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December 2017 Recipes

December 21, 2017  | Everyday Recipes
Easy and delicious printable easy recipes from our recipe family.  Recipes are made with ingredients found in most pantries.   


Everyday Recipes from Our Recipe Family.

Today's Recipes

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If you have any recipes, tips and questions to share NancyLand family of recipe members would love for you to share. Send your favorite tried and tested recipes to
nancyskitchen@suddenlink.net    or
so they can be shared with others.

Recipes ingredients need to be in one column.  Instructions need capital letters at the beginning of a sentence and punctuation at the end of sentences. Remember to include the title of the recipe, number of servings, additional notes about the recipe, and your name within the message.
Nancy Rogers   

Everyday Recipes from Our Recipe Family. Everyday recipes made from ingredients found in most pantries.

The newsletter is a short one tonight. The closer we get to Christmas the busier things get.

Chowder Recipes
Ah, Athena, you know me well by my submissions to Nancy. Here are two chowders, one white, one red, both Floridian I believe, in origin. The creamy one is like my grandmother's, & I'm 80, so it's been around awhile. The red is much more recent, last 50 years or so!

Both can be made with any seafood you choose with no changes in timing unless they take much longer to cook than shrimp.

If you need something that is fast to make & very easy but uses convenience products instead of these, let me know, I've got several. Of course.


Creamy Florida Chowder Recipe
... shrimp, crab, fish, whatever....

1 c. EACH diced lower fat bacon & finely chopped onion
4 T. butter, divided
1/4 c. minced carrot
3/4 c. minced celery
1/4 c. flour
2 c. seafood or chicken broth
2 c. EACH milk, lower fat is fine, and Half & Half
1 c. heavy whipping cream
1 bay leaf
1/2 T. fresh ground very coarse pepper
1 tsp. salt
1/8 tsp. cayenne
2 tsp. Old Bay Seasoning1 T. Worcestershire sauce
1 large potato, microwaved till just tender, then skinned & diced, red holds shape best
3/4 lb. shrimp, chopped roughly; 1 # crab, picked free of shell; or 3/4 to 1 lb. cooked chunked fish; Athena, your scallops will work too

In a 4 qt. pot saute' bacon in half the butter till barely browned; add rest of butter & vegetables & cook till

tender, about 5 minutes. Lower heat way down; stir flour in smoothly, donít let it brown; cook about 2 minutes. Add broth, milk, Half & Half, & cream; stir in bay leaf, salt, peppers, Old Bay, & Worcestershire. Bring just to a beginning boil; reduce to simmer & cook, stirring, till slightly thickened, about 10 minutes. Add potato & seafood & cook & stir 2 minutes, or till shrimp are done & everything is very hot. Remove bay leaf to serve.
Makes 2 qt.plus., serves 5 - 7. To serve later, complete; chill but don't cover till cool because of condensation drips; to re-heat, go slow, don't boil it. Great with spinach salad or cole slaw & cornbread, corn cakes,or muffins,or, top with big garlic croutons. All good. But this is one you must pay a bit of attention as you make it for perfection.


Snapper Chowder Apalachicola Style Recipe

2 T. plain olive oil, divided
1 large onion, chopped
3 tsp. minced garlic
1/2 c. thinly sliced carrots
2 small ribs celery, diced
1 #2 can stewed tomatoes, original flavor version
1 1/2 c. chicken bouillon
2 stems snipped parsley
1 stem fresh thyme leaves
4 - 5 leaves snipped basil
2 good pinches Old Bay Seasoning
2 good dashes Tabasco
1 large or 2 medium potatoes, chopped
Salt & pepper
3/4 to 1 lb. boneless fish, chunked

