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June 2017 Recipes

June 24 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 -  
Melody's Double Coated Chicken Recipe | Sylvia's Toad in the Hole Recipe | Mary J's Southwestern Pork Chops for 2 | Mary J's Marinated Cucumber Salad for 2 | Mary J's Italian Dressing Chicken for 2 | Julie's Stir-Fried Broccoli Rice for 2 | Sharon's Green Pea Salad Recipe | Mary Ann's Fried Squash Recipe | Sue's Glazed Carrots Recipe | Anna's Crab Cakes Recipe | Homemade Cinnamon Syrup and Ice Cream Recipe | Texas Sheet Cake Recipe | Robbie's Three Recipes for Ice Cream Sandwich Desserts | Abby's Apricot Chicken Recipe | Pork Chop Skillet Meal Recipe

Questions, Tips and Replies
- Comment - Lots of messages and recipes to post
- Information from Foods Will Win the War Brochure
- A request a recipe for crawpuppies (hushpuppies with a crawfish filling)?
- A poem for testing eggs
- Comment on eggs in the refrigerator
- Barbara's comment on how long you can keep eggs

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.

Melody's Double Coated Chicken Recipe

4 cups krispie cereal
1 tsp paprika
1 egg
3/4 c milk
3/4 c flour
Salt/pepper to taste
1 tsp poultry seasoning

Chicken pieces or all breasts (about 1 whole chicken in amount)

Finely crush cereal to almost powder, stir in paprika. Set aside. Beat egg, milk, flour together. Stir in seasonings. Dip chicken into batter then coat with crumbs. Place on well greased foil lined baking pan. Bake at 350* 1 hr or until chicken is done.

This is a family favorite; I think I found this recipe in a magazine many years ago. I have used other nonsweetened cereals but we like the krispies the best.
Melody in Nebraska
Click Here to Print this Recipe

Lots of messages and recipes to post today
Today is my day off. There were quite a few messages and recipes sent in to post. I am always excited when we have enough messages to post...whether it is my day off or not. Anytime there are enough recipes and message to post, the newsletter will go out.

This is a popular dish of sausages in what is the equivalent of Yorkshire Pudding. After browning off the sausages, pour off any fat and use the remnants later for a tasty gravy.

Sylvia's Toad in the Hole Recipe
Serves 2–4 depending on appetite

3 tbsp beef dripping or lard (Crisco) or veg oil.
6 sausages (I use Richmond thick Pork ones)
2 eggs
100g plain flour, sifted
85ml whole milk
85ml ale (I sometimes use sparkling water as an alternative)
1tbsp wholegrain mustard (I prefer English mustard, but your choice)

Preheat the oven to 220C. Heat half the fat in a frying pan over a medium heat and brown the sausages on all sides (this is labour-intensive but worth it)
Meanwhile put the eggs in a large bowl and beat, preferably with an electric hand whisk, or liquidiser until thick. Beat in the flour and milk alternately until smooth, then stir in the ale and mustard and leave to sit for 15 minutes.

Put the remaining fat in a roasting tin (mine's about 26cm x 21cm) and put in the oven to heat. Once the sausages are browned all over, and the batter has rested, take the roasting tin out of the oven and put over a medium flame. Pour in the fat from the sausage pan, followed by the batter, which should sizzle as it hits the tin. Add the sausages and return to the oven.

Bake for about 35 minutes until well risen and golden, then serve immediately, preferably with good gravy and veggies of your choice.

(='.'=) Sylvia in Scotland
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From a flyer - Foods that Will Win the War

1. Buy it with thought
2. Cook it with care
3. Serve just enough
4. Save what will keep
5. Eat waht will spoil
6. Home grown is the best
Don't Waste It.

Food Will Win the War .. Don't Waste It

An interesting statement in this book was:
Don't pay five or ten cents more a dozen of white eggs in the belief they are superior to brown eggs. The food value of each is the same. The difference is the shell color is due to the breed of the hen.

