Recipe Index


Home Page
Return to
Newsletter Archives
August 2017 Recipes

August 30, 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.


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.

Nancy I sent in some recipes several weeks and don't think you saw them. Will add them at the bottom here.

I did not see your recipes. I did have to delete several messaage from the inbox so that the other messages would load.


Sylvia your Lemon Jelly sounds so yummy! thanks for sharing!

This was posted in a newsletter several years ago and was instantly famous!

Grape Salad Recipe

3 lbs seedless grapes (red or green or a combination)
1/4 - 1/2 cup sugar (adjust to taste)
8 oz sour cream
8 oz cream cheese (softened)
1 tsp vanilla
1 cup walnuts or pecans, chopped
1/2 - 1 cup light brown sugar (adjust to taste)

Wash and stem grapes; drain. In large mixing bowl, combine sugar, sour cream, cream cheese, and vanilla till smooth. Pour over grapes; mix till thoroughly combined. In separate bowl, mix nuts and brown sugar together. (I use the maximum amount of brown sugar, because I love the mix of the flavor with the sweet/sour of the grapes.) Pour grape mixture into serving dish; sprinkle top with sugar and nut mixture. Chill and serve. This recipe makes a very large portion (suitable for a family gathering of 20 or possibly more, depending on appetites). Recipe may be halved. Keeps well in refrigerator for several days (if it lasts that long).


Warning: This stuff is addictive! The last few times I've made it, I've bypassed many of the meats and carbs and all the chocolate desserts...and ate this till I was ready to pop. from Frances in Wesley Chapel, Fl in the 7/30/2006 newsletter Page 1 Chris in NM

It is almost that time again.

Apple Crisp Recipe
– my way!

10 cups thinly sliced apples
1 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/4 cup water – ONLY if not frozen!!!*****
1/4 tsp. nutmeg
1 cup quick-cooking oats
1 cup all-purpose flour
1 cup packed brown sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter, melted

Preheat oven to 350 degrees F (175 degree C).

Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.

Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.

Bake at 350 degrees F (175 degrees C) for about 1 hour.

Oh my gosh, this is delicious! I have never had such a delicious apple crisp! I will never search for another recipe! I fixed this for my large, picky family for Thanksgiving. There were no leftovers!:-) Here's what I changed. I made 2 batches. In one, I added 1/4 cup of water rather than 1/2 cup. That was perfect. In the other batch I didn't add any water at all, and it was a little drier than I like. So cut the water in half. Also, I tossed the apples in the cinnamon and sugar mixture, and I added some nutmeg to that mixture. I think that's what made the apples soooo perfect. Lastly, I doubled the crust recipe and put a layer on top and on bottom. Yum!!! I used 6 large Granny Smith's. I won't change a THING about this recipe next time I fix it, which if my family has anything to say about it, will be tomorrow!:-) 11-13-06 I made this again for like the 5th time. It's still good, but I think next time I will try to cut the butter into the crust rather than melt it. My crust is never "crumbly" like I like on a crisp recipe. Still a 5-star no doubt!!! Tasted wonderful. I followed the directions exactly this time, but in the future I will make the following changes: cut the amount of water in half, double the topping and add 1/4 teaspoon of nutmeg. You may need to increase the cooking time as mine was not done in 45 minutes. Great recipe though!

*****I would add no extra water if the apples are frozen, way too much liquid! I also did not add a crust to the bottom. I probably will next time! Chris in NM


These were for the Aug. 16th newsletter.

For Sylvia in Scotland I generally use General Mills all purpose flour from our grocery. It has always been just right and since I don't bake anymore a 10 lb. bag lasts a while. I do put it in a sealed heavy plastic container to keep bugs out! Chris in NM

Brussels Sprouts with Bacon and Mushrooms Recipe

1 pound Brussels sprouts
4 pieces of bacon
2 cloves garlic, pressed
15 mushrooms
1/4 cup red wine
Tamari - soy sauce
Black pepper

Prepare the bacon according to my Oven Baked Bacon recipe. Save the fat that renders off. Cut the Brussels sprouts in halves and rinse well. Slice the mushrooms finely. Bring a sauté pan to medium heat with about 2 tablespoons of bacon fat. Add the garlic and mushrooms and cook for 2 minutes. Add the Brussels sprouts, cover the pan, and reduce the heat to low. After a few minutes, add the red wine. They’ll need to cook over low heat for about 25 minutes and you’ll need to occasionally add some water to the pan. Remember to keep the pan covered. When the sprouts are very tender, sprinkle with tamari and stir well. Chop the bacon finely and mix it into the dish just before serving. serves 2 - 4 These are awesome! A good friend and HS classmate gave this to me. Chris in NM


Scalloped Tomatoes Recipe
T & T

1 (2 1/2 pound) can tomatoes
1 small onion chopped fine
1/4 cup butter
1 1/4 cups dry bread cubes
1/2 cup brown sugar
1 teaspoon salt
1/8 teaspoon pepper

Saute onion in butter. Add bread cubes and sugar, cook slowly. Stir in tomatoes and seasoning. Place mixture in buttered shallow pan and bake 45 minutes in medium oven (350 degrees).


