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March 7, 2013
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This is for Karen in SW Arkansas who wanted a red punch. The red Hawaiian punch gives it a red color.

I would imagine if it's not red enough you could add a drop or two of food coloring. This is good punch I've made it several times. You may also want to cut down on the sugar, that's up to you.
Abby in Atlanta

Christmas Punch

2 (46 oz cans) Hawaiian Red Punch
1 (46 oz can) pineapple juice
2-1/2 to 3 cups sugar to taste
1 (32 oz bottle) ginger ale
2 qts water and ice

Mix everything together until sugar is dissolved and serve makes 1-3/4 gallons
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Today only, Wednesday, March 6, you can order "Dieter's Survival Guide" from Amazon/Kindle at no charge. This particular free offer is being announced only to Nancy's readers, but all of her Landers are allowed to share it with other folks. To order, click this link, Amazon,
or go to the Amazon site and enter the book title.
The offer officially ends at 11:59 pm PST tonight but Amazon sometimes does slightly extend the deadline.

For Bill, Alb
I have not tried these yet but made a note of the websites in case I needed them.



Good Luck, Barb in Ohio

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Amish Apple Pie

4 to 5 cups peeled, cored, sliced 1/4-inch tart cooking apples
1 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1 cup whipping cream
1 egg, slightly beaten
1 teaspoon vanilla

2/3 cup all-purpose flour
1/3 cup sugar
1/4 cup firmly packed brown sugar
1 teaspoon cinnamon
1/2 to 1 teaspoon nutmeg
Dash of salt
1/2 cup butter or margarine
1/2 cup chopped walnuts

Heat oven to 350°. Line 10-inch pie pan with pasty. Crimp or flute edges; set aside. Place apples in prepared pie shell. In medium bowl combine all remaining filling ingredients; mix well. Pour over apples. Bake for 20 minutes. Meanwhile, in small mixer bowl combine all topping ingredients except walnuts. Beat at low speed until mixture is crumbly; stir in walnuts.

Sprinkle topping mixture over pie. Continue baking for 35 to 45 minutes or until apples are tender and top is golden brown. Serve warm or chilled.
8 to 10 servings
Bren in North Louisiana
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I printed a recipe awhile ago and i have lost it i dont remember the date, but it was from
lynn wi/fl for a pumpkin dessert. Can someone help with the date for this recipe?

From Lyn in S. Texas.
I haven't been online since September due to cancer treatments at M D Anderson in Houston. I am way behind on reading the daily Nancy's recipes. At least a year ago you gave us a
web site for us to keep our recipes, like a recipe book. At the time I didn't need it, but now I do. Does anyone have that web site? I have so many good recipes sent in by the Nancy Landers! Thanks.

Cauli Tots (Baked)

1 12 ounce bag frozen cauliflower
1/3 cup grated Parmesan Cheese
salt, pepper, onion powder (to taste)

Cheddar cheese if stuffing is desired.

Cook cauliflower, covered, in microwave for 6 minutes. Pour off water and let stand until cool.

Process well in a food processor, (or rice using other means). I’ve found the smoother texture holds together better than the more coarse texture. As you form cauliflower into its shape, squeeze, working any excess water from the vegetable. Roll into approx. 1.5? balls and drop into Parmesan. Form into tots by flattening the tops. If the mixture is still too moist and falls apart, work a little of the Parmesan into the tot, and then roll the formed tots into the Parm once again to coat.

Place tots on a greased cookie sheet and freeze for 30 minutes prior to baking to help tots hold their shape. At this point it’s good to note that you can freeze them longer or make these ahead of time. Simply place in a freezer bag after the initial chilling period and store for up to a month.

Below, you can see the uniform shape of the tots. (The ones to the far left were stuffed with American cheese inside, and only incredibly amazing. My kids swiped those. The whole world should be covered in cheese stuffed cauli tots.)

To bake: Preheat oven to 400 degrees Fahrenheit. Bake for 10 minutes, rotating tots every five minutes or so for even browning.

Makes about 30 tots. One serving is 6 tots.

