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July 2016 Recipes

July 23, 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 -  Robbie's Favorite Lemonade Recipes | Lynn's French Dressing Recipe | Sue's French Green Bean Casserole Recipe | Sue's Battered Fried Corn on the Cob Recipe | Dorothy's Lemoned Cornish Hens Recipe | Mom's Lemonade Recipe | Judy's Rhubarb Salad Recipe | Judy's Plum Bundt Cake Recipe | Lisa's Blue Cheese Salad Dressing Recipe | Lisa's Thousand Island Dressing Recipe | Lisa's Old Fashioned French Dressing Recipe | Lisa's Poppy Seed Dressing Recipe | Sue's Ranch Style Dressing Recipe | Sue's Orange Dressing Recipe | Sue's Honey Mustard Salad Dressing Recipe | Linda's Tomato Vinaigrette Dressing Recipe | Jan's Vinaigrette Dressing Recipe | Jan's Russian Dressing 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    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)

I love Popeye’s biscuits. Does anyone know how to make them.

I hope that Little One and Ditto's Uncle Joe had a happy birthday in Arizona. 

Peeling Eggs Method
Another tip for peeling hard boiled eggs is to add a little salt to the water when you put the eggs on to boil. It always helps me.

Sweet Rice
Answer to Marsha in LA about July 20th recipe - Sweet Rice. It is good old plain white rice not minute rice. ENJOY !!
Judy in Montana

Robbie's Favorite Lemonade Recipes
I failed to note the name of the individual who wanted recipes for lemonade. The second recipe was shared in a 7/15 newsletter. I hope these help.
Robbie IN

Lemonade Amish Recipe

6 lemons
1 c. sugar
1 qt. ice water
tray of ice cubes
mint for garnish (optional)

Wash lemons and cut into 1/4-inch slices. Place slices in a stainless steel bowl and add sugar. Grind down the lemon slices to release the juice by using a wooden spoon or potato masher. Let sit for 20 minutes. Stir occasionally. In several bunches, squeeze the lemon slices hard with your hands to extract all the juice. Mix in the quart of ice water. (You may add a little more water if desired.) Transfer to a pitcher and chill in the refrigerator or add a tray of ice cubes and serve right away.
Robbie IN

Southern Lemonade - Syrup for Lemonade Recipe

2 c. sugar
1 c. water
1 c. fresh lemon juice

Combine sugar and water in saucepan. Bring to boil and boil for 5 minutes. Cool and add lemon juice. Strain the syrup to remove unwanted pulp and seeds. Store in covered glass jar in refrigerator. When ready to serve, add 2 Tbsp. of syrup to 1 glass of cold water, stir to mix, add ice and enjoy. Makes 2 1/2 cups of syrup. Will keep in refrigerator for 3 to 4 weeks.
Click here to Print both these Lemonade Recipes

Old El Paso Enchilada Sauce
Note to Sherrie: El Paso green enchilada sauce can be purchased at Wal Mart. I use it all the time for avocado enchiladas.
Athena in DE

To the lady that wanted French Dressing made with catsup. Sorry I don't remember her name. I usually make my french dressing with tomato soup but decided to try it with catsup. Must say, pretty good!

Lynn's French Dressing Recipe

1/2 cup sugar
3/4 cup oil
1/4 cup vinegar
1 tsp. salt
1/2 cup catsup
1 small onion, grated
juice of one lemon (I didn't have one so skipped)

Blend everything in blender til well mixed.
Lynn WI/Fl
Click Here to Print this Recipe

Would Like Recipe for Cracker Barrel Carrots
I love the carrots from Cracker Barrel and would like to make them for a church dinner sure would like the help.
Also Nancy just love them kittie stories. keep them coming.
Thank You all Dot KH ,Fl.

Cheesecake Fudge
I went to a craft show and they had the most delicious cheesecake fudge. Does anyone have a recipe.

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In July 21,16 Sherrie and Wilma had questions. Hopefully I can help.

Sherrie: La Victoria brand has a VERY authentic verde (green) enchilada sauce. If you make it you need tomatillos and they are not available every where. Believe it or not if you can find Taco Bell's sauces they have a green sauce that is excellent. Hope this helps, this is best to buy already prepared. Much cheaper than buying all ingredients needed. The green sauce is my very favorite!

Wilma: Cornish game hens are just small chickens. I cut then in half and bake them. Sometimes I bake them with a sauce over them. You can stuff them and bake them like regular chickens. Anything you do with regular chickens you can do with these little ones.
Hope this helps. Judy in Montana

This is a great recipe for any time of the year. If taken to a potluck, one should take the recipe for many will ask for it.

