant Casserole Supreme Recipe

uncovered
1 medium eggplant
1/4 cup salt
1 egg, beaten well
1/2 cup milk
1 tsp Worcestshire sauce
1/4 tsp pepper
1/2 stick oleo, melted

(or butter) and I used less
1 cup grated cheese (I had small amounts of Colby, Cheddar Jack, and 5 cheese Italian that made up almost a cup)
1 can French’s onion rings
Potato chips, crushed (to cover top)

Preheat oven to 350 degrees.
Peel eggplant, drop in salted water and let soak for about 1/2 hour.

Drain and rinse really good then add fresh water and cook til tender. Drain.
Beat cooked eggplant to a pulp, add remaining ingredients, EXCEPT potato chips.

Mix well. Pour into a greased casserole dish. Top with potato chips.

Bake 350° for 30 minutes.
(for onion rings, I use the small can and if I don't have one, then just pour til I think it is enough.)
Trisha

I have another favorite, but will have to type it up on the computer and will send soon.
Judy in VA
Click Here to Print this Recipe



This is for Judy in Montana ~
In the 6/11 newsletter, with the recipe for CHicken with Mustard Cream Sauce, can I substitute anything else for the heavy cream?
Thanks, Artemis in NYC


Herbed Tomato Salad Recipe

Ingredients
1/2 cup sour cream
1 tablespoon lemon juice
1 teaspoon McCormick Italian Seasoning
1/4 teaspoon McCormick Garlic Powder
1/8 teaspoon salt
1/4 cup milk
2 fresh red tomatoes, thinly sliced
2 fresh yellow tomatoes, thinly sliced
1/2 medium cucumber, thinly sliced
1/4 teaspoon McCormick Ground Black Pepper
2 tablespoons sliced green onion

Directions
For dressing, stir together sour cream, lemon juice, Italian Seasoning, Garlic Powder, and salt. Stir in milk (add 1 to 2 tbsp. more for thinner consistency).

On four individual salad plates arrange red tomatoes, yellow tomatoes and cucumbers. Sprinkle with pepper.

Drizzle dressing over salads. Sprinkle with green onion.

Makes 4 servings
Anna in Sweden





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

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