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April 2017 Recipes

April 7, 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 -  Salisbury Steak Recipe | Scalloped Potatoes Recipe | Scalloped Potatoes Recipe | Stuffed Potatoes with Garlic Recipe | Creamed Potates Recipe | Crock Pot Baked Potatoes Recipe | Green Beans with Garlic Recipe | Sesame Green Beans Recipe | Chinese Sesame Green Beans Recipe | Parmesan Baked Biscuits Recipe | Cauliflower with Tomatoes Recipe | Caulflower Salad Recipe | Au Gratin Carrots Recipe | Maple Carrots Recipe | Corn Salad Recipe | Apple Fritters (Dumpling) Recipe | Pineapple Fritters Recipe

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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   

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

I made this recipe last night for supper, and we both really liked it. It was fast and easy to make. The whole recipe is only 14 smart points, so fairly good for a weight watcher diet. Arlene/Mo.

Salisbury Steak Recipe

1 egg
1/4 cup milk
1 envelope brown gravy mix, divided
1 tsp. dried minced onion
1/2 pound lean ground beef
1/2 cup water
1 tbsp. prepared mustard

In a bowl, whisk the egg and milk. Add bread crumbs, 1 tbsp. gravy mix and onion. Crumble beef over mixture and mix well. Shape into two patties about 3/4 inch thick. Broil 3-4 inches from the heat for 6-7 minutes on each side or until meat is no longer pink and a meat thermometer reads 160.

Place the remaining gravy mix in a small saucepan, stir in the water and mustard. Bring to a boil, cook and stir until thickened. Yield: 2 servings

Recipe from Toni Martin in Taste of Home magazine December/January 2006 issue
Click Here to Print this Recipe

Scalloped Potatoes Recipe

6 tablespoons unsalted butter
1/2 cup all purpose flour
4 cups chicken broth
3 cups coarsely grated white cheddar cheese
4 pounds boiling potatoes
1 cup sourdough bread crumbs

Preheat oven to 350F and butter 2 quart shallow baking dish. In heavy saucepan, melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and add broth in a stream, whisking. Bring sauce to a boil, whisking; simmer, whisking , until thickened, about 2 minutes. Remove pan from heat and whisk in cheese, salt and pepper to taste, and whisk until cheese is melted. Peel potatoes and slice about 1/8 inch thick. In prepared baking dish, make 5 layers of potatoes and sauce, beginning with potatoes and ending with sauce. Sprinkle with bread crumbs and bake, uncovered, in oven 1 hour, or until potatoes are tender and top is golden.
Click here to Print this Recipe

This is for Merry in Tulsa who wanted to know how to keep her stainless appliances clean. I use 409 Stone and Steel cleaner. It's good for stainless steel appliances and granite counter tops. I use a paper towel and only rub with the grain on the stainless steel.
Abby in Atlanta

For Dorothy, WA: Hominy Fritter recipe is on vintagerecipes.com
Athena in DE

Several newsletters ago I made a request for help.  I have a kitten that bites me all the time.  How can I train him not to bite me?  This is the first kitten I have had and will have to give him up if he keeps biting me so much.

Stuffed Potatoes with Garlic Recipe

2 large Idaho baking potatoes, about 2 pounds, scrubbed and pricked
10 garlic cloves, unpeeled
4 tablespoons unsalted butter
1-1/2 tablespoons flour
1 cup light cream, or half and half
salt and freshly ground black pepper, to taste
2 tablespoons heavy cream
1 teaspoon chopped chives

Bake the potatoes in a preheated 400F oven for 45 minutes, or until easily pierced with a fork. While the potatoes are cooking, in a small saucepan, cover the garlic with boiling water and cook for 3 minutes. Drain the garlic, cool slightly, and peel. In another saucepan, melt 2 tablespoons butter over medium low heat, add the garlic, and cook, covered, 6 minutes, or until golden and tender. Do not brown. With a slotted spoon, remove the garlic and reserve. Stir the flour into the butter the garlic cooked in, if the butter has been absorbed by the garlic, add a tablespoon of butter, in addition to the amount listed in the ingredients, stirring into a smooth paste. Gradually add the light cream, stirring into a smooth, thickish sauce. Season with salt and pepper. Combine the sauce and garlic in a blender container, blending thoroughly. Split the baked potatoes in half lengthwise and remove the pulp, keeping the four shells intact. Rice the pulp into a bowl and whip in the remaining butter and the heavy cream. Add enough of the garlic sauce to give the consistency you desire. Taste for seasoning. Stir in the chives. Spoon equal amounts into the shells. Bake in a preheated 400F oven 10 minutes, or until heated through. Brown under the broiler if desired. Serve any remaining sauce at the table.
Serves 4.
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Creamed Potates Recipe

