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July 23, 2013
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New Mexico and Southwestern Recipes

Pico De Gallo

3 lg. tomatoes, diced
2 T. diced jalapenos
2 tsp. salt
1/2 tsp. garlic powder
1 T. white vinegar
1 lg. onion, diced
1/2 c. fresh cilantro, diced
1/2 tsp. black pepper
1 T. olive oil

In a large container, combine tomatoes, jalapenos, salt, garlic powder, vinegar, onion, cilantro, black pepper, and olive oil. Mix well and refrigerate overnight. Serve with tortilla chips.
Linda NM
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Taco Casserole

1 lb. ground beef
1 pkg. dry taco seasoning mix
1 can (10 3/4 oz.) condensed tomato soup
1 c. salsa
1/2 c. milk
6 soft tortillas cut in 1-inch pieces
1 c. shredded cheddar cheese

In skillet over medium heat, cook beef until browned. Pour off fat. Add taco seasoning mix, soup, salsa, milk, tortillas and half the cheese. Spoon into 2 qt. shallow baking dish. Cover. Bake at 400° for 30 minutes. Sprinkle with remaining cheese.
Linda NM
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Bean And Frito Salad

2 cans Ranch Style beans, drained and rinsed
1/2 medium onion, diced
1/2 lb. cheddar cheese, grated
1/2 bottle Kraft Catalina salad dressing
1 medium pkg. regular Fritos, crushed
shredded lettuce
tomato wedges

Mix all ingredients except Fritos, adding them just before serving time. Top with tomato wedges.
Linda NM
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Chicken Quesadillas

1 T. butter
1/4 c. diced onion
2 (10 oz.) cans chicken breast
1 pkg. hot taco seasoning
2 T. butter
1 pkg. 10" tortillas
1 (8 oz. pkg.) cheddar cheese, grated

In large skillet melt butter. Add onion, sauté. Add chicken and taco seasoning mix; simmer on medium heat. In non-stick skillet melt butter to coat, place tortilla shell in skillet; put chicken mixture on 1/2 shell, add cheddar cheese over chicken and fold in half. Turn until brown on both sides. Place on plate and cut with pizza cutter. (Toppings:) Top with lettuce, tomato, green onion, salsa, and sour cream.
Serves 4.
Linda NM
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Chile Verde

2 lbs. diced pork
1 lb. chopped green chilis, roasted and peeled (canned are very good)
2 lg. chopped onions
4 cloves garlic
1 28 ounce can tomatoes
Ground cumin
Ground oregano
Saffron, optional
1 c. rice added

Brown pork cubes in their own fat, add onions, garlic, chilis, tomatoes. Simmer for 10 minutes. Taste for hotness, add remaining spice. If too hot add another can of tomatoes. Chile verde may be an entree or a side dish accompany with refried beans or rice.
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Chili Rellenos Casserole

3 (7 oz.) cans whole green chilies (mild)
1 lb. Jack or Colby cheese, grated
1 lb. cheddar cheese, grated
3 eggs, beaten
3 T. flour
1 sm. can evaporated milk
1 15 oz. can tomato sauce

Mix cheese together. Layer cheese and chilies. reserve some cheese. Beat eggs, milk and flour. Pour over cheese and chilies. Bake at 350° for 30 minutes. Pour tomato sauce over top and sprinkle with remaining cheese. Bake an additional 15 minutes.
Makes 4 servings
Linda NM
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Pinto Bean Salad

1 box Jiffy corn bread mix
1 can pinto beans
1 green pepper
1/2 c. Miracle Whip
1/4 c. sweet pickle juice
1 to 2 tomatoes, diced
1 jar bacon bits

Make corn bread according to package directions. Let cool and crumble in bottom of baking pan or dish. Add beans with juice. Chop peppers on top of beans. Mix 1/2 cup Miracle Whip with sweet pickle juice; pour over top. Do not mix. Chop 1 to 2 tomatoes on top of dressing and add 1 jar of bacon bits on top of this. Do not bake. Your salad is ready to eat.
Linda NM
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New Mexico Green Chile Stew

