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August 2016 Recipes

August 17, 2016  | 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.


Today's Recipes -  Crunchy Tuna Salad Recipe  | Horn and Hardart Baked Macaroni & Cheese Recipe | Vegetable Lasagna Recipe | Chicken Broccoli Lasagna Recipe | Loaded Baked Potato and Chicken Casserole Recipe | Pineapple Coconut Crumb Muffins Recipe | Monkey Muffins Recipe  | Banana Split Shortcakes Recipe | Belgian Waffles with Berry Cream Recipe | Breaded Pork Chops Recipe |
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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
nancyskitchen@suddenlink.net    or
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   



 

 




Everyday Recipes from Our Recipe Family. Everyday recipes made from ingredients found in most pantries.


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Crunchy Tuna Salad Recipe
Serves: 6

Ingredients:
2 stalks of celery, washed, trimmed and finely diced
2 mini red, yellow, orange bell peppers (your choice of color), washed, seeded and finely diced
4 baby carrots, washed and finely diced
1/2 red onion, peeled and finely diced
2 radishes, washed, trimmed and finely diced
3 - 5-ounce cans of water-packed tuna, drained
1/4 cucumber, washed, peeled and finely diced
1/4 cup non-fat plain yogurt
1/2 cup light mayonnaise
Field greens (if making a salad)
Favorite sandwich bread (if making a sandwich)

Directions:
Prepare all vegetables per above list of ingredients and combine in a mixing bowl. Add tuna and mix with fork until vegetables and tuna are well-combined.

In smaller separate bowl, combine yogurt and mayonnaise. Add mayo mixture to tuna/veggie mixture and mix well.

Serve on a bed of field greens or in a sandwich with your favorite sandwich bread.
Sherry (in Indiana)
Click Here to Print this Recipe


For Mary Ann:
This is the original Horn & Hardart Baked Macaroni & Cheese recipe.

Horn and Hardart Baked Macaroni & Cheese Recipe

Ingredients
1 T. butter
1 T. flour
3 cups milk
1 t. salt
Dash freshly ground white pepper
Dash cayenne pepper
2 cups shredded Cheddar cheese
1/2 lb. elbow macaroni fully cooked & drained
1/2 cup canned tomatoes, drained & chopped
1 t. sugar

Directions
Preheat 350. Grease 1 1/2 qt. baking dish. Melt butter in saucepan over med-low heat. Whisk in flour, add milk, salt & both peppers. Stir almost constantly until mixture thickens & is smooth, 8-10 min. Add cheese & cook, stirring, until it melts. Remove from heat.

In mixing bowl, combine macaroni & sauce. Stir in tomatoes & sugar. Transfer mixture to greased baking dish. Bake until surface browns, 30-40 min. Serves 4-6. (There is also another recipe for a clone, if anyone is interested)
Athena in DE

Note! Thanks to Judy in Montana for the Crustless Quiche recip
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Click Here to Print this Recipe



                



Here are more recipes for Anna and others who want to eat less meat, chicken or seafood. Even the meat lovers in my family like these. The recipes are similar, but different enough that I decided to send them all. You can substitute your favorite spaghetti sauce for the tomato based sauce if you want and you can always adjust the spices to your taste.
Robbie IN

Vegetable Lasagna Recipe

Ingredients
10 oz. pkg. frozen chopped spinach, thawed, drained - I prefer to use 2 packages
12 oz. carton cottage cheese - can use ricotta if you prefer
1 egg, beaten
Vegetable cooking spray
2 tsp. olive oil
3/4 c. chopped onion
1 c. sliced fresh mushrooms
2 cloves garlic, minced
2 (14 1/2 oz.) cans diced tomatoes
1/4 c. minced fresh parsley
1/4 c. burgundy or other dry red wine
1/4 c. tomato paste
2 tsp. dried basil
1 1/2 tsp. dried oregano
1 tsp. dark brown sugar - optional
Salt and pepper to taste
6 lasagna noodles, cooked
5 c. thinly sliced zucchini or yellow squash
1 1/4 (about 5 oz.) finely shredded part-skim Mozzarella cheese
2 tbsp. grated Parmesan cheese- fresh is best

