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August 2017 Recipes

August 25, 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

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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.

Paula's Favorite Beet Recipes

Beets Salad Recipe

6-8 beets
1 cup yogurt
3 garlic cloves, chopped
1/4 cup olive oil
1 lemon juice
1/2 cup walnuts, finely chopped
salt and peper to taste

Wash and boil the beets until tender in medium heat. Cool the beets and peel the skins off, slice small. Add the olive oil and lemon mashed or put in a food processor for a few seconds, then add all the ingredients and mix well. Serve with toasted pita bread.


Beet Cake Recipe

2 c. white sugar
3 eggs, beaten well
1-1/2 c. cooking oil
1 tsp. vanilla extract
2 tsp. ground cinnamon
2 c. raw grated beets
3 c. plain flour
1 tsp. baking soda
1 tsp. baking powder
1 small can crushed pineapple

1 stick margarine
8 oz. cream cheese
1 box powdered sugar (more if needed)
2 tsp. vanilla
1 tsp. lemon
pinch of ground nutmeg
1 c. chopped nuts

Bake 320 degrees about 35 minutes or until done in three 8-inch layers. Cool thoroughly before icing.


Beet Salad Recipe #2

2 pounds raw beets
enough water to cover beets

1 cup water
1 tablespoon sugar
2 teaspoons apple cider vinegar
1/2 teaspoon cinnamon
1 teaspoon grated horseradish
1 pinch allspice
1 pinch ground cloves

Place beets in a pot with enough water to cover them. Bring to a boil and simmer for 2 to 3 hours till beets are tender. Cool beets under cold running water. Peel off skin and slice or dice to your preference. Bring 1 cup of water to boil. Stir in vinegar and other spices. Pour hot mixture over beets. Let Cool. Cover and refrigerate.


Spiced Beets Recipe

4 cup sliced cooked beets
2 tablespoons butter
1 tablespoon flour
2 tablespoons dark brown sugar
3 tablespoons vinegar
1/4 cup boiling water
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cloves

Place beets in greased 1-1/2 quart casserole. Melt butter, blend in flour and sugar. Add vinegar and boiling water, cook stirring constantly until bubbling. Add remaining ingredients. Pour over beets. Cover and bake at 350 degrees for 25 minutes.


Beets in Sour Cream Recipe

14 oz can diced beets, drained
1 tb cider vinegar
1/4 ts garlic
1/4 ts salt
1/4 ts pepper
1/4 c sour cream
1 ts sugar

Combine all ingredients in 1 qt glass casserole. Stir gently to mix. Microwave, covered, 3-5 minutes on High, or until heated through. Stir every 2 minutes. Let stand, covered, 2-3 minutes before serving.
Makes 4 Servings


Beets and Pineapple Recipe

2 tb Brown sugar
1 tb Corn starch
1/4 ts Salt
1 c Pineapple tidbits
1 tb Butter
1 tb Lemon juice
1 lb Can of beets, slice & drain

Combine brown sugar, corn starch and salt in pan. Stir in the pineapple with syrup. Cook, stir constantly until it bubbles. Add butter, lemon juice and beets. Cook for about 5 minutes.
Click here to print all 6 of Paula's beet recipes

Mary J's Favorite Tomato Recipes

Grilled Tomatoes Recipe

2 large, firm, ripe tomatoes, sliced
1 garlic clove, pressed
1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
salt to taste
freshly ground black pepper to taste
2 tablespoons olive oil

Season tomatoes with spices and grill alongside your favorites. These tomatoes are extra juicy and flavorful and are a wonderful addition to a meal cooked on the grill.
Mary J


Baked Stuffed Tomatoes

6 tomato, large
1 c bread crumbs
1/2 ts Salt
1 tb onion, minced
1 egg, well beaten
2 tb Butter, melted
1 ts Parsley, minced

Remove the stem ends from tomatoes and cut out the centers. Fill with filling made of the rest of the ingredients. Place in a baking dish and bake at 350-F for 30 minutes.
Mary J


Fried Tomatoes Recipe

4 md Tomatoes, half ripe
1/2 c All-purpose Flour
2-1/2 ts Salt
2-1/2 ts Sugar
1/4 ts Pepper
3/4 c Pet Evaporated Milk
Oil for frying

