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May 9, 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 -
Crunchy Celery Salad Recipe | Barbecued Beef On A Bun Recipe | Luscious Fresh Lime Cake Recipe | Orzo Salad with Fresh Herbs Recipe | Addictive Mustard Dip Recipe | Antipasto Salad Recipe | Watermelon Salad Recipe | Rainbow Angel Cake RecipeArizona Beans Recipe | Homemade Tartar Sauce Recipe | Peanut Ginger Sauce Recipe | Rose Salad Recipe | Granny's Kool-Aid Popsicles Recipe | Granny's Orange Juice Popsicles Recipe
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Nancy, this recipe is a little different, but surprisingly it is quite tasty. It is from the Duke's mayo site. I haven't been able to find Duke's mayo in OKC so I use my trusty Hellman's, which I really like.
Barb in OKC

Crunchy Celery Salad Recipe

1 cup celery, sliced (very finely)
1/2 cup frozen peas, thawed
2 TB. parsley, chopped
2 TB. dried cranberries
2 TB. pecans, chopped
1/4 cup Duke's Fat-Free Mayonnaise
1 tsp. lemon juice
salt and pepper to taste

Combine all ingredients in a medium bowl. Season to taste with salt and pepper. Chill for at least 1 hour to let the flavors develop.
Source: Duke's Mayo site
Barb in OKC
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This recipe makes the BEST sandwiches. Would be ideal to serve at a family barbecue! everyone seems to really like them.

Barbecued Beef On A Bun Recipe

2 lbs. boneless beef rump roast, cut 2" thick
2 tbsp. oil
1 medium onion, sliced
Salt, to taste
1/4 tsp. pepper
1/2 cup water
1 medium onion, chopped fine
1 clove garlic, minced
3 tbsp. butter
1 cup ketchup
2 tbsp. EACH brown sugar, cider vinegar & Worcestershire sauce
1 tsp. EACH chili powder & dry mustard
2 thin slices lemon

Brown meat in hot oil. Add sliced onion, pepper, salt to taste and 1/4 cup water. Cover and simmer over low heat for 1-1/2 hours or until meat is tender, adding more water, if necessary, during cooking.

Prepare sauce: Cook chopped onion and garlic in butter for 5 minutes. Add remaining water and salt to taste, along with remaining ingredients. Cook sauce over low heat about 10 minutes. Slice beef thinly and add to sauce. Heat thoroughly. Serve on buns.
Makes 12 to 15 delicious sandwiches.
Judy (in Alaska)
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This cake is bursting with a refreshing citrus flavor, and one you will want to enjoy over 'n over again. It said to serve the cake topped with the topping, but I just spread it over the top of the cake and garnish with twists of fresh lime.

Luscious Fresh Lime Cake Recipe

1-1/3 cups sugar
2 cups flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 pkg. (3 oz.) lime Jello
5 eggs, at room temperature
1-1/3 cups cooking oil
3/4 cup fresh orange juice
1 tsp. vanilla
1 tsp. lemon extract
1/3 cup fresh lime juice
1/3 cup powdered sugar

Place dry ingredients in a mixing bowl, adding 1/4 cup orange juice and remaining ingredients, except lime juice and powdered sugar. beat 4 to 5 minutes with electric mixer at medium speed. Beat in remaining 1/2 cup orange juice. Pour batter into
greased 9 x 13 inch pan. Bake at 350 for 40 minutes, or until toothpick comes out clean.

Cool cake for 5 minutes and prick top of cake all over with tines of a meat fork. Combine lime juice and powdered sugar and gradually spoon over cake. Cool and then refrigerate for several hours, covered. Top each piece of cake with the topping, or
spread over top of the chilled cake. Can garnish with thinly sliced lime sections twisted.

1/2 cup granulated sugar
2 tbsp. flour
1/2 tsp. salt
1/3 cup fresh lemon juice
1/3 cup pineapple juice
1 egg, slightly beaten
3 to 4 drops green food color
1 cup (1/2 pint) whipping cream

Combine sugar, flour and salt; add fruit juices and stir in beaten egg. Cook over low heat, stirring, until thick. Add food coloring. Cool some at room temperature and then refrigerate until cold. Beat whipping cream until very thick and fold into cold cooked mixture thoroughly.
Judy (in Alaska)
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Orzo Salad with Fresh Herbs Recipe

1 cup orzo or riso cooked according to package directions. Rinse in cold water and drain well.
4 oz. feta cheese, crumbled
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1 Tblsp. Fresh dill, chopped
2 large tomatoes, seeded by pressing slices in paper towels then chopped.

Dress with Lemon Vinaigrette. Combine the following and shake well.

1/3 cup extra virgin olive oil
1/4 cup lemon juice
Grated zest from 1 lemon
1/2 tsp. salt
1/4 tsp. pepper
Pour over. Refrigerate 8 to 10 hours. Before serving, toss to fluff.
Makes 8 servings
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I have listed below some of my favorite recipes that I have collected over the years. Great for a summer get together.

