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July 30, 2020 TNT Printable Recipes

Today
  

How to Make Biscuits and Gravy
Quick and Easy Soup Recipe
Veggie Salad Recipe
New Mexico Style Baked Chicken Casserole
Linda's Chicken Soup Recipe
Homemade Baked Chicken Nuggets Recipe
Chicken with Vegetables for Two Recipe
Vegetables and Stuffing Casserole
Rotelli Salad with Vegetables Recipe
Zucchini Crisp Dessert Recipe
How to Freeze Zucchini for Baking


Thought for the Day
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When you move from temptation's way, don't leave a forwarding address.



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The night before last you had a recipe in your newsletter with both mozzarella and ricotta cheese I thought I had printed it but my printer failed. I would really like this recipe and can’t find it on your search page. Could you please reprint it. Thanks so much
Karen Michigan

Comment ... I think the recipe you are wanting is Alfredo Rotini Recipe
in July 26, newsletter. The link is
http://www.nancyskitchen.com/July2020/recipes-july-26.html

Biscuits

How to Make Biscuits and Gravy

My mother used to make a white gravy with thinly sliced beef that she got in packages in the deli section of the grocery store. It wasn’t a true chipped beef because it was refrigerated, not dried. She served it over toast or biscuits.

She also made a hamburger gravy, again with a white gravy made with hamburger broken into small chunks and sautéed. She sometimes served that over biscuits but more often over mashed potatoes.

I don’t think it was until I lived in the South that I found sausage and gravy. While in the West we ate a lot of potatoes. In the South, we ate biscuits with our gravy.

Two Ways to Make Biscuits and Gravy
You can make your biscuits from scratch or from a mix. If you use a mix, you don’t have to stop and measure. You don’t have to cut the butter into the flour with a pastry knife. Just add water, form, and bake.

You can also make your gravy from scratch although a mix makes it super easy; you can do it in the microwave. Sauté the burger or sausage and maybe a little onion and add it to the gravy.

Hamburger Gravy Mix from Scratch
If you would rather make it from scratch, use this recipe.

1/2 sweet onion, diced
1 pound ground beef
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 tablespoons all-purpose flour
2 cups milk

Sauté the onion and ground beef together in a skillet. Add the salt and pepper. Remove the cooked ground beef and onion and set it aside. Pour all but two to three tablespoons of the fat from the pan.
Add the flour to the fat and stir to dissolve. Cook for another minute.

Gradually stir in the milk, a little at a time while stirring with a whisk. Continue cooking until the gravy has thickened and is bubbly.
Add the meat and onions and serve over biscuits fresh from the oven

Traditionally, we split the biscuits in half before spooning the gravy over them but I don’t know that that is important.

Easy Dinner Ideas
Potatoes and Hamburger Gravy
In the West we eat a lot of potatoes. While in the South, we ate biscuits with our gravy.

When I come home tired and looking for something quick to fix, I’ll often make a quick mashed potatoes and gravy dinner.

I’ll steam some veggies or make a tossed salad.

I’ll cook dried potatoes from a packet. When I grew up, we called dried potatoes “Sunday potatoes” and as I remember, they weren’t very good. The new flavored dried potatoes are very good and certainly convenient.

I use the gravy mixes that we sell at the store. They make excellent gravy and only take water. Occasionally, I sauté ground beef to make a hamburger gravy. I like green peas in a white sauce so sometimes I’ll stir frozen green peas into this gravy–when I’m not cooking meat.

I can have a pretty decent dinner together in a half hour.
Dennis, the Prepared Pantry

Print How to Make Biscuits and Gravy


Quick and Easy Soup Recipe

1 lb. ground beef
1/2 c. chopped onion
2 (14-/2 oz.) cans Del Monte Italian style stewed tomatoes
2 (13-3/4 oz.) cans beef broth
1 (17 oz.) can Del Monte mixed vegetables
1/2 c. uncooked med. egg noodles
1/2 tsp. oregano

In large pot, brown meat with onion; drain. Salt and pepper to taste. Stir in remaining ingredients. Bring to boil, reduce heat. Cover and simmer 15 minutes or until noodles are tender.
Makes 4-5 Servings
Lisa TX

