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Interesting Facts

A fresh egg will sink in water, a stale one will float. To determine if an egg is fresh, put it in water. If it sinks and rolls on its side, it is fresh. If it stands on its tapered end, it is not. If it floats to the top, throw it away..

Re: Little One, my cat playing with the touch lamp.
These are pictures of Little One messing around with my touch lamp. The first two are Little One getting ready to wear the lamp shade. The other two pictures are of him sneaking up on the touch lamp to turn it off by touching the base of the lamp. If I say anything he acts like he isn't doing anything wrong. No is not Little One's favorite word.
Little One - Touch Lamp - Getting ready to wear the lamp shade Little One with Lamp Shade 

Little One getting ready to turn off lamp with paw Little One when I tell him no he can't turn off the lamp with his paw.

My New Computer Needs a Name
Suggestions for a name for my new computer are:
Trusty Tim, Arthur and Chopsticks.

Thought for the Day
Money isn't everything but it rates right up there with oxygen.
Rita Davenport

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I agree with Judy and others who have recently discussed the need to be frugal and not waste any food we buy. I recently bought two large bags of apples that were on sale that were labeled crisp. Alas, they were not at all crisp, so I knew they would not likely be eaten by themselves, so I used them to make applesauce. To add to their flavor, I added a large can of diced pineapple, as I cooked them with a stick of cinnamon and a dash of cloves. They were so good, I will make this dish again. Earlier in the month I cooked a bag of fresh cranberries with a bag of apples and again, the result was delicious.

Also, we just adopted three 10 month old female cats and are being entertained by them daily. They are sisters and we could not see separating them, so we had to have all of them. They each have very distinct personalities. Lucy is the dare devil and the leader. Maggie is the bossy one and Chloe is timid and extremely shy. Lucy and Maggie are always encouraging her to come out and play, but she far prefers to be an observer.
Robbie IN

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Susie's Roast Recipes
Nancy and all surprise I am on the computer today and will be each day. I have seen some wonderful recipes and will be making some.

Tonight, Monday, we are having an old recipe that years ago I made in the oven but a couple of years ago I stated to make it in the crock pot. It is easy to make either way.

Rump Roast and Green Beans

3 or 4 lb. beef roast
1 pkg. dry onion soup, Lipton
1, 10 oz., can cream mushroom soup
1, 10 oz., can Del Monte Blue Lake Green Beans or the green bean you like

Get a large piece of double duty foil putting the foil in the middle of a cookie sheet or a 9"x13" pan. Put roast in the center of the foil, drain green beans leaving a little liquid adding them around the roast, sprinkle the dry onion soup over all and spoon the mushroom soup over the roast and green beans. Put in the oven at 350 for 15 minutes per pound. During this in the crock pot still drain green beans but leave a little liquid put in the bottom of the slower cooker, then sprinkle half of the package of dry onion soup and then about of the mushroom soup. I normally don't salt the roast because of the salt in dry soup and mushroom. But if you wish you can pepper the roast then put the roast on top of green beans then add dry onion soup and then add mushroom soup. Cook on low for the amount of time that your slow cooker take for the done of the meat that you want.

Addition to the recipe
Nancy in the Beef Roast and Green Bean recipe, sent on 1/21, should read put the roast in the center of a large piece of foil. Drain most of the liquid from the green beans. Put the green beans around the roast. Sprinkle the dry onion soup from Lipton on green beans and roast. Then put the mushroom soup on green beans and roast. Carefully bring up the long ends to meet in the center and down a couple of time. Then fold one side over a couple of time then do the same to the other side.. Make sure that you have left some room from items inside foil pack. The instruction for the slow cooker are correct. You have your meat, vegetable and gravy. This recipe makes the house smell so good. I always make sure that we have enough leftover for beef sandwiches another night on bread, mash potatoes, the gravy and the green beans.

Another meal that I would always make at least every 2 weeks many years ago and I am sorry I don't remember the name of the recipe but it is so good.

