Easy Recipes | Everyday recipes using everyday ingredients |
Easy and simple to prepare recipes using everyday ingredients.

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Comment
I looked at the new recipes today.  The Dairy Free Mango Raspberry Smoothie looked pretty good.  Think I will try it tomorrow. I used the search feature and found a Mixed Berry Smoothie that looked promising as well.
Nancy

Two questions for Jeane in Pa regarding her recipe for Busy Day Cabbage Rolls in the newsletter dated 2/27/07. One, the rice is it cooked or uncooked? Two, the cabbage also, cooked or uncooked.
Carolyn, New York

Anyone buy a new microwave oven that they really like lately? I'm looking to replace my white microwave/convection oven for a stainless steel one. I need one that you can get the trim kit for (makes it look like it's a built in) I've searched the normal places and have found very little information. I think I want to replace it with just a microwave and not the combination with the convection oven. I've hardly used the one I have now for anything except as a microwave. It's just to complicated to use with the microwave/convection combination cooking, broiling just makes a mess and you can't use anything abrasive to clean it. Never did figure out what you are suppose to clean it with, so just stopped using it for broiling. So, I want something that I can get in stainless steel, has a trim kit, and is around 1.8 cu. ft. Thanks for any information.
Rose

In Feb 26th newsletter, Grannym sent a recipe for "Beer Bread." I had this bread in a restaurant but it was served as an appetizer with the bread toasted and sliced and either halved or quartered, and dipped in an "Asiago Cheese Dip." It was to die for! Here is the recipe for the dip:

ASIAGO CHEESE DIP
1 cup mayonnaise
1 cup sour cream
1/2 cup shredded Asiago cheese
plus 1 tablespoon
1/4 cup sun-dried julienne tomatoes
1/4 cup green onions, sliced
1/4 cup mushrooms, sliced

Reconstitute sun-dried tomatoes in hot water
Clean, rinse, and slice green onions
Rinse and slice mushrooms

Squeeze all the water out of the tomatoes, then
julienne into fine strips.

Combine all ingredients except tomatoes, then add the sun-dried tomatoes

Place into an oven-proof container. Top with remaining tablespoon of Asiago cheese and bake at 350 degrees
for about 15 minutes or until bubbly.

Serve immediately with toasted beer bread.
Enjoy!

Donna in Colorado

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Vidalia Chop Wizard™
Magic Bullet Express(TM)
One Touch™ Can Opener
Swivel Sweeper(TM)
Cookbook Holder
Simply Perfect Pastry Sheet
Sunbeam 5oz. Fill Heated Mattress Pad
Presto Salad Shooter
Kitchen Plus 2000
Pro Chopper Plus
Black And Decker HC3000 Black & Decker HC3000 HandyChopper Plus Mincer/Chopper Free Shipping!

Hi all. Marilyn from Michigan here. Love the newsletter and all your efforts Nancy!

This is for Boots in VA (1/8/07 newsletter) for peanut butter in fudge. I also use Jiff. Here is my receipe; it is quick and easy and no cooking!

Peanut Butter in Fudge
2 sticks butter
2 cups peanut butter (either creamy or crunchy)
1 box confectioners sugar (4 cups)
1 teaspoon vanilla
Butter a 9x13 pan. Set aside.

Melt butter and peanut butter in a medium size pan on the stove over low heat. Once melted, take off heat. Add powdered sugar and vanilla. Mix well and press into the buttered 9x13 pan. Let stand in refrigerator for ½ hour before cutting. This can be halved, doubled or tripled with no problem.

