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July 2016 Recipes

July 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.


Today's Recipes -  Cauliflower Buffalo Wings Recipe | New England Boiled Dinner Recipe | Asparagus with Tomato Dressing Recipe | Avocado and Tomato Salad Recipe | Bacon Lettuce and Tomato Salad Recipe | Baked Stuffed Tomatoes Recipe | Crock Pot Beef Tomato and Cabbage Casserole Recipe | Cucumber and Tomato Salad Recipe | Lisa's Fried Green Tomatoes Recipe | Fried Zucchini and Tomatoes Recipe | Avocado and Cheese Stuffed Tomatoes Salad Recipe | Grilled Tomatoes Recipe | Tomato Fritters Recipe | Tomato Soup French Salad Dressing Recipe | Green Tomato Pie Recipe | Tomato Soup Spaghetti Sauce Recipe | Macaroni and Rotel Tomato 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
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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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Cauliflower Buffalo Wings Recipe

Ingredients:
1 head of cauliflower
1/2 cup non-dairy milk
1/2 cup water
3/4 cup all-purpose flour (can substitute for gluten-free rice flour)
2 tsp garlic powder
2 tsp onion powder
1 Tbsp of paprika
1/4 tsp sea salt
1/4 tsp ground pepper
1 Tbsp butter
1 cup red hot sauce

Directions:
1. Line a baking sheet with parchment paper and preheat your oven to 450°F. Wash and cut cauliflower head into small bite-sized pieces.

2. Mix all the ingredients (minus the butter and hot sauce) into a mixing bowl.

3. The batter will be thin enough that it runs off your fork and the cauliflower florets. Dip each floret into the mixture and coat evenly. You can shake or tap off the excess on the side of the bowl.

4. Lay florets in an even layer on the parchment lined baking sheet.

5. Bake for 25 minutes or until golden brown.

6. While the cauliflower is baking get your ranch dip and wing sauce ready. In a small saucepan on low heat melt butter and mix in hot sauce, bringing to a low simmer before removing from the heat.

7. Remove the cauliflower from the oven and put all the baked florets into a mixing bowl with the wing sauce and toss to coat evenly. Then spread all the florets in wing sauce out onto the same baking sheet. Bake in the oven for another 25 minutes.
Sherry

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This is what I thought of for Vivien's "Boiled Dinner" - it's the only one I've ever heard of, so I hope it will help in her quest.

New England Boiled Dinner Recipe·

Corned beef can be pretty salty, so if you are making boiled dinner with corned beef you may want to put it in a pot, cover with cold water, bring to a boil, and then discard the water before starting the recipe. If the broth ends up being too salty, you can serve just the meat and vegetables, without the broth, or add water to the broth to dilute it.

Ingredients
3 1/2 pounds corned beef brisket or plain beef brisket
15 peppercorns
8 whole cloves
1 bay leaf
Salt, if using plain brisket
2 medium sized turnips, peeled and quartered
4 red new potatoes, peeled and quartered
3 large carrots, cut into thirds and the thickest pieces quartered lengthwise
1 small head cabbage, cut into fourths

Directions
Put corned beef in a pot, cover with water, add seasonings, simmer: Put the brisket in a 5 or 6 quart Dutch oven and cover with an inch of water.

If you are using corned beef brisket and it does not come already packed in seasoning, add peppercorns, cloves, and a bay leaf to the pot.

If using plain brisket, add a teaspoon of salt for every quart of water.

Bring to a simmer and then cover, lower the heat until it is barely simmering. Keep at a low simmer for four hours or until the meat is tender (a fork goes through easily).

Remove meat, add vegetables, simmer: Remove the meat and set aside, keeping the meat warm. Add the vegetables to the pot. Check the broth for taste. If it is too salty, add a little more water to taste.

Raise the temperature and bring the soup to a high simmer. Cook at a high simmer until done, about 15-30 minutes longer, depending on the size of the cut of your vegetables.

Slice meat across the grain: Slice the meat in thin slices across the grain. You may find it easier to slice if you first cut the roast in half along the same direction as the grain of the meat. Then slice smaller lengths across the grain.