Mary J's Southwestern Pork Chops for 2

2 boneless pork chops
1 tablespoon vegetable oil
1/2 cup salsa
salt and pepper to taste

Season pork chops with salt and pepper. Brown both sides of pork chops in a skillet with oil. Add salsa and simmer for 30 minutes or until pork chops are done.
Makes 2 Servings
Mary J
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Mary J's Marinated Cucumber Salad for 2

2 medium cucumbers, sliced and peeled
1 teaspoon salt
1 tablespoon white vinegar
3 tablespoons sugar

Combine salt and cucumbers. Gently toss. Let stand a few minutes (10 to 15 minutes) Mix vinegar and sugar together until sugar is dissolved. Pour on cucumbers and let set for at least 15 minutes. Before serving drain vinegar and sugar mixture off the cucumbers.
Makes 2 Servings
Mary J
Click Here to Print this Recipe


Mary J's Italian Dressing Chicken for 2

2 boneless and skinless chicken breats
1/2 cup Italian Dressing (I prefer Zesty Italian Dressing)
1/2 teaspoon lemon pepper
salt to taste

Mix together salt, Italian Dressing and lemon pepper. Pour over chicken and let chicken marinate for 2 hours in the refrigerator.
Bake uncovered in 350 degree oven for 45 minutes or until chicken is done.
Broil for 5 minutes.
Makes 2 servings
Mary J
Click Here to Print this Recipe

Julie's Stir-Fried Broccoli Rice for 2

1/2 c Rice, long-grain white
1/4 lb Broccoli florets
3 teaspoons Sesame oil, divided use
1/2 small Onion, sliced
2 medium Garlic cloves, crushed
1/4 c Chicken stock
1/4 c Cilantro, fresh chopped
Black pepper, to taste
Salt, to taste

Bring large pot with 3 to 4 quarts water to boil. Add rice, stir once and boil 8 minutes. Wash broccoli. Add to rice; boil 3 more minutes. Drain well. Meanwhile, heat 2 teaspoons oil in wok or skillet and add onions.
Stir-fry 3 minutes. Add garlic, rice and broccoli. Toss for several minutes. Mix chicken stock, cilantro and remaining oil together. Add to wok. Toss well. Add salt and pepper to taste.
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Weekly Specials at Prepared Pantry 

Remember to drop by the site each and every day, check out the recipes and send in one or more of your favorite recipes or a food related question (or tip). If see something that interests you, remember to click on it and check it out too.. Send your questions, replies and recipes to

Sharon's Green Pea Salad Recipe
8 Servings

2 cn Green peas, about 16-oz cans; rinsed and drained
1 c Cheddar cheese, 4 oz.; finely diced
1 c Celery; diced
1/2 c Sweet pickles; thinly sliced
1/2 c Red bell pepper or pimiento; diced
1/2 c Mayonnaise
Salt; to taste
Freshly ground black pepper to taste

Combine peas, cheese, celery, pickles, bell pepper, mayonnaise, salt and pepper in medium-size bowl. Toss lightly to coat evenly. Cover and refrigerate at least 2 hours.
Click Here to Print this Recipe

Mary Ann's Fried Squash Recipe
4 Servings

3 lb yellow squash, peel and thinly sliced
2 eggs, beaten
1/2 c Milk
2 c buttered bread crumbs
Salt to taste
Pepper to taste

Peel and slice squash into thin slices. Salt and pepper to taste. Dip squash into mixture of eggs and milk. Roll in bread crumbs and dip in milk a second time. Roll squash in bread crumbs and drop into hot grease until brown (approximately 5 minutes).
Mary Ann
Click Here to Print this Recipe

Sue's Glazed Carrots Recipe
4 Servings

4 lg Carrots, peeled
3 tb Brown sugar, packed
2 tb Butter or margarine
1 tb Water
1/2 ts Salt
1 ts Cinnamon

Cut carrots into long thin strips and set aside. Combine remainder of ingredients in a 1? qt. casserole, and microwave on high (100%) until butter is melted., 45 sec. to 1 min., stirring to blend.

Stir in carrot strips until coated and then cover. Microwave on high (100%) until carots are tender (5 to 8 min.) stirring once during cooking.
Click Here to Print this Recipe

Anna's Crab Cakes Recipe
Yield: 6 Servings

1/3 cup mayonnaise
1 lg egg
1 1/4 cup soft bread crumbs
1 ts ground mustard
1/4 ts salt
1/4 ts ground cayenne
1/8 ts pepper
2 md green onions, chopped
18 oz crabmeat, cartilage removed and flaked
1/4 cup plain bread crumbs
2 tb vegetable oil

In medium bowl, mix mayonnaise and egg with wire whisk. Stir in remaining ingredients except plain bread crumbs and oil. Shape mixture into six patties, about 3 inches in diameter (mixture will be moist). Coat each patty with plain bread crumbs.

