Recipe Index


Home Page
Return to
Newsletter Archives
July 2016 Recipes

July 1, 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 French Bread Pudding Recipe | Hamburger Stroganoff Recipe | Chocolate Toffee Pie Recipe | Nacho Stuffed Shells Recipe | Radish Salad Recipe | Grandma's Spaghetti Recipe | Master Homemade Baking Mix Recipe | Beer Batter for Fried Fish Recipe | Oatmeal Sunflower Bread Recipe


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

My Favorite Links
Treasures From Texas -
Vintage Items
Diggin' History Blog
RecipeGoldMine Recipe Site
Prepared Pantry

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

Just wanted to extend to the Nancyland family my wishes that everyone has a very enjoyable and relaxing 4th of July holiday and that you're able to do whatever makes you happy on this day that celebrates our Independence.
Drink - Lake Forest, CA

French Bread Pudding Recipe

1 cup sugar
8 tablespoons (1 stick) BUTTER, softened
5 eggs, beaten well
1 pint (2 cups ) half and half
Dash of cinnamon
1 tablespoon vanilla
1/4 cup raisins
12 slices stale French Bread (sliced 1 inch thick)

Preheat the oven to 350 degrees. Cream together the sugar and butter. Add eggs, cream, cinnamon, vanilla and raisins, mixing well. Pour into a 9 inch square pan (1 3/4 inches deep).

Arrange the bread slices in the egg mixture and let stand for 10 minutes to soak up some of the liquid. (You can tear the bread up into pieces and pour the above mixture over and press down lightly to get it to soak up the liquid....either way is great)..Let the bread slices sit another 10 minutes and push them down so that most of the bread is covered by the egg mixture.

Set the pan in a larger pan filled with water to 1/2 inch from top ....Cover pudding with foil. Bake for 45 to 50 minutes, uncovering the pudding for the last 10 minutes to brown the top. When done, the custard should still be soft not firm.
Serve slightly warm with Lemon Sauce.

Lemon Sauce
1 cup sugar
2 tablespoons cornstarch

Mix together and stir in 2 cups of boiling water.. cook till thick. Stir in 4 tablespoons of BUTTER and 2 tablespoons fresh lemon juice and the zest from the whole lemon.
Barbara in Corsicana, Texas 2012
Click Here to Print this Recipe

Join Nancy's Kitchen on Facebook - click here
The daily newsletter link is posted on Facebook. If for some reason you don't get the daily email in your inbox the link can be found on Facebook each evening.

Hamburger Stroganoff Recipe

12 oz. wide egg noodles, cooked & tossed with 1 tbsp. butter
1 pound lean ground beef
1 tablespoon olice oil**
1/2 of a sweet onion, chopped
1 garlic clove, mashed and minced
1 tablespoon tomato paste
A pinch of thyme
A dash of Worcestershire
1 tablespoon flour
1 can beef broth
Salt and pepper to taste
1/2 cup sour cream

**original recipe called for canola oil; but, I prefer olive oil

Boil noodles in large pot of boiling water according to package instructions; toss with butter; keep warm until serving time.

While noodles are boiling, in a sauté pan or large skillet (non-stick of course) heat the olive oil over medium-high heat. Add the onion and cook till softened, about 3 minutes. Add the garlic, sauté 1 minute. Add the beef and sauté, stirring, until all pink is gone. Stir in the tomato paste,thyme, and Worcestershire. Sprinkle on the flour and stir in. Stir in the broth. Cook until mixture thickens slightly. Season to taste with salt and pepper. Remove from heat and stir in the sour cream. Return to stove top over low heat if necessary; do not boil once sour cream has been added. Serve with buttered noodles.
4 to 6 servings

*If you don't have noodles in the pantry, try this over cooked white or brown rice, or even mashed potatoes.

*If you don't have an onion handy, go to your spice cabinet for onion powder or onion flakes or onion juice. If you don't have any of those, substitute some Worcestershire or A-1®steak sauce to add flavor!

