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June 2016 Recipes

June 9, 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
Grilling Recipes from Mary J
Grilled Apricot Halibut Fish Recipe | Grilled Tomatoes Recipe | Grilled Portobello Mushrooms Recipe | Stuffed Pork Chops, Grilled | Grilled Maple Flavored Chops Recipe | Grilled Maple Flavored Chops Recipe | Fruit Kabobs Recipe | Vegetable Kabobs Recipe | Strawberry and Peach Kabobs Recipe | Southern Style Barbecue Chicken Recipe]

More Summer Jello Salads from Lisa
Peach Jello Salad Recipe | Pineapple Slices Jello Salad Recipe | Banana Jello Salad Recipe | Cantaloupe Jello Salad Recipe | Spiced Peaches Jello Salad Recipe | Frosted Grapes Summer Snacks  | Tomato Aspic Jello Salad Recipe |

Other Recipes
Mexican Corn Salad Recipe | Vegetable Kabobs Recipe | Crustless Taco Pie Recipe

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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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Grilling Recipes from Mary J

Grilled Apricot Halibut Fish Recipe

1 pound halibut
1/2 cup apricot preserves
2 tablespoons white vinegar
1-1/2 teaspoons chopped fresh tarragon

Brush grill rack with vegetable oil. Heat grill to medium heat. Place fish on grill rack. Cover and grill 5 to 6 inches from heat 10 to 20 minutes, turning once, until fish flakes easily with fork. Meanwhile, mix remaining ingredients; spoon onto fish during last minute of cooking. Makes 4 servings.


Grilled Tomatoes Recipe

1/3 cup olive oil
1 tablespoon fresh lemon juice or wine vinegar
2 tablespoons fresh basil; chopped
1 tablespoon shallots; chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 large firm tomatoes; cut into slices 1/2 inch thick
10 to 12 green onions; trimmed including green tops
sprigs of fresh basil or

Position an oiled grill rack 4 to 6 inches above the barbecue coals. In a small bowl stir together the oil, lemon juice or vinegar, chopped basil, shallots, salt and pepper. Arrange the tomatoes and onions on the rack. Grill, turning them two or three times and brushing with the mixture, about 5 minutes. Transfer the tomatoes and onions to a platter and garnish with basil and parsley sprigs.


Grilled Portobello Mushrooms Recipe

3 portobello mushrooms
1/4 cup canola oil
3 tablespoons chopped onion
4 cloves garlic, minced
4 tablespoons balsamic vinegar

Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up. In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour. Grill over hot grill for 10 minutes. Serve immediately.
Makes 3 servings.


Stuffed Pork Chops | Grilled

4 extra thick rib pork chops, about 1 to 1 1/4 inches thick, to serve four
3/4 cup dry breadcrumbs
large pinch dry rosemary, crumbled fine
large pinch dry marjoram, crumbled fine
1 tablespoon melted butter
1/2 cup sweet onion, minced
1 small clove garlic, minced
1/2 teaspoon salt

Make pockets in the chops by slitting from the edge of the eye to the bone with a sharp knife. Combine the breadcrumbs, butter, garlic, onion, rosemary, marjoram and salt, and stuff the mixture into the pockets. Use a small skewer if necessary to hold the edges closed. Grill the chops over medium high heat for 8 to 10 minutes per side, turning several times, until the fat is crisp and the meat nicely browned.


Grilled Maple Flavored Chops Recipe

1/4 cup Teriyaki Marinade & Sauce
2 tablespoons maple flavored syrup
1 teaspoon grated fresh ginger root
6 boneless center cut pork loin or rib chops, 3/4 inch thick

Combine teriyaki sauce, syrup and ginger; pour over chops in large plastic food storage bag. Press air out of bag; close top securely. Let stand 15 minutes, turning bag over once. Reserving marinade, remove chops to rack in broiler pan. Broil chops 4 to 6 inches from heat source 6 minutes on each side, or until just done, brushing with reserved marinade once after turning chops over.


Fruit Kabobs Recipe

Fresh fruits, such as bananas, apples, pears, pineapple, melon, peaches, strawberries, or plums
lemon juice
brown sugar
chopped walnuts, pecans, or almonds, optional

Peel, seed and dice the fruits into 1 inch chunks. Do not peel apples, pears, peaches, or plums. Toss with enough lemon juice to coat lightly and prevent discoloring of the fruit. Thread onto wooden skewers and sprinkle lightly with brown sugar. Grill over
coals until the edges of the fruit are lightly browned and the brown sugar begins to bubble. Sprinkle with chopped nuts if desired before serving.


Vegetable Kabobs Recipe

1 pint mushrooms, button or crimini
1 pint cherry tomatoes
3 to 4 zucchinis
2 onions
1 eggplant
1 green bell pepper
1 red bell pepper

1/2 cup olive oil
1/2 cup lemon juice
salt and pepper to taste
1 tablespoon dried thyme
2 large garlic cloves, minced

Clean and prepare vegetables: remove mushroom stems, seed peppers and peel onions. Cut all veggies into bite sized chunks, except for cherry tomatoes. Blend marinade ingredients until mixed thoroughly, preferably in a food processor. Alternating vegetables, thread them onto skewers. Brush with the marinade. Grill 4 inches from the coals. Turn and baste frequently with the marinade. Cook for 10 to 15 minutes, until vegetables are tender.


