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June 2017 Recipes

June 20, 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 -  
Susie's French Toast Muffins Recipe | Chicken Bog Recipe | Catalina Chicken Breasts Recipe | Catalina Chicken Breasts Recipe | Balsamic Chicken Recipe | One Pot Greek Chicken and Lemon Rice Recipe | Nancy's Mock Sukayki Recipe | Nancy's Ground Beef Oriental Recipe | Laura's Easy Goulash Recipe | Mom's Homemade Chicken Bow Tie Soup Recipe | Strawberry Lemon Poke Cake Recipe | White and Wild Rice Salad Recipe | Bran and Buttermilk Scones Recipe | Noodles Romanof Recipe |

Questions, Tips and Replies
Drink's information on oreo during WWII.  | Genie remembering  on oreo during WWII. | Grammy  shares a suggestion on saving on Vitiamin D. | Sylvia in Scotland has a suggestion on basil | needs recipes for canning chili |


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.

Nancy, this recipe is great so that is why I'm posting it. The recipe is called French Toast Muffins.

Susie's French Toast Muffins Recipe

1/3 cup butter, melted
1/2 cup sugar
1 egg
1-1/2 cup all purpose flour
1-1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup milk

Topping(option: cut topping in half*)
1/2 cup sugar
1/2 cup butter, melted
1 teaspoon cinnamon

Preheat oven to 350F.
In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir until combined, but still a bit lumpy. Don't over mix. Using a large ice cream scoop drop batter into muffin tins that have been sprayed with cooking spray. I got 8 medium-large muffins out of this batter; I think you could get 10-12 muffins by distributing the batter a little less generously. Bake fro 20-25 minutes, or until they just start to turn a bit golden at the edges. For the topping mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter, then dip/roll the muffin in cinnamon sugar.

Everyone have a great week. Nancy and 4 legged associates stay cool and stay safe.
Susie Indy
Click Here to Print this Recipe

Nancy and Nancylanders: If I might, growing up at the time, I'd like to add my take on the coloring of oleo subject. I remember only too well the white block of vegetable oil based oleo that we purchased with the little postage size paper packet of orange powder that was used to make the oleo look more like butter. We would take the one pound block of oleo and put it in a bowl and then tear open the packet of orange powder and sprinkle it over the oleo. Then using a kitchen fork we'd mash and mash and mash the coloring powder into the oleo until it was a pale yellow color. This mixture was then transferred into a bowl or mold to shape it. Ours was stored in the "ice box". Later, i believe it was Parkay, developed a plastic bag with a dime size button containing a coloring agent . The color button was squeezed to break it into the white oleo in the plastic bag and then using your hands the bag would be squeezed and massaged until the color was incorporated into the oleo to make it yellow or butter colored. When colored to the desired tint the bag was cut open and the oleo transferred to be molded to the desired shape. I don't recall that it needed to be kept cool (we didn;t yet have a refrigerator) but ours was kept in the ice box I think. A 10 to 20 pound block of ice would last two to three days in the ice box to give perishables a longer life.

During WWII rationing booklets were issued periodically for use in purchasing items that were rationed because of the war effort needs. I remember we used a lot of honey to substitute for sugar which was in short supply and required ration coupons to purchase when it was available. Flour and chicken feed came in cloth bags that were colored in different prints. I was proud to wear shirts that my mother had made from those cloth bags. I guess I wasn't old enough to understand the sacrifices that were made by families in those days but we made do with what we had - and I think that as hard as it was it was better than what we have today. Everyone pulled together so that the suffering was equalized. My father served in the Navy during WWII so it was up to my mother to raise myself, and my younger brother and sister. I know she made sacrifices for us but will never grasp the magnitude of how difficult times really were for all of us.

Drink - Lake Forest, CA (I grew up in Centralia, Kansas)

I remember breaking the little square of paper to release the yellow dye to mix in the white margarine. Butter was unavailable.. My mother saved all grease and I saved tinfoil like gum wrappers and cigarette wrappers.. We also had gas stamps. My three brothers were all in the service, we turned in the saved objects.

