Recipe Index
 

 

Home Page
Return to
Newsletter Archives
February 2016 Recipes

February 12, 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.


Bold black text are links.. Bold red text are not clickable links.








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   



 

 



A Baker’s Basic Kitchen Library eBook Collection (free from the Prepared Pantry)


The chowder turned out to be good, so here's the recipe.

Mission Fish Chowder Recipe

Ingredients
2 – 3 nice fish filets, any kind, each about 8 oz., cut in 1” pieces
2 T. butter
1 EACH large yellow onion & bell pepper of any color(s), diced
2 large ribs celery, thinly sliced
1/2 to 1 T. olive oil
Salt, coarse pepper, garlic powder, dried oregano, dried basil, dried parsley
1 can EACH cream of tomato soup & cream of potato soup
2 soup cans milk, lower fat is fine
1 very large sprig parsley, snipped & divided

Directions
Sauté’ veggies in butter, as they become tender, stir in seasonings. Also add oil if needed. When tender, stir in soups & milk. On Low heat cook 10 minutes, stir in fish & half of fresh parsley & cook 10 minutes more, or till fish is done. Taste & add dry seasonings if needed. Serves 4. Top with rest of parsley to serve. Raisin bread was great with this. This is a recipe of Kay Hussey, Inglis, who makes it in large quantities at St. Anthony the Abbot Mission.
Marilyn in FL
Click Here to Print this Recipe


Nancy, Elaine F asked for a scalloped potatoes recipe that contained cream of mushroom soup and Spam. My grandmother and mom both made the following recipe; I'm 68, so you know it's an old recipe. We don't use the mushroom soup in ours, but you certainly could. Just mix a can of soup with milk before putting it over the potatoes. As this is one of those "a pinch of this, etc." recipe, I will be as descriptive as possible, since I don't have an exact recipe.

Scalloped Potatoes with Ham Recipe

5 medium russet potatoes, peeled
1 large can Spam
1 stick of butter (8 tablespoons)
1/4 c. flour
salt and pepper to taste
Canned Milk (see directions for amount)

Preheat oven to 375°. Cut potatoes in half, lengthwise, then thinly slice (I use a mandolin). Cut Spam in 1/3" X 1" squares.

Spray a 2 1/2 quart baking dish; put 1/3 of potatoes on the bottom of the dish. Salt and pepper the potatoes. Layer 1/3 of the Spam over the potatoes. Using a wire tea strainer, sprinkle two tablespoons of flour over this layer. Cut 1/3 of butter into small pieces and layer over flour. Repeat layers twice, except don't use flour on the top layer.

Open can of evaporated milk and blend with a can of water. If you want to use mushroom soup (I don't), stir it thoroughly into the milk. Pour the milk mixture evenly over the potatoes and Spam until you can see it between the potatoes (do not cover the potatoes completely).

Bake at 375° for 1 hour or until potatoes are tender. Serves about six people as a main course.
Doris in Oklahoma City
Click Here to Print this Recipe


I agree with Rosemary in WV, I love the recipes that Judy sends in I would gladly pay for that. I love this site.
Sandy in Amarillo


I want to thank the NancyLand readers for the kind remarks about my recipes. I have been collecting recipes since I was about 9 years old, and am now 75 years young. I guess you would say it's a hobby of mine, and a favorite pastime. I have never published a personal cookbook, but I was the chairman of our women's club cookbook committee, and helped with putting two cookbooks together, which we sold out of quickly. I have been asked to do a cookbook of my own, but it is a lot of work, so I just enjoy sharing them with the newsletter readers, and am glad they have been so well received.
Judy (in Alaska)


Chocolate Chip Cheesecake Recipe

Ingredients
1/2 cup Sliced almonds, toasted
2 1/2 pounds Cream cheese, softened
1 1/8 cups Sugar
1/2 teaspoon Ground cinnamon
1 1/2 teaspoons Grated lemon zest
1/3 cup Fresh lemon juice
3 Eggs
1 1/2 teaspoons Vanilla extract
1 1/2 cups Coarsely-chopped semisweet chocolate
3 ounces Bittersweet chocolate, melted

Directions
Preheat the oven to 325 degrees. Butter a 9-inch round cake pan and line the bottom and sides with almonds.

