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June-July 2017 Recipes

July 14, 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 -
Pressure Cooker Pork Chops with Savory Gravy | Pressure Cooker Pizza Pasta Recipe | Key Lime Meltaways Recipe | BBQ Rubbed Sweet Potatoes Recipe | Robbie's Fruit Salad Dressing Recipes | Hot German Potato Salad Recipe | Sue's Black Bean Salad Recipe | Sue's Chicken Pasta Salad Recipe | Mary J's Salad Recipes
(4 Recipes)


Requests, Replies and Tips
- Judy in MT answers question about her increasing blindness
- Ana would like to know the difference in sauerkraut and Bavarian sauerkraut?


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 everyone for your concern. I gave up driving 2 years ago and that killed me for sure. I have been working since I was 4 years old. My diabetes decided it wants my eyes and I sometimes have to have injections in my eyes to stop the vessels from breaking and it is not too bad at all. But I also can barely walk as I retain fluid and gained 120 lbs in 6 weeks. Finally got that under control. I'm 73 and have helped folks all my life. Again I thank everyone and Nancy for your kindness and concern. I live in NW Mt. 65 miles from Canada. Love to all
Judy in Montana

Marlene wanted recipes for her Instant Pot. I have a Kitchen Aid PC. The recipes work in all PCs.Enjoy using your pressure cooker.

Pressure Cooker Pork Chops with Savory Gravy

2 boneless loin chops
1 Tbsp oil
Flour for dredging
Salt/pepper to taste
1/2 large onion sliced
1/2 cups chicken broth
1/4 cup white wine
4 oz. sliced mushrooms
2 diced scallions
1 1/2 Tbsp flour
4 oz sour cream

Add salt& pepper to about 1/2 cup flour. Dredge chops in flour heat oil in PC on brown setting. Discard remaining flour.
Brown chops on both sides, remove chops and add wine, stirring to release brown bits. Reduce wine to 2 Tbsp and return chops tp PC. Add broth over chops. Put onion slices and mushrooms over chops.
Secure lid and cook on high pressure 10 mins. Do a natural release then remove chops reserving liquid.

Stir 1-1/2 Tbsp flour into sour cream until smooth. Set PC on Brown setting and stir sour cream into liquid whisking continually until thickened. Add scallions and serve.
Click Here to Print this Recipe


Pressure Cooker Pizza Pasta Recipe
Serves 6

1 lb. Italian sausage
8 oz. pizza sauce
16 oz. pasta sauce
28 oz. water
8 oz. mozzarella
20 slices pepperoni
1 lb. tubular pasta (elbows or cavatappi)
2 tsp. Minced garlic
1 tsp. Italian seasoning
1 Tbsp butter

Set the PC on Brown or sauce. Melt butter add garlic and sausage. Sauce oil meat is no longer pink.
Add both pizza and pasta sauce to sausage mixture.
Add the water. Stir and seal the lid.

Set timer for 5 mins. Do a quick release and open after the pin has dropped.
Add half the cheese and half the pepperoni…mix well.

Sprinkle rest of cheese and pepperoni over top of mixture. Replace the lid and let the cheese melt and pepperoni warm through. Enjoy.
Click Here to Print this Recipe

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

Key Lime Meltaways Recipe

You can make these with regular limes as well, but if you run into some key limes, they’re worth it. Trust me and my resident lime addict.
You could also keep the logs frozen for up to two months, and use them as the meltaway craving hits.

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 cup confectioners’ sugar
Grated zest of 4 tiny or 2 large key limes
2 tablespoons freshly squeezed lime juice
1 tablespoon pure vanilla extract
1-3/4 cup plus 2 Tablespoons all-purpose flour (a.k.a. 2 cups minus 2 tablespoons)
2 tablespoons cornstarch
1/4 teaspoon salt

1. In the bowl of an electric mixer fitted with the whisk attachment, cream butter and 1/3 cup sugar until fluffy. Add lime zest, juice, and vanilla; beat until fluffy.

2. In a medium bowl, whisk together flour, cornstarch, and salt. Add to butter mixture, and beat on low speed until combined.

3. Between two 8-by-12-inch pieces of parchment paper, roll dough into two 1 1/4-inch-diameter logs. Chill at least 1 hour.

4. Heat oven to 350 degrees. Line two baking sheets with parchment. Place remaining 2/3 cup sugar in a resealable plastic bag. Remove parchment from logs; slice dough into 1/4-inch-thick rounds. Place rounds on baking sheets, spaced 1 inch apart.

5. Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool slightly, just three or four minutes. While still warm, place cookies in the sugar-filled bag; toss to coat. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.
Yield: 5 dozen
Adapted from Martha Stewart
Anna in Sweden
Click Here to Print this Recipe

I found this on Recipe4Living:
Raspberry Ice Tea Recipe

(='.'=) Sylvia

Big Jim and I had many chats way back and swapped many recipes. I particularly liked these with Roast Pork, but always missed out the Poultry Spice. It's expensive enough here in Scotland to buy sweet potatoes, but Poultry Spice - never available. I have since found a recipe for PS and I'll post it on the Scottish Board for those who also have difficulty finding it.