In a skillet ( a large wok is good), cook onions in half of the oil till yellow; add garlic, carrots, and celery & saute on High 6 - 10 minutes, till becoming tender. Meantime in a 4 qt. pot, mix tomatoes, bouillon, herbs, Old Bay, and Tobasco. Put sauteed vegetables in the pot & cook the potato in the other half

of the oil for 5 or 6 minutes. Stir potato into chowder, & add salt & pepper to taste. Simmer for 30 minutes; hold now, chilling if you like. When ready to serve, bring to a slow boil, add fish, & cook on Low for 6 minutes, or till fish is done. Serves 4 with a salad and cornbread or other bread.
We owe this one to Mark Weintz of 'Florida Sportsman'.
Marilyn in FL
Click Here to Print these Chowder Recipes

Strawberry Tomato Salsa Recipe

2 pints cherry tomatoes, quartered
1 pint fresh strawberries, chopped
8 green onions, chopped
1/2 cup minced fresh cilantro
6 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt

In a large bowl, combine tomatoes, strawberries, green onions and cilantro. In a small bowl, whisk oil, vinegar and salt; gently stir into tomato mixture. Refrigerate until serving. Yield: 6 cups.
Source: Taste of Home sooooo good ENJOY !!
Judy in Montana
Click Here to Print this Recipe


Betty wanted help in making a roast that is not stringy. I have always been told that all cuts of beef are good, if you cook them properly, but I think chuck roast is the best. I hope you saw Judy's recipe for Beef Tips Crock Pot in the 1/18 newsletter. It is similar to how I have prepared roasts that people have like. Here are some other recipes you might want to try. If you can provide more information on how you have been cooking roasts I know the great cooks of this newsletter can help troubleshoot your problems.
Robbie IN


Diner Style Chuck Roast Recipe

1 medium onion, halved and sliced 1/4" inch thick
4 - 6 garlic cloves, crushed and coarsely chopped
2 (10 3/4 oz) cans cream of mushroom soup
2 packets onion soup mix
1/4 cup red wine - (can substitute water or beef broth)
1/2 cup beef broth

Rinse meat under cold water. Pat dry with paper towel. Season with freshly ground pepper.
Heat frying pan on medium-high heat, add 2 tablespoons oil to pan and sear meat for 3 minutes on both sides. Remove from pan, set aside.
Add onion slices to Crock-pot. Sprinkle chopped garlic in center of pot. Place roast in center of Crock-pot.

Mix in a bowl the cream of mushroom soups, onion soup mix, wine and broth until combined. Pour over roast.

Slow cook on low heat setting for 5 to 8 hours.
Serve with mashed potatoes or noodles and your favorite vegetables.
Robbie IN
Click Here to Print this Recipe


Golden Corral Roast Copycat Recipe

1 (5 lb.) beef rib eye roast (or cross rib roast)
2 tablespoons cracked black peppercorns
4 tablespoons fresh thyme leaves
1 cup sour cream
1/4 cup prepared horseradish
1 teaspoon granulated sugar
1 tablespoon butter
1 white onion, thinly sliced
1/2 pound sliced mushrooms
1 tablespoon flour
1 cup beef broth
1 tablespoon Dijon mustard

Preheat oven to 350 degrees. Rinse your beef and pat it dry with a clean paper towel. Place the roast in your roasting pan fat side up. Press the cracked pepper into the surface of the roast, as well as 2 tablespoons of the thyme. Roast the meat for 2 hours or a little over. The goal is to reach an internal temperature of 135 degrees. You'll need a probe thermometer to determine internal temperature, inserted about 2 inches into the thickest part of the roast.
Once the roast is finished, take it out of the oven and cover it with aluminum foil. Let the roast rest for at least 15 minutes before you try to slice it. When the roast is first taken out of the oven all of the juices have expanded. If you cut into it all the juices will come running out and you'll be left with a dry roast. By letting the meat rest the juices will be able to redistribute throughout the roast leaving you with a moist, delicious meal.
Horseradish Sauce: Mix the sour cream, horseradish and sugar in a glass bowl until combined. Put this in the refrigerator while the roast cooks to let the flavors marry.

