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Here is a new recipe that I tried last night. Both my husband and I loved it. He said, it is a keeper.

Cheesy Chicken Enchilada Soup

2 cans (10 3/4 oz each) condensed 98% fat-free cream of chicken soup
1 can (10 oz) Old El Paso enchilada sauce
1 can black beans
1 small can corn
2 cups milk
1 cup shredded reduced-fat cheddar cheese
2 cups chopped cooked chicken (I use canned)
3/4 cup crushed tortilla chips

In 3-quart saucepan, mix all ingredients except tortilla chips.

Cook over medium heat, stirring occasionally, until thoroughly heated and cheese is melted. Top individual servings with tortilla chips

Makes 6 servings (1 cup each) 260 Calories. Carbs 22 g

Hope you enjoy.
Marilyn from Ohio
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Dear Nancy, here is a recipe I received from my gr-son. Made it this morning and we enjoyed it.

Pickled Red Onions

8 softball size red onions cook this before adding garlic
2 cloves garlic

Cut onions in half, Slice onions thin, put in large kettle over medium high heat, stirring frequently. Cook for 25 minutes, Now chop the 2 cloves of garlic fine and add to pot along with this

1 1/2 cups apple cider vinegar
1 cup brown sugar
2 tsp. sea salt
1 tsp. fresh ground black pepper
1/3 tsp. red pepper flakes
1/2 tsp. Dijon mustard

Stir this into onion mixture, cook over med high heat for 10 minutes. Stirring so it doesn’t scorch. Put into sterilized pint jars ((makes 4 pints) Put on hot screw caps and water bath for 15 minutes. Good on Hamburgers, hot dogs. Oh, I can see lots of good uses for this. Would also make great gifts. 2013
ak from CA
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Although this recipe calls for red and green Bell Peppers you can use green ones. I don't buy the red ones if they are expensive.

Jambalaya with Shrimp and Ham

I Tbs. olive oil
1 large onion, diced
1 red bell pepper diced
1 green pepper, diced
2 cloves garlic, minced
½ tsp. salt
1/4-tsp. black pepper
1-tsp. paprika
1/2-tsp. dried oregano
1/2-tsp. dried thyme
1 bay leaf
1/4-tsp. cayenne pepper
1-Tbs. tomato paste
6-ounces diced, smoked ham
2 1/2-cup chicken broth

2 cups water
1-cup uncooked long or medium grain rice
1(14.05-oz) can diced tomatoes
1-lb peeled and deveined medium shrimp

Heat the oil in a large Dutch oven over a medium heat. Add the onion, peppers and garlic and sauté until they begin to soften, about 10 minutes. Mix in the next 11 ingredients, salt through the diced tomatoes. Bring to a boil. Stir in the rice, cover, reduce heat and simmer for about 20 minutes, or until rice is done and most of the liquid is absorbed. Add the shrimp and cook, covered, for 5 minutes more, or until shrimp is cooked through. Season with salt and pepper, to taste.
I used a 1 lb slice of ham steak.
Abby NM
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Penne with Sausage and Peppers

1 lb. penne pasta
12 ozs. mild or hot Italian turkey sausage (removed from casing)
1 tsp. olive oil
3 green bell peppers, thinly sliced
1 medium onion, thinly sliced
2 tsp. garlic, minced
1 (28-ozs.) can crushed tomatoes with basil
1/4 tsp. coarse salt
1/4 tsp. freshly ground black pepper

Cook pasta according to directions. Meanwhile, cook sausage in a large nonstick skillet on medium for 5 minutes or until browned and crumbly. Remove to a plate. Add oil, peppers and onion to skillet. Cook, stirring occasionally, 5 minutes, or until lightly browned. Push vegetables aside in skillet, add garlic and cook 1 minute until fragrant. Add sausage, tomatoes, salt and pepper; stir to combine. Bring to boil; reduce heat, cover and simmer 10 minutes. Drain pasta, transfer to a large serving bowl and add sausage and peppers. Toss to mix and serve.
Serves 8.
Abby NM
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Sausage and Peppers

6 (4 ounce) links sweet Italian sausage
2 Tbs. Olive oil
1 yellow onion, sliced
1/2 red onion, sliced
4 cloves garlic, minced
1 large red bell pepper, sliced
1 green bell pepper, sliced
1 tsp. dried basil
1 tsp. dried oregano
1 can beer ( or white wine)
2 can chopped Italian tomatoes

Brown sausage. Remove from skillet, and slice. Brown onion and garlic in olive oil, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine or beer. Continue to cook and stir until peppers and onions are tender.