4 cups peeled and diced white potatoes, about 2 pounds
3/4 cup heavy cream
1 head roasted garlic, pulp removed
1/8 teaspoon freshly ground white pepper

Combine the potatoes and 1 teaspoon of salt in a large saucepan over medium heat. Cover the potatoes with water and cook until fork tender, about 20 minutes. Drain. Return, the potatoes to the pan and over low heat, stir them with a fork or wire whisk for about 2 minutes to dehydrate them. Add the cream and garlic pulp. Stir to mix well. Add the white pepper.
Mix well.
Click Here to Print this Recipe

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

Crock Pot Baked Potatoes Recipe

4 to 6 whole russet potatoes, scrubbed, not peeled
2 tablespoons olive oil

Rub each potato with oil. Wrap potatoes in foil, if desired. You can leave them unwrapped too. Place potatoes in a 4 to 5 quart crockpot. Cover and cook on low for 6 to 8 hours or until potatoes are tender when pierced with a fork.
Click Here to Print this Recipe

Green Beans with Garlic Recipe

1 1/2 pounds green beans, trimmed, thawed if frozen
1 tablespoon unsalted butter
4 cloves garlic, peeled
1/4 teaspoon sage
1 tablespoon parsley, chopped
1/4 teaspoon salt, optional

Place beans in a steamer basket over boiling water. Cover pan and steam 5 to 7 minutes or until tender. Rinse under cold water to cool. Drain. Melt butter in a heavy nonstick skillet over low heat. Add garlic, cover pan and braise 20 minutes or until garlic softens and is golden. Remove cover and mash garlic until mixed thoroughly with butter. Transfer green beans to skillet and increase heat to medium. Sauté 3 minutes, stirring frequently, until beans are heated throughout. Stir in herbs, salt and pepper to taste.
Mary Ann
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Sesame Green Beans Recipe

9 ounces fresh green beans

Sesame Dressing
1 ounce white sesame seeds
1 tablespoon soy sauce
1 tablespoon sake
1 teaspoon sugar

Clean green beans and cut into 1 inch lengths. Simmer in boiling water or steam until cooked to taste. Drain and cool. Toast the sesame seeds in a hot dry frying pan until they start to pop. You want the color to darken only very slightly. When they're ready, you should be able to smell them. Whizz the toasted sesame seeds to a rough paste in a blender, there should still be some texture to it. Stir in the soy sauce, sake and sugar. When the beans are cool, arrange them attractively on a large dish and drizzle the dressing on top.
Mary Ann
Click Here to Print this Recipe

Chinese Sesame Green Beans Recipe

1 pound fresh green beans
1 tablespoon finely chopped fresh ginger root
4 tsp dry mustard powder
1 tablespoon cold water
2 tablespoons reduced sodium soy sauce
3 tablespoons rice or cider vinegar
2 teaspoons dark roasted sesame oil

Trim and slice the beans crosswise, into 1 inch lengths. Cook in rapidly boiling water about 5 minutes, or until crunchy tender. Drain beans, chill in cold water, and drain well. Mix the dressing and toss with the ginger root and green beans.
Mary Ann
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Cauliflower with Tomatoes Recipe

1 head cauliflower, washed, cut in pieces

5 tomatoes, sliced
3 tablespoons butter
seasonings to taste

Boil the cauliflower in salted water for 20 minutes. Drain off water. While cauliflower is cooking, put the butter, tomatoes and seasonings in a frying pan. Let cook for about 5 minutes. Put cauliflower in a stew pan, pour over it the tomatoes and let cook for 1 minute. Then serve.
Mary Ann
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Caulflower Salad Recipe


