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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.

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This is for AugustaPat regarding her lemon curd recipe. What do you do with the lemon curd? Is it a dessert? I've never heard of this but it sound good. I love anything with lemon.
Gay in L.I.

Here is a simple, but delicious dessert, that can be made with your favorite prepared pie filling. I like to use cherry pie filling for Valentine's Day, or Christmas, but blueberry is always popular too. For a patriotic holiday, you could put a little red food color in the pudding part, and use the blueberry filling. This is a dessert I also
like to make in the summer, when it's warm out, as don't need to use the
oven for it.

Layered Blueberry Delight

14 whole graham cracker squares
1 large package (5 oz.) vanilla instant pudding
1 cup thawed frozen whipped topping
1 can (21 oz.) blueberry pie filling

Line a 9 inch square dish, or pan with whole crackers, breaking, if necessary, to fit into the pan. Prepare pudding with milk, as directed
on package, let stand about 5 minutes to thicken, then blend in whipped topping. Spread half of the pudding mixture over crackers. Add another
layer of crackers; top with remaining pudding mixture, and then remaining crackers. Spread pie filling over top layer of crackers. Chill at least 3 hours before serving.
Makes 9 servings.
Judy (in Alaska)
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In the 1/13 Sherilyn Canada asked for recipes using persimmons. I am envious of your persimmons. You are very fortunate to have such a great supply of the tasty fruit.
Robbie IN

Persimmon Bars With Lemon Glaze

1 cup fresh persimmon pulp with 1 1/2 teaspoon lemon juice
1 teaspoon baking soda
1 egg
1 cup sugar
1/2 cup vegetable oil
8 oz. pitted dates, finely chopped
1 3/4 cup flour (unsifted)
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon cloves
1 cup chopped walnuts or pecans

Mix persimmon with soda and set aside.

In large bowl, lightly beat the egg; then stir in sugar, salad oil and dates.

Combine flour with salt, cinnamon, nutmeg and cloves; add to date mixture alternately with the persimmon pulp just until well blended. Stir in nuts.

Spread in greased and flour dusted 10 x 15 inch pan. Bake in 350 degree oven for 25 minutes. Cool and top with Lemon Glaze Frosting.

Lemon Glaze Frosting
Blend 1 cup unsifted powdered sugar with 2 tablespoons lemon juice until smooth. Spread on cooled persimmon bars.
Robbie IN
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This is for Bill, who requested recipes using chicken breasts in the 1/15 newsletter. AT times I have added either fresh or frozen cut up broccoli or asparagus to the skillet.
Robbie IN

Lemon Chicken with Mushrooms

1/2 cup butter
8 ounces sliced mushrooms
2 tablespoons fresh lemon juice, about 1 lemon
Salt and pepper to taste
1 large clove garlic
2 to 3 pounds chicken parts or chicken breasts

Melt butter over medium low heat in a heavy skillet; sauté mushrooms until tender and golden brown. Add lemon juice, salt, garlic, and pepper; bring to a boil. Add chicken; bring to a boil again. Reduce heat, cover, and simmer for about 30 to 40 minutes, turning frequently. Can be served over rice, if desired.

Chicken should be tender and juices will be clear.
Serves 4.
Robbie IN
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 The overhead light in my office went out earlier this evening. I went and got a lamp from my bedroom. The lamp shade does not have the thingy on top of the shade so it is fastened to the lamp. I looked up and Little One, my cat,  was wearing the lamp shade. He is so smart that he also figured out that if one touches the base of the lamp it turns it off and on. Most of the evening Little One has been using his paw to turn on and turn off the lamp. It really hurt his feelings when I finally put him in the hall and closed the office door. Although Little One was entertaining, it was a bit much to have a furry fat cat wearing a lamp shade and dealing with a touch lamp that was going off and on all evening.
Nancy Rogers

Would someone in Nancy Land have an easy "Made from Scratch" recipe for Sweet Danish Rolls?
Erma in Jacksonville, FL

Thanks for the tips on freezing Lemons. Never would have dreamed this could be done.

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In the Jan 15, 2013 N/L Judy in Montana sent in a recipe for Tea Tart Nut Cups that sounds terrific. One question Judy. Are these baked in “mini” cupcake pans or regular cupcake pans?? Thanks for the great recipe. Thank you Nancy for all your hard work.
Ditamac FL/MI

This sounds delicious, what size muffin pan? mini or regular ? Thank you so much. I make the mini pecan pie muffins, and they are so very good, I am thinking this will taste as good.

Hi Nancy Re: Dee in Canada Jan 15 N/L Nancy had a recipe for Potato Soup Mix Gift Mix in the Dec. 3, 2012 N/L. I made this as a gift at Christmas, have the ingredients to mix up a batch for our house.