Directions
Press spinach between paper towels. Combine spinach, cottage cheese, and egg in a bowl; stir well and set aside. Coat large saucepan with cooking spray; add oil, and place over medium high heat until hot. Add onion; saute 3 minutes or until tender. Add mushrooms and garlic; saute 2 minutes or until mushrooms are tender. Add tomatoes and next 8 ingredients; stir well. Reduce heat; simmer uncovered, 20 minutes. Remove from heat; set aside. Coat 13 x 9 inch baking dish with cooking spray. Spoon 1/3 tomato mixture into baking dish. Arrange 3 noodles lengthwise in single layer over tomato mixture; top with 1 1/4 cups spinach mixture. Layer 2 1/2 cups zucchini over spinach, and top with 1/2 cup Mozzarella cheese. Repeat layers; top with remaining tomato mixture. Cover and refrigerate 8 hours or overnight. Bake, covered, at 350 degrees for 1 hour 30 minutes. Uncover and top with remaining 1/4 cup Mozzarella cheese and Parmesan cheese. Let stand 5 minutes before serving. Yield: 6-8 servings.
Robbie IN
Click Here to Print this Recipe


Here are two more recipes that Elaine might want to consider for her gathering where she wanted chicken recipes. The second recipe is from Judy Montana and was in a 9/15 newsletter. It would need to be doubled to serve 12. For those wanting to make a smaller version of the first recipe, I have done this by cutting the recipe in half. Both are delicious. I do caution you that if you tell people you are serving lasagna make sure they do not expect traditional lasagna, so no one is disappointed.
Robbie IN

Chicken Broccoli Lasagna Recipe

Ingredients
3 c. chicken or turkey, shredded & cooked
2 cans cream of chicken soup
2 can cream of mushroom soup
2 med. onions, chopped
10 slices mushrooms (1 pkg.)
1 c. scallions, chopped
1 c. Parmesan cheese
2 (10 oz.) pkgs. frozen broccoli, thawed
2 c. sour cream
2 tsp. garlic powder
2 tbsp. thyme
2 (4 oz.) cans black olives, sliced & pitted
1 lb. box lasagna noodles, cooked
1 lb. cheddar cheese, grated
1 lb. Mozzarella cheese, grated fresh is best
Salt
Pepper

Directions
Saute onions, scallions and mushrooms. Add chicken, garlic powder, and thyme. In a separate bowl, mix all cans of soup with sour cream. Add to chicken mixture. Add broccoli, olives and desired salt and pepper. Heat mixture thoroughly. Set aside on warm.

In large greased 12"x16" lasagna pan; spoon layer of chicken mixture to coat bottom; then a layer of noodles, cheese and mixture until finished. End layering with noodles on top and sprinkle with cheese. Bake for 1 hour at 350 degrees. I prefer to cover with foil and remove it 20 minutes before cooking time ends. Serves 12 - 15. Can use two 9 X 13" pans instead of a very large lasagna pan.
Robbie IN
Click Here to Print this Recipe


Loaded Baked Potato and Chicken Casserole Recipe

Ingredients
2 lbs chicken breasts
8 potatoes
1/3 cup Olive Oil
1 1/2 tsp salt
1 TBS fresh Ground Pepper
1 TBS Paprika
2 TBS Garlic Powder
6 TBS Hot Sauce (optional)

Toppings
2 cups Shredded Cheese
1 cup crumbled Bacon
1 cup diced Green Onion

Directions
Preheat oven 500F. In a large bowl mix Olive Oil, Salt, Pepper, Paprika, Garlic Powder & Hot Sauce. Cube the potatoes & add to the bowl. Coat a 9x13 dish with cooking spray
Add potatoes, allow for excess sauce in the bowl. Bake the potatoes for 45 minutes, stir every 15 minutes. Cube the chicken & add it to the bowl with the left over sauce
Mix together cheese, bacon & green onion in a small separate bowl Once potatoes are done, add the uncooked marinated chicken. Then layer the toppings over the chicken. Bake for 25 minutes or until the chicken is cooked Serves: 6
Judy Montana
Click Here to Print this Recipe



Pineapple Coconut Crumb Muffins Recipe

Crumb Topping
1/3 cup flour
1/3 cup sweetened flaked coconut, chopped
3 Tbs. sugar
3 Tbs. finely chopped roasted, macadamia nuts
3 Tbs. unsalted butter, softened

Muffin Batter
1-1/3 cups flour
1/2 cup sugar
1-1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup sweetened flaked coconut, chopped
2 large eggs
1/2 cup canola or vegetable oil
3 Tbs. unsweetened pineapple juice, reserved from canned pineapple
3/4 cup drained canned unsweetened crushed pineapple

Ingredients
Preheat oven to 375°F. Line a 12-cup regular muffin pan with paper liners or grease with nonstick cooking spray.

Topping:
In a small bowl, combine flour, coconut, sugar and macadamia nuts. Whisk together until well blended. Using a fork or clean fingers, work in the butter until evenly combined and mixture resembles coarse crumbs and starts to come together.

Muffins:
In a large bowl, combine flour, sugar, baking powder and salt. Whisk together until well blended. Stir in coconut.

In medium bowl, whisk eggs until lightly beaten. Gradually whisk in oil until well blended. Stir in pineapple juice.

