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August 2017 Recipes

August 21, 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
- Mary Ann's Carrot Cake Recipes (8 Recipes)
- Fresh Carrot Cake Recipe
- Apple Cabbage nut Salad Recipe
- Shrimp Po'boy with Spicy Ketchup Recipe
- Sharon's Ground Beef Recipes (3 Recipes)
- Twice Baked Potatoes Recipe

Other Information

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   

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

Apple Cabbage nut Salad Recipe

2 cored, not peeled apples (any variety)
1-1/2 cup shredded cabbage
1 cup fine sliced celery
1/2 cup chopped walnuts or pecans
1/2 cup mayo
2 tsp fresh lemon juice
1 tsp honey
1/4 sesame seeds or poppy seeds

Combine apples with cabbage, celery and nuts. Stir in remaining ingredients. Serve chilled
Serves: 6 ENJOY !!
Judy in Montana
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Red Raspberry Salad Recipe

2 pkg 10 oz frozen red raspberries
2 small pkg raspberry jello
2 cup boiling water
1 can/jar ( 16 oz)unsweetened applesauce

Thaw and drain berries, reserve 1 cup of juice. Dissolve jello in boiling water. Stir in reserved juice and applesauce , mix well. Chill till partially set; fold in berries. Put into mold chill till firm.
This is a very old recipe. ENJOY !!!
Judy in Montana
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These cookies don't last long particularly when our sugar-starved grandkids are here. Granny's wee treat, that's what we're for isn't it.

Peanut Butter Cookies Recipe : Soft and Chewy

1/2 cup shortening (or butter flavored shortening)
3/4 cup creamy peanut butter
1-1/4 cups firmly packed light brown sugar
3 tbsp milk
1 tbsp vanilla
1 egg
1 3/4 cups all purpose flour
3/4 tsp salt
3/4 tsp baking soda

Preheat oven to 375 degrees F.
Combine shortening, peanut butter, brown sugar, milk and vanilla in large bowl. Beat with electric mixer at medium speed until well blended. Add egg. Beat just until blended.
Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended.
Drop by heaping teaspoonfuls (using a cookie scoop works great) 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork.
Bake for 7 to 8 minutes, or until set and just beginning to brown. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to racks to cool completely.

(='.'=) Sylvia

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Another Sandwich!

Shrimp Po'boy with Spicy Ketchup Recipe
(Save time by buying peeled & deveined shrimp)

3 T. dry breadcrumbs
1/4 t. salt
1/4 t. black pepper
1 garlic clove, minced
1 T. olive oil
1 lb. large shrimp, peeled & deveined
1/4 c. ketchup
1 1/2 t. fresh lemon juice
1/2 t. Worcestershire sauce
1/4 t. chili powder
1/4 t. hot sauce
2 (10 in.) submarine rolls, split
2 cups torn curly leaf lettuce
1/2 cup thinly sliced red onion

Prepare broiler. Line baking sheet with heavy-duty aluminum foil.

Combine bread crumbs, salt, pepper, and garlic in med. bowl, stirring w/fork. Combine oil & shrimp, toss well. Place half of shrimp in crumb mixture; toss well to coat. Place breaded shrimp in single layer on prepared sheet. Repeat with
remaining shrimp & crumb mixture. Broil 4 min or until shrimp are done.

Combine ketchup, juice, Worcestershire, chili powder & hot sauce in small bowl stirring w/whisk. Spread 2 T. ketchup mixture over cut sides of each roll half. Place 1 cup lettuce
over bottom half of each roll, top with 1/4 cup onion. Arrange 1 cup shrimp on each roll half;top with remaining roll half. Cut sandwiches in half. 4 serving
Athena in DE
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I have a question or request of Julie. August 17,2017 recipe for Chinese Chicken Salad,
What dressing do you use? Can you share your favorite ? or do you use your own favorite.
Many thanks for your help, dfred

I failed to write down the name of the person wanting to know how to cook crab legs. I hope this is helpful.
Robbie IN

To steam crab legs
1.Pour 2 cups of water in a steamer or a large pot, add 1 tablespoon of salt and bring to the boil.
2.Add the crab legs, placing them onto a rack in the bottom of the pan or into the steaming basket.
3.As the water starts to boil again, begin timing.
4.Steam the crab legs for between 5 - 7 minutes, until you can begin to smell their aroma and until they are warm. Take care not to overcook the legs as they have already been cooked once.
5.Remove from the heat and serve hot with melted butter and lemon wedges.

