Recipe Index


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

June 24, 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 -  
Spaghetti Sauce (Crock Pot) Recipe | Great Pasta Salad Recipe | Glazed Salmon Recipe | Fresh Peach Blueberry Pie Recipe | Refrigerated Watermelon Pickles Recipe | Greek Rice Salad Recipe | Indian Cucumber Salad Recipe | Loaded Cauliflower Recipe | Cinnamon Roll Swirl Cake 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.

Having problems accessing the recipes. Try copy and paste the home page of the site into your browser.
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.

I cooked this all day in the Crock Pot for Father's Day, and we liked it real well! This recipe is wonderful, if are hungry for spaghetti, but don't want to heat the
house up cooking it.

Spaghetti Sauce (Crock Pot) Recipe

1 lb. lean ground beef
1/2 lb. bulk Italian sausage
1 medium onion, chopped
4 cloves garlic, minced
2 cans (14-1/2 oz. each) diced tomatoes, undrained
1 can (8 oz.) tomato sauce
1 can (6 oz.) tomato paste
1 large bay leaf
1 tbsp. brown sugar
1 to 2 tsp. dried basil
1 to 2 tsp. dried oregano leaves
1 to 2 tsp. dried thyme
1 tsp. salt

Brown meat and onion in skillet; drain. Transfer to a Crock Pot and add remaining ingredients and cook on low for 7 hours. Serve over hot cooked spaghetti.
Serves 6 to 8.

NOTE: I used just the 1 tsp. basil and oregano, but next time, I will use 2 tbsp. I used the 1 tsp. thyme and will use 1 tsp. the next time I make it.
Judy (in Alaska)
Click Here to Print this Recipe

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    or  
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


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.  


This is my own salad that I created many years ago, to achieve just the right flavor.

If I have fresh cocktail (salad)) shrimp, I will use them, but otherwise use cooked chicken. Is good either way. You can find the salad seasoning in the spice section at the grocery store.

Great Pasta Salad Recipe

2 cups chopped cooked chicken, or 1 lb. small fresh cooked shrimp
1 pkg. small sea shell macaroni, cooked
1 bunch (1/2 cup) green onions, chopped with tops
5 radishes, diced
1/2 cup chopped celery
6 hard-cooked eggs, chopped
2 tbsp. diced pimiento
1/3 cup chopped sweet pickle
1/2 tsp. celery seed
2 tbsp. cider vinegar
Salt & pepper, to taste
Salad seasoning
1 cup (or so) mayonnaise

Mix altogether in large serving bowl, adding enough mayonnaise to moisten well; cover and chill thoroughly.
Judy (in Alaska)
Click Here to Print this Recipe

My mother would make this when the peaches and blueberries were ripe, and the combination is out of this world ! If fresh berries and peaches aren't available, I'm sure you could use frozen (unthawed).

Fresh Peach Blueberry Pie Recipe

3 cups sliced peeled fresh peaches
1 cup fresh blueberries
1 cup sugar
1/3 cup flour
1/2 tsp. cinnamon
1/8 tsp. allspice
1 tbsp. butter
Pastry for double-crust 9 inch pie

In a large bowl, combine flour, sugar, and spices. Add peaches and blueberries and toss gently. Line pie plate with bottom crust; add the filling. Dot with butter. Top with crust (I make a lattice crust, as is prettier). Brush with some milk and combine a little sugar with some cinnamon and sprinkle over the top. Bake at 400 for 40 to 45 minutes, until crust is golden brown and filling is bubbly. Serve cold. Is wonderful with a scoop of vanilla ice cream on top!
Judy (in Alaska)
Click Here to Print this Recipe

Good morning Nancy and all Landers,
Thanks to Karen for all the frozen salad recipes. I have all the ingredients for the Cherry Salad and can't wait to try it. Could another kind of pie filling be used with same results? Newsletter looks awesome today. I won't be around til next Monday as we have Country Fest this weekend and I have treated myself and my sister to VIP tickets - includes our chairs and all the food you can eat for entire weekend. Sure beats getting up at 4am to get in line for the chair run lol.
Dianne in Wisconsin

For Janice: I sent only the recipe for the salmon glaze because I didn’t know if anybody had a Rangemate or was interested in the Rangemate.