Sue's French Green Bean Casserole Recipe

1 lg. onion
1/4 cup butter or margarine
1 can Cream of Mushroom Soup
1/8 tsp. Tabasco
1 cup grated cheese
salt & pepper to taste
2 - 16 oz. cans Whole or French Style Green beans, drained
1 can water chestnuts, sliced
3 hard boiled eggs, sliced
Bread Crumbs (Pepperidge Farm Herb) seasoned

Saute onions in butter. Add soups, Tabasco, grated cheese, salt & pepper. Heat until cheese melts. In casserole, layer beans, sliced water chestnuts, eggs and sauce. Repeat. Top with bread crumbs, almonds and butter, Bake at 350 degrees for 30 - 40 minutes.
Sue in TN
Click Here to Print this Recipe


Sue's Battered Fried Corn on the Cob Recipe

Oil for deep frying
3/4 C. Corn Meal
1/2 C. grated Parmesan Cheese
1/3 C. Flour
1/2 to 3/4 tsp. Garlic Salt
3/4 C. Milk
2 Tbs. Oil
1 Egg
2 pkg. Frozen Corn-on-the-Cob, thawed
1 C. Cornflake Crumbs

In deep fat fryer or heavy saucepan, heat oil to 375 degrees F. In medium bowl combine cornmeal, cheese, flour, garlic salt,
milk, 2 Tbs. oil, and egg. Mix well. Dip corn-on-the-cob ears into cornmeal batter to coat; roll in cornflake crumbs. Fry in
hot oil for 2 to 3 minutes or until lightly golden brown. Drain on paper towels. Serve immediately. Serves 12.
Sue in TN

May use fresh corn instead of frozen. Shuck, silk and cut cob into two pieces.
Click Here to Print this Recipe  

I left early today for work and did not see the neighborhood herd of kitties this morning. I came hope this afternoon late and they had already gone home. I could tell that some of them had been here today because the water dishes were over turned. When I got home I found two squirrels playing in the water dishes.

The weather here has been over 100 degrees for days. Leaving shallow dishes with water helps keeps the visiting kitties cool.

Dorothy's Lemoned Cornish Hens Recipe

2 Cornish game hens
1/2 cup melted margarine (I use less)
1/4 c. lemon juice
3 large cloves garlic, minced
1/2 t. paprika
1/8 t. pepper

Put hens into crockpot. Combine everything else and pour over the hens. Cook on low for 8 to 10 hours, or on high for 4 to 5 hours. Turn and baste the hens a couple of times. ( If you have one of the newer crockpots they will cook much faster than this.) Split hens and serve on white or wild rice. I have been making these for years, and they are very good. You can put some of the sauce on the rice
Dorothy from WA/AZ
Click Here to Print this Recipe

Mom's Lemonade Recipe
Nancy here is a good easy lemonade recipe my Mom made for years.

Slice one orange and one lemon in a pitcher, Sprinkle 1 pkg lemon kool-aide over slices. Sprinkle 1 cup sugar over sliced fruit (increase to taste if you like it sweeter) Let it sit on cupboard until the sugar liquefies. Add water, chill and enjoy
Carol in Il.
Click Here to Print this Recipe

Judy's Rhubarb Salad Recipe

1-1/2 cup cooked hot rhubarb
2 Tbsp sugar
1 cup finely diced tart apple
1 cup unsweetened pineapple juice
1 sm. package raspberry or strawberry jello
1 cup chopped pecans
1 Tbsp fresh lemon juice

Cook fresh or frozen rhubarb pieces until it is very mushy with 2 Tbsp sugar. Pour over jello stir well and cool. Add remaining ingredients, mix well. Pour into molds, cool in refrigerator. I serve on a small nice green lettuce leaf with a dot of whipped cream on top or at the side.
ENJOY !! Judy in Montana
Click Here to Print this Recipe

Judy's Plum Bundt Cake Recipe

2 cups self rising flour
2 cups sugar
1 tsp ground cloves
2 tsp ground cinnamon
3 eggs
3/4 cup vegetable or coconut oil
1 1/2 tsp vanilla
2- (43/4 oz) jars of plum baby food

1 cup powdered sugar
juice of 1 fresh lemon

preheat oven 325 degrees.

Beat cake ingredients together. Bake for 11/2 hours.

For the glaze:
Mx sugar and lemon juice well then pour over cooled cake.

Judy in Montana
Click Here to Print this Recipe

Dorothy's Way to Peel Eggs
Barbie, you mentioned having trouble peeling boiled eggs. I read in this newsletter a few years back to boil them, then drain them, and shake the pan (with the lid on), then to rinse with cold water and peel them. I shook the pan a little too long, and ended up with broken chunks of eggs and shells. LOL.

Now I do them the way my mom did. Use eggs at least a week old. Boil them. Then drain them and get them cool with cold water. Smash each egg a bit against the edge of the sink and put them back into the pot. Run lots of cold water over them. Peel under cold running water. Works every time.
Dorothy from WA/AZ

SB's Way to Peel Eggs
I have found this is the easiest way to have "boiled eggs".
I no longer boil them. I put eggs in a cupcake pan, one egg per section, heat in a 325 degree oven for 30 minutes, then in ice water for 10 minutes. The shells practically fall off.

Marilyn's Way to Peel Eggs
For Barbie. Put your eggs in a pan, best if it holds them in one layer. Cover with cold water. Bring to a boil & as water begins to boil, slide pot off burner, cover & let sit 18 minutes for large size eggs. 15 or 16 will usually do for medium. Put pan in sink & run cold water over till you can handle them. I usually peel mine now, but I know some folks advise letting them sit in cold water 15 minutes. Probably will work, I never allow the time !

