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October 2017 Recipes

October 2, 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.

Pizza Burgers Recipe

1 pound lean ground beef
1 can pizza sauce (15 ounces)
1 teaspoon dried oregano
1/2 medium onion
1/2 medium green pepper
1 ounce sliced pepperoni
6 hamburger buns split
1/2 cups shredded mozzarella cheese
1/2 cups sliced fresh mushrooms

In a skillet brown beet drain. Stir in pizza sauce and oregano. In a food processor chop onion, green pepper and pepperoni add to the beef mixture. Simmer for 20-25 mins. Spoon mixture onto buns top with cheese and mushrooms. Toasting the buns makes them better. Serve immediately.
Yield 6 servings
Mary R
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Apple Cabbage Nut Salad Recipe

2 sweet apples diced and cored
1 1/2 cup fine shredded cabbage
1 cup thin sliced celery
1/2 cup pecans or walnuts chopped
1/2 cup mayo
1 Tbsp fresh lemon juice
1 tsp honey
1/4 tsp celery seed

Combine apples with cabbage, celery and nuts. Stir uin remaining ingredients. Serve chilled. 6 servings ENJOY !!
Judy in Montana
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Raspberry Applesauce Jello Salad Recipe

1 lg. raspberry jello
1-/2 cup boiling water
1 cup applesauce
1 box frozen raspberries, thawed, drain
whipped cream to cover top

Add boiling water to jello, stir to dissolve jello. Chill. After half set gently stir in raspberries. Chill until completely set. When ready to serve stir in applesauce and top with whipped cream. ENJOY!!
Judy in Montana
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The newsletter has not been sent out most of September. I had surgery on my only kidney. When I went into surgery I was told I had a kidney stone the size of a golf ball. When the surgery was done the stone was actually the size of a lemon. It took two surgeries to get all the stones after the the big stone was broken into smaller pieces.

It has taken much longer than I had expected to recover. My biggest problem is having enough energy. I have had quite a bit of pain with the kidney as well. I am now back on track with sending out the newsletter Monday-Friday each week.

Apple Tree Bread Recipe
Yields: 12 slices

2/3 cups Buttermilk
3/4 cups Chopped and cored fresh apples (I used a mix of Granny Smith & Golden Delicious)
1 Egg
2 tbs Water
2 tbs Butter
3 cups Bread flour
2 tbs Sugar
3/4 tsp Salt
1/2 tsp Cinnamon (please don't use that old cinnamon spice, if it's over 6 months old, buy a new jar)
1 tsp Yeast

These quantities make a 1.5lb loaf. This time I am letting the machine do it all for me. Peel and slice the apples fairly small. Add all in the order listed then set to a basic 1.5lb white.

Variation: Leave out the cinnamon and add up to 1/2 cup fine diced cheese.

(='.'=) Sylvia

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Taco Salad Recipe

1 lb. ground beef
1 pkg. taco seasoning
6 to 8 c. shredded lettuce
1 c. sour cream
1 c. chunky mild salsa
2 c. shredded cheese
1 ripe avocado, sliced and tossed with lemon juice
1 sm. onion, chopped
1 bagNacho chips
Chopped tomatoes for garnish

Brown the ground beef and drain. Add taco seasoning and water according to package directions. In the bottom of a large bowl, place a layer of lettuce. Cover with a layer of cheese, then top with a layer of salsa. Add another layer of lettuce, cover with cooled taco meat, cover with a layer of sour cream. Add a layer of chopped onion and cover with another layer of lettuce. Add another layer of cheese and salsa. Add a layer of chips. Top with lettuce and sour cream. Finish with more chips, topped by avocados and chopped tomatoes. Feeds a crowd.
Mary Ann
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Steak and Asparagus Salad Recipe

1 pound beef top round steak
4 cups asparagus, sliced diagonally into 2" pieces
3 Tbl soy sauce
2 Tbl sesame oil
1 Tbl rice wine vinegar
1/2 tsp fresh grated ginger
sesame seeds

Broil or pan fry steak to desired doneness. Cool and cut into thin diagonal slices. Bring a large pot of salted water to a rapid boil. Add asparagus and cook 30 seconds. Remove with slotted spoon and set aside to cool. Combine remaining ingredients except sesame seeds. Pour over beef and asparagus; toss to coat evenly. Serve salad at room temperature. Sprinkle with sesame seeds.
Mary Ann
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Macaroni Tuna Salad Recipe

