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February 2017 Recipes

February 10, 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 -  Mary J's Sesame Chicken Recipe |
Mary J. Southwestern Chicken Recipe
| Sue's Barbecue Green Beans Recipe | Sue's Baked Beans Recipe | Sue's Sweet Sour Green Beans Recipe | Sue's Sauerkraut and Bacon Casserole Recipe | Judy's Corn Cauliflower Soup Recipe | Baked Ham and Cheese Ring Recipe | Potato Wedges Recipe | Mediterranean Tuna Salad Recipe | Robbie's Pan Release Recipe | Pasta Puttanesca Recipe | Tangy Barbecue Chicken Recipe |
Twinkie Layer Cake Recipe
| Chicken Avocado Lime Soup Recipe | Mary J's Turkey Stuffed Peppers Recipe |

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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.

Mary J. Southwestern Chicken Recipe

1-1/4 lbs. boneless chicken breasts, skinned
1 tsp. paprika
1 tsp. salt
1/4 tsp. pepper
2 tsp. olive oil or butter
1 med. onion, chopped
1 small green pepper, chopped
1 garlic clove, minced
1 can tomatoes and green chilies
1-1/2 cups instant rice
3/4 c. (3 oz.) shredded Monterey Jack Cheese

Cut chicken into thin strips. Sprinkle with paprika, salt, and pepper. Heat oil in 10" skillet over med heat. Cook chicken in oil 2 minutes. Add onion, green pepper, and garlic cook until tender, about 4 minutes, stirring frequently. Drain tomatoes, reserving liquid. Add chicken broth to liquid to equal 1 1/2 cups. Add liquid to skillet, bring to a boil. Stir in rice and reserved toma toe. Cover and remove from heat. Let stand until all liquid is absorbed, about 5 minutes. Sprinkle with cheese. Serves 4.
Mary J.
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Mary J's Sesame Chicken Recipe

2 chicken breasts, boned
4 tbsp melted butter
1-1/2 tbsp soy sauce
1/2 tsp tarragon
1/2 tsp mustard powder
1-1/2 tbsp white wine
sesame seeds

Mix butter, soy sauce, tarragon, mustard and wine. Marinate chicken breasts for three hours. Drain, reserving marinade. Broil chicken 6 minutes on each side and remove from heat. Brush with marinade. Roll in seeds or sprinkle seeds on and return to heat until sesame seeds are brown.
Mary J.
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Sue's Barbecue Green Beans Recipe

2 can green beans, drained
4 slices bacon
1/3 c. brown sugar
1/4 c. onions, diced
3/4 c. ketchup

Fry bacon and remove from pan. Saute onions and add brown sugar and ketchup and simmer 2 minutes. Pour this mixture over green beans. Crumble bacon on top. Bake at 350 degrees for 45 minutes.
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Sue's Baked Beans Recipe

1 lb. hamburger
1 28 ounce can Campbell's beans
1 14-16 ounce can kidney beans, rinsed
1 T. vinegar
1 tsp. mustard
1/4 c. ketchup
1/3 c. brown sugar
1 envelope onion soup mix
1/2 c. hot water
Brown and drain hamburger. Add beans, vinegar, mustard, ketchup, brown sugar, soup mix and water. Mix well. Pour mixture into a casserole dish. Bake at 350 degrees for 30 minutes.
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Sue's Sweet Sour Green Beans Recipe

1 can French style green beans
2 T. chopped onion
3 strips bacon
2 T. vinegar
1/4 tsp. salt
1 1/2 T. sugar
pepper to taste

Pour 1/2 liquid from beans and discard. Pour remaining liquid and beans into saucepan. Add onions. Chop and fry bacon. Add bacon and drippings to beans. Heat bean mixture. Add the remaining ingredients. Heat and serve.
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Sue's Sauerkraut and Bacon Casserole Recipe

1-1/2 lb. bacon, cut and fried crispy bits
2 cans (28 oz.) tomatoes (drained)
2 cans (28 oz.) sauerkraut
2 c. brown sugar
1-1/2 c. onions, chopped

Mix all ingredients together. Pour into baking dish. bake at 350 degrees for 1 hour. This seems to be a hit where there are men present.
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Judy's Corn Cauliflower Soup Recipe

4 strips bacon, cut up
2 tablespoons unsalted butter
2 garlic cloves, minced
1 onion, diced
2 carrots, diced
2 stalks celery, diced
1 head cauliflower, roughly chop
1 bay leaf
1/4 cup flour
4 cups chicken broth
1 cup milk
1-1/2 cup frozen or fresh corn
salt and pepper, to taste

Cook bacon til crispy, Transfer bacon to paper-lined platter and discard all but 1/2 tablespoon drippings. Add butter, garlic, onion, carrots, and celery. Cook, stir occasionally, til tender, about 4 minutes. Add cauliflower and bay leaf and cook, stir often, til tender, about 4 minutes. Add flour, stir constantly for about 1 minute, be careful not to burn. Slowly add chicken broth and milk while stirring the roux, and bring to boil. Reduce heat to med and simmer, stir occasionally, for 15 minutes.

