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March 16, 2013
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 I want to respond to the Thursday 7 March 2013 note from Betty Boop Georgia who ended up with a gummy dessert from my posting of the recipe for the Pineapple Angel Food dessert.

Betty, your product from my recipe should not have been gummy as you describe, but rather spongy like an angle food cake but with the pineapple on the bottom. I use ONLY the Betty Crocker White Angel Food cake mix and a good quality 20 ounce can of crushed pineapple with water (not juice), undrained.

I mix the two ingredients together with the whisk blade (or whatever it's called) per the directions in the recipe. The batter will be quite thin but when baked it turns out and tastes like an angle food cake with the pineapple going to the bottom of the baking dish/pan.

I use an ungreased glass 13 x 9 x 2-inch Pyrex baking dish and bake according to the
directions in the recipe I posted. I know that not all oven temperature readings are accurate so that may be part of the problem. If the result was a gummy consistency then maybe the baking time should have been increased. The top should be slightly browned and the texture spongy to the touch. I find this to be a KEEPER dessert recipe as it's so easy to prepare and very tasty with the addition of some whipped topping. I hope you'll give the recipe another try and hopefully you'll have better
Mr. Myron Drinkwater - Lake Forest, CA

Scallop Scampi with Peppers

1 pound dry sea scallops, patted dry
2 tablespoon peanut oil or canola oil, divided
1 tablespoon minced garlic
1/2 teaspoon crushed red pepper
2 medium bell peppers (mixed colors, if desired), cut into 1/4-by-2-inch strips
1 tablespoon capers, rinsed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoon dry white wine

Cut any larger scallops in half so all the pieces are about the same thickness.

Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon oil. Carefully add the scallops in one layer. Cook undisturbed for 1 minute, letting them begin to sear. Add garlic and crushed red pepper and stir-fry until the scallops are opaque but not cooked through, about 1 minute. Transfer to a plate.

Swirl the remaining 1 tablespoon oil into the wok, add bell peppers and stir-fry until they begin to soften, about 1 minute. Return the scallops and any juice to the wok. Sprinkle with capers, salt and pepper; swirl in wine. Stir-fry until the scallops are just cooked through and the peppers are tender-crisp, 1 to 2 minutes.

Note: Be sure to buy “dry” sea scallops. “Wet” scallops, which have been treated with sodium tripolyphosphate (STP), are not only mushy and less flavorful, but will not brown properly. Some scallops have a small white muscle on the side; remove it before cooking.

Per Single Serving / Serves 4 Total
Calories 170, Calories from fat 72, Total Fat 8gm 12%, Sodium 616mg 26%. Total Carbohydrates 9gm, 3%, Fiber 1gm 4%, Protein 15gm, Cholesterol 27mg 9%
bill, Alb.
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Pork Chop Casserole

4 potatoes sliced
1/2 lg onion (or whole meed onion)
1 1/2 cup sliced carrots
1 teaspoon granulated garlic
salt and pepper
1 can mushroom soup
1/4 cup milk
4 pork chops

Preheat oven 350 degrees f
arrange potatoes, onion, carrots in greased baking dish. In a small bowl mix salt,pepper, flour and garlic together. Sprinkle each layer with 1 tablespoon of the mixture. Mix soup with milk and pour over the veggies place pork chops on top, season chops. Cover and bake 350* for 1 hour or longer until chops are done. uncover bake 10 mor minutes longer to brown.
Judy in Montana
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Thanks to all the readers of Nancy Land for the input on the bread machine.

I've had this recipe about a hundred years, well maybe less!

Doughnut Muffins

1/3 cup Shortening, Softened
1-1/2 cup Sugar, Divided
1-1/2 cup Flour
1-1/2 tsp Baking Powder
1 tsp Cinnamon
1/2 tsp Salt
1/4 tsp Nutmeg
1/2 cup Milk
6 Tbsp Butter, Melted

Cream shortening and 1 cup sugar; add egg; beat well. Mix and sift flour, baking powder, salt and nutmeg. Add alternately with milk to egg mixture. Fill greased muffin pans 2/3 full. Bake in moderate oven (350°) 20 to 30 minutes. Remove from pan and roll in melted butter, then in mixture of 1/2 cup sugar and cinnamon.
Denise in the Villages, FL
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Irish Soda Bread

3-1/2 cups sifted flour
2/3 cup sugar
1 teaspoon salt
1 tablespoon baking powder
1 teaspoon baking soda
1 ½ cups seedless raisins
1 tablespoon caraway seeds
2 eggs, slightly beaten
1 ½ cups buttermilk
2 tablespoons melted butter

Preheat oven to 375 degrees. Grease a bread pan (or cake pan for a round loaf). Into a mixing bowl, sift all the dry ingredients. Add raisins and caraway seeds, mix to coat.

