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April 11,  2013
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I have included several recipes my family has enjoyed throughout the years. I wanted to share them.

Pizza Casserole

1 pound ground beef
1 small onion, diced
1 (14 oz.) jar pizza sauce
1 small jar or can of sliced mushrooms
1/2 teas. garlic powder
1 (7ounce) box macaroni, cooked as directed and drained
2/3 cup cold milk
1 teas. Italian Seasoning
2 cups shredded Mozzarella cheese
1 package sliced Mozzarella cheese

Cook and drain macaroni as directed on box. Immediately pour the cold milk over the macaroni and let set for five minutes, drain. Spray a 9"x13" baking dish with Pam.

Brown ground beef, onion, garlic powder and Italian seasoning. Drain and add pizza sauce. In the prepared dish, layer 1/2 macaroni and 1/2 meat sauce. Cover with shredded Mozzarella cheese. Layer remaining half of macaroni and meat sauce. Cover with sliced Mozzarella cheese.
Linda in KY
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Fresh Lemonade

1 cup fresh lemon juice from 4-5 large lemons
1 cup sugar
1 cup water

Bring 1 cup water to boil, add sugar and juice. Stir until dissolved. Add to a 2 quart pitcher, fill with cold water.
Linda in KY
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Strawberry Pie

2 baked deep dish pie shells
2 containers strawberries (remove a few of them and and crush until you have 3/4 cup full) set the crushed strawberries aside.
2 cups sugar
6 Tablespoons cornstarch
2 cups water
1 small package Strawberry Jello

Bake the pie shells as directed and cool at room temperature. Fill pie shells with strawberries that are sliced in half. Heat cornstarch, sugar and water, stirring constantly. When thickened, add strawberry Jello. Continue cooking and stirring on low heat for five minutes and remove from stove. Add the crushed strawberries and pour mixture over the strawberries in the pie shells. Refrigerate until cold and serve with whipped cream.
Linda in KY
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I have had several requests to how can recipes be submitted into the newsletter. Here is a some information for those that have joined the newsletter recently.

The purpose of our recipe exchange is to share recipes that have been tried and tested. Many newsletters have lots of recipes but most do not have tried and tested recipes. If a recipe is copyrighted I first write the owner of the site and get permission to post it to the newslettre. Because of this the recipe may have a several days wait before it is posted.

Some recipes may returned to the sender if it is in all capital letters, has no puncuation, or excessive punctuation. If a recipe requires 10 to 15 corrections it may be returned to the sender to ask them to make the necessary corrections.

Recipes with no punctuation generally happens when a member just hits a return at the end of the sentence. When the recipe is cut and pasted for the online posting all formatting is first removed. It is an interesting and almost impossible to figure where on sentence begins and where it ends.

Recipes with excessive punctuation are recipes that have a lot of .... in them. This seems to happen between phrases, sentences and other places within the text. Recipes with all CAPITAL letters are not posted to the newsletter. All CAPITAL letters generally indicates yelling on the internet.

We would love to you share your recipes, tips and suggestions. Remember to include within your message your the title of the recipe, your name and if you have a question please include the recipe and date it was posted. Send all recipes to
If your email program does not allow the link to open just highlight the link with your mouse and copy it and paste it in the TO the to field of your email.

We love our recipe family sharing their messages, tips and hints. The NancyLand family is a very sharing bunch. Many of our members have been with this since it started in 1996. We would love to see you as a part of our happy recipe family.
Nancy Rogers


These recipes ar for donna Buffalo 4/9 newsletter. Making your own mixes is a great way to save money.
Robbie IN

Buttermilk Ranch Dressing and Dip Mix

Stir together the following ingredients, and store them in an airtight jar:
1-1/2 tsp. parsley flakes
1/2 tbs. each chives, pepper, and garlic powder
1/4 tbs. each tarragon and oregano
1 tbs. salt- I omit this

To prepare dressing:
Makes 1 cup. Add to 1 tbs. mix 1/2 cup mayonnaise and 1/2 cup buttermilk. Wisk together and chill 1 hour before serving.

