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June-July 2017 Recipes

July 26, 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
everyday_recipes@yahoo.com  
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.


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Update on Linda's Pork Chop and Stuffing recipe from June 19. adapted for 1

My sister said to make it more eye appealing, flour, season and brown the pork chops first in a little oil with butter, take chops out, then add the celery soup to the pan drippings and do not add any liquid... or very little to soup... I tried it and it made a thicker more flavorful sauce and you could not recognize celery flavor... hope this is not too late to help someone.
To make just for me... I used 2 not very thick boneless pork chops and the rest of the recipe, all the soup and fixed all the dressing... you guessed it I really like dressing. I no longer have a big appetite so 2 chops made me 4 servings... supper, lunch tomorrow and 2 for the freezer.
I used the next to largest corning ware square dish so I could get pork chops in the corners away from the dressing so the dressing would get crunchy. The dressing I made narrow and tall... sort of loaf looking... and put it at an angle from corner to corner... not spread out or touching chops.
Texas Gramma


At a luncheon they had oyster crackers that were seasoned. Does anyone have a tried and tested recipe for these.
Thank you, Julie


This is a potato salad recipe for Linda from the July 5th newsletter.I hope this recipe is close to what she is looking for. '
Sorry I have not responded sooner but been recovering from
breast cancer surgery.

I use dill pickles but have made this with dill pickles or sweet pickles.
It is easy to sub ingredients you like. I don't like raw onions so I use onion powder. If I don't have celery I have used celery seed.
I have used sliced olives, get the picture. So go for it with the ingredients you like. Pat In So. Cal

Pat's Potato Salad Recipe

Ingredients
5 pounds potatoes, russet, Yukon gold or red
1 tablespoon salt
1/2 stick butter, melted
1 cup good mayonnaise *
1 teaspoon mustard
1/2 cup dill pickle juice, Not Kosher* *
1 teaspoon onion powder
1/4 teaspoon pepper
2 dill pickles, diced
2 ribs celery, diced
8 eggs, boiled and cut in chunks

Directions
Boil the potatoes with the skins on in water to cover. Add the salt when the water starts to boil. Boil potatoes gently for about 25 to 35
minutes or until a sharp knife goes into the potato easily. Do not over cook. You want them to be a little firm. They will continue to cook
some while they are cooling. Cool just enough so you can handle.

Peel and cut potatoes to your size preference. Pour the melted butter over the potatoes and toss gently until potatoes are covered.
Add the mayonnaise, mustard, pickle juice, onion powder and pepper. Stir gently to mix.
Add the diced pickles and celery. Stir gently to mix. Add the eggs and mix. * At this time you may need more mayonnaise and or
pickle juice. You want it wet because as it sets the potatoes and eggs will absorb some of the moisture. Taste for seasonings and adjust.

NOTE: *I never add salt because the mayonnaise and pickle juice is usually salty enough. But taste before serving and season to your taste.
**Can use Vinegar in place of dill pickle juice if desired.

I may add a pinch or so of garlic powder and sometimes celery seeds, but not always.
Pat In So. Cal
Click Here to Print this Recipe


I would like recipes for cheese stuffed celery. I take my lunch each day and love celery. Any help would be appreciated.
Lynn


Cherry Dot Cookies Recipe

These tender cookies, packed with dates and maraschino cherries, make a pretty gift for a special friend.

Ingredients
2-1/4 cups (10 ounces) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (6 ounces) margarine or butter, softened
1 cup (7 ounces) sugar
2 each eggs, large
2 tablespoons (1 fl. ounce) fat-free milk
1 teaspoon vanilla
1 cup (6 ounces) chopped nuts, mixed
1 cup (6 ounces) finely chopped, pitted dates
1/3 cup (2 ounces) finely chopped maraschino cherries
2 2/3 cups (2 2/3 ounces) Kellogg's Corn Flakes® cereal
OR
1-1/3 cups (2 2/3 ounces) Kellogg's® Corn Flake Crumbs
15 each (3 ounces) maraschino cherries, cut into quarters

Directions
In mixing bowl, stir together flour, baking powder and salt. Set aside.

