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May 28, 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 -
Capellini with Tomatoes and Basil Recipe | Hurry Up Skillet Meal Recipe | Quick Meat Loaf Recipe | Biscuit Cheeseburgers Recipe | Vanilla Berry Trifle in a Cloud Recipe | Blueberry Ripple Yogurt Ice Cream Recipe | Broiled Onions and Tomatoes Recipe | Eggplant and Tomatoes Recipe | Tomato Gravy Recipe | Mayonnaise Cake Recipe | Creamed Corn Pork Chops Recipe | Zucchini and Tomato Salad Recipe
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Today I found Dukes Mayo right by the front door at Roanoke, TX. $3.48 for a 32 oz. jar. Looks like the word is spreading around and Walmart took notice.
Janis - Texas

This recipe is from Ina Garten and uses Cherry Tomatoes which a reader requested a few days ago in the news letter.
Marion in Atlanta

Capellini with Tomatoes and Basil Recipe

Kosher salt
1/2 cup good olive oil, plus extra for the pot
2 Tbs. minced garlic (6 cloves)
4 pints small cherry tomatoes or grape tomatoes
18 large basil leaves, julienned
2 Tbs. chopped fresh curly parsley
2 tsp. chopped fresh thyme leaves
1 tsp. freshly ground black pepper
1/2 tsp. crushed red pepper flakes
3/4 lb.dried capellini or angel hair pasta
1-1/2 cups freshly grated Parmesan cheese
Extra chopped basil and grated Parmesan, for serving

Bring a large pot of water to a boil and add 2 Tbs. of salt and a splash of oil to the pot.

Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 tsp. salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.

Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.
Ina Garten
Marion in Atlanta
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Hurry Up Skillet Meal Recipe

1 8-oz box beef-flavored-Rice -A-Roni
1/2 lb. ground beef
1/3 cup chopped celery
1/3 cup chopped green pepper
1/2 tsp. salt
1/4 tsp. pepper

Prepare Rice-A-Roni according to direction on box. In another skillet, brown ground beef, celery and pepper. Add salt and pepper. Add to Rice-A-Roni and continue cooking. May be put in a casserole. Top with grated cheese. Heat 350 degrees oven till cheese is melted. Yield 6 servings.
Enjoy Willie
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Quick Meat Loaf Recipe

1 envelope onion soup mix
1/2 cup nonfat dry milk
1 cup tomato juice
2 lb. ground chuck

Beat soup with a knife handle before opening so that onion particles are fine. Combine soup, milk and tomato juice; let set 5 to 10 min. Add to beef; form into a loaf. Bake 45 minutes to 1 hour at 350 degrees. yield: 6 servings.
Enjoy Willie
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Biscuit Cheeseburgers Recipe

1/2 lb. hamburger
2 tsp. minced onion or 1/4 tsp. onion salt
1/2 tsp. salt
1/8 tsp pepper
2 cup Bisquick
121/4 x 3-in thin slices of cheese

Mix hamburger and seasonings. Form into 6 thin patties, 2 1/2 inches in diameter. Mix Bisquick according to directions on box. Roll out 1/8 inch thick.

Cut into 12 circles 3 inches in diameter. Place a meat patty between 2 circles and seal edges by moistening edge of lower circle and press edges together.

Prick top; bake at 400 degrees for 15 minutes. One minute before removing from the oven, crisscross 2 slices of cheese across each biscuit. Yield 2-3 servings.
Enjoy Willie
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Nancy, we just love Judy in Alaska's recipes. Even if we can't prepare all of them for our families, some of us just enjoy reading and collecting those you print. Do you suppose Judy would be interested in doing her own cookbook? I'm sure some of us would help her do the typing (for free).
Thanks and keep safe from the Texas storms.
Sue in Tn

The storms are back tonight. I am doing the newsletter between thunderstorms. Love the rain. Little One and Ditto spent the evening beating up on each other.  When there was lightning and thunder was close by they suddenly were best friends cuddled up with each other.  It was surprising how quickly they changed their minds about each other and became best friends, LOL. 

