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August 11, 2013
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Egg Recipes

Eggs in a Nest

1 egg
1 slice of bread
2 tbsp. butter or margarine
Salt and pepper

Cut 2 inch round hole in slice of bread with cookie cutter. Put butter in frying pan on medium heat. Fry bread slice on 1 side. Turn bread over and add more butter if needed. Turn heat to low. Break egg in the hole. Sprinkle with salt and pepper. Cover and cook 3 to 5 minutes.
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Homemade Egg Substitute

3 egg whites
1/4 cup nonfat milk
1 tablespoon nonfat dry milk
1 teaspoon vegetable oil

Beat egg whites lightly with a fork and add remaining ingredients, beating until thoroughly blended. Equivalent to 2 whole eggs.
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Baked Eggs

6 eggs
2 c. milk or half and half
12 slices bread (crusts removed)
1/2 lb. shredded cheese
6 tbsp. butter or margarine
1 tsp. salt
4 tsp. dry mustard

Cube bread and spread in a 2 quart greased casserole. In a heavy saucepan melt the cheese and butter and pour over bread. Beat well the eggs, milk, salt and mustard. Pour over bread and cheese. Mix lightly with a fork. Let stand in refrigerator overnight. Take out of refrigerator 2 hours before baking. Bake at 300 degrees for 1 hour.
Serves 8-10.
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Crab Filled Deviled Eggs

12 hard boiled eggs
1/2 cup mayonnaise
2 tablespoons prepared mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
8 ounce fresh crab meat

Cut each egg in half (lengthwise). Remove yolks, mash them and add the mayonnaise, mustard, salt and pepper. Mix well. Break the crabmeat into small flakes and add. Heap the egg whites with the mixture and garnish with paprika.
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Deviled Eggs

1 dozen eggs
1/4 cup golden mustard
1 tablespoon horseradish
1/2 cup mayonnaise
1/2 teaspoon minced garlic

Boil eggs. Cool, drain, cut in half. Mix egg yolk and all other ingredients. Mix well, then using egg white halves, stuff with yolk mix and sprinkle top with paprika.
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Deviled Egg Salad

9 hard cooked eggs
1/3 c. mayonnaise or salad dressing
1/2 tsp. Dijon style mustard
1/4 tsp. salt
1/4 tsp. pepper
18 capers
6 med. tomatoes
Leaf lettuce
1/2 c. shredded Cheddar cheese (about
2 oz.)
3 green onions (with tops), sliced

Cut peeled eggs lengthwise into halves. Slip out yolks; mash with fork. Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it slightly. Place a caper on each. Cut stem ends from tomato. Cut each tomato into sixths to within 1 inch of bottom. Place tomatoes on lettuce on each of 6 plates. Carefully spread out sections, forming a flower. Sprinkle inside of each tomato with cheese and onion. Arrange egg halves around each tomato.
6 servings
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Deviled Egg Casserole for Brunch

12 hard cooked eggs
2 teaspoons finely minced onion
1/2 teaspoons dry mustard
1/2 cup grated sharp Cheddar cheese
1 teaspoon salt
4 tablespoon mayonnaise
1 teaspoon Worcestershire sauce
4 package frozen broccoli spears
1 cup bread crumbs

Cheese Sauce
4 tablespon margarine or butter
2 teaspoons minced onion
2 cups grated sharp Cheddar cheese
4 tablespoons flour
3-1/2 cups milk
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard

Slice eggs in half lengthwise. Scoop out yolks and mash with remaining ingredients, except broccoli and bread crumbs. Fill eggs with stuffing and set aside. Melt margarine, add onion and simmer until onion is transparent. Add flour, stirring with whisk. When blended, add milk, stirring until thickened. Add cheese, salt, pepper and mustard. Mix well, making sure cheese is melted. Arrange broccoli in dish. Place eggs on top and pour cheese sauce over. Top with bread crumbs. Bake in a 350 degree oven for 20 minutes.
Makes 12 servings.
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Egg and Ham Casserole

1/4 cup minced onion
1/4 cup minced green pepper
2 tablespoons butter or margarine
1/2 cup milk
1 can cream of mushroom soup
2/3 cup uncooked Minute Rice
1 cup diced cooked ham
6 deviled eggs
3/4 cup grated Cheddar cheese
1 cup buttered crumbs (optional)

Cook onion and green pepper in margarine until onion is golden. Combine with milk and soup. Add rice and ham to 3/4 of the soup mixture. Place in greased 1 1/2 quart casserole dish. Top with deviled eggs. Pour remaining soup mixture over the top, sprinkle cheese and crumbs. Bake at 350 degrees for 30 minutes.
Serves 6
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AARP Treasure Hunt 

Egg Salad Sandwich

4 hard-cooked eggs
3 tablespoons green olives, chopped
3 tablespoons pickle relish, drained

Chop eggs. Mix ingredients with mustard and mayonnaise to taste.
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Ham and Egg Fried Rice

1/2 c. frozen peas
3 tbsp. vegetable
2 eggs, lightly beaten
3 c. boiled rice
1 tsp. salt
2 oz. boiled ham (1/4" cubes)
1 scallion

Prepare ahead: Place frozen peas into 4 cups boiling water and cook for 5 minutes until tender (defrost).

