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July 2016 Recipes

July 22, 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 -  Carole's Cornish Hen Recipe | Abby's Mediterranean Tortellini Salad with Artichokes Recipe | Nutty Broccoli Slaw Recipe | Abby's Chicken Pasta and Fruit Salad Recipe | Arlene's Mexican Casserole Recipe | Sharon's Pork Tenderloin Casserole Recipe | Sharon's Pork Florentine Recipe | Sharon's Sweet Sour Pork Kabobs Recipe | Sharon's Baked Pork Tenderloin Recipe | Oma's Millionaire Pie Recipe | Clam bake Reita in Tn.

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Nancy Rogers   



Everyday Recipes from Our Recipe Family. Everyday recipes made from ingredients found in most pantries.

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Carole's Cornish Hen Recipe

July 22 newsletter
My husband likes Cornish hens. I have no idea how to cook the little critters. Can anybody help me?

Wilma, Cornish hens are just like cooking a chicken but smaller :o) prepare them like you would a chicken, you can stuff them with wild rice, or just good ole stuffing. Season them to your liking and bake in the oven at 350 degrees and when you no longer see red running from the juices they are done, usually
takes a hour and a half some oven vary so it could take longer.

Enjoy your tasty Cornish hens, now you've made me hungry to make some myself LOL
Carole in Virginia
Click Here to Print this Recipe

Thanks to Patti NM for sharing here recipe for homemade peanut butter in the 7/7 newsletter. I especially appreciate your sharing how you store it and how long it will last.
Robbie IN

What is a cube of butter. It is one stick of butter in a four stick box of butter or margarine.
Mary Ann

Reply to Barbie on egg shells July 22, newsletter

Help!!! I have a lot of trouble with getting the shells off boiled eggs. They look like they have been in a battle zone when I get done with them. How does one get them off the eggs and the eggs still resemble eggs? I am tired of having to make them into egg salad.

Barbie, I find the fresher the egg the harder it is to get the shell off, I usually run cold water over the egg as I peel them and have no problems I've made plenty of egg salad until I learned this trick, also, when the eggs are done cooking try ice cubes in the water to shock them this also helps. Good luck :o)

This is for Susie Indy, who inquired about the applesauce banana bread recipe in the 7/13 newsletter. In the newsletter it said 2 1/2 cups but did not specify the ingredient. I am confident this is the amount of sugar needed in the recipe. I have a very similar recipe. You might need less sugar, depending on how sweet the applesauce is that you use. My recipe calls for w2 cups sugar.
Robbie IN

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Here is another favorite salad of mine that I often take to luncheons
Abby in Atlanta

Abby's Mediterranean Tortellini Salad with Artichokes Recipe

1 (20 oz.) pkg of refrigerated cheese tortellini
1 can water packed artichokes
1-4 oz. can sliced black olives, drained
1 8 oz. pkg. Feta Cheese, crumbled*
1/2 cups chopped pecans
1 container grape tomatoes
1 bulb garlic
4 tsp. dried basil leaves
2 tsp. dried dill
1/2 cup white wine vinegar
3/4 cup olive oil

Cook and drain tortellini as directed on package. Set in fridge to cool. Drain and chop artichokes. Mix tortellini, artichokes, olives, feta cheese, pecans; add tomatoes last

Chop 3 cloves garlic and set aside (more or less as desired). In a small bowl combine ĺ cup oil, Ĺ cup white wine vinegar, 4 tsps. dried dill, and chopped garlic. Mix well with a whisk.

Mix the prepared dressing with the salad. Cover with plastic wrap and place in fridge. Marinate for 3-4 hours. Remove from fridge 30 mins prior to serving so itís not too cold. Serve with salad or soup and bread.
*Substitute Mozzarella cheese balls to make it more Italian.
Click Here to Print this Recipe

Here is another good salad to take to a lunceheon.

Nutty Broccoli Slaw Recipe

1 3 oz pkg Chicken Ramen Noodles
1 pkg. (10 oz) Broccoli slaw mix
2 cups green onions (2 bunches)
1-1/2 cups broccoli florets
1 can (6 oz) sliced ripe Olives, drained
1 cup sunflower kernels, toasted
1/2 cup slivered almonds, toasted
1/2 cup sugar
1/2 cup cider vinegar
1/2 cup Olive, Vegetable, or Canola oil

Set aside the noodle-seasoning packet: Crush the noodles and place in a large bowl. Add the slaw mix, onions, broccoli, olives, sunflower kernels and almonds. In a jar with a tight-fitting lid, combine the sugar, vinegar, oil and contents of seasoning packet: Shake well. Drizzle over salad and toss to coat. Serve immediately. Yield 6-8 servings
Abby in Atlanta
Click Here to Print this Recipe

I have taken this salad to many a luncheon and it was always well received.

