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June 17, 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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Hello Nancy and all Landers,
Wow, lol up to my ears in Strawberries so was super glad to see all the recipes that call for strawberries. Planted 25 June bearing plants last year and boy have they produced. We have had just enough rain and sun. This is a non food related question. I have a new flat screen monitor for my computer - can anyone tell me how to clean it? Son got some splatters of milk on it and I don't know how to clean it without harming the screen.
Dianne in Wisconsin


This is a favorite way of preparing broccoli, and hoping you will enjoy it also.

Broccoli Stuffing Casserole Recipe

Ingredients
2 (10 oz. each) pkg. frozen chopped broccoli
1-1/2 cup herb-seasoning stuffing
1/2 cup butter, melted
1 cup water, divided
1 can cream of celery soup
1/3 cup grated Parmesan cheese

Directions
Cook broccoli as directed on package. Place dry stuffing in a 9 inch square baking pan. Mix butter with 1/2 cup water and pour over stuffing. Arrange broccoli on top of stuffing. Blend soup with 1/2 water; pour over entire mixture. Top with cheese and bake at 325 for 30 minutes.
Judy (in Alaska)
Click Here to Print this Recipe


We really enjoy this light and creamy salad and it is ideal to serve when it's warm out.

Lemon Pear Salad Recipe

Ingredients
1 large can (29 oz.) pears, drain and reserve juice
1 cup water
1 pkg. (6 oz.) lemon Jello
1 pkg. cream cheese, softened
1 cup whipping cream, whipped
1 cup chopped walnuts (optional)

Directions
Combine reserved pear juice with water and bring to a boil. Stir in the Jello to dissolve; chill until partially set. Combine pears and cream cheese in a blender and process until smooth. Fold into thickened Jello. Fold in nuts and whipped cream. Pour into a 9 inch square dish and chill until firm.
Judy (in Alaska)
Click Here to Print this Recipe



Had this for our supper last night and we sure enjoyed it.

Burger and Mac Skillet Dish Recipe

Ingredients
1 lb. lean ground beef
1 large onion, chopped
1 green pepper, diced
1 clove garlic, chopped
1 can (14.5 oz.) diced tomatoes
1 can (15 oz.) tomato sauce
1 tbsp. Worcestershire
Salt & pepper, to taste
2 cups uncooked elbow macaroni

Directions
Brown beef with onion, green pepper and garlic; drain. Add remaining ingredients, except macaroni. Simmer for 20 minutes. While the meat mixture is simmering, cook macaroni according to package directions; drain. Add to beef mixture and simmer 20 minutes longer.

NOTE: I used 2 cloves of garlic and added 1 tsp. dried basil leaves, 1 tbsp. brown sugar and 1/2 cup Ketchup
Judy (in Alaska)
Click Here to Print this Recipe



Weekly Specials from The Prepared Pantry 


This heavenly dessert is one you'll want to make again and again. If you can't find a Jiffy yellow cake mix, prepare 1 regular yellow cake mix, pour half of the batter in the pan and use the rest for cupcakes.

Pudding cake Dessert Recipe

Ingredients
1 Jiffy yellow cake mix
1 pkg. (8 oz.) cream cheese, softened
2 pkgs. (4 servings each) vanilla instant pudding
2-1/2 cups cold milk
1 can (20 oz.) crushed pineapple, well drained
1 container (8 oz.) Cool Whip, thawed
Toasted flaked coconut

Directions
Mix Jiffy cake mix as directed on pkg. and pour batter into greased and floured 9x13 inch cake pan. Bake at 350 about 20 minutes, or till tests done. Cool thoroughly. Beat together the cream cheese, pudding and milk (mixture will be thick). Put over cooled cake. Carefully spoon drained pineapple evenly over pudding layer. Cover with Cool Whip and sprinkle with toasted coconut and refrigerate until serving time.

