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February 12, 2013
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Skillet Cajun Spiced Flounder with Tomatoes

Use any white fish such as sole, tilapia, cod , or haddock. Serve this with brown rice to soak up the delicious sauce

1 tsp olive oil
4 (6 oz) pieces flounder fillets (or any white fish)
3/4 cup onion, chopped
2 cloves garlic, minced
3/4 cup diced green bell pepper
2 1/2 cups tomatoes, chopped
1 tbsp Cajun spice seasoning

In a deep skillet, cook onion and garlic in olive oil on medium heat for a few minutes until soft.

Add tomatoes, peppers and spices, stir and cook until tomatoes are soft, about 2-3 minutes. Lay fish fillets in the sauce, cover and cook on medium-low until fish flakes easily, approx 12-15.

To serve, place fish on plate and spoon sauce on top.
Donna in Colorado
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This is a Prune Whip Recipe from an old in house cookbook from a hospital (Washington Sanitarium and Hospital) where I used to work.

Prune Whip
Chill and serve with un-sweetened whipped cream.

1 1/3 cups pitted prunes
1/3 cup water
1/3 cup white sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
6 egg whites
1/4 teaspoon cream of tartar

In a medium saucepan, simmer the prunes in water until soft, drain and puree. Combine the puree in a saucepan with the sugar and heat until the sugar dissolves. Add the lemon juice and vanilla.
*You could use baby food prunes as a short cut*

Beat the egg whites until frothy, add the cream of tarter, and beat until stiff. Fold the prune puree into the egg whites.

Pour into a buttered and sugared 2 quart baking dish and bake in a preheated 300 degrees F (150 degrees C) oven until nicely browned. Refrigerate and serve chilled with whipping cream.
Nancy S
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My New Computer Needs a Name
I have looked through all the names submitted and have chosen the name
Little Meg. 

Can't seem to find my recipe to make cookies out of a cake mix. I believe it uses a cake mix, eggs and oil. Then you add whatever you want. Can someone help me? I was ready to make cookies and couldn't find the recipe.
Thanks everybody, Marilyn in Ohio
I wanted to pass along my way of
saving a few dollars. I use a lot of vegetable stock and it is getting more and more expensive. A week ago, I had some leftover leek tops, some celery that was a little limp and too many carrots, so here’s what I did. I put those veggies, cut up along with onion, garlic some random zucchini and other veggies except my tomatoes, in olive oil. I then put them in a roasting pan, added thyme, salt, pepper, and tarragon. I then baked them at 400, turning once for about 45 minutes. Then, I added them to 3-4 quarts of water, added my cut-up tomatoes (that were getting a little soft) and brought to a boil. Then I simmered for about 45 minutes or so, and I got beautiful veggie stock, (strained of course). I put it in zip lock bags and froze. I now have saved some money and found a use for veggies that are a little on the older side. I also found if I go to my produce store, they sometimes have “marked down” veggies really reasonable, so I can use them also.
Susan T, Schuyler, Virginia

Hi Landers, I am responding to Margret in Tulsa about recipes.

If a recipe is to long or filled with ingredients I would never buy, I skip it also. If it calls for 1/4 or 1/2 tsp of some exotic spice, I ignore it. Wonder how many others feel the same way?

Now here is a good simple recipe I have to double as it is gone in a jiffy.

Mushroom Au Gratin

1/2 lbs of mushrooms ( Use a mixed bunch if you want )
1/4 cup butter
1/4 cup sour cream
1 tbs flour
1/2 cup shredded cheddar cheese
Sauté the mushrooms in the butter, place in baking dish. Mix the next 3 ingredients and pour over the mushrooms. Bake at 350* until hot and bubbly . About 20 minutes.
From Southern Lou
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Sweet Potato
Tired of the same old sweet potato baked or cut for fries? Try this! Just made it tonight. Delicious! Origin;Epicurious Nov 2005.

