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

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CLICK HERE to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings.  Remember to include your name within the message as well.

Nancy, if I had made 1 reply it would have been so long that I thought that it would be better to have to e-mails. I am sorry I didn't copy the persons name or the newsletter that the request for soup recipes for her daughter in a contest. These are a few that we eat and like.

Cream of Broccoli Soup
1 bunch fresh broccoli
1 can cream of chicken soup
1, 13 oz., can evaporated milk
salt and pepper, to taste
2 cans cream of celery soup
2 soup cans water
2 cups milk

Cut broccoli into small pieces, peel stalks first. Place soups and water into large pan over low heat. Stir well until mixed. Add milks and broccoli. Stir cooking until broccoli is done. Can be frozen. Makes 8 servings.

Crock Pot Vegetable Soup
2 lbs. ground beef
2, 16 oz., cans stewed tomatoes
1 large can V-8 juice
2 bags frozen mixed vegetables
1 large onion, diced
salt, pepper and Worcestershire sauce to taste

Brown the ground beef. Mix all ingredients in crock pot. Cook on low for 10 to 12 hours.

Decorator's Bean Soup
3 slices bacon, diced
½ cup celery, diced
½ cup onion, diced
4 frankfurters
1, lb. 5 oz., can pork and beans
1, 15 oz, can stewed tomatoes
2 cups water
2 beef bouillon cubes
1 bay leaf
1 teaspoon Worcestershire sauce
1 teaspoon parsley flakes
1 teaspoon sugar, optional

Fry bacon and remove crispies. Cut frankfurters into 1" pieces and then cut ends to curl. Add all ingredients to drippings and cook on low heat for 30 minutes. Sprinkle bacon crisps on top when you serve.

The next one is good with a different name.

Hearty Hodgepodge
Thick Soup

6 slices bacon
1 medium onion, thinly sliced
1 beef shank
3/4 lb. ham hocks
6 cups water
2 teaspoon salt
2, 15 oz., cans garbanzo or navy beans
3 cups diced potatoes
1 clove garlic, minced
1, 4 oz., link sausage or smoked sausage, thinly sliced

In Dutch oven, cook bacon until crisp; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. Add sliced onion to reserved drippings in pan. Crumble bacon and set aside. Add sliced onion to reserved drippings in pan. Add beef shank, ham hock, water and salt. Cover and simmer several hours. Remove meat from beef shank and ham hock; diced. Discard bones. Carefully skim fat from broth; return diced meat to soup. Add undrained beans, potatoes and garlic. Simmer, covered, 30 minutes more. Add sausage and crumbled bacon. Continue simmering, covered, for 15 minutes. Makes 8 to 10 servings.

Tortellini Soup
1 medium onion, chopped
1 garlic clove, minced
2, 14½ oz., cans chicken broth
1, 8 oz., pkg. cheese tortellini
1, 14¼ oz., can Italian stewed tomatoes
1, 10 oz., pkg. frozen chopped spinach, thawed & drained

In a large saucepan coated with nonstick cooking spray, saute the onion and garlic until tender. Add broth; bring to a boil. Add tortellini; reduce heat. Simmer for 10 minutes or until the tortellini is tender. Stir in the tomatoes and spinach; heat through. Serve immediately. Serves 7.

Cabbage Patch Soup
1/2 lb. ground beef
1-1/2 cup onion, chopped
1/2 cup celery, chopped
2 cups water
1, 16 oz., can kidney beans, rinsed and drained
1, 14½ oz., can stewed tomatoes
1 cup shredded cabbage
1 teaspoon chili powder
1/2 teaspoon salt

In a saucepan over medium heat brown the beef; drain. Add onion and celery; cook until tender. Add water, beans, tomatoes, cabbage, chili powder and salt; bring to a boil. Reduce heat, cover and simmer for 20 to 30 minutes or until cabbage is tender. Or for a slow cooker, brown the ground beef and add to the cooker. Then you would add the onion, celery, water, kidney beans, stewed tomatoes, shaded cabbage, chili powder and salt. Set the slow Cooker on low and let it cook all day.

