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August 10, 2013
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Fritter Recipes

Apple Cinnamon Fritters

1 c. flour
1/2 tsp. salt
1/2 c. milk
1 tbsp. lemon juice
1 1/2 tsp. baking powder
1 tsp. cinnamon
2 eggs, beaten
4 lg. apples, peeled, cored & sliced in 1/4" slices

Sift flour, baking powder, salt and cinnamon together. Add eggs to milk. Beat into flour mixture. If the batter looks too thin, don't add all the eggs and milk liquid. The batter should be thicker than pancake batter. Sprinkle the lemon juice over the apples then dip in the sugar then batter and fry in deep hot fat until golden brown.
Makes 4 Servings
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Corn Fritters

1-1/2 c. Bisquick
1/2 tsp. salt
2/3 c. milk
Dash of pepper
1 well beaten egg
1 to 1-1/2 c. whole kernel corn

Add milk and egg to dry ingredients. Stir in corn. Drop by tablespoons into deep hot oil, about 375 degrees. Fry 3 to 5 minutes. Drain well.
Makes about 30 fritters
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Zucchini Fritters

1-1/2 c. flour
2 tsp. baking powder
3/4 tsp. salt
1 c. milk
1 egg, beaten
1 c. zucchini, shredded
Oil for deep frying

In bowl mix first 3 ingredients. Mix milk, egg and zucchini. Add to flour mixture; mix. Drop by tablespoon into deep heated oil. Fry 3-4 minutes (golden brown). Serve hot.
Makes about 24 fritters.
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Jalapenos and Yellow Squash Fitters

1 c. flour
1/2 c. milk
1/4 c. oil
1 tsp. sugar
1 tsp. salt
1 egg, beaten
3 tbsp. chopped jalapenos
1 onion, finely chopped
3 c. grated yellow squash

Use fresh yellow squash. Grate squash. Combine flour, milk and oil; stir until smooth. Add rest. Drop by tablespoons into hot oil, flatten to spread. Fry to golden on both sides. Serve hot.
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Carrot Fritters

1 lb. carrots
1 egg
4 tsp. sugar
3/4 c. biscuit mix
1 tsp. vanilla

Boil carrots until tender. Drain, mash and add sugar. Let cool. Add egg, biscuit mix and vanilla. Mix well. Drop by teaspoon full in hot oil and fry until brown on both sides.
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Cauliflower Fritters

1 c. sifted flour
1 tsp. baking powder
1/2 tsp. salt
Dash mace
1 c. chopped cooked cauliflower
1 egg, beaten
1/2 c. milk
2 tbsp. butter, melted

Sift dry ingredients and add cauliflower, add eggs, and rest of ingredients. Drop on cookie sheet. Bake at 365 degrees for 3 to 5 minutes.
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Okra Fritters

Cooking oil
1 c. okra, sliced into 3/8" pieces
1/2 c. chopped homegrown tomatoes
1/4 c. cornmeal
1/4 c. all-purpose flour
1 egg
1/2 c. chopped onion
Dash lite salt
1/2 tsp. black pepper, freshly ground

Pour enough cooking oil to fill the skillet 1 inch deep and heat until hot. Combine all of the ingredients; stir well. Drop by spoonfuls into the hot oil. Cook each fritter until golden brown, turning once.
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Mr. Food


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Does anybody know how I can get tea stains out of a granite pan? Thank you Florence in Indiana

Hi Nancy,
I don’t have a recipe to share today but I did hear a cute message of philosophy yesterday and it fits with a recipe website.

As you travel through life,
No matter your goal,
Keep you eyes on the doughnut,
And not on the hole.

Have a great day, Mary Ann R

Spaghetti Slaw

1 (8 oz) package of angel hair pasta
1 (16 oz.) package coleslaw mix
1 small onion chopped
1 head of cauliflower chopped
1/2 cup sugar
1 cup mayonnaise
1 (24 oz.) marzettis coleslaw dressing ( in refrigeration section)

Cook pasta as directed on package drain and cool some. Toss pasta, coleslaw mix, onion, and cauliflower. Mix sugar, mayo. and coleslaw dressing together. Pour over pasta mixture stir to coat. Make the day before serving and refrigerate.