With an electric mixer at low speed, beat cream cheese until soft and smooth. With machine running, add sugar, cinnamon, lemon zest, and juice, beating well between additions. Add eggs, one at a time, beating well after each addition. Beat in vanilla. To ensure even mixing, be sure to scrape down the bowl between additions. Fold in the chopped chocolate evenly. Pour batter into lined cake pan. Tap it 3 or 4 times on the counter to eliminate air pockets. Place inside a larger pan and pour in boiling water until it rises halfway up the sides of the cake pan. Bake about 45 minutes, until center feels firm when pressed.

Set aside to cool on a rack, then refrigerate 2 to 3 hours. To unmold, place pan over a low burner about 2 minutes. Invert onto a platter, then invert again (the nuts should be on the bottom). The cake can be kept in the refrigerator up to 2 days. At least two or up to eight hours before serving, top with the melted chocolate: Dip your fingers or a fork into the melted chocolate and drizzle over the center in a freeform pattern.
Refrigerate until serving time.
This recipe yields 8 to 10 servings.
Recipe By :Susan Feniger and Mary Sue Milliken
Anna in Sweden
Click Here to Print this Recipe


Here's a listing of the free Mr. Food cookbooks that you can download.
Sherry (in Indiana)


This is a very good recipe and the dough handles beautifully without having to chill it. You can put colored sprinkles on before baking, or frost and decorate. I prefer a butter frosting on them and then put the sprinkles on. They store well in a airtight container with waxed paper between the layers and they ship good too.

Deluxe Sugar Cookies Recipe

Ingredients
1 cup butter (do not use margarine)
1-1/2 cups powdered sugar
1 egg
1 tsp. vanilla
1/2 tsp. almond extract
2-1/2 cups flour
1 tsp. baking soda
1 tsp. cream of tartar

Directions
Beat egg in an electric mixing bowl and then add powdered sugar, butter and extracts and beat well. Add flour, soda and cream of tartar and beat on low speed until mixed well. Roll out on floured board, a quarter at a time to 1/8" thick and cut in desired shapes. Place on
ungreased sheets and Bake at 350 for about 8 minutes, until edges begin to brown. If leaving unfrosted, can put sprinkles on top before baking, but I think they are better cooled and frosted with a butter frosting and then use colored sprinkles, or decorate with cake decorator.
Makes about 3-1/2 dozen cookies.
Judy (in Alaska)
Click Here to Print this Recipe


Get your FREE Country Home Kitchen Magazine Series! (from the Prepared Pantry)


If you enjoy a good curry dish and love shrimp (as we sure do) you will make his dish often.

Shrimp Curry Recipe

Ingredients
1 lb. shelled shrimp, raw, or cooked
1 cup chopped onion
1/2 cup chopped green pepper
2 cloves garlic, minced
4 tbsp. butter
2 tbsp. flour
1 to 2 tsp. curry powder (I use 2, but you can adjust)
2 cups chicken broth
1 can (8 oz.) tomato sauce
2 bay leaves
1 tbsp. Worcestershire sauce
1/4 tsp. Tabasco sauce
Dash of allspice
1/2 tsp. thyme

Directions
Sauté onion, green pepper and garlic in butter until tender. Add flour to make a roux; add chicken broth and cook until thick. Add other ingredients and simmer on low heat for 15 minutes. If using raw shrimp, add to curry and allow to cook in sauce, but if using cooked shrimp, add to mixture just before serving. Remove bay leaves. Serve over steamed rice. Can garnish with lemon, parsley and tomatoes, if desired.
Judy (in Alaska)
Click here to Print this Recipe


Eggs Benedict RecipeHow to Make Eggs Benedict

Eggs benedict are poached eggs served on English muffins with ham and hollandaise sauce. First, make the hollandaise sauce. The recipe follows. Then heat the water for your poached eggs. The water should be simmering, not boiling. Toast and butter your English muffins. While the muffins are toasting, slip the eggs into the hot water and cook slices of ham or Canadian bacon. The eggs should be done in three or four minutes and meat heated through in the same time.