Susie Indy

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MOUNTAIN DEW CAKE
1 box Duncan Hines orange supreme cake mix
1 box coconut cream pie filling (not instant)
1 c. Crisco oil
4 eggs
1 can chilled Mountain Dew

Pour all ingredients into mixing bowl and beat for 5 minutes. Pour into
3 (9 inch) cake pans. Bake at 325 degrees until done.

FROSTING:

1 lg. can crushed pineapple
1 1/2 c. sugar
1 stick butter
1 can angel flake coconut
3 tbsp. cornstarch

Mix sugar and cornstarch well. Add other ingredients. Cook on medium
heat until it thickens. When cool (not cold) spread on cake layers.

Tona in Bama

Storing uniced cakes in the freezer......Hi family, I am baking for the holidays now and I need help with my cakes. I freeze cakes uniced and take them out when I need them. The problem has been when I go to slice the cakes the icing seems to separate from the cake. Have a hint? Also, what's the secret to slicing a cake and keeping nice neat slices? Thanks, Boots in Va.

Easy Homemade Egg Noodles
2 cups all purpose flour
1/2 teaspoon salt
2 large eggs
1 teaspoon vegetable oil
1/3 cup water

In a medium bowl, mix the flour and salt together.
In a small bowl or large cup, whisk the eggs, oil, and water together. Form a depression in the flour mixture and add the egg mixture. Mix well.

Turn the dough out onto a floured countertop. Knead for eight to ten minutes or until the dough is smooth and elastic.

Divide the dough in half with a sharp knife. With a rolling pin, roll each dough piece until it is 1/16 to 1/8-inch thick. Cover the dough with a cloth and let rest for 20 minutes to relax the gluten.
Using a sharp knife, slice the dough on the counter into strips 3/8-inches wide. Drop the noodles one at time into the simmering soupor boiling salted water. Cook until tender

Oops! Sorry Suzi, here are the directions for the Pumpkin Torte.

Mix crushed graham crackers, 1/3 c sugar and melted butter together. Press into the bottom of a 13x9 in. pan.
Add gelatin to 1/4 c cold water. Stir and set aside.
Beat together 2 eggs, 3/4 c sugar and cream cheese. Pour over graham cracker crust and bake at 350 degrees for 20 minutes.
Cook pumpkin, egg yolks, 1/2 c sugar, milk, salt and cinnamon over medium heat until thickened. Stir in gelatin mixture and allow to cool.
Beat egg whites until fluffy. Add 1/4 c sugar. Fold into cooled pumpkin mixture. Spread over cream cheese layer. Cover and chill for at least 2 hours.

Beat the cream until stiff peaks form. Sugar may be added to sweeten the whipped cream if desired. Spread over chilled torte and serve.

Marcia, I got this recipe for Chicken Noodle Soup from a guy that I work with that used to be a chef. It's really good!!

Chicken Noodle Soup
2 Chickens baked in a 400 degree oven for 1 - 1/2 hours. Save drippings.

1 quart carrots, sliced ( I add a few more. I cut them about 3/4 in thick)
1 quart celery, chopped
1 quart onions, chopped
2 lbs. sliced Mushrooms, fried (brown in about 1/2 c butter, save drippings)
Best to brown the mushrooms in a pan that isn't non-stick if you have one.

2 - 1/2 gallons of water
2 T. Tummeric
1 T. Garlic, chopped (I use the chopped garlic in the jar and add 2 T.)
1/8 t. Ginger
4 T. Accent
3 T. chopped Parsley
1 T. course ground Black Pepper
1 T. Oregano

Thick Egg Noodles (as many noodles as you like)

Bring water to a boil. Add spices and vegetables. Reduce heat and simmer until vegetables and noodles are done.
Thicken with cornstarch and water.
Cut up Chicken and add last with chicken and mushroom drippings.

I use the Tone's chicken base sold at Sam's Club. I also add a little more than the recipe calls for, not to much more though, you don't want it to get to salty. I use about 1 c. cornstarch disolved in 1/2 c. water to thicken. You can also add other vegetables if you want. Browning the chicken in the oven really gives the soup a good flavor and it's a lot easier that cooking it on the stove.

Athena, I sent in my recipe for Wild Rice Soup a couple of days ago. You could easily make that as a meatless soup. You can add whatevet vegetables to it that you like.

