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I’m looking for lemon icebox pie.

In answer to Carolyn in Rochester December 30th Newsletter.
1. The apples should cook down by themselves. If not mash them a bit.
2. I tighten down the lids before the water bath. I agree that sometimes the contents of the jars are hot enough they may seal without the water
3. I have never frozen this recipe so I don't know if you can freeze it or not.
Kitten in Buffalo.

Too many years ago (about 50), my high school sorority went to Gulf Shores, Alabama for a week of sun and fun. At that time there was really nothing there except a few beach houses to stay in and Hazel’ s Restaurant. We took many chaperons with us and one sweet lady had planned for large meals with casseroles. This is one of the recipes she made for us. Very good and brings back happy memories from the past.

Ham Tetrazzini

1 cup diced ham
2 tablespoons chopped onion
1 tablespoon oleo

1 can cream of mushroom soup
1/2 cup water
1 cup cheddar cheese
1 tablespoon Sherry

Cook over low heat until cheese melts.

6 oz. cooked spaghetti
2 tablespoon chopped pimento
1 tablespoon chopped parsley
1 can chopped mushrooms

Season with salt and pepper and garlic powder. Mix all together and pour into a casserole dish or pan. Cook for 30 minutes at 350º.
Jane Ann in Alabama 
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For anyone looking for Soup Base, Sam's Wholesale Club, as well as Costco carries it in their spice isle. I use it all the time. Most major grocery stores also carry it too. This is a staple in most restaurant kitchens.

Wow, am I going to start my New Year out on the wrong foot. I broke a tooth yesterday. I already called my Dentist office this morning only to find out that they will not be back until Wed. morning. Thankfully it is not hurting me. I will just have to be very careful and not chew on that side until I can get it repaired. I know that the least it will be is a crown and am very fearful that it may need to be a root canal. I have never had a root canal and it scares me to even think about one. I am not the best dental patient.
Sara in FL

This is a great soup to make on a cold winter day, or would be great for your ST. Patrick's Day menu. I often use vegetable stock that I have saved instead of water in this and other soup recipes.
Robbie IN

County Cork Irish Stew

8 small lamb chops
1 tablespoon olive oil, butter, or lard
1 tablespoon fresh Parsley, chopped
1 bay leaf
1/4 teaspoon each whole peppercorns, rosemary, thyme
3 to 4 medium potatoes
2 cups cabbage, shredded
1 medium onion, chopped
1 large leek white, thinly sliced
10 small white onions
1-1/2 cups celery stalks, diced
1-1/2 cup peas
Salt and pepper to taste

Season lamb with salt and pepper. In large saucepan, layer the chops side by side.

Turn once to brown both sides. Spoon off any melted fat and add enough water to cover chops. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary.

Reduce heat and simmer on low heat. Peel potatoes and cut into bite sized pieces. Add potatoes, cabbage, onion, leek, white onions and celery to stew.

Simmer 20 minutes and add peas. Add a little more water if required during cooking.

Simmer an additional 10 minutes or until potatoes are fork tender. Remove bay leaf. Garnish with fresh parsley and serve.
Serves 4.
Robbie IN
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Just my 2 cents. Most of the soup bases have salt as the first ingredient. Look for the ones that list chicken or beef as the first ingredient. I use Better Than Boullion brand Reduced Sodium. Their regular has chicken and beef as the first ingredient but reduced sodium has even less sodium. Refrigerate after opening. It gets thicker with time but I have kept it for months in the refrigerator. I use this instead of canned or boxed "stock" and to make homemade stock richer. I use it in place of butter to flavor rice and pasta water. Even reduced sodium has plenty of salt so I eliminate the salt in recipes. I've never found it at Walmart. I do find it at HEB, Kroger, HyVee and most markets that carry a large variety of specialty items.
Suzz TX

Chili's Grill & Bar 

Wishing all Landers a Happy New Year. Mine has already started off on a good note! My computer has been down since June and on Friday was able to get back. I had a number of 'experts' trying to fix the problem but no-one seemed to be able to get it right. Finally, the first guy that worked on it, came Friday and had it fixed in about 10 minutes. Why couldn't he have done it one of the previous 3 times he was here? Frustration!!! I had almost 4000 emails to delete and have finally gotten all of them taken care of. I am now in the process of going back into the Archives checking on what I have missed since June. Still several months to go. Have finally gotten through December. Anyway, wanted to wish everyone a Happy New Year. (Some of the neighbor kids have already started their celebration with fireworks tonight - a night early.) Yes, they are still legal here in Alabama. I'm so glad to be back in Landers-land as I have missed everyone.
Oma in LA (Lower Alabama)

Chicken Livers
4 Servings

2 lb Chicken Livers
1/2 cup Flour
1/2 tsp Salt
1 tsp Pepper
6 Tbsp Butter
2 Tbsp Oil
2 med Onions, Chopped
3 cloves Garlic, Chopped
1/3 cup Sherry

[Note: 1/4 cup apple cider vinegar, 1 tablespoon sugar & 1/4 cup
water=1/2 cup dry sherry]

Mix the flour, salt and pepper in a brown bag. Put the chicken livers, a few at a time, in the bag and shake until completely coated. In a heavy fry pan, heat the butter and oil. Cook livers 8 to 10 minutes.

