November 2017 Recipes
| 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.
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Everyday Recipes from Our Recipe Family.
Everyday recipes made from ingredients found in most pantries.
Maybe this is the recipe Sue is looking for:
Beef Cheeseball Recipe
2 (8 oz blocks) of cream cheese
5-6 stalks green onion chopped fine
1 jar Armour Dried Beef chopped fine
(reserve some for rolling the ball in)
8 oz shredded sharp cheddar
tbls Worcestershire sauce
1 cup chopped
toasted pecans (optional)
Combine all ingredients, except
the reserved chipped beef planned for the outside of
the ball and toasted
When combined, form into a general ball shape and wrap in plastic
Store in fridge for at least 8 hours to let the flavors meld.
you are ready to serve, remove cheeseball from wrap and roll in the reserved
chipped beef or optional toasted pecans. (If you roll in pecans, add all the
beef to the mix
before forming ball)
Vivien, Central California
Click Here to Print this Recipe
Getting your very old recipe program from your very old computer into a new
computer simply may be impossible. I'm no computer expert but have found a
couple things that actually work (sort of) for me. If the old computer is still
running simply save it and use only for that recipe program.
If you need
to transfer the recipes in a workable program in another newer computer, look
for a program that does work in both computers, maybe something as simple as the
body of an email. In the old computer, copy and paste the recipes into an email
(you might also be able to work with Open Office which is free on the internet).
Email the recipes to yourself, open it in the new computer and copy and paste
the recipes into a new program that the newer computer likes better. It can be
time consuming but faster than re-typing pages and pages of recipes. I use a
"publisher" program that works great in my old computer and sort of works in the
new computer. I could put out some money and buy a Publisher that will run in
Window 10, but so far, I'm OK with the struggle (so far). A Publisher program
can prepare masters for an outside printer or printing on your home computer.
I've done several booklets in my Publisher program and sent many newsletters to
outside printers for newsletter printers. I'm sure you can find one that will do
what your requirements are. Good luck on the project
I am not sure what
is going on with Yahoo Groups. I can send in the email to post and it never
comes up PENDING so it can be sent out to you all. The problem may be I only have
one computer working and it has Windows XP on it. Sending out the email site
recently. The newsletter will be sent out as usual but
I have no way of notifiying anyone that the newsletter has been posted.
Hopefully our recipe family members will check online to see it is being posted online
Remember to refresh the home page each day to get the lasted listings of
newsletters. Remember to send in your favorite recipes each day so they can be
Not sure if
I've submitted this before. If I have, it's well worth sharing again! Happy
Thanksgiving to you, Nancy, the kritters, and all the 'Landers!
I'm not sure what to call it other than that.
2 bunches asparagus, ends trimmed.
2-4 tomatoes, depending
Shredded Parmesan cheese, to taste
Salt and pepper to
Put your asparagus in a skillet. Put in some water,
cover, and simmer/steam until crisp-tender, but not soft. Spray oblong casserole
dish with Pam. Lay asparagus in. I like to lay it with 1/2 of the tips facing
one long side and the other 1/2 facing the opposite, so the ends are overlapping
in the middle. Slice the tomatoes about 1/4" thick. Lay tomatoes down the center
of the dish, covering the ends. Place them so they are overlapping each other
about 1/2 way. Sprinkle down middle with Parmesan cheese as desired. Drizzle
with olive oil and sprinkle with salt and pepper. Bake at 350 long enough to
melt cheese and heat through. Or you can microwave.
This makes a very
pretty presentation for a table, especially in a white dish as it highlights the
Patti in NM
Click Here to Print this Recipe
Between Thanksgiving and Christmas our
family is so busy. We usually have casseroles during this time. If one of the
members of the family doesn't have time to sit down and eat with the rest of us,
he can heat up a serving of a casserole easily.
Mary J's Favorite Casserole Dishes Recipes
Here are a few of our
favorite between the holidays favorite casseroles.
Cabbage Casserole Recipe
1 pound cabbage
1 pound carrots
1 (12 ounce) can corned beef
1 (10-3/4 ounce)
can condensed cream of mushroom soup, undiluted
1 (8 ounce) package shredded
sharp cheddar cheese
Skin potatoes and cut into chunks.