NOTE:
You can also use 1 large (6 serving size) box instant pudding and 2-1/2 cups cold milk. Can use any flavor of
instant pudding.
Judy (in Alaska)
Click Here to Print this Recipe


George in FL asked for a chop suey recipe. This is TNT. Don’t forget to click on an ad today.

Chinese Meat and Vegetable Dish | Chop Suey

Ingredients
2 Tbsp. margarine or butter
1 lb. pork, chicken breast or beef steak
2 cups onions, sliced or coarsely chopped
4 cups celery, sliced on the diagonal
2 Tbsp. soy sauce, low sodium ok
½ cup water
1 Tbsp. browning sauce (kitchen bouquet)
1 can sliced water chestnuts
1 can bean sprouts, rinsed and drained
1 small can mushrooms, drained
2 Tbsp. cornstarch
1/3 cup cold water

Directions
Brown cubed meat slowly in margarine or butter over medium heat. When meat is tender add onions, celery, soy sauce, browning sauce and ½ cup water. Cover and cook 10 to 15 minutes or until meat is cooked. Add bean sprouts, mushrooms and water chestnuts. Combine cornstarch and 1/3 cup cold water and stir into mixture; cook until thickened. Serve over hot rice or chow mien noodles.
Serves 2 or 3.

Note: You can add chopped fresh spinach or chopped Chinese cabbage. As an alternative to bean sprouts or as an addition we sometimes add one can Chinese mixed vegetables.

Note: Add 1-2 Tbsp. molasses and/or 1 can bamboo shoots, if desired.
Marty in TN
Click Here to Print this Recipe



I have been experimenting with the Rangemate from QVC. This is a fantastic way to “grill” in the microwave and terrific for one or two people. There are 2 shapes - oval and round. There are many recipes provided on their site and in the accompanying book. I used it last night on a piece of Copper River salmon sent from my son in Seattle from Pike Place Market. Here is the glaze that is in the booklet that came with my oval Rangemate. I have just ordered the round one which comes with 2 additional pans.

Glaze for Salmon Recipe

1 T. Djon mustard
1 t. prepared horseradish
1 T. honey
1 T. olive oil
2 skinless salmon fillets ( 5-6 oz. each)
Salt & ground black pepper, to taste

Athena in DE
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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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.  


  


Robbie's Pickle Recipes

For Diane WI here are several pickle recipes for you. All came from previous newsletter and show the name of the person who originally submitted the recipe, if I still had that information. Enjoy your garden and all the great food you will make with it. Robbie IN

Bread and Butter Pickles You Freeze Recipe

Ingredients
7 cups thin sliced cucumbers not peeled
1 cup bell pepper sliced thin
1 cup onions sliced this
2 Tablespoons pickling salt
Directions:
Mix and set aside for 2 hours and drain well.

In sauce pan put 2 cups sugar
1 cup cider vinegar
1 tsp mustard seed
Bring this to a boil then add
1 tsp turmeric.

Pour over cucumber mixture. Let stand 2 hours. Put into cartons and seal. Put in Refrigerator overnight, then freeze. They are delicious.
Edith in Burnsville NC


Bread And Butter Pickles

Ingredients:
6 quarts thinly sliced cucumbers
6 medium size white onions, sliced
salt
2 cups water
1 quart vinegar
4 cups sugar
2 Tbs. celery seed
2 Tbs. mustard seed

Directions:
Wash cucumbers before slicing. Slice cucumbers and onions in a bowl, layering them, adding salt to each layer. ( I just put some salt on, not measuring
it.) Cover and let stand for 3 hours. Drain.

Combine water, vinegar, sugar, celery seed and mustard seed in large pot and bring to a boil, stirring until sugar dissolves. Boil for 3 minutes.