4 med sweet potatoes, (yams) peeled and cut into 1 to 1 1/2 inch slice
4 lg. cloves of garlic, minced
1/3 cup fresh Thyme leaves
1/2 tsp kosher salt
1/2 tsp red pepper flakes

Preheat oven 400 degrees with rack placed closest to the top, In a large mixing bowl, combine all ingred. and toss to coat. Arrange potato slices in a single layer on a cookie sheet lined with foil. Roast until tender, about 40 min and slightly browned turning half way through. serve warm or room temp. (cook to disired browness and carmelization)

**this dish is savory and a new way to enjoy a high fiber low glycemic index veg. Not your brown sugar and marshmellow potato.
Recieved 4 forks out of 4 on epicurious. 99%
Terry NY
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When you look at the
Nutrition label of a product, you will see Carb's, Fibers, and Sugars listed. Most high Carb items will also have high sugar also.

You take the Carbohydrate value, subtract the Fiber value, then add in the Sugar value, and you then have the result that you will be consuming using there suggested serving.

With the proper choice, you can have good meals, and many will be Zero Carb's.

Example: 2 Eggs, a 2 x 6 1/4 inch piece of Minute steak with small handful of Fiesta cheese, is a Zero Carb's meal suitable for any day. Sprinkle with some of the various Grill Mate rub or marinades, for a herb topping. Use the egg substitutes for making omelets, or real eggs, and whip them up with heavy Cream, delicious.
The toppings can also be used on salads, cottage cheese, and other things other than meat.
bill, Alb.


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Joy: Wedding big batch cookies

Ginger Molasses Crinkle Cookies
by The Canadian Living Test Kitchen

Recipes in early cookbooks, such as the 1915 edition of the Five Roses Cook Book, show that ginger cookies have been a favourite for generations.

1-1/4 cups (300 mL) granulated sugar
2/3 cup (150 mL) vegetable oil
1/4 cup (50 mL) fancy molasses
1 egg
1-3/4 cups (425 mL) all-purpose flour
1-1/2 tsp (7 mL) ground ginger
1 tsp (5 mL) cinnamon
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt

In large bowl, whisk together 1 cup (250 mL) of the sugar, oil, molasses and egg until smooth.

In separate bowl, whisk together flour, ginger, cinnamon, baking powder, baking soda and salt ; stir into sugar mixture.

Shape by rounded tablespoonfuls (15 mL) into balls; roll in remaining sugar to coat. Place 2 inches (5 cm) apart on parchment paper–lined or greased rimless baking sheets.

Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until cookies spread out and tops crack, about 12 minutes. Let cool on pans on racks for 10 minutes; transfer to racks and let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store for up to 3 days or freeze for up to 1 month.)

* Tip: You can spice up this classic by adding 1/3 cup (75 mL) finely chopped crystallized ginger to the dry ingredients.
from Irene
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Hello Nancy and everyone, I just returned home from a trip to Disney. While at Epcot I bought a box of HobNobs at the Twining tea shop. They are a rolled oat and whole wheat biscuit, with chocolate on top. I love them and wondering if anyone would have a similar recipe. They're a bit pricey at Disney so I only bought two boxes. I can order them online but I'd like to make my own, if possible.

Also, I have a question concerning salt. Several recipes lately have called for kosher salt. I have sea salt and wonder if it would make any difference in taste to use that. Can't imagine that it would, but don't want to ruin anything.

My sympathy to those in the Northeast who are having the terrible weather. I like the dentist's comment, "this too shall pass".
Doris, S. Indiana

This is in reference to slow cooker ruining foods. The US government ordered makers of slow cookers to increase the temps on their machines as they said that the slow cookers were cooking the food at too low a temp thus increasing the possibility of contaminated foods. I have found that if the recipe calls for 6 hours on low then half that and check at that point. Also for anyone trying to let their dinner cook all day buy a cooker that has a timer so you can set it up in the morning and then have it come on during the day so your dinner will be ready for you that night or cook your next nights dinner during the evening and then warm it up the next night when you get home. We can yell all we want but the manufactures have their hands tied sad to say
Donna in KS

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Meatloaf Patties with Worcestershire Sauce

1 Pound lean hamburger
2 Tablespoons Worcestershire sauce
1/4 Cup ketchup
1 Teaspoon crushed red pepper
1/3 Medium onion, finely cut
Garlic powder, to taste
1 egg

Mix thoroughly in large frying pan. Then flatten evenly in pan. Cut into four segments. Cook six minutes each side.