Vanilla Berry Trifle in a Cloud Recipe

From Kraft
Servings 16 servings, 1/2 cup each

1 tub (8 oz.) Cool Whip Whipped Topping, thawed
40 vanilla wafers, divided
2 pkg. (3.4 oz. each) Jell-O Vanilla Flavor Instant Pudding
3-1/2 cups cold milk
2 cups mixed berries (blueberries, raspberries, sliced fresh strawberries)

Make It
Tap or click steps to mark as complete
Use back of spoon to spread Cool Whip onto bottom and up side of 2-1/2-qt. trifle dish or clear glass serving bowl. Gently press 16 wafers into COOL WHIP around side of bowl.
Beat pudding mixes and milk with whisk 2 min. Spoon half into prepared trifle dish; top with layers of half each of the remaining wafers and berries. Repeat layers.
Refrigerate 3 hours or until wafers begin to soften.
(From EBM Weekend (Arlette))
Source: Kraft Foods
Anna in Sweden
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Thanks Marion in Atlanta for your House Dressing. I'll give it a try real soon.
Marilyn in FL

Mexican Jumping Bean Rainbow Cake Recipe

1 vanilla cake recipe (homemade or store-bought), enough to make two 8 cakes
Assorted gel-paste food colouring (red, blue, orange, yellow, green)
5 cups vanilla frosting
Sour jellybeans

Prepare the cake batter as per recipe.
Divide the batter into five equal portions into individual bowls. Tint each bowl with colouring gel to desired shade, approximately ? teaspoon. Mix well to ensure the colouring is evenly distributed in the cake batter.

Bake each cake for 7-10 minutes in an 8 greased baking pan, or until a toothpick inserted into the centre comes out clean. Cool in the pan to room temperature, remove cake and repeat. If you are using less than five baking pans, wash and re-grease your pans between each use.

Once the cake has cooled, wrap each layer in plastic wrap and freeze overnight.

To assemble the cake, place a layer of cake on a cake board, top with cup vanilla frosting and spread it evenly over the cake. Place another layer of cake on top and repeat frosting with the remaining layers.

Spread a thin coat of frosting over the top and sides of the cake and place in the refrigerator or freezer until frosting has set, about 30 minutes. Apply a thick coat of frosting over the entire cake to completely conceal all the colours.
Insert candles into the top of the cake, and line the borders of the cake with jellybeans.
Anna in Sweden
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Organic Blueberry Ripple Yogurt Ice Cream Recipe
Serves 10

300g (10oz) organic blueberries
125g (4oz) caster sugar
1 organic large egg
1 organic large eggs, yolks only
juice of 1 organic lemon
300g (10oz) full-fat organic Greek style yogurt

Place the blueberries in a pan with 25g (1oz) of the sugar and 3 tablespoons of water. Stir over a low heat for a minute until the sugar has dissolved, then turn the heat up and bring to the boil. Reduce to a simmer and cook the blueberries for a further 3-5 minutes, until their skins have started to split and the liquid has turned purple. Remove from the heat and pour into a bowl to cool.

Whisk the whole egg, egg yolks, remaining sugar and 150g (5oz) of the full-fat yogurt together, then place in a small pan over a gentle heat. Cook for 4-6 minutes, stirring continuously until the mixture thickens enough to cover the back of a spoon. Remove the pan from the heat and beat in all the remaining yogurt and the lemon juice.

Using a slotted spoon, add three quarters of the blueberries to the yogurt mixture and give it one stir before pouring the mixture into a 1 litre (1 pint) non-stick or silicone loaf tin. Freeze for at least 4 hours until firm. Allow to stand at room temperature for 45 minutes before turning out.
Serve topped with the reserved blueberries and their accompanying juice.
(From Weekend Recipes (Cindee Jackson))
Anna in Sweden
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To Auntie M. and Nancy;
You find a block of frozen chili in the freezer section. You put it in a pan on low heat let thaw then any spices you want to it. X-lnt put out the first bricks about 60 years ago. I just saw it at the store but it is no longer the x-lnt brand . I forget the brand, but any especially lg chain grocer will have it. You can heat and eat it as is and it was very good. Canned chili I could be used instead of the brick as it is just chili but frozen. I would say 2 cans chili would equal one frozen brick.
Judy in Montana

I live in the northern part of California and have used block chili for years. I have found block chili in the meat case of most super markets here in this area. It kinds of reminds me of hot dog chili but in a hard brick with quite of bit of fat in it, but very tasty.
Romona in Sacramento, CA


Broiled Onions and Tomatoes Recipe

2 large tomatoes, cut into halves
1 tsp. Dijon-style mustard
1/2 c. sliced onion, separated into rings
1 tsp. brown sugar

