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Natures Flavors (Great Sugar Free Syrup Flavors)

These sound good for a cold winter night.

Charro Beans (Frijoles Charros)

1 pound dried pinto beans
2 large onions, chopped
6 garlic cloves, minced
4 or 5 fresh jalapenos, stemmed, seeded and diced
6 bacon strips, chopped
1/2 cup chopped, thinly sliced ham
4 tomatoes, chopped
1/2 cup cilantro leaves chopped
4 green onions, chopped
1/2 chicken boullion cube
Salt to taste.

Sort beans to remove rocks and foreign matter. Place beans in colander and rinse under hot water about 2 or 3 minutes. Place beans in large sauce pan and add water.

Add bacon, chopped onion, jalapenos, tomatoes, ham and garlic. Bring to a boil, cover and reduce heat. Simmer on low heat until beans are almost done (about 1 1/2 hours)

Add green onions and chopped cilantro. Add bouillon cube and salt to taste. Simmer for another 30 minutes. Serve beans in bowl with both.
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For Trudy in Slidell, I freeze lemons all the time, and they work great! I would quarter them, and put them in a ziploc bag. Just defrost in your microwave for a few seconds, to use.
Trish in Illinois~

I’ve made this a couple of times, the last time I had some different dry mix that I needed to use. I cut two breasts into smaller pieces, five or six each. I used Good Seasons Garlic and Herb mix instead of ranch, about a half of the package. Next time I’ll use a cookie rack to bake them on, on top of a cookie sheet. They should get crispier that way. Turn them over after 10 minutes. The time to cook them will depend on how big the pieces are. It’s simple and it’s good.
Betty in ME

Crunchy Baked Ranch Chicken
Servings: 4

4 skinless, boneless chicken breast halves (you can use any kind)
1/2 cup mayonnaise
1 packet of Hidden Valley Ranch Salad Dressing and Seasoning Mix
3/4 cup seasoned breadcrumbs

Preheat the oven to 400 degrees.
In a shallow bowl, mix the mayonnaise with the Hidden Valley ® Salad Dressing and Seasoning Mix.

In a second shallow bowl, place the breadcrumbs.

Dip each chicken breast in the ranch dressing mixture, removing any excess, and then dip in breadcrumbs.

Place them on a parchment-lined baking sheet until chicken is cooked through, about 25 minutes.

For Carol in SoCA. After I sent the last response to your request for a particular Portuguese Bean Soup, I found the recipe you are looking for that had appeared in a Hawaii Magazine in Oahu. So, I decided to send in the recipe.
Sara in FL
Resubmitted by Betty in M
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Punahou Carnival Portuguese Bean Soup

Punahou School sells 1,800 gallons of this soup in a weekend during its annual carnival. This recipe doesn't make quite so much.

1 lb. ham hocks
3 small cans kidney beans
2 large potatoes, cubed
3 large carrots, diced
1 medium onion, chopped
1 cup celery, chopped
1 16 oz. can crushed tomatoes
1 16 oz. can tomato sauce
1 lb. Portuguese sausage, diced or cubed
1 cup macaroni, uncooked
1 tsp. granulated garlic
1 tbsp. sugar
Salt and pepper to taste
1 medium head of cabbage, cubed

Boil ham hocks in 2 quarts water until tender (save stock). Cut meat from the bones. You can do this step a day ahead, refrigerating the stock, which also makes it easy to skim off the fat.

Bring ham stock to a boil and add the cut meat and all the remaining ingredients except the cabbage. Simmer for 1 hour, stirring frequently. If too thick, add a little water.

Add the cabbage, cook until tender.
This recipe makes 10 large servings.
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This is in reply to a couple of requests from Trudy in Slidell in the January 14, 2013 Newsletter. Trudy inquired whether you can freeze lemons. And how to do so if you can. Trudy, you can freeze lemons whole or cut them in quarters or slices and freeze them. When freezing quartered lemons or slices, cut them; place them (not touching) in a single layer on a cookie sheet. After they are frozen drop them into a Ziploc bag, and keep in the freezer until ready to use. To thaw, remove the number of slices or quartered lemons you need and either let them thaw at room temperature or let them soak in warm water. You can also freeze the entire lemon. Once thawed they will become mushy, but the juice will be the same as that of a freshly cut lemon.

Trudy also asked for a recipe for Lemon Curd. This was my Mother's recipe.

Lemon Curd

6 egg yolks
1 cup sugar
1/3 cup fresh lemon juice (about 4-5 lemons)
2 tbsps grated lemon zest
1/2 cup cold unsalted butter (1 stick butter), cut into 1/8-in slices

Add 1-inch of water to a medium saucepan and bring to a simmer over low heat. In a medium metal bowl whisk the egg yolks and sugar for about 2 minutes until smooth. Whisk in the lemon juice and zest until combined.

