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August 2017 Recipes

August 17, 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. Everyday recipes made from ingredients found in most pantries.

Today's Recipes -
-  Julie's Fruit Salad Recipe

- Julie's Chinese Chicken Salad Recipe
- Julie's Cornbread Salad Recipe
- Julie's Pineapple Salad Recipe
- Julie's Veggie Salad Recipe
- Julie's Mashed Potato Salad Recipe
- Julie's Sauerkraut Salad Recipe
- Lisa's Grilled Salmon Recipe
- Lisa's Grilled Chicken Recipe
- Lisa's Grilled Chicken with Basil Recipe
- Taco Burgers Recipe
- Lisa's BBQ Ribs Recipe

- Pineapple Burgers Recipe
- Philadelphia Hoagie Sandwich Recipe
- Sour Cream Pear Bread Recipe
- Pear Honey Recipe
- Electric Pressure Cooker Pasta e Fagioli Recipe
- Electric Pressure Cooker Meat Sauce for Pasta Recipe
- Electric Pressure Cooker Pork Barbecue Recipe


Requests and Replies
- How do you cook crab legs
- Comments about banana cake recipe
- Comments about Easy Summer Flan recipe
How to freezing green peas
- Information on Peas


Bold black text are links.. Bold red text are not clickable links.


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   

Athena in DE
My husband is a canned peach lover and I was thinking of trying your Easy Summer Flan recipe, can you clarify where the egg comes in please?

(='.'=) Sylvia

I made Mary R's recipe for Easy Banana Cake from the Aug 14th newsletter using a Pillsbury Gluten Free yellow cake mix and it came out great! I made no other changes to the recipe. I can't have gluten so thought i'd give it a shot and thought I'd send this along for any other readers who might not be able to have gluten. Thanks Mary R. It's a keeper for me!
Barb in Central NY

Ditto's summer bed
Ditto;s summer bed.  He decided to lay on top of his bed instead inside his bed.  Last month I had a very high electric bill so I set the thermastat so I could save some money on the electric bill this month.  His bed is one he can climb into and is furry on the inside.  He decided that it was too hot so is now sleeping in his summer bed. His favorite tan stuffed animal usually sleeps inside his bed with him but Ditto pulled it out to sleep with him on his summer bed.

I would like to know how to cook crab legs.. Does anyone have a tried and true recipe. Thanks in advance
Florence in Indiana.

Julie's Fruit Salad Recipe

6 cups torn salad greens
1 can (11-oz) mandarin oranges, drained
1 cup green grapes
1/4 cup finely chopped onions
2/3 cup sliced almonds
1/3 cup orange juice
1/3 cup vegetable oil
3 Tbs. vinegar
1 1/2 tsp. celery seed

In a large bowl, toss the greens, oranges, grapes, onion and almonds. Combine remaining ingredients in a jar with tight fitting lid; shake well. Pour over salad and toss to coat. Serve immediately. 4-6 Servings.
Click Here to Print this Recipe


Julie's Chinese Chicken Salad Recipe

4 chicken breasts, cooked and chopped
6 cups salad greens
4 green onions, Chopped
red or green bell pepper, chopped
1 can Chow Main Noodles, crumbled

Mix together dressing ingredients a few hours before serving time and refrigerate. Double dressings recipe for more flavor. Combine all salad ingredients, add dressing just before serving time and toss lightly.
Click Here to Print this Recipe


Julie's Cornbread Salad Recipe

6 c. cornbread crumbled
2 (15-1/2 oz.) cans pinto beans (I use seasoned pinto beans)
1 c. diced onions
1 c. diced bell pepper or pickled banana pepper
2 c. diced tomatoes
1 lb. crumbled bacon
3 c. mayonaise or salad dressing
1 c. sweet pickle juice or juice from pickled banana pepper

Crumble cornbread (not too fine). Layer first 6 ingredients in a 9 x 13-inch casserole dish. Mix the mayonaise and pickle juice together and spread on top of salad. Toss lightly, but do not stir. Keeps in refrigerator for several days. Serves 12 or more.
Click Here to Print this Recipe


Julie's Pineapple Salad Recipe

8 oz. Cool Whip, defrosted
8 oz. cottage cheese, small curd
1 (3 oz.) can crushed pineapple, drained
3 oz. pkg. Jello, lime or your favorite flavor--use powder only

