Recipe Index



June 26, 2013
Home Page
Return to
Newsletter Archives
Return to June Archives

nancy-rogers at Nancy's Kitchen
Quick and Easy Free Printable Recipes - 1000s of simple recipes that are made with everyday ingredients -


Recipe Message Board  | Click Here  
Recipe Index for December 2012
Recipes for January 2013
Recipes for February 2013
Recipes for March 2013
Recipes for April 2013
Recipes for May 2013

Handcrafted Wood Carvings, Clocks and Cribbage Boards

Mr. Food 

Squash Recipes

Squash Pancakes

2 c. yellow squash cooked and mashed
1 c. flour
1/4 c. milk
2 T. pancake syrup
1/4 tsp. nutmeg

Combine squash cooked and mashed, flour, milk, and nutmeg. Cook on hot griddle. Serve with warm syrup.
Click Here to Print this Recipe

Squash Soup

1 pouch Lipton Cup of Soup Mix with Chicken Broth
1/2 box of frozen yellow squash
1 T. butter
1 slice of bread
1/2 box of frozen vegetables (cooked)

Boil soup mix as directed on box. Add 1/2 frozen squash; add whole box of vegetables if using whole box of squash. Add slice of bread when mixing soup mix and use fork to mix bread finely in soup. Add cooked vegetables.
Click Here to Print this Recipe

Squash Dressing

2 cups yellow squash, cooked, drained, and mashed
2 cups cornbread, crumbled
1 can cream of mushroom soup
1/4 cup melted margarine
1 can cheddar cheese Soup
1 onion, chopped
1/2 cup chopped celery
1/2 tsp. salt
1/4 tsp. black pepper
1 tsp. sugar
2 eggs

Preheat oven to 350°. Mix all Ingredients together. More salt & pepper may be added if desired. Grease a 9x13- inch pan & spread mixture in prepared dish. Bake 40 minutes.
Makes 4 servings
Click Here to Print this Recipe

Squash Bread

1 c. boiling water
1 c. milk
1 c. mashed yellow squash
2 tbsp. shortening
2 tbsp. sugar
1 tbsp. salt
1 pkg. dry yeast
8 c. flour

Combine milk, squash, shortening, sugar and salt; pour boiling water over all. Combine 4 cups flour with the yeast; mix into liquid. Then add 3 to 4 cups more flour to make a firm springy dough. Put in greased bowl and let rise until double. Put dough on floured board and knead well. Form 3 loaves and put in greased loaf pans and let rise until double. Bake at 350 degrees for 1 hour.
Click Here to Print this Recipe

Chicken Breasts With Squash

4-6 boneless, skinless chicken breasts
1/2 cup low sodium chicken broth
4-6 small yellow squash, sliced
2-3 yellow crook neck squash, sliced
Bunch of mushrooms, whole
1 red pepper, chopped

Salt & Pepper the chicken and liberally dredge with paprika. Brown in a deep skillet for about 5 minutes on each side in about 1 Tbs. olive oil. Pour in broth. Cover and simmer 20 minutes. Stir in Veggies, cover and steam an additional 3-5 min.
Click Here to Print this Recipe

Ranch Dressing Squash

2 lbs. yellow squash
1 med. onion, chopped
2 eggs, beaten
1/2 c. mayonnaise
1 sm. pkg. Hidden Valley Ranch dressing, original style
1 c. grated cheese
12 saltines, crumbled
salt and pepper to taste
1/2 c. cheese nips, crumbled for top

Cook squash and onion in water until soft. Drain well. In large shallow 10 x 10 x 2-inch inch casserole dish, put drained squash and onion, beaten eggs, mayonnaise, dressing, cheese, saltines, salt and pepper. Stir until mixed together. Put cheese nips on top and bake for 30 minutes at 350°.
Serves 6 to 8.
Click Here to Print this Recipe

Squash Pickles

8 c. yellow squash, sliced
2/3 c. salt
2 c. sliced onion
2 c. sliced bell pepper
1 lg. jar pimientos
3 c. sugar
2 c. white vinegar
2 T. mustard seed
2 T. celery seed

Mix salt with 3 quarts water, add the sliced squash and let soak for one hour. Drain but do not rinse. Make a syrup with the sugar, vinegar, mustard seed and celery seed. Bring the syrup to a boil and add the squash, onion, bell pepper and pimientos. Let come to a boil again, then turn off heat. Do not continue to boil. Place in jars and seal well. Let set 2 to 3 weeks before serving.
Click Here to Print this Recipe

Squash Hush Puppies

3/4 c. self-rising cornmeal
1/4 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. ground red pepper
6 medium-sized yellow squash
1/2 c. buttermilk
1 small onion, minced
1 large egg
vegetable oil for frying