Gravy: Melt butter in a large cast iron skillet on about medium heat. Throw in the onions and cook them for about 10 minutes, stirring regularly with a wooden spoon, until they are starting to brown. Toss in the mushrooms and continue to cook for about another minute until the mushrooms are soft and tender. Sprinkle in the flour stirring constantly, and cook until the flour begins to brown (about 1 to 2 minutes). This will add a nutty, toasty flavor to the gravy, while making sure that the flour can absorb all of the broth without clumping, leaving a nice, smooth gravy. Stir in the broth and simmer for another 5 minutes, stirring constantly, so that the gravy can come together. Take the gravy off the heat, stir in the mustard, and you're ready to serve.
Robbie IN
Click Here to Print this Recipe


Chuck Bourguigonne Recipe

2-1/2 lb. boned chuck roast, about 2 inches thick
6 slices bacon, cooked and crumbled (reserve drippings)
salt and pepper, to taste
1 can Campbell's beef broth
1-1/4 cups water
1/2 cup dry red wine
1 large bay leaf
2 large cloves garlic, minced
1/2 lb. (8) small whole white onions
4 medium carrots, cut in half
1/2 lb. (2 cups) sliced fresh mushrooms
2 tbsp. flour

Trim fat from roast and cut into 1-1/2" cubes. In large heavy pan, brown cubes in bacon drippings; drain. Sprinkle with salt and pepper. Add bacon, beef broth, 1 cup water, wine, garlic and bay leaf. Cover and simmer for 1 hour, stirring now
and then. Add onions, carrots and mushrooms; cover and simmer 1 hour, or until tender.

Remove bay leaf. To thicken, gradually blend 1/4 cup water into flour. Put meat and vegetables to one side and slowly stir in the flour mixture into sauce. Cook, stirring, until thickened.
Makes 4 servings.
Judy Alaska
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Bavarian Pot Roast Using Beer Recipe

1 boneless beef chuck pot roast (about 3 lbs.)
2 tbsp. cooking oil
1-1/4 cups water
3/4 cup beer (or beef broth, but we prefer beer)
1 can (8 oz.) tomato sauce
1/2 cup chopped onion
2 tbsp. sugar
1 tbsp. cider vinegar
2 tsp. salt (I cut in half)
1 tsp. ground cinnamon
1 bay leaf
1/2 tsp. pepper
1/2 tsp ground ginger
Cornstarch and cold water, optional

In Dutch oven, brown roast in hot oil. Combine water, beer (or beef broth) tomato sauce, onion, sugar, vinegar, salt, cinnamon, bay leaf, pepper and ginger. Pour over meat and bring to boil; Cover and simmer, until meat is tender, about 3 hours. Remove meat and discard bay leaf. If desired thicken juices with some cornstarch mixed with a little cold water. 8 to 10 servings.
Judy Alaska
Click Here to Print this Recipe

Brisket Recipe

1 Brisket or rump roast
8 ounces Coca-Cola
1 Bottle chili sauce
1 pk Lipton Dry onion soup mix
Salt and pepper

Place all ingredients in covered roasting pan and bake at 350 degrees until roast falls apart.
Makes 8 Servings
Mary J.
Click Here to Print this Recipe

Dried Beef on Toast Recipe

1/4 c Butter
4 oz Dried beef, shredded
1/4 c Flour
2 c Milk

Melt butter in heavy frying pan. Add dried beef and cook a few minutes. Blend in flour. Stir thoroughly. Take from heat. Add milk and blend. Heat to boiling, stirring constantly
Mary J.
Click Here to Print this Recipe

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Products this Month
Real Chocolate Chips 
Cookie Mixes 
Bread Machine Mixes (with instructions for regular oven)

Articles this month
How to Troubleshoot Cookies
Save Time with No-Bake Cookies
The Joys of Refrigerator Cookies
Types of Cookies and How to Bake Them

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Lubbock, Texas 79416

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