Remove about 2 cup soup from pot and purée in a blender, then stir back into pot along with corn. Cook 2 minutes. Season with salt and pepper. Serve immediately with bacon and greens.
ENJOY !!!! Judy in Montana
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Baked Ham and Cheese Ring Recipe

2 cans (8 oz each) refrigerated Crescent dinner rolls
1 cup mozzarella cheese
1/4 cup pepperoncinis(yellow not hot peppers sliced)
1/4 cup fresh basil
1/2 pound salami
1/3 pound ham
1/4 pound prosciutto
8 slices provolone, halved
Salt and pepper to taste
your favorite dipping sauce

1. Preheat the oven to 375°F .
2. Unroll cans of dough, separate into triangles. On a large cookie sheet, place a bowl in the center (about 5 inches in diameter). Arrange the triangles in a ring around the bowl, dough should overlap.
3. Layer cheese, pepperoncinis, basil, salami, ham, prosciutto, and provolone on each triangle closest to the ring. Season with salt and pepper.
4. Bring the top of the triangle over the filling, and tuck the edges under the bottom layer of dough. Repeat around the ring until the entire filling is enclosed.
5. Bake for 30 min or until the dough is golden brown.
6. Cool 5 to 10 min before cutting into serving slices.
7. Enjoy!
Inspired by: Pillsbury
ENJOY !!!! Judy in Montana
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My Favorite Links
Treasures From Texas -
Vintage Items
Diggin' History Blog
RecipeGoldMine Recipe Site
Prepared Pantry

Potato Wedges Recipe

3-4 potatoes
3 eggs
1 tsp garlic powder
1 c parmesan cheese, grated
1/4 c fresh parsley, chopped
1 Tbsp oregano
1 tsp paprika
1 tsp each salt & pepper

1. Preheat oven to 375º.
2. Slice potato in half then take the half and quarter it.
3. Whisk 3 eggs in a small bowl.
4. Combine remaining ingredients in a med bowl.
5. Coat each wedge in egg wash, then coat in dry mix, til covered.
6. Place on greased baking sheet and bake for 30 min
7. Allow to cool 5 min
Now your favorite dipping sauce!
Serves 2
ENJOY !!!! Judy in Montana
Click Here to Print this Recipe

Hi Nancy and all the little critters!
I hope everybody is warm and safe.
The weather here in New York is bone-chilling cold and sharp. I went out to shop this morning, and couldn’t wait to get back home. As soon as I returned, I made a mug of hot cocoa to take the chill out of my bones. After I put away the food items, I sat down to see today’s newsletter on my computer. I was delighted with the recipes sent in by Linda, Sharon and Mary J, and I made a note of several to try very soon. There were so many that looked truly good, I don’t know where to start, but I an reassure you I will do a lot of cooking this week. Thank you girls and Nancy!
Artemis in NYC

This is delicious and has been a big hit with anyone who has tried it. You can cut the recipe in half, if desired.
Robbie IN

Mediterranean Tuna Salad Recipe

6 large to medium large ripe tomatoes, coarsely chopped
2 6 oz cans olive oil packed tuna, drained (preferably Italian)
4 large cloves garlic, minced
1 medium red onion, thinly sliced (1/4 inch)
1 can sliced black olives
4 fresh Basil leaves, rolled and thinly sliced
pinch oregano or Italian seasoning (optional)
1/2 cup extra virgin olive oil
1 lemon, freshly squeezed
1 tsp. balsamic or red wine vinegar
Salt and pepper to taste
crusty Italian bread rounds
Parmesan or Romano cheese, freshly grated

In a stainless steel or glass bowl, combine all ingredients except bread, salt and pepper and cheese. Allow to sit for 30 minutes at room temperature.
Wrap bread in foil and warm in preheated oven at 275°F for 20 minutes. Remove a circle cut into the top and take out a few handfuls of the bread (tear into pieces). Toss the salad into the bread and return the cover and the torn pieces of bread. Season to taste with salt, pepper and freshly grated cheese. Serve immediately.