The glaze could be used when baking salmon in a regular oven or preparing it some other way. Here are the instructions that came with the Rangemate and which I prepared.

Glazed Salmon Recipe

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

Combine in mixing bowl mustard, horseradish and honey; mix well. Set aside. Brush oil over all sides of salmon. Season w/salt & pepper. Place salmon on bottom of Rangemate Grill Pan.

Place lid over unit; microwave 3 min. Carefully remove lid; turn salmon over. Brush mustard glaze over top. Replace lid on unit; Microwave 2-3 additional minutes or until salmon flakes easily with a fork. Makes 2 servings. This is for a 1000W-1200W microwave. I have a 700W microwave so increased the cooking times.
Athena in DE ( Source: Range Mate User Guide, QVC)
Click Here to Print this Recipe

This recipe for Anne in Mississauga. Not sure if you were requesting a recipe or not; but I decided to send this anyhow. Good recipe for this time of year. I believe I originally got this from this newsletter but didn't save the contributor's name.

Refrigerated Watermelon Pickles Recipe

3/4 Cups sugar
1 cup vinegar
2 sticks cinnamon
1 tsp whole cloves

Trim away all (or almost all) of the pink flesh, leaving only the whitish rind and the green peel.

Now trim away the peel; this is necessary, but it’s a little time consuming. I recommend cutting the rind into inch-square chunks first, then standing each on end and using a sharp knife to trim off the peel. (I’ve seen suggestions that you use a vegetable peeler on large sections of rind, and then cut them into pickle-size, but I find the peeler doesn’t work very well on watermelon.)

In a medium saucepan, stir together the sugar, vinegar, cinnamon sticks and cloves. Stir in the watermelon pieces.

Bring to the boil over high heat, stirring frequently. Reduce the heat, cover and simmer, stirring occasionally, until the pickles are tender and more-or-less translucent, about 45 minutes.

Cool. Store pickles and liquid together, refrigerated, in clean, closed glass jars. For best flavor, let rest at least 12 hours before serving. *Can be put into a water bath for canning.
Kitten in Buffalo
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.  or

Indian Cucumber Salad Recipe

3 medium cucumbers
1 cup plain low-fat yogurt
1 tbsp. fresh lemon juice
1 tsp. each ground cumin, dried mint leaves

Peel cucumbers; cut in half, discard seeds and slice thinly. Mix remaining ingredients, add cucumbers and stir. Makes 4 servings.
Nutritional Info Per Serving: Cal: 37; Pro: 3g; Sod: 46mg; Chol: 1mg; Carb: 6g.
D.E: 1 Vegetable.
Anna in Sweden
Click Here to Print this Recipe

To Sharon from the June 21 Newsletter: Another idea for
instant potatoes is to use them for thickening up soups, especially ones like pea or bean soup. I also use them to add to regular mashed potatoes when I accidentally get too much liquid in the mixture. One other idea is to keep some of the cooking liquid with the potatoes in the cooked potato pot, add some instant potatoes, and mix as usual for your mashed potatoes. I do this when I don’t have enough potatoes to serve and need a bigger batch. Boy, I’d sure love some of those boxes you have in surplus for my own use!!! Good luck in both using and dispensing with them.
Auntie M. in TX

Want to thank Judy in Montana for the Mississippi Mud Chicken & Vegetables for the slow cooker. We had it last night & it was good, and soooo easy ! Thanks much.
Marilyn & DH in FL

Wondering what to do with
10 boxes of instant mashed potatoes??????

Fix them and eat them!

He was nice enough to go to the store for you so fix and eat.

