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June-July 2017 Recipes

July 15, 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. Everyday recipes made from ingredients found in most pantries.

Today's Recipes -
- Robbie's Butternut Squash Casserole Recipe
- Baked Butternut Squash Recipe
- Butternut Squash and Apples Recipe
- Cherry Streusel Recipe
- Cream Topped Peaches Recipe
- Southwestern Lasagne Recipe
- Shrimp Linguine Recipe
- Mushroom Angel Hair Pasta Recipe
- Spinach Lasagne Recipe
- Scalloped Corn Recipe
- Corn Salad Recipe
- Stuffed Tomatoes Recipe
- Baked Stuffed Tomatoes Recipe
- Oven Baked Tomatoes Recipe

-  Bread Salad with Tomatoes Recipe
-  Refrigerator Pickles Recipe
-  Sour Cream Cucumber Salad Recipe
- Stuffed Squash Casserole Recipe
- Squash Casserole Recipe
- Yellow Squash and Onions Recipe
- Fried Eggplant Recipe
- Homestyle Butternut Squash Soup Recipe
- Sea Scallops Recipe
Requests, Replies and Tips
This is an oops newsletter.  (I forgot it was Satuday.)
- Differences between Little One and Ditto
- Julie wants to know what is the best way to freeze corn.
- Robbie sent in info on difference between Bavarian  Sauerkraut and a regular German Sauerkraut
- Pat explains difference between regular and Bavarian sauerkraut
- Alice would like a recipe for corn fritters (maybe called corn nuggets) out of fresh corn and bisquick
- Don't give up message
- Jan wants to thank Sylvia, for the link for Raspberry Iced Tea.


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   

What is the best way to freeze corn. Can you freeze it still on the cob and if so, how is it doen.

Robbie's Butternut Squash Casserole Recipe

2 lb butter nut squash
1 cup sugar - I prefer to use 1/2 cup brown sugar
1/8 tsp ground cloves
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp pumpkin spice
1/2 cup butter
3 eggs, slightly beaten
1/2 tsp vanilla
pecan halves
Peel squash, cut in half - lengthwise. Remove seeds and membranes. Dice squash. Cook squash in boiling, salted water. About 25 minutes or until tender. Drain and mash. Add sugar, spices, butter, beat on med. Speed of electric mixer about 1 minute. Add eggs, vanilla, and beat 30 seconds more. Pour into lightly greased 2 quart baking dish. Garnish with pecan halves. Done when inserted knife comes out clean.
Robbie IN
Click Here to Print this Recipe


Baked Butternut Squash Recipe

1 butternut squash
salt and pepper to taste
brown sugar , honey or molasses (optional)

Preheat oven to 350 degrees. Wash and remove any stickers from squash. Cut 1 butternut squash in half (there is no need to peel). Sprinkle salt and brown sugar onto the squash.
Bake squash until soft; then simply scoop the squash out of the skin, add a little butter and serve.
Robbie IN
Click here to print this recipe


Butternut Squash and Apples Recipe

3 lbs. butternut squash
3 baking apples
6 tbsp. butter
2/3 c. brown sugar, firmly packed
1 1/2 tbsp. flour
salt to taste

Cut squash in halves, remove seeds and fiber; peel and cut in slices 1/2 to 3/4 inch thick. Arrange in 13x6x2 baking pan.
Core apples, but do not peel. Cut in 1/2 to 3/4 inch slices and lay on top of squash.
Mix butter, brown sugar, flour, and salt; sprinkle over top of apples and squash. Cover pan tightly with aluminum foil. Bake in moderate (350 degrees) oven about 1 hour, until squash is tender. Makes about 9 servings.
Note: My family prefers the apples to be peeled.
Robbie IN
Click Here to Print this Recipe

For Ana it is my understanding that the difference between Bavarian Sauerkraut and a regular German Sauerkraut is that the Bavarian one is milder and sweeter, and it is flavored with caraway seeds. Many recipes I have seen for Bavarian sauerkraut contain apples and some have had juniper berries.
Robbie IN

A lot of our members have asked what software I use for organizing my person recipes. 
Nancy Rogers

I use Home Cookin' software for my personal recipes.
For a free 2 week trial of this software, Click Here

Dear Nancy and 'Landers:

I have a quick dessert given to me by an aunt. Made in microwave so doesn't heat up the kitchen.

