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March 25, 2013
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Traditional Easter Casserole Recipes

Green Bean Casserole
Makes 6 Servings

1 can (26 oz.) Campbell's Condensed Cream of Mushroom soup
1 cup milk
2 tsp. soy sauce
1/2 tsp. black pepper
2 pkgs. (16 oz.) each frozen cut green beans, cooked and drained
1 can (6 oz.) or 2 cans (2.8 oz. each) Durkee French fried onions

In 13 x 9 inch baking dish combine soup, milk, soy sauce and pepper. Stir in green beans and half of the onions. Bake at 350 degrees for 25 minutes or until hot. Stir. Top with remaining onion. Bake 5 minutes more.
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Hash Brown Casserole

32 oz. frozen hash browns
1/4 cup melted butter
1 cup cream of chicken soup
1 tsp. salt
1/4 cup onion (optional)
1/4 cup green pepper (optional)
10 oz. shredded Cheddar cheese
16 oz. sour cream

2 cup crushed corn flakes
1/4 cup melted butter

Combine all ingredients. Pour into 9x13 inch pan. Mix corn flake crumbs in melted butter. Spread over potato mixture. Bake at 350 degrees for 45 minutes to 1 hour.
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Cauliflower Casserole
Makes 4-6 Servings

4 c. cooked cauliflower or 2 (10 oz.) pkg. frozen and cooked
1 can Cheddar cheese soup
1/4 c. milk
2 tbsp. margarine
2/3 c. Bisquick
1 c. Cheddar cheese, shredded
1/2 tsp. nutmeg

Put cauliflower in an ungreased baking dish. Beat soup and milk. pour over cauliflower. Mix remaining ingredients until crumbly. Sprinkle over top. Bake at 400 degrees for 20-25 minutes.
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Lima Bean Casserole
6 servings

1 package (10 oz.) frozen lima beans
1 tbsp Reduced-calorie margarine
1 tbsp All-purpose flour
1 cup Skim milk
1/2 tsp Salt
1/8 tsp Pepper
1/2 cup (2 oz.) shredded reduced-fat Cheddar cheese
2 tbsp Reduced-calorie ketchup
2 (4 oz.) jars diced pimento, drained
Vegetable cooking spray

Cook beans according to package directions, ommitting salt and fat. Drain and set
aside. Melt margarine in a medium saucepan over low heat; add flour, stirring until
smooth. Cook, stirring constantly, 1 minute.

Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Remove from heat. Add beans, cheese, ketchup and pimento to sauce; stir well. Spoon into a 1 1/2-quart casserole coated with cooking spray. Bake at 375 degrees for 30 minutes or until thoroughly heated.
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Cheesy Broccoli Casserole
Serves 6-8

1 pkg. (10 oz.) frozen chopped broccoli, thawed and drained
1 c. dairy sour cream
1 c. creamed cottage cheese
1/2 c. Bisquick baking mix
1/4 c. margarine or butter, melted
2 eggs
1 tomato (peeled & sliced thin)
1/4 c. grated Parmesan cheese

Preheat oven to 350 degrees.

Grease 8 x 8 x 2 inch baking dish and spread broccoli in dish. Beat sour cream, cottage cheese, Bisquick, margarine and eggs with hand beater for 1 minute. Pour over broccoli. Arrange tomato slices on top; then sprinkle with Parmesan cheese. Bake until golden brown and when a knife is inserted halfway between center and edge comes out clean.
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Corn Casserole
Makes 4-6 servings

1 (16 oz.) can creamed corn
1/2 c. milk
1 c. Bisquick
1 egg, beaten
2 tbsp. butter, melted
2 tbsp. sugar
8 oz. Monterey Jack cheese

Mix all but cheese. Pour half into greased baking dish. Slice cheese and cover mixture. Pour rest of corn mixture over cheese. Bake 20 to 30 minutes at 400 degrees.
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Corn Pudding
Makes 4-6 Servings

2 cans creamed corn
4 tbsp. sugar
4 tbsp. flour
4 eggs
1/2 tsp. salt
1/2 lb. grated American cheese
1 sm. jar pimientos

Mix all together. Top with grated cheese and paprika. Bake 45 minutes at 350 degrees or until cooked through.
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Squash Casserole

