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June 2017 Recipes

June 18, 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 -  E's Angel Chicken Recipe | Abby's Hamburger and Gravy Recipe | V8 Meatloaf Recipe | Liver and Bacon with Onions Recipe | Butterfly Lobster Tails Recipe | Baked Zucchini Recipe | SB's Dill Pickle Recipe | Raspberry House Dressing Recipe | Sole Stuffed with Broccoli Rabe Recipe | Lynn's Fried Potatoes Recipe | Linda's Crock Pot Sloppy Joes Recipe | Lisa's Apple Dumplings Recipe | Apple Banana Salad Recipe | Drink's Never Fail Baking Powder Biscuits Recipe | Lisa's Peanut Banana Dip Recipe | Sharon's Cinnamon Roll Cobbler Recipe | Ana's Strawberry Jello Recipe |

Questions, Tips and Replies
Questions for Sylvia in Scotland | 5 Replies to question about Margarine during WWII |  Reply to Mayonnaise Sandwiches | Comment on Sour Milk Prep |  Reply about Marvis Chewy Bars | Question about Mary J's Bean Salad Recipe | Patty needs recipes for a convection oven | Janis would like a recipe for chicken noodle soup.

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.

Questions for Sylvia in Scotland.
I have quite a bit of basil growing in my garden, so I need further instructions about your basil oil. How long do you let it sit before straining? When you strain out the leaves, you said to bottle it. Does this mean just to put it in a bottle container or does it have to be processed somehow? Or do you have to keep it in the refrigerator? How long will it last? What do you use the oil for?
Sharon in MO

Replies - Margarine WWII
When there are several replies for the same question I post all of the replies even though some of the info is similar. There is additional information in the replies as well.

From what I heard during World War II butter manufacturers/organizations fought and did not allow oleo companies to make oleo look like butter. So, packets or round capsules were packed and we had to "massage" the color in the oleo. This is when there was a shortage of butter during World War II.
Doris G.


Dear Brenda,
During WW2, margarine was made from vegetable oils and was white. Farmers feared that it would replace butter
if it was colored yellow. I remember in the '60's buying margarine, and there was a little package of color to be
added. This required softening the margarine and mixing in the color. There was no soft margarine at that time.

Also during WW2, meat was rationed and people were given tokens that allowed them to purchase only a certain amount
of meat for a period of time. Farmers butchered their own livestock for meat. Canned meat, like SPAM, was sent to the
troops at war. Other items were rationed or in short supply. I was quite young at the time and lived on a farm, so
others might have more information Most people had large gardens and canned meat and vegetables, as freezers weren't common.
Hope this information is helpful to you.
Shirley in Yorkton, SK, Canada


Brenda, I will attempt to answer your question by telling you what my mom told me. During the war real dairy butter made from cream was hard to come by so margarine was substituted . It is a man made product which is mainly vegetable oil hardened into sticks or more recently a softer spreadable version. At the time the Food and Drug administration considered adding the yellow dye to the product as adulterating it. People did not feel the product looked very appetizing as it resembled spreading lard on the bread. The manufacturer was not permitted to put the coloring in so they did the next best thing by providing a little packet of yellow dye for the homemaker to add if they wished. My mom complained at how hard it was to get mixed in and not have streaks and the margarine had to be softened enough to be able to stir it.


As far as mayonnaise sandwiches people were often either poor or the foods they wanted to were not available due to rationing during the war. Ordinary people sacrificed things so they could be sent to the soldiers. Sugar was rationed so common spreads like jams and jelly were hard to come by. Even in the early fifties when I was a child we tended to eat what we had. I have eaten many ketchup sandwiches or cold navy beans mashed into a spread for a bedtime snacks. We did not feel deprived at the time even though it may seem strange now to young people. I hope this helps answer your question.
Nana in SE Ohio


The dye in the margarine, I believe had to do with a disagreement between the dairy industry and the margarine industry. Margarine was not available in 'dairy states.' I grew up in Iowa in the late 40's to early '60s and we could not get margarine without crossing the border into Illinois -- then we would buy it by the case -- I guess, instead of 'running drugs,' we 'ran margarine!" One of the memories I have is opening the case of margarine and starting to squeeze the dye pellet to turn the margarine yellow....it's original color resembled lard.
Helen TX

Comment on Sour Milk Prep
The classic prep for sour milk is to place a tablespoon of vinegar into a measuring cup and the add milk to make one cup, let stand for 5 min. Important: do not use milk that has naturally gone sour. Note that you can also use lemon juice in place of the vinegar but be sure that's the flavor you want in your final dish.
Barbara Los Vegas

