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September 27, 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 -  Layered Lettuce Salad Recipe | Sicilian Meat Roll Recipe | People Puppy Chow Recipe | Egg Rolls Recipe
 | Five Spice Powder Blend Recipe | Oma's Grilled Basil Shrimp Recipe | Oma's Grilled Dill Shrimp Recipe | Oma's Grilled Lemon Pepper Shrimp Recipe | Oma's Grilled Lemon Pepper Shrimp Recipe | Grilled Marinated Shrimp Recipe | Grilled Shrimp Kabobs Recipe | Corn and Black Bean Salad Recipe | New Mexico Chicken and Corn Salad Recipe | Shoe Peg Corn Salad Recipe | Corn and Bean Salad Recipe |

Weight Watcher Corner - Garlic Spinach and Kale Recipe | Roasted Cauliflower Onions and Sweet Potatoes Recipe | Baked Vegetable Chips with Yogurt Ranch Dip Recipe | Salmon and Cucumber Salad Recipe | Broiled Tomatoes Recipe | Easy Onion and Bean Salad Recipe

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This has always been the most popular salad I have ever made, as everyone seems to like it so much!

Layered Lettuce Salad Recipe

1 small head lettuce
1 pkg. (10 oz.) frozen peas (do NOT thaw)
1 cup diced celery
1/4 cup diced green pepper
1/2 cup chopped onion
4 hard boiled eggs, sliced
8 slices bacon, cooked crisp & crumbled
2 tbsp. sugar
2 cups mayonnaise
1/2 cup grated Cheddar cheese

Tear lettuce into bite size pieces and put in large clear glass bowl. Layer the next 6 ingredients in given order. Add sugar to mayonnaise and spread over the top and sprinkle with cheese. Cover and refrigerate 8 to 12 hours, or overnight.
Judy (in Alaska)
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This meat roll is SO good. We really like it LOT.

Sicilian Meat Roll Recipe

2 beaten eggs
3/4 cup soft bread crumbs
1/2 cup tomato juice
2 tbsp. snipped parsley
1/2 tsp. oregano
1/4 tsp. salt
1/4 tsp. pepper
1 clove garlic, minced
2 lbs. lean ground beef
8 thin slices boiled ham
1-1/2 cups shredded Mozzarella cheese
3 slices Mozzarella cheese, halved diagonally

Combine eggs, bread crumbs, tomato juice, parsley, oregano, salt, pepper and garlic. Stir in ground beef, mixing well. On foil or waxed paper, pat meat to a 12x10 rectangle. Arrange ham slices atop meat, leaving small margin around edges. Sprinkle shredded cheese over ham. Starting from short end, carefully roll up meat, using foil to lift; seal edges and ends. Place roll, seam side down, in 9x13" pan. Bake at 350 for 1 hour 15 minutes,
or until done (Center of meat roll will be pink due to ham). Place cheese wedges over top of roll; return to oven for 5 minutes, or until cheese melts. 8 servings.
Judy (in Alaska)
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This is an excellent snack to make up and nibble on while watching ball games
on the TV.

People Puppy Chow Recipe

1/2 cup butter
1 cup peanut butter
2 cups (12 oz.) semi-sweet baking chips
3 cups powdered sugar
1 (12 oz.) box Corn-Rice cereal (like Krispix)

Melt together over low heat in saucepan the butter, peanut butter and chocolate chips. Pour over cereal in large bowl and toss to coat. Put powdered sugar in a large plastic bag
and add coated cereal; shake well. Makes about 4 quarts of delicious snacks.
Judy (in Alaska)
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Here is another recipe for Jana, who had lots of coleslaw mix to use and whose family did not want more coleslaw.
Robbie In

Egg Rolls Recipe

1 package egg roll wraps
1 egg beaten
1 large bag pre-cut tricolor slaw mix
1/4 cup minced onion
1 clove minced garlic
1/4 cup soy or fish sauce
2 tsp. Chinese five spice

Meat Options:- Can use a combination of the following 1/2 pound browned breakfast sausage
1 cup cooked shredded chicken
1 cup thawed frozen salad shrimp
1 tsp. black pepper
1 large pot of fresh vegetable oil to deep fry
Note: I wrap the shrimp in paper towels and warm in microwave for about
30 seconds to release the excess water)

In a large skillet or wok caramelize the onion and garlic in a bit of oil. Add the entire package of slaw mix, with the soy sauce black pepper and five spice, tossing to mix with the cabbage over a medium heat.