Mix all ingredients together in bowl, and refrigerate for several hours before serving. Serves 10 to 12. Tasty variations--orange jello with mandarin oranges, drained or strawberry jello with strawberries, cut up. Low calorie options--Lite Cool Whip, low fat cottage cheese, sugar free Jello. Options are just as good as the regular recipe--and what I use.
Click Here to Print this Recipe


Julie's Veggie Salad Recipe

1 small zucchini, finely chopped
1 (14 ounce) can white corn, drained
1 (8 ounce) can Le Suere peas, drained
1 (14 ounce) can cut green beans, drained
1 cup chopped celery
1 cup chopped onion
1 cup chopped red and yellow pepper
3/4 cup cider vinegar
1 cup sugar
1/2 cup oil
1 tsp. salt
1/2 tsp. pepper
1 T. water

In large bowl, combine vegetables, set aside. In sauce pan combine dressing ingredients and bring to a boil. Cool, then pour over vegetables and chill.
Click Here to Print this Recipe


Julie's Mashed Potato Salad Recipe

5 lb. potatoes
1/2 c. sweet relish
1 T. vinegar
2 T. sugar
1 c. Miracle Whip - Duke's brand works better
salt to taste
1 sm. onion, chopped
5 hard boiled eggs (dice 4 and save 1 for garnish)
1/4 c. celery, chopped

Peel and cook potatoes as for mashed potatoes. When done drain well, mash with electric mixer. Add relish and salt. In small bowl mix vinegar and sugar. Mix until sugar is mostly dissolved. Add Miracle whip and mix well. Pour this into the mashed potatoes. Chop onion and add it also. If the potatoes seem too stiff add more Miracle whip. Do not add milk or butter. Fold the eggs in with a spoon or fork do not use a mixer for they will break up to much. Pour into a serving bowl and garnish with remaining egg. Refrigerate overnight.
Click Here to Print this Recipe


Julie's Sauerkraut Salad Recipe

1 (2 lb.) can sauerkraut with caraway seeds, drained
2 T. onion, chopped
2 T. green pepper, chopped
2 T. carrot, chopped or shredded
2 T. celery, minced
1 c. sugar
1 c. white vinegar
1/2 tsp. salt

Mix all ingredients together. Cover and refrigerate. Make a couple days ahead.
Click Here to Print this Recipe

Here are a few Instant Pot pressure cooker recipes. It is a pdf file. Click to view this Intant Pot pdf file.

Lisa's Grilled Salmon Recipe

2 salmon fillets (approx 1 lb. each)
1/2 c. vegetable oil
1/2 c. lemon juice
4 green onions, thinly sliced
3 T. fresh parsley, minced
1-1/2 tsp. fresh rosemary, minced or 1/2 tsp. dried
1/2 tsp. salt
1/8 tsp. pepper

Place salmon in shallow dish. Combine remaining ingredients; mix well. Set aside 1/4 c. for basting. Pour the rest over salmon. Cover and refrigerate for 30 minutes. Drain, throw away marinade. Grill over medium heat skin side down or until fish flakes easily with a fork. Baste with reserved marinade.
Lisa TX
Click Here to Print this Recipe


Lisa's Grilled Chicken Recipe

1-1/2 to 2 lbs. boneless and skinless chicken breast halves
3 T. soy sauce
1 T. honey
1 T. olive or veg. oil
1 T. lime juice
1 tsp. garlic powder

Poke chicken all over with a fork. Place in marinade dish. In smaller bowl combine remaining ingredients. Mix well and pour over chicken. Make sure chicken is well coated on all sides. Cover and marinate in refrigerator for 1 hour, turning occasionally. Preheat barbeque grill. Cook chicken over medium heat for about 10 minutes per side or until tender and no pink remains. May cook under broiler if preferred.
Serves 4
Lisa TX
Click Here to Print this Recipe


Lisa's Grilled Chicken with Basil Recipe

3/4 tsp. coarsely ground pepper
4 boneless chicken breast halves skinned
1/3 c. butter, melted
1/4 c. chopped fresh basil
1/2 c. butter, softened
2 T. minced fresh basil
1 T. grated Parmesan cheese
1/4 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper
fresh basil sprigs

