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Interesting Fact of the Day
The batter used to make pancakes is almost exactly the same as the batter used to make regular cakes. The pancake batter is just a little thinner.

Thought for the Day
Words, once spoken can never be recalled.

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

I like the name Buddy for the computer

The length of the online recipe page is depends on the number of recipes, requests and replies.

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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.

This is for the lady wanting to know about Jicama. I like to peel and slice it and eat it
raw. My Son puts hot sauce on his slices. It’s also good diced and put in salads, stir fries or boiled and drain and put butter on it while still hot. It is one of our favorite vegetables. They will keep quite awhile in the refrigerators.
Pat in Southern California.
Jan 24 2013

Jicama it is wonderful with a ranch dressing dip along with other veggies ie carrots, celery etc. I peel it, cut it similar to french fries strips. It looks pretty on a tray along with your other veggies. I have been told you use it similar to a potato but I have never cooked one...just used with a dip. My family loves it!

for Jana
My in laws would have jicama when we visited them in Arizona and we would eat it raw. I think that she also fried it like potatoes. You could also do a Google search for “jicama recipes”—I found a lot of recipes that a way.
Emma from Montana

In response to Jana's question about jicama in January 24 newsletter, lucky Jana!

Delicious cut/chopped in green salad. A teacher friend of mine used to bring jicama for her snacks. She ate it like an apple.

One way I like to eat them is peel, slice into strips as if for French fries, place in micro dish with small amt. Of water. Cook on High till crisp tender. Season to taste.  Add small amt.of. butter or margarine. Enjoy.
Marvis in Texas

Handcrafted Wood Carvings, Clocks and Cribbage Boards

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.

Natures Flavors (Great Sugar Free Syrup Flavors)

Hi Nancy:
What are the Fabulous Felines up to these days? We do enjoy tales of their antics. It warms my heart on these cold, miserable, winter days.

I am submitted a recipe that came to me in a roundabout way. My sister posted a Pinterest picture on her Facebook page and it looked so good I ran it down. I finally came to the web site where I believe it was originally posted and have included that information at the end of the recipe. My husband and I enjoyed it immensely. I used 2
Tablespoons of a very spicy Creole seasoning and some Andouille type sausage - it was perfect for us; however, if you do not enjoy spicy - you may need to choose something else - maybe a milder Creole seasoning or just some paprika. I also used a 14 oz. pack of the spicy sausage so you can get by with less than a pound of meat as called for. I cooked it about 10 minutes longer to get the bigger chunks of potato done.

Anyway, we enjoyed it and I hope you all do too. It made two hearty meals for the two of us.
Julia in frigid PA

Oven Sausage, Potatoes and Peppers

1 lb. smoked sausage, sliced
1-1/2 lb. small red or gold potatoes, unpeeled and cut into 1/2” chunks
1 or 2 bell peppers, sliced
1 large red onion, half-moon sliced
3 Tblsp. olive oil
Salt & pepper to taste
1 tsp. dried rosemary, crumbled
2 to 3 Tblsp. Creole seasoning
12 oz. jar banana peppers, drained

Choose a large pan (like a jelly roll pan) that has at least a half-inch lip. Line the pan with foil and spray the foil with cooking spray.

Put the sausage, potatoes, peppers, and onion in a very large bowl. Drizzle with olive oil and toss with hands until everything is coated. Add the salt, pepper, rosemary and Creole seasoning and toss until it is evenly distributed. Transfer to the prepared baking pan and top with the banana peppers.

Bake at 400º for 30 to 35 minutes, until potatoes are tender.
Source: http://lilasapron.com
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Re: Yesterday's online recipes would not load.

Hi Nancy - I discovered if I selected the date on the calendar, your page popped up.  Just used to seeing it instantly w/o having to do anything else. Thanks for everything you do.
Donna in Buffalo, MN

Did you Know?
The bold black text are links (to recipes or other pages.)