Cherry Streusel Recipe

1 can (21oz) cherry pie filling or filling of your choice
1 pkg (Jiffy) yellow cake mix
1/3 cup chopped nuts (your choice)
2 T brown sugar
1/2 tsp cinnamon
1/3 cup melted butter or increase butter to 1/2 cup, and add 1/3 cup instant oatmeal

Spread pie filling in ungreased round glass baking dish, sprinkle dry cake mix over filling. In bowl, mix nuts, brown sugar and cinnamon. Sprinkle over cake mix. Drizzle melted butter over the top. Microwave on high for 7 min., turn dish once. Microwave until mixture is bubbly and topping is almost firm, 6-8minutes. Serve warm or cold, ice cream or cool whip on top.
Makes 6 servings
Lynn/FL and formerly Wi
Click Here to Print this Recipe

My mother made corn fritters (maybe called corn nuggets) out of fresh corn and bisquick. Does any one have the recipe for this"

This is an oops newsletter.  I forgot it was Saturday and did not notice it until I was ready to send out the email for this newsletter.  Oh well, it is done and an oops newsletter.

Cream Topped Peaches Recipe

1 (3 ounce( package lime, mixed fruit or strawberry Jello
2 tablespoons sugar
1/8 teaspoon salt
1 cup boiling water
1 8 ounce can sliced peaches
2 teaspoons lime or lemon juice
1 3 ounce package cream cheese, softened or 1/2 cup sour cream

Dissolve Jello, sugar and salt in boiling water. Drain peaches, reserving syrup. Add enough water to syrup to make one cup. Stir syrup mixture and lime juice into gelatin. Gradually blend 1/2 cup gelatin into cheese. Pour into an 8 x 4 x 2 loaf pan or a 1 quart mold. Chill until set but not firm.

Meanwhile, chill remaining gelatin until very thick. Stir in peaches. Spoon into mold. Chill until firm. Cut in squares or unmold. Makes about 3 cups or
6 servings.
Anna in Sweden
Click Here to Print this Recipe

The difference between regular and Bavarian sauerkraut is Bavarian is milder, it has caraway seeds and an apple to calm the taste down. Some even add a sliced onion to this.
Pat M

Differences between Little One and Ditto
Little One found a mouse in the garage, killed it and carried it into the house.  I found it at 2:00am tn my bed. It scared me a lot when I found it.  He had just killed it and brought it to me as a present.  I just would appreciate it if he would not put it in the middle of my bed at 2:00am.  Yuck, the mouse was still warm but thank goodness it was dead.  I do appreciate the dead part but not the middle of my bed while I was sleeping part. 

I don't have many mice in my garage or house but when the streets flood from a lot of rain in a short period of time, the mice flee into my garage under the door. Little One lives for the time he can chase a mouse.  Ditto lives for the day he can save a mouse.  (The last mouse Ditto found was a small baby mouse.  He hid the mouse in his bed so Little One would not kill it.  I put that mouse in a box and took it to a field several blocks away.)

I love to watch Ditto and Little One when a squirrel sits on the window ledge outside my bedroom.  Little One is the bully of the bunch.  He thinks that he can beat on the window and scare the squirrel away.  Ditto makes kind noises for the squirrel and they talk to each other for several hours each day.  Little One gets frustrated, goes to another window and spends his time whacking the window and scaring the birds.
It is really amusing watch how different the two cats are. Little One should be named Thumper.  He repeatedly bangs his back paw against the window to scare birds away. All that is does is for the birds to sit on outside on the window ledge of the guest bedroom and sits and looks at Little One.  At one end of the house I hear thump,thump,thump, thump, and I want to eat you cat noises.  At the other end of the house I hear Ditto making I want to be your friend noises.

When a friend rings the doorbell, Ditto is excited someone has come to see him.  Little One hides and doesn't come out until they leave. You can hear him muddering sounds from behind the couch the whole time but he doesn't come out.  Ditto knows that he can get extra time being petted by being social.

Hopeful Message for you JUDY!
Don't Give up! I have been taking My Brother in-Law to Doctor appointments since AUG 1st 2016. He has had DIABETES for 20 years!

He has been a terrible patient!
He had a Stroke on the left side. They have been putting that cotton in his EYE! Putting that needle there! (6 times consecutive) YUCK as I say!

