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June 2017 Recipes

June 27 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 -  Refrigerated Watermelon Pickles Recipe
| Courgette (Zucchini) and Tomato Pasta Recipe | Ranch Potato Salad Recipe | Vietnamese Pork Meatball Banh Mi | Clam Bake Recipe | Old Fashioned Cinnamon and Pecan Rolls Recipe | Almond Macaroon Brownies Recipe | United We Chew | Red, White & Blue Nachos Recipe | Lipton Recipe Secrets Recipes | 3 Recipes | Greek Rice Salad Recipe |

Questions, Tips and Replies
- Sheila needs recipes or advice on how to cook patty cake squash?
- Anita gives a suggestion on a good recipe for chocolate cake
- Abby gives a tip on storing recipes.

- GrandmaD would like a TNT recipe a beef stew
- Need recipe for hot bacon dressing for Wilted Lettuce
- Need recipe for red current jelly

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.

Weekly Specials at Prepared Pantry 

For Carolyn

Refrigerated Watermelon Pickles Recipe

3/4 Cups sugar
1 cup vinegar
2 sticks cinnamon
1 tsp whole cloves

Trim away all (or almost all) of the pink flesh, leaving only the whitish rind and the green peel.

Now trim away the peel; this is necessary, but it’s a little time consuming. I recommend cutting the rind into inch-square chunks first, then standing each on end and using a sharp knife to trim off the peel. (I’ve seen suggestions that you use a vegetable peeler on large sections of rind, and then cut them into pickle-size, but I find the peeler doesn’t work very well on watermelon.)

In a medium saucepan, stir together the sugar, vinegar, cinnamon sticks and cloves. Stir in the watermelon pieces.

Bring to the boil over high heat, stirring frequently. Reduce the heat, cover and simmer, stirring occasionally, until the pickles are tender and more-or-less translucent, about 45 minutes.

Cool. Store pickles and liquid together, refrigerated, in clean, closed glass jars. For best flavor, let rest at least 12 hours before serving. *Can be put into a water bath for canning.
Kitten in Buffalo
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Hi from a rather dreich day here in Scotland. Never happy!
Due to it being "Summer" and an over zealous spouse, we are going to have an abundance of Courgettes (Zucchini) again - got to use them up. Decided to give tomatoes a miss this year (first time in 52 years), so Aldis will have a roaring trade on their plum tomatoes.

Courgette (Zucchini) and Tomato Pasta Recipe

2 tablespoon olive oil
2 1/2 tablespoons butter
4 courgettes/zucchinis, diced
2 pints plum tomatoes, halved (don't be too pernickety as small whole ones will break down during cooking)
1/2 teaspoon salt
1/4 cup chopped fresh parsley/basil
Juice from 1 lemon
8 ounces bucatini or other long pasta (Spaghetti, linguine, fettuccine, or even penne would work great).
1/4 cup grated Parmesan cheese, (I personall prefer slivers of parmesan and use a peeler for this) for serving

Put a pot of water on the stove to bring to a boil. While you wait for the water to boil, melt the butter and olive oil in a large pan over medium heat. Add the courgette/zucchini and tomatoes to the pan and cook them, stirring occasionally. Once the pasta water is boiling, add the pasta and salt and cook until very al dente, about two minutes less cooking time than the package suggests.

While the pasta boils, continue cooking the vegetables. The tomatoes will start to break down and their juices will combine with the moisture released from the zucchini. Add the parsley/basil and lemon juice. Add the pasta and toss to combine. Let the pasta cook with the vegetables for a another two minutes or so. It will absorb the light sauce as it cooks.
Serve the pasta with grated Parmesan.

Also got an abundance of peas - any recipes welcome.