Variations: Serve in warmed pita pockets. Shredded romaine lettuce or escarole hearts can be tossed with the salad. Baby tomatoes, sliced in half may be used. Oil cured olives may be substituted for ripe black olives.
Robbie IN
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A Baker’s Basic Kitchen Library eBook Collection (free from the Prepared Pantry)  

Here is the recipe I use for pan release to grease baking pans to insure the cake, muffins, etc do not stick.

Robbie's Pan Release Recipe

1/2 cup shortening
1/2 cup vegetable oil
1/2 cup flour

Wisk all ingredients until smooth and well combined. Store in air tight container and use to grease pans for baking or cooking.
Robbie IN
Click Here to Print this Recipe

This is a very tasty Puttanesca . The Ladies of the Evening would whip up a version of this dish after a busy night!
I also added two or three links Italian sausage to this dish

Pasta Puttanesca Recipe

1/4 cup extra virgin olive oil
4 large garlic cloves finely chopped
1 large can peeled tomatoes in puree with basil ( I used crushed ( or pureed )tomatoes and added dried basil
1/2 cup Kalamata olives halved and pitted ( I bought a bottle of pitted Kalamata olives )
3 Anchovy fillets chopped ( I added a few more --or you can use anchovy paste
1 1/2 Tblspn drained capers
1 tsp dried oregano
1/2 tsp dried crushed red pepper
3/4 lb spaghetti
2 Tblspn chopped fresh Italian parsley ( I used dried )

Heat oil in large pot over medium heat add garlic and sauce until fragrant (at this point I added to or three links Italian Sausage sliced in rounds ) . Cook a few minutes but don't brown the garlic . Add tomatoes, , olives, anchovies, capers, oregano and red pepper . Simmer sauce over med-low heat until thickened ( and if you add sausage , until sausage is done ). Season with salt and pepper , ( I added garlic powder ) but keep in mind the saltiness of the olives and anchovies . Cook pasta until al-dente. Drain pasta and add to the sauce and toss over low heat . Add parsley and serve with parmesan cheese . Enjoy !!
Dee RI/Fl
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Any idea where I can find the recipe for the "pan release for greasing cake pans" recipe that was mentioned by Chris in GA in your 1/28/17 newsletter?
Thanks. Elaine F

Use equal parts Crisco Oil
Crisco solid
I made a large amount, but for the average home baker I would use 1/4 to 1/2 cup of each. Put all in bowl and mix with mixer until creamy. Keep in fridge.

Nancy these day's I don't bake for the public and I keep on hand (Baker's Joy) by
B & G Food inc
P.O. Box K, Roseland, N.J. 07068
to grease cake pans. It's basic the same except in a spray can. Hope this helps.
Chris in GA.

Tangy Barbecue Chicken Recipe

4 large boneless, skinless chicken breasts
1- 17.5 oz. favorite BBQ sauce
3/4 cup brown sugar
1-1/2 Tbsp. Worcestershire sauce
cooking spray

Cut chicken into bite-sized pieces. In skillet, spray very well with cooking spray. Sauté chicken in skillet over medium-high heat, turning on each side, until chicken is no longer pink. Make sure to keep spraying chicken during cooking with cooking spray to keep chicken moist.
In medium bowl, combine BBQ sauce, brown sugar, and Worcestershire sauce. Add to the cooked chicken skillet with the chicken. Cook over medium-high heat until sauce comes to a boil, stirring frequently. (Sauce will need to boil for brown sugar to crystallized making a glaze)

Serve warm over rice or with your favorite sides.
Serves 8
Sherry (in Indiana)
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Slow Cooker Chocolate Fondue Recipe

3/4 lb. good quality chocolate, chopped
1/2 cup heavy whipping cream
3 T. liqueur or liquor or rum extract if you want a non alcoholic fondue

Mix chocolate, cream and liqueur or extract in slow cooker. Cook on low for 45 to 60 minutes or til chocolate melts. Stir gently toward the end of cooking time. Serve directly from slow cooker, using large toothpicks or fondue forks to dip the selection of foods, such as bananas, apples, pound cake, pretzels, marshmallows and other goodies.
Sherry (in Indiana)
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Twinkie Layer Cake Recipe

1 box yellow cake mix (I used Duncan Hines)
5.1 oz box instant vanilla pudding (the large box)
1 cup water
1 stick salted butter, melted and cooled slightly
4 large eggs, lightly beaten

1 stick salted butter, slightly softened
1/4 cup heavy cream
1 tsp vanilla
7 oz jar marshmallow creme
3-1/2 cups powdered sugar

Preheat oven to 350. Butter and flour 2 (8 inch) round cake pans and set aside.