Place tomato halves in broiler pan or on aluminum foil. Spread each with mustard and top with onion rings. Sprinkle with brown sugar. Broil 3 minutes.
Makes 4 s
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Eggplant and Tomatoes Recipe

1 medium eggplant, cut into 1/2-inch cubes
1 large onion, coarsely chopped
2 large tomatoes, cut into 3/4-inch chunks
2 cloves garlic, chopped
1 tsp. salt
1 tsp. basil leaves
2 Tbsp. olive oil
2 Tbsp. chopped fresh parsley
chopped fresh tomatoes (for garnish)

Lightly oil a heavy 3-quart casserole. Layer the eggplant, onion and tomatoes in the casserole. Sprinkle with garlic, salt, basil and olive oil. Cover. Bake at 350 for 2 hours. Mix gently. Sprinkle with parsley. Garnish with chopped fresh tomatoes before serving.
Lisa TX
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Tomato Gravy Recipe

1 (14 ounce) can tomatoes
1 large onion, sliced
1/2 tsp. salt
pepper to taste

In frying pan, saute onion. Add tomatoes, salt and pepper. Cook over low heat for 1/2 hour. Make brown gravy as usual, then add onion-tomato mixture to it. Stir to mix. Serve over biscuits, pork chops or meatloaf.
Note: I use a package of brown gravy and add the tomato mixture to it.
Lisa TX
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This is in response to Auntie M. in TX who asked in a recent newsletter what a "Block of Chili" is. The response provided/posted in the 27 May Newsletter partially answered the question and I hope this will add more clarification to the question. I've been using "Brick" or "Stick" chili forever as the base for my Worlds Best Chili and the only brand that I can find in my area of southern California is XLNT. It IS NOT FROZEN but rather found in the packaged deli section of all grocery markets in my area. I have never seen the Delores brand mentioned in the 27 May posting so I can't speak to that brand specifically but probably any brand would work in the recipes that use a "Block of Chili" as an ngredient. The 'Stick' shape is very much the same shape as the rolled sausage found in the deli section and the 'Brick' shape is exactly as described - in the shape of a brick. Both shapes of the chili (which is actually concentrated chili con carne) come in 16 ounce packages. Check with the manager/supervisor person who services the deli section at our local markets and ask them if they sell or can get this chili con carne in a brick or stick. I know from living in other areas of the U S while serving in the navy for 31 years that there are many brands but I've only seen this item sold as a deli item. I hope this will add some clarification to your quest to find an answer to "1 Block of Chili".

Need help from your readers. I am looking for a TNT brine recipe for chicken.
Fay - St Louis

Mayonnaise Cake Recipe

2 c. flour
1 c. sugar
1 c. Miracle Whip or Miracle Whip lite
4 Tbsp. cocoa
2 tsp. baking soda
1 c. water

Mix together ingredients. Pour into oiled and floured 9 x 13-inch cake pan. Bake at 375 for 20 to 25 minutes.
Mary J
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Baked Potato Wedges Recipe

3 large potatoes
1/4 c. Miracle Whip salad dressing
onion salt

1 c. Miracle Whip salad dressing
1/4 c. grated Parmesan cheese
1/4 c. milk
1 Tbsp. chopped chives

Cut potatoes lengthwise into wedges. Brush with salad dressing. Season with onion salt and pepper. Place on greased jelly roll pan. Bake in preheated oven for 50 minutes or until tender and golden brown.

Dip: Combine ingredients; mix well.
Makes 1-1/4 cups or 4 servings.
Makes 4-6 Servings
Mary J
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Apple Salad Recipe

2 c. apples, unpeeled, diced
1 c. celery, diced
1/2 c. nuts, chopped
1/2 c. mayonnaise or Miracle Whip

Combine apples, celery, nuts and mayonnaise. Toss. Refrigerate.
Makes 4 Servings
Mary J
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Baked Tomatoes and Onions Recipe

2-1/2 c. stewed tomatoes, chopped
1/4 tsp. celery seed
1/4 tsp. thyme
1 1/2 Tbsp. olive oil
6 medium onions, peeled, but whole, with an x-shaped cut in root end

Preheat oven to 350. Place tomatoes and spices in baking dish. Stir to mix. Place onions in dish and spoon tomato mixture over. Cover dish and place in preheated oven to bake for 45 minutes.
Makes 4 servings
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Baked Potatoes and Tomatoes Recipe

