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March 2017 Recipes

March 29, 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 -  Seasoned Rice Recipe | Spanish Rice Recipe | Sue's Carrot Raisin Salad Recipe | Sue's Morning Glory Muffins Recipe | Sue's Carrot Raisin Salad Recipe | Salmon Patties Recipe | Shrimp Tempura Recipe | Oma's Shrimp Scampi Recipe | Oma's Coconut Shrimp Recipe | Cherry Bars Recipe | Easy Lemon Bars Recipe | Beet Apple Salad 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
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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.

Seasoned Rice Recipe

1/4 c. butter
3/4 c. onion, chopped
1 c. celery, chopped
1 c. Minute Rice
1 pkg. Lipton Chicken Soup
2-1/2 c. water
1/4 tsp. pepper
1/4 tsp. sage
1/2 tsp. thyme
dash of curry

Saute onion, celery, rice and butter until golden brown. Stir in remaining ingredients. Cover and simmer 15 minutes or until liquid is dissolved. Remove from heat and let stand at least 10 minutes.
Mary J.
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Spanish Rice Recipe

1/2 lb. bacon - browned
1/2 lb. lean ground beef - browned
1 - 16 oz. stewed tomatoes
1 sm. chopped onion - browned with ground beef
3/4 - 1 c. minute rice - uncooked

Cook bacon, drain. Cook hamburger and onions, drain. Put all in skillet or dutch oven. Pour in stewed tomatoes and heat. Pour in minute rice. Let sit 5 minutes. Season to taste.
Mary J.
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                   Little One March 29 2017
                                 Little One

Sue's Carrot Raisin Salad Recipe

2 lbs carrots, peeled and trimmed
1 c. raisins
1 c. crushed pineapple, drained
1 c. mayonnaise
1/2 c. powder sugar

Shred carrots using large holes of grater. In a large bowl, combine carrots, raisins and pineapple. In a small bowl, mix mayonnaise and powder sugar until well blended. Pour over carrot mixture and toss lightly to coat evenly. Cover and refrigerate for at least 2 hours.
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Sue's Morning Glory Muffins Recipe

2 1/4 c. flour
1 1/4 c. sugar
1 T. cinnamon
2 tsp. baking soda
1/8 tsp. salt
2 c. carrots, grated
1 apple, shredded
1/2 c. raisins
1 (8 oz.) can juice-pack crushed pineapple
3 eggs (or 2 eggs and 2 egg whites, or all egg whites)
1/3 c. applesauce
1/4 c. low-fat buttermilk
1/4 c. canola oil
1 tsp. ground cloves
1 tsp. vanilla

Grease 16 muffin cups or line with paper liners. Bake 350 degrees for 35 minutes or until wooden pick comes out clean. Sift the flour, sugar, cinnamon, baking soda and salt into a bowl and mix well. Stir in the carrots, apple, raisins and pineapple. Whisk together the eggs, egg white, applesauce, buttermilk, canola oil, cloves and vanilla in a bowl. Add to the flour mixture; stirring just until moistened. Fill prepared muffin cups. Bake. Cool the muffins in the pans for 10 minutes. Invert onto a wire rack to cool completely. Store in an airtight container.
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A Bakerís Basic Kitchen Library eBook Collection (free from the Prepared Pantry)

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

Sue's Macaroni Salad Recipe

2/3 c. low-fat sour cream
1/3 c. light mayonnaise
2 T. fresh parsley, chopped
2 T. sweet pickle relish
1 T. spicy brown mustard
1/4 tsp. white pepper
4 c. cooked elbow macaroni (8 oz. uncooked pasta)
1 c. sliced green onions
1 c. frozen green peas, thawed
3/4 c. (3 oz.) reduced-fat sharp Cabot cheddar cheese, diced
1/2 c. carrot, diced
1/2 c. green bell pepper, diced
1/2 c. sliced celery
1/2 c. diced lean ham (about 2 oz.)

Combine in a large bowl; sour cream, mayonnaise, parsley, relish, mustard, and white pepper and stir well. Cook macaroni as directed on package. Add macaroni, onions, peas, cheddar cheese, carrots, peppers, celery, and ham. Toss well to coat. Cover and chill.
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Salmon Patties Recipes

1 (14 or 15 oz.) can pink salmon
7 plain saltine crackers, crumbled
1/4 c. seasoned bread crumbs
1 tsp. garlic, chopped
1/2 c. Egg Beater egg substitute
Pinch of black pepper

Drain salmon; remove and discard skin and cartilage. Place salmon, crackers, bread crumbs, garlic, egg substitute and black pepper in a food processor; blend well. Form into patties. In a non-stick pan coated with olive oil, saute over medium heat until patties are browned on both sides.
Linda NM