To boil crab legs
1.Half fill a large saucepan with cold water and add a tablespoon of sea salt and seasoning if you wish.
2.Bring the water to the boil and then drop the crab legs in.
3.Reduce the heat slightly and allow the crab legs to simmer and heat up for 5 - 7 minutes.
4.Remove from the water and rinse the crab legs. Serve hot.

To bake crab legs
1.Preheat the oven to 350°F (180°C).
2.Crack the whole crab legs and place them on a baking tray.
3.Brush the crab legs with butter or oil, seasoning and lemon juice and bake in the oven for 8 - 9 minutes.

To microwave crab legs
1.Wrap the crab legs in a damp paper towel and cook on high for 2 - 3 minutes.
2.Serve hot with butter, cocktail sauce or lemon wedges.
Although the majority of crab legs will be sold already cooked and then frozen, if you do happen to prepare crab legs that haven't been cooked, follow the instructions for boiling crab legs, but boil for 15 - 20 minutes instead.

After the crab legs have been cooked using your preferred method, the only thing left is to enjoy eating them.
Robbie IN

Some people use nutcrackers to break the shell in order to get to the delicious meat, otherwise hammers, pliers, knives or simply forks can also be employed.
Robbie IN

Fresh Carrot Cake Recipe

2 c. sugar
1-1/2 c. salad oil
4 eggs
2 c. all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
3 c. carrots, grated

Cream sugar, soil and eggs. Add dry ingredients, then carrots. Bake at 300 degrees for 45 minutes in a greased and floured 9 x 13-inch pan. [Icing:] Combine ingredients; spread over cooled cake.
Robbie IN


Mary Ann's Carrot Cake Recipes

Baby Food Cake Recipe

3 eggs
1-1/2 c. oil
1 med. jar apricots baby food
1 med. jar carrots baby food
1 med. jar applesauce baby food
2 c. flour
2 c. sugar
2 t. baking soda
2 t. cinnamon
1 t. salt

Beat eggs, add oil and baby food. Sift together dry ingredients and add to moist mixture. Mix and pour into 10 x 15-inch prepared pan. Bake at 375 degrees for 30 minutes. Cool.
Mary Ann


Chocolate Carrot Zucchini Cake

4 eggs
2 c. sugar
1 c. oil
2 c. flour
3/4 c. unsweetened cocoa
1 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. allspice
1 c. chocolate chips
1-1/2 c. zucchini, shredded
1 c. carrots, shredded
1-1/2 c. walnuts, chopped

In a large bowl, combine eggs, sugar and oil and mix well. In a medium bowl, combine flour, cocoa, cinnamon, baking powder, baking soda, salt, nutmeg and allspice. Mix well.Add flour mixture to egg mixture and stir until combined. Then stir in chocolate chips, zucchini, carrots and walnuts until combined. Pour into greased and floured bunt pan and bake at 350 degrees for 45 minutes to 1 hour until done.
Mary Ann


Carrots Casserole Recipe

2 lbs. carrots, sliced
1/2 c. chopped onion
1/4 c. butter or margarine, divided
3 T. all-purpose flour
1/2 tsp. salt
1/8 tsp. pepper
1-1/2 c. milk
4 oz. processed American cheese, cubed
2 T. chopped, fresh parsley
2 c. cornflakes, crushed

Cook carrots until tender. Drain and set aside. In a saucepan, saute onions in 3 tablespoons of butter until tender. Stir in flour, salt and pepper. Gradually add milk. Bring to a boil, stirring constantly. Cook for about 1 minute or until thickened. Stir in the cheese, just until melted. Add the carrots and parsley. Pour into a greased, 8-inch square baking dish. Pour crushed cornflakes and remaining butter over the carrots. Bake uncovered, at 350 degrees for 10-25 minutes, or until bubbly.
Makes 8-10 servings.
Mary Ann