Press pepper into meaty side of chicken breast halves. Combine melted butter and 1/4 cup of basil, stir well. Brush chicken with butter mixture. Combine softened butter, 2 tablespoons basil, Parmesan cheese, garlic powder, salt and pepper in a small bowl. Mix until mixture is well blended and smooth, set aside. Grill chicken over medium coals for 8 to 10 minutes on each side. Baste with remaining melted butter mixture. Serve grilled chicken with basil-butter mixture. Garnish with fresh basil sprigs.
Makes 4 Servings
Lisa TX
Click Here to Print this Recipe


Taco Burgers Recipe

1 med. onion, chopped
1 sm. green pepper, chopped
1 pkg. taco seasoning
2 lbs. ground beef
8 slices cheese with peppers
1/2 c. chunky salsa
sour cream

Mix well the onion, pepper, taco seasoning and ground beef. Divide into 8 patties. Grill or fry until done. Top with a slice of cheese, sour cream, and salsa.
Lisa TX
Click Here to Print this Recipe


Pineapple Burgers Recipe

8 pineapple slices
3/4 cup teriyaki sauce
1 pound ground beef
1 large sweet onion, sliced
1 tablespoon butter
4 lettuce leaves
4 onion or sesame seed buns, split and toasted
4 slices Swiss cheese
4 bacon strips, cooked

Drain pineapple juice into a small bowl; add teriyaki sauce. Place 3 tablespoons in a resealable plastic bag. Add pineapple and rotate to coat; set aside. Shape beef into four patties; place in a 8 inch square baking dish. Pour the remaining teriyaki sauce mixture over patties; marinate for 5 to 10 minutes, turning once. In a skillet, saute onion in butter until tender, about 5 minutes. Grill or broil burgers until no long pink. Place pineapple on grill or under broiler to heat through. Layer lettuce and onion on bottom of buns. Top with burgers, cheese, pineapple and bacon. Replace tops; serve immediately.
Lisa TX
Click Here Print this Recipe


Lisa's BBQ Ribs Recipe

3 pounds baby back ribs
2 teaspoons salt
2 teaspoons pepper coarsely crushed
apple juice for basting
1 cup red wine vinegar
2 cups onion chopped
2 cloves garlic minced
1/4 cup mustard
1/2 cup brown sugar packed
1/2 teaspoon Louisiana hot sauce
2 cups ketchup
2 lemons thinly sliced

Trim as much fat as possible from ribs. On bone side, work knife tip beneath membrane that covers bone until finger can be work under rack membrane, loosening enough to get firm grip, try a paper towel to hold membrane. Then peel membrane off rack. With knife scrape any fat away from bone. Sprinkle ribs on both sides with even, light coat of salt and pepper. Place ribs, bone side down, on grill. Grill over low fire for 1 1/2 hours, turning every 15 to 20 minutes. Baste with apple juice at every turn during the first half of cooking period, either by brushing on or simply spraying apple juice from spray bottle. If smoking with indirect heat, turn at 1 hour intervals, cooking 4 to 6 hours. Combine vinegar, onion, garlic, mustard, sugar and hot sauce in blender and blend till smooth. Place in saucepan and add ketchup. Simmer 20 minutes. Add lemon slices. Stir occasionally to keep from sticking. Use sauce as frequent baste for last half of cooking period. Be careful not to burn ribs. Serve remaining sauce on side
Lisa TX
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This is for the lady that wanted to know how to freeze green peas.

Freezing Green Peas

Preparation – Harvest when pods are filled with young, tender peas that have not become starchy. Wash and shell; water blanch l1/2 minutes, cool and drain. Package, leaving 1/2-inch headspace. Seal and freeze.
Lisa TX

Here are a few of electric pressure cooker recipes I have used and thought were winners. I don't know where I got them but it is probable they came with the electric pressure cooker.
I have another 10 or so recipes I use often if anyone is interested in them. I usually don't use the pressure cooker except when we have company. Generally the recipes make a lot. In the past I have frozen what was leftover.

