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

How to print out only part of the newsletter
1.  Drag the mouse over text  (with the left mouse button pressed.) It will highlight the part of the newsletter you wish to print.
2.  While the text is highlighted Press the Ctrl Key and the P Key at the same time.
3. Under the print range change it from ALL to SELECTION.
4. This will only print out the section you have highlighted and not the entire page.

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.

Recent Newsletters
Feb 1     Feb 2      Feb 3     Feb 5   Feb 9     Feb 10   Feb 11   Feb 12    Feb 13   Feb  14   Feb 15   Feb 16    Feb 17   Feb 18

Catch Up Newsletters
#1    #2     #3      #4     #5       #6      #7       #8        #9
#10  #11    #12    #13    #14

Roasted Garlic
I use this roasted garlic with crusty bread or add to other dishes
calling for garlic.

4 whole garlic bulbs
2 tablespoons butter
1/2 teaspoon dried leaf thyme
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon kosher salt
1/3 cup chicken broth

Carefully remove the outer papery peel from the garlic bulbs, leaving the whole heads intact. Arrange the garlic bulbs in a small baking dish.
Dot with the butter; sprinkle with the thyme, pepper, and coarse salt.

Pour the chicken broth into the dish. Cover dish tightly with foil and bake at 350, basting frequently, for 1 hour. Uncover and bake 15 minutes
longer.

Tona in Bama

Chicken Potato Bake
Made with cooked leftover chicken and potatoes.

1/2 pound sliced mushrooms
3 tablespoons butter
1 cup chopped onions
2 cups cooked diced chicken
2 cups cooked diced potatoes
1 tablespoon flour
1 cup milk or half-and-half
2 teaspoons salt, or to taste
1/4 teaspoon pepper
buttered bread crumbs for topping

Heat butter in a heavy skillet; saute mushrooms and onions until tender and lightly browned. Stir in flour until dissolved. Gradually add milk,
stirring and cooking until thickened. In a 1 1/2 quart lightly greased casserole, combine chicken, potatoes, and mushroom mixture, along with
the salt and pepper. Top with bread crumbs. Bake at 350 for 20 to 30 minutes, or until hot and bubbly. Serves 4.

Tona in Bama

I have 2 good chicken casserole recipes that my family really enjoys. Hope you will enjoy these.

Poulet De Normandy
1 pkg. Pepperridge Farm seasoned stuffing
1 stick oleo
1cup hot water
1/4 cup chopped green onions with tops
1/2 cup diced celery
1/2 cup mayonnaise
3/4 teaspoon salt
2 1/2 cups diced cooked chicken
2 eggs
1 1/2 cups of milk
1 can mushroom soup
grated cheddar cheese

Melt oleo in hot water and mix with stuffing. Combine onions, celery, mayonnaise, and salt; mix well with stuffing mixture. In greased baking dish, 9 x 13, put half of mixture (don't pack down) then spread with chicken. Evenly crumble with remaining mixture. Beat eggs. Add milk and stir. Pour this over the top of the casserole. Cover and refrigerate overnight. Take out two hours before serving and spread with mushroom soup over the top. Bake, uncovered at 325º for 40 minutes. Sprinkle with grated cheese and bake 10 minutes longer.

Poppy Seed Chicken Casserole
6 chicken breast
16 oz. sour cream
1 tube of Ritz crackers crushed
2 cans cream of chicken soup
8 oz. cream cheese
2 Tablespoon poppy seed
1 stick oleo, melted

Boil chicken in lightly salted water until tender. Drain, cool and debone. Cut into bite size pieces. Combine soup, sour cream and cream cheese until creamy. Add cut up chicken and mix. Pour into greased casserole bowl (9x13). Sprinkle crushed crackers over top, sprinkle with poppy seed. Drizzle oleo over all. Bake at 350º for 30 minutes until hot and bubly. Let cool for a few minutes before eating. (Really good and easy!!)
Jane Ann in Alabama

Here is a TNT recipe I wanted to share with everyone. I’m sure I got it out of Nancy’s newsletter, because it was in my recipe folder on my computer. I tried this on my kids for dinner and they loved it.

Swiss Steak
1 TBS margarine
1 2lb chuck roast, sliced 1-inch thick
1 envelope onion soup mix
1/2 med. Green bell pepper, sliced

1 (20oz. ) can tomatoes, drained and chopped, reserving juice (after I drained the tomatoes, I ran them through my mini chopper) I also used the seasoned canned tomatoes.