Place in bottom of casserole dish which has been buttered or sprayed with
nonstick cooking spray. Clean and skin carrots. Cut into chunks and add to
potato layer in bottom of casserole dish. Cut onion into slices. Place half the
onion slices over the potatoes and carrots in the casserole dish. Shred the
cabbage and place on top of ingredients in casserole dish. Set corned beef on
top of cabbage, making sure to cover entire cabbage layer. Spoon the cream of
mushroom soup over corned beef layer. Top with remaining onion slices. Cover
dish. Place in preheated 375F oven. Cook until potatoes, carrots and cabbage are
tender, about 35 to 40 minutes; time depends on how large you leave potatoes and
carrots. Remove dish from oven, remove cover and sprinkle cheese on top. Return
dish to the oven uncovered and heat until cheese is browned.
Serves 6 to 8.
Potato Casserole Recipe
pound) package frozen hash browns, thawed
1 (8 ounce) container sour cream
2 tablespoons chives
1 medium onion, finely chopped
2 cups ham, chopped
1 large package shredded cheddar cheese
1 medium bag potato chips, crushed
Preheat oven to 350F. In a large bowl, mix hash browns, sour
cream, chives, onion, ham and half of the cheese. Spray large glass casserole
dish with nonstick cooking spray. Pour in hashbrown mixture and cover with the
rest of the cheese. Top with potato chips and cook for 35 to 40 minutes until
top is golden brown.
Broccoli Casserole Recipe
Broccoli Potato Bake
2 tablespoons all purpose flour
1 teaspoon salt
2 cups milk
3 ounce package cream cheese, diced
1/3 cup shredded Swiss cheese
ounce) package frozen hash brown potatoes
1 (12 ounce) package frozen chopped
1/2 cup bread crumbs
1 tablespoon butter, melted
Preheat oven to 350F. In a large saucepan, melt 2 tablespoons butter. Stir in
flour and salt. Add milk and stir until bubbly. Add cheese, and stir until all
of the cheese is melted. Stir in potatoes and heat thoroughly. Pour half of the
mixture into a 10 x inch baking dish. Cook broccoli according to package
instructions; drain well. Layer broccoli over the potatoes in the baking dish.
Pour the remaining potato mixture over the broccoli. Sprinkle the bread crumbs
and 1 tablespoon melted butter over the top of the casserole. Bake at 350F for
20 to 35 minutes; or until bubbly and browned lightly.
Baked Spaghetti Casserole Recipe
1 c. chopped onion
1 c. chopped green pepper
1 T. butter
1 (28 ounce) can tomatoes with
liquid, cut up
1 can (4-oz.) mushroom stems & pieces, drained
1 lb. ground beef, browned & drained (opt.)
spaghetti, cooked & drained
2 c. (8-oz.) shredded Cheddar cheese
cream of mushroom soup
1/4 c. water
1/4 c. Parmesan cheese
In large skillet, saute onion and green pepper in butter until
tender. Add tomatoes, mushrooms & oregano. Add ground beef. Simmer uncovered 10
minutes. Place half of spaghetti in a greased 9 x 13-inch baking dish. Top with
half of the vegetable mixture. Sprinkle with 1 cup of cheddar cheese. Repeat
layers. Mix the soup and water until smooth; pour over casserole. Sprinkle with
Parmesan cheese. Bake uncovered at 350 degrees for 30 - 35 minutes or until
Chow Mein Noodles Casserole Recipe
3/4 c. celery - finely chopped
1/4 c. minced onion
lbs. ground beef
1 lb. bulk pork sausage
salt & pepper
1 c. tomato
soup, cream of mushroom and cream of celery soup
1 can chow mein noodles
Lightly brown beef, sausage, celery, onion and seasonings.
Stir in soups and 1/3 can of noodle; let bake about 20 minute at 350 degrees.
Remove from oven and sprinkle top of casserole with remaining noodle; return to
oven for another 15 minutes. Serve hot.
Click Here to Print this Recipe
Lisa's Favorite Crock Pot Recipes
One of the most essential appliances in my
kitchen is the crock pot. Here are some recipes I have used in the past and plan
to pick from in the next several weeks.
Crock Pot Mushroom Steak Recipe
1 round steak (trimmed & cut into serving size pieces)
pkg. dry onion soup mix
2 large pkg fresh mushrooms (sliced)
1 large can
cream of mushroom soup (I like cream of chicken soup better)
Place round steak pieces in bottom of crock pot. Sprinkle onion soup on top.