Her is a recipe for Carolina Cole Saw,

Carolina Cole Slaw
3 cups shredded cabbage
1 small green bell pepper, thinly sliced
1/4 cup thinly sliced onion

Slaw Dressing
4 teaspoons sugar
1 tablespoon vegetable oil
3 tablespoons cider vinegar
1 teaspoon Dijon-style mustard
½ teaspoon celery seeds
Salt and freshly ground black pepper to taste

Sorry this is so long. Have a great day! Sarah,Mn

In response to TeaHan in Upperstate NY, October 2, 2006, newsletter regarding Noodle Pudding. I got this recipe in 1974 from the Mary Brubaker show(KCCI, Des Moines, Iowa). A lady from the Reames noodle company was on and prepared it on the show. I have been making it since. I have been told it is a Jewish dish but don't know that for a fact. I do know that it is very good freshly cooked or cold leftover!

Noodle Pudding
8 ounces egg noodles, cooked and well drained
1/2 cup melted butter
2 eggs
2 tablespoons undiluted orange juice concentrate
1/2 teaspoon rum flavoring
1/4 cup brown raisins
1/4 cup golden raisins
1 (1 lb) can apricot halves, drained and diced
1 (1lb) can crushed pineapple, drained
2 chopped, peeled apples
Lightly beat the eggs and add juice concentrate and flavoring. Fold in the other ingredients. Place in a 1 1/2 quart buttered casserole. Place in a preheated 350 degree oven and bake for 35-40 minutes.

Marilyn in Texas

This is for Lorna who was looking for a recipe for "Buffalo Chip Cookies", and 5 spice powder. Just about anything is possible to find when you "Google" it!! Keep up the good work. I love your newsletter. Lots of great recipes and letters. Stay well...Jeri Kaufman
Buffalo Chip Cookies Recipe - Chocolate Chip Cookies Recipes Make
http://huntsville.about.com/od/food/r/buffalocookies.htm

Five-Spice Powder
http://chinesefood.about.com/cs/sauces/ht/fivespicepowder.htm

Buffalo Chip Cookies
Cream together: 1 lb butter, 2 cups white sugar, 2 cups brown sugar. Stir in 4 eggs, 4 cups all purpose flour, 2 tsp. baking powder, 2 tsp. baking soda Mix in 2 cups oatmeal, 2 cups crushed cornflakes, 1 12oz. bag of unsweetened chocolate chips, 1 cup chopped nuts, (whatever kind you like) I use walnuts. and add 1 cup coconut. Spoon onto lightly greased cookie sheet, using an ice cream scoop. Bake at 350 for about 12 minutes. When I was a child, us kids would have mom make extra Johnny Cake, so we could have Johnny Cake Cereal for breakfast. We too, enjoyed eating bacon grease on our toast instead of butter. Hope you enjoy making the cookies. I've made plenty of them for our boys when they were growing up.
Karen in Michigan

This site the suggested using the Mr. Clean magic eraser and non acetone nail polish remover, then put a dry cloth in the dryer by itself. But read it to make sure.Someone else said use perfume, if you have an old bottle.
http://www.thriftyfun.com/tf430784.tip.html

My dryer had ink from a ballpoint pen all over the inside. I used Mr. Clean Magic Eraser dipped in non-acetone fingernail polish remover. It took 4 erasers and two bottles of polish remover. It worked, but the fumes are deadly. We had to move the dryer into the garage and open the garage door to get enough ventilation. Also, we had to wipe a bit, then walk away and take breaths of fresh air, then repeat that process for a couple of hours. After cleaning the ink out, we washed down the inside with water and Mr. Clean. After letting the inside dry out, I ran a load of clothing through last night and it is just fine now. This response is from the same site.

I used a old bottle of perfume - took me about 10 minutes. The alcohol in the perfume is what does it. same site as well.

http://www.stretcher.com/stories/03/03may19b.cfm

another helpful site.
http://ths.gardenweb.com/forums/

http://www.parish-supply.com/mots_40.htm

http://boards.diynetwork.com/eve/forums/

This link says use acetone nail polish remover, which is excellent for removing those nails you get from the salon.It should work great on ink.
Barbara i hope you find an answer in one of these links! Lynette in N. Y.

