If you have any recipes, tips and
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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
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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.
Thanks to Marvus for this awesome recipe that was in the 7/29/16 newsletter.
It is perfect if you don't want to start up the grill. My husband says he can
not tell the difference in this steak versus one cooked on the grill. I have
used various marinades on the steak with great success.
Robbie IN
Rib
Eye Steak Recipe
Boneless Rib Eye Steak, 3/4-1 inch thick
Seasoning Salt
to taste
Lemon Black Pepper
Garlic Powder
Liquid Smoke, optional( I
usually omit)
Worcestershire Sauce
Olive Oil, according to directions
Drizzle steak lightly on each side with Olive Oil. Then sprinkle with
desired amount of salt, pepper, garlic powder. Drizzle lightly with
Worcestershire Sauce and liquid smoke on each side.
Preheat oven to 425
degrees.
In a black cast iron skillet preheat on High till HOT. Drizzle
lightly just to barely coat skillet with Olive Oil. Quickly add steak and sear
on each side to brown about 3-4 minutes per side. ( It is important to add steak
immediately to avoid Olive Oil from getting too hot!). Turn off burner fire and
cover well with foil. Crimp foil down as much as possible. Place in 425 degree
preheated oven for 25 minutes for mouth watering, well done steak. If you prefer
less than well done back off the cooking time.
Serve with sliced onion
and bell peppers drizzled with Olive Oil, Worcestershire Sauce, and sprinkled
with lemon pepper grilled on a preheated George Foreman Grill. No George Foreman
Grill? Use a skillet to do the job.
Marvus TX
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Here to Print this Recipe
Broccoli and Italian Sausage Egg
Muffins Recipe
Ingredients
1 pound Italian Sausage (sweet, mild, hot variety depending
on your preference)
1 cup broccoli florets
8 large eggs
1/4 cup milk
(or half and half depending on how you’re feeling that day)
1/2 tbsp.
vegetable oil
1/2 tsp baking powder
Salt & pepper to taste
Freshly
grated Parmesan Cheese as needed
Directions
Preheat oven to 375 F. In
a large sauté pan, over medium high heat, brown Italian Sausage for about 5
minutes, or until the sausage is no longer pink. Remove from heat and stir in
broccoli. Whisk together eggs, milk, oil and baking powder. Season with salt and
pepper. Lightly spray a 12-cupcake pan with oil. Spoon out the sausage and
broccoli mixture evenly into each cupcake. Ladle the egg mixture over sausage
and broccoli. Sprinkle with Parmesan cheese. Bake for 15-20 minutes.
Source:
Snacking in the Kitchen
Anna in Sweden
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I left my sister-in-law's house in
Arizona on Thurday, April 27th. I got a call from her that she and two of her
sisters from Oregon were coming to Texas on Thursday. One of her sisters from
Oregon was turning 80 and they wanted her to be able to visit with her daughter
who lived in Texas. Everyone met in Muleshoe, Texas for several days. I don't
get to see my sister-in-law often since she has been moving from Arizona to
Oregon. I took several days off from the newsletter to visit with her while she
was in Texas. Betty and her two sisters are on their way back to Oregon. It is a
12 hour trip to Arizona and then another 24 hour driving time to Oregon. It was
great to Betty, Dian and Sandy again. It was like another family reunion.
Nancy
Old Fashioned Ice Box
Cookies - Mary J
How much Flour?
Brenda S
Grandma's Honey Muffins Recipe
My daughter and I love to make these delicious muffins—we'd eat them nice
and warm, fresh from the oven! This recipe is a family treasure! We make them
using a gluten-free flour blend and they turn out more dense, but
wonderful.
Ingredients:
2 cups all-purpose flour
1/2 cup sugar
3 teaspoons
baking powder
1/2 teaspoon salt
1 large egg
1 cup 2% milk
1/4
cup butter, melted
1/4 cup honey
Directions:
Yield: 12 servings
Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and
salt. In a small bowl, combine egg, milk, butter and honey. Stir into dry
ingredients just until moistened. Fill greased or paper-lined muffin cups
three-fourths full. Bake 15-18 minutes or until a toothpick inserted in center
comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve
warm. Freeze option: Freeze cooled muffins in resealable plastic freezer bags.
To use, thaw at room temperature or, if desired, microwave each muffin on high
for 20-30 seconds or until heated through.
Yield: 1 dozen.
Source:
tasteofhome.com
Anna in Sweden
Click Here to Print this Recipe
Please excuse the ads. I am
trying to get them formatted correctly on the site. Hopefully that will
happen soon. They are necessary to keep the site online.