Add egg mixture to flour mixture and stir just until combined. Fold in pineapple. Spoon batter into prepared muffin pan, filling cups ⅔ full. Crumble topping over top of batter.

Bake for 20 to 22 minutes, or until a wooden pick inserted into center comes out clean. Let cool in pan on a wire rack for 5 minutes. Remove from pan and transfer to a wire rack to cool.
Makes 12 reg or 6 large.
Click Here to Print this Recipe


I am sending you our favorite muffin recipes. My husband loves muffins and these are his favorites. I usually make the large muffins so where it shows a quantity for large and regular size muffins you will probably have to adjust the baking time for less time in the oven.
Abby in Atlanta

Monkey Muffins Recipe

Ingredients
1/2 cup butter, softened
1 cup sugar
1 egg, beaten
1 tsp vanilla
1-1/2 cups ripe banana, mashed (4-6 medium bananas)
1-1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup mini chocolate chips
1/2 cup chopped pecans

Directons
Blend butter and sugar. Add egg and vanilla; beat until combined. Blend in banana. Combine flour, baking powder and soda and salt; add to butter mixture and mix well. Stir in chocolate chips and pecans. Fill greased mini muffin pans 1/2 full. Bake at 350 for 12-14 minutes. Cool in pan 5 minutes; remove to a wire rack to cool completely. Make 4 doz. mini muffins.
Abby in Atlanta
Click Here to Print this Recipe


Banana Split Shortcakes Recipe
Makes 9 servings

Ingredients
2 1/3 cups Bisquick® Original baking mix
1/2 cup milk
3 tablespoons sugar
3 tablespoons margarine or butter, melted
1 pint vanilla or chocolate ice cream
1 package (10 ounce) frozen strawberries in syrup, thawed
2 medium bananas, sliced
1 cup frozen (thawed) whipped topping
1/3 cup chocolate fudge topping, heated

Directions
Heat oven to 425°. Stir baking mix, milk, sugar and margarine until soft dough forms. Drop by 9 spoonfuls onto ungreased cookie sheet. Bake 9 to 11 minutes or until golden brown.

Split warm shortcakes. Fill and top with ice cream, strawberries, bananas, whipped topping and fudge topping.

High Altitude (3500-6500 ft): Heat oven to 450°. Decrease sugar to 1 Tbsp.
Abby Atlanta
Click Here to Print this Recipe


Belgian Waffles with Berry Cream Recipe
Makes twelve 4-inch squares

Ingredients
2 eggs
1 cup milk
2 1/3 cups Bisquick® Original baking mix
2 tablespoons granulated sugar
1/4 cup vegetable oil
Berry Cream (below)

Directions
Heat Belgian or regular waffle iron; grease with cooking spray, vegetable oil or shortening.

Beat eggs in small bowl on high speed about 3 minutes or until thick and lemon colored. Stir in milk. Beat in baking mix and granulated sugar on low speed until smooth. Gently fold in oil.

Pour by slightly less than cupfuls onto center of hot waffle iron. Close lid of waffle iron.

Bake about 5 minutes or until steaming stops. Carefully remove waffle. Top with Berry Cream and, if desired, additional berries.

Berry Cream
1 cup whipping (heavy) cream
1/4 cup powdered sugar
2 cups sliced fresh strawberries or 1 package (10 ounces) frozen sliced strawberries, thawed and drained
1/2 cup fresh or frozen (thawed and drained) blueberries

Beat whipping cream and powdered sugar in medium chilled bowl on high speed until stiff. Fold in strawberries and blueberries.

High Altitude (3500-6500 ft): No changes.
Mary J
Click Here to Print this Recipe


Breaded Pork Chops Recipe
Servings: 4

Ingredients
1/2 cup Bisquick Original or Reduced Fat Baking Mix
12 saltine crackers, crushed (1/2 cup)
1 teaspoon seasoned salt
1/4 teaspoon pepper
1 egg
2 tablespoons water
8 pork boneless loin chops, 1/2 inch thick (about 2 pounds)

Directions
Mix baking mis, cracker crumbs, seasoned salt and pepper. Mix egg and water. Dip pork into egg mixture, then coat with baking mix mixture. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat.

Cook pork in skillet 8-10 minutes, turning once until pork is done
Mary J
Click Here to Print this Recipe


 


Weekly Specials at Prepared Pantry 


Products this Month
Mr Mister Stainless Steel Spray Genie 
Real Chocolate Chips 
Cookie Mixes 
Bread Machine Mixes (with instructions for regular oven)


Articles this month
How to Troubleshoot Cookies
Save Time with No-Bake Cookies
The Joys of Refrigerator Cookies
Types of Cookies and How to Bake Them


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

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