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June 22, 2013
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Mr. Food 

Cooking for Two

Sauteed Zucchini
Makes 2 Servings

1 tablesppon olive oil
1/2 teaspoon minced garlic
2 small zucchini, sliced crosswise about 1/4 inch thick
1/4 teaspoon salt
Pepper to taste

Heat oil in 8 inch skillet to medium high heat. Add garlic and zucchini. Stir gently to coat all zucchini with oil. Cook zucchini (stirring frequently) for about 5 minutes. Zucchini should be barely tender. Season with salt and pepper.
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Baked Potato Strips
Makes 2 Servings

2 medium baking potatoes
1/2 teaspoon salt
2 tablespoons butter
1/3 cup sharp cheddar cheese
1/3 cup whipping cream

Preheat oven to 450 degrees F. Peel potatoes. Cut potatoes into 1/3 by 1/3 by 3 inch strips. Lay potato strips in 8 inch au gratin dish. Sprinkle with salt and pepper and dot with butter. Sprinkle with cheese. Pour whipping cream over top.

Cover dish tightly with aluminum foil. Bake 40 minutes. Reduce heat to 250 degrees and heat an additional 15 minutes.
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Baked Potato Spears
Makes 2 Servings

2 large potatoes
1/8 cup flour
1/8 cup parmesan cheese, grated
1/4 teaspoon salt
pinch of pepper
1/3 cup butter or margarine

Wash potatoes and peel. Cut potatoes into spears. Mix flour, cheese, salt and pepper in a plastic bag. Add potatoes and shake to coat. Melt margarine in 8 by 8 baking pan. Place potatoes in pan. Bake at 375 degrees for 1 hour or until nicely browned. Turn once or twice while baking.
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Buttered Cabbage
Serves 2

1 quart water
3 cups green cabbage (sliced into strips)
1 teaspoon salt
2 tablespoons butter
2 tablespoons chopped parsley

Bring water to boil in a 2 quart sauce pan. Add cabbage and bring to boil again. Cook uncovered for 5 minutes or until cabbage is done. Drain cabbage. Add butter and parsley and heat through.

Note:  I like to take a head of cabbage and divide it in 4ths.  I cook 2 fourths of the cabbage for 2 people. I like the larger pieces of cabbage better than the sliced cabbage.
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Southwestern Corn Zucchini and Tomatoes
Makes 2 Servings

2 tablespoons butter
1 small onion, quartered and layers separated
1/2 cup fresh corn
1/8 teaspoon ground cumin
1 large zucchini
1 tablespoon water
1/8 teaspoon salt
1 medium fresh tomato

Heat 8 inch skillet over medium heat. Saute onion, corn and cumin in butter for about 5 minutes or until onion softens a little bit. Cut zucchini lengthwise, then on the diagonal to make 1/2 inch slices. Cut tomato into 8 wedges.

Add zucchini, water, salt to skillet. Cover and cook 1 minute.
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Fresh Green Beans with Pecans
Makes 2 Servings

6 cups water
1/2 pound green beans
1 tablespoons butter
2 tablespoons finely chopped pecans
2 teaspoons fresh lemon juice

Bring water to boil in a 2 quart sauce pan. Snap off ends of green beans, wash and add to sauce pan. Boil uncovered until beans are tender (about 6 minutes). Drain.

Heat a 5 inch skillet to medium heat. Add butter and cook pecans until butter is browned and pecans are coated but not browned. Remove from heat and add salt and lemon juice

Place green beans in a serving dish. Pour pecan mixture over green beans.
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Baked Chicken
Makes 2 servings

2 chicken breasts, skinned
1 cup Ritz cracker crumbs
1/3 cup Parmesan cheese, grated
1/4 dried parsley
pinch of garlic powder
1/2 teaspoon salt
pinch of pepper
1/4 cup margarine

Wash chicken and pat dry. Combine cracker crumbs, Parmesan cheese, dried parsley, garlic powder, salt and pepper. Melt butter and remove from heat. Dip each chicken breast into butter then shake in back of seasonings until coated. Use remaining butter in 8 by 8 baking dish. Preheat oven to 350 degrees. Baked uncovered for 1 hour.
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Garlic Lime Chicken
Makes 2 servings

2 chicken breasts skinned and boned
1/4 cup low-sodium soy sauce
1/8 cup fresh lime juice
1/2 tablespoon Worcestershire Sauce
1 clove garlic, minced
1/8 teaspoon dry mustard
1/8 teaspoon ground pepper

Mix soy sauce, lemon juice, Worcestershire sauce, garlic and mustard together. Place chicken in a bowl. Pour soy sauce mixture over chicken. Cover and let set in refrigerator for at least 30 minutes. Remove chicken from marinade. Discard marinade. Sprinkle chicken with salt and pepper. Grill until chicken is cooked (about 7-8 minutes) on each side.
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Onion Pork Chops
Makes 2 Servings

