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June-July 2017 Recipes

July 17, 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 -
-  Cream of Leftover Soup Recipe
- Iowa Corn Fritters Recipe
- Simple Dry Rub for Meat and Veg for the Grill or BBQ Recipe
- Cauliflower in Pickled Sauce Recipe
- Beet Relish Recipe
- Nacho Cheese Dorito Chicken Recipe
- Huckleberry Jelly Recipe
- Peach Cobbler Recipe
- Robbie's Pork and Bean Salad Recipe
- Robbie's Grilled Corn on the Cob Recipes
- Sesame Marinated Cucumbers Recipe
- Bread And Butter Pickles Recipe
- Fried Cucumbers Recipe
- Sue's Grilled Eggplant Recipe
- Stuffed Eggplant Parmesan Recipe

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Requests, Replies and Tips
Gary in FL would like any recipes for cabbage rolls with sauerkraut as an additional ingredient
-
Serveral comments on members not able to click through to the site from the newsletter.

 

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 from whomever sent in the don't give up note to me. I try not to give up but with NO family it's rough. Thank you from the bottom of my heart and may God Bless.
Judy in Montana



This might be the recipe Alice is looking for. I found it in a 1973 Bisquick Cookbook listed as "Iowa Corn Fritters".

Iowa Corn Fritters Recipe

Ingredients
2 Cups Bisquick mix
1/2 cup cold water
1 egg
1 can (17 oz. while kernel corn, drained, 2 cups)
Syrup or confectioners sugar

Directions
Heat oil to (2 to 3 inches) to 375 degrees in deep fryer or kettle. Stir together baking mix, water and egg until smooth. Stir in Corn. Drop batter by small spoonfuls into hot oil.

Fry until golden brown on both sides. Drain and serve hot with syrup. Makes about 2 dozen.
Keep up the good work!
Vivien, Central California
Click Here to Print this Recipe


After a recent shopping trip with my best, much fitter and healthier pal, she helped me put my shopping away and I was really embarrassed (when I open some cupboards, things fall out)! Anyway she said she'd call back that week and give me some help to do a clear out. Oh dear it was worse than I thought, we ended up doing a trip to the local tip with the out of date stuff - suffice to say that a few were dated 2014 yuk! I see things and thing oh that might be good with blah blah blah. I am trying my best to change my shopping habits, use things well before their BB date and do all my own mixes from my well stocked spice/herb basket(s). Asking myself do I really need this and will I use it now that we don't entertain as often as we used to.

Simple Dry Rub for Meat and Veg for the Grill or BBQ Recipe

Ingredients:
1/4 cup garlic salt
1/4 cup hot smoked paprika
1/4 cup light brown sugar

Directions:
In a bowl, whisk all the ingredients together until incorporated. Rub liberally on meat or vegetables to marinate for 1 hour before grilling. Store in a sealed container for up to 1 month.
REMEMBER TO LABEL BBD :-)

(\__/)
(='.'=) Sylvia
(")_(")
Click Here to Print this Recipe


Cauliflower in Pickled Sauce Recipe
(particularly nice with Ham)
Makes 4 Servings

Ingredients
1/2 kilogram cauliflower (separated into florets)
salt
1/2 red bell pepper (seeded and cut into long strips)
1/2 green bell pepper (seeded and cut into long strips)
1/3 cups raisins
jalapeno chilies (chopped), this to your taste
1 onion (small, peeled and minced)
1 tablespoon olive oil
10 cloves garlic (minced)
3/4 cups red wine vinegar
1/3 cups sugar
2 tablespoons black peppercorns
2 tablespoons dried oregano
1 tablespoon dried thyme

Directions
Fill a large pot with water and bring to a boil. Once boiling, add salt and cauliflower.
Cook the cauliflower until soft. Using a slotted spoon transfer the cauliflower to a bowl of cold water.
Bring the water back to the boil and add the bell peppers, make sure to cook them for about 5 minutes.
Drain both vegetables and add them to a large bowl.
Add the raisins, jalapenos, and onion. Set aside.

