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May 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.


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Today's Recipes -
Salsa Recipe | Chicken Puffs Recipe | Sweet and Sour Creamy Coleslaw Recipe | Asian Coleslaw Recipe | Peanut Butter Ribbon Bars Recipe | Sauce For Grilled Salmon Recipe | Sharon's Oven Fried Squash Recipe | Oma's Oven Fried Drummies Recipe | Oma's Oven Fried Chicken Strips Recipe | Oma's Fried Green Tomatoes Recipe | Oma's Fried Green Tomatoes Recipe | Oma's Grilled Shrimp Recipe |


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Salsa Recipe

Ingredients
6-8 tomatillos, husked and cut into large chunks
1 basket cherry tomatoes, washed and stemmed
1 bunch cilantro, washed and cut up
4 cloves chopped garlic or 1 tbs minced garlic
Juice of one lime
2-4 jalapeno peppers, seeded and sliced
1 giant Spanish onion, peeled and cut into large chunks

Directions
Put ingredients in blender and blend throughly. It may help to do the cherry tomatoes and tomatillas first to get a liquid consistency and then add in the other ingredients. Salt to taste.

This gets better each day and will keep for 4-7 days.
This recipe is one of my favorites. Do not know where it came from years ago.
ENJOY !!!
Judy in Montana
Click Here to Print this Recipe


We finally found Duke's mayo. It was difficult to find; went and called several stores, even Wal-mart. I tried it on my potato salad. Am I ever sold on this product! It never ran. Always looked like the salad was just made, even after two days. It's a super product. I know it's a little more expensive, but I believe it's worth it. Whoever started this about Duke's, thanks for introducing me to it.
Barb in OKC


Nancy,
The little cucumbers for pickling are called just that -- pickling cucumbers. You can find seed in any seed catalog. I would suggest buying plants for the peppers. You can get them at any local nursery or online. I think Burpee seeds sells them. You can grow a lot of veggies in 5 gallon buckets, just remember to
drill holes in the bottom for drainage. We used to grow peppers, tomatoes and eggplant that way, but I did have to hand-pollinate the eggplant. It also cuts down on the amount of water needed.
Sue from Virginia


i Nancy.
The little cucumbers are called Kirby cucumbers. I like them, but I find they do not last very long.
Artemis


Hi Nancy,
I buy all my seeds from Gurneys.I have bought from them for more years than I like to admit.Try looking them up on line at Gurneys Seed Co .

I hope your pain is diminished and you are on the mend.This old age is not all it is cracked up to be.
See ya, Harvey M Central Pennsylvania



 



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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
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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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This is a popular appetizer at any gathering.

Chicken Puffs Recipe

1 cup water
1/2 cup butter
1 cup flour
4 eggs

Heat water and butter to rolling boil in saucepan. Turn heat to low and stir in flour vigorously until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, one at a time, beating well after each, until smooth. Drop dough by rounded teaspoonfuls onto ungreased baking sheet. Bake at 400 for 25 minutes, until golden brown and dry.

Remove and cool. Fill with Chicken Filling. Refrigerate.

Chicken Filling
3 cups minced chicken (or turkey)
1/2 cup finely chopped celery
1/4 cup green olives, chopped
3/4 cup mayonnaise
Salt & pepper, to taste

Mix all ingredients together. Partially slit puffs crosswise and place a heaping spoonful of filling inside. Recipe says it makes 70, but I never get quite that many.
Judy (in Alaska)
Click Here to Print this Recipe


Here are two favorite coleslaw recipes. They are great to take to a cookout or pitching. They can easily be made a day ahead of time, which is always nice if you are hosting the gathering.
Robbie IN

Sweet and Sour Creamy Coleslaw Recipe

Ingredients
3/4 cup plain low-fat yogurt
1/4 cup buttermilk
2 Tablespoons mayonnaise
1 Tablespoon cider vinegar
1 Tablespoon sugar
1 teaspoon Dijon mustard
1/2 teaspoon celery seed
Pinch of cayenne pepper
Salt and freshly ground white pepper to taste
Garnish: shredded carrots

