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May 29, 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
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Nancy Rogers

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Farmer's Market Fresh Vegetable Recipes

Cabbage Casserole Recipe

1 head cabbage (cook in salted water until tender)
1 Tbsp. flour
1/4 stick butter
1 tsp. sugar
1/2 cup cabbage broth
1/2 cup milk
salt and pepper

Make cream sauce of ingredients. Place cabbage in casserole. Pour sauce over, then sprinkle cracker crumbs on top. Bake in oven until crumbs are browned in about 350° oven.
Makes 4-6 servings
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Scalloped Cabbage Recipe

2-1/2 lb. cabbage
3 Tbsp. margarine
3 Tbsp. flour
3/4 c. water from cabbage
3/4 c. evaporated milk
8 oz. grated American cheese

Cook cabbage in boiling, salted water for 7 minutes; save 3/4 cup water. Make white sauce with margarine, flour, water and milk. In buttered casserole, put layer of cabbage, layer white sauce, 1/2 of cheese; repeat. Melt 2 tablespoons margarine with 1/2 cup bread crumbs; top casserole. Bake at 350° for 30 minutes.

Makes 4-6 Servings
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Marinated Slaw Recipe

1 head cabbage
1/4 head red cabbage
2 onions
7/8 c. sugar (I use sugar substitute)
1 c. vinegar
2 tsp. sugar
1 Tbsp. salt
1 tsp. dry mustard
1 tsp. celery seed
3/4 c. oil

Shred regular and red cabbage. Shred onions. Add sugar and mix well. Heat and boil remaining ingredients. Pour over cabbage mixture. Mix well.
Will keep 3 weeks.
Makes 4-6 Servings
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Fried Cabbage, Noodles and Kielbasa Recipe

1 pkg. kielbasa
1 head cabbage, shredded
1 onion, chopped
1/4 c. oil (just enough so cabbage doesn't burn)
1/2 to 1 pkg. noodles
1 Tbsp. sugar

Broil kielbasa and cut up into chunks. Shred cabbage and fry slowly with onion until soft. Add salt, pepper and sugar. Boil noodles in salt water and drain. Add noodles and meat to cabbage mixture and mix well. Fry at medium heat for 1/2 hour.
Makes 6 Servings
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Cabbage Soup Recipe

1 head cabbage, shredded
2 (14 ounce) cans kidney beans
2 lb. hamburger meat, browned
salt and pepper to taste
enough water to cover cabbage
2 cans diced tomatoes

Brown hamburger meat. Drain fat off hamburger. Add salt and pepper to taste. Add cabbage, beans, tomatoes and enough water to cover cabbage. Cook on medium heat until cabbage is tender.
Makes 6 Servings
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Glazed Carrots Recipe

3 lb. carrots
1-1/4 Tbsp. sugar
1-1/3 tsp. salt
1-1/2 qt. water (boiling)

3 Tbsp. carrot water
3/4 c. sugar (I use sugar substitute)
3/4 tsp. salt
5 Tbsp. butter

Cut carrots into sticks. Add carrots, sugar and salt to boiling water. Return to a boil; cook 10 to 15 minutes or until carrots are tender. Drain and chill. Reserve 3 tablespoons liquid for glaze.

Combine ingredients; cook until syrup is formed. Pour over carrots. Sautee in skillet. Yield: 12 servings.
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Sweet and Sour Carrots Recipe

8 carrots, cooked and sliced
2 Tbsp. butter
2 Tbsp. flour
1 c. carrot liquid
3/4 tsp. salt
dash of pepper
3 whole cloves
2 Tbsp. vinegar
2 Tbsp. sugar

Melt butter; add liquid, salt, pepper and cloves. Cook until thick. Add vinegar and sugar. Pour over cooked carrots and bake for 10 minutes. Take out cloves before serving.
Makes 4-6 Servings
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Carrot Fritters Recipe

2 bunches fresh carrots or 2 cans carrots
1 cup flour
1/4 tsp. salt
1/4 tsp. vanilla
1 tsp. baking powder
1 level Tbsp. sugar
3 eggs
1 small can crushed pineapple

When carrots are tender, mash well. Mix together flour, sugar, salt and baking powder. Blend with beaten eggs and pineapple. Add carrots and mix well. Drop spoonful on mixture in deep fat and fry. Fat must not be hot.
Serves 12.
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Carrot with Orange Sauce Recipe

4 cups carrots, sliced
1/4 cup sugar
1/2 tsp. salt
1-1/2 cups water

Orange Sauce:
2/3 cup sugar
4 Tbsp. cornstarch
1/2 cup frozen orange juice, thawed
1 c. liquid from cooking carrots
2 Tbsp. butter/margarine, melted

Combine the first 4 ingredients and cook until carrots are tender. Drain. Save the water for orange sauce.