6 oz twist macaroni, cooked/drained
1 can (6 1/2 oz) tuna, drained
1 cup cooked peas
1-1/4 cup sliced celery
1/3 cup chopped red onion
3/4 Tbl dried dill
1 cup mayonnaise
2 Tbl red wine vinegar
pepper to taste

Mix mayonnaise, wine vinegar and pepper together until smooth. Add balance of ingredients and mix until well coated. Cover and refrigerate at least 6 hours or overnight for best flavor.
Mary Ann
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Broccoli Salad Recipe

1 head broccoli
10 slices bacon, fried crisp and crumbled
5 green onions, chopped
1/2 cup raisins
1 cup mayonnaise
2 Tbs. vinegar
1/4 cup sugar
1/2 cup pecans, chopped

Trim off large broccoli leaves, remove tough ends. Cut into bite-sized flowerets. Place into large bowl. Add crumbled bacon, onions and raisins to broccoli. Combine mayonnaise, vinegar and sugar in another small bowl. Mix well. Add to broccoli and toss gently. Refrigerate overnight.
Mary Ann
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Chili Rellanos Recipe

1 Lg can green chilies (whole and rinsed)
5 eggs
1-1/4 cup milk
1/4 cup flour
Monterey jack or Cheddar cheese
dash salt & pepper

Preheat oven to 350. After you clean and rinse chilies, split one side and stuff with cheese. Place in bottom of casserole dish (8x8x2) until bottom of dish is covered. Mix eggs, flour, milk salt and pepper until they are well combined. Pour mixture over chilies until they are covered. Bake for 45 minutes; last 5 minutes of baking, add top layer of cheddar cheese.
Linda NM
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Mexican Corn Bread Recipe

1 C. cornmeal
2 eggs
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1 C. cheese, grated
1 T. onion, grated
1 small can creamed corn
1/2 C. shortening, melted
1 small can diced green chilies

Preheat oven to 350 degrees; grease 8-in square pan. In medium bowl mix all ingredients in order. When combined pour into pan. Bake in 350 degrees oven one hour, until golden and starting to brown.

Optional method
Mix all ingredients reserving cheese and chilies. Pour one-half batter into pan; put cheese and chilies on top and then add remaining one-half of batter. Bake in 350 degrees oven one hour.
Linda NM
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Taco Chicken and Rice Recipe

1 lb. chicken, skinned, boned and cut up
2 T. oil
1 (13 1/4-oz.) can chicken broth
1 (8-oz.) can tomato sauce
1 pkg. taco seasoning
1(12-oz.) can corn
1 med. red or green pepper, chopped
1-1/2 c. dry Minute rice
shredded cheese
tortilla chips

Saute chicken in oil, add chicken broth, tomato sauce and taco seasoning mix. Bring to boil. Simmer, covered for 5 minutes, stir occasionally. Add corn and pepper. Bring to full boil and stir in rice. Cover, remove from heat. Let stand 5 minutes. Fluff with fork. Sprinkle with cheese and serve with tortilla chips.
Linda NM
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Chocolate Bread Pudding Recipe

1/4 c. butter or margarine
2 c. milk
3 T. cocoa
4-1/2 c. day-old bread, cubed (about 9 slices)
1 c. coconut, divided
3/4 c. sugar
2 eggs, beaten
1 t. vanilla
1/4 t. salt
Whipped cream and grated chocolate, optional

In a large saucepan, heat butter and milk until butter is melted. Stir in cocoa. Remove from heat; set aside. Toss bread and 3/4 c. coconut; place in greased 1 1/2 quart shallow baking dish. Add sugar, eggs, vanilla and salt to milk mixture; mix well. Pour over bread. Sprinkle with remaining coconut. Place dish in 9 x 13-inch pan with 1-inch of water in pan and bake at 350 degrees for 50-55 minutes or until knife inserted in center comes out clean. Serve warm or cold.
6-8 servings.
Oma in New Orleans
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Raisin Bread Pudding Recipe

1 (1-lb) loaf cinnamon raisin bread
1 quart milk
3 eggs, slightly beaten
1 cup sugar
2 t. vanilla
3 T. butter, melted

Preheat oven to 350 degrees. Break bread into chunks. Put in bowl and add milk. Soak 10 minutes. Make sure all liquid absorbs. Combine eggs, sugar, vanilla, and butter. Stir into bread. Pour into 13x9x2-inch baking dish. Bake for 50 minutes.
Oma in New Orleans
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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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Lubbock, Texas 79416

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