Carrots Casserole Recipe #2

2-1/2 lbs. carrots, cut in strips
1/4 c. carrot liquid
1/2 c. mayonnaise
1 T. minced onion
1 T. prepared horseradish
salt and pepper to taste
1/4 c. crushed saltine crackers
2 T. butter

Preheat oven to 375 degrees. Boil carrots until tender. Reserve 1/4 cup of carrot liquid. Drain carrots. Set aside in 9-inch baking dish. Combine reserved carrot liquid with mayonnaise, onion, horseradish, salt and pepper. Pour over carrots. Sprinkle with cracker crumbs. Dot with butter, top with parsley and paprika. Bake for 20 minutes.
Mary ann


Copper Pennies Salad Recipe

5 c. fresh, sliced carrots
1 medium green pepper, chopped
2 medium onions, sliced into rings
1 can tomato soup
1 tsp. salt
1 c. sugar
1 tsp. prepared mustard
1/4 c. salad oil
1 tsp. pepper
3/4 c. vinegar
1 tsp. Worcestershire sauce

Cook the carrots until slightly tender. Mix carrots, green pepper, and onions. Set aside. Mix together tomato soup, salt, sugar, mustard, salad oil, pepper, vinegar, and Worcestershire sauce. Pour over carrot mixture. Refrigerate overnight.
Mary Ann


Apple and Carrot Cake Recipe

2 c. all purpose flour
1 c. granulated sugar
2 tsp. baking soda
1 tsp. salt
1/2 tsp. nutmeg
1/4 c. veg oil
3 lg. eggs
3 c. coarsely grated, peeled carrots
(during summer you can also use zucchini)
3/4 c. unsweetened apple sauce

Heat oven to 350 degrees. Grease 9 inch tube or loaf pan. In large bowl mix flour, sugar, baking soda, cinnamon, nutmeg and salt. Add applesauce and oil, stir thoroughly . When smooth add carrots (and/or zucchini) and pour into prepared pan and bake for 1 hour and 10 minutes, or until cake tester comes out clean. After cooling cake can be wrapped in aluminum foil 1 week in the refrigerator; up to 3 months in the freezer.(Save 1440 calories by reducing oil)
Mary Ann


Carrot Bread Recipe

1 c. oil
1-1/2 c. sugar
3 eggs
2 c. shredded carrot
1/2 c. raisins
1/2 c. coconut
2 c. flour
2 tsp. soda
2 tsp. cinnamon
1/2 tsp. salt
1/2 c. walnuts (optional)
2 tsp. vanilla

Mix all ingredients in large bowl. Pour into 2 greased pans. Let stand 20 minutes in pan before putting in oven to bake. Bake at 350 for 1 hour.
Mary ann


Coleslaw Recipe

1 c. Hellmann's real or light mayonnaise
3 T. lemon juice
2 T. sugar
1 tsp. salt
6 c. shredded cabbage
1 c. shredded carrots
1/2 c. thinly sliced green pepper

Combine first mayonnaise, lemon juice, sugar, and salt. Stir in remaining ingredients. Cover and chill. Serves 6.
Mary Ann
Click Here to Print these 8 Carrot Recipes

I made this tonight. It was so good.

Chow Mien on a Bun Recipe

1 lb ground beef medium
2/3 c Water
2 tb Cornstarch
3 tb Soy Sauce
1 tb Molasses
1/4 ts Ginger
1 can (16 oz) Bean Sprouts*
1 can (8-1/2 oz) Water Chestnuts **
8 hamburger Buns; ***

* Bean Sprouts should be rinsed and drained.
** Water Chestnuts should be rinsed, drained and sliced.
*** Hamburger buns should be split and toasted.

Cook and stir the meat and onion in a large skillet until the onion is tender. Drain off the excess fat. Mix the water, cornstarch, soy sauce, molasses and ginger and stir into the meat mixture. Add the bean sprouts and water chestnuts. Cook, stirring constantly, until the mixture thickens and boils, about 5 minutes. Serve on the toasted buns and pass the soy sauce.
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Sharon's Ground Beef Recipes (3 Recipes)

Taco Pie Recipe

1 lb Ground beef
1 pk Taco seasoning mix
1/2 c Water
1 cn Crescent dinner rolls
1-1/2 c Corn chips; crushed
1 c Sour cream
1 c Cheddar cheese; shredded

