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August-September 2016 Recipes

September 26, 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 -  Meatball Recipe | Crock Pot Meatballs with Gravy Recipe | Easy Beef Stew and Biscuit Dumplings | Chicken Noodle Stew Recipe | Chile Verde Pork Stew Recipe | Quick and Easy Vegetable Soup Stew Recipe | Crock Pot Brunswick Stew Recipe | Crock Pot Brunswick Stew Recipe
| Southern BBQ Sauce Recipe | BBQ Potato Bacon and Corn Salad Recipe | Crock Pot Pork Barbecue Ribs Recipe | Crock Pot BBQ Cola Ham Recipe | Crock Pot BBQ Bean Soup Recipe | Cranberry BBQ Beef Brisket Recipe | Lisa's Crock Pot Barbecue Ribs and Beans Recipe | Susan's Barbecue Polish Sausage Recipe | Mary J's Apricot Barbecue Pork Ribs Recipe | Chicken Barbecued Baked Beans Recipe | Robbie's Beef and Noodles Recipe | Beet Salad with Vinaigrette Dressing Recipe
| Avocado Chef Salad 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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Meatball Recipe

If you are looking for the perfect meatball, stop, here, you will make them all the time, and even you can turn in meatloaf

Ingredients
1/2 pound ground chuck
1/2 pound ground pork
4 oz. dried bread crumbs, ( I make my own) seasoned
2 extra large eggs
2 oz. whole milk
6 oz. grated Romano
3 oz. grated spanish onion
2 finely finely diced fresh garlic
2 oz. finely chopped fresh Italian parsley leaves
2oz. finely chopped fresh basil leaves

Tomato Sauce
4 oz. olive oil
6 cloves garlic, finely minced
3 oz.onions, finely chopped
2 28oz.cans crushed tomatoes
10 basil leaves, thinly sliced
salt and pepper to taste
1 dash sugar ( optional)
I was told to put on carrot in sauce to take out acid

This meatball will be one of the best you have had, It is a keeper.
Marlene from Pt. St. Lucie
Click Here to Print this Recipe 



Crock Pot Meatballs with Gravy Recipe

Ingredients
2 pounds frozen fully cooked meatballs
1 can condensed cream of mushroom soup
1 cup water
1 package dry turkey gravy mix
1/2 teaspoon dried thyme
2 bay leaves

Directions
Place meatballs in 4 to 6 quart crockpot. Add soup, water, dry gravy mix, thyme and bay leaves. Cover crockpot and cook on low 6 to 8 hours or on high for 3 to 4 hours. Discard bay leaves before serving. Serve over mashed potatoes or buttered egg noodles.
Mary Ann
Click Here to Print this Recipe



Easy Beef Stew and Biscuit Dumplings

1 (1 1/2 lb.) can beef stew
1 canned biscuits (8-10 count)

Place stew in 3 quart saucepan. Rinse with 1/4 cup water. Blend. Bring to a boil over medium heat. Place biscuits on simmering stew; cover tightly. Turn heat to low; simmer 10 to 20 minutes. Serve immediately.
4 servings.
Mary Ann
Click Here to Print this Recipe




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Chicken Noodle Stew Recipe

Ingredients
2-3 lbs. white chicken parts (bone & skin on)
2 carrots
2 stalks celery with leaves
1 8 ounce bag Egg Noodles

Directions
Place chicken in 4 quart Dutch oven. Add water until Dutch oven is approximately 3/4 full. Add salt to taste. Add 1 carrot cut in 2 to 3 large pieces and celery stalk. Bring to boil, then turn down to simmer and cover with lid. Cook 3 to 4 hours. Remove chicken, debone and skin and dice chicken into small chunks. Strain broth, removing carrot and celery, bring broth to boil, add noodles and salt to taste. Cook for 10 minutes. Add diced chicken, carrots, and celery chopped into very small pieces. Let simmer 5 minutes and serve.
Mary Ann
Click Here to Print this Recipe



I think this recipe or one very similar has been in a recent newsletter. It is one I have used for many years and is sooo good.
Mary Ann

Chile Verde Pork Stew Recipe

Ingredients
1 pound lean pork steak
1 tbs flour
6 fresh chilies (I used the canned mild green chiles)
1 can stew tomatoes Mexican style
1/4 of a fresh onion, diced
1 clove diced
salt and pepper to taste
2 cups water

Directions
Dice pork steak and brown in skillet; set aside. Thicken dripping in skillet ith flour. In fresh chilies are used roast until skin blisters and then peel. Cut into pieces. Combine in large saucepan, tomatoes, pork, chilies, diced onion, garlic, salt, and thickened drippings. Add water. Simmer 45 minutes to 1 hour. Serve with hot tortillas.
Mary Ann
Click Here to Print this Recipe



Quick and Easy Vegetable Soup Stew Recipe

Ingredients
1 lb. ground beef
2 cans vegetarian vegetable soup, undiluted (Add just enough
water for consistency you desire)