Place a slice of the meat on a toasted English muffin half. Top with a poached egg. Spoon hollandaise sauce over the combination and serve immediately.

Hollandaise Sauce Recipe

2/3 cup butter
2 large egg yolks
1 tablespoon cold water
1/2 to 1 tablespoon lemon juice, to taste
salt and pepper to taste

Bring the butter to a simmer over low heat and set aside to allow the foam to rise. Skim the foam off and gently pour the remaining clear butter off the top of the milk solids. Discard the milk solids. You should have a little more than one-third cup clear, clarified butter. Keep the butter warm.

In a medium steel bowl, whisk the egg yolks and cold water together.

Place the steel bowl over a pan of simmering water. Beat the egg yolks with a whisk over the hot water bath until they are thick and creamy.

Gradually drizzle in the warm, melted butter while continuing to beat the egg yolks. Add the lemon juice. Add the salt and pepper to taste. Use immediately and discard any leftovers.

Safety note: We recommend using pasteurized eggs. Use hollandaise sauce within 1 1/2 hours. If you are uncomfortable serving a sauce made with partially cooked eggs, many grocery stores carry a mix for hollandaise sauce that is a passable substitute.
Dennis, The Prepared Pantry 
Click Here to Print this Recipe


A terrific dessert for Valentine's Day, and is so easy to put together too!

Cherry Cheese Pizza Dessert

Crust: 2 cups flour
1/2 tsp. salt
3/4 cup shortening
6 tbsp. cold water

In bowl, mix flour and salt; with pastry blender, cut in shortening till mixture is crumbly.
Mix in water gradually, mixing with a fork till blended well and then roll into a 14" circle
and place in greased pizza pan. Flute edges as you would for a pie and prick crust. Bake 15 minutes at 350.

Filling:
1 pkg. (8 oz.) cream cheese, softened
2 eggs
1/2 cup sugar
1 tsp. vanilla

Blend cream cheese and sugar and add egg and vanilla and beat well. Pour onto hot crust and bake for 10 minutes at 350. Cool and spread 2 cans cherry pie filling over top. Chill. Serves 12 to 15.

NOTE: I had 1/2 tsp. almond extract to the cherry pie filling, but that is optional.
Judy (in Alaska)
Click Here to Print this Recipe


Pork Ribs Hunter's Style Recipe

I made this last night and It's very good -- Hubby & I both enjoyed it ! Hope you like it.

3 lbs country style pork ribs ( I used 1 1/2 lbs for just 2 people with leftovers . I kept everything else the same as we like a lot of sauce.
2 Tbls. olive oil
salt and pepper to taste
2 medium onions halved and thinly sliced (I used 1 large)
1 cup tomato puree
3 large garlic cloves minced
2 Tbls. tomato paste
1/2 tsp herbs de provence ( use mixed Italian herbs if you choose )
pinch of ground allspice
8-10 ozs sliced mushrooms
chopped fresh parsley (optional)

Preheat oven 300 degrees
Pat ribs dry with paper towel. In large oven proof Dutch oven heat oil over med. heat. Brown the ribs on all sides. Sprinkle with salt and pepper. Place ribs aside . Leave all but 2 tbsp. of oil i . Add onions and cook until tender (approx.. 10 min). Stir in tomato puree, paste, garlic, herbs, and allspice. bring sauce to simmer and stir well. Add the ribs to sauce . Cover pan and place in oven . Cook for about 90 min. then add the mushrooms and cook for about another 30-45 min. The ribs cooked slowly this way just fall off the bone . This can also be cooked in a slow cooker for 8 hrs on low .

