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March 18, 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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Today's Recipes


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Thousand Island Dressing Recipe

Ingredients
1/4 cup mayo
1 T ketchup
1/2 T white vinegar
1 tsp. Splenda, Truvia, or sugar, what you like
1 tsp. sweet pickle relish
1/2 tsp finely minced onion or 1/4 tsp dry,
Dash salt & pepper
minced onion, hydrated (add a bit of water) water)

Directions
Whisk mayo, ketchup and vinegar. Mix in remaining ingredients. Stir well. Place in covered container. Refrigerate for several hours, stirring occasionally so that sugar dissolves & flavors blend. Makes 3/8 cup. Can double, triple, etc. Enjoy!
Joan, Linden, NJ
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Mary (in the 03/17/2015 newsletter) asked for a Vermicelli Salad recipe where the vermicelli was marinated and other ingredients added.

Here is a great recipe for Vermicelli Salad. This makes a lot and is very tasty. A Church friend brought it to our 50th Church Anniversary several years ago and I made a pig of myself eating it! It took me a while to get the recipe! Most everyone loves this and there is usually not a lot if any leftover!
Maybe this might be what Mary is looking for.
Claudine in Fort Worth, TX

Jo's Vermicelli Salad Recipe

Ingredients
1 (16 oz) box Vermicelli, *see Note
1 Tablespoon Accent®
1 Tablespoon Lawry's® seasoned salt
3 Tablespoons lemon juice
4 Tablespoons Wesson® oil
3/4 cup chopped onions
1 (2 oz) jar diced pimientos, drained
1 cup chopped green bell pepper
2 cups chopped celery
1 (2.5 oz) can chopped ripe olives, drained
1-1/2 cups light mayonnaise

*NOTE: I have used a smaller amount (12 oz package) of Vermicelli with equal success.
Cook Vermicelli as directed on the box, breaking the Vermicelli into pieces before putting it into the boiling water.

Directions
Drain and then cool. In a bowl large enough to hold the cooked Vermicelli, make a marinade using the Accent®, seasoned salt, lemon juice and oil, mix ingredients thoroughly.

Put cooled Vermicelli into the marinade, toss well, cover and let marinate in the refrigerator overnight.

The next day, add the chopped onions, pimientos, chopped green bell pepper, chopped celery, the ripe olives, and the light mayonnaise.

Toss to mix thoroughly with the marinated Vermicelli. Put into serving bowl, cover and refrigerate until ready to serve.
This keeps very well covered in the refrigerator for several days.
Claudine in Fort Worth, TX
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This is a good cookie, and also healthier than some. It makes a good accompaniment with a glass of milk, hot cup of coffee or tea. I always double the recipe when I make them for the family, as are a real favorite.

Peanut Butter Oatmeal Cookies Recipe

Ingredients
1/2 cup crunchy peanut butter
1/2 cup brown sugar, packed
2 tbsp. butter, softened
1 egg
1 cup quick-cooking oatmeal
3/4 cup flour
1/2 tsp. baking soda
1/2 tsp. cinnamon
Pinch salt
1/2 cup raisins
2 tbsp. milk

Directions
In large bowl, beat together peanut butter, brown sugar and butter. Beat in egg. In small bowl, stir dry ingredients with oats and raisins and add to peanut butter mixture; add milk and stir together well. Drop by heaping teaspoonfuls 2" apart on ungreased cookie sheets. Use floured fork and press down to make a crisscross design on top. Bake at 350 for 10 to 12 minutes till browned.
Judy (in Alaska)
Click Here to Print this Recipe


How to boil eggsHow to Boil Eggs
There are several ways to boil eggs. This is our favorite. It requires bringing the water to a boil before placing the eggs in the water.

You can also boil eggs by placing them in cold water and then bringing the water with eggs to a simmer.
Reduce the simmer time from the times listed below.

Regardless of which method you use, the eggs will continue to cook once you take them from the water. You can stop the cooking by rinsing the eggs in cold water.

Place the eggs in warm water for five minutes. Warmed eggs are less likely to crack when placed in boiling water.
Bring a pan of water to boiling.
Place the warmed eggs in the boiling water. The eggs will lower the water temperature.

