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Easy and delicious printable easy recipes from our recipe family.  Recipes are made with ingredients found in most pantries. 
 


July 5 2020 TNT Printable Recipes

Recipes for today
  

Barbecued Ribs Recipe
George Foreman Grill Salmon Filet
Dijon Potato Salad Recipe
Blackberry Fruit Salad Recipe
Oma's Vegetable Salad Recipe
Cucumber And Yogurt Salad Recipe
Dilled Salmon Pasta Salad for Two Recipe
Carrot Salad Recipe
Strawberry, Kiwi, And Spinach Salad Recipe


Thought for the Day
..
When one door closes another door opens; but we so often look so long and so regretfully upon the closed door, that we do not see the ones which open for us. ... Alexander Graham Bell



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Barbecued Ribs Recipe

6 lb of spareribs
1/2 cup of finely chopped onion
2 cups of catsup
1/4 cup of butter or margarine
1/2 cup of lemon juice
1/4 cup of worcestershire sauce
1/2 cup of brown sugar, frimly packed
1 clove of garlic, finely chopped
1 tablespoons of prepared mustard
1/4 teaspoon of salt

In large pan, cook ribs in boiling water 45 to 60 minutes or until tender. Meanwhile, in medium saucepan, combine remaining ingredients; simmer uncovered 20 minutes, stirring occasionally. Grill or broil ribs as desired, turning and basting frequently with sauce. Refrigerate leftovers.

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George Foreman Grill Salmon Filet with Pineapple Salsa

2 cups coarsely chopped fresh pineapple
1/2 cup chopped red sweet pepper
1/4 cup finely chopped red onion
3 tablespoons lime juice
1 tablespoon snipped fresh cilantro or chives
1 tablespoon honey
1 small fresh jalapeno pepper, seeded and finely chopped
1, 1 pound fresh skinless salmon fillet, 1 inch thick
1/4 teaspoon ground cumin

To make the salsa:
Use a medium bowl to combine pineapple, sweet pepper, onion, 2 tablespoons of the lime juice, the cilantro, honey, and jalapeno pepper. Cover and refrigerate up to 2 hours.
Coat grill with cooking spray. Preheat for 5 minutes.

Rinse fillets. Pat dry with paper towels.
Cut into 4 serving pieces. Brush both sides of fish with the remaining lime juice and sprinkle with cumin.

Place on the grill, tucking under any thin edges. Cook for 4 to 6 minues, until flakes easily. Serve the fish with salsa.
Makes 4 servings.
Linda

Print George Foreman Grill Salmon Filet with Pineapple Salsa



Dijon Potato Salad Recipe

1 cup Hellmann’s® or Best Foods® Just 2 Good! Mayonnaise Dressing
2 tablespoons Hellmann’s® or Best Foods® Dijonnaise™ Creamy Mustard Blend
1 tablespoon chopped fresh dill, you may substitute 1 teaspoon dried dill weed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 pounds small red potatoes, cooked and quartered
1 cup sliced radishes, (optional)
1/2 cup green onions

In large bowl, blend Mayonnaise Dressing, mustard, dill, salt and pepper. Add remaining ingredients; toss well. Cover and chill to blend flavors.
Serves: 8
Linda

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Blackberry Fruit Salad Recipe

3 fresh peaches
2 1/2 pints blackberries
1 pint strawberries, hulled and sliced
1/4 cup honey
1/2 teaspoon ground cardamom

Bring medium pot of water to boil. Add peaches and blanch for 30 seconds. Drain and transfer to medium bowl. Cover with cold water and cool. Drain, peel and slice.
In a medium bowl, combine peaches, blackberries, strawberries, honey and cardamom. Toss together and refrigerate.
Makes 4 servings

Print Blackberry Fruit Salad Recipe



Oma's Vegetable Salad Recipe

Salad
8 ounces mixed vegetables (calls for Veg-all)
1 (15 ounce) can red beans, drained and rinsed
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green bell pepper

Dressing
1/2 cup white wine vinegar
3/4 cup white sugar
1 teaspoon prepared mustard
1 tablespoon all-purpose flour

In a mixing bowl, combine the mixed vegetables, beans, onion, celery and bell pepper.
In a small sauce pan, combine vinegar, sugar, mustard and flour. Bring to boil, remove from heat and set aside to cool.
Makes 8 Servings

Note: The recipe calls for Veg-All veggies but I use any kind of mixed vegetables I have left over. Like corn. I drain the corn and rinse off to get any butter or juice on it. I do the same with green beans. I like fresh veggies in this too. Often I add broccoli, shredded carrots, and anything else I think sounds good in this salad.
It calls for red beans drained and rinsed. I am not found of red beans so I use black beans or Ranch Beans. I do drain them and rinse them.
If I am in a hurry I mix well everything in the dressing except flour. I leave the flour out and mix the other dressing ingredients but don't cook the dressing when leaving out the flour. I just mix the ingredients well.
I use this recipe often but put leftovers in the salad and use the sweet sour dressing on top of the vegetables. I use the same dressing on top of most any veggies. If I want a green bean salad, Iopen a couple of cans of green beans (cut green beans, wax green beans and such) and use the dressing with this salad.
I have used sugar substitute and did not care for it. I tried have sugar and half sugar substitute and it was great.
I have used regular mustard and dijon mustard. I liked the dijon mustard as change. This recipe is one you can switch this and that and it comes out good.
Oma in New Orleans

