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May 15, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  

May Recipes
Our Message Board (30,00+ recipes)  
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Everyday Recipes from Our Recipe Family.
Recipes wi
ll be sent out each weekday


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Nancy Rogers

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This is for Jana and others who might want to make their own salad dressings instead of buying ones from the grocery store. They are easy to make and allow
you to control how much salt and sugar you use and they don't have any preservatives. I no longer know where I found this guide.
Robbie IN

Basic Salad Dressing with Variations

1/2 cup extra-virgin olive oil or vegetable oil
1 teaspoon salt I omit this
1/4 cup vinegar-try different flavors such as wine, raspberry, balsamic, cider,
white etc.

1/4 teaspoon pepper

Combine all ingredients in a covered jar; shake well. Makes 3/4 cup.

Avocado Dressing
Mix 1 ripe, peeled and mashed avocado with Basic Dressing. Add 1/4 teaspoon sugar and 1/4 teaspoon garlic powder. This is great on sliced tomatoes.

Blue Cheese Dressing
Add 3 tablespoons or more crumbled blue cheese to Basic Dressing.

Chiffonade Dressing
Add 1 finely chopped hardboiled egg, 1/2 cup finely chopped fresh beet and 1/2 cup finely chopped onion to Basic Dressing.

Creamy Dressing
Add 1/4 cup sour cream, 2 tablespoons bacon bits and 1/4 teaspoon minced parsley to Basic Dressing. This is great with seafood.

Creole Dressing
Using Basic Dressing, substitute 1/4 cup lemon juice for vinegar. Add 1/4 cup catsup, 1 teaspoon Worcestershire sauce, and a dash of hot pepper sauce. This is super on seafood.

Dijon Vinaigrette
Add 1 tablespoon Dijon mustard to Basic Dressing.

French Dressing
Using Basic Dressing, substitute wine vinegar. Add 1/3 cup catsup, 2 tablespoons sugar, 1 teaspoon minced onion, 1 minced garlic clove and 1/4 teaspoon paprika.

Herb Dressing
Add 1 tablespoon chopped parsley, 1 teaspoon crushed thyme, 1/4 teaspoon crushed basil, 1/4 teaspoon crushed rosemary and 1/4 teaspoon crushed oregano to Basic Dressing. Use as a meat marinade, also.

Italian Dressing
Using Basic Dressing, substitute 1/4 cup lemon juice for vinegar. Add 1/4 teaspoon Italian herb seasoning and 1/4 teaspoon garlic powder. This is great with antipasto.

Piquant Dressing
Add 1 tablespoon bacon bits, 1 tablespoon grated onion and 1/4 teaspoon garlic powder to Basic Dressing. This is wonderful on spinach salad.

Poppy Seed dressing
add 1/2 c. honey, sugar or sugar substitute, 1 tsp. dry mustard, 2 tbsp. grated onion and 2 tablespoons poppy seeds to basic dressing.

Supreme Dressing
Add and blend 1/4 cup honey, 1 teaspoon paprika, 1/4 teaspoon crusher basil and 1/4 teaspoon celery seed to Basic Dressing. Robbie IN
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Homemade Salad Dressing Recipes from the 1960s
All these salad dressing recipes are in one file when you click to print these recipes link.

French Dressing

1/2 c. Heinz ketchup
1 c. Wesson oil
1/2 tsp. salt
1/2 c. vinegar
1 c. sugar
1 onion

Place all ingredients in blender. Cover and blend on high speed about 25 seconds. Serve on salads. Store leftover dressing in covered container in refrigerator.

Tomato Soup French Dressing

1 can tomato soup
Sugar substitute to equal 1/2 c. sugar
1/2 c. vinegar (cider or wine)
1 1/4 c. olive oil or 1/2 c. olive oil and 1/2 c. canola
1 Tbsp. Worcestershire sauce
2 Tbsp. salt
1 Tbsp. paprika
1 Tbsp. dry mustard
1 clove garlic, cut up finely (optional)

Blend all ingredients in a blender; put in 1 or 2 containers.
Makes 1 quart.
Keep Refrigerated

Thousand Island Salad Dressing

1 c. mayonnaise
1/4 c. chili sauce
2 Tbsp. green olives, minced
1 Tbsp. green pepper, minced
1 Tbsp. green onion, minced
1 Tbsp. parsley, chopped
dash of dill weed

Combine all ingredients and chill.
Keep Refrigerated

Thousand Island Salad Dressing #2

2 c. mayonnaise
1/4 c. chili sauce
1/4 c. chopped, stuffed olives
4 tsp. chives
4 hard-cooked eggs, chopped
1 tsp. paprika

Mix all ingredients.
Keep Refrigerated

Sugar Free Thousand Island Dressing

3/4 c. low calorie mayonnaise
1/2 c. spicy tomato juice
3 Tbsp. minced dill pickle or relish
1 Tbsp. finely minced chives or onions
1 Tbsp. minced green pepper
2 packets Equal

Blend all ingredients with a fork or wire whisk. Cover and store in refrigerator.
Best when used within 2 weeks. Makes 1-1/2 cups.
Keep Refrigerated

Dressing for Green Bean Salad

1 c. salad oil
3/4 c. sugar
1/3 c. catsup
1/4 c. vinegar
1 Tbsp. Worcestershire sauce
1 med. onion
2 tsp. salt

Mix together. This keeps very well in the refrigerator.