Shrimp Tempura Recipe

1 lb. fresh shrimp
1/2 c. flour
1/2 c. corn starch
1/4 tsp. salt
1/8 tsp. pepper
1 egg
1/4 c. water
oil for deep frying

Wash and shell shrimp, leaving the tails. Split shrimp down center of back and open flat. Remove black vein. Place shrimp cut side down on a board and score to prevent curling. Use dull side of knife to pound lightly. Make a batter mixing the flour, corn starch, salt, pepper, egg, and water. Dip each shrimp in batter and fry at 350 degrees about 4 minutes or until done.
Oma in New Orleans
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Oma's Shrimp Scampi Recipe

2 lbs. lg. shrimp, unpeeled
3 T. margarine
1 c. red bell pepper, chopped
8 garlic cloves, crushed
1/2 c. dry white wine
1/4 c. fresh parsley, minced
1/4 c. lemon juice
6 c. angel hair pasta, cooked & hot

Peel shrimp, leaving tails intact. Starting at tail end, butterfly underside of each shrimp, cutting to, but not through, back of shrimp. Arrange 8-shrimp, cut sides up, in each of 6 gratin dishes; set aside. Melt margarine in a small skillet over medium heat. Add bell pepper and garlic; saute for 2 minutes. Remove from heat; stir in wine, parsley, lemon juice, and pepper. Spoon wine mixture evenly over each serving; sprinkle paprika over shrimp, and broil 6 minutes or until shrimp is done. Serve with angel hair pasta.
Oma in New Orleans
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Oma's Coconut Shrimp Recipe

3 c. shredded Coconut
1 c. Panko bread crumbs
2 lbs shrimp (raw, deveined & shelled)
1 c. flour
2 tsp salt
1 tsp baking powder
1/2 tsp. ground red pepper (optional)
1/2 c. orange juice
1/2 c. milk
2 lg. eggs

Dipping Sauce:
1 c. orange marmalade
1 or 2 T horseradish sauce

Combine coconut & breadcrumbs in a dish and set aside. Cut the shrimp butterfly style. Combine remaining ingredients and mix well and pour into a zip lock bag. Add the shrimp to the mixture. Let set for 1/2 hour. Dip each battered shrimp in the coconut/breadcrumb mixture until both sides of the shrimp are coated. When all shrimp is breaded, place a few at a time in a pot of hot oil. Fry until golden brown. Drain the shrimp's excess oil on a paper towel. Combine the marmalade and horseradish and mix well.
Oma in New Orleans
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Cherry Bars Recipe

1 C. margarine
1 1/2 C. sugar
4 eggs
3 C. flour
2 1/2 tsp. baking powder
1 tsp. vanilla
1/2 tsp. salt
1 20 oz. can cherry pie filling
1 C. powdered sugar
1 T. water
1 tsp. vanilla

Cream together margarine and sugar; add egg and blend well. Combine flour, baking powder, and salt. Add to creamed mixture and blend well. Spread 2/3 of the batter into a greased 10 1/2x15 1/2 in jelly roll pan. Spread cherry pie mix over the batter. Drop remaining 1/3 of batter by the teaspoons full over the cherries. Bake in preheated 350 degrees oven for 35 minutes. Mix together powdered sugar, water, and vanilla to form glaze. While still warm drizzle glaze over bars.
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Easy Lemon Bars Recipe

1 pkg. Angel Food cake mix, 1 step variety
1 can Wilderness lemon pie filling

In a bowl and with mixer on medium speed, mix Angel Food cake mix with the can of lemon pie filling. Pour mix into an ungreased jelly roll pan. Bake in preheated 350 degrees oven for 20 minutes or until spongy when touched. Cool and frost with a powdered sugar glaze or sprinkle top with powdered sugar. Freezes well.
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Versatile Beet Apple Salad Recipe

Olive oil
3 beets, stem cut off, leaving 2 inches of stems
2 large shallots, cut in slices
2 cloves garlic, chopped
2 apples, washed and sliced
Fresh mozzarella, you chose the amount
Olive oil
Balsamic vinegar

Preheat oven to 425 F. Dribble olive oil in the bottom of amedium baking dish, add beets and dribble more oil over the beets. Sprinklesalt over beets and cover baking dish with foil. Bake for 30 minutes. Uncoverbeets, flip them over, add sliced shallots and garlic, put foil back on dishand place back into oven and set timer for 20 minutes. Add apples, cover againwith foil and place back in the oven and bake for 10 minutes. Remove foil andtransfer contents out of baking dish and onto a plate. Separate the beets fromthe rest of the mixture. Cut ends of beets and use a paper towel to peel them. Cutbeets into chunks and place chunks on a serving dish. Add shallots and applemixture on the beets. Place mozzarella slices on the salad. Dribble oil andvinegar on beet salad. Serve.
Source: Delish
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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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Lubbock, Texas 79416

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