In large electric mixer bowl, beat margarine and sugar until light and fluffy. Add eggs. Beat well. Stir in milk and vanilla. Add flour mixture, combining thoroughly. Stir in nuts, dates and the 1/3 cup cherries.

Portion dough using level tablespoon. Shape into balls. Roll in crushed KELLOGG'S CORN FLAKES cereal or KELLOGG'S Corn Flake crumbs. Place about 2-inches apart on baking sheets coated with cooking spray. Top each cookie with cherry quarter.

Bake at 350° F about 10 minutes or until lightly browned.

Remove immediately from baking sheets and cool on wire racks. Store in airtight container.
http://www.kelloggs.com/

These tender cookies, packed with dates and maraschino cherries, make a pretty gift for a special friend.
Servings: 5 dozen (60) cookies
Anna in Sweden
Click Here to Print this Recipe



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




Freezing Vegetables - Part 2 of 2

Cauliflower Divide into florets and wash. Blanch for 3 minutes in boiling water. Chill in iced water for 3 minutes. Drain and place on a tray in a single layer. Cover with plastic wrap. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months.

Celery Use young, tender stalks. Wash and cut into 1 inch pieces. Blanch for 2 minutes in boiling water. Chill in iced water for 2 minutes. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 Cucumber Peel and chop in food processor. Pack into plastic containers with tight fitting lids. Label and freeze. Keeps up to 6 months.

Eggplant Remove ends. Peel and cut the eggplant into slices. The eggplant should be separated into 1/3-inch (8.5-mm) thick skinless slices.

Work quickly, and only cut as much eggplant as you are able to blanch at a time. eggplant will begin to discolor after 30 minutes. Add 1/2 cup lemon juice to each gallon of water you are using to blanche. This prevents discoloring. blanch for 4 minutes Option #2 eggplant .

Cut into slices, sprinkle with salt and allow to stand 30 minutes. Drain off excess liquid and fry gently in butter or margarine until just tender. Cool and pack into plastic containers. Seal and label. Keeps up to 3 months.

Kohlrabi Wash well, peel and cut into pieces. Blanch for 3 minutes. Chill in iced water 3 minutes. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months.

Mushrooms Cultivated mushrooms need no preparation. Pack clean mushrooms in freezer bags. Remove air, seal and label. Freeze up to 6 months.

Okra Wash and trim off stems. Blanch in boiling water 3-4 minutes. Cool in iced water 3-4 minutes. Drain and pack in freezer bags. Remove air from bags, seal and label. Freeze up to 6 months.

Onion, Peel, chop or cut into rings. Wrap in layers of plastic wrap, place in a plastic container. Label and freeze up to 3 months.

Peas Shell, wash and blanch 1 minute. Chill in iced water 1 minute. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months.

Pepper Wash, remove seeds and chop, cut into slices or leave whole. Place on a tray in a single layer. Freeze for 30 minutes. Pack in freezer bags, remove air, label and seal. Freeze up to 6 months.
Potato

Scrub new potatoes. Cook in boiling water until almost done. Drain, cool, pack in freezer bags. Seal, label and freeze for up to 6 months.

Slice and deep fry 4 minutes. They should be tender but not browned. Drain and cool on paper towels. Place on a tray in a single layer and freeze 30 minutes. Pack in freezer bags, remove air, label and seal. Freeze up to 3 months.

Prepare mashed potatoes and freeze up to 3 months.
Pumpkin Peel and cook in boiling salted water until tender. Mash, cool and pack into plastic containers leaving headspace. Freeze up to 3 months. Alternatively, peel and cut into pieces. Bake until almost done. Pack into freezer bags when cool, remove the air,

Spinach Wash well and trim leaves from stalks. Blanch in small quantities of boiling water for 1 minute. Chill in iced water for 1 minute. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months.

