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February 1, 2013
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This is a very delicious and healthy meatloaf with a tangy topping and it's also "picture perfect"

Apple Meatloaf

1-1/2 lbs. lean ground beef
1 cup dry bread crumbs
1/4 cup milk
1 egg
1/2 cup diced peeled apple
1-1/2 tsp. salt (I cut in half)
1 tsp. Worcestershire sauce
1/4 cup catsup
1/4 cup onion, chopped
1/4 cup celery, chopped
1/4 cup fresh parsley, snipped
1 apple, for garnish (optional)

Mix all ingredients together and shape into a loaf in a 8 inch square baking pan. Top with 1 sliced peeled apple, arranged in a flower design (be creative).

3 tbsp. catsup
3 tbsp. brown sugar
Spread on loaf. Bake at 350º for about 1 hour and 15 minutes.
Judy (in Alaska)

Today Kathy and I went to see the special exhibit at the Silent Wings Museum here in Lubbock. The museum had exhibits and lots of information about glider school at the Lubbock Base during World War II. I had never been to the museum before and it was really educational and interesting.

Recently a new section about Columbia Space Shuttle was added to the museum . Willie McCool, one of the astronauts from Lubbock, lost his life when the Columbia Space Shuttle when it came apart in 2003. There was a special showing on the shuttle because 10 years ago today the space shuttle went down.
Nancy Rogers

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My New Computer Needs a Name
Suggestions for a name for my new computer are:
Trusty Tim, Arthur and Chopsticks, HAL. NANA, Lizzy, Joy, Hannah, Buddy, Recipia, Peggy Sue, Lifesaver, Cookie, Go To, Sidekick, Taco, Bucket, Slingshot, Overload, Baby, George, Ditto One, and Cookstir.

for PeggyNELA

Rice Pudding

My Mom would make her rice pudding from left over rice and raisins that we had had for breakfast that morning. She never followed a recipe—just would add eggs, milk, sugar and cinnamon and nutmeg to taste. She would then bake it until brown. Served with cream or ice cream.
Emma from Montana
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Ever since I moved to about
5000 feet above sea level, my bread maker doesn’t make nice bread. It tastes ok but is heavy and not like it used to be when I lived further southeast. The recipe is: 1 c plus water, I egg, 1 1/2/ tsp sugar, 3 c bread flour and 2 tsp yeast. What can I add or take away to give me a nice loaf of bread?
Judy in CO

I was interested in the answer to this question too.  I look for the answer and found some info on it on the following pages
Bread Maching Recipes for High Altitude
High Altitude Cooking 
High Altitude Baking

Does anyone have some tried and delicious recipes for
Panini Sandwiches or
Wrap sandwiches?

Debbie in SC

For Phyllis: Re: Salmon

15 Minute Salmon with Mustard, Dill Sauce

1 1/2 lb. salmon filet cut into 4 pieces, skin and bones removed
1 T fresh lemon juice

Dill Sauce
2 med. garlic cloves, pressed
1 T Dijon mustard
1 T fresh lemon juice
1/4 c. chicken broth
1 t. honey
1 t. chopped fresh dill
salt & white pepper to taste

Preheat broiler on hi & place all stainless steel skillet or cast iron pan under heat for 10 min. to get hot. Press garlic & let sit 5 min to bring out health promoting properties. Rub salmon w/ 1 T lemon juice, salt & pepper. Using hot pad, pull pan away from heat & place salmon on hot pan. Return to broiler - 7 min. per inch). Test with fork for doneness. Will flake easily when done. Best still pink inside.

To make the dill sauce: Add garlic to stainless skillet & stir 1/2 min. Add mustard, lemon juice, broth, honey, salt & pepper. Cook on hi heat for min. to reduce slightly & then add dill. Pour over salmon and serve.

Athena in DE (Note! Hopefully, everyone knows that Atlantic farmed salmon is not healthy. Pacific/ Alaskan salmon is great. Can be obtained from Vital Choice or Pike Place Market in Seattle. Grocery store farmed salmon often has red dye added.)
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Dale was looking for a chicken salad recipe. My sister and I make ours just as our Grandmother did. It is simply

Grandma's Chicken Salad Recipe

Chopped cooked chicken
Helmanns (must be Helmanns) Mayonnaise
finely chopped onion and celery
salt and pepper.
Good finger rolls

People line up for this and even stash some away to take home.
No name included with recipe
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This is for Phyllis KY, who requested salmon recipes in the 1/31 newsletter, as she thinks ahead as to what she will serve during Lent. I also have many recipes that use canned salmon, which I will share once I see what others submit.
Robbie IN

