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May 3, 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: 
Linda's Cauliflower Salad Recipe |  Linda's Cauliflower and Broccoli Salad Recipe | New Mexico Corn Salad Recipe | Linda's Chicken and Black Bean Salad Recipe | New Mexico Vegetable Salad with Chili Dressing Recipe Linda's Black Bean Salsa Recipe | Cheddar and Cauliflower Soup Recipe | Red And Black Cake Recipe | Cheesy Mac and Franks Recipe | Mexican Chicken and Rice Recipe | Apple Lemon Cake Recipe | Vegetable Casserole Recipe | Curried Butternut Squash Soup Recipe | Spinach Rolls Recipe | Judy's Rhubarb Bread Pudding Recipe | Spicy Spinach Dip Recipe | Robbie's Easy Spinach Bake Recipe | Ground Beef Spinach Egg Noodle Casserole Recipe
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Linda's Cauliflower Salad Recipe

Ingredients
1 small head cauliflower, cut into flowerets
1 (16 oz.) bag frozen peas, thawed and drained
3 ribs celery, sliced thin
1/2 small red onion, chopped

Dressing
1/3 c. sour cream
2/3 c. Ranch dressing

Directions
Combine salad ingredients into large bowl. Mix dressing; toss into salad. Refrigerate until serving.
Linda NM
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Linda's Cauliflower and Broccoli Salad Recipe

Ingredients
1 head cauliflower, break up
1 bunch raw broccoli, cut up florets
1 bunch green onions, chopped
1 c. frozen peas or fresh (rinse under cool water to thaw)

Mix and chill.

Dressing
1/3 c. oil
1/2 c. mayonnaise
1/3 c. white vinegar
1/2 c. sugar

Directions
Blend and chill. Cook 1/2 pound bacon and crumble.
Linda NM
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New Mexico Corn Salad Recipe

Ingredients
2 c. canned corn, drained (I prefer shoe peg corn)
1 medium diced green pepper
1 c. diced, cooked chicken breast
1 c. canned kidney beans, drained
1/4 c. chopped green onion
1/4 tsp. chili powder
1 tsp. coarse ground black pepper
1/3 c. fat-free Italian salad dressing

Directions
In a large bowl combine corn, beans, green pepper, green onion and chicken.

In a small bowl, whisk together the dressing, pepper and chili powder, if desired. Pour over salad and toss to combine.
Linda NM
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Linda's Chicken and Black Bean Salad Recipe

Ingredients
8 c. shredded lettuce
1 lb. boneless, skinless chicken breast halves, grilled, cut into strips
1 c. Kraft finely shredded reduced fat sharp cheddar cheese
1 large. tomato, cut into wedges
1/2 c. canned black beans, drained, rinsed
1/4 cup sliced green onions

Directions
Place lettuce and hot chicken in large serving bowl. Sprinkle with remaining ingredients. Serve with salsa or ranch dressing.
Linda NM
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New Mexico Vegetable Salad with Chili Dressing Recipe

Ingredients
2 c. canned corn kernels
1 c. thinly sliced zucchini
1 c. diced ripe avocado
1/4 c. thinly sliced and quartered radishes
2 large tomatoes, sliced
Chili Dressing

Chili Dressing
3 Tbsp. ketchup
2 Tbsp. cider vinegar
1 Tbsp. vegetable oil
1 1/2 tsp. chili powder
3/4 tsp. salt
1/2 tsp. garlic powder

Directions
Salad - In large bowl, combine corn and zucchini. Add dressing and toss to coat. Cover and refrigerate until ready to serve. Add avocado and radishes and toss lightly. Arrange tomato slices on platter. Top with vegetables.