Directions
Select a head of cabbage that is reasonably solid and heavy for its size, with green outer leaves. Place the shredded cabbage and carrots in a salad bowl. In a separate bowl combine yogurt, buttermilk, mayonnaise, vinegar, sugar, Dijon mustard, celery seed, cayenne pepper, salt, and white pepper. Whisk until smooth, or prepare in a food processor or blender. Toss the cabbage and carrots with the dressing and allow to marinate for 2 to 3 hours or overnight. Serve chilled, garnished with shredded carrots.

Variation: The salad can be prepared with half green cabbage and half red cabbage.
Yield: 6 servings
Robbie IN
Click Here to Print this Recipe


Asian Coleslaw Recipe

Ingredients
1 package (16 ounces) shredded coleslaw mix
2 packages (3 ounces each) chicken flavor ramen noodles, crumbled
1 cup sliced almonds
1 can mandarin oranges, drained
1 cup toasted sunflower seeds
1 bunch green onions, chopped

For the dressing:
1/2 cup sugar
3/4 cup oil
1/3 cup vinegar
2 seasoning packets from the ramen noodles

Directions
Combine all dressing ingredients in a small bowl. In a large bowl, combine all salad ingredients. Add dressing and toss.
Makes 4 to 6 servings
Robbie IN
Click Here to Print this Recipe





These brownies are so good, made with a brownie mix. If you love chocolate and peanut butter, these are sure to please your sweet tooth.

Peanut Butter Ribbon Bars Recipe


Ingredients
1 brownie mix (family size)
Filling:
1 pkg. (3 oz.) cream cheese, softened
1/3 cup peanut butter
1/4 cup sugar
1 tsp. vanilla
1 egg

Glaze:
1 oz. semi-sweet chocolate
2 tsp. shortening

Directions
In small bowl beat filling ingredients together (I use a portable electric hand mixer). Set aside. Mix brownie mix according to directions on package with ingredients called for. Spread half of brownie batter into a 9 x 13" pan (grease bottom only). Drop filling over batter by tablespoonfuls over batter. Spoon remaining brownie batter over filling. Marble by pulling knife through batter in wide curves. Bake at 350 for 30 to 35 minutes (DO NOT OVERBAKE)

In small saucepan, melt chocolate and shortening together over low heat, stirring. Drizzle over cooled bars. For easier cutting, refrigerate at least 1 hour. Store, covered in refrigerator.
Makes 36 bars.
Judy (in Alaska)
Click Here to Print this Recipe



This is really delicious way to dress up fish, and am sure it would be good for any type of fish.


Sauce For Grilled Salmon Recipe

Ingredients
1/2 cup brown sugar
1/4 cup butter, softened
1/2 tsp. lemon juice
2 dashes of garlic powder
2 dashes of dry basil leaves
2 dashes of dill weed
2 dashes Old Bay seasoning
Salt, to taste

Directions
Mix all ingredients together and heat in microwave safe dish, or on top of stove. After salmon has been grilled, brush with sauce; grill 5 minutes more and serve.
Judy (in Alaska)
Click Here to Print this Recipe




Good morning all Nancylanders,I have a question for Grace about her recipe for Strawberry Frozen Dessert. Can you use fresh strawberries and if so how much? I don't use frozen fruit  very much so have no idea what size the bags/boxes are. What a bountiful harvest of Rhubarb I have this year so anyone who wants to send in Rhubarb recipes for desserts please do.
Dianne in Wisconsin




My family loves tomatoes. I need recipes for baked tomatoes. The only recipe I have now is to sprinkle some basil on top of the tomato and bake it in the oven. Does anyone have some tried and tested recipes they would share with me?
Grace


Sharon's Oven Fried Squash Recipe

Ingredients
3 c. sliced squash (you may use either zucchini or yellow squash)
1/2 c. yellow corn meal
2 eggs, beaten
1 Tbsp. water
1/2 tsp. salt
1/4 tsp. coarse ground pepper