3 c. squash, raw, grated, preferably butternut
1/2 c. Velveeta cheese, grated
1/2 c. onion, sprig parsley
Salt and pepper
1 c. Bisquick
1/2 c. oil
4 beaten eggs

Mix all together, and bake at 350 degrees for 40 minutes.
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Sour Cream Cheese Potatoes
Makes 6 to 8 servings

6 medium potatoes
1 can cream of chicken soup
4 tablespoons butter
1 1/2 cups grated Longhorn cheddar cheese
1/2 cup chopped green onions
1 carton (8 ounce) sour cream

Boil potatoes in jackets until just tender. Don't overcook. Slice the cooked potatoes into a 9 x 13" baking pan. In medium pan, heat soup, butter, cheese and onion. When cheese melts, add sour cream, then mix well and pour over potatoes. Bake uncovered at 350 for 40 minutes.
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Zucchini Boats
Makes 4 Servings

4 medium zucchini
1 cup long grain rice, cooked
1 medium yellow onion, chopped
1 garlic clove, chopped
1 egg, beaten
2 tablespoons olive oil
1/2 pound lean ground beef
1/2 cup bread crumbs
2 cups canned spaghetti sauce
3 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons parmesan cheese, grated

Split zucchini lengthwise, scoop out seeds. Saute ground beef, onion, garlic, dill, and parsley in olive oil. Remove from heat. Add cooked rice, beaten egg, 1/4 c bread crumbs and mix well. Fill zucchini with mixture and place in a baking dish. Cover with spaghetti sauce, sprinkle cheese and remaining bread crumbs on top. Cover and bake
at 350 for approx 45 minutes, until zucchini is tender but firm.
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Asparagus Au Gratin
Serves 4 to 6

1/2 cup water
1-1/2 pound fresh asparagus spears, trimmed
2 tablespoon Dijon mustard
2 ounce finely shredded Swiss cheese
1/2 cup seasoned bread crumbs
2 tablespoon margarine, melted
Salt and pepper

Preheat oven to 400º F. Bring water to boil; add asparagus. Cook 3 to 4 minutes and drain. (Asparagus will still be crisp.) Toss in Dijon mustard. Place asparagus in a 7" x 11" rectangular baking dish. Mix together cheese, bread crumbs, margarine, add salt and pepper to taste. Reserve 1/4 cup mixture for topping. Toss with asparagus. Top with remaining 1/4 cup bread crumb mixture. Bake uncovered, for 15 to 20 minutes or until cheese mixture is lightly browned.
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Brown Sugar Glazed Carrots
4 servings

3/4 pound medium carrots, peeled
1 tablespoon margarine or butter
1 tablespoon brown sugar
Dash of salt

Cut the carrots in half, both crosswise and lengthwise. In a medium saucepan cook
carrots, covered, in a small amount of boiling water 8-10 minutes, or until crisp-tender. Drain; remove from pan. In the same saucepan combine margarine or butter, brown sugar, and salt. Stir over medium heat till combined. Add carrots. Cook, uncovered, about 2 minutes or till glazed, stirring frequently. Season to taste with
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Copper Pennies (Carrots)
Makes 5-6 Servings

2 lbs. carrots
1 onion, sliced or chopped
1 green pepper, chopped
1 cup sugar
1/4 cup oil
1 tsp. dry mustard
1 tsp. Worcestershire Sauce
1 can Campbell's Tomato soup

Mix all ingredients together and refrigerate for 1 to 2 hours.
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Broccoli Casserole
Makes 6 servings

2 boxes frozen chopped broccoli
1 can cream of mushroom soup
1 cup mayonnaise
1 medium onion, chopped
1 cup grated cheddar cheese
1 egg, beaten
10-12 Ritz crackers

Cook broccoli 5 minutes and drain. Mix remaining ingredients together except crackers. Add mixture to broccoli. Mix all well and pour in greased casserole pan. Top with crumbled Ritz crackers and dot with butter. Bake at 350 degrees for 45 minutes.
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Broccoli and Corn Casserole
Serves 8

2 tbsp. chopped onion
2 tbsp. margarine
1 tbsp. flour
1 1/2 c. milk
8 oz. pkg. shredded Jack cheese
12 oz. can whole kernel corn
1 c. cracker crumbs
2 (10 oz.) pkg. frozen broccoli spears, cooked and drained