Bring the eggs to a gentle simmer, not boiling, and cook for the allotted time: 3 to 4 minutes for soft cooked, 5 to 7 minutes for medium, and 12 to 14 for hard cooked.

Drain and rinse in cold water to stop the cooking.
For easier peeling, peel while the eggs are still warm.

Cooking times will vary depending on the pan, the number of eggs, and other factors. To take the guess work out, we like our color-changing egg timer. It will tell you if the egg is soft, medium, or hard.
For more articles like this. Read more of Dennis' articles at
The Prepared Pantry


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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Free eCookbook – Spring Veggie Fever: 25 Mouthwatering Spring Vegetable Recipes is filled with starter recipes, side dishes, dinner entrees, and more to help you get ready for any event this season. 



I hope this is the salad Shirley has in mind? I have a basic recipe I follow, but I never make it the same every time. It is easy to add ingredients to it, or change them up, depending on your own personal tastes. It turns out wonderful every time, and is a salad that pleases all who eat it.

Vermicelli Salad Recipe

Ingredients
1 lb. vermicelli, broken in smaller pieces
12 radishes, chopped
3 carrots, grated
2 green peppers, chopped
1 small onion, chopped
2 fresh tomatoes, chopped
2 tbsp. Salad Supreme Seasoning mix
1 (8 oz.) bottle Zesty Italian salad dressing

Directions
Cook vermicelli according to directions on package; drain and rinse with cold water. Add remaining ingredients and chill overnight, or for several hours, as the longer it chills, the better it is. Use a large bowl, as makes a big recipe. This salad keeps very well in the refrigerator.

NOTE: I like to add sliced black olives and chopped celery to the salad, but isn't necessary. I also use the food processor for the veggies to speed up the preparation time involved. You can adjust the Salad Supreme seasoning to your liking. The recipe calls for 1 bottle, but that seems too excessive. You can also sprinkle the top with grated Parmesan cheese.
Judy (in Alaska)
Click Here to Print this Recipe


Cauliflower Hash Browns Potato Cake Recipe

Ingredients:
1 - bag of cauliflower florets
salt, pepper and butter
Onions to taste
Shredded cheese, Mexican style, Mozzarella, your choice.
bacon bits
pork rinds (crushed)
olive oil

Directions:
Steam the cauliflower florets until soft. Place florets in a medium bowl and smash them with a fork, not necessary to mash them like potatoes, just lightly mash them. Add butter (use your own judgment on how much you like) and about a cup or so of shredded cheese, place in microwave for about a minute or a minute and a half. Take out and stir all together.
Add cut up onions, salt and pepper to your liking, bacon bits, and crushed pork rinds and mix all together. Take a non-stick pan and heat up a tablespoon of olive oil. Add your cauliflower mixture to the pan and heat up until it's as brown and crispy as you like it. I like mine crispy, so I fry it up until it's brown and put it on a plate for serving.
You can also form Potato Cake's with the same mixture.
bill, Alb
Click Here to Print this Recipe


I hope this is the recipe Shirley was asking about? We love
it and sometimes eat it for dessert even.

Peach Jello Salad Recipe

Ingredients
1 (29 oz.) can peach slices, drained well
1 (12-16 oz.) container Cool Whip, thawed
1 (16 oz.) container cottage cheese
1 pkg. (6 oz.) peach Jello (dry)

Directions
Pat peaches dry with paper towel. Mix all ingredients together
until combined in a large bowl. Refrigerate.

NOTE: Can add 2 cups miniature marshmallows and also 1 cup chopped pecans, but are optional. We prefer it without the nuts. Can also use fresh peaches or frozen, that have been thawed and drained well. I can't always find Cool Whip in 12 oz. containers, so I use the 16 oz.
Judy (in Alaska)
Click Here to Print this Recipe



How to fry eggs
How to Fry Eggs
Properly fried eggs should have set whites, shiny but not blistered or browned. They should be compact in shape and the yolk cooked as desired. Eggs can be cooked sunny-side-up, country style, or over easy, medium, or hard. Here’s how.