Add the olive oil to a skillet and heat on medium heat. Saute the garlic in a pan for 10 minutes, making sure that the garlic does not become brown.
Add the vinegar, sugar, and peppercorns, cook until the mixture begins to boil.
Once the sugar has dissolved, allow it to cook for 1 minute. Add the oregano and thyme.
Pour the liquid onto the vegetables in the bowl.
Place the bowl in the refrigerator for at least 1 hour before serving.
--
(\__/)
(='.'=) Sylvia in Scotland
(")_(")
Click Here to Print this Recipe



A lot of our members have asked what software I use for organizing my person recipes. 
Nancy Rogers

I use Home Cookin' software for my personal recipes.
For a free 2 week trial of this software, Click Here




Cream of Leftover Soup Recipe
I am 84 and fix my breakfast and lunch. Love soup for lunch at least twice a week. I like purchased soups fine…but I feel thrifty when I can make something good out of almost nothing. My usual soup is 1 can Campbell’s Cream of Chicken soup, 1 can water, plus any leftover that strikes my taste buds. Today was especially nice and I would like to share because it had an unusual ingredient. I had about 1 c. coleslaw,1 c. cheesy smashed potatoes in the fridge. I cooked the slaw, mayo and all in 1 bouillon cube, dissolved in 1 c. water until tender… added smashed potatoes, heated that before adding chicken soup plus can of water. When finally hot the result tasted like a loaded baked potato soup… and it made 3 to 4 servings depending on size of your bowl.
Butter, sour cream, bacon bits and/or chives would be nice additives if you are so inclined.
Texas Gramma
Click Here to Print this Recipe


Beet Relish Recipe

Ingredients
2 cups coarsely shredded cooked beets
2 Tbsp chopped sweet red or white onion
2Tbsp red wine vinegar
1 tsp sugar/splenda
2 Tbsp Dijon mustard
3 Tbsp vegetable /coconut oil
salt and pepper to taste

Directions
Mix all ingredients into a bowl. Refrigerate at least 4 hours .
Makes 2 cups Love it with pork or chicken. ENJOY !!
Judy in Montana
Click Here to Print this Recipe


Any recipes for cabbage rolls with sauerkraut as an additional ingredient. I think this is more a Slovakian recipe
Thanks, Gary from FL


Nacho Cheese Dorito Chicken Recipe

My friend shared this recipe with me, and I was so reluctant because I dont even like Doritos, but she insisted I try it, and my whole family LOVED it. It is moist and has such a great flavor and even smells yummy cooking! Now I make it often. I pound the breast to flatten them and make them cook faster.

Ingredients:
4 chicken breasts, pounded
1 cup mayonnaise
1 teaspoon Italian seasoning
2 cups nacho cheese flavor doritos, crushed
1/4 cup butter, melted

Directions
Preheat oven to 350 degrees. Put chicken breasts in zip-lock bag and pound to flatten somewhat. Combine mayonnaise and Italian Seasoning in wide bowl.

Crush Doritos in a zip-lock into pencil eraser sized pieces (or smaller). Roll chicken in the mayo mixture and then roll in Dorito crumbs. Place in casserole dish and drizzle with melted butter all over the chicken.
Bake uncovered thirty minutes.
Source: food.com
Anna in Sweden
Click here to Print this Recipe


Print FREE Grocery Coupons    


I have been busy for several weeks. Today I try to open July Newsletters and cannot.
Any reason why?
PeggyNELA

==

Hi Nancy,
I cannot get your recipes anymore. When I click on "todays recipes" I get a message that says

"This page can't be displayed" Can you please help me with that?

Please send me a separate e-mail as I won't be able to open your answer on Nancys-Kitchen.
Thank you so much, Barbara

Comment
If a page doesn't display try refreshing the page. Use the shift and the F5 key. I don't know how to refresh the page on a Mac.
Another way is to go into the daily link on the home page of the website. You will need to refresh the daily page to get the latest dates on this page. Try loading that page. It might be helpful to bookmark the home page of the site and make it a favorite in case the email does make it into your inbox each day.
http://www.nancyskitchen.com
Click Here for the Link to the Home Page (then click on daily just under the header.