Strawberry and Peach Kabobs Recipe

10 large strawberries
2 peaches, sliced
1 tablespoon olive oil

Thread strawberries and peaches onto skewers. Lightly brush with olive oil. Grill over medium hot coals or in broiler for 2 to 4 minutes, turning frequently until just hot. Serve immediately.


Southern Style Barbecue Chicken Recipe

6 (each) chicken legs, thighs and drumsticks separated
1 teaspoon oil
1/2 onion, chopped
1 garlic clove, minced
1/4 cup strong coffee
1 teaspoon mustard powder
1/2 teaspoon fenugreek
1/2 cup brown sugar
salt and freshly ground pepper

For the barbecue sauce: heat the oil in a small saucepan. Saute the onion and garlic until tender and translucent. Add the coffee and bring to a simmer for one minute. Add the remaining ingredients and simmer until thickened. Season to taste with salt and pepper. Cool the sauce completely and then pour over the prepared chicken legs. Toss to coat well and refrigerate for at least two hours to overnight. Preheat the barbecue grill. Remove the chicken from the marinade and place on a plate. Transfer the remaining marinade into a small saucepan and bring to a boil. Turn the heat down to a simmer. Season the chicken with salt and pepper and grill over medium heat. Baste with the simmering barbecue sauce and continue to heat until the chicken is cooked through or an instant read thermometer registers 165F.
Serves 6.


Grilled Shrimp Scampi Recipe

1/4 cup light olive oil
1/4 cup lemon juice
3 tablespoons chopped fresh parsley
1 tablespoon minced garlic
ground black pepper to taste
1/4 teaspoon crushed red pepper
1-1/2 pounds shrimp

In a medium, non reactive bowl, combine the olive oil, lemon juice, parsley, garlic, black pepper and crushed red pepper. Stir in shrimp to coat. Marinate for 30 minutes or less. Preheat grill for high heat. Remove shrimp from marinade, and thread onto skewers. Grill for about 2 to 3 minutes on each side, or until done.
Makes 6 servings.
Click Here to Print all of Mary J's Grilling Recipes

I have taken a few pictures of the critters.  I am still trying to get a picture of Little One when he is doing something more than sleeping.  So far he hasn't slowed down enough for me to get another picture of him.  Ditto poses for a picture every time I want to take a picture but that is not true of Little One.  Either he is sound asleep or he is too close and trying to lick the lens of the camera.

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Crustless Taco Pie Recipe

1 pound extra-lean ground beef
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 1/2 cup liquid egg substitute
1 cup low-fat (1%) milk
1/2 teaspoon black pepper
1 cup reduced-fat, shredded Cheddar cheese

Preheat oven to 350 degrees F. Coat a 9-inch deep dish pie plate with cooking spray. In a large skillet over medium heat, cook the ground beef, chili powder, cumin, onion powder, and garlic powder 6-8 minutes, or until no longer pink. Evenly spread into pie plate.
In a large bowl, combine egg substitute, milk, and black pepper. Pour over beef. Sprinkle with shredded cheese and bake 40 minutes, or until center is set. Remove and let sit 5 minutes.

Calories 145, Calories from Fat 49, Total Fat 5.4g 8 %, Saturated Fat 2.8g 14 %, Trans Fat 0.2g 0 %, Protein 21g 42 %, Cholesterol 42mg 14 %, Sodium 219mg 9 %, Total Carbohydrates 2.9g 1 %, Dietary Fiber 0.1g 1 %, Sugars 2.6g 0 %
Sherry (in Indiana)

Here are two favorite recipes that we tend to eat more in the summer. The Mexican Corn salad is a great dish to take to a cookout or pitch in.
Robbie IN

Mexican Corn Salad Recipe

1 (16 oz.) can kidney, chili or black beans, drained
1 (16 oz.) can pitted black olives, drained
1/2 c. mayonnaise
1/4 c. chopped green onion, including tops
2 tbsp. salsa
1/2 tsp. chili powder
1/2 tsp. garlic powder
2 tbsp. cider vinegar
4 drops hot sauce; optional
Salt and pepper to taste
Mix everything except vegetables. Then add corn, beans, and olives. Stir and chill.
Robbie IN
Click Here to Print this Recipe   


Vegetable Kabobs Recipe


1/2 c. oil
2 tbsp. lemon juice
2 tbsp. soy sauce
2 tsp. Worcestershire sauce
1 lg. garlic clove, crushed
2 tsp. oregano
2 tsp. savory
1/2 tsp. rosemary
2 tsp. basil