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Why Didn’t my Cookies Turn Out and How can I Fix Them?  - Part 1

How do I tell when my cookies are done?
The tendency is to over bake cookies, to bake them just a little longer when we are not sure. You’re better off with under baked cookies than over baked ones. No one complains about a slightly under baked cookie. If they are over baked, they are dry and sometimes hard. And cookies that are over baked stale very quickly—a few hours old and the cookies are nearly unpalatable.

A minute in baking time will make a difference. Watch your cookies very carefully until you know how a particular recipe bakes in your oven on your pans. For most drop cookies, when the edges just start to turn brown, they are done. Get them out of the oven and off the pan, even if a few of the cookies still look moist.

Chocolate cookies are a bit of a problem since you can’t see the edges turning brown. The surface of the cookies should still look slightly moist and shiny when the cookies are done. If it’s a new recipe, bake a half dozen cookies to test the time before committing the whole batch.

Do pans really make a difference?
Silver pans reflect heat and dark pans absorb heat. Does that really make a difference?

Yes, the type of pan really makes a difference.

Nearly all cookie recipes are developed and tested with dark pans. (When developing our cookie mixes, we bake cookies on dark pans.)

We baked cookies from the same batch on dark pans and light pans in the same oven. The cookies tested were drop cookies designed to be baked at 350 degrees. Both the dark pan and light pan were heavy, quality pans, one with a dark nonstick finish and the other with matte aluminum finish. Neither pan was greased.

Cookies baked on the light pan spread much more than those on the dark pan. With most recipes, the difference was enough that those on the light pan were unacceptable.

Unless you know your recipe, don’t use light pans. Have some quality nonstick baking pans for cookies in your pantry.   

Cookie Mixes  
Dennis Weaver, the Prepared Pantry

Jeanlock-It is not a standing rib roast. My friend in Canada described it as a rack of ribs rolled around the stuffing and baked. I was hoping that someone new about this and had a recipe. I told her I would put out my feelers on this!!
MaggieB in AZ

In looking through my recipes I found this one that may be of interest to Erma in Jacksonville, FL. It is from a 1/12newsletter and was shared by Ann - NC.
Robbie IN

Aunt Ruth's Danish Nut Rolls

5 cups sifted all-purpose flour
1-lb. butter (can use 1/2 butter and 1/2 margarine)
1 cup luke warm water
3 eggs, beaten
1 teaspoon salt
1 package dry yeast
3 tablespoons sugar

Sift flour with salt. Mix butter with flour and salt as for pie crust. Add yeast in cup of warm water and sugar till completely dissolved. Add dry ingredients and eggs. Mix well with hands. Refrigerate overnight. Roll out thin on floured board. Spread with melted butter before putting nuts on mixture.

Nut Filling:
4 cups walnuts or pecans (grinded fine)
3 cups sugar
1/4 cup scalded milk
1 teaspoon almond flavoring

Roll as for jelly-roll closing ends. Brush top of rolls with beaten egg and 1 tablespoon water. Bake at 350° for 30 to 35 minutes. Yield: 6 rolls (also, can do ahead and freeze)
Ann - NC
Click Here to Print this Recipe

 Here is my other sweet potato hash recipe. I have used chunk pineapple instead of the sliced pineapple, if I don't have the sliced on hand. If using the chunk pineapple, I mix it with the other ingredients, then sprinkle the brown sugar and butter on top.
Robbie IN

Sweet potato Hash with Ham and Pineapple

1/2 Teaspoons prepared mustard
1 Teaspoons finely chopped ginger root
2 cups chopped cooked ham
2 cups cubed cooked sweet potatoes
1/2 cup pineapple juice
4 slices pineapple

2 tablespoons brown sugar
2 tablespoons butter

Combine ham, sweet potatoes, mustard, ginger, and pineapple juice. Pour into a casserole dish that has been misted with non stick spray. Lay pineapple on top. Sprinkle with brown sugar; dot with butter. Bake in a 350 degree oven 30 minutes or until heated through .
Serves 4.
Robbie IN
Click Here to Print this Recipe

Checking the recipes for 1/24/13, I notice Susie Indy sent a crockpot potatoes recipe. It sounds good, but what happened to the potatoes?