Place the mixing bowl on top of saucepan (the bowl should be wide enough to fit on top of the saucepan, but shouldn't be touching the simmering water). Stir the mixture constantly with a rubber spatula, scraping the bottom and sides of the bowl as you stir, until it begins to thicken, and will coat the back of a spoon. This will take approximately 7 to 10 minutes. Remove from heat.

Whisk in the butter, one slice at a time. Wait until each piece almost disappears before adding the next. Spoon into clean glass containers and allow to cool with a piece of plastic wrap laid on the surface to prevent a skin from forming. Refrigerate until needed. Makes about 2 cups. This lemon curd will keep for 2 to 3 weeks in a jar in the refrigerator.
Enjoy! AugustaPat
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Tea Tart Nut Cups

3oz cream cheese softened
4oz unsalted butter or margarine
1 cup flour

3/4 cup packed brown sugar
dash of salt
1/2 cup chopped pecans
1 tsp pure vanilla
1 Tbsp melted butter

Mix cream cheese, butter and flour to make the dough. Divide crust into 24 balls, shape into cups fill with nut mixture and bake at 350* til slightly brown, approx 10-15 min. Let cool and serve. They are so good and could be made a day ahead.
Judy in Montana
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It has been a very long time since I have sent a recipes. I love your site it is still the best.

Red Potato and Egg Salad

6 red potatoes boiled and cut into pieces
3 hard boiled eggs peeled and cut in half
1 green onion sliced
1 small carrot grated
2 Tbsp minced parsley
1 Tbsp caraway seeds (optional)
1 1/2 Tbsp fresh dill or 2tsp dried dill
1/4 tsp salt
1/4 tsp black pepper
1/3 cup sour cream
1/3 cup mayo

Mix mayo and sour cream well set aside. In another bowl add rest of ingredients mix well then fold (mix) in the mayo-sour cream mix. Refrigerate for 3 hrs and serve serves 4-6
Judy from Montana
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Trudy in Slidell You can squeeze the juice out of the lemons and freeze in ice cube trays and you can also grate the lemon peel and dry in and keep in the cupboard in a jar with a lid.

Does anyone have a recipe to make dough that can be frozen, I am looking for one that is similar to the Rhoades frozen dinner rolls. Thank you so much , Nancy thank you for all the work you put in this news letter and thank everyone for all the wonderful recipes that are sent in.

Frozen Dinner Rolls

Common Sense Cooking by Ruth McDaniel
6 – 6 1/2 cups flour
2 pkgs. dry yeast
1 1/2 tsp. salt
1/2 cup sugar
1 3/4 cup s very warm water
2 eggs
1/3 cup soft margarine or butter

Mix 2 cups flour, salt, sugar and dry yeast (undissolved) in large bowl. Combine warm water and soft margarine. Add to dry ingredients and beat 2 minutes with electric mixer at moderate speed. Add eggs and 3/4 cups flour.

Beat 2 minutes at high speed. Mix in enough flour to make a soft dough. Knead on floured board about 8 minutes. Cover and let dough rest 20 minutes.

Shape into any roll shape you want and place on greased cookie sheets. Cover with plastic wrap and freeze until firm. Divide frozen rolls into family size servings and put in plastic bags.

When needed, put rolls on greased cookie sheets. Cover and let rise until doubled in bulk ( 1 1/2 hour). Bake at 350 degrees for 15 minutes. Can make rolls in muffin tins and freeze. When ready to bake, place back in muffin tins to rise. Keeps for 6 weeks in freezer.
Makes 4 dozen.
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I would like some recipes using skinless boneless chicken breasts.

Does anyone have a recipe for making cream potato soup from instant potatoes?
Dee in Canada

Hi, Nancy, Hope everyone is having a nice morning. Here is one of our family favorite chocolate cakes.
Ak from CA

Chocolate Applesauce Cake

1 cup oil
2 cups sugar
2 eggs beaten (well with fork)
2 tsp. soda in (2 Tbsp hot tap water)
2 cups applesauce ( I make and use chunky)

Combine in a large bowl and set aside. beating well.

2 tsp cinnamon
3 cups flour
1 tsp. nutmeg
1/2 tsp. salt
1 tsp. cloves (I use 1/2 tsp)
3 Tbsp powdered cocoa
1 1/2 tsp baking powder

I sift these together on wax paper. Before adding to wet mixture mix and add

1 cup nuts
1 cup golden raising (If using less chop)

Pour into prepared pan. 9 x 13 Bake at 350 degrees for 45 minutes to 1 hour.

