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June-July 2017 Recipes

July 18, 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 -  
- Sweet Potato Latkes with Spiced Maple Syrup Recipe
- Light and Tender Cream Scones/Biscuits Recipe
- Mary J's Spiced Peaches Recipe
- Mary J's Banana Crumble Recipe
- Mary J's Blackberry Pancakes Recipe
- Mary J's Blackberry Dumplings Recipe
- Mary J's Orange Cake Recipe
- Cherry Cheesecake Recipe
- Tomato Gravy Recipe
- Sue's Chicken Cacciatore Recipe
- Chili Spaghetti Casserole Recipe
- Mama's Baked Bean Recipe
- Sue's Goulash Recipe
- Sue's Hamburger Stroganoff Recipe
- Watermelon Frozen Popsicles Recipe
- Watermelon Smoothie Recipe

Requests, Replies and Tips
- Sheila says thanks for recipes for the Butter Nut Squash
- GrannyB would like some real fruit popsicle recipes?
- Julie would like a recipe for fried green tomatoes
- Sheri needs ideas for recipes can be fixed and frozen  ahead of time

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.

Thanks for the recipes for the Butter Nut Squash, I'm going to try them all and see which ones are keepers!
Once again, thanks Nancy and little ones for all you do to make us happy!
Shelia in Bama

Sweet Potato Latkes with Spiced Maple Syrup Recipe

1 pound sweet potatoes
2 eggs
1/2 teaspoon baking powder
1/4 cup matzo meal*
1/2 teaspoon salt
1 pinch white pepper
3 tablespoons light olive oil for frying

1 cup real maple syrup
1/2 teaspoon peeled, grated fresh ginger root
1/4 teaspoon ground nutmeg
1 pinch ground cloves
1 pinch salt
1 pinch white pepper
chopped fresh coriander or mint leaves, for garnish
dairy sour cream or plain yogurt, optional

Scrub the sweet potatoes, then peel and shred them on the fine side of a grater or in the food processor.

Transfer to a wire-mesh strainer and squeeze to remove moisture. Let stand in the strainer or a colander placed over a bowl for 5 minutes.

In a medium bowl, beat the eggs with a fork and add the sweet potatoes, baking powder, matzo meal, 1/2 teaspoon salt and pepper. Let stand an additional 5 to 10 minutes.

In the meantime, prepare the sauce: In a small pan combine the maple syrup, ginger, nutmeg, cloves, salt and pepper; heat over low heat and keep warm.

Heat 2 tablespoons oil in a large skillet and add a small ladleful of the batter. Flatten gently and fry on both sides till golden-brown. Add more oil to the pan as necessary, and fry the remaining latkes.

Place the latkes on a paper towel-lined plate to absorb excess oil. Pour some of the heated sauce on individual plates and arrange three latkes on top per serving, or use a serving platter and pass the sauce separately.

Matzo meal was one of the out of date items that went to the tip a few weeks ago. I used 5 Carr's water biscuits (pulsed in the food processor).
(='.'=) Sylvia

Click Here to Print this Recipe

My grand kids are visiting me for a week. They love popsicles. Does anyone have some real fruit pop recipes? I would like some recipes for pudding pops too.

Light and Tender Cream Scones/Biscuits Recipe
Makes approx 8 scones

2 cups cake flour, spooned into measuring cup and leveled-off
3/4 teaspoon salt
1 tablespoon baking powder
3 tablespoons sugar
5 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1 large egg
2/3 -3/4 cup heavy cream (do not substitute milk or light cream)

For Topping:
1 large egg, beaten
1 tablespoon demerara sugar (also called raw sugar or turbinado)

Preheat the oven to 425įF. Line a baking sheet with parchment paper.

Combine the cake flour, salt, baking powder and sugar in the bowl of food processor fitted with metal blade. Pulse several times to combine.