When the cabbage begins to soften, add the meat of your choice and mix well. Continue to cook down the cabbage, tossing frequently until it's just tender, but not wilted. Remove from heat.

On a large cutting board, lay out your wrapper according to the
direction on the package. Brush a light coat of the beaten egg around the edges.

In the center of the wrap, place about a 1/4 cup of mix. Tuck the
bottom corner over the filling, then fold the sides over and roll up tightly. This takes a bit of practice, but it's not hard. You can wrap all of the egg rolls, then fry them, or have someone help and fry them as you roll. They only need a few minutes in the oil to get golden brown and crispy. Do not over cook them.

Lay them out on paper towels to drain, but they will not be greasy. It usually takes the whole package of wraps for this. If you have any left over filling, it works well mixed with fried rice to go with your egg rolls. Can assemble egg rolls and freeze for later frying.
Robbie IN
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You can make your own Five Spice Powder using the following recipes.

Five Spice Powder Blend Recipe

2 tsp. anise seeds, crushed
2 tsp. fresh ground pepper
2 tsp. fennel seeds, crushed
2 tsp. ground cloves
2 tsp. ground cinnamon
1 1/2 tsp. ground ginger
1/2 tsp. ground allspice

Combine all ingredients and store in air tight container.
Robbie IN
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To Jana who needed ideas on what to do with lots of bagged shredded cabbage. I have used it in my unstuffed cabbage roll soup/goulash. Sure helps when you don't have to chop up the cabbage. Just add some ground beef, broth, tomato sauce, garlic and whatever else you like. You can put in some rice or elbow noodles.
Donna in Illinois

Oma's Grilled Basil Shrimp Recipe

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

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.
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Oma's Grilled Dill Shrimp Recipe

1/2 c. vegetable oil
1/4 c. Dijon mustard
3 Tbsp. cider vinegar
1/2 tsp. salt
1/2 tsp. ground red pepper
1/2 tsp. ground allspice
1 Tbsp. dill weed
1 small onion, shredded
2 lb. peeled and deveined shrimp

Mix all ingredients, except shrimp, in a deep bowl. Add shrimp and stir gently to coat. Cover and refrigerate for 8 to 24 hours.

Thread on skewers (if using wooden skewers, soak them in water for 20 to 30 minutes first to avoid burning). Grill over hot coals for 3 to 5 minutes each side, until center is opaque. Serve over rice.
Makes 4 Servings
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Oma's Grilled Lemon Pepper Shrimp Recipe

1 to 2 lb. medium or large shrimp, peeled and deveined
lemon pepper seasoning
1/2 lb. bacon
1/2 c. lemon juice

Note: Will also need 6 to 7 skewers.

Rinse shrimp in cool water. Place 5 to 6 shrimp on skewers. Sprinkle lemon pepper seasoning on both sides of skewered shrimp. Wrap one slice of bacon around shrimp. Place in refrigerator for only 10 to 15 minutes.

Place foil on grill. Lay skewers out. Pour about 1/4 cup of lemon juice on all skewers. Midway, pour remaining lemon juice. Cook until bacon is done.
Makes 6 Servings
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Grilled Marinated Shrimp Recipe

2 cloves garlic, crushed
1 medium onion, diced
1/2 c. oil
1/4 c. soy sauce
1/4 c. lemon juice
2 Tbsp. crystalized ginger
2 lb. jumbo shrimp, peeled and deveined

Combine all ingredients except shrimp in shallow dish. Stir well. Add shrimp, tossing to coat. Cover and chill 2 to 3 hours.

Remove shrimp from marinade. Reserve marinade. Put shrimp on 14 skewers. Grill over medium hot coals 3 to 4 minutes each side. Baste frequently.
Makes 6 servings
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Grilled Shrimp Kabobs Recipe

2 lb. peeled shrimp
1 bottle Zesty Italian dressing
Tony Chachere's
1 stick butter
1 pkg. Lil' Smokies
1 jar whole mushrooms
1 bell pepper
1 jar pearl onions or cooked to soften
4 or 5 slices bacon

You will need 6 package of skewers.