Remove from pan and add chopped onions and garlic cloves. When onions are transparent, return the livers to the pan and add the sherry. Cook over a high flame for 1 or 2 minutes. Good over rice.
Denise in the Villages, FL
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Dec. 12-13, 2007 Newsletter
Did Rich ever find a recipe for Chicken Velvets from the closed St Louis restaurant, Lotus Room? After 30 years, I still crave them!
Mary M

Cabbage and Noodles

1 head cabbage , shredded
4 cups (one package) egg noodles,
1 tbsp butter
3 cups chopped onion
salt and pepper
1 chicken stock cube (dissolved)

Steam shredded cabbage for about 10 minutes. Meanwhile, cook egg noodles in boiling water just until softened. In large saucepan, heat butter over medium heat; fry onions, salt and pepper, stirring, until onions are softened. Add shredded cabbage, chicken stock and salt and pepper to taste. Stir to combine. Reduce heat and steam, covered (with paper towel under lid to absorb some steam) for 5 minutes.
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Eggbeaters French Toast

1/2 c. "Egg Beaters"
1/2 c. skim milk
1/2 tsp. vanilla
12 diagonally cut slices French bread 1/2 in. thick)

Spray nonstick skillet, heat to 350 degrees in shallow dish, combine "Egg Beaters", milk, cinnamon and vanilla. Beat well. Dip bread in mixture, coating both sides. cook in skillet about 2 to 3 minutes on each side until golden brown. Serve with powdered sugar or lite syrup.
Makes 6 servings
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Stuffed French Toast

8 slices egg bread
1/2 c. whipped cream cheese
4-8 tsp. orange marmalade
4 eggs
1/4 c. milk
2 tsp. cinnamon or to taste
Powdered sugar
Pancake syrup, warmed

Make four sandwiches with bread slices filled with cream cheese and orange marmalade. In bowl, lightly beat eggs with milk and cinnamon. Dip each sandwich in egg mixture and heat in buttered skillet until lightly browned on each side. Sprinkle with powdered sugar and serve with warm pancake syrup and fruit, if desired.
Makes four servings.
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Cauliflower Ham Au Gratin

4 c. partially cooked fresh cauliflower or 2 (10 oz.) frozen cauliflower
1 1/4 c. chopped ham
1 (11 oz.) can condensed cheddar cheese soup
1/4 c. milk
2/3 c. Bisquick baking mix
2 tbsp. firm margarine or butter
2 tbsp. shredded cheddar cheese
1/2 tsp. ground nutmeg

Heat oven to 400 degrees. Arrange cauliflower in ungreased 11x7 x 1 1/2 inch pan; sprinkle ham. Beat soup and milk with beater until smooth; pour over ham. Mix remaining ingredients until crumbly; sprinkle with paprika if desired. Bake until topping is golden brown, 20-25 minutes.
Serves 8.
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Happy New Year to you Nancy, the little ones, and to all the Nancylanders as well! May the coming year be filled with happiness, good health, prosperity, and lots of new recipes for all of us. Once again, I would like to take the opportunity to thank you Nancy for keeping us all together, and for your tireless efforts to put out the newsletter which we all love.
Artemis in NYC

Chili Cheese Dog Casserole

I made these for my Christmas Eve family dinner thinking they might be something the grandkids would like as opposed to the more traditional foods I had prepared. Turned out everyone liked them and wanted more!

Wrap a wiener into a flour tortilla. I trimmed my tortillas to a square for neater wrapping but would not be necessary. Use eight or ten tortillas according to number of wieners in your brand package.

In a glass baking dish spread 1 can of chili with beans or without as per your preference. Place the wrapped hotdogs seam side down and cover with another can of chili. Top with two cups of shredded cheese of your choice. I used cheddar.
Cover with aluminum foil and bake 30 minutes at 350º or until wieners are hot and cheese is melted. Serve with sides of diced onion, sour cream, mustard. etc.