Nancy
Santa Fe Casserole Recipe
Ingredients
1 lb lean ground beef
1
pkg Lawry's Taco Spices and Seasonings
2 c. water
2 tsp. Wyler's chicken
bouillon
1/4 c. all-purpose flour
1 c. dairy sour cream
1 c. (7oz)
diced green chillies
1 pkg (11 oz) tortilla chips
2 c. (8oz) grated
Monterey Jack or Cheddar cheese
1/2 cup sliced green onion, including tops
Directions
In medium skillet, brown meat until crumbly; drain fat. Add
Taco Spices and Seasonings; blend well. In small bowl, combine bouillon, flour
and water. Add to meat mixture; bring to a boil to slightly thicken liquid. Stir
in sour cream and green chillies; blend thoroughly. In lightly greased 13 x 9 x
2 inch baking dish, place 1/2 of chips. Top with 1/2 of beef mixture, 1/2 of
cheese and 1/2 of onions. Layer again with remaining ingredients, ending with
green onions. Bake in 375? oven for 20 minutes. Let stand 5 minutes before
cutting.
Sharon
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Chicken Pot
Pie Recipe
Ingredients
1/4 c. onions, chopped
6 T. butter
1/2 c. flour
1
t. salt
3 c. chicken broth
3 c. chicken, cooked and cubed
1 (10 oz.)
pkg. mixed vegetables, cooked and drained
1 pkg. of two refrigerated pie
crusts
Directions
Cook onion in butter until tender. Blend in flour
and salt. Add broth all at once. Cook and stir until thick and bubbly. Add
remaining ingredients and cook until thickened. Pour chicken mixture into 9-inch
prepared pie crust. Top with second crust. Make slits for steam to escape. Bake
at 450? for approximately 15 minutes.
Sharon
Click
here to Print this Recipe
Canned Biscuits Chicken Pot Pie
Recipe
Ingredients
2 c. cooked
chopped chicken (I use a large can of chicken (white meat)
2 cans cream of
chicken soup
1 can cream of mushroom soup
1/4 c. milk
2 c. frozen peas
&carrots
1 tube of biscuits
1/4 tsp. pepper
Directions degrees in a
casserole dish. Remove and add biscuits on top and cook for 10 minutes more
until biscuits are done.
Sharon
Click Here to Print this Recipe
Baked Tomatoes Recipe
Ingredients
3 lg. tomatoes
salad oil
3/4 tsp.
salt
1/2 c. grated sharp cheddar cheese
1/2 c. dried bread crumbs
1/4
c. margarine, melted (1/2 stick)
3/4 tsp. basil leaves, crumbled
1/8 tsp.
cayenne pepper
Directions
Use fully ripened tomatoes. Wash and cut in
half. Lightly brush outer skin with oil. Place, cut side up, in baking dish.
Sprinkle cut side with salt; set aside. In small bowl combine cheese, bread
crumbs, melted margarine, basil and cayenne pepper. Blend. Spoon approximately 1
heaping tablespoon cheese mixture on top of each tomato. Bake in preheated 350
degree oven for about 15 minutes.
Yields 6 servings.
Mary J.
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Here to Print this Recipe
Brussels Sprouts Dish Recipe
Ingredients
1 lb. fresh brussels sprouts, trimmed or 1 pkg. frozen
1 c. chopped
celery
2 T. butter or margarine
2 T. flour
1 c. milk
1/2 c. shredded
American cheese
1/4 tsp. salt
pinch cayenne pepper
Directions
Place brussels sprouts, celery and a small amount of water in a saucepan; cover
and cook on high for 8 minutes or until crisp tender. Meanwhile, in another
saucepan, melt butter. Stir in flour until smooth. Gradually add milk; bring to
a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Add cheese,
salt and cayenne if desired; stir until cheese is melted. Drain sprouts and
celery; top with cheese sauce.
Makes 4-6 servings.
Mary J.
Click here to Print this Recipe
A Baker’s Basic Kitchen Library eBook Collection (free from the
Prepared Pantry)
My Favorite Links
Treasures From Texas
-
Vintage Items
Diggin' History Blog
RecipeGoldMine Recipe Site
Prepared Pantry
NaturesFlavours
Celebritychefconnection
A lot of our members have asked what
software I use for organizing my person recipes.
Nancy Rogers
I use
Home Cookin Recipe Software
for my personal recipes.
For a
free 2 week trial of this software,
Click Here.
Scalloped Green Beans and Corn Casserole Recipe
Ingredients
1 (14-16
ounce) can green beans, drained
1 (14-16 ounce) can corn, drained
1/2 c.
each: diced celery, green pepper and onion
1/2 c. sour cream
1 can cream
of celery soup
salt to taste
pepper to taste
1/2 box Ritz crackers
1/2 stick of margarine, melted
Directions
Mix vegetables, sour cream,
celery soup and pepper. Crumble crackers and add to melted margarine. Spread
crumb mixture on top of vegetables in 9 x 13-inch pan.
Bake 1 hour at 350
degrees.
