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August-September 2016 Recipes

September 4, 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 - Sue's Chicken and Mango Salad Recipe | Sue's Chicken and Grape Salad Recipe | Oma's Fresh Black Eyed Pea Salad Recipe | Karen's Spaghetti Pie Recipe | Karen's Pepperoni Spaghetti Casserole Recipe | Karen's 3 Ingredient Spinach Pie Recipe | Karen's Spinach Stuffed Baked Tomatoes Recipe | Karen's Spinach Salad Recipe | Ana's Tuna Chow Mein Recipe | Ana's Turkey Avocado Salad Recipe | Ana's Stuffed Apple Salad Recipe | Linda's Stuffed Cucumbers Recipe | Linda's Deviled Eggs Recipe | Hamburger Gravy Recipe | Linda's Vegetable Salad Recipe | Crab Football Spread 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.

A Bakerís Basic Kitchen Library eBook Collection (free from the Prepared Pantry)

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Diggin' History Blog
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Sue's Chicken and Grape Salad Recipe

1-1/2 c. cooked chicken
3/4 c. diced celery
1-1/2 tbsp. lemon juice
1/2 c. seedless white grapes
1/2 c. almonds
1/2 tsp. dry mustard
3/4 tsp. salt
1/16 tsp. pepper
1/8 c. light cream
1 hard boiled egg, sliced
1/2 c. mayonnaise

Mix cream and mayonnaise together with mustard, lemon juice, salt and pepper. Pour over other ingredients.
Makes 4 Servings
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Sue's Chicken and Mango Salad Recipe

4 whole chicken breasts without skin, boned
1 Cup chicken broth, fat free
1/2 Cup golden raisins
1 whole mango, peeled and cubed
3/4 Cup low fat blend
1/4 Cup mango chutney
2 Tablespoons sour cream, light
2-1/2 Teaspoons curry powder
1/4 Cup fresh parsley, minced
1 Cup pineapple, coarsely chopped
2 Cups grapes

Cook chicken. Set aside to cool. In a large bowl, shred or cut the chicken into bite sized pieces. Add the raisins, mango and grapes and mix well. In a small bowl, whish the Low Fat Blend, chutney, sour cream, curry powder, and parsley together. Combine with the chicken and chill for at least 3 hours. Just before serving, stir in the pineapple. Serve on a bed of mixed greens.
Serves 6
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Weekly Specials at Prepared Pantry 

Sue's Corn And Green Bean Salad Recipe

16 Ounces canned cut green beans, drained
1 Cup cooked dry black eyes, drained
12 Ounces Mexicali corn
2 Cups tomatoes, peeled, seeded, diced
Mexicali dressing

Mexicali Dressing:
Combine 1/2 cup oil, 3 tablespoons each lime juice and white wine vinegar. 1 teaspoon each sugar and garlic salt, 1/2 teaspoon crushed oregano and 1/8 teaspoon bottled hot pepper sauce; mix well. Makes about 3/4 cup.

Mix all ingredients; carefully stir to distribute ingredients evenly throughout mixture. Refrigerate, covered, overnight.
Makes 10 to 12 servings.
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Oma's Fresh Black Eyed Pea Salad Recipe

1/2 Pound black-eyed peas*
2 Tablespoons olive oil
3 Tablespoons red wine vinegar
1/2 Cup onion, finely chopped
1/2 Cup fresh parsley, minced
1 Large garlic clove, crushed
1 Teaspoon basil
1/2 Teaspoon oregano
1/4 Teaspoon dry mustard
1/4 Teaspoon pepper
1/8 Teaspoon hot red pepper flakes

* cleaned, rinsed, and cooked until tender

Mix all ingredients. Let marinate in refrigerator for at least 8 hours.
Makes 6 servings.
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Karen's Pepperoni Spaghetti Casserole Recipe