Chili Dressing -Place all ingredients in small bowl and beat with wire whisk.
Linda NM
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Linda's Black Bean Salsa Recipe

1 jar Pace chunky picante with cilantro
1/2 tsp. sugar
1 Tbsp. fresh lime juice
1/3 c. chopped green onions (with tops)
1/3 c. red onion, chopped
1/3 c. corn
1 can black beans, drained and rinsed

Gently mix together and serve with tortilla chips.
Linda NM
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Cheddar and Cauliflower Soup Recipe

Ingredients
2 tablespoons extra-virgin olive oil
2 large leeks, white and light green parts thinly sliced and rinsed
4 cups chopped cauliflower florets (from 1 medium head)
2 1/2 cups low-fat milk, divided
2 cups water
1 bay leaf
1 teaspoon salt
1/2 teaspoon white or black pepper
3 tablespoons all-purpose flour
1 1/2 cups shredded extra-sharp cheddar cheese
1 tablespoon lemon juice

Directions
Heat the oil in a large saucepan over medium heat. Add the leeks and stir until very soft, about five minutes. Add cauliflower, two cups milk, water, bay leaf, and salt and pepper. Bring to a boil over medium-high heat, stirring often.
Reduce heat to a simmer, cover, and cook, stirring occasionally, until the cauliflower is soft, about eight minutes. Meanwhile, whisk the remaining 1/2 cup milk and flour in a small bowl.
When the cauliflower is soft, remove the bay leaf and stir in the milk mixture. Cook over medium-high heat, stirring, until the soup has thickened slightly, about two minutes more.
Remove from the heat. Stir in cheese and lemon juice
good good good !
ENJOY !! Judy in Montana
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Red And Black Cake Recipe

Ingredients
1 pound dark chocolate
3 large eggs
18 ounces cottage cheese with high fat content
3 ounces flour
1-1/2 tablespoons potato starch
1 teaspoon baking powder
3-1/2 ounces sugar
5-1/2 ounces heavy cream
3-1/2 ounces butter
Pinch of salt
9 ounces strawberries, hulled

Directions
Sift flour with potato starch and baking powder. For ganache, bring 3-1/2 ounces of cream almost to boiling. Break up 7 ounces chocolate. Pour hot cream over chocolate pieces and mix well until chocolate is completely melted. Refrigerate for 4-5 hours or overnight. For batter, melt 3-1/2 ounces chocolate with half of the butter in a double boiler or in the microwave oven. In a mixer, beat eggs with half of the sugar and with a pinch of salt until stiff, white and fluffy, about 10 minutes. Add dry
ingredients. Pour in the butter/chocolate mixture. Mix on low speed until uniform. Pour batter into a parchment-lined 8-inch round cake pan and bake at 350 degrees for 40 minutes, or until a wooden pick comes out clean. Turn over onto a rack, remove parchment and cool the cake completely. Cut cooled
cake into 2 layers. For filling, melt remaining chocolate in 2 ounces warm cream, let cool and carefully stir into cottage cheese. Mix in remaining butter and sugar. Assemble the cake: Cover the bottom layer with 1/3 of the filling, place strawberries on top and cover them with another 1/3 of the filling. Top with the second cake layer, coat it with remaining filling and refrigerate overnight. Whip the ganache and evenly spread over cake.

(From Weekend Recipes (“Immigrant”))
Anna in Sweden
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Bread Mixes from The Prepared Pantry


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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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Nancy Rogers 


Am so glad to hear you had such a nice time with your family, Nancy. Those times are always special.

The grandchildren would always ask for this when they were younger and come to have supper and spend the night.

Cheesy Mac and Franks Recipe

Ingredients
6 oz. dry elbow macaroni
4 frankfurters, cut in 1/2" pieces
3/4 lb. Velveeta, cubed
2/3 cup milk
2 tsp. prepared mustard
1/4 tsp. pepper

Directions
Cook macaroni according to directions on package. When almost tender, add franks and cook until they are plump and macaroni is done; drain well. Meanwhile, in saucepan, put Velveeta, milk, pepper and mustard. Cook, over low heat until cheese melt. Stir in cooked macaroni and franks; heat through, stirring occasionally.
Makes 4 servings.
Judy (in Alaska)
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This is another great one-dish meals that we enjoy. Serve with nice green salad and garlic toast and you'll have a meal fit for a king!

