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April 2017 Recipes

April 10, 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.


Today's Recipes -  Lime Bundt Cake Recipe | Potatoes and Artichoke Casserole Recipe | Denise's Restaurant Style Belgian Waffles Recipe | Pork Chops and Vegetables Recipe | Pizza Casserole Recipe | Corn Souffle Recipe | Cajun Cabbage Recipe | Oma's Shrimp Recipe | Fried Fish Recipe | Oma's Hush Puppies Recipe | Chicken Oriental Salad Recipe | Chicken Salad with Bacon Recipe | Tortillas Casserole Recipe

Requests
Recipe for tomato basil soup | substitute for Ranch Beans

Replies
stainless steel | cat biting



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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
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   



Everyday Recipes from Our Recipe Family. Everyday recipes made from ingredients found in most pantries.



Potatoes and Artichoke Casserole Recipe

Ingredients
2-1/2 lbs red potatoes, cut into cubes
2 packages (8 oz each) frozen artichoke hearts or jarred marinated and drained
8 garlic cloves, chop
3 Tbsp olive oil
salt - pepper
1/4 c lemon juice
2 Tbsp minced parsley

Directions
Place the potatoes, artichokes and garlic in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Combine the oil, salt and pepper; drizzle over vegetables and toss to coat.
Bake, uncovered, at 425° for 40 minutes or til tender, stirring occasionally. put into a bowl bowl. Add lemon juice, parsley; toss to coat. Serve warm. Yield: 10 servings. ENJOY !!!

*** I usually use 4 small jars of the marinated artichokes for more flavor.
Judy in Montana
Click Here to Print this Recipe


When I lived in the Oklahoma Panhandle I loved using Ranch Style Beans in a Mexican salad. Now that I have moved to Maine I can not find them here. What can I use instead of Ranch Style Beans in my Mexican salad? Where can I order Ranch Style Beans online? Thanks for any help on this.
Sandy in Maine


Lime Bundt Cake Recipe

Ingredients
3 cups all-purpose flour (Stir flour before measuring, then scoop and level each cup carefully. You don't want dense cake.)
1 Tbsp. baking powder
3/4 tsp salt
1-1/2 cups sugar
1 cup unsalted butter, room temperature
1/2 cup coconut oil (or shortening), room temperature
5 large eggs
1 cup whole milk
6 to 8 Tbsp. lime juice (2-3 limes)
1 lime, zested (about 1-1/2 tsp)
3 to 4 Tbsp. lime juice (about 1 lime)
Zest of 1 lime (about 1-1/2 tsp)
1 cup powdered sugar

Directions
Preheat oven to 350 degrees Fahrenheit. Butter and flour alarge bundt pan. Sift flour, baking powder, and salt into medium bowl. Setaside. Using an electric mixer, cream together butter, coconut oil, and sugar.Add eggs one at a time, mixing well with each addition. Alternate adding thedry ingredients and milk to the butter mixture. Starting and ending with dryingredients, and mixing until just incorporated between each addition. (Add 1/3 of the dry ingredients to the butter mixture. Mix. Add ˝ the milk. Mix. Add another 1/3 of the dry ingredients. Mix. Add the rest of the milk. Mix. Add therest of the flour. Mix until just incorporated.) Mix in lime juice and zestuntil just incorporated. Pour batter into prepared bundt pan. Spread evenlywith a spatula. Bake at 350 degrees Fahrenheit until a toothpick inserted intothe thickest part of the cake comes out clean, about 45 to 55 minutes. Coolcake in pan for 10 minutes. Turn cake out onto a plate and cool completely. Makethe glaze by whisking the ingredients together to desired consistency, addingmore lime juice to thin, or more powdered sugar to thicken. Pour over cooledcake. Slice and serve. Store cake in an air tight container up to 5 days.
Serves 12 servings
Source: Dessert Now, Dinner Later
Anna in Sweden
Click Here to Print this Recipe



A Baker’s Basic Kitchen Library eBook Collection (free from the Prepared Pantry)



Itemp & transfer to bowl. Serve not to biscuits.
Athena in DE
Click here to Print this Recipe



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



I always wanted stainless steal appliances, until I finally got them. They are so easily fingerprinted and very hard to keep clean. There are a number of products that are for cleaning stainless steel, but I found after trying a good many of them, it still required an awful lot of elbow grease. I took mine back and purchased black instead. It shows dust, but at least it wipes off easily.
Sandy in Iowa


