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March 2017 Recipes

March 8, 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 Quick Ambrosia Fruit Salad Recipe | Linda's Lime Jello Salad Recipe | Oma's Baked Ranch Chicken Recipe | Apple Cucumber Salsa Pork Tacos Recipe | Sharon's Chow Mein with Chicken Recipe | Oma's Corn Fritters Recipe | Mary J's Raspberry Pie Recipe | Oma's Fried Cornbread Recipe | Lavender Pound Cake 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.

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

Nancy, I have another recipe for the person that has been told to eat more fruit. I would buy the smallest can of fruit in it own juice or any juice.

Susie's Quick Ambrosia Fruit Salad Recipe

1 can, 8-1/4 oz) fruit cocktail, drained
1 can, 8 oz, unsweetened pineapple chunks, drained
1 cup green grapes
1 cup seedless red grapes
1 cup miniature marshmallows, optional sometimes I use 1/2 cup and other times I don't use
1 medium banana, sliced
3/4 cup vanilla yogurt
1/2 cup flaked coconut

In a large bowl with lid, combine all the fruit but not the banana and marshmallows. Chill until serving. When you are ready to eat the fruit add a few slices of banana and a few marshmallows if using. Mix with a little of the yogurt. Make 6 servings.

Nancy and 4 legged associates stay safe, stay warm and comfortable.
Susie Indy
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Hi Nancy,
I am looking for a good Chelsea bun recipe. I remember in my school years on our farm, my mother baking these buns that were like cinnamon buns but with lots of dried fruit and maybe walnuts.
Thank you, Luciveta, Manitoba Canada

Linda's Lime Jello Salad Recipe

1 small pkg. lime Jello
No. 2 can crushed pineapple
1 avocado, diced
1/2 c. walnuts
2 T. lemon juice
Maraschino cherries

Mix Jello with 1 cup hot water. Drain juice from crushed pineapple and add enough water to the juice to make 1 cup. Add this to Jello. Mix avocado, crushed pineapple, walnuts and lemon juice. Mix together with Jello mixture and pour into mold. Whole maraschino cherries may be placed at the bottom for color.
Linda NM
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Oma's Baked Ranch Chicken Recipe

3/4 c. crushed cornflakes
3/4 c. grated parmesan cheese
1/2 envelope dry ranch dressing mix
8 boneless, skinless chicken breast halves (about 2 pounds)
5 T. melted margarine

In a shallow bowl, combine the cornflakes, parmesan cheese and ranch dressing mix. Dip chicken in melted margarine, then roll in cornflake mixture to coat. Place in a greased 13 x 9-inch pan. Bake, uncovered at 350 degrees for 45 minutes or until chicken juices run clear.
Oma in New Orleans
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The last few months have been hard for me. I had a flood in my master bedroom. It was caused by two cats playing near the faucet in the master bedroom. They must have accidently turned on the water all the way in the bathroom sink. I didn't go to that part of the house for several days and the entire bedroom and closet were flooded. It took almost a week and $1500 for a steam cleaning company to get up all the water and to dry out the carpet. It was a stressful time for me.

For the past year it has been great to work at Sylvan Learning Center. I loved the children and the ability to feel like I was helping children learn. Recently I was told they were going in a different direction and was not part of that direction. I didn't notice but most of the teachers were already gone and they had been replaced by Texas Tech students. They are using engineering and math majors to replace certified teachers. It was a big shock to me that I am no longer working there. I thought I was doing a good job. Rarely missed work and loved the job. The lack of a job has been hard for me to accept. It is difficult to find a job that is part time and something that I can do. The factors against me are my age (72) and my disability of musuclar dystrophy. I have not been dealing with life well. I really thought everything would be fine, I could work and do the newsletter less during the week and all would be well and it was for one year. Hopefully my attitude will and job opportunties will improve soon.

Weekly Deals at The Prepared Pantry
SAVE NOW! Shop this week's best deals. From cookie mixes, to baking ingredients, to kitchen tools. These are the very best deals being offered at The Prepared Pantry.

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

Apple Cucumber Salsa Pork Tacos Recipe

Apple Cucumber Salsa
1 Lg. apple cored, diced
3/4 c diced seeded cucumbers
1 green onion thin sliced
half jalapeño pepper seeded, fine diced(optional)
1/4 c chopped fresh cilantro
2 Tbsp fresh lime juice
1 Tbsp vegetable oil
pinch salt

1 Tbsp vegetable oil
1 onion thinly sliced
2 cloves garlic thinly sliced
1 tsp ancho chili powder or chipotle chili powder
1 tsp each ground cumin and ground coriander
1/4 tsp each salt and pepper
2 cups thinly sliced roast pork chopped or shredded
8 soft corn tortillas, warmed

Apple Cucumber Salsa: In bowl, stir together apple, cucumber, green onion, jalapeño pepper, cilantro, lime juice, oil and salt. Set aside.
Tacos: In large nonstick skillet, heat oil over medium heat; cook onion and garlic, stirring occasionally, until softened, about 4 minutes. Add chili powder, cumin, coriander, salt and pepper; cook, stirring, for 2 minutes.
Stir in pork and 1/2 cup water; bring to boil. Reduce heat and simmer, stirring, til heated through 5 minutes. Serve in tortillas; top with salsa. ENJOY !!!!