E's Angel Chicken Recipe

1 lb. chicken cutlets
8 oz.baby bella or button mushrooms, sliced
1 small-med onion, chopped
3 cloves minced garlic
1/4 cup butter
1 envelope Italian salad dressing mix
1 can golden mushroom soup
1/2 cup dry white wine or chicken broth
4 oz. cream cheese
Rice or Pasta

Dredge chicken in flour mixed with salt, pepper, garlic powder, and paprika. Brown chicken in butter. Put in a 13x9 inch pan. Cook mushrooms, onions, and garlic in butter in the same pan. Melt 1 T butter in a small saucepan. Stir in Italian dressing mix. Stir in soup, wine or broth, and cream cheese til thoroughly combined. Add cooked mushrooms and onions to soup mixture. Pour over chicken. Cover. Bake at 350 degrees for 45-60 minutes. Serve over rice or pasta. Can cook in slow-cooker on LOW for 4-5 hours.
Click Here to Print this Recipe

Weekly Specials at Prepared Pantry 

Here is my recipe for Hamburger and Gravy

Abby's Hamburger and Gravy Recipe

1 lb. hamburger
1 medium onion, finely chopped
salt and pepper
¼ cup flour
2 ½ cups beef stock or broth
Splash of Worcestershire (optional)

Brown hamburger with onion and S&P until no pink is left on the meat. Add flour and stir with a whisk for a minute or two to get rid of the starchy taste. Slowly add beef stock or broth, stirring all the while until the gravy smooths out. Keep adding the beef stock until all is incorporated. Keep stirring until you get the gravy the thickness you desire.

I serve mine over mashed potatoes or noodles.

If you have left over gravy from a roast just use that. A lot of times I will make a roast on Sunday and just save the gravy and use it later on the hamburger and gravy.
Abby in Atlanta
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I was chatting today to Chris in NM re McCormick's Meat Loaf packs, which cost me a fortune when making Turkey Loaf with a Cranberry Jelly topping (My Family love it). Costs too much to have it here other than on special occasions.

V8 Meatloaf Recipe

1-1/2 lb. lean ground beef
3/4 c. Quaker oats or bread crumbs
1 egg
1 c. V-8
1 sm. onion, finely chopped
1/2 tsp. salt
1/4 tsp. pepper

Combine all ingredients except ground beef. Mix these and then add to ground beef. Press into an 8 x 4 inch loaf pan. Bake at 350 degrees for 1 hour with the following topping. * I did not use the topping, which could have been Tomato Ketchup I followed Nancy’s suggestion in another recipe and topped mine with some chili sauce. It was so yummy!!!! Thanks so much, Nancy!

(think I may have seen V-8 in Lidls, so going to give it a try).
(='.'=) Sylvia in Scotland
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Liver and Bacon with Onions Recipe
(This is my favorite liver recipe. I think I sent it before.)

8 strips bacon
1 Bermuda onion, sliced
1/2 t. salt
1 lb. calves liver sliced, 1/2 in. thick
1 t. salt
1/4 t. pepper
2 T. flour
2 T. flour
1 cup water

Fry bacon in skillet until brown on both sides. Keep warm. Put onion in bacon fat, season with 1/2 t. salt; fry until light brown. Keep hot w/bacon. Remove skin and tough portions
from liver. Sprinkle with 1 t. salt and 1/4 t. pepper. Roll liver in 2 T. flour. Place in hot bacon fat and brown quickly on both sides. Turn to lower heat and cook until done.

Do not over cook. Takes about 7-8 min. in all. Arrange on hot platter and surround with onions. Stir second 2 T. flour into fat left in pan; add water & cook until thickened.
Pour over liver and onions. Garnish w/ strips of bacon & serve. Serves 4.

(I serve with Carrots With Mushrooms and Buttered Peas and Crunchy Slaw)
( I buy individually wrapped calves liver and organic spices and uncured bacon (no nitrites)).
Athena in DE
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Butterfly Lobster Tails Recipe

6 lobster tails, uncooked ( approx. 1/2 lb. each)
Dash Tabasco
1/4 cup butter, melted

Snip through center of hard top shell w/kitchen scissors. With sharp knife, cut through meat, but not through under shell. Spread open. Cover tail "fans" w/ aluminum foil; place meat side up on broiler rack. Add Tabasco to melted butter; brush meat with this mixture. Broil without turning 4 inches from unit for 10 - 15 min. until tender. Serve w/extra melted butter. Serves 6.
Athena in DE ( Source: Florence P. Hanford's Television Kitchen Meals)
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Recent Newsletters
June 2      June 5      June 9      June 10   
June 11    June 12    June 13    June 14 
June 15    June 16

Reply about Marvis Chewy Bars
Use one 3/4 oz. Pkg. Instant pudding mix. That is the small pkg. of instant pudding
Marvis in Texas

This is an old recipe but I love to make it at this time of year .