Squash Peel and cook in boiling salted water until tender. Mash, cool and pack into freezer containers leaving room for expansion. Seal and label. Freeze up to 3 months.

Sugar Snap Pea Remove pods, wash and blanch for 1 minute. Chill, drain and spread on a tray. Freeze of 30 minutes, pack in plastic bags, remove air, seal and label. Will keep up to 6 months.

Sweet Potato Peel and cut into pieces. Blanch 3 minutes in boiling water, chill in iced water 3 minutes. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months.
Tomatoes

Wash, remove stems, cut into halves or quarters or leave whole. Dry and pack into freezer bags. Remove air, label and seal. Keeps 6 months.

Dip into boiling water 1 minute. Remove and peel. Place on a tray and freeze for 30 minutes. Place in plastic bags, remove air, seal and label. Keeps up to 6 months.

Simmer chopped tomatoes in a pan for 5 minutes or until soft. Push through a sieve or food mill to remove skins and seeds. Cool and pack in plastic containers, leaving headspace. Keeps 6 months.

Zucchini Slice into 1 inch pieces without peeling. Sauté gently in a little melted butter until barely tender. Cool, pack into plastic containers leaving headspace at the top. Freeze up to 3 months.
Robbie IN


Apple Pineapple Salad Recipe

Ingredients
1 can (20 oz.) unsweetened pineapple chunks
1/4 c. butter
1/4 c. sugar
1 Tb. lemon juice
2 Tb. cornstarch
2 Tb. cold water
1 c. mayonnaise
8 c. chopped tart apples
2 c. green grapes
2 tsp. poppy seeds
3/4 c. chopped pecans, toasted

Directions
Drain pineapple, reserving juice; set the pineapple aside. Place juice in a sauce pan; add butter, sugar and lemon juice. Bring to a boil. Combine the cornstarch and cold water until smooth; add to the sauce pan, stirring constantly. Return to a boil, cook and stir for 2 minutes. Chill. Stir in mayonnaise. In a large bowl, combine pineapple, apples, grapes, poppy seeds and cooked dressing. Fold in pecans just before serving.
Makes 10 servings.
Mary Ann
Click Here to Print this Recipe

==

Lemon Pie Salad Recipe

Ingredients
1 (21-oz.) can lemon pie filling
1 (16-oz.) can fruit cocktail, drained
1 (16 oz.) can pineapple tidbits, drained
1 c. mini marshmallows
1(8-oz.) container frozen whipped topping

Directions
Mix all ingredients together and refrigerate 6 hours or overnight. This may also be served on lettuce cups. Serves 12.
Makes 8 Servings
Mary Ann
Click Here to Print this Recipe

==

Bean Salad Recipe

Ingredients
1 (14 Ounce) can cut green string beans
1 (14 Ounce) can cut yellow string beans
1 (14 Ounce) can red kidney beans
1 med. onion, sliced in rings
3/4 c. sugar
2/3 c. vinegar
1/2 c. salad oil
1-1/2 tsp. salt
1 tsp. celery seed

Directions
Drain red kidney beans and string beans. Mix all the vegetables and cover with dressing made of sugar, vinegar, salad oil, salt, and celery seed. Leave overnight.
Mary Ann
Click Here to Print this Recipe

==

Ramen Noodle Cabbage Salad Recipe

Ingredients
1 med. head cabbage, shredded
8 T. slivered almonds
1 sm. pkg. sunflower seeds (salted)
4 - 8 green onions
2 pkgs. ramon noodles (chicken) broken up

Dressing
2 T. Vinegar
4 T. rice vinegar
4 T, sugar
Ramen noodle seasoning packets
1 tsp. pepper
3/4 c. oil
2 tsp. salt

Directions
Mix vinegar, rice vinegar, sugar, seasoning packets, pepper, oil and salt. Mix the cabbage, almonds, sunflower seeds, green onions and ramen noodles. Toss both mixes together just before serving.
Mary Ann
Click Here to Print this Recipe