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Free Chips & Queso from Chili's

Jicama is a root vegetable. They have a very thick skin. First you peel then slice the. In Mexico at street venders they sell thick slices sprinkle fresh lemon juice, a dash of paprika for color then add salt if you want. The flavor is very similar to a potato. They are very crunchy , They are great to add crunch to salads or casseroles. There are very
few calories. Personally I sometimes in summer to chop them up ina bowl add lemon juice or a good vinegarette and eat them for a great snack. Hope this helps.
Judy in Montana

For Jana; Jicama is a potato-like root that has fewer carbs than potatoes. I had never heard of it until I moved to Texas in 1970. It is slightly sweet and crunchy and good in salads. There are several recipes for it on line, just google "jicama recipes" and perhaps you will find something that appeals to you. It can be fried like french fries, or made into chips. I have only used it raw. You peel it and cut it into thin matchsticks and it is delicious mixed with fruit and made into a fruit salad.
Jody in Texas

Hello Nancy,
Thanks for all you do for us. I want to respond to Jana for the January 24th request for Jicama. I have used it in salads, cut up and sprinkle it with paprika and eat it alone. It is crisp and really no taste to it. But great to munch on it as a appetizer or sliced in salads like tooth picks. It is crunchy.

I am sure there are other ways to use it, but that is the way we use the Jicama.
Lois, Grafton, OH

Jana, jicama is crisp like celery & white like a daikon radish. My husband makes a tasty slaw of it but I can't send the recipe easily because Nancy's programs apparently don't take my enclosures from our computer cookbook when I copy & send them. Just combine with other favorite onions, peppers, etc., chill & serve as a side. He put pineapple in it once (fresh) & that was my favorite as there's not a lot of taste to it
(the jicama); there's no limit to what you can add to it. Good luck. Nancy glad you got your computer; Camille, glad you are getting  something nourishing down; everybody, still trying & enjoying all your good recipes.
Marilyn in FL

This is for Jana asking about Jicama in the 1/24/13 newsletter:
Jicama is a crispy, sweet, edible tuber that resembles a turnip in physical appearance,
although the plants are not related. It has been cultivated in South America for centuries, and the vegetable is quite popular in Mexican cuisine. Jicama's unique flavor lends itself well to salads, salsas, and vegetable platters. The tubers can sometimes grow to be quite large, although when they exceed the size of two fists, they begin to
convert the sugars that give them their sweet flavor into starches, making them
somewhat woody to the taste.

Actually the tuberous root of a legume plant, jicama grows on vines that may reach 20
feet (6 meters) in length. The vines tend to hug the ground, ending in tubers that may grow up to 50 pounds (22 kilograms) in size, although the majority of those sent to market are approximately 3 to 4 pounds (1.3 to 2 kilograms) in weight. Before eating, the coarse brown outer layer should be peeled to reveal the white inside.

When choosing jicama at the store, shoppers should look for medium sized, firm tubers
with dry roots. Wet or soft spots may indicate rot, and shoppers should not be drawn to overlarge ones, because they may not be as flavorful. They will keep under refrigeration for up to two weeks.
Connie in TX

Travel Alaska  

Camille, for extra protein and energy, after my husband had two surgeries to remove cancers from his tongue, along with blending his meals for him to drink with a straw until he could eat soft foods, I made sure he had the following:

1. Dan Active, 3.1 fl oz each, in packs of 8, drink 1 or 2 daily between meals and at bedtime, supports immune system, found with yogurt products.

2. Glucerna Shake, 8 fl. oz each, in packs of 6, drink 1 or 2 daily, near pharmacy.

For extra protein, so important in recovery:

3. Nature's Plus "Spiru-tein" high protein energy meals, 1.2 oz packets, @ health food stores ...boosts protein intake. I blended 1/2 packet 2 X daily with meals.
Betty in MS

Chili's Free Chips and Queso

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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