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nancy-rogers at Nancy's Kitchen
Quick and Easy Free Printable Recipes - 1000s of simple recipes that are made with everyday ingredients - Recipes have been sent out daily since 1996.


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Interesting Fact of the Day
Eggs are placed in their cartons large end up to keep the air cell in place and the yolk centered.

Thought for the Day
A pat on the back helps the chin go up and the shoulders go back.

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, Buddy.

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.

Batter Fried Mushrooms

2 Cup All purpose flour
1 Tablespoon Salt
1-1/2 Teaspoon Garlic powder
1 Teaspoon Baking powder
1-1/2 Cup Beer
Oil for deep frying

36 Medium Mushrooms, whole, up to 48 and can be large.

Combine flour, salt, garlic powder, and baking powder in med bowl. Add beer and whisk until smooth. Cover and chill 30 mins. Whisk again, let stand in refrigerator until ready to use. Batter can be prepared 1 day ahead if desired. Heat oil to 375 F. Holding stem, dip each mushroom into batter, covering cap completely. Fry in batches until golden brown. Allow oil to return to 375 F before adding next batch. Drain.
Click Here to Print this Recipe

Hello Nancy,
This is in response to Julia in Frigid PA from the January 25th newsletter. I discovered the Oven Sausage, Potatoes and Peppers recipe on Pinterest a few days before reading Nancy's newsletter. We liked the meal so much that I made it twice in one week! I used turkey kielbasa, extra bell peppers for the banana peppers, and omitted the creole seasoning. Have a great day, everyone.
Sheila in Western NY(frigid here, too)

It is wonderful to be able to post the recipes to the site again. I had extra time left over and didn't know what to do with myself. I paced the floor, watched TV with the kitties in my lap and surfed the internet. After a long hour of that I downloaded a new iphone app and played a new game. It is my favorite word game of all time. ChickCoop is an undated version of Chicktionary. It is a word game where you spell as many words as you can with the chicken's eggs. The new version allows one to dress the chickens in various outfits and open more puzzles with earned points. The only problem I have had playing the game is Little One hears chickens and wants to find them. He tends to get up close to my iPhone and it is hard to see though him while I am playing.
Nancy Rogers

Nancy, I am sorry for the mix up with the Crock Pot Potatoes that I posted last week. The following is how the recipe should read. Sorry for the mix up but that day I must have been in a hurry. 

Susie's Crock Pot Potatoes

1 carton sour cream
2, 10 3/4 oz., cans Cheddar Cheese soup
Onion, chopped, to taste
1, 1/2 cup, stick butter
6 to 8 medium size potatoes already cooked

Melt butter in sauce pan, add sour cream and soup. In the crock pot add the potatoes whole or cut in half and then cut again in half pouring the sauce from the sauce pan. Cook the potatoes on low temperature for 1 hour or until warm to hot. If you wish you can add pepper and salt to taste.

Everyone have a great day. Nancy and 4 legged associates take care, stay safe and warm.
Susie Indy
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Celery Seed Salad Dressing for Fruit

1/2 c. sugar
1 t. dry mustard
1 t. salt
1/4 onion (grated)
1/3 c. vinegar
1 c. salad oil
1 T. celery seed

Measure dry ingredients into small mixing bowl. Mix sugar, salt, mustard, add onion juice and a small amount of vinegar. Add oil gradually; remaining vinegar and celery seed.
Lisa TX
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I created a quick dish and called it Crockpot Stacked Enchiladas.

I use canned chicken from Sam’s. Or, browned ground beef.

In Crockpot, simply stack corn tortilla, meat, cheese, and whatever you want as enchilada sauce. Repeat stack. Crockpot cooks while we go to church.

Please ask Chris NM, Robbie IN, or anyone else that cooks Mexican, if there is an established recipe for the Crockpot Stacked Enchiladas. I would like to have it.

Thank you, Nancy, and all ladies for recipes that I have chosen for my collection.

All my married life, I have kept recipes and notes. This phase of recipe collecting started in 2005 as “mind therapy” for me since I had a stroke in 2001. I had always done “book work” so this has been healthy for me since retirement.

Since 2005, I have kept a computer file of recipes that are of interest to me and my family. Once the recipe is made, it goes into My Personal Cookbook file along with any notes for future use.

Last week, from My Personal Cookbook file, I was able to print a folder of FROSTINGS for a gift to a young couple who loves to cook. I could tell a story about each recipe. The earliest recipe was 1956: the Karo No-Cook Marshmallow Frosting. We married in March 1955, so I have quite a collection of cookbooks. My daughter (born in 1956) loves to cook and will inherit all.

