Recipe Index


Home Page
Return to
Newsletter Archives
June 2017 Recipes

June 22 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 -  Cabbage Goulash Recipe | Chocolate Eclair Cake Recipe | Pork, Sage and Onion Burgers Recipe | Stuffed Peppers with Beef and Rice Recipe | Phillippine Fried Rice Recipe | Mounds Cake Recipe | Two Bisquick Clone Recipes |

Questions, Tips and Replies
- Betty is enjoying the stories from oleo
- Thanks to Peggy in Lubbock for clarifying the size pkg. of instant pudding mix
- My experience watching a grandmother park
- Athena, DE,, please let me know if the rice must be eaten cold or can you reheat
- Athena would like to know how much mushrooms in her recipe yesterday
- Betty am wondering what is the longest time you can keep eggs. I never seem to use them up fast enough
- Betty needs a recipe for a dessert using ice cream sandwiches layered in a 9X13 pan
- A Bisquick Tip from Marge
- Julie needs campfire recipes
- How do you modify a cake using Splenda?
- Betty needs recipe for broken pretzels baked with ranch dressing 

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.

Can I just tell you how much am enjoying the stories from oleo, and “olden” days. I am 72 so I have tears in my eyes thinking of my mom and dad doing all this. GREAT memories. Always miss your mom and dad, and these stories put a loving human touch to them
Betty from Chico

Cabbage Goulash Recipe

1 lb. EACH ground beef and Italian sausage, no casing
1-1/2-2 cups chopped onion
1-15 oz. or 2-8 oz. cans tomato sauce
1-6 oz. can tomato paste
2 T cider vinegar
6 oz. beef broth
1 tsp. garlic powder OR fresh garlic
2 tsp. chili powder
1/4 tsp. baking soda
8-10 cups shredded cabbage

In large pot, cook sausage, beef, onion and garlic (fresh) til meat is no longer pink. Drain. Stir in remaining ingredience (including garlic powder, if not using fresh). Bring to a boil. Reduce heat; cover, simmer for about an hour. Serve with mashed potatoes and rye bread. Delicious!
Joan in Linden, NJ
Click Here to Print this Recipe

Nancy, last night I didn't feel like cooking a big dinner so we had breakfast for dinner. I have not cooked that for dinner in such a long time. So tonight we are having the blasted chicken, a long with dressing, a vegetable and fruit. For the new people to the newsletter the blasted chicken you salt, pepper, any other seasonings putting these under the skin. Put the chicken upside down, breast side down in the pan, setting the oven at 450F cooking for 1 hour. I was so fortunate this winter to purchase a new stove with the 2 ovens. This meal will be the first time I have used the big oven. I have used the small oven since we purchased the stove.

Here is a dessert that is a favorite of us and the grandkids.

Chocolate Eclair Cake Recipe

2 packages instant vanilla pudding mix, 3.04 oz box
1 container frozen whipped topping, thawed, 8 oz tub
3 cups milk
1 package graham cracker squares
1 tub prepared chocolate frosting, make your own if you like

In a medium bowl. thoroughly blend the pudding mix, whipped topping and milk. Arrange a layer of crackers single layer of graham cracker squares in the bottom of a 13"x9" baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers. Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least hours before serving.

Have a beautiful week. Nancy and 4 legged associates stay cool and stay safe.
Susie Indy
Click Here to Print this Recipe

Pork, Sage and Onion Burgers Recipe

Spice up minced pork with a bit of pork sausage, onion, sage and Worcestershire sauce for a tasty summer meal. Serve with a light green salad or with coleslaw and apple slices.
Serves: 4

350g lean minced pork
150g pork sausage meat
1 finely chopped onion
1 tbsp Worcestershire sauce
2 tbsp chopped fresh sage leaves
1-2 tbsp sunflower oil

Combine 350g lean minced pork with 150g pork sausage meat, 1 finely chopped onion, 1 tbsp Worcestershire sauce and 2 tbsp chopped fresh sage leaves. Season and mix well, then shape into four burgers. Dust lightly with a little flour.

Heat 1-2 tbsp sunflower oil in a heavy-based frying pan and fry the burgers over a medium-high heat, turning once, for 10-12 minutes or until golden brown. Drain and serve in burger buns.