Margaret, Tulsa

Chili weather her in Louisiana

30-Minute Chili

Chunky chili made quickly with ground meat, beans and two kinds of tomatoes for lots of flavor
perfect for a weeknight meal
Makes: 8 servings (1 cup each)

1 pound ground chuck beef (80% lean)
3/4 cup chopped yellow onion
1 pkg (1.25 oz each) chili seasoning mix
1 can (16 oz each) beans in chili seasoned sauce, undrained
1 can (14.5 oz each) Hunt's® Diced Tomatoes, undrained
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 can (8 oz each) Hunt's® Tomato Sauce
1 cup water

Cook beef and onion in large saucepan over medium-high heat 5 minutes or until beef is crumbled and no longer pink, stirring occasionally; drain.

Stir in seasoning mix. Add remaining ingredients; bring to a boil. Reduce heat to medium; simmer 10 minutes, stirring several times.

Nutritional Information:
8 servings (1 cup each) Calories 204; Total Fat 7 g(Saturated Fat 2 g); Cholesterol 33 mg; Sodium 793 mg; Carbohydrate 19 g; (Dietary Fiber 6 g, Sugars 4 g); Protein 15 g; Percent Daily Values*: Vitamin A 8%; Vitamin C 18%; Calcium 7%; Iron 11%

* Percent Daily Values are based on a 2,000 calorie diet.

Cook's Tips
Chili may be topped with shredded cheese, sour cream or sliced green onions, if desired. Chili also may be made with ground turkey in place of the ground beef.
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Another chili recipe from Louisiana

Anytime Chili
Quick-and-easy chili loaded with beans and ground beef
Makes: 6 servings (1 cup each)

1 pound ground sirloin beef (90% lean)
3 cans (8 oz each) Hunt's® Tomato Sauce
1 can (15 oz each) chili without beans
1 can (15 oz each) pinto beans, drained, rinsed
1 can (15 oz each) red kidney beans, drained, rinsed
1 can (6 oz each) Hunt's® Tomato Paste

Brown meat in large skillet over medium-high heat; drain.
Add tomato sauce, chili, pinto beans, kidney beans and tomato paste; stir until well blended.
Cook over medium heat 15 minutes, or until heated through, stirring occasionally.

Nutritional Information:
6 servings (1 cup each) Calories 346; Total Fat 12 g(Saturated Fat 4 g); Cholesterol 62 mg; Sodium 1341 mg; Carbohydrate 32 g; (Dietary Fiber 8 g, Sugars 8 g); Protein 27 g; Percent Daily Values*: Vitamin A 12%; Vitamin C 19%; Calcium 7%; Iron 31%

* Percent Daily Values are based on a 2,000 calorie diet.
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Chicken Recipes from Athena
For Bill- chicken breast recipe

Hillary’s Chicken
2 T. unsalted butter, melted
1 T. finely grated onion
1 clove garlic, crushed
1 t. dried thyme leaves
1/2 t. each salt & pepper1/2 t. dried rosemary leaves
1/4 t. ground dried sage
1/8 t. dried marjoram leaves
Dash hot red pepper sauce
4 skinned & boned chicken breast halves (about 5 oz. each)
2 T. minced parsley

Heat oven 425. In shallow baking dish, combine butter, onion, garlic thyme, salt, pepper, rosemary, sage, marjoram & red pepper sauce.
Add chicken & turn to coat. Tuck edges of each breast under, forming rectangular shape about 1 1/2 in. thick.

Bake, uncovered, basting frequently w/pan juices, for 14 min. or until juices run clear when chicken is pricked w/fork. Transfer to warm serving platter; spoon over pan juices, & sprinkle w/parsley. 4 servings 219 cal
Athena in DE (Source: Hillary Rodham Clinton)

Ed’s Favorite Chicken
8 boned & skinned chicken breast halves
8 (4 in) slices Swiss cheese
1 ( 10 3/4 oz) can Cream of Chicken Soup undiluted
1/4 c. white wine or apple juice
1 c. herbed-seasoned Stuffing Mix, crumbled
1/4 c. butter, melted

Arrange Chicken in lightly greased 13 x 9 x 2 in. baking dish. Top w/cheese slices. Combine soup & wine; stir & spoon evenly over chicken; top w/ stuffing mix- drizzle butter over crumbs; bake 350 for 45 - 50 min.

Athena in DE (Source: Ed Bennett, a local politician)
Tip: For tender, moist chicken, submerge breast in buttermilk 3-4 hours under refrigeration.
Click Here to Print this Recipe

Does anyone have some good recipes for people on a 1000mg sodium diet? Also a salt substitute recipe.

Thank you very much.
Also enjoy your site and all the good people who send in recipes.

