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I have included
several recipes my family has enjoyed
throughout the years. I wanted to share
them.
Pizza Casserole
1
pound ground beef
1 small onion,
diced
1 (14 oz.) jar pizza sauce
1
small jar or can of sliced mushrooms
1/2 teas. garlic powder
1 (7ounce)
box macaroni, cooked as directed and
drained
2/3 cup cold milk
1 teas.
Italian Seasoning
2 cups shredded
Mozzarella cheese
1 package sliced
Mozzarella cheese
Cook and drain
macaroni as directed on box. Immediately
pour the cold milk over the macaroni and
let set for five minutes, drain. Spray a
9"x13" baking dish with Pam.
Brown ground beef, onion, garlic powder
and Italian seasoning. Drain and add
pizza sauce. In the prepared dish, layer
1/2 macaroni and 1/2 meat sauce. Cover
with shredded Mozzarella cheese. Layer
remaining half of macaroni and meat
sauce. Cover with sliced Mozzarella
cheese.
Linda in KY
Click Here to Print this Recipe
Fresh
Lemonade
1 cup fresh lemon juice
from 4-5 large lemons
1 cup sugar
1 cup water
Bring 1 cup water to
boil, add sugar and juice. Stir until
dissolved. Add to a 2 quart pitcher,
fill with cold water.
Linda in KY
Click Here to Print this Recipe
Strawberry Pie
2 baked
deep dish pie shells
2 containers
strawberries (remove a few of them and
and crush until you have 3/4 cup full)
set the crushed strawberries aside.
2
cups sugar
6 Tablespoons cornstarch
2 cups water
1 small package
Strawberry Jello
Bake the pie
shells as directed and cool at room
temperature. Fill pie shells with
strawberries that are sliced in half.
Heat cornstarch, sugar and water,
stirring constantly. When thickened, add
strawberry Jello. Continue cooking and
stirring on low heat for five minutes
and remove from stove. Add the crushed
strawberries and pour mixture over the
strawberries in the pie shells.
Refrigerate until cold and serve with
whipped cream.
Linda in KY
Click Here to Print this Recipe
I have had several
requests to how can recipes be submitted
into the newsletter. Here is a some
information for those that have joined
the newsletter recently.
The
purpose of our recipe exchange is to
share recipes that have been tried and
tested. Many newsletters have lots of
recipes but most do not have tried and
tested recipes. If a recipe is
copyrighted I first write the owner of
the site and get permission to post it
to the newslettre. Because of this the
recipe may have a several days wait
before it is posted.
Some
recipes may returned to the sender if it
is in all capital letters, has no
puncuation, or excessive punctuation. If
a recipe requires 10 to 15 corrections
it may be returned to the sender to ask
them to make the necessary corrections.
Recipes with no punctuation
generally happens when a member just
hits a return at the end of the
sentence. When the recipe is cut and
pasted for the online posting all
formatting is first removed. It is an
interesting and almost impossible to
figure where on sentence begins and
where it ends.
Recipes with
excessive punctuation are recipes that
have a lot of .... in them. This
seems to happen between phrases,
sentences and other places within the
text. Recipes with all CAPITAL letters
are not posted to the newsletter. All
CAPITAL letters generally indicates yelling
on the internet.
We would love to
you share your recipes, tips and
suggestions. Remember to
include within your message your the
title of the recipe, your name and if
you have a question please include the
recipe and date it was posted. Send all
recipes to
everyday_recipes@yahoo.com
If your email program does not allow
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in the TO the to field of your email.
We love our recipe family
sharing their messages,
tips and hints. The NancyLand family is
a very sharing bunch. Many of our
members have been with this since it started in 1996. We would love to see
you as a part of our happy recipe
family.
Nancy Rogers
These recipes ar for donna Buffalo 4/9
newsletter. Making your own mixes is a
great way to save money.
Robbie IN
Buttermilk Ranch Dressing and
Dip Mix
Stir together the
following ingredients, and store them in
an airtight jar:
1-1/2 tsp. parsley
flakes
1/2 tbs. each chives, pepper,
and garlic powder
1/4 tbs. each
tarragon and oregano
1 tbs. salt- I
omit this
To prepare dressing:
Makes 1 cup. Add to 1 tbs. mix 1/2 cup
mayonnaise and 1/2 cup buttermilk. Wisk
together and chill 1 hour before
serving.
To make dip:
Makes 2
cups. Add 2 tbs. mix to 1 cup mayonnaise
and 1 cup sour cream. Stir and chill for
4 hours before serving.
