Recipe Index


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

September 23, 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 - Southwest Slimming Omelet Recipe | Chocolate Raspberry Bread Recipe | Corn Flake Macaroons RecipeCrispy Baked Fish Recipe | Lisa's Pork Chops Recipes (5 recipes)  | Grandma's Tomato Recipes (3 Recipes)
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.

Having problems accessing the recipes. Try copy and paste the home page of the site into your browser.
There is a calendar with the current month's links on the page. You may need to refresh the page with the F5 key to the newest links. Click on the link you wish to access.

I have a problem concerning pkg.coleslaw mix. My friend bought way to many and gave me 4 of them. Well, after 3 bowls of coleslaw salad, I still have 2 pkg. left. What do I do with them? Do any of you have any ideas? They are the large bags from Sams Club and the family says they won't eat any more salad. lol So please help me figure out what to do with it.
Thanks in advance, Jana NV

This is the breakfast recipe I have been eating for the last 4 days! I like that it has no sugar or meat….

Southwest Slimming Omelet Recipe

2 eggs ( I use organic)
1 T. water
2 T. canned black beans, drained & rinsed (I use organic)
2 T. diced bell pepper (I use organic)
2 T. low-fat shredded cheddar cheese
1 pinch of salt & pepper ( I eliminate salt & use organic pepper)
1 T. salsa (I use organic)
1/4 sliced avocado (I use organic)

Beat eggs & water together. Pour mixture into 1 med. - size resealable, steerable sandwich bag. Add beans, peppers, cheese, & salt & pepper. Seal bag & lay flat in microwave according to bag directions. Microwave on high for 1 min. or until eggs are set. (My micro is 700 and takes 2-1/2 min.) Carefully open bag & slide omelet onto plate. Serve with salsa on top and slices of avocado. Quick and healthy! Athena in DE ( Another note: I was thrilled to see that QVC now a a digital version of my absolutely favorite appliance for 1-3 people - the George
Foreman Contact Roaster. It’s small, convenient, quick and comes in many colors - I got purple! Over the years, I have used it for whole small chickens and lots of salmon and other fish. I like that the whole meal can be done at one time. No heating the large oven! They make a large one for larger families on Amazon)
Athena in DE
Click Here to Print this Recipe

Chocolate Raspberry Bread Recipe

6 oz. semisweet chocolate chips
1/4 c. butter
2 c. flour
1/2 c. sugar
1 tsp. soda
1/2 tsp. baking powder
1/4 tsp. salt
1 c. finely chopped walnuts or pecans
2 lightly beaten eggs
3/4 c. milk
1/2 c. seedless raspberry jam
1 tsp. vanilla

Lightly grease a 9x5" pan. Melt chocolate chips and butter in a small saucepan and set aside. In a large bowl, combine flour and next 4. Add nuts. Mix well. In a separate bowl, mix eggs with last 3 until blended. Add melted chocolate and milk mixtures to flour mixture. Stir just to moisten. Pour into prepared pan. Bake at 350F 50-60 min. until pick comes out clean. Set on rack 10 min. Turn out and cool completely.

(From EBM Weekend (Anna Heller))
Anna in Sweden
Click Here to Print this Recipe

There will be no newsletter on Thursday. I have been taking off on Friday but Thursday seems to be the day of the week there are the least number of submitted recipes.

Corn Flake Macaroons Recipe

3 egg whites
1 c. sugar
1/4 tsp. almond extract
1/4 tsp. vanilla extract
1 1/2 c. flaked coconut
3 c. corn flakes

Beat egg whites until stiff, but not dry. Gradually add sugar. Add flavorings and fold in coconut and corn flakes. Drop by teaspoon onto a well greased cookie sheet. Bake at 300° for 20 minutes. Remove from cookie sheet as soon as taken from oven.
Makes 2-1/2 dozen.
Mary J
Click Here to Print this Recipe

Crispy Baked Fish Recipe

1 lb. fish fillets
1/4 c. lemon juice
1/4 tsp. salt
dash of pepper
2 Tbsp. corn oil
1 c. corn flake crumbs

Wash and dry fillets. Cut into serving pieces. Pour lemon juice into a shallow bowl. Add fish and let stand in juice 10 or 15 minutes. Drain fish. Season with salt and pepper. Dip in oil. Roll in corn flake crumbs. Arrange in one layer on a lightly oiled baking dish. Bake at 475° for 10 minutes without turning.
Mary J
Click Here to Print this Recipe

Lisa's Pork Chops Recipes (5 recipes)
I got a lot of pork chops on sale this week at the grocery. Here are some of my tried and tested recipes in my file. I plan to use some of them this week.
Lisa TX

Oven Baked Corn and Pork Chops Casserole Recipe

6 pork chops, cut thick
1 cup crushed corn flakes
1 small pkg. frozen corn
1 can tomato soup, undulited

Dip pork chops into fork beaten egg diluted with water. Dip in crushed corn flakes. Brown in heavy skillet. Transfer to shallow baking dish. Top each chop with frozen corn, some tomato soup and a pat of butter. Bake in 350° oven about an hour or until chops are well done.
Makes 6 Servings
Lisa TX

Pork Chops and Tomatoes Recipe

4 pork chops (1/2-inch thick)
2 medium-sized onions, thinly sliced
1 (14 1/2 to 16 oz.) can tomatoes
1/4 tsp. salt
1/8 tsp. basil

Trim excess fat from edges of pork chops. In 12-inch skillet over medium heat, heat pork fat and, with spoon, press and rub fat to grease bottom of skillet. Discard pieces of fat. In greased skillet over medium-high heat, cook pork chops until well browned on both sides.

