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August-September 2016 Recipes

September 5, 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 - Linda's Crock Pot Applesauce and Sauerkraut Recipe | Sharon's Carrot and Pineapple Jello Salad Recipe | Sharon's Potato Fritters Recipe | Sharon's German Potato Salad Recipe | Mary J's Cauliflower Au Gratin Recipe | Sue's Microwave Salmon and Rice Casserole Recipe | Sue's Macaroni and Salmon Salad Recipe | Sue's Macaroni with Spaghetti Sauce Casserole Recipe | Arlene's Cheesy Tater Tot Casserole Recipe | Fish Plaki Style Recipe | Braised Shrimp Recipe | Mayonnaise Greek Style Recipe | Green Tomato Chutney Recipe | Slow Cooker Scalloped Potatoes Recipe | Coconut Chia Pudding 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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Coconut Chia Pudding Recipe

Ingredients
1/4 cup chia seeds
1 c coconut milk
1/2 Tbsp honey

Directions
Mix chia seeds, coconut milk, and honey together in a small bowl or glass mason jar. Let it set in refrigerator overnight.
Remove it from the fridge, and make sure your pudding looks thick and the chia seeds have gelled. Top with fresh fruit and nuts, and enjoy immediately.
The chia seeds give a lot of long lasting energy to get you through the day.
ENJOY !! Judy in Montana


Slow Cooker Scalloped Potatoes Recipe

Ingredients
4-5 lbs yellow-fleshed potatoes peeled and cut in scant 1/4-inch thick round slices
1 bulb fennel trimmed, cored and thinly sliced
1 tablespoon chopped fresh thyme or 1 1/2 tsp dried
3 cloves garlic minced
2 teaspoons salt
1/2 teaspoon pepper
1 cup whipping cream
1 cup Gruyère cheese
3 strips bacon chopped
2 Tbsp flour or potato starch (see tip below)

Directions
In large bowl, gently toss together potatoes, fennel, thyme, garlic, salt and pepper until well combined. In small bowl, whisk cream with potato starch until smooth.
In lightly greased slow cooker, layer half of the potato mixture. Sprinkle with one- quarter of the Gruyère and half of the bacon. Pour in half of the cream mixture. Top with remaining potato mixture, another quarter of the Gruyère and the remaining bacon and cream mixture.

Cover and cook on high until potatoes are tender, about 4-1/2 hours. Turn off slow cooker; sprinkle with remaining Gruyère. Cover and let stand until cheese is melted and some of the liquid has absorbed, about 15 minutes.

Tip from The Test Kitchen: We've made this dish without gluten by using potato starch as a thickener, but feel free to substitute with all-purpose flour if gluten isn't a concern for your guests.
Serves 16
From: Canadian Living Magazine
ENJOY !! Judy in Montana
Click Here to Print this Recipe


Thank you Bill for the canned fried tomatoes information. I think we must be a tribe of brats. We tried that method years ago and did not like the results. We sometimes sooth our winter green tomato appetite with green tomato chutney, which is not crunchy but still is tasty and uses up those some of those last tomatoes. There are many green tomato chutney recipes but here's one

Green Tomato Chutney Recipe

Ingredients
6 cups chopped green tomatoes
1 1/4 cups chopped onion
1 cup white vinegar
1 1/2 cups brown sugar
2 teaspoons ground ginger
2 cinnamon sticks
3 star anise pieces
1/4-1/2 teaspoon red chili flakes
1 teaspoon sea salt

Directions
Combine tomatoes, onion, vinegar and sugar in a 5 quart non-reactive pot over medium heat. Add the ginger, and red chili flakes.
Cook over low heat for 1 to 1 1/2 hours, stirring frequently to prevent scorching. Add salt at the very end of cooking.
When chutney has reduced by more than half, turn off heat. Use tongs to remove cinnamon sticks and star anise bits. Fill jars, wipe rims, apply lids and screw on rings. Process in a boiling water for 10 minutes.
Thanks again. No name included in message.
Click Here to Print this Recipe


Weekly Specials at Prepared Pantry 



Once again, I'm behind on reading my e-mails and trying to catch up. Nancy, yer stories about the kitties brought this to mind.

We had a wood pile out back several months ago. Hubby moved it to make room for another load of wood I brought home. When he moved it, he found a squirrel nest, and tossed it.

Well, the durn squirrel moved into the tool shed and has opened up EVERY drawer from the cabinets, tool boxes, and anything else it can open! Not only that....... He's tossing ALL of it onto the floor of the shed! It's like trying to walk on hail.
I think Hubby made him mad.
Patti NM


Mayonnaise Greek Style Recipe

Ingredients
5 egg yolks
3 – 4 TBS. prepared mustard
1 c. olive oil
1/2 c. lemon juice

Directions
Beat egg yolks and mustard at medium speed in electric mixer until thick. Very slowly pour in olive oil alternately with lemon juice. and continue beating until thick.