Serve in bowls, a few pieces of meat in each, add some of the vegetables and some broth. Serve with horseradish or mustard or both.
Serves 6 to 8
Elaine F
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Tomato Recipes from Past Newsletters
     Mostly Salads (1996 to Present)
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Asparagus with Tomato Dressing Recipe

Asparagus, cooked until crisp tender

Immediately immerse in ice water.

When cool, drain and blot dry with paper towels.
1/4 c. balsamic vinegar
1 lg. clove garlic, finely chopped
1 c. tomatoes, peeled, seeded and chopped
2/3 c. dry vermouth
3 lg. shallot cloves, chopped

Saute shallot and garlic in olive oil until soft. Add all remaining ingredients and simmer for approximately 15 minutes. Serve over asparagus.
Nancy's Kitchen
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Avocado and Tomato Salad Recipe

Ingredients
1 avocado, chopped
2 tomatoes, chopped
1 sm. red onion, sliced in sm. strips

Directions
Mix all together and cover with Italian salad dressing. Let marinate for a while before serving.
Nancy's Kitchen
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Bacon Lettuce and Tomato Salad Recipe

Ingredients
3/4 cup fat-free sour cream
3/4 cup fat-free mayonnaise
1/3 cup Equal Spoonful (or equivalent to 1/3 cup sugar)
1 teaspoon liquid smoke (found in BBQ section of grocery store)
1 (3.25 ounce) container of Bac-O's
1 pint of cherry tomatoes
2 medium heads of Romaine lettuce, torn into bite sized pieces

Directions
To make dressing, mix first five ingredients
together until well blended. Keep chilled until ready to serve.

When ready to serve, gently toss dressing, tomatoes and lettuce together. Serve immediately. -- Note: If you want a thinner dressing, add 1/4 cup of skim milk.

Makes 10 servings
Calories 111 Fat 2.5g Cholesterol 0mg Sodium 312mg - Source: Busy People's Low Fat Cookbook
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Baked Stuffed Tomatoes Recipe

Ingredients
6 medium Tomatoes
1 pt. fresh mushrooms, chopped
2 tbsp. butter or margarine
1/2 c. dairy sour cream
2 beaten egg yolks
1/4 c. dry bread crumbs
1 tsp. Salt
Dash pepper
Dash thyme

Directions
Cut stem end from tomatoes; scoop out pulp. Turn shells upside down to drain. Chop pulp fine; measure 1 cup; set aside. Cook mushrooms in the butter or margarine until tender. Combine sour cream and egg yolks. Add to mushrooms with the tomato pulp; mix well. Stir in the crumbs, salt, pepper and thyme. Cook and stir until mixture thickens and boils. Place tomato shells in 10 x 6 x 1 inch baking dish. Spoon mushroom mixture into tomatoes. Combine 1 tablespoon melted butter and 3 tablespoons fine dry bread crumbs; sprinkle atop tomatoes. Bake in moderate oven (375 degrees) for 25 minutes.
Nancy's Kitchen
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Broccoli and Tomato Salad Recipe

Ingredients
3 cups fresh broccoli florets
2 large fresh tomatoes, cut into wedges
3/4 cup sliced fresh mushrooms
2 green onions, sliced

Dressing:
1 tablespoon olive oil
1/3 cup herbed or cider vinegar
2 tablespoons water
1 teaspoon lemon juice
1 teaspoon sugar
1 teaspoon salt, optional
3/4 teaspoon dried thyme
1 clove garlic, minced
1/2 teaspoon celery seed
1/4 teaspoon Italian seasoning
1/4 teaspoon lemon pepper
1/4 teaspoon paprika
1/4 teaspoon ground mustard

Directions
Steam or cook broccoli until crisp-tender; rinse with cold water; drain. Place in large bowl with tomatoes, mushrooms and onions; set aside. Combine dressing ingredients in jar with tight-fitting lid; shake well. Pour over vegetables; toss gently. Cover and chill 1 hour. Use slotted spoon to serve.
Makes 6 to 8 servings.
Nancy's Kitchen
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Crock Pot Beef Tomato and Cabbage Casserole Recipe