RE:request for "Save The Baby". Someone was looking for this and I found it last night at Vermont Country Store  item # 43104 1.75 oz. jar $14.95

Re:Someone looking for My Lil Reminder Digital recording device
www/Dr. Leonard's -
Item # 38293 set of 2/ $9.95

Also at Vermont Country Store they now have an item I haven't seen in 20? years. They call it Punch-N-Cover. It Fits on the top of your canned milk and has two sharp pointed protrusions in it that when you press down on it, it puts a hole on opposite sides of the can for easy pouring-no more trying to use an ice pick or can opener and slipping or overturning the can. Best of all it's rustless stainless steel, 3 " diameter, and can be replaced on the can and stored in fridge-I used all the time for chocolate syrup and canned milk. 3 " diameter.
Punch-N-Cover Item # H2678 2/$ 7.90

Cheryl, Charlotte

Good Morning everyone in Nancyland: No one asked for this but, I just got it from a friend and it is really good-so I thought I better share and let everyone who may want, also enjoy!

GREAT BAKED EGGPLANT (I peel the eggplant but that is up to you)

Mix 1/2 cup mayo--( I use more -fat free)
1 tbs. minced onion--
Eggplant which has been sliced 3/4 inch. thick or so.

Mix the mayo with onions and spread on both sides of the egg plant slices. Sprinkle with Italian seasoning.

Dip in mix of crumbs I use:
About 2/3rd’s Italian bread crumbs with 1/3rd Parmesan cheese.

Place Eggplant slices on a sprayed pan and bake at 425 for 12 minutes. Turn over and bake another 12 min.
Barb S. from Cle Elum, Wa.

Thank you Tona for the explanation on putting in the cheese on the "Bloomin Party Bread". I'm having a dinner party for 10 guests and I think that bread will be sensational! Thank you all you Nancylander's again for all your input and wonderful recipes and all your hard work Nancy. Tona, keep those recipes coming!!
Judie/So.Calif.

Another St. Patrick's recipe!
Shazam Shamrock Pizza Recipe
Start w/ Chef Boyardee Single Cheese Pizza Mix (or other brand).

Prepare dough, shape 3 circles and one stem; arrange on greased pan to resemble shamrock. Top w/ sauce, grated cheese. Top one "leaf" w/ sautéed 1/2 c. chopped chicken livers, 1/4 c. chopped mushrooms, 2 T butter. Top another "leaf" w/ 1/4 c. chopped, each: tomato, avocado, drained green chiles. Top the third "leaf" w/ 6 slices crumbled bacon, 1 c. sautéed sliced mushrooms. Top stem with more cheese. Bake
16-20 min.

Irish Blessing: My your neighbors respect you, Trouble neglect you, The
angels protect you, and heaven accept you.
Athena in DE

Micro Grill on TV. You might want to check on EBay as they have lots of micro wave gills for lots less. I do have a sandwich maker for the micro wave and they do work very nice. It is just the size of a sandwich.
Roz in Indy

Re: lemon squares recipe (Feb 26th Newsletter )
Are the graham crackers crushed and how big a cookie sheet?
H

The whole graham crackers are lined up along the bottom of the cookie sheet (same for the top layer) try not to leave a big space for the lemon filling doesn't ooze all over. My mom just uses a regular size cookies sheet, so I guess that'd be 10x13, really I never paid attention when she made them, but I"m hoping that she'll make a btch for the weekend, seeing as she has the recipe out!
Fran

CABBAGE CREOLE
1 lg. Cabbage
1 lb. ground chuck
1 bell pepper
1/2 onion
1 can stewed tomatoes
1 can Rotel
1 can Cheddar cheese soup
1 can corn
1 can kidney beans, drained (optional)

Brown onion, bell pepper and ground chuck. Cook until done and drain all remaining grease. Cut up cabbage. Add all ingredients and simmer for 30-40 minutes.
Linda in NM

This is for Iris in Va, I had the can opener, it worked a few times, I sent I back to QVC, too many problems with it
lindah Texas

Have to thank whoever sent the Blender Cheesecake recipe. Just made one this morning and enjoyed some for dessert tonight. We topped it with pineapple preserves.. umm.. ummm good !!!!!
Anita from Brandon, Fl.

