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August-September 2016 Recipes

September 3, 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 - Sharon's Avocado and Broccoli Salad Recipe | Mary J's Broccoli with Raisin Salad Recipe | Sharon's Cherry Sauce for Pancakes Recipe | Sharon's Corn and Pea Salad Recipe | Mary Ann's Carrot and Zucchini Slaw Salad Recipe | Mary Ann's Buttered Carrots and Zucchini Recipe | Mary Ann's Cinnamon Glazed Carrot Casserole Recipe | Mary Ann's Sweet and Sour Carrots Recipe | Maple Apple Upside Down Cake Recipe | Apple and Brown Butter Custard Tart Recipe | Cheesy Chicken Quesadillas Recipe | Eggplant Recipes | Welcome Home Eggplant Casserole 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
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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Mary J's Broccoli with Raisin Salad Recipe

1/2 Cup sour cream
1/2 Cup plain yogurt
1/2 Cup granulated sugar
1 Tablespoon vinegar
2 bunches fresh broccoli, cut into florets
1/2 Pound bacon, cooked, crumbled
1 Small onion, diced
7 Ounces raisins

To prepare dressing, blend yogurt, sugar and vinegar. Gently mix broccoli florets, crumbled bacon, diced onion and raisins in mixing bowl and gently fold in dressing. Serve salad slightly chilled. It tastes best when served the same day.
Mary J
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Sharon's Avocado and Broccoli Salad Recipe

1 Small bunch broccoli
salt to taste
1 Large ripe avocado
1/2 lemon
1 Teaspoon Dijon style mustard
1/2 Teaspoon finely chopped garlic
1 Tablespoon red wine vinegar
black pepper, freshly ground
to taste
3 Tablespoons olive oil

Cut the broccoli into florets. If the pieces are large, cut the stems in half. Rinse and drain them. Reserve the stems for another use. Drop broccoli into boiling salted water to cover. Bring to a boil and cook 2 minutes. Drain and run the broccoli briefly under cold water to cool. Drain again and chill. Cut the avocado in half. Peel each half and remove the pit. Cut each half into 8 lengthwise strips. Squeeze the lemon half over the strips to prevent discoloration. Arrange the broccoli and the avocado alternately on each of 4 serving plates. Blend the mustard, garlic, vinegar, pepper and oil, adding salt if needed, in a bowl with a wire whisk. Pour over the broccoli and avocado. Serve immediately.
Makes 4 servings.
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Sharon's Cherry Sauce for Pancakes Recipe

1/4 cup Granulated sugar
1 tbsp Cornstarch
1/4 cup Water
2 cups Frozen unsweetened tart cherries, thawed
1/2 tsp Almond extract
1/2 tsp Ground cinnamon, optional

Combine sugar and cornstarch; mix well. Put water in a medium saucepan; stir in sugar mixture. Bring to a boil over medium heat, stirring constantly. Continue to cook, stirring, until thick and clear. Reduce heat. Stir in cherries, almond extract and cinnamon. Heat until cherries are hot. Serve over pancakes, French toast, waffles or ice cream. 5. Note: 1 (16-ounce) can unsweetened tart cherries, well drained, can be substituted for frozen tart cherries. Use the juice from cherries in place of water.
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The outdoor kittens must have new homes now. I don't see them during the day. I do see the two mama cats each day. The mama cats come over to play in the water. Yesterday it was raining a lot and I did not see them at all. A couple of days ago both mama cats brought a friend over to play in the water with them. I had never seen the visiting cats before. There is the cutest yellow tabby cat that comes by when I go out to my mailbox each day. He will let me pick him up and talk to him. He is a sweet loving kitty that belongs to someone on my street. I suspect he/she lives two houses down from me.

I love that my backyard is a safe area for kittens and mama cats in my neighborhood. What is amazing is all the cats do not bother the birds that eat at the feeders in the yard. They just ignore the birds.