His next step is the Laser!!! SO far...it has been working!!! DON"T GIVE UP!

No name included with message.. I recognize the email address as a regular contributer but don't remember who it is.

Thanks so much, Sylvia, for the link for Raspberry Iced Tea. Sounds like a pretty easy and basic recipe.
Jan in MO

Southwestern Lasagne Recipe

12 pieces Lasagne, uncooked
3 cups tomato or spaghetti sauce
1 cup water
1 15 1/2 ounce can kidney beans, drained
1 10 ounce package frozen corn, thawed
1 package chili seasoning mix
2 cups part skim ricotta cheese
1-1/2 cups reduced fat Monterey Jack cheese, grated

In a medium bowl, stir together the spaghetti sauce, water, beans, corn and chili seasoning mix. Spread 1 cup of the sauce mixture over the bottom of a 9 x 13-inch baking pan. Arrange 4 pieces of lasagne, 3 lengthwise, 1 widthwise over the sauce. Cover with 1 cup of sauce. Spread 1/2 of the ricotta on top. Arrange another 4 pieces of lasagne over the ricotta and top with another cup of sauce. Spread remaining ricotta on top. Arrange final 4 pieces of lasagne on top. Cover with remaining sauce. Refrigerate for at least 6 hours. Preheat oven to 350F. Cover lasagne with foil and bake for 45 minutes covered. Uncover lasagne, sprinkle Monterey Jack cheese on top and bake an additional 15 minutes uncovered. Let stand 15 minutes before serving.
Serves 6 to 8.
Lisa TX
Click Here to Print this Recipe


Shrimp Linguine Recipe

2 tablespoons olive oil
1 pound shrimp, large, peeled and deveined
2 teaspoons garlic, minced
3 tablespoons basil, fresh, chopped
3 tablespoons butter
1/2 pound linguine, cooked
grated Asiago cheese

Heat the oil in a skillet. Add the shrimp and cook until just pink. Add the garlic and basil. Add the butter. Toss in the cooked pasta. Garnish with the cheese.
Lisa TX
Click Here to Print this Recipe


Mushroom Angel Hair Pasta Recipe

9 ounces wild mushrooms, morels, shiitake, chanterelles, porcini, black trumpet, etc.
1 tablespoon olive oil
3 tablespoons unsalted butter
2 shallots, minced
1 teapoon finely minced garlic
1 cup chicken stock
1 teaspoon chopped thyme
1 pound fresh angel hair pasta
2 cups trimmed arugula
3 tablespoons grated Parmesan cheese plus additional as needed
freshly ground pepper

Bring a large pot of water to a boil Add a little salt and olive oil. Prepare the sauce: Depending upon the size, cut each mushroom into 2 or 3 pieces, you don't want them too small. In a large skillet, heat the oil and 1 tablespoon butter. Over medium high heat, stir in the shallots, garlic, and the mushrooms, and cook 3 to 4 minutes. Deglaze the pan with the chicken stock, sprinkle with thyme, and reduce by half. Prepare the pasta; Cook the angel hair in the pot of boiling water until al dente, about 1 minute. Drain. Finishing the sauce: To the skillet, add the arugula and the remaining 2 tablespoons butter. Stir in the pasta and the 3 tablespoons grated cheese and toss to combine well. Heat thoroughly. Correct seasoning with freshly ground pepper and salt. Presentation: Divide the pasta and mushrooms evenly and mount in the center of 4 heated plates. Sprinkle lightly with Parmesan cheese and serve immediately.
Serves 4.
Click Here to Print this Recipe


Spinach Lasagne Recipe

8 ounces lasagna noodles
1 1/4 cups ricotta cheese
2 eggs
1 cup sliced mushrooms
1 large onion, chopped
10 ounces frozen chopped spinach, thawed and drained
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
14 ounces spaghetti sauce
3 tablespoons grated Parmesan cheese

Heat oven to 350F. Grease rectangular baking dish, 11 x 7 x 1 1/2 inches. Cook and drain noodles as directed on package. Mix 1/2 cup ricotta cheese, 1 egg, the mushrooms and onion. Mix remaining 3/4 cup ricotta cheese, 1 egg the spinach, salt and nutmeg. Spread 1/2 cup spaghetti sauce in baking dish. Top with 3 noodles, overlapping to fit. Layer with mushroom mixture, 3 noodles, spinach mixture, 3 noodles and remaining spaghetti sauce. Cover loosely with aluminum foil and bake 50 minutes. Sprinkle with Parmesan cheese. Bake uncovered about 10 minutes or until cheese is melted. Let stand 10 minutes before cutting.
6 servings.
Click Here to Print this Recipe