This a very good salad, I usually break the pasta in half before cooking so it's not so long.
Sharon, from Iowa
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Good morning Nancy. It has been a very busy summer for me with 2 trips to S. FL to watch my grandson play baseball. It was very hot, but so enjoyable. It was a long trip and the trips were very close together (both within a month). When I came back, I was anxious to get back home and drove over 600 miles in one day. I should know better as I was exhausted when I did make it home. Now to get caught up on my being gone. Oh, I also made a trip to Atlanta between the 2 trips to S. FL.

I thought I would submit this scale for everyone. Since so many of us cook only for 1 or 2, I think it is very helpful. I have printed it and plan to tape it inside one of my cabinet doors for easy access.

I do hope you are enjoying your summer too.
Sara in FL

ND Ohio requested easy eggplant parmesan recipes in the 8/7 newsletter. The recipe is from an 8/07 newsletter.
Robbie IN

Light Eggplant Parmigiana

1 tbsp olive oil
1 garlic clove, minced
1 large onion, chopped
3 cup tomato sauce
2 tsp sugar
1/2 tsp oregano
1/2 tsp basil
1/2 tsp salt
1/2 cup dried bread crumbs
4 egg whites
1 large eggplant, or 2 medium, cut into 1/2 slices
1/4 cup Parmesan cheese
1 8-oz package light or part skim Mozzarella cheese, shredded

In a medium skillet over medium heat, in 1 tbsp hot olive oil, cook garlic and onion until tender. Add tomato sauce and next 4 ingredients. Reduce heat to low and cook, covered 30 minutes.

Meanwhile, spray a 9x13 baking dish with non-stick cooking spray. On a sheet of waxed paper, place bread crumbs. In small dish, with fork, beat egg whites with 2 tbsp water. Dip eggplant into egg, then into crumb mixture.

Broil eggplant 4 inches from heat until golden brown, turn and brown other side. Pre-heat oven to 350°. Arrange half of the eggplant in baking dish; cover with half tomato sauce, sprinkle with half Parmesan and then top with half mozzarella; repeat making a 2nd layer. Bake 25 minutes or until lightly browned.

Makes 6 main-dish servings. I adapted this recipe from an old Good Housekeeping cookbook which called for 1/2 cup Parmesan, whole eggs instead of whites.

They also had you dip and coat the eggplant twice before frying in olive oil (not broiling).
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Apple Butter Steak

1 to 1-1/2 lbs flank steak
4 TBSP apple butter
2 TBSP light soy sauce
2 TBSP dry sherry
1/4 tsp freshly grated ginger
4 green onions chopped

Put steak on a plate. Mix remaining ingredients together and rub 2 TBSP onto flank steak on both sides. Allow to marinate for 30-60 minutes. Then broil or grill to your liking. Slice meat across the grain. Put meat onto oven proof plate. Pour remaining sauce on top of meat and place under broiler for a few moments to glaze over a bit. Serve with a rice side dish.
From; Frugal Gourmet cooks America- Jeff Smith
Judy in Montana
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3 lbs pork neck bones(or any kind of pork)
1 gallon of water
1 tsp black pepper
2 tsp salt
2 tsp whole sage
1 tsp savory
3 cups cornmeal

Simmer pork covered in water for 11/2 hrs. Remove bones if any and chop and cool meat.
reserving the broth. will need 2-3 cups of meat. Heat three quarts of broth add salt, pepper, sage and savory. Bring to a rolling boil and gradually stir in cornmeal. Keep stirring to avoid lumps. When thickened like a mush (about 15 minutes).

Add meat continue to cook over low heat for 20 minutes, stirring constantly. Pour into loaf pans and refrigerate.

To serve; slice at least 1/4 inch thick fry in butter . It is usually served with maple syrup. I like it that way also just plain.
Judy in Montana
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Does anyone have a recipe for pancakes made with ricotta cheese? Please share if you have a t and t recipe.
Thanks, Dee in Canada

Does anybody know how I can get tea stains out of a granite pan?
Thank you, Florence in Indiana

This is my own dessert creation that I made last night to take to my women's club cookout, and it was well received.