Sharon's Corn and Pea Salad Recipe

1 can whole kernel corn, drained
1 can English peas, drained
2 tbsp. pickle relish or more, if desired
1/4 c. salad dressing
1 tbsp. onion, finely chopped or onion flakes

Mix all ingredients.
Serves 8.
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Vivian about green tomatoes turning red, you could slice them and can them, they will be a little soft when you open them but they sure taste good in the dead of winter, I was going to can some this year but never got around to it. I thought I would try putting in fridge overnight before frying them to see if they would crisp up like a pickle. All you do to can them is slice to the thickness you want and stack in wide mouth jars, put a little salt in them and cover with water, put your lids on and process for 8 minutes, I have been doing this for years and we can enjoy when we want.
Bill Dotson in Ellsberry Ohio.

I'm looking for recipes that are kidney friendly. Just started dialysis and need some help.
Thanks, Rosalinda


Mary Ann's Carrot and Zucchini Slaw Salad Recipe

2 tbsp. cider vinegar
1 tbsp. soy sauce
2 tbsp. sugar
1 tbsp. sesame oil or corn oil
3 drops liquid red pepper seasoning
1 lg. zucchini (8 oz.), shredded
4 carrots (8 oz.), shredded

Combine vinegar, soy sauce, oil, sugar and pepper sauce. Pour over vegetables and toss together to coat well.
Serves 4.
Mary Ann
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Weekly Specials at Prepared Pantry 

I am watching the Texas Tech football game. Tech has 45 and Stephen F Austin 3 at half time.

Mary Ann's Buttered Carrots and Zucchini Recipe

1 1/2 lb. small carrots
1 1/2 pound small zucchini
1/2 cup boiling water
1 teaspoon salt
1 teaspoon dried thyme leaves
2 tablespoons butter

Scrub carrots and zucchini well, pare carrots, slice carrots and zucchini in pieces about 1/8-inch thick. To boiling water in 2 quart pan, add salt, thyme and carrots and bring back to boil and cover. Reduce heat and simmer 10 minutes. Carrots should be slightly underdone. Add zucchini and stir to mix vegetables up. Bring to boil and cover. Reduce heat and simmer 5 minutes. Uncover and let cook a few minutes longer to evaporate liquid. Add butter and toss gently to coat vegetables.
Mary Ann
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Mary Ann's Cinnamon Glazed Carrot Casserole Recipe

1 (20 ounce) package frozen baby carrots
1/3 cup butter
1/2 cup sugar
1 teaspoon salt
1/3 teaspoon cinnamon
1/3 cup boiling water

Place frozen carrots in casserole. Cream butter, sugar, salt and cinnamon. Add water and blend well. Pour over carrots and bake covered at 350 degrees for 1-1/2 hours.
Mary Ann
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Mary Ann's Sweet and Sour Carrots Recipe

10 medium carrots
1 1/2 cups water
1 1/4 teaspoons salt
1/2 stick butter
2 teaspoons flour
2 tablespoons sugar
3 teaspoon cider vinegar

Wash, scrape and slice carrots into very thin pieces. Put water into skillet and bring to a boil. Add salt and carrots. Bring to boil, then lower heat to simmer for 5 minutes. Drain carrots, saving liquid. Melt butter in pan. Blend in flour. Add saved liquid a little at a time, stirring constantly and blend well. Continue to stir and cook until comes to boil. Stir in sugar and vinegar. Add carrots. Cook over low heat for about 5 minutes.
Serves 6.
Mary Ann
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Maple Apple Upside Down Cake Recipe

This is one of the best upside-down cakes ever--the maple syrup infuses both the apples and the cake, making the dessert taste like a stack of apple pancakes

1 cup pure maple syrup
3 Granny Smith apples—peeled, cored and cut into eighths
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 large eggs
3/4 cup buttermilk
1 tablespoon pure vanilla extract
1 1/2 sticks unsalted butter, softened
1 1/3 cups sugar Crème fraîche, for serving