Scalloped Corn Recipe

2 cups uncooked corn, cut from ear
2 eggs, beaten
1/2 teaspoon salt
1/2 bell pepper, diced
3/4 cup whipping cream

Preheat oven 325 degrees. Beat eggs and combine with all ingredients, except bread crumbs. Place in a nonstick baking dish and bake for 20 minutes. Sprinkle with bread crumbs and return to oven for 5 minutes or until set.
4 servings
Click Here to Print this Recipe


Corn Salad Recipe

4 cups cooked fresh corn
1/2 cup olive oil
1/8 cup wine vinegar
1/2 teaspoon fresh oregano
1 tomato, diced
1/2 medium zucchini, diced
2 cloves fresh chopped garlic
salt and pepper

Mix all the ingredients in a bowl and serve.
Click Here to Print this Recipe

Stuffed Tomatoes Recipe

4 large tomatoes, cut in half crosswise and seeds removed
1/4 teaspoon salt
2 small shallots, minced
2 cloves garlic, minced
2 tablespoons unsalted butter, melted
2 tablespoons parsley, chopped
3 1/2 seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1/4 teaspoon pepper

Preheat oven to 400F. Sprinkle inside of tomatoes with salt. Set aside to drain on paper towels 15 to 20 minutes. Combine remaining ingredients, except pepper, in a bowl. Stuff each tomato half with bread crumb cheese mixture. Sprinkle with pepper and bake 10 minutes. Turn on broiler. Broil tomatoes 30 seconds to 1 minute until lightly browned.
Mary Ann
Click Here to Print this Recipe


Baked 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 Ann
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Oven Baked Tomatoes Recipe

4 large tomatoes
2 tablespoons butter
2 cloves garlic
1 tablespoon onion; grated
salt and pepper

Cut tomatoes in half crosswise and put into a greased baking pan. Melt butter in small skillet, add garlic and fry a few minutes. Remove garlic, add onion and cook till tender. Add bread crumbs and mix. Spoon on top of tomatoes, season to taste. Bake at about 375F for 20 minutes or so until piping hot.
Mary Ann
Click Here to Print this recipe


Bread Salad with Tomatoes Recipe

4 cups fresh tomatoes diced into 1/2 inch pieces; about 5 medium tomatoes
3/4 cup slivered red onion
1/2 cup water
1/3 cup each olive oil and white wine vinegar
1 teaspoon each ground black pepper, salt and sugar
1/2 cup shredded fresh basil
6 cups day old dense, crusty bread cut or torn into 1 inch cubes

Combine all ingredients except bread in a large bowl; let stand for flavors to develop, about 10 minutes. Add bread; toss well to coat. If bread seems dry, sprinkle with an additional tablespoon or two of water. Salad will hold several hours at room temperature before serving.
Mary Ann
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Refrigerator Pickles Recipe

7 cups sliced cucumbers
1 onion, halved and sliced
1 green bell pepper, sliced
2 cups sugar
1 cup vinegar
1 tablespoon salt
1 teaspoon celery seed

Combine all ingredients in a large plastic container with a tight fitting lid. Cover and store in the refrigerator for 24 hours before serving the pickles. Keep pickles refrigerated. They will last for up to two weeks.
12 servings
Mary J.
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Sour Cream Cucumber Salad Recipe

1 or 2 cucumbers
8 ounces sour cream
1 dash pepper

Peel or don't peel cucumbers, depending on your taste. Slice cucumbers crosswise. Toss into bowl with sour cream. Add pepper to taste. Mix ingredients. For a cucumber salad with a zing, throw in some onion slices. When fresh most of the onion flavor will be concentrated in the onion, but if you let it sit overnight, the onion flavor will spread to the sour cream sauce.
Serves 6.
Mary J.
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Stuffed Squash Casserole Recipe

4 to 6 medium yellow squash
3 ounces fresh sausage
1 medium onion, chopped
salt and pepper, to taste
2 slices fresh bread, crumbled
seasoned salt, to taste