Yield - 2-1/2 cups

NOTE: After refrigerating, if the mayonnaise is too thick, thin it with a little water.
Artemis in NYC
Click Here to Print this Recipe


Braised Shrimp Recipe

Ingredients
2 LBS. shrimp
5 onions, sliced
1/2 c. olive oil
2 c. canned Italian tomatoes
1 tsp. chopped parsley

Directons
Cook shrimp with shells in water to cover for 10 minutes or until tender. Drain, reserving 1 cup of the broth. Shell and de-vein shrimp. Saute onions in olive oil. Add tomatoes, chopped parsley, and 1 cup shrimp broth and shrimp and simmer for 20 minutes. Add shrimp.
4 – 6 servings

Variation:
Increase broth to 2 cups and bring to a boil. Add salt to taste. Add 1 cup rice, cover and cook until rice is tender. Add shrimp.
Artemis in NYC
Click Here to Print tis Recipe


Hi Nancy,
I hope you and the little ones are enjoying what is left of the summer. We certainly have had our share of the heat this year! I, for one, am looking forward to the Fall season.

I enjoyed reading Marilyn of FL’s recipe for Easy Baked Mashed Potato Salad. I am going to try it this week!

Thanks to Marilyn, and a big thanks to you for all the work you do to produce this newsletter. I am certain I speak for many readers when I say I enjoy reading the newsletter and look forward to it to savor while I am having my daily morning coffee.
Please keep up the good work!!!
Artemis in NYC


Fish Plaki Style Recipe

Use 3 lbs. of baking fish (striped bass, sea vass, or blue fish) or
2 lbs. halibut, cod, or haddock filets

salt and pepper
oregano
1/2 c. olive oil
3 fresh tomatoes, sliced
3 scallions, chopped
1 c. parsley, chopped
1 clove garlic finely minced
20 salter butter crackers (like Ritz), finely ground
butter
2 lge. onions, sliced into rings
lemon slices
1 cup water

Place fish in greased baking pan and sprinkle with salt and pepper, oregano and olive oil.

Add tomato slices, scallions, parsley, and garlic. Top with cracker crumbs, dot with butter, and decorate with onion rings and lemon slices. Add water. Bake at 350 degrees for 45 minutes.
Makes 6 servings

VARIATION: The tomatoes, scallions, parsley and garlic may be sauteed in oil before they are added to baking dish.
Artemis in NYC


Nancy, I'm looking for recipes that are quick because of my husband new job. Now he works from home 40 hours a week but he starts at 8:00 but ends around 5;30 to 5:45. Hamburger Gravy from Abby in Atlanta, sounds great, what do you serve this on biscuits, toast, rice or noodles? Also this would be great for a college football Saturdays or Pro football Sundays. Yes, we are football nuts and when our Big Ten college teams play each other we are right in front of the TV.

My potato salad is made for today and it is not the usual potato salad.

Everyone have a great day. Nancy and 4 legged associates stay safe, warm/cool and comfortable.
Susie Indy


This is a new recipe that I tried yesterday, and we all liked it. Our son said to keep the recipe! The recipe didn't call for it, but I chopped an Anaheim pepper and put over the sausage mixture.
Arlene/Mo

Arlene's Cheesy Tater Tot Casserole Recipe

Ingredients
5 strips of bacon, chopped
1/2 lb. smoked sausage, cut into bite size pieces
1/4 cup chopped onion
5 large eggs
1/3 cup milk
1/2 tsp. salt
1/4 tsp. pepper
1/4 bag of frozen tater tots (or enough to cover the top of the casserole)
2 cups shredded sharp cheddar cheese

Directions
Fry the chopped bacon in a skillet. Remove to a paper towel lined plate and drain off all but 1 tablespoon of the bacon grease. Fry the sausage and onion in the bacon grease until onion is tender and the sausage begins to brown. Spoon the sausage and onions into the bottom of a 9 X 9 baking dish and sprinkle half of the cheese over the sausage. Whisk together the eggs, milk, salt and pepper, pour over the cheese. Top the eggs with the tater tots and bake, uncovered in a 375 degree oven for 25 minutes (or till eggs are set). Remove and top with the remaining cheese and the bacon. Return to the oven for 5-6 minutes to melt the cheese. Let sit 5 minutes before serving.
Click Here to Print this Recipe




                



Thanks Nancy for all you do for all us out here in Nancyland!
Also Thanks to everyone for their recipes for the Broccoli Salad! I can't wait to try them all!
Hope everyone has a great Labor Day!
Shelia M


Sue's Macaroni with Spaghetti Sauce Casserole Recipe

Ingredients
1 to 1-1/2 lbs. ground beef
1 (16 oz.) box macaroni
1 (10 oz.) pkg. cheddar cheese
1 (28 oz.) jar spaghetti sauce

Directions
Cook macaroni. Meanwhile, brown the ground beef. Add spaghetti sauce and warm over low heat. Cut 1/2 of the cheese into small cubes and shred the other 1/2. Drain macaroni. Add cheese cubes and mix to melt. Add meat sauce and mix well. Place in baking dish or casserole. Bake at 350 degrees for approximately 20 minutes.
Sue