==

Potato Salad Recipe

Ingredients
7 med. red potatoes
1/4 c. vegetable oil
2 T. white vinegar
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. salt
Dash of pepper
4 hard-cooked eggs, chopped
3/4 c. chopped celery
1/3 c. sliced green onions, including tops
1/2 c. mayonnaise
1/2 c. sour cream
1 tsp. dill weed

Directions
Cover potatoes in water and boil for 30 minutes or until tender. Drain and cool to touch. Peel and cut into 1/4" slices and place into a large bowl. Separately, combine oil, vinegar, garlic and onionpowder, salt and pepper and pour over potatoes and cover. Refrigerate at least one hour. Uncover potato mixture and stir in chopped egg, celery and green onions and set aside. Separately combine mayonnaise, sour cream and dill weed and gently stir into potato mixture. Cover and chill.
Mary Ann
Click Here to Print this Recipe


Corn and Broccoli Casserole Recipe

Ingredients
1 pkg. frozen chopped broccoli
1 can cream style corn
3 T. margarine
1 c. cracker crumbs
1 egg, beaten
1/4 tsp. garlic salt
parmesan cheese to taste

Ingredients
Cook broccoli according to directions. Drain and mix with corn, margarine, cracker crumbs, egg, and garlic salt. Sprinkle parmesan cheese on top. Bake at 350 degrees for 45 minutes.
Lisa TX
Click Here to Print this Recipe

==

French Fried Onions Recipe

Ingredients
1 c. flour
2 eggs
2/3 c. milk
1 T. butter, melted
Pinch of salt

Directions
Peel onions under water. Slice in a bowl of milk. Let stand 15 minutes. Drain. Dry with a paper towel. Beat eggs. Add salt, butter, milk and flour, mixing well to make batter smooth. Fold in onions, drop battered onions in deep hot shortening until golden brown.
Lisa TX
Click Here to Print this Recipe

==

Marinated Mushrooms Recipe

Ingredient
1 lb. button mushrooms, stems trimmed
2 T. white vinegar
1/2 c. red wine vinegar
1/4 c. olive oil
2 T. fresh lemon juice
4 hard-cooked egg yolks, crumbled
Pinch dried thyme
1 small white onion, finely chopped
1 T. finely chopped pimiento

Ingredients
Boil mushrooms in salted water with white vinegar for about 10 minutes. Drain and cool. Place in bowl and add wine vinegar, olive oil, lemon juice, egg yolks, thyme, onion and pimiento in order. Toss well, cover and refrigerate 8 hours or overnight. During marinating period, toss 2 or 3 times. Drain excess liquid to serve.
Serves 10 to 12.
Lisa TX
Click Here to Print this Recipe

==

Zucchini Casserole Recipe

Ingredients
2 zucchini, cut in half lengthwise
2 c. soft white bread crumbs
1 c. grated parmesan cheese
1 tsp. salt
1 tsp. pepper
3/4 tsp. oregano
1/4 tsp. garlic powder
1/2 c. butter, melted

Directions
Mix together bread crumbs, parmesan cheese, salt, pepper, oregano, garlic powder and butter. Remove seeds from zucchini and replace with bread crumb mixture. Bake in moderate oven until tender.
Lisa TX
Click Here to Print this Recipe

==

Ranch Dressing Baked Squash Recipe

Ingredients
2 lbs. yellow squash
1 med. onion, chopped
2 eggs, beaten
1/2 c. mayonnaise
1 sm. pkg. Hidden Valley Ranch dressing, original style
1 c. grated cheese
12 saltines, crumbled
salt and pepper to taste
1/2 c. cheese nips, crumbled for top

Directions
Cook squash and onion in water until soft. Drain well. In large shallow 10 x 10 x 2-inch inch casserole dish, put drained squash and onion, beaten eggs, mayonnaise, dressing, cheese, saltines, salt and pepper. Stir until mixed together. Put cheese nips on top and bake for 30 minutes at 350 degrees. Serves 6 to 8.
Lisa TX
Click Here to Print this Recipe



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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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