==

To Artemis in NYC who said she was planning to try the Pasta Fragiole Recipe and the Veal & Peas: I hope you enjoyed both recipes !!!!
Dee/RI & Fl
Click Here to Print this Recipe


Hi Nancy and friends. Have been with you so many years, copied so many recipes that I will never live long enough to try them all. I have one request of the NancyLanders out there. I have become very fond of poppy seed dressing on all of the salads I eat. It is so expensive at the store for just a little bottle and I was hopping that someone might have a tried and true recipe for it. Would be great if it were "lite". Thanks again for all your many years with us and all that you do.
Patsy from Waco


Several have asked if I get paid anything for linking to Prepared Pantry. Yes, the website earns 10% of each purchase made from the link.

Dennis has written recipe books and baking manuals. You can find many of them free on Amazon for the Kindle. If you don't have a Kindle go to his site The Prepared Pantry site and download them in pdf format.
Nancy


Skillet Corn Bread RecipesHow to Make Skillet Cornbread

My favorite cornbread is skillet cornbread. And Merri Ann can’t eat gluten so skillet cornbread is perfect for her—it relies on eggs for the structure, not flour. We’ve made it so often that it has evolved from a series of recipes to a technique. Using a ratio of ingredients, we use this technique to make both sweet and savory cornbread—whatever we are in the mood for—from Jalapeño Cheese Cornbread to Banana Nut Cornbread.

Today we’ll tell you how to make your own cornbread and give you several recipes to get you started.

==

Apple and Bacon Cornbread

At first glance, this is similar to our Cheddar and Bacon Cornbread but it is really quite different, a sweeter cornbread with a different texture. Apple and bacon are a wonderful combination. Instead of cheese, it's made with melted butter and with maple syrup, it is a little sweeter. Again, it is an egg-rich, skillet cornbread and a flourless recipe.

Ingredients
1-1/4 cups yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

4 large eggs
1 cup milk
1/4 melted butter
3 tablespoons maple syrup

1/2 pound bacon
1-1/2 medium sized apples, finely diced or shredded with peel

Directions
Preheat the oven to 375 degrees.

Fry the bacon to a crisp, pat the grease from the bacon with paper towels, and crumble or chop the bacon.
In a large bowl, stir together the cornmeal, baking powder, salt and spices.
In a medium bowl, whisk the eggs then stir in the milk, melted butter, and maple syrup plus the bacon and apples.
Form a well in the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a spatula until well combined.
Bake in a ten-inch, nonstick skillet for 20 minutes or until all but the center of the cornbread is set. Remove the cornbread from the oven and immediately sprinkle the reserved cheese over the cornbread to melt. Serve hot with butter and maple syrup.

==

Pepper Jack Cornbread

This is great cornbread. It is best eaten on a plate with a fork, maybe drizzled with maple syrup.

You will need a heavy, ovenproof skillet for this cornbread. This recipe was designed for a ten-inch skillet.

If pepper jack cheese is not your thing, cheddar or Monterey jack may be substituted.

Ingredients
1 cup yellow cornmeal
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
3 large eggs
1 cup milk
1 (15-ounce) can of corn kernels, well drained
1-1/2 cups grated pepper jack cheese, lightly pressed in a cup for measurement
2 tablespoons butter

Directions
Place a ten-inch, ovenproof skillet or frying pan on the middle shelf in the oven. (A heavy-duty or cast iron skillet works best.) Set the oven temperature to 400 degrees and let the oven heat while the pan is in the oven.
In a large bowl, stir together the cornmeal, baking powder, sugar, and salt.
Add the eggs, milk, and corn kernels and stir until well combined. Fold in the cheese.
Remove the hot pan from the oven and place the butter in the hot pan. Place the pan back in the oven for a minute or two to allow it to melt.
5. Remove the pan from the oven and pour in the cornbread mixture.
6. Bake the cornbread for 25 to 30 minutes or until the top is lightly browned and a toothpick inserted in the center of the pan comes out clean.