In a separate bowl, combine eggs, buttermilk, and butter. Add wet ingredients to the dry ingredients and mix lightly.

Turn batter into pan. Bake for about 1 hour. Its great warm out of the oven or sliced and toasted with a wee bit of butter and sugar. Serve it with a cup of tea and good conversation.
Donna in Colorado
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I would to thank Robbie, Ind and I believe Ann, NC for this recipe. Robbie is the person for telling me about it. I made it about two weeks ago and everyone (5 people) I shared it with wanted the recipe. It made three good size rolls and one of them I made my own version of cranberry filling and spread it on then rolled up and cut down the center of the roll and baked. Then I made a glaze for all three rolls.

Thanks again for a wonderful recipe. Needless to say it will be a keeper for me.
Erma, Jacksonville, FL

For Dianne Wisconsin: Will you share your
breadmaker pizza dough recipe with us?
Alice M

Does anyone know where I can buy the
coconut pecan frosting mix, that you sprinkle on? I have a recipe I want to try.
Thanks so much, Laura in Texas.

Frozen Lemon Loaf

15 vanilla wafers
1-14oz can sweetened condensed milk (eagle)
1/2 cup pure lemon juice
1 -8oz cool whip thawed

Line the bottom and sides of 8x4 inch loaf pan with foil, extending the foil over edgeds of pan.

Arrange the vanilla wafers , top side down, on the bottom of pan. overlapping to fill the bottom. In a large bowl;combine condensed milk and lemon juice. Fold in cool whip then plaace mixture into prepared pan.

Cover and freeze for 4 hours or until firm. Invert onto a serving plate and peel off the foil. If necessary, let stand for 10 minutes before slicing. Store leftover loaf in freezer.

Source:out of some old cookbook a Mary Costanzo was the maker of this.
Judy in Montana
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Slow Cooker Golden Chicken with Noodles

2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1/2 cup water
1/4 cup lemon juice
1 tablespoon Dijon-style mustard
1 1/2 teaspoons garlic powder
8 large carrots, thickly sliced (about 6 cups)
8 skinless, boneless chicken breast halves (about 2 pounds)
4 cups egg noodles, cooked and drained
Chopped fresh parsley

Stir the soup, water, lemon juice, mustard, garlic powder and carrots in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.

Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours until the chicken is cooked through. Serve with the noodles. Sprinkle with the parsley.
Donna in Colorado
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Anita Camarilla had requested ideas for healthier snacks a week or so ago. Have you considered making your current recipes healthier by substituting applesauce for all or part of the fat in your recipes for cookies or brownies? Muffins can often be a great snack, if you use whole wheat flour, oatmeal, wheat germ, shredded carrots, and fresh or frozen fruit. Morning Glory Muffin recipes often incorporate all these ideas. Bran muffins can also be a good alternative. Using sugar substitutes can also reduce calories, although I realize many do not feel using Splenda or other sugar substitutes are truly a healthy choice.
Robbie IN

In March 14 newsletter, Diane in Wis. Mentioned making Maple Syrup Bread. Would you please post the recipe. Sounds interesting, unique and good!

Yes,I make all our bread, beginning in Breadmaker. Let it go through DOUGH CYCLE and then knead, let rise and bake in oven. Beautiful bread. Have a bread slicing guide that is many years old. It allows for cutting uniform slices. Any source on where to purchase such now? I am referring to a guide to fit a loaf baked in conventional oven, not bread machine.
Thanks. Marvis in Texas

To Dianne in Wisconsin. Will you share your pizza dough recipe? I have tried many different ones and I am still looking for "the" one.
Thank you, Heidi in ME

