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September 14, 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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Nana wants a TNT German Potato Salad recipe. This came from my Mother in Law and I use it a lot.

German Potato Salad Recipe

5 pounds Potatoes cut up into chunks. I don't peel potatoes. Too much work. The flavor and nutrition is in the peelings. Cook until tender and drain.
Fry about a pound I'd cut up bacon
Drain bacon on paper towel
Leave drippings in the pan
Add 1 Cup of vinegar
2 Cups water
1 Cup sugar to the pan of drippings. Bring to boil and add to potatoes. Heat for awhile and the sauce thickens because of the starch in the potatoes. Enjoy
Ann Lansing, MI
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Marion, I just saw your recipe for "Brittany Bake Recipe". WOW! One of the first recipes I got from my Grandma (Maw Maw) from Georgia, USA was "Stacked Pork Chops". This was back in 1988 and she had made it for many years. So, yes, I do collect old, old recipes! hehehehe

You brown the pork chops and put them in a baking dish. Fill in between with rice. On top of chops, place, 1 slice onion (the rings not pulled apart), 1 slice green pepper, and 1 slice tomato. Fill with water to the top of the chops. Cover and bake at 350 for an hour.
Patti V

Chocolate Chip Banana Bread Recipe

3/4 cup butter (@ room temperature)
1 & 1/2 cup granulated sugar
2 eggs (@ room temperature)
1 1/3 tablespoons milk (any kind)
3-4 ripened bananas mashed
2 cups flour (self-rising or all purpose)
1 tsp baking soda (only if using all purpose flour)
6 oz chocolate chips (or more to taste)

Preheat oven to 350 degrees Fahrenheit

In a large bowl, combine sugar and butter. Use a mixer or whisk and combine until smooth. Add eggs and blend again. Add milk and the mashed bananas. At this point the batter may look lumpy, but that is fine. Add the flour and the baking soda, if using, and mix until combined.

Spray 2 loaf pans with non-cook spray and divide the batter into 2 pans. (You can also put in all into 1 large 13x9 cake pan.) Add the chocolate chips on top and gently mix with a spatula until distributed throughout.

Cover the pan loosely with foil and bake for 25 min. Remove cover and bake for another 25-35 min, or until a nice golden brown on top. You should be able to insert a knife into the middle of the loaf and the the knife come out clean.

Remove from the oven and allow to cool for 30-40 minutes. Remove from pan, serve and enjoy.
(If you want, you can serve one, and freeze the other; just wrap in plastic wrap and then tin foil and freeze.)
Sherry (in Indiana)
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I do not remember seeing a recipe similar to this one in the
newsletter. You can add other vegetables to the cauliflower, such as broccoli, carrots, or eggplant.
Robbie IN

Italian Style Cauliflower Recipe

1 large head cauliflower, core removed
3/4 cup red wine vinegar
1/2 small onion, finely minced (or 1 shallot)
1 green pepper, chopped
4 cloves garlic, minced
1/4 teaspoon red hot pepper flakes
3/4 cups extra virgin olive oil
1/4 teaspoon each oregano, thyme and basil
Salt and pepper to taste

Wash and remove core from cauliflower. Separate pieces from stem and
set aside.

In a medium saucepan, bring vinegar, garlic, onion, red pepper flakes and green pepper to a boil. Immediately add cauliflower pieces. Cover. Simmer for two minutes or until cauliflower is just barely fork tender but still firm.

Remove pan from heat, leave covered and allow to sit 10 minutes. Combine olive oil, basil, oregano, thyme, salt and pepper. Remove cauliflower to a serving bowl and pour olive oil mixture over it. Add as little or as much of the hot vinegar mixture that the cauliflower was cooked in as desired; a little if you prefer it mild, or use it all for full flavor .
Robbie IN
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Bread Mixes from The Prepared Pantry

I believe that Judy' recipe for Impossible Apple Streusel Pie that
appeared in the 9/13 newsletter is missing the ingredients for the streusel. If she could check this, I would appreciate it. I could use other recipes as a guide, but would prefer to know exactly how she does it.
Robbie IN

Has anyone made pumpkin fudge with can icing??

Maple Grilled Salmon Recipe

1/4 cup Maple Syrup, Real Stuff
2 Tbsp Soy Sauce
2 cloves Garlic, Minced
1/4 tsp Garlic Salt
1/8 tsp Black Pepper, Ground
1 lb Salmon

Note: I leave out the garlic salt. I spray corning ware and put salmon and mixture in it to marinate in refrigerator turning. I have the sauce over quinoa or brown rice.