1 1/2 lbs. lean pork cut into 1 1/2 inch cubes
vegetable oil
1 lg. onion, diced
2 cloves garlic, minced
1 qt. pork or chicken broth
6-8 roasted, peeled, green New Mexico chiles, cut into strips
2 sm. tomatoes, peeled and chopped
1 lg. potato, peeled and diced
1/2 tsp. dried oregano, Mexican preferred
salt to taste

In a heavy skillet, brown the pork over medium to medium-high heat, adding a little oil if needed. When the pork is browned, transfer to a large stock pot. Add the onions and more oil to the same skillet and saute until the onions turn a golden brown, 5 to 10 minutes. Add the garlic and cook for another minute. Transfer the mixture to the pot with the pork. Add 2 cups of broth to the skillet, raise the heat, and deglaze the skillet being sure to scrape all the bits and pieces from the sides and bottom. Pour the broth over the pork in stockpot. Add the remaining ingredients to the stockpot, bring it just below boiling, reduce the heat, and simmer for 1 to 1 1/2 hours or until the meat is very tender and starts to fall apart. Serve with warmed flour tortillas.
Makes 4-6 servings.
Linda NM
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Linda's Green Chili Enchiladas

1/2 small chopped onion
1(7 ounce) can green chiles (mild)
2 cans cream of chicken soup
1/2 can water
1/2 can milk
1 can rotel tomatoes

Saute onion and green chilis in oil until tender. Add soup, water, milk and rotel. Simmer until bubbly. In casserole dish spread layer of soup mix to coat Add layer of quartered tortillas Add layer of soup mix Ald layer of cheddar cheese Continue layering until soup mix is used finish with layer of cheese. Cook in 350 oven until cheese is melted and bubbly
Makes 4 Servings
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Linda's Guacamole Dip

1 lg. ripe avocado
2 tsp. lemon juice
1/2 tsp. salt
1 tsp. grated onion
1/2 tsp. worcestershire sauce
1 crushed garlic clove
1 chopped tomato

Combine avocado, lemon juice, salt, onion, Worcestershire sauce, garlic clove and chopped tomato. Stir until creamy. Serve with chips or vegetables.
Linda NM
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Guacamole Dip

6 ripe rough skinned avocados
2 med. tomatoes
1 c. finely shredded cheddar or colby cheese (use more or less to your taste)
1 jar salsa

Mash avocados well. Add diced tomatoes and cheese and as much salsa as you like - at least 1 to 1-1/4 cup. Mix well. Serve with corn chips.
Linda NM
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I really want to thank all who sent in recipes for the Watergate salad. I had never heard of it and wondered how I was going to make it for the ladies club that picked me to make it. I knew the nancylanders would come through for me as always. Everyone is highly appreciated for your generosity.
So thanks again, jana

For Dianne in Wisconsin
You sent in a nice recipe for
Tartar Sauce.
My question is: What is ‘Sweet Dill Pickle Relish”?
Is this supposed to be Sweet Pickle Relish or Dill Pickle Relish?
Thanks. gramaj

This is a wonderful "down home" meal all in one that will not heat up your kitchen on a warm summer day.

Tangy Crock Pot Pork Roast and Veggies

1 (4 lb.) shoulder blade pork roast
(I used a loin pork roast)
1 can cream of mushroom soup
1 can golden mushroom soup
1 pkg. dry onion soup mix
2 tbsp. brown sugar
1 tbsp. Worcestershire sauce
1/2 cup water
1 onion, sliced
1 pkg. (8 to 12 oz.) sliced fresh mushrooms
4 potatoes, halved
4 carrots, cut in chunks

Mix together the soups, brown sugar, Worcestershire sauce and water in the Crock pot. Add onions, mushrooms, potatoes and carrots, and stir into sauce. Place the roast in and turn to coat all sides. Cook 1 hour on high heat and 6 more hours on low heat. Spoon sauce over meat and veggies for serving.
Judy (in Alaska)
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Made this light and refreshing salad recently for a luncheon and all the ladies loved it.