(Nancy love all the stats!)
(='.'=) Sylvia in Scotland
Click Here to Print this Recipe

Thanks to Peggy in Lubbock for clarifying the size pkg. of instant pudding mix used in recipe for those who may be inexperience recipe readers and bakers. A typo can make a difference for the end product. Curious as to the Lubbock reader, Peggy, maybe one of my ex-students at J.K. Wester Elem. , or Allen Stewart Elem.? If not may know one of my former cherubs?
Marvis in Texas

We are glad to have Peggy from Lubbock as one of our recipe family. I don't think I know Peggy in Lubbock either.  and I live in Lubbock, Texas.

Three or four days a week I volunteer at the Lubbock Friends of the Library. Yesterday as I was parking I looked up an saw this grandmotherly woman trying to parallel park.  She had her husband with her who seemed to be telling her how to do it.  She tried, opened her car door to see how far she was from the curb.  She was too far so she tried again and checked to see her distant from the curb.  Again it was to far from the curb.  After about 10 minutes of trying and not succeeding (and her husband making all sorts of hand motions) she opened her door and was satisfied with the distance.  The only problem was the whole back part of the car was up on the sidewalk.  She got out and walked into the library with confidence.  Her husband looked at her parking postion on the curb and sidewalk and threw up his hands. It was so much fun watching her trying to park. One could almost imagine what conversation was going on the the car during the parking of the car.

Athena, DE,, please let me know if the rice must be eaten cold or can you reheat and still save the calories.
Thanks, Pat, Magnolia, DE

Weekly Specials at Prepared Pantry 

Here is another recipe using rice
Abby in Atlanta

Stuffed Peppers with Beef and Rice Recipe
Serves 6.

3 green bell peppers, cut in half
1 Tbs. butter
1 Tbs. olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1 can (14.5 oz.) diced tomatoes
1 can (8 ozs.) tomato sauce
1 clove garlic, crushed
1 tsp. dried leaf oregano
1/2 tsp. dried leaf basil
2 tsp. salt, divided
1/2 tsp. ground black pepper, divided
1 egg, lightly beaten
1 1/2 tsp. Worcestershire sauce
1 lb. lean ground beef
1 cups cooked long-grain rice
shredded mild Cheddar cheese, about 1/2 to 3/4 cup, optional

Cut peppers in half from top to bottom, remove seeds and membranes and cut out the top. Rinse peppers under cold water. Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 tsp. salt, and 1/4 tsp. of pepper. Simmer for about 10 minutes.

In a large mixing bowl, combine egg with remaining 1 tsp. salt and 1/4 tsp. pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.
Abby in Atlanta
Click Here to Print this Recipe

Another recipe with rice. Although this says "Philippine" Fried Rice, there is really nothing "phillippine" in it that's different. This recipe was given to me by another Military wife who was stationed with her husband in the Phillipines. It was given to me when we were stationed in Scotland in 1966 and we've been making it ever since. It really is quite easy and delicious. I have sent this recipe in before.

Phillippine Fried Rice Recipe

1 lb. hamburger
˝ green pepper
˝ small cabbage
1 large onion
chopped celery
˝ tsp. garlic powder
1 ˝ cups cooked rice
˝ tsp. black pepper
2 eggs
1 tsp. accent * (I don’t use)
soy sauce

Boil the rice and let it get really cold. (Can make early in the day or can even use left over rice). Brown hamburger and sauté chopped onion chopped celery & green pepper, add scrambled egg. (Do not cook with the rice. Add rice and sauté for 5 mins. Add a few drops of oil if needed. Add cabbage and celery. When cabbage is tender add garlic powder, accent, and pepper and enough soy sauce to color rice. Stir and heat through. Serve hot. (Can also add shrimp if desired.)
Abby in Atlanta
Click Here to Print this Recipe

I wanted to thank you for all of the work that you do so that each of us can have a little bit of "sunshine" every time we open your e-mail.

I think Dorothy in Washington left out the mushroom in her

Rice and Mushroom Casserole Recipe

I have been searching for mushroom recipes and would like to try the recipe. Could she include the mushrooms? How many?
Athena in DE

I am wondering what is the longest time you can keep eggs. I never seem to use them up fast enough. I have some that has an expiration of April 1 st. on them. Does that mean it isn't safe to use them after that date? Thanks for all the recipes. I really enjoy them.

