Recipe Index
 

 

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

June 22, 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 -  
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.



Having problems accessing the recipes. Try copy and paste the home page of the site into your browser.
http://www.nancyskitchen.com/
There is a calendar with the current month's links on the page. You may need to refresh the page with the F5 key to the newest links. Click on the link you wish to access.
Nancy



Thanks to Janice TX for catching the error in the Cinnamon Pickle recipe that appeared in the 6/21 newsletter. That is way too much water. It should be 2 1/2 quarts of water or 10 cups. These are also known as Red Hot Cinnamon Pickles and Christmas Pickles. Here is a corrected copy of the recipe.
Robbie IN

Cinnamon Pickles Recipe
8/3/08 newsletter

DAY 1`
Peel and core and remove seeds. Cut lengthwise one gallon cucumbers. Mix 2C Lime and 2-1/2 quarts water( 10cups)
Pour over cucumbers in enamel, glass, or stainless
steel container. Let set for 24 hours.

DAY 2
Drain and rinse well. Mix 1c vinegar, 1 tBS alum, 1 bottle of red food coloring and enough water to cover and simmer for 2 hours. Drain and out in large
container. Mix 2 c vinegar, 2 c water, 10 c sugar, 8 broken cinnamon sticks, and 6 oz package of red hots. bring to a boil. Pour over cucumbers and let
set over night.

DAY 3
Pack cucumbers in clean jars and reheat syrup to a boil. Pour over pickles and seal.
Amy Byrd
Click Here to Print Corrected Recipe


Here are some recipes I use with instant potatoes.
Lisa TX

Instant Potato Soup Recipe

Ingredients
2 Tbsp. butter
2 Tbsp. finely chopped onion
1 1/2 tsp. salt
1/4 tsp. celery salt
1/8 tsp. pepper
4 cups milk
1-1/3 cups instant potatoes
paprika
parsley

Directions
In saucepan, heat to scalding butter, onion, salt, pepper, and milk. Stir in potato buds; continue cooking until smooth, stirring constantly (soup should be consistency of heavy cream) pour into dishes. Garnish with paprika and parsley.
Lisa TX
Click Here to Print this Recipe


Beef Potato Burgers Recipe

Ingredients
1 Tbsp. instant minced onions
1/3 c. milk
1/3 c. instant potato flakes
Worcestershire sauce
1 lb. ground beef

Directions
Stir onions into milk. Let stand 5 minutes. Combine with ground beef and potato flakes. Mix well. Form 4 hamburger patties. Brush Worcestershire sauce over top of hamburgers.
Lisa TX
Click Here to Print this Recipe


Green Bean and Beef Casserole with Potato Topping

1 lb. hamburger
1 can green beans
1 can cream of mushroom soup
1-1/3 c. instant mashed potatoes

Cook hamburger; drain the fat. Add green beans and soup; let simmer. Make the instant mashed potatoes according to the package directions. Put the hamburger mixture in a 2-quart casserole dish. Spoon the mashed potatoes on top of hamburger mixture; sprinkle with cheese or chow mein noodles.
Lisa TX
Click Here to Print this Recipe


Ranch Mashed Potatoes Recipe

Ingredients
1 pkg. Original Ranch dressing (dry package)
1 stick butter
4 c. instant mashed potatoes

Directions
Prepare instant mashed potatoes according to package, omitting salt. Stir in dry Hidden Valley Ranch salad dressing mix (Original Ranch) and add butter. Serve hot.
Serves 4.
Lisa TX
Click Here to Print this Recipe



To the person who has too many Instant Potatoes. Hopefully he saved the receipt and you can return at least 9 of them. If all else fails donate them to your local food pantry before they expire. Someone can always use them.

I always like to keep a well stocked pantry, and frequently I find myself buying to much of one thing especially if its on sale. For example they will have a sale on Cake Mixes 4 for $5.00. I try and go thru my stock at least once a month and if I think I have things that I know I can't use before the expiration date I donate them to my local shelter. I do use things past there expiration date, however the food pantry won't take them if they are past the expiration day.
Marion in Atlanta



Weekly Specials from The Prepared Pantry 


 


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.  


  


Bologna Cups Recipe

Ingredients
4 slices bologna
prepared instant mashed potatoes
1/2 cup shredded cheese

Directions
Fry bologna until it forms into a cup. Prepare potatoes according to directions on box. Fill bologna cups with potatoes. Cover with cheese. Broil at 350 until cheese melts. Serve hot.
Lisa TX
Click Here to Print this Recipe


Instant Potatoes Oven Fried Chicken Recipe

Ingredients
4 boneless skinless chicken breasts
1/4 to 1/2 cup melted light margarine
2 cups instant potato flakes
salt & pepper to taste

Directions
Salt and pepper both sides of each piece of chicken. Roll each piece in melted butter. Then into the potato flakes. Bake at 350 degrees in a glass dish until golden brown about 30-45 minutes.
Lisa TX
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