1/2 envelope Lipton Golden Onion Soup Mix
1/3 cup dry bread crumbs
2 pork chops
1 egg, well beaten

Preheat oven to 450 degrees F. Combine Onion Soup Mix and bread crumbs. Dip pork chop in egg mixture then in the bread crumb and onion sup mix. In lightly greased 8 by 8 pan place pork chops. Bake uncovered for 20 minutes or until done.
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Onion Chicken Strips

3/4 cup French Fried Onions (in a can)
1/2 pound boneless skinless chicken strips
1 to 2 prepared mustard

Preheat oven to 400 degrees F. In a ziplock bag crush the French Fried Onions with a rolling pin. Coat chicken with mustard and then dip in crushed onions. Place on a lightly greased baking dish. Bake for 15-20 minutes or until done.
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Chicken with Carrots
Makes 2 Servings

1 (10 ounce) box frozen whole baby carrots
1 cup cubed chicken (I use chicken breasts, cook them and then cut in cubes)
4 teaspoons brown sugar
1 tablespoon lemon juice
1/2 teaspoon cumin

Combine all ingredients in a sauce pan. Cover and cook over medium heat for 20 minutes or until carrots are tender.
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Baked Fish
Makes 2 Servings

2 fish fillets (8 ounces each)
1/4 cup Hidden Valley Original Ranch Dressing

Preheat oven to 375 degrees F. Arrange fillets in greased pan. Spread 2 tablespoons of dressing on each fillet. Bake fish 15-20 minutes (depending on filet's thickness.) Brown by placing under broiler.
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Vegetable Casserole
Makes 2 Servings

1 package frozen mixed vegetables or California Blend Vegetables
1/2 can condensed cream of broccoli soup
1/8 cup milk
3/4 cup French Fried Onions (in can)

In a 1 quart microwavable dish, combine soup, milk and 1/2 of the French Fried Onions microwave uncovered for 10-12 minutes (on high). Stir once while microwaving. When vegetables are crisp-tender sprinkle rest of French Fried Onions on top. Microwave one minute longer.
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Hot Beef Biscuit Sandwiches
Makes 2 Servings

2 Pillsbury® Grands!® frozen Southern Style Biscuits (from 25-oz bag)
1 teaspoon butter or margarine
1 small onion, sliced
1 jar (2.5 oz) Green Giant® sliced mushrooms, drained
2/3 cup savory beef gravy (from 12-oz jar)
1/2 teaspoon Worcestershire sauce
1/8 teaspoon crushed dried thyme leaves
2 slices (1/8 inch thick) deli roast beef (about 6 oz)

Bake biscuits as directed on bag.

Meanwhile, in 10-inch nonstick skillet, melt butter over medium heat. Add onion and mushrooms; cook and stir 2 to 3 minutes or until onion is crisp-tender. Reduce heat to medium-low; stir in gravy, Worcestershire sauce and thyme. Cut beef slices crosswise in half; add to gravy mixture. Cook over medium-low heat 2 to 3 minutes or until hot.

Split biscuits. Place 2 biscuit halves, cut sides up, on each of 2 individual plates. Top with beef and gravy mixture.
Source: Pillsbury.com
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Potato Topped Meat Loaf Casserole
Makes 2 Servings

Meat Loaf
1/2 lb extra-lean (at least 90%) ground beef
4 teaspoons Progresso® plain bread crumbs
1 tablespoon steak sauce
2 teaspoons instant minced onion
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons beaten egg

1 cup water
1/4 cup milk
1 tablespoon butter or margarine
1/8 teaspoon salt
1 cup instant mashed potatoes (dry)
2 tablespoons beaten egg
3/4 cup Green Giant® Valley Fresh Steamers™ frozen chopped broccoli, thawed
1/4 cup shredded sharp Cheddar cheese (1 oz)

Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray. In medium bowl, mix first 7 ingredients. Press in bottom of loaf pan.

In 2-quart saucepan, heat water, milk, butter and 1/4 teaspoon salt to boiling. Remove from heat; stir in potatoes. Let stand 30 seconds. Stir in egg. Stir in broccoli and cheese. Spoon over meat shell.

Bake 30 to 35 minutes or until meat loaf is thoroughly cooked and meat thermometer inserted in center of meat reads 170°F. Let stand 5 minutes; drain liquid along edges.
Source: Pillsbury.com
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This newsletter will be sent out daily except for Wednesday. Wednesday is my day off.
Nancy Rogers


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Here is a good hot dill pickles recipe. We also make them into sweet hot dill. Got the recipe from my Dad and my Mom in law.

Hot Dill Pickles

2 pints white vinegar
3 pints water
1/2 cup salt (not iodized)
1 hot pepper per jar
1 pod garlic per jar
1 teaspoon dill seed per jar

Put pepper, garlic and dill seed in jar with cucumbers.
Bring vinegar, water and salt to a boil. Pour vinegar water over cucumbers in jars. Seal and let stand for one (1) month before using.