This is for Bill, 1-15, Skinless Boneless Chicken recipe

Santa Fe Chicken

2 boneless Chicken Breasts
1/2 c Salsa
1 small Cream Cheese
1 c Parmesan Cheese, grated
1 c Panko Crumbs

Preheat oven to 400. Mix salsa and cream cheese (fresh salsa tastes better.) Mix Parmesan cheese and Panko crumbs together. Pound chicken flat. Put half cream cheese mix in center and roll up. Roll in crumbs and put on lined and Pam sprayed cookie sheet. PAM Spray top of chicken. Place in oven for 20 minutes, roll over and continue cooking another 10 minutes.

My oven runs hot so I say cook 30 minutes total; make sure your chicken is completely cooked through.

1 Jalapeno or Serrano Pepper
1 Roma Tomato
1/8 tsp Garlic Powder
Salt to taste

Blister jalapeno by frying. Cool, peel skin, slice open, remove seeds and top; discard skin, seeds and top. Chop finely. Finely chop tomato. Combine jalapeno and tomato, garlic powder and salt. You may add a little water if you want.
Brenda, Summerville SC
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Swiss Cheese Chicken

1 package Boneless, skinless chicken breast
Swiss cheese slices-one for each portion or chicken
1 can of chicken broth
Flour each chicken breast

Lay each chicken breast into 9x11 or 13 baking dish, & place a piece of cheese over each piece. Pour chicken broth over chicken, lightly pepper. Needs NO salt. Cover with foil. Bake 325° For 2 hours. Do not take foil off until ready to serve.

The best chicken breast recipe, you'll ever have
No name included with recipe.
Click here to Print this Recipe

This one is also from my old Australian WW book called 'Meals in Minutes."

Lemon Pepper Schnitzel

8 (720g) veal schnitzels
300ml cream
1 Tsp lemon rind
2 Tbsp lemon juice
2 Tsp chopped fresh rosemary
1 Tsp chicken stock powder
1 Tsp cracked black pepper

Cook veal in a a large heated oiled pan, (in batches) until the veal is browned both sides and cook as desired… do not overcook the meat or it will become tough. Remove veal from pan - cover and keep warm.

Add the combined remaining ingredients to same pan scraping up 'bits' . Bring to a boil and then simmer, uncovered for about 5 minus or until the sauce thickens slightly.

Return veal to pan; coat with sauce.
Serve with potato mash and green peas or a green sala
Laurel Jackson (Sydney, Australia)
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Here's one I'd almost forgotten…. made this a couple of days ago - it's from a very old Australian WW cookbook - I hope you enjoy this one.

Balinese Lamb Chops
Serves 4 - 6

1 tablespoon peanut oil
12 lamb loin chops (1.2kg), trimmed
2 small brown onions (160g), sliced thinly
1 cup (130g) crunchy peanut butter
1/4 cup (60ml) sweet chilli sauce
2 tablespoons lemon juice
2/3 cup (160ml) coconut milk
3/4 cup (180ml) water
2 tablespoons fresh coriander (cilantro)
cooked rice

Heat oil in large frying pan; cook lamb until browned and cooked as desired. Remove lamb from pan; drain excess fat from pan.
Add onion to pan; cook stirring until browned. Add peanut butter, sauce, juice, and combined coconut milk and water, cook, stirring, until sauce thickens slightly. Return lamb to pan, coat with sauce. Serve sprinkled with coriander.

Laurel Jackson, Sydney (Australia)
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Nancy here are some roll recipes.
Bren in icy & cold Louisiana

Freezer Dinner Rolls

2 cups warm milk (120-130 degrees)
1/2 cup butter, melted
1/2 cup sugar
1 packet (2.25 teaspoons) active dry yeast
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 Tablespoon salt

Combine warm milk, melted butter, and sugar. Stir until sugar dissolves.
Sprinkle in yeast and let stand about 10 minutes. The yeast should be bubbly.

In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Add milk/yeast mixture and stir well to combine. Place bowl in a warm place, cover with a clean towel, and allow to rise–about an hour.

Punch down dough, lightly flour your work surface, and turn dough out onto surface. Divide dough in half, roll out on floured surface, and knead in a bit more flour if dough is too sticky. Shape into golf-ball size rolls and place in a greased 9×13 baking dish. Cover and let rise in warm place, until doubled in size. Preheat oven to 350F.

Bake for 12-15 minutes, or until golden brown. Remove from oven and rub tops with a cold stick of butter, or brush with a butter-dipped pastry brush.

Bread-machine directions: Place ingredients in order your breadmaker’s manufacturer recommends (for example, mine suggests placing liquids first, and adding the dry last). Set to the dough cycle.

When dough is ready, divide in half, roll out on a floured surface, and knead in a bit more flour if dough is too sticky. Shape into golf-ball size rolls and place in a greased 9×13 baking dish.