To cook: Set a 12 inch Wok or 10 inch skillet over high heat for 30 seconds. Pour in 1 tablespoon of oil, swirl it above in the pan and immediately reduce the heat to moderate.

Pour in the beat eggs. They will form a film on the bottom of the pan almost at once. Immediately lift this film gently with a fork and push it to the back of the pan so that the sill liquid eggs can spread across the bottom of the pan to cook. As soon as the eggs are set, but before they become dry or begin to brown, transfer them to a small bowl and break them up with a fork. Pour the remaining 2 tablespoons of oil into the pan, swirl it around and heat it for 30 seconds. Add the rice and stir fry for 2 to 3 minutes until all the grains are coated with oil. Add salt, then peas and ham; stir fry for 20 seconds. Return the eggs to the pan, add the scallions and cook only long enough to heat egg through. Serve at once.
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Rice Salad

1 c. cooked rice
2 hard boiled eggs, chopped
2 tbsp. pickle relish
1/2 c. sliced celery
1/2 c. mayonnaise
1 onion, chopped
Salt and pepper

Mix together. Chill.
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Egg Drop Soup
Serves 2

2 c. chicken broth
1 sm. egg
1 stalk green onion, sliced thinlyi
1 dash sesame seed oil

In a small saucepan bring chicken broth to a complete boil. While broth is coming to boil scramble 1 small egg in a small bowl. When broth is at a full boil add 1 dash of sesame seed oil. Then add egg and stir once when egg is completely cooked. Top with green onion.
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Peach Cakes
Since it is fresh peach season I want to submit this recipe for little individual peach cakes which has been adapted from an Alton Brown of Food Network recipe.
Makes four individual little cakes. Preheat oven to 350º.

Put a generous teaspoon of butter into each of four oven safe ramekins or custard cups. Sprinkle about a tablespoon of brown sugar in each and cover with peeled fresh peach slices.
In a bowl mix 1/2 cup flour, 1 teaspoon baking powder. 1/8 teaspoon baking soda and a pinch of salt. Stir in 1 tablespoon melted butter, 1/3 cup sugar, 1/2 cup of buttermilk or 1/2 cup milk that has been soured with vinegar, and 1/2 teaspoon of vanilla. Pour batter evenly over the peaches. A sprinkle of cinnamon, ginger, or nutmeg is optional. I do not use these. Bake 20-25 minutes. The original recipe says to cool five minutes and invert on serving plate but I prefer to just serve in the ramekin with a scoop of vanilla ice cream on each.
Nana in SE Ohio
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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

Right Click to get the print option

Natures Flavors/Seelect Teas -- organic, low carb and low calorie flavored syrups.

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This is for Diane WI looking for ideas on using leftover roast beef that her family will eat.
consider using it in soups, such as the recipe below or a beef vegetable soup, or substitute the leftover roast for ground beef in a taco or lasagna soup. You might also try substituting the leftover roast beef in a favorite casserole that uses ground beef or even ground pork. Beef stroganoff or enchiladas might also be an option. Good Luck
using up the leftovers; I hate wasting food and I identify with your family's resistance to eating hash, shepherds pie and the other dishes you listed.
Robbie IN

Irish Beef and Beer Stew

1-1/2 lbs. boneless beef chuck (1 inch thick)
1/4 lb. bacon
4 med. onions, sliced
1 clove garlic, chopped
3 tbsp. flour
1 c. water or beef or vegetable stock
1 bottle (12-16 oz.) Irish Guiness Beer (or any dark beer)
1 bay leaf
1 tbsp. packed brown sugar
Salt and pepper to taste
1/2 tsp. dried thyme leaves
1 tbsp. vinegar
Snipped parsley
Hot cooked noodles

Cut beef into 1/2 inch slices, cut slices into 2 inch strips. Cut bacon into 1/4 inch pieces, fry in Dutch oven until crisp. Remove bacon with slotted spoon; drain on paper towels. Pour off fat and reserve. Cook and stir onions and garlic into 2 tablespoons of reserved bacon fat until tender (about 10 minutes).