Baked Zucchini Recipe

3 cups thinly sliced zucchini ( about 4 small ones )
1 cup bisquick
1/2 cup minced onions
1/2 cup parmesan cheese ( I use a bit more )
2 Tbsp parsley
1/2 tsp salt
1/2 tsp oregano
dash pepper
2 garlic cloves chopped fine
1/2 cup oil ( I use corn oil)
4 eggs slightly beaten

Mix all ingredients ; spread in 13 x 9 inch pan . Bake in 350 degree oven for approx. 25 min. until golden brown . Enjoy !

Dee R.I./Fl

PS. Wondering if any of our Nancylanders know how Judy in Alaska is doing ? She was a great contributor of some wonderful recipes. I hope she is well.
Click Here to Print this Recipe

SB's Dill Pickle Recipe
In June 16th letter, Barb asked for a dill pickle recipe. This is my favorite. Are you familiar with Clausens? This is a clone and easy. A gallon of cucumbers, 1/3 cup dehydrated minced onion, 2 tsps dehydrated minced garlic or 6 cloves, minced, 1 1/2 tsp mustard seeds,, 4 tsp dill seed, 1 1/2 quarts water, 2 cups cider vinegar 1/2 cup canning salt. Slice cukes lengthwise into quarters and add to jars Boil all the rest together for 5 min to dissolve the salt and wake up the flavors. Cool, pour over the pickles and let set on the counter for 3 days, turning them occasionally. Then refrigerate. They are ready to eat and will keep for a year. Do not use store bought cukes, they have wax on them. Sounds like a big quantity, but you'll wish you made more.

Question about Mary J's Bean Salad Recipe
In Mary J’s bean salad did not see the vinegar to sugar ratio in June 10th newsletter. What is the ratio?
Gloria B

Hello again everyone.
Here is something I found in a collection of old recipes, this one from the 1980's and which was from a local restaurant.

Raspberry House Dressing Recipe

4 tbsp raspberry vinegar*
4 tsp sugar
1/4 tsp dried basil
1/4 tsp oregano
1/4 tsp onion flakes
1/8 tsp coarse ground pepper
Pinch of garlic powder
Pinch of salt
1/2 cup salad oil (not olive oil)

Combine all ingredients except the oil in a jar. Cover and shake well. When the sugar is dissolved add salad oil. Refrigerate before using.

*Can use 1 tbsp. of a good quality wine vinegar or balsamic vinegar, decreasing the raspberry vinegar to 3 tbsp.

This is good with a salad of romaine lettuce, cherry tomatoes and cucumber.
Jerry from Upstate NY
Click Here to Print this Recipe 

Lynn's Fried Potatoes Recipe

Good morning all:
I found this recipe awhile ago and have made it often. It is so good and so easy to get fried potatoes.
Start with a 32 oz. of frozen tater tots. Preheat your waffle iron, spray with non stick oil. Set tater tots evenly on waffle iron, about 22 tots should do it. Close iron, press firmly to flatten out the tots. Keep pressing down as the tots thaw. Total cooking time about 3 minutes altho I left them in until good and brown. When done season with salt and pepper. Serve with eggs or fruit.
I have made them for breakfast and dinner, your choice.
Click Here to Print this Recipe

Please, can someone out there give me some ordinary everyday recipes that I can use in my with countertop convection oven.

This recipe is from our local VFW post by Chef Mike . The food here is Five Star ! I'm sure you could substitute spinach if rabe is not to your liking . This recipe serves 2 people .

Sole Stuffed with Broccoli Rabe Recipe

8 ozs broccoli rabe - chopped ( or spinach)
olive oil for sautéing
3 cloves garlic , sliced
2 pcs sole (apprx. 1 lb)
2 slices mozzarella , (or cheese of your choice)
salt & pepper
ritz crackers crushed
1/4 cup white wine
1/4 cup water
lemon butter ( 1/2 stick butter melted and juice of 1/2 lemon combined )

Saute rabe in olive oil over med. heat . Place sole face down and top each piece with broccoli rabe and cheese . Roll up and place in casserole dish. Top each piece with 2 Tblspn ritz cracker crumbs , a little salt and pepper . Add water and white wine . Bake at 360 degrees ( Yes -360 degrees) for 10-12 min. until fish is done . Serve with the lemon-butter . This dish is delicious . Hope you agree.