In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt and pepper. Place salmon in a shallow glass baking dish, lined with foil and coat with the maple syrup mixture. Wrap foil into a packet around the salmon and marinate salmon in the refrigerator 30 minutes turning once.

Preheat grill (or oven) to 400° (200 degrees C). Place the foil packet in the oven and bake salmon 15-20 minutes or until easily flaked
with a fork.
Denise, the Villages, FL
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Dorie's German Potato Salad Recipe
Here’s the recipe I use to make German Potato Salad handed down from my mother-in-law.

Boil 10 unpeeled small red potatoes until tender. Chop 2 stalks of celery and 1 small onion or 4 green onions with a few green parts along with the white. While the potatoes cool you can make the dressing.

6 slices thick bacon diced and fried.
Remove bacon grease from pan except for 4 T.
Add 2 cups water, 1/2 C. cold black coffee, 1/3 C. white vinegar, 1/3 C. white sugar, 1 T. brown mustard and simmer all including diced bacon for a few minutes to reduce a bit.

I add an 1/8 tsp. all spice and then adjust seasonings like salt & pepper.

Thicken this dressing with a slurry of cornstarch & water until the consistency of slightly thick gravy.

You can now peel and slice the potatoes in the bowl with celery & onion, the potatoes must be warm when you pour the hot dressing over them.

We’ve eaten this room temperature and also warm. I also have kept it warm by putting it in a crock pot but make sure it doesn’t cook or you will have mashed potato salad! I can’t tell you how much this makes or how many servings because it depends a lot on how hungry we are or how many people take a couple of spoonfuls or more and what size dish I use!! LOL! I’m just so bad at measuring since I’ve been making this for over 55 years.
Dorie in Wisconsin
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Balsamic Roasted Eggplant Recipe

5-6 medium sized Japanese eggplants, cut into 1-inch rounds
2 TBSP balsamic vinegar
1 tsp dijon mustard
1 tsp fresh thyme leaves
2 cloves garlic, finely minced
1/3 to 1/2 cup extra virgin olive oil
1/4 tsp sugar
Salt and Pepper to Taste

Get your oven rolling. 425 degrees, please.
In a big ol bowl, start by whisking together the dijon, balsamic vinegar, thyme, garlic, sugar, salt and pepper. Slowly drizzle in the olive oil while whisking. Thanks to the dijon, you’ll get a beautiful thick, rich vinaigrette.
Throw in the sliced eggplant, tossing delicately with the vinaigrette until all pieces are coated evenly. Transfer to a foil-lined baking dish, spreading the eggplant out evenly. If there’s extra vinaigrette, leave that out. You want only a very fine coating of flavor and then a nice, dry roast in the oven. I gave it one last sprinkle of salt before it went in the oven.

Roast for 30 – 40 minutes, turning once half way through, until the skin of the eggplant starts to wrinkle and carmelize and the meat becomes very tender. This technique works with lots of veggies. Try a mix with red onions, red bell peppers, and zucchini and enjoy the yum.

Found on
Delicious !!!! ENJOY !!!
Judy in Montana
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Note to Nana re: German Potato Salad

To see an authentic German Potato Salad recipe and a video
check kitchen where a German, Stephen Block,
posts many German recipes in detail.

Note to Robbie re: Breakfast Cookie
As stated, I can’t use peanut butter in the cookie.
Athena in DE

Speaking of Pennsylvania Dutch recipes, some years ago, when my first granddaughter was born, I compiled a recipe journal of our 4 generations of Pennsylvania cooks. Here are a few of the recipes.

Chicken Bott Boi Recipe

10 cups of water
1 3 or 3 1/2 lb. chicken
1 large onion, cut into 1 in. chunks
1 T. salt
1/2 t. black pepper
7 potatoes, peeled & cut in half
12 ounces bow tie pasta ( or you can make your own dough squares)

In 8 qt. soup pot, combine water, chicken, onion, celery, salt & pepper over med - hi heat & bring to boil. Cover, reduce heat to med - low & cook 50 min. Remove chicken to platter. Then add potatoes to pot & cook 10 min.