1/3 c. olive oil
4 garlic cloves, peeled and minced
2 lb. potatoes, peeled and sliced thin (6 c.)
1 yellow bell pepper, sliced thin
1 red bell pepper, sliced thin
3 large tomatoes, sliced
1 Spanish onion, peeled and sliced
freshly ground pepper
2 Tbsp. oregano

Preheat oven to 325. In a 2-quart baking dish, spread 1 tablespoon olive oil in bottom. Scatter 1/4 of the minced garlic. Layer vegetables, starting with potatoes, then peppers and finishing with tomatoes and onion. Sprinkle salt, pepper, garlic and oregano between each layer. Pour remaining olive oil over surface. Bake for 1 1/2 hours or until fork-tender.
Makes 8 servings
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Fried Squash and Tomatoes Recipe

1 yellow crookneck squash
1 medium vine-ripened tomato
1/2 yellow onion, sliced
1 tsp. minced garlic
1/4 c. olive oil
salt, black and white pepper and dill weed to taste

For each serving, allow one squash and one tomato.

Wash the squash and trim the ends. Slice the squash into 1/4-inch thick slices. Wash the tomato, remove the core and cut into quarters. In a cast iron skillet, over medium heat, add the oil, garlic and onions.

Cook this, stirring frequently, until the onions turn clear. If the onions brown some, that is okay. Add the squash and saute until the squash begins to barely soften. Add the tomato slices, stir. Turn off the heat. Add the seasonings to taste and serve immediately.
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Creamed Corn Pork Chops Recipe

6 pork chops
2-1/4 tsp. salt
1/16 tsp. pepper
3/4 c. chopped onion
2 Tbsp. butter
1 c. finely chopped celery
1/3 c. chopped green pepper
1 egg
1 (14 ounce) can cream-style corn
1 c. fine bread crumbs
1 Tbsp. flour
1-1/2 c. milk

Preheat oven to 350. Lay chops flat in a small, deep roasting pan. Sprinkle 1 3/4 teaspoons salt and the pepper over chops. Cover and bake 25 minutes. Meanwhile, in 1 1/2 teaspoons butter, saute onion, celery, green pepper and the remaining salt until onion is clear. Beat egg; stir in the corn and crumbs. Add to the skillet. Stir and reheat thoroughly. Prepare white sauce of the remaining butter, flour and milk. Turn the hot corn mixture over the chops. Pour hot white sauce over the top and bake, uncovered, for 40 minutes. To serve, cut around the chops and lift them out with their topping of corn-custard intact.
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Zucchini and Tomato Salad Recipe

2 large tomatoes, sliced
2 medium zucchini, sliced
1 large onion, thinly sliced
1 Tbsp. chopped, fresh basil or 1 tsp. dried basil, crumbled
1 Tbsp. chopped, fresh oregano or 1 tsp. dried oregano
6 Tbsp. olive oil
3 Tbsp. balsamic vinegar or 2 Tbsp. red wine vinegar
salt and pepper

Place alternating slices of tomatoes, zucchini and onion on serving platter. Sprinkle with herbs. Whisk together oil and vinegar and pour over salad. Season with salt and pepper. Cover and refrigerate 2 hours, but not more than 4 hours.
Makes 4 Servings
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Green Bean and Corn Casserole Recipe

1 can French-style green beans
1 c. sharp Cheddar cheese, grated
1 can cream of celery soup
1 stick margarine or butter
1 can whole kernel white corn
1/2 c. chopped onion
1 can water chestnuts, chopped
1 small carton sour cream
Ritz crackers (1 roll)

Partially drain corn and beans. Mix together cheese, onion, water chestnuts, soup and sour cream. Place on top of vegetables and mix slightly. Crush crackers and place these, plus stick of butter, on top of mixture.
Bake at 400 for 40 minutes.
Makes 4 Servings
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Blender Corn Casserole Recipe

2 slices bread
1 c. water
1 green pepper
1 medium onion
2 Tbsp. butter
1 c. milk
2 Tbsp. flour
1 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. dry mustard
1 egg
10 oz. frozen corn

Blend bread for 5 seconds in blender; save half for topping. Then in blender, put water, green pepper and onion. Blend and drain; saute in 2 tablespoons butter. In blender, then put remaining ingredients, plus half of bread crumbs. Blend 5 seconds; add sauteed onion mixture and pour in greased casserole. Top with reserved crumbs and dot with butter. Bake at 375 for 1 hour.
Makes 4 Servings
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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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