This is a really old family recipe and I always do all the mixing by hand. This is more instructions than came with the cake. Older recipes didn’t give a lot of instructions but this is the way I make it. Add your favorite Chocolate Frosting.
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In yesterday's newsletter (January 14, 2013), Marge asked how to make frozen bread dough similar to Rhodes. Marge, here is a link to an interesting site, "Going Homemade" that has a recipe to make the bread dough, where you can either freeze all of the dough; thaw it later and shape your bread or rolls OR, you can shape rolls, etc.; freeze all or part of the prepared dough until you want to bake it. I haven't done so yet, but I plan on making it myself. It looks easy and I love the convenience of having homemade dough that you can shape when you want to have rolls, etc. Enjoy! AugustaPat


In response to Diane WI she wanted to know how to measure 3 ounces of cream cheese. It is 8 oz. Just cut into 8 equal pieces
Vicky S

More Frugal Recipes

Bavarian Patties With Sauerkraut

1-1/2 Pounds Ground Beef
1/2 Cup Applesauce
1/3 Cup Bread Crumbs; Dry
1/4 Cup Onion; Finely Chopped, 1 sm
1 Egg; Large
1 Teaspoon Salt
1/2 Teaspoon Allspice
16 Ounces Sauerkraut; Drained, 1 can

Mix all the ingredients together except the sauerkraut. Shape the mixture into 6 patties, each about 3/4-inch thick. Brown the patties in a large skillet over medium heat, turning once. Drain off the excess fat. Spoon the sauerkraut onto the patties. Cover and simmer for about 15 minutes.
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Crock Pot Chicken and Ramen Noodles

4 boneless skinless chicken breast halves
1 (10 3/4 ounce) can cream of chicken soup
1 package roasted chicken or vegetable
flavored Ramen noodles with seasoning packet
4 ounces sour cream

Place chicken in crockpot, mix together the soup with the seasoning packet included with the Ramen noodles, and spoon over the chicken. Break apart the noodles and sprinkle over the soup-seasoning mix. Cover and cook on LOW 5 or 6 hours, HIGH for 3 to 4 hours (adjust as necessary for your crockpot's temperature). You don't want the chicken to fall apart.

During the last 15 minutes or so of cooking time, stir in the sour cream to blend with the soup mixture and noodles and to warm it up.
This recipe yields 4 servings
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Crock Pot New Mexican Chile Stew

2 pounds beef stew meat
1/4 cup flour
1/4 cup oil
2 teaspoons New Mexico chile powder
1 medium onion, coarsely chopped
2 cloves garlic, minced
1 teaspoon cumin
1 (10-1/2 ounce) can beef broth
3/4 cup water
1 (10-1/2 ounce) can tomatoes and green chiles
20 to 25 baby carrots
2 zucchini, cut into 1-inch pieces
2 cups frozen cut corn

Shake stew meat in bag with flour and chile powder. Brown meat in 1/4 cup hot oil and add onion and garlic. Sauté over medium heat. Place heated mixture into crock pot and add seasonings, broth, water, tomatoes, carrots, zucchini and corn. Cook on Low for 6-8 hours.
Serves 6-8.
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Crock Pot Smothered Fried Pork Chops

1/2 cups all purpose flour
2 tsp salt
1-1/2 teaspoon ground mustard
1/2 tsp garlic powder
6 pork chops, trimmed
2 tablespoon vegetable oil
1 can condensed cream of chicken soup, undiluted
1/3 cup water

In a shallow bowl, combine flour, salt, mustard and garlic powder; dredge pork chops. In a skillet, brown the chops on both sides in oil. Place in a crockpot. Combine soup and water; pour over chops. Cover and cook on low for 6-8 hours or until meat is tender. If desired, thicken pan juices and serve with the pork chops.
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Italian Spaghetti and Meatballs

26 ounce jar spaghetti sauce
2 bay leaves
pinch of sugar
1 pound spaghetti

3/4 cup fresh crumbs
1/4 cup milk
1/2 pound ground beef
1/2 pound ground turkey
1 onion, chopped
4 cloves garlic, minced
2 eggs
1/4 cup grated Parmesan cheese
2 tablespoons red pepper flakes
1 tablespoon fennel
3 tablespoons fresh parsley
1 teaspoon thyme
1 teaspoon basil
1-1/2 teaspoon salt
1 teaspoon pepper

Soak bread crumbs in milk for 5 minutes. Add remaining meatball ingredients. Mix well. Roll into 1 to 2 inch meatballs. Pour spaghetti sauce into slow cooker. Add pinch of sugar and bay leaves. Place meatballs into spaghetti sauce. Cover and cook on low 5 to 6 hours.