Take egg & tap it the whole way around on the counter, roll it, not too hard, till shell crackles. Squeeze it a bit, gently, roll again if shell doesn’t start to come off in one or two large pieces. That’s it. Hope it works for you.
Marilyn in FL


Beth's Way to Peel Eggs
This is for Barbie, who asked about how to boil eggs so the shells come off cleanly. I finally figured it out: Steam them, don't boil them. I read about it and it works. Put the eggs in a steamer basket in a sauce pot with water to the bottom of the steamer basket. Steam them for 12-13 minutes for hard cooked. Then, drain them into a bowl with cold water and bang them around the bowl so the shells crack, then peel them. I've done this twice and it has worked both times. Good luck!
Beth in Chicago

Making your own fresh salad dressings adds that special touch to salads. These salad dressing recipes are ones most often requested from past newsletters.

Lisa's Blue Cheese Salad Dressing Recipe

1 c. mayonnaise
1 c. sour cream
4 oz. blue cheese, crumbled
1 tbsp. lemon juice

Mix all ingredients and chill.
Lisa TX
Click Here to Print this Recipe

Lisa's Thousand Island Dressing Recipe

1 c. mayonnaise
1/2 c. chili sauce
1/3 c. sweet pickle relish
1/2 tsp. celery seed

Stir together ingredients and this will make two cups.
Lisa TX
Click Here to Print this Recipe

Lisa's Old Fashioned French Dressing Recipe

1 c. oil
1 c. sugar
1/2 c. ketchup
1/2 c. white vinegar
2 tsp. onion powder
1 tsp. garlic powder
1 tsp. paprika
3/4 tsp. celery seed

Mix ingredients well. Put in bottle and store in refrigerator.
Lisa TX
Click Here to Print this Recipe

Lisa's Poppy Seed Dressing Recipe

1/2 c. sugar
1 tsp. dry mustard
1 1/2 tsp. salt
1/3 c. cider vinegar
2 tbsp. grated onion
2 tablespoons poppy seeds

Combine in blender and blend well. Gradually add 1 cup salad oil slowly. Mix in 2 tablespoons poppy seed. This is great on bananas and other fruit salads.
Lisa TX
Click Here to Print this Recipe

Sue's Ranch Style Dressing Recipe

2 tsp. salt
2 tsp. dried minced garlic
8 tsp. dried minced onion
2 tsp. freshly ground pepper
2 tsp. granulated sugar
2 1/2 tsp. paprika
2 1/2 tsp. parsley flakes

Combine all ingredients. Store in airtight container. To make dressing, combine 1 tablespoon mix with 1 cup mayonnaise and 1 cup buttermilk. Blend well. To make dip, combine 1 tablespoon mix with 1 cup sour cream. Blend well. Refrigerate 1 hour before serving with vegetables.
Click Here to Print this Recipe

Sue's Orange Dressing Recipe

1 (6 oz.) can frozen orange juice, thawed
3/4 c. vegetable oil
1/4 c. cider vinegar
3 tbsp. sugar
3/4 tsp. dry mustard
1/4 tsp. salt
1/2 tsp. Tabasco sauce
1/4 tsp. white pepper

Mix well and refrigerate. Use on tossed green or spinach salad with avocado, purple onion rings and mandarin orange sections. Makes 1 1/2 cups.
Click here to Print this Recipe

Sue's Honey Mustard Salad Dressing Recipe

1-1/3 c. mayonnaise
1/3 c. honey
1 tbsp. vinegar
2/3 c. salad oil
1 tsp. minced onion flakes
2 tsp. minced fresh parsley
2 tbsp. prepared mustard

Blend mayonnaise, honey, vinegar, oil, onion flakes, parsley and mustard with a whisk until smooth and creamy. Makes about 2 cups.
Click Here to Print this Recipe

Linda's Tomato Vinaigrette Dressing Recipe

1/4 c. tomato juice
1/4 c. cider vinegar
1/4 c. lemon juice
1 clove garlic, minced
1/8 tsp. pepper
1/4 tsp. thyme, crushed
1/4 tsp. salt
2 tsp. parsley, chopped

Put all ingredients in a bowl and mix well. Makes 3/4 cup dressing. Will keep well in the refrigerator.
Click Here to Print this Recipe

Jan's Vinaigrette Dressing Recipe

2 tbsp. balsamic vinegar
4 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper

Combine all ingredients in a glass jar, cover with a tight fitting lid, and shake well. Store in refrigerator.
Click Here to Print this Recipe

Jan's Russian Dressing Recipe

1/4 c. sugar
1 1/2 tsp. celery seed
1/2 tsp. salt
1/2 tsp. paprika
2 1/2 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1 tbsp. vinegar
1 c. salad oil
1/2 c. catsup
1/4 c. grated onion

Cook sugar and 3 tablespoons water until mixture spins a thread. Cool. Mix remaining ingredients, beat in syrup. Chill. Makes 2 cups dressing.
Click Here to Print this Recipe

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Mr Mister Stainless Steel Spray Genie 
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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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Nancy Rogers 

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Nancy Rogers

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Lubbock, Texas 79416

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