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April 9,  2013
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Spinach with Mushrooms
Makes 2 Servings

2 Cups Fresh Spinach, cleaned
1/2 Cup Mushrooms, sliced
1 Tbsp Onion, minced finely
1 Tsp Olive Oil
Salt, Pepper to taste

Saute onion and mushrooms in olive oil until tender. Add Spinach and remove from heat. Toss until the spinach is mostly wilted. Add seasonings to taste.
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Spinach and Tomatoes
Makes 8 servings

Olive Oil, 2 tbsp
6 garlic cloves, sliced
2 package (10 oz) fresh spinach,
3 plum tomatoes seeded and diced
1 dash of salt

Heat oil in pan over medium heat. Add garlic, sautee until just slightly brown, about 2 minutes.
Add spinach, sautee for 1-2 minutes.Add tomatoes, sautee until all spinach is tender, about 2 minutes. Salt and pepper to taste.
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Spinach Dip

9 oz (1 packet) of frozen spinach.
8 oz (1 packet) of cream cheese.
2 garlic cloves, minced.
1 teaspoon of salt.

Cook the frozen spinach according to directions on its packaging, with the garlic. Drain throughly.
Add the cream cheese and salt. Cook over a low heat until heated through.
Serve hot with crackers.
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Spinach Pie
Serves 6

2 pkg. chopped, frozen spinach cooked & well drained
4 beaten eggs
1 cup grated Parmesan cheese
dash of pepper

Combine all 3 ingredients, blending well. Pour into 9" partially baked rich pie shell. Bake a 350º for 40-45 minutes or until set. Garnish with crispy, crumbled bacon.
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Chicken and Spinach Salad
Serves 6.

2 Tablespoons soy sauce
1 Tablespoon vinegar
1 Tablespoon vegetable oil
1/2 Teaspoon instant onion, minced
1/4 Teaspoon sugar
1/8 Teaspoon pepper

2 Cups chicken, cooked, diced
5 Ounces spinach, torn
2 Cups broccoli flowerets, cut
1/4 inch pieces
1 8 oz can sliced water chestnuts, drained
4 Slices bacon, crisply cooked, crumbled
parmesan cheese, grated

Shake all dressing ingredients in tightly covered container. Pour over chicken. Cover and let marinated in refrigerator at least 30 minutes. Toss chicken, spinach, broccoli and water chestnuts. Sprinkle with bacon. Serve with cheese.
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Spinach Dip with Picante Sauce

2 cups Pace Picante Sauce
2 cups shredded Monterey Jack cheese (about 8 ounces)
1 package (8 ounces) cream cheese, cut into cubes
1 package (about 10 ounces) frozen chopped spinach, thawed and well drained
1 cup chopped pitted ripe olives
Tortilla chips, fresh vegetables or bread cubes

Heat the picante sauce, Monterey Jack cheese, cream cheese, spinach and olives in a 3-quart saucepan over low heat until the cheeses are melted, stirring often. Serve with the tortilla chips for dipping.
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Crock Pot Mexican Style Spinach
Serves 6

3 (10 ounce) packages frozen chopped spinach
1 onion, chopped
1 clove garlic, minced
1 tablespoon canola oil
2 Anaheim chilies, toasted, peeled and minced
3 fresh tomatillos, toasted, husks removed and chopped
6 tablespoons fat free sour cream, optional

Place frozen spinach in slow cooker. Set aside. Cook onion and garlic in oil in large skillet over medium heat until onion is soft but not browned, about 5 minutes. Add chilies and tomatillos and cook a few more minutes. Add mixture to slow cooker. Cover and cook on low 4 to 6 hours. Stir before serving. Serve with dollops of sour cream, if using.
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Spinach Cheese Queso

1 (10 oz.) pkg. frozen chopped spinach, thawed, squeeze dry
1 pound. Velveeta with jalapenos
1/2 c. milk
1 sm. onion, diced
1 (2 oz.) jar diced pimento
1 med. tomato, diced

Combine all ingredients except tomato and spinach over low heat until cheese melts. Stir in spinach and tomatoes. Serve warm with chips.
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Tomato Florentine Soup
Serves 4