I halved the recipe since there is only 2 of us. I also added 1 (4 oz.) can drained mild green chilies. Chris in NM

Celebration Green Beans – T & T

1-1/2 pounds fresh green beans, trimmed – I didn’t use this much
2 tablespoons canola oil
1 tablespoon cider vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup sliced onion
1 garlic clove, minced
1 tablespoon butter
2 tablespoons dry bread crumbs - plain
2 tablespoons grated Parmesan cheese
Paprika, optional

Place beans in a steamer basket; place in a saucepan over 1 in. of water. *Bring to a boil; cover and steam for 7-8 minutes or until crisp-tender. Transfer to a 2-qt. baking dish coated with cooking spray. Combine the oil, vinegar, salt and pepper; drizzle over beans and toss to coat. Set aside. In a small skillet, sauté onion and garlic in butter until tender. Remove from the heat; stir in bread crumbs and cheese. Sprinkle over beans. Sprinkle with paprika if desired. Bake, uncovered, at 350° for 18-22 minutes or until topping is lightly browned. Yield: 8 servings. From Taste of Home * I didn’t steam the beams first because I figured it would make them too mushy after baking, so just mixed it all, after sautéing the garlic and onion and continued with the rest of the recipe. This was very good! I served it with Jagerschnitzel and German bread dumplings. Chris in NM


This is our dinner tonight!

Chris's Taco Salad Recipe
T & T

1 lb. ground beef
corn tortilla chips - amount you want
lettuce leaves - amount you want
1 tomatoes - diced
2 c. shredded Mexican Cheese
1/2 c. chopped onion
1 can refried beans - heated
1 pkg. dry taco seasoning
3/4 c. water
1 can sliced ripe olives, drained
sour cream
salsa - if needed or wanted

In a large skillet over medium high heat, saite the ground beef for 5 to 10 minutes, or until well brown. Drain excess fat. Add the dry taco seasoning and 3/4 c. water and stir till well blended. Layer lettuce, chips, beans, meat, onion, olives, cheese then dollop sour cream on top. You may add salsa to the plate before the cheese and sour cream. Eat!
Chris in NM

Click Here to Print all of Chris' Recipes and Comments

Newletter will not be sent out for a while...
I have not felt well for several months. My back has been hurting. About 10 days ago I passed a small kidney stone. Today my kidney doctor took a scan of my kidney and found the problem There was a stone about the size of a golf ball in my right kidney. Since I only have one kidney (the right kidney), the only option to have surgery to remove the stone. It is my only kidney I will need to stay in the hospital for a week or more. This means that the newsletter will not be sent out during the time I am in the hospital and until I am able to sit at the computer to compose the newsletter again.

Little One and Ditto will be taken care of by friend that will stay with them. They will be happier at home rather than in a pet care place. Both Ditto and Little One do not understand or handle change very well. They will be happier at home.

I will be going to Grace Hospital (2412 50th St, Lubbock, TX 79412) on Tuesday, September 5, 2017. I do not know how long I will stay or how long the newsletter will not be posted online.

Marilyn's Beet Recipes

For Melody in Nebraska. Paula & Athena covered most of my recipes, but here are a few favorites that are a little different.

Russian Egg Vegetable Salad Recipe

4 eggs. hard cooked & chilled
1 head any lettuce, torn or chopped

1 # 2 can french cut green beans, drained or 2 c. sliced & cooked till tender

1 jar tiny whole red beets, drained & halved, OR 1 lb.cooked peeled beets, sliced

Russian Dressing (below)
Coarse ground black pepper

Prepare eggs & make dressing.
Line bowls with prepared lettuce; in center put a scoop of green beans; surround with beet halves or slices. Cut eggs into long wedges & arrange on top of vegetables. Dash each egg piece with pepper. Serve dressing on the side. Can be a vegetarian main dish for 2, or side salads for 4.

