5


Recipe Index
 

 

Home Page
Return to
Newsletter Archives


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


July 6, 2020 TNT Printable Recipes

Recipes for today
  

Burritos with Sour Cream Jack Sauce
Meatloaf in a Skillet Recipe
Taco Beef Pasta Recipe
Chicken Cutlets for Two Recipe
Chicken in Cream Sauce Recipe
Sweet Carolina Ribs Recipe
Pulled Pork BBQ Recipe
Roast Beef Strip Salad Recipe


Thought for the Day
..
Praise does wonders for the sense of hearing.



Join our recipe family.
Click Here to join our newsletter
 


Search Recipes on nancyskitchen.com and nancysrecipes.com



More new free recipe books have been added today
Download Page for Free Cookbooks and Food Information (in PDF format.)



Burrito Bake Recipe

Remember to bookmark the homepage of the site in case you don't get an email newsletter with the link. Just go to
http://www.nancyskitchen.com
and refresh to page then click on Today's Newsletter to get the latest newsletter.

The site says not secure. That means it is not secure for financial transactions. None are made so I didn't spent the yearly fee for a SSL Certification.

Not sure what I did to the format of the newsletter but whatever I did really messed up the margins. I was trying to add some pictures to the newsletter and failed miserably. Oh well, I will try again in a few days. ... Nancy


When I was growing up it was a confusing world. My dad worked for the pipeline and we moved often. Life was different in the places where we moved. We left Indiana/Ohio (the school was in College Corner and part of the school was in Ohio and part of the school was in Indiana. We first moved to Guymon, Okla/Gruver TX. I was 6 years old and the first day there we had a blackout dust storm. Everything went black in the middle of the day because of the dirt storm. It scared me so much I wanted to go back to Indiana.I had bad dreams about storms for a long time. A short time later we moved to a small town in Kansas where we went to school in a one room school house and that was interesting as well. My brother was blind and the one room school house teacher was not sure what to do with my brother who was blind. They mostly treated him as someone who was retarded. Luckily we moved from there to several other places and ended up in Brandon, Mississippi. It was really confusing to me because I didn't understand why I couldn't talk and play with Black children. After getting beat up many times we finally moved back to Ohio where I wasn't beaten up any more for talking and playing with all children. It was during the time of segregation in the South. To me all people were just people and I could not see how skin or how much amount of income could make a difference in what school or the store where you could shop.

It was tough for my blind brother as well. Most schools did not want him to attend because they had no idea what to do with children that were not the "norm". My brother had to really fight for the right to go to school for the sighted. He was asked one time why he didn't want to go to school for the blind. He always said he was going to live in the world of the sighted so he needed to get used to it. Most of the time the teachers would talk to him very loudly like he was deaf (not blind). My brother went to Miami University in Oxford, Ohio and got his degree in math. He worked for many years and retired in Cincinnati at Krogers in the Computer Department. He spent his entire life living in the sighted world. .

For me all people no matter what their skin color, income level, disability or any other differences, we are both people first and should show respect. to each other.  Respect goes both ways.

No more off the food topic on this in the future.  Nancy


Good Morning-t wa sa nice essay and I agree. It is difficult for me to truly understand why our country is in such a mess. It is complex , but much of it goes back to upbringing of our young people. It would be unfair to lump them all together as bad, but it does go without question that respect, morals , patriotism, and religion have taken a huge backwards step. It is very sad to me as an older person who can look back on growing up in the fifties . I am also sorry to hear of Sylvia's passing as she was a great member and contributor. It is unmercifully hot and humid here in SE Ohio. I have not much on my agenda for today other than trying to stay cool. I hope you week goes well and and you had a nice Independence Day weekend. Nana/Elaine


Enjoyed reading your letter, it says what many of feel, yet so many afraid to even let other know their true feelings. I too am proud to be an America and I am not afraid to so or to say who I support for president, we may not all agree on how somethings are handled but, we were taught to respect those in authority. Sad to see our young act the way they do, somewhere along the way they learned those actions from their peers we must be more vigilant on what we teach and say with respect for our country and follow man.
H


Burritos with Sour Cream Jack Sauce

1/2 pound boneless chuck, cut into 1/4-inch cubes
1 tbsp vegetable oil
1 1/4 cups finely chopped broccoli
1 small clove garlic, minced
1 small onion, minced
1/2 cup tomato purée
1/2 tsp chili powder
1/4 tsp ground cumin

Sauce:
3 ounces Monterey Jack cheese
1/2 cup sour cream
4-ounce can chopped green chilies
2 tsp fresh lemon juice
four 8-inch flour tortillas

In a large heavy skillet cook the chuck in oil over moderately high heat, stirring until it is just browned. Add broccoli, garlic, onion, tomato purée, chili powder, cumin, salt to taste, and 1/2 cup water.