1 tablespoon butter
1 tablespoon finely chopped green onion
1/4 teaspoon dried thyme leaves, crushed
1 cup packed shredded spinach leaves
1 can (10-3/4 ounces) Condensed Tomato Soup
1 soup can milk

Heat the butter in a 2-quart saucepan over medium heat. Add the onion and thyme and cook until the onion is tender. Stir in the spinach and cook until it's wilted. Stir the soup and milk in the saucepan and heat through.
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Chicken Florentine
Serves 4

1 can (10-3/4 ounces) Condensed Cream of Chicken Soup
1-1/2 cups water
1/2 of a 20-ounce bag frozen cut leaf spinach, thawed and well drained (about 3-1/2 cups)
1 can (14.5 ounces) diced tomatoes with Italian herbs, drained
4 skinless, boneless chicken breast halves (about 1 pound), cut into 1-inch cubes
2 1/2 cups penne pasta, cooked and drained
1/2 cup shredded mozzarella cheese

Heat the oven to 375°F. Stir the soup, water, spinach, tomatoes and chicken in a 3-quart shallow baking dish. Cover the baking dish. Bake for 20 minutes. Uncover the baking dish and stir in the pasta. Bake for 20 minutes or until the pasta mixture is hot and bubbling. Sprinkle with the cheese. Let stand for 5 minutes or until the cheese is melted.
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Spinach Salad with Lime Dressing
Makes 4 Dressing

1 bunch clean spinach leaves
5 or 6 green onions, thinly sliced
1 c. bean sprouts
1 (8 oz.) can mandarin oranges, drained
1/4 c. slivered almonds
Lime poppy seed dressing

Combine salad ingredients set aside. Whisk together the following

Lime Dressing
1/3 cup honey
1/4 cup vegetable oil
1/4 teaspoon finely shredded lime peel
1 1/2 teaspoon poppy seeds
1/4 teaspoon salt
1/8 teaspoon ground mace.

Pour over salad. Toss to coat. Serve immediately.
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 Onion Soup Spinach Dip

1 envelope (about 1 ounce) dry onion soup and recipe mix
1 container (16 ounces) sour cream
1 package (about 10 ounces) frozen chopped spinach, thawed and well drained
1/3 cup chopped toasted almonds (optional)

Stir the soup mix, sour cream, spinach and almonds, if desired, in a medium bowl. Cover and refrigerate for 2 hours. Serve with the crackers for dipping.
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Spinach Lasagna       
Spinach Enchilada Casserole     
Pork Chops Florentine   
Spinach Stuffing Casserole   
Ranch Dressing Spinach Dip

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Recipes will be sent - Tues - Thurs - Sunday.
This recipe exchange has been daily since 1996. It is such a joy each day to compile all the messages into the online recipes. For the last several months there have not been enough recipes, replies and questions to fill the online recipes each day. Although we have over 40,000 members, only a few sharing their recipes. Beginning today the online recipe exchange will be sent out on Tuesday, Thursday and Sunday. When the recipes, replies and requests increase, the online recipes will be sent daily again.

Have a recipe or food related question, tip or tried and tested recipe you want to share? Please send it to everyday_recipes@yahoo.com 
Nancy Rogers

Good Morning!
I was looking for a Clear Lemon pie filling. Do any of you have one? I use to buy it in a can but that was years ago. It is my husbands favorite. He would be very happy to have this pie again.
Hope everyone is enjoying Spring. Some of you are getting more snow. Hope it doesn't last to long.
Thank you in advance for the help.
Take care, Barbara in Wentzville,Mo.