Ingredients
2 lb. ground beef
1 head cabbage, shredded
1 small onion, chopped
1 (16oz) can tomatoes
broth or tomato juice to cover bottom of pot
Garlic salt, thyme, red pepper and a bit of oregano

Directions
Brown ground beef and drain. Shred cabbage and chop onion. Put in broth or other liquid to cover bottom of pot. Layer cabbage, onion, spices, meat, and garlic salt. Repeat layers ending with beef. Top with tomatoes, undrained and a dusting of oregano. Cook on high for 1 hour. Stir all together. Cook on low heat until ready to eat, 8-10 hours.
Makes 3-4 servings.
Nancy's Kitchen
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Cucumber and Tomato Salad Recipe

Ingredients
2 English cucumbers, unpeeled or regular cucumbers
1 c. sugar
1 pt. cherry tomatoes, halved
1/2 c. vinegar
1/2 tsp. celery seed
1/2 c. sliced red onion rings
1/2 c. green pepper rings (optional)

Directions
Slice cucumbers thin. Add 1/2 teaspoon salt to cucumbers. Let stand 1 hour. Combine sugar, vinegar and celery seed. Add onion rings and remaining vegetables. Pour over cucumbers. Refrigerate.
Nancy's Kitchen
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Lisa's Fried Green Tomatoes Recipe

1 egg, beaten
1/2 c. milk
1/2 c. cornmeal
1/4 c. all-purpose flour
1 tsp. Salt
1/2 tsp. Pepper
4 med.-sized green tomatoes, cut into 1/2-inch slices
3 to 4 tbsp. vegetable oil

Combine egg and milk; set aside. Combine cornmeal, flour, salt and pepper. Dip tomatoes in egg mixture; dredge in cornmeal mixture. Fry in oil until golden brown.
Makes 4 Servings
Lisa 2008
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Fried Zucchini and Tomatoes Recipe

Ingredients
1 med. Zucchini
1 sm. onion, chopped
1 (14 ounce) can tomatoes
3 tbsp. Butter
1/2 c. Parmesan cheese

Cut unpeeled zucchini into 1/4 inch slices. In large frying pan, cook onion in butter until clear. Add zucchini, fry 10 minutes. Add chopped tomatoes with juice. Bring to boil. Season with salt and pepper. Simmer 20 minutes. Top with Parmesan cheese. Heat until cheese melts.
Make 2-3 Servings
Sue 2000
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Avocado and Cheese Stuffed Tomatoes Salad Recipe

Ingredients
2 avocados, cut in 1/2" cubes
6 Ounces mozzarella, cut in 1/2" cubes
4 Large tomatoes, vine ripened

Dressing
5 Cloves garlic, chopped
1 Tablespoon basil, fresh chopped
2 Tablespoons balsamic vinegar
1 Teaspoon Dijon mustard
4 Tablespoons extra virgin olive oil
2 Tablespoons white wine
red leaf lettuce for garnish
garlic chives for garnish

Directions
Cut tomatoes in half and scoop out insides. Set each half on top of lettuce garnished plate. In a blender, add garlic, basil, balsamic vinegar, oil and white wine. Blend and adjust according to taste. Toss with Avocado and Mozzarella cubes until completely coated. Stuff tomatoes with mixture and garnish with garlic chives or other long thin garnish stuck into tomatoes.
Linda 2000
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Grilled Tomatoes Recipe

Ingredients
6 tomatoes
1 green pepper
1/2 c. sugar
1 c. dried bread crumbs
Butter

Directions
Preheat oven to 325 degrees. Cut tomatoes in half (removing stems) and place in baking dish. Cut rounds of green pepper on top. Sprinkle with sugar and dried bread crumbs alternately. Add dot of butter in center. Bake 1 hour. Serves 6
Makees 4 servings
Lisa 2002
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Tomato Fritters Recipe