2 c. milk
3 eggs, beaten
1 c. sauteed vegetables in butter (onions, celery and green peppers)
1 (16 oz.) jar spaghetti sauce
1 can Campbell's tomato soup
1 c. Mozzarella cheese
1 1/2 c. sliced pepperoni
1 lb. thin spaghetti

Combine milk, eggs and sauteed vegetables. Shred cheese. Cook spaghetti until tender, drain well. Place spaghetti in a 13 x 9 baking dish. Mix sauce and soup together and pour one half over spaghetti. Sprinkle 1/2 cheese. Place pepperoni, then sauce, then cheese. Bake at 350 degrees for 15 minutes. Let stand for 15 minutes before cutting into squares. Serve hot or cold.
Serves 6-8
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Karen's Spaghetti Pie Recipe

6 oz. spaghetti
2 tbsp. butter
1/3 c. grated Parmesan cheese
2 well beaten eggs
1 lb. ground beef and pork
1/2 c. chopped onions
1 (8 oz.) can tomatoes, chopped
1 (6 oz.) can tomato paste
1 tsp. oregano
1-1/2 tsp. garlic salt
1 c. (8 oz.) cottage cheese
1/2 c. shredded Mozzarella cheese

Cook spaghetti and stir in butter, Parmesan cheese and eggs. Form into crust or spread in a pan or casserole (shallow). Cook ground beef, sausage and onions. Drain well and stir in undrained tomatoes, tomato paste, oregano and garlic salt - heat well. Spread cottage cheese over spaghetti and fill over with meat mixture. Bake at 350 degrees for 20 minutes. Sprinkle Mozzarella cheese on top and cook for 5 minutes or until well melted.
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Karen's 3 Ingredient Spinach Pie Recipe

2 pkg. chopped, frozen spinach cooked & well drained
4 beaten eggs
1 cup grated Parmesan Cheese
dash of Pepper

Combine all 3 ingredients, blending well. Pour into 9" partially baked rich pie shell. Bake a 350ļ for 40-45 minutes or until set. Garnish with crispy, crumbled bacon.
Serves 6
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Karen's Spinach Stuffed Baked Tomatoes Recipe

4 medium Tomatoes
1/8 tsp. Salt
1 (10 oz.) pkg. frozen chopped spinach, cooked
1/2 c. grated Parmesan cheese, divided
2 tbsp. Mayonnaise
2 tsp. grated onion
1/8 tsp. Salt
1/8 tsp. Pepper

Slice off top of each tomato; scoop out some of the pulp, leaving shells intact. Sprinkle shells with 1/8 teaspoon salt. Invert on paper towels to drain. Drain cooked spinach. Press out excess liquid with back of spoon. Put spinach in blender or food processor and add 1/3 cup Parmesan cheese and remaining ingredients. Pulse several times or until mixture is well blended. Fill tomato shells with spinach mixture. Place in a 1 quart casserole and sprinkle with remaining cheese. Bake, uncovered, at 400 degrees for 15 minutes or until heated.
4 servings.
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Karen's Spinach Salad Recipe

1 lb spinach
3/4cup drained bean sprouts
1/2 lb bacon, cooked, drained, and crumbled
1 sm. can water chestnuts, drained and sliced
3-4 chopped hard cooked eggs
1 sm onion, diced

Combine the spinach,bean sprouts, water chestnuts, crumbled bacon, eggs, and onions.

1/2 cup salad oil
1/2 cup sugar
1/4 cup ketchup
2 Tbsp Worcestershire sauce
1/4 cup cider vinegar

Combine the oil,sugar, ketchup, Worcestershire sauce, and vinegar in a jar. Toss the salad ingredients together. Shake the dressing well and add to the salad at the last minute and toss.
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Ana's Tuna Chow Mein Recipe

1 (small) can tuna
2 c. chopped celery
1/4 c. green pepper
1/2 c. onion
6 oz. chow mein noodles
2 cans mushroom soup
1/2 c. milk
1/2 c. water
Seasoning to taste