Robbie IN
Click Here to Print this Recipe
Hidden Valley Ranch Dressing Mix
Clone
15 Saltines
2 cups
dry
minced parsley flakes
1/2 cup dry
minced onion
2 tablespoons dry dill
weed
1/4 cup onion salt
1/4 cup
garlic salt
1/4 cup onion powder
1/4 cup garlic powder
Salad
Dressing:
1 tablespoon Mix
1 cup
mayonnaise
1 cup buttermilk
Put crackers through blender on high
speed until powdered. Add parsley,
minced onions, and dill weed. Blend
again until powdered. Dump into bowl.
Stir in onion salt, garlic salt, onion
powder, and garlic powder. Put into
container with tight-fitting lid.
Store dry mix at room temperature
for 1 year. Makes 42-1 tablespoon
servings. To use mix--Combine mix,
mayonnaise, and buttermilk.
Yield: 1
pint.
Robbie IN
Click Here to Print this Recipe
Old Bay
Seasoning
1 Tbsp Celery Seed
1
Tbsp Whole Black Peppercorns
6 Bay
Leaves
1/2 Tsp Whole Cardamom
1/2
Tsp Mustard Seed
4 Whole Cloves
1
Tsp Sweet Hungarian Paprika
1/4 Tsp
Mace
In a spice grinder or small
food processor, combine all of the
ingredients. Grind well and store in a
small glass jar.
Robbie IN
Click Here to Print this Recipe
Has anyone tried
the Ninja 3 n 1 cooker? If so, I would
appreciate your thoughts on it.
Thanks, LA in KY
Ramen Noodle Coleslaw
Serves 10
2 pkg. beef Ramen Noodle soup -
break up noodles, save seasoning
(actually any flavor can be used. (I
usually use 1 chix and 1 beef)
1 Cup
sunflower seeds
1 Cup slivered
almonds, sauteed in butter (or not
sauteed is OK too)
1 bunch green
onions, sliced
1 pkg. (16 oz)
coleslaw or shred your own slaw to make
4 cups of slaw
Mix in large bowl.
Dressing:
1 cup canola oil (or
less)
1/2 cup sugar (or less)
1/3
cup white vinegar (or combine wine
vinegar & raspberry vinegar - or
whatever)
2 seasonings packets from
Ramen Noodles
Mix in blender or
shake vigorously.
Add dressing and
toss right before serving.
This is a
very different coleslaw and people LOVE
it!
Bette~Indiana
Click Here to Print this Recipe
When you’re in
the middle of Summer in Texas, you can’t
really think of anything nice coming out
of it, except okra. It loves the Texas
heat. It grows really well in my garden
and this is one of my favorite recipes.
Okra Dish
1/4 lb bacon (about 6 slices)
1/2 cup chopped onion
1/2
cup chopped green bell pepper
1/2
cup chopped celery
1/2 lb okra,
trimmed, cut into pieces
1 can (11
ounces) whole-kernel corn with red and
green peppers (Green Giant Mexicorn)
1 tomato, chopped
1 teaspoon dried
oregano leaves
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
Cook bacon in skillet until crisp.
Remove bacon, reserving drippings in
skillet. Crumble bacon; set aside. Add
onion, green pepper and celery to
reserved drippings; cook and stir over
medium heat 5 minutes or until crisp and
tender. Add okra, cook 5-8 minutes or
until okra is crisp-tender, stirring
occasionally. Stir in remaining
ingredients. Cover; cook 3-5 minutes or
until thoroughly heated. (Do
not over
cook.) Sprinkle with crumbled bacon.
Robbin in Texas
Click Here to Print this Recipe
Handcrafted Wood Carvings, Clocks and
Cribbage Boards
This is very refreshing, I even do this
recipe for NewYears when you have the
people who are not big on Black-Eyed
Peas.
Blackeyed Peas Dish
1 lb. Kielbasa Sausage
1/4 c. chopped parsley
2 cans
Black-eyed peas (Drained and rinsed)
5 oz. frozen baby green peas
1c.
diced tomatoes
1/2 c. chopped onions
1/2 c. carrots, peeled and sliced thin
1/2 c. chopped celery
1/4 c. olive
oil
1 clove minced garlic
2 Tbsp.
fresh lemon juice
1 tsp. salt
2
tsp. grainy mustard
1/4 tsp. black
pepper
Thaw green peas. Slice and
quarter kielbasa. Cover sausage with
water in a saucepan and heat to boiling.
Reduce heat and simmer for 5 minutes.
Drain and cool slightly. Combine veggies
and toss.
