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June-July 2017 Recipes

July 27, 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.


 


Recipes Index
- Julie's Ham Tetrazzini Recipe
- Julie's Chicken Parmesan Recipe
- Julie's Chicken Enchiladas Recipe
- Pork Chop Onion Rice Casserole Recipe
- Sweet and Sour Pork Recipe
- Oma's Oven Fried Pork Chops Recipe
- Sharon's Garlic Mashed Potatoes Recipe
- Sharon Cucumber Salad Recipe
- Sharon's Beet Dish Recipe
- Apple Jello Salad Recipe
- Ham and Macaroni Salad Recipe
- Orange Slice Cookie Recipe
- Dilled Oyster Crackers Recipe
- Hidden Valley Ranch Pretzel or Oyster Cracker Recipe
- Rye Bread With Beer Recipe
- Pineapple Coconut Pie Recipe
- Robbie's Stuffed Cabbage Recipes


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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.


Julie's Ham Tetrazzini Recipe

Ingredients
8 oz. angel hair pasta, cooked and drained
8 oz. mushrooms, sliced
1-1/2 T. light margarine, melted
1/2 c. onions, chopped
1/4 c. unbleached flour
1/2 tsp. dry mustard
1-1/2 c. fat-free half and half
1 c. hot water
1 chicken bouillon cube
2 c. ham, extra lean, cooked and diced
1/4 c. fat-free or reduced-fat Parmesan cheese

Directions
Preheat oven to 350 degrees. prepare a 8 inch baking dish with cooking spray; set aside, in a skillet, cook onions and mushrooms in margarine until tender. Add flour, mustard, and half and half. Dissolve bouillon cube in hot water. Add to onion mixture. Mix well. Boil until thickened and bubbly. Pour sauce over cooked spaghetti. Add ham. Mix well. Spoon entire mixture into prepared dish. Sprinkle with Parmesan cheese. Bake for one hour.
Julie
Click Here to Print this Recipe

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Julie's Chicken Parmesan Recipe
Makes 6 Servings

Ingredients
2 lb Chicken, boned
1/2 c Bread crumbs
1 ts Salt
1/8 ts Pepper
2 Eggs, beaten
1/2 c Parmesan cheese
1 ts Oregano
1 c White wine
3/4 c Salad oil

Ingredients
Pound chicken till thin. Pat dry and cut into pieces. Combine bread crumbs, parmesan cheese, spices and salt. Set aside. Beat eggs in a shallow dish. Dip chicken into egg, then into the crumb mixture, coating both sides. Heat oil in skillet. Saute' chicken until brown - about 3 minutes each side. Remove to a warm platter. Drain fat, Stir in wine scraping up brown residue until boil. Pour over chicken.
Julie
Click Here to Print this Recipe


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Julie's Chicken Enchiladas Recipe
Makes 4-5 Servings

Ingredients
1 can cream of chicken soup, undiluted
1 can evaporated milk
1 can chopped green chiles
1/2 lb Mild Mexican Velveeta cheese
2-1/2 cups diced cooked chicken
1 cup Cheddar cheese
1 md onion; chopped
1 pk Flour tortillas; 8-10 count

Directions
Heat soup, milk, chiles and Velveeta in saucepan until smooth. Fill tortillas with some chicken, cheddar cheese, onion and a spoonful of soup/cheese mixture. Roll up and place in a 9x13-inch baking pan. Finish with remaining tortillas. Pour remaining sauce over enchiladas and top with rest of cheddar cheese. Bake at 350 degrees for 30-35 minutes.
Julie
Click Here to Print this Recipe


Kraut and Chops Recipe
Makes 8 Servings

Ingredients
1 qt Sauerkraut
8 Pork chop

Cover sauerkraut with water and allow to simmer for 45 minutes. Fry the chops until tender and golden brown. Add the sauerkraut and continue cooking until the kraut has absorbed the pork drippings and is brown.
Oma in New Orleans
Click Here to Print this Recipe

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Pork Chop Onion Rice Casserole Recipe
Makes 4 Servings