In 12-inch nonstick skillet, heat oil over medium heat. Cook patties in oil about 10 minutes, gently turning once, until golden brown and hot in center. Reduce heat if crab cakes become brown too quickly.
Anna in Sweden
Click Here to Print this Recipe

Homemade Cinnamon Syrup and Ice Cream Recipe

Homemade Cinnamon Syrup is perfect for creating an all-natural copycat of Starbucks' Cinnamon Dolce Latte or Caramel Apple Spice Cider...and it doubles as a delicious topping for pancakes, waffles, ice cream, & more!

1 cup water
1 cup brown sugar
1 teaspoon cinnamon
1 teaspoon pure vanilla extract
good quality vanilla ice cream

Yield: 1-1/4 cups
In a medium saucepan set over high heat, combine water, brown sugar, and cinnamon. Whisk continuously until sugar is dissolved and mixture comes to a boil. Reduce heat to a simmer and whisk for 5 minutes longer, or until syrup thickens.

Remove pot from heat and stir in vanilla. Transfer syrup to a clean glass jar and allow to cool. Cover and store in the refrigerator for up to one month.

Serve over ice cream, pancakes, waffles, stir in coffee.
Source: fivehearthome.com
Anna in Sweden
Click Here to Print this Recipe

Texas Sheet Cake Recipe

1 cup of butter
1/3 cup cocoa powder
1 cup water
2 cups sugar
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 large eggs, beaten
1 teaspoon vanilla extract

1/2 cup butter
1/4 cup cocoa powder
6 tablespoons milk
1 teaspoon vanilla extract
3 ½ cups powdered sugar
1 cup chopped walnuts

Preheat oven to 400 degrees. Grease an 18-inch-by-12-inch rimmed baking sheet and set aside.

In a small saucepan over medium heat, add the butter, cocoa powder and water. Stir to combine the ingredients. Cook the ingredients until it just comes to a boil. Remove from heat.

In a large bowl, combine the sugar, flour, baking soda and salt. Pour cocoa mixture over the flour mixture and mix thoroughly.

Add the buttermilk, eggs, and vanilla extract and mix until combined.

Pour batter into prepared pan and spread it evenly out. Bake for about 18-20 minutes or until the cake bounces bake when lightly touched. Remove cake from oven.

While the cake is baking, prepare the frosting.

In a small saucepan over medium heat, add the butter, cocoa and milk. Bring the mixture to a boil and then remove from heat. Whisk in the vanilla extract and powdered sugar until smooth.,quickly add walnuts

When the cake comes out of the oven, immediately pour the frosting over the top and spread it out evenly. Let cool and refrigerate about one hour.
Teri in Missouri
Click Here to Print this Recipe

Hi Nancy, Nancylanders and fur associates,

I pray everyone in Nancyland is doing fine. Does anyone have a recipe for crawpuppies (hushpuppies with a crawfish filling)?

Recent Newsletters
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June 20    June 21    June 22    June 23

I don't want to detract from the newsletter, but I have noticed that the Message Boards seem a little neglected these days. Have you explored them? Great info by some wonderful people!

Julie, there is a great site for Camping recipes there, (I'm afraid my camping days are way behind me, a bit long in the tooth now).

If you click on Our Recipe Message which is on the top right just under Welcome to Nancy's Kitchen this takes you into lots and lots of sites with loads of great recipes, there's also lots of very other interesting sites. If you haven't visited, you will be surprised by the superb info there.

(='.'=) Sylvia in Scotland

Testing Eggs Poem
I have seen this in many cookbooks, columns and previous issues of the newsletter. I do not know where it originated, but it is a great way to determine if your eggs are still good. Also, you can freeze eggs. Crack the egg and pour the egg in to a clean ice cube tray. Once frozen, pop the egg out and place in a freezer container. When you are ready to use the egg(s). unthaw and use in any recipe,
Robbie IN

Testing Eggs
Float it in water to test if it's good.
If it lays at the bottom, then eat it you should.
If it lays at an angle, then it's still okay;
But if it floats to the top, just throw it away!
If it floats, it's toast!
Robbie IN

Robbie's Three Recipes for Ice Cream Sandwich Desserts
I hope one of these recipes is the one Mary J wanted in the 6/22 newsletter. I have not looked at a box of ice cream sandwiches recently,, so they may now sell them in smaller or larger quantities. You could need moor than one box of them or less than one box for any of these recipes. Be creative and use various candy bars or chips depending on your preference. This is a great make ahead dessert for the summer months and is always devoured quickly.
Robbie IN