Chicken Bog Recipe
This old Southern dish is a nice alternative to a main course featuring pasta. The Dutch oven will keep everything warm, rice holds heat beautifully and chicken thighs won’t dry out as they sit in this well-seasoned mixture. Keeping the vegetables in large chunks makes them recognizable for folks who want to know precisely what’s in the dish.

2 Tbs. unsalted butter
2 Tbs. peanut (or olive) oil
6. boneless, skinless chicken thighs
Salt and pepper
1 medium onions, cut into 1/2-inch pieces
2 ribs celery, cut into 1/2-inch pieces
3/4 cup long-grain white rice
1 (14-oz.) cans diced tomatoes, with juice
1 can 14 oz. low-sodium chicken stock
2 Tbs. hot sauce
1 tsp dried thyme
4 bay leaves
1 garlic cloves, minced

Preheat oven 350º In a Dutch oven, heat butter and oil over high heat until very hot. Add thighs and brown on both sides, about 4 minutes per side. Do not crowd pan. Transfer to a plate, season with salt and pepper. Continue until all thighs are browned.

Leave oil in Dutch oven. Sauté onions and celery until softened, about 3 minutes. Add rice and cook until rice is translucent, about 1 minute. Stir in tomatoes, chicken stock, hot sauce, thyme, bay leaves and garlic. Return chicken to pot and nestle down into rice mixture. Cover and bake until chicken and rice are done and liquid is absorbed, 50 to 60 minutes**. Discard thyme and bay leaves before serving. Check rice for seasoning.

And to be sure the rice is completely cooked.

** I used bone-in, skinless chicken thighs and I cut the vegetables in small pieces. It took almost 1 ½ hours for rice to be done. Just check.
Abby in Atlanta
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Another recipe to serve with Rice
Abby in Atlanta

Catalina Chicken Breasts Recipe

2 tsp. Oil
6 small boneless chicken breasts
1/2 cup Kraft Catalina Dressing
1/2 cup apricot jam
1/2 pkg. dry onion soup mix (about 3 tsp.)

Preheat oven to 350. Heat oil in large skillet on med-high heat. Add chicken; cook about 5 mins on each side or until browned. Remove chicken from skillet; place in 3-qt baking dish.

Mix dressing, jam, and soup mix in small bowl. Warm in microwave so all can be blended. Pour over chicken. Bake 45 mins. or until chicken is cooked through. Serve with minute Rice and salad.

I usually double the jam and Catalina. I cut the chicken breasts in half and they were over cooked. Try testing them at 25 minutes.
Abby in Atlanta
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This is for the person who wanted recipes to serve with rice.
Abby in Atlanta

Balsamic Chicken Recipe

1 Tbs. olive oil
1 yellow onion, thinly sliced
2 large red bell peppers, sliced
4 cloves garlic, minced (may substitute 1 tsp garlic powder)
4 (4- to 6-oz) skinless, boneless chicken breast halves
1/4 tsp red pepper flakes (or to taste)
1/4 tsp coarse salt
1/4 tsp ground black pepper
1/3 cup balsamic vinegar
1 (15-oz) can diced tomatoes, well drained (preferably no salt added)

Coat a large sauté pan with oil, and preheat the pan over medium-high heat. Add onion and bell pepper and sauté for 5 minutes.

Add garlic (or garlic powder) and red pepper flakes and sauté for 1 minute, stirring constantly.

Season chicken breasts with salt and pepper. Add chicken breasts to the pan and cook for 4 minutes on each side.

Add vinegar and tomatoes, and bring liquids to a boil. Reduce the heat to medium-low, and simmer uncovered for 25 minutes, stirring occasionally.