Tropical Dream Delight

1 pkg. (12 oz.) coconut cookies, crushed
1/3 cup melted butter
1 pkg. (8 oz.) cream cheese, softened
1 cup powdered sugar
1 large tub (16 oz.) frozen whipped topping, thawed
2 pkgs. (4 serving size) chocolate instant pudding
2-1/2 cups cold milk
2 large bananas, sliced
1/3 cup slivered almonds, toasted
1 small jar maraschino cherries, cut in half
1 chocolate candy bar, grated

Mix together crushed cookies with melted butter and pat firmly in the bottom of a 9x13 inch dish, or pan. Put in freezer while preparing the rest of the dessert. Mix together powdered sugar and cream cheese, until smooth and creamy. With whisk mix 2 cups of the whipped topping in to cheese mixture until well blended. Spread carefully over well chilled crust. Mix pudding mix and milk together with whisk until thick, about 2 minutes. Slice bananas over the top of the cheese layer; top with pudding. Spread remaining whipped topping over pudding. Top with the slivered almonds, cherry halves and grated chocolate bar. Chill for 3 to 4 hours.
Serves 12 to 16.

NOTE: I use Mother's brand of coconut cookies, but any crisp coconut cookies would be fine. I didn't use all of the candy bar, but you can use as much as you'd like.
Judy (in Alaska)
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For Dianne in Wisconsin. My husband really likes these, maybe yours will too.

Green Chili Quesadillas
This makes as many as you want, or as many as you have the "fixin's" for....

Pico de Gallo of tomato, jalapeno, onion, & cilantro, chilled
Sliced avocado if possible
8" flour tortillas
Melted butter
Jack & Colby, Jack & Cheddar, OR Mixed Mexican shredded cheese
Shredded cooked pork, chicken, beef, fish, lobster, crab, or shrimp...any good left-over!
Canned diced green chilies
Snipped cilantro
Sour cream

Brush tortillas with butter; place on sprayed foil or parchment buttered side down. Layer on one half: plenty of cheese, some meat or seafood, plenty of green chilies, some cilantro; top with sour cream & fold tortilla in half; turn over if you must to keep closed. Brush with a little more butter & bake at 375º till browned a bit, then serve with avocado & Pico on the side.
Marilyn in FL
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Zucchini Bites
Serves 6

2 zucchini, cut on the diagonal into 3/4-inch thick slices
1/2 cup Panko (Japanese-style) bread crumbs
1 tablespoon grated Parmesan cheese
1 tablespoon reduced-fat mayonnaise
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon seasoned salt
1/4 teaspoon black pepper

Preheat broiler. Line a baking sheet with aluminum foil. In a medium saucepan over high heat, bring 1 inch water to boil. Add zucchini slices, reduce heat to low, and simmer 3 to 5 minutes, or until just tender. Drain and pat dry with paper towels.

In a small bowl, mix bread crumbs, cheese, garlic powder, onion powder, seasoning salt, and black pepper. Spread mayonnaise on one side of each zucchini slice. Coat that side with bread crumb mixture and arrange on prepared baking sheet.

Broil 4 to 5 inches from heat 2 to 3 minutes, or until golden brown. Serve immediately.
Note; I added some Chipotle to suit my tastes and to perk it up even more.
bill, Alb.
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Twinkie Cake

14 Twinkies (for best results use the brand name)
2 large cans crushed pineapple
2 bananas
2 boxes instant vanilla pudding
20 oz. cool whip
1-1/2 cups powdered sugar
8 oz. cream cheese
Maraschino cherries

In a deep dish, layer the bottom with Twinkies. Drain pineapple. Pour over the Twinkies. Slice the bananas over pineapple. Mix the pudding according to directions and pour over the bananas. Blend 8 oz cool whip with the powdered sugar and cream cheese. Pour over pudding and top with 12 oz. cool whip and cherries. Chill 2 hours. Keep refrigerated.
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This makes a very large dessert and is truly delicious.