BBQ Rubbed Sweet Potatoes Recipe (Big Jim's (Forbamarebs recipe from 2008)

2 teaspoons paprika
2 teaspoons chili powder
2 teaspoons BBQ spice
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon poultry spice
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon onion powder
4 medium sweet potatoes
4 tablespoons salted butter
4 tablespoons light brown sugar

Preheat the oven to 375 degrees F. Line a baking sheet with aluminum foil.

In a medium bowl, mix together the paprika, chili powder, BBQ spice, garlic powder, cumin, poultry spice, salt, oregano, and onion powder.

Wash each sweet potato thoroughly under cold running water. Carefully pierce each potato, 4 to 5 times, with the tip of a small knife or the tines of a fork. With the sweet potatoes still wet, dredge each potato into the spice rub and place on the prepared baking sheet.

Bake the sweet potatoes for about 1 hour 20 minutes, or until they are very tender when pierced with a fork. To serve, split each potato open, lengthwise, and dollop each with 1 tablespoon of butter and 1 tablespoon of brown sugar.
(='.'=) Sylvia
Click here to Print this Recipe

Robbie's Fruit Salad Dressing Recipes
Here are recipes I have used on fruit salads. All are great and easy to make.
Robbie IN

Pineapple Juice Fruit Salad Dressing Recipe

Juice from a 15 ounce can chunk pineapple
1 egg, beaten
1 tablespoon all-purpose flour
1 1/2 tablespoons distilled white vinegar
1/2 cup white sugar

In a medium saucepan, stir together the pineapple juice, egg, flour, vinegar and sugar over medium low heat. Cook and stir sauce until thickened. Transfer to a medium sized bowl, cover and refrigerate overnight.
Stir in to fruit salad before serving.
Robbie IN


Brown Sugar Sour Cream Fruit Salad Dressing Recipe

1 Tbsp. lemon juice
2/3 c. sour cream
2/3 c. light brown sugar

Combine and stir well, then add to fruit and stir to coat all the fruit.
Robbie IN


Lemon Cool Whip Fruit Salad Dressing Recipe

1 can lemon pie filling
8 oz. container Cool Whip, thawed

Combine and stir in to fruit salad.
Robbie IN
Click Here to Print these fruit salad dressing recipes

Here are some grilling tips for Sue.
I hope these help. WE no longer salt steaks, as my husband is on a very low salt diet. Even without the salt, he loves his rib eyes!
Robbie IN

Season early — You should salt your meat even before you start your coals. If you throw salt on right before you put it on the grill you end up leaving salt all over the grill, not on your steak. So season your steaks about fifteen minutes before you put them on the grill. That gives the salt a chance to dissolve and evenly flavor your meat. Sea salt is all the rage now and chefs like to fancy up a plate by using specialty salts like Hawaiian Pink Salt or Fleur de Sel. Sometimes a little good salt is all that a steak needs.

Take your steaks out early — Let your steaks sit at room temperature for at least twenty minutes. I know it doesn’t seem sanitary, but since steaks are whole muscles and you are cooking the outside well above safe levels, you won’t need to worry so much about food-borne illness. The problem with throwing your steaks on the grill right out of the refrigerator is that it will take them a lot longer to cook. Steaks at room temperature take seasoning better and will cook faster.

Crack Your Own Pepper
Pepper not only adds an element of spice to steak, it also adds crunch. You want a combination of fine, medium, and big pieces. To achieve this, pour whole peppercorns in a resealable plastic bag and crush them with a heavy skillet.

Build a Two-Zone Fire
ou want a hot side to sear the meat and a not-so-hot side to finish the cooking. If you've got a gas grill, that's easy: Keep one burner on low while the others go full blast. If you're cooking over coals, use your tongs to build a ramp of embers climbing up to one side of the grill to create high-low control.
Feel the Heat

How do you know when the coals are ready? Once the flames have died down and the coals are glowing orange, use the 2-2 rule: Put your hand two inches above the hottest part of the coals. If you can hold it there for two seconds—no more, no less—you're good to grill.

Control Flare Ups
Dripping fat + hot coals = scorched, carcinogenic steak. Don't use a sprits bottle of water to douse the flames—you'll kick up ash. And putting the lid on the grill won't smother the fire fast enough. To get that rib eye out of harm's way, gently slide it to a flare-free area with tongs until the fire subsides. (If you throw the meat around, you'll shake out more fat and start another fire.)

Use Real Charcoal
Hardwood lump charcoal burns hotter and faster than manufactured briquettes. It doesn't matter if you use oak or mesquite, as long as it looks like it came from a tree and not construction scraps. You want your steak to taste faintly of smoke, not chemicals.
Click Here to Print this Recipe


Shirley in the Newletter of 7/13/17 asked for a recipe of Hot German Potato Salad. We liked it very much.

Hot German Potato Salad Recipe

5 lb. potatoes (cook with skins on, then cool, peel and cut up.)
1/2 lb. bacon strips (brown, but not crisp.)