Chuck Roast

1 3 lb chuck roast
3 to 4 potatoes, quartered
1, 10 oz., can mushroom soup
1 to 2 cups shredded cheese, any kind

In a 425º preheated oven and oven safe pan put the chuck roast and you want to brown all sides or you can do this on top of the stove. Take the brown bites and grease from the pan putting in the roast pan. Then you will want a 350º oven using a roast pan putting the chuck roast in the roaster pan adding the quartered potatoes putting the pan in the oven cooking for about 15 minutes per pound. About 10 minutes before the roast is done bring out the pan and sprinkle the cheese on top of all. When done cooking remove from the oven and let rest about 10 minutes. Then slice the chuck roast and don't forget the potatoes.

Everyone have a great day. Nancy and 4 legged associates take care, stay safe and warm.
Susie Indy
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Handcrafted Wood Carvings, Clocks and Cribbage Boards

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Natures Flavors (Great Sugar Free Syrup Flavors)

Does anyone have a recipe for rolled ribs? A friend of mine in Canada gets them, but she would love to have the recipe. She said that they are a rack of ribs rolled around stuffing and she believes they are then baked. She does not know how long to cook them and if you need to do anything else. She thinks it may be a German influence.
Thank you!
MaggieB in AZ

Two good recipes for a party like the Super Bowl.

Golden Olives

1 cup sharp cheddar cheese, grated
2 Tablespoon butter, room temperature
1/2 cup flour
Dash or two of cayenne pepper
24 small to medium size pimento stuffed olives

Preheat oven to 400°. Cream cheese and butter add flour and cayenne and blend well.
Mold dough around each olive; place on baking sheet and bake 10 to 15 minutes or until golden.
Marti in New Mexico
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Spinach Balls

2 (10 ounce) packages chopped frozen spinach
2 cups herbed stuffing mix
1 large onion finely chopped
5 eggsk, beaten
1/2 cup butter or margarine, melted
1 Tablespoon pepper flakes or black pepper
1 Tablespoon garlic powder

Cook spinach, drain and squeeze out liquid. Mix all ingredients well.

Shape into walnut size balls and freeze on cookie sheets. Remove when frozen and place in freezer containers. Bake on greased cookie sheet at 350 for 20 to 30 minutes.
Serve hot.

Can be served with a dripping sauce, horseradish sauce, hot mustard and/or Ranch dressing.
Marti in New Mexico
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This is a great salad to make for a reception, potluck, or even a family dinner, and is perfect to serve for Valentine's Day. It never fails to make a hit when I've served it, and the bowl gets completely cleaned out!

Mystery Salad

1 can (21 oz.) cherry pie filling
1 can (20 oz.) crushed pineapple, drained
1 can (11 oz.) mandarin orange, drained
1 cup miniature marshmallows
1 can sweetened condensed milk
1 (8 oz.) container frozen whipped topping, thawed
1/4 cup pecans, or walnuts, coarsely chopped

Mix all ingredients together in a large serving bowl. Can put more nuts on top,if desired. Cover and refrigerate several hours before serving.

NOTE: Sometimes I also have added fresh sliced strawberries (when in season) and also sliced bananas (just before serving).
Judy (in Alaska
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Here is a great chowder for these cooler days of January.

Tomato Corn Chowder

4 slices bacon, diced (I always use more)
1/2 cup onion, chopped fine
4 cups raw potatoes, cubed
2 cups water
Salt and pepper, to taste
2 cups canned whole kernel corn, drained
4 cups tomato juice
1 cup milk
1/4 cup flour

Saute' bacon with onion; add potatoes, water, salt and pepper and simmer until potatoes are tender, about 10 minutes. Add corn, tomato juice and flour dissolved in milk (beat the flour and milk together with a whisk to blend thoroughly). Cook, stirring constantly, until thickened.
Judy (in Alaska
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Thanks for all the great recipes shared! In response to the Pioneer Bar Cookies question, if
you go to the "Pioneer Baking Mix website" there is a "search" box for recipes.

If the word "bars" or "bar" is typed in search, several Pioneer Bar Cookie recipes can be found. These all look delicious!

If one types in "Pioneer Bar Cookies" on a Google search, it will bring up another recipe from The Pioneer Woman's website at the top of the search, called, "Chocolate Cookies with Dipping Bar Recipe." I don't believe this is the original recipe one of the readers was attempting to find, although there are great recipes on her website.