Next layer with mushrooms and top with the cream of mushroom soup. Cook in crock
pot 10 to 12 hrs. Serve over mashed potatoes, rice or noodles.
Crock Pot Pot Roast Recipe
2 lb. Beef Roast
1 (16oz) can Cranberry sauce
1-pkg. dry onion soup mix
Put roast in
crock pot. Combine remaing ingredents. Pour over roast, cook on low about 8-9
hours or untill meat is tender. Serve over noodles or mashed potatoes. Also good
served on buns.
Makes 4-5 Servings
Swiss Steak Recipe
3 - 3 1/2 lbs. round steak or roast
salt and pepper
1 (16 oz) can stewed tomatoes (I prefer seasoned
1 lg. onion
Salt and pepper meat to taste and
place in crock pot. Pour can of tomatoes over meat. Cut up onion over meat and
tomatoes. Cook on low for 8-9 hours until tender. Serve over rice.
Broccoli Cheese Soup Recipe
2 lbs. of frozen broccoli pieces
3 cans chicken broth
can diced tomatoes
16 oz. Velveeta cheese
broccoli, chicken broth and tomatoes in a crock pot and cook all day on low.
Before serving, cut Velveeta cheese in cubes and stir into soup until melted
Makes 6-8 Servings
Crockpot Chicken Teriyaki Recipe
1/4 c. brown sugar
1/4 c. soy sauce
3 T. lemon juice
3 T. water
1 tsp. garlic powder
1/2 tsp. ground ginger
6 chicken breasts
together brown sugar, soy sauce, lemon juice, water, garlic powder and ginger.
Pour over chicken and marinate in refrigerator at least one hour or overnight.
Place chicken and marinade in crockpot. Cover, cook on low for about 6 hours.
Crockpot Ribs Recipe
bottles BBQ Sauce (I prefer Open Pit brand)
1/2 to 3/4 bottles beer
2 green peppers, quartered
ribs, bone in or boneless
Place ribs, onions and green peppers in
crockpot. Mix BBQ sauce and beer. Add salt and pepper to taste. Pour over top of
ribs, mix well. Cook on low all day.
Click here to Print these Crock Pot Recipes
Leftover Turkey Recipes
Leftover Turkey Casserole
5 T flour
1 tsp salt
1/4 tsp garlic salt
1/4 c butter, melted
2-1/2 c milk
1-1/2 c instant
1-1/2 c turkey broth
1/2 c grated cheddar cheese
1 1/2 c asparagus
or broccoli, cooked (optional)
2 c turkey, sliced
2 T toasted almonds
In a medium saucepan, stir together butter, flour, half of
salt and garlic salt. Stir in milk. Cook over medium heat until bubbly. Pour
rice into 9 x 13-inch baking dish. Combine broth and remaining salt. Pour over
rice. Sprinkle with half the cheese. Top with asparagus or broccoli, then
turkey. Pour on sauce mixture. Sprinkle with remaining cheese. Bake 375 degrees
for 20 minutes or until bubbly.
Makes 4 Servings
Leftover Turkey Divan Recipe
2-10 oz. pkg. frozen
2 T. grated cheese
6 slices leftover turkey
1/4 tsp. nutmeg
1 can cream of chicken soup
1/4 c. Bisquick
1/4 c. margarine, firm
2 T. grated cheese
Rinse and drain broccoli. Heat oven to 400 degrees. Grease square pan.
Arrange broccoli in pan. Sprinkle with 2 tablespoons cheese. Layer turkey slices
on cheese. Mix milk, nutmeg and soup. Spoon over turkey slices. Cut margarine
into baking mix and 2 tablespoons of cheese until crumbly. Sprinkle over soup
mixture. Bake uncovered until golden brown for about 25 minutes.
Leftover Turkey Salad Recipe
2-3 cups left over turkey, chopped into 1/2 inch cubes
Mayonnaise or salad dressing
1/2 c Sour cream
1 c seedless green grapes;
1-1/4 c toasted almonds
Blend mayonnaise and
sour cream in a bowl. Season with salt and pepper as needed.
chicken meat, grapes and almonds and mix lightly, coating chicken. Stir gently
until blended. Refrigerate 1 hour.
Note: I like more mayonnaise to make it
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