Serve warm drizzled with maple syrup.

==

Texas Chili Cornbread

This recipe was adapted from Baking in America by Greg Patent. (We recommend this book.) For our version of this recipe, we used chiles instead of jalapenos, red bell pepper instead of pimentos, and garlic powder instead of clove garlic but feel free to experiment.

1 cup yellow cornmeal
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
3 large eggs
1 cup milk
1/2 red bell pepper, chopped and diced
1/2 medium sized onion, chopped and diced
1/4 teaspoon garlic powder
1 4-oz can diced green chiles, drained (less if you prefer a less spicy bread)
1 cup corn kernels--fresh, frozen, or canned
1-1/2 cups grated cheese, cheddar or jack

Preheat the oven to 375 degrees. Grease a ten-inch skillet and place it on the middle shelf in the oven.
In a large bowl, stir together the cornmeal, baking powder, sugar, and salt. In a medium bowl, whisk the eggs then stir in the rest of the ingredients, reserving 1/2 cup of the grated cheese.

Form a well in the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a spatula until well combined.

Carefully remove the hot pan from the oven and immediately pour the batter into the pan. Sprinkle the remaining cheese on top and return to the oven.
Let bake for 20 minutes or until a toothpick inserted in the center of the pan comes out clean. The top will be a rich, golden brown. Let cool for ten minutes before unmolding.

==

Here’s How to Make Your Own Cornbread Recipe

Skillet cornbread is very forgiving. Consider the following as guidelines and a palette for creating your own masterpieces. Build a basic cornbread batter and add whatever you are in the mood for. Here are some suggestions for additions:

• Bacon snipped into pieces
• Chopped ham
• Diced onions (consider steaming them in the microwave until partially cooked)
• Diced bell peppers
• Jalapeño peppers
• Sun-dried tomatoes
• Herbs
• Pimento
• Chilies
• Fresh or canned corn (one 15-ounce can well drained of one cup fresh or frozen kernels)
• Grated cheese (add up to 1 1/2 cups)
• Dried fruit (cranberries are a favorite)
• Applesauce
• Bananas (up to two ripe bananas)
• Chopped walnuts (3/4 cup seems about right)
• Chopped apple (one apple finely chopped and unpeeled)

What are some of our favorites? We like savory cornbreads with plenty of cheese and onions or bell peppers. Pepper jack cheese is good when you are in the mood for something spicy. When making savory cornbread, we usually add corn kernels. Banana nut cornbread is very good. (The banana taste is even more pronounced the second day.) Try it with a teaspoon of allspice or cinnamon. We made a cranapple nut the other day that was very good. (Made with one apple, 1/2 cup dried cranberries, and 1/2 cup chopped walnuts.)

Be sure and refrigerate any leftovers. Cut the cornbread into wedges and wrap them in plastic wrap.

Here’s how to make your cornbread:
You will need a ten-inch, ovenproof skillet. A heavy metal skillet is best. Preheat the oven to 375 degrees with the skillet in the oven.

Cornmeal.
Place 1-1/2 cups cornmeal in a medium bowl. If you are going to use corn kernels, reduce the cornmeal to one cup. If you would like a softer grain to your cornbread, add the liquids and eggs to the cornmeal and refrigerate it for an hour so that the cornmeal grains absorb the liquid.

Eggs.
Add three large eggs to the cornmeal. It’s the eggs that are going to give your cornmeal structure and hold it together.

Fat.
Cornbread tends to be dry and the addition of an oil or fat is essential for a moister cornbread. Without adequate fat, your cornbread will be dry. The eggs provide some of the fat. Bananas or applesauce reduce some of the need for fat. Use melted butter or vegetable oil. If you are using cheese, bananas, or applesauce, 1/4 cup will do. (We suspect that you can leave it out all together with a cheesy cornbread.) Other wise, use 1/2 cup. Add the fat when you add the eggs.