12 new potatoes (steamed 15 minutes before marinating)
1 red pepper (cut in 1 1/2 inch squares)
1 yellow or green pepper (cut in 1 1/2 inch squares)
12 mushrooms (cut in half)
4 sm. zucchini (cut in 3/4 inch sections)
12 artichoke hearts
Sm. eggplant, cubed (peel, salt and let sit 1/2 hour. Rinse and pat dry, then marinate)

If using wood skewers soak in water for at least 30minutes. Begin by preparing eggplant and potatoes. Then cut the rest of the vegetables into a plastic or glass container. Marinade all vegetables a minimum of one hour. Thread on skewers and grill 15 - 20 minutes or until vegetables are done. Note: I have recently read that it is not necessary to soak wooden or bamboo skewers, but I continue to do it, just as a precaution.
Robbie IN

More Summer Jello Salads from Lisa

Peach Jello Salad Recipe

1 3 ounce package lime, mixed fruit or strawberry Jello
2 tablespoons sugar
1/8 teaspoon salt
1 cup boiling water
1 8 ounce can sliced peaches
2 teaspoons lime or lemon juice
1 (3 ounce) package cream cheese

Dissolve Jello, sugar and salt in boiling water. Drain peaches, reserving syrup. Add enough water to syrup to make one cup. Stir syrup mixture and lime juice into gelatin. Gradually blend 1/2 cup gelatin into cheese. Pour into an 8 x 4 x 2 loaf pan or a 1 quart mold. Chill until set but not firm. Meanwhile, chill remaining gelatin until very thick. Stir in peaches. Spoon into mold. Chill until firm. Cut in squares or unmold.
Makes about 3 cups or 6 servings.


Pineapple Slices Jello Salad Recipe

1 small package lime Jello
1 cup boiling water
1/2 cup cold water
1 can pineapple slices, drained; save the can

Dissolve the Jello in one cup of boiling water. Add the half cup of cold water. Drain pineapple juice from can, leaving pineapples in the can. Pour in some of the lime Jello. Use a fork to get to the bottom of the slices and raise them up from the bottom so that the Jello will go under the pile as well as around it. Now pour in rest of Jello, shaking the can to get it to surround the slices. Cover the top of the slices. Refrigerate for several hours. Turn out onto a plate as a molded cylinder and serve by slicing between the pineapple slices.
Serves 4


Banana Jello Salad Recipe

1 (16 ounce) can sliced peaches
1 (3 ounce) package strawberry Jello
1 cup boiling water
1 banana, sliced

Drain peaches, measuring syrup. Add water to syrup to make 1 cup. Dissolve gelatin in boiling water. Add measured liquid. Pour into individual dessert dishes. Add peaches and banana. Chill until set.
Serves 4.


Cantaloupe Jello Salad Recipe

1 small package sugar free lime Jello
1 cup boiling water
1 cup pineapple, drained
1 cup mandarin oranges, drained
1 medium cantaloupe

Dissolve gelatin in boiling water; let cool. Add fruit. Peel cantaloupe; cut slice from one end. Remove seeds and fill center with gelatin. Wrap in plastic wrap and refrigerate overnight. When ready to serve, slice and put small amount of cream cheese or cottage cheese on top if desired. Can vary fruit. Strawberries and bananas are good.


Spiced Peaches Jello Salad Recipe

2 small packages orange Jello
1 1/4 cups cold water
1 large can sliced peaches
1/2 cup sugar
1/3 cup vinegar
1 large stick whole cinnamon
12 whole cloves

Drain peaches, reserving juice. Measure juice and add water to make 1-1/2 cups liquid. Combine with the sugar, vinegar and spices. Bring to a boil and simmer 5 minutes. Add sliced peaches and simmer 5 minutes longer. Remove peaches and spices from syrup. Measure syrup and add boiling water to make 2-1/2 cups. Dissolve the Jello in the syrup and add the cold water. Cool and chill until it is the consistency of heavy syrup. Add the peaches and pour into a serving dish. Chill until firm.


Frosted Grapes Summer Snacks

2 pounds seedless grapes
1 egg white, slightly beaten
1 (3 ounce) package Jello, any flavor

Cut bunches of grapes into small clusters. Dip clusters, one at a time, into beaten egg white. Hold to permit excess to drain off, then sprinkle with gelatin. Chill on tray covered with wax paper for about 3 hours. Use as a garnish for salad or dessert or serve as a dessert. Frosted grapes may be stored in refrigerator overnight.


Tuna Jello Salad Recipe

1 small package sugar free, lemon Jello
1/2 cup boiling water
1 cup chopped celery
1 cup chopped nuts
1 small onion
2 teaspoon vinegar
3/4 cup mayonnaise
2 6 ounce cans tuna
1 small can chopped pimento

Dissolve Jello in hot water. Drain tuna and mix all ingredients. Add cooled Jello and mix well. Pour into lightly oiled mold and refrigerate. Serve with your choice of crackers.


Tomato Aspic Jello Salad Recipe

2 small packages sugar free, lemon Jello
1 cup boiling water
2 small cans tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice

Place in individual custard cups or in a 9 x 9 Pyrex dish. Chill.
Click here to Print all of these Jello salad recipes 


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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