Abby's Chicken Pasta and Fruit Salad Recipe

1/2 lb pasta, cooked (use an interesting shape to jazz it up)
2 cups cooked, cubed chicken
5 stalks of celery, sliced
2 large apples, peeled and cubed**
1 cup seedless grapes, halved
1 (20 oz) can pineapple tidbits, drained
1 cup mayonnaise
2 Tbs. milk
1 Tbs. sugar
1/2 tsp. salt
dash of pepper

Chill pasta and chicken thoroughly. Mix chicken, celery, apples, grapes, pineapple, and pasta in a large bowl. Mix the mayonnaise, milk, sugar, salt, dash of pepper. Combine mayonnaise and chicken mixtures and toss. Serves 10-12
**Put cubed apples in drained pineapple juice and then drain. It keeps them from getting brown.

Also use a sturdy pasta that will hold up to the mixing, wagon wheels don't work well.
Abby in Atlanta
Click Here to Print this Recipe

One of the tricks to be able to shell an egg and still have it look like an egg is to use "old" eggs. THe fresh eggs that you get will always stick. I keep them in my fridge for at least 2 weeks or longer before I hard boil them. Eggs will keep long after there expiration date. You can always tell a "rotten" egg when you crack it but I have only seen one and it wasn't because it was Old.
Abby in Atlanta

Good morning Nancy,
Newsletter looks great this morning. I love your notes about the kitties that visit you lol. I would sure like to know where all these kitties go when they leave your house. And isn't it amazing and wonderful that none of them get hit by cars when they are in the road.
Dianne in Wisconsin

I tried to see where they went yesterday. They went down the sidewalk a few houses down the street and I they went out of view. I don't think they are crossing the street to get to my house. Two of the kittens came under the gate in my back yard. They went down the alley to their house but I didn't see where. All I know is the direction they went going home and not which home.

Hi Nancy,
Just had to write and tell you that you are someone right out of a Disney movie. I always thought it would be fun to summon all the little creatures and they would help me clean my house. Guess I will dream on, but you have the magic touch. Thanks for a great newsletter.
Sandy in Iowa

I have a question for Judy about her Sweet Rice recipe in the July 20th newsletter. Is the rice used regular cook and serve rice, or minute rice? I says to bring the contents to a boil, but then to stir and let it sit for an hour to thicken up. I was not sure if regular rice would cooked like this. Don't want t to make a mistake and use the wrong type of rice.

Love reading about the kittens and their mothers coming to play in your yard. I know your cats enjoy watching them run around.
Marsha Los Angeles, CA

Ditto and Little One wants to wish their Uncle Joe a happy birthday.

Hope I'm not being redundant. I would like a recipe for French Dressing that used to be so popular. Prefer with Catsup, not Tomato soup. Also a zesty Creamy Italian.
Thanks in advance. Anita in Camarillo


I tried this recipe for the first time last night, and we really liked it a lot. It makes a lot, so if you are only cooking for one or two, you might want to freeze some of the meat mixture for another time.

Arlene's Mexican Casserole Recipe

1 lb. ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed
1 can Ro-tel tomatoes
1 small onion, chopped
2 cups shredded cheddar cheese
1 pkg. taco seasoning
1 can cream of mushroom soup
1/2 cup water

Preheat oven to 325 degrees.

In a large skillet, brown meat. Stir in beans, tomatoes, onion, taco seasoning, soup and water Simmer over medium low heat until well combined and heated through.

Grease a 9 X 13 casserole baking dish.

Put a layer of crushed tortilla chips, followed by a layer of the
meat/bean mixture, then half of the cheddar cheese.

Repeat layers. Cover with foil and bake 20-30 minutes, or until bubbly.

Serve with sour cream and salsa.

I also served refried beans, rice, and guacamole with this. Very good!
Click Here to Print this Recipe

Sharon's Pork Tenderloin Casserole Recipe

2 lbs. pork tenderloin, sliced
Salt and pepper
4 slices bacon, cooked crisp
1/2 c. chopped onions
1 sm. can sliced mushrooms, drained
1 1/2 c. sour cream
1 c. grated cheddar cheese

Brown pork slices, each side. Lay in a casserole. Sprinkle with salt and pepper. Crumble bacon and add it with onions to pork. Sprinkle mushrooms on top of mix. Pour sour cream over all. Sprinkle cheese to cover. Bake for 35-40 minutes at 350 degrees.
Click Here to Print this Recipe

Sharon's Pork Florentine Recipe

1-1/2 lbs. lean pork tenderloin, cut into 12 slices (pound to 1/4 inch thickness)
3 tbsp. olive oil
1 lg. onion, chopped
1 tbsp. chopped garlic
2 tbsp. olive oil
1/8 tsp. white pepper
1/8 tsp. Salt
1/2 tsp. ground nutmeg
2 lbs. Spinach
2 tbsp. lemon juice