*If you don't have tomato paste, substitute ketchup
*If you don't have beef broth, try chicken broth; or bouillon cubes or crystal mixed per their package instructions.
*But do have the real thing, when it comes to the sour cream!
Treva in Eastern Tenn. 2006
Click Here to Print this Recipe

Chocolate Toffee Pie Recipe

1 (10 ounce) jar marshmallow fluff
6 ounces milk or semisweet chocolate
1 cup English toffee bits
1 cup heavy cream
1 baked chocolate cookie pie crust

In a saucepan, melt marshmallow and chocolate over low heat, mixing thorouthly. Let cool 10 minutes, then fold in toffee bits. In a bowl, whip cream to stiff peaks. Fold cream into chocolate mixture. Turn into pie crust, refrigerate until set, at least
2 hours.
Tona 2006
Click Here to Print this Recipe

Nacho Stuffed Shells Recipe

12 ounces jumbo shells (32 to 36 shells) -- uncooked
3/4 pound extra-lean ground beef
1 /4 cup oatmeal, raw
1 package (1.25-ounce) low-sodium taco seasoning mix (no msg)
1 cup water
1 can (16-ounce) refried beans with chilies
1 cup low-fat cheddar cheese -- shredded
3/4 cup mild, medium, or hot salsa (your favorite jarred variety)
1 can (8-ounce) tomato sauce
1/2 cup thinly sliced green onions

Optional Garnishes:
grated low-fat cheddar cheese
chopped cilantro
salsa (use your favorite jarred variety)
Avocado, carefully chopped

Prepare pasta according to package directions. While pasta is cooking, cook up the beef in a large skillet until browned; drain well and add the oatmeal. Add taco seasoning mix and water; simmer 5 minutes or until thickened.

Stir in beans and cheese. Cook until smooth and well-mixed. When pasta is done, drain well. Fill shells with beef mixture (1-2 tablespoons per shell). Combine salsa and tomato sauce in a saucepan. Cook until heated, stirring occasionally.

Preheat oven to 350 degrees F. Spread 1/2 cup sauce over the bottom of a 9 x 13-inch baking pan that has been lightly greased. Place filled shells side by side on top of sauce; pour remaining sauce evenly over shells. Cover with a tent of aluminum foil; bake 35 to 40 minutes or until thoroughly heated. Sprinkle with green onions. Cover and let stand 5 minutes before serving. Garnish as desired.

Per serving: 370 Calories; 10g Total Fat; (23% calories from fat); 21g Protein; 48g Carbohydrate; Dietary Fiber 1g; 32mg Cholesterol; 832mg Sodium
Food Exchanges: 3 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Treva in Eastern Tenn. 2006
Click Here to Print this Recipe

Radish Salad Recipe

1 ts Salt
1 ts Garlic powder
1 ts Dijon mustard
1 tb Wine vinegar
2 tb Liquid shortening
2 ts Lemon juice
1/2 Head iceberg lettuce
1 bn Red radishes

Combine salt, garlic powder. Dijon mustard, vinegar, liquid shortening, and lemon juice in screwtop jar. Shake to blend. Coarsely chop watercress, lettuce and radishes; place in salad bowl. Add dressing; toss to blend.
Tona 2006
Click Here to Print this Recipe

Grandma's Spaghetti Recipe

My grandmother befriended an Italian woman who was her neighbor. The Italian woman gave Grandma her recipe for spaghetti and the rest is history!

We always ate her spaghetti with corn bread, and slaw (she had to make it a
little Southern!)

This is definitely on of my favorite recipes! It reminds me of being a newlywed. I tried to make it during the first few months of our marriage. I was such a novice in the kitchen that it took me several hours to make! Now I can whip it out in less than half an hour.

I hope you enjoy the recipe! You have to follow the ingredients exactly for the taste to be like Grandmas. I try to doctor it up sometimes and it doesn't taste right. Also, I would recommend serving it with corn bread and slaw! Also, she fixed warm banana pudding for dessert.

1 1/2 lbs. ground beef
1 onion chopped
1/2 large bell pepper, chopped
2 large cans tomato sauce (I like crushed Progresso tomatoes)
1 large can tomatoes (I leave this out sometimes and it doesn't mess up the taste)
1/4. t oregano
1/4 t. marjoram
1/4 t. tumeric
6 whole cloves
3 cloves of garlic quartered
1 T. worchestershire sauce
5 or 6 shakes tabasco (I like more!)
1/2 C ketchup
2 T. leaves of celery chopped

Brown onion and bell pepper in meat. Add other ingredients and simmer slowly about 2 hours. Cook spaghetti til tender. Remove cloves before serving.
Tona 2006
Click Here to Print this Recipe

Beer Batter for Fried Fish Recipe

1 cup beer, or as needed
1 (7 ounce) container shake and pour buttermilk pancake mix
2 pounds fish fillets
1/2 cup oil for frying

Heat oil in a large skillet over medium heat. Pour beer into the pancake mix container in place of the water it calls for. Make the batter as thick or thin as you prefer. Close the lid, give it a few shakes, and boom it's done.