Return sausage to skillet and add tomatoes. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

Add a little more white wine or beer while simmering if needed
Abby NM
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Orzo with Sausage, Peppers and Tomatoes

1 red bell pepper
1 orange bell pepper
1 pound orzo pasta
3 cups chicken stock
3 cups water
1 Tbs. kosher salt
2 Tbs. olive oil
7 ozs (2 links) mild Italian turkey sausage, casings removed
1 clove garlic, minced
2 plum tomatoes, chopped
1/4 tsp. red pepper flakes, optional
2 Tbs. chopped flat-leaf parsley
Salt and pepper
1/2 cup ricotta salata cheese, crumbled

Place the peppers on a baking sheet and broil for 5 to 8 minutes, until charred.) Place the charred peppers in a medium bowl. Cover the bowl with plastic wrap and allow the peppers to steam for 20 minutes. Under running water, peel away the charred skin from the peppers. Pat the peppers dry with paper towels. Remove the stem and seeds from the peppers and cut into 1/4-inch thick slices. Set aside.

Bring the chicken stock, water, and kosher salt to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. While the pasta is cooking: In a large skillet, heat the oil and sauté the turkey sausage until cooked through, about 4 minutes. Add the garlic and cook for 1 minute. Add the bell peppers, tomatoes, and red pepper flakes, if using, and cook until heated through, about 2 minutes. Drain the pasta, reserving about 1/2 cup of the cooking liquid, and transfer to a large serving bowl. Add the sausage mixture, 1 Tbs. of the parsley, and season with salt and pepper, to taste. Toss well to combine all ingredients, adding reserved cooking liquid, if needed, to loosen the pasta. Top with the ricotta salata and sprinkle with the remaining parsley. Serve.
Serves 4-6
Abby NM
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Travel Alaska

Chocolate Butter Pie

1/2 cup melted butter
1/3 cup cocoa
4 eggs
1 cup sugar
1/4 tsp. salt
1 tsp. vanilla
1 (9-inch) unbaked pastry shell

Mix all ingredients. Pour into unbaked pie shell and bake at 350 degrees for 30 minutes. Do not overbake.

Recipe from Memphis Commercial Appeal Newspaper
Julie C
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Do you have a good recipe for Pepper Jelly (I can share mine if you don’t)? You can use frozen ones when making the jelly. It makes such a pretty presentation poured/spooned over a block of cream cheese and served on crackers –Ritz, Wheat Thins, or any cracker or as a dip for carrots and celery. Also I have a recipe for Pepper Jelly Layered Cheese Dip, using the pepper jelly you make with your peppers.

I would love to have your Pepper Jelly recipe. Thanks.

I would like recipes for appetizers for the appetizer spoons. The ones that would be one bite appetizers on the spoon. Thank you.
Trudy in Slidell

This is for Julie C, who in the 1/7 newsletter wanted suggestions for soups that could be made for her friend's husband, who is undergoing treatment for oral Cancer. Tomato soup is one option that immediately came to mind. If you don't want to use beer or ale in this recipe, substitute with additional chicken broth or water. Other ideas are onion soup, pumpkin soup, butternut squash, cream of broccoli, cauliflower or spinach and egg drop soup. Let us know if you need recipes for any of these suggestion.
Robbie IN

Cheddar Cheese and Tomato Soup

1 med. onion
3 cloves garlic, minced
1/4 c. vegetable oil
1/4 c. flour
6 oz. beer or ale
3 c. chicken stock or water
1 tsp. Worcestershire sauce
1/2 tsp. dry mustard
10 oz. brick sharp Cheddar
2 c. half & half
Pinch of cayenne pepper
Salt and pepper to taste
1-2 cans peeled, whole tomatoes, crushed

Saute onion and garlic in oil. Add flour and cook until smooth. In a separate pot, heat beer, chicken stock and Worcestershire sauce. Add enough liquid

to onion and garlic mixture, together with dry mustard, to make a thick paste. Shred or chunk cheese into the mixture, with a wire whisk.

When melted, add remaining liquid, half & half, crushed tomatoes, salt, pepper, and cayenne pepper. Heat thoroughly but do not boil. Soup can be thinned with additional stock.
Serves 4-6
Robbie IN
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This recipe is for the husband who is going through chemo and unable to chew much. This soup is awesome for everyone. Always been a great hit when I have served it. A couple notes at the bottom how I alter the recipe.

Baked Potato Soup

4 lg. baking potatoes
2/3 c, butter
2/3 c, flour
6 c, milk
1/2 tsp. pepper
4 green onions, chopped
12 slices bacon, cooked and crumbled
1 1/4 c. shredded cheddar cheese
1 (8 oz.0 container sour cream
1 bay leaf (optional)

Wash potatoes, prick and bake at 400º for 1 hour. When done let cool. Cut potatoes lengthwise and scoop out pulp. Melt butter in large saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 6 cups of milk. I also sometimes add 1 bay leaf during the cooking process as I love that flavor. Cook over medium heat stirring constantly until mixture is thickened and bubbly. Add potato pulp, salt, pepper, 2 tablespoons onion, 1/2 cup bacon, 1 cup cheese. Cook thoroughly until heated, stir in sour cream. Add extra milk if necessary for desired thickness. Serve with remaining onion, bacon and cheese. Yield 10 cups.