Saute onion in 1 tablespoon margarine and blend in flour. Gradually add milk, stirring constantly until thick. Add cheese, stirring until cheese is melted. Stir in corn and 1/2 cup crumbs. Arrange broccoli in 7x11 inch dish. Pour cheese mixture over broccoli. Toss remaining crumbs and oleo and sprinkle over casserole. Bake at 350 degrees for 30 minutes.
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Cauliflower With Cheese Sauce 
Makes 4 Servings

1 med. cauliflower
2 c. milk
4 T. butter
4 T. flour
1 1/2 c. grated cheese
1/2 tsp. salt

Cook the cauliflower upside down in boiling, salted water, until tender, 12-15 mins. Drain. Make a white sauce, by melting butter, and adding flour. Add milk gradually. Cook slowly until thickened, stirring constantly. When thickened, remove from heat, and add grated cheese, and salt. Place the drained cauliflower on a platter, and pour the cheese sauce over it.
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Hello Nancylanders! I'm hoping someone can give me a recipe that I saw on Joanne Weir's cooking show. She took some store-bought sauerkraut and added fresh cabbage and some other ingredients to it to extend it. I think she added onion plus some other ingredients. I didn't bother to write down the recipe, because I was sure
she'd put it online. But I can't find it. I'm hoping someone has it.
Sue (Cooky) in Indiana

Angel Food Cake with Pineapple
A box of Angel Food Cake mix (just the contents of the box, no need to follow the directions on the box), and combine it with a 20 ounce can of crushed pineapple in its own juice. (No need to use a mixer, just stir it by hand) The mixture starts to froth and it turns into an amazingly airy, fluffy bowl of deliciousness right before your eyes. Once it’s all mixed up, simply pour it into a 9 x 13 baking dish and bake it at 350 for 30 minutes
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This recipe has been around for years. It is another fun Easter treat to make, especially if the kids or grandkids get to help.
Robbie IN

Edible Easter Baskets

1 tablespoon butter or margarine
1 cup miniature marshmallows
3 Shredded Wheat biscuits, crushed
Jelly beans

Place butter in medium bowl. Microwave at 100% for 30 to 45 seconds or until melted. Add marshmallows, stirring to coat. Microwave at 100% for 30 to 60 seconds, or until marshmallows puff and mixture can be stirred smooth. Stir in crushed cereal.

Shape into Easter baskets or nests and when cool, fill with jelly beans. Great for decoration and can be eaten. Makes 4 to 6.
Robbie IN
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Here's some ideas for Margo, Boston for the Easter basket exchange. You could buy or
make bookmarks, either crocheted, knitted, plastic canvas or counted cross stitch ones. Also some pretty pastel colored post it notes. You could make or purchase granola bars, make up packages of dried fruit. Some Easter or Spring decorated cupcakes would be pretty, or maybe some home made mint candies molded in flower
molds. You could also make up some party or trail mix and make up little bags of that tied with some pretty ribbon. Hope these help you. Happy Easter to everyone, Rita,
Memphis, NY

For Margo Boston 3/23, who wanted suggestions for Easter baskets, consider any of the following homemade candy: toffee, fudge in various flavors, caramels, peanut butter balls, candy coated pretzels, coconut balls/Easter eggs, truffles, divinity, candied nuts or peanut brittle. You could also do non food items, such as small bottles of lotion, hand sanitizer, post-it notes with a pen, jars of spices, or a cookie cutter with one of your favorite recipes. Other food ideas would be any of the gifts in a jar for brownies, cookies, soup, hot chocolate, Russian tea, flavored coffee or flavored coffee creamers. Small jars of jam or jelly could also be used. If you have a dollar store in your area, you could find many more ideas at a very low cost.
Robbie IN

Thanks yo Sharon in Pa. For the suggestion of placing bread on cookie cooling rack, using the lines and cut with electric knife.I have surd that and yes, it works. However, I am looking for a source for purchasing one like the Presto bread slicer. Thanks for assisting and suggestions.
Marvis in Texas

French Silk Pie

1 Baked 10" Pie Shell, Cooled to Room Temperature
1 lb Butter (No Substitutes)
Softened To Room-Temperature
2 cups Granulated Sugar
4 Eggs
4 Squares Of Bitter Chocolate
Melted And Cooled To Room-Temperature
1 tsp Vanilla

Cream butter 20 minutes (on 4) Add sugar, cream 20 minutes more (on 5). Add eggs,
one at a time, beating 5 minutes after each addition (on 4). Add melted chocolate,
beat 5 minutes. Add vanilla, beat 5 minutes.