Mary J
Click Here to Print this Recipe
Creamed
Asparagus Recipe
Ingredients
fresh asparagus
2 T. butter or margarine
2 T.
flour
1 c. milk
salt and pepper to taste
Directions
Cook fresh
asparagus in a small amount of salted water until tender (about 2 cups cooked
asparagus). Set aside. Make a medium white sauce: melt butter in saucepan over
low heat. Blend in flour: cook over low heat, stirring until mixture is smooth
and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring
constantly. Boil and stir one minute. Add asparagus to the white sauce. If it
seems too thick, add juice from the asparagus or milk to make it a good creamy
consistency. Season with salt and pepper.
Mary J.
Click here to
Print this Recipe
Vegetable Salad Recipe
Ingredients
1
(14-16 ounce) can green beans
1 (14-16 ounce) can peas
1 (14-16 ounce) can
corn
1 sweet green pepper, chopped
1 cup onion, chopped
1 cup celery,
chopped
1 tsp. salt
1 cup sugar
1 tsp. pepper
1/2 cup oil
3/4 cup
vinegar
Directions
Heat vinegar and oil; add sugar, salt and pepper.
Stir until dissolved. Pour over vegetables. Let stand overnight in refrigerator.
Keeps for weeks or may put in jars and seal.
Mary J.
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Here to Print this Recipe
Oven Baked Vegetables Recipe
Ingredients
Non-stick spray coating
1/4 cup fine dry bread crumbs
1 Tbs. Grated
parmesan cheese
1/8 tsp. Paprika
2 cups 1/4 inch thick zucchini slices,
onion rings, or cauliflower flowerets
2 tsp. reduced calorie Italian salad
dressing
Directions
Spray a cold baking sheet with non-stick spray,
set aside. In 9" pie plate stir together bread crumbs, parmesan cheese, paprika
till well mixed.Drizzle vegetables with salad dressing, then roll veggies in
bread crumbs til coated. Place on baking sheet.Bake at 450 for 9 to 11 minutes,
until golden brown
Mary J
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Sweet and Sour Sauerkraut Salad Recipe
Ingredients
1 1-lb. can sauerkraut (drained)
1 med. onion, chopped
1 c. chopped celery
1 c. chopped bell pepper
1 c.
sugar
1/4 c. oil
1/4 c. vinegar
1 tsp. celery seed
1 tsp. poppy seed
Directions
Mix sugar, oil, vinegar, celery seed, and poppy seed. Pour
over other ingredients. Stir thoroughly to spread the dressing throughout. Cover
tightly and store in the refrigerator overnight or for at least 6-7 hours so
that the vegetables can marinate. Variations: If you use fresh sauerkraut (like
the kind in the plastic bag), you may only use 3/4 c. of sugar; a medium size
jar of pimento may be used instead of the bell pepper.
Linda in PA
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Old Fashioned Sugar Cookie Recipe
Ingredients
1 c. Granulated Sugar
1 c. Powdered Sugar
1 c. Margarine
1 c. Cooking Oil
2 Eggs
4-1/2 c. Flour
1 tsp. Baking Soda
1 tsp.
Cream of Tartar
1 tsp. Vanilla
Directions
Combine sugars, margarine
and oil; beat well. Add eggs and beat again. Add flour, soda, cream of tartar
and vanilla; then mix well. Drop small balls of dough on cookie sheet and
flatten with bottom of glass or fork which has been dipped in sugar. Bake at
375? for 10 to 12 minutes.
Oma
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Blueberry Custard Pie Recipe
Ingredients
2 C. blueberries
9-inch baked pie
crust, chilled
1 T. all purpose flour
1 C. sugar
1 C. evaporated milk
3 Lg. eggs, lightly beaten
1 tsp. vanilla extract
1/4 tsp. cinnamon
1/8
tsp. nutmeg
Directions
Preheat oven to 425 degrees. Place blueberries
in pie crust and set aside. In a medium bowl, mix flour with sugar, gradually
add evaporated milk,stirring until smooth. Whisk in eggs and vanilla until
blended. Pour mixture over blueberries. Sprinkle with cinnamon and nutmeg. Bake
for 15 minutes. Reduce heat to 350. Bake 35 minutes longer. Cool completely
before serving.
Oma
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Weekly Specials at Prepared Pantry
Products this Month
Mr Mister Stainless Steel Spray Genie
Real Chocolate Chips
Cookie Mixes
Bread Machine Mixes (with instructions for regular
oven)
Articles this month
How
to Troubleshoot Cookies
Save Time with No-Bake Cookies
The Joys of
Refrigerator Cookies
Types of Cookies and How to Bake Them
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Nancy Rogers
A lot of our members have asked what
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Nancy Rogers
I use Home
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Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416
Paypal: email address is everyday_recipes@yahoo.com
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