Directions
In a large skillet, brown the ground beef. Pour off all excess grease. Add the two cans of soup and just enough water to simmer for 5 minutes. Salt may be added if desired. It is good with garlic bread or crackers.
Mary Ann
Click Here to Print this Recipe



Crock Pot Brunswick Stew Recipe

Ingredients
3 (6-3/4 ounce) cans chunk chicken
1 pound ground beef
1 onion, chopped
2 cans tomatoes
2 cans cream style corn
3 tablespoons Worcestershire sauce
10 ounces ketchup
dash of lemon juice

Directions
Brown ground beef and onion; drain well. Mix with other ingredients and cook overnight in crockpot on low heat. Stir occasionally. Serve with rice.
Mary Ann
Click Here to Print this Recipe



Southern BBQ Sauce Recipe

Ingredients
1 c catsup
1 onions, chopped
1/2 c vinegar
1/2 c brown sugar
1/4 c Worcestershire sauce
1 ts celery seed
2 c water
1/2 ts salt

Directions
Combine ingredients in small saucepan and bring to boil. Simmer until reduced to thick sauce, stirring occasionally.
Sharon
Click Here to Print this Recipe



BBQ Potato Bacon and Corn Salad Recipe

Ingredients
1/3 cup Ranch Dressing ( I used the Kraft Buttermilk Ranch )
1/3 cup Kraft Original Barbecue Sauce
2 Tbsp. dijon mustard
3 lbs. small red potatoes, cooked, quartered
1 can (11 oz.) whole kernel corn, drained
1/2 cup thinly sliced celery
1/2 cup chopped red peppers (optional)
1/2 cup red onions
8 slices Bacon, crisply cooked, crumbled

Directions
Mix dressing, bbq sauce, and mustard in a large bowl. Add remaining ingredients except for the bacon. Mix gently Sprinkle top with crumbled bacon. You can make this up ahead of time and have all the flavors meld together. This was really good and tasty. Needs some salt and pepper.
Mary Alyce (2008)
Click Here to Print this Recipe



Crock Pot Pork Barbecue Ribs Recipe

Ingredients
3 lb. boneless country cut ribs
1 onion, sliced
1 1/2 c. BBQ sauce (bottled)
Pepper to taste

Directions
Put meat on bottom of crock pot; add onions and pepper. Top with BBQ sauce. Cover and cook on low 8-10 hours or at high for 4-5 hours. 3 1/2 quart crockpot.
Sue
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Crock Pot BBQ Cola Ham Recipe

Ingredients
1/2 cup brown sugar
1 tsp dry mustard
1/4 cup cola (Coca Cola(
3 to 4 pound pre-cooked ham

Directions
Combine brown sugar and mustard. Moisten with cola to make a smooth paste. Reserve remaining cola. Score the ham with shallow slashes in a diamond pattern. Rub ham with mixture. Place ham in crockpot and add remaining cola. Cover and cook on high for 1 hour, then turn to low and cook for 6 to 7 hours. Serves 9 to 12.
Lisa
Click Here to Print this Recipe



Crock Pot BBQ Bean Soup Recipe

1 lb Great Northern beans, soaked
2 tsp Salt
1 med Onion, chopped
1/8 tsp Ground pepper
2 lb Beef short ribs
6 cup Water
3/4 cup Barbecue sauce

Combine all ingredients in crockpot except barbecue sauce Cover and cook on Low 10 to 16 hours. Before serving, remove short ribs and cut meat from bones. Return meat to crockpot. Stir in barbecue sauce before serving. Makes 4 servings.
Susie
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Cranberry BBQ Beef Brisket Recipe

Ingredients
1 brisket
1 pkg. onion soup mix
2 tbsp. brown sugar
1 can whole cranberries
1/2 c. tomato paste
4-5 peeled carrots

Directions
Place brisket (fat side up) in baking pan surrounded by carrots. Heat remaining ingredients in saucepan, then pour over brisket. Cover tightly with foil. Bake at 350 degrees for 2 - 2 1/2 hours. Prepare a day in advance for best flavor. After cooling, skim fat from gravy. Before reheating, remove fat from meat, slice meat and return to gravy and heat.
Mary J
Click Here to Print this Recipe



Lisa's Crock Pot Barbecue Ribs and Beans Recipe

Ingredients
4 (15 oz.) cans pork and beans
2 POUNDS Pork ribs or chops (fat removed)
18 oz. barbecue sauce (your favorite brand)

Directions
Pour beans into crock pot. Place raw pork on top of beans. Cover with barbecue sauce. Cook overnight (8 hours) over low.
Lisa
Click Here to Print this Recipe



Susan's Barbecue Polish Sausage Recipe

Ingredients
4 links Polish sausage
1 c. brown sugar
1 c. gingerale or 7-Up
1 c. barbecue sauce

Directions
Cut the Polish sausage in small slices. Put in a pan on the top of the stove. Add sugar, ale and barbecue sauce. Simmer for 3/4 hour or until the juice starts to thicken. Be sure the meat is covered with the liquid. Add more sauce if needed.
Susan
Click Here to Print this Recipe