Wash tomatoes, but do not peel. Cut into 3/4" slices. Place on paper towels to drain. Combine flour, salt, sugar and pepper. Dust tomatoes in flour mixture on both sides. Add evaporated milk to remaining flour mixture to make a thick batter. Dip floured tomatoes in batter. Fry in hot oil 1/2" deep until golden brown on both sides.
Makes 6 servings.
Mary J


Oven Spinach Stuffed Tomatoes Recipe

6 tomatoes, stems removed
1/4 cup butter
3 carrots, peeled and 1/4 inch diced
1/2 cup onion, peeled and 1/4 inch diced
1 10 ounce bag fresh spinach, rinsed, patted dry and chopped
1/2 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan

Preheat oven to 350F. Carefully scoop out the pulp from center of tomatoes; reserve for other use. Invert tomato shells on paper towel to drain. While tomatoes drain, melt butter in a large skillet over medium high heat. Saute carrots and onion until tender, about 5 minutes. Add spinach, parsley, salt and pepper and cook an additional 2 minutes, until spinach is wilted. Remove from heat and cool slightly. Spoon evenly into tomato shells. Sprinkle Parmesan over tomatoes. Place in a shallow baking pan and add hot water to just cover bottom of pan. Bake for 15 minutes or until cheese is melted and tomatoes are thoroughly heated. Serve warm. Serves 6.
Mary J


Cottage Cheese Stuffed Tomatoes Recipe

6 tomatoes
1 cup cottage cheese
1 tablespoon lemon juice
2 teaspoons butter
1/2 pound mushrooms, trimmed and sliced
3 green onions, trimmed and thinly sliced
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Preheat oven to 375F. Slice off top quarter of each tomato and scoop out and discard pulp; invert onto paper towels to drain. Meanwhile, in a blender or food processor, puree cottage cheese with lemon juice; set aside. Melt butter in a large skillet over medium heat; add mushrooms, green onion, salt and pepper and saute until tender, about 5 minutes. Lower heat, then stir in cottage cheese and cook gently for 3 minutes; remove from heat. Fill tomato shells with mushroom mixture and bake in shallow pan for 15 minutes or until heated thoroughly. Serve hot. Serves 6.
Mary J


Tomato Gravy Recipe

1/4 cup chopped onion
3 tablespoons bacon drippings
1 tablespoon flour
3 tomatoes; peeled and chopped
1 cup water
salt and pepper to taste

Saute onion in bacon fat. Stir in flour and brown. Add tomatoes, with juice; stir as gravy thickens. Add water, a little at a time and cook until gravy is of desired thickness. Salt and pepper to taste. This is also good as a casserole sauce.
Makes 2 to 2-1/2 cups.
Mary J


Tomato and Bell Pepper Salad Recipe

3 lg green bell peppers, grilled and skinned
6 tomatoes, skinned and seeded
2 garlic cloves, chopped

Rinse & drain the peppers. Remove the core & seeds & cut the flesh into small dice. Dice the tomatoes to the same size. Combine tomatoes and peppers and add the chopped garlic. Season with salt to taste and chill. Drain off excess liquids before serving.
Makes 4 Servings


Grilled Green Tomatoes Recipe

4 green tomatoes, cut in 1/4 inch slices
1 onion, in 1/4 inch slices
vegetable oil
1/4 cup white vinegar
1/4 cup water
1/4 cup sugar
1/4 teaspoon caraway seeds
1/4 teaspoon salt
1/8 teaspoon hot pepper flakes

Brush tomato and onion slices with oil and grill over medium low heat turning once or twice, until lightly charred and soft. Cover bottom of shallow dish with grilled tomato slices in overlapping rows. Separate grilled onion slices into rings and scatter over tomatoes. In saucepan heat vinegar with water, sugar, caraway seeds, salt and hot pepper flakes, stirring, just until sugar is dissolved. Let cool. Stir again and pour over grilled tomatoes and onions. Cover and let stand 2 hours at room temperature or up to 8 hours in refrigerator.
Serves 8.
Mary J
Click Here to Print all 8 of Mary J's Tomato Recipes

Oma's Zucchini Recipes

Zucchini Slaw Recipe


1/2 cup lowfat vanilla yogurt
1 teaspoon grated orange peel

2 small zucchini, shredded; about 2 cups
1 1/2 cups chopped apples
1/4 cup raisins
2 tablespoons unsalted shelled sunflower seeds

In small bowl, combine dressing ingredients; blend well. In large bowl, combine all salad i
Oma in New Orleans


