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June 23, 2013
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Favorite Homemade Ice Cream Recipes

Strawberry Ice Cream

1 pint strawberries
1 cup sugar
Eggbeaters to equal one egg
1 cup Half and half
1 teaspoon Vanilla
3 cups Heavy cream

Hull the berries and cut the larger ones in half. Place the berries in a double boiler and add
1/2 cup sugar. Heat for 10-15 minutes, stirring occasionally, until the fruit is very soft. Puree the fruit in a blender. You can strain the seeds out of the puree, but you don't have to. Transfer puree to a bowl and cool in the refrigerator. Put the egg, half and half, remaining sugar and vanilla extract in the blender and blend on medium speed till mixture is smooth and the sugar is dissolved. Slowly add the cream and continue blending on low speed for 30 seconds. Transfer the mixture to your ice cream freezer and freeze according to manufacturer's instructions. When the ice cream is about half frozen, add the strawberry puree to the mixture. Continue freezing.
Makes slightly more than 1 quart.
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Strawberry Ice Cream #2

1 (10-oz.) pkg. strawberries
eggbeaters to equal 3 eggs
1 cup sugar
1 quart half and half
1 teaspoon vanilla
1 regular size can Eagle Brand milk
2 cans strawberry pop

Mix strawberries, eggs, sugar and part of the half & half in blender. Mix with the remaining
half & half, vanilla, milk, & pop. Freeze according to freezer directions.
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Orange Crush Sherbet

2 (12 ounce) Cans Sweetened condensed milk
6 Can Orange soda, 12 Ounce each
20 Ounce Crushed pineapple

Combine sweetened condensed milk, orange soda and pineapple in bowl; mix well. Chill overnight. Pour into ice cream freezer container. Freeze according to manufacturer's instructions.
Makes 2 quarts.
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Apricot Ice Cream

12 ounce can evaporated milk
1 package unflavored gelatin
3/4 cup sugar
12 ounce apricot nectar
1-1/2 cup fresh apricots; diced about 3/4 lb
1/2 pint plain yogurt
1 teaspoon vanilla

Combine evaporated milk and gelatin in large saucepan. Heat, stirring often, until gelatin
dissolves. Add sugar and heat until it dissolves. Using a wire whisk, stir in apricots, apricot
nectar, yogurt and vanilla. Pour mixture into canister of ice cream machine. Churn 20-30
minutes or until softly frozen. Pack into containers and freeze. For best flavor, let ice
cream soften slightly before serving.
Makes 2 quarts.
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Praline Ice Cream

Eggbeaters to equal 3 eggs
1-3/4 cup light brown sugar; firm pack
3 cup milk
3 Cup whipping cream
1 tablespoon vanilla
1/4 teaspoon maple flavoring (opt)
1 cup pecans; chopped

Beat eggs until foamy in a large mixing bowl. Gradually add sugar; beat until thickened.
Add milk, cream, vanilla, and maple flavor; mix well. Stir in pecans. Chill. Churn-freeze.
Makes 3 quarts.
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Butterfinger Ice Cream

1-1/2 c. sugar
eggbeaters to equal 4 eggs
1 pt. whipping cream
1 lg. can evaporated milk
1 can Eagle Brand milk
1 tsp. vanilla
6 Butterfinger candy bars, crushed finely

Mix well and add 6 Butterfinger bars, crushed finely. Pour into freezer can and fill to line
with milk. Freeze as usual.
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Chocolate Ice Cream

1-1/2 qt. milk
2-1/2 c. sugar
3 T. flour
eggbeaters to equal 4 eggs
1 tsp. salt
2 sq. chocolate
1 T. vanilla

Heat milk and chocolate. Mix sugar, eggs, flour and salt and add to hot milk. Beat eggs
well, add sugar; in last cup of sugar, add salt. Cool. Add vanilla and cream just before you
freeze it.
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Lemon Ice Cream

8 lemons
4 c. sugar
10 c. Half and Half cream

Wash all of the lemons and then grate the lemons until all of the yellow rind is off of the
lemon. Squeeze juice from lemons and mix with the sugar. Let stand for about 1 hour for the sugar to dissolve. Add the Half and Half and lemon zest that was grated from the lemons. Pour into ice cream container and follow manufacturer's directions. This is very rich
ice cream.
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Pineapple Ice Cream

3 T. Lemon Juice
2 1/2 can crushed pineapple
1 1/2 cups water
2 cups cream
1/2 quart Half-N-Half.

Make syrup of sugar and water. Add cream and Half-N-Half. Mix in juice and pineapple. Pour into ice cream freezer. Freeze as directed. Double for 1-1/2 gallon (6 quart) freezer.
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This newsletter will be sent out daily except for Wednesday. Wednesday is my day off.
Nancy Rogers


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This is for Ann in W. TX ~
Thanks so much for re-submitting the recipe for Bacon Bites for Dogs. I have not seen
graham flour anywhere around here. Is there anything else I can substitute? My little
Shih-Tsu can hardly wait to try these new snacksd!
Artemis in NYC

This may be the recipe that Bev Tulsa requested in the 6/20 newsletter. Shared it in a 12/08 newsletter.
Robbie IN

Water Whip Pie Crust

3/4 cup Homogenized Spry or Crisco Shortening
1/4 cup boiling water
1 tablespoon milk
2 cups sifted all-purpose flour
1 teaspoon salt

Put Spry in medium sized mixing bowl. Add boiling water and milk and break up shortening
with fork. Tilt bowl and, with rapid cross-the-bowl strokes, whip with a fork whip the bowl mixture till smooth and thick like whipped cream and holds soft peaks when fork is lifted. Sift dry ingredients and sprinkle over the mixture. Stir quickly, with round the bowl strokes, into the dough that clings together and cleans the side of the bowl.

