Recipe Index
 

 

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

May 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.


 Recipe Search
Custom Search


Today's Recipes -
Sour Cream Cookie Bars Recipe | Cheese Baked Spaghetti Recipe | Aloha Chicken Recipe | Sour Cream Cookie Bars Recipe | Cranberry Iced Tea Recipe | Baked Rice Pilaf Recipe  | Feathered Rice Recipe | Shrimp Fried Rice Recipe | Potato Salad Recipe | Vegetarian Chili with Black Beans and Peppers Recipe |
Black Beans Recipe | Gingersnap Pear Cheesecake Recipe | Grammy's Spaghetti Casserole Recipe | Aloha Chicken Recipe | Southwestern Chicken Spaghetti Recipe | Lentils and Rice (Mujadarra) Recipe | Linda's Chili Goulash 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.


Excellent baked spaghetti casserole, with the addition of bacon. I use fresh sliced mushrooms in place of the canned and brown with the ground beef and onion. This is a excellent meal when served with garlic bread and a nice crisp green salad.

Cheese Baked Spaghetti Recipe

Ingredients
1 (12 oz.) pkg. thin spaghetti
1/4 lb. bacon, cut in small pieces
1 large onion, chopped
1 lb. lean ground beef
2 (8 oz. each) tomato sauce
1 (4 oz.) can sliced mushrooms, drained
1 tsp. salt
1/2 tsp. Italian seasoning
1/2 tsp. garlic powder
1/8 tsp. pepper
1 cup shredded cheddar cheese
1/2 cup shredded Provolone cheese

Directions
Cook spaghetti according to package directions and drain. Meanwhile, fry cut up bacon until crisp; drain on paper towel. Cook ground beef and onion in some of the drippings from bacon, until meat is browned. Stir in tomato sauce, canned mushrooms and seasonings. Simmer 15 minutes. In large bowl, combine sauce and cooked spaghetti. Place half in buttered 2 quart casserole. Top with half the cheeses. Repeat layers. Bake at 375 for 20 to 25 minutes.
Judy (in Alaska)
Click Here to Print this Recipe


This chicken has such a awesome flavor! Bring a touch of Hawaii into your home.

Aloha Chicken Recipe

Ingredients
8 to 10 chicken drumsticks (or thighs)
1/4 up cooking oil
1 can (8 oz.) crushed pineapple, lightly drained
1/4 cup lemon juice
1/4 cup light corn syrup
2 tbsp. soy sauce
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground ginger

Directions
Combine oil, pineapple, lemon juice, corn syrup, soy sauce, salt, pepper and ginger. Arrange chicken, skin side down (can remove skin) in shallow baking pan. Brush with pineapple mixture. Bake at 375, brushing frequently with pineapple mixture and turning once, until fork tender, about 55 minutes. Can put under the broiler. if desired, until well browned.
Judy (in Alaska)
Click Here to Print this Recipe


I really enjoy these quick-to-mix bar cookies. They are soft and cake-like with a hint of nutmeg.

Sour Cream Cookie Bars Recipe

Ingredients
1 cup dairy sour cream
3/4 cup sugar
1/4 cup butter, melted
1/2 tsp. baking soda
1/2 tsp. salt - I cut in half
1/4 tsp. nutmeg
1-1/4 cups flour

Directions
Beat all ingredients together on low speed of electric mixer for 1 minutes. Spread in greased 9x13" pan . Bake at 375 for about 20 minutes, or till toothpick comes out clean. Cool and frost.

Glaze:
2 tbsp. butter, softened
1-1/2 cups powdered sugar
1/2 tsp. vanilla
1/8 tsp. nutmeg
2 to 3 tbsp. milk

Beat until creamy, adding enough milk to make the right consistency.
Judy (in Alaska)
Click Here to Print this Recipe


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.  


I am searching for a recipe that has cauliflower, onions, and sliced carrots. It is marinated spicy and is often found in BBQ places here in Texas. Does someone have a tried and tested recipes.
Marge


Cranberry Iced Tea Recipe

Ingredients
2 Tea bags
1 tsp Whole cloves
1 quart Boiling water
2 Cinnamon sticks
2 cups Sugar
2 quarts Water
2 cups Cranberry juice
1 cup Orange juice
1/4 cup Lemon juice

Directions
Combine tea bags, cloves, cinnamon and hot water. Let steep for 5 minutes. Strain out the spices. Stir in sugar until dissolved, then add remaining ingredients
Serve over ice.
(From Recipe Games (Patty))
Anna in Sweden
Click Here to Print this Recipe 


Here are a few more rice recipes. My husband and I recently celebrated our 62nd wedding anniversary. We are in our mid 80's so I have cooked a lot of different recipes as I get bored cooking the same thing. Our meals are simpler now as everything seems to take much longer to accomplish than it used to.