Denise's Restaurant Style Belgian Waffles Recipe

Ingredients
2 cups all-purpose flour
3/4 cups sugar
3-1/2 tsp baking powder
2 lg eggs
1-1/2 cups milk
2 sticks butter, melted
1 tsp vanilla extract
Topping of your choice

Directions
Beat eggs, sugar, vanilla and melted butter in a medium bowl. Add the flour, baking powder and half of the milk, mix well. Add the remaining milk, continue mixing. Batter shouldn't be too thick.
Add more milk if need be. Make sure your waffle iron is ready, pour 3/4 cup of batter or the measurement your iron calls for into the center of the iron. Close the lid, cook according to manufacturers instructions.
Serves 6
Denise
Click Here to Print this Recipe


For the person whose kitten bites them: Keep a few light, hollow cardboard tubes (centers from paper towels work well) around the house where you most often play with the kitten. Whenever he misbehaves, bop him lightly (the noise will surprise him) and at the very same time give him a one or two-word command, such as "don't bite". After a few times he will get the connection and you can just speak instead of bopping. You could also use a spray bottle, but that's more messy and not as convenient. This works for cats or dogs of any age. No, it isn't abuse; I don't beat them. I've been using this for years and they all still love me.
G


Pork Chops and Vegetables Recipe

Ingredients
4 pork chops, 3/4 inch thick
4 potatoes, halved
4 onions
4 large carrots, peeled
1 cup beef broth
1 6 ounce can tomato paste
1/4 cup brown sugar
1/2 teaspoon dry mustard
1 teaspoon Italian seasoning
2 bay leaves

Directions
Preheat oven to 375F. Put pork chops in an 8 or 9 inch casserole dish. Place vegetables on top. Mix remaining ingredients together, and pour over the meat and vegetables. Cover and bake for 1 hour to 1 hour 15 minutes. Remove the bay leaves.
4 servings.
Linda NM
Click Here to Print this Recipe


I am in need of a recipe for tomato basil soup. I would like one that is for two to four people. Does anyone in this recipe family have a TNT recipe for tomato basil soup.
Thanks, Joan


Pizza Casserole Recipe

Ingredients
1 small onion, diced
1 pound browned ground beef
1 can mushrooms
1 stick of pepperoni, sliced and diced
2 cans pizza sauce
2 cups mozzarella cheese, shredded

Directions
Mix all of the ingredients together in a casserole dish. Bake at 350F for 45 minutes.
Serves 4.
Linda NM
Click Here to Print this Recipe 


Corn Souffle Recipe

Ingredients
4 tablespoons butter
2 egg yolks
1 1/2 tablespoons sugar
1 can whole kernel corn
1 cup evaporated milk
1/2 teaspoon salt
2 egg whites
dash of pepper

Directions
Cream the butter in a mixing bowl, add the egg yolks and stir until well mixed. Add the sugar, corn, milk and salt. Beat the whites of the eggs and fold them in. Place the mixture in a Pyrex baking dish and bake in a slow oven 275F until browned, 45 minutes to 1 hour.
Mary J.
Click Here to Print this Recipe


Cajun Cabbage Recipe

Ingredients
1 pound ground beef
1 medium green pepper chopped
1 medium onion chopped
2 garlic cloves minced
1 10 ounce can diced tomatoes and green chilies
1 8 ounce can tomato sauce
1/2 cup uncooked long grain rice
1 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon oregano
1/4 to 1/2 teaspoon each white, black and cayenne pepper
4 to 6 drops hot pepper sauce
1 small head of cabbage
4 ounces of shredded colby cheese

Directions
In a skillet, cook the beef, green pepper, onion and garlic until meat is no longer pink; drain. Stir in the tomatoes and tomato sauce, rice and seasonings. spread to an ungreased 13 x 9 x 2 baking dish. Top with the cabbage and cheese. Cover and bake at 350F until the rice is tender.
6 to 8 servings.
Oma in New Orleans
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Fried Fish Recipe

2 pounds of fish fillets
3 eggs
1/2 cup milk
1/2 cup beer
3 tablespoons yellow mustard
2 tablespoons salt
1 tablespoon black pepper
1 teaspoon Tabasco
1 pound fine yellow corn flour
1 quart cooking oil
1 teaspoon cayenne pepper