Looking for a recipe for creamed cabbage.
Elizabeth

Could someone tell me where is the recipe for the Martha Stewart's recipe for no knead bread? I tried to find it at her web site and could not get it. I truly appreciate your time to tell me thanks Susan in WV

For Judie/Sunny So. Calif.
Re: Bloomin' Party Bread

Just put the cheese into each cut....I put whole length pieces down the long cut then tear cheese to fit in the cross cuts. I have even used shredded cheese.
Tona in Bama

Re: Party Finger Sandwiches
Yes, drain the pineapple.

PARTY FINGER SANDWICHES
2 sm. cans chunk chicken or ham
1 med. onion, chopped
1 sm. can crushed pineapple, drained
1/2 c. pecans, chopped
1/2 c. celery, chopped
1/2 c. mayonnaise

Combine all ingredients. Take 18 slices of bread and cut the crust off.
Make 9 sandwiches and cut them each into 4 squares. Makes 36 finger
sandwiches.

Tona in Bama

STUFFED CUPCAKES
1 pkg. chocolate or butterscotch cake mix
Mix cake mix according to recipe on box. Fill cupcakes 3/4 full.

CENTER MIXTURE
1 (8 oz.) pkg. Philadelphia cream cheese, softened
1 egg, beaten
1 c. sugar
1 (6 oz.) chocolate chips or butterscotch chips

Mix egg with cream cheese and sugar. Add chocolate chips or butterscotch chips. Mix well. Put 2 teaspoons of filling in center of each cupcake. Bake 20 minutes
Nancy

Help on Peach Coffee Cake Error!

I am sorry for this typo. I hope one of you can help. I retyped all of these from some of my hand written recipes. Glad yall pointed out about the 3/3 cups flour. I am thinking it was probably more than a cup maybe 1- 2/3 or so. Can anyone help us on this one. I know I threw away my original that was hand written.
Tona in Bama

Cherry Upside-Down Cake Repost for Nana and Fran in FL

Cherry Upside-Down Cake (Valentines Day)
Cherry upside down cake is made with cherry pie filling and a from scratch cake batter.

1 can (20 ounces) cherry pie filling
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter
2 eggs
3/4 cup granulated sugar
1/2 teaspoon almond extract
1 teaspoon vanilla extract
1/2 cup plus 2 tablespoons milk

Heat oven to 350. Generously butter an 8-inch square baking pan. Spread the cherry pie filling over the bottom. Sift together the flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar.

Beat in eggs and flavorings. Beat in the sifted dry ingredients, alternating with the milk. Beat until well blended. Spoon over the cherry pie filling; spread to cover.

Bake for 40 to 50 minutes, or until cake springs back when lightly touched with finger. Let cool for about 10 minutes. Loosen sides and carefully invert on a serving plate or cake server that is a little bigger than the cake because some of the cherries and juice will fall
over the sides.
Tona in Bama

How do you cook rice so it's not sticky and the grains are separate.
Mary

Confetti Chicken
1-1/2 cup chicken, cooked and cubed
2 (14 ounce) cans seasoned tomatoes (tomatoes and onions)
1 green pepper
2 cups of rice, cooked
Salt to taste
Pepper to taste
Serves 4

Calories 279 Fat 1g Fiber 0g Carbohydrates 44g Cholesterol 41mg Sodium 619mg
Weight Watcher Points - 6 points
Posted on this newsletter in 2002

Just before Christmas there was a request by a lady who wanted some simple sauces to spice up her prepared meals, Thought these might be helpful and thought if you used them would be a good time when your putting up extra pages as this turned out long
These have all been scanned in so if something looks wrong let me know and will correct errors
These recipes are all from the new new can opener cook book (1963)
Part 2

Short-Cut Bechamel Sauce
This is one of the classic sauces of the great French cuisine. For­merly the perfect Bechamel Sauce required considerable doing and more than a little skill. But now that we have condensed cream of chicken soup, it couldn't be simpler.

YOU WILL NEED: condensed cream of chicken soup
milk or water
To a can of condensed cream of chicken soup, add 1/4 to 1/2 can of milk or water, depending on how thick a sauce you want. Heat and stir, preferably in the top of a double boiler. Strain if you wish, though actually it isn't necessary.
AT SERVING TIME:
Pass in a separate heated bowl or pour over chicken, fish, or vegetables.

