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Frugal Recipes
Now days with grocery store prices so high and getting higher, I'm trying to fix delicious and nutritious meat dishes, that are lower in cost to prepare and here are some of our favorites, that don't take a lot of fancy ingredients.

Breaded Pork Chops

6 pork chops
3/4 cup fine dry bread crumbs
1 tsp, salt (I use seasoned salt and cut in half)
1/8 tsp. pepper
1 egg, beaten
1/4 cup milk
1/4 cup boiling water

Add salt and pepper to bread crumbs. Add milk to beaten egg. Dip chops in liquid and roll in crumbs. Brown chops in a little cooking oil in a skillet. Place chops in a baking pan in a single layer. Add boiling water. Cover and bake at 400º for about 50 minutes, removing cover for the last 10 minutes. These are delicious and so tender.
Serves 6
Judy (in Alaska)
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Meatballs In Mushroom Gravy

1 lb. lean ground beef
4 slices soft white bread
Salt, to taste
1/4 tsp. pepper
1 tbsp. minced onion
1 can cream of mushroom soup
1/3 cup water

Tear bread into small, dime-sized piece. Combine with beef, salt, pepper and onion in a mixing bowl. Shape into 2 inch balls by hand. Brown
meatballs in a small amount of cooking oil, turning to brown all sides.

Place in a Crock Pot. Mix soup and water and add. Cook on low for 6 to 8 hours. The sauce is delicious served over cooked noodles.

NOTE: These are also good using cream of chicken soup. My hubby is a big meat and potatoes man, so I use 1-1/2 lbs. ground beef when I make them, and double the sauce, as are good reheated too the next day.
Judy (in Alaska)
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Fixed in Foil Round Steak

2 lbs. beef round steak
1 cup catsup
1/4 cup flour
Salt and pepper, to taste
2 tbsp. lemon juice
1 onion, sliced

Tear off a 5 foot length of heavy duty foil and fold in half. Combine catsup and flour and spoon half the mixture in the center of the foil.

Place round steak on top and season with salt and pepper. Cover with onion slices and remaining catsup mixture. Sprinkle with lemon juice.

Fold foil tightly over meat and seal well. Place in a shallow baking pan. Bake at 400º for about 1-1/2 hours, until meat is tender.
Judy (in Alaska)
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Here is an appetizer I made for my guild, and used left over tortellini in soup. Marion in Hotlanta.

Antipasto Kabobs

1 pkg. (9 ozs.) refrigerated cheese tortellini
40 pimiento-stuffed olives
1 10 oz. container grape tomatoes
3/4 cup Italian salad dressing
40 thin slices pepperoni
20 thin slices hard salami, halved
1 8 oz block mozzarella cheese

Cook tortellini according to package directions; drain and rinse in cold water. In a large resealable plastic bag, combine the tortellini, olives and salad dressing. Seal bag and turn to coat; refrigerate for 4 hours or overnight.

Drain and discard marinade. For each appetizer, thread a tomato, stuffed olive, folded pepperoni slice, tortellini, folded salami piece, and cheese cube on bottom to help it stand up on a toothpick or short skewer.
Yield: 40 appetizers.

Note: make sure to cook tortellini just shy of al dente and use wooden skewers.

I made the large pack of tortellini and used the left overs for the Italian sausage tortellini soup.
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Here is another soup recipe that I made yesterday. It really makes a lot but I imagine you could freeze some or share some with a neighbor. It is really good. I cut a line down the sausage and removed the skin. While it was cooking I broke it up with a potato masher.
Marion in GA

Italian Sausage and Spinach Soup with Tortellini

1 Tbs. Extra Light Olive Oil
2 cloves garlic, crushed
1 lb. Hot or Mild Italian Sausage
1 cup diced onion
1 cup diced celery
1 cup diced carrot
1 can Italian Diced Tomatoes
2 cups Fresh Spinach
2 bay leaves
2 tsp. dried parsley
2 tsp. Italian Seasoning
64 oz. Chicken Broth
8 oz. Spinach Ricotta Tortellini
Salt and pepper to taste

Cook tortellini according to directions and cool under cold running water. Set aside.

Gently apply pressure to remove Italian sausage from thawed casing and brown in a stock pot or Dutch oven, with garlic. Sausage is done when no pink remains.

Drain fat from pan. Add onion, celery and carrot and sauté 3-5 minutes.

Add Italian seasonings, salt and pepper and sauté 10 minutes.

Add diced tomatoes and gently scrape bottom of pan.

Add chicken broth and reduce heat to simmer. Add bay leaves and simmer for 30 minutes.

Add spinach, parsley and tortellini, and cook for 5 minutes. Season to taste and serve.
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This is really good tender and moist bread recipe, that is also economical. Is really great to use for ham sandwiches!