Fry together celery, onion and green pepper. Mix soup, milk, water and seasonings. Mix all ingredients together. Bake in greased uncovered dish at 325 for 1 hour.
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Ana's Turkey Avocado Salad Recipe

2 c. cooked turkey, cut into 1" cubes
1 lg. ripe tomato, seeded & diced
1 sm. ripe avocado, peeled, pitted and diced
1/2 sm. red onion, cut into thin slices
1/2 c. bottled Italian salad dressing
4 lg. lettuce leaves, washed & dried

In a large bowl; toss all of the ingredients except the lettuce. Chill briefly. Arrange lettuce on individual plates; evenly divide salad among them and serve.
Serves 4.
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Weekly Specials at Prepared Pantry 

Ana's Stuffed Apple Salad Recipe

2 Ripe red apples
2 tbsp. lemon juice
1/4 tsp. salt
2 tbsp. mayonnaise
2 tbsp. chopped nuts

Hollow out apples, leaving thinnest shell possible. Cut one half inch petals halfway down shell. Let stand in ice water to curl back. Cut pieces of apples in cubes; marinate with lemon juice and salt. Mix with mayonnaise. Add nuts just before serving. Fill shells and serve on lettuce.
Makes 2 Servings
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Linda's Stuffed Cucumbers Recipe

4 cucumbers, chilled & peeled
1/2 c. crumbled feta cheese
2 tbsp. mayonnaise
8 drops Worcestershire sauce
1 tbsp. minced parsley

Cut the cucumbers in half lengthwise and with a teaspoon scrape out the centers containing the seeds. In a small bowl, blend the feta, mayonnaise and Worcestershire sauce into a smooth mixture. Fill the centers of cucumbers with the cheese mixture. Sprinkle the cucumbers with parsley and chill them. Before serving, slice the cucumbers crosswise into bite-sized pieces.
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Linda's Deviled Eggs Recipe

6 eggs, room temperature
1/4 cups real mayonnaise
1 tablespoon sweet pickle relish
1 teaspoon dry mustard
1/4 teaspoon salt
dash of pepper

Fill a medium-size saucepan half full with warm water. Carefully lower eggs in water with slotted spoon; bring to a boil. Turn heat down immediately to simmer; set timer for 15 minutes. Remove eggs with slotted spoon to cold water; let eggs stand until cool. Carefully crack and peel eggs and halve lengthwise. Remove yolks to a small bowl, being careful not to break whites. With a fork, mash and stir the yolks until they look like fine crumbs. Add the remaining ingredients, except paprika; mix with a fork until smooth and fluffy. With a teaspoon, lightly mound the yolk mixture in the egg whites. Lightly sprinkle with paprika. Place on a serving plate; cover with plastic wrap. Refrigerate.
Makes 12 deviled egg halves.
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Linda's Macaroni and Tuna Salad Recipe

1 c. macaroni, cooked and cooled
1/2 sm. onion, chopped
1 stalk celery, chopped
1/2 can tuna
2 eggs
2 tbsp. chopped olives
2 tbsp. relish
2 tbsp. mayonnaise
1 tbsp. catsup

Boil macaroni, drain and cool in cold water. Chop onion and celery. Mix onion, celery, olive, Relish, macaroni and mayonnaise together. Add tuna and mix some more diced eggs and mix lightly. Sprinkle some eggs on top. Add salt and pepper to taste.
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Mama's Potato Salad Recipe

6 med. potatoes
1 med. onion
1/2 lb. bacon, diced
1/2 c. vinegar
1 tsp. salt
1/4 c. water
Dash of pepper

Cook potatoes in jackets. Drain until cool enough to handle, peel and slice thinly. Keep warm. Fry bacon until crisp. Drain off half of drippings. Saute onions until transparent. Add vinegar, water, salt, and pepper. Heat. Add potatoes and toss lightly. Top with finely chopped parsley.
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Linda's Vegetable Salad Recipe

