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June 2016 Recipes

June 8, 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 | Lisa's Summer Jello Salad Recipes (6 Recipes) | Judy's Pasta Salad Recipe | Oma's Cajun Potato Salad Recipe | Oma's Pea Salad Recipe | Sherry's Apple Crisp Recipe | Fruity Rice Salad Recipe | Seven Layer Meatless Tortilla Pie Recipe | Parmesan Chicken Recipe | Quick & Easy Old Fashioned Self-Rising Mayonnaise Biscuits  | Mary J's Denver Omelet Recipe | Deep Fried Vegetable Batter Recipe
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Everyday Recipes from Our Recipe Family. Everyday recipes made from ingredients found in most pantries.

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Lisa's Summer Jello Salad Recipes (6 Recipes)

Some of my favorite Jello Salads for summer

Lemon Jello Salad Recipe

1 (6 ounce) package lemon gelatin
1 cup whipped topping
1 20 ounce can crushed pineapple, drained
2 cups Longhorn cheese, grated

Prepare gelatin according to package directions, using drained pineapple juice as liquid. Refrigerate until partially set. Add whipped topping, drained pineapple and cheese. Pour into a 9 x 13 inch pan. Chill until firm. Cut in squares. Serve on lettuce leaves.


Citrus Jello Salad Recipe

3/4 cup orange sections
3/4 cup grapefruit sections
1 3 ounce package Jello, any fruit flavor (I prefer lime or orange)
1/8 teaspoon salt
1 cup boiling water

Sweeten fruit to taste; set aside. Dissove Jello and salt in boiling water. Drain fruit, measuring juice and adding water to make 3/4 cup. Add juice to gelatin. Chill 1 cup of the mixture until very thick. Then whip until fluffy*. Pour into a 1 quart mold. Chill until set, but not firm. Chill remaining gelatin until very thick; then fold in fruit. Spoon into mold. Chill until firm. Unmold and garnish with mint and sour cream, if desired. Makes about 3 1/2 cups or 6 servings.

* Prepare Jello as directed on package and chill until very thick. Then beat with rotary beater or electric mixer until mixture is fluffy and thick about double in volume results in the best eating quality and flavor.


Vegetable Jello Salad Recipe

1 (6 ounce) package lemon Jello
1 pint boiling water
1 tablespoon vinegar
1/2 teaspoon salt
2 pimientos, finely chopped
1/2 cup white cabbage, finely chopped
1 cup celery, finely chopped
1/2 cup cucumber pickles, finely chopped
crisp lettuce

Dissolve Jello in boiling water. Add vinegar and salt. Chill. Combine pimientos, cabbage, celery and pickles. When Jello is slightly thickened, add vegetables. Turn into individual molds. Chill until firm. Unmold on lettuce. Garnish with mayonnaise


Cucumber Jello Salad Recipe

Kentucky Salad

2 packages lime gelatin dessert
2 cups crushed pineapple
pineapple juice and very hot water to make 2 cups
1 cup cold water
1 1/2 cups grated cucumber
1 teaspoon lemon juice

Drain pineapple and cucumber well. Make gelatin dessert according to package recipe. Cool to consistency of egg white. Fold in pineapple, cucumber and lemon juice. Pour into mold and refrigerate. Unmold and serve on crisp lettuce with mayonnaise.


Applesauce Jello Salad Recipe

1 cup applesauce; hot
1/2 teaspoon cinnamon
1 cup 7 Up or red pop or ginger ale
1 small box red Jello, any flavor
1 teaspoon lemon juice
1/3 cup nuts, chopped
1/3 cup raisins
1/3 cup apples; chopped

Mix all except nuts, raisins and apples together. Chill until barely set. Add nuts raisins and apples. Chill.


Cabbage Jello Salad Recipe

1 package lemon or lime Jello
1/2 head cabbage, shredded or chopped
2 carrots, shredded or chopped
2 stalks celery, shredded or chopped
1 apple, chopped
1 handful mini marshmallows, if desired
balls of Brie cheese

Prepare Jello according to package directions. When cool, add the shredded or chopped vegetables, apple and marshmallows. Pour into dish or mold. Tuck balls of Brie cheese in and around. Chill and unmold.
Click Here to Print all six of these Summer Salad Recipes

Judy's Pasta Salad Recipe

8 ounces linguine, or other pasta
1 cup cherry tomatoes, halved
1 ounce pepperoni, sliced and quartered
1/4 red onion, sliced to make rings
2 ounces feta cheese, crumbled
1/2 green bell pepper, chopped
2 tablespoons green olives, about 8 to 10 olives sliced
2 tablespoons black olives, about 8 to 10 olives sliced
1 tablespoon fresh basil, finely chopped
3/4 cup Italian dressing

Cook pasta according to package directions until al dente. Drain, rinse with cold water, and drain again. Combine pasta with halved tomatoes, pepperoni, onion slices, cheese, bell pepper, olives and chopped basil. Toss with salad dressing. Add more or less dressing according to taste. Allow to chill thoroughly to blend flavors. Serve with crusty French bread. When adding cheese to flavor salads, soups, and other dishes, try sharp cheeses. Besides complimenting other foods less cheese may be used, due to the stronger flavor.
Click Here to Print this Recipe

This potato salad tastes a lot like the Cajun Potato Salad at Golden Coral. If you don't want it to have a lot of the Cajun flavor, reduce the Louisana Hot Sauce to 1 teaspoon.