Steps for cooking fried eggs:

Use very fresh eggs. Fresh eggs have firm yolks with a higher profile and will cook more attractive eggs with less yolk breakage.

Place butter or grease in the frying pan. You should have about 1/8 inch melted grease. Too much will make the eggs greasy. Too little and the eggs will stick. (If you use a nonstick pan, you can reduce the grease.)

Heat the pan over medium heat. A drop of water will sizzle when dropped in the hot pan. If the pan is not hot enough, the eggs will spread too much.

Break the eggs into a dish or a shallow bowl then slip them one at a time into the pan. There is less chance of breaking the yolk than if you break the eggs directly into the pan.

Once the eggs are in the pan, reduce the heat to low (very low for sunny-side-up) and cook the eggs.

Over easy: Fry until the whites are nearly set and flip over. Cook for one more minute. When done, the whites should be set and the yolks runny.

Over medium: Fry until the whites are nearly set and flip over. Cook for about two more minutes. When done, the whites should be set and the yolks should be partially set.

Over hard: Fry until the whites are nearly set and flip over. Cook until both the whites and yolks are set.

Country style: Add a few drops of water to the pan. Cover with a lid and let the steam cook the top of the eggs.

Sunny-side-up: Turn the heat to very low and cook slowly. The whites should be set and the yolks soft and runny. If the heat is set too high, the bottoms will be over-cooked and tough before the tops are cooked.

For more articles about baking and food related information from Dennis go to
The Prepared Pantry

 

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My Favorite Links
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Prepared Pantry
NaturesFlavours  
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Nancy Rogers 


A lot of our members have asked what software I use for organizing my person recipes. 
Nancy Rogers

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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.
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I hope this is the recipe that Erma wanted in the 3/16 newsletter.
Robbie IN

Sweet Italian Dressing Recipe

1/4 cup balsamic vinegar
2 cloves garlic, peeled and minced
1 teaspoon sugar or sugar substitute
1/2 teaspoon oregano
salt to taste
1/4 teaspoon ground black pepper
1/4 cup olive oil

Place vinegar, garlic, sugar, oregano, salt and pepper in a Blender or food processor.

While the machine is running, slowly drizzle olive oil through the blender top or feed tube until dressing is combined and Emulsified.

Store in an airtight container in refrigerator for up to two weeks.
Robbie IN
Click Here to Print this Recipe


I think this is the recipe that Lulu wanted in the 3/16 newsletter. I have that Susie AK shared it in a 11/07 newsletter.
Robbie IN

Body Lotion Recipe

Ingredients
1 (15 Oz) bottle of Baby Lotion
2 (4 Oz). jars of Vitamin E Cream [purchased at Dollar General they cost $1.00 each.]
1- (7.5 oz) Vaseline

Directions
Put all three ingredients in the large mixing bowl, and blend well with the mixer, using the rubber scraper to assist. When well blended, fill jars.
Susie AK
Click Here to Print this Recipe


I made Judy from
Alaska meat rolls, delish and definitely a keeper. My side was roasted carrots and parsnips. Thx Judy and Nancy for sharing.
Genie in Ohio


Anything pizza inspired is a hit with my grandchildren. This recipe can be cut in half if you are not feeding eight.

Anything Pizza Recipe

Ingredients
Sprinkle eight boneless, skinless chicken breasts with salt, pepper , and Italian seasoning and place in bottom of the crockpot.
Top with a diced medium onion
3 cloves garlic, minced
2 bell peppers, chunked
2 cups pizza sauce
2 oz. pepperoni-more or less according to your likes....we like more.

Directions
Cook with lid on 4-6 hours on low. Check earlier as crockpots vary widely by model.
At the end of cooking top with 1 cup mozzarella cheese and let melt. I use shredded sometimes but I really
like the heartiness of slices. Serve over cooked pasta of your choice.
Nana in SE Ohio
Click Here to Print this Recipe


Nancy,
This is nothing to do with recipes but I thought maybe we could get the word out there and help the people that need it. Here is what I got from my COPD group I am in.

