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October 2016 Recipes

October 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 -  Delicious Chicken and Rice Recipe | Cabbage Salad with Buttermilk Dressing Recipe | Cherry Pie Jello Salad Recipe | Fruit Salad Recipe | Boone Tavern Cranberry Beets Recipe | Chicken and Mango Salad Recipe | Black Eyed Pea and Frito Salad Recipe | Black Eyed Pea Salad Recipe | Black Eyed Peas and Rice Casserole Recipe | Peach Smoothie Recipe | Pennsylvania Dutch Peach Fritters Recipe | Peach Pie 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
everyday_recipes@yahoo.com  
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.


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Nancy, It's been some time since I've made this recipe. This is a recipe that I made on Sundays because it is so easy to make the kids were young with Sundays begin busy.

Delicious Chicken and Rice Recipe

Ingredients
1 cup uncooked white rice, I used brown rice
1, 10.75 oz, can condensed cream of chicken soup
1 7/8 cups water, I used chicken stock
1, 1 oz, package dry onion soup mix
4 skinless boneless chicken breast halves

Directions
Preheat oven to 350 degrees. Spread rice in the bottom of a 9"x13" inch baking dish. Rinse chicken and pat dry; arrange chicken pieces on top of rice. Mix soup and water together and pour over chicken and rice Sprinkle dry onion soup mix. Cover and seal TIGHTLY with foil. Bake in the preheated oven for 1 to 1 1/2 hours. OR You can cut up the chicken breast including the cubed chicken in rice mixture cooking for the same time. You can put the rice, the can soup, the dry onion soup and stock in a bowl mixing well. Pour this mixture in the casserole dish then putting the chicken breast on top of rice mixture. Cook at 350 degree at 1 to 1 1/2 hours. You can make this in a crock pot or slow cooker cooking for 6 hours.

Everyone have a great week. Nancy and 4 legged associates stay safe, stay cool/warm and comfortable.
Susie Indy
Click Here to Print this Recipe


I would like some tried and tested low carb recipes.
Thanks Patsy


Cabbage Salad with Buttermilk Dressing Recipe

Ingredients
4 Cups thinly sliced red cabbage
4 Cups thinly sliced Napa, (Chinese) cabbage
1 Cup thinly sliced fresh Brussels sprouts
1/4 Cup chopped red onion
1/4 Cup fresh parsley, chopped
1 Teaspoon sugar
1 Teaspoon celery seeds
1/2 Teaspoon salt
1/4 Teaspoon pepper
1/3 Cup low-fat sour cream
1/3 Cup nonfat buttermilk
1 Tablespoon tarragon white wine vinegar
1 Teaspoon Worcestershire sauce

Directions
Combine first 5 ingredients in a large bowl; toss well, and set aside. Combine sugar and next 7 ingredients, and stir well. Pour over cabbage mixture, and toss gently. Cover and chill 1 hour.
Serves 8.
Mary Ann
Click Here to Print this Recipe


Weekly Specials at Prepared Pantry 



Cherry Pie Jello Salad Recipe

Ingredients
1 lg. can cherry pie filling
1 c. sugar
2 sm. pkg. cherry Jello
1 sm. can crushed pineapple, drained
1/4 c. water
1 c. gingerale
1 sm. pkg. Cool Whip

Directions
Combine pie filing, water, and sugar and bring to a boil. Remove from heat and add dry cherry Jello. Stir until dissolved. Cool, pour in gingerale. Add crushed pineapple and pour into 9 x 13-inch pan. Refrigerate until firm. Spread Cool Whip or whipped cream over top. Let set until topping is firm. Serves 6.
Mary Ann
Click Here to Print this Recipe


Fruit Salad Recipe

Ingredients
3 apples, peeled & chopped
3 oranges, peeled (use pulp only)
1 sm. can crushed pineapple
1 c. miniature marshmallows
1 c. pecans, chopped
1 box strawberry Jello, soft jelled
2 tsp. sugar
2 tsp. mayonnaise

Directions
Mix well and refrigerate.
Mary Ann
Click Here to Print this Recipe


Boone Tavern Cranberry Beets Recipe

Ingredients
1 C. sugar
1 C. water
2 C. raw cranberries
1 t. corn starch
1 T. cold water
1 (14-16 ounce) can cubed beets (or 2 cans small whole)