Ingredients
4 Pork chops
1 pk Onion soup mix
1 c Raw rice
3 c Hot water
1 can Mushrooms pieces

Directions
Brown pork chops, Line a 13x9 inch pan with foil, spray with PAM.Put rice in bottom of pan. Reserve 1 tablespoon onion soup mix, and sprinkle the rest over rice. Place mushrooms over rice, top with chops or chicken. Sprinkle reserved onion soup mix over chops. Add 3 cups hot water. Cover with foil, bake at 350 F for 45 minutes, remove foil and brown slightly for another 5 minutes.
Oma in New Orleans
Click Here to Print this Recipe

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Sweet and Sour Pork Recipe
Makes 6 Servings

1 lb cooked ham
1 tb Oil
1 can (20-oz) pineapple chunks, packed in its own juice
1 cup Liquid - pineapple + water
1 pk Brown gravy mix
3 tb Vinegar
1/4 ts Minced ginger
1 chopped green pepper (opt)

Brown ham in frying pan or wok, use oil if necessary. Drain pineapple juice from canned pineapple into a measuring cup and add water if necessary to get correct amount of liquid. Add this to fry pan or wok. Stir in brown gravy mix, vinegar and ginger. Add pineapple and green pepper. Simmer about 10 minutes, just until liquid begins to thicken. Serve over rice.
Oma in New Orleans
Click Here to Print this Recipe

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Oma's Oven Fried Pork Chops Recipe
Makes 4 Servings

Ingredients
4 pork chops; cut 3/4 inch thick
2 tb butter or margarine; Melted
1 egg; Beaten
2 tb Milk
1/4 ts Pepper
1 cup corn Bread Stuffing Mix; Crushed

Trim fat from meat. Pour margarine or butter into a 13x9x2 inch baking pan. Combine egg, milk, and pepper. Dip chops into egg mixture. Coat with stuffing mix. Place in pan.

Bake in a 425 degree oven for 10 minutes. Turn chops. Bake about 10 minutes more or till no pink remains and juices run clear.
Oma in New Orleans
Click Here to Print this Recipe


Sharon's Garlic Mashed Potatoes Recipe
Makes 6 Servings

Ingredients
4 lg red or Russet Potatoes, peeled and cubed
3 cloves garlic, peeled and crushed
3/4 c Warm Chiicken Stock
Salt And Pepper

Directions
Scrub potatoes and place in heavy, medium saucepot. Add garlic and salt, cover with cold water. Bring to boil. Cook 15 to 20 minutes until potatoes are tender when pierced with a fork. Drain potatoes and garlic well. Add stock and mash together. Stir in butter . Season with salt and pepper.
Sharon
Click Here to Print this Recipe

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Sharon Cucumber Salad Recipe
Makes 4 Servings

Ingredients
2 lg cucumbers (abt. 2 lbs.)
1 ts salt
2-1/2 ts Sugar
1-1/2 tablespoon white vinegar
1-1/2 ts Sesame oil
1/2 c Sweet red peppers; julienned, peeled, washed and dried

Ingredients
Cut cucumbers in half lengthwise. Remove seeds with grapefruit knife. Slice into 1/4-inch pieces. In a bowl, thoroughly mix the cucumber slices with the salt and allow to rest for 1 hour (this will remove excess water from the cucumbers). Drain off water and add sugar, white vinegar and sesame oil. Mix well. Add julienned peppers and toss together. Allow to marinate, covered and refrigerated overnight.
Serve cold.
Sharon
Click Here to Print this Recipe

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Sharon's Beet Dish Recipe
Makes 4 Servings

2 tb Butter
1/4 c sugar
1/2 c vinegar
3 tb cornstarch
1/2 c beet liquid
1 cn (16-oz) sliced or whole beets

Combine all ingredients in a saucepan. Add beets. Simmer for 10 minutes.
Sharon
Click Here to Print this Recipe

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Apple Jello Salad Recipe
Makes 8 Servings

Ingredients
2 pk (3-oz) strawberry gelatin
2 c Boiling water
1-1/2 c Cold water
1/4 ts Cinnamon
1 c Diced; peeled apples
1/2 c Diced celery
1/4 c Chopped pecans