Mary J's Apricot Barbecue Pork Ribs Recipe

Ingredients
5 lbs. pork ribs or loin spare ribs
1 (16 oz.) can apricots, drained
1/4 c. firmly packed brown sugar
1 tsp. chili powder
1/2 c. catsup
1/2 c. white vinegar
2 tsp. Worcestershire sauce

Directions
Place ribs in a large Dutch oven; cover with water. Bring to a boil; cover, reduce heat and simmer 35 minutes. Drain ribs, and arrange in a large shallow dish. Combine apricots and remaining ingredients in container of an electric blender; blend until smooth. Pour sauce over ribs, turning to coat; cover and marinate in refrigerator 8 hours, turning occasionally. Remove ribs from marinade and place on a lightly greased rack in broiler pan, reserving marinade for basting. Bake at 425 degrees for 40 minutes, basting twice.
Mary J
Click Here to Print this Recipe



Chicken Barbecued Baked Beans Recipe

Ingredients
4-5 chicken breasts, Boiled in chicken stock and shredded,
2 cans of baked beans (can be any flavor, I used Onion and Hickory Bacon)
about 1/2 cup (or more depending on your preferences) of BBQ sauce
1/2 to 1 sleeve of ritz crackers, crushed

Directions
Combine the Chicken, Baked beans, and BBQ sauce and place in a 9X13 inch pan, place crushed ritz on top, put in oven for 20-30 minutes at 350.
Mary J
Click Here to Print this Recipe



Robbie's Beef and Noodles Recipe

Ingredients
5 lbs. beef chuck roast, well trimmed
1 large onion, quartered
1 small green pepper, seeded and quartered
2 cloves minced garlic
2 large carrots cut in thirds
2 celery ribs, cut in thirds
1 cup fresh parsley sprigs
3 bay leaves
2 beef bouillon cubes
1/2 tsp. black pepper
3 quarts hot water
1/2 lb. noodles

Direction
Preheat oven to 325. Place meat in a large oven-safe dutch oven or roasting pan. Add the rest of the ingredients except for the noodles. Cover and bake for about 3 hours. Remove from the oven, uncover and let cool for a while. Remove meat and set aside. With a slotted spoon, scoop all the vegetables (save for 2 pieces of carrot) from the broth and discard or use in another recipe. Shred remaining carrot pieces and return to the broth. Cut meat into bite-size cubes and return to the broth. Discard bones and fat. Add dry noodles and mix well. Cover the pan and return it to the oven. Cook for 1 hour. You may want to check during cooking to make sure there is enough liquid in the dish - if not add water.
Robbie
Click Here to Print this Recipe



Beet Salad with Vinaigrette Dressing Recipe

Ingredients
1 Pound beets, (6)
1 Small Spanish onion, (4 oz)

Vinaigrette
3 Tablespoons vegetable oil
2 Tablespoons cider vinegar
1 Tablespoon fresh mint, chopped
1 Teaspoon Dijon mustard
1/2 Teaspoon salt
1/2 Teaspoon pepper

Directions
Remove stems and leaves from beets; wrap beets and onion separately in foil to make 2 packages. Bake in 350F 180C oven for about 1 hour or until vegetables are fork-tender. Remove vegetables from foil; let stand for 15-20 minutes or until cool enough to handle. Loosen skins from vegetables; slice onion into strips and cube beets.

Vinaigrette: Meanwhile, in large bowl, whisk together oil, vinegar, mint, mustard, salt and pepper. Toss vegetables with vinaigrette: let stand at room temperature for 1 hour or up to 4 hours. Toss lightly before serving.
Note: I used canned beets and it turned out the same as baking the beets first. It was much quicker and easier to do it this way.
Makes 8 servings.
Ana
Click Here to Print this Recipe



Avocado Chef Salad Recipe

Vinaigrette Dressing:
1/3 c. oil
1/4 c. red wine vinegar
1 tbsp. capers, drained & chopped
1/4 tsp. salt
1/4 tsp. paprika
1/8 tsp. garlic powder
1/8 tsp. dry mustard

Salad
2 c. chopped red leaf or other lettuce
1 c. chopped watercress
1/2 c. thinly sliced mushrooms
1/2 c. pitted black olives
1 c. croutons
1 avocado, seeded, peeled & cubed
2 hard cooked eggs, sliced
4 oz. Swiss cheese, julienned
12 oz. cooked ham, turkey and/or roast beef, julienned

To make vinaigrette, combine oil, vinegar, capers, salt, paprika, garlic powder and mustard in jar with tight-fitting lid. Shake vigorously. Chill, covered, until ready to serve. For salad, combine lettuce, watercress, mushrooms, olives and croutons in large bowl. Toss lightly to mix. Arrange avocado and eggs on top of salad. Top with Swiss cheese and meat. Just before serving, shake dressing, pour over salad and toss.
Makes 6 servings.
Mary J
Click Here to Print this Recipe


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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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Lubbock, Texas 79416

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