I cook the onions in the butter and even sometimes use regular chopped onions (more than recipe calls for because I love onions), I smash the potatoes slightly. You can leave out the bacon as it is just as good without it.

This soup freezes well which can be done in individual portions. The original basic recipe came from cooks.com. Hope this helps.
Janis in Texas
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Yummy Turkey Vegetable and Rice Soup
Whip together a this Yummy Turkey Vegetable Soup made with diced turkey (leftover roast turkey works wonderfully), vegetables and rice in under a half hour. This makes for a healthy meal anytime.

14 1/2 ounces stewed tomatoes
4 1/2 ounces canned mushrooms, sliced and drained
14 1/2 ounces chicken broth
1 pound cooked turkey, diced
1/4 cup red wine
1 cup frozen mixed vegetables
1 small onion, chopped
2 cloves garlic, minced
8 ounces tomato sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 tsp. dried basil
1 teaspoon Italian seasoning
1/3 cup instant rice

Mix all ingredients except rice together and bring to a boil. Reduce heat to low and add rice. Simmer for 15 minutes.
Artemis in NYC
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If you don't like quiches because of the crust or you need a gluten free alternative, consider trying this recipe. I am sure you could use the entire egg in the recipe, if you prefer that over just using the 3 egg whites.
Robbie IN

Rice Seafood Quiche

1/2 c. long grain rice
1 c. Swiss cheese, shredded
3 egg whites
1 egg
1/4 lb. crab meat, blend
1/4 lb. shrimp, chopped
1 sm. onion, thinly sliced
1/2 box frozen spinach, thawed and drained well or 1/2 c. chopped fresh spinach
1 c. milk
1/4 tsp. black pepper

Cook rice and let cool. Lightly grease 9 inch pie plate. Mix rice, 2 tablespoons cheese and 1 egg white. Press in pie plate. Bake 5 minutes at 350 degrees. Let cool. Layer crab, shrimp, spinach, cheese, and onion over rice. Combine 2 egg whites, 1 egg, milk, and pepper and pour over mixture. Bake at 350 degrees for 1 hour.
Robbie In
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Hi Nancy and fellow “Landers”!
Nancy, I, too, enjoyed your story about taking your cats to watch the ducks. I told my husband about it and he asked if you and I were related, because it sounded like something I would do!
I have also had Cindy’s message from Jan. 4 on my mind. Perhaps, Cindy, you could use an office chair with rollers to help you maneuver around the kitchen and prepare just a few things before your husband comes home. Because you're on oxygen, I certainly wouldn’t want you around a gas stove, but perhaps you can do some chopping or cooking in the oven (if it’s electric), or even pop a chicken in to bake. Pre-chopped veggies are always a great help, if that's all you can manage. Fellow Landers, do you think we can come up with some very simple semi-homemade recipes for Cindy and/or her husband?

Easy Skillet Casserole

1 lb. ground beef
2 medium potatoes, peeled & sliced
1 medium yellow onion, peeled & sliced
1 can green beans, drained
2/3 cup water
salt & pepper to taste

Brown the ground beef in a medium to large size skillet. Drain grease, if desired. Season with a tiny bit of salt and pepper. Layer the potatoes and the onions, seasoning as you go, then at last the green beans. Add the water; cover and cook on medium heat for about 20 minutes, checking occasionally to be sure the water hasn’t dried up. There you have a tasty casserole with meat. 2 vegetables and onion for seasoning.
Irene in La. (64, cancer survivor)
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To AugustaPat
Please send in your recipes for Pepper Jelly and Pepper Jelly layered cheese dip. Thanks so much
Leslie from TX

Super-Sized Pasta e Fagioli
Serves 4

The classic Italian pasta and bean soup gets super-sized! Make a big batch because leftovers get even better with time.

4 tablespoons extra virgin olive oil, plus some for drizzling
4 thick slices pancetta (1/2-inch thick each), diced
1/2 tsp. rosemary
1 tsp. thyme
1 tsp. dried mint
1 large fresh bay leafor 2 dried bay leaves
1 medium onion, cut into chunks
2 small carrots, cut into chunks
4 ribs celery, cut into chunks
6 large cloves garlic, chopped
Coarse salt and pepper
2 cans butter beans (15 ounces each), drained
1 can diced tomatoes (14-15 ounces)
2 quarts chicken stock
1/2 box rigatoni
Grated Parmigiano Reggiano cheese or Romano cheese, for the table
Crusty bread, for mopping

Heat a deep pot over medium-high heat. Add olive oil and pancetta and brown pancetta bits lightly. Add herbs, bay leaf, vegetables and garlic and season with salt and pepper.