Mexican Chicken and Rice Recipe

Ingredients
2 lbs. boneless, skinless chicken breast
1 medium green pepper, chopped
1 small onion, chopped
2 tbsp. cooking oil
1 can (8 oz.) whole kernel corn, drained (or 10 oz. pkg. frozen, thawed)
1 cup chicken broth
1 cup chunky salsa
1/2 to 1 tsp. chili powder
Salt to taste
1/4 tsp. pepper
1-1/2 cups uncooked Minute Rice
1/2 to 1 cup shredded Cheddar cheese

Directions
In large skillet, sauté chicken, green pepper and onion in oil until chicken is no longer pink. Add corn, salsa, chicken broth, salt, chili powder and pepper. Bring to a boil; stir in rice and
remove from heat. Let stand 5 minutes and then fluff with a fork. Sprinkle with cheese. Cover and let stand 2 minutes or until cheese melts.
Judy (in Alaska)
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Our family is always happy when I bake this very simple (and yummy) when they come to visit. It does call for the larger 18.25 oz. cake mix, so will have to add 6 tbsp. cake mix extender or 6 tbsp. of a 2nd dry lemon cake mix, storing the rest to use another time.

Apple Lemon Cake Recipe

Ingredients
1 (18.25 oz.) lemon cake mix
3 eggs, beaten
1 can apple pie filling

Crumb Topping:
1/2 cup packed brown sugar
1 tbsp. butter, melted
1 tbsp. flour
1 tsp. cinnamon
1 cup chopped pecans

Directions
Mix by hand in large bowl, the cake mix, eggs and apple pie filling. Put batter into greased and floured 9 x 13 inch pan. Combine crumb topping and sprinkle over the top. Bake at 350 for 40 to 45 minutes till tests done.
Judy (in Alaska)
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Vegetable Casserole Recipe

Ingredients
1 whole spaghetti squash
2 tablespoons olive oil
1 red pepper, diced
1 zucchini, diced
1 carrot, shredded
2 cloves garlic, minced
1 tomato, diced
16 ounces tomato sauce
4 ounces shredded mozzarella cheese
1/4 cup shredded Parmesan

Directions
Preheat oven to 350 degrees. Poke spaghetti squash all over with a knife and cook in the microwave for eight to 12 minutes until soft. If you don't have a microwave, place the poked squash on a baking pan and bake at 375 degrees for 45 to 60 minutes. While that's cooking, add the oil, garlic, pepper, zucchini, and carrots to a pan, cooking over medium heat. Cut the squash in half, scoop out the seeds, and with a fork, scrape the flesh from the peel. It should flake off easily in strings, resembling spaghetti. Place the spaghetti squash flesh in a casserole dish. Add the cooked veggies, diced tomato, sauce, and most of the cheese and mix well. Sprinkle leftover cheese on top and bake for 30 minutes or until the cheese is bubbly. Allow to cool for five minutes, serve, and enjoy
Source: popsugar
It is sooo great and gluten free to boot.
Judy in Montana
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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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Weekly Specials from The Prepared Pantry 


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


For ~ Donna.

Summer squash (zucchini & yellow & pattypans if small) don't need peeled before cooking & are even good raw, in salads or marinated & chilled.

Winter squash (there are lots of kinds but acorns & butternuts are probably most common) DO need to be peeled if being cut up, then cooked. But acorns especially can just be halved, seeded, filled with something yummy, then baked till tender in 1/4 - 1/2 ' of water. No need to peel to see if you like them.

All are delish & good for you, too, and there are oodles of ways to cook them. Have fun!
Marilyn in FL


For Donna,
Summer squash like yellow squash, zucchini or patty pan squash need not be peeled before slicing and boiling for 5 or 6 minutes or sautéing in butter until tender. Winter squash like acorn squash or butternut squash should be peeled and boiled or peeled and cut up used in a recipe or to put into soup OR simply cut it in half, unpeeled, scoop out the seeds and fill the cavity with a couple of tablespoons of butter, a pinch of salt and a couple of tablespoons of brown sugar or honey and bake for 1 hour at about 350 degrees or until tender when pricked with a fork in the center. The following is a microwave recipe for a delicious soup that I have served both hot and cold.
Jody in Spring, Texas

Curried Butternut Squash Soup Recipe
Delicious hot or chilled

Cut squash in half, leave skin on
Place on a dinner plate cut side down.
Microwave 8 - 10 minutes. Cool. Remove seeds. Scoop out flesh.