Potato Casserole

3 c. mashed potatoes (no milk)
1 c. thick cream
1 tsp. salt
1/2 tsp. pepper
1 c. cubed cheddar cheese
1/2 c. buttered seasoned bread crumbs

Beat mashed potatoes with cream until very fluffy. Season. Put in buttered ovenproof baking dish. Push little pieces of cheese into potatoes. Cover mixture with bread crumbs. Bake at 350 degrees for 20 minutes.
Karen in TX
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Handcrafted Wood Carvings, Clocks and Cribbage Boards

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Natures Flavors (Great Sugar Free Syrup Flavors)

Shaker Broccoli Casserole

2 c. broccoli or 1 (10 oz.) pkg. frozen
1/4 lb. Velveeta cheese
4 tbsp. butter or margarine
12 butter crackers, crumbled

Cook and drain broccoli. Melt cheese and half of the butter. Mix with the broccoli. Place in greased baking dish. Melt remaining butter and mix with crumbled crackers. Sprinkle crumbs on top. Bake at 350 degrees for 20 minutes.
Serves 4.
Click Here to Print this Recipe

Hi Jerry,
Your recipe for White and Wild Rice salad in the 1/24 newsletter sounds delicious. I have made note of it and will definitely try it soon.

Thanks for the information on the Fiore de Sicilia.

The Greeks use ouzo or anise in many of their recipes. You might want to try using the Fiore de Sicilia in your Easter Bread in an experimental batch. Sounds like it might be tasty.
Thanks again, Artemis

We eat a lot of chicken and here is another favorite recipe.
Robbie IN

Lemon Parmesan Chicken with Pasta

16 ounces bowtie pasta or your favorite pasta
1 pound boneless chicken breasts
Dash of pepper
salt to taste
3 tablespoons olive oil, divided
4 to 6 ounces sliced mushrooms
1 diced onion
1/2 cup chicken broth
4 tablespoons lemon juice
1/8 teaspoon pepper
3 cloves garlic, minced
2 cans artichoke hearts (about 12 ounces each), drained, chopped or substitute frozen chopped broccoli

1/2 cup chopped roasted red peppers, optional
3 medium plum tomatoes cut in wedges
1/2 teaspoon basil
1/2 cup fresh shredded Parmesan cheese

Cook pasta following package directions until tender; rinse and drain. Rinse chicken under cold water and pat dry; cut into narrow strips and sprinkle lightly with a dash of pepper and salt, if using.

In a large saucepan, heat 2 tablespoons of the olive oil over medium heat; add chicken and sauté, stirring, until cooked through, about 5 minutes. Remove chicken with a slotted spoon; set aside. Add the remaining olive oil and the onions and mushrooms to the saucepan and sauté, stirring, until tender. Add the broth, lemon juice, the garlic, and artichoke hearts. Bring to a boil; reduce heat, cover, and simmer for 3 minutes. Stir

in the tomato wedges, basil, chicken, and pasta; heat through. Toss with the Parmesan cheese just before serving.
Serves 4 to 5.
Robbie IN
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I failed to keep the name of the person wanting a traditional meatloaf recipe that holds together during baking and is easy to slice. I know this recipe has appeared in past newsletters, but with new readers thought it was worth resubmitting. The recipe is attributed to the advice columnist, Dear Abby, which many of our mothers and grandmothers read faithfully. This meatloaf recipe is one that we ate often, when we were growing up. I have included a recipe for dry onion soup mix that you can make rather than buying it, as that will allow you to control the amount of salt used.
Robbie IN

Dear Abby Meatloaf

2 pounds ground chuck
2 eggs
1 1/2 cups bread crumbs
3/4 cup catsup
1/4 cup water
1 packet dry onion soup mix
Strips of bacon

Combine all ingredients and place in greased loaf or casserole dish. Place strip of bacon over top of meatloaf. Bake at 350 degrees 60 - 70 minutes.
Robbie IN

Lipton's Dry Onion Soup (Copycat)

3/4 C. dry minced onion
1/3 C. beef bouillon powder
4 tsp. onion powder
1/4 tsp. crushed celery seed
1/4 tsp. granulated sugar

Combine all ingredients. Store in an airtight container. About 5 tablespoons of mix are equal to 1 (1.25 ounce) package.
Robbie IN
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A great way to "dress up" refrigerated biscuits. Especially delicious served with bacon and eggs for breakfast, or with a salad for lunch. One
of our many family favorites!