Print Quick and Easy Soup Recipe


Tomato Jello Salad Recipe

3 oz. pkg. lemon Jello
1/2 c. boiling water
1 (14-16 ounce)) can stewed tomatoes with pepper and onion
2 tbsp. vinegar
1/2 c. chopped celery

Mix water and Jello until dissolved. Put tomatoes and Jello in blender. Mix. Add vinegar and celery. Pour in mold. Refrigerate. May serve with mayonnaise. Serves 6.
Makes 4 Servings
Lisa TX

Print Tomato Jello Salad Recipe


Salad

Veggie Salad Recipe

Head of lettuce
5 med. radishes, sliced
1 lg. green or red pepper, chopped or sliced
1/2 head red cabbage, shredded
6 cherry tomatoes and/or 1 med. cucumber
Sm. onion,chopped
1/2 bunch raw broccoli, cut in bite sized pieces
4 oz. grated cheddar cheese
1/2 bottle Italian dressing

Add all or any of the above vegetables. Add the 1/2 bottle of Italian dressing. Mix well. Spinrkle cheese on top. Refrigerate.
Mkes 4 to 5 Servings
Linda NM

Print Veggie Salad Recipe


New Mexico Style Baked Chicken Casserole Recipe

1 to 2 c. cooked chicken
1/2 to 1 chopped onion
2 to 4 c. grated Cheddar cheese
1 can cream of celery or cream of chicken soup
1 can Rotel tomatoes or mild picante sauce
8 oz. tortilla chips or tortillas, cut in fourths

Layer twice. Bake at 350 degrees for 40 minutes or until onions cook. You can also microwave on high for 20 minutes.
Makes 4 Servings
Linda NM

New Mexico Style Baked Chicken Casserole Recipe


Linda's Chicken Soup Recipe

10-1/2 oz. can condensed vegetable soup
1 soup can water
8-3/4 oz. can whole kernel corn
1 tbsp. minced dried onion
1 to 1-1/2 tsp. chili powder
2 (5 oz.) cans chunk style chicken or 1 1/2 c. chopped cooked chicken

In medium pan combine all ingredients except chicken. Bring to a boil. Reduce heat. Cover and simmer about 15 minutes. Stir in chicken; heat through. Lightly butter warm tortillas and roll up to serve alongside.
Linda NM
Makes 4 Servings

Print Linda's Chicken Soup Recipe


Homemade Baked Chicken Nuggets Recipe

7 to 8 whole chicken breasts, boned (cut into 1 1/2 inch pieces)
2 c. fine corn flake crumbs
1 c. grated Parmesan cheese
1-1/2 tsp. salt
1 tbsp. plus 1 tsp. dried whole thyme
1 tbsp. plus 1 tsp. dried whole basil
1 c. butter or margarine, melted

Combine corn flake crumbs, cheese, salt and herbs; mix well. Dip chicken pieces in butter and coat with bread crumb mixture. Place on a baking sheet in a single layer. Bake at 400 degrees for 20 minutes or until done. Yield: 14 to 16 appetizer servings.
6-8 Servings
Lisa TX

Print Homemade Baked Chicken Nuggets Recipe


Chicken with Vegetables for Two Recipe

2 skinless, boneless chicken breast, split
1 (16 oz.) can tomatoes
1 sm. can black olives
1 zucchini, sliced
1 summer yellow squash, sliced
1 green pepper, sliced
Handful of fresh green beans
1 med. onion, cut in wedges
1/2 tsp. oregano
1/4 tsp. basil
Salt and pepper
Garlic powder
1/4 cup Mozzarella cheese, shredded

Season chicken with salt, pepper and garlic powder. Brown chicken in large frying pan. Cover with tomatoes. Cover pan and simmer 20 minutes. Add fresh vegetables and top with oregano and basil - cover pan and continue to simmer for 20 minutes. Add black olives and cover with Mozzarella cheese. Continue to simmer until cheese is melted. Serve over white rice.
If I don't have green beans I use leftover vegetables. I tend to freeze any leftover vegetables in bags and freeze them. When I am cooking I use them in a recipe calling for corn, green beans and such.
Makes 2 large servings
Lisa TX