Wanted to respond to Bren in Louisiana about Bread Machines Now. Just bought a bread machine this year because store loaves are way too big for just husband and I. Does anyone have any good bread recipes that stay moist longer? How do you store your homemade bread? I am really enjoying my bread machine. Thank you Betty in ME for the tip on using the wooden spoon to push flour out of corners...we must both have the same bread machine. Robbie from IN, how long do you wait to take your dough out the machine if you are not going to bake it in the bread machine or maybe I should be asking Betty in ME because I bet we have the same machine. Does the machine beep when it is done with the dough and before it starts to bake the bread? Too many questions. Thank you for your help.
Ellen in Iowa

To Delorus, about using a clay pot for baking her bread. I found this very interesting so I looked up clay pot bread making. It said to soak the pot in cold water for fifteen mnutes and put into a cold oven then add 100 degreees to the specified cooking time. Is this the method you use? Could you please elaborate on your method and maybe also share your recipe. I always make my bread dough in my food processor and always get good results. Very fast and easy.

Thank you Nancy for what you do. My day always starts with Nancy.
God Bless.. Joan

For Velma: This is the recipe my mother always used for sponge cake. She always used it the day she made an Angel Food cake so she could use up the egg yolks. We also used it to make a pineapple upside down cake.

Hot Water Sponge Cake
Serves/Makes: 10

1-1/2 cup sifted cake flour
1-1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
6 egg yolks; beaten well until thick and lemon colored
1/2 cup boiling water
1 teaspoon lemon extract

Sift flour once, measure, add baking powder and salt, and sift together three times.

Add sugar gradually to egg yolks, mixing thoroughly. Add water, then flour and lemon extract, beating well.

Bake in ungreased tube pan in slow oven (350 degrees F) 45 minutes. Remove from oven and invert pan 1 hour, or until cold.
From: Possum Kingdom Lake Cookbook
Source: CDKitchen.com
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Dianne from Wisconsin talked about making Maple Syrup bread in her bread machine in the Friday, March 15th newsletter. It sounds delicious. Would she mind sharing the recipe? I inherited my mother’s bread machine and would like some TNT recipes from any of your followers. I love getting the newsletter and seeing what inspiring recipes are in them each day.
Thank you, Diane in New York

This may be what Linda in Kentucky wanted.

Beef Hash

1 tsp oil
2 T onion chopped
1/2 cup corn beef or roast beef, finally chopped
1 small baking potato
pinch of tyme to taste
salt and pepper

Saute onion until turns lucent. Do not brown. Add remaining ingredients and stir well.
Cook 5 to 10 minutes, stirring occasionally. Serve while hot.

This is a really good way to use up the last bit of roast or corn beef. Hope it is what you are looking for.
Mary in rainy Pacific Northwest
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Chocolate Toffee

1 cup butter NOT margarine
2 cups flour
1 cup dark sugar
1 egg yolk
1 tsp. vanilla
1 lg. bag of chocolate chips
1 cup chopped nuts

Set oven at 350 degrees F.
In bowl cream butter and sugar. Add flour, vanilla and egg yold. Spread on cookie sheet or jelly roll pan th 1/4 inch thick evenly. bake for 5 minutes or until light brown. Immediately sprinkle with chocolate chips over base while hot. The chips will melt and dough be spreadable. Spread evenly and top with nuts. Cool and cut into squares.
Judy in Montana
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Arroz Con Pollo

1 lb Fryer Chicken, In Pieces
3 tsp Salt
1/2 tsp Pepper
1 Garlic clove, Minced
4 Tbsp Olive Oil
1 cup Onion, Chopped
1-1/2 cups Tomatoes, Diced
1-1/2 cups Raw Rice
2-1/2 cups Chicken Broth, Hot
1/2 cup Green Olives, Sliced
1/2 cup Pimientos, Sliced
2 Tbsp Parsley
1-1/2 cups Tiny Green Peas, Frozen

Wash and dry the chicken; rub with 2 teaspoons salt, freshly ground black pepper and garlic. Heat the oil in a casserole; brown the chicken in it. Stir in the onions until light browned. Add the tomatoes; cover and cook over a low heat for 20 minutes. Add the rice and broth and the remaining salt. Cover and cook over low heat for 20 minutes or until the chicken is done. Add the olives, pimientos, parsley, and peas. Cook 5 minutes longer.
Donna in Colorado
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A good friend recently gave me this recipe and I thought I would share. She considers this a low carb recipe and it also works for those who need gluten free, assuming all your ingredients are gluten free.
Robbie IN