Ice Cream Sandwich Recipe #1

1 box ice cream sandwiches
1 (16 oz.) Cool Whip
1 jar caramel topping
1 jar hot fudge topping
4 Butterfinger candy bars
maraschino cherries, drained and stems removed

Use a 9 x 13 pan. First layer ice cream sandwiches. Layer in order the ingredients given. Repeat layers again. Put in freezer. Slice and serve with a dip of Cool Whip and cherry.
Robbie IN


Ice Cream Sandwich Dessert Recipe#2

1 box ice cream sandwiches
16 oz. container Cool Whip
caramel syrup topping for ice cream
1 small pkg. pecans, chopped
hot fudge saucec
1 small jar maraschino cherries, drained and stems removed

Unwrap ice cream sandwiches and place in the bottom of a 9 X 13 inch dish, covering the bottom. Generously pour and smooth Cool Whip on top of sandwiches. Drizzle chocolate and caramel syrup toppings on top of Cool Whip. Randomly place cherries on top. Sprinkle with pecans. Cover with aluminum foil and freeze until ready to serve.
Robbie IN


Ice Cream Sandwich Dessert Recipe #3

24 ice cream sandwiches
1 large tub Cool Whip, thawed
chocolate syrup
Heath Bits, crushed

Put ice cream sandwiches in bottom of deep 9 x 13 pan. Spread Cool Whip on top. Pour some chocolate syrup over the top. Sprinkle Heath Bits on top of chocolate. Repeat. Cover loosely with plastic wrap and freeze for at least an hour.
Robbie IN
Click Here to Print this Recipe

Here is another favorite recipe that's quick and easy and served with rice.
Abby in Atlanta

Abby's Apricot Chicken Recipe

6 chicken thighs or equivalent body parts (approx. 2 to 3 lbs.)
1 (11 oz.) jar of apricot preserves
1 tsp. dried minced onion flakes
1 Tbs. Dijon mustard
1 Tbs. soy sauce
1/4 tsp. ground ginger
1/4 to 1/2 tsp. red chili flakes

Use a 4 or 6 quart slow cooker. Place the meat into your slow cooker -- I used frozen tenderloins this time but have successfully done this dish with thighs, breast halves, and even with pork chops.
In a small mixing bowl combine the rest of the ingredients to make a sauce and then pour it evenly over the top of the chicken.
Cover and cook on low for 6-8 hours, high for 4-6--if your chicken isn't frozen, your dinner will cook faster. Serve with white or brown rice and veggies. Serves 4
Baked 1 large breast in oven at 300 for 1 ½ hours used full amount of sauce.
Abby in Atlanta
Click Here to Print this Recipe


This is another favorite meal of ours using rice.
Abby in Atlanta

Pork Chop Skillet Meal Recipe

4 pork chops (1/2 in.)
2 Tbs. vegetable oil
1-1/4 cups water
2/3 cup uncooked long grain rice
1/2 cup chopped onion
1 tsp. salt
1 (11 oz) can corn, drained
1 (14 oz) can diced tomatoes
1/4 tsp. pepper.

In a large skillet, brown chops in oil. drain and remove chops. Combine water, rice, onion, and ½ tsp. salt in the skillet. Place pork chops over rice mixture; top with corn and tomatoes. Sprinkle with pepper and salt. Bring to a boil. Reduce heat; cover and simmer for 20-25 mins or until pork and rice are tender. Let stand 5 minutes before serving. Makes 4 servings.
Abby in Atlanta
Click Here to Print this Recipe

I have used eggs that have been in my refrigerator that are 3 months old with no ill effects. Crack them individually just in case, but believe me you will know a rotten egg when you see/smell it. I have only seen one in my life time and it was a loooonnnngggg time ago. I haven't been able to tell any difference.
Abby in Atlanta

Barbara's Comment on How Long to Keep Eggs
For Betty’s question about eggs –

I don’t like to keep eggs beyond the date shown, so what I do when they’re approaching that date is scramble them and then divide into foil packages, in turn in a freezer bag, and into the freezer. I then thaw before use and reheat them either in the foil in the toaster oven or unwrapped in a covered dish in the microwave. I won’t say they taste like fresh made, but are quite decent, especially if you added a bit of ham or bacon when you cooked them or topped with a little cheese for reheating.

You might also want to google cracking them into a container and freezing them raw. I’ve seen references to this but have never tried it.

Celebrity Chef Connection


My Favorite Links
Treasures From Texas - Vintage Items
Diggin' History Blog
RecipeGoldMine Recipe Site
Prepared Pantry

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 

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

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