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October-November 2016 Recipes

November 5, 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 -  Company's a Comin' Chicken Recipe | Chewy Brownies Recipe | Cucumber and Onion Salad Recipe | Pear Honey Recipe | Five Cup Salad Recipe | Shredded Carrots Recipe | Broccoli Salad Recipe | Peach Salad Recipe | Banana and Apple Salad Recipe | Chopped Tomato Salad Recipe | Cottage Cheese Salad Recipe | Shrimp Salad Recipe | Cracker Tomato Salad Recipe | Baked Vidalia Onions Recipe | Spiced Beets Recipe | Steamed Cabbage Recipe | Green Pea Salad Recipe | Fried Squash Recipe | Baked Broccoli with Butter Recipe | Carrots with Basil Recipe | Oven Fried Onion Rings Recipe | Lemon Broccoli Recipe | Zucchini 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
nancyskitchen@suddenlink.net    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 Bakerís 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)

This is to thank Mavis for the davita.com web site she shared. I too am in kidney failure and trying my best to eat right. One thing you may not know, Mavis, is that phosphate is one of the worst things on the kidneys. I didn't know that until a dialysis pre-brief - had been merrily drinking my coke and feeling good because it was diet and caffeine free. Maybe I'm the only one here that didn't know but if I can pass the info on to even one other person, have helped.
Sherry (in Indiana)

Nancy, Jan in MO noticed I had made a couple of mistakes when sending in the original recipe for chewy brownies (thank you Jan). Here is the corrected copy. Sure sorry for any confusion this caused and sorry I'm so late in answering. We were out of town all of last week so late in seeing the problem.

Chewy Brownies Recipe

1/2 cup butter, melted
1/2 cup unsweetened cocoa
1 cup sugar
2 eggs
2 tsp. vanilla
1/2 cup flour
1/4 tsp. salt
2 cups of chocolate chips, semisweet

Preheat oven to 350 degrees. Grease an 8-inch square pan. In a medium bowl combine melted butter and cocoa and stir until cocoa is dissolved. Add sugar and mix well. Add eggs one at a time and stir until well combined. Stir in vanilla, flour and salt until smooth. Incorporate 1 and 1/2 cups of the chocolate chips and mix until completely mixed in. Pour mixture into pan; spread in pan and bake for approximately 25 minutes. Remove pan from oven and sprinkle remaining 1/2 cup chips on top of baked brownies then gently smooth melted chips. Cool completely before cutting into squares.
Sherry (in Indiana)
Click Here to Print this Corrected Recipe

Company's a Comin' Chicken Recipe

1 (16 oz) bottle russian salad dressing
1 (16 oz) jar apricot or peach preserves (I have used jam comes out the same)
1 envelope dry onion soup mix
8 boneless chicken breast halves

Preheat oven: 350 degrees
In a bowl mix all ingredients except chicken. Line bake pan with foil for easier cleanup. I put a small amount of mixture where each breast will be placed. Put a breast on top of mixture. Put chicken into oven for 15 minutes. Next pour remaining mixture over chicken. Continue baking 25-30 minutes more.

Note: I got this recipe off a T V show in late 80's and it is a keeper and very easy to prepare
Judy in Montana
Click Here to Print this Recipe

Pear Honey Recipe

12-14 medium ripe pears, peeled and cored
8 cups sugar ( can use Splenda)
1 20 oz crushed pineapple, do NOT drain
3 Tbsp fresh lemon juice

Puree the pears in food processor or blender; pour into a large boiler or Dutch oven. Add remaining ingredients, bring to a boil. Reduce heat; cook and stir, uncovered for 50-60 minutes or until thickened. Remove from heat. Pour hot mixture into clean, scalded jars, leaving a 1/2 inch headspace. Tighten on hot scaled lids and rings. Process for 20 minutes in boiling water bath.
So wonderful on biscuits !!!!
Makes 12 half pints
ENJOY!!! Judy in Montana

Print FREE Grocery Coupons    

Cucumber and Onion Salad Recipe

1-1/2 cups Cucumber, sliced paper thin
1/2 cups Onion, sliced paper thin
1/3 cups Vinegar
5 tablespoons Water
1/4 teaspoon Salt
1 dash Pepper
5 tablespoons Sugar

Layer cucumber and onion in a jar or bowl. Combine remaining ingredients and pour over vegetables. Chill overnight, turning jar or stirring several times.
Makes 8 Servings
Mary J.
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Five Cup Salad Recipe

1 cup small marshmallows
1 cup pineapple chunks; drained
1 cup mandarin oranges; drained
1 cup white grapes, cut in halves or fourths
1 cup Sour cream

Mix and set in refrigerator 1 hour before serving.
Mary J.
Click Here to Print this Recipe

Shredded Carrots Recipe

2 lb Whole (or 1.6 lbs peeled, shredded) carrots
1 c Crushed pineapple (drained)
1 c Mayonaise
1 c Plumped raisins (see NOTE)
1/2 c Powdered sugar

Soak raisins in water or pineapple juice to plump, then drain.

