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

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Lori in KS asked for Goulash with macaroni and Velveeta cheese in August 15th newsletter. I've never had goulash like that but found a recipe on www.cooks.com that resembles it .
Jocelyne in Québec

GOULASH
1 lb. ground chuck
1 tsp. cooking oil
1 med. onion
7 oz. macaroni
1 tsp. salt
1/4 tsp. pepper
1 can tomato sauce
1/2 lb. American cheese
1 tsp. chili powder

Brown ground chuck in oil. Add onion; cook until onion wilts. Cook macaroni until tender; drain. Add to meat mixture. Add next 5 ingredients. Cover. Cook until cheese melts. Serve with salad and rolls.

I would like someone to please tell me in which newsletter the Buffalo Chicken dip recipe was posted. Just reading about it makes me want to make it soon. Thanks -

I thoroughly enjoyed what Helen Central TX wrote about putting down family recipes and discovering her grandmother's measuring equipment, lol...reminded me when I first tried to get my mother and grandmother's recipe for buttermilk biscuits, my mother kept telling me how much baking powder, baking soda and salt to the cup. I thought she was saying to the cup of flour. It took a few attempts to recreate their biscuits, when one day Mother said it was to the cup of buttermilk. Then I had it. I was thrilled. I later learned that when you put soda in buttermilk it reacts to the acid and makes a better product. Old timers knew this somehow, or at least that was the way it was always done, so they did the same. Grandmother had a small "tea" cup that she used for her measuring cup and she and mother used soup spoons for a tablespoon...Mother would say "heaped". My brothers and SIL's want me to write down as many of Mother's recipes that I can. Working with mother in her kitchen every Thanksgiving all week for over 20 years as my four brothers and their families, mine included, came home to be together, I was able to put most of them to memory . I hope to start this project soon...and Merry Christmas to all and a Happy New Year.
Betty in MS

Spinach Roll Ups
This came from a TV show in the 1990's. Its no longer on air, but this is an easy and tasty treat that I got from that show.

10 oz pkg frozen, chopped spinach
1 1/2 c finely shredded, sharp Cheddar Cheese
3/4 c mayonnaise
1/2 c thinly slice green onions
1/2 c chopped, cooked ham
1 loaf sliced sandwich bread (18 slices)
3/4 c melted margarine
3/4 c finely crushed corn flake crumbs

-optional ingredients-
1 tsp garlic salt
1/8 tsp pepper
6 shakes Tabasco

Combine spinach, cheese, ham, mayo, green onion and spices if desired.

Trim crusts from bread. Using a rolling pin or glass, roll bread flat. Spread Tbls of spinach mix onto bread; roll up jelly roll style. Dep each bread roll into melted butter. Coat with corn flake crumbs.

Place on baking sheet. Bake at 350 for 20-25 minutes.
Tona in Bama

CROCKPOT TURKEY SOUP
8 c. water
4 chicken bouillon cubes
1 (10 oz.) can tomatoes (cut up)
1 c. celery, diced
1/2 c. carrots, diced
1 lg. turnip
1/2 c. onions
1/4 c. fresh parsley
1 tsp. salt
1 bay leaf
1 turkey carcass

Place everything in crock pot. (Don't bother picking the meat off of the carcass, it will cook off in the pot.) Cook 7-9 hours on low setting.

No name was included with this recipe

Lemon Cloud Pie
1 jar (11 oz) lemon curd
1 cup heavy cream, whipped
1 ready-made graham cracker crust
1 qt fresh strawberries, sliced

Stir the lemon curd until it is smooth. Whip the cream until it doubles in volume and forms soft peaks. Gently stir a large spoonful of the whipped cream into the lemon curd to lighten it., Then fold in remaining whipped cream. Spoon the lemon filling into the graham cracker crust. Top with sliced strawberries. Refrigerate until serving time. Serves 6-8.
Bur

For Nichole 11-22 newsletter requesting sherbet punch. This came from
another Nancylander a while back. Suzz-NE

Punch-in-a-cloud
2 quarts Sherbet - Choose flavor according to the color and flavor desired

3 - 2 liter size bottles of 7-up

place half of the sherbet into your punch bowl and allow to soften. Add 7-up gently. Do not stir. Float remaining sherbet in scoops on punch.
Serves approx. 50

This recipe is definitely a keeper!! It was originally to be fixed in
the crockpot, but someone on the Taste of Home Conversations, where I
got it, converted it to oven and stovetop. I prefer the oven method,
myself, but the crockpot blends the flavors a little better. ENJOY!!
LINDA IN SE IOWA