Overnight Butterscotch Rolls

1 (15 oz.) pkg., frozen dinner rolls dough, from the frozen food department
1, (3-3/4 oz.) pkg. butterscotch pudding, NO NOT USE INSTANT
1/2 cup brown sugar
1/2 cup butter, melted
nuts, chopped, option

The night before, arrange balls of frozen dinner rolls evenly around a greased Bundt or Angel Food cake pan. Sprinkle with butterscotch pudding mix, then brown sugar. Pour melted butter over rolls. Sprinkle with nuts, if using. Cover with towel. Let thaw and rise during the night. In morning, bake rolls at 350 for 30 to 35 minutes. Cool in pan about 5 minutes, Then flip over onto serving plate. Serves 6. The bigger the bag of frozen dinner rolls the more rolls you will have. We are sometimes in a hurry on Christmas day so I just have a quick frozen breakfast or a breakfast sandwich. Another recipe said to use a 9x13" pan placing the frozen rolls 4 across and 6 lengthwise. Then you would have to use 1-1/2 (3/4 cup) sticks butter, and 3/4 cup (1-1/2 sticks) butter, If you want to you can add 1 teaspoon cinnamon.
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Dear Nancy,
Each evening I look forward to your recipe postings. Reading them often brings back fond memories of family meals of my childhood. Thank you for all you do. One of tonight’s recipes reminded me of a simple baked tomato dish that my grandmother used to make. We always called “Grandma’s Scottish Pizza”, as grandma was Scottish. I make it for my family several times a year, though I think that I am the one who enjoys it most.

Tomato Scallop

2 cans stewed tomatoes, drain and reserve liquid
1 large onion, minced
1/4 cup butter
2 dashes Worcestershire
Pinch of oregano
Cheddar cheese, shredded or sliced, enough to cover two layers in a nine inch pie plate.
I cup of crushed saltine crackers, or more

Sauté onion in butter until golden. Add tomatoes and a little liquid if it looks too dry. Add Worcestershire sauce and oregano and mix well. In a buttered 9” pie dish, layer tomato mixture, 1/2 cracker crumbs and enough cheese to cover. Repeat. Cover and bake at 350 degrees for 30 minutes. Uncover and bake another 5 to 10 minutes until crisp on top. Allow to set for 10 minutes before serving.
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Piccadilly Beans
(An easy green bean dish)

1 (14 oz.) can whole green beans, drained or used cooked fresh green beans
12 cup finely chopped onion
2 Tblsps. Oil 1 Tbsp. butter
1/4 cup sweet pickle juice (liquid from a jar of sweet pickles)
1 tsp. dried dill weed 1 tsp. sugar

Sauté onion in oil and butter until tender, not browned. Add liquid and reduce amount to 1/2. Add green beans, heat and serve.
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Mushroom Casserole
(for the mushroom lovers out there)

1 lb. fresh mushrooms, wiped and sliced
3 Tblsps. (or more) butter or margarine
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
Salt and pepper to taste
7 slices crustless buttered bread
2 eggs
1-1/2 cup milk
1-1/2 cup mayonnaise
1 can Cream of Mushroom soup, undiluted
Fresh buttered crumbs (enough to cover top)
Cheddar cheese, grated ( “ “ “ “)

Wipe and trim mushrooms. Sauté in butter or margarine until just done. Remove from the pan and sauté onions, celery and green pepper for 5 minutes. Add more butter if needed. Return mushrooms to pan. Season with salt and pepper.

Cut 3 slices of the bread into small cubes. Place on the bottom of a 2 quart casserole. Cover with the sautéed vegetables. Cut remaining bread and distribute evenly on top.

Beat eggs. Add milk and mayonnaise. Pour over evenly. Cover and refrigerate overnight or several hours.

One hour before serving, pour over 1 can of undiluted Cream of Mushroom soup. Sprinkle with buttered crumbs and grated cheese. Bake at 325 degrees for 1 hour.
Jody in Spring, Texas
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