Hi, Nancy - hope all is well with you and your furry administrative assistants.

For Sally in PA - My grandmother, mother, my DIL and I all use the same recipe for homemade noodles - wow, I just realized that's four generations that I know of. Probably my grandmother got her recipe from her mother, etc.

Anyway, I kept the ingredients but simplified the method a little. They are easy to make and oh, so good. I actually have a noodle maker (to roll them out), but don't use it, because the memory as a small girl of helping my grandmother unroll the noodles after she cut them is too precious not to repeat. I hope in just a few years to have the same experience with my granddaughter, Hannah, now 17 months old.

HOMEMADE NOODLES
1 egg, beaten
2 Tables milk
1/2 tsp salt
1 c flour

Combine the egg, milk and salt, whisk together well (I use a food processor). Add enough flour to make a stiff dough – about one cup. Process in food processor until dough forms a ball. Roll very thin on large floured surface (at least 18" square); let stand 20 minutes. Roll up loosely (if dough is the least bit sticky, dust lightly with flour before rolling); slice 1/2” wide; unroll carefully. Noodles may be used right away or spread out and let dry two hours or more. If desired, store in container after completely dry for later use.

To cook, drop dried noodles into boiling, salted liquid (water, chicken broth, etc) and cook uncovered about 20 minutes There should be just enough liquid to cover noodles. The finished product will have a "sauce" from the flour on the noodles. Taste to adjust seasoning. If using immediately after unrolling, noodles will cook in 5 minutes or less. Makes 3 cups cooked noodles.

My food processor will easily make three batches of these noodles at one time. We make these for holiday dinners and three batches is not really enough for the 20 or so people who attend, because we all love them so.

Doris in Oklahoma City

Oatnut chip Cookies
1/2 cup margarine or 1/2 cup butter
1 cup firmly packed brown sugar
1/2 cup finely ground walnuts
2 eggs
1 tsp vanilla
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt (opt)
3 cups Quaker Oats
1/2 cup mini chocolate chips

Heat oven to 350 degrees F. Beat together margarine and sugar until creamy.
Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Grind nuts to the consistency of coarse sand (undetectable by children). Stir in oat, chips &walnuts; mix well.. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown.
Cool 1 minute on cookie sheet; remove to wire rack.

Hi all, Question for Susan-what is edamane?? We love Chinese food and your recipes look really great!

The person who sent in the Banana Pineapple Salad-do you use just the powder pudding mix? And is it the instant kind?

Also,The 4 Tins and a Tub Salad doesn't have that much of a lemon flavor-the pineapple sort of over-rides it. And yes you thaw the cool whip first-just not all the way.

For the lady in South AFrica- Dr. Pepper is a soft drink here. I'm not sure if there is another kind like it! Do you have Wal-Mart or Sam's Club? I believe Wal-Mart sells a similar flavor under their brand. Maybe someone out there in Nancyland that drinks this could explain it better.

I thought I'd tell me childhood sandwich-just plain white bread with lots of butter! I wasn't supposed it eat it so only got it when Mom wasn't looking!! I've always loved onion sandwiches and still do! How about peanut butter and mayo? My family thinks I'm nuts but that's the only way I can eat a peanut butter sandwich!
I love this newsletter and Thank God everyday for Nancy and all her hard work!
Sue in Fl

I’m sorry, I didn’t write down the name of the person who asked about caramel sauce for ice cream topping. Thanks Nancy for the newsletter. I’m enjoying the opportunity to share and of course have tried several recipes that so many people have shared.
Eureka, IL

Caramel Sauce
1/4 c. butter
1 -1/4 c. packed brown sugar
16 large marshmallows
2 T. light corn syrup
Dash salt
1/2 - 3/4 c. evaporated milk
1 t. vanilla

Melt butter in a saucepan. Add brown sugar, marshmallows, corn syrup and salt and cook and stir over low heat until marshmallows are melted and mixture comes to a boil. Boil 1 minute. Remove from heat; cool 5 minutes. Add milk and vanilla, stir until smooth. Serve warm or cold. Refrigerate leftovers in covered jar or container. Makes about 2 cups.

NOTE: For praline sauce, right before serving add ½ c. chopped, toasted pecans.

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