1 head lettuce, shredded
1 head cauliflower, in Caramelized
1 small red onion, chopped
1 pound bacon, cooked crisp and coarsely crumbled

1 pint mayonnaise
1/2 cup grated Parmesan cheese
1/2 cup sugar

Toss together lettuce, cauliflower, red onion and bacon. Mix together mayonnaise, cheese and sugar. Pour dressing over salad just before serving.
Mary Ann
Click Here to Print this Recipe

Au Gratin Carrots Recipe

2 pounds carrots, sliced
1/2 cup onion, chopped
1/4 cup butter, divided
3 tablespoons all purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups milk
4 ounces process American cheese, cubed
2 tablespoons fresh parsley, chopped
2 cups cornflakes, crushed

Cook the carrots until crisp tender; drain and set aside. In a saucepan over medium heat, saute onion in 3 tablespoons butter until tender. Stir in flour, salt and pepper. Gradually add milk; bring to a boil, stirring constantly. Cook for 1 minute or until thickened. Stir in the cheese just until melted. Add carrots and parsley. Pour into a greased 8 inch square baking dish. Melt remaining butter; add cornflakes. Sprinkle over carrots. Bake uncovered at 350F for 20 to 25 minutes or until bubbly. Serve 8.
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Maple Carrots Recipe

1 pound baby carrots, scraped, cut into bite size pieces
1 1/2 tablespoons maple syrup
1 tablespoon butter, melted
2 teaspoons Dijon mustard

Steam carrots 15 minutes; drain well. Combine syrup, butter and mustard, stir well. Pour syrup mixture over carrots, toss gently to coat.
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Corn Salad Recipe

4 cups cooked fresh corn
1/2 cup olive oil
1/8 cup wine vinegar
1/2 teaspoon fresh oregano
1 tomato, diced
1/2 medium zucchini, diced
2 cloves fresh chopped garlic
salt and pepper

Mix all the ingredients in a bowl and serve.
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Apple Fritters (Dumpling) Recipe

2 cans Pillsbury crescent rolls
2 tart apples, sliced
2 sticks butter
1 1/2 c. sugar
1 tsp. cinnamon
1(12 oz.) can Mt. Dew

Roll 1 piece sliced apple per crescent roll and place in 9 x 13-inch cake pan. Melt butter, sugar and cinnamon together and pour over rolls. Pour Mt. Dew over rolls. Bake at 350 degrees for 45 minutes.
Splenda brand sugar for regular sugar. Diet Mt. Dew for Mt. Dew.
Oma in New Orleans
Click Here to Print this Recipe

Pineapple Fritters Recipe

1 c. flour
pinch of salt
2 tsp. sugar
2 eggs
1 c. milk
1 tsp. vegetable oil
1 large fresh pineapple or 1 large can pineapple slices, drained
vegetable oil for frying
whipped cream
superfine sugar

To make the batter, sift the flour, salt and sugar together. Beat the eggs until fluffy. Add the eggs, milk and oil to the flour. Stir in, then set on one side for a short while to "settle". Trim the skin off the pineapple, remove the core and cut into slices. Drain off excess juice and dry on kitchen paper. Heat the oil to 375 degrees. Using a fork, dip pineapple slices in the batter, lift out and let excess batter drip back into the bowl. Place battered slices in oil and fry until light brown (3 to 4 minutes), turning so that both sides are crisp. If you find that the batter is not clinging sufficiently to the fruit, add a little more flour to the batter mixture. When the fritters are cooked, drain on paper towels and keep hot. To serve, sprinkle with superfine sugar and offer whipped cream.
Oma in New Orleans

Parmesan Baked Biscuits Recipe

3/4 c. grated parmesan cheese
1/2 c. mayonnaise
1 tsp. dill
1 lg. canned layered biscuits

Separate biscuits layers and place on cooking stone. Mix cheese, mayonnaise, and dill in mixing bowl. Spread onto biscuits layers. Bake at 350 degrees until lightly browned.
Lisa TX

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 

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Nancy Rogers

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Lubbock, Texas 79416

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