To find the recipes specifically from the mix, one has to search on the "Pioneer Baking Mix" website. I'm not sure this is what the inquiries were about, but there are several good bar cookie bar recipes to be found using the Pioneer baking mix.
Thanks, and God bless, Jo Ann

Free Chips & Queso from Chili's

Hello again everyone. I read the comment from Artemis about egg yolks in rice pudding. I have a recipe here that was given to me a long time ago, very similar to the creamy rice pudding posted here on 1/19. This also uses egg yolks, not saying why, but perhaps making the pudding somewhat richer. Though this is an excellent recipe for rice pudding, and very creamy, it does require a lot of hands on time when preparing it. It also should be made in a heavy saucepan or it may scorch toward the end of the cooking time. I like rice pudding a little less creamy than this, so I've tried the second part in a microwave, which seemed to make it less time consuming resulting in a firmer, yet still creamy pudding. I also tried in addition to vanilla, using just ¼ tsp of fiore de sicilia, something new to me, but even that small amount seemed too much. But, enough of my comments. Here is the recipe for anyone who would still like to try it.

Rice Pudding

4 cups whole milk
½ cup long grain rice
2/3 cup heavy cream
2 egg yolks
1 tsp vanilla
¼ tsp almond extract (optional)
1/8 tsp fiore de sicilia (optional)
¼ tsp salt
1/3 cup raisins

Rinse a heavy saucepan. Add milk and bring to a slight boil. Add rice and cook until tender. In a separate bowl whisk yolks, cream, sugar, salt and extract(s). Slowly mix egg/cream mixture into slightly cooled rice, and bring to a very slow boil and stirring often until thick. Remove from heat, add raisins and pour into 8 x 8 pan or something similar. Grate nutmeg on top.

Though this will set up some, it is still a very creamy rice pudding. If anyone has any questions of course, please feel free to ask. I have another recipe here for White and Wild Rice Salad if anyone is interested...which is very nice.
Jerry, Upstate NY
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Hi Nancy, Happy for you with a new computer. I am looking for a chicken recipe which includes fresh lemon juice, soy sauce and I can't remember the rest. It is a recipe used many years ago. Thanks to your readers.

If you want a cookie recipe that will please the whole family, this is the one! I've been making these for years, and learned after the first time, I always needed to double the recipe after that, as they go fast!

Luscious Lunchbox Cookies

1/2 cup butter
1/2 cup granulated sugar
1 small (4 serving size) pkg. instant pudding (any flavor)
1 egg
1-1/4 cups flour
1 tsp. cream of tartar
1 tsp. baking soda
1/2 cup chopped nuts

Cream together butter, sugar and pudding. Beat in egg. Add dry ingredients and mix in well. Stir in nuts. Shape into balls, the size of walnuts and place on ungreased cookie sheets. Flatten with fork. Bake at 350º 8-10 minutes until they feel firm to the touch and are starting to brown on the edges.

NOTE: I usually make these with chocolate pudding, as they seem to be everybody's favorite flavor, but could use any flavor pudding. Also you can use brown sugar (packed) in place of the granulated sugar.
Judy (in Alaska)
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Travel Alaska  

This is for AugustaPat. Thank you for the uses for lemon curd. I will be sure to try them.

Also for Bren in Louisiana, thank you for your lemon curd recipe. It sounds yummy. Want to thank you also for the cannoli pie. Got together with my cousins over the Christmas holidays and we made cannoli, which will probably become a Christmas holiday tradition. But we have a lge ricotta cheese left over and will probably make this pie with it. Thanks again
Gay in L.I.

This is for Maggie B AZ, who in the 1/19 newsletter wanted recipes for sweet potato hash. I think I also have a recipe that uses ham and pineapple in it. I will send it in the next couple of days. If this is not close to what you wanted, let us know what ingredients were in the recipe, as one of the readers may have a similar recipe by another name.
Robbie IN

Sweet Potato Hash

3 Strips Bacon
3 Tablespoons olive oil
2 peeled and diced medium sweet potatoes
1/2 cup diced onions
2 Crushed garlic cloves
1 Tablespoons chopped jalapenos
1/2 teaspoon Cumin

In a skillet over -medium high heat, add the bacon and olive oil. When the oil heats and the bacon begins to sizzle, add the sweet potatoes and spread out as much as possible to allow the potatoes to rest in the pan in 1 layer. When the potatoes begin to brown, stir and continue cooking until all sides are brown. Add remaining ingredients and continue cooking until potatoes are tender and ingredients coat potatoes.
Robbie IN
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Slow Cooker Spaghetti Bolognese

