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August 2017 Recipes

August 16, 2017  | 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. Everyday recipes made from ingredients found in most pantries.

Today's Recipes - Lots of summer vegetable recipes
- Mary J's Baked Eggplant Recipe
- Mary J's Asparagus Side Dish Recipe
- Mary J's Cauliflower with Tomatoes Recipe
- Mary J's Cucumber Salad Recipe
- Scalloped Tomatoes Recipe
- Baked Cherry Tomatoes Casserole Recipe
- Garden Pasta Salad Recipe
- Ana's Pina Colada Fruit Dip Recipe
- Ana's Zucchini and Yellow Squash Skillet Dish Recipe
- Ana's Gingered Carrots Recipe
- Sue's Microwave Green Beans and Mushrooms Recipe
- Sue's Stuffed Baked Potatoes Recipe

Requests and Replies

- Several comments on the Lemon Dump Cake Recipe
- Can peas be frozen?
- Request on how to remove the skins of fresh tomatoes.

Bold black text are links.. Bold red text are not clickable links.

 

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   






Thank you for reprinting the Lemon Dump Cake recipe link. Bought the ingredients today.
Anita in Camarillo


I would like to can some fresh tomatoes. How do you get the skins off so they can be canned?
Trisha


Mary J's Baked Eggplant Recipe

Ingredients
1 eggplant, medium, pared, cubed
1 c onion, chopped
1/2 c cracker crumbs
1 tb sugar, granulated
1 tb butter, melted
2 Eggs, beaten
1/3 c milk
Salt
pepper, black
2 bacon, slices

Directions
Boil eggplant and onion in small amount of salted water. Drain and mash. Add remaining ingredients, except bacon, mix well and turn into a buttered 1-1/2 quart casserole. Bake at 350 degrees for 30 minutes until firm. Top with bacon, return to oven and bake until bacon is browned.
Mary J
Click here to Print this Recipe

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Mary J's Asparagus Side Dish Recipe

Ingredients
1-1/2 lb Asparagus
2 tb Olive oil
2 ts Sesame oil
1 tb Fresh ginger root, chopped fine
1/2 c Roasted cashews, coarsely chopped
1 tb Soy sauce

Directions
Cut off the tough lower stems of the asparagus and discard. Cut each stalk diagonally into 3 or 3 pieces. Heat the oils together in a wok over high heat. Add the ginger and stir-fry for one minute. Add the asparagus and stir-fry until tender but still crisp, about 4 to 5 minutes.
Stir in the cashews and soy sauce. Serve immediately.
Mary J
Click Here to Print this Recipe

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Mary J's Cauliflower with Tomatoes Recipe

Ingredients
1 tb olive oil
4 green onions, sliced
2 ripe tomatoes, skinned, deseeded and quartered
Salt and freshly ground black pepper
2 tb fresh basil leaves, torn
1 lg cauliflower, cut into florets
Fresh basil, to garnish

Directions
Heat the oil in a pan and add the onions and tomatoes. Cook for 1-2 minutes.

Stir in the seasoning and basil and cook for 1-2 minutes. Meanwhile, cook the cauliflower in boiling, salted water for 4-5 minutes until almost tender. Drain well.

Arrange the vegetables on a serving plate and garnish with fresh basil.
Mary J
Click Here to Print this Recipe

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Mary J's Cucumber Salad Recipe

Ingredients
2 c tomato wedges, peeled
1/2 c radishes; sliced
1/2 medium red onion; thinly sliced
1/2 c celery; cescents
1/2 c cucumber; chunks
Kraft's Zesty Italian Dressing

Directions
Combine all vegetables in salad bowl; pour Kraft's Zesty Italian dressing over. Refrigerate overnight.
Makes 8 Servings
Mary J
Click Here to Print this Recipe

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Scalloped Tomatoes Recipe

Ingredients
1/4 c chopped onion
1/4 c chopped green pepper
1/4 c butter
6 md tomatoes, peeled and sliced
1/2 ts salt
1/4 ts pepper
1 tb Sugar
1/8 ts dried basil
1 c toasted bread cubes

Directions
Cook onion and green pepper in butter until soft. Place half of the tomatoes ina 2-qt. casserole. Top with half of the seasonings. Add half the bread cubes and all of the green pepper mixture. Top with remaining tomatoes, seasonings, and bread cubes. Bake in moderate oven (350 degrees) for 30 minutes.
Serves 6.
Mary J
Click Here to Print this Recipe

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Baked Cherry Tomatoes Casserole Recipe

Ingredients
3-1/2 cups cherry tomatoes
3 oz day old bread*
6 cloves garlic, peeled, sliced
1/2 c parsley, coarsely chopped
1/2 ts freshly ground black pepper
2 tb virgin olive oil
1/2 ts salt
1/4 c grated Parmesan cheese

Directions
Preheat the oven to 375 degrees. Wash the tomatoes and remove and discard any stems. Place the tomatoes in a bowl and mix in the remainder of the ingredients. Transfer the mixture to a 6-cup gratin dish. Bake at 375 degress for 40 minutes. Serve immediately.
Mary J.
Click Here to Print this Recipe


This summer my husband planted peas in our garden. The good thing is we have lots of green peas. The bad thing is we really don't like peas. I asked him earlier this summer why he planted the so many green peas. He told me bought one and got one free so planted all both packages of peas.