Cheese Quick Bread

2 cups flour
4 tsp. baking powder
1/4 tsp. salt
1/4 cup butter
1 cup grated Cheddar cheese
2 eggs
1/4 cup sugar
1 cup milk

In large bowl, combine flour, baking powder and salt and cut in the butter until particles are the size of small peas. Stir in cheese. In a small bowl, beat eggs until foamy; beat in sugar, then milk. Pour egg mixture into flour mixture; stir only until evenly moistened. Put batter into a greased 9x5 inch loaf pan. Bake at 350º for 45 to 50 minutes, or until toothpick, inserted near the center, comes out clean. Remove from pan. Good served hot, or cold.
Judy (in Alaska)

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Does anyone have a recipe to make dough that can be frozen, I am looking for one that is similar to the Rhoades frozen dinner rolls. Thank you so much , Nancy thank you for all the work you put in this news letter and thank everyone for all the wonderful recipes that are sent in.

I made this Banana Bread for our family this weekend, and we all thought it was so delicious with just a "hint" of nutmeg in it.

Buttermilk Banana Bread

1/2 cup butter
1-1/3 cups sugar (I used a scant measurement)
1 cup mashed ripe banana
1 tsp. vanilla
2 eggs
1/3 cup buttermilk
2 cups flour
1 tsp. baking soda
1/4 tsp. nutmeg
1/2 tsp. salt (I cut in half)

Beat eggs slightly in electric mixer bowl. Add butter and sugar and mix together well. Add flour, soda, nutmeg and salt and mix in on low speed.
Add buttermilk, bananas and vanilla and beat in on low until thoroughly blended. Put batter into well greased and floured 9x5 inch loaf pan.

Bake at 350º for about 60 minutes, or until sharp paring knife, inserted in the middle, comes out clean. Remove from pan immediately onto wire rack and cool completely before serving. Best to make the day before.
Judy (in Alaska)
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 For Diane in WI:
Here is an old timey way of measuring, suitable for margarine, butter, cream cheese, lards and shortening.

In a cup that measures ounces place a half cup of water( 4 oz) add your ingredient until the water line is 7 ounces.
Sandi Ont

To Diane in WI......Not sure why the cream cheese you're using doesn't have them but, all the cream cheese packages (all different brands) that I've seen have ounce markings on them. Like the tablespoon markings on a stick of butter. Just count 3 and cut on that marking.

I have an abundance of large lemons and I need to know if freezing them is an option. If so, how? Do I cut or leave whole, etc.?
Also, does anyone have a TNT recipe for Lemon Curd?
Thank you, Trudy in Slidell

Hi Nancy, I wish I had posted this before Christmas but I just found the recipe while going through all of them and sorting out. Anyway, this is really good and makes a lot!

Bun Candy

1 pkg. (12 oz.) Chocolate Chips
1 pkg. (12 oz.) Butterscotch Chips
1 jar (18 oz.) Creamy Peanut Butter
1 Cup Butter or Margarine (regular stick not tub)
2/3 Cup Milk
1 pkg. (3 & 1/2 oz.) Vanilla Pudding Mix (not instant)
2 lbs. Powdered Sugar
1 lb. Dry Roasted Peanuts

Melt both kinds of chips and the peanut butter a microwave safe bowl on high in the microwave for a few minutes but be careful and don’t overheat. The chips will not lose their shape and you won’t
think they are melted but if you stir them you will see that they are melting. Check after each minute in the microwave and stir until well blended. Spread half of the mixture in a buttered 10”x 15” jellyroll pan and chill in the refrigerator or freezer. Heat butter, milk and pudding mix over medium high heat, stirring constantly, until bubbly and cook for one minute. The mixture will look like something curdled or like the pudding is just”frying” in the butter but that is o.k. Add the powdered sugar (sifted if you prefer) and beat in well. Spread over the chocolate mixture in the pan and chill. When the vanilla layer is firm, add the peanuts to the remaining chocolate mixture (you may have to reheat it a little) and spread over the chilled vanilla layer. Just remember to firmly chill each layer before you add another. Keep in refrigerator or freeze. Cut into 1” pieces. Makes about 5 lbs. of candy. This is supposed to taste like the Bun Candy Bar.
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Shirley in MS wrote about a tip she was given about making stock from onion peeling. Many years ago I had a friend from England. She got
magazines from her relatives in England and would pass them on to me.

One magazine was filled with recipes, etc., and I picked up so many frugal ways to apply to my cooking.

One tip was that they did not throw away any peelings that could be made into a vegetable stock; i.e., they used carrot peelings, celery, potato peelings, onion peelings, tomato peelings...anything that they took off a vegetable they were preparing...boiled them together to make a vegetable stock. They also saved all bones, meat, anything that could be made into stock. We can do this today and freeze the stock until needed for cooking...makes it more nutritional and more flavorful.

I have a friend who keeps containers in her freezer. In one she puts leftover pork, ham, beef; in another she keeps leftover chicken and in
another, leftover veggies that will go with either. When she gets enough, she turns them into stew, soup.
Betty in MS

P.S. Would like to thank Bill Dotson for his Double Layer Pie recipe and for the seeds he recently sent me. I have offered a few to friends who also have gardens and would like to grow them. Thanks so much.