(='.'=) Sylvia
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Ranch Potato Salad Recipe

5 lbs (2.27 kg) potatoes, cut into large cubes
2 cups (500 ml) ranch salad dressing
1 cup (250 ml) mayonnaise
3 tablespoons (45 ml) apple cider vinegar
1 1/2 tablespoons (22 ml) Dijon mustard
1 cup (250 ml) red onion, finely chopped
1 cup (250 ml) celery, thinly sliced
1 cup (250 ml) green bell pepper, diced
3/4 teaspoon (3.75 ml) salt
1/2 teaspoon (2.5 ml) pepper
1 tablespoon (15 ml) fresh dill, chopped

1. In a large saucepan, cook the potatoes until they are soft.
2. Drain the potatoes & leave them to cool.
3. In a large mixing bowl, place the cooled potatoes, ranch salad dressing,
mayonnaise, apple cider vinegar, Dijon mustard, red onion, celery & green
pepper. Add the salt & pepper. Mix gently, but thoroughly.
4. Cover the bowl loosely & allow it to cool.
Serves 20
Source: Peak of the Market (Winnipeg, Manitoba, Canada,
Anna in Sweden
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Does anyone have any recipes or advice on how to cook patty cake squash? They are the light green to white squash with scalloped edges! Any help I can get will be greatly appreciated!
Thanks, Shelia in Bama

Anna in AZ looking for a good chocolate cake recipe. Probably the best you will find is the one on the box of Hershey Cocoa.
Anita in Camarillo

Just made a batch of these tonight, Forget where I got the recipe.

For me it made 30 meatballs, I freeze them uncooked and take out and cook just what I need for 1 since my partner doesn't care for spicy food .

Vietnamese Pork Meatball Banh Mi
Makes about 24 meatballs

1 pound ground pork
1/2 cup cilantro, finely chopped
2 cloves garlic
2 or 3 spring onions or scallions, finely sliced
2 tablespoons fish sauce
1 to 2 teaspoons sugar
1 teaspoon dried chile flakes
Black pepper, salt to taste

Quick carrot pickle:
2 cups shredded carrots
1/2 cup rice vinegar
1 tablespoon sugar
1 teaspoon salt

Banh mi:
Baguette, cut into 4 6-inch pieces
1/2 cup mayo
1 tablespoon sriracha, optional

Fresh cilantro sprigs, thinly sliced Serrano chiles and crispy fried shallots to garnish

Heat oven to 400 degrees. Line a rimmed baking sheet with foil. In a large bowl, mix all the meatball ingredients. Using oiled or damp hands, form 1-inch meatballs and place them on on the prepared pan. Bake for 15 to 18 minutes, or until cooked through, then broil on high heat for 2 to 3 minutes, until nicely browned. Meanwhile, in a glass or nonreactive bowl, combine the shredded carrots (and any additional vegetables you’d like), vinegar, sugar and salt. Let the quick pickle sit while the meatballs bake. Split the baguette pieces in half. Pull out some of the soft interior to make space for the filling. Lightly toast the baguette pieces.

Mix the mayonnaise and sriracha, if using. Spread mayo on both sides of each baguette piece. Fill with meatballs, top with pickled carrots and garnish with chiles, cilantro and crispy shallots.
Teri in Missouri
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Clam Bake Recipe

It’s seafood time, and nothing says a summer party like a good ‘ole clam bake. With this recipe, the fresh saltwater taste will be delivered right to your kitchen counter or backyard patio.

1 pound small yellow-fleshed or white new potatoes
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspon freshly cracked black pepper
1 pound mussels, scrubbed
1 pound littleneck clams, scrubbed
2 corn cobs, cut clockwise into 2-inch pieces
1 package smoked sausage, cut into 2-inch pieces
1/4 cup unsalted butter, cut into small pieces
2 teaspoons Old Bay or other seafood seasoning
1 pound jumbo shrimp, peeled and deveined

Suggested accompaniments:
Chopped fresh parsley, lemon wedges, crusty bread

Toss potatoes with oil, salt and pepper and spread into a single layer on pan (lined with tin foil). Roast in oven at 450 degrees for 20 to 25 minutes. When the potatoes are slightly tender, remove pan from oven and scatter mussels, clams, corn and sausage evenly over pan. Sprinkle with Old Bay seasoning then roast for 8 minutes. Take pan out of the oven, and scatter shrimp over pan, roast for 3 to 6 minutes or until the mussels and clams have opened, shrimp are pink and opaque and potatoes are tender, tossing any mussels or clams that haven’t opened up. Scoop the mixture into bowls, serving with accumulated juices and any of the suggested accompaniments.
Reita in Tn.
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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

Old Fashioned Cinnamon and Pecan Rolls Recipe

Make 1 recipe of Really Rich Refrigerator Dough, (below). Pat it out to 1/2" thick or less on a floured board.