Oma's Cajun Potato Salad Recipe

8 cups potatoes, cooked, cooled and cubed
1/2 pound bacon, crisp fried and crumbled, and drippings
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped dill pickles
1/2 cup chopped sweet pickles
3 tablespoons yellow mustard
salt and pepper to taste
2 cups mayonnaise
2 teaspoons Louisiana Hot Sauce

Combine all ingredients in a large bowl. Serve warm or chilled.
Click Here to Print this Recipe

Oma's Pea Salad Recipe

2-1/4 cups shelled green peas
1-1/4 cups diced cucumber
1/2 cup thinly sliced radishes
1/4 cup thinly sliced green onions
2 tablespoons white vinegar
1 tablespoon olive oil
1 tablespoon honey
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt

Steam peas, covered, 6 minutes or until tender. Rinse under cold water; drain well. Combine peas, diced cucumber, radishes, and green onions in a bowl. Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Pour over vegetable mixture; toss well.
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A friend just sent me this. Sounds wonderful.

Sherry's Apple Crisp Recipe

5 to 6 cups apple slices, about 4 apples
1/3 cup butter, melted
Ground cinnamon for sprinkling

1 cup flour
1 t. baking powder
3/4 cup sugar
3/4 t. salt
1 egg

Vanilla ice cream for accompaniment, optional

Arrange apples in a 6 to 9 inch pan. Prepare topping (Topping: In medium bowl, mix all ingredients and combine well.) and sprinkle it evenly over the apples. Pour melted butter over the topping and sprinkle with the cinnamon. Bake at 350 til bubbling and golden, 30 to 40 minutes. Serve with the ice cream if desired.
Serves 12
Sherry (in Indiana)
Click Here to Print this Recipe

This is great any time, but especially in the hot summer months. If you do not want to use whipping cream, you can substitute Cool Whip or Dream Whip.
Robbie IN

Fruity Rice Salad Recipe

1 can (15 1/4 oz.) crushed pineapple, drained
1 c. chilled cooked rice (may use left over rice)
1/3 c. flaked coconut
1/4 c. golden raisins
1/2 whipping (heavy) cream
2 tbsp. sugar
1/2 tsp. vanilla
1/2 tsp. almond extract
1/4 tsp. ground cinnamon
4 tbsp. slivered almonds

Mix pineapple, rice, coconut and raisins in medium bowl. Beat whipping cream, sugar, vanilla, almond extract, ginger and salt in chilled small bowl until stiff, fold into rice mixture. Stir in 3 tablespoons of the almonds. Garnish with 1 tablespoon slivered almonds., if desired.
Click Here to Print this Recipe

This is a great meatless dish and even popular with many of my meat loving family. I think it came from an ad for Pace Picante sauce.
Robbie IN

Seven Layer Meatless Tortilla Pie Recipe

2 cans (about 15 ounces each) pinto beans, rinsed and drained
1 cup Picante Sauce - I have also used salsa
¼ teaspoon garlic powder or 1 clove garlic, minced
2 tablespoons chopped fresh cilantro leaves
1 can (about 15 ounces) black beans, rinsed and drained
1 small tomato, chopped (about ½ cup)
7 flour tortillas (8-inch)
8 ounces shredded Cheddar cheese (about 2 cups)

Mash the pinto beans in a medium bowl with a fork.
Stir in ¾ cup picante sauce and the garlic powder.
Stir the remaining picante sauce, cilantro, black beans and tomato in a medium bowl.

Place 1 tortilla onto a baking sheet. Spread ¾ cup pinto bean mixture over the tortilla to within ½-inch of the edge. Top with 1/4 cup cheese.

Top with 1 tortilla and 2/3 cup black bean mixture. Top with 1/4 cup cheese.

Repeat the layers twice more.
Top with the remaining tortilla and spread with the remaining pinto bean mixture.
Cover with aluminum foil.