Nutty Pear Slaw

3 cups packaged coleslaw mix
1 15oz can pears, drained, cut into chunks

1/4 cup light olive oil or vegetable oil
@ Tbsp orange juice
2 Tbsp white wine vinegar
1 1/2 tsp dijon mustard
1/2 tsp salt
1/4 tsp coarse ground pepper

In a small bowl, combine dressing ingredients, whisk til blended. In a large bowl, combine coleslaw mix and pears add dressing, toss lightly to coat. You can add chopped nuts if desired and retoss before serving.
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Robbie IN, thank you for responding to my request for extending sauerkraut ala Joanne Weir. This wasn't the recipe I saw; however, it sounds delicious and I'll give it a try. All your recipes always sound so good!
Sue (Cooky) in Indiana

Sour Cream Green Bean Salad

4 cups cold cooked green beans cut into bite size pieces
2 green scallions or a very small onion chopped small
1 Tbsp sugar or splenda
1 Tbsp cider vinegar
1/2 cup sour cream
1/2 tsp granulated garlic
salt and pepper to taste

In a bowl place green beans and onion. Blend rest of ingredients well and pour over beans and mix well.
Judy in Montana
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I have a question for Bren in N Louisiana. The filling for the pineapple cream pie.
The filling has raw eggs in it shouldn't it be cooked some before being put into pie shell ?
Judy in Montana

I am making this for a lunch that I am attending later in the week. I also have no meat versions of the recipe, which I often make.
Robbie IN

Chicken Tomato Panzanella

6 cups cubed french or Italian bread
3 tbsp. olive oil, divided
1 medium onion, peeled and chopped
2 red bell peppers, seeded, chopped
2 cloves garlic, crushed
8 oz mushrooms, quartered
1 lb boneless, skinless, chicken thighs or breasts, cubed
1/2 tsp. dried Italian herbs
1 (28 oz can) crushed tomatoes - do not drain juice
1 tbsp. balsamic vinegar
4 oz mozzarella cheese, sliced
2 plum tomatoes, sliced

Heat oven to 400°F.

In a bowl, gently toss bread cubes with 1 tablespoon oil. Season with salt and pepper to taste.

Arrange bread in single layer on baking sheet. Bake for 10 minutes in preheated oven. Transfer to a casserole dish that has been sprayed with cooking spray.

In a large skillet over medium-high heat, heat remaining oil, add onion, peppers, garlic and mushrooms. Cook for 5 minutes. Add cubed chicken. Cook 5 minutes, or until chicken is browned. Stir frequently.

Stir in Italian herbs, crushed tomatoes, and vinegar. Increase heat to high, bring to boil. Reduce heat to medium, let simmer 5 minutes. Spoon chicken mix over bread in casserole dish. Top with mozzarella and sliced tomatoes.

Bake for 15 minutes or until heated through.
Robbie IN
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Judy in Alaska the answer to your question regarding the Marzipan Cake (April 8.)The answer is yes I have used the apicot preserves. I am sure it would be ok to sprinkle it with powdered suger.You can leave it as it is as well with no topping. I have served it both ways with good results. When I am trying a new recipe I save out just enough batter to make a cupcake. Then I sample the cake and decide how I want to finish it. You can cut the cupcake in half and put each topping on one half. Hope that helps you as it is a very good cake.
Dee in Canada

This recipe is for Judy in Alaska. I get a lot of requests for this recipe, and got it from the Los Angeles Times newspaper many years ago. I use a square pan to bake it. It's a good, dense cake.
Marsha - Los Angeles, CA

Almond Butter Cake Recipe

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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RE the recipe for Fiesta Meatloaf...it calls for 1pkg. of Stovetop Chicken dressing-is that just the crumbs or that plus the flavor packet?
D. in IL.

It is the crumbs with the flavor packet.

Nancy: Here is a low calorie salad dressing/dip I have been using – 2 cups plain Greek yogurt, 1 pkg. dry ranch dressing, 2 teaspoons stevia and almond milk to thin if desired. Mix altogether and add the almond milk to your desired consistency (I usually add about 2 tablespoons per batch) Great on tossed salad or as a dip for veggies!
Teresa M Missouri

Does anyone have a recipe for Ranch Dressing? Last week I decided make roast beef using the
To Die For Recipe which calls for 1 pkg. of gravy mix, 1 pkg. of italian salad dressing mix and a pkg. of ranch dressing mix. The tiny envelope of ranch mix was $2.50. Does anyone have the ingredients for this?
Thanks, Donna, Buffalo NY

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Email Address 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 Rogers
P.O. Box 98424
Lubbock, Texas 79499

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