Directions
Dissolve gelatin in boiling water. Add cold water & cinnamon & chill until thickened. Fold in apples, celery & pecans. Spoon into a 6-cup mold or bowl. Chill until firm.
Mary Ann
Click Here to Print this Recipe

==


Ham and Macaroni Salad Recipe
Makes 4 servings

Ingredients
1/2 lb baked ham, 1/2 inch cubes
1/2 cup diced cheddar cheese
2 cup cooked elbow macaroni
1 cup chopped celery
1 onion; chopped
1/2 c Diced dill pickle
1/2 c Mayonnaise
2 ts Prepared mustard

Directions
Cut ham into 1/2-inch cubes. Combine ham and cheese with macaroni, celery, onion, and pickle. Mix mayonnaise and mustard; add to macaroni mixture and mix well. Chill until ready to serve.
Mary Ann
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




In 7/26 newsletter:

Pat in So.
Cal. My wish for you is renewed health and happiness. My prayers and thoughts are with you for a speedy recovery.

Lynn:
stuff celery with p-nut butter, any flavor cream cheese or any thing you like. I remember every holiday as a child was to stuff celery with pimento cream cheese. Now I cannot find that flavor.

Julie:
I melt a stick of butter in a skillet. Next add 1/2 package of dry ranch salad dressing, mix well. Once mixed well add a box or bag of oyster crackers. Stir well to coat crackers. Pour crackers out onto a flat pan to dry. Turn crackers several times until dry. Enjoy!
Judy in Montana



Orange Slice Cookie Recipe
24 Servings

Ingredients

Cookies:
2 cups flour
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
Orange food coloring (optional)
1 cup granulated sugar
1 egg
1 tablespoon finely grated orange peel zest
2 teaspoons orange extract

Glaze:
1 cup confectioners’ sugar
1 tablespoon orange juice
1 tablespoon milk
12 Brach's Mandarin Orange Slices

Instructions

Cookies:
Mix flour and 1/4 teaspoon salt in medium bowl. Setaside. Beat butter and granulated sugar in large bowl with electric mixer onmedium speed until light and fluffy. Add egg, orange peel, extract and foodcoloring, if using; mix well. Gradually beat in flour mixture on low speeduntil well mixed. Divide dough in half. Form each half into a log about 9inches long and 1 1/2 inches in diameter. Wrap in wax paper. Refrigerate 1 houror until firm. Preheat oven 350°F. Cut dough into 1/4-inch thick slices. Placeon ungreased baking sheets. Bake 12 to 15 minutes or until lightly brownedaround edges. Cool on baking sheets 10 minutes. Remove to wire racks; coolcompletely. While cookies are cooling, cut Brach's Mandarin Orange Slices inhalf to make two flat candy pieces. Drizzle Glaze over cooled cookies. While glazeis still wet, press 1/2 of a Brach's Mandarin Orange Slice onto the top of eachcookie. Allow to cool completely prior to serving.

Glaze:
Mix 1 cup confectioners’ sugar, and 1 tablespoon eachorange juice and milk in small bowl until smooth.

Source: Love from the Oven
Anna in Sweden
Click Here to Print this Recipe


This is the recipe my mom used to make, and it was always a big hit - but since a journey through my embarrassing number of recipes didn't unearth it, pulled this from the Ranch Dressing site. A few notes: 1} we cut the oil measure in half and didn't seem to affect the results, 2} we preferred the dried dill since we found the oven wasn't very kind to the fresh kind, 3} we used both lemon pepper and garlic powder, and 4} just mixed everything in a bowl until the oil was well distributed - but you may want to make it as shown for at least the first time.

Dilled Oyster Crackers Recipe

Ingredients
2-1/2 tablespoons freshly chopped dill (or 1 teaspoon dried)
1/4 cup vegetable oil
1 (16-oz.) box oyster crackers
1 1-oz. packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
1/4 teaspoon lemon pepper (optional), and/or garlic powder

Directions
Preheat the oven to 250°F. In a small bowl, add the oil, Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix, dill, and lemon pepper and/or garlic powder. Stir until mixed through.