Strawberry Pear Jell-O Salad

1 can (29 oz.) pears
1 pkg. (6 serving size) strawberry Jell-O
1 pkgs. (8 oz.) cream cheese, softened and cut in cubes
1 tub (8 oz.) frozen whipped topping, thawed

Drain pears, reserving juice. Chop pears and set aside. Add water to the juice to make 3 cups. Bring to boil in saucepan; remove from heat and stir in Jell-O until dissolved. Whisk in the cream cheese cubes till smooth. Refrigerate until slightly thickened (takes quite awhile). Whisk in the thawed whipped topping. Add cut up pears. Put into a 9x13 inch glass dish. Cover and refrigerate until firm. Cut into squares to serve.
Can garnish with mandarin orange slices if desired.
Serves 12.
Judy (in Alaska)
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If you've been craving Chocolate Pie, but don't want to heat up the kitchen during the summer, this easy recipe is excellent.

Creamy Topped Chocolate Pie

3-1/2 cups cold milk
2 pkgs. (4 serving size) instant chocolate pudding
1 baked 9 inch pie shell

Prepare chocolate pudding with milk as directed on the package. Pour into pie shell. Refrigerate 1 hour. Put topping on top of pie before serving and garnish with grated chocolate, if desired.

Cream Cheese Topping:
1 pkg. (3 oz.) softened cream cheese
1 tbsp. sugar
3 tbsp. milk
2 cups frozen whipped topping, thawed

Beat cream cheese with milk and sugar until smooth and fold in whipped topping.

NOTE: This is good with the commercial graham cracker crust, or the shortbread crust. You can use 1 large pkg. (6 serving size) pudding with 2-2/3 cups cold milk.

This is also very good with Coffee Whipped Topping. Dissolve 2 tsp. instant coffee in 2 tsp. hot water; cool and fold into whipped topping.
Judy (in Alaska)
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Handcrafted Wood Carvings, Clocks and Cribbage Boards

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This is in response to Sylvia in Fl wanting veggies dishes. My daughters have been in and out of vegetarian phases several times so I have seversal recipe that we like. This is one that looks long but comes together rather quickly and we all like it. This does have cheese so hope she is not vegan. Donna in KS

Meditarrarian Lasagna

cooking spray
2 cups chopped leeks
1 1/2 cups chopped onions
1 teaspoon dried mint flakes
1/2 teaspoon fennel seed
3 garlic cloves, minced
1 (14 ounce) can artichoke hearts, drained and coarsely chopped
1 (7 ounce) bottle roasted red peppers, drained and chopped
1 cup drained canned cannellini beans
1 1/2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups nonfat milk
1 (4 ounce) package crumbled feta cheese
3 tablespoons grated fresh parmesan cheese, divided
6 no-boil lasagna noodles (such as Barilla or Vigo)
1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
3/4 cup shredded part-skim mozzarella cheese, divided

Preheat oven to 375°.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add leek and next 4 ingredients (leek through garlic), and sauté 5 minutes. Add artichokes and bell pepper, and sauté 3 minutes. Stir in beans, and remove from heat.

Melt butter in a medium saucepan over medium heat. Add flour, and cook 2 minutes, stirring constantly with a whisk. Gradually add milk, stirring with a whisk until blended, and cook until slightly thick (about 4 minutes). Remove from heat. Add feta and 2 tablespoons Parmesan; stir until cheese melts.

Spread 1/4 cup cheese sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over cheese sauce; top with half of leek mixture, half of spinach, 1/4 cup mozzarella, and 1/2 cup cheese sauce. Repeat layers, ending with noodles. Pour remaining cheese sauce over noodles, and sprinkle with 1/4 cup mozzarella and 1 tablespoon Parmesan.