Malawi Needs Medicine Bottles
We throw them away. They go to a landfill. After all, what can we use them for after the medicines gone? It’s those empty medicine bottles. Still clean and new like the day they were born there should be something they can be used for.
There is! You can boil water and clean off the labels and glue and send them to Malawi. So often in the small rural hospitals medicine is dispensed into small torn pieces of newspaper for transportation to village homes. Then where to put them? Where will they be safe? Where will they be out of reach of children? Where will they stay clean?
Send your clean medicine bottles to:
Malawi Project
3314 Van Tassel Drive
Indianapolis, IN 46240
https://www.facebook.com/MalawiProject


This is for Oma asking about alternative breakfast options. I have a recipe that is a long time standby for our family. I make them in batches and freeze then when I am in the mood or in a hurry I pop a couple out toss them in microwave to thaw them and I am off and running (or in my case a slow walk LOL) They are yummy and I hope you like them if you try the recipe. Donna in KS

Breakfast Cookies Recipe

2 cups baking mix (ex: Bisquick)
1 lb sausage uncooked
2/3 cup milk
12 oz. shredded cheddar cheese

Preheat oven to 400°F. Spray jelly roll pan. Mix all ingredients together thoroughly, Drop by heaping tablespoon onto prepared jelly roll sheet. Bake 15-20 minutes or until lightly browned.

Store in covered container in refrigerator. Original recipe says will make 28 but I must make them larger cause usually only get 10 to 12 out of them. I make these up for OAMC and freeze some of them for a taste treat throughout the month.
Donna in KS
Click Here to Print this Recipe



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



The symbol for degrees is ALT 0176 °
Denise, the Villages, FL



This is for Esther who is getting
leg cramps. I have heard it is sour cherry juice for leg cramps, and also dill pickle juice. I would think a few ounces of either one of them. Magnesium is also good for leg cramps. I was having leg cramps and tried both, but found out it was the Crestor that my doctor had prescribed for my cholesterol that was causing the cramps. I was switched to a different medication, and so far haven't had leg cramps again. This also happened to my brother in-law who was taking Crestor and had the same thing happen to him. It didn't happen right away, but after I had been taking it for about 3 months or so.
Marsha, Los Angeles, CA



For Esther who is having problems with
leg cramps - never tried cherries but have found that a glass of milk before bed can sure help. Btw, one night recently when the cramps got really bad, either out of instinct or desperation I just sat up on the edge of the bed and started moving my legs, forward and back, side to side, and in circles - the cramps went away and stayed away for the rest of the night.

My brother said he gets up and walks and that solves the problem for him but in this particular instance I didn’t trust my legs to hold me up. Hope this can help, because I know those unique cramps are truly miserable.
Barbara, Las Vegas
www.celebritychefconnection.com


Hi, Esther~ I Couldn't help writing about your
Leg Cramp problem (3/17). And, I know we shouldn't give medical advice--but I did want to share with you what most likely made mine disappear.

My painful nighttime leg calf cramps stopped when I quit taking a Statin drug for high cholesterol. More than a year ago, my doctor prescribed a non-statin med instead. I haven't been bothered by that type pain since then. Maybe you could ask your doctor if Statins (or another prescription) could be the cause.

Best to go to the SOURCE CAUSING those miserable cramps--cherries sure aren't it.
~carol on coast


For Esther: March 17 newsletter;
Regarding
leg cramps. I personally never heard about cherries helping. I used to have leg cramps. But a good 20+ years ago my doctor had me get DOLOMITE it is a mined calcium not from dairy. He had me take 6 tablets per day 5 days per week. The 2nd week take 5 tabs per day. The 3 rd week take 4 per day for 5 days . The 4th week take 3 per day for 5 days. The 5th week take 2 tabs per day. The 6th week take 1 tab per day. From then on take 1 tab 3 times per week for a couple weeks then down to 2 tabs per week for life. After the first week I have NEVER had another cramp of any kind. Everyone I have told of this and they tried it have had also great results. Get the dolomite at health food stores and it is not expensive. Hope this helps. I know the pain you are going through and I feel for you. Always talk to you health provider about this.
Judy in Montana



Disclaimer: information posted here is provided as general information only and should not be a substitute to your medical doctor. This board owner is not responsible for the use or misuse or results of any action taken on behalf of the information presented here.