Russian Dressing Recipe

Combine in a shaker jar:
1/8 c. EACH catsup & vegetable oil
1/2 T. EACH sugar, white wine vinegar, & lemon juice
1/2 tsp. Worcestershire sauce
1/4 tsp. paprika
1/8 tsp. salt
1/16 tsp. black pepper

Chill. Keeps up to 2 weeks. Makes 1/3 cup; easy to multiply. This comes from an older Better Homes & Gardens cookbook.
Marilyn in FL


Anna Lou's Red Beet Relish Recipe

4 c. cooked chopped beets, use canned if you like
4 c. chopped cabbage
1 c. chopped onion
1 c. chopped red bell pepper
1 1/2 c. sugar
2 T. horseradish
1 T. salt
3 c. white vinegar

Combine & simmer 10 minutes. Then bring to a boil. Next pack into sterile hot jars; seal with hot lids & rings. Water bathe 15 minutes from time water returns to a boil. Makes 10 half-pints.

To make just for 1 meal, use 1 c. EACH beets & cabbage, 1/4 c. EACH onions & peppers, 3/8 c. sugar, 1/2 T. horseradish, 1/2 tsp. salt, & 6 oz. vinegar. Instead of canning, chill. Serves 4-6. Will keep 2 weeks.
Marilyn in FL


Orange Beets Recipe

1 #2 can sweetened sliced or tiny whole red beets…the Amish style are great
1 orange

Drain beets very well; put into serving bowl. Zest orange over them, then cut in half & squeeze the juice over all. Serve at room temperature, hot, or chilled. Serves 3-4, easy to multiply. We like them best at room temp. Remember this one when unexpected company calls for another vegetable or side dish, or when you're especially rushed. VARIATION: if you have time, before squeezing on juice, drizzle on a tiny bit of red wine vinegar. Delish.
Marilyn in FL


Beets N Blue

2 #2 cans red beets, either slices or wedges OR 4 c. cooked, peeled & cut

1 T. EACH sherry vinegar & walnut oil (olive oil if no walnut available, but walnut is good)

1/4 tsp. EACH coarse salt & freshly ground pepper

1/4 c. EACH crumbled blue cheese & walnut or pecan halves, toasted or not, but toasted is tasty

Heat beets in their liquid till very very hot. If no liquid reserved, use as little water as possible. Drain well & gently mix with all other ingredients, or, to

avoid smashing the cheese, if you have time, you can mix all else, then top with crumbles & nuts. Serve at once to 4-6.

Easy to multiply. Looks elegant. Another quick one.
Marilyn in FL
Click Here to Print all of Marilyn's Beet Recipes

Asiago Chicken in White Wine Mushroom Sauce Recipe

Made this last night. Very good recipe. Would be great as a company dish

2 large skinless , boneless chicken breast (about 1 lb) * I sliced mine in half to make them thinner .
1/2 cup flour
1 tsp all purpose seasoning
1 tsp paprika
2 Tbsp butter
2Tsp extra virgin olive oil
2 cans (4oz ) sliced mushrooms drained ( I used fresh)
1 heaping tsp. jarred minced garlic
1 cup white wine
1/2 cup chicken broth
1 tsp thyme, dried
1/4 cup Asiago cheese shredded ( this is a strong cheese which I love - you may want to use a milder cheese like swiss)
1/2 cup heavy cream

Combine flour, seasoning salt, paprika, salt & pepper ; dredge chicken in flour. In large skillet, medium heat, heat 2 Tbsp butter with 1 Tbsp. olive oil .Fry chicken 4-5 min. on each side . Remove to plate. Add remaining 1 Tbsp olive oil to hot skillet. Add mushrooms and garlic and sauce until mushrooms are brown. Add wine, broth & thyme. Add chicken back to pan, bring to boil, reduce heat and simmer covered 12-15 min. until chicken is done . Remove chicken from pan and add cheese and cream . Cook,stirring constantly until these has melted. Continue cooking until reduced somewhat. It will thicken as liquid cooks. Add Chicken back to sauce and heat just until chicken is good and warm. Serve over pasta or mashed potatoes. I served mine with just a green veggie ! Enjoy.
Click Here to Print this Recipe

I would like to know if the recipe for bread machine rye bread from Sylvia in the august 14th post can be made by hand. If so, could you give the directions.
Judi J

Lisa's Kabobs Recipes

Chicken Kabobs with Glaze Recipe

4 lg. boneless, skinless chicken breast halves
1 lg. yellow squash
1 lg. zucchini
2 med. red bell peppers
4 oz. med. mushrooms

Honey Mustard Glaze
3/4 c. honey
1/2 c. prepared spicy mustard
2 T. soy sauce
1 T. cider vinegar
2 T. cornstarch

Heat coals; grill rack 6 inches from heat or heat oven to 450 degrees.