In a 1-gallon-size Glad® Zipper Bag, add the crackers and oil mixture. Seal the bag and toss until well-coated.

Arrange the crackers on an ungreased half-sheet pan in a single layer. Bake the crackers for 15 to 20 minutes or until golden.
Barbara, Las Vegas
Click Here to Print this Recipe


This may be the recipe that Julie wanted in the 7/26 newsletter. You can find other recipes using different spices, but I think this is the most common one and is often referred to as the original recipe.
Robbie IN

Hidden Valley Ranch Pretzel or Oyster Cracker Recipe

Ingredients
3/4 c. popcorn oil
1 (1 oz.) envelope Hidden Valley Ranch dressing mix
1/2 tsp. dill weed
1/4 tsp. lemon pepper
1/4 tsp. garlic powder
1-1/2 lb. pretzels, broken or 1 12-16 oz. plain oyster crackers

Directions
In large bowl toss pretzels in remaining ingredients to coat. Spread on cookie sheet
Bake at 250 degrees for 40 minutes, turn over in 10 minutes.
For oyster crackers, use 12-16 oz. plain oyster crackers. Bake at 250 degrees for 15 - 20 minutes stirring half way through baking
Robbie In
Click Here to Print this Recipe


I believe it was Sylvia who asked that this recipe be reprinted in the newsletter. She bought the ingredients she needed, but then could not find the recipes. I think that has happened to most of us and it is very frustrating. It was in the July 10 newsletter and was shared by Anna in Sweden. It was another delicious recipe of hers.
Robbie IN

Rye Bread With Beer Recipe

Ingredients
2 cups rye flour
12 ounces beer
2 packages yeast
2 tablespoons sugar
1 teaspoon salt
2 tablespoons shortening
1 large egg
1 tablespoon caraway seeds
3 cups flour

Directions
Combine rye flour, beer and yeast; cover with plastic wrap. Leave overnight. Add sugar, salt, shortening and egg; beat with mixer. Add caraway seeds. Stir in flour to make soft dough until it leaves side of bowl. Knead until smooth, approximately 10 minutes. Grease dough and let rise in warm place for 1 hour. Punch down, divide in half and make rounds. Place on baking sheets sprinkled with corn meal. Let rise for 30 minutes. Bake at 400 degrees for 30 minutes.
Anna in Sweden
Click Here to Print this Recipe


I think this will help Nana with the pie recipe that did not give specific measurements for the pineapple and coconut. I agree it is frustrating when a recipe lists a bag or can of an ingredient since the manufacturers keep changing the amount they put in packages.
Robbie IN

Pineapple Coconut Pie Recipe

Ingredients
1/2 c. butter (melted) - butter is better than margarine
1/2 c. sugar
1/2 c. brown sugar
4 eggs
3 tbsp. flour
1 tsp. vanilla
1 c. crushed pineapple- drained
1 c. shredded coconut
1 deep 9 inch pie crust (unbaked)
Cool Whip or Whipped Cream - optional

Directions
Melt butter. Add sugars, mix well. Add eggs, one at a time, mixing after each addition. Add flour, vanilla, drained crushed pineapple and shredded coconut.

Mix well. Pour into pie shell. Bake at 350 degrees for 45-50 minutes or until center of pie is solid. Top with Cool Whip or whipped cream, if desired. Note can use all sugar for a total of 1 c. instead of 1/2c. sugar and 1/2 c. brown sugar.
Robbie IN
Click Here to Print this Recipe


Robbie's Stuffed Cabbage Recipes
Here are two recipes for Gary, who wanted stuffed cabbage recipes that used sauerkraut. The second recipe was given to me by someone of Hungarian descent many years ago.
Robbie IN

Pennsylvania Dutch Stuffed Cabbage Rolls Recipe

Ingredients
12 to 14 lg. cabbage leaves
1 1/2 lbs. ground beef, ground pork or a combination of both
2 eggs
1 lg. onion, chopped
1 c. rice- not instant
1 family size can tomato soup- I think it is 23.2 ounces
Salt, pepper to taste
1 tbsp. Worcestershire sauce
1/2 tsp. cumin
1 lg. can sauerkraut
1 qt. canned diced tomatoes
1 tbsp. sugar- optional
2 apples, sliced