Preheat oven to 375~. Brown ground beef and drain. Stir in seasoning mix and water; simmer 5 minutes. Separate crescent dough into 8 triangles and press into ungreased pie pan to form a pie crust. Sprinkle 1 cup corn chips over bottom of crust. Spoon meat mixture over crust and corn chips. Spread sour cream over meat mixture. Cover with cheese. Sprinkle on remaining corn chips. Bake 20-25 minutes.
Serves 4
Lisa TX


Taco Patties Recipe

1-1/2 lb Ground Beef
1/4 c Onion; Chopped
1 ts Salt
1 ts Worcestershire Sauce
1/4 ts Pepper
3/4 c Water
1-1/4 oz Taco Seasoning Mix; 1 Env.
1 Avocado; Ripe, Small
4 oz Cheddar Cheese; Shredded, 1C

Mix meat, onion, salt, Worcestershire sauce and pepper. Shape mixture into 6 patties, each about 3/4-inch thick. Brown patties in a large skillet over medium-high heat, turning once. Remove patties and set aside. Pour fat from the skillet. Mix water and seasoning mix in the same skillet and heat to boiling. Reduce the heat and return the patties to the skillet. Turn each one to coat with the sauce. Peel avocado and cut into 6 rings. Top each patty with an avocado ring. Cover and simmer 10 minutes. Sprinkle with the cheese; cover and heat until the cheese has melted, about 2 minutes.
Serve sauce over the patties.
Lisa TS


Tater Tot and Hamburger Casserole

1 lb frozen tater tots
1-3/4 lb lean ground beef
1 medium onion; chopped
2 (14 ounce) can French Style green beans, drained
8 oz Coby cheese, grated
1 can cream of mushroom soup
1 can evaporated milk

Brown hamburger and onion together, until tender. Layer hamburger in bottom of 11 x 13 inch pan. Add green beans. Cover beans with grated cheese. Mix together mushroom soup and milk and pour over top. Top with the frozen Tater Tots. Bake 30 to 45 minutes in a 425 degrees oven or until Tater Tots are brown.
Makes 4 Servings
Lisa TX
Click Here to Print these ground beef Recipes

Twice Baked Potatoes Recipe

2 large russet potatoes, washed very well
4 T. butter
1/4 cup sour cream
2 T. milk
1 cup cheddar cheese, grated, divided use
2 T. chives, chopped
Fresh ground black pepper
Salt to taste

Pierce each potato through with a knife. Bake potatoes at 350 degrees until soft. Turn the oven up to 400 degrees and bake another 10 minutes to crisp the skins. Remove from oven and immediately cut the potatoes in half lengthwise. Carefully scoop the insides out into a bowl, saving the skins. Add remaining ingredients to the bowl, reserving half the cheese, and mix well. Stuff the mixture into the potato skins. Top with remaining cheese. Bake at 350 degrees until heated through and cheese on top is melted. Serves 4.
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Sharon's Mashed Potatoe Recipes

Deluxe Mashed Potatoes Recipe

6 large potatoes, peeled and diced
1/2 c milk
1/3 c sour cream
1 tbsp bacon bits
1/2 c chopped green onion
1/8 tsp pepper
1/2 tsp salt

Cook potatoes in enough water to cover til tender, about 15-20 minutes. Drain potatoes and pour into large mixing bowl. Heat milk til bubbles form around edge but not boiling. Add to potatoes along with other ingredients and mash or whip til light and fluffy.


Mashed Potato Casserole Recipe

12 medium potatoes, cooked and peeled
1 pkg. (8 oz.) cream cheese, soft
1/4 c. butter or margarine
1/2 c. sour cream
1/2 c. milk
2 eggs, lightly beaten
1/4 c. onion, finely chopped (opt.)
1 tsp. salt
dash of pepper

In a large mixing bowl, mash hot potatoes until smooth. Cut in cream cheese and butter in small pieces. Beat well until cheese and butter are melted and thoroughly blended. Mix in sour cream. Mix together milk, eggs, onions, add with seasonings. Beat until light and fluffy . Place in greased 9 inch round casserole. Bake at 350 degrees for 45 minutes or until lightly browned on top.
Serves 8
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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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