Mini Pizza Bites

8 oz cream cheese
2 eggs
1 teaspoon garlic powder
1 teaspoon oregano
¼ cup sugar-free pizza sauce or spaghetti sauce

1/2 cup shredded mozzarella cheese, or combination mozzarella and other cheese such as Parmesan

1/4 cup finely minced green pepper or other pizza topping

24 slices of thin-sliced pepperoni, preferably in large thin slices to fit mini muffin cups

Heat oven to 350° F. Poke the pepperoni slices into the bottoms of the mini-muffin cups, or butter the cups well if you aren't using the pepperoni (I find that oiling the
pans doesn't work as well).

Cream the cream cheese with a mixer until smooth and fluffy. Add eggs, garlic, and oregano, and beat until smooth.

Mix the rest of the ingredients in by hand. Fill the muffin cups with the egg and cheese mixture.

Bake for about 15-18 minutes, or until lightly browned on top and set in center. Remove from oven, and cool for a few minutes (5-10), then run a knife around the top to loosen (I use a plastic knife for my nonstick pan). Remove to a plate.
Makes 24

Nutritional Information: Each piece with pepperoni has 1 gram
effective carbohydrate, 3 grams protein, and 67 calories. Without pepperoni, each has 1 gram effective carbohydrate, 2 grams protein, and 47 calories.
Robbie In
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Crockpot Irish Stew

1 cup chicken broth
1 teaspoon dried marjoram leaves
1 teaspoon dried parsley leaves
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper1-1/4 lb white potatoes, peeled and cut into 1-inch
1 lb lean lamb stew meat, cubed
8 oz frozen cut green beans
2 small leeks cut into slices
1-1/2 cup coarsely chopped carrots

Mix together broth, marjoram, parsley, salt, garlic powder and pepper in in slow cooker. Add potatoes, lamb, green beans, leeks and carrots. Cover and cook on low for 7-9 hours
Bren in North Louisiana
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Sweet Potato Biscuits

2 cups self-rising flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
7 tablespoons cold butter, divided
3 tablespoons shortening
1 cup mashed sweet potatoes
6 tablespoons milk

In a large bowl, combine the flour, brown sugar, cinnamon and ginger. Cut in 4 tablespoons butter and shortening until mixture resembles coarse crumbs.

In a small bowl, combine sweet potatoes and milk; stir into crumb mixture just until moistened. Turn onto a lightly floured surface; knead 8-10 times.

Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2-in. apart on ungreased baking sheets. Melt remaining butter; brush over dough. Bake at 425° for 10-12 minutes or until golden brown. Remove from pans to wire racks. Serve warm.
1-1/2 dozen.
Bren in North Louisiana
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Creamy Banana Pudding

1 (14-ounce) can sweetened condensed milk
1- 1/2 cups cold water
1 (3-1/2-ounce) package instant vanilla pudding and pie filling mix
2 cups whipped cream, whipped (1 pint)
36 vanilla wafers
3 medium bananas, sliced and dipped in lemon juice

In large mixing bowl, combine sweetened condensed milk and water. Add pudding mix; beat until well blended. Chill 5 minutes.

Fold in whipped cream. Spoon 1 cup pudding mixture into 2 1/2 quart round glass serving bowl. Top with one-third each of the vanilla wafers, bananas and pudding. Repeat layering ending with pudding mixture.

Chill thoroughly. Garnish as desired. Refrigerate leftovers.

Makes 8 to 10 servings

Source: "Eagle Brand Recipe Club Newsletter - April 2002"
NOTES: Mixture can be layered in individual serving dishes. Garnish as desired.
Bren in North Louisiana
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Bren in North Louisiana, in the 3/14 newsletter asked if readers still use their bread machines. I recently went back to using mine and am so happy with the results. It takes about 5 min to gather the ingredients and get things going. It's wonderful to slice off a piece of warm bread, butter it and indulge. Living alone I rarely finish a loaf of bakery bread before it gets moldy and at $4 a loaf that is a big waste. Also most breads are too sweet tasting for me so now I can control the sugar content and there are no added preservatives.
Anita in Camarillo

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Lubbock, Texas 79499

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