Add the cold butter and pulse quickly until mixture resembles course meal with pea-size clumps of butter within.
Add egg and 2/3 cup of heavy cream and pulse just until mixture comes together in clumps. The dough should be a bit sticky. If it seems dry, add remaining 2 tablespoons heavy cream and pulse quickly again until just combined.
Dust a work surface lightly with flour, then dump scone dough onto surface. Knead very gently a few times until dough comes together into a ball. (Sprinkle more flour, little by little, if dough is too sticky to work with.) Press dough into a flat circle about 3/4-inch high, then use a sharp knife to cut into 8 triangles. Transfer wedges to prepared baking sheet. Brush lightly with beaten egg and sprinkle with demerara sugar. Bake for 10-12 minutes, until tops are lightly golden and firm to the touch. Serve warm with butter or softly whipped cream and jam.
(='.'=) Sylvia

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

Greetings from Australia to Nancy and Staff,
In July 17th newsletter Judy in Montana sen tin a Beet Relish. Thanks for doing so Judy..I have been meaning to ask if anyone had a recipe for Beetroot Relish, asI had bought one and it is with balsamic vinegar. This sounds a good recipe so I will give it a try...Thanks Judy for the recipe without asking for it..

Freezing Corn
Julie wanted to know about freezing corn. I hope this information is hopeful. Our family does not like frozen corn on the cob. They are in the group that feels it has a funny taste and is mushy, but I know others who do not feel that way. There are great videos on the Internet, if you want a step by step visual instruction on what to do.
Robbie IN

Freezing fresh corn is done one of two ways: on the cob or off. Freezing corn on the cob follows the same steps as freezing the kernels, except youíll be freezing whole cobs of corn. Cobs occupy far more freezer space, so keep that in mind. Corn frozen on the cob sometimes develops a cobby flavor or becomes mushy. Cooling the corn quickly and thoroughly after blanching will help prevent that.

To freeze corn off the cob, you need to remove kernels from cobs. You can buy special gadgets for this task, but you probably have two items that make the job simple and snappy: a bundt pan and an electric knife. Use the bundt pan to support ears as you remove kernels by slipping the small end of the cob into the hole in the pan. Cut kernels collect neatly in the pan. Many people also de-kernel cobs on a cookie sheet.

An electric knife de-kernels cobs in record time and offers an easy-to-use option for arthritic hands. Simply grab the cob by the small end and slowly rotate it as you run the electric knife down its length. For whole kernel corn, cut kernels to about two-thirds their depth. For cream-style corn, cut kernels to about one-half their depth and scrape the cobs using the back of a knife. This motion removes the heart and juice from each kernel.

Whether youíre freezing corn on the cob or off, youíll get the best flavor if you use corn within two to six hours of picking. Choose a traditional variety of corm for freezing, rather than a supersweet, which may discolor once frozen. If you have the option, cut the corn early in the morning for best flavor, especially if the weather is hot. Also make sure the corn is at its peak maturity for best flavor and texture.

One bushel of corn on the cob yields 12 to 22 pints of whole-kernel or cream- style frozen corn. If youíre freezing in quart-size containers, youíll get roughly half that amount.

Some people freeze corn on the cob in the husk, but that has no impact on flavor or keeping quality. For freezing whole kernel or cream-style corn, remove husks, silks, and any worms or blemished spots. Blanching is the secret to preserving the freshest, sweetest, longest-lasting frozen corn.

Freezing corn on the cob without blanching is possible, and itís not harmful to eat that corn. Skip blanching if you know youíll eat frozen corn within two or three months. For longer storage, blanch.

To blanch the corn, use a large pot ó about 12 to 15 quarts ó and use one gallon of water for each 2 to 3 ears. Bring the water to a rolling boil, plink the corn in the water, cover the pot, and begin timing immediately. Small ears (between 1-1/4 and 1-1/2 inches in diameter) should be blanched for 8 minutes and cooled in ice water for 16 minutes. Medium to large ears should be blanched for 11 minutes and cooled in ice water for 22 minutes. If you don't blanch the corn long enough, you are likely to have off-flavors when you get around to eating it.