Pour into the baked pie shell. Chill overnight for filling to firm and flavours to mellow.
Top, if desired, with unsweetened whipped cream and chocolate curls. (Rather like
gilding the lily!)
1/2 recipe use 1 - 8" pie shell
Courtesy of Marge Clark
Denise-the Villages, FL
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About 40 years ago, I was given a recipe for a dish that was absolutely wonderful with baked ham. I apparently lost the recipe in moving and cannot even remember if it had a name on it. I hope someone here will know it.

It had lime Jello, small curd cottage cheese, cool whip, pecans, pineapple and sliced maraschino cherries. It was so good with any ham dish.

If anyone has this recipe, I would so appreciate it if you could sent it. Thank you nancy and furbabies for all you all do.
Jean in NC

Keith (newsletter March 22). I called my sister and she told me the sugar free cake mix is made by Pillsbury. She finds it with the regular cake mixes. She said it goes so fast that they cannot find it all the time. When she does find it, she buys several since they are both diabetics. You may check with your Wal-Mart and see if they
carry it. Hope this was some help.
Shirley in MS

As I promised, Nancy, the spaghetti sauce recipe. I asked for the cookie recipe, Susan's Special Oatmeal Raisin Cookies. I still cannot find it. It was on my old computer. Apple wanted $1400.00 to get it fixed, so I bought an 11 inch air. It is wonderful. It is light , a little over 2 lbs., fast and wonderful.

If any of your readers knows about this recipe, I would really appreciate it. It is the absolute best! I have never written a recipe in my life. I like Julia Child and Southern Sideboards is one of the best cookbooks in the world, it is a Southern Living Hall of Fame cookbook, but must be special ordered. It is from the Junior League of Mississippi. Hope I did not mess up the recipe too badly.

Like I said, I have written a recipe in my life. But I can cook. Adjustments can easily be made on the recipe depending on how many diners you have. Hope you enjoy it. You can skip the sausage, but it does add flavor.

Spaghetti Sauce

extra virgin olive oil
1/2 lb. hamburger
2 sweet Italian sausages
meatballs Syracuse are the best, but I can no longer find these in Dallas because
they were going bad before they could be sold. Quality frozen Italian meatballs

Buttoni fresh pasta angel hair or fettucine

2 to 3 jars Ragu GARLIC sauce, this is the best by far.
at least 2 colanders

In a small amount of olive oil brown the hamburger. I then place it in a colander and
rinse with water. Next slice the sausages and cook until there is not a trace of pink in
them. Put these in the second colander and rinse.

Because I have to use frozen meatballs, I microwave them until they are warm. Brown these as well in the olive oli. Empty the meatballs on top of the sausages. Rinse with water. Return all the meats to a large dutch oven.

Pour the 2 to 3 jars of Ragu sauce on top. I have read to heat to a boil. Do not do this unless you enjoy cleaning up spaghetti sauce that splatters all over your kitchen, medium high is plenty of heat. Heat sauce through out.

Next pour into your crockpot. Cook on low for 6 to 8 hours. This is a sweet sauce, but I promise your diners will love it. As for the pasta, just follow the directions. The sauce freezes well.
Diane S
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This is for Margo in Boston, who in the March 23rd Newsletter requested ideas for a goodie to take to an Easter Brunch for each guest to put in their Easter Baskets.

Margo, here are a couple of cute and good-tasting ideas. I have provided links for both. Both are easy, take only a little time, only a couple of ingredients and are cute and good! Whether you decide on either of these or something else, let us know what you decide to take and how everyone liked your treats. Enjoy your brunch and treats!

Margo, here is a link to directions for making a Carrot Shaped Bag (pastry bag) filled with Jelly Beans. All you need is some plastic pastry bags (can get at Michaels or anywhere that sells cake supplies), jelly beans and green ribbon or green rope licorice for the bow. It is very cute and simple.


Here is another cute, easy and tasty Easter candy. It is Jellybean Bark. All you need is white chocolate and different colored jellybeans (the smaller ones work great –but you can use any size or flavor. You could break it into pieces or cut it into squares and either put one or two pieces in a plastic sandwich bag or wrap with colored Saran Wrap.

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

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