Place shrimp in a bowl. Pour Zesty Italian dressing over shrimp (just enough to coat), then stir and let set for 15 minutes. Cut bell pepper and bacon into small pieces.

Alternate shrimp, bell pepper, onions, mushrooms, Smokies and bacon on skewers. Melt butter and sprinkle in Tony Chachere's; stir. Place kabobs on heated grill and brush with butter. Cook 10 minutes, then flip and brush other side with butter. Cook until they look done.
Makes 6 Servings
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Corn and Black Bean Salad Recipe

2 c. black beans (drained)
16 oz. (1 can) corn (drained)
1 lime, juiced
5 Tbsp. vegetable or olive oil
1/4 c. red onion, minced
1/4 c. scallions, minced
1/8 c. parsley or cilantro, minced
1-1/2 tsp. cumin
salt (to taste)
pepper (to taste)
1/2 c. tomatoes, chopped

Mix together all ingredients, except tomatoes. Cover and chill.

Shortly before serving add tomatoes and toss lightly. Can be made the day before.
Makes 6 servings.
Linda NM
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New Mexico Chicken and Corn Salad Recipe

3 c. finely shredded nappa cabbage (Chinese cabbage) or romaine lettuce
3 chicken cutlets, chilled and torn in bite size strips
2 c. cooked pepper and onion, chilled and coarsely chopped
1 c. fresh, drained canned or thawed frozen corn
1/2 c. packed cilantro leaves, chopped

2 tsp. balsamic or cider vinegar
1 tsp. each: olive oil and water

Whisk dressing ingredients in a large serving bowl. Add remaining ingredients and toss to mix and coat. Serve with buttered, warm flour tortillas.
Linda NM
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Shoe Peg Corn Salad Recipe

1 large can drained Shoe Peg corn (white)
green onion, diced
celery, diced
3 Tbsp. mayonnaise
salt and pepper

Let stand at least 4 to 5 hours before serving.
Makes 4 Servings
Linda in NM
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Corn and Bean Salad Recipe

1 (14 oz.) can green lima beans, drained
1 (14 oz.) can small English peas, drained
1 (14 oz.) can garbanzo beans, drained
1 (14 oz.) can kidney beans, drained
1 (14 oz.) can pinto beans, drained
2 cans (14 oz. each) whole kernel corn, drained
1 can sliced water chestnuts
1 (16 oz.) jar sweet pickle relish
1 tsp. garlic powder
1/2 c. sugar
1 c. mayonnaise
1 chopped onion
salt and pepper to taste

Drain and rinse all the canned vegetables. Stir in all the ingredients. Cover and refrigerate at least 12 hours. Will keep up to 10 days in refrigerator.
Serves 10 to 12.
Linda NM
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Bread Mixes from The Prepared Pantry

Weight Watcher Corner

Garlic Spinach and Kale Recipe

1-1/2 Tbsp olive oil
3 cloves garlic, minced
12 oz baby spinach
8 oz kale, chopped
1/4 tsp ground black pepper
1/4 tsp salt
4 tsp apple cider vinegar

Heat the olive oil in a large pot over medium-high heat. Add the garlic and sauté for 30 seconds.
Add the remaining ingredients to the pot; mix well. Reduce the heat to low, cover, and cook for 5-7 minutes.

Serves 5
Calories 75, Carbohydrate 7g, Protein 4g, Fat 5g, Sugars 4g, Fiber 2g, Cholesterol 0mg, Sodium 185mg, Potassium 615mg
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Roasted Cauliflower Onions and Sweet Potatoes Recipe

3 cups fresh cauliflower florets, cut into 1-inch pieces
6 ounces sweet potato, peeled and cut into ¾ inch cubes
1 medium onion, cut in 8 wedges
1 tablespoon canola oil
1/2 teaspoon salt
1/4 teaspoon ground nutmeg

Preheat the oven to 425 degrees F. Place the cauliflower, potatoes, and onion on large foil-lined baking sheet. Drizzle with the oil and toss gently until well coated. Arrange vegetables in a single layer and bake 10 minutes. Stir and bake 10-11 minutes or until potatoes are tender. Remove from oven. Sprinkle evenly with the salt and nutmeg. Wrap the vegetables in the foil and seal the edges. Let stand 10 minutes to absorb flavors and allow the natural juices to be released slightly.