Cover and bake at 375° for 35 minutes. Uncover and bake 15 minutes or until top is golden. Let stand 5 minutes.
It serves 6
Calories: 327
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Your granddaughter is vegetarian. I am requesting some vegetable recipes and she does not use fish or chicken. I know I have come to the perfect place for I have always found my answers with Nancy and the “Landers”. When did you last post stories about those two fur balls of yours? I miss hearing about them. I pray you are doing well, Nancy. You certainly have taken on a monumental task doing this newsletter. I miss it when I do not get to read it. Thank you for your diligence and all you do for we who love you.
Sylvia in FL

Fettuccine Primivera
Makes 5 servings

1 cup broccoli flowerets
1 cup sliced zucchini
1/2 cup dices red or green peppers
1/2 cup chopped onion
1/2 tsp. basil
3/4 cup butter or margarine
2 medium tomatoes, cut into wedges
1/2 cup sliced mushrooms
1 (12 oz.) package fettuccine noodles, cooked and drained
grated parmesan cheese.

n large skillet, over medium high heat, cook broccoli, zucchini, peppers, onion, basil and butter or margarine until are tender. Stir in mushrooms and tomatoes. Toss vegetable mixture with hot fettuccine noodles. Serve with parmesan cheese, if desired.
*I cook the mushrooms in with the vegetable mixture. I found this recipe on the Blue Bonnet Spread box when I was in weight watchers. This is very delicious!!
Emma from Montana
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I want to thank Robbie IN for providing me with Susana in Louisiana's Jalapeno Corn Dip recipe. That is definitely the one I was looking for! I tried searching for it, putting in Nancy's Kitchen in my search, and even tried other websites such as All Recipes, but I could not find "the one". I knew someone would come through for me. Thanks again, Robbie IN, and thank you, Nancy, for all that you do to make this newsletter possible.
Vickie, SE Texas

For Judy in Alaska:
I would love to make this delicious-sounding cake, but have a question before I do. If I pour the hot glaze over the cake as it comes out of the oven, then let it cool an hour, and then "turn it out onto a rack to cool completely," won't the glaze now be on the bottom and won't it stick to the wire cooling rack? Or do you then turn it onto a serving plate right side up after cooling completely? Thanks for clarifying!
Sandy in Bountiful

Pizza Noodle Casserole

8 oz. noodles, cooked and drained
1 lb. ground beef
1 tbsp. oil
1 (4oz) can mushrooms, drained
4 oz. pepperoni, chopped
1 (15oz) can pizza sauce
1 cup mozzarella cheese, shredded

Brown ground beef in oil. Mix mushrooms, pepperoni, pizza sauce. Put cooked and drain noodles in greased baking pan. Pour sauce mixture over the noodles and top with mozzarella cheese and bake 1 hour at 250 degrees.
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Herb Marinade for Shrimp

1/4 cup olive oil
2 tbsp. balsamic vinegar
1 tbs. lemon juice
1 tbs. thinly sliced fresh parsley
1 tsp. finely chopped fresh oregano
pinch of crushed red pepper flakes

Blend all, add one pound of shrimp and marinade for at least 3 hours in the refrigerator.
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Pepper Marinade
On beef or lamb

2 tbsp. extra virgin olive oil
1/4 cup white vinegar
1/2 cup lemon juice
2 tbsp. honey
2 tsp. black pepper
2 cloves-garlic, finely minced

Mix ingredients together in a bowl and completely dissolve honey. Use beef or lamb.
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Meatloaf with a Twist

1 lb. ground beef
2 eggs
1 cup cracker crumbs
1 (18oz) bottle Pace picante Salsa
1/2 onion
1 tsp. garlic powder

Add all ingredients together in a large bowl and mix well. Place in a loaf pan and bake at 350 degrees for about an hour and a half. Drain grease every so often.
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Louisana Chicken

4 chicken breast halves, skinned, boned and cut into 1" strips
14 oz can tomatoes
1 cup chili sauce
1 1/2 cups chopped green bell pepper
1/2 cup chopped celery
1/4 cup chopped onion
2 cloves garlic, minced
1 Tbl chopped fresh parsley or 1 tsp dried parsley
1/4 tsp crushed red pepper flakes

Spray a deep nonstick skillet with cooking spray. When hot, add chicken and continue stirring, 3-5 minutes, or until no longer pink. Add tomatoes with their juices, chilli sauce, green pepper, onion, celery, garlic, basil, parsley, red pepper and salt. Bring to a boil, reduce heat and simmer uncovered about 10 minutes. Serve over hot cooked rice or pasta.
Makes 4 Servings
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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
5540 2nd St.
Lubbock, Texas 79416

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