6 slices bacon, cut into 1/2-inch pieces
1 large onion, diced (about 1 cup)
3 cloves garlic, minced
2 pounds ground beef
4 cups Prego® Traditional Italian Sauce
1 cup milk
1 package (16 ounces) spaghetti, cooked and drained (see Note below)
Grated Parmesan cheese

Cook the bacon in a 12-inch skillet over medium-high heat until crisp. Remove the bacon from the skillet. Pour off all but 1 tablespoon drippings.
Add the onion and cook in the hot drippings until tender, stirring occasionally. Add the garlic and beef and cook until the beef is well browned, stirring often to separate meat. Pour off any fat.

Stir the bacon, beef mixture, sauce and milk in a 6-quart slow cooker. Cover and cook on HIGH for 4 to 5 hours or on LOW for 7 to 8 hours. Serve with the spaghetti and cheese.

Note: Reserve some of the cooking water from the spaghetti. You can use it to adjust the consistency of the finished sauce, if you like.
Artemis in NYC
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Money Saving Frugal Salad Recipes

Fruit with Lime Dressing

1/2 c. plain lowfat yogurt
2 t. lime juice (can use orange or lemon juice and rind)
2 t. grated lime rind
1 T. honey

Mix ingredients well with wire whisk. Serve with any kind of fresh fruit. Makes 1/2 cup dressing
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Millionaire Salad

1 can eagle brand sweetened condensed milk
1/3 cup lemon juice
1 10 ounce container whipped cream
1 small can undrained crushed pineapple
1 cup nuts
maraschino cherries

Beat Eagle Brand milk and lemon juice; fold in whipped cream, pineapple and nuts. Top with maraschino cherries.
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Pennsylvania Dutch Picked Beets and Eggs

10 sm. beets
1 c. vinegar
1 c. water
1/2 c. brown sugar
1 tsp. salt
6 hard boiled eggs

Boil beets until tender. Remove skins. Dissolve sugar and salt in vinegar and water. Add to beet liquid and bring to a boil. Pour over beets, let stand overnight. Next day replace beets with eggs and let stand overnight again. If desired, a stick of cinnamon and 3 or 4 cloves may be added to the juice. To serve, slice the eggs in half lengthwise.

Note: I used whole canned beets, drained and use the 1 cup of drained beet juice instead of the water.
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Three Bean Salad

1 can black beans, rinsed
1 can kidney beans, rinsed
1 can pinto beans, rinsed
1 small can corn, drained
1 onion, chopped
1/2 cup sugar
1/3 cup oil
1/4 cup vinegar

Gently mix all ingredients. Refrigerate for a couple of hours before serving.
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Chili's Free Chips and Queso

Camille, Commack, LI, NY (BTW, I used to live in Centerreach): May I suggest that until you can develop an appetite again, you might want to (with your Dr's consent) try some of the liquid nutritional products. I think it might be easier to drink something than to try to force yourself to eat. Those products will keep your nutritional needs satisfied, while you do try to develop an appetite again. I will be thinking of you, and praying for you, and hoping you will continue to let us know how you are doing.
jeanlock in McLean VA.

Camille who has lost her appetite due to chemo. I went through that a while back. I also had lost a lot of weight. I had stage 3 colon cancer, had surgery and chemo. The foods that got me through were Ensure, chicken broth, and apple juice. Nothing tasted good. Just eat what you can and when you can. They want you to eat healthy foods, but even foods you used to love no longer taste good. Just take it one day at a time. I hope you do well. I am doing quite well and all my tests are good right now.

To Janis in Texas, Madeline in upstate New York and Barbara in Wentzville, Mo.
I want to thank you all for ways to increase my appetite while going thru chemo.
I will try all your suggestions even though I have no desire to eat.

I did in the past love all the foods suggested. I remember drinking those delicious malts. Now the kids insist that I drink boost or ensure so that I get lots of calories and protein.

I do force a few saltine crackers but I will add some cheese to it.

The egg salad will be good for the protein that I need. I want to say thanks for all your prayers.

Doctors say I will be on chemo the rest of my life as there is no cure for liver cancer but just treatments. I will do just fine since I have a positive attitude.
Just hope I can force some more food in me.
Camille,Commack, LI

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

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

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