Cream Cheese Chicken
4 pounds Chicken Thighs without skin-ready to cook
2 tablespoons Butter or Margarine-melted
1/2 teaspoon Black Pepper
1/2 teaspoon Salt
1 ounce (1 pkg) Italian Salad Dressing Mix-low salt
1 can Condensed Cream of Chicken soup
8 ounces Cream Cheese-cubed
1/2 cup Chicken Broth
1 large Onion-chopped
2 tablespoons Chicken Broth-to cook onion
2 cloves Garlic-minced


Brush chicken with butter and layer in crock pot with dry Italian
seasoning mix sprinkled on each layer. Cover and cook on low for 6-7
hours. About 45 minutes before done, brown the onion in the chicken
broth and then add the cream cheese, soup, salt & pepper and remaining
chicken broth to the saucepan. Add the minced garlic and stir all
ingredients until smooth. Pour sauce mixture over chicken in crockpot
and cook an additional 30-45 minutes. Remove chicken to platter and
stir sauce before putting in gravy bowl.

Here are the ways that I have adapted it. I must admit that I have
never tried it in the crockpot, but I love it done in the oven or on
the stovetop and they are so quick!!

OVEN RECIPE
Cut boneless, skinless chicken breasts into serving size pieces. Sprinkle with dry salad dressing mix. Brown chicken in skillet and a little butter. Remove chicken to casserole dish. Add the onion to the
skillet and brown. Add other ingredients to skillet to make sauce. Pour sauce over the chicken, cover and bake at 350 for 30-45 minutes. Serve over noodles or rice.

STOVETOP RECIPE
Prepare as for oven recipe, browning chicken in skillet. Remove chicken, add onions and sauté . Add other sauce ingredients, return chicken to skillet with the sauce. Cover the pan and cook over low
heat for 20 minutes.

(Note--I can't always find the salt free salad mix, so have used the regular...and then left out the salt. It works fine. In fact, one time I forgot and put it in and it didn't taste too salty....a half teaspoon just isn't that much. Also I used the dried minced garlic, and also the onion if I am in a hurry, and boullion for the broth. -
Linda)

Bread Pudding
I remember Mom making a lot of this, when we lived on the farm and had extra homemade bread that had gotten stale. I loved every bite of it!!! I don't seem to remember her using brown sugar, though
Phyllis Knipp--Baker, MT

6 slices bread slices -- day-old, cubed
1 cup hot water
1 cup packed dark brown sugar
4 eggs, lightly beaten
2 cups warm milk
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon salt

Place bread in a greased 2-quart baking dish. Combine water and brown sugar; pour over bread. Combine remaining ingredients; pour over bread. Bake at 350 degrees F. for 50 to 60 minutes or until a knife inserted near the center comes out clean. Serve warm or cold.
Yield: 8 servings.

In today's, 11/19, newsletter Sally in PA asked if the whipping cream in the recipe Toma in Bama sent in for Apple Cream Cake was cool whip. I would think from reading the recipe that it is whipping cream that you find in the milk section of the grocery store. The kind that you can whip into whipped cream.

Our church is having its Thanksgiving dinner tonight and is also celebrating its 45th anniversary. I am one of the lucky ones that was asked to prepare one of the turkeys and a crock pot of mashed potatoes. Everyone was asked to bring a cold dish and a hot dish so I am making the corn in the crockpot with the butter and cream cheese that one of our readers sent in and also a Pumpkin Dump Cake. It is really yummy. I hope everyone has a happy Thanksgiving and a safe trip if they are traveling. Nancy, I hope you and your precious furbee's have a wonderful Thanksgiving also. Donna L. In OH (and Squirt, Kelly & Buster)

Mocha Truffles
2 12-oz. pkgs. semi-sweet chocolate chips
8-oz. pkg. cream cheese
3 T. instant coffee granules 2 t. water
16-oz. pkg. dark chocolate melting chocolate, chopped

Place chocolate chips in a microwave-safe bowl. Microwave on high setting at 30-second intervals until melted; stir until smooth. Add cream cheese, coffee granules and water; mix well with an electric mixer on medium setting. Chill until firm enough to shape; form into one-inch balls and place on wax paper-lined baking sheets. Chill fo an additional one to 2 hours, until firm. Place melting chocolate in a microwave-safe bowl; melt as for chocolate chips. Use a small fork or dipping tool to dip balls in melted chocolate. Return to wax paper-lined baking sheets to set. Makes 5 to 6 dozen.
Bur

Nancy this is for Lori R. in Topeka, Ks. One of my families favorites is goulash but I don't have a recipe, just one of those you start dumping. Start with 1 lb. lean ground beef, chopped green pepper, chopped onion and season with salt, pepper and a little garlic powder ( to taste), cook until meat is no longer pink and drain, add 1 can chopped tomatoes and simmer. Meanwhile cook macaroni, drain well. Add Velveeta to hot macaroni and stir into meat mixture and simmer until cheese is melted. Serve with salad and garlic toast, yum!

