Recipe Index


Home Page
Return to
Newsletter Archives
August 2017 Recipes

August 16, 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. Everyday recipes made from ingredients found in most pantries.

Today's Recipes - Lots of summer vegetable recipes
- Mary J's Baked Eggplant Recipe
- Mary J's Asparagus Side Dish Recipe
- Mary J's Cauliflower with Tomatoes Recipe
- Mary J's Cucumber Salad Recipe
- Scalloped Tomatoes Recipe
- Baked Cherry Tomatoes Casserole Recipe
- Garden Pasta Salad Recipe
- Ana's Pina Colada Fruit Dip Recipe
- Ana's Zucchini and Yellow Squash Skillet Dish Recipe
- Ana's Gingered Carrots Recipe
- Sue's Microwave Green Beans and Mushrooms Recipe
- Sue's Stuffed Baked Potatoes Recipe

Requests and Replies

- Several comments on the Lemon Dump Cake Recipe
- Can peas be frozen?
- Request on how to remove the skins of fresh tomatoes.

Bold black text are links.. Bold red text are not clickable links.


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   

Thank you for reprinting the Lemon Dump Cake recipe link. Bought the ingredients today.
Anita in Camarillo

I would like to can some fresh tomatoes. How do you get the skins off so they can be canned?

Mary J's Baked Eggplant Recipe

1 eggplant, medium, pared, cubed
1 c onion, chopped
1/2 c cracker crumbs
1 tb sugar, granulated
1 tb butter, melted
2 Eggs, beaten
1/3 c milk
pepper, black
2 bacon, slices

Boil eggplant and onion in small amount of salted water. Drain and mash. Add remaining ingredients, except bacon, mix well and turn into a buttered 1-1/2 quart casserole. Bake at 350 degrees for 30 minutes until firm. Top with bacon, return to oven and bake until bacon is browned.
Mary J
Click here to Print this Recipe


Mary J's Asparagus Side Dish Recipe

1-1/2 lb Asparagus
2 tb Olive oil
2 ts Sesame oil
1 tb Fresh ginger root, chopped fine
1/2 c Roasted cashews, coarsely chopped
1 tb Soy sauce

Cut off the tough lower stems of the asparagus and discard. Cut each stalk diagonally into 3 or 3 pieces. Heat the oils together in a wok over high heat. Add the ginger and stir-fry for one minute. Add the asparagus and stir-fry until tender but still crisp, about 4 to 5 minutes.
Stir in the cashews and soy sauce. Serve immediately.
Mary J
Click Here to Print this Recipe


Mary J's Cauliflower with Tomatoes Recipe

1 tb olive oil
4 green onions, sliced
2 ripe tomatoes, skinned, deseeded and quartered
Salt and freshly ground black pepper
2 tb fresh basil leaves, torn
1 lg cauliflower, cut into florets
Fresh basil, to garnish

Heat the oil in a pan and add the onions and tomatoes. Cook for 1-2 minutes.

Stir in the seasoning and basil and cook for 1-2 minutes. Meanwhile, cook the cauliflower in boiling, salted water for 4-5 minutes until almost tender. Drain well.

Arrange the vegetables on a serving plate and garnish with fresh basil.
Mary J
Click Here to Print this Recipe


Mary J's Cucumber Salad Recipe

2 c tomato wedges, peeled
1/2 c radishes; sliced
1/2 medium red onion; thinly sliced
1/2 c celery; cescents
1/2 c cucumber; chunks
Kraft's Zesty Italian Dressing

Combine all vegetables in salad bowl; pour Kraft's Zesty Italian dressing over. Refrigerate overnight.
Makes 8 Servings
Mary J
Click Here to Print this Recipe


Scalloped Tomatoes Recipe

1/4 c chopped onion
1/4 c chopped green pepper
1/4 c butter
6 md tomatoes, peeled and sliced
1/2 ts salt
1/4 ts pepper
1 tb Sugar
1/8 ts dried basil
1 c toasted bread cubes

Cook onion and green pepper in butter until soft. Place half of the tomatoes ina 2-qt. casserole. Top with half of the seasonings. Add half the bread cubes and all of the green pepper mixture. Top with remaining tomatoes, seasonings, and bread cubes. Bake in moderate oven (350 degrees) for 30 minutes.
Serves 6.
Mary J
Click Here to Print this Recipe


Baked Cherry Tomatoes Casserole Recipe

3-1/2 cups cherry tomatoes
3 oz day old bread*
6 cloves garlic, peeled, sliced
1/2 c parsley, coarsely chopped
1/2 ts freshly ground black pepper
2 tb virgin olive oil
1/2 ts salt
1/4 c grated Parmesan cheese

Preheat the oven to 375 degrees. Wash the tomatoes and remove and discard any stems. Place the tomatoes in a bowl and mix in the remainder of the ingredients. Transfer the mixture to a 6-cup gratin dish. Bake at 375 degress for 40 minutes. Serve immediately.
Mary J.
Click Here to Print this Recipe

This summer my husband planted peas in our garden. The good thing is we have lots of green peas. The bad thing is we really don't like peas. I asked him earlier this summer why he planted the so many green peas. He told me bought one and got one free so planted all both packages of peas.