Makes 4 Servings
Calories 100, Carbohydrate 15g, Protein 3g, Fat 4g, Sugars 7g, Fiber 3g, Cholesterol 0mg, Sodium 250mg, Potassium 420mg
Weight Watcher Plus Points = 3 Points
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Baked Vegetable Chips with Yogurt Ranch Dip Recipe

1 medium zucchini
1 medium parsnip
1 medium sweet potato, peeled
1 teaspoon salt (optional)
1/2 cup non-fat plain Greek yogurt
1/3 cup skim milk
2 tablespoons ranch dressing powder mix

Preheat the oven to 200 degrees F. Coat three baking sheets with cooking spray. Set aside.
Slice the zucchini, parsnip, and sweet potato into 1/8 inch thick round slices. Use a mandolin for easy and consistent slicing.
Line one baking sheet with the sweet potato slices in a single layer. Line a second baking sheet with the zucchini in a single layer, and the third sheet with parsnips in a single layer. Spray the vegetables with cooking spray and season them with salt (optional).
Bake for 1 hour and then rotate the baking sheets. Bake until the vegetables are crisp and dry, about 30 to 60 minutes more.
While the vegetables are baking, whisk together the yogurt, milk, and ranch powder. Refrigerate the ranch dip until needed.
Let the vegetable chips cool before serving. Once the chips have cooled completely, store them in an airtight container.

Serves 4
Calories 90, Carbohydrate 17g, Protein 5g, Fat 0g, Sugars 6g, Dietary Fiber 2g, Cholesterol 0mg, Sodium 440mg, Potassium 415mg
Weight Watcher Plus Points = 3 Points
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Salmon and Cucumber Salad Recipe

8 ounces canned salmon (packed in water, not oil), drained
1 small carrot, peeled and diced
1 tablespoon cucumber, diced
1 scallion, ends removed, finely chopped
1 tablespoon fat-free plain Greek yogurt or low-fat/fat-free mayonnaise
1/2 teaspoon black pepper
Juice of 1/2 lemon

Put all ingredients in a medium mixing bowl. Stir well to combine. Serve and enjoy!

Makes 2 servings
Calories 140, Fat 3g, Cholesterol 40mg, Carboydrate 4g, Fiber 1g, Sugars 2g, Protein 23mg
Weight Watcher Plus Points = 3 Points
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Broiled Tomatoes Recipe

2 medium ripe tomatoes (12 to 14 ounces total)
1 clove garlic, minced
2 teaspoons olive oil
1 tablespoon minced fresh basil, or 1 teaspoon dried basil
1/4 teaspoon freshly ground pepper
1/2 cup fresh soft bread crumbs, or 1 slice bread, crumbled
1 tablespoon freshly grated Parmesan cheese

Cut tomatoes in half crosswise. Gently squeeze out and discard the seeds. Place the tomatoes cut side up on a broiler pan prepared with non-stick pan spray.

Combine the garlic, oil, basil, and pepper in a small bowl. Brush evenly over the cut surfaces of the tomatoes. Broil 6 inches from the heat source until hot, about 5 minutes.

While the tomatoes are broiling, combine the crumbs and cheese in a small bowl; sprinkle evenly over the tops of the hot tomatoes. Return to the broiler until the crumbs are browned, about 2 minutes. Serve immediately.

Makes 4 Servings
Calories: 60, Protein 2g, Sodium 62mg, Cholesterol 1mg, Fat 3g, Fiber 1g, Sugars 3g, Carbohydrates 7g
Weight Watcher Plus Points = 2 Points
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Easy Onion and Bean Salad Recipe

1 10-oz package French-cut green beans
1/2 red onion, thinly sliced
4 tablespoons non-fat Italian dressing

Cook green beans according to package directions, drain and place in serving dish; toss gently with red onion slices and dressing and serve warm or at room temperature.

Serves 4
Calories 30, Protein 1g, Sodium 150mg, Cholesterol 0mg, Carbohydrates 7g, Fat 0g, Fiber 1g
Weight Watcher Plus Points = 1 Point
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