I also have a question for those out there that own one of the smooth topped ranges. I just purchased one and the deliveryman told me not to use cast iron on it as it would stain. Have any of you had any experience with this? I hate to give up my cast iron skillets! Thanks for any help.
Nancy, keep up the good work, we all appreciate what you do for us!
Kay in Indy

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Fluffy Frosting
1/2 C Crisco
1/2 C margarine
1 C sugar

Cream these ingredients and then add:
1 egg white
1/2 C scalded milk (cooled)
1 teaspoon vanilla
Dash of salt

Beat well and frost the cake.
Star

Sweet Tea
I never thought of tea as having recipe, well here' how we do it

2 family size Lipton Tea bags
med size pot (stewer) filled 3/4 full water
bring to hard boil, drop in tea bags, turn heat off leaving pot on the eye, steep for about 8 to 10 minutes. In a 1qt pitcher add 1 heaping cup of sugar (or to taste) pour tea in to pitcher, stir, finish filling pitcher with water. I hope this is what your looking for
Charlie, Nash Tn

Nancy: I sent in the following two recipes a few days ago and since I haven't seen them posted, here they are again. In the 11/14/06 Newsletter, Doris from Middle Tennessee requested a recipe for Cowboy Caviar. While the following two TNT recipes are not titled "Cowboy Caviar", they are both very good. I've received countless requests for these recipes over the years that I've been making and serving these dishes.
Mr. Myron Drinkwater - Lake Forest, CA

TEXAS CAVIAR
1 (15 oz) can Black Eyed Peas, drained and rinsed
2 cups chopped fresh seeded tomatoes
1 small sweet onion, peeled and cut in medium dice
1 clove garlic, minced
2 Tbsp olive oil
1 Tbsp red wine vinegar
1 Tbsp chopped cilantro
salt and black pepper to taste

Combine all ingredients in a large bowl, cover and chill for several hours before serving. Remove from refrigerator, transfer to serving dish and serve with tortilla chips (Tostitas Scoops work wonderful). Store any unused portion, covered, in the refrigerator.

BLACK BEAN SALSA
1 (15 oz) can Black Beans, drained and rinsed
1-1/2 cups chopped seeded tomatoes
1/4 cup chopped green onion
1 small jalapeno pepper, seeded and chopped (optional)*
1 Tbsp finely chopped fresh cilantro
2 cloves garlic, minced fine
2 Tbsp red wine vinegar
1/4 tsp oregano leaves (1/8 tsp if using dry)
1/2 tsp salt

Add all ingredients to a large bowl and mix thoroughly. Cover and place in refrigerator for at least 2 hours. Serve with tortilla chips. (Tostitas Scoops are great.)

Cook's Note: The recommended size for the chopped ingredients are about 1/2 the size of the black beans.

* If you prefer a more spicy salsa, leave the seeds in the jalapeno pepper, dice fine and add to the mixture. Be VERY careful when handling jalapeno peppers that your hands do not come into contact with your eyes or other body parts.

Sausage Bread

Sounds a lot like an easy way to make strombolli! Add any other toppings or filling and bake. Then have marinara sauce for dipping and YUM!

1 can dairy case pizza dough
8 oz. Italian sausage, browned and well drained
1/2 onion, chopped fine
4 oz. can Mushrooms, drained and chopped
1 pkg. shredded Pizza blend cheese
Italian seasoning

Spread dough into a rectangle about 9x15. In the center of the dough, layer the sausage, onions, mushrooms. Sprinkle with Italian Seasonings and top with the shredded cheese. Bring the sides of dough over the topping, overlapping. Press to close the ends. Bake on a lightly sprayed baking sheet 400 degrees for about 20 minutes, or until browned. Cool slightly then cut into 1-inch slices.
Tona in Bama

Bacon Blue Cheese Puffs
8 slices Bacon
6 oz. Cream Cheese, softened
1/2 C. shredded Swiss Cheese
2 T. mayonnaise
2 T. crumbled Blue Cheese
20 (9x14") sheets Athens Twin pack Fillo Dough
1/3 C. Butter, melted

In a small skillet, fry bacon until crisp. Drain well and crumble. In a medium mixing bowl combine cream cheese, Swiss cheese, blue cheese, mayonnaise and bacon. Layer 5 sheet of fillo brushing each with melted butter. Cut into eight 3-inch squares. Repeat with remaining fillo. Fill each fillo square with 1 teaspoon of filling. Bring sides up towards center and pinch edges to seal. Brush with butter. Place on a cookie sheet and bake in preheated 375 degree oven for 20 to 25 minutes until golden brown. Serve warm.
Tona in Bama

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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.