Just one correction ---place the cheese on the fish first ---then add the broccoli rabe and then roll up . Sorry for the error .
Dee R.I./Fl
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My Favorite Links
Treasures From Texas - Vintage Items
Diggin' History Blog
RecipeGoldMine Recipe Site
Prepared Pantry

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 Crock Pot Sloppy Joes Recipe
Makes: 6-8 servings

1-1/2 lbs ground beef
1 small onions, minced
2 stalks celery, chopped
1/4 cup chopped green peppers, optional
1 (12-ounce) bottle chili sauce
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon salt
2 tablespoons sweet pickle relish

Brown meat, onion, celery, and green pepper until meat loses its pink color. Drain off fat. Put meat mixture into crock pot. Add remaining ingredients. Stir. Cook on low for 3-4 hours .
Linda in NM
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Lisa's Apple Dumplings Recipe

5 apples
10 canned biscuits
1-1/2 c. sugar
1-1/2 c. water
1-1/2 sticks butter
Dash of cinnamon
1 tsp. vanilla

Peel, quarter and remove core of apples. Roll out biscuits and cut in half. Roll around apple quarters. Place in sheet pan. Sprinkle with cinnamon, set aside. Mix sugar and water and bring to boil. Add vanilla and pour over apples. Melt butter, pour over apples and bake at 325 degrees for 1 hour.
Lisa TX
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Apple Banana Salad Recipe

3 large unpeeled tart apples, diced
3 large bananas, diced
1/2 c. raisins
1/4 c. chopped pecans
1 tsp. sugar
2 tbsp. mayonnaise

Combine all ingredients; mix well.
Yield: 6-8 servings.
Click Here to Print this Recipe

A Favorite Recipe from the Past (2003)

Drink's Never Fail Baking Powder Biscuits Recipe

2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
dash of salt
4 Tablespoons butter
3/4 cup buttermilk

Combine the flour, baking powder, baking soda and salt in a mixing bowl. Cut the butter into 1/2-inch cubes and cut into the dry ingredients using two knives or any other device which will produce a mixture of small pebbles or granules. Gradually add the buttermilk until a doughis produced. Turn the dough out on a lightly floured surface and kneed it three or four times. Roll to a thickness of about 1/2-inch and cut to desired shape. (I use a small can that sliced mushrooms
came in that I cut both ends from).

Hint: Dip the cutting edge of the can or cutter into flour before cutting out each biscuit. Place 1-inch apart on a baking sheet and bake in a preheated oven at 425 degrees for 10 to 12 minutes, depending on the accuracy of your oven.
Myron Drinkwater - Lake Forest, CA
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A Favorite Recipe from the Past (2002)

Lisa's Peanut Banana Dip Recipe

1/2 Cup sliced bananas
1/3 Cup reduced-fat creamy peanut butter
2 Tablespoons fat-free milk
1 Tablespoon honey
1/2 Teaspoon vanilla
1/8 Teaspoon ground cinnamon

Place all ingredients in blender until smooth. I use this dip for
apples, celery, and bananas.
Lisa-Union Bridge, MD
Click Here to Print this Recipe

Sharon's Cinnamon Roll Cobbler Recipe

2 (21 oz) can apple pie filling
1 cup raisins
1 tsp. cinnamon
2 large cans refrigerated cinnamon roll dough

In a greased 9x13" baking dish, combine the pie filling, raisins and cinnamon. Separate cinnamon roll dough and space evenly on top of fruit (dough should just touch). Bake in 400 oven 20-25 minutes, or until rolls are golden brown and baked through. If rolls brown too quickly, cover loosely with foil during last 10 minutes of baking. Drizzle frosting that comes with the cinnamon rolls over the cobbler.
Serve warm.
Makes 12 servings.
Click Here to Print this Recipe 

Does anyone have any good recipes for chicken noodle soup. Also need to know if homemade chicken noodle soup can be frozen?

Ana's Strawberry Jello Recipe

1 lg. pkg. (6 oz.) strawberry Jell-O
2 c. applesauce
2 c. 7 Up

Warm applesauce and add Jello to dissolve. Add 7 Up and stir. Refrigerate until jelled before serving
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A Baker’s Basic Kitchen Library eBook Collection (free from the Prepared Pantry)


Mr Mister Stainless Steel Spray Genie 
Real Chocolate Chips 
Cookie Mixes 
Bread Machine Mixes (with instructions for regular oven)

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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Lubbock, Texas 79416

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