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April 2,  2013
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Fried Zucchini and Tomatoes

1 med. Zucchini
1 sm. onion, chopped
1 can tomatoes
3 tbsp. Butter
1/2 c. Parmesan cheese

Cut unpeeled zucchini into 1/4 inch slices. In large frying pan, cook onion in butter until clear. Add zucchini, fry 10 minutes. Add chopped tomatoes with juice. Bring to boil. Season with salt and pepper. Simmer 20 minutes. Top with Parmesan cheese. Heat until cheese melts.
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Tomato Gravy

1 (28 ounce) can crushed tomatoes
1/2 cup onions, chopped
4 slices of bacon
1/4 cup green peppers
3 tablespoons flour

Fry bacon in frying pan until done but not crisp, cut into pieces. Add onions and green peppers, saute until soft. Add tomatoes and simmer 20 minutes. Salt and pepper to taste. Mix flour with enough water to make a smooth paste. Add this to the other ingredients stirring constantly until thickened. Serve over rice. Serves 4 to 6.
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Marinated Tomatoes
6 sm. tomatoes, blanched, peeled

2/3 c. oil
1/4 c. tarragon vinegar
1/4 c. chopped parsley
1/4 c. sliced green onions
1/2 tsp. thyme or marjoram
1 tsp. Salt
1/4 tsp. Pepper
1 clove garlic, minced
marinade for at least five hours

Serve on lettuce bed, cottage cheese with the tomato cut in an "X' so it opens slightly. Dribble extra marinade over this. The marinade has lots of green in it so it makes pretty salad.
Serves 6.
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Scalloped Tomatoes

1 (2-1/2 lb.) can tomatoes
1 sm. onion chopped fine
1/4 c. butter
1 1/4 c. dry bread cubes
1/2 c. brown sugar
1 tsp. Salt
1/8 tsp. Pepper

Sauté onion in butter. Add bread cubes and sugar, cook slowly. Stir in tomatoes and seasoning. Place mixture in buttered shallow pan and bake 45 minutes in medium oven (350 degrees).
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Cauliflower And Tomatoes

1 head cauliflower, washed, cut in pieces

5 tomatoes, sliced
3 tablespoons butter
seasonings to taste

Boil the cauliflower in salted water for 20 minutes. Drain off water. While cauliflower is cooking, put the butter, tomatoes and seasonings in a frying pan. Let cook for about 5 minutes. Put cauliflower in a stew pan, pour over it the tomatoes and let cook for 1 minute. Serve.
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Squash and Tomatoes

3 yellow squash, sliced into 1/2-inch rounds
1/2-cup water
1-stick margarine
salt and pepper to taste
2 red ripe tomatoes, quartered and sliced into 1/4-inch pieces

Simmer the squash in a large pot with lid on (medium high heat) in the water and margarine until tender -- about ten minutes or so. Add the seasonings and the tomatoes. Lower the heat of medium low heat, return the lid to the pot and cook for another 10 minutes or so. Serve with a spoon that has holes in it so excess juice won’t flood your plate. Delicious.
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Scalloped Tomatoes

6 large tomatoes
1 tablespoon grated onion
1-1/2 cups soft bread cubes
1/4 cup melted butter

Peel tomatoes and cut in quarters. Place in saucepan and mash slightly to press out some of the juice. Cook over very low heat about 10 minutes, stirring constantly. Add grated onion. Alternate layers of tomatoes and bread cubes in a buttered 1 quart casserole. Add butter and bake at 375F about 20 to 30 minutes.
4 to 6 servings.
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Fried Zucchini and Tomatoes

1 med. Zucchini
1 sm. onion, chopped
1 can tomatoes
3 tbsp. Butter
1/2 c. Parmesan cheese

Cut unpeeled zucchini into 1/4 inch slices. In large frying pan, cook onion in butter until clear. Add zucchini, fry 10 minutes. Add chopped tomatoes with juice. Bring to boil. Season with salt and pepper. Simmer 20 minutes. Top with Parmesan cheese. Heat until cheese melts.
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Tomato Pudding

1 c. brown sugar
1 c. tomato puree
1/4 c. water
2 c. bread cubes, crust removed
1/2 c. melted butter

Combine sugar, tomato puree and water. Cook five minutes. While mixture is cooking, put bread in a greased casserole and pour butter over. Add tomato mixture. Bake at 325 degrees for 50 minutes.
Serves 4.
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Pasta With Fresh Tomatoes

6 Tbsp. olive oil
2 Tbsp. minced garlic
2 Tbsp. fresh basil, minced
1 cup diced fresh ripe tomatoes
salt and pepper
parmesan cheese

Sauté garlic. Add basil to hot skillet. Remove from heat and stir in fresh diced tomatoes, salt and pepper. Pour lightly over pasta. Serve with parmesan cheese.
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Sundried Tomato Stuffed Chicken Breasts
Serves 4.