Baked Salmon Fillets

1 lb. salmon fillets
1/3 cup sour cream or yogurt
2 teaspoons prepared mustard- can also use chili sauce or horseradish
2 teaspoons onions, finely minced
2 teaspoons dried dill weed
3 tablespoons mayonnaise
2 tablespoons parmesan cheese, grated
1/2 cup cheddar cheese, grated

Preheat oven to 450F. If frozen, partially thaw fillets and cut into serving size pieces. Place in a greased baking

Combine sour cream or yogurt, mustard, onion, dill, and mayonnaise. Season with salt and pepper. Spread mixture over fish. Bake 20 minutes per inch of thickness of fish if frozen or 10-12 minutes if thawed. When just done, sprinkle with the cheeses and a dash of paprika. Broil 1 minute or until the cheese is bubbly and flecked with brown. Serve with lemon wedges.
Robbie IN
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Grannym IL and Madeline in Poughkeepsie thank you so much for the nice comments on my recipes. I'd be very happy to have you as guests at our table anytime, so let me know if you ever come to Alaska!

Here are a couple of special quick-to-fix desserts that are ideal to serve for Valentine's Day, or any day of the year that you want to make special.

Cherry-Topped Easier "Pie"

14 whole graham crackers
1 large pkg. (6 serving size) instant vanilla pudding
2 cups cold milk
1 cup frozen whipped topping, thawed
1 can (21 oz.) cherry pie filling
1/4 tsp. almond extract (optional)

Line a 9 inch square pan with crackers, breaking crackers, if necessary, to fill pan.

Combine pudding mix and milk in bowl and beat slowly with hand beater, or on low speed of electric mixer, until well blended, about 2 minutes. Let stand 5 minutes and then blend in whipped topping (I'm generous with the topping and add more). Spread half of pudding mixture over crackers in pan, add another layer of crackers. Top with remaining pudding. Add almond extract to cherry pie filling and gently spoon on top. Chill for 3 hours. Makes 9 delicious servings.
Judy (in Alaska)
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Raspberry Vanilla Sour Cream Pie

1- 8 inch baked pie shell
1 cup dairy sour cream
1 cup milk
1 pkg. (3.4 oz. size) vanilla instant pudding
whipped cream
1 pkg. (12 oz.) frozen raspberries, thawed or 2 cups fresh berries

Beat sour cream and milk together with hand beater, or wire whip, until smooth. Mix in dry pudding until smooth and slightly thickened. Pour into pie shell. Refrigerate at least 1 hour.

Just before serving, top each serving with whipped cream and raspberries. Refrigerate any remaining pie.

NOTE: I always double this pie (except for the berries) making my own 10 inch pie shell.
Judy (in Alaska)
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Travel Alaska

In the 1/31 newsletter Fay wanted recipes that use peanuts. I have many, which I will send over the next few days, depending on what other readers submit. There are several different versions of the Taffy Apple salad; this is the one I most often use. I believe the soup recipe is from a 2009 newsletter, but no longer have the name of who submitted the recipe.
Robbie IN

Taffy Apple Salad

1 (20 ounce) can pineapple chunks (in juice)
2 cups miniature marshmallows
1/3 cup granulated sugar or Splenda
1 tablespoon flour
2 tablespoons vinegar
1 egg, beaten
6 to 7 red, yellow or green apples, cored and thinly sliced or cubed
1 (8 ounces) frozen whipped topping
1 cup peanuts without skins

Drain pineapple and reserve juice. In a large bowl, stir pineapple chunks and marshmallows. Cover and chill 24 hours.

Meanwhile, in small saucepan, combine the sugar and flour. Add pineapple juice, vinegar and egg. Cook over medium heat, stirring, until mixture bubbles; Reduce heat and cook for 2 more minutes. Transfer to a small bowl, cover the surface of mixture with plastic wrap and chill.

To serve: In a large bowl, combine the apples, dessert topping, nuts with the marshmallow mixture and chilled dressing.