Cook spaghetti in a pan on stovetop for 10 minutes. Drain and top with sauce and meatballs. Serve with grated Parmesan cheese.
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Oven Roasted Fish
Servings: 4

1/2 cup Bisquick Original or Reduced Fat Baking Mix
1/2 cup yellow cornmeal
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1 to 1 1/2 pound fish fillets
1/2 cup plain fat-free yogurt
1 medium zucchini, cut into 1-inch pieces (1 1/2 cups)
1 medium red onion, cut into wedges
1 medium red bell pepper, cut into 8 pieces
1 tablespoon olive or vegetable oil
1/2 teaspoon lemon pepper seasoning salt

Heat oven to 450 degrees. Spray jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with cooking spray. Mix baking mix, cornmeal, oregano and salt. Dip fish into yogurt, then coat with baking mix mixture. Place in one side of pan. Toss remaining ingredients; spoon into other side of pan. Bake uncovered 18 - 22 minutes or until vegetables are crisp-tender and fish flakes easily with fork.
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Shaker Fried Chicken

1/4 c. all-purpose flour
1/2 tsp. salt
1/8 tsp. black pepper
1 frying chicken, 3-4 lb., cut up
2 tbsp. butter or margarine
1 tbsp. oil
1/2 c. half & half
Few sprigs parsley, chopped
1/4 tsp. dried marjoram leaves, crumbled

Mix flour, salt and black pepper in plastic or brown paper bag. Add a few chicken pieces at a time. Shake until well coated with the mixture. Heat butter and oil in large skillet with cover. Add chicken and brown well on both sides. Drain fat. Pour half & half into skillet. Add parsley and marjoram. Cover and cook over low heat for 35-45 minutes or until chicken is tender. Tips: You will save money if you cut up the fryer yourself. Good served with: Mashed potatoes, green peas and cranberry sauce. For 2 servings: Half of the ingredients. Use chicken pieces.

Note: For 8 servings: Double the ingredients. Use 2 pans.
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Tuna Chow Mein

1 (7 ounce) can tuna
2 c. chopped celery
1/4 c. green pepper
1/2 c. onion
6 oz. chow mein noodles
2 cans mushroom soup
1/2 c. milk
1/2 c. water
Seasoning to taste

Fry together celery, onion and green pepper. Mix soup, milk, water and seasonings. Mix all ingredients together. Bake in greased uncovered dish at 325 for 1 hour.
Serves 4
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Tuna Mushroom Casserole

1 can (10-3/4 oz.) condensed cream of Mushroom soup
1/4 c. milk
1 can (7 oz.) tuna fish, drained
2 hard-cooked eggs, sliced
1 c. cooked peas
1/2 c. potato chips, slightly crumbled

Mix ingredients together except the potato chips. Crumble the potato chips on top. Bake for 35 minutes in a 350 degree oven.
Serves 4.
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Tuna and Noodle Casserole

1/2 pkg. noodles
1 (6 oz.) can tuna in water
1 (10 oz.) can mushroom soup
Chopped onions to taste

Cook noodles according to package directions; drain. Add undrained tuna, can of soup and onion if desired. Stir well and serve.
Serves 4.
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Quick V-8 Soup

1 lb. hamburger, browned & drained of fat
1 envelope dry onion soup mix
2 (1 lb.) cans Veg-All vegetables, juice and all
48 oz. of V-8 juice

Combine and simmer 15 minutes or longer.
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Ham and Bean Soup

1 pound of white beans like Great Northern
2 quarts of water
1 cup leftover ham pieces or ham hock
1 cup of diced onions
1 cup chopped celery
2/3 cup chopped carrots
2 cloves garlic, diced
Tabasco sauce
1/4 cup Fresh parsley, chopped
Salt and pepper to taste

Soak the beans in at least 2 quarts of cold water for about 2 hrs. Drain the water. Put the ham shank pieces in a large pot and cover with water. Bring to a simmer and simmer for about an hour. Add the chopped vegetables and beans. Cook for another hour, until the vegetables are soft and the ham meat easily pulls away from the bone. Add 6 drops of Tabasco sauce and the parsley. Add salt and pepper to taste.
Serves 8.
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Baked Pork Chops and Stuffing

1 Can Cream of Celery soup, undiluted
4 boneless pork chops, 3/4 inch thick
Cornbread Stuffing
1/2 cup whole kernel corn, drained
1 small onion, finely chopped
1/4 cup celery, finely chopped
1 tbsp. brown sugar, packed
1 tsp. spicy brown mustard

Mix stuffing, soup, corn, onion and celery together. Spoon into greased 9 inch pie plate. Place pork chops onto of mixture. Mix sugar and mustard together and spoon over chops. Bake at 400 degrees for 30 minutes until done.
Serves 4.
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Travel Alaska 

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Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings. Remember to include your name within the message as well.

Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499

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