Fried Zucchini Recipes

Fried Zucchini

pancake batter mix
oil for frying

Get the ready made pancake batter mix and mix it with enough water to make a thick batter. Slice the zucchini about 1/8 thick. Heat the oil to hot but not smoking, Dip each slice of zucchini in the batter and fry until golden on each side, salt while you drain.
Oma in New Orleans


Zucchini Pancakes Recipe

5 medium zucchini, shredded very finely
1/4 cup Parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon pepper
3 eggs
1/2 cup flour
1/2 teaspoon salt
3 ounces cream cheese

Mix all ingredients together thoroughly. Heat skillet on medium heat and coat with vegetable cooking spray. Drop batter on skillet, brown on both sides. They can be buttered and sprinkled with Parmesan cheese or can be served plain.
Oma New Orleans


Zucchini Parmesan Recipe

1 md Zucchini, unpeeled and chopped
1/4 c Sour cream
1 tb Butter
Parmesan cheese
1/2 ts Salt
1/8 ts Paprika
2 Eggs, slightly beaten
Buttered bread crumbs

Simmer the chopped zucchini (you should have about 3 cups) in salted water for 6-7 minutes and drain. In a saucepan over low heat, combine the sour cream, butter, 2 tblespoons of Parmesan cheese, salt and paprika. Remove from the heat and stir in the egg.

Combine this with the drained zucchini, put into a lightly oiled casserole dish and top with the buttered bread crumbs and more Parmesan. Bake 20 minutes at 375 degrees.
Oma New Orleans


Zucchini Crisps Recipe

1/3 c Cornflake crumbs
2 tb Grated Parmesan cheese
1/2 ts Seasoned salt
1 ds Garlic powder
4 sm Unpeeled zucchini; cut in 1/2" strips
1/4 c Melted butter

Combine crumbs, cheese & seasonings; place in a plastic bag. Dip zucchini strips in butter & shake in the crumbs to coat. Place on a baking sheet. Bake 375 for 10 min or til crisp.
Makes 4 Servings
Oma New Orleans


Sauteed Zucchini Strips Recipe

1 lb zucchini
1/4 ts salt
1 tb basil leaves

Using vegetable peeler, cut zucchini lengthwise into thin strips. Or shred zucchini in food processor. Coat a large non-stick skillet with cooking spray and heat over medium-high heat. Add zucchini, salt and basil; saute until tender.
Makes 4 Servings
Oma New Orleans


Oven Baked Zucchini and Tomatoes

6 md zucchini, sliced
3 tomatoes, unpeeled
3 md Onions, sliced
Salt, garlic salt, oregano
American cheese slices

Place zucchini slices in a shallow greased baking dish. Sprinkle with salt, garlic salt, oregano and pepper. Slice tomatoes and place over squash. Season the same as zucchini. Slice onions to form a layer and season as before. Layer cheese slices on next. Top with a layer of bacon. Bake uncovered for 45 to 55 minutes in a 350 degree oven.
Makes 2 Servings
Oma New Orleans
Click Here to Print all of Oma's Zucchini Recipes

Athena's Favorite Beet Recipes

For those interested in beets:
There are 3 kinds of beets: Golden (sweeter than the dark varieties), Bulls's Blood (deep
crimson) and Chioggia (red & white striped flesh for shaving thin & raw).

Roasted Beets with Jalapeño Cream Recipe

1 lb. red beets
1 lb. golden beets
1/3 cup sour cream
1/4 cup chopped green onions
1/4 t. salt
1 jalapeno pepper, chopped
16 lettuce leaves

Preheat 450. Remove stems & roots and wrap in foil. Bake 450, 45 min.
Cool; peel & cut into 1 in. wedges. Combine sour cream, onions, salt & jalapeño in
bowl. Put leaves on 8 plates, top with beets & jalapeño mixture.
Athena in DE

Beet Hummus
Rinse & drain 1 can chickpeas. Add to food processor with 2 med chopped cooked beets, 2 T. lemon juice, 1 1/2 T each tahini & olive oil and 1 t. chopped garlic. Puree. Season. ( 2 cups)
Athena in DE

Ruby Beet Slaw
Stir together 1 cup cooked beets cut into matchsticks, 1 cup grated carrots, 1 cup sliced red cabbage, 2 T. vinegar, 1 T each hone & poppy seed and 1 t. oi. Season.
Athena in DE

Beets, Greens and Black Licorice
Combine sliced beets & beet greens and add shavings of black licorice and a little horseradish. ( Source: Richard Blais & served at his restaurant, The Spence)
Athena in DE
Click Here to Print this Recipe

Still another sandwich!