You can use the same blanching water two or three times. Replace water that has boiled off, and change the water if it becomes cloudy. Once cool, drain the corn thoroughly; extra water will form ice crystals in the frozen corn, causing damage to the kernels.
By blanching corn and cooking it again when you are ready to eat it, you are essentially cooking it twice, which may cause the skin to be tough and the insides of the kernel to be mushy. If you cool the corn immediately in ice water after blanching, it should not become mushy.
Robbie IN
Click Here to Print this Info on Freezing Corn

Mary J's Spiced Peaches Recipe

2 cans peaches in fruit juice, not sugar
whole cloves
1/4 c. vinegar
1/2 c. brown sugar
dash cinnamon

Drain peaches and layer in dish with cloves. In pan, mix vinegar, brown sugar and cinnamon. Bring to a boil and pour over peaches. Chill for at least 2 hours.
Mary J
Click Here to Print this Recipe


Mary J's Banana Crumble Recipe

3/4 c. orange juice
1 tsp. vanilla extract
4 firm bananas, peeled & ripe
1/2 c. all-purpose flour
1/2 c. quick-cooking oatmeal
1/4 c. brown sugar, firmly packed
1/2 tsp. nutmeg
6 T. cold butter, cut in chunks

Preheat oven to 375 F degrees. Combine orange juice and vanilla; set aside. Slice bananas lengthwise and place cut side up in four buttered individual serving dishes, such as ramekins. In a bowl, combine flour, oatmeal, brown sugar, and nutmeg. Add butter, using a pastry blender or two knives, blend until mixture crumbles. Drizzle bananas with orange juice. Spoon crumble mixture over bananas. Bake in preheated oven for 15 to 20 minutes. Serve warm with vanilla ice cream topped with whip cream.
Mary J
Click Here to Print this Recipe


Mary J's Blackberry Pancakes Recipe

1 cup blackberries
2 eggs
2 cups buttermilk
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar
2 teaspoon baking powder
1/4 cup butter, melted

Beat eggs until light and fluffy. Beat in buttermilk and soda. Sift flour, salt, sugar and baking powder. Add flour mixture to egg mixture, beating well to make a thin batter. Add blackberries and butter. Fry on a hot buttered griddle until puffy and golden brown, turning cake only once. Serve very hot.
Mary J
Click Here to Print this Recipe


Mary J's Blackberry Dumplings Recipe

1 quart fresh or frozen blackberries
1 cup plus 1 tablespoon sugar, divided
3/4 teaspoon salt, divided
1/2 teaspoon lemon extract
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoons ground nutmeg
2/3 cup milk
whipped cream, optional

In a Dutch oven, combine the blackberries, 1 cup sugar, 1/4 teaspoon salt and lemon extract. Bring to a boil; reduce heat and simmer for 5 minutes. Meanwhile, in a mixing bowl, combine flour, baking powder, nutmeg and remaining sugar and salt. Add milk; stir just until mixed. Dough will be very thick. Drop by tablespoonfuls into six mounds onto hot blackberry mixture cover tightly and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean. Spoon into serving dishes. Serve with cream or whipped cream if desired.
6 to 8 servings.
Mary J
Click Here to Print this Recipe


Mary J's Orange Cake Recipe

1 box butter cake mix
1/2 cup oil
3 eggs
1 (14 ounce) can Mandarin orange slices with juice

1 medium tub Cool Whip
1 large package vanilla instant pudding
1 (14 ounce) large can crushed pineapple with juice

Mix together cake mix, oil, eggs and mandarin oranges and juice. Make 3 layers. Bake at 375F for 25 minutes. Filling: Beat filling by hand and spread between layers, top and sides of cake. Keep refrigerated.
Mary J
Click Here to print this Recipe


Cherry Cheesecake Recipe

1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons margarine, melted
24 ounces cream cheese, softened
3/4 cup sugar
3 large eggs
1 teaspoon vanilla
21 ounce can cherry pie filling

Combine crumbs and margarine; press onto bottom of 9 inch spring form pan. Bake at 325F, 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time mixing well after each addition. Blend in vanilla; pour over crust. Bake at 450F, 10 minutes. Reduce oven temperature to 250F, continue baking 25 to 30 minutes or until set. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with pie filling just before serving.
Mary J
Click Here to Print this Recipe

I love fried green tomatoes but I have lost my recipe for it. I think it had cornmeal as one of the ingredients. Does anyone have a TNT recipe for fried green tomatoes. I would like other recipes using green tomatoes as well.
Thanks, Julie

I am cooking and taking meals to my mother since she has had knee surgery. I need ideas for recipes I can fix and freeze for her ahead of time. Any help would be appreciated.