To make dip:
Makes 2 cups. Add 2 tbs. mix to 1 cup mayonnaise and 1 cup sour cream. Stir and chill for 4 hours before serving.
Robbie IN
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Hidden Valley Ranch Dressing Mix Clone

15 Saltines
2 cups dry minced parsley flakes
1/2 cup dry minced onion
2 tablespoons dry dill weed
1/4 cup onion salt
1/4 cup garlic salt
1/4 cup onion powder
1/4 cup garlic powder

Salad Dressing:
1 tablespoon Mix
1 cup mayonnaise
1 cup buttermilk

Put crackers through blender on high speed until powdered. Add parsley, minced onions, and dill weed. Blend again until powdered. Dump into bowl. Stir in onion salt, garlic salt, onion powder, and garlic powder. Put into container with tight-fitting lid.

Store dry mix at room temperature for 1 year. Makes 42-1 tablespoon servings. To use mix--Combine mix, mayonnaise, and buttermilk.
Yield: 1 pint.
Robbie IN
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Old Bay Seasoning

1 Tbsp Celery Seed
1 Tbsp Whole Black Peppercorns
6 Bay Leaves
1/2 Tsp Whole Cardamom
1/2 Tsp Mustard Seed
4 Whole Cloves
1 Tsp Sweet Hungarian Paprika
1/4 Tsp Mace

In a spice grinder or small food processor, combine all of the ingredients. Grind well and store in a small glass jar.
Robbie IN
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Has anyone tried the Ninja 3 n 1 cooker? If so, I would appreciate your thoughts on it.
Thanks, LA in KY

Ramen Noodle Coleslaw
Serves 10

2 pkg. beef Ramen Noodle soup - break up noodles, save seasoning (actually any flavor can be used. (I usually use 1 chix and 1 beef)
1 Cup sunflower seeds
1 Cup slivered almonds, sauteed in butter (or not sauteed is OK too)
1 bunch green onions, sliced
1 pkg. (16 oz) coleslaw or shred your own slaw to make 4 cups of slaw

Mix in large bowl.

1 cup canola oil (or less)
1/2 cup sugar (or less)
1/3 cup white vinegar (or combine wine vinegar & raspberry vinegar - or whatever)
2 seasonings packets from Ramen Noodles

Mix in blender or shake vigorously.
Add dressing and toss right before serving.
This is a very different coleslaw and people LOVE it!
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When you’re in the middle of Summer in Texas, you can’t really think of anything nice coming out of it, except okra. It loves the Texas heat. It grows really well in my garden and this is one of my favorite recipes.

Okra Dish

1/4 lb bacon (about 6 slices)
1/2 cup chopped onion

1/2 cup chopped green bell pepper
1/2 cup chopped celery
1/2 lb okra, trimmed, cut into pieces
1 can (11 ounces) whole-kernel corn with red and green peppers (Green Giant Mexicorn)
1 tomato, chopped
1 teaspoon dried oregano leaves
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce

Cook bacon in skillet until crisp. Remove bacon, reserving drippings in skillet. Crumble bacon; set aside. Add onion, green pepper and celery to reserved drippings; cook and stir over medium heat 5 minutes or until crisp and tender. Add okra, cook 5-8 minutes or until okra is crisp-tender, stirring occasionally. Stir in remaining ingredients. Cover; cook 3-5 minutes or until thoroughly heated. (Do
not over cook.) Sprinkle with crumbled bacon.
Robbin in Texas
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Handcrafted Wood Carvings, Clocks and Cribbage Boards

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.

Natures Flavors/Seelect Teas - organic, low carb and low calorie flavored syrups.

This is very refreshing, I even do this recipe for NewYears when you have the people who are not big on Black-Eyed Peas.

Blackeyed Peas Dish

1 lb. Kielbasa Sausage
1/4 c. chopped parsley
2 cans Black-eyed peas (Drained and rinsed)
5 oz. frozen baby green peas
1c. diced tomatoes
1/2 c. chopped onions
1/2 c. carrots, peeled and sliced thin
1/2 c. chopped celery
1/4 c. olive oil
1 clove minced garlic
2 Tbsp. fresh lemon juice
1 tsp. salt
2 tsp. grainy mustard
1/4 tsp. black pepper

Thaw green peas. Slice and quarter kielbasa. Cover sausage with water in a saucepan and heat to boiling. Reduce heat and simmer for 5 minutes. Drain and cool slightly. Combine veggies and toss.