Directions
Soften cabbage leaves in boiling water until limp.
Mix meat, eggs, onion, rice, cumin, Worcestershire sauce and salt and pepper.
Put 1/2 cup (approximately) of mixture onto a cabbage leaf and make a roll and fasten with toothpicks, creating 12 to 14 rolls.
Rinse sauerkraut and place in a greased pan at least 3-5 inches deep. Slice apples over sauerkraut.
Lay cabbage rolls over sauerkraut.
Blend tomatoes into puree, mix with the tomato soup and 1/2 can water until blended.
Pour over cabbage rolls and kraut. Cover and bake at 325 degrees for 2 hours. Check center of one roll for doneness of meat mixture.
Robbie IN

Hungarian Stuffed Cabbage Rolls Recipe

Ingredients
2 tbsp. freshly lard -or- oil
3 cloves garlic, crushed
1 medium yellow onion, finely chopped
1 cup seeded and finely chopped anaheim, peppers -or-
unseeded chopped cubanelle peppers
1/2 cup long-grain rice
2-1/2 cups chicken stock
1 tbsp. Hungarian paprika
salt and freshly ground pepper, to taste
1 large head cabbage
1 (24 oz.) jar sauerkraut, drained
1 lb. finely ground pork
1 egg
1/2 lb. smoked pork butt, sliced
garnish
paprika gravy (see below)

Directions
Saute the garlic, onion and peppers in the lard or oil until tender. Add the rice, 1 cup of chicken stock, paprika, salt and pepper. Cover and simmer for 10 minutes. Set aside and allow to cool. Core the cabbage and carefully pull the leaves off, keeping them as whole as possible.
Blanch the leaves in a large pot of salted water until pliable, about 2 minutes. Drain and allow to cool. This should be done in a couple of batches. Cut out the tough white base of each leaf. In a Dutch oven, spread 2 cups of the drained sauerkraut in the bottom of the pot; set aside.

In a large bowl, combine the ground pork with the cooled rice mixture, egg, salt and pepper. Mix very well. Spread out a cabbage leaf on the countertop and roll up into a cylinder, folding in the sides as you roll.

Continue with the rest of the leaves; it may be necessary to piece together a couple of leaves to make a nice roll. Arrange the rolls on the bed of sauerkraut in the pot. Place the pork slices atop the rolls and spread the remaining 1 cup of sauerkraut over all. Pour in the remaining 1-1/2 cups of chicken stock. It should just cover the cabbage rolls. If not, add more stock. Bring to a simmer and cook for 1 hour, 15 minutes.

This dish may be served with the paprika gravy (see below) on the side.


Paprika Gravy Recipe

Ingredients
1 tablespoon lard, freshly -or- oil
1-1/2 tablespoons Hungarian paprika, or more to taste
1 garlic clove, peeled, chopped
1 cup anaheim green peppers, seeded, chopped -or-
1 cup cubanelle peppers, chopped
1 cup yellow onion, peeled, chopped
1/2 cup tomatoes, ripe, chopped
1 teaspoon chicken base
6 cups beef stock
salt and freshly ground pepper, to taste
1 cup sour cream
3/4 cup all-purpose flour

Directions
Heat a 5 qt. heavy stove-top casserole and add the lard and paprika.
Cook over medium heat for a moment and then add the garlic, green pepper, onion, and tomatoes. Simmer for a few minutes until all is tender. Add the chicken base and Beef Stock, along with the salt and pepper. Cover and simmer for 30 minutes.

In a metal bowl, mix the sour cream and flour together. Mix it well with a wire whip as you do not want lumps. Add a cup of the gravy. Remove and strain the gravy; discard the solids, or lumps, if you have any.
Makes 7 cups
Robbie IN
Click Here to Print these Stuffed Cabbage Recipes




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Lubbock, Texas 79416

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