Bake at 400 degrees F for 40 minutes or until the filling is hot.
Uncover the pie. Top with the remaining cheese. Cut the pie into 6 wedges. Serve with additional picante sauce and sprinkle with additional cilantro, if desired.
Robbie In
Click Here to Print this Recipe

Hi Nancy, furkids and all Landers,

Was glad to read that Little One is getting past the trauma he suffered. Looking forward to seeing new pictures of both he and Ditto. They are both so precious.

Judy in Alaska posted a recipe in the 5/25/16 newsletter for Blueberry Cheesecake Bars. I have a question for Judy: Do you think this would work if made using a graham cracker pie crust or a graham cracker crust in a 9 x 13 pan if a pie crust is too small? Thought it might make a really pretty and yummy pie!

Here's our favorite recipe for Parmesan Chicken. We've tried maybe 4 different recipes, liked this one best. In the warmer months, we like this sliced on top of a salad. Have also served it sliced over noodles - it's similar to the Parmesan Chicken at the "Noodles" chain.

Parmesan Chicken Recipe

4 boneless skinless chicken breast halves, about 4 ounces each
1/2 cup seasoned bread crumbs (I used Italian)
1/4 cup grated Parmesan cheese (I used the kind in the green jar!)
1/2 tsp. dried basil
1 large egg
1 tablespoon butter or butter substitute
1 tablespoon vegetable oil (I use Canola)

Pound chicken till it's about 1/4 inch thick. Combine bread crumbs, parmesan cheese and basil in a shallow bowl. In a second bowl beat the egg. Dip the chicken first into the egg, then coat with the crumb mixture. I then usually refrigerate the chicken for 10 or 15 minutes before cooking. In a skillet, melt the butter and the oil, add the chicken and brown chicken over medium heat, about 4 minutes per side or until it's 165 degrees on a thermometer.
Jan in MO
Click Here to Print this Recipe

Hi Nancy.
Sending this to the two addresses, hope you get it, hope you get it figured out. Miss you & critters!

Quick & Easy Old Fashioned Self-Rising Mayonnaise Biscuits

1 c. self-rising flour
1 serving (not measuring) T. sugar
1 serving (not measuring) rounded T. mayonnaise
1/2 c. milk

Mix flour & sugar; mix mayo & milk; add wet to dry. Bake in very well buttered muffin tins at 450º about 10 minutes or bake on parchment, dropped from a spoon. Either way makes 4 large or 6 small. Easy to multiply
Marilyn in FL

Comment - It made it to one address only.  I need to talk to Suddenlink to see why messages are not coming through to my inbox.
Click Here to PRint his Recipe

This is a tasty recipe that is easy to make. It is a nice dish to take to a pot luck dinner, because most people love anything with cheese on it. Arlene/Mo.

Creamy Veggie Casserole Recipe

1 (14 oz.) frozen vegetables (your choice)
1/4 cup butter
2 tbsp. flour
small diced onion
1 cup milk
4 oz. flavored cream cheese (chives, garden vegetables, etc.)
4 oz. cheddar cheese, grated
salt and pepper to taste
1/2 cup French Fried onions

Cook the vegetables according to directions, drain, let cool a little.

Place butter and onion in saucepan and saute until onions are slightly tender. Add flour and milk and whisk until slightly thickened. Add cream cheese and stir until smooth; pour sauce over the vegetables, add the cheese, and stir to combine. Pour into a greased casserole dish and bake at 350 for 20-25 minutes our until hot and bubbly. Sprinkle with French Fried onions and place back in the over for about 5 minutes.
For Weight Watchers the whole recipe has 57 Smart Points
Click Here to Print this Recipe

I made this Denver Omelet this week. I have had the recipe forever but haven't used it until I needed something for a brunch. I had forgotten how good it was.

Mary J's Denver Omelet Recipe

2 tablespoons butter
1 cup onion, chopped
1 cup green bell pepper, chopped
1/2 cup ham, chopped
1/2 cup bacon, chopped
4 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
3 drops Tabasco sauce
4 slices buttered toast

In a hot skillet, melt butter. Saute onion, bell pepper, ham and bacon. In a small bowl, whip eggs lightly. Add the salt and pepper. Add eggs to sauteed items and let brown on one side. Flip over and brown on the other side. Serve hot with hot buttered toast.
Makes 4 servings.
Mary J
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We love deep fried veggies. This batter is great on zucchini, squash, sliced carrots, and even dill pickles.
Mary Ann

Deep Fried Vegetable Batter Recipe

1/4 cup flour
1/4 cup milk
1 egg white
1/8 teaspoon celery salt
1/2 to 1 cup dry bread crumbs
salt to taste
cut up vegetables or your choice

Whisk four, milk, egg white and celery salt until smooth. Dip vegetables in batter, then roll in crumbs. Fry in oil and sprinkle with salt to taste.
Mary Ann
Click Here to Print this Recipe


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

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Lubbock, Texas 79416

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