VARIATION: Yellow Bechamel Sauce
To the above sauce add one slightly beaten egg or egg yolk, diluted with a small quantity of the hot sauce. The sauce should not be cooked after the egg is added or it will curdle.

Brown Sauce or Gravy
Many and varied are the methods for preparing this basic sauce. We will leave to the other cookbooks the chore of preparing gravies from scratch and concentrate on the glamorizing of the canned variety.

YOU WILL NEED: canned beef gravy Kitchen Bouquet
red wine or ketchup parsley or chives (optional)
Canned beef gravy actually needs nothing but heating. However, for a richer color and a more interesting flavor we suggest that you add to a can of beef gravy 1/2 teaspoon Kitchen Bouquet, I tablespoon, or more, of red wine, or 1 tablespoon tomato ketchup. Heat thoroughly before using.
AT SERVING TIME:
Serve with or over sliced cooked or roast meats. Especially good with leftovers. A sprinkle of chopped parsley or chives is always attractive.

Chestnut Sauce
With cooked, ready-to-serve chestnuts available, this sauce, for­merly long and bothersome to prepare, becomes as quick as it is delectable. A fine sauce for stretching leftover or delicatessen chicken or turkey

YOU WILL NEED: cooked chestnuts canned beef gravy Kitchen Bouquet
(optional)
sherry or Madeira (optional)
Cut 1/2 cup peeled, cooked chestnuts into small pieces, add to I can beef gravy. One-half teaspoon Kitchen Bouquet may be added if desired. Simmer gently 3 or 4 minutes.

AT SERVING TIME:
Add 2 or 3 tablespoons sherry or Madeira wine. Serve wil chicken, turkey, or pork.

Curry Sauce
This is admittedly an Anglicized version of this famous East Indian sauce. You can make it as delicate or as fiery as you wisl by adjusting the amount of curry powder.
In Wi bo
YOU WILL NEED: condensed cream of
chicken soup curry powder
milk or light cream ginger or garlic powder
(optional)
butter (optional) apple (optional) onion (optional) eggs
shrimp, crab meat, or chicken

To I can condensed cream of chicken soup, add I flat tablespoon curry powder. Stir in1/4 to 1/2 can milk or light cream; 1/4 teaspoon ginger or garlic powder may be added if desired. For an even better flavor you should lightly brown in 2 tablespoons butter I small apple, diced and peeled, and I small onion, chopped. Heat everything together and cook for 2 or 3 minutes.

AT SERVING TIME:
Add to this sauce quartered or halved hard-cooked eggs, shrimp, crab meat, or diced cooked chicken. Serve with rice and other curry accompaniments: chutney, salted almonds, India relish, grated coconut, chopped green pepper.

On the Cabbage Rolls (Croation Sarma) do you heat in the oven or on
the stove.
Margie, Renton, WA

CARAMEL CUSTARD
5 eggs
1/2 c. granulated sugar
1/4 tsp. Salt
1 tsp. vanilla extract
3-1/2 c. milk
Fresh fruit for center (strawberries, pineapple, grapes)
1/2 c. granulated sugar for syrup

Preheat oven to 325 degrees. Sprinkle 1/2 cup sugar evenly into small skillet, stirring often, just until sugar melts to a golden syrup. Be careful not to burn. Immediately pour into 5-cup ring mold and tip to cover sides. Let cool to harden. In a large bowl, mix eggs, sugar, salt, vanilla, then gradually add milk and beat until smooth. Place prepared mold in a shallow baking pan. Remove 1 cup egg mixture to reserve. Place baking pan on middle rack in
oven. Add rest of mixture to mold. Pour hot water into pan to about 1 inch depth around mold. Bake 55 to 60 minutes. Do not over bake.