Whisk together
remaining ingredients. Pour over sausage
and veggie mixture and mix well. Allow
to stand at room temperature for at
least 20 minutes so flavors can blend.
This dish is best the next day. Can be
served at room temperature or cold. (I
prefer room temperature)
Robbin in
Texas
Click Here to Print this Recipe
Hi Nancy,
Would any of your members
be willing to share their
spaghetti
sauce recipes? Thanks for all you do.
Anne of SC
This is for Donna who wanted a Ranch
Dressing dry mix recipe. I believe it
was in the Tuesday letter. I believe you
could halve it first to make sure you
like it.
Ranch Dry Dressing Mix
1 cup dried parsley flakes
1/2
cup finely crushed saltines (about 15 )
1/2 cup dried minced onion
1/2
cup garlic salt
1/2 cup onion salt
1/4 cup garlic powder
1/4 cup
onion powder
2 tablespoons dill weed
In a large mixing bowl, combine
first 8 ingredients; mix well. Store in
airtight container in a cool dry place.
YIELD: 3 cups mix (enough to make 24
batches of ranch salad dressing).
For Ranch Dressing:
In a bowl,
whisk together 2 tablespoons of mix with
2 cups mayonnaise and 2 cups buttermilk.
Refrigerate until serving.
Yield 4
cups.
For Thousand Island
Dressing:
Add 1/4 cup chili sauce
and 2 tablespoons pickle relish to 1 cup
prepared ranch dressing.
For
Cucumber Dressing:
Add 1 medium
cucumber, peeled, seeded, and pureed and
1 teaspoon celery seed to 1 cup of
prepared ranch salad dressing.
Southern Lou
Comment
This
recipe is the same or very similar to
aonther recipe posted in the newsletter
today. The recipe had additional
information so both recipes will be
included today.
Nancy Rogers
Click Here to Print this Recipe
I just read
Judy's recipe in the Sunday newsletter
for
Almond Puff. I have had this recipe
since the late 50's and we made it all
the time. Every gathering demanded this.
I suggest that you try it just once and
it will become your favorite. Thanks
Judy for reminding me I have this recipe
on a yellowed sheet of notebook Paper.
Southern Lou
The
Sausage Biscuits Bites recipe
in in the April
5th online recipes
Nancy
Rogers
Thanks for
making this wonderful newsletter
available to all of us. I would like to
share this easy-to-make coffee cake
that is a favorite at our house. Because
the recipe makes 24 servings, I often
cut the coffee cake in serving size
pieces, wrap well and freeze. The
original recipe is from Post Cereals;
however, I've added extra raisins and
chopped nuts to my liking.
Enjoy.
Grandma Tudy from Florida
Crunchy Coffee Cake
3 cups Raisin
Bran Cereal
1 cup raisins
1 cup
chopped nuts of your choice
1-1/2
cups firmly packed brown sugar, divided
1-1/2 teaspoons ground cinnamon, divided
4 cups all purpose biscuit baking mix (I
use Bisquick)
1 1/4 plus 2
tablespoons fat-free milk, divided
3
eggs, slightly beaten
1/4 cup oil
1-1/4 cups powdered sugar
Mix
cereal, raisins, nuts, 1 cup of the
brown sugar, and 1 teaspoon of the
cinnamon in a large bowl; set aside. In
a second bowl, mix biscuit baking mix,
remaining 1/2 cup brown sugar, 1 1/4
cups milk, eggs and oil just until
blended. Pour half of the batter into a
greased 13 X 9 baking pan. Sprinkle with
half of the cereal/raisins/nuts mixture.
Repeat layers.
Bake at 350
degrees for 35 - 40 minutes or until a
toothpick inserted comes out clean.
Cool.
In a small bowl, mix
powdered sugar, remaining 1/2 teaspoon
cinnamon and remaining 2 tablespoons
milk well. Drizzle over coffee cake.
Enjoy, Grandma Tudy from Florida
Click Here to Print this Recipe
Pilot House
Fried Green Tomatoes
Makes 2 servings
2 green tomatoes, cut into 1/2 -inch
slices
1 cup buttermilk
1 cup
cornmeal
1 to 2 tablespoons
Low-Country Seasoning, to taste (recipe
follows)
Vegetable oil
creme
fraiche or mayonnaise (optional, for
serving)
Combine the cornmeal and
seasoning.
Dip each tomato slice in
buttermilk and then the cornmeal
mixture.
In a saute pan, add enough
oil to halfway cover the tomato slices.