Pick up and work into a smooth dough ball. Shape into a flat round. Being soft and pliable.
"Water-Whip" pastry is especially suited to rolling the easy new waxed paper way. Or use
a floured pastry cloth.
Makes 2 (9 inch) pie crusts

Source: Page 10 - SPRY 20th Anniversary Cookbook
NOTE: I used a mixer to combine the shortening and water/milk mixture.
Click Here to Print this Recipe

Nancy the simple and quick marinara sauce was so you could click on the words and go to
recipe, I didn't know if it would work after being sent to you so I am sorry I didn't send the
recipe then but here it is now so CFB can make it or another, I made a recipe from Furmano's which I like the best or could use a store bought one. Thank you Nancy and those beautiful assistants for all you do.
Bill Dotson in Aberdeen, Ohio

Simple and Quick Marinara Sauce Recipe

2 tablespoon olive oil
2 garlic cloves, chopped
1/2 onion, diced
1/2 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1 (32-ounce) can crushed tomatoes
1/2 teaspoon oregano
1/2 teaspoon thyme

Heat olive oil in a medium saucepan over medium heat. Add garlic and onions and cook until tender, about 5 minutes. Reduce heat to low to medium heat and toss in all other ingredients. Stir to combine. Simmer until slightly thickened, about 20 minutes. Store in an airtight container in the refrigerator to keep for about 1 week.
Source: http://addapinch.com 
Click Here to Print this Recipe

Again for Shelia. I usually use white vinegar for things I don't want the colors of changed, like for cleaning cabinets (ours are white), & for pickles you want to be very pure-colored, like if you are giving them for gifts. I use cider vinegar (or red wine vinegar or sherry vinegar) for salad dressings, & cider vinegar to can most other stuff, but not cauliflower.

Cider vinegar is a bit more mellow & somewhat sweeter than white. Don't think it really matters too much, altho I have known people who felt using cider vinegar to can okra was terrible. Different strokes for different folks! There definitely is a difference in them however, because if you spill white vinegar & don't get it all mopped up, it doesn't leave a sticky sport, but cider vinegar does.
Marilyn in FL

Hi Nancy and little fluff balls,
This is for Lynn in WI/FL about her Hamburger Barbecue recipe in the June 16, 2013 Recipe
Newsletter. Your recipe sounds easy and tasty and I’m anxious to make it but before I can, I need to know how much chili sauce is used in the recipe?
Thanks, Charyl S. in WI.

Chili Pie
Serves 4

In this one-skillet meal, which begins with beef chili mixed with red kidney beans, crushed
tortillas are scattered on top with cheddar and chilies. The skillet goes into the oven to
bake until bubbly, and is served with shredded lettuce, tomatoes, and sour cream.

1 lb (85%) lean ground beef
1 large onion, chopped
2 cloves garlic, chopped
1 jalapeno, seeded and chopped
1 can (15 oz) red kidney beans, drained
1 can (28 oz) whole tomatoes, crushed
3/4 tsp chili powder
3/4 tsp ground cumin
Salt and pepper, to taste
1 tbsp brown sugar
8 oz sharp cheddar, shredded
3 cups corn tortilla chips, crushed
1/2 iceberg lettuce, shredded
2 tomatoes, chopped
1/2 cup sour cream

In a large skillet over medium heat, brown the beef. Add the onion, garlic, and 3/4 of the
jalapeno. Cook 1 minute. Add the beans, tomatoes, chili powder, cumin, salt, pepper, and
brown sugar. Bring to a boil and simmer for 45 minutes.

Set the oven at 400 degrees. In a small bowl, combine the cheddar and remaining

Taste the chili for seasoning and add more salt and pepper, if you like. Sprinkle with
crushed tortilla chips, cheese, and jalapeno. Bake for 15 to 20 minutes or until the cheese
melts and the chili is bubbling. Serve with lettuce, tomatoes, and sour cream.
Source: Christine Merlo
Submitted by Betty in MS
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Linda NM, regarding the Pineapple upside down cake, do you drain the crushed pineapple?
Gay in L.I.

Juicy Roasted Chicken

1 (3 pound) whole chicken, giblets removed ( Or Cornish Game Hens, just adjust cooking
time, and ingredients as required.)
salt and black pepper to taste
1 tablespoon onion powder, or to taste
1/2 cup margarine, divided
1 stalk celery, leaves removed

Optional: Garlic cloves inside the cavity, garlic powder in and outside. Onions inside the cavity, Potatoes, and carrots around the outside of the chicken. Make gravy with the drippings, separate excess margarine if necessary.

Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder.
Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior, including under the skin as well as outside..

Cut the celery into 3 or 4 pieces, and place in the chicken cavity. Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings from the pan.
Cover with aluminum foil, and allow to rest about 30 minutes before serving.

Note: Adjust time if a larger or smaller chicken or Cornish Game Hens. Use a Quick Read
Thermometer to test doneness.
Bill, Alb
Click Here to Print this Recipe

Wisconsin Native's Beer Cheese Soup

1-1/2 cups diced carrots
1-1/2 cups diced onion
1-1/2 cups diced celery
2 cloves garlic, minced
1 teaspoon hot pepper sauce
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups chicken broth
2 cups beer
1/3 cup butter
1/3 cup flour
4 cups milk or half and half
6 cups shredded sharp Cheddar cheese
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
popped popcorn, for garnish
2 cloves garlic, minced

In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir
in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.

Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.

Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry
mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.
Makes 8 Servings:
bill, Alb.
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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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