Remove mold from hot water to cool completely, then refrigerate to chill at least 1 hour. Unmold by loosening gently with spatula and shake gently to release. Toss fruit together lightly and fill center of custard. Spoon some sauce over each serving.
Makes 6 to 8 servings.
Posted on this newsletter in 1997

Taco Dip
"A fast, easy, delicious dip, good for parties, and very pretty to serve with Cheddar Nacho Chips."

Total preparation time: 20 to 30 minutes.

2 cans refried beans
1 envelope taco mix
1 cup Miracle Whip
8 ounces sour cream
2-3 tomatoes
6-8 green onions
1-2 green peppers
8-12 ounces grated Cheddar cheese

Mix taco mix, sour cream, and Miracle Whip together really good. Set aside. Spread refried beans on a (pretty) platter and then spread the taco mixture over. Next spread over finely chopped green peppers, finely chopped green onions, and then finally finely chopped tomatoes. Cover with lots of shredded Cheddar cheese. Refrigerate for a few hours. Over night is best! Dip with corn chips or you. Yield: 6 to 8 servings.

Tona in Bama

Hamburger Pie
"I prefer chuck because it doesn't leave a lot of fat. I normally season my meat while it's cooking."

1 pound ground beef or chuck
2 tablespoons olive oil
1 can cream of mushroom soup (I prefer Campbell's)
1 bag tater tots
1 can green beans* (7-ounce or 14-ounce)
2-3 cups shredded cheese
½ cup diced onions
½ cup diced bell pepper

* You can substitute a can of whole kernel corn for the green beans or just use both.

Heat olive oil in medium to large skillet. Sauté onions and bell peppers until tender. Add ground beef or chuck. After the meat is done, drain excess fat. Fold in the mushroom soup and green beans or corn. Preheat oven to 375-degrees. Smooth out mixture in a baking pan. Add tater tots and arrange in a row or circle. Sprinkle on cheese. Bake for 25 minutes or until brown.

Vinegar Cookies
1 cup butter, softened
1 cup white sugar
1-1/2 cups all-purpose flour
1 t distilled white vinegar
1 teaspoon baking soda
1 cup chopped walnuts

Cream butter or margarine and sugar. Add other ingredients. Drop by teaspoon on lightly greased cookie sheet. Bake for 18-20 minutes.
Tona in Bama

Zucchini Pie
1 tablespoon margarine or butter
1 small zucchini, sliced
1 small green and red pepper, cut into strips
Pie crust
1 container (8 oz) egg substitute with cheese (Egg Beaters in on brand)
1 cup skim milk
1/4 teaspoon basil leaves
1/8 teaspoon ground black pepper

Melt margarine in skillet over medium heat. Add zucchini and peppers; cook
stirring occasionally until tender-crisp. Spoon mixture evenly into unbaked
pie crust.

Mix egg substitute, skim milk, basil and pepper; pour over filling in crust.
Bake at 375 for 50 to 55 minutes or until knife inserted in center comes out
clean. Let stand 10 minutes before serving. Yield: 8 servings. (It's about
4 servings for us. (:

Note: To freeze, cool, wrap and freeze. To reheat, bake frozen at 375 for 50
to 55 minutes. Let stand 10 minutes before serving.
Penny

I love squash. Here are some of my favorites.
Lisa

SQUASH PUPPIES
5 med. yellow squash
1/2 c. buttermilk
3/4 c. self-rising cornmeal
Vegetable oil
1 egg, beaten
1 med. onion, chopped
1/4 c. all-purpose flour

Trim squash. Slice and place in a pot. Cover with water and cook over medium heat for 20 minutes or until tender. Drain well. Combine squash with next 5 ingredients. Drop by scant tablespoons into hot oil. Fry at 350 degrees for 5 minutes.

YELLOW SQUASH MUFFINS
2 lbs. yellow squash, about 8 med.
2 eggs
1 c. sugar
3 c. all purpose flour
1 tbsp. plus 2 tsp. baking powder
1 tsp. Salt

Trim off squash ends. Cut squash into one inch slices. Cook in a small amount of boiling water for 15 to 20 minutes or until tender. Drain well and mash. Measure enough to equal 2 cups. Combine 2 cups mashed squash, eggs, butter or margarine, stir well, set aside. Combine remaining dry ingredients in large mixing bowl. Make a well in center. Add squash mixture to dry ingredients stirring just until moistened. Spoon batter into greased muffin pans filling 3/4 full. Bake at 375 degrees for 20 minutes until wooden pick comes out clean.