Salt and pepper, to taste
1 TBS A-1 steak sauce
1 TBS cornstarch
1 TBS parsley flakes

Coat center of a large sheet of heavy foil with margarine and place into a 13x9 inch dish. Place meat across foil, overlapping each piece slightly. Sprinkle with soup mix, green pepper slices, and tomatoes. Sprinkle lightly with salt and pepper. Mix tomato juice, steak sauce and cornstarch. Add enough water to make 2 cups liquid. Pour over meat mixture and sprinkle with parsley flakes. Cover with foil and bake at 375 degrees F for 2 hours.
Yields 4 servings

The sides I served with it were: Parsley Potatoes and California Blend Veggies

Great Meal!!!
Angie in Ohio

Hi, I was wondering if any one knows the recipe for peanut butter bars years ago lol school cafeteria use to serve them i no they got graham cracker crumbs and powder sugar and peanut butter and oil but not sure how much of all cause for thanks Donna from Fl and by way Nancy and all love all yalls recipes keep up GREAT recipes
Donna

Thanks so much to everyone who sent me recipes for eggs. I'm going to try a few plus I made pickled eggs today.

One question re the Egg Custard- can I just put it in a bowl and bake it? Without a crust? I've missed having this custard and that's the easiest recipe I've seen yet.

Also, regarding making noodles (it's too hot right now!)-I've got a handcrank noodle machine that was given to me but I don't know how to use it! Any suggestions?
Thanks to you all and especially Nancy!
Sue in Fl

For TeaHag in New York - the August 3rd newsletter

Re the shower -
I sent this hint in a while back - maybe you didn't see it or maybe that's where you "heard" it.
Anyway, we have a very large shower - with 6 inch white tiles that are ripply. And a white tiled floor.
My husband cleans the shower ONCE a year - lets it dry well.
Then he waxes it with a paste type wax and buffs it. Could be car wax or some other wax that you have. And it works.
Water runs off it easily, no scum, no water spots, nothing.

We have 29 acres of land here - and he comes in plenty dirty when he's working outside and even our Missouri mud- which they call Gumbo (and stains clothes badly) washes down.

The only thing we clean weekly is the floor where dust, etc. Accumulates in the corners - the floor tile doesn't get dirty.

Just make sure the tile is good and clean - and be sure to ventilate well. I don't think the wax is toxic but it sure smells for an hour or so.

He's been doing this for at least 5 years -- and all I can is WOO HOO! Cuz I don't have to clean the shower.

Good luck!

Rosemarie in rural Kansas City

Sent in August
Hi Nancy, Siggy, Ditto and everyone in Nancyland. Nancy, since it has been so hot, we have been eating cold foods like salads from the recipes of Chef Ramo's Cookbook, "Cooking With Love and Memories." We have enjoyed these and I just wanted to share them.
Betty in MD

Grandma's Frozen Salad
1 package cream cheese
1/4 cup mayonnaise
1/2 pound marshmallows, cut up
1 can crushed pineapple (small), drained
8 ounces Cool Whip

Cream the cream cheese and mayonnaise together. Add marshmallows and Cool Whip. Chill and serve on lettuce leaf.

Aunt Velma's Cherry Salad
1 can Eagle Brand condensed milk
1 (16 oz.) carton Cool Whip
1 can cherry pie filling
1 (20 oz.) can pineapple, crushed and drained

Mix Cool Whip and milk, then add fruit. Let chill overnight.

Six Cup Salad
Salad:
1 cup fruit cocktail
1 cup mini marshmallows
1 cup pecans, crushed
1 cup sour cream
1 cup cottage cheese
1 cup coconut, shredded

Dressing:
2/3 cup mayonnaise
1 teaspoon poppy seeds
1/3 cup orange juice concentrate (frozen), thawed

Drain half the juice from the fruit cocktail out and mix salad ingredients.

Combine all dressing ingredients until fluffy; chill. Serve salad with orange dressing. Serves 6 to 8.

Mary's Pasta Salad
1 box rotini noodles
1 (6 oz.) can chicken
1 package fancy shredded cheese (Cheddar and Mozzarella)
1 (2.25 oz.) can black olives
1/2 onion
1/2 green pepper
2 tomatoes
1 small bottle Italian dressing
Jalapenos to taste (optional)

Cook noodles per directions on box; cool, chop and add the rest of the ingredients and mix in Italian dressing. Refrigerate and serve.

Granny's Shrimp Salad
1 package lemon Jell-O
1 cup hot water
1 can tomato soup
1 large cream cheese
1 cup celery, diced
1 onion, minced
1 pepper, minced
1 cup peas, mashed
1 cup mayonnaise
2 cans shrimp

Put Jello-O in hot water. Mix soup and cream cheese; beat well. Add all together and refrigerate to set. Cut in squares, serve on lettuce leaf.

Granny's Salmon Salad
2 cups red salmon, flaked
1/2 celery, thinly sliced
2 Tablespoons sweet pickles, diced
2 teaspoons onion, grated
2 cups potato chips, finely crushed
3/4 cup mayonnaise
2 Tablespoons lemon juice

Toss the first 5 ingredients. Mix mayonnaise and lemon juice into seafood mixture.