Cream together:
1/3 c. soft margarine
1 c. powdered sugar, sieved or sifted
2 tsp. cinnamon
1/3 c. minced pecans

Spread on dough & roll up very tightly. Cut into 1/2" rolls, no thicker. Butter a round or rectangular pan that will hold the number of 1/2" thick rolls you have cut, and sprinkle it well with granulated white sugar. Put rolls in the pan, brush with melted margarine, then sprinkle with a little more granulated sugar. Raise till doubled, 40 - 55 minutes, then bake at 350º for *20 to 30 minutes. Cool on a rack. *NOTE: because of all the sugar these rolls can burn easily, so keep an eye on them from 15 minutes in the oven. Thanks to the Nucoa Margarine Company; this came from their 1930's pamphlet.

Really Rich Refrigerator Dough

Process on Regular Dough cycle:
1/2 c. water
1 egg
1/4 c. (4 T.) Crisco, cut up
1/4 c. sugar
1/2 tsp. salt
2 1/8 c. bread flour
1/2 T. (1-1/2 tsp.) bread machine yeast

At end of cycle pour dough into a greased sealable bowl; lightly flour the top. Chill 3 to 36 hours.
To use, form as desired and place in greased pan.
To make as a loaf, Cover with wax paper and raise till double, 40 - 60 minutes. A nice finish for this loaf is to brush with a beaten egg after raising, and before baking. To bake as a loaf: 8" x 5" loaf (in loaf pan) at 375º for 30 to 35 minutes, till golden brown.

This is a good roll dough, especially for sweet rolls. Follow each recipe for baking temps and times.

Nancy, this is for Janet. I hope she can use the recipe which I had to adapt to bread machine, can't knead anymore. If not, any sweet 1 lb. dough recipe will do. If this is not the type of roll she needs, I do have a One Rise Sticky Pecan & a One Rise Caramel Cream & Walnut, which could be pecans. However both are adapted to machine, if that will do.
Marilyn in FL
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To Nancy in Fla.
I too have lost all my recipes due to a bad hard drive. Now I keep my recipes in "Drop Box" So I don't ever have to worry about loosing them. Besides that when I visit my children and there families, I often cook there. All I have to do then is go to Dropbox.com and I can find whatever recipe I want. I also have an ipad to I can carry it to my kitchen and have my recipes at my fingertips again on Dropbox. It's free and easy.
Sign up on dropbox.com and add the icon to your desk top. Just copy & paste the recipe you want to a blank file and then I do a "save as". and name of recipe. I also have Microsoft Word. I am not associated with dropbox, just a happy camper that I don't have to worry about losing my recipes.
Abby in Atlanta

Here is one of my most requested Brownie recipes. I start with a Duncan Hines Mix. You can't tell that the "brownie" part is from a mix.

Almond Macaroon Brownies Recipe

1 (19.5-oz.) pkg. fudge brownie mix
1/2 cup oil
1/4 cup water
2 eggs

1 (8-oz.) pkg. cream cheese, softened

2/3 cup sugar

2 Tbs. flour
2 eggs
2 cups coconut
1 cup chopped almonds, toasted if desired*

Glaze and Garnish

1 cup semisweet chocolate chips
2 tsp. oil
24 whole almonds, toasted

Heat oven to 350°F. Grease 9X13-inch baking pan. In large bowl, combine all brownie ingredients; beat 50 strokes with spoon. Spread batter in greased pan.

In medium bowl, combine cream cheese, sugar, flour and 2 eggs; beat until smooth. Stir in coconut and 1 cup chopped almonds. Drop spoonfuls of cream cheese mixture over brownie batter; spread evenly.

