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August 2017 Recipes

August 29, 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.


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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.

Oma's Black Eyed Pea Cornbread Recipe

1 c. yellow cornmeal
1/2 c. flour
1 tsp. salt
1/2 tsp. soda
1 med. onion, chopped
1 Jalapeno pepper, seeds removed, chopped
1 (8 ounce) can cream style corn (small can)
1 (8 ounce) can whole kernel corn (small can)
1 (14 ounce) can black eyed peas, drained
1 T. baking powder
2 eggs
1 c. buttermilk
1/2 c. oil (or bacon drippings)

Mix all ingredients, pour into a 9 x 13-inch greased pan and bake at 400 degrees for 40-50 minutes.
Oma in New Orleans
Click Here to Print this Recipe


Corn Salad Recipe

2 cans Green Giant white shoe peg corn
1 (14 ounce) can French-style green beans
16 oz. can tiny Le suer early peas
1 c. celery (3 stalks), cut up
1 bunch green onions, cut up
1 green pepper, chopped
1 c. sugar
1/3 c. vinegar
1/3 c. oil
1 tsp. salt

Drain corn, green beans and peas. Mix with celery, green onions and green pepper. Set aside. Combine sugar, vinegar, oil and salt. Heat and boil for 1 minute. Pour over vegetables and let set overnight.
Oma in New Orleans
Click Here to Print this Recipe


Oma's Bean Salad with Vinaigrette Dressing Recipe

1 (14 to 16-oz.) can chick peas, rinsed, drained
1 (14 to 16-oz.) can black beans, rinsed, drained
2/3 c. chopped red onion
1/4 c. chopped fresh parsley
3 T. olive oil
3 T. balsamic vinegar
3 cloves garlic, minced
salt and pepper

Combine peas, beans, onion, parsley, oil, vinegar and cloves in medium bowl. Toss to blend well. Season salad to taste with salt and pepper. Cover and refrigerate. Let stand at room temperature 30 minutes before serving.
Oma in New Orleans
Click Here to Print this Recipe

Cookie Recipes Using Cornflakes

Cornflake Cookies Recipe

1/2 c. White Syrup
1/2 c. Sugar
1 c. Peanut Butter (crunchy)
4 c. Cornflakes

Bring to a boil the syrup and sugar. Remove from stove. Stir in peanut butter and cornflakes. Form into balls and place on wax paper to cool. Store in air tight container. Do not freeze.
Lisa TX


Oatmeal Cornflake Cookies Recipe

1 c. Shortening, not oil
1 c. white sugar
1 c. brown sugar, packed
2 eggs
2 tsp. milk
1 tsp. vanilla
1-1/2 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda
2 c. quick oats
2 c. cornflakes
1 c. coconut

Sift together, flour, salt, baking powder, baking soda and set aside. In a large mixing bowl beat together shortening, white sugar, and brown sugar. Add eggs and beat mixture until well blended, then add milk and vanilla. Slowlyadd the sifted dry flour ingredients to shortening mixture and blend well. Fold in oats, then fold in cornflakes, lastly fold in coconut. After all ingredients have been blended together, drop teaspoonfuls onto a greased cookie sheet. Bake at 375 degrees for 10 minutes or until cookie is lightly browned around edges.
Lisa TX


No Bake Cookies

1 c. white sugar
1 c.. white Karo
1 tsp. vanilla
2 T. margarine
1-1/2 c. chunky or plain peanut butter
6 c. cornflakes

Bring to a rolling boil the sugar and Karo. Remove from heat and add vanilla, margarine and peanut butter. beat well and pour over cornflakes. Mix well to coat the flakes. Drop by tablespoon on waxed paper or form into cookies with hands as desired.
Lisa TX
Click Here to Print this Recipe

If you live in an area that has readily available fresh lemons, this recipe is for you. Sadly our weather is such that our lemons never ripen, neither does our fig, olive or sweetcorn. We really should turf them, but we like a challenge and always say "maybe next year we'll get some sunshine". My bf took me to Cosco and I bought a huge bag of gorgeous lemons, trying out a few recipes to use them up. Remember to give any bought lemons a good wash to remove any wax that may have been applied.

Lemon Jelly Recipe

10 lemons (preferably unwaxed)
1.8 litres water (7 and three quarter US cups)
1.5 to 1.8kg caster sugar (5 cups US cups)

Zest the lemons then cut away and discard as much of the white pith as you can. Slice the lemons.

In a large preserving pan, combine the lemon slices, lemon zest and water and cook slowly over a very low heat for 1 to 2 hours.

Suspend in a jelly bag over a clean pan and allow to strain overnight.

The next day, add the sugar to the liquid and bring to the boil*. Begin testing for the setting point by placing a small drop of jelly on a cold plate. If it wrinkles when you push it with your finger, it is ready.

Transfer to sterilised jars and cover immediately. Leave undisturbed in a dark place for 3 days.

* Probably just me and not necessary, but I add the sugar to a warming slow cooker pot for a few minutes before adding warmed liquid and once they are both nicely hot and the sugar has melted I bring the preserving pan back into action.
Makes: 6 jars lemon jelly

(='.'=) Sylvia

Nancy, I have a question for the people that have the Instant Pot. Do you like all the different function and is it easy to use a couple of the functions to make a meal? Also do they make them around 3 1/2 to 4 quarts? Right now my husband is cooking all our meals, do the laundry and working full time. I can't bend over or pick up anything over 10 to 15 lbs. Hopefully I will have my surgery soon because this is driving crazy because feel that I can't do anything. After surgery I will not be able to pick anything up for at least 6 week.