Note:I made with one large chicken breast. If using more chicken add another can of tomatoes and do not drain.
Served over rice.
Abby Atlanta
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Weekly Specials at Prepared Pantry 

One Pot Greek Chicken and Lemon Rice Recipe

Chicken and Marinade
5 chicken thighs, skin on, bone in
1 - 2 lemons, zest + 4 Tbs. lemon
1 Tbs. dried oregano
4 garlic cloves, minced
1 tsp salt
1-1/2 Tbs. olive oil, separated
1 small onion, finely diced
1 cup long grain rice (Note
1-1/2 cups chicken broth / stock
3/4 cup water
1 Tbs. dried oregano
1 tsp salt
Black pepper
Finely chopped parsley or oregano (optional)
Fresh lemon zest (highly recommended)

1. Combine the Chicken and Marinade ingredients in a ziplock bag and set aside for at least 20 minutes but preferably overnight.

2. Preheat oven to 350F. Remove chicken from marinade, but reserve the Marinade. Heat 1/2 Tbs. olive oil in a deep, heavy based skillet over medium high heat. Place the chicken in the skillet, skin side down, and cook until golden brown, then turn and cook the other side until golden brown. Remove the chicken and set aside.

3. Pour off fat and wipe the pan with a scrunched up ball of paper towel (to remove black bits), then return to the stove.

4. Heat 1 Tbs. olive oil in the skillet over medium high heat. Add the onion and sauté for a few minutes until translucent. Then add the remaining Rice ingredients and reserved Marinade. Let the liquid come to a simmer and let it simmer for 30 seconds. Place the chicken on top then place a lid on the skillet. Bake in the oven for 35 minutes. Then remove the lid and bake for a further 10 minutes, or until all the liquid is absorbed and the rice is tender (so 45 minutes in total). Remove from the oven and allow to rest for 5 to 10 minutes before serving, garnished with parsley or oregano and fresh lemon zest, if desired. Serves: 5
Abby Atlanta
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Nancy's Mock Sukayki Recipe
Serves 4-6

1 lb.very thinly sliced round steak
2 Tbsp. salad oil
1 1/2 cups sliced celery
1 large onion, thinly slice
1 medium green pepper, thinly sliced
1 1/2 cups mushrooms ( 6 oz. can )
1/2 cup sliced green onions
1 can condensed beef broth
1Tbsp. soy sauce
1/4 cup water
2 Tbsp. corn starch
4 cups cooked rice

Brown meat in salad oil. Add all of the vegetables, beef broth and soy sauce.Cover and cook on low heat 10 minutes or until vegetables are just tender. Stir often. Combine water and cornstarch. Add to meat mixture along with mushrooms. Stir until thickend.
Serve over hot rice.
Nancy in PA
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Nancy's Ground Beef Oriental Recipe
Serves 10

2 onions, finely chopped
1 cup celery, finely chopped
3 Tbsp. butter
1/2 cup uncooked rice
1 lb. ground chuck
1/3 cup soy sauce
1 can each cream of mushroom and cream of chicken soup
1 1/2 cups water
1 can bean sprouts
1 can sliced water chestnuts
1 large can Chinese noodles

Brown onion and celery in butter. Remove from pan. In same pan brown rice and meat.
Butter a casserole
Combine soups, water and soy sauce. Add onions, celery, rice and beef. Add water chestnuts. Stir in bean sprouts.

Put all into casserole. Bake,covered at 350º for 30 minutes. Remove cover and bake 30 minutes longer.
Serve over Chinese noodles
Nancy in PA
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I do not know if you want to use this but it is dollar wise real important to me.

I was told I needed iron and it became a problem... my body does not react well with a form of iron called ferrous sulfate, but tolerates the form of iron called ferrous fumarate. My insurance company would not pay for it... when I was going to pay for it myself. I found it was over $90. and on social security. No way could I afford it.