I actually choose not to use canned chili and opted to brown a pound of hamburger meat and mix it with a can of hot dog chili sauce. I spiced it a bit with garlic powder and chili powder. Easy on the salt and pepper as the cheese and hot dogs are salty. This was the consistency of a sloppy joe mixture which is a good thing so the tortillas do not get soggy. If you like, make it more spicy using some chiles or jalapenos. In order not to be wasteful. I used the trimmed tortilla strips and baked them with butter, cinnamon and sugar for a little bonus treat.
Nana in SE Ohio
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Happy New Year to all our Nancyland friends. Does any one know what Biscoff Spread. I saw it on another site to be used in a  cookie recipe. I never heard of it. Please help. Mary, Green Brook, NJ

Tuna and Potato Chip Casserole

1 can (10-3/4 oz.) condensed cream of Mushroom soup
1/4 c. milk
1 can (7 oz.) tuna fish, drained
2 hard-cooked eggs, sliced
1 c. cooked peas
1/2 c. potato chips, slightly crumbled

Mix ingredients together except the potato chips. Crumble the potato chips on top. Bake for 35 minutes in a 350 degree oven.
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Crock Pot Mexican Casserole

1 lb. ground beef
1 med. onion
2 tbsp. chili powder
Salt to taste
Pepper to taste, optional
1 can cream of mushroom soup
1 can rotel tomatoes
1 med. bag taco chips
1 can pinto beans
1 lb. Velveeta cheese

Brown the beef, onion. Add chili powder with salt and pepper in heavy skillet, mix mushroom soup, tomatoes and pinto beans in bowl. Put crushed taco chips in Crockpot first put the beef mixture in a layer and put the soup mixture over the beef mixture. Put the cheese on top. Repeat with second layer of each. Bake in Crockpot on high for 30 minutes then on low for 2 hours.
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Kool Aid Popcorn

2 cups sugar
1 cup light corn syrup
2/3 cup butter
2 packages unsweetened Kool-Aid
1 teaspoon baking soda
6 quarts popped popcorn

In a medium saucepan, combine sugar, corn syrup and butter. Cook over medium heat until mixture reaches a rolling boil; boil 3 minutes. Stir in baking soda and Kool-Aid. Pour over popcorn. Bake at 225 degrees F for 45 minutes, stirring every 10 minutes. Remove from the oven and break up immediately.
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Kentucky Praline Popcorn

4 quarts popped corn, lightly salted
2 cups chopped pecans
3/4 cup butter
3/4 cup brown sugar

In large bowl or roaster, mix popcorn and pecans. Combine butter and brown sugar in small saucepan. Heat, stirring popcorn mixture. Mix well to coat.
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Crock Pot Hamburger Casserole

2 lg. sized potatoes, sliced, unpeeled
2 to 3 med. carrots, unpeeled
1 c. frozen peas
2 to 3 med. onions, chopped or sliced or equivalent amt. of dried onions
1 lb. or less of turkey or chicken or lean hamburger
2 stalks of sliced celery
1 (10 oz.) can tomato soup
1 (10 oz.) can water

Place layers of vegetables in order given in crock pot. Season with salt and pepper. Put the lightly browned meat on top of celery. Mix tomato soup with water and pour into pot. Cover and set low for 6 to 8 hours or on high for 2 to 4 hours. Stir occasionally. In the absence of a slow cooking crock pot, use stew pan on top of the stove for 1 to 2 hours.
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Hamburger Vegetable Soup

1 pound hamburger, browned
1 can tomato soup
1 can vegetable soup
1 can bean and bacon soup
3 med. potatoes, cubed
5 carrots, diced
1 onion, chopped

Cook potatoes, carrots, and onion until tender. Add hamburger, soups and water as desired. Add pepper to taste. Heat through and serve.
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Crock Pot Chicken Noodle Soup

1 whole chicken (2 1/2-3 1/2 lbs.)
3-4 cans Swanson chicken broth
1 (8 oz.) pkg. frozen mixed vegetables (corn, zucchini, carrots)
1 (8 oz.) pkg. lg. egg noodles, cooked
Salt and pepper to taste

Turn crock pot to high position. Wash whole chicken and clean out insides. (No need to keep inards). Place whole chicken in crock pot, cover and cook on high for 3-4 hours or until chicken falls off bones. Remove chicken, let it cool. While chicken is cooling, put 3-4 cans of chicken broth into the crock pot and change temperature to low. Next de-bone entire chicken and put into crock pot with broth. Add frozen vegetables and spices and cook on low for 1 hour. During that time, cook egg noodles according to package directions. When the noodles are done, add them to the crock pot and season to taste. Cook 1/2 hour longer. Serves 8-10 people.
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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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