Flesh from one butternut squash
1 onion, minced
1 apple, peeled, cored and minced
1 Tblsp. Curry powder
1/4 cup flour
1/2 stick (4 oz.) butter
5 cups chicken broth
A scant 1 cup water (more if needed to thin)
1/2 cup evaporated milk

Sauté onions in butter. Add apple and curry. Cook a minute or two, stirring. Add flour and blend in. Add in broth slowing, stirring, then milk. Simmer on low, covered, for 30 minutes. Taste and add salt and pepper if needed.
About 4 servings.
Jody in Spring, Texas
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Nancy, I am so glad you had a good time at your family reunion. I know we all missed the newsletter, but are also thrilled that you could have so much quality time with your family. Here are more great recipes using spinach.
Robbie IN

Spinach Rolls Recipe

Ingredients
1 lb. fresh pizza dough (or store bought)
1 lb. fresh spinach, washed, drained and coarsely chopped (frozen spinach wont work; too much water)
1 small onion, chopped
grated cheese to taste
pinch of red pepper
olive oil
1 egg beaten

Directions
Roll out pizza dough into thin rectangle and place on greased cookie sheet.

Spread chopped spinach evenly over dough. Sprinkle with chopped onion, cheese and pepper. Drizzle olive oil over, then gently roll dough jellyroll fashion, making sure the seams is on the bottom shape into a crescent.

Using a fork, poke 8 to 10 holes in the dough, so it can breathe and brush roll with beaten egg.

Bake at 350 for 40 minutes. Slice and serve cold or hot.

Tip: you may use chopped broccoli or shredded mozzarella for spinach.
Robbie IN
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Hubby can hardly wait until our rhubarb is high enough to cut every year.. He likes this better than he does pie, and so do I because it's quicker to make and oh, so GOOD!

Judy's Rhubarb Bread Pudding Recipe

Ingredients
4 cups diced rhubarb
3 cups bread cubes
1-1/2 cups sugar
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 cup melted butter

Directions
Toss together all ingredients. Put mixture in a buttered 8 x 12" glass dish; cover and bake at 350 for 45 minutes. Good warm or cold, especially topped with a spoonful of whipped cream, or whipped topping.
Judy (in Alaska)
Click Here to Print this Recipe


Spicy Spinach Dip Recipe

Ingredients
1 c. half & half cream
1 c. Monterey Jack cheese, shredded
1 (8 oz.) pkg. cream cheese
1 sm. can mild green chiles
1 onion, chopped
1 jalapeno, finely chopped
1 (10 oz.) pkg. frozen spinach, defrosted, drained & squeezed out excess liquid with paper towels

Directions
Mix all ingredients at 400 degrees for 1/2 hour in a dish you would serve in. Serve hot with tortilla chips or crackers.
Robbie IN
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Robbie's Easy Spinach Bake Recipe

Ingredients
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
3 cups milk
1 medium red pepper, chopped
1 pkg. (10 oz.) frozen spinach, thawed and squeezed dry
1 cup Shredded Cheddar Cheese
3 eggs
4 slices Bacon, crisply cooked, crumbled

Directions
PREHEAT oven to 350°F. Mix all ingredients until well blended.

Spoon into greased 13x9-inch baking dish.

Bake 40 min. or until center is set and top is golden brown.
Robbie IN
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Ground Beef Spinach Egg Noodle Casserole Recipe

Ingredients
1-1/2 lbs. lean ground beef or ground turkey
2 cloves garlic, minced
salt and pepper to taste
1 (26 oz.) jar spaghetti sauce or make your own
1/4 tsp. basil
1/4 tsp. oregano
1/4 tsp . thyme
1 (10. oz.) pkg. frozen chopped spinach, thawed and drained
2 c. shredded Monterey Jack cheese
1 1/2 c. sour cream
1 egg, lightly beaten
8 oz. wide egg noodles, cooked and drained
1-1/2 c. shredded parmesan cheese

Directions
Cook first four ingredients in a large skillet over medium heat until crumbled and no longer pink. Drain and return to skillet. Stir in spaghetti sauce, basil, oregano, and thyme. Combine spinach and next four ingredients. Fold in noodles and spoon into a lightly greased 13x9 inch baking dish. Sprinkle half of parmesan cheese; top with beef mixture and remaining parmesan cheese. Bake at 350 degrees for 30 minutes or until bubbly and golden. I have also added chopped mushrooms to this recipe on occasion.
Robbie IN
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Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416

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