Parmesan Pull Aparts

3 tbsp. butter, melted
1/4 tsp. celery seed
1/4 tsp. dill weed
1/4 tsp. dried minced onion
1 pkg. refrigerated biscuits
2 tbsp. Parmesan cheese

Pour butter into a 8 inch round cake pan. Add seasonings to butter and spread evenly. Cut each biscuit into thirds or fourths. Cover the bottom of the pan with biscuit pieces. Sprinkle with cheese. Bake at 425º for 12 to 15 minutes, until golden brown and cooked thoroughly. Turn upside down immediately onto serving plate.
Make 6 servings.
Judy (in Alaska)
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An economical dish that is sure to please everyone's palate. This is one of my very favorite casseroles, that my mother made when I was growing up and she passed the recipe on to me when I become a new bride many years ago.

Company Casserole

2 (3 oz. each) cream cheese, softened
1/2 cup evaporated milk
2 tsp. lemon juice
1 tsp. garlic powder
1 tsp. Worcestershire sauce
5 cups egg noodles, cooked & drained
1/2 cup chopped onion
1/4 cup chopped green pepper
1 tbsp. melted butter
1 lb. lean ground beef
1 can (8 oz.) tomato sauce
1/2 cup catsup

Mix first 5 ingredients with cooked noodles in a 9x13 inch casserole. Brown ground beef, onions and green pepper in melted butter until brown. (the recipe didn't call for it, but I used a little salt & pepper on the meat). Stir in tomato sauce and catsup. Cook slightly, until mixture thickens some. Spread over noodles in casserole. Bake, uncovered at 375º for 30 minutes, or until piping hot.
Serves 8.

NOTE: You can make this up ahead and refrigerate until time to pop it in the oven and make a salad to go with.
Judy (in Alaska)
Click Here to Print this Recipe

Cream of Cauliflower Soup

4 cups canned low sodium chicken broth
2 tablespoons unsalted butter
1 1/2 cups chopped onions
2 garlic cloves, peeled and minced
2 tablespoons flour
4 cups precut cauliflower florets
1 cup half and half or milk
1 bay leaf
1 teaspoon dried thyme leaves, crumbled
cayenne pepper
6 ounces grated sharp Cheddar

In a 4 cup Pyrex measuring cup, heat the 4 cups chicken broth in a microwave oven on High 4 minutes, or until simmering. Meanwhile, in a large saucepan or casserole, melt the 2 tablespoons butter over moderate heat. Add the chopped onions and garlic to the pan and cook it, stirring occasionally, 3 minutes. Add the flour and cook, stirring, 2 minutes. Add the cauliflower, heated stock, half and half, bay leaf, thyme, salt and cayenne and cover. Bring to a boil over high heat and simmer, covered, stirring occasionally, for 10 minutes, or until the florets are tender. Remove and discard bay leaf. With an immersion blender, partially puree soup. Or, transfer 2 cups of the hot soup to a blender and puree. Return the puree to the pan and rewarm over moderately high heat, stirring, until hot. Remove the pan from the heat, and stir in the 6 ounces Cheddar cheese, a little at a time, until melted. Taste for seasoning and add salt and cayenne, if desired.
Linda NM
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Crock Pot Sweet and Sour Chicken

6 med. carrots, cut into 1/2" chunks
1/2 c. finely chopped green pepper
1 sm. onion, finely chopped
3 split chicken breasts (skinless)
1/2 tsp. salt
1 (10 oz.) jar Sweet N Sour sauce
1 (15 oz.) can pineapple chunks, drained
2 tbsp. cornstarch

Place all ingredients in crockpot with chicken on top. Cover and cook on low 6-8 hours. Remove chicken and thicken with 2 tablespoons cornstarch dissolved to a medium thick paste with water. Pour over chicken breasts - or remove chicken from bone and come with sauce mixture. Serve with steamed white or brown rice.
Makes 4-5 servings
Linda NM
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Eggplant Parmesan

3 small eggplants
vegetable cooking spray
1-1/2 lemons, juiced
salt and pepper
2 1/4 cups tomato sauce
6 oz. mozzarella cheese, grated
3/8 cup fresh parsley, chopped
1/2 cup parmesan cheese, grated