Can peas be frozen so they can be eaten in small amouts throught the year?
Brenda in New Mexico


I am still trying to work carrots into my meals and looking for new recipes to use tuna so this recipe I tried yesterday was just perfect....and delicious!

Garden Pasta Salad Recipe

Ingredients
2 cups whole-wheat rotini, ( 6 oz) (I used Dreamliner)
1/3 cup reduced-fat mayo
1/3 cup low-fat plain yogurt
2 T. extra-virgin olive oil
1 T. red wine vinegar, or lemon juice
1 clove garlic, minced
1/8 t. salt
1 cup cherry or grape tomatoes, halved
Freshly ground pepper, to taste
1 cup diced yellow or red bell pepper
1 cup grated carrots (2-4 carrots) ( I used organic)
1/2 cup chopped pitted Kalamata olives
1/2 cup chopped scallions, (4 scallions)
1/3 cup slivered fresh basil

Directions
Cook pasta. Drain and refresh under cold running water.
Whisk mayo, yogurt, oil, vinegar, garlic, salt & pepper in large bowl until smooth.
Add pasta & toss to coat. Add tomatoes, pepper, carrots, scallions, olives & basil, toss to coat well. Cover & refrigerate up to 1 day. I added tuna. You could add chicken.
Source: Patsy Jamieson
Athena in DE
Click Here to Print this Recipe


Ana's Pina Colada Fruit Dip Recipe

Ingredients
8 oz Crushed pineapple in juice, undrained
3-1/2 oz Instant coconut pudding mix
3/4 c Milk
1/2 c Dairy sour cream

In food processor bowl with metal blade or blender container, combine all ingredients. Cover; blend 30 seconds (if using blender, stir after 15 seconds). Refrigerate several hours or overnight to blend flavors.
Serve with fresh fruit.
Makes 2-1/2 cups
Ana
Click Here to Print this Recipe

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Ana's Zucchini and Yellow Squash Skillet Dish Recipe

Ingredients
2 ts butter or margarine
2 sm zucchini, grated
2 md yellow squash, grated
salt and freshly ground
pepper to taste

Directions
In a large skillet over medium heat, melt butter. Add squash and saute, stirring frequently until tender, 2 to 3 minutes. Season to taste with salt and pepper.
Makes 4 Servings
Ana
Click Here to Print this Recipe

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Ana's Gingered Carrots Recipe

Ingredients
3/4 lb fresh babby carrots
1/2 c chicken broth
Dash onion powder
2 tb fresh lemon juice
1/2 ts ground ginger
1 tb fresh parsley, chopped
1 tb butter

Cut carrots in matchstick slices or thin rounds. Place in a saucepan with broth and onion powder. Cook 15 minutes or until tender. Drain, add remaining ingredients and toss lightly.
Makes 1-2 Servings
Ana
Click here to print this Recipe


I saw and I tried the Lemon Dump Cake that was posted in a recent newsletter. It was the best lemon cake I ever had. I made another one for a funeral meal today. This recipe is now one of the tried and tested recipes that will be used often at our house. I have gotten many good recipes from this site. I have been a meber since 1996 but have never written in before. Thank you for posting newsletter each day.
Lucille in Idaho (age 76)


Sue's Microwave Green Beans and Mushrooms Recipe

Ingredients
1 lb green beans, fresh
2 tb chopped onion
4 tb water
1/2 c fresh mushrooms -- sliced
1 ts cornstarch
1/4 ts basil
1 ds pepper
1 ts lemon juice

Directions
In a 1 quart casserole combine beans, onion and water. Cover casserole. Microwave on High for 5 minutes. Stir in mushrooms, cornstarch, basil and dash pepper. Cover and Microwave for 3-5 minutes until beans and mushrooms are tender.
Makes 6 Servings
Sue
Click Here to Print this Recipe

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Sue's Stuffed Baked Potatoes Recipe

Ingredients
6 med. potatoes
5 T. butter
salt and pepper
1/2 c. milk
1 c. grated cheese

Directions
Bake potatoes in oven for 1 hour at 350 degrees. Cut off tops - scoop out the potato and mix with 5 T. oleo, salt, pepper, milk and cheese. Refill the shell and bake another 20 minutes.
Sue




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Weekly Specials at Prepared Pantry 

   
  

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Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416

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