4 (6 to 8 ounce) boneless, skinless chicken breasts
4 ounces bleu cheese, crumbled
8 sundried tomatoes, marinated in oil

Preheat oven to 375F. Pound chicken breasts flat. Sprinkle 1 ounce bleu cheese and 2 sundried tomatoes in the center of each breast. Fold breasts in half and roll, securing with string or toothpicks. Place rolled breasts in a nonstick or lightly oiled baking pan and bake for 20 minutes.
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This is a very old recipe that came from some where between Indiana and Wisconsin

Ott and Zott

for Ott;
2 cups sliced okra
2 cups diced tomatoes I use 1=15 oz can)
1 cup chopped onion

for Zott;
2 cups chopped zucchini
2 cups diced tomatoes
1 cup chopped onion

For Ott; combine okra,tomatoes and onion. Cook until tender. Season with salt,
pepper and butter.

For Zott; combine zucchini,tomatoes and onion cook , season with salt, pepper and butter. Either of these (especially Zott) can be combined with browned ground beef and topped with grated cheddar cheese. Put into baking dish bake at 350* tilchhese melts top with buttered bread crumbs bake till browned
Judy in Montana
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Italian Sausage and Tomato Soup

4 slices bacon
2 lbs. italian sausage, if in links remove casings and crumble
2 cups finely chopped red onion
1/2 tsp red pepper flakes
3 cloves minced garlic
3 bay leaves
8 cups chopped, seeded tomatoes ( or sometimes in winter
i'll use 4 cans 15oz of diced tomatoes)
3 cans swanson chicken stock or 6 cups fresh chicken stock
1/2 cup finely chopped cilantro
salt and pepper

Cook bacon over medium heat in pan for about 2 minutes. Add sausage cook with bacon until browned. Add onions cook stirring often till onions are soft. Add red pepper flakes and garlic and cook about 3 minutes more.

Next add bay leaves, tomatoes and chicken broth and stir well. Bring to a boil, reduce heat simmer about 30 minutes. Season to taste with salt and pepper. Stir in cilantro ladle into warm bowls.
makes about 3 quarts.

If I'm going to work I brown bacon and sausage, drain and put everything except the cilantro in a SLOW crock pot 6-7hrs. I add cilantro at last minute. comes out the same.
Judy in Montana
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More Tomato Recipes
(posted April 2, 2013_

Baked Spinach Stuffed Tomatoes
Tomato Vinaigrette
Grilled Tomatoes
Tomatoes and Okra
Avocado Cheese Stuffed Tomatoes
Cottage Cheese Stuffed Tomatoes
Tomato Melt
Tomato Fritters
Tuna Stuffed Tomatoes
Macaroni and Tomatoes
Tomato Pie
Tomato and Green Bean Soup
Haddock with Tomatoes

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This is for Judy Alaska, who wanted healthier cake recipes in the 4/1/13 newsletter for her granddaughter's upcoming birthday. Have you considered making the carrot cake that Judy Montana submitted in the 3/31/13 newsletter. It uses whole wheat flour, honey, fresh lemon juice and of course grated carrots. It could easily be topped with a light dusting of powdered sugar. If you want the recipe and can't find it in the newsletter. let us know and we can resubmit it.
Robbie IN

To Margo: How did your Easter baskets work out? I am sure they were a great success. I would love to know what you put in them. Sorry, I am really nosy.

Dear Mother-in-law's Easy Flank Steak

1 flank steak (not tenderized by butcher)
soy sauce
garlic powder
Adolf's meat tenderizer (original)

Tenderize flank steak by piercing with fork and and sprinkling with tenderizer do both sides and let rest. Prepare marinade by pouring soy sauce in bowel and adding garlic powder, mix thoroughly with fork put flank steak in large zip lock bag and add marinade let come to room temperature.

This may be cooked under a broiler but is best on the grill by letting steak come to room temperature flare ups are minimized this is true for all meats cooked on the grill, unless meat is about to go bad anyway, there should be no problems with bacteria after meat is cooked (we preferred a pink center) remove to carving board and let rest for 10 minutes. With a sharp knife cut against the grain for a more tender steak any leftovers make great sandwiches with mayo or preferred condiments.
Than you and have a blessed week full of Grace
Diane S. in Dallas
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Some of you asked me to report back on the Easter brunch party I attended. Well... I tied with my husband to win the best gift prize. My gifts were CD's his were fat pens with wild animals pictured on them. Thanks again for your great ideas. I will need them for future Easter Brunches.