Preheat oven to 400 degrees F. Peel the eggplant and slice them lengthwise 1/4 inch thick. Arrange the slices in one layer on a baking sheet sprayed with the cooking spray. Sprinkle the slices with the lemon juice, salt and pepper. Bake for 20 minutes flipping them after 10 minutes. Spread 2 tablespoons of the tomato sauce in the bottom of a 8 inch pie plate. Arrange half the eggplant slices over the sauce, overlapping them slightly, and top with half of the remaining sauce, half the mozzarella, half the parsley and half the parmesan cheese. Repeat the procedure. Bake for 30 minutes or until hot and bubbly.
Serves 6
Linda NM
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Lemon Chicken

4 boned and skinned chicken breasts
1/2 cup flour
1/4 teaspoon pepper
1/2 teaspoon salt (opt.)
1/4 teaspoon paprika
1 Tablespoon grated lemon peel (opt.)
4 Tablespoons brown sugar
1 Tablespooon lemon juice
1 Tablespoon water
1 lemon, thinly sliced

Preheat oven to 350 degrees. Combine flour, pepper, salt and paprika in plastic bag. Coat pieces of chicken with mixture and place in a baking pan (sprayed with Pam) in single layer. Mix lemon peel and brown sugar together and sprinkle evenly over chicken. Combine 1 Tablespoon lemon juice and water and sprinkle evenly over chicken. Place 1 slice of lemon on each chicken breast and bake for 35-40 minutes or until cooked through. The lemons are very tart and very good baked this way and the chicken is delicious! Sometimes instead of 4 chicken breasts I bake 16 chicken tenders fixed the same way.
Makes 4 servings.
Karen TX
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Jicama is very good used in soup or stews as you would a potato. Jicama picks up the flavor of the spices you use.Just treat them as a potato.
Dee in Canada

MaggieB in AZ: It is actually the same piece of meat--just with bones removed and laid on its side and rolled. Check the search engines and you'll see a number of pictures of the cut. jeanlock McLean VA


The Fiore de Sicilia can be purchased at King Arthur's website. They can tell you what baking items that you can use it in. I put it in a brown dropper bottle as pouring it from the bottle would waste it. I've used it in chocolate coconut pecan bars - 1/4 tsp and 3/4 tsp vanilla. I bought it to use in cakes for cake decorating. It would also be wonderful in breads.
Denise in the Villages, FL

I had a hip replacement on 1/14 and am in rehab now. I will start sending recipes when I get home. Say hi to the kitties for me!

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Free Chips & Queso from Chili's

If your sweet tooth is craving something chocolaty good, then these are the cookies for you .... always a family pleaser!

Double Chocolate Bars

1/2 cup butter
3/4 cup sugar
2 eggs
1 tsp. vanilla
3/4 cup flour
1/2 cup chopped pecans
2 tbsp. baking cocoa powder
1/4 tsp. salt
1/4 tsp. baking powder
2 cups miniature marshmallows
1 cup semi-sweet chocolate chips
1 cup peanut butter
2 cups Rice Krispies cereal

Cream butter and sugar and beat in eggs and vanilla. Stir in flour, pecans, cocoa powder, salt and baking powder. Spread in to the bottom of a greased 13x9 inch pan. Bake at 350º for 15 to 20 minutes, or until a toothpick inserted in the middle comes out clean. Sprinkle marshmallows evenly over the top, bake 3 minutes more. Cool. In a small saucepan combine chocolate chips and peanut butter. Cook and stir over low heat, until chips are melted. Stir in cereal. Spread mixture on cool bars. Refrigerate until firm, and cut into bars.
Judy (in Alaska)
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Travel Alaska  

Just want to suggest a name for your computer: "Nancy's Fancy"
Donna/Buffalo NY

Hi Nancy:
Loyal,diligent,friend brings to mind of this name for your computer, "Old Yeller"

Dear Nancy,
I like the name Twinkle for your computer. Sure hope your enjoying your new computer. Have a great weekend.
God Bless, norma

Hey, Nancy: Does the name for your computer have to be male??? I suggest Big Mama, or Big Bertha, as it has a very big load and is used the biggest portion of your time. I had never thought about having a name for my computer, but now I will start thinking about it.

Thanks, Nancy, for all of your hard work getting this newsletter out to us every day for our enjoyment.
Nell in VA

Nancy: How about naming your new computer Coco after Coco Chanel. You truly exude a lot of CLASS, as do your readers. Coco influenced many people with her fashion as you do with your Everyday Recipes Newsletter in so many many ways! Everyone, have a Fabulicious Day!
Cathy P. in Fairfax, VA

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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