Whisk together remaining ingredients. Pour over sausage and veggie mixture and mix well. Allow to stand at room temperature for at least 20 minutes so flavors can blend. This dish is best the next day. Can be served at room temperature or cold. (I prefer room temperature)
Robbin in Texas
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Hi Nancy,
Would any of your members be willing to share their spaghetti sauce recipes? Thanks for all you do. Anne of SC

This is for Donna who wanted a Ranch Dressing dry mix recipe. I believe it was in the Tuesday letter. I believe you could halve it first to make sure you like it.

Ranch Dry Dressing Mix

1 cup dried parsley flakes
1/2 cup finely crushed saltines (about 15 )
1/2 cup dried minced onion
1/2 cup garlic salt
1/2 cup onion salt
1/4 cup garlic powder
1/4 cup onion powder
2 tablespoons dill weed

In a large mixing bowl, combine first 8 ingredients; mix well. Store in airtight container in a cool dry place.

YIELD: 3 cups mix (enough to make 24 batches of ranch salad dressing).

For Ranch Dressing:
In a bowl, whisk together 2 tablespoons of mix with 2 cups mayonnaise and 2 cups buttermilk. Refrigerate until serving.
Yield 4 cups.

For Thousand Island Dressing:
Add 1/4 cup chili sauce and 2 tablespoons pickle relish to 1 cup prepared ranch dressing.

For Cucumber Dressing:
Add 1 medium cucumber, peeled, seeded, and pureed and 1 teaspoon celery seed to 1 cup of prepared ranch salad dressing.
Southern Lou

This recipe is the same or very similar to aonther recipe posted in the newsletter today. The recipe had additional information so both recipes will be included today.
Nancy Rogers
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I just read Judy's recipe in the Sunday newsletter for Almond Puff. I have had this recipe since the late 50's and we made it all the time. Every gathering demanded this. I suggest that you try it just once and it will become your favorite. Thanks Judy for reminding me I have this recipe on a yellowed sheet of notebook Paper.
Southern Lou

The Sausage Biscuits Bites recipe in in the April 5th online recipes
Nancy Rogers

Thanks for making this wonderful newsletter available to all of us. I would like to share this easy-to-make coffee cake that is a favorite at our house. Because the recipe makes 24 servings, I often cut the coffee cake in serving size pieces, wrap well and freeze. The original recipe is from Post Cereals; however, I've added extra raisins and chopped nuts to my liking.
Enjoy. Grandma Tudy from Florida

Crunchy Coffee Cake

3 cups Raisin Bran Cereal
1 cup raisins
1 cup chopped nuts of your choice
1-1/2 cups firmly packed brown sugar, divided
1-1/2 teaspoons ground cinnamon, divided
4 cups all purpose biscuit baking mix (I use Bisquick)
1 1/4 plus 2 tablespoons fat-free milk, divided
3 eggs, slightly beaten
1/4 cup oil
1-1/4 cups powdered sugar

Mix cereal, raisins, nuts, 1 cup of the brown sugar, and 1 teaspoon of the cinnamon in a large bowl; set aside. In a second bowl, mix biscuit baking mix, remaining 1/2 cup brown sugar, 1 1/4 cups milk, eggs and oil just until blended. Pour half of the batter into a greased 13 X 9 baking pan. Sprinkle with half of the cereal/raisins/nuts mixture. Repeat layers.

Bake at 350 degrees for 35 - 40 minutes or until a toothpick inserted comes out clean. Cool.