Thoroughly mix eggs, milk, beer, mustard, Tabasco and half of the salt and pepper in a mixing bowl. Cut fish into bite sized pieces. Put fish in mixture and let soak; 1 hour in refrigerator or longer. Mix corn flour with the remaining salt and pepper in a bowl. Preheat oil in deep pan to 375F. Remove fish from mixture and coat with corn flour mixture. Fry fish until fish floats to the surface and turns golden brown, don't over fry it. Place on paper towels to soak up oil. You can use this batter to fry shrimp, oysters, crawfish and soft shell crabs.
Serves 4.
Oma in New Orleans
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Oma's Shrimp Recipe

Ingredients
1 pound shrimp, without heads
1/4 teaspoon cayenne
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon red chile pepper flakes
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/8 teaspoon oregano
3 tablespoons butter
1 1/2 teaspoon garlic, minced
1 teaspoon Worcestershire sauce
1/2 cup beer, room temperature

Directions
Shell, devein and rinse shrimp. Grind seasonings in mortar and pestle. In large skillet over high heat, melt butter, add garlic, seasonings, and Worcestershire sauce. When bubbly, add shrimp. Cook 2 minutes, stirring and shaking the skillet. Add beer and cook 3 minutes. Remove shrimp and reduce sauce, adjusting seasoning. Serve shrimp over rice with sauce spooned over the top. Serves 2.
Oma in New Orleans
Click Here to Print this Recipe 


Oma's Hush Puppies Recipe

2 cups yellow cornmeal
1 teaspoon ground cayenne pepper
1 cup plain flour
2 eggs beaten
1 teaspoon baking powder
1 cup buttermilk
1 teaspoon salt
1 cup green onion, finely chopped
1/2 teaspoon baking soda
2 tablespoons bacon drippings, hot
1/2 cup parsley, finely chopped
1/2 teaspoon garlic powder
oil for deep frying

Combine all dry ingredients. Add eggs, buttermilk, onions and bacon drippings. Mix well. Drop in hot oil by spoonfuls and brown on all sides.
Makes about 48. Best served hot.
Oma in New Orleans
Click Here to Print this Recipe 


Chicken Oriental Salad Recipe

Ingredients
4 chicken breasts, baked and skinned
3 tablespoons white vinegar
1 tablespoon sesame oil
1 tablespoon light soy sauce
1 cup snow peas
1 cup bean sprouts, raw
6 green onions
1 tablespoon sesame seeds
4 large lettuce leaves

Directions
Dice cooked chicken breasts into 1 inch cubes. Combine vinegar, oil and soy sauce and chill. Toss together snow peas, sprouts and chopped onions. Combine with chicken and toss with dressing. Garnish with sesame seeds. Serve on lettuce leaves.
Sharon
Click Here to Print this Recipe


Chicken Salad with Bacon Recipe

Ingredients
1/2 cup mayonnaise or salad dressing
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups cut up cooked chicken
1/3 cup toasted slivered almonds
2 medium stalks celery, sliced
4 slices bacon, crisply cooked and crumbled

Directions
Mix mayonnaise, lemon juice, salt and pepper in medium bowl; toss with chicken, almonds and celery. Stir in bacon just before serving.
Sharon
Click Here to Print this Recipe  


Tortillas Casserole Recipe

Ingredients
9 (6 inch) corn tortillas, halved
2 10 ounce cans enchilada sauce
1 1/2 to 2 cups sour cream
2 cups shredded Cheddar cheese
2 4 ounce cans chopped green chile peppers
1 cup corn kernels, about 2 small ears of corn
1 pound boneless chicken breast meat, cooked and shredded

Directions
Preheat oven to 350F. In a medium bowl, combine sour cream, cheese, chile peppers, corn, and chicken. Mix together well. Dip 9 tortilla halves in enchilada sauce, and arrange them in the bottom of a lightly greased 9 x 13 inch baking dish. Spread 1/2 chicken mixture over the tortilla layer. Repeat. Bake in the preheated oven for 25 to 30 minutes, or until center is heated through.
Makes 6 to 8 servings.
Linda NM


Weekly Specials at Prepared Pantry 







                



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


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

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