Electric Pressure Cooker Pasta e Fagioli Recipe

1 tablespoon extra virgin olive oil
1½ cups chopped onion
1 cup diced (½-inch) carrot
½ cup sliced celery
3 cloves garlic, peeled and minced
2 teaspoons Italian herb blend, divided
6 cups water
1 pound dry cannellini or white beans, rinsed and picked over
1 bay leaf
4 cups low-sodium vegetable or chicken broth/stock
2 cans (14 ounces each) diced tomatoes with juice
1 teaspoon kosher or sea salt
1-1/2 cups tubetti, small macaroni, or small shell pasta
chopped fresh parsley freshly grated, shaved or shredded Parmesan

Select Sauté and add oil to the cooking pot of the electric pressure cooker. Heat oil for 3 to 4 minutes. When oil is hot, add the chopped onions, carrots, celery, garlic, and 1 teaspoon of the Italian herb blend. Sauté, stirring for 4 to 5 minutes, until the onions are softened and translucent. Add the water, dried beans, and bay leaf. Cover
Makes about 12 cups
Click Here to Print this Recipe


Electric Pressure Cooker Meat Sauce for Pasta Recipe

2-3 tablespoons good quality olive oil
2 pounds lean ground beef
-1/2 cups chopped onion
3/4 cup finely chopped carrot
1/3³ cup finely chopped celery
2 cloves garlic, peeled
2 teaspoons basil
1/2 cup dry wine (red or white)
3 cans (14-15 ounces each) diced
1 can (6-ounce) tomato paste
(salt free if available)
1/2 cup water
1 bay leaf
1 teaspoon kosher salt

Add 1 tablespoon of the oil to the cooking pot of the electric pressure cooker. Select Browning and let oil heat for 3 to 4 minutes. When oil is hot, cook the ground beef in 4 batches, breaking up meat with a wooden spatula, until browned, about 3 to 5 minutes. Move meat as little as possible while browning for best results. Remove to a bowl as meat is browned. Turn off. Select Sauté. Add chopped onion, carrots, celery, garlic and basil to the cooking pot. Cook, stirring for 2 to 3 minutes until the onion becomes translucent and the basil becomes aromatic. Stir in wine and cook for 2 to 3 minutes to reduce by about half. Add the tomatoes, tomato paste, water, bay leaf, and salt to the cooking pot and stir. Return the ground beef and any accumulated juices to the cooking pot. Turn off.

Cover and lock lid in place. Select High Pressure and set timer for 20 minutes. When audible beep sounds, use Natural Pressure Release. When float valve drops, remove lid, tilting away from you to allow steam to disperse. Stir. Remove and discard bay leaf before serving.

Serve with your favorite pasta and freshly grated Parmesan cheese.
Click Here tp Print this Recipe


Electric Pressure Cooker Pork Barbecue Recipe

1/2 tablespoon vegetable oil
4 pounds country style spare ribs or pork shoulder slices
1 large onion, peeled and sliced
1/2 cup cider vinegar
2 tablespoons brown sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups barbecue sauce (I like the Smoky BBQ Sauce)

Add oil to cooking pot of the electric pressure cooker and select Browning. When oil is hot, add pork and brown well on all sides in several batches. Add onion, vinegar, brown sugar, salt and pepper to cooking pot along with the browned pork and any juices that may have accumulated. Cover and lock lid in place.

Select High Pressure and set timer for 45 minutes. When audible beep sounds, allow
pressure to release naturally. Turn off.

Remove lid, tilting away from you to allow steam to disperse. Allow pork to cool in cooking liquid. When cool enough to handle, remove pork from bones, discard bones and pork fat. Strain cooking liquid, reserving 1/2 cup.

Place pork in cooking pot with barbecue sauce and reserved 1/2 cup cooking liquid.

Cover and lock lid in place. Select Low Pressure and set timer for 3 minutes. When audible beep sounds, use Quick Pressure

Release to release Pressure. Remove lid, tilting away from you to allow steam to disperse. Serve hot. May be served on sliced buns for a sandwich.
Makes 5 cups pulled pork.
Click Here to Print this Recipe

Philadelphia Hoagie Sandwich Recipe

1 (6 inch) or longer roll ( must be an Amoroso roll in Phila.) Slice lengthwise & lay open.
Douse with olive oil & vinegar
Layer mortadella, ham, salami, capocolla ( 4 slices each)
Cover with provolone cheese ( 4 slices)
Add shredded iceberg lettuce, thinly sliced tomatoes ( 3 slices), thinly sliced onions ( 3 slices).
Sprinkle withe salt, pepper and oregano and a splash of olive oil.
Add sweet and hot pickled cherry peppers.
Note! Some people substitute meats with bologna, Polish sausage or
Athena in Delaware
Click Here to Print this Recipe