If he complains – remind  him that he bought them.

For Vickie, SE Texas

"I would love to have some tried and true slow cooker recipes that do not require pre-cooking of meat, etc., and also that don't make huge amounts."

The very best site for this is "
" Click here: A Year of Slow Cooking: Alphabetical Listing of Recipes " 365 recipes for the family. I hate to point you away from Nancy's, but in this case it is the very best answer. I have used many of her recipes, and always happy. Also after each recipe is remarks by users, good or bad. She is nationally known and also writes many books. 

A very good source for crock pot meals, with a verdict after each meal on how the family,kids like the meal.
bill, Alb.

Marvis in Texas posted a recipe in the 06/23/15 Newsletter “Pistachio Coffee Cake”. Marvis could you please mention what size “loaf pan” that you use for this recipe. This looks wonderful. Can’t wait to make it!
Ditamac MI/FL

Tomato, Zucchini and Onion Casserole Recipe

2 medium zucchini or yellow or summer squash thinly sliced
3 large tomatoes, thinly sliced
1 medium onion, thinly sliced
1/2 tsp garlic powder
1/2 tsp dried oregano
Salt and pepper
3/4 cup fine bread crumbs
3/4 cup sharp cheddar cheese or colby/jack cheese

Lightly grease a 9x9 baking dish. Layer the dish with tomato, onion and zucchini. Repeat the layer. Sprinkle with oregano, salt and pepper. Top with bread crumbs then cheddar cheese. Bake at 350 covered for 30 minutes, then uncovered for another 15 minutes.
Makes 4 -5 servings.
Judy in Montana
Click Here to Print this Recipe

Greek Rice Salad Recipe

3 cups cooked rice
2 (6 ounce) jars marinated artichoke hearts, drained and coarsely chopped ( reserve marinade from artichoke hearts)
1 large tomatoes, seeded and chopped
1/2 large cucumber, seeded and chopped
1 medium red onion, chopped
1 cup feta cheese, crumbled
1 (2 ounce) cans black olives, sliced ( drained)
1/4 cup fresh parsley, chopped
1 tablespoon lemon juice, fresh
1/2 teaspoon oregano, dried
1/2 teaspoon lemon pepper
lettuce leaf

Combine cooked rice, chopped artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano, and lemon pepper in a large covered bowl. Refrigerate for at least 1 hour prior to serving.

Just before serving, drizzle the reserved artichoke marinade over salad, toss to blend, then spoon onto a lettuce-lined salad platter. Prep time includes refrigeration time. from food .com
Judy in Montana
Click Here to Print this Recipe

Loaded Cauliflower Recipe

1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)
6 Tbs chopped Chives
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 cups Colby Jack Cheese ( may use cheddar)
8 oz container sliced mushrooms

Preheat oven to 425°
In a large pot boil water and cook Cauliflower for 8 - 10 minutes, drain and let cool.
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3tbs chives, 1 cups of cheese,mushrooms and cauliflower and mix well... place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. top with remaining 3Tbs chives and serve.
ENJOY! from; Barb Miller
Judy in Montana
Click Here to Print this Recipe

Cinnamon Roll Swirl Cake Recipe

For the batter
3 cup flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cup milk
2 eggs
2 tsp vanilla
1/2 cup butter, melted

1 cup butter, soft to the point of almost melted*
1 cup brown sugar
2 Tbsp flour
2 Tbsp cinnamon

In a large bowl, mix all the ingredients together except for the butter. once mixed ...slowly pour in the butter. Pour into a greased 9x13 pan.

For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 30-40 minutes.

2 cup powdered sugar
5 Tbsp milk
1 tsp vanilla
While the cake is warm ~ drizzle the glaze over the cake.

from: Barb Miller
ENJOY!! Judy in Montana
Click Here to print this Recipe

US Food and Drug Administration latest recalls.

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

Paypal: email address is 

Copyright © 2015 -  Nancy's Kitchen