Cook, drain and mash squash. Stir together squash, buttermilk, onion and egg. Combine cornmeal, flour, salt and peppers. Add squash mixture to dry ingredients, stirring until blended. Pour oil to a depth of 1/2 inch into a deep cast iron skillet; heat to 350°. Drop batter by tablespoonfuls, in batches, into oil. Fry 3 minutes on each side or until golden brown. Drain on paper towels; sprinkle with salt to taste.
Yields 20.
Click Here to Print this Recipe

Squash Vegetable Salad

1 (16 oz) bag chopped broccoli
1 (16 oz) bag chopped cauliflower
1 4 oz bag bay carrots
2 med yellow squash, sliced
1 medium onion, thinly sliced
1 cucumber, sliced
1 bell pepper, thinly sliced
1 lrg bottle Zesty Italian salad dressing

Cut all vegetables into large salad bowl. Pour dressing over. Chill for 3 hours.
Click Here to Print this Recipe

Baked Yellow Squash Casserole

3 lbs. (6 cups) small yellow squash
1/4 c. butter or margarine
1 /2 c. chopped onions
1/2 c. milk
2 large eggs, slightly beaten
1 c. grated cheddar cheese
sugar, optional
salt and pepper to taste
1/2 c. cracker crumbs
2 T. butter/margarine

Wash, but don't peel squash. Cut into small pieces. Cook in salted water until tender. Drain. Put in 9x13x2-inch baking dish. Add butter, salt, pepper and onion. Combine milk, eggs and cheese. Mix well. Pour over squash. Add sugar to taste. Stir until well blended. Top with cracker crumbs. Drizzle with melted butter. Bake in 450 degrees oven for 20 minutes. Yields 8-10 servings.
Click Here to Print this Recipe

Squash Refrigerator Pickles

2/3 c. salt
3 qt. water
8 c. sliced squash, do not peel
2-1/2 c. white sugar
2 c. white vinegar
2 tsp. mustard seed
2 green peppers
1 4 oz. jar pimento, if desired
2 med. onions, sliced

Use zucchini, summer squash or combination of both. Put squash in salt and water for 3 hours. Keep under brine. Drain. Combine sugar, vinegar and mustard seed. Boil until dissolved. Add squash, onion, pimento. Bring to boil. Cool and refrigerate.
Click here to Print this Recipe

Pecan Squash Casserole

3 lbs yellow squash, sliced
1 cup mayonnaise
1 Tbsp sugar
2 eggs, beaten
1 cup grated cheddar cheese
1 stick of butter, melted
1 cup chopped pecans
1 cup ritz crackers - about 20 crackers

Steam squash - drain and cut. Mix mayo, sugar, eggs, cheese and melted butter - add squash. Bake at 375 degrees for 15 minutes in a 2-quart buttered casserole. Remove from oven and sprinkle mixture of nuts and crumbs on top. Place in oven for 10 to 15 minutes or until brown.
Click Here to Print Here

This newsletter will be sent out daily except for Wednesday. Wednesday is my day off.
Nancy Rogers


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

Great local deals up to 75% off. Subscribe for free at AmazonLocal. 

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/Seelect Teas - organic, low carb and low calorie flavored syrups.

This is a really great summer salad.

Chicken Rice Salad

1 cup uncooked regular rice
1 pkg. (10 oz.) frozen peas
1 cup chopped celery
1/2 cup chopped green onion
1 cup sliced radishes
3 cups cooked diced chicken
1/4 cup French salad dressing
1/2 cup mayonnaise
1/2 tsp. curry powder
1/8 tsp. dry mustard
Salt & pepper, to taste

Cook rice and chill for several hours. Cook peas slightly and let cool. In large bowl, mix together the rice, peas, celery, green onion, radishes and chicken. In separate bowl combine the remaining ingredients and fold into rice mixture, until well coated. Chill until ready to serve.
Judy (in Alaska)
Click Here to Print this Recipe

These hamburgers are delicious cooked on a grill, or pan fried.

Mushroom Bacon Burgers

2 lbs. lean hamburger
1 can (6 oz.) chopped mushrooms, drained
8 slices bacon, cooked crisp & crumbled
1/4 cup sliced green onions
2 tsp. Worcestershire sauce
Salt & pepper, to taste

Combine all ingredients and shape into 8 patties. Grill over medium coals for 8 to 10 minutes; turn over and grill 6 to 8 minutes longer, until desired doneness. Serve on toasted hamburger buns.

NOTE: I prefer fresh mushrooms, and saute' them until soft before adding to meat mixture.
Judy (in Alaska)
Click Here to Print this Recipe

Robbie IN yesterday I made your Cherry Upside Down Cake that appeared in a April newsletter, and wanted to let you know how much we enjoyed it. My hubby usually doesn't care much for cake, but he came back for seconds! Thank you for your great recipe contributions.
Judy (in Alaska)

Dear Nancy, while enjoying the sites that you have suggested today (June 26) I must take time out to thank you. You bring so much pleasure to us in your recipe newsletters. What a wonderful role model you are to those of us that have lesser infirmities than you have. May God bless you.
Madeline Knops, Poughkeepsie, N.Y. (Madeline in Poughkeepsie)

Thanks to JL in South Jersey for this delicious recipe which appeared in the 3/8/10 newsletter. I made it for a family event last weekend and it was a huge hit. It was all quickly eaten and several relatives left with the recipe, as they were eager to make it.
Robbie IN

Peach Pie With Crumb Topping

3/4 cup sugar
Pinch salt
2 Tbs. flour
1 slightly beaten large egg
1/2 tsp. vanilla or almond extract
1 cup sour cream
2 cups sliced peaches (if using canned, drain) Can also use frozen

Combine and turn out into a 9 inch pie shell. Bake 400° for 15 minutes. Reduce oven to 350° and bake 30 minutes. Add topping.