Add cucumbers and onions and bring to a boiling point, BUT DO NOT BOIL.
Pack in hot jars and seal.
Nell in VA

Claussen Kosher Pickle Copycat

Ingredients:
1 gallon cucumbers
1/3 cup dehydrated minced onion
2 teaspoons dehydrated minced garlic or 6 garlic cloves, minced
1-1/2 teaspoons mustard seeds
4 teaspoons dill seed
1 1/2 quarts water
2 cups cider vinegar
1/2 cup canning salt

Directions:
Slice cucumbers lengthwise into quarters add to jars. Boil liquids and seasonings for 5 minutes to dissolve the salt and wake up the flavors, then cool.
Pour over pickles and let sit on counter for three days turning them occasionally. Then refrigerate. They will keep for a year.

Please do not try to use the regular grocery store cucumbers, they have wax on them and they will not turn out. You can use grocery store pickling cucumbers,
as they are not waxed.
Resubmitted by Robbie IN From newsletter of 7/12/11
Refrigerator Dill Pickles Easy and economical, Refrigerator Dill Pickles are tangy, zesty and crispy. No one will believe you made them yourself

Ingredients:
6 to 8 pounds pickling cucumbers
40 fresh dill sprigs
2 large onions, thinly sliced
5 garlic cloves, sliced
1 quart water
1 quart white vinegar
3/4 cup sugar
1/2 cup canning salt

Directions:
Cut each cucumber lengthwise into four spears. In a large bowl, combine the cucumbers, dill, onions and garlic; set aside. In a Dutch oven, combine the remaining ingredients. Bring to a boil; cook and stir just until salt is dissolved. Pour over cucumber mixture; cool.

Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 2 months.
Kim WI
Click Here to Print Robbie's Pickle Recipes


To Linda NM, Do you by any chance ever get into Albuquerque? There is a restaurant called Mac's Steak in the Ruff on West Central, that has the best green chili, I have been going there for 30+ years now. I buy it by the pint so I am never out of stock. It is just a hole in the wall, small place, but always busy with locals. And all rave about the green chili.

I had high hopes that you could taste it sometime, and tell me how to make some that is just, almost as good.
bill, Alb.


Whipped Pineapple Pops Recipe

Ingredients
2 (20 oz) cans naturally sweetened crushed pineapple OR 1 large fresh pineapple, cut into chunks
Juice of 1 lime
1-1/2 cups cream, almond milk, or coconut milk (full fat works best for the most creamy consistency)

Directions
Place pineapple and lime juice in a high power blender. Blend until smooth and frothy. Combine with creamy liquid. Pour mixture into popsicle molds and freeze until hardened.
Enjoy!
from: superhealthykids.com
they are soooooo gooood !!!!
Judy in Montana
Click Here to Print this Recipe


Zucchini Lemon Bread Recipe

Ingredients
1 cup all-purpose flour
1/2 cup each whole wheat flour, sugar
1-1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 cup packed, shredded, peeled zucchini
1/3 cup chopped walnuts
1/2 tsp. each grated lemon zest, cinnamon
1/2 cup fat-free milk
1/3 cup canola or corn oil
2 large eggs or 1/2 cup egg substitute

Directions
Heat oven to 350ºF (175ºC). Coat a 9x5" loaf pan with nonstick pan spray. Combine flours, sugar, baking powder, salt, baking soda in a large bowl. Stir in zucchini, walnuts, lemon zest and cinnamon. Combine milk, oil and eggs; add to dry ingredients, mix until dry ingredients are moistened. Spread evenly in prepared pan. Bake 50 - 60 minutes, or until a toothpick inserted in center comes out clean. Let bread stand in pan 5 minutes; turn loaf out onto a wire cooling rack. When cool, cut into 18 slices. Makes 1 loaf.
Nutritional Info Per Serving: Cal: 122; Pro: 2g; Fat: 6g; Sod: 206mg; Chol: 24mg; Carb: 15g. D.E: 1 Starch, 1 Fat.
(From Recipe Ross DD)
Anna in Sweden
Click Here to Print this Recipe


Judy in VA Eggplant Recipes
The 2 recipes are for Trisha from the June 4th newsletter.