In the bowl of your mixer, combine eggs and butter. Add water, pudding mix, and cake mix and beat on medium for about a minute, until batter is smooth and thick. Spread evenly in prepared pans and bake for about 20 -25 mins or until tops spring back when lightly touched, or a toothpick inserted in center of cake comes out clean.

Cool cakes for a few minutes in the pans, then turn out on to wire racks to finish cooling.

For frosting/filling:
Beat butter and vanilla in your mixer until combined. Add marshmallow cream and beat until smooth. Slowly add powdered sugar until just combined. Add heavy cream, Increase speed to high, and beat for one minute, until light, smooth and fluffy. Spread on cake layers and serve.
Brenda O
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Chicken Avocado Lime Soup Recipe

1 1/2 lbs boneless skinless chicken breasts*
1 Tbsp olive oil
1 cup chopped green onions (including whites, mince the whites)
2 jalapeños, seeded and minced (leave seeds if you want soup spicy, omit if you don't like heat)
2 cloves garlic, minced
4 (14.5 oz) cans low-sodium chicken broth
2 Roma tomatoes, seeded and diced
1/2 tsp ground cumin
Salt and freshly ground black pepper
1/3 cup chopped cilantro
3 Tbsp fresh lime juice
3 medium avocados, peeled, cored and diced
Tortilla chips, monterrey jack cheese, sour cream for serving (optional)

In a large pot heat 1 Tbsp olive oil over medium heat. Once hot, add green onions and jalapenos and saute until tender, about 2 minutes, adding garlic during last 30 seconds of sauteing. Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts. Bring mixture to a boil over medium-high heat. Then reduce heat to medium, cover with lid and allow to cook, stirring occasionally, until chicken has cooked through 10 - 15 minutes (cook time will vary based on thickness of chicken breasts). Reduce burner to warm heat, remove chicken from pan and let rest on a cutting board 5 minutes, then shred chicken and return to soup. Stir in cilantro and lime juice. Add avocados to soup just before serving (if you don't plan on serving the soup right away, I would recommend adding the avocados to each bowl individually, about 1/2 an avocado per serving). Serve with tortilla chips, cheese and sour cream if desired.
*For thicker chicken breasts, cut breasts in half through the length (thickness) of the breasts, they will cook faster and more evenly.
Brenda O
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Re: Pan Release Recipe
Any idea where I can find the recipe for the "pan release for greasing cake pans" recipe that was mentioned by Chris in GA in your 1/28/17 newsletter?
Thanks. Elaine F


Regarding the email on Bundt cakes. I have always hated the part of baking that require you to "grease and flour" a pan. Especially those fluted Bundt pans.Then I found this recipe a long time ago for "Pan Release" and have used it ever since. I have never had anything stick to the pan when I've used this.
I usually start with a 1/4 cup measure and even though hit doesn't require refrigeration, I keep it in a container in my fridge. When I need it I take it out and "paint" it on my cake or bread pan or any other pan that needs to be greased and floured. Use a pastry brush. The good thing about this is, you can see where you put it so you don't miss any spots.

Pan Release Recipe
1 part flour
1 part vegetable oil
1 part vegetable shortening
I combine it all with a mixer or immersion blender.
It keeps for 6 months or longer.
Abby Atlanta
Patti in NM

Mary J's Turkey Stuffed Peppers Recipe

2 lg. green peppers, tops and seeds removed
1/2 lb. ground turkey
1 sm. onion, chopped
1 garlic clove, minced
2 T. butter or margarine
1 T. all-purpose flour
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. milk
1/2 c. tomato, chopped
4 T. cheddar, cheese, shredded, divided

In a large saucepan, cook peppers in boiling water for 3 minutes. Drain and rinse with cold water; set aside. In a skillet, cook the turkey, onion and garlic over medium heat until meat is no longer pink; drain and set aside. In the same skillet, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return turkey mixture to skillet. Stir in tomato and 2 tablespoons cheese and heat through. Spoon into pepper; sprinkle with the remaining cheese. Place in a greased 1 quart baking dish. Cover and bake at 350 degrees for 25-30 minutes or until peppers are tender and filling is hot.
Makes 2 servings.
Mary J.
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Weekly Specials at Prepared Pantry 


Products this Month
Mr Mister Stainless Steel Spray Genie 
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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