I looked online for generics... a bunch but all but the last one were still expensive. The last one was Flintstone's with iron for children! I explored it and on the label says 100% of adult iron requirement and it was about $6.00, Problem solved. Maybe others can use this dollar saving information.
Texas Gramma

Nancy will I didn't say how much chicken stock to add to the chicken noodle soup. Janis you add the amount of stock to the soup that you want. It also depends on the size of your crock pot and if you want any leftover soup. We like less stock than other people.
Susie Indy

Sharon in MO you are so fortunate to have Basil growing outdoors, just doesn't survive our Scottish weather. There is a recipe on the Recipes Message Board in Scottish Recipes re a serious Basil Oil (i.e. one to make in larger quantities that keeps unrefridgerated for at least six months), the one I posted is really meant for small quantities for personal use. I use it on various pasta dishes, simply tossing in a Tbs into a pan of cooked pasta before topping. I also like just plain pasta like this with just a generous sprinkling of parmagiano and black pepper. Also love some "Artisan" type bread dipped in it with a selection of olives, tapas etc. I think you will surprise yourself with ideas once you make it.

(='.'=) Sylvia in Scotland

Pickle Question for SB: I want to try your recipe for the Clausen pickles! My family loves them, and at $4 a jar, they aren't cheap. Just wondering if you had an estimate as to how many quart jars this recipe makes? Thanks!
Laura from Pennsylvania

Laura's Easy Goulash Recipe

1 1/2 lb. ground beef
1/2 lb. elbow macaroni, cooked
1/2 green pepper, chopped
1 small onion, chopped
1 (27 oz.) jar spaghetti sauce
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 lb. grated cheddar

Boil macaroni & drain. Cook ground beef with onion & green pepper until no pink remains. Drain off drippings. Add sauce, macaroni & seasonings. Allow to simmer for about 5-10 min. Sprinkle with cheese & allow to melt. Easy & good!
Laura from Pennsylvania
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Does anyone have a good recipe for home canned chili? No beans please.
Sharon in Mo

Mom's Homemade Chicken Bow Tie Soup Recipe
4 servings

1 lb. boneless, skinless chicken breast halves, cut into 1 " pieces
1/4 cup all-purpose flour
1 T. vegetable oil
1 med. onion, chopped
2 cloves garlic, chopped
1 can (4 1/2 oz.) chicken broth
1 cup baby-cut carrots
1 T. chopped fresh parsley
1 T. chopped fresh or 1 t. dried thyme leaves
2 medium stalks celery, sliced
1 cup uncooked bow-tie pasta (2 oz)

Toss chicken w/flour. Heat oil in Dutch oven over med-hi heat. Cook chicken, onion, garlic in oil about 5 min, stirring occasionally, until chicken is no longer pink in center. Stir in remaining ingredients except pasta. Heat to boiling. Stir in pasta. Reduce heat. Simmer uncovered about 15 min. or until vegetables and pasta are tender.
Athena in DE
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Strawberry Lemon Poke Cake Recipe

1 lemon cake mix & what's on box to make it
1 small box strawberry Jell-O
1 Cup boiling water
Half cup cold water
Sliced strawberries
One small box instant lemon pudding
One 8 ounce Cool Whip
1 cup milk

Make the cake according to directions & then cool it.
When cool, use the end of the wooden spoon or whatever to poke holes all over the cake. I put a lot of holes close together so the Jell-O mixture is in every bite when the cake is cut.
Mix the strawberry Jell-O with one cup boiling water. when it's dissolved stir in a half cup of cold water & pour over the cake making sure it covers the cake & gets in all the holes.
Refrigerate at least three hours so that the Jell-O can set.
For the frosting add the cup of milk to the lemon pudding mix. when it is totally blended carefully fold in the Cool Whip only till blended well.
Spread on top of the cake & when you are almost ready to serve, place the sliced strawberries on top of the frosting covering the cake.
Very moist and delicious
Mrsgus Illinois
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Hello again everyone. Trudy from Alabama was looking for rice recipes. I have one that I posted here a while back that is a bit different but really good. I hope everyone who may try this likes it as much as I do.