Baked Rice Pilaf Recipe
for 8

This recipe came from a 1950’s “Esquire” cookbook that I was given at a kitchen shower. It contained so many good recipes. I have made this easy pilaf countless times.

2/3 of a stick of margarine
1 Tbsp. paprika
2 heaping cups long grain white rice
1 heaping Tbls. dried onion
4 cups chicken broth or beef broth (or use water with 2 bouillon cubes)
Melt margarine in a heavy pot with a lid. Stir in paprika then rice. Braise, stirring, until bubbly. Add dried onion and broth. Stir. Bring to a boil. Cover. Bake at 375 degrees for 30 minutes. Uncover, stir and bake 10 more minutes.
Jody in Texas
Click Here to Print this Recipe



Feathered Rice Recipe

Another 1950’s recipe, also a favorite of ours

2 cups white rice, rinsed
1 ½ tsp. salt
5 cups boiling water
2 Tblsps. Butter
8 Tblesps. Parsley, chopped
4 Tblsps. Chives, chopped
Coarsely chopped almonds
Spoon rice into shallow pan. Place into 425 degree oven and bake, stirring often, until golden brown. Put into an ovenproof dish with a lid. Add salt and boiling water and cover tightly. Bake for 20 minutes at 400 degrees, or 30 minutes at 350 degrees. When done, add butter, parsley, chives and almonds. Toss lightly with a fork.
Jody in Texas
Click Here to Print this Recipe


Shrimp Fried Rice Recipe

Ingredients
1 pound peeled, shrimp cut in half lengthwise
4 cups or more cooked rice
1 bunch of green onion, white and some green, chopped
¾ cup frozen peas, defrosted and drained
2 eggs beaten with 2 Tblsps. cold water
2 cloves garlic, minced
1 tsp. sugar
4 Tblsps. Soy sauce
2-3 Tblsps. or more peanut oil
Salt and pepper

Directions
Sprinkle shrimp with salt and pepper and refrigerate. Mix peas and green onions. Drain shrimp and pat dry with paper towels. Sauté shrimp in a little peanut oil, in a wok or large skillet, until just cooked (right after they turn pink). Remove and set aside. Add more oil, cook egg like an omelet, remove and cut into long, thin strips. Add oil to pan. Stir fry onion, peas and garlic for a few minutes. Add rice and stir fry until a little brown, about 10 minutes, stirring and turning frequently. Add sugar and soy sauce about half way through. When rice is done, add in shrimp and egg and stir fry to heat. The same method can be used for cut up leftover cooked ham (cut back on the salt) or pork roast.

The secret to stir fry cooking is to have all the ingredients measured out in little bowls ready on the counter. The wok, or skillet, must be very hot and the dish watched constantly to avoid burning.
Jody in Texas
Click Here to Print this Recipe


This is the way I make potato salad. It is really no different than anyone else's but except for marinating the cooked potatoes overnight. I do the same thing with pasta salad.


Potato Salad Recipe

2-1/2 lbs (7 medium potatoes) unpeeled

Cook until tender but firm. Peel while quite warm. Cut into quarters and marinate in 2 to 3 Tblsps. Italian Dressing with ½ tsp. pepper and ½ tsp. salt

The next day, cut up the potatoes into smaller pieces and add;
3 to 5 hard boiled eggs, chopped
2 stalks celery, with leaves if available, chopped
2 to 4 green onions, chopped
1 large pickle or several smaller ones, dill or sweet, chopped
1 Tbsp. parsley, chopped
1 Tblsp. celery seed
1/2 - 3/4 cup mayonnaise

Directions
If the salad is too thick and the potatoes do not seem to have enough dressing, add milk or sour cream. Chill well. Taste and add more salt or a little pickle juice after it chills awhile.
Jody in Texas
Click Here to Print this Recipe


I just love reading all the wonderful cookie, cake and candy recipes that are sent it. Unfortunately, as a diabetic now, the days when I could enjoy eating them are long past. I save my sweet ration for fruits.

This is not what Barbara was requesting but here are 2 black beans recipes that are good.

Vegetarian Chili with Black Beans and Peppers Recipe

Ingredients
1-2 Tblsps. extra virgin olive oil
½ cup vegetable broth (or chicken broth if you don’t need for it to be vegetarian)
1 medium onion, chopped
1 large celery rib and leaves
1 each; green bell pepper, red bell pepper, yellow bell pepper, chopped
2 large garlic cloves, mince
2 tsps. ground cumin
1 tsp. oregano
2 cans black beans, drained
1 can dark red kidney beans, drained (or use a third can of black beans)
½ can refried beans (or reserve and mash ½ can of the kidney beans)
2 cans diced tomatoes with jalepeno with liquid
1 can yellow tomatoes or stewed tomatoes, broken up, with liquid
2 Tblsps. frozen orange juice concentrate
1 Tblsp. fresh lemon juice
1/2 tsp. Tabasco sauce if it needs more heat, taste before adding.