Add beans, tomatoes and stock to the pot and raise heat to high.

Bring soup to a rapid bubble and add the pasta. Reduce the heat to medium and cook soup for 6-8 minutes, or until pasta is cooked to al dente, stirring occasionally.

Remove the stems and bay leaf from the soup and let it rest and begin to cool for a few minutes. Place the pot on a trivet on the table so the hot pot does not burn your table, then ladle soup into bowls and top with lots of cheese and another little drizzle of EVOO. Pass crusty bread at the table for mopping up every last bit of soup from the bowl.
Artemis in NYC
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Olive Garden's Zuppa Toscana (Copycat)

This version whacks off 15 grams of fat from the original version served at your nearby Olive Garden. It reduces the calories from 275 to 196.

1/2 lb. hot Italian lean turkey sausage (2 large links)
3 C. fat-free chicken broth
3 C. fat-free milk
1 Tbs. Hormel Real Bacon pieces
1/4 tsp. salt
Dash of crushed red pepper flakes
1 medium russet potato
2 C. chopped kale

Grill or sauté the sausage until cooked. Combine the chicken broth, milk, onion, bacon pieces, salt, and pepper flakes in a medium saucepan over medium/high heat. Quarter the potato lengthwise, then cut into 1/4- inch slices. Add to the saucepan. When mixture begins to boil, reduce heat and simmer for 30 minutes.

Cut the sausage at an angle into 1/4-inch thick pieces. Add the sausage to the saucepan. Simmer for 1 hour or until potato slices begin to soften. Add the kale to the soup and simmer for an additional 10-15 minutes or until potatoes are soft.
Artemis in NYC
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This is a wonderful recipe for any occasion, I have made it many, many times.

Chicken Dressing Casserole

4 chicken Breast
2 c. chicken broth
1 pkg. Stove top dressing(corn bread)
1 can Cream of Mushroom soup
1 can Cream of Chicken soup

Boil chicken until tender. cool , debone & chop. in large pieces.
Reserve broth.

Place 1/2 of the dressing mix in buttered casserole. Next, layer 1/2 of the chicken combine broth and soups .mix well. pour 1/2 over the chicken.

Repeat layers. Dot with Butter and bake @ 350 degrees for 30 minutes

Let set a few minutes before serving. serves to 6, I have used chicken hind quarters and to me it is more moist.
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For Sue Il, needing ideas on how to use her frozen green peppers (1/4/ newsletter)they can be used to make stuffed peppers, if they are still whole or even cut in half. If they are chopped up use them in making chili or other soups and stews that have fresh green peppers as an ingredient. Use them in making your next batch of spaghetti sauce, lasagna, omelet, or casserole where you normally use fresh peppers.
Robbie IN

I LOVE meatloaf. My whole family does but I prefer one that is not the texture of a hamburger. I like the ones that are more solid, guess not a good way to describe it but hoping you know what I mean. How do I achieve that texture? Mine are always good but can't seem to find right combination of liquid, bread crumbs, egg to get it to be less course..
thank you, M

Cindy, I can only speak for myself, but I sense the others on this newsletter feel the same, that you and others of like condition are an
inspiration to us.

None of us knows when we too will have to sit back and wish that, as my mother said to me several times, "I just wish I could get up from here and help you."

Hopefully, we will still have this wonderful newsletter to brighten our day, as we are so thankful that it brightens yours.

God bless, and happy new year to you and to all,
Betty in MS

Thought to share this with you folk.. it comes from an Australian newspaper and is just wonderful.
I hope you enjoy.

Baked French Roast with Praline Topping
Makes 20 slices

1 loaf French bread or brioche or bread of choice
8 eggs
2 cups half-and-half
1 cup milk
2 tablespoons sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Dash of salt

Splash of favourite liqueur, optional

Praline topping:
500g butter (2 sticks), melted
1 cup light brown sugar, packed
1 cup pecans, chopped
2 tablespoons light corn syrup
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Preheat oven to 175C. Slice bread into 20 slices, each 1 inch thick. Arrange slices in generously buttered baking dish in two rows, overlapping the slices.

In a large bowl, combine eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt, and liqueur, if using. Beat until blended but not too bubbly. Pour mixture over bread slices, making sure all are covered.

Spoon some of the mixture between the slices. Let egg mixture seep in.

Make the praline topping by combining all ingredients; spread evenly over the bread and bake for 40 minutes, until puffed and fully cooked in the centre. Serve with maple syrup or whipped cream.
Laurel Jackson. Sydney NSW Aust.
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Susie Indy had wonderful cheese balls in the newsletter. What I now do with a cheese ball is to make it into a log rather than a ball and the still roll it in nut etc. It looks nice as people can slice it rather than trying to dig into the ball.
Elizabeth, Bendigp. Victoria, Australia

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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