Boil squash whole until just tender; remove and carefully split lengthwise. Using a spoon, scoop out pulp, taking care not to break shells. Set pulp aside. Place squash shells in a baking dish. In skillet over medium high heat, cook sausage with onion. Add salt and pepper to taste; remove from heat. Add squash pulp, bread crumbs, and seasoned salt. Add a little water if the mixture is too dry. Stuff squash shells with the sausage mixture;
Click Here to Print this Recipe


Squash Casserole Recipe

3 cups summer squash, cooked
2 cups American cheese, grated
4 ounces chopped chiles
1 cup saltine crackers, crushed
1 cup milk

Cook squash until tender. Mix all ingredients in baking dish. Bake in oven at 350F for 1 hour.
Click Here to Print this Recipe


Yellow Squash and Onions Recipe

2 pounds yellow crookneck squash, sliced into 1/8 inch slices
1 medium onion, chopped
1/4 teaspoon black pepper
1/4 teaspoon salt

Place all ingredients in 2 quart saucepan and add 1 inch of water. Bring to boil and reduce heat to simmer. Cover and cook for 5 to 7 minutes or until tender. Drain and serve.
Click Here to Print this recipe


Fried Eggplant Recipe

1 cup flour
1/2 teaspoon salt
1 dash pepper
2/3 cup non dairy creamer or milk
2 beaten eggs
1 eggplant, sliced not too thin
1 tablespoon vegetable oil

Sift dry ingredients together. Combine milk and eggs; beat into dry mixture. Dip eggplant into batter and fry in oil at 375F until golden brown. Drain on paper towels, serve warm.
Click Here to Print this Recipe

I know sea scallops can be rather pricey , even living close to the ocean as we do, but this "stuffing" can be used on any fish like cod, scrod, etc and is really good . Also great for baked stuffed shrimp. This recipe serves 4 .

Sea Scallops Recipe

1 lb sea scallops (cut if they are huge)
1 3/4 - 1 sleeve town house crackers only ( do not substitute)
1 pinch salt
1 pinch black pepper
1 tsp dried parsley ( I use fresh if I have on hand)
1/4 tsp dried thyme
1/2 tsp paprika
1/2 tsp dried basil
1/2 lemon
6 Tbsp butter melted ( I use real butter - you can substitute but butter is better )
1-2 cups milk for soaking

Soak scallops in milk for at least 1/2 hour . ( this sweetens the scallops and tenderizes them ) Remove scallops from milk. Strain . Lightly pat dry with paper towels. Crush crackers and keep a bit crunchy. Mix crackers with parsley, thyme, basil, paprika, salt and pepper. Place scallops in a casserole dish . Mix a squeeze of lemon with 1/2 the butter . Pour over the scallops and toss. Sprinkle half the cracker crumb mixture over the scallops and toss. Toss remaining crumbs with the butter and a squeeze of lemon. Sprinkle over top of scallops. Bake in 350 degree oven for 20-30 min. until cooked through. Turn oven to broil to make crumbs golden brown on top. Enjoy!
Dee Ri/FL

Here is a recipe for Sheila Bama, who needed recipes using butternut squash. It is one of my favorite squash and is very versatile. I have other recipes that I will share depending on what others submit. You can stuff them, use them in a pie, in a crisp and I think I have a recipe for a cake that uses them.
Robbie IN

Homestyle Butternut Squash Soup Recipes

5 tablespoons chopped white onions
1/2 clove garlic, ground
2 1/4 cup cubed butternut squash
3 tablespoons butter
1/4 cup vegetable stock
3/4 cup chicken broth
3 cups water
1/8 teaspoon ground thyme or basil
1 bay leaf
1/8 teaspoon ground cayenne pepper
1/4 teaspoon ground black pepper
a pinch of ginger
1/3 cup light cream
2 potatoes, cubed

Sauté onions and garlic with butter. Add squash, potatoes, vegetable stock, chicken broth, and water, and bay leaf. Stir in peppers and thyme or basil. Add a pinch of ginger, and bring to a boil for about 18-20 minutes.
In blender, puree the soup with light cream and any additional ingredients you would like to add.
Robbie IN
Click Here to Print this Recipe


Note: I use Duke's Mayonnaise. It seems to work better with this salad.

Makes 4 servings.
Mary J


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Products this Month
Mr Mister Stainless Steel Spray Genie 
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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