Spices and salt.
Generally use 1/2 teaspoon salt. If you are using cheese, you may reduce it to 1/4 teaspoon. Add whatever spices you choose. One teaspoon of allspice or cinnamon is about right. You can add the salt and spices anytime.

Sweetener.
For a savory cornbread, one teaspoon of sugar or honey will do. For a sweeter cornbread, we use up to two tablespoons. Add it anytime.

Leavening.
You can get by without any leavening but we prefer to add 1 teaspoon of baking powder. (If you do not use baking powder, increase the salt by 1/4 teaspoon since baking powder contains sodium.) Since baking powder looses potency after sitting in the batter, add the leavening just before the “additions” and soon before baking.

“Additions”.
Stir in the additions of choice.

Liquid.
You will likely need some liquid to make the batter soft and of the right consistency. It should be barely pourable. The amount of the liquid will be determined by the moisture content of the additions but you will need anywhere from a couple tablespoons to one cup. Stir in the liquids after the additions. We usually use milk but you can use what you want from water to a juice.

Mix all ingredients well. Notice that this is a one-bowl technique.

Remove the hot pan from the oven being careful not to burn yourself. Add one tablespoon of butter and tip the pan from side to side until the butter is melted and the bottom and sides of the pan are covered. Add the batter to the pan. Bake for 20 to 25 minutes or until the top is golden. Serve hot and refrigerate any leftovers.
We often serve our cornbread, even savory cornbread, with hot maple syrup. Our gourmet fruit syrups open up some very nice combinations. Jams or just a pat of butter work well too.
Dennis,The Prepared Pantry 
Click here to Print this Article on Skillet Cornbread


Nancy, I'd like to add my thanks to Judy (in Alaska) for all her wonderful recipes. I think I've saved at least 90% of them and even though I very seldom cook, I've many of hers that I want to fix one day if I ever start cooking again. I sincerely hope she lives in a HUGE house because I'd also love to be one self-invited to share her meals.

Don't mean to single Judy out - we have many, many great cooks on here, it's just that she seems more willing to share. Thanks Judy!!! Keep it up!!
Sherry (in Indiana)


My Favorite Links
Diggin' History Blog
RecipeGoldMine Recipe Site
Prepared Pantry
NaturesFlavours  
Celebritychefconnection
 


Breakfast Burrito for One Recipe

Ingredients
1 low carb. wheat tortilla (any kind will do)
1 slice turkey lunchmeat
1 slice Swiss cheese or (whatever cheese of your choice)
2 thin slices of tomato

Directions
Layer meat, cheese and tomato on tortilla. Place on microwave safe plate. (open faced like a tostada). Place in microwave for 30-60 seconds until cheese is melted. Roll up tortilla and serve.
Diane



Dump Chicken Recipes
Just dump the ingredients into a 1 gallon freezer bag or other container and freeze it. When you want to use it, thaw it overnight in the fridge, dump it into a 9 x 12 baking pan and bake it at 350 til done, about an hour unless it's boneless breasts and then you need to only bake it about 30 to 35 minutes.

Here are some Dump Chicken ideas for you:

Dump Honey Sesame Chicken
4 to 8 pieces of chicken
1/2 cup beer or chicken broth
3 tablespoons sesame seeds
3 tablespoons honey
2 tablespoons Dijon mustard
1/2 teaspoon pepper
2 cloves crushed garlic

Dump Teriyaki Chicken
1 clove garlic, crushed
1/3 cup soy sauce
2 tablespoons rice wine (or sherry)
1 1/2 tablespoons cider vinegar
1 1/2 tablespoons brown sugar
1/2 tablespoons minced ginger
1 1/2 pounds chicken pieces

Dump Lemon and Garlic Chicken
2 Cloves Chopped Garlic
4 Tablespoons Olive Oil
2 Tablespoons Chopped Parsley
3 Tablespoons Lemon Juice
1/8 Teaspoon Pepper