1/3 cup sugar
1/3 cup flour
1 tsp. cinnamon
1/4 cup softened butter or margarine

Cut together and sprinkle over pie. Return to oven and bake 10 minutes at 400°.
JL in South Jersey
Click Here to Print this Recipe

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

NancysKItchen Facebook Page 
Click 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.

Print Free Grocery Coupons
Click Here 

Want to share today's newsletter with a friend?
[ Click Here to send this page to a friend ]

Nancy here us a casserole we have just tried and it is a keeper. Hubby doesn't like chicken but wants this again.

Unforgettable Chicken Casserole
8 servings

3 cups chopped chicken,cooked
2 cups finely chopped celery
1 cup (4 ounces) shredded Cheddar cheese
1 cup sour cream
1 cup mayonnaise
1 (4 ounce) can. water chestnuts, drained and chopped
1 (10-3/4 ounce) can cream of chicken soup
1/2 cup slivered almonds
1 (6 ounce) can French fried onion rings

Preheat oven to 350 degrees, Coat a 9 x 13-inch baking dish with
cooking spray,

In a large bowl. stir chicken. celery. cheese, sour cream. mayonnaise water chesnuts.soup.and almonds together, Spoon into prepared dish,

Bake.. uncovered for 30 minutes, Sprinkle onion rings evenly over top and bake 5 more minutes,. or until bubbly around the edges, Let stand
5 to 10 minutes before serving. (I am going to add crumble onion rings in casserole the next time I bake it. I think it will be better.)
Click Here to Print this Recipe

This is one of my favorites:

Corn Beef N Cabbage Casserole

4 cups chopped cabbage
1 cup sliced celery
1/2 cup chopped onion
1/4 cup butter or margarine
8 ozs. noodles. cooked and drained
1 (12 ounce) can corn beef ( crumbled )
1 cup (4 oz) shredded Swiss cheese
1/2 cup milk
1/2 tsp dry mustard
1/2 tsp, caraway seeds
1/4 tsp black pepper

Preheat oven to 350 degrees. Saute cabbage, celery, and onions in butter. Add remaining ingredients and mix well. Spoon into a 2 quart casserole dish and cover and bake 45 to 50 minutes or until thoroughly heated.
Makes 8 servings
Lou from AL
Click Here to Print this Recipe

Dear Nancy,
Thank you for this great opportunity to receive and share recipes and tips!

Tip for Brandi asking for cake recipes without sugar in 6/18 newsletter: I bake all kinds of cakes without sugar. I use fruit smoothies instead of water/ milk. Take smoothie of naturally very sweet fruits like grapes and banana. Don't use store-bought fruit juice, since that contains sugar and water. Before baking test dough if sweet enough, if necessary add a little honey. This method doesn't work if the cake needs a caramel crust, of course.
Anya, Germany

Do you have recipes to uses when going camping (foil, dutch oven or pie iron)?
thank you, Lavida W

I read about this method on face book and tried it this morning. Lo and behold it works very well.

Microwave corn 1 or 2 ears at a time [I did 3 and it worked well]. Do not remove husks or wrap corn in anything...just put the full ears in without husking. Microwave for 4 minutes [this depends on the wattage of your microwave...mine is 1100 watts]. Remove corn using clean dish towel or pot holder. At this point, cut off the wider end of the ear of corn about 1/2” from bottom, using serrated knife. The corn should just slip out of the husk when you take ahold of the tasseled end. If not, try microwaving for another minute or so. Mine turned out well...no silk/stringy mess at all. One ear didn’t want to cooperate with slipping out of the husk but the husk peeled off easily and there were no silks to pick off.
Bonnie from lower, slower Delaware

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

Paypal: email address is everyday_recipes@yahoo.com

Senor Citizens Resources (usa.gov)

Weekly Ads - Weekly Sales Circulars & Sunday Newspaper Ads

Shopping without coupons is like throwing away money. Print your own coupons here! Click Here

For Prayer Requests

(This site has a huge number of free books every day. It usually changes around 6 a.m or so; one of the best sites)

536 Places for Free eBooks Online

This newsletter has recipes, tips and suggestions on food related topics. Messages that promote personal issues will be not be posted. By submitting a recipe giving nancyskitchen.com, nancys-kitchen.com and associated sites the rights to use the recipes in its websites and mailing lists.