White and Wild Rice Salad Recipe

1/2 cup wild rice
1-1/2 tsp salt, divided
3/4 cup long grain white rice
1/3 cup dried cranberries
2 tbsp olive oil
2 tbsp red wine vinegar
1/2 tsp freshly grated orange peel*
1/4 tsp freshly ground black pepper
2 cups seedless red grapes halved (can vary color)
2 stalks celery, thinly sliced (about a cup)
2 tbsp chopped fresh parsley
1/2 cup toasted pecans
orange juice**

1. Cook wild rice as label directs using ½ tsp salt. Cook white rice as directed, using ¼ tsp salt. Cool both rices.

2.In a small bowl combine cranberries w/just enough boiling water to cover. Let stand 5 minutes. Drain well.

3. Dressing: Whisk or use a food processor. Combine oil, vinegar, orange peel, ¾ tsp salt, and pepper till blended. Add rices and other ingredients. Toss to coat. Toss and cool.

*Use more orange peel if desired, up to 1½ tsp

**Add orange juice for extra moisture if needed.
Jerry from Upstate NY
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Previously posted and on Our Message Boards (a few tweaks added)

Bran and Buttermilk Scones Recipe
HEAT oven to 210o C/425oF
12 scones

1 Cup 100% All Bran Cereal
2/3 Cup buttermilk, small amount for brushing tops
1 Cup flour
2 Tbsp sugar
2 Tsp Baking Powder
1/2 Tsp baking soda
1/4 Cup (1/2 stick) butter or margarine

Mix cereal and buttermilk in small bowl; let stand for 5 minutes.
Mix flour, sugar, baking powder and baking soda in large bowl. Cut in butter until mixture resembles coarse crumbs (this can be done in a Food Processor). Stir in cereal mixture just until soft dough forms. Knead dough on lightly floured surface until smooth, keep kneading to a minimum. Roll to 12x4-inch rectangle. Cut into 4-inch squares, cut each square into 4 triangles. Place on ungreased cookie sheet. Brush with a little milk.

Bake for 12 to 15 minutes or until golden. Serve warm.

Tip: Recently discovered if your scones last to the 2nd day, if you wrap the scone in kitchen towel and microwave for approx 12 seconds, it will taste just as good as when it was first baked.

On Mon, Jun 19, 2017 at 2:32 PM, Sylvia Fraser <sylviafraser46@googlemail.com> wrote:

I have posted a recipe for Extra Light Scones, using Strong Flour, on the Scottish Message Board. Rather than take up too much space on the getting very busy newsletter. If my diminishing memory serves me well???, I may have got the original idea from The Great British Bake Off programme and did a few tweaks to it. It seems lengthy, but it is really for the younger, newer scone baker rather than the Professional.

(='.'=) Sylvia in Scotland

Click Here to Print this Recipe

Noodles Romanof Recipe
4 Servings

6 oz Egg noodles
1 c Sour cream
1/2 c Parmesan cheese
1 Clove crushed garlic
1 tb Butter
1/2 ts Snipped chive
1/2 ts Salt
1 ds Pepper

Start by cooking noodles as package directs. Stir together sour cream, half the cheese, chives, salt, pepper and garlic in a bowl. Drain noodles and return to pan. Stir in butter. Fold in sour cream mixture. Place on a serving platter and sprinkle with the remaining cheese.
Mary J
Click Here to Print tis Recipe

My Favorite Links
Treasures From Texas - Vintage Items
Diggin' History Blog
RecipeGoldMine Recipe Site
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A lot of our members have asked what software I use for organizing my person recipes. 
Nancy Rogers

I use Home Cookin' software for my personal recipes.
For a
free 2 week trial of this software, Click Here

A Baker’s Basic Kitchen Library eBook Collection (free from the Prepared Pantry)


Mr Mister Stainless Steel Spray Genie 
Real Chocolate Chips 
Cookie Mixes 
Bread Machine Mixes (with instructions for regular oven)

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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Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416

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