Cover and let rise in warm place, until doubled in size. Preheat oven to 350F. Bake for 12-15 minutes, or until golden brown. Remove from oven and rub tops with a cold stick of butter, or brush with a butter-dipped pastry brush.

Freezing Directions:
Prepare dough as above.

Divide dough in half, and roll out on a floured surface, kneading in a bit more flour if dough is too sticky.

Shape into golf-ball size rolls and place on a greased baking sheet. Cover with plastic wrap, and flash freeze until firm. Once frozen, transfer to freezer bags and return to freezer up to four weeks.

To bake: Remove desired number of rolls from freezer and place in a greased 9×13 baking dish. Cover and let rise in warm place, until doubled in size. Preheat oven to 350F. Bake for 12-15 minutes, or until golden brown.

Remove from oven and rub tops with a cold stick of butter, or brush with a butter-dipped pastry brush.
Click Here to Print this Recipe

This is for Trudy in Slidell about lemons. I got it from a friend. my cousin has tried it and loves it.

Simple.. place the lemon in the freezer section of your refrigerator. Once the lemon is frozen, get your grater, and shred the whole lemon (no need to peel it)and sprinkle it on top of your foods.

Sprinkle it to your whisky, wine, vegetable salad, ice cream, soup, noodles, spaghetti sauce, rice, sushi, fish dishes.

All of the foods will unexpectedly have a wonderful taste, something that you may have never tasted before. Most likely, you only think of lemon juice and vitamin C. Not anymore.

Now that you've learned this lemon secret, you can use lemon even in instant cup noodles.

What's the major advantage of using the whole lemon other than preventing waste and adding new taste to your dishes?

Well, you see lemon peels contain as much as 5 to 10 times more vitamins than the lemon juice itself. And yes, that's what you've been wasting.

But from now on, by following this simple procedure of freezing the whole lemon, then grating it on top of your dishes, you can consume all of those nutrients and get even healthier.

So place your lemon in your freezer, and then grate it on your meal every day. It is a key to make your foods tastier and you get to live healthier and longer! That's the lemon secret! Better late than NEVER! The surprising benefits of lemon!

Lemon (Citrus) is a miraculous product to kill cancer cells. It is 10,000 times stronger than chemotherapy.

You can eat the fruit in different ways: you can eat the pulp, juice press, prepare drinks, sorbets, pastries, etc... It is credited with many virtues, but the most interesting is the effect it produces on cysts and tumors.

Ann in West Texas (where we have an abundance of lemons and limes at the stores, ha ha)

Hi everyone,
I was wondering if anyone has a recipe for Hershey Almond bar pie. I used to make it in the 80's for my family. I made it so often I am sure I threw away the recipe.

It included marshmallows, candy bars a baked pie crust and cool whip. I am not sure if anything else.I looked through the area school cookbooks ( St. Louis, Mo) from the 80's but didn't find it. It was found in a magazine not from Hersheys

Thanks in advance for your help.
Take care
Barbara in Wentzville,Mo.

Taco Meatballs

1 pound hamburger
1 envelope dry taco seasoning
1 egg, slightly beaten
1 lb block cheddar cheese -cut into small cubes approximately 1'4" squares

In large mixing bowl combine hamburger, taco seasoning and egg. Shape approximately 1 Tablespoon of meat mixture around each cube of cheese.

Place on a rimmed baking sheet (sprayed with non-stick cooking spray).

Keep meatballs from touching each other. Bake at 425°F for 10-12 minutes or until meat is browned.
Sherry, from IN
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Beef and Noodle Casserole

2 cups cooked egg noodles
1 pound ground beef
1 can (15 oz.) tomato sauce
1-2 cloves garlic, minced
salt and pepper
1 package (4 oz.) cream cheese, softened
1 cup sour cream
2 green onions, chopped
1 cup grated cheddar cheese

Preheat oven to 350 degrees F. Spread cooked noodles in the bottom of a 2-quart casserole dish.

In a frying pan brown ground beef and garlic. Drain and discard fat.

Add tomato sauce to the meat, heat and simmer for 15 minutes. Season with salt and pepper to taste.

Pour meat mixture over the noodles in casserole dish. In a small bowl combine the cream cheese with the sour cream and mix until smooth. Stir
in green onions. Spread over meat mixture.

Sprinkle cheddar cheese over top of the cream cheese.

Bake, uncovered, for 35 minutes.
Sherry from IN
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There was not room for all the recipes and replies tonight.  They will be posted tomorrow. It is a wonderful day  when there are too many for the newsletter.
Nancy Rogers

Travel Alaska 

Disclaimer: information posted here is provided as general information only and should not be a substitute to your medical doctor. This web site  owner is not responsible for the use or misuse or results of any action taken on behalf of the information presented here

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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