Addictive Mustard Dip Recipe

1 cup sour cream
1 cup mayonnaise
1 cup mustard (basic yellow variety)
1/2 cup sugar granulated
1/4 cup diced finely or grated onion
1 envelope ranch dressing mix
1 tablespoon horseradish

Mix all together then chill. Good served with mini pretzels as dippers.
Virginia S
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Antipasto Salad Recipe

1 - package (16 oz.) tricolor spiral pasta
1 - jar (16 oz.) giardiniera, drained and cut
2 - cans (one 3.8 oz., one 2.25 oz.) sliced ripe olives, drained
1 - jar (5 3/4 oz.) pimiento stuffed olives, drained and sliced
1 - jar (7 oz.) roasted sweet red peppers, drained and chopped
8 - oz. summer sausage, cubed
8 - oz. pepper jack cheese, cubed
1 - cup Italian salad dressing

Cook pasta according to package directions. Drain and rinse in cold water.

In a large bowl, combine the giardiniera, olives, red peppers, sausage, cheese and pasta . Add dressing, toss to coat. Cover and refrigerate for 1 hour
Virginia S
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Watermelon Salad Recipe

1/2 cup cider vinegar
1 cup water
1/2 cup sugar
1 tablespoon poppy seed
Salt and pepper to taste

Mix above ingredients together

One bunch of scallions, sliced, add to above mixture

3 cups watermelon, cubed
2 English cucumbers, seeded and cubed

Add to sauce and eat up!
I've made this with and without the poppy seed...both are great!
Virginia S
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Rainbow Angel Cake Recipe

1 package Betty Crocker 1-step white angel food cake mix
1 teaspoon grated lemon or orange peel
1-1/4 cups cold water
6 to 8 drops red food color
6 to 8 drops yellow food color
6 to 8 drops green food color
Citrus Glaze (see Below)
Candy confetti sprinkles

Move oven rack to lowest position (remove other racks). Preheat oven to 350 degrees.

Beat cake mix, lemon peel and cold water in extra-large glass or metal bowl on low speed 30 seconds; beat on medxium speed 1 minutes. Divide batter evenly among 3 bowls. Gently stir 1 food color into each of the batters. Pour red batter into ungreased angel food pan (tube pan), 10 x 4 inches. Spoon yellow batter on red batter. Spoon green batter on top.

Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky.

Immediately turn pan upside down onto glass bottle until cake is completely cool. Run knife around edges; remove from pan. Drizzle with Citrus Glaze. Sprinkle with confetti. Store tightly covered.
Virginia S

Citrus Glaze Recipe

2/3 cup powdered sugar
2 tablespoons butter or margarine, melted
1 to 2 tablespoons lemon or orange juice

Mix powdered sugar and butter. Stir in 1 Tablespoon of the lemon juice. Stir in additional lemon juice, 1 teaspoon at a time, until glaze is thin enough to drizzle.
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Arizona Beans Recipe

1 lb. ground beef (I use ground turkey)
5 slices bacon chopped small
1 large onion chopped

Cook bacon, beef and onion in large skillet ( I cook them all separately). Break up ground beef into small crumbles as it cooks.
Drain off any excess grease.
While cooking the meat, mix the following ingredients in a small bowl:

1 cup brown sugar
1 cup ketchup
2 tsp. Worcester sauce
2 tsp. yellow mustard
1/2 cup chili sauce
2 tbs. butter
1/2 tsp. salt

Add the meat and sauce along with 2 large cans (28 - 32 oz) Bush's original recipe beans into a crockpot and mix thoroughly. Cook on low all day.

**I drain off some of the 'juice' from the canned beans as I like it a bit thicker. If you want to expand the recipe, you can use 3 large cans of beans and 1 1/2 lbs of meat.
Virginia S
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Homemade Tartar Sauce Recipe

1 cup mayonnaise OR Ĺ cup mayonnaise and Ĺ cup sour cream
1/4 cup sweet pickle relish
1 tsp. wet mustard
1 tsp. curry (more if you like curry flavor)
4 Tblsps. fresh minced parsley
4 tsps. minced capers, if using the large ones. Just use whole if they are the tiny capers.

Mix well. Refrigerate. Keeps several weeks.
Jody in Texas
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Peanut Ginger Sauce Recipe

For fresh green beans;
1/4 cup creamy peanut butter
1 tsp. sugar
2 Tblsps. Soy sauce
1 Tblsp. Vegetable or peanut oil
1/4 tsp. crushed red pepper flakes
1 (1 inch piece) (2 Tbelsps. Fresh minced or grated peeled ginger root
1 clove garlic, minced

Whisk well until smooth. Then add, if you wish, some chopped unsalted peanuts. Refrigerate at least 30 minutes. Stir well before putting on cooked whole fresh green beans.
Jody in Texas
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I was looking in my recipe binders for a recipe for Tabouleh Salad for which I had a craving. It is made with cooked bulgar wheat, lots of Italian parsley, tomatoes, onions and dressed with lemon juice and olive oil. I'll send that in another day but I saw these other salad recipes that are a little different that I'll send tonight.
Jody in Texas

I donít know where I got this recipe but I have been making it for over 40 years. It makes a pretty presentation served as a spread with crackers before dinner.