Serves 8 - 10 according to the original recipe, but our family must take large portions as I get more like 6 - 8 servings.
Robbie IN
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Tacoma General’s African Peanut Soup

1 cup diced onion
1 cup diced carrots
1 cup diced celery
1 cup diced red sweet pepper
1/3 cup peanut butter
1 16oz can diced tomatoes
8 oz. Chicken, cooked and diced
1 1/2 quarts milk
1/8 tsp white pepper
1/8 tsp cayenne pepper
1/2 cup chopped peanuts
1/3 cup rice (uncooked)
2 Tablespoons chicken base
5 Tablespoons margarine
5 Tablespoons flour

Cook rice. Heat margarine in saucepan. Sauté onions, carrots, celery and peppers for 10 minutes. Stir in flour, and chicken base. Heat to boiling; add tomatoes, chicken meat, cooked rice. Season to taste with white and cayenne pepper. Simmer 30 minutes and add peanut butter. Serve: garnish each bowl with a handful of chopped peanuts.
Serves 10
Robbie IN
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Evening Nancy and All, I want to tell PeggyNELA that my mother, born in 1910, made rice pudding the way she described only she added nutmeg and butter. This was a favorite in our family growing up, also my grandmother made it this way. Back then, nutmeg and vanilla were about the only extras added to desserts, sweet potatoes, custards, etc., and they were generous with them in recipes. As a side note, they also made "Biscuit Pudding" substituting crumbled biscuits in place of rice. I might not have remembered the Biscuit Pudding had it not been for your question and I thank you for the memory.

Rice and Biscuit Pudding

I don't have exact amounts. Depending on the amount of cooked rice (2 to 3 cups), you use 2 to 3 whole eggs, beaten, sugar to make it as sweet as you would like, butter and a generous amount of vanilla and nutmeg. Add enough milk to make it a little soupy (you want it a little moist when baked)...bake at 425°F until top is golden brown around edges. Very good.
Betty in MS
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Refried Bean Tostadas

6 flour tortillas (8 inches)
½ pound sliced fresh mushrooms
1 cup diced zucchini
2 Tablespoons canola oil
1 jar (16 ounces) chunky salsa
1 can (11 ounces) shoepeg corn, drained
1 can (16 ounces) refried beans, heated
1 ½ cups shredded lettuce
1 ½ cups (6 ounces) shredded cheddar cheese
2 medium ripe avocados, peeled and sliced
1 ½ cups chopped tomatoes
6 Tablespoons sour cream

In a large ungreased skillet, cook tortillas for 1-2 minutes on each side or until lightly browned. Remove and set aside.

In the same skillet, sauté mushrooms and zucchini in oil until crisp-tender. Add salsa and corn: cook for 2-3 minutes until heated through. Spread refried beans over each tortilla: top with lettuce, salsa mixture, cheese, avocados, tomatoes and sour cream.
6 servings
Bren in North Louisiana
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Mozzarella Beef Roll-ups

1 pound ground beef
1 medium green pepper, chopped
1/3 cup chopped onion
1 can (8 ounces) pizza sauce
28 slices pepperoni
½ teaspoon dried oregano
6 four tortillas (10 inches), warmed
6 pieces (1 ounce each) string cheese

In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink, drain. Stir in the pizza sauce, pepperoni and oregano.

Spoon about 1/2 cup beef mixture off-center on each tortilla; top with a piece of string cheese. Fold one side of tortilla over filling and roll up from the opposite side.
Place seam side down on an ungreased baking sheet. Bake at 350 degrees for 10 minutes or until heated through and cheese is melted.
6 servings
Bren in north Louisiana
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Hi Nancy, my daughter is trying a low carbs diet. She is looking for breakfast and snacks recipes. Will appreciate any help from Nancylanders.
Gay in L.I.

For PeggyNELA on 2/1/13

Your rice pudding sounds like mine except I melt some butter to add to the mix and some cinnamon to taste with just a small a shake of nutmeg. I also use evaporated milk which makes it have a richer taste. This recipe dates back to 1900, my grandmother's mother made it this way. Hope this helps....
Dixiegrits in AL

Nancy, I think the name Gypsy would be good for your computer as your recipes travel the world. I love what you do for all of us and thank you for supplying recipes for many good meals.
Dixiegrits in AL

Hi Nancy
Hope all is well with you and that your holidays were great and continue to be great the rest of the year. Also thank you for stories about your cats, I love reading about them. I have 2 toy poodles Gigi who will be 14 years Feb. 12th & Pixie who will be 11years April or May.--Gigi is Pixies aunt.Gigi doesn't see to good & can't hear--I have to clap my hands to get her attention--the Vet. says she probably hears the vibration.??? i'm 86 years so don't cook more than I have to but enjoy reading everything in the news letter & copy a lot of the receipes. Some day the grandkids will get them.Before I say so long--how about Twinkle for a name for your computer after all I'm sure you put a twinkle in your readers eyes when they see a receipe they like & when they read about your babies.

My neighbor wants to tell you to name your puter "sugar (shuga)". Just so you can sweet talk it. LOL
Judy in Montana

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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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