Remove onions. Cook and stir beef in remaining bacon fat until brown (about 15 minutes). Stir in flour to coat beef. Gradually stir in water. Add onions, beer, bay leaf, brown sugar, salt, thyme and pepper. Add just enough water to cover beef if necessary.

Heat to boiling and reduce heat. Cover and simmer until beef is tender (1 to 1 1/2 hours).
Remove bay leaf. Stir in vinegar. Sprinkle with bacon and parsley. Serve over noodles or rice if desired. Yields 6 servings.
Robbie IN
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This salad went over really well with the family, and hope that you will like it as well.

Tuna Pasta Salad

1 pkg. (12 oz.) small pasta shells
1/2 cup frozen peas, thawed
10 oz. tuna (2 small cans) drained
1 cup mayonnaise
1 cup shredded Cheddar cheese
1/4 cup sweet pickle relish
2 tsp. lemon juice
1/4 tsp. pepper
3/4 tsp. salt
1/2 cup finely chopped celery
1/2 cup finely chopped onion

Cook pasta according to package directions, adding peas for the last 4 to 6 minutes of cooking time; drain and rinse with cold water. In large bowl, mix pasta and peas and all remaining ingredients, breaking tuna up some with hands. Cover and chill for at least 1 hour to blend flavors.
Judy (in Alaska)
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Cheesy Chicken Rolls
Jalapeno Poppers too hot for you?

4 (4-ounce) boneless, skinless chicken breast halves ( I used 1 # chicken tenders)
1/4 cup reduced-fat cream cheese
2 tablespoons chopped scallions
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
1 tablespoon Parmesan cheese, grated
4 slices turkey bacon
Preheat oven to 350 degrees F. Coat a baking dish with cooking spray.

To flatten chicken breasts, place in re-sealable plastic bag and pound with rolling pin until chicken breasts are 1/4-inch thick.

In a small bowl, combine cream cheese, scallions, garlic powder, pepper, and Parmesan cheese. Spoon equal amounts on each chicken breast. Roll up chicken breasts with cream cheese mixture. Wrap 1 slice bacon around each chicken roll and secure with toothpick.

Place chicken rolls in prepared baking dish and bake 30 minutes, or until no pink remains in the chicken.
Serves 4
bill, Alb.
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Chicken Enchiladas

1 pound chicken breast tenders, rinsed and patted dry
1 (15-ounce) can red or green enchilada sauce
8 (6-inch) reduced-carbohydrate flour tortillas
1 1/4 cups reduced-fat shredded Colby-Jack cheese, divided

Coat a medium nonstick skillet with cooking spray. Brown chicken tenders. Transfer chicken to 4- to 5-quart slow cooker. Add enchilada sauce. Cook on LOW 3 to 4 hours, or until chicken shreds easily. Remove chicken from sauce and shred, reserving enchilada sauce.

Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.

Coat a medium nonstick skillet with cooking spray. Transfer reserved enchilada sauce to skillet and heat over medium-high heat. Immediately dip tortillas in sauce, fill with 2 tablespoons chicken, and 2 tablespoons cheese. Roll tightly and arrange in prepared baking dish. Sprinkle with remaining cheese.
Makes 8 servings

Bake about 15 minutes, or until cheese is melted.
bill, alb.
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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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I made this for supper this week. It is a family favorite.

Red Curried Chicken

3 Tblsps. Flour
1 Tblsp. Red Curry powder (red curry powder has some red chilies in it)
1 tsp. garlic salt
1 lb. boneless, skinless chicken cut into 1 “ cubes
3 Tblsps. Oil
Toss chicken in mixture of well blended flour, curry powder and garlic salt and saute in a large skillet in the oil until well browned.

1-1/2 cup minced apple (you can use applesauce, about 6 oz.)
1 cup minced onion
1 sweet red bell pepper, minced
1 finely minced carrot
Sauté apple, onion, pepper and carrot in a separate skillet until soft.

Add sautéed apple, onion, carrot and pepper to the chicken. Cook together 3-5 minutes.

Stir in
3 Tblsps. packed brown sugar
1 tsp. Garma Masala curry powder (1 tsp. ground cumin and ¼ tsp. allspice and be substituted in a pinch)
1 (14 oz.) can light coconut milk
Blend well, cover and simmer 10 minutes, stirring occasionally.

Serve over rice with an assortment of chopped pistachios, peanuts, golden raisins, slice green onions, flaked coconut and mango chutney to be added as desired.
Jody in Spring, Texas
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Nancy Rogers
5540 2nd St.
Lubbock TX 79416
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