Directions
Mix water and sugar. Boil 5 minutes. Add washed cranberries and cook without stirring until berries pop open. Drain juice from cranberries. Return juice to heat. Mix cornstarch with cold water and add to juice. Cook until clear and thickened. (About 3 or 4 minutes). Add berries and drained beats to thickened juice. Heat until all are hot. Hot or cold, these beets have a delicious flavor.
Mary Ann
Click Here to Print this Recipe


Chicken and Mango Salad Recipe

Ingredients
4 whole chicken breasts without skin, boned
1 Cup chicken broth, fat free
1/2 Cup golden raisins
1 whole mango, peeled and cubed
3/4 Cup low fat blend
1/4 Cup mango chutney
2 Tablespoons sour cream, light
2-1/2 Teaspoons curry powder
1/4 Cup fresh parsley, minced
1 Cup pineapple, coarsely chopped
2 Cups grapes

Directions
Cook chicken. Set aside to cool. In a large bowl, shred or cut the chicken into bite sized pieces. Add the raisins, mango and grapes and mix well. In a small bowl, whish the Low Fat Blend, chutney, sour cream, curry powder, and parsley together. Combine with the chicken and chill for at least 3 hours. Just before serving, stir in the pineapple. Serve on a bed of mixed greens. Serves 6
Mary Ann
Click Here to Print this Recipe


Black Eyed Pea and Frito Salad Recipe

Ingredients
2 cans Jalapeno black eyed peas
1 medium red onion, chopped
1 bottle Catalina salad dressing
1 bag regular Fritos

Directions
Mix peas, onion and dressing and let set. When ready to serve, stir in Fritos. Something different to serve with hamburgers.
Linda
Click Here to Print this Recipe


Black Eyed Pea Salad Recipe

1 c. cubed lean beef, cooked
1 c. cubed ham, cooked
5 c. cooked, drained black eyed peas
1 c. chopped celery
1 green pepper, chopped
1 chopped onion
2 tsp. mustard
1 c. salad dressing
Salt and pepper to taste

Combine all ingredients and chill before serving.
Linda
Click Here to Print this Recipe


Black Eyed Peas and Rice Casserole Recipe

2 (16 oz.) cans black eyed peas
1/2 c. instant rice (or 1 c. cooked rice)
1 c. diced ham
1 (14 ounce) can tomatoes
1/4 c. chopped onion
1/4 c. chopped green pepper

Mix peas, ham, tomatoes, onion and pepper. Bring to boil. Add rice. Cover and let rest 5 minutes. Season with salt and pepper. Stir and pour into oiled casserole. If dry add small amount of water. Bake at 350 degrees for 45 minutes. There should be enough liquid in peas and tomatoes to cook rice. If not, add some water. Be sure to use the S & W. tomatoes, they hold their shape.
Linda
Click Here to Print this Recipe


Peach Smoothie Recipe

Ingredients
1 cup skim milk
1 cup sliced peaches
1/2 teaspoon almond extract
1 cup fat-free frozen vanilla yogurt

Directions
Combine all ingredients in blender and process until smooth and creamy. This makes a great breakfast.

Makes 1 serving
Calories 173 Fat 1g Fiber 1g Cholesterol 2mg Carbohydrate 34g Sodium 123mg
Mary J.
Click Here to Print this Recipe


Pennsylvania Dutch Peach Fritters Recipe

1/2 Cup Sugar
2 Eggs, Well Beaten
1/3 Cup Butter
2 Cups Flour
3 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 Cup Milk
1/2 Teaspoon Lemon Juice
1/2 Teaspoon Vanilla
1-1/2 Cups Peaches, Chopped *
Whipping Cream

* May use either fresh or canned peaches. Cream the butter and sugar, and add the eggs and beat thoroughly. Sift the dry ingredients together and add alternately with the milk. Fold in the peaches, lemon juice and vanilla. Drop by teaspoonfuls into hot fat and fry until golden brown. Serve with whipped cream or sprinkle with powdered sugar.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
Mary J.
Click Here to Print this Recipe


Peach Pie Recipe

1 (9 inch) unbaked pie crust
5 or 6 fresh peaches
1 cup sugar
1 cup half and half or cream
3 to 4 tablespoons flour

Mix together and put in unbaked pie crust. Bake at 425 degrees for 15 minutes, then at 350 degrees for 45 minutes or until done.
Mary J.
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 - 5540 2nd St.
Lubbock, Texas 79416

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