In a small bowl, mix powdered sugar, remaining 1/2 teaspoon cinnamon and remaining 2 tablespoons milk well. Drizzle over coffee cake.
Enjoy, Grandma Tudy from Florida
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Pilot House Fried Green Tomatoes
Makes 2 servings

2 green tomatoes, cut into 1/2 -inch slices
1 cup buttermilk
1 cup cornmeal
1 to 2 tablespoons Low-Country Seasoning, to taste (recipe follows)
Vegetable oil
creme fraiche or mayonnaise (optional, for serving)

Combine the cornmeal and seasoning.
Dip each tomato slice in buttermilk and then the cornmeal mixture.
In a saute pan, add enough oil to halfway cover the tomato slices. Heat oil over medium-high heat. Add the tomato slices and fry until golden. Turn and cook on other side.
Serve with a creme fraiche or mayonnaise, if desired.

Low Country Seasoning
(Makes 5 servings)

3 tablespoon paprika
1 tablespoon black pepper
1 tablespoon crushed red pepper
1 tablespoon granulated garlic
1 tablespoon parsley
1-1/2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon seasoning salt
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper

Mix and store in an airtight container.

From: Chef Adam Carlson, Pilot House, Wilmington, North Carolina
Bren in North Louisiana
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Spanish Rice (Cauliflower)

One 16 ounce bag of frozen cauliflower makes 3 cups rice

1 (16 ounce) bag frozen cauliflower, cooked and chopped (or grated/riced)
1/2 cup onion, chopped
1 cup mushroom, chopped
4 Tbsp canola oil
2 cloves garlic, chopped
1 tsp chicken bouillion (look for product with no msg)
1 tsp cumin
1 can ro-tel or enchilada sauce (recipe)

In a skillet over medium heat, cook onion, garlic and bouillion until onion is clear, about 5 minutes. Add mushrooms and cauliflower, chopping and stirring. Stirring occasionally, cook for about 10-15 minutes, or until cauliflower has turned golden brown. Stir in ro-tel or enchilada sauce. Remove from heat. Let rest for 5 minutes. Serve.
This also makes great leftovers.
bill, Alb.

Makes 6, 1/2 cup servings.
Nutritional information for 1/2 cup (with ro-tel):

Calories: 110 (cooking oil) Carbohydrates: 5 grams Fiber: 2 grams Net Carbohydrates: 3 grams
Protein: 2 grams Fat: 10 grams (cooking oil)
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I saw this salad on Jaime Deen’s show, and just like his Momma, he can cook! This one of my favorite salad recipes, so much I planted green beans in my garden this year.

Kosher Salt

1 pound slender green beans, ends trimmed
1 cup feta cheese crumbles
1 cup cherry tomatoes, sliced in half
2 tablespoons chopped red onion
1/2 cup slivered almonds
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1 large clove garlic, minced Freshly ground black pepper

Boil a large pot of salted water. Add the green beans and cook until tender crisp, 1 to 2 minutes. Use a spider to remove to a bowl of ice water. Drain well, pat dry and place the beans in a large bowl. Combine with the feta cheese, tomatoes and red onions.

Toast the almonds in a small skillet, 2 to 3 minutes. Remove to a plate.

Whisk together the olive oil, red wine vinegar, basil, garlic and some salt and pepper. Pour the dressing over the green beans and sprinkle with the toasted almonds. Let marinate in the refrigerator for 1 hour before serving.
Robbin in Texas
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I have a recipe for chocolate crack- it calls for 60 oz.of milk chocolate chips that’s seems like a lot of chips to me. Can you tell me if its right
Thank you, Linda W

I never liked Brussel Sprouts until I tried this, it is wonderful.
Inez K Texas

Pan Roasted Brussel Sprouts with Bacon
Serves 4 to 6

4- slices thick-sliced bacon
2-tablespoons butter
1-lb.Brussel sprouts-halved
1/2 -large onion chopped
Salt & freshly ground black pepper.

Cook bacon in large skillet over medium-heat until crispy. Remove to paper towelined plate, then roughly chop in same pan with bacon fat. Melt butter over high heat, add onions & brussel sprouts and cook, stirring occasionally,until sprouts are golden brown.8 to 10 min. Season with salt and pepper to tasteand toss bacon back in pan.
serve immediatly, cook time 15 min.
Source: Sunny Anderson, Foodnetwork
Inez K Texas
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Disclaimer: information posted here is provided as general information only and should not be a substitute to your medical doctor. This web site  owner is not responsible for the use or misuse or results of any action taken on behalf of the information presented here
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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