Nutritional Information per serving: Calories: 38, Carbohydrates: 5g, Fiber: 1g, Net Carbohydrates: 4g, Protein: 7 g, Fat: 4.5g.
Bill, Alb
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Someone was asking for a recipe for Rivals a few days ago.
Hope is helps.
lkc in Abq,NM

Potato Soup with Rivals

3 c. diced potatoes
3/4 c. diced celery
1/2 c. diced onion
2 tsp. salt
4 c. water
1/2 tsp. pepper
2 tbsp. butter
1 1/2 c. milk
2 eggs, beaten
1 1/2 c. flour

Cook potatoes, celery, onions, and 1 teaspoon salt in water. Boil 10 minutes. Mix together eggs, flour, and 1 teaspoon salt] to make rivals. Tear off and drop small pieces into boiling mixture. Cook 10 minutes more. Add butter, milk, and pepper. Simmer, serve and enjoy.
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 This is for lady who wanted a red punch recipe.

Red Punch

3 packages Strawberry Kool-Aid
2 cups sugar

2 (6 oz) cans frozen lemonade plus 8 cans water
1 #2 can pineapple juice
1 small bottle ginger ale (7 up works too)
1 lemon (optional)

If this is being served in a punch bowl I always make up a couple of packages of Red Kool-Aid with half the amount of water and freeze in ice cube trays. I find that making the ring of ice makes it too hard to serve.
Yield: 1-1/2 gallon

Have fun making  you punch.  experiment and see what you like.  ak from Ca 
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Strawberry Lemonade

Makes 1-1/2 gallons
2-2/3 cups fresh lemon juice (from 15 to 18 lemons)
4-2/3 cups sugar
Water (about 18 cups), enough to make 1 1/2 gallons
1 pint strawberries, stemmed and sliced (i omit)

I use cool aid or  a  red jello and a couple quarts of some sparkling water,  ginger ale or 7 UP
Combine freshly squeezed lemon juice with sugar in a 1-1/2 gallon container. Stir well to dissolve sugar. Add cold water to make the 1-1/2 gallons. Add sliced strawberries and stir. Refrigerate.
To make a more manageable amount (1/2 gallon), use a scant 1 cup lemon juice, 1-1/2 cups sugar, about 6 cups water and fewer strawberries. Refrigerate to chill.

I  have a lemon tree, so usually make this recipe.  But one thing I've learned it takes a lot more fresh lemons than i realized.  I uaually omit the fresh strawberries, as i don't like them in a punch.  especially where one is all dress up.  cool aid works well and I have even used a red jello. for color and flavor.

Have fun making  you punch.  experiment and see what you like.  ak from Ca
Click Here to Print this Recipe

Potato Recipes
I thought the reader might like these 2 potato recipes from 1912.
Bren in North ouisiana

Potato Croquettes (1912 Recipe)

Wash, peel and put four large potatoes in cold water with a pinch of salt and set them over a brisk fire; when done pour off all the water and mash them. Take another saucepan and put in it ten tablespoons of milk and a lump of butter half the size of an egg. Put it over a brisk fire and as soon as the milk comes to a boil, pour the potatoes into it and stir them very fast with a wooden spoon. When thoroughly mixed, take them from the fire and put them on a dish. Take a tablespoonful, roll it in a clean towel, making it oval in shape. Dip it in a well-beaten egg and then in bread crumbs and drop it into hot drippings or lard. Proceed in this manner till all the potato is used, four potatoes making six croquettes. Fry them a light brown all over, turning them gently as may be necessary. When they are done, lay them on brown paper or a hair sieve to drain off all fat. Then serve on a napkin.
Bren in North ouisiana

Fried Raw Potatoes (1912 Recipe)
Peel half a dozen medium sized potatoes very evenly, cutting them in slices as thin as an eggshell and be sure and cut them from the breadth, not the length, of the potato. Put a tablespoon each of butter and sweet lard into a frying pan, and as soon as it boils add the sliced potatoes, sprinkling over them salt and pepper to sea son them. Cover them with a tight-fitting lid and let the steam partly cook them and let them fry a light golden color, shaking and turning them carefully so as to brown evenly and equally. Serve very hot.
Bren in North ouisiana
Potato Recipes