Sue's Macaroni and Salmon Salad Recipe

Ingredients
2 c. cooked macaroni (1 c. uncooked)
1 c. diced cucumber
8 oz. flaked salmon
1 tsp. grated onion
1 tbsp. minced parsley
1/2 c. black olives
3/4 c. mayonnaise
1/2 tsp. salt
1/4 tsp. pepper

Directions

Mix together and chill for several hours before serving.
Makes 4-6 servings.
Sue


Sue's Microwave Salmon and Rice Casserole Recipe

Ingredients
1 can cream of celery soup
1 (15 1/2 oz.) can salmon, drained save liquid
1 1/2 c. cheddar cheese, shredded
1 (10 oz.) pkg. broccoli thawed
2 c. cooked rice

Directions
Combine soup, salmon liquid and cheese in microwave safe bowl. Stir cover and microwave on high for 2 minutes. Stir at 1 minute. Add salmon, broccoli and rice. Mix well. Cover and microwave on high for 8 minutes. Stir at 2 minutes and 6 minutes.
Serves 6.
Sue
Click Here to Print this Recipe


Mary J's Cauliflower Au Gratin Recipe

Ingredients
1 medium cauliflower
2 tablespoons flour
2 tablespoons butter
1 cup milk
1/4 teaspoon salt
1/2 cup grated cheese
1 cup buttered bread crumbs

Directions
Select a close white head of cauliflower. Remove the green leaves, and retain the most tender ones to cook with the cauliflower. Break the head into flowerets, and wash thoroughly in cold water. Drop the cauliflower into enough lightly salted boiling water to cover, leave the pan uncovered,, and cook for about 15 minutes, or until tender, and drain. Prepare a sauce of the flour, fat, milk, and salt. Add the cheese and stir until melted. Place the cauliflower in a greased baking dish, pour over it the sauce, cover with the bread crumbs, bake for about 20 minutes in a moderate oven, or until the crumbs are golden brown, and serve from the dish.
Mary J


Sharon's German Potato Salad Recipe

Ingredients
4 strips bacon, diced, up to 5
1 Cup onion, diced
1 Cup celery, diced
3 Tablespoons all-purpose flour
1-1/3 Cups water
2/3 Cup cider vinegar
1/4 Cup sugar
salt
freshly ground pepper
4 Pounds potatoes, cooked, diced

Directions
Heat oven to 350F. Cook bacon in a flameproof casserole until crisp; remove to paper towels with a slotted spoon. Drain off all but 1/4 cup fat from casserole. Stir in celery and onion; cook 1 minute. Sprinkle flour over and mix well. Add water and vinegar; cook until mixture thickens. Add sugar, salt and pepper. Add potatoes and bacon and mix lightly. Cover casserole and bake for 30 minutes. Serve hot or at room temperature.
Makes 10 servings.
Sharon


Sharon's Potato Fritters Recipe

Ingredients
1 cup mashed potatoes
1 egg
4 rounded Tbsp. flour
1/2 tsp. baking powder
1 tsp. salt
1/4 cup milk

Directions
Mix all ingredients together in the above order and fry in skillet with melted shortening 1/4 inch deep. When brown around the edges and cakes are rather well set, turn and brown on the other side. Serves 4-6.
Sharon
Click Here to Print this Recipe


Sharon's Canned Biscuit Apple Fried Pies Recipe

Ingredients
1/2 pkg. dry apples
1/2 c. sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 can biscuits (10 count) butter tasting
Shortening for frying
1/2 c. sugar
1 tbsp. cinnamon

Directions
Cook apples according to package directions. Drain any liquid; add sugar, cinnamon and nutmeg. Mix well. Roll biscuit out flat. Drop approximately 1 1/2 tablespoon apple mixture on end. Place small pat of butter on apples. Fold over and crimp with fork. Fry in hot shortening until golden brown. Roll in remaining sugar and cinnamon while still warm.
Sharon
Click Here to Print this Recipe


Sharon's Carrot and Pineapple Jello Salad Recipe

1 small can crushed pineapple
1 sm. pkg. lemon Jello
1/2 c. sugar
1/4 tsp. salt
2 tbsp. lemon juice
1/2 pt. whipping cream
1 c. grated carrots

Drain pineapple, add enough water to syrup to make 1 1/2 cups. Heat to boil. Add Jello; stir until dissolved. Add sugar, salt and lemon juice. Chill until thickened. Add pineapple, add carrots. Whip cream until stiff fold into Jello. Pour into 8 inch ring mold (1 1/2 quarts). Chill until firm. For easier unmolding make 24 hours before serving.
Sharon
Click Here to Print this Recipe


Linda's Crock Pot Applesauce and Sauerkraut Recipe

Ingredients
4 cups sauerkraut, rinsed and drained
2 cups sweetened applesauce
1/2 tsp caraway seeds
1 tbs butter or margarine

Directions
Combine all ingredients. Place in a greased 2 quart casserole. Bake at 375° F. for 30 to 45 minutes. Serves 6.
Linda NM
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 


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Nancy Rogers

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

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