Print Chicken with Vegetables for Two Recipe


Vegetables and Stuffing Casserole Recipe

2 lb. squash (yellow or zucchini), sliced
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1 c. carrots, grated
1 (8 oz.) Stove Top Stuffing Mix
1/4 c. margarine

Cook squash and onion in boiling salted water for 5 minutes. Drain. Combine soup and sour cream. Stir in carrots. Fold in squash and onion. Set aside.

Combine Stove Top Mix as directed on package. Spread half of mixture on the bottom of 9x13 pan. Spread squash mixture on top, then top the squash with the rest of the stuffing. Bake 350 degrees 20-25 minutes.
Makes 4 servings
Lisa TX

Print Vegetables and Stuffing Casserole Recipe


Rotelli Salad with Vegetables Recipe

1 c. bottled Italian dressing
1 pkg. rainbow Rotelli noodles
1/3 c. Parmesan cheese
1 can sliced olives, well drained
1 c. shredded carrots
1 c. shredded zucchini

Cook pasta as directed. Drain well. Pour Italian dressing over pasta noodles. Add cheese, olives, carrots and zucchini. Toss well to coat. Chill well.
Makes 4 Servings
Linda NM

Print Rotelli Salad with Vegetables Recipe


Zucchini Crisp Dessert Recipe

5 c. peeled & sliced (seeds removed) zucchini
1/3 c. granulated sugar
1 tsp. cinnamon
1/4 c. lemon juice
3/4 c. water

Topping
1 c. flour
1/2 tsp. salt
1/2 c. brown sugar
1 tsp. baking powder
1/3 c. margarine

Combine zucchini, sugar, cinnamon, lemon juice and water. Bring to a boil, reduce heat and simmer 10 minutes. Pour into greased 7"x11" pan or dish. In a small bowl, mix flour, salt, brown sugar and margarine until crumbly. Sprinkle over top. Bake at 350 degrees for 45 minutes. Serve warm or cool and with whipped topping or whipped cream, if desired. Makes about 6 servings.
Makes 4-6 Servings
Mary Ann

Print Zucchini Crisp Dessert Recipe


How to Freeze Zucchini for Baking

One of the most common summer vegetables is zucchini. If your garden looks anything like mine, it’s bursting with more zucchini than you know what to do with. Since we love the moistness of zucchini bread, cookies, and muffins too much to let the zucchni go to waste, we often like to freeze it for later baking. Here’s how to do it:

How to Freeze Zucchini
Wash and trim the zucchini. If you are using large squash, remove the seedy pulp and save only the firmer flash. Do not skin.
Grate the zucchini.

Stir a little salt—a teaspoon per large bowl will do. The salt will draw moisture from the squash. Let it sit in a bowl for an hour.

Drain the grated squash in a colander. Gently press the grated squash with your hand to force off more water. Most of the salt will drain off with the water.

Measure the squash in two cup increments and freeze in freezer bags.

How to Blanche or Steam Zucchini for Freezing
We’ve never done anything but grate, extract part of the water, measure, and freeze. The squash seems to last just fine over the winter. Some sites, including governmental ones, recommend steaming your grated squash before freezing to increase the storage life. If you choose to do so, follow the instructions below:

Place a small amount of squash in a steamer basket or sieve, no more than 3/4-inch deep.
Bring two inches of water to a rapid boil on the stovetop.

Place the squash above the boiling water and place a lid on the pot to capture the steam.
Steam for about two minutes or until the squash turns translucent.

Drain off the excess water and repeat with other batches. Freeze as above.
Dennis, the Prepared Pantry

Print How to Freeze Zucchini for Baking



 


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I get a blank page when I try and print out recipes. Help. ...Ana
Comment .. If you are getting a blank page when printing out recipes from the link on the page, press the esc button on your computer and it will show the recipe. When the recipe is visible press print on the screen. ... Nancy



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