Directions
Using only small amount of cooking spray, spray a 9 x 13-inch pan. Preheat to 450. Beat eggs and water in a bowl and set aside. Mix corn meal, salt and pepper. Dip sliced squash in egg solution and then roll in corn meal. Place one layer in baking pan. Bake 20 minutes, then turn with a spatula. Bake 20 more minutes. The squash should be golden brown.
Sharon
Click Here to Print this Recipe


Oma's Oven Fried Drummies Recipe

Ingredients
1/3 c. shortening
1/4 c. Gold Medal flour
1/2 tsp. salt
1/2 tsp. paprika
1/8 tsp. pepper
2 lb. chicken legs

Directions
Heat oven to 425. Melt shortening in small pan and set aside. Mix in paper bag flour, salt, paprika and pepper. Wash and pat dry chicken legs. Put 3 or 4 chicken pieces at a time in paper bag. Shake to coat chicken with flour mixture. Arrange chicken in a single layer in ungreased baking pan (13 x 9 x 2-inch). Drizzle the melted shortening on chicken. Bake, uncovered, 45 minutes or until chicken is tender.
Oma
Click Here to Print this Recipe


Oma's Oven Fried Chicken Strips Recipe

Ingredients
1-1/2 oz. corn flakes, crumbled
1 tsp. oregano leaves
dash of each: salt, pepper and garlic powder
12 oz. skinned and boned chicken breasts, cut into 1-inch wide strips

Directions
In a small bowl, combine corn flakes, oregano, salt, pepper and garlic powder. Dip chicken strips in water and then in corn flake crumbs, pressing the crumbs to make sure they stick. Place chicken on nonstick baking sheet that has been spread with nonstick cooking spray. If any crumbs remain, sprinkle evenly over chicken. Bake at 350 for 20 minutes or until done.
Oma
Click Here to Print this Recipe


Oma's Fried Green Tomatoes Recipe

Ingredients
6 medium green tomatoes, sliced
1 Tbsp. sugar
1/2 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. butter

Directions
Sprinkle tomatoes with sugar; let stand about 15 minutes. Combine flour, salt and pepper. Dip tomato slices in mixture. Melt 2 tablespoons butter in skillet. Brown tomatoes slowly on both sides. Remove each batch to ovenproof platter and keep hot in oven until all tomatoes are cooked. Add more butter if needed. For crisp slices, serve as is. Can add 1/2 cup light cream or dairy half and half to skillet. Heat, stirring, into drippings and pour over tomatoes.
Serves 6.
Oma
Click Here to Print this Recipe


Oma's Grilled Shrimp Recipe

Ingredients
1/4 c. olive oil
1/4 c. white wine
2 Tbsp. lemon juice
1 Tbsp. Dijon mustard
1/4 c. finely chopped fresh basil (3 tsp. dry basil)
24 jumbo shrimp (1 1/2 lb.) shelled (except for tail) deveined, rinsed and patted dry

Directions
Whisk marinade ingredients in a large bowl until blended. Add shrimp and toss to coat. Cover and refrigerate at least 30 minutes, not more than 2 hours. Drain shrimp; reserve marinade for basting. Grill 4 to 6 inches above coals 2 to 3 minutes per side, basting once, until shrimp are pink and barely opaque in center.
Oma
Click Here to Print this Recipe


Oma's Fried Fresh Tomatoes and Okra Recipe

Ingredients
4 slices bacon
2 lb. sliced okra
1 chopped green pepper
1 chopped onion
2 lb. fresh tomatoes
salt and pepper to taste

Directiond
Fry bacon crisp. Remove from skillet and drain. Fry okra in bacon drippings. Add green pepper and onion. Cook until tender. Add tomatoes which have been peeled and cubed. Stir well. Crumble bacon. Add salt and pepper. Cover and cook over medium heat for 15 minutes.
Oma
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


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Nancy Rogers -
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Lubbock, Texas 79416

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