This recipe yields 4 servings.
Karen in TX
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Granny's Old Fashioned Meatloaf

1 Cup Bread crumbs
3/4 Cup Onion, minced
1/4 Teaspoon Garlic powder
2 Pounds ground beef
2 Eggs (slightly beaten)
2 Tablespoons Horseradish
1 Pinch Salt
1/4 Cup Milk or water
1 Tablespoon Mustard, dry
3/4 Cup Catsup

Combine all ingredients except for about 1/2 cup of the catsup. Place into a loaf pan, or shape into a loaf on a baking sheet. Spread the reserved catsup on top of the loaf. Bake at 400 degrees F. for 40 minutes.
Serves 6
Karen in TX
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Green Chile Meatloaf

1-1/2 Pounds Lean Ground Beef
3/4 Cup Unseasoned Dry Bread Crumbs
1 Large Egg; Beaten
4 Ounces Green Chiles; Diced, 1 Can
1/2 Cup Cheddar Cheese; Grated, 2 Oz
1 Package Taco Seasoning Mix; 1.25 Oz
1 Medium Tomato; Chopped
1/2 Cup Green Onions; Sliced
2 Tablespoons Ketchup
1 Tablespoon Salsa
1/2 Teaspoon Seasoned Salt

Combine the first 6 ingredients in a large bowl, blending well. Pat the meat mixture into a 9 X 5 X 3-Inch loaf pan. Bake, uncovered, in 350 Degree F. oven for about 1 hour or until the meat is cooked through. Let stand for 10 minutes before draining the fat and removing the meat loaf from the pan. Combine the remaining ingredients in a small bowl. Slice the meat loaf into 1/2-inch slices and spoon the tomato mixture over the slices.
Karen in TX
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Rice Krispies Meatloaf

1 egg
3/4 Cup milk
1 Teaspoon salt
1/8 Teaspoon pepper
1 Teaspoon dry mustard
1 Tablespoon Worcestershire sauce
1/3 Cup finely chopped onion
2 Cups Rice Krispies cereal
1-1/2 Pounds ground beef

In a large bowl, beat egg slightly. Stir in remaining ingredients except ground beef. Let stand for 5 minutes or until cereal is softened. Beat well. Add ground beef.

Mix until combined. Shape into loaf. Place in greased or foil lined shallow baking pan.

Bake at 350F. For 1 hour. Variation: shape mixture into 8 patties.

Place in single layer in a shallow baking dish and bake for 25 minutes. Serve on toasted buns.
Karen in TX
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Onion Soup Meatloaf #1

2 Pounds Ground beef, lean
1-1/2 Ounces Onion soup mix
1 Cup Cream of mushroom soup

Form ground beef into loaf about 3" high on a large sheet of aluminum foil. Sprinkle soup mix on top. Spread soup from can over the top. Wrap foil loosely but seal tight. Place on a baking sheet or in a shallow pan. Bake at 350 degrees for 1 hr. and 20 minutes.

I make them into 6 patties and bake them about 45 minutes
Karen in TX
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Onion Soup Meatloaf #2

2 Pounds Lean Ground Beef
1-1/2 Ounces Onion Soup Mix, 1 pk
2/3 Cup Milk
1 Egg, Lg
3 Tablespoons Brown Sugar
3 Tablespoons Catsup
1 Tablespoon Mustard, Prepared

Heat the oven to 350 degrees F. Mix the meat, onion soup mix, milk and egg together. Shape the mixture firmly into a loaf shape, in a 13 X 9 X 2-inch baking pan. Mix the remaining ingredients together and spoon onto the loaf. Bake, uncovered, for about an hour. When done, remove the loaf to a plate and let stand for 10 minutes before slicing.
Karen in TX
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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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