Seafood Salad
1 (8 oz.) can imitation crabmeat (check label, look for no MSG)
1 (4 oz.) can albacore tuna
1 (6 oz.) bag frozen baby shrimp
1/2 cup tiny frozen peas
1/4 cup slivered water chestnuts
1/4 cup minced fresh celery
2 teaspoons fresh grated onions
1 teaspoon salt-free all-purpose seasoning
1/4 teaspoon tarragon, crushed
1/2 cup mayonnaise

Shred imitation crab by hand; drain tuna. Partially thaw shrimp and peas in strainer under cold water; toss all ingredients together. Refridge for a few hours. Serve 4 to 6.

This is for Dawn in Cape Cod about removing grease from clothes. I used to work in nursing. In nursing you ALL kinds of stains in your uniform, but, the worst stain, for me, to get out of my scrubs was wheelchair grease. There wasn't all you fine ladies to fall back on for help, so I had to think for myself. I used Dawn dish soap and a toothbrush and then launder as usual. Worked great, even on the whites.
Connie from Beech Grove

This is for Janice in Pennsylvania: When I freeze zucchini I pre-shred and pre-measure it before freezing.

To use it in a recipe it does need to be thawed. But here is where I differ from most people when I tell you NO, you do not need to drain the liquid before using it .

I have tried it both ways and it does not effect your recipe in a negative way to use the zucchini water/fluid. If anything it helps to make it moist. What many people forget is that zucchini is succulent and it's water will come out during baking/cooking if it is used in raw form and most recipes are based on using it in raw form. Therefore you are not adding extra fluid that wasn't already expected to be in the recipe.
My personal opinion is to skip the straining/draining step and dump it all in. It will be okay, I promise.
HTH Brenda-ohio

For Wanda in Fl

In 8-2, page 1 newsletter you ask for an Egg Custard Pie. Here's the one that I have used for many years and it is very simple and very good.

Egg Custard Pie (makes 2)
2 cups milk
3 eggs well beaten
3/4 cup sugar
1 teaspoon vanilla
2 unbaked pie shells

Beat eggs and sugar together. Bring milk to a boil. Turn mixer on at slow and pour milk mixture very slowly into eggs and sugar mixture. Beat at high speed until well blended (it will be very foamy). Add vanilla and mix.
Bake at 300 degrees for 30 minutes or until set.

Jane in Steamy North Carolina

NEW ORLEANS BEIGNET DOUGHNUTS
1 pk Active dry yeast
1 1/2 c Warm Water (105 deg. f.)
1/2 c Sugar
1 ts Salt
2 ea Eggs
1 c Evaporated milk
7 c Sifted all-purpose flour
1/4 c Soft shortening
1 x Oil for frying

In large bowl, sprinkle yeast over water; stir to dissolve. Add sugar, salt, eggs and milk. Blend with rotary beater. Add 4 cups of the flour; beat smooth. Add shortening; beat in remaining flour. Cover and chill several hours. Deep fry at 360 degrees 2 to 3 minutes or until lightly browned on each side. (If beignets don't rise to the top immediately when you drop them into the oil, the oil isn't hot enough.) Drain on paper towels. Sprinkle heavily with confectioners' sugar. Serve hot.
SM

Ann was looking for a jelly or grape jam recipe. If she will buy Certo or pectin packet, they will give you the directions for making jelly or jam. I have used that method for over fifty years and find it very helpful and easy. When I married I couldn't boil water without burning it, but with trial and error, I have learned.
Good luck! Betty T. Ga

French Onion Burgers
1 pound ground beef
1 can Campbell's French Onion Soup
4 slices cheese
4 round hard rolls, split

Shape beef into 4 patties, 1/2" thick. Cook patties in skillet until browned. Pour off fat. Add soup. Heat to a boil. Cover and cook over low heat 5 minutes or until done. Top with cheese. Serve on rolls with soup mixture for dipping. Makes 4 servings.
Tona in Bama

Past Gadgets and Stuff Recommended by Members
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!

Online Games
Hangeroo Game   Mahjongg Game   Checkers Game   Space Invaders    Tetris Game    Flashman(Pac-Man)    Crossword Puzzle Wordsearch   Trivia
++++++++

Favorite recipes/links of our members

Mom's Macaroni & Cheese
Inside Out Cake
Corn Dog Casserole
Blasted Chicken
The Best Spaghetti Sauce You'll Ever Eat
Indescribably Delicious Banana Bread
Hummingbird Cake
Orange Soak Cake by Tona in Bama
Snickerdoodle Recipe by Prepared Pantry
Lemonade Dessert by Annette
Cake Mix Cookies
Angel Food Variations
Honey or Cinnabon Cake
Dreamsicle Cake sent in by Terry
Baked Beans with Pineapple (Crockpot)
Orange Sunshine Cake
Peanut Butter Swirl Brownies
Grape Salad

Life and Times of Sigmund Freud Kitty (Told in his own words)

Newsletter index.
Join our recipe exchange family today
Enter your email address below and click the 'YahooGroups' button to sign up for for our free recipe exchange newsletter. It is sent each day except Thursday  

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.