Preheat the oven to 350°. Butter and flour a 10-inch round cake pan. In a large saucepan, bring the maple syrup to a boil over high heat, then simmer over low heat until very thick and reduced to 3/4 cup, about 20 minutes. Pour the thickened syrup into the cake pan. Arrange the apples in the pan in 2 concentric circles, overlapping them slightly.
In a bowl, whisk the flour, baking powder, baking soda and salt. In a glass measuring cup, whisk the eggs with the buttermilk and vanilla. In the bowl of a standing electric mixer fitted with the paddle, beat the butter and sugar at medium speed until fluffy, about 3 minutes. Beat in the dry and wet ingredients in 3 alternating batches until the batter is smooth; scrape down the side of the bowl.
Scrape the batter over the apples and spread it in an even layer. Bake the cake for 1 hour, until golden on top and a toothpick inserted in the center comes out clean. Let the cake cool on a rack for 45 minutes.
Place a plate on top of the cake and invert the cake onto the plate; tap lightly to release the cake. Remove the pan. Let the cake cool slightly, then cut into wedges and serve with crème fraîche
From: Food and Wine Magazine
serves 8-10
ENJOY !! Judy in Montana
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Apple and Brown Butter Custard Tart Recipe

Vegetable oil spray
1 1/3 cup flour
1/2 cup sugar
1/2 tsp baking powder
1/4 tsp salt
1 stick unsalted butter, softened
1 large egg yolk mixed with 1 Tbsp water

10 Tbsp unsalted butter
1 cup sugar
5 large Granny Smith apples (6 to 8 ounces each)—peeled, cored and cut into 6 wedges each
Salt and pepper
2 large eggs
1/4 cup flour

Preheat the oven to 350°. Spray an 11-inch fluted tart pan with a removable bottom with vegetable oil spray. In a food processor, pulse the flour with the sugar, baking powder and salt. Add the butter and egg yolk mixture and process just until the pastry comes together. Turn the pastry out onto a work surface and knead 2 or 3 times. Press the pastry evenly into the tart pan and refrigerate until chilled, at least 30 minutes.

Line the tart shell with parchment paper and fill loosely with pie weights. Bake for about 35 minutes, until the edge is set. Remove the parchment and pie weights and bake for about 20 minutes longer, until the tart shell is lightly browned all over.
In a very large skillet, melt 2 Tbsp of the butter. Add 1/2 cup of the sugar; cook over high heat until just brown. Add the apples, season lightly with salt and pepper and cook over moderate heat, turning once, until lightly caramelized, 12 minutes.

In a small saucepan, cook the remaining stick of butter over moderate heat until the milk solids brown and the butter is fragrant, about 7 minutes. In a medium bowl, using an electric mixer, beat the eggs with the remaining 1/2 cup of sugar until thick and fluffy, about 3 minutes. Beat in the flour and 1/4 tsp of salt, then beat in the browned butter, scraping the milk solids into the custard mixture.

Pour the custard into the shell; arrange the apples in a single layer of slightly overlapping circles. Bake in the lower third of the oven for 45 to 50 minutes, until the custard is puffed and richly browned. Transfer to a rack and cool before serving.
serves 6-8
From: Kate Neumann
ENJOY !! Judy in Montana
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Cheesy Chicken Quesadillas Recipe

2 (8-inch) fat-free flour tortillas
Nonstick cooking spray
1/3 cup shredded reduced-fat Cheddar cheese
1/3 cup chopped cooked chicken or turkey
1 green onion, thinly sliced
2 tbsp. mild thick and chunky salsa

Heat large nonstick skillet over medium heat until hot. Spray one side of one flour tortilla with cooking spray; place, sprayed side down, in skillet. Top with cheese, chicken, green onion and salsa. Place remaining tortilla over mixture; spray with cooking spray. Cook 2 to 3 minutes per side or until golden brown and cheese is melted. Cut into 8 triangles.