Huckleberry Jelly Recipe

Ingredients
8 cups huckleberies
1 cup water
2 Tbsp orange juice
2 Tbsp fresh lemon juice
4-1/2 cups sugar/splenda
1 (2oz) pkg of powdered pectin

Directions
In a 4 quart pot combine berries,water and juices. Bring to a boil over high heat, stir constantly. Reduce heat and simmer un covered for 3 minutes. Cool slightly. Pour through jelly bag or cheese cloth lined strainer and let juice drain into bowl/pot. Squeeze bag gently to release all the juice.Measure 31/2 cups juice into large pot. Stir in pectin till well blended. Bring to a boil over high heat, stir constantly. Stir in sugar and return to a rolling boil. Boil for 2 minutes. Remove from heat, skim off foam and pack in clean jars, seal.
Makes 6 pints ENJOY !!
Judy in Montana
Click Here to Print this Recipe


Peach Cobbler Recipe
Serves 6

Ingredients
1/4 cup butter, melted
1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 cup sugar/splenda
1/2 tsp salt
1 cup milk
1 can (21oz.) peach pie filling (or any flavor you want to use)

Directions
Preheat oven to 350*. Pour butter into 9x13 baking pan, tilting to cover bottom of pan. In a bowl, mix flour, baking powder, baking soda sugar and salt , mix well. Next stir in milk combine thoroughly.

Add pie filling on top of batter. DO NOT STIR!

Bake for 35-45 minutes til browned. Cool slightly before serving. I serve with vanilla ice cream or whipped cream. ENJOY !!
Judy in Montana
Click Here to Print this Recipe



             



Robbie's Pork and Bean Salad Recipe
Sharon wanted recipes for Pork and Bean salad that she ate as a child. Here are three recipes I have. I hope one of hem is close to what you remember. Feel free to adjust any of the ingredients to what you recall.
Robbie IN

Pork and Bean Salad Recipe

Ingredients
2 cans pork and beans, drained and pork removed
1/2 c. chopped onions
1/2 c. chopped bell pepper
1/2 c. chopped celery
1 to 1 1/2 c. chopped fresh tomatoes
6 to 8 slices bacon

Directions
Brown bacon until crisp and crumble. Add chopped onion, pepper, celery and ripe tomatoes. Mix all with pork and beans.

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Pork and Bean Salad Recipe #2

Ingredients
16 oz. can pork and beans
1/2 c. diced onion
1/2 c. diced dill pickles- can use sweet pickles if you prefer
3 hard-boiled eggs, diced
1/2 c. diced bell pepper
1/2 c. Miracle Whip salad dressing or mayonnaise
1/4 tsp. paprika
1 hard-boiled egg, sliced- optional

Directions
Drain beans and remove pork. Stir in all ingredients but sliced egg and paprika. After top is smoothed down, place eggs to decorate and sprinkle on paprika for color. Serve cold.
Robbie IN


Pork and Bean Salad Recipe #3

Ingredients
1 med. head lettuce, torn into bite size pieces
2 med. tomatoes, diced
1 med. can pork and beans
1 med. onion, chopped
2 c. diced boiled ham
2 c. diced Cheddar cheese
1 to 1 1/2 c. Miracle Whip or mayonnaise
Salt and pepper to taste
Garlic powder to taste

Mix all ingredients together and refrigerate until ready to use. The longer it marinates, the better it is, because the flavors blend together. This makes
a big salad. You may adjust ingredients as you prefer. If you like it creamy use a little more mayonnaise. Good for picnics and BBQ's.
Click Here to Print this Recipe


Robbie's Grilled Corn on the Cob Recipes
Julie wanted to know how to grill corn on the cob. It is another topic in our family that has had much discussion. Everyone has an opinion and feeling about which method is best. You will need to decide for yourself. Many don't want to mess with taking the husks and silks off after the corn is cooked. They far prefer the foil packet method. Direct or indirect heat is also a personal preference. Some prefer the indirect heat simply because it does not require any turning. However it is prepared, fresh corn on the cob is a favorite during the summer and it always is devoured.
Robbie IN

Grilled Corn on the Cob - Husks On Recipe

Ingredients
Corn on the cob
Butter or your favorite butter sauce when corn is done
Salt and Pepper to taste