In fat remaining in skillet, over medium heat, cook onions until well browned. Add tomatoes with their liquid, stirring to break up tomatoes and loosen brown bits from bottom of skillet. Return pork chops to skillet; add salt and basil. Over high heat, heat to boiling.

Reduce heat to low; cover and simmer one to two hours or until pork chops are fork-tender, stirring occasionally and turning pork chops during cooking.

I brown the pork chops then put all the other ingredients in a crock pot and cook all day. It tastes better if you brown the onions with the chops and use part of the drippings in the crockpot with the rest of the ingredients.
Lisa TX

Crock Pot Pork Chops and Baked Beans Recipe

6 pork chops
1 (28 oz.) can baked pork and beans
1/3 c. bottle chili relish
1/3 c. barbecue sauce
1/3 c. Worcestershire sauce

Brown pork chops 5 minutes each side. Remove chops and saute onions in meat juices. Layer pork chops in crock-pot. Combine pork and beans, chili relish, onions and barbecue sauce and pour over
chops in pot. Cover and bake at low setting all day. Easy all in one meal.
Makes 6 Servings
Lisa TX

Skillet Chops and Potatoes Recipe

6 medium pork chops
3 medium potatoes, sliced
1 medium onion, sliced
1 can cream of mushroom soup
salt and pepper to taste

Brown pork chops on both sides. Salt and pepper pork chops. Leave in skillet. Spread sliced potatoes on top of pork chops. Spread sliced onions on potatoes. Spread mushroom soup on onions. Add 1/2 can water. Put lid on skillet. Cook on low heat about 45 minutes. Check to see that pork chops aren't sticking.
Makes 6 Servings
Lisa TX

Apricot Pork Chops Recipe

4 center cut pork chops
2 Tbsp. brown sugar
1/2 tsp. oregano
salt and pepper to taste
1 small (8-3/4 oz.) can apricot halves

Trim all fat from pork chops. Place chops in a baking dish. Sprinkle brown sugar, oregano, salt and pepper on each chop. Pour half of liquid from the apricots over chops. Cook, covered, at High for 10 minutes; turn chops over and spoon liquid over chops. Cook 10 minutes more. Remove from oven.

Turn chops over. Spoon some of liquid from bottom of dish over chops. Cook 10 minutes more. Remove from oven. Turn chops over. Spoon some of liquid from bottom of dish over chops. Cover chops with apricots. Cook, covered, at High for 5 minutes or until pork is tender. Let stand 5 minutes before serving.
Makes 4 Servings
Lisa Tx
Click Here to Print these pork chop recipes

Bread Mixes from The Prepared Pantry

Grandma's Tomato Recipes (3 Recipes)
Here are a few of my grandma's tomato recipes. She was a master at using fresh vegetables from the garden.

These are old fashioned recipes and grandma didn't take into consideration any thing like high fat content or other nutritional considerations.

Grandma's Scalloped Tomatoes Recipe

4 medium-sized tomatoes
4 Tbsp. butter or margarine
1 c. diced celery
1/2 c. diced onion
1 tsp. sugar (if desired)
1 tsp. basil, crumbled
pepper and salt (as desired)
1 c. plain croutons

Slice tomatoes, overlap slices in two rows in a buttered 12 x 8 x 2-inch casserole. Set aside. In medium saucepan, melt butter; add celery and onion. Saute for 2 minutes. Stir in salt, sugar, basil and pepper. Spoon all but 1/4 cup celery mixture over the tomatoes. Toss croutons with reserved 1/4 cup celery mixture and spoon down center of casserole between tomatoes. Cover and bake at 350 degrees until tomatoes are cooked, about 30 minutes.
Makes 4 Recipes

Grandma's Fried Tomatoes with Gravy Recipe

4 large ripe tomatoes
1/4 c. plus 2 Tbsp.
all-purpose flour, divided
1/4 c. plus 2 Tbsp. butter or
margarine, divided
1/4 tsp. salt
1/8 tsp. pepper
1 Tbsp. brown sugar
1 c. milk

Cut tomatoes into 1/2 inch slices; dredge in 1/4 cup flour. Melt 1/4 cup butter in a large skillet over medium heat; add tomatoes and cook until golden brown, turning once. Arrange the tomatoes on a serving platter and sprinkle with salt, pepper and brown sugar. Keep warm. Melt remaining 2 tablespoons butter in pan drippings; add remaining 2 tablespoons flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk and cook over medium heat, stirring constantly, until thickened. Spoon over tomatoes and serve immediately.
Makes 6 servings

Stuffed Tomatoes Recipe

6 large firm tomatoes
1 c. precooked rice
1 c. grated process cheese
(7 oz.)
1/2 clove garlic, chopped
2 Tbsp. olive oil
1/8 tsp. salt
2 Tbsp. olive oil

Thoroughly grease 8 x 8 x 2-inch baking dish. Heat in skillet 2 tablespoons olive oil. Add and cook until light brown chopped garlic. Stir cheese, oil and garlic into rice. Set aside. Rinse and remove stem ends from tomatoes. Cut 1/4 inch slice from top of each tomato and set aside. With a sharp knife, cut down around inside tomatoes being careful not to cut through bottom. With a spoon scoop out center pulp. Sieve tomato pulp and set aside liquid. Sprinkle each tomato with salt. Lightly fill tomatoes with rice-cheese mixture. Sprinkle 1 tablespoon tomato liquid over each. Replace tops of tomatoes.

Place tomatoes into prepared pan. Pour remaining olive oil over tomatoes. Bake at 375 degrees for 20 to 25 minutes. Garnish with watercress.
Click Here to Print all these tomato recipes.

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    or  
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


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.  


A lot of our members have asked what software I use for organizing my person recipes. 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.  or

US Food and Drug Administration latest recalls.

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

Paypal: email address is 

Copyright © 2015 -  Nancy's Kitchen