Swiss Cheese Sauce
2 tbsp. Cornstarch
1 1/2 c. skim milk
1 c. Swiss cheese, shredded
4 tbsp. plain nonfat yogurt
1/2 tsp. ground nutmeg

Prepare Swiss cheese sauce by mixing cornstarch and skim milk in a saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute. Remove from heat. Stir in Swiss cheese, yogurt and nutmeg. Cook over low heat, stirring constantly until cheese melts. Keep warm. Heat 3 tablespoons of olive oil in large deep pan over medium heat and cook pork about 10 minutes, turning once until done. Remove pork from pan and keep warm. add remaining 2 tablespoons olive oil and saute onion and garlic for 3 minutes or until tender. Add white pepper, salt, nutmeg and spinach. Toss just until spinach is wilted. Drizzle with lemon juice. Arrange spinach on large serving platter and place pork on spinach. Serve with sauce and sprinkle with extra nutmeg, if desired.
Click Here to Print this Recipe

Sharon's Sweet Sour Pork Kabobs Recipe

2 med. carrots, bias sliced into 1 in. pieces
1 (8 oz.) can pineapple slices, juice pack
1/4 c. red wine vinegar
1 tbsp. cooking oil
1 tbsp. soy sauce
1 1/2 tsp. Cornstarch
1 tsp. Sugar
1 clove garlic, minced
12 oz. lean, boneless pork (tenderloin works well) cut into 1 in. pieces
1 sm. green pepper, cut into 1 in. squares
1 sm. red pepper, cut into 1 in. squares

In a saucepan, cook carrots covered in a small amount of boiling water for 8 minutes; drain well. Drain pineapple; reserve juice. Cut pineapple slices into quarters; set aside. For sauce, in a saucepan, combine reserved pineapple juice, vinegar, oil, soy sauce, cornstarch, sugar and garlic. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Thread cooked carrots, pineapple, red pepper, green pepper and pork on four 12 to 14 inch skewers, leaving 1/4 inch between each piece of food. Grill kabobs on an uncovered grill directly over medium-hot coals for 8 to 12 minutes or until pork is no longer pink. (Or, broil 4 to 5 inches from heating unit for 15 to 18 minutes). Turn kabobs occasionally and brush often with sauce. Serves 4.

Save pineapple pieces from falling into the fire by putting them near the middle of the skewers instead of at the ends.
Click Here to Print this Recipe

Sharon's Baked Pork Tenderloin Recipe

2 lbs. pork tenderloin, cut bite-size pieces
3 sm. onions, cut up fine
Sm. green pepper, cut into pieces

Make an 8-ounce bag medium noodles according to directions. Put in layers in casserole. Over this pour 2 cans tomato soup and 1 cup water. Sprinkle over top with Parmesan cheese. Cover tightly. Bake 2 hours at 350 degrees. Serves 6-8.
Click Here to Print this Recipe

Oma's Millionaire Pie Recipe

1 (15 oz.) can crush pineapple, strained
1/4 c. lemon juice
1 lg. container Cool Whip
1 c. chopped pecans (save some for garnish)
2 graham cracker pie shells

Mix all ingredients together. Chill in pie shells for 2 hours. Garnish with chopped pecans.
Click Here to Print this Recipe

Clam bake Reita in Tn.

With summer on the horizon, itís seafood time, and nothing says a summer party like a good Ďole clam bake. With this recipe, the fresh saltwater taste will be delivered right to your kitchen counter or backyard patio.


1 pound small yellow-fleshed or white new potatoes
1 tablespoon olive oil
Ĺ teaspoon salt
ľ teaspon freshly cracked black pepper
1 pound mussels, scrubbed
1 pound littleneck clams, scrubbed
2 corn cobs, cut clockwise into 2-inch pieces
1 package smoked sausage, cut into 2-inch pieces
ľ cup unsalted butter, cut into small pieces
2 teaspoons Old Bay or other seafood seasoning
1 pound jumbo shrimp, peeled and deveined
Suggested accompaniments:

Chopped fresh parsley, lemon wedges, crusty bread

Directions: Toss potatoes with oil, salt and pepper and spread into a single layer on pan (lined with tin foil). Roast in oven at 450 degrees for 20 to 25 minutes. When the potatoes are slightly tender, remove pan from oven and scatter mussels, clams, corn and sausage evenly over pan. Sprinkle with Old Bay seasoning then roast for 8 minutes. Take pan out of the oven, and scatter shrimp over pan, roast for 3 to 6 minutes or until the mussels and clams have opened, shrimp are pink and opaque and potatoes are tender, tossing any mussels or clams that havenít opened up. Scoop the mixture into bowls, serving with accumulated juices and any of the suggested accompaniments.

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Products this Month
Mr Mister Stainless Steel Spray Genie 
Real Chocolate Chips 
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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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Lubbock, Texas 79416

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