Punahou School in Oahu always has their school fair in February. And-- They always have their best-selling "Portuguese Bean Soup".

It's so filling and delicious. I wonder if anyone has a recipe for it?
~carol in SoCal

More Frugal Recipes

Rice Casserole

1 c. uncooked rice
1 (10 1/2 oz.) can French onion soup
1 (10 1/2 oz.) can water
1 stick margarine or butter
1 (8 oz.) can mushrooms

Mix all ingredients together, cut margarine in pieces and place in 1 1/2 quart covered casserole. Bake at 350 degrees for approximately 40 minutes or until almost all the liquid has been absorbed.
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Yellow Squash Casserole

2 c. yellow cooked squash
2 eggs, beaten
1 c. cheese, grated
2 green peppers, chopped
2 tbsp. margarine
1 c. bread crumbs or Pepperidge Farm dressing
Salt & pepper to taste

Mix squash, eggs, cheese and peppers. Melt oleo and mix with bread crumbs. Add half of bread crumbs to squash mixture. Put into greased baking dish. Add remaining crumbs to top. Bake 1 hour at 350 degrees.
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Tator Tot with Corn Casserole

2 lbs. ground beef
1 can cream of mushroom soup
1 can whole kernel corn
1/4 bag tater tots

Brown ground beef and drain the fat. Pour browned ground beef into a casserole dish and mix in the cream of mushroom soup. Drain the water from the can of corn and add to the mixture. Line the top of the casserole dish with a single layer of tater tots. Bake in the oven at 350 degrees for about 25 minutes.
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Chow Mein Casserole

1 lb Hamburger
3/4 c Celery; chopped
3/4 c Onion; chopped
1 1/4 c Boiling water
1/2 c Uncooked rice
1/2 ts Salt
1 Can chicken and rice soup
4 oz Mushrooms
1 tb Brown sugar
2 ts Soy sauce
1 ts Butter or margarine
1 1/2 c Chow mein noodles

Cook and stir hamburger, celery and onion until hamburger is light brown, then drain. Pour water on rice and add salt in greased 2qt casserole. Stir in hamburger, soup, mushrooms, sugar, soy sauce and margarine. Cover and cook in 350f oven for 30 min; stir. Cook uncovered for 30 min longer. Stir in noodles, serve immediately.

Note: Water chestnuts or bamboo shoots may be added if desired.
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Onion Roasted Potatoes

1 envelope dried onion soup mix
1/3 c. vegetable oil
2 lbs. potatoes, peeled

Heat oven to 450 degrees. In large plastic bag, add potatoes, cut into chunks, oil and soup mix. Shake until potatoes are well coated. Place in shallow baking pan and bake, stirring occasionally, for 40 minutes or until potatoes are tender and golden brown.
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German Potato Salad

4 med. potatoes
1 sm. onion
4 pieces bacon
1 tsp. flour
2 tbsp. sugar
1/2 tsp. salt
1/4 tbsp. pepper
1 tsp. dry mustard
1/3 c. vinegar
1/4 c. water

Boil potatoes (with skins on) until tender. Let cool, peel and dice. Add diced onion and set aside. Fry bacon until crisp, remove from grease, drain. In the hot bacon grease, blend flour, sugar, salt, pepper and dry mustard until smooth. Add vinegar and water. Blend thoroughly. Crumble bacon into potato mixture and add hot dressing. Serve immediately. Dressing is also good served over spinach or leaf lettuce.
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Cheddar Potato Slices Casserole

1 Can condensed cream of mushroom soup - (10 3/4
1 Ounce )
1/2 Teaspoon paprika
1/2 Teaspoon freshly-ground black pepper
4 Medium baking potatoes - (abt 1 1/4 lbs), sliced1/4" thick
1 Cup shredded Cheddar cheese - (4 oz)
Mix soup, paprika and pepper. In greased 2-quart shallow baking dish arrange potatoes in overlapping rows. Sprinkle with cheese. Spoon soup mixture over cheese. Cover and bake at 400 degrees for 45 minutes. Uncover and bake 10 minutes more or until potatoes are tender. For the crockpot: Follow directions above, placing ingredients in a lightly greased crockpot. Cover and cook on HIGH for 3 to 4 hours, until potatoes are tender. Keep warm (on LOW) for serving.
6 servings.
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Barbecue Onion Dogs

10 wooden skewers
10 hot dogs
1/2 c. barbecue sauce
1 can French fried onion rings, coarsely crushed
Preheat oven to 375 degrees. Insert skewers into wieners. Brush with barbecue sauce, roll in crushed onion rings to coat. Place on ungreased cookie sheet. Bake at 375 degrees for 15 to 20 minutes or until hot dogs are hot.
Makes 10 servings.
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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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