Direction
Prepare your grill, gas or charcoal, with direct, high heat, about 550°F. (You know the grill is hot enough if are able to hold your hand one inch above the grill for only 1 second.)
The corn husks will protect the corn from burning or drying out while it is on the hot grill. If you want a bit of char on your corn, peel off a few of the outer layers of the corn husks first, before grilling.
Place the corn in their husks on the hot grill. Cover the grill. Turn the corn occasionally, until the husks are completely blackened and charred on all sides, about 15 to 20 minutes.
Remove the corn from the grill. Let them sit for 5 minutes or until cool enough to handle. Remove the silks and charred husks from the corn. If you need to, use a damp towel to protect your hands from any sharp edges from the charred corn husks as you peel them off.
Serve with butter or your favorite butter sauce. Sprinkle with salt and pepper to taste. You can also sprinkle with a little chili powder, cotija cheese, and some lime juice for a Mexican twist.
Robbie IN

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Grilled Corn on the Cob - Foil Packets Recipe

Ingredients
6 ears of fresh corn (husks and silks removed)
Heavy duty Foil

Butter Sauce - Optional
1/3 c. butter
3 tbsp. Dijon mustard
1 tsp. Worcestershire sauce
1/4 tsp. lemon pepper

Directions
Place each ear of corn on a 12 x 9 inch piece of heavy duty foil. Drizzle butter mixture over corn. Fold edges of foil to seal pouch securely, leaving space for expansion of steam. Grill over medium hot coals, turning occasionally, about 15 minutes. Makes 6 servings. - Open packets careful to avoid being burned by the steam.
Robbie IN

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Grilled Corn on the Cob - Foil Packets Recipe #2 Recipe

Ingredients
6 Ears of fresh corn - husks and silks removed
Water
Butter

Directions
Put 1 cleaned piece of corn each on heavy duty foil with 1 tbsp water and brush corn with melted butter. Wrap very tightly so it will not leak.
The trick now is to put on a Grill on medium heat with the cover down over INDIRECT HEAT for about 45 minutes. By putting on indirect heat, there is no need to turn the corn as it will not burn.
Robbie IN
Click Here to Print these Corn Recipes


Lemon Ice Cubes Recipe

Ingredients
lemon juice
water

Directions
Fill ice tray with water. Put 5- 8 drops of lemon juice in each square. Put tray in freezer for 2 to 3 hours, or until frozen. Serve in glasses of water, tea or just eat them plain.
Oma in New Orleans

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Fruit Tea Recipe

Ingredients
3 c. boiling water
5 regular tea bags
3/4 c. sugar
4 c. cold water
1/4 c. lemon juice
1 c. orange juice
1 c. pineapple juice

Directions
Pour boiling water over tea bags. Steep 5 minutes. Discard tea bags. Add sugar. Stir. Then stir in cold water and juices. Serve over ice cubes.
Makes 5-6 glasses of fruit tea
Oma in New Orleans

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Fruit Tea Recipe #2

Ingredients
1/4 c instant tea
1/2 c lemonade mix with sugar
3/4 c sugar
1 c white grape juice
2 qt water

Ingredients
Mix all above ingredients and serve. Refrigerate any leftoversAnother variation (I think the one above is a little better):1/2 c instant tea with sugar and lemon1/2 c sugar1 c white grape juice2 qt waterMix together and serve. Refrigerate any leftovers.
Oma in New Orleans

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Iced Tea Mix Recipe

Ingredients
6 c. Tang
2 c. instant tea
4 scoops lemonade mix

Directions
Mix all ingredients together. Store in an airtight container. To make drink, mix 2 1/2 tsp. to 1 cup cold water. Can be served hot too.
Oma in New Orleans


Sesame Marinated Cucumbers Recipe

Ingredients
1 large cucumber, sliced
1 T. sesame oil
1 tsp. sugar
2 T. vinegar
2 T. sesame seeds

Directions
Put cucumbers in water (just to cover) to which 1 teaspoon salt has been added. Let set an hour or so and drain well. Discard salt water. Put all ingredients in a bowl and mix well.
Mary J
Click Here to Print this Recipe

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Bread And Butter Pickles Recipe

Ingredients
1/2 peck cucumbers
2 c. white onions, sliced very thin
2 green peppers
1/2 c. non-iodized salt
3 trays of ice cubes
3 c. vinegar
2 c. water
5 c. white sugar
1-1/2 tsp. powdered tumeric spice
1/2 tsp. ground cloves
1 tsp. mustard seeds
1 tsp. celery seeds