Mounds Cake Recipe

1 package chocolate cake mix
1-1/2 c milk - divided
14 oz coconut
1-1/2 c chocolate chips
24 lrg marshmallows (or 3 c of miniature marshmallows)
2-1/2 c sugar
1 stick butter

Follow the directions for the cake mix; bake in a 9 x 13 pan. Heat marshmallows, 1 cup of milk, and 1 cup of sugar until the sugar and marshmallows melt. Stir in coconut and pour over the cake. Heat 1-1/2 cup sugar, 1/2 cup milk, and the stick of butter to boiling. Remove from heat and add chocolate chips; stir until melted. Pour over coconut layer. Refrigerate to set the chocolate glaze (I always serve it chilled--it just tastes better). Tastes like a Mounds bar on top of a chocolate cake.
Serves 12-14.
Mary Ann
Click Here to Print this Recipe

Recent Newsletters
June 2      June 5      June 9      June 10   
June 11    June 12    June 13    June 14 
June 15    June 16    June 18    June 19

June 20     June 21  

A senior moment. I would like a recipe for a dessert using ice cream sandwiches layered in a 9X13 pan. Then a can of pie cherries was put on top of that and then I think whip cream. Did anyone else see this recipe and if you did would you share. I thought it would be great for summer and easy to make
Thanks, Mary J

Two Bisquick Clone Recipes
Here are two favorite recipes from the past. The were sent in by Arvilla

Bisquick Mix Clone #1

4-1/2 cups all-purpose flour
5 teaspoons baking powder
1 teaspoon salt
5 tablespoons solid shortening
3 tablespoons unsalted butter -- cut up

In a large bowl whisk together dry ingredients. With electric mixer on low or #2 of a 3 speed mixer, cut in fats until uniform in texture and fat particles are no longer visible. Remove from mixer. Divide among 3 air tight
Yield 3 batches mix.


Bisquick Mix Clone #2

9 cups flour -- sifted
1/3 cup baking powder
1 cup powdered milk -- plus 2 tablespoons
4 teaspoons salt
1-3/4 cups vegetable shortening

Sift all dry ingredients. Cut shortening into flour until mixture resembles coarse cornmeal. Store well covered in a cool, dry place. You can use this for waffles, pancakes, biscuits and for coating chicken
Click Here to Print this Recipe

Nancy your site and newsletter is wonderful. Thank you for all the work you put into keeping them going and making them enjoyable places to get recipes when one needs them. just want you to know that you are doing a great job and that I appreciate so very much.

Bisquick Tip
Bisquick freezes very well. I would put it into a little waxed paper package or bag and freeze it until I got more, then just add it to the new batch.

We're taking our kids on a camping trip this summer. We'll have access to a microwave and fridge (cabin), but I'd still like to make some cool camping recipes over the fire. This will be only our second time and I don't know much except for Smores and Banana Boats.

Nancy, when making a home made cake and using Splenda you need to add baking powder and what else to make it rise better? Thanks and love your newsletter and all your hints.

Hi Nancy:
Great newsletter - thank you very much. I am looking for a recipe for broken pretzels baked with ranch dressing and some other ingredients. Hope someone out there knows what I am talking about.
Thank you, Betty

My Favorite Links
Treasures From Texas - Vintage Items
Diggin' History Blog
RecipeGoldMine Recipe Site
Prepared Pantry

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

A Baker’s Basic Kitchen Library eBook Collection (free from the Prepared Pantry)


Mr Mister Stainless Steel Spray Genie 
Real Chocolate Chips 
Cookie Mixes 
Bread Machine Mixes (with instructions for regular oven)

How to Troubleshoot Cookies
Save Time with No-Bake Cookies
The Joys of Refrigerator Cookies
Types of Cookies and How to Bake Them

Sign up for the ReadySetEat newsletter today. You’ll receive easy dinner recipes you can make in under 30 minutes with 7 ingredients or less – plus coupons and local grocery savings. It’s everything you need to solve your weeknight dinner dilemma.  

Links have been checked today to make sure they are safe to click. If you see something that interests you please click through and enjoy the food related information. 

Did you Know
The bold black text links are links to recipes.  The bold red text links are to the topic of the paragraph. The links listed in this newsletter have been checked within the last 24 hours are safe to click.

Not Getting Your Email Newsletters. The link to the online recipes is posted daily to Facebook.
Click Here to Join Nancy's Kitchen on Facebook

If you enjoy a recipe or a tip for that day remember to share it with your friends by clicking the the "Share" or "Like" button on Facebook.

Nancy Rogers 

Have a question, reply or recipe to share?

Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, title of recipe and number of servings. Remember to include your name within the message as well.
everyday_recipes@yahoo.com  or nancyskitchen@suddenlink.net

Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com 

Copyright © 2017 -  Nancy's Kitchen