Can peas be frozen so they can be eaten in small amouts throught the year?
Brenda in New Mexico

I am still trying to work carrots into my meals and looking for new recipes to use tuna so this recipe I tried yesterday was just perfect....and delicious!

Garden Pasta Salad Recipe

2 cups whole-wheat rotini, ( 6 oz) (I used Dreamliner)
1/3 cup reduced-fat mayo
1/3 cup low-fat plain yogurt
2 T. extra-virgin olive oil
1 T. red wine vinegar, or lemon juice
1 clove garlic, minced
1/8 t. salt
1 cup cherry or grape tomatoes, halved
Freshly ground pepper, to taste
1 cup diced yellow or red bell pepper
1 cup grated carrots (2-4 carrots) ( I used organic)
1/2 cup chopped pitted Kalamata olives
1/2 cup chopped scallions, (4 scallions)
1/3 cup slivered fresh basil

Cook pasta. Drain and refresh under cold running water.
Whisk mayo, yogurt, oil, vinegar, garlic, salt & pepper in large bowl until smooth.
Add pasta & toss to coat. Add tomatoes, pepper, carrots, scallions, olives & basil, toss to coat well. Cover & refrigerate up to 1 day. I added tuna. You could add chicken.
Source: Patsy Jamieson
Athena in DE
Click Here to Print this Recipe

Ana's Pina Colada Fruit Dip Recipe

8 oz Crushed pineapple in juice, undrained
3-1/2 oz Instant coconut pudding mix
3/4 c Milk
1/2 c Dairy sour cream

In food processor bowl with metal blade or blender container, combine all ingredients. Cover; blend 30 seconds (if using blender, stir after 15 seconds). Refrigerate several hours or overnight to blend flavors.
Serve with fresh fruit.
Makes 2-1/2 cups
Click Here to Print this Recipe


Ana's Zucchini and Yellow Squash Skillet Dish Recipe

2 ts butter or margarine
2 sm zucchini, grated
2 md yellow squash, grated
salt and freshly ground
pepper to taste

In a large skillet over medium heat, melt butter. Add squash and saute, stirring frequently until tender, 2 to 3 minutes. Season to taste with salt and pepper.
Makes 4 Servings
Click Here to Print this Recipe


Ana's Gingered Carrots Recipe

3/4 lb fresh babby carrots
1/2 c chicken broth
Dash onion powder
2 tb fresh lemon juice
1/2 ts ground ginger
1 tb fresh parsley, chopped
1 tb butter

Cut carrots in matchstick slices or thin rounds. Place in a saucepan with broth and onion powder. Cook 15 minutes or until tender. Drain, add remaining ingredients and toss lightly.
Makes 1-2 Servings
Click here to print this Recipe

I saw and I tried the Lemon Dump Cake that was posted in a recent newsletter. It was the best lemon cake I ever had. I made another one for a funeral meal today. This recipe is now one of the tried and tested recipes that will be used often at our house. I have gotten many good recipes from this site. I have been a meber since 1996 but have never written in before. Thank you for posting newsletter each day.
Lucille in Idaho (age 76)

Sue's Microwave Green Beans and Mushrooms Recipe

1 lb green beans, fresh
2 tb chopped onion
4 tb water
1/2 c fresh mushrooms -- sliced
1 ts cornstarch
1/4 ts basil
1 ds pepper
1 ts lemon juice

In a 1 quart casserole combine beans, onion and water. Cover casserole. Microwave on High for 5 minutes. Stir in mushrooms, cornstarch, basil and dash pepper. Cover and Microwave for 3-5 minutes until beans and mushrooms are tender.
Makes 6 Servings
Click Here to Print this Recipe


Sue's Stuffed Baked Potatoes Recipe

6 med. potatoes
5 T. butter
salt and pepper
1/2 c. milk
1 c. grated cheese

Bake potatoes in oven for 1 hour at 350 degrees. Cut off tops - scoop out the potato and mix with 5 T. oleo, salt, pepper, milk and cheese. Refill the shell and bake another 20 minutes.

A Bakerís 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





Weekly Specials at Prepared Pantry 


Products this Month
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

Sign up for the ReadySetEat newsletter today. Youíll receive easy dinner recipes you can make in under 30 minutes with 7 ingredients or less Ė plus coupons and local grocery savings. Itís 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