Directions
Use a heavy Dutch oven and heat oil over medium heat. Add onions, celery, pepper, garlic, cumin and oregano stirring to keep vegetables from sticking or burning. They will give up some liquid but as it cooks add the broth and continue to cook stirring until vegetables are limp, about 5 minutes. Add drained black and red beans, all the tomatoes, orange juice concentrate and lemon juice. Bring to a boil and adjust heat to a gentle simmer. Cover and simmer 10 minutes.
Add refried beans, or mashed kidney beans, mix well into chili. Cover and simmer slowly until flavors mellow, about 15 minutes. Taste for salt and spiciness and add salt and/or Tabasco if needed.

Serve on a bed of rice with chopped cilantro. You can top that with a dollop of sour cream.
Jody in Texas
Click Here to Print this Recipe


Black Beans Recipe

Ingredients
2 Tblsps. olive oil
2 large onions, diced
6 cloves garlic, minced
3 regular size cans black beans, rinsed and drained
2 (16 oz.) cans tomato sauce
1 sweet potato, peeled and diced
2 tomatoes, diced
2 tsps. Ground cumin
1/2 tsp. cayenne pepper (more or less to taste)
3/4 cup chopped fresh cilantro
12 cup chopped green onions
1/4 cup chopped fresh cilantro
1/4 to 1/2 cup chicken broth
Seasoned salt, optional

Directions
Sauté onions in olive oil until translucent. Add garlic and sauté 5 to 9 minutes. Add cumin and cayenne and stir in. Sauté until you can smell the spices. Add tomatoes, tomato sauce and 1/4 to 1/2 cup cilantro. Add beans and enough chicken broth to loosen mixture. Bring to a simmer. Cover and simmer on low for 20 minutes. Let set and taste. If necessary add some seasoned salt, I usually don’t as there is salt in the chicken broth.
Before serving, add green onion and cilantro. Serve with yellow rice and enchiladas.
Jody in Texas
Click Here to Print this Recipe


This is just a good healthy recipe that I thought I would send along.


Lentils and Rice (Mujadarra) Recipe

Ingredients
12 oz. ( or 2 cups) whole green lentils, soaked as directed on package
8 oz. (1 cup) basmati rice
3 cloves garlic, crushed
2 onions, finely chopped
½ cup olive oil
1 cup vegetable stock or water
½ tsp. cumin seeds crushed and/or ½ tsp. each allspice, cinnamon and turmeric
Salt and pepper to taste

Directions
Drain lentils and place in a pan with enough water to cover. Bring to a boil and simmer until tender, about 1 hour. Meanwhile soak rice for 30 minutes in warm water. Drain. Saute onion and garlic in oil until soft and golden. Add drained rice and oil and onion mixture to lentils. Add stock, coarsely crushed cumin (and other spiced, if using) and a little salt if your vegetable stock is unsalted. Bring to a boil, reduce heat, cover and simmer gently for about 15 minutes or until rice is tender and all liquid has been absorbed. Add more liquid is rice is drying out before it is tender. Serve with a side of the yogurt mixture that follows.
Jody in Texas
Click Here to Print this Recipe



Yogurt Dressing for Lentils and Rice Recipe

Ingredients
2/3 cup plain yogurt
1/2 cup minced cucumber
1 tsp. dried mint

Directions
Combine well.
Jody in Texas
Click Here to Print this Recipe


Received a small rice cooker for Mother's day and need recipes. Would appreciate any help.

So sorry to hear about your mishap. Impressed with Ditto that he can fetch your phone.
Amazing.

thanks for all you do. Look forward to your e-mail so much
Gwen from NJ


Gingersnap Pear Cheesecake Recipe

Yield: Makes 8 to 12 servings
Recipe from Real Simple

Ingredients
6 tablespoons unsalted butter, melted
1-1/2 cups crushed gingersnaps (about 40 cookies)
2 small ripe pears (any kind), peeled, cored, and sliced 1/8 inch thick
1/4 teaspoon ground ginger
16 ounces cream cheese, at room temperature
1-1/4 cups granulated sugar
2 large eggs, at room temperature
3 teaspoons vanilla extract
1 cup sour cream, at room temperature

Preparation
Heat oven to 350° F.

In a medium bowl, combine the butter and crushed gingersnaps. Press the mixture into a 9-inch springform pan, working the crumbs over the bottom and then up the sides. Bake for 20 minutes.

In a small bowl, toss the pears and ginger. Line the cooled crust with the pears, overlapping the slices slightly.