Dump Lemon Marinade Chicken
2/3 cup Lemon Juice
1/4 cup Cider Vinegar
1/4 cup Vegetable Oil
2 Tablespoons Minced Onion

Dump Pepper Lime Chicken
1/2 Teaspoon Lime Peel
2 Cloves Minced Garlic
1/4 cup Lime Juice
1 Teaspoon Pepper
1 Tablespoon Vegetable Oil
1 Teaspoon Basil
1/4 Teaspoon Salt

Dump Chicken Creole
1 Tablespoon Olive Oil
1/4 cup Chopped Onion
1/4 cup Bell Pepper
1 Clove Minced Garlic
14 oz can Whole Tomatoes
(Chopped and undrained)
2 Teaspoons Worcestershire
2 Teaspoons Red Wine Vinegar
1/2 Teaspoon Dried Basil
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Teaspoon Pepper Sauce (Optional)

Denise in East Texas
Click Here to Print this Recipe


Pizza Dogs Recipe

Ingredients
1 pkg. hot dog buns separated
1 jar Pizza Quick Sauce
1-pkg sliced pepperoni
8-oz freshly grated mild cheddar cheese
24 stuffed olives, sliced in half
fresh tomatoes (if you have them)

Directions
Lay the separated hot dogs buns out on a cookie sheet with a 1/4-in. lip on it. They will all fit. Spoon Pizza Quick over each bun half. Top with pepperoni, sliced olives and more Pizza Quick. Add the tomatoes and cover all with cheese. Put into preheated 350 degree oven for about 25-30 minutes or until the cheese is bubbly and the buns begin to crisp around the edges.

You could easily substitute your family's favorite toppings.
Susana
Click Here to Print this Recipe


Stuffed Peppers | to Freeze | Recipe

Ingredients
1 lb. hamburger
1 clove garlic, crushed
1 tsp. salt
2 cans tomato soup
8 green peppers
1 c. chopped onions
2 tsp. chili powder
1/2 tsp. black pepper
1/2 lb. sharp cheese, cut up
1-1/2 c. cooked rice

Directions
Cook beef, onion, garlic until meat is brown. Add seasonings and soup, simmer covered 10 minutes. Add cheese, cooking until cheese melts. Stir in rice. Cool.
Cut peppers in half lengthwise and take out seeds. Cook in boiling salted water about 3 minutes. Drain and cool. Place peppers on baking sheet. Stuff with meat-rice mixture. Place in freezer until frozen. Remove, wrap, seal and return to freezer.

To serve
Remove wrapping and partially thaw at room temperature. Place in shallow pan, cover with foil. Bake at 400 for 30-45 minutes.
Mary Ann
Click Here to Print this Recipe


Bread Mixes from The 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


Sign up for the ReadySetEat newsletter today. You’ll receive easy dinner recipes you can make in under 30 minutes with 7 ingredients or less – plus coupons and local grocery savings. It’s everything you need to solve your weeknight dinner dilemma. 




 
 

Links have been checked today to make sure they are safe to click. If you see something that interests you please click through and enjoy the food related information. 

Did you Know
The bold black text links are links to recipes.  The bold red text links are to the topic of the paragraph. The links listed in this newsletter have been checked within the last 24 hours are safe to click.

Not Getting Your Email Newsletters. The link to the online recipes is posted daily to Facebook.
Click Here to Join Nancy's Kitchen on Facebook

If you enjoy a recipe or a tip for that day remember to share it with your friends by clicking the the "Share" or "Like" button on Facebook.

Nancy Rogers 


A lot of our members have asked what software I use for organizing my person recipes. 
Nancy Rogers

I use Home Cookin' software for my personal recipes.
For a
free 2 week trial of this software, Click Here


Have a question, reply or recipe to share?

Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, title of recipe and number of servings. Remember to include your name within the message as well.
everyday_recipes@yahoo.com  or nancyskitchen@suddenlink.net


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

Paypal: email address is everyday_recipes@yahoo.com 


Copyright © 2016 -  Nancy's Kitchen