These are old family recipes and I had to type them out to my computer to send to you. Now I have them for further reference when I need them in a hurry.

Eggplant Au Gratin Recipe

Ingredients
4 small eggplants
2 large onions, sliced
1 tablespoon butter
2 eggs
1 cup grated cheese
salt and pepper to taste (I eliminate the salt)
buttered bread crumbs

Directions
Peel and boil eggplants in salted water til soft.

Drain thoroughly, rinse thoroughly, then mash. Fry onions in butter until lightly browned.

Beat eggs, add to mashed eggplant with onion, cheese, salt and pepper. Place in greased casserole and sprinkle with buttered bread crumbs. Bake at 350° for 45 minutes.
Judy in VA


Eggplant Soufflé Recipe

Ingredients
1 (1-1 1/4 lb) eggplant
2 cups cold water
1/2 cup non fat milk solids
1 tsp salt (I eliminate this)
1/8 tsp black pepper (or more if desired)
1 cup cracker crumbs
1/3 lb grated sharp cheddar cheese
2 tablespoons margarine or butter

Directions
Peel and cut eggplant into 1/2 inch cubes; cook in over medium heat til tender, about 15 minutes.
Drain and save 1 1/2 cup liquid. Add dry milk, eggs, salt, pepper, cracker crumbs, liquid from eggplant, cheese and margarine/butter.
Pour into 11/2 – 2 quart greased casserole dish.

Bake in 350° oven for 30 minutes or until knife inserted in middle comes out clean.
Serve at once.

*This usually comes out really fluffy, but may fall like most soufflés but taste is still there.
Judy in VA
Click Here to Print both these recipes


Eggplant Spaghetti Recipe

Ingredients
1-1/2 c. cooked, frozen eggplant or fresh eggplant, chopped
6 stalks celery, chopped
3 onions, chopped
2 cans whole tomatoes with liquid, cut tomatoes up
4 cloves garlic, minced
1 Tbsp. garlic powder
1/2 Tbsp. oregano
1 Tbsp. parsley flakes
1 Tbsp. brown sugar
1-1/2 Tbsp. red cooking wine

Directions
In a large pot at medium high heat (no oil), cook onion, celery, eggplant and garlic clove, stir occasionally until onions are clear, then add tomatoes, brown sugar, parsley flakes and oregano. Reduce heat to medium-low heat and cook about 30 to 40 minutes or until celery is tender. Add the garlic powder and cooking wine and cook an additional 5 minutes. Serve over spaghetti or noodles of your choice, cooked as directed.
Linda NM
Click Here to Print this Recipe


Eggplant Fritters Recipe

Ingredients
1-1/2 c. cooked and mashed eggplant
1 egg
1/4 c. milk
1 c. pancake mix

Directions
Combine all ingredients, mixing well, and drop by teaspoons into hot oil. Brown and drain.
Linda NM
Click Here to Print this Recipe


Oven Fried Eggplant Recipe

Ingredients
1/2 c. cornmeal
1/2 tsp. salt
1 egg, beaten with 1 Tbsp. water
sliced eggplant or squash
cooking spray

Directions
Spray 15 x 10 x 1-inch cookie sheet with Pam.

Dip slices in egg mixture and dredge in corn meal. Place in single layer on baking sheet. Spray with cooking spray. Bake at 450° for 30 to 40 minutes or until golden brown. Turn once, if desired. Yield: 6 servings about 64 calories each serving.
Linda NM


Sauteed Eggplant Recipe

Ingredients
1 1/2 lb. eggplant
1/4 c. extra virgin olive oil
2 Tbsp. chopped parsley
2 garlic cloves, chopped
salt

Directions
Cut the tops off the eggplant and cut them first into thick slices, then into cubes. Fry the garlic gently in the oil in a large skillet. Add the eggplant and cook over moderate heat just until tender. Season with salt and sprinkle parsley over and serve.
Linda NM
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


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

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