**** I do not use jalapenos as I'm allergic to them. But any hot pepper can be used. I use 1 tsp Tobasco sauce instead.
Source: Canadian Living
Judy in Montana
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               Caramel Pear Cookie Mix - click here

          Caramel Pear and Toasted Pecan Cookie Mix
                    The Prepared Pantry

Sharon's Chow Mein with Chicken Recipe

1/2 pkg. (8 oz.) egg noodles (thin yellow type)
1 pkg. skinless boneless chicken thighs
4 oz. yellow chives, cleaned and rinsed
1/2 lb. bean sprouts, cleaned and rinsed
2 1/2 T. soy sauce
3 tsp. cornstarch
2 T. oil
1 c. water

Boil noodles, drain, rinse and let drain again. Cut chicken into small strips. Mix 1-1/2 T. soy sauce and 1 tsp. cornstarch in a bowl. Add chicken and mix until chicken is well coated. Cut chives into 3 inch long pieces. Coat large fry pan with 1 T. oil over high heat. Add noodles in a 1 inch layer. Allow noodles to brown and crisp. Flip noodles onto a large plate and slide back onto pan to brown other side. Slide onto a platter, set aside. Mix 1 T. soy sauce, 2 tsp. cornstarch and 1 c. water until cornstarch is dissolved. Add 1 T. oil to pan, bring up to high heat. Add chicken mixture, stir fry until browned. Add chives and sprouts, stirring. Add cornstarch, soy sauce and water mixture. Stir until sauce is thickened. Pour over noodles.
Makes 4 servings.
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Linda's Frito Chicken Recipe

2 to 2 1/2 c. chicken, cooked and diced
1 can cream of chicken soup
1/2 c. sour cream
1/4 c. picante sauce or salsa
2 c. monterey jack or cheddar cheese, shredded
2 c. Frito corn chips, crushed

Combine chicken, soup, sour cream and picante sauce, mixing well. Spoon half the mixture into lightly greased 1 1/2 quart casserole dish. Top with 1 cup cheese and 1 cup corn chips. Repeat layers. Bake, uncovered, at 350 degrees for 20-25 minutes or until hot. Serve with additional picante sauce. Makes 4 servings.
Linda NM
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Oma's Corn Fritters Recipe

2 cups flour
1 T. baking powder
1/4 cup granulated sugar
1/2 tsp. salt
2 large eggs
1 cup milk
1/2 stick butter, melted
1 cup frozen corn

Sift together dry ingredients. Whisk eggs, milk, and butter till blended. Fold egg mixture and corn into dry ingredients until just combined well. Drop batter by T. into hot oil and cook until golden brown. About 5 minutes. Drain on paper toweling. Keep warm in oven. Sprinkle fritters with powdered sugar and serve immediately.
Oma in New Orleans
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Mary J's Raspberry Pie Recipe

1 Baked 9 inch pie shell
4 c. fresh raspberries
1/4 c. water
1 c. sugar
2 T. cornstarch
Whipping cream for topping

Cook 1 cup of raspberries with water, sugar and cornstarch in a saucepan. Boil gently until thick. Mix in remaining three cups of raspberries gently and pour into pie shell. Cool at least four hours in refrigerator, then top with desired amount of whipped cream sweetened to taste.
Mary J
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Mary J's Tomato Basil Soup Recipe

2 c. chopped onions
1/2 tsp. basil
1/2 tsp. thyme
3/4 c butter, divided
2-1/2 T. olive oil
2 (15 oz) cans Italian tomatoes
4 T. tomato paste
4 c. chicken or beef broth
1/4 c. cornstarch
1 c. heavy cream
2 tsp. sugar
salt and pepper to taste

In a large saucepan saute onions, basil, thyme in 1/2 c. butter and olive oil until onion is clear. Add tomatoes and paste, simmer for 10 minutes. In a separate bowl, mix 5 T. broth to cornstarch until smooth. Stir in broth mixture to soup. Add remaining broth and simmer for 30 minutes, stirring frequently. Put soup through blender or use hand blender. Just before serving, add sugar, cream and 1/4 c butter, salt and pepper to taste.
Makes about 8 cups.
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Oma's Fried Cornbread Recipe

2 cups white cornmeal
1/4 tsp. baking powder
1-1/4 tsp. salt
1 tsp. sugar
1/4 c. half-n-half
1 T.. vegetable oil
1 to 2 c. boiling water
Vegetable Oil

Combine first 4 ingredients in a bowl; stir in half-n-half and 1 tablespoon of oil. Gradually add boiling water, stirring until batter is the consistency of grits. Pour oil to a depth of 1/2 inch into a heavy skillet; place over medium-high heat. Scoop batter into a 1/4 cup measure; drop into hot oil, and fry, in batches, 3 minutes on each side or until golden brown. Drain on paper towels. (Stone-ground (coarsely ground) requires more liquid).
Oma in New Orleans
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Lavender Pound Cake Recipe

2 cup butter (4 sticks)
3 1/2 cup all-purpose flour
2 teaspoon baking powder
12 large eggs; separated
2 1/2 cup sugar
2 tablespoon sweet sherry
1 tablespoon dried lavender flowers

Preheat oven to 325 F.

In a large bowl, cream the butter until it is light and fluffy. Combine flour and baking powder and gradually add to the butter, beating until the mixture is a smooth paste. In a separate bowl, combine the egg yolks and sugar; beat until thick and light. Add the sherry and lavender, then gradually beat in the butter and flour

In a separate bowl with clean beaters, beat egg whites until they form stiff peaks but are not dry. Quickly and gently fold the whites into the flour mixture. Turn the batter into a well-greased and floured 10" tube or bundt pan. Bake for 1 hour and 15 minutes or until a straw inserted in the center comes out clean.
Anna in Sweden

Weekly Specials at Prepared Pantry 


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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Nancy Rogers 

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Nancy Rogers

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

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