Orange Sauce:
Combine sugar, cornstarch, orange juice and salt and mix well. Add butter/margarine. Add liquid and stir until smooth. Cook until thick. Add carrots and serve hot.
Serves 6.
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Sautéed Squash Recipe

2 cups diagonally sliced yellow squash
2 cups diagonally sliced zucchini squash
1/4 cup sliced onions
2 Tbsp. margarine or butter
1 Tbsp. honey
1 tsp. brown sugar

Heat margarine in large skillet over medium heat. Cook yellow squash, zucchini and onions until just tender. Stir in honey and brown sugar. Serve at once.
Makes4 Servings
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Oven Fried Squash Recipe

4 cup sliced squash (either yellow or zucchini or both)
1/2 cup yellow corn meal
2 eggs, beaten
1 Tbsp. water
1/2 tsp. salt
1/4 tsp. coarse ground pepper

Using only small amount of cooking spray, spray a 9 x 13-inch pan. Preheat to 450°. Beat eggs and water in a bowl and set aside. Mix corn meal, salt and pepper. Dip sliced squash in egg solution and then roll in corn meal. Place one layer in baking pan. Bake 20 minutes, then turn with a spatula. Bake 20 more minutes. The squash should be golden brown.
Makes 4 Servings
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Stewed Squash Recipe

1/4 c. butter
1 sliced onion
6 c. yellow squash, sliced thin
1 tsp. salt
dash of pepper
1/4 c. water

Melt butter in saucepan. Add other ingredients. Cook, covered, for 15 minutes or until squash is tender.
Serves 4
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Fresh Green Beans and Tomatoes Recipe

1 lb. fresh green beans
2 c. tomatoes, diced
1/2 c. chopped celery
1/4 c. chopped green bell pepper
1/2 tsp. onion powder

Cook beans until tender, then add remaining ingredients and cook over medium heat until cooked through, about 15 minutes.
Serves 8.
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Fresh Green Beans and Red Potatoes Recipe

8 slices bacon
1 lb. fresh green beans
1 small onion, chopped
1-1/2 cup cubed red potatoes
salt and pepper

Fry bacon until crisp. Remove from pan. To drippings, add onion. Sauté until tender. Add beans and potatoes. Cover with water. Bring to a boil. Simmer about 25 to 30 minutes until beans and potatoes are tender. Drain. Add bacon, a little butter and salt and pepper to taste
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Fried Green Tomatoes Recipe

6 medium green tomatoes, sliced
1 Tbsp. sugar
1/2 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. butter

Sprinkle tomatoes with sugar; let stand about 15 minutes. Combine flour, salt and pepper. Dip tomato slices in mixture. Melt 2 tablespoons butter in skillet. Brown tomatoes slowly on both sides. Remove each batch to ovenproof platter and keep hot in oven until all tomatoes are cooked. Add more butter if needed. For crisp slices, serve as is. Can add 1/2 cup light cream or dairy half and half to skillet. Heat, stirring, into drippings and pour over tomatoes.
Serves 6.
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Southern Fried Okra Recipe

1 1/2 lb. fresh okra
2 Tbsp. butter
salt and pepper
oil (for pan-frying)
1 egg, beaten
1 c. cornmeal or taste

Cut tops off the okra and cut into 1/2-inch slices. Mix egg with 2 tablespoons water and toss with okra. Add cornmeal and salt and pepper. Mix well so all pieces are coated. Pan-fry over medium heat. Shake so pieces separate and brown evenly on both sides.
Makes 4 Servings
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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.


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For Judy in Alaska-Thank you for the concern for my health. I wish you all the best with the health problems you have had, too. I truly enjoyed your recipes and hadn't gotten to make them all, but it is a mission of mine. We seem to have similar tastes and methods of cooking. I was able to put your name in Nancy's recipe search and found many newsletters to look through that had your name in them. I may not have recovered all of your recipes, but I have at least most of them. I now have a way of securely saving all my recipes. You submitted so many recipes that I hadn't seen before. I collect cookbooks, so that is really saying something. I haven't shared as many recipes, because most of my favorites are ones that have been around for a while and feel most people probably have them. I will gradually work on getting back recipes from several other of my Nancyland favorites. Thanks so much for sharing with us all. Sandy in Iowa

Thank you, too, Nancy, for all the work you do to make these recipes available to us after the fact. I also like how easy it is to copy and transfer recipes from the newsletter to my Home Cookin program. That program was a recommendation from you. All the other recipe newsletters are hard to copy, because there is a spacing problem. They either string out the ingredients or run one ingredient right into the next. I also have those that show up with a question mark before the ingredients. Do you have this problem, too, or is it just my computer?
Sandy in Iowa

Hi Nancy and all you Nancylanders :) I hope everyone had a wonderful Memorial Day weekend. I am pretty sure I have submitted this wonderful salad recipe before but it is well worth the time to do it again. It is one of those salads that you can't get enough of and everyone heads for the fridge to have a snack of it as long as it lasts which isn't usually very long at all. I hope you like it if you try it.
Donna in KS

Not Your Momma's Three Bean Salad Recipe

4 Tbsp. olive oil
2 Tbsp. salad vinegar
1 Tbsp. honey
1 tsp. minced garlic
1 tsp. salt
1/4 tsp. coarse black pepper
1 can black beans
1 can chick peas
1 can red beans, kidney beans work fine too
3 green onions, thinly slice or one small onion, finely chopped
1 red or yellow pepper, diced (green ok too) I like the color so I use the red or yellow or orange
1 container grape tomatoes, sliced in half
1 container crumbled feta cheese I use reduced fat
nice handful fresh cilantro, chopped, or 1 scant Tbsp. dried parsley in my case :)

In bottom large bowl whisk first 6 ingredients until well blended
Pour the 3 cans of beans into a colander, rinse and drain well
Pour beans into bowl with olive oil mixture
Add onion, peppers and tomatoes and mix well
Add feta cheese and cilantro
Mix well and chill for at least one hour

This serves a generous 8 but will hold up in fridge for a day or so IF it lasts that long which ours doesn't LOL This is a very healthy salad and can be used in weight watchers program but don't have points for it.
Donna in KS

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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com