Cook mixture, covered, over moderate heat 15 to 17 minutes or until filling is thickened. Keep the filling warm, covered, over low heat.

In a small saucepan, combine Monterey Jack cheese, sour cream, chilies, and lemon juice. Heat over moderately low heat until cheese is melted and keep warm, covered. Do not let sauce boil.

Heat a dry 8-inch skillet and heat each tortilla, turning frequently, for 30 seconds or until soft. Transfer to a work surface. Spoon 1/4 of filling onto tortilla and roll up burrito.

Arrange filled burritos seam side down on platter and nap with sauce.
Linda

Print Burritos with Sour Cream Jack Sauce


Meatloaf in a Skillet Recipe

1 1/2 pounds ground beef
1/4 cup minced onion
1/2 cup milk
1 egg, slightly beaten
1/2 cup quick-cooking oats
2 teaspoons salt
1/4 teaspoon coarsely ground pepper
Kitchen Bouquet
1 cup spaghetti sauce, -- any flavor
1 can kidney beans, (8 oz.)

In a large bowl, completely mix together ground beef, onion, milk, egg, oats, salt and pepper. Mound mixture into a 10-inch skillet, and shape into a loaf. Brush top lightly with Kitchen Boquet. In a small bowl, combine spaghetti sauce and kidney beans with liquid. Pour sauce over meat loaf, and simmer uncovered on top of stove 20-25 minutes for until done.
Makes 6 servings.

Print Meatloaf in a Skillet Recipe


Taco Beef Pasta Recipe

1 pound beef round tip steaks, cut into 1/8 to ¼ inch thick
2 cups uncooked rotini pasta
1 jar prepared mild or medium chunky salsa
1 can black beans, rinsed, drained
Seasoning:
1 packet taco seasoning mix
1 tablespoon chopped fresh cilantro
3 cloves garlic, crushed
1 tablespoon olive oil

Cook pasta according to package directions.
Meanwhile stack beef steaks; cut lengthwise in half and then crosswise into 1 inch wide strips. In medium bowl, combine beef and seasoning ingredients; toss to coat. Heat large nonstick skillet over medium-high heat until hot. Add beef (1/2 at a time) and stir-fry 1 minute or until outside surface is no longer pink. (Do not overcook.) Remove from skillet with slotted spoon. In same skillet, combine pasta, salsa, beans and 1/2 cup water; cook 4 to 5 minutes or until heated through, stirring occasionally. Return beef to skillet; stir to combine. Serve immediately.
Makes 4 servings.
Linda

Print Taco Beef Pasta Recipe


Chicken Cutlets for Two Recipe

2 tsp flour
dash each, garlic powder, onion powder and pepper
4 TBS grated parmesan cheese
4 TBS buttermilk
6 TBS seasoned bread crumbs
2 boneless skinless chicken breasts
4 tsp vegetable oil

In shallow bowl combine flour, garlic powder, onion powder and pepper. In another bowl combine cheese and buttermilk. In a third bowl place bread crumbs. Flatten chicken to 1/4 inch thickness. Coat chicken in flour, then buttermilk, then crumbs. heat oil over medium heat. Cook chicken in hot oil for 3 to 5 minutes on each side or until juices run clear.
Serves 2.
Susan

Print Chicken Cutlets for Two Recipe


Chicken in Cream Sauce Recipe

1/2 lb. Boneless, skinless chicken breast halves
water, to cover
2/3 cup small whole fresh mushrooms
1 1/2 TBS butter
1 1/2 TBS flour
1 tsp chicken bouillon powder
1/2 cup milk
1/4 cup evaporated milk, undiluted
1/8 tsp salt
1/8 tsp pepper
1 tsp sherry
1 TBS slivered pimiento