SQUASH DISH
3 med. yellow squash, skinned & sliced
3 med. zucchini squash, skinned & sliced
2 med. Vidalia or sweet onions, sliced
1 sm. can regular V-8 vegetable juice
Margarine
Salt & pepper to taste

Sauté yellow squash, zucchini and onion with margarine in a covered skillet over medium-high until onion is soft. Add V-8 juice, salt and pepper; reduce heat. Let simmer about 20 minutes, turning occasionally to prevent squash from sticking and browning.
Serves 4-6.

Does anyone have a TNT (tried) recipe for blackberry bread.
Linda in NM

Vinaigrette Dressing
Serves: 21

1 cup white or cider vinegar
2 tablespoons water
1/2 teaspoon sugar
1/2 teaspoon chopped scallions
1/2 teaspoon chopped parsley
Salt (optional)
2 tablespoons olive oil

In a food processor or blender, pulse the vinegar, water, sugar, scallions, parsley, and salt, if using. With the motor running, slowly drizzle in the oil and continue to process for 1 minute. Serve chilled or at room temperature. Store in the refrigerator for up to 1 week. Shake or stir before using.

PER TABLESPOON: Saturated Fat: Trace Total Fat: 1 gm Cholesterol: 0 mg Sodium: 0 mg Calories: 13
Weight Watcher Points - 0 Points
Nancy

BAKED LIMA BEANS
1 lb. dry lima beans, large
1-1/2 c. brown sugar
1/4 lb. smoked Canadian bacon
Salt & pepper to taste

Soak beans overnight. Drain, then cover with water and cook for 1 hour. Combine beans with water left on beans and sugar, bacon, salt and pepper. Bake at 350 degrees until tender. Scrape sides often.
Recipe Posted by Nancy Rogers
Recipe from Daily Recipe Exchange newsletter in 1996

BAKED SALMON AND NOODLES
1/2 pkg. Noodles (small)
1 c. salmon
3/4 c. peas
1 c. mushroom soup

Cook noodles in boiling salt water until tender. Drain. Arrange noodles, salmon and peas in alternate layers in buttered baking dish. Heat mushroom soup and pour over noodles, salmon and peas. Bake 15 to 20 minutes at 375 degrees.
Recipe Posted by Nancy Rogers
Recipe from Daily Recipe Exchange newsletter in 1996

Chicken Fried Steak
1 pound beef eye of round steak
1/3 cup flour
1 teaspoon Lawry's seasoned salt
3/4 cup seasoned bread crumbs
2 egg whites, beaten
2 tablespoons skim milk
1 (12 ounce) jar fat-free chicken gravy

Preheat oven to 400 degrees. Spray a cookie sheet with non-fat cooking spray. Pound steaks to 1/8 inch thickness. Set aside. In a bowl, stir together flour, seasoned salt, and bread crumbs. In a separate bowl, beat together egg whites, and skim milk. Coat meat in
crumb mixture. Dip the coated meat into egg mixture, then re-dip in crumb mixture. Place breaded meat on prepared cookie sheet. Spray top of meat with non-fat cooking spray. Bake at 400 degrees for 10 minutes. Turn over. Spray top of meat with non-fat cooking spray. Bake an additional 11 minutes. Breading will be crispy and slightly golden brown when done.

Microwave gravy for 2 minutes or until fully heated. Pour 1/4 cup gravy over each steak before serving. Makes 6 servings

Calories 174 Fat 4g Fiber 1g Carbohydrate 14g Cholesterol 46mg Sodium 804mg Protein 20g
Recipe Posted by Nancy Rogers
from Daily Recipe Exchange newsletter in 2002

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