Print Oma's Vegetable Salad Recipe



Cucumber And Yogurt Salad Recipe

3 cucumbers
salt to taste
2 tablespoons dried mint
1 cup plain yogurt
1 tablespoon olive oil

Peel, quarter lengthwise, and seed cucumbers. Slice thinly. Layer cucumber slices in a salad bowl, sprinkling each layer lightly with salt. Let stand for 30 minutes.
Pour off the liquid that has formed, pressing cucumber firmly. Crumble mint over cucumbers.
Beat yogurt until smooth; blend in a drizzle of olive oil if desired. Pour over cucumbers. Refrigerate until thoroughly chilled.
Serves 6

Note: I don't bother to seed the cucumbers. It quicker to just slice them thinly and leave the seeds in them. Taste good either way. I usually use the little English cucumbers because they are so good in this recipe. If you are using regular cucumbers, I peel them. I don't like the flavor of the peeling.
Oma in New Orleans

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Dilled Salmon Pasta Salad for Two Recipe

1-1/2 c. tricolored spiral pasta
1/2 c. nonfat sour cream
1/2 c. fat-free mayonnaise
1/4 c. chopped green pepper
1/4 c. shopped sweet red pepper
2 T. chopped onion
2 T. minced fresh dill..OR..2 tsp. dill weed
1 c. fully cooked salmon chunks ..OR.. 1 can (7-1/2 oz.) salmon, drained, bones and skin removed
Mixed salad greens

Cook pasta according to package directions. Meanwhile, combine the next 6 ingredients in a bowl. Drain and rinse pasta in cold water; add to sour cream mixture. Stir in salmon. Cover and refrigerate. Serve over salad greens.
Serves: 2
Linda

Print Dilled Salmon Pasta Salad for Two Recipe



Nancy asked me to share a few of my favorite salad recipes. This one is my all time favorite.

Carrot Salad Recipe

1/2 medium onion
1 green pepper
1/2 cup finely chop parsley
1 can tomato soup, undiluted
1 tsp. prepared mustard
3/4 cup white vinegar
1/2 cup salad oil
1/3 cup sugar
1/2 tsp. salt
1 tsp. Worceshire® sauce
8 cups diced carrots

Boil 8 cups of diced carrots for 8 minutes. While carrots are boiling, add all other ingredients into a large bowl.
When carrots have boiled, drain, add to sauce, and mix. Will keep in refrigerator for 4 weeks.
Note: I prefer sliced carrots instead of diced carrots. I use sugar substitute instead of sugar.
Linda


Honey Dijon Spinach Salad Recipe

1 lb. spinach leaves, washed and torn into pieces, tough stems discarded
2 cups fresh mushrooms, sliced
1 cup cherry tomatoes, cut in half
1/4 cup fat-free honey dijon dressing

Combine spinach, mushrooms and tomatoes in a salad bowl. Pour dressing over salad and toss.
Linda

Print Honey Dijon Spinach Salad Recipe


Green Grape Salad Recipe

3 pounds seedless green grapes
1 8oz. package cream cheese
1 8oz container sour cream
1/2 cup white sugar
1 tsp. vanilla extract
1/4 cup pecan bits (or walnuts)
2 Tbs. brown sugar

Wash and dry grapes. In a large bowl, mix together the cream cheese, sour cream, white sugar and vanilla. (I used a hand mixer on low speed.) Add grapes and mix w/large spoon. Sprinkle with brown sugar and pecans. Mix well. Refrigerate until serving time.
Linda


Strawberry, Kiwi, And Spinach Salad Recipe

2 tablespoons raspberry vinegar
2 1/2 tablespoons raspberry jam
1/3 cup vegetable oil
8 cups spinach, rinsed and torn into bite-size pieces
1/2 cup chopped walnuts
8 strawberries, quartered
2 kiwis, peeled and sliced

Mix together raspberry vinegar, raspberry jam, and vegetable oil in a small container.
Combine spinach, nuts, strawberries, and kiwi in a salad bowl. Toss with raspberry dressing.
Makes 8 servings
Linda

Print Linda's Salad Recipes



Have a great day, Nancy



Nancy's Favorite Kitchen Gadgets

Not only am I a recipe addict but I am a kitchen gadget junkie too. I love kitchen gadgets of all sorts. Here are a few from Prepared Pantry. . ... Nancy

Cook Book HolderAcrylic Cookbook Holder

Hold your cookbook up and open and keep it clean while cooking your favorite recipes!





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Hamburger Press

Burger Buddy Burger Press
You control how compressed your burgers are. You want them gently pressed, just firm enough that they hold together. That way, they're nice and juicy.

You make them uniformly thick so that they cook evenly.
You control the size. They are just right for the bun and you can make each burger a quarter, a third, or a half pound.




          

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Have a great day Nancy

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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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