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March 19, 2013
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Recipes for Two

Green Beans with Peppers
Makes 2 Servings

8 oz fresh green beans, broken into 2-inch pieces (2 cups)
1/2 medium red bell pepper, cut into 2x1/4-inch strips
1 tablespoon honey mustard

In 1-1/2 quart saucepan, place beans in 1 inch water. Heat to boiling; reduce heat. Boil uncovered 5 minutes. Cover and boil 5 to 10 minutes longer or until beans are crisp-tender; drain. Stir bell pepper and honey mustard into beans.
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Pecan Chicken
Serves 2

2 boneless skinless chicken breast halves
2 tablespoons all purpose flour
1/3 cup purchased honey mustard salad dressing
1/2 cup finely chopped pecans
2 tablespoons butter

2 tablespoons purchased honey mustard salad dressing
1/3 cup sour cream
1 teaspoon sliced green onions

Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed
paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast half.

Place flour, 1/3 cup dressing and pecans in 3 separate small flat dishes. Coat each chicken breast half with flour. Dip in dressing to coat well. Dip in pecans, coating both sides.

Melt butter in medium nonstick skillet over medium-low heat. Add chicken; cook 2 to
3 minutes on each side or until chicken is fork-tender and juices run clear. Remove chicken from skillet; place on serving platter. Cover to keep warm.

To drippings in skillet, add 2 tablespoons dressing and sour cream; cook and stir until
mixture boils and thickens. Pour over chicken. Sprinkle with onions.
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Sweet and Sour Chicken
Makes 2 Servings

6 med. carrots, cut in chunks
1/2 c. chopped green pepper
1/2 c. chopped onion
3 chicken breasts
1/2 tsp. salt
10 oz. jar sweet & sour sauce
15 1/4 oz. can pineapple chunks
3 tbsp. cornstarch
3 tbsp. cold water
Cooked rice

Use crock pot. Place carrots, green pepper and onion on bottom. Top with chicken. Sprinkle salt. Pour sweet and sour sauce and pineapple chunks over chicken. Cook: low setting - 7 to 8 hours; high setting - 3 1/2 to 4 hours. Remove chicken and keep warm. Blend cornstarch and water and stir into juices in crock pot, cooking until it
thickens. Season to taste with salt and pepper. Serve over rice.
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Chicken with Vegetables in Foil
Serves 2

2 chicken breasts
2 carrots, sliced
2 potatoes, sliced
sliced onions

Place pieces of chicken that have been seasoned on a large piece of foil. Place pieces of carrots, potatoes and onions on top of chicken. Twist corners of foil up tightly.
Bake 350 degrees for about 1 hour.
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Strawberry Peach Fruit Pizzas
Makes 2 Servings

1/3 cup quartered strawberries (about 3)
1 tablespoon sugar
2 Pillsbury® Grands!Frozen Flaky Layers Biscuits (from 22.1-oz bag)
2 teaspoons butter or margarine, melted
16 (1/4 inch) slices peeled fresh or canned peaches

Place strawberries in small bowl; sprinkle with 2 teaspoons of the sugar; set aside. Heat oven to 400°F. Spray cookie sheet with cooking spray.

Place biscuits on microwavable plate. Microwave uncovered on High 10 seconds. Turn over, and microwave 10 seconds longer or until biscuits are softened. Press and stretch each biscuit unto 6-inch round; place on cookie sheet. Brush each biscuit with melted butter.

Arrange peach slices in spoke pattern on top of each biscuit; sprinkle with remaining 1 teaspoon sugar.

Bake 12 to 16 minutes or until golden brown and peaches are tender. Spoon strawberries evenly onto center of peaches. Serve warm.
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Lemon Pudding Cake
2 servings

1 egg, separated
1/2 c. sugar
1/3 c. milk
2 T. all-purpose flour
2 T. lemon juice
1 t. grated lemon peel
1/8 t. salt
Whipped cream, optional

In a mixing bowl, beat egg yolk. Add sugar, milk, flour, lemon juice, peel and salt; beat until smooth. Beat egg white until stiff peaks form; gently fold into lemon mixture. Pour into two ungreased 6-oz. custard cups (cups will be very full).