Green Goddess Dressing

1 c. mayonnaise
3 Tbsp. anchovy paste
3 Tbsp. chopped onion
1 clove grated garlic
1 Tbsp. lemon juice
2 Tbsp. tarragon vinegar
2 Tbsp. minced parsley
pinch of salt
freshly ground pepper (if desired)
1/2 c. heavy cream

Combine all ingredients, in order given, and serve on lettuce.

Italian Salad Dressing

2 tsp. salt
1 tsp. coarsely ground black pepper
3/4 tsp. dry mustard
1/2 tsp. paprika
1/3 c. tarragon vinegar and freshly squeezed lemon juice, combined
2/3 c. olive oil
2 or more pods fresh garlic, minced or pressed

Mix ingredients and shake well.

Creamy Italian Salad Dressing

1 c. mayonnaise
1/2 small onion, minced
3/4 tsp. Italian seasoning
1/4 tsp. garlic salt or powder
2 Tbsp. red wine vinegar
1 Tbsp. sugar
1/4 tsp. salt
1/8 tsp. pepper

Place all ingredients in blender; cover. Blend on medium speed until smooth,
approximately 30 seconds. Cover and chill.
Makes 1-1/4 cups.

Blue Cheese Salad Dressing

2 c. mayonnaise
1 tsp. white vinegar
1/2 c. commercial sour cream
1/4 tsp. pepper
1 (4 oz.) pkg. Blue cheese, crumbled
1 tsp. lemon juice
1/4 c. buttermilk
1/2 tsp. salt
1/4 tsp. garlic powder

Combine all ingredients, except Blue cheese; blend well. Gently stir in Blue
cheese. Refrigerate until needed.
Makes about 3 cups.

Caesar Salad Dressing

1-1/2 tsp. grated lemon peel
1 tsp. oregano
1/8 tsp. minced garlic
2 Tbsp. grated Parmesan cheese
1/2 tsp. pepper
1/2 c. vegetable oil
1/4 c. lemon juice

Combine all dry ingredients until evenly mixed. Pour into jar. Add wet
ingredients. Shake well and chill.
Yield: 3/4 cup dressing.
Print all these salad dressing recipes in one file.

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
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 

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Did you Know
The bold black text links are links to recipes.  The bold black text links below are to instruction manuals that include recipes. All manuals are in pdf format.  The links listed in this newsletter have been checked within the last 24 hours are safe to click.

Free eBook – 14 Mother’s Day Craft Ideas for Kids: Homemade Mother’s Day Gift Ideas has homemade cards and gifts to honor your mother in the most heartfelt way there is!


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Pancake and Waffle Mixes
Free Pancake Guide Recipes (pdf)   
Pancake Recipes - Nancy's Kitchen

Broccoli and Cauliflower Salad Recipe

1 head cauliflower
1/2 c. green olives, sliced
1/2 c. black olives, sliced
6 oz. Cheddar cheese
1 medium green pepper, chopped
celery, sliced
broccoli flowerets

1 c. mayonnaise (may substitute yogurt)
1 Tbsp. sugar
1/4 tsp. garlic salt
1 c. sour cream
1 Tbsp. vinegar
dash of salt and dill weed to taste

Chop and mix all salad ingredients. Make dressing and pour over salad.
Click Here to Print this Recipe

Grandmother's Squash Casserole

2 lb. zucchini or yellow squash (I like some of both)
1 medium onion, sliced
3 Tbsp. butter
3 eggs, separated
1 (10 3/4 oz.) can cream of mushroom soup
3/4 Tbsp. salt
1/2 tsp. pepper
Ritz crackers, crumbled
Parmesan cheese

Cook squash and onion in boiling water until tender. Drain. Mash and drain again. Add butter, beaten egg yolks, cream of mushroom soup and salt and pepper. Beat egg whites until stiff and fold into squash mixture. Fold in squash mixture. Place mixture in a buttered 2-quart casserole. Top with Ritz cracker crumbs. Sprinkle with Parmesan cheese. Bake in a 350° oven for 30 minutes.
Makes 6 servings.
Mary J
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Does anyone out there happen to have a recipe from Carrobba’s Restaurant called garlic shrimp? It was an appetizer.

They are no longer going to have it on the menu.
Thank you in advance.
Barb from Fl.

Devils Food Caramel Poke Cake

1 devil’s food cake mix
1/2 (14 oz.) can sweetened condensed milk
1/2 - 3/4 (20 oz.) bottle caramel sauce
1 (8 oz.) tub whipped topping
1/3 c. chocolate chips or toffee bits

Prepare cake mix according to package directions. Place in a greased 9×13-inch pan. Bake according to package directions.

Poke holes in the cake with a fork. Drizzle sweetened condensed milk on top of cake, and then caramel sauce. Let the cake cool completely. Top with whipped topping and sprinkle with chocolate chips or toffee bits. Store in refrigerator until served.
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Molten Chocolate Lava CakesNow it's easy to make Molten Chocolate Lava Cakes like those found in the restaurants. Molten chocolate lava cakes are wonderful little cakes filled with warm, oozing chocolate sauce and topped with powdered sugar or whipped cream. Try them!

Chocolate lava cakes are a popular, elegant cousin to a brownie. Though they look like they could be complicated, they are not. With this mix, they are easy. If you can make cupcakes, you can make these lava cakes. It doesn't take special equipment; you can make them in your jumbo muffin pans.
Molten Chocolate Lava Cake Mix (makes 6 desserts)

All Baking Mixes

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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com