In a large bowl, with an electric mixer on medium, beat the cream cheese for 2 minutes. Add 1 cup of the sugar and beat for 2 minutes. Add the eggs, 1 at a time, and mix until combined. Stir in 2 teaspoons of the vanilla. Pour the mixture over the pears. Bake until the top is barely set but still slightly wobbly, about 50 minutes. Transfer pan to a wire rack but leave oven on.

In a small bowl, combine the sour cream and the remaining sugar and vanilla. Pour over the cheesecake and bake for 8 minutes. Transfer to a wire rack and cool to room temperature. Cover and refrigerate for at least 4 hours before serving.

In Advance: Make the cheesecake and refrigerate for up to 2 days. Slice it just before serving, running the knife under warm water after each cut.
Anna in Sweden
Click Here to Print this Recipe


Chicken and Rice Dish Recipe

Ingredients
1 can chicken broth
1/2 tsp. dried basil leaves, crushed
1/8 tsp. pepper
2 cups frozen mixed vegetable
2 cups uncooked medium egg noodles
2 cups cubed cooked chicken

Directions
In med skillet mix broth, basil, pepper and vegetables. Over med-high heat, heat to a boil. Reduce heat to medium. Cover and cook 5 minutes. Stir in noodles. Cover and cook 5 minutes, stirring often. Add chicken and heat through.
Linda NM

Click Here to Print this Recipe


Chicken and Noodle Casserole Recipe

Ingredients
1/2 c. chopped onion
1/2 c. chopped celery
2 cans cream of celery soup
2 c. cooked noodles (8 oz. dry)
1 1/2 c. chopped broccoli
2 Tbsp. butter
1 soup can milk
2 c. cooked, diced chicken
2 c. croutons, tossed with 4 Tbsp. melted butter

Directions
Mix first 8 ingredients together in a large casserole. Sprinkle croutons over top. Bake at 350° for 30 minutes, or microwave for 8 minutes, then microwave browner for 4 1/2 minutes.
Linda NM
Click Here to Print this Recipe


Grammy's Spaghetti Casserole Recipe

1 lb. ground beef
garlic powder
6 oz. can tomato paste
1/2 tsp. sugar
dash of pepper
salt
8 oz. pkg. spaghetti
1 can mushrooms
1 medium chopped onion
16 oz. can tomatoes (undrained)
1/4 to 1/2 tsp. oregano
1/2 c. water
1/2 green pepper, diced
1/3 c. Parmesan cheese

Brown ground beef, onions and green peppers. Season with garlic powder. Drain. Stir in tomatoes, tomato paste, sugar, oregano, black pepper, water and 1 teaspoon salt. Add mushrooms, if desired. Cover and cook slowly 20 minutes. Boil spaghetti noodles until tender; drain. Combine noodles and meat sauce. Spoon into an ungreased casserole dish. Sprinkle Parmesan cheese on top. Bake, uncovered, in a 375° oven for 20 minutes or until center is bubbly.
Sue
Click Here to Print this Recipe


Southwestern Chicken Spaghetti Recipe

Ingredients
1 (3 lb.) chicken, cooked and boned (save broth)
1 lb. spaghetti
1 stick butter
1 pkg. chili mix
1 large onion
1 can tomatoes, chopped
1 can green chiles, chopped
1 c. celery
1 can cream of mushroom soup
1 lb. Velveeta

Directions
Cook and bone chicken. Cook spaghetti in chicken broth. Do not drain. In large skillet, melt 1 stick margarine. Add chili mix, onion, celery and pepper and sauté. Add soup, tomatoes and green chiles. Add Velveeta cheese and stir until it melts. Pour this over the spaghetti and add chicken. Stir. Put in large casserole and heat 45 minutes at 325°.
Lisa TX
Click Here to Print this Recipe


Lisa's Ground Beef Spaghetti Casserole Recipe

1 lb. ground beef
2 onions, chopped fine
1 can tomato soup
4 or 5 oz. spaghetti
1 c. Velveeta cheese, cut into small cubes

Brown ground beef and onions in skillet. Add tomato soup and mix well. Cook spaghetti and drain and mix with tomato mixture. Put in baking dish and put cheese on top. Bake until cheese melts at 350°.
Lisa TX
Click Here to Print this Recipe


Linda's Chili Goulash Recipe

1 lb. ground beef
1 can Ranch Style beans
1 can Ro-Tel
1 block chili
1 lb. American cheese

Cook ground beef; drain grease. Add all other ingredients, but cheese. Simmer until chili is well blended. Add cheese; simmer until cheese is melted and blended. Serve over chips. Garnish with shredded lettuce, green onions and tomatoes. Serve hot.
This dish is great for pot luck meals.
Linda NM
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



Weekly Specials from The Prepared Pantry 


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