Place the cups in an 8-in. square baking pan. Pour boiling water into pan to a depth of 1 in. Bake at 325 for 40-45 min. or until a knife inserted comes out clean and top is golden. Serve with whipped cream if desired.
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Hamburger Casserole
Makes 2 servings

1/2 small onion
1 tbsp. olive oil
1/4 lb. ground beef
1 small tomato, peeled and cut up
1/4 green bell pepper, chopped
1/2 stalk celery, chopped
Salt and pepper
1/2 tsp. sweet basil
1/2 small zucchini, thinly sliced

Chop onion. Cook in skillet with 1 tbsp. olive oil. Add hamburger to onion and brown to taste. Add tomato. Add pepper and celery. Season to taste with salt and pepper and 1/2 tsp. sweet basil. Fry until almost cooked.

Add zucchini, sliced thin. Barely heat through. Serve with cooked rice.
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Tomato Swiss Steak

2 tablespoons all-purpose flour
3/4 teaspoon salt, divided
1/4 teaspoon pepper
3/4 pound boneless round steak (1/2 inch thick)
1 tablespoon cooking oil
1 can (8 ounces) stewed tomatoes
1 medium green pepper, sliced
1 medium onion, sliced

In a resealable plastic bag, combine the flour, 1/4 teaspoon salt and pepper. Cut steak into two pieces; place in bag and shake to coat. In a skillet over medium heat, brown steak in oil. Add tomatoes.

Reduce heat; cover and simmer for 40 minutes. Add green pepper, onion and remaining salt. Cover and simmer until meat is tender, about 30 minutes.
2 servings.
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Baked Potatoes in Foil
Makes 2 servings

2 medium potatoes
1 small onion, thinly sliced
1 small red OR green bell pepper, thinly sliced
2 small cloves garlic, thinly sliced
2 tsp. vegetable oil
1/4 tsp. seasoning (rosemary, thyme, oregano)
Salt and pepper to taste
Lemon juice

Cut 2 pieces of aluminum foil to about 12x15-in.; set aside. Cut potatoes into slices about 1/16-in. thick.

Toss potatoes with onion, bell pepper, garlic, oil and seasonings. Distribute mixture evenly between the 2 pieces of foil. Drizzle with lemon juice. Wrap each securely, but loosely to form a flat package. Place, seam side up, on baking sheets.

Bake in 450ºF. oven about 20 minutes until potatoes are tender.
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Spaghetti Sauce
Serves 2

1/2 lb. ground beef
1 (8-oz.) can tomato sauce
1 (6-oz.) can tomato paste
3 tbsp. chopped onion
1 tsp. oregano
1 tsp. basil

Brown ground beef in skillet, stirring until crumbly. Add mixture of tomato sauce and
paste. Stir in onion, oregano and basil. Simmer for 15 minutes.

Serve over cooked spaghetti.
Serves 2.
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Tuna Waldorf Salad
2 servings.

1 6 oz. can water packed solid white tuna (albacore), drained
1 Gala or Golden Delicious apple, cored and diced
1 large rib celery, trimmed and diced
1/4 cup walnuts, chopped
Pinch black pepper
1/4 cup (or more, to taste) light Miracle Whip salad dressing or
2 cups lettuce, shredded or torn
1/4 cup grated Cheddar cheese

In a medium to large bowl toss together the tuna, apple, celery, walnuts and pepper.
Add dressing; mix well. Refrigerate for at least one hour to blend flavors.

When ready to serve, divide the lettuce onto two plates. Top each with half of the tuna mixture and sprinkle with the cheese.
Bren in North Louisiana
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This is for Laura TX, please share your recipe that uses the dry coconut pecan frosting mix. I am curious to see if it is different from any of the recipes that I have. Thanks in advance.
Robbie IN

Maple Almond Beef

hot cooked rice

3 cloves minced fresh garlic
2 lbs. round or sirloin steak cut into thin strips
1/2 onion thinly sliced
1 red bell pepper, seeded, cut into strips
1/2 cup maple syrup, can use maple flavored syrup
1/3 cup red wine vinegar
2 Tbsp soy sauce
2 Tbsp cornstarch
3/4 cup frozen peas
1/2 cup slivered almonds

In a large skillet or wok, heat oil on high. Saute garlic 1 minute. Add meat, cook til browned, stir in onion and red pepper. Cover and steam vegetables are crisp tender, about 7 minutes. While vegetables cook, combine in bowl syrup,vinegar, soy sauce and cornstarch.