Bake at 350°F. for 30 to 40 minutes or until light golden brown and center is firm to the touch. Cool 45 minutes or until completely cooled.

In small saucepan, combine chocolate chips and oil. Heat over low heat until chocolate is melted, stirring constantly. Drizzle and spread over brownies. Cut into bars. Garnish each bar with 1 whole almond. Store in refrigerator.

Makes 24 bars

* To toast almonds, spread on cookie sheet; bake at 350°F. for 5 to 7 minutes or until golden brown, stirring occasionally. Or, spread in thin layer in microwave-safe pie pan. Microwave on HIGH for 3 to 4 minutes or until light golden brown, stirring frequently.
Abby in Atlanta
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United We Chew | Red, White & Blue Nachos Recipe
8 servings

One 7 oz. bag Blue Corn Tortilla Chips
One 15 oz. can white beans, drained
3 wedges Laughing Cow Light Original Swiss Cheese
2 1/4 cups cauliflower florets
1 cup salsa
3/4 cup shredded fat free jalapeño jack cheese or any white variety
1/3 cup finely chopped onion
1 1/2 t. chopped garlic
3/4 t. ground cumin
Optional: fat free sour cream

Preheat 350. Place cauliflower in microwave bowl w/ 3 T. water. Cover and microwave 5 min., until tender enough to mash.

When cool, add beans and w/potato masher, mash thoroughly. Set aside. Spray med. pot w/ Pam and heat to medium. Add onion & garlic, & saute until soft and fragrant. Reduce to low. Add mashed mixture, cheese & cumin. Stir until integrated. Raise heat to med-hi, & cook & stir for 2-3 min. Remove from heat & set aside.

Spread out chips on large ovenproof plate or dish. Spoon bean mixture over chips. Top w/ shredded cheese. Bake 5-10 min., until chips crispy & cheese melts. Top w/ salsa or serve on side. Top w/ sour cream. Enjoy!! (198 cal. per serving)
Athena in DE ( No idea of source)
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For Marie:

She-Crab Soup Recipe

1 T. butter
1 qt. milk
1/4 pint cream (whipped)
Few drops lemon juice
1/8 t. mace
1/8 t. pepper
1/2 t. Worcestershire
1 t. flour
2 cups white crab meat & crab eggs
1/2 t. salt
4 T. dry sherry

Melt butter in top of double boiler & blend w/flour until smooth. Add milk gradually, stirring constantly.
To this add crab meat & eggs & all seasonings except sherry.
Cook slowly over hot water for 20 min.

To serve, place 1 T. warmed sherry in individual soup bowls, then add soup & top w/whipped cream. Sprinkle w/paprika or finely chopped parsley. Secret: if unable to obtain "she-crabs_, crumble yolk of hard boiled eggs in bottom of soup plates. Serves 4-6.
(Source: Rea Bryant Church, Charleston, SC) Athena in DE

She-Crab Soup!
A soup to remember!
The feminine gender
Of crabs is expedient-
The secret ingredient.
The flavor essential
Makes men reverential
Who taste this collation
And cry acclamation.
(Author Unknown) Athena in De
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Lipton Recipe Secrets Recipes | 3 Recipes
Here are three recipes for Marilyn, who needed recipes using Lipton recipe Secrets Savory Herb & Garlic Mix. The first recipe can be done in a crock pot or slow cooker and you do not need to use an oven bag, if you do it the oven. You can use a Dutch oven or pan large enough to hold the roast and tightly cover it with foil. My experience is that you can use this soup mix instead of dry onion mix in any recipe calling for it, if you think you would like the substitution.
Robbie IN

Savory Herb and Garlic Pork Roast

2 1/2 to 3 lb pork loin roast
6 redskin potatoes - halved
1 lb package baby carrots (if desired)
1 packet Lipton Recipe Secrets Savory Herb with Garlic Soup Mix
1/3 cup water
1 large Reynolds Oven Bag