Ingredients
1 c. all-purpose flour
1 tsp. sugar
1/4 tsp. dried basil OR
2 tbsp. fresh basil, minced
1 tbsp. parsley, minced
1 egg
Vegetable oil for frying
1 tsp. baking powder
3/4 tsp. salt
1 (28 oz.) can tomatoes, drained
1 tbsp. onions, minced
1/2 tsp. Worcestershire sauce

Directions
In a large bowl, combine flour, baking powder, sugar, basil and salt. Cut tomatoes into 1/2 inch pieces and drain further on a paper towel. Add them to the flour mixture along with onion, parsley and Worcestershire sauce, but do not mix in. In small bowl, beat egg and add it to the flour-tomato mixture. Blend lightly with a fork. Heat oil (about 1/4 inch) in fry pan. Drop the batter by tablespoons into hot oil. Fry until golden brown on both sides. Keep fritters warm in oven until serving.
Serves 4 - 6.
Nancy's Kitchen
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Tomato Soup French Salad Dressing Recipe

Ingredients
1 can cream of tomato soup
1/2 c. vinegar
1/2 c. sugar
1 tsp. salt
1 tsp. paprika
1 tsp. dry mustard
1 tsp. celery' seed
3/4 c. salad oil
2 tbsp. minced onion

Directions
Shake well in jar or bottle. Store in refrigerator.
Nancy's Kitchen
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Tomato Soup Spaghetti Sauce Recipe

Brown 2 medium onions, chopped in 3 tablespoons oil along with 2 peeled cloves of garlic, finely sliced. Add 1 (6 ounce) can of tomato paste and 1-1/2 pounds of lean ground beef meat. Do not brown before adding.

Add:
1 lg. can tomatoes
1 can tomato soup
1 1/2 tsp. cinnamon
1 can tomato sauce
1 tsp. salt
1/8 tsp. pepper
1 1/2 tsp. chili powder
1/4 tsp. garlic powder

Directions
Cover and simmer for 1 1/2-2 hours over low heat.
Nancy's Kitchen
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Green Tomato Pie Recipe
Makes: 1 - 9 inch Pie

Ingredients
8 Medium Green Tomatoes, Sliced
1 Apple, thinly sliced
1 Cup Sugar
1/4 tsp Cinnamon
1/4 tsp Ground Cloves
1 Tbsp Butter
1 tsp Minute Tapioca
1 Tbsp Lemon Juice
Pastry for a 2-crust 9 inch pie

Directions
Preheat oven to 400 ° F. In a bowl, make a mixture of sugar, tapioca and spices. Arrange 1/2 of the Tomato and apple slices in the bottom of the unbaked crust. Sprinkle half of the mixture over the layer. Arrange the remaining tomato and apple slices as a top layer. Sprinkle the remaining mixture over this layer. Dot with butter and sprinkle with lemon juice. Place top crust on pie, seal and flute the edges. Dock the top for steam. Bake for 35 minutes or until crust is golden and juices bubble through. (Fruit has finished cooking when juices flow out docking holes. Rack cool for 90 minutes. Serve with ice cream or cheese.

Notes: In this quick recipe, Tomatoes are only washed, and sliced: not peeled. For firmer consistency, increase Tapioca to 1 Tbsp. Covering the crust with foil for the first 30 minutes of baking can improve the crust color. Increase baking time by 15 minutes. Egg wash on top crust will create a glossy golden appearance.
Cheryl, Ohio 2007
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Macaroni and Rotel Tomato Casserole Recipe

Ingredients
1 lb. ground beef
8 oz. cooked macaroni
1 can Rotel tomatoes
1 can mushroom soup
1 lg. onion
1 tsp. salt
1 tsp. black pepper
1 tsp. sugar
1 sm. can stewed tomatoes
3/4 lb. Velveeta cheese

Directions
Cook ground beef, onions until meat turns gray. Remove to a large casserole dish. Add the pepper, salt and sugar then stir in the tomatoes, Rotel and mushroom soup and cooked macaroni. Cube 1/4 pound Velveeta cheese to mixture. Slice the remaining cheese on top of casserole. Bake at 350 degrees for 35 minutes. Servings 4-6.
Nancy's Kitchen
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