Mix well! Stir mixture into beef. Heat, stirring until thickened. Add peas and almonds heat through. Serve on hot cooked rice.
6-8 servings

Source: out of "The Best of Rural Montana" cookbook Mary Lou Smarsh-Laurel, Mt.
Judy in Montana
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Squash Supreme

2 cups cooked yellow squash
2 Tbsp grated onion
1 can cream of chicken soup
1 cup sour cream
1 carrot grated
salt and pepper to taste
1 bag of pepperidge farm stuffing mix

Mash squash, stir in onion, soup, sour cream, carrot, salt and pepper mix well. Butter a casserole dish. sprinkle layer of stuffing mix into a buttered casserole. Add squash mixture, cover with layer of stuffing mix. Dot generously with butter. Bake in 350* oven 30-45 minutes.
Judy in Montana
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Lemon Dill Chicken

3 small chicken breasts,boned, skinned and cut in half
1/4 cup butter
1/2 cup dry white wine
1 Tbsp lemon juice
1/4 tsp salt
1/4 tsp dry dill weed
1/2 lemon thinly sliced
2 Tbsp sliced green onions

Cook chicken in butter in 10 inch skillet, turning once, cook until light brown.
about 5 minutes on each side.. Mix wine, lemon juice, salt and dill weed, pour over

Plce lemon slices on chicken. Heat to boiling; reduce heat. Cover and simmer until chicken is done, 10-15 minutes. Remove chicken, keep warm. Heat remaining liquid in skillet back up to boiling. Cook until reduced to about half, about 3 minutes. Pour over chicken, sprinkle with green onions
Judy in Montana
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Bran Apple Muffins

1 cup sour cream
1/4 cup melted butter
1 eg, beaten
1 cup raisin bran cereal
1 cup flour
1/3 cup sugar or Splenda
1 tsp cinnamon
3/4 tsp baking soda
1/2 tsp salt
1 cup chopped apple

Combine sour cream, butter and egg. mix well, add raisin branmix in then let stand until cereal is softened. Add flour, suga, baking soda and salt, mixing just until moist. Fold in apple. Spoon into greased or paper cup lined muffin pan, filling each
cup 3/4 full. Bake 400* for 20 minutes.
12 muffins
Judy in Montana
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Just bought a large Pampered Chef
pizza stone for my bachelor son. Any hints on other ways to use it other than cooking pizza? Certainly enjoy this newsletter and
thanks for your ideas.
Jan Illinois

For Debbie (March 18th)
I believe this is the recipe you’re looking for. It was in the March 8th newsletter.

Peaches and Cream Gingersnap Cups

Avocado Salad

2 firm but ripe avocados
1/4 cup Light Western dressing (or French)
2 cups shredded or torn lettuce

Peel and cube the avocados into a medium bowl with a lid. Pour on the dressing and toss to coat. Cover and refrigerate a few hours for flavors to blend. Place lettuce on 4 salad plates and spoon avocado mixture into center of lettuce bed.
Serves 4 as a side salad
Bren in North Louisiana
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In the 3/15 newsletter Dr Sara Pico requested sfenghi recipes. I believe this may be what she wanted. They are also known as Italian Doughnuts. There are many, many variations of this recipe, so you may have to slightly adjust it. Some also sprinkle with cinnamon; others leave off the honey. Some recipes use more or slightly less of the sugar and extract.
Robbie IN


1 pound ricotta cheese
2 eggs
2 Tablespoons sugar
1 teaspoon vanilla extract
1 1/2 Tablespoons Baking powder
1 Cup flour
2 quarts vegetable oil for frying
1/4 cup honey
1/4 cup powdered sugar

In large bowl mix together ricotta, sugar, eggs, and vanilla extract. Combine baking powder with 1/2 flour and fold in to ricotta mixture. add enough of the remaining flour to make a thick batter. let rest for 60 minutes. Heat oil in large frying pan until a small amount of batter begins to sizzle and brown, when dropped in hot oil. Drop teaspoons of batter in hot oil and fry until golden brown. Remove with slotted spoon and let drain on paper towels. Stack on a platter and drizzle with honey and sprinkle with powdered sugar.
Robbie IN
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Passover Desserts
Here are 2 recipes for Dee Canada, looking for Passover desserts in the 3/18 newsletter. I know these are from previous newsletters, probably 2005,but I no longer know who submitted them.
Robbie IN