Muffuletta ( This is an Italian/Sicilian sandwich served in New Orleans. It was invented by Lupo Salvadore, who opened an Italian market in the French Quarter in 1906.

It may have been named for a favored customer or the baker of the round Italian bread on which it is served. It is pronounced "muff-uh-LOT-uh" and the abbreviations is "muff".)

Olive Salad Recipe

1 anchovy fillet, mashed
1 large clove, garlic, crushed
1/3 cup olive oil
1/2 cup chopped pimiento-stuffed olives
1/2 cup chopped Greek olives or ripe olives
1/2 cup chopped pickled mixed vegetables
1 T. chopped fresh parsley
1 1/2 t. chopped fresh or 1/2 t. dried oregano leaves, crushed
1/8 t. pepper

Stir anchovy and garlic into oil in small bowl until well blended.
Stir in remaining ingredients.
Cover & refrigerate at least 8 hours, stirring occasionally.

1 large unsliced round loaf Italian bread.
1/2 lb. thinly sliced Italian salami
6 oz. thinly sliced provolone cheese
1/4 lb. thinly sliced fully cooked ham

Cut bread horizontally in half.
Remove a 1/2 in layer of soft bread from inside each half
to within 1/2" of edge.
Drain Olive Salad; reserve marinade.
Brush marinade over cut sides of bread layer salami, half of Olive Salad, cheese, ham,
& remaining Olive Salad on bottom half of bread. Cut into wedges. 6 servings
Athena in DE
Click Here to Print this Recipe

Hello again everyone.

Fresh corn is now in abundance, especially here in upstate NY. This recipe is for a very good corn chowder. Though I haven’t tried a vegetarian version of this, it could also be made without the salt pork, and using vegetable stock in place of the chicken stock. The vegetables should still be lightly sautéed in a little oil.

JS Famous Corn Chowder Recipe

4 or 5 slices salt pork, diced
1 medium onion chopped
1 stalk celery, with leaves, chopped
1 medium red bell pepper, seeded and chopped
2 medium potatoes (yellow or red), peeled and diced
6 ears of corn
1 tsp. dried thyme
2 tbsp chopped fresh parsley
1 bay leaf
1 tsp black pepper
1½ tsp salt
½ cup flour
4 cups reduced sodium chicken broth
1 cup light cream

Steam or boil the corn for 5 minutes, cool and strip kernels from the ears. Set aside and reserve three of the corn cobs.

Pour boiling water over the salt pork to remove excess salt. Drain and sauté in a little oil until just beginning to brown. Add onion, celery and bell pepper, stirring until vegetables are just softened, about 4 or 5 minutes. Add potatoes, corn, thyme, parsley, and salt and pepper. Stir to combine.

Sprinkle flour over the mixture and stir frequently over low heat, for about 3 or 4 minutes.

Slowly pour in the chicken broth. Add bay leaf and three of the corncobs cut in half, and bring to a boil. Reduce heat and simmer for about 25 or 30 minutes or until the potatoes are tender, stirring often. Remove the corn cobs and bay leaf and then gently stir in the light cream (or half and half). Stir cook until just warmed through. Do not boil.

Add more salt and pepper to taste.

If anyone has any questions or comments, please feel free to respond. I have sometimes thickened the chowder with additional flour and milk, toward the end of the cooking. Also, if you don’t use salt pork, check the seasoning as it may need more salt.
Jerry from upstate NY
Click Here to Print this Recipe

I have a few TNT recipes for beets. Will wait & see, if unlike Paula's, will send them in soon for Melody Nebraska.
Marilyn in FL

Mexi-Corn Recipe

1/4 c Butter (or marg.); melted
2 c Corn, fresh; cut from cob
1/4 c Pepper, green; chopped
1/4 c Pepper, red; chopped
1 ts Salt
1 c Onions, French-fried; canned
1 c Tomatoes, fresh; cubes
1/4 ts Oregano

Combine first 5 ingredients in a heavy skillet. Cover and cook over medium heat 7 minutes, sitrring occasionally. Stir in French-fried onions, tomatoes, and oregano. Cook, uncovered, 2 minutes or until tomatoes are thoroughly heated.
Makes 4 Servings
Lisa TX
Click Here to Print this Recipe

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Real Chocolate Chips 
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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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