Dip fish into the batter using a pair of tongs, or if you want to dirty a dish, pour the batter in a bowl first. If you cut your fish into smaller pieces, you can toss them into the container, close the lid and shake it a couple of times, then carefully remove the coated pieces.

Remove the fish from the batter using tongs, and place into the hot oil. Fry the fish until golden brown on both sides, 3 to 4 minutes per side.
Judy 2006
Click Here to Print this Recipe

Country Ham and Cornbread Casserole Recipe

2 c Ham; cubed cooked ham
1/2 c Green onions; chopped
1/4 c Margarine or butter; melted
2 lg Eggs; beaten
1 cn (11 oz) corn w/red and green peppers; drained
1 cn (8.5 oz) cream style corn
1 c Martha white self-rising white cornmeal
3/4 c Buttermilk
4 oz (1 cup) shredded cheddar cheese

Heat oven to 350. Grease 12x8-inch (2 quart) baking dish. In large bowl, combine all ingredients except cheese. Pour into greased baking dish. Bake at 350 for 45-55 minutes or until golden brown and set. Sprinkle with Cheese. Bake an additional 2-3 minutes or until cheese is melted. Let stand 5 minutes before serving. Cut into squares.
Janet 2006
Click Here to Print this Recipe

Nancy, I have been wanting doughnuts but I don't want to buy them because they load them up with so much sugar and also cinnamon. I have been cutting back sugar and I can't have cinnamon because I'm allergy to that spice. This master recipe doesn't have cinnamon in it but the doughnuts do but I leave it out or I use nutmeg.

Master Homemade Baking Mix Recipe

8 1/2 cups all purpose flour
1 tablespoon salt
1 teaspoon baking soda
2 1/4 cups shortening or butter
1 tablespoon baking powder
2 teaspoons cream of tartar
1 1/2 cups instant dry milk

In a large bowl, sift together all dry ingredients. Blend well. With pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Store in airtight container and label in a cool, dry place. Use within 10 to 12 weeks. Makes about 13 cups.

Use 4 1/4 cups all purpose flour and 4 1/4 cups whole wheat flour instead of 8 1/2 cups white flour. Increase baking powder to 2 tablespoon.

3 cups baking mix
1 cup water
1/4 cup sugar
1 egg

Mix together all ingredients, spoon into greased muffin cups and bake at 425 degrees for 20 minutes. Make 12 large muffins.

2 1/4 baking mix
1 egg
1 tablespoon sugar
1 1/2 cups water

Mix all ingredients together. Bake on lightly greased griddle on both sides. Makes 10 to 12, 4", pancakes.

2 1/4 cups baking mix
1/4 cinnamon, I omit this because I'm allergy to it
1 teaspoon vanilla
1/3 cup water
1/4 cup sugar
1/4 teaspoon nutmeg
1 egg, well beaten

Combine dry ingredients. Mix vanilla, egg and water. Add to dry ingredients all at once. Stir to blend. Gently knead dough on lightly floured work surface. Roll to 1/2 inch thickness, cut and fry in oil heated to 375 degrees. Drain on absorbent paper, roll in powdered sugar. Makes 12 doughnuts.

3 cups baking mix
1 egg
1 teaspoon vanilla
1/2 cup sugar
1 cup water

Combine all but topping, spread half of batter in greased 8 inch square baking pan. Sprinkle with half of topping. Spread with remaining batter and remaining topping. Bake at 375 degrees for 35 to 45 minutes or until done.

Combine 1/3 cup flour, 1/2 cup packed brown sugar and 2 teaspoons cinnamon, I use 1 teaspoon use nutmeg. Cut in 1/4 cup butter until mixture is crumbly.

Everyone have a great holiday. Nancy and 4 legged associates be safe, stay cool and comfortable.
Susie Indy
Click Here to Print this Recipe

I make a lot of bread, and like to try new recipes. Because of carpal tunnel, I always mix my dough in a bread machine, but I take it out for the last rise, and bake it in the oven. This is a good recipe, and makes good toast.

Oatmeal Sunflower Bread Recipe
Makes 1.5

1 cup water
1/4 cup honey
2 tbsp. butter
3 cup bread flour
1/2 cup oatmeal
2 tbsp. dry milk
1-1/4 tsp. salt
2-1/4 tsp. yeast
1/2 cup sunflower seeds

Place ingredients in order given into bread machine, use basic white cycle, medium or light crust setting. Note: "This is a wonderful bread, very light and a great taste. I recommend all try this one, its a keeper."

Weekly Ads - Weekly Sales Circulars & Sunday Newspaper Ads


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

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.  or

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

Paypal: email address is 

Copyright © 2016 -  Nancy's Kitchen