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June 2017 Recipes

June 9, 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.

Today's Recipes -  Lisa's Baby Back Ribs Recipe | Lisa's Apple Cider Grilled Pork Chops Recipe | Linda's Microwave Meat Loaf Recipe | Oma's Fried Okra Recipe | Oma's Sweet Onion Salad Recipe | Oma's Stuffed Tomatoes Recipe | Mary J.'s Sausage Stuffed Squash Recipe | Yellow Squash Casserole Recipe | Broccoli and Tomatoes Dish Recipe | Mary J.'s Squash Casserole Recipe #2 | Oma's Squash Fritters Recipe |

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   

Everyday Recipes from Our Recipe Family. Everyday recipes made from ingredients found in most pantries.

Does anyone in Nancyland know how to make the candy we used to know as "peanut planks"? They were a very crisp, crunchy candy made up of a peanuts held together by some type of sugar "mortar", but not chewy. I know the recipe must be a simple one, but I'm not adept enough to figure it out, and I do so long for another crunchy bite of that wonderful stuff.
G in La.

Lisa's Baby Back Ribs Recipe

4 racks pork baby back ribs, each about 1 pound
12 whole black peppercorns
2 bay leaves
10 whole star anise
2 cinnamon sticks, each 3 inches long
1/4 cup soy sauce
1 12 ounce jar plum jam
1 tablespoon grated, peeled gingerroot
1 garlic clove, crushed with garlic press

In 8 quart saucepot, heat ribs, peppercorns, bay leaves, 4 star anise, 1 cinnamon stick and enough water to cover to boiling over high heat. Reduce heat to low; cover and simmer 50 minutes to 1 hour until ribs are fork tender. Remove ribs to platter. If not serving right away, cover and refrigerate until ready to serve.

Prepare glaze:
In 1 quart saucepan, heat soy sauce, remaining star anise and cinnamon stick to boiling over high heat. Reduce heat to low; cover and simmer 5 minutes. Remove from heat; let stand, covered, 5 minutes. Strain mixture into bowl; discard star anise and cinnamon. Stir in plum jam, grated ginger, and garlic.

Place ribs on grill over medium heat. Cook 10 minutes, turning once, until browned. Brush ribs with some glaze and cook 5 to 10 minutes, brushing with remaining glaze and turning frequently.
Lisa TX
Click Here to Print this Recipe


Lisa's Apple Cider Grilled Pork Chops Recipe

4 loin pork chops, 1inch thick

1 1/2 cups apple cider
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons fresh lemon juice
2 strips lemon zest
1/2 teaspoon dried sage
1 apple, cored and chopped
2 scallions, finely chopped
2 cloves garlic, minced
2 teaspoons fresh ginger, minced
salt and pepper
2 tablespoons butter
1 tablespoon melted butter

Trim any excess fat off pork chops. Arrange chops in baking dish just large enough to hold them. Combine cider, honey, soy sauce, lemon juice and zest, sage, apple, scallions, garlic and ginger in mixing bowl and stir until honey is dissolved. Pour marinade over pork and marinate, covered, for at least 2 hours, preferably 6 to 8 hours in refrigerator, turning chops once or twice. Drain the pork chops from the marinade and blot dry. Strain marinade into saucepan and boil until thick and syrupy, 5 to 8 minutes. Whisk in butter and correct seasoning, adding salt and pepper to taste. Brush the chops on both sides with melted butter and grill until cooked to taste, 4 to 5 minutes per side for medium. Transfer pork to plates or platter and spoon cider glaze on top.
Lisa TX
Click Here to Print this Recipe 

Thank you for all the great recipes to be posted.  There is not room for all of them in today's newsletter so the rest of them will be posted tomorrow. I will send out a newsletter everyday (Monday-Friday) from now on if there are enough recipes to post each day. My hand still hurts but I will send out the newsletter anyway.

Linda's Spanish Rice | Crockpot Recipe

2 pounds ground chuck or beef
1 medium onion, chopped
1 green pepper, chopped
1 28 ounce can stewed tomatoes
1 16 ounce can tomato sauce
1 1/2 cup water
2 1/2 teaspoon chili powder or to taste
2 teaspoons seasoned salt or to taste
2 tablespoons Worcestershire sauce
2 cups raw rice, converted
3 stalks celery, chopped

Brown beef in skillet and drain off fat. Put all ingredients in crockpot. Stir thoroughly. Cover and cook on low 7 to 9 hours or on high 3 hours. Stir in cheese and sprinkle on top if desired. Serves 8
Linda NM
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

Linda's Microwave Meat Loaf Recipe

1 pound ground beef
2/3 cup evaporated milk
2 tablespoons onion soup mix
1/4 teaspoon salt

2 tablespoons brown sugar
1/2 teaspoon dry mustard
2 tablespoons catsup

Combine ingredients and form into a loaf in a glass pan. Combine topping ingredients and spread over top of meat. Cook covered with waxed paper 7 to 12 minutes or until done on high setting. Let stand 5 minutes before serving. Serves 4.
Linda NM
Click here to Print this Recipe

The site is back online.  A couple of our members sent money to get the site back online.  There was enough money to upgrade the site to a faster speed. The site should be loading more quickly. Thank you so much for your kindness. All of our members will enjoy the kindness as well. Thank you so much.