2 avocados, peeled and sliced
2 tomatoes, cored and sliced
1 Medium red onion, thinly sliced

1/3 Cup vegetable oil
1 Tablespoon Worcestershire sauce
1 Tablespoon fresh lemon juice
1 Teaspoon dried basil, crumbled
1 Teaspoon salt
1/2 Teaspoon sugar
2 Tablespoons fresh parsley, minced

Arrange avocado, tomato, and onion slices alternately on shallow platter, one slice overlapping the next. Combine oil, Worcestershire sauce, lemon juice, basil, salt and sugar in jar, shake well. Pour over vegetables, over, refrigerate one hour. Sprinkle with parsley just before serving.
Makes 4 servings.
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Linda's Corn Salad Recipe

1 (10 ounce) package frozen corn
6 Slices crumbled bacon
3 Cloves garlic
jalapeno peppers (to taste), chopped
2 green onions, chopped
1 Cup Colby/Jack cheese, shredded
Ranch Dressing, to taste

Combine all chopped vegetables with corn. Stir in enough dressing to coat vegetables well (approx. 1/2 bottle). Then stir in grated cheese and bacon.
Makes 4 servings.
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Linda's Gingerale Orange Slices for One

1 sm. orange, pared and sliced
1/3 c. diet gingerale
Dash cinnamon
Dash cloves

Place oranges sliced in dessert dish. Combine gingerale, cinnamon and cloves; pour over orange slices. Chill.
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This is the recipe we ate as kids and still do actually.

Hamburger Gravy Recipe

1 lb. hamburger
1 onion chopped
Salt and pepper to taste
1 can beef broth and flour*
or use left over gravy.

Brown hamburger with chopped onion in a frying pan. Add salt and pepper. If you have leftover gravy from a roast add it after all the hamburger and onions are cooked. If no left over gravy sprinkle about 3 Tbs. flour in pan and whisk it around the pan. Slowly add beef broth and cook for 2-3 minutes until gravy thickens and starchy taste is gone. If it gets too thick you can slowly add more water.

Sometimes I add a can of good brown gravy, if I don't have left over gravy.

I try to cook a roast and make sure I have plenty of gravy so that I can make this dish later in the week.
Abby in Atlanta.
Click Here to Print this Recipe

This is for the lady who lost all her recipe files and anyone else who doesn't want to lose them. I use dropbox. You can either google it or go to dropbox.com. IT"S FREE for about 5 GB of information which is really a lot. I too lost all my recipes and also the list of books I read. I read so many that I can't remember all the titles, and then someone told me about dropbox.

Once you sign up all you do is drag your files into the icon for dropbox. The other neat thing about this, is it's available to you on any computer. You simply sign in with your password and there are your files. I love it for when I visit my son who lives in another state and I need a recipe. I can access them on his computer. So if and when (I hope you don't) you lose your computer, all your recipes and what ever else you put in there are safe.

I am not associated with dropbox except to be a happy user. Another benefit is if you send someone else a link and they join you can more space added to your dropbox.
Abby in Atlanta

For the football season!

Crab Football Spread Recipe

1 pkg. ( 8 oz.) cream cheese, softened
2 cups shredded cheddar cheese
1 cup provolone cheese, shredded
1 cup crabmeat, drained, flaked & cartilage removed
1 cup 4% cottage cheese
2 t. seafood seasoning
2 t. Worcestershire sauce
1 t. prepared mustard
Pretzel sticks
Assorted crackers and/or fresh vegetables

In large bowl, beat cream cheese until smooth. Add cheddar cheese, provolone cheese, crab, cottage cheese, seafood seasoning, Worcestershire sauce & mustard; mix well. Cover & refrigerate overnight. Form into football shape. Arrange pretzels over top for laces. Serve w/ crackers or vegetables.

Athena in DE ( Does everyone know that the Ilowski Sausage Company in Michigan makes salami footballs? Their number is 810-329-9117)
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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

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Lubbock, Texas 79416

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