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. I use it over biscuits or mashed potatoes.
Makes 2 to 2 1/2 cups.
Lisa TX
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Sue's Chicken Cacciatore Recipe

1 lb. boneless, skinless chicken strips
1 med. onion, sliced
1 med. green pepper, cut into strips
1 T. oil
1 can stewed tomatoes
1 can tomato sauce
1 tsp. garlic powder
1/4 tsp. dried oregano leaves
1/4 tsp. salt
1/4 tsp. pepper
4 servings of Rice, cooked

Cook and stir the chicken, onion, green pepper in hot oil in a large skillet until lightly brown. Add tomatoes, tomato sauce, garlic powder, oregano, salt and pepper. Bring to a boil. Reduce heat and simmer 5 minutes. Prepare 4 servings of rice. Serve chicken and vegetables over rice.
Serves 4.
Click Here to Print this Recipe


Chili Spaghetti Casserole Recipe

1 (16 oz) pkg. thin spaghetti
1 (15 oz) can Italian stewed tomatoes, drain(save juice)
2 (15 oz) cans chili with beans
1 (16 oz) cheddar cheese, or your favorite cheese(grated)

Use a 2-quart casserole dish to layer items: first spaghetti, tomatoes, chili, then the cheese. Pour saved juice from tomatoes over the top to moisten. Bake about 35 minutes at 350F. Just until cheese is melted and chili bubbles.
Click Here to Print this Recipe


Mama's Baked Bean Recipe

1 envelope Lipton Onion soup mix
1 (24-oz) can pork 'n beans in tomato sauce
1 medium apple, chopped
1/4 c. brown sugar
1 Tb. prepared mustard

Combine soup mix, pork 'n beans, apple, sugar and mustard. Cook over medium heat for 20 minutes.
Click Here to Print this Recipe


Sue's Goulash Recipe

1 lb. hamburger or ground chuck
2 c. cooked macaroni
4 lg. tomatoes, peeled or 1 lg cn. tomatoes
1 (16 ounce) can kidney beans
1 lg. bell pepper
1/4 c. catsup
salt and pepper to taste
dash of chili powder
dash of garlic powder
1 onion, chopped

In a large pot, steam the hamburger. While steaming, add the catsup and chopped onion. Gradually add the kidney beans and tomatoes. Add the cooked macaroni. Add the seasonings. Serve piping hot with bread or rolls. Cheese topping may be added.
Click Here to Print this Recipe


Sue's Hamburger Stroganoff Recipe

1 lb. lean ground beef
1 med. onion, chopped
2 T. flour
1 (8oz.) can tomato sauce
1 clove garlic, minced
1 tsp. salt
1/4 tsp. pepper
1 c. sour cream

Brown beef in oil. Add onions, garlic, salt and pepper. Simmer 5 minutes. Sprinkle flour over mixture and stir. Add tomato sauce and simmer 5 min. Stir in sour cream; heat 2 min. Pour over cooked noodles. Serves 8.
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Watermelon Frozen Popsicles Recipe

5 cups pureed watermelon (seedless)
3/4 cup orange juice
1/3 cup sugar

Cut watermelon into chunks. Puree in a blender until you have about 5 cups. Add orange juice and sugar and blend. Pour into popsicle molds and freeze. (Until completely frozen) Great summer treat, especially for the kids!
Linda NM
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Watermelon Smoothie Recipe

2 c. cubed seeded watermelon
1 c. lemon-lime soda, chilled
2 T. fresh lime juice
2/3 c. ice cubes

Place watermelon into freezer; freeze until firm, about 1 hour. Remove from freezer, and let stand 10 minutes. Combine watermelon, soda, and juice in a blender, and process until smooth. With blender on, add ice cubes, 1 at a time; process until smooth. Serve immediately.
Linda NM
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Mr Mister Stainless Steel Spray Genie 
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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