Sour Cream Pear Bread Recipe

1 1/2 cups pears, unpeeled and diced (take out the core)
1 cup brown sugar
1/4 cup melted salted butter
3/4 cup sour cream
2 eggs lightly beaten
2-1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cardamon
1 tsp grated lemon peel
1/2 tsp fresh lemon juice
1 cup fine chopped walnuts or pecans

In bowl mix sugar,sour cream, butter and eggs, mix well. Sift all dry ingredients into another bowl. Stir into sour cream mixture, stir until completely moistened. Next add grated lemon peel, juice, pears and nuts. Pour into a large loaf pan or several small loaf pans. Let stand about 20-25 minutes. Bake for 1 hour to 1 hour 15 minutes or until bread tests done. Enjoy !!
Judy in Montana

**This is a VERY old recipe that was updated by a neighbor as it was her mom's recipe.
Click Here to Print this Recipe


Pear Honey Recipe

14 ripe pears peeled and cored
8 cups of sugar (can use 7- 1/2 cups white sugar and 1/2 cup brown sugar, works great too)
1 can 20 oz of crushed pineapple, do NOT drain
3 Tbsp fresh lemon juice(bottled juice does not work with this recipe at all)

Puree pears in food processor or blender; pour into a large boiler or dutch oven. Add remaining ingredients; bring to a boil. Reduce heat, cook and stir uncovered for 50-60 minutes or until thickened. Remove from heat. Pour hot mixture into clean sterilized jars. Tighten on hot scalded lids and rings. Process for 20 minutes in a boiling water bath. Enjoy !!

**a great vanilla ice cream topping; cook up some peeled and cored pears in a small amount of water. Bring to boil then turn heat down to simmer for about 30-45 minutes. Let cool put on top ice cream!!

Diabetics can eat the pears. I did this when I had some fruit going bad and it turned out great.
Judy in Montana
Click Here to Print this Recipe

Information on Peas
Source - some extension bulletin

There are three main types of green peas: English, snap, and snow.

English Peas: pods are too tough to be edible; peas must be shelled out.

Snap Peas: pods are edible with fattened peas inside.

Snow Peas: pods are edible with flat peas inside.
Selection Info

Chose medium-size, bright green, firm pods with no sign of wilting or decay.


Green shelling peas are sold either shelled or unshelled. Shelled peas are more expensive than unshelled, but they save you the time of shelling them yourself. To shell a pea gently squeeze the blossom end with your thumb and first finger on the seams. It should pop open at the seam. Then run your finger or thumb down the the inside of the pod to release the peas as the seam unzips. Discard the pod.

Do not confuse green peas for shelling with snap peas or snow peas, which have edible pods. Here are some ways to prepare green peas. Snap and snow peas can be prepared in all the same ways. Before eating these peas, snap off stems and remove the stringy spines on both sides of the pod, and enjoy the whole pod.

Green peas are extremely versatile in the kitchen. They can be added cooked or raw to any casserole, stir-fry, sauté, rice or noodle dish, soup, or salad. Cooking times vary greatly depending on when the green peas were harvested. Young, small ones require less cooking than older, starchy ones.

Although a bit starchy, fresh green peas can be eaten raw. They make a nice quick snack or an addition to any salad

In a saucepan bring about 1 inch of water to a boil, place steaming basket in the pan, slowly add peas to the steaming basket, and cover with a lid. Steam for about 2 minutes, if frozen it may take a few minutes longer.

Boil: Boil water in a saucepan (enough to cover peas) add peas, lower heat to medium, and cook for about 2 minutes.

Place shelled peas in a microwave-safe container with 2 tablespoons of water in the bottom. Microwave on high in a covered container, checking every 2 minutes for doneness. Add butter and salt to taste.


Short-Term Storage

Shell the peas upon getting home from market. This will save room in your refrigerator and time at meal prep. Keep shelled peas in a plastic bag in the refrigerator. Use as soon as possible, as peas tend to become more starchy over time. Snap and snow peas do not need to be shelled.
Long-Term Storage

Green peas can be frozen, canned, or dried.

To freeze, blanch peas by cooking them in boiling water for 2 minutes, then plunge them into cold water to halt the cooking process. Allow them to dry on a lint-free towel and pack into freezer bags. Peas can be frozen for up to 6 months.

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Products this Month
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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Lubbock, Texas 79416

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