Combine carrots, pineapple, mayonaise, raisins and sugar. Chill until ready to serve.
Makes 8 Servings
Mary J.
Click Here to Print this Recipe

Broccoli Salad Recipe

1 Head broccoli
1/2 large Red onion
10 slices Fried bacon, crumbled
1/2 cup Raisins

1 cup Mayonnaise
1/2 cup Sugar
2 tablespoons Vinegar

Chop broccoli, onion and bacon in small pieces, mix all together with the raisins. Mix the dressing and put on 1 to 3 hours before serving. Don't put dressing on earlier than 3 hours.
Makes 4 Servings
Mary J.
Click Here to Print this Recipe

Peach Salad Recipe

6 Peaches sliced
5 Kiwi fruit peeled sliced
3 Juice of 3 oranges
1 Juice of 1 lemon
1 Peach Rum

Place peach and kiwi slices in a medium bowl. Add citrus juices and sugar to taste. Stir very gently to blend. Place mint leaves on top of fruit and chill several hours.
Makes 8 Servings
Mary J.
Click Here to Print this Recipe

Banana and Apple Salad Recipe

2 apples, cut into bite sized pieces
2 bananas, cut into bite sized pieces
1 (14 ounce) can of fruit cocktail
1 Small Bag of mini-marshmallows
1 Container of Cool whip

Cut fruit into bite-size pieces. Mix with fruit cocktail aand marshmallows. Add Cool Whip and stir until mixed well. Refrigerate before serving.
Makes 6 Servings
Mary J.
Click Here to Print this Recipe

Weekly Specials at Prepared Pantry 

Chopped Tomato Salad Recipe

5 md Tomatoes, Chopped
1 tb Sugar
1 ts Salt
1 ts Basil, Dried
1/4 ts Thyme, Dried
1/4 ts Pepper, Freshly Ground
1/2 c Vegetable Oil
6 tb Vinegar
1 tb Worcestershire Sauce
1 lg Onion, Diced

Blend all ingredients together and chill for 1 hour before serving. Serve on lettuce leaves.
Mary J.
Click Here to Print this Recipe

Cottage Cheese Salad Recipe

1 lb large curd cottage cheese
1 cucumber, chopped fine
1 small onion
1 cup mayonnaise
1 small package lemon or lime Jello
1/2 cup Boiling Water

Dissolve jello in water and combine with first ingredients. Pour into 8 inch square pan. Make day before.
Makes 9 squares of salad.
Mary J.
Click Here to Print this Recipe

Shrimp Salad Recipe

1 pound Shrimp, cooked, chopped
2 celery stalks, chopped
1 egg, boiled, finely chopped
1 teaspoon Pickle relish
2 tablespoons Mayonnaise
Salt and pepper to taste

Mix ingredients together thoroughly and add seasoning to taste. Serve on lettuce or stuffed avocado.
Makes 4 servings
Mary J.
Click Here to Print this Recipe

Cracker Tomato Salad Recipe

16 saltine crackers; broken, into quarters
1 (1-lb can) whole tomatoes, cut-up
1/3 cup chopped dill pickles
1/3 cup mayonnaise
Salt; pepper
1 hard-cooked egg; diced
Lettuce cups

Place half of crackers in shallow salad bowl. Top with half of tomatoes with their juice and sprinkle with half of pickles. Spread with half of mayonnaise and season to taste with salt and pepper. Repeat layers. Sprinkle with egg and chill 2 hours. Serve in lettuce cups.
6 Servings
Mary J.
Click Here to Print this Recipe

Baked Vidalia Onions Recipe

4 large Vidalia onions
2 tablespoon butter
1/4 cup garlic breadcrumbs

Cut onion down to the root end in 8 wedges. Do not cut through the root so onion stays together. Divide butter in 4 pats and place one on top of each onion. Wrap each onion separately in foil. Sprinkle with crumbs and salt and lots of freshly ground pepper to taste. Bake at 350 degrees for 45 minutes or until onions are soft.
Makes 4 Servings
Click Here to Print this Recipe

Spiced Beets Recipe

1/2 cup wine vinegar
1/4 cup water
1 bay leaf
1 whole clove
1 teaspoon black pepper;
3 tablespoons sugar or sugar substitute
2 cup beets; sliced

Combine all ingredients except beets. Bring to a boil. Add beets; simmer for 10 minutes, or until tender. Microwave: Combine all ingredients, except beets. Cook on High for 2 minutes. Add beets. Cook on Medium for 2 minutes.
Makes 4 Servings
Click Here to Print this Recipe

Steamed Cabbage Recipe

1/2 medium head cabbage
1/4 cup peanut oil
1/2 teaspoon salt
1/4 cup sesame seeds

Steamed vegetables are common to many cooking traditions. You may discover in this recipe a dish that suits non-Chinese meals as well.