Hi Nancy, This question is for Mr. Myron Drinkwater about the Pineapple Angel Food Cake, I was concerned about the cake mix, I used the 16oz box of Angel Food mix, Is that the correct size to use, and I was not sure if I needed to use a glass pyrex dish? When I cooked the cake it came out with a great taste but was a little gummy, do you know what I could have done wrong, the directions are so simple, or should it be gummy? I made it in one of those throw away pans, somehow something didn't work. Help!!!!
Betty Boop Georgia

Thanks to ALL of you who sent recipes and hints for Muffins. I had asked for recipes to make healthier than store bought. I'm pleased to say although the scale hasn't reflected it yet, in the 3 weeks I've been off pastries, etc I've gotten back in to my size 8 jeans. Thanks so much for caring and sharing.
Anita in Camarillo

Cranberry Pork Chops

6 pork chops
2 cups fresh cranberries
3/4 cup white sugar
1 teaspoon salt
1/4 teaspoon ground black pepper
water as needed

In a skillet, brown chops slowly in oil; drain. Add cranberries, sugar, salt and pepper to chops with 1/2 cup water to start. Bring to boil; reduce heat. Simmer, covered, for about 45 minutes or until tender but not dry.

Add water if necessary to keep chops from drying out. You can thicken any juice with a little bit of cornstarch mixed with cold water and simmer until thickened and serve over chops.
6 servings.
Bren in North Louisiana

Toasted Garlic Cheese Bread

1 long loaf of Italian bread
2 cloves garlic, peeled
1/2 cup fresh herbs, parsley, thyme or basil
6 tablespoons butter
1/2 cup grated Parmesan

Preheat broiler. Slice loaf of bread lengthwise and separate. In food processor combine garlic and herbs and process for 10 seconds until coarsely chopped. Add butter and process until smooth and well combined.

Spread butter mixture over halves of bread, place on a baking sheet and sprinkle grated cheese over bread. Broil in oven for 1 to 2 minutes or until golden and bubbly. Cut into 1 inch slices and serve warm.
Bren in North Louisiana

For the lady inquiring on what gas cooktop to buy. This will be a shock to all your readers. I would say NONE. I cooked with electric for 30+ years with my last one being a Kitchenaid glass good top with no knobs. I loved it and it was so easy to clean. I relocated about 6 months ago to be closer to daughter. I purchased a brand new model home with a state of the art GE cooktop. It is stainless steel with black grates. I am not a gourmet chef but a very good cook and do lots of cooking. I know that if you watch the house hunter shows on tv everyone says they want gas. I think it is just a fad like stainless steel which all my appliances now are. These are the disadvantages and lessons I have learned. First you must remember to have hot pad handy when grabbing a handle of a pot when stirring. You cannot leave a spoon in the pot unattended and then go back to stir - If you do ouch. Another thing is do not spray nonstick cooking spray in pan while it is on the burner. If you do it will puff and start a fire like you see chefs do sometimes on tv. Oh to have my glass cooktop and black appliances back. Other than that I love my new house and being closer to family, Janis now in Texas

For bill, Alb. You could make a white sauce to use in place of cream soups. My 80+ year old sister uses that to make the best cream of potato soup in the world. So there is no reason you cannot make a white sauce that you could use a low sodium chicken broth, etc. to make it with for about any dish you wish.
Sara in FL

I would like to thank Athena, DE for the punch recipe. I should have stated non-alcoholic punch recipes. Sorry for not stating this in my previous request for red punch recipes.
Karen, SW Arkansas

Judy(alaska) I was able to recently purchase my 1950's 4-H cookbook. If you google 4- H cookbook you should be able to order it. At least you can in Illinois. They are $15. Good luck,I hope you find it.
Sharon (illinois)

I just "discovered" Greek key lime yogurt. Was wondering if anyone has a one layer cake (or 2 layer if you must) recipe using this ingredient. Actually anything that includes the key lime yogurt would be great. It is very tasty. Thanks.
Barb in OKC

Fae's Red Punch Recipes

This is for Karen, SW Arkansas

Red punch

1 (46 oz.) pineapple juice
1/2 C sugar or Splenda

Mix above

Pour 1 (2 liter) Cheerwine drink over juice****
Add 1/2 (2 liter) bottle gingerale

I make my ice rings from the Cheerwine drink/or pineapple juice..