Peach Passover Cake

1 (1 lb, 13 oz.) can cling peach slices
3/4 c. butter
1 c. matzoh meal
2 tbsp. granulated sugar
3 c. powdered sugar
1/2 c. egg yolks
2 tsp. lemon juice
1 1/2 c. sour cream
2 tsp. lemon rind

Drain peaches well. Reserve a few slices and dice remainder. Melt 1/4 cup butter; mix with matzoh meal and sugar. Press remainder on bottom of a 8 x 1-1/2 inch layer pan with removable bottom or 8 inch springform pan. Bake at 350 degrees for 15 minutes or until lightly brown, cool. Cream remaining butter, add powdered sugar, beating
until smooth and fluffy. Gradually beat in egg yolks, 1-1/2 teaspoons lemon rind and lemon juice. Turn into pan crust. Top with diced peaches. Lightly blend remaining lemon and rind with sour cream and spread over peaches. Sprinkle with reserved matzoh meal mixture, garnish with reserved peaches.
Robbie IN

Chocolate Passover Cake

9 eggs separated
1 lb. box powdered sugar
1/2 lb. grated semi-sweet chocolate
1/2 lb. ground nuts (walnuts, pecans or almonds)
1 tbsp. matzo meal
1 tsp. vanilla or brandy

Beat egg yolks well. Add sugar. Gradually add grated chocolate, nuts, matzo meal
and vanilla. Fold in stiffly beaten egg whites. Bake 50-60 minutes at 350 degrees in
springform pan lined with waxed paper.
Robbie IN
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I would like a simple easy gravy recipe.
Thanks. Boots in Chantilly

Firecracker Chicken Stir-Fry

1Tbs. oil
1 lb. boneless skinless chicken breasts, cut into strips
3 cloves garlic, minced
1 red bell pepper, cut into strips
1 cup snow peas
1 can (8 oz.) sliced water chestnuts, drained
1/3 cup KRAFT Lite Asian Toasted Sesame Dressing (Go a little less for low Carb)
1/4 tsp. crushed red pepper (Use less if you don't like it hot. I doubled it)
2 cups hot cooked long-grain white rice (Use Cauliflower riced for lower carbs)

It's for dipping and dunking and mixing-upping. And yes, for salad too.

Heat oil in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry
4 min., or until chicken is evenly browned.

Add pepper strips and snow peas; stir-fry 2 to 3 min. or until peppers are crisp-tender and chicken is done. Add water chestnuts, dressing and crushed pepper; stir-fry 2 min. or until heated through.
Source: http://www.kraftrecipes.com
bill, Alb
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Basic Beer Batter Recipe for Fish and Seafood

Beer battered Tilapia

2 pounds fish, shrimp, oysters, clams or squid
8 T. self-rising flour
2 T. olive oil
About a half a bottle of good beer
1/2 t. salt
Oil for frying
Kosher salt
Mix the flour, oil, salt and beer together in a bowl. Add the beer last and do it slowly, stirring all the time. You want enough beer in the batter to make it the consistency of house paint, or pancake batter.

Put the batter in the fridge for 20 minutes.

After 10 minutes, take out the fish and salt it liberally. Let it sit on the counter for 5 minutes or so, then slice it into pieces about the size of a large shrimp.

Heat the oil to 350 degrees. I use canola oil, but any vegetable oil will do.

When the oil is hot, dredge the fish into the batter and let it get coated thickly.
Gently place it in the oil and repeat. Do not crowd the pot or deep-fryer. Do this in
several batches.

Fry until the fish is golden brown, moving it around the oil so it does not stick anywhere. This take about 5-8 minutes.

Let the fish drain on a wire rack or paper towels.

Serve at once with a sauce (tartar sauce, cocktail sauce, mustard, hot sauce, ketchup, etc) and an ice cold beer.

Source: http://fishcooking.about.com
bill, Alb

I want to thank Robbie in IN. for the dry frosting recipe. It sounds great. I love this
web sight.
Laura in Texas

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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.

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Lubbock, Texas 79499

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