Hope everyone has a great week. Nancy and 4 legged associates take care, stay warm and be careful.
Susie Indy

I was just given a large bag of fresh crab apples. I remember growing up at for holiday dinners we would always buy a jar of those red crab apples and they were so good. Does anyone have a recipe how to fix them. It would be greatly appreciated. I know there was cinnamon and sugar and what gave them the deep red color I have not a clue. Many thanks.
Judy in Montana

Mary Ann's Recipes Using Spaghetti

Pizza Spaghetti Casserole Recipe

1/2 lb. ground chuck, browned
1 cup pepperoni
1 (10 oz.) pasta, cooked
2 jars Ragu Pizza Quick sauce
4 oz. Cheddar cheese, shredded
4 oz. Mozzarella cheese, shredded

Brown ground chuck. Boil pasta; drain and put in 2 quart baking dish. Add some sauce and stir to moisten pasta. Top with meat. Pour remaining sauce over meat. Top with cheese. Bake at 350 degrees until cheese is melted, approximately 20 minutes. Notes: You may use any meat or combination of meat.
Mary Ann


Rotel Spaghetti Dish

2 Lbs. Chicken, Cooked, Chopped
8 oz. Spaghetti, Cooked, Drained
1 Bell Pepper, Chopped
1 Onion, Chopped
1 Stick Margarine
1 Can Rotel Tomatoes
1 Can Cream of Chicken Soup
1 Lb. Velveeta Cheese

In skillet, melt butter; add bell pepper and onion. Saute. Add velveeta cheese, tomatoes and soup. Melt cheese, then add chicken to skillet. Place pasta in 13x9 inch baking dish and pour cheese sauce on top. Bake at 375 degrees for 25 minutes.
Mary Ann


Pork and Spaghetti Dish Recipe

1 pkg 8 oz spaghetti
1 lb pork tenderloin, cut into thin strips
1 med. onion, cut into thin wedges
2 garlic cloves, minced
1/8 tsp. crushed red pepper flakes
3 tsp. canola oil, divided
2 c. shredded cabbage
2 celery ribs, sliced
1 c. sliced carrots
1 med green pepper, julienned
1 med. sweet red pepper, julienned
1/3 c. soy sauce

Cook spaghetti according to package directions. Meanwhile, in a nonstick skillet or wok, saute the pork, onion, garlic and pepper flakes in 2 teaspoons oil until meat is no longer pink. Remove and keep warm. In the same skillet, saute cabbage, celery, carrots and peppers in remaining oil until crisp-tender. Drain spaghetti; add to vegetable mixture. Stir in soy sauce and pork mixture.
Mary Ann
Click Here to Print all three spaghetti recipes 

Jackie's Salad Recipes Using Grapes

Frosted Grapes Recipe

1 pound green seedless grapes
1 small pkg. sugar free lime jello

Rinse grapes and pull from stems. Rinse again and drain them. Put grapes in a plastic container that can be frozen. Sprinkle lime gelatin powder over drained grapes and put the lid on the container, then shake to coat. Put in freezer. Serve grapes frozen.


Grape and Broccoli Salad Recipe

5 cup broccoli florets-cut into small pieces and cauliflower florets
1 cup red seedless grapes - halved
1 cup green seedless grapes - halved
4 Tbsp real bacon bits
3 green onions - chopped
1 cup slivered or sliced almonds - toasted

Dry broccoli, cauliflower and grapes. Mix together with bacon bits, onion and almonds. Can do a day ahead, refrigerate. Day ahead make dressing of 1 cup mayonnaise, 1/3 cup sugar and 1 Tbsp vinegar. Refrigerate until ready to serve. Then pour dressing over salad.


Chicken with Grapes Salad Recipe

4 c. cooked chicken, diced
1 c. halved, seedless white grapes
2 oz. pkg. slivered almonds, toasted
1 c. mayonnaise (I use Miracle Whip)
2 tsp. lemon juice
2 T. finely chopped onion
Salt to taste

Combine chicken, grapes, and almonds. Blend mayonnaise, lemon juice, onion, and salt. Mix lightly with chicken. Refrigerate 2-3 hours before serving.
Click Here to Print all of Jackie's Grape Salad Recipes

Melon Salad Recipe

1 c. Mott's Natural Apple Sauce
1 (4 serving size) pkg. strawberry flavored gelatin
1 c. (8 oz.) ctn. plain yogurt
1 c. fresh strawberries, sliced
2 med. cantaloupes or honeydews

In a small saucepan, heat apple sauce until boiling. Stir in gelatin. Chill until very thick but not set, about 15 minutes. Stir in yogurt. Beat at highest speed until doubled in volume. Stir in strawberries. Cut melons in half; remove seeds and pat dry with paper towels. Spoon whipped mixture into melon halves. chill until firm. To serve, cut each half; garnish as desired.
Serves 4-6.
Click Here to Print this Recipe


Fruit Salad Recipe

4 lg. red delicious apples, unpeeled and cubed
Lemon juice
1 honey dew melon, peeled and cubed
1 cantaloupe, peeled and cubed
2 stalks celery, chopped
1/2 c. pecans
1/2 c. walnuts
1/2 c. coconut

Sprinkle lemon juice on apples until coated. Combine apples, melon, cantaloupe, celery, nuts, and coconut. Toss until well mixed. Pour cooled sauce over mixture. Toss. Chill. Toss again before serving.
Click Here to Print this Recipe

A Bakerís Basic Kitchen Library eBook Collection (free from the Prepared Pantry)

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


Weekly Specials at Prepared Pantry 


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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Nancy Rogers 

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

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