Oma's Fried Okra Recipe

1/2 cup of cornmeal
1/4 cup of all purpose flour
1 teaspoon salt
1/4 teaspoon pepper
4 cups of tender okra
bacon drippings

Combine dry ingredients in a paper or plastic bag and mix well. Rinse okra and cut into 3/4 inch slices. Shake in a bag to coat with dry ingredients. Heat drippings in skillet and fry okra turning often until browned. Makes about 6 servings.
Oma in New Orleans
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Oma's Sweet Onion Salad Recipe

2 tablespoons any vinegar
1 tablespoon prepared mustard
1 tablespoon snipped fresh parsley
1 teaspoon olive oil
1/2 teaspoon crushed black pepper
2 cucumbers, thinly sliced
1 red onion, thinly sliced
1 hard cooked egg, chopped
4 lettuce leaves

In a large bowl, mix the vinegar, mustard, parsley, oil and pepper. Add the cucumbers, onion and egg, tossing to combine. Arrange the lettuce leaves on a large platter. Top with the cucumber salad. Serve immediately.
Serves 4
Oma in New Orleans
Click Here to Print this Recipe


Oma's Stuffed Tomatoes Recipe

4 large tomatoes, cut in half crosswise and seeds removed
1/4 teaspoon salt
2 small shallots, minced
2 cloves garlic, minced
2 tablespoons unsalted butter, melted
2 tablespoons parsley, chopped
3 1/2 seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1/4 teaspoon pepper

Preheat oven to 400F. Sprinkle inside of tomatoes with salt. Set aside to drain on paper towels 15 to 20 minutes. Combine remaining ingredients, except pepper, in a bowl. Stuff each tomato half with bread crumb cheese mixture. Sprinkle with pepper and bake 10 minutes. Turn on broiler. Broil tomatoes 30 seconds to 1 minute until lightly browned.
Serves 4.
Click Here to Print this Recipe

Mary J.'s Sausage Stuffed Squash Recipe

4 to 6 medium yellow squash
3 ounces fresh sausage
1 medium onion, chopped
salt and pepper, to taste
2 slices fresh bread, crumbled
seasoned salt, to taste

Boil squash whole until just tender; remove and carefully split lengthwise. Using a spoon, scoop out pulp, taking care not to break shells. Set pulp aside. Place squash shells in a baking dish. In skillet over medium high heat, cook sausage with onion. Add salt and pepper to taste; remove from heat. Add squash pulp, bread crumbs, and seasoned salt. Add a little water if the mixture is too dry. Stuff squash shells with the sausage mixture; bake at 375F until browned. Serves 6 to 8.
Mary J
Click Here to Print this Recipe


Yellow Squash Casserole Recipe

1-1/2 pounds yellow squash
3 tablespoons bread crumbs
2 tablespoons margarine
2 egg whites
1 tablespoon minced onion flakes
2 teaspoons margarine

Preheat oven to 350F. Wash and slice squash and put in pan of water. Cook on top of the stove until soft, drain. In a large bowl mash squash up. Add the 2 tablespoons of margarine, egg whites, onion and half of the bread crumbs, mix well. Pour mixture in a greased pan. Dot the top with 2 teaspoons of margarine and sprinkle the rest of the bread crumbs on top.
Bake for 45 minutes.
Mary J.
Click Here to Print this Recipe


Broccoli and Tomatoes Dish Recipe

1 pound fresh broccoli
3 plum tomatoes, peeled and seeded
1 to 2 tablespoons olive oil
1 tablespoon peeled, shredded fresh ginger root
1/8 teaspoon red pepper powder or to taste
salt and fresh ground pepper to taste.

Separate the broccoli heads into small florets. Peel and slice the stems. Blanch the florets and stems in boiling salted water 3 to 4 minutes until crisp tender. Drain. Refresh in cold water. Drain thoroughly and set aside. Cut tomatoes lengthwise into eighths, set aside. Heat oil in nonstick wok or skillet. Add ginger and stir fry a few seconds. Add broccoli, tomatoes and red pepper powder. Stir fry 2 to 3 minutes or until vegetables are heated through. Add 1 to 2 tablespoons water and continue to stir fry for about 30 seconds. Serve hot, at room temperature or chilled.
Mary J
Click Here to Print this Recipe 

This afternoon I came in time to find a squirrel sitting outside on the window.  Ditto and Little One reacted to the squirrel differently.  Little One was making I want to eat you cat sounds.  Ditto was making I want to be your friend cat sounds. The squirrel was just sitting there looking at them. It was a humorous site.  Each cat has their own personality and react different in most situations.

Mary J.'s Squash Casserole Recipe #2

1 lb. yellow squash, sliced
1 c. chopped onion
1 T. butter
8 oz. sour cream
1 can cream of chicken soup, undiluted
1 can water chestnuts, drained and chopped
6 oz. pkg. chicken flavored stuffing mix
1/4 cup plus 2 T. butter, melted

Cook squash until just tender; drain well. Saute onion in 1 T. butter. Combine squash, onion, sour cream, soup and water chestnuts. Combine stuffing mix and remaining butter; mix well. Add 3/4 of stuffing mixture to squash mixture. Spoon into 2-quart casserole dish. Sprinkle remaining 1/4 of stuffing mixture over top. Bake at 350 degrees for 20 minutes.
Mary J's
Click Here to Print this Recipe

Oma's Squash Fritters Recipe

2 c. yellow squash or zucchini, grated
2 tsp. onion, grated
2 tsp. sugar
1 tsp. salt
Pepper to taste
2 eggs, beaten
1 c. flour

Combine squash, onion, sugar, salt, pepper, eggs, flour and just enough milk to make a thick batter. Drop by tablespoons on lightly greased griddle. Brown on both sides.
Click Here to Print this Recipe

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
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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