Mix in a bowl:
1/2 c. white vinegar
3/4 c. sugar
Salt and pepper to taste
3 tbsp. flour
1/2 c. water

Stir and add this to bacon and grease, heat slowly until thick.

Add 3/4 c. finely chopped onion.

Stir these in but do not cook, pour all this over potatoes and let set in refrigerator overnight. Warm next day in a crock pot.

Nancys Kitchen I got from your newletter in 2009. I don't know who sent it in but it is a good recipe. Ditamac MI/FL

Never use a fork to move or turn meat; use tongs. You should only turn the meat once. Grill one side, then turn over to complete grilling

Don't guess—Use a Thermometer to tell when your steak is done

A temperature of 125 degrees means medium-rare. Instant-read thermometers guarantee you'll get it right.

Let the Meat Rest Ten minutes of resting does wonders for a steak—no foil tent needed. Fibers relax. Juices spread. Colors are recalibrated and flavors retained.
Robbie IN
Click Here to Print this Recipe


What is the difference in sauerkraut and Bavarian sauerkraut?

Sue's Black Bean Salad Recipe

2 (14 Ounce) cans black beans
1 (14 Ounce) can mandarin oranges
1 onion, chopped
1 green pepper, chopped
1 red (14 Ounce) can corn
1/4 cup oil
1/4 cup red wine vinegar
1/3 cup orange juice

Combine beans, oranges and vegetables in a large bowl. Combine dressing ingredients, pour over bean mixture, mix well, and serve. Can allow to marinate at room temperature a little while or overnight in the refrigerator.
Click Here to Print this Recipe


Sue's Chicken Pasta Salad Recipe

1 cup mayonnaise
2 tablespoons soy sauce, reduced sodium
1 teaspoon ground ginger
1/4 teaspoon hot pepper sauce
8 ounces rotini, cooked, drained
2 cups chicken, cooked, chopped
1 cup red pepper, chopped
1 cup diced celery
1/4 cup green onion, sliced

Mix all ingredients in a bowl; chill.

Note: I use Duke's Mayonnaise. It seems to work better with this salad.
Click here to Print this Recipe

Mary J's Salad Recipes

Mary J's Chicken Broccoli Salad Recipe

3 cups water
2 tablespoons lemon juice
1 bay leaf
1 clove garlic, halved
12 black peppercorns
1 pound skinned, boned chicken breasts
7 cups small fresh broccoli florets
3/4 cup chopped red bell pepper
1/2 cup buttermilk
1/3 cup sour cream
1/4 cup mayonnaise
1 teaspoon curry powder
1/2 teaspoon salt
1/8 teaspoon coarsely ground pepper

Combine first 5 ingredients in a large saucepan; bring to a boil. Reduce heat and add chicken; cover and simmer 15 minutes or until done, turning chicken after 8 minutes. Remove chicken from pan and let cool. Discard cooking liquid. Shred chicken into bite sized pieces; set aside. Arrange broccoli in a vegetable steamer over boiling water. Cover and steam 5 minutes or until crisp tender. Combine chicken, broccoli, and red bell pepper in a bowl. Combine buttermilk and next 5 ingredients in a bowl. Add to chicken mixture, tossing gently to coat.
Serves 6.
Mary J


Mary J's Pea Salad Recipe

1 cup sour cream
3 tablespoons white wine vinegar
1 teaspoon salt
32 ounces frozen green peas, thawed and drained
1/3 cup chopped green onions
1 cup shredded chedder cheese
1/2 cup bacon bits

Mix sour cream, vinegar and salt in medium size bowl. Stir in peas and onions. Place 1/2 pea mixture in a serving bowl. Top with 1/2 the cheese and bacon. Repeat layers. Cover and chill until served.
Serves 10.
Mary J


Mary J's Macaroni Salad Recipe

2 cups cooked macaroni
2 eggs, hard boiled, chopped
1/4 cup chopped celery
1/4 cup chopped onion
1/3 to 1/2 cup mayonnaise or salad dressing
2 teaspoons sugar
2 teaspoons vinegar
1/2 teaspoon salt, or to taste
1/2 teaspoon prepared mustard
pepper, to taste

Combine all ingredients; stir well. Cover and chill for several hours before serving.
Serves 4.

Note: I like to add 1/2 cup flaked salmon to this recipe. It works well with this recipe.
Mary J


Mary J's White Bean Salad with Lemon Mustard Dressing Recipe

Lemon Mustard Dressing, recipe below
1 cup seedless grapes, red or green
15 ounce can small white beans, drained
1/2 cup diced celery
1/4 cup minced green onions
2 tablespoons chopped parsley
lettuce leaves

Prepare Lemon Mustard Dressing. Set aside. Combine all salad ingredients except lettuce; mix well. Serve on lettuce leaves with the Lemon Mustard Dressing.

Lemon Mustard Dressing
Combine 2 tablespoons vegetable oil, 2 tablespoons lemon juice, 1 teaspoon Dijon style mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper; mix well.
Makes 1/4 cup.

Makes 4 servings.
Mary J


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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 - 5540 2nd St.
Lubbock, Texas 79416

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