Preheat oven to 325°F.
Place Reynolds Oven Bag in 9 x 13 cake pan. Place pork roast, potatoes and carrots in bag.
Combine soup mix and water and pour over pork, potatoes and carrots. Close bag with enclosed tie and cut 4 to 5 small slits in the bag.
Bake for 1 to 1 1/2 hours or until internal temperature of pork loin reaches 160°F Note: Can also prepare a beef roast using this recipe. May need to adjust baking time depending on size of roast.
Robbie IN


Country Herb Roasted Chicken Recipe

2 1/2-3 lb. chicken, cut into serving pieces - use a mixture of parts or all thighs, breasts or drum sticks
1 env. Lipton recipe secrets savory herb & garlic recipe soup mix
2 tbsp. water
1 tbsp. olive or vegetable oil

Preheat oven to 375 degrees. In 13 x 9 inch baking pan, arrange chicken. In small bowl, combine remaining ingredients. Brush on chicken. Bake 45 minutes or until chicken is done. Makes about 4 servings.
Robbie IN


Oven Roasted Vegetables Recipe

1 pkg. Lipton Recipe Secrets savory herb with garlic soup mix
1 1/2 lb. fresh vegetables (sliced broccoli, cauliflower, zucchini, squash, bell peppers, carrots, celery, mushrooms, asparagus, etc.)
2 tbsp. olive or vegetable oil

Preheat oven to 450°F. In large bowl, add all ingredients. Toss in bowl until vegetables are evenly coated. Arrange vegetables in 13 x 9-inch baking pan.
Bake uncovered, stirring once for 20 minutes or until vegetables are tender.
Robbie IN
Click Here to Print all three of these recipes

for Marilyn in Fl.
Found this on google, hope it helps:

This is a great recipe. It is perfect for taking to a 4th of July gathering or yourself. I often use Jasmine rice as that is a favorite rice of ours. Thanks to Barbara OKC for sharing in September 2015.
Robbie IN

Greek Rice Salad Recipe

3 cups cooked rice (I used 1 1/2 c. cooked brown rice; nice and chewy)
2 (6 oz) jars marinated artichoke hearts, drained and coarsely chopped
(reserve marinade from artichoke hearts)
1 large tomato, seeded and chopped
1/2 large cucumber, seeded and chopped (what I did was peel the cuke in stripes, seed, then chop medium fine
1 medium red onion, chopped
1 cup feta cheese, crumbled
1 (2 oz) can black olives, sliced, drained
1/4 cup fresh parsley, chopped
1 TB lemon juice, fresh
1/2 tsp oregano, dried
1/2 tsp lemon pepper
lettuce leaf

Combine cooked rice, chopped artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano, and lemon pepper in a large covered bowl. Refrigerate for at least 1 hour prior to serving. Just before serving, drizzle the reserved artichoke marinade over salad, toss to blend, then spoon onto a lettuce-lined salad platter.
Source: Food.com Barb OKC

Our family has made this for years and it is always popular. A great dish to take to a cookout or make for a refreshing treat on a hot summer day.
Robbie IN
Click Here to Print this Recipe


Cherry Jell-O Salad Recipe

2 3 ounce packages cherry or raspberry jello
2 cups boiling water
1/2 sugar or sugar substitute
1 20 ounce crushed pineapple
1 can cherry pie filling
8 ounces cream cheese
1/2 cup sour cream
1 teaspoon vanilla
1/2 cups chopped nuts - optional

In a large bowl combine jello and boiling water, stirring until completely dissolved. Stir in pineapple and cherry pie filling. Pour in to a glass bowl or pan. Refrigerate for at least two hours. Combine cream cheese, sugar, sour cream and vanilla. Spread on top of chilled jello mixture. Sprinkle nuts on top, if using.
Robbie IN

I would like a TNT recipe a beef stew type recipe that had a "sweet" gravy, maybe with potatoes.

Nancy, love your newsletter. I need a recipe for Hot Bacon
Dressing. for Wilted Lettuce salad Thank you in advance.

Hello Nancy,
I've been looking high and low for a red currant jelly recipe. Can you help me?
Thanks, John

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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