Cover chicken with water in saucepan. Boil for 8 to 10 minutes until tender. Remove chicken from pan, reserving cooking water. Chop chicken and set aside. Add mushrooms to cooking water. Cook for about 3 minutes. Drain and add to chicken. Melt butter in saucepan. Mix in flour and bouillon powder. Stir in both milks, salt and pepper until mixture boils and thickens. Add chicken and mushrooms. Add more salt if needed. Remove from heat and stir in sherry and pimiento. Serves 2.
Lisa TX

Print Chicken in Cream Sauce Recipe


Sweet Carolina Ribs Recipe

4 pounds baby back pork ribs, scored
1 bottle (12 ounces) Lawry’s® Dijon & Honey Marinade with Lemon Juice
2/3 cup packed dark brown sugar
2/3 cup cider vinegar
2 teaspoons Lawry’s® Seasoned Salt

Trim extra fat from ribs, if needed. Cut rib slabs into lengths to fit in a large resealable plastic bag; place ribs in bag.
In medium bowl, combine Dijon & Honey Marinade, sugar, vinegar and Seasoned Salt; reserve 3/4 cup marinade mixture. Pour remaining marinade mixture over ribs, seal bag and marinate in refrigerator for 3 hours or overnight.
Remove ribs from bag, discarding used marinade. Place ribs on a foil-lined baking sheet sprayed with nonstick cooking spray.
Bake, covered, in preheated 300°F oven for 2 hours or until tender.
Finish on grill, over medium-low heat, brushing often with reserved marinade mixture, until glazed.
Serves: 4
Mary Ann

Print Sweet Carolina Ribs Recipe


Pulled Pork BBQ Recipe

1 liter of ginger ale
2 lbs pork chops or shoulder roast
1 bottle BBQ (I use Open Pit or Kraft Smokey BBQ Sauce)
1 pkg hamburger buns

If you use a roast, cut it in large chunks just to make it cook faster.

In a soup pot or crockpot, put in pork and about half of the ginger ale.

For the soup pot, bring to a boil then reduce to medium heat. For the crockpot, just set to medium heat. Cook at medium for 1 to 1-1/2 hours or until the meat starts to pull away from the bone, adding more ginger ale as needed.

Remove meat and pull the pork off the bone. Discard ginger ale.

Put the meat on buns and top with the barbecue sauce.
Mary J

Print Pulled Pork BBQ Recipe


Roast Beef Strip Salad Recipe

1 lb. cooked Roast Beef, cut into strips
4 Tomatoes, sliced
2 Avocado, peeled, sliced
6 hard-cooked Eggs, sliced
1/2 cup red onions rings
2 package mixed green salad

Arrange meat, tomatoes, avocado, eggs and onions over greens. Serve with dressing.
Mary J

Print Roast Beef Strip Salad Recipe


Have a great day, Nancy



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!





Professional Baker's Insta-Read Kitchen Thermometer
Professional Baker's Insta-Read Kitchen Thermometer by CDN - If you want to bake perfect bread, get this “secret weapon.” It’s your best guarantee against failure.
Calibrated for precision
Accurate within two degrees
Guaranteed for five years
Can be used for meats and poultry


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.




          

Newsletters are not posted online on Wednesday and Friday 

My Favorite Links

Prepared Pantry
Natures Flavours
Scribd unlimited ebooks, audio books and more
RecipeGoldMine

The purpose of this newsletter is to share our favorite tried and tested recipes, food related tips and hints with each other. The recipes can be any kind or type of recipes that you wish to share. Please include the title, ingredients and directions with the message. Messages will be included in the online newsletters each day. Send your recipes and food related information to everyday_recipes@yahoo.com

Have a great day Nancy

...................................................................



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



Have a great day, Nancy

 

When you are checking out the links in the newsletter each day and please let me know if they are not working correctly. Send an email to everyday_recipes@yahoo.com to let me know if there is a problem with them


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


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


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  


Nancy Rogers - 2707 6th #29.
Canyon, Texas  79015

Paypal: email address is everyday_recipes@yahoo.com 


Copyright © 2020 -  Nancy's Kitchen