For bean quesadillas, omit the chicken and spread 1/3 cup canned fat-free refried beans over one of the tortillas.
Sherry (in Indiana)
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Eggplant Recipes
For Dot F, 2 eggplant recipes. One for the small slender varieties & one for the larger purple ones. If you think you might mean Ratatouille, we have a grilled one & an oven one if you want one of these.

Beef and Eggplant Pie Recipe

2 c. cubed eggplant (2 small skinny light purple ones are best)
3 T. butter
3/4 lb. ground beef
1 medium onion, diced
1 large rib celery with leaves, chopped
1 heaping tsp. minced garlic
8 oz. tomato sauce
1 stem snipped parsley plus 2-3 mint leaves, snipped
1/2 T. dried oregano
1/2 tsp.seasoned pepper
1 9" unbaked pastry pie shell
1/2 to 3/4 c. shredded mozzarella

In a small skillet saute' eggplant in butter till tender, about 5 minutes

In a large skillet, cook beef, onion, & celery on Medium till beef is no longer pink; drain; stir in garlic. Add eggplant, tomato sauce, herbs & seasonings; bring to a boil.Take off heat. Spoon into shell. Bake at 375º for 20 minutes, sprinkle with cheese & bake 12 minutes more. Rest 8 minutes before cutting.
Serves 4
Marilyn in FL


Pennsylvania Eggplant Recipe

1 medium-large purple eggplant, washed, peeled, cut into 16-19 slices each 3/8" to 1/2" thick
Olive oil, salt, pepper

16 oz. tomato puree'
1/3 c . chopped onion
1/8 c. chopped green bell pepper
1/2 tsp. dried basil
1/2 c. snipped parsley
1 bud or tsp. minced garlic
2 tsp. dried oregano or 2 1/2 T. snipped leaves
12 oz. block of muenster cheese
1/2 c. canned parmesan-romano cheese

On foil covered cookie sheet place eggplant slices in 1 layer; brush with oil & dust with salt & pepper. Broil on both sides till just lightly browned. Meanwhile make sauce: saute' onion & bell pepper in just a little oil till soft; add puree', herbs, & garlic. Bring to a boil then turn heat down & simmer till sauce thickens.

Cut 1/2" thick slices of cheese from the block to equal the number of eggplant slices; set aside. Brush a little sauce on bottom of a 10" x 15" or 9" x 13" pan. Lay in eggplant & brush more sauce on each. Put a piece of cheese on each & top with last of sauce. Then scatter on canned cheese evenly. Bake at 350º for 35-40 minutes. Serves 4 to 8, but have left-overs, it's even better re-heated next day.

I'm pretty sure this was a recipe from a friend who had an Italian daddy from when I lived in Pennsylvania, and most of the recipes she shared with me were Italian. I just call it this so I know which recipe I'm looking for in our book.
Marilyn in FL

P.S. Thanks to all who've been sending all these great vegetable salads, it is still very hot here & I'm copying them all to try. Thanks ! Marilyn in FL
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Eggplant Casserole for Dot F:

Welcome Home Eggplant Casserole Recipe

6 cups water
1 med-sized eggplant, peeled & cut into 1 in. cubes
1 small onion , chopped
1 t. salt
1/4 t. black pepper
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/2 cup milk
1 egg
1 cup herb stuffing mix
2 cups (8 oz) shredded sharp Cheddar cheese, divided

Preheat 350. Coat 1-1/2 qt. casserole w/cooking spray; set aside. In large pot, combine water, eggplant, onion, salt & pepper; bring to boil over hi heat. Bpi; 10-12 min. or until tender.

Drain & transfer eggplant & onion to large bowl. Add soup, milk, egg, stuffing & 1 cup cheese; mix well. Spoon into casserole.

Sprinkle remaining 1 cup cheese evenly over eggplant mixture.
Bake 35 - 40 min., or until heated through & edges are golden.
Athena in DE
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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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