****Until recently Cheerwine was only sold in N. C., but I understand it is now Nationwide, stocked along with other carbonated drinks.

Yields 25 5 oz. servings Very, Very refreshing......

You may add red food coloring to darken the shade.

Red slush punch

2 (3 oz. pkg.) mixed fruit jello (or all cherry jello) your preverence)
6 cups boiling water to dissolve jello
1 cup sugar or splenda
1 6 oz. frozen lemonade
1 46 oz. pineapple juice
1 6 oz. frozen orange juice

Thaw slightly before serving
Mix in punch bowl with 7 Up, Sprite or gingerale.
Yields 3 gallons
Serve slushy
1 gallon = 128 oz.

Good Luck, Fae N. C.
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This is for bill, Alb. I found this from the Utah State University and it has recipes to make your homemade soup or sauce recipes plus the nutritional facts on each recipe. There are 31 recipes in the booklet that you can print out.
Emma from Montana
Click Here for Booklet (in Pdf format)

Nancy I am sorry that I have not sent in a recipe or more but the last 3 week I have been battling bronchitis and finally feel half way on the way to recover.

These cookies are so good and easy to make. In this recipe I use the Crisco stick shortening.

Granny's Sugar Cookies

1/2 cup butter, I would use unsalted
1 cup sugar
1 egg

Cream together.

1/2 teaspoon salt
2 teaspoon baking powder
2 to 2-1/4 cups flour

Sift together.
1/2 teaspoon vanilla

Add the dry ingredients to the creamed butter mixture. Add the vanilla. Divide dough into 2 parts wrapping each part in Saran wrap. Chill 1 to 2 hours. Roll 1 part at a time 1/8 inch thick and cut with cookie cutter. Bake in a preheated oven 375º oven for 8 to 10 minutes. Wait about 5 to 10 minutes to remove to cooling rack.

Everyone have a great day. Nancy and 4 legged associates take care, stay safe and warm.
Susie Indy
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I am so glad to see some lo carb recipes and discussions. As a type two diabetic I am always looking for ways to keep my blood sugars down. This past month I have been down with double pneumonia and congestive heart failure. Finally feeling better.

"Adkins" have come out with a new line of low carb meals. Frozen. I happened on them at Wal-Mart . I tried the meatloaf with Portobello mushrooms and vegetables, 7 gram carb. It was so good and satisfying. I wished I had bought more for days I just don't feel like cooking. Another way I keep carbs way down is the use of Miracle noodles. very easy fix and use, takes about 2 minutes from bag to use. I replaced all pasta, potatoes etc, with the noodles, my favorite is fettucinie, most versatile. just go to miracle noodle.com. based in California. Great customer service. Your first pack might be the sample pack of angel hair, fettuccini and rice. No shipping and handling. My blood sugars get way down even the heavy doses of steroids I am on now.

I went looking for a no sugar condensed milk recipe, like Eagle Brand. I found this recipe that works very well as a replacement
for the Eagle Brand, just lower sugar.
from Food .com

Home Made Sweetened condensed Milk made with Splenda
!/2 cup cold water
1 1/3 cups non fat dry milk. (make sure not out of date) old milk changes flavor
3/4 cup Splenda
1 tsp vanilla

Stir milk into cold water. Microwave on high 45 seconds to 1 minute until steaming. Stir in Splenda and vanilla.
refrigerate until cool before using.

This is for Karen, who wanted red punch recipes for the 40th wedding anniversary party she is planning. You would likely need to add red food coloring to make this a true red punch, as you may find it more pink in shade than red.
Robbie IN

Strawberry Cream Punch

46 oz. can pineapple juice
3/4 c. sugar
1 qt. strawberry ice cream
2 1/2 qt. ginger ale
2 1/4 c. water
6 oz. can frozen pink lemonade

In punch bowl, combine chilled pineapple juice, sugar, lemonade and water. Add ice cream. Stir until blended. Stir in ginger ale and serve immediately.
Robbie IN
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More Recipes
All Star Muffin Mix Recipe with Variations

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Lubbock, Texas 79499

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