Meanwhile, bone chicken, discard bones & skin & cut chicken into bite-sized pieces. Add pasta to pot & cook 8 - 10 min. or until tender. Return chicken to pot & continue cooking until heated through. Serve. ( Refrigerate to keep left-overs but will thicken and you may want to add additional water when you reheat)
Athena in DE
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Rivel Soup Recipe

2 c. flour
1 well beaten egg
1/2 t. salt
1 can crushed corn
Chicken beef broth or warm milk to taste

Combine flour, salt & beaten egg. Mix together w/fingers until consistency is crumbly. Pour into chosen broth, add corn & cook 10 min.
Athena in DE
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Weiner Schnitzel ( Breaded veal cutlet) Recipe

Cut 2 lbs. veal steak 1/2 in. thick in pieces for serving.
Sprinkle w/salt & pepper. Dip in bread crumbs & beaten eggs.
Then crumbs again. Let stand 5 min. Fry on both sides.
Athena in DE

Kuddel Fleck (Tripe)
Use stomach of steer. ( These can be purchased) Wash. Boil
in salt water until tender, remove skin. Cut in slices ( like my mother-in-law)
or squares (like my mother). To pickle, add:
1/2 c. water 1 cup sugar 1/2 cup vinegar
Athena in DE
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Sweet Potato Biscuits Recipe

2-3/4 cups all-purpose flour
4 teaspoons baking powder
1-1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups cooked, mashed sweet potatoes
Wash sweet potatoes and boil until tender. Skin will slip right off
3/4 cup sugar
1/2 cup butter or margarine, melted
1 teaspoon vanilla extract

In a large mixing bowl, combine dry ingredients. In another bowl, combine remaining ingredients and mix. Add to flour mixture and mix well. Turn onto lightly floured surface; knead slightly.

Roll dough to 1/2 inch thickness. Cut with a 2-1/2 in biscuit cutter and place on lightly greased baking sheets. Bake at 425 F. for 12 minutes or until golden brown.
Yield: 18-24
(From Weekend Recipes (Arlene))
Anna in Sweden
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Amish Lemonade Recipe

6 lemons
1 c. sugar
1 qt. ice water
tray of ice cubes
mint for garnish (optional)

Wash lemons and cut into 1/4-inch slices. Place slices in a stainless steel bowl and add sugar. Grind down the lemon slices to release the juice by using a wooden spoon or potato masher. Let sit for 20 minutes. Stir occasionally. In several bunches, squeeze the lemon slices hard with your hands to extract all the juice. Mix in the quart of ice water. (You may add a little more water if desired.) Transfer to a pitcher and chill in the refrigerator or add a tray of ice cubes and serve right away.
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Mama's Zucchini Bread Recipe

1-1/4 c. flour
1 egg
1-1/2 c. diced zucchini (unpeeled)
1/2 c. oil
1/2 c. sugar
1 Tbsp. vanilla extract
1 Tbsp. cinnamon
1 tsp. baking soda
1/2 Tbsp. salt

Combine egg, oil, sugar, vanilla and cinnamon in a large bowl. Stir in zucchini. In another bowl, combine flour, baking soda and salt. Add first mixture to second until all ingredients are moist. Pour batter into greased loaf pan and bake in preheated 350° oven for 1 hour or until toothpick inserted in middle comes out clean. Let cool on wire rack before removing from pan.
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Sharon 's Sour Cream Cherry Pie Recipe

1 c. red cherries
2 egg yolks, beaten
2 Tbsp. flour
1/8 tsp. salt
1 (9-inch) pie shell
1 c. sugar
1 c. sour cream

Drain cherries and pour into pie shell. Mix egg yolks, sugar, flour, salt and sour cream thoroughly. Pour over cherries. Bake for 40 minutes at 350° or until filling is set.
Yields 6
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Mary J's Lemon Chess Pie Recipe

3 eggs
1 1/2 c. sugar
3 Tbsp. lemon juice
3 Tbsp. melted butter or regular margarine
1 (9-inch) unbaked pie shell

Combine all ingredients in blender (except shell); blend at medium (whip) speed for 2 minutes. Pour into pie shell. Bake at 350° for 30 minutes.
Mary J

Mary J's Reduced Calorie Lemon Ice Cream Recipe

4 tsp. unflavored gelatin
1 c. evaporated milk
24 pkg. Equal
2 pkg. low calorie topping or whipping cream mix
2/3 c. lemon juice
6 Tbsp. cold evaporated milk
4 egg whites

Sprinkle gelatin over 1 cup milk in small saucepan; let soften 5 minutes. Heat, stirring constantly, until gelatin dissolves (about 3 minutes). Remove from heat. Add Equal and cool. Prepare whipped topping according to directions, using lemon juice and milk for water. Whip ten minutes or until thick and fluffy. Whip egg white until peaks form. Combine whipped topping and gelatin mixtures and fold in egg white. Freeze 3 to 4 hours or in electric freezer.
Mary J
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