In the 3/24 newsletter there was a request for Pizzelles recipes.
Robbie IN

Italian Pizzelles

3 eggs, beaten
3/4 c. sugar
3/4 c. butter (melted)
1 1/2 c. sifted flour
1 tsp. baking powder
2 tsp. vanilla extract - can also use almond e extract
1 tsp. anise extract

Add and beat ingredients together in order listed. Drop by rounded spoonful onto center of preheated grid (pizzelle maker). Close lid, allow to cook until steaming stops, about 30 - 60 seconds. Cool on wire rack and store in air tight container.
Robbie IN
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Re: Back in the 60's, I used to make the Best dinner rolls made with a recipe, calling for Instant egg custard mix. The rolls when baked were a noticeable yellow color and very tasty. The instant egg custard mix is no longer available. Does anyone have the recipe and can tell me a substitution ingredient for the egg custard mix? Would love to have the recipe and the substitution info.
Many thanks. Marvis in Texas

Dear Nancy and Friends,
This is for Marvis in Texas, who was looking for a dinner roll recipe that has custard powder listed in the list of ingredients. I hope this recipe is what she is looking for. Sounds good, and also has a substitution for egg custard powder.
Peace, Carmel, Ontario, Canada

Custard Powder Rolls

2 pkg. dry yeast
1 1/4 cups warm water (120 degrees)
1/4 cup butter or margarine, softened
1 tsp. salt
1 (3 1/2 oz.) pkg. egg custard mix, if available, or (may substitute with Birds Custard Powder or Vanilla Pudding Powder)
3 to 3-1/2 cups all purpose flour

Soften yeast in warm water until dissolved.
Add butter, salt and egg custard; mix well.
Gradually add flour, mixing well.
Knead on a lightly floured board 12 times.

Make dough into rolls the size of small eggs and place in a lightly greased or parchment lined 13 x 9 inch baking pan, or may be rolled into a rectangle, cut in half, and rolled like jelly roll. Slice and put in lightly greased pan.

Cover lightly and allow to rise in warm place until doubled in volume, about 1 hour. Bake in a
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Almond Butter Cake

1-1/2 Cups granulated sugar
3/4 Cup butter, melted
2 large eggs
1/2 Tsp. almond extract, or more
1 1/2 Tsp. vanilla extract
1/2 Tsp. salt
1 1/2 Cups all purpose flour
1/4 Cup or more of slivered almonds

Blend the sugar and melted butter in a large mixing bowl. Beat in eggs, one at a time, and stir well. Add almond and vanilla extracts and mix thoroughly into batter. Taste and add more almond extract if necessary. Add salt and flour and mix until batter is smooth.

Spread batter in a greased 9-inch round cake pan, or square glass pan. Sprinkle sugar over the top of the batter and sprinkle the almonds on top. Press almonds lightly into the dough, or they will all fall off when you try to cut the cake. Bake at 350 degrees until toothpick inserted into center comes out clean, 35 to 40 minutes. Begin checking on doneness after 25 minutes. Remove cake and let cool. When cool, cut into pieces and serve out of the pan, since I've never been able to get it turned out onto a cooling rack.
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For Shirley in MS Just baked your Pineapple angel food cake.
Realllllllly good.
Thanks, Keith

Creamed Onions

2 (10 oz.) cans pearl onions, drained
1 (10 oz.) can cream of mushroom soup
3/4 cup milk
Buttered bread cubes

Place onions in a buttered casserole dish. Mix soup with milk and pour over onions. Arrange bread cubes on top. Bake at 350F until top is browned and mixture is bubbly, about 30 minutes.
Bren in North Louisiana
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Quick and Easy Zucchini Cake

1 (18.25 ounce) box yellow cake mix
4 eggs, beaten
1/2 cup vegetable oil
1 teaspoon ground cinnamon
1 tablespoon pure vanilla extract
2 cups unpeeled, grated zucchini
1/2 cup raisins
1/2 cup chopped walnuts or pecans

Preheat oven to 350 degrees. Lightly grease and flour a standard tube pan and set aside. In a large mixing bowl combine dry cake mix, beaten eggs, vegetable oil, cinnamon and vanilla and beat with mixer for 4 to 6 minutes. Fold in zucchini, raisins and nuts. (If the zucchini seems to have a high water content after it is grated, place it in a colander and allow it to drain for about 15 minutes before using.) Spread mixed batter into prepared pan and bake for 45 minutes. Cool on wire rack for 15 minutes then remove from pan and place on wire rack to cool completely.
Bren in North Louisiana
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For Marvis in Texas I found a place where you can buy Instant Egg Custard from www.vermontcountrystore.com
2 pkgs. for $14.90 (each makes 32 servings)
Emma from Montana

Dear Nancy & 'Landers & 4-footed Buddies,

I don't know how widespread the Erbert and Gerbert Sandwich Shop chain is in the U.S., but there are lots of them in my neck of the woods (Twin Ports, aka Superior, WI/Duluth, MN). Anyway, for a limited time they are promoting a new sandwich called the "Luna," featuring the afore-mentioned sweet chili coleslaw with turkey, swiss cheese and avocado. I'd like to replicate this at home, but have never seen sweet chili coleslaw in our deli depts., nor have I seen a recipe for it before. Would anyone happen to have a copycat or original recipe for this? Thanks so much---Susan/Superior, WI.

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Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499

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