Cut chicken, squash, zucchini and pepper into bite size pieces, cut musrooms in half.

Thread Chicken and vegetables onto 4 12-inch skewers.

Directions for Glaze
In 2 qt. Saucepan, on medium heat, bring honey, mustard, soysauce and vinegar to a boil. In cup, blend cornstarch with 1/4 cup water until smooth. Gradually add to honey mixture. Bring to boil. Boil for 1 minute, stirring constantly.

Grill K-Bobs over hot coals for 8 - 10 minutes, turning often.
Brush with glaze, continue grilling 5 minutes until glazed all over.

To cook indoors, bake 15-20 minutes, turning often until chicken and vegetables are tender. Continue baking 5 minutes brushing frequently with glaze until cooked through.
Makes 4 servings.
Lisa TX


Chicken and Pineapple Kabobs Recipe

3 T. soy sauce
3 T. brown sugar
2 T. cooking sherry
1 T. sesame oil
1/4 tsp. ginger
1/4 tsp. garlic powder
8 boneless skinless chicken breast halves cut into cubes
1 (20 oz.) can pineapple chunks ( drained )

Combine first 6 ingredients and mix well. Add the chicken and the pineapple. Toss to coat. Let marinate in the refrigerator for at least 2 hours. Pre-heat grill to medium high heat and lightly oil the grate. Alternate marinated chicken and pineapple on the skewers. Grill over medium high heat for 15 to 20 minutes or until do
Lisa TX
Click Here to Print both of Lisa's Kabob Recipes

Mary Ann's Salad and Dessert Recipes

Cherry Fudge Brownies Recipe

2 eggs
1 can cherry pie mix
1 tsp. almond flavoring
1 dark chocolate cake mix

Pre-heat oven to 350 F. Beat eggs and mix cherry pie mix, almond flavoring, and cake mix together by hand. Spread on greased jelly-roll pan. Bake 25-30 minutes. Cool thoroughly before cutting.
Mary Ann


Lemon Fruit Salad Recipe

1 (3 oz.) pkg Instant Lemon Pudding
1 (6 oz.) pkg. Lemon Jello
2 c. Boiling Water
1 (3 oz) pkg. Tapioca Pudding
1 (20 oz.) can Crushed Pineapple
2 (11 oz.) cans Mandarin Oranges, drained
1 (12 oz.) Cool Whip

Dissolve jello, pudding and tapioca in boiling water. Let set until syrupy. Add pineapple, oranges and cool whip. Pour into 9 x 13 pan and chill. Makes a big dessert that serves 15.
Makes 10-12 Servings
Mary Ann


Hawaiian Cake Recipe

1 box White cake mix
1 can mandarin oranges with juice
1/4 cup oil
3 eggs

1 small cool whip
1 small box instant vanilla pudding
1 cup crushed pineapple, drained

Mix first four ingredients together well. Cook 40 minutes at 350 degrees in 9x13 pan. Mix cool whip, pudding and pineapple together and spread on cooled cake.
Mary Ann

Click Here to Print these recipes

A Baker’s 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

Sign up for the ReadySetEat newsletter today. You’ll receive easy dinner recipes you can make in under 30 minutes with 7 ingredients or less – plus coupons and local grocery savings. It’s everything you need to solve your weeknight dinner dilemma.  

Links have been checked today to make sure they are safe to click. If you see something that interests you please click through and enjoy the food related information. 

Did you Know
The bold black text links are links to recipes.  The bold red text links are to the topic of the paragraph. The links listed in this newsletter have been checked within the last 24 hours are safe to click.

Not Getting Your Email Newsletters. The link to the online recipes is posted daily to Facebook.
Click Here to Join Nancy's Kitchen on Facebook

If you enjoy a recipe or a tip for that day remember to share it with your friends by clicking the the "Share" or "Like" button on Facebook.

Nancy Rogers 

Have a question, reply or recipe to share?

Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, title of recipe and number of servings. Remember to include your name within the message as well.
everyday_recipes@yahoo.com  or nancyskitchen@suddenlink.net

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

Paypal: email address is everyday_recipes@yahoo.com 

Copyright © 2017 -  Nancy's Kitchen