Rose Salad Recipe

Serve as a side dish or an appetizer with crackers.
1 (10-3/4 oz. can condensed tomato soup
3/4 cup cold water, divided
2 envelopes unflavored gelatin
1 (8 oz.) pkg. cream cheese, softened and broken up
1 cup finely minced celery
1/3 cup finely minced green pepper
1/3 cup finely minced pimento
1/3 cup finely minced onion
1 cup chopped pecans
1/3 cup chopped ripe olives, black or green (I use black.)
1 cup mayonnaise

Heat soup with 1/2 cup water. Soften gelatin in 1/4 cup cold water. Add gelatin and cream cheese to hot soup mixture and beat by hand until completely dissolved and blended. Chill until partially set. Stir in chopped vegetables, nuts, olives and mayo. Pour into a mold that has been sprayed with non-stick vegetable oil to make removal easier. Chill until set or overnight. Unmold onto lettuce lined platter.
Jody in Texas
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Granny's Kool-Aid Popsicles Recipe

1 c. sugar
1 pkg. unsweetened Kool-Aid (any flavor)
1 c. whole milk
2/3 c. dry milk
1 c. water
8 to 10 ice cubes

Place milk, sugar, Kool-Aid, dry milk and water in blender. Chop 30 seconds until foamy. Add ice cubes (as many as you can fit into blender). Chop until ice is fine.

Pour or spoon out into bathroom dispenser size plastic cups. Stick a popsicle stick (or plastic spoon) in center. Freeze until firm. (Can also use juices.)
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Granny's Orange Juice Popsicles Recipe

2/3 c. dry milk
1 2/3 c. water
6 oz. can frozen orange juice
1/4 c. sugar
1 tsp. vanilla

Beat dry milk and water until stiff. Mix with remaining ingredients and freeze.
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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. 

These are SO good and perfect for a Mother's Day, or Memorial Day cookout.

Grilled Hamburger Filets Recipe

2 lbs. lean ground beef
1 cup dry seasoned bread crumbs
2 tbsp. minced onion
1/4 tsp. salt
1 egg
1 can (6 oz.) tomato paste
1/2 cup water
2 tbsp. soy sauce
2 tbsp. lemon juice
8 slices bacon
1/4 tsp. pepper
1 tsp. basil

Combine beef, bread crumbs, onion, salt, egg, pepper and basil. In another bowl, mix tomato paste, water, soy and lemon juice. Add half the beef mixture and blend well. Reserve the other half of sauce. Shape meat into 8 patties. Wrap a slice of bacon around each and fasten with a toothpick. Cook on grill 5 minutes on each side, or till almost done. Brush reserved sauce over burgers and grill 1 to 2 minutes longer.
Judy (in Alaska)
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Strawberry Popsicles Recipe

2 lbs. ripe strawberries, washed, hulled and halved
2 Tbs. sugar
2 Tbs. lemon juice

Place strawberries in a medium bowl. Add sugar. Toss to coat. Allow berries to macerate for about 30 minutes. Once you see juice in the bowl you can move on to the next step.

Add strawberries and lemon juice to food processor. Blend until strawberries are pureed. Add to popsicle molds. Freeze for 4-24 hours.
Keep popsicles fresh by wrapping in plastic wrap and storing them in a freezer bag.
Marion in Atlanta

Strawberry Banana Popsicles Recipe

2 lbs. ripe strawberries, washed and hulled
3 Tbs. sugar, divided
2 Tbs. lemon juice
3 medium ripe bananas, mashed
1 cup non-fat plain yogurt
1 tsp. vanilla extract

Combine strawberries, 2 Tbs. sugar and lemon juice in a blender. Blend until smooth. Divide half of the strawberry mixture between your popsicle molds (about 2 Tbs. each). Set aside.

In a small bowl combine bananas, yogurt, 1 tablespoon sugar and vanilla. Stir to combine.

Add banana mixture to popsicles, filling molds about 2/3 full.

Pour remaining strawberry mixture on top. Freeze 4-24 hours until completely frozen. I freeze for 24 hours. Remove from molds,
Makes about 12 popsicles
Marion in Atlanta

Good morning Nancy and all Landers,
I have a question for Judy(in Alaska). What is seasoned salt and seasoned pepper in your recipe for
Easy Oven Pot Roast? I might be having a senior moment lol - but can't think of what it might be.

I get a 1/2 a beef from my son( who raises beef to sell)every fall and spring so have a lot of roasts and I am always looking for new ways to prepare them. Older son who lives with me doesn't like roast - so I cut a roast in small pieces and use it to make Beef Stew and he loves it - Go Figure lol. When both boys were in high school they wouldn't eat Spanish Rice - I made it and called it Beef and Rice hotdish and they loved it lol.

Only difference from Spanish Rice was I added one pound of cooked ground beef.
Dianne in Wisconsin

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

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