Heat oil over medium-high heat. Add the
tomato slices and fry until golden. Turn
and cook on other side.
Serve with a
creme fraiche or mayonnaise, if desired.
Low Country Seasoning
(Makes 5
servings)
3 tablespoon paprika
1 tablespoon black pepper
1
tablespoon crushed red pepper
1
tablespoon granulated garlic
1
tablespoon parsley
1-1/2 teaspoons
dried basil
1-1/2 teaspoons dried
oregano
1 teaspoon salt
1 teaspoon
seasoning salt
1/2 teaspoon white
pepper
1/2 teaspoon cayenne pepper
Mix and store in an airtight
container.
From: Chef Adam
Carlson, Pilot House, Wilmington, North
Carolina
Bren in North Louisiana
Click Here to Print this Recipe
Spanish Rice
(Cauliflower)
One 16 ounce bag of
frozen cauliflower makes 3 cups rice
1 (16 ounce) bag frozen cauliflower,
cooked and chopped (or grated/riced)
1/2 cup onion, chopped
1 cup
mushroom, chopped
4 Tbsp canola oil
2 cloves garlic, chopped
1 tsp
chicken bouillion (look for product with
no msg)
1 tsp cumin
1 can ro-tel
or enchilada sauce (recipe)
In a
skillet over medium heat, cook onion,
garlic and bouillion until onion is
clear, about 5 minutes. Add mushrooms
and cauliflower, chopping and stirring.
Stirring occasionally, cook for about
10-15 minutes, or until cauliflower has
turned golden brown. Stir in ro-tel or
enchilada sauce. Remove from heat. Let
rest for 5 minutes. Serve.
This also
makes great leftovers.
bill, Alb.
Makes 6, 1/2 cup servings.
Nutritional information for 1/2 cup
(with ro-tel):
Calories: 110
(cooking oil) Carbohydrates: 5 grams
Fiber: 2 grams Net Carbohydrates: 3
grams
Protein: 2 grams Fat: 10 grams
(cooking oil)
Click Here to Print this Recipe
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The bold black text are links (to recipes or other pages.)
mail Address to respond to
newsletter replies, requests and tips. Please include
date of newsletter, name of recipe and number of
servings. Remember to include your name within the
message as well.
everyday_recipes@yahoo.com
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NancysKItchen Facebook Page
I saw this salad on Jaime Deen’s
show, and just like his Momma, he can
cook! This one of my favorite salad
recipes, so much I planted green beans
in my garden this year.
Kosher
Salt
1 pound slender green beans,
ends trimmed
1 cup feta cheese
crumbles
1 cup cherry tomatoes,
sliced in half
2 tablespoons chopped
red onion
1/2 cup slivered almonds
3 tablespoons olive oil
2
tablespoons red wine vinegar
2
tablespoons chopped fresh basil
1
large clove garlic, minced Freshly
ground black pepper
Boil a large
pot of salted water. Add the green beans
and cook until tender crisp, 1 to 2
minutes. Use a spider to remove to a
bowl of ice water. Drain well, pat dry
and place the beans in a large bowl.
Combine with the feta cheese, tomatoes
and red onions.
Toast the almonds
in a small skillet, 2 to 3 minutes.
Remove to a plate.
Whisk together
the olive oil, red wine vinegar, basil,
garlic and some salt and pepper. Pour
the dressing over the green beans and
sprinkle with the toasted almonds. Let
marinate in the refrigerator for 1 hour
before serving.
Robbin in Texas
Click Here to Print this Recipe
I have a recipe
for chocolate crack- it calls for 60
oz.of milk chocolate chips that’s seems
like a lot of chips to me. Can you tell
me if its right
Thank you, Linda W
I never
liked Brussel Sprouts until I tried
this, it is wonderful.
Inez K Texas
Pan Roasted Brussel Sprouts with
Bacon
Serves 4 to 6
4- slices
thick-sliced bacon
2-tablespoons
butter
1-lb.Brussel sprouts-halved
1/2 -large onion chopped
Salt &
freshly ground black pepper.
Cook
bacon in large skillet over medium-heat
until crispy. Remove to paper towelined
plate, then roughly chop in same pan
with bacon fat. Melt butter over high
heat, add onions & brussel sprouts and
cook, stirring occasionally,until
sprouts are golden brown.8 to 10 min.
Season with salt and pepper to tasteand
toss bacon back in pan.
serve
immediatly, cook time 15 min.
Source: Sunny Anderson, Foodnetwork
Inez K Texas
Click Here to Print this Recipe
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Address:
Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499
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