Toast sesame seeds in dry wok at low temperature.

Wash cabbage; slice into 1/2" shreds; pull head apart to make a loose mound. Sprinkle with salt; allow to stand, uncovered, for 10 minutes. Place on round serving platter and steam in Chinese steamer for 5 minutes.

While cabbage is steaming, heat oil in small pan or in your ladle. Hot oil keeps the vegetable hot, and adds a rich taste.

Remove cabbage from steamer.Douse with hot oil; sprinkle with toasted sesame seeds. Serve.
Click Here to Print this Recipe

Green Pea Salad Recipe

2 (14 ounce) can small green peas, rinsed and drained
1 cup cheddar cheese, finely diced or shredded
1 cup celery; diced
1/2 cup sweet pickles; thinly sliced
1/2 cup red bell pepper or pimiento; diced
1/2 cup mayonnaise
Salt; to taste
Freshly ground black pepper; taste

Combine peas, cheese, celery, pickles, bell pepper, mayonnaise, salt and pepper in medium-size bowl. Toss lightly to coat evenly. Cover and refrigerate at least 2 hours.
Makes 8 Servings
Click Here to Print this Recipe

Fried Squash Recipe

2 pounds squash (yellow)
2 eggs (beaten)
1/2 cup milk
2 c bread crumbs (buttered)
Salt (to taste)
Pepper (to taste)

Peel and slice squash into thin slices. Salt and pepper to taste. Dip squash into mixture of eggs and milk. Roll in bread crumbs and dip in milk a second time. Roll squash in bread crumbs and drop into hot grease until brown (approximately 5 minutes).
Makes 4 servings
Click Here to Print this Recipe

Baked Broccoli with Butter Recipe

2 pk Broccoli, frozen
1/2 c Water
1/2 ts Salt
3 tablespoons butter
salt and pepper

Place broccoli, water and salt in a 1-1/2 quart casserole. Cover and bake in a 375 degree F. oven, with the meat loaf, for 50 minutes, or until tender. Drain. Serve with butter or margarine, salt and pepper.
Makes 6 servings
Lisa TX
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Carrots with Basil Recipe

6 medium Carrots
1 tablespoon butter; melted
1/4 teaspoon salt;
1/4 ts basil leaves; crushed

Slice carrots. Simmer, covered, in salted water until tender, about 10 to 15 minutes; drain. Combine remain ingredients, toss with carrots.
6 Servings
Lisa TX
Click Here to Print this Recipe

Oven Fried Onion Rings Recipe

3 large onions; cut into 1/4" slices
1 cup buttermilk
1/4 cup flour
1/4 cup fresh parmesan cheese; grated
2 teaspoon fresh parsley
1/4 ts Pepper
1/4 Stick butter

In a ZipLock bag combine separated onion rings with buttermilk, close tightly and let sit at room temperature for 30 minutes.

In another ZipLock plastic bag combine flour, cheese, parsley and salt; shake to mix.

In a large jelly roll pan, melt butter.

Drain onions instrainer; drop, a few at a time into the flour mixture and shake to coat.

Place in a single layer in butter in pan and bake at 375 degrees for 30 minutes, carfully turning once during cooking
Lisa TX
Click Here to Print this Recipe

Lemon Broccoli Recipe

2 pound broccoli; chopped
1 cup water
Juice of 2 fresh lemons
1/4 cup water
1 tb cornstarch

Steam broccoli over water in a large pot for several minutes, until tender. In a separate pot over medium heat, constantly stir elmon juice, water and cornstarch until the sauce thickens, about 2 minutes. Serve over steamed broccoli.
Makes 6 servings
Lisa TX
Click Here to Print this Recipe

Zucchini Casserole Recipe

8 cup zucchini, diced
1 green bell pepper, chopped
1 large onion, chopped
1 cup bread crumbs
1 cup sharp cheddar cheese, grated
1/2 cup olive oil
1 ts dried basil
2 lg eggs, beaten

In a bowl combine well the zucchini, green pepper, onion, bread crumbs, cheese, oil, basil, eggs, salt and pepper. Transfer the mixture to a 13"x9" baking dish and bake it in a preheated 350 degree oven for 45 minutes, or until the top is browned lightly.
Makes 6 servings
Lisa TX
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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Nancy Rogers

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Lubbock, Texas 79416

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