Directions
Wash fresh cucumbers, onions and peppers. Do not peel cucumbers. Peel onions; remove stem and seeds from peppers. Slice all vegetables into very thin slices. In large bowl, mix the vegetables with the salt and ice cubes. Cover with a lid and let stand in the refrigerator for 3 hours. In a large stock pot, bring vinegar, water, and sugar to a boil. Add a spice bag holding tumeric, cloves, mustard and celery seeds. Place 1/2 of the vegetable into the boiling syrup mixture and boil until cucumbers are transparent (about 5 minutes). Pour into sterilized jars and seal. Repeat with remaining vegetables.
Yields 6 pints.
Mary J
Click Here to Print this Recipe

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Fried Cucumbers Recipe

Ingredients
2 cucumbers
oil for frying
1/2 c. flour
salt and pepper

Directions
Slice the cucumbers about 1/4 inches thick. Add salt and pepper to flour. Roll cucumbers in flour and fry until golden brown.
Mary J
Click Here to Print this Recipe


 
                  



Stuffed Eggplant Parmesan Recipe

Ingredients
6 small eggplants, about 8 to 10 ounces each
1 1/2 teaspoons salt
1/8 teaspoon freshly ground black pepper
1 1/2 cups tomato sauce
1 1/2 tablespoons chopped fresh flat leaf parsley
1 1/2 tablespoons unsalted butter
4 1/2 tablespoons all purpose flour
1 1/2 cups milk
1/8 teaspoon grated nutmeg
3 tablespoons freshly grated Parmesan cheese
olive oil cooking spray

Directions
Heat oven to 450F. Bake eggplants until slightly softened, about 15 minutes. Transfer eggplants to a clean surface. Slice off 1/4 of each eggplant lengthwise and reserve the pieces. Hollow out eggplants, leaving about 1/4 inch of flesh attached to the skin. Reserve the flesh. Cut removed pieces and flesh of the eggplants into 1/4 inch dice; set aside. Spray a nonstick skillet with olive oil spray and place over medium heat. Stir in the diced eggplant, 1 1/4 teaspoons salt and pepper. Cover and cook the eggplant until tender, 15 to 20 minutes. Stir in tomato sauce and parsley and cook 3 to 4 minutes. Fill the reserved hollowed eggplants with eggplant filling brimming slightly over the top and place in a baking pan large enough to comfortably hold the eggplants. Bake for 10 minutes. Meanwhile, make the balsamella sauce: Melt butter in a small saucepan over medium low heat. Whisk in flour until all the butter has been absorbed and cook 2 minutes. Slowly pour in 1/4 cup milk, while briskly whisking. Briskly whisk in the remaining 1 1/4 cups milk, 1/4 cup at a time, until all the milk has been added and the sauce is smooth and creamy. Stir in the remaining 1/4 teaspoon salt and nutmeg. Cook until the sauce has thickened to the consistency of pancake batter, 4 to 5 minutes. Spoon about 2 tablespoons balsamella sauce over the top of each filled eggplant and sprinkle tops with Parmesan. Bake until tops are golden and eggplants are heated through, about 20 minutes.
Sue
Click Here to Print this Recipe

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Sue's Grilled Eggplant Recipe

Ingredients
1 eggplant, cut horizontally into 1/4 inch thick rings
3 tablespoons olive oil
freshly ground pepper
3 cloves garlic, minced
1 tablespoon red wine vinegar
1/4 teaspoon red pepper flakes
2 tablespoons chopped fresh Italian parsley

Directions
Place the eggplant slices on a piece of paper towel, and sprinkle them with a little salt to draw out the moisture. Let them stand for 20 minutes. Brush the eggplant with the olive oil, season with the salt and pepper, and place on a preheated grill. Turn occasionally, until they are tender and golden, about 10 to 12 minutes. Meanwhile, in a bowl, stir together the garlic and 2 tablespoons of the olive oil, plus the vinegar. When the eggplant is done, place on a serving platter, and drizzle with the garlic oil mixture. Sprinkle with the red pepper flakes, and the parsley.
Sue




 








My Favorite Links
Treasures From Texas - Vintage Items
Diggin' History Blog
RecipeGoldMine Recipe Site
Prepared Pantry
NaturesFlavours  





 









 




 


                        




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







Links have been checked today to make sure they are safe to click. If you see something that interests you please click through and enjoy the food related information. 

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Nancy Rogers 



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

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