To Make Hot Dill:
Strain pickle juice into saucepan; add 1 cup sugar (for pint add 1/2 cup). Bring to a boil; pour back into jar over cucumbers. Let stand over night before using.

Hope everyone enjoys them.
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A Quick Cold Summer Treat

Mix chopped up strawberries with Cool Whip and spread between two Graham Crackers.
I make mine about 1” thick and use the Lite Whip.
I quick Freeze then wrap each one.
It makes a nice treat that isn’t so high in calories.

Here is a recipe from a friend who makes it quite a lot for picnics.

Watermelon Cake

1 package (18-1/4 oz.) white cake mix
1 package (3 ounces) watermelon gelatin
2 eggs
1-1/4 C. water
1/4 C. vegetable oil
1-1/2 C. prepared vanilla or cream cheese frosting, divided
Red and green food coloring
Chocolate chips

In a mixing bowl, combine dry cake mix, gelatin, eggs,water and oil. Beat on low speed just until moistened. Beat on high for 2 minutes or until well blended. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30 - 35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.

Set aside 2 tablespoons frosting for decorating. Place 1-1/4 C. frosting in a bowl; tint red. Tint remaining frosting green. Place one cake layer on a serving plate; spread with ½ C. red frosting to within 1/4 in. of edges. Top with second cake. Frost top with remaining red frosting to within 3/4 in.of edges. Frost sides and top edge with green frosting.

Place reserved white frosting in a small heavy-duty reseal able plastic bag cut a ¼-in. hole in one corner. Pipe around top edge of cake where green and pink frosting meets. For seeds, insert chocolate chips upside down into cake top.
Yield: 12 servings.
~Sharon~ in Pa.
Source: Taste of Home
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Here's another eggplant recipe. Haven't made this in a long time. We used to put them on sandwiches, and of course, give to family and friends. You have to save all your small empty jars, from pickles and condiments, etc.

Jarred Eggplant

1 or 2 lg. eggplant. Peel and slice into thin strips. Place in a bowl or collander.

Add lots of salt and place bowl on side. Put heavy object on top. Let stand about 1 hr. Squeeze out all the wate. Place in bowl. Add 2 cloves garlic and add white vinegar to barely cover.

Add oregano to taste, one shake of red pepper, then add about 1/4 c. olive oil. Mix all together. Add some vinegar to jar. Add eggplant and more vinegar. Mix eggplant around in jar and add more vinegar. Turn jar upside down.

Then add more vinegar. Put cap on jar and turn upside down and set aside. Next day add more vinegar. Turn upside down and let sit for about a week.
Gay in L.I.
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Nancy I had never heard of using crab meat and or shrimp in stuffed eggplant. But I am going to try it. Thanks to all that sent in those recipes.
Gay in L.I.

Hi Nancy and our family of Nancy Landers , In June 21st's letter Bill Dotson sent in an Eggplant Lasagna recipe. It sounds sooo good and want to try it.. but I'm not sure what is meant by:

1 recipe Simple Marinara Sauce

I don't cook much and sorry I like to know specifics down to the last morsel lol maybe some day I can do a dash of this and a splash of that lol. Thank you soo much for all you do Nancy. I look so forward to this newsletter.

Crusty Eggplant

2 eggplants 1 lb each
4 tbs. chopped parsley or 2tbs. dried
1/2 c. bread crumbs
1/2 c. Romano Cheese
2 lg. eggs beaten
1/2 c. flour
4 tbs. melted butter divided
Salt and pepper to taste

Peel eggplants cut into ½ in. slices. Combine crumbs, cheese and parsley mix well. Dip eggplant slices into flour, then egg and then crumb mix. Place onto a flat sprayed cookie sheet; baste with 2 tbs. melted butter; salt and pepper to taste. Bake uncovered for 25 min in a 400F degree oven turning once to brown both sides and basting with remaining butter.
Bren in North Louisiana
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This is for Beverly B from Tulsa OK. This is the only pie crust recipe I've used since 1955, it makes a flaky crust and is from an old Betty Furness Westinghouse Cook Book.

Two Crust Pie
2 cup all-purpose flour, sifted before measuring
1/4 cup water
1 tsp. salt
3/4 cup hydrogenated shortening (Crisco)

In bowl combine flour and salt. Take out 1/3 cup of the flour and mix with the water to form a paste. Cut shortening into remaining flour until pieces are size of small peas. Add flour paste to shortening and flour mixture. Mix with fork until dough comes together and can be shaped into a ball. Divide in half, roll out both crusts about 1/8" thick.

For One Pie Pie use 1-1/2 cup flour, 1/2 tsp. salt, 1/2 c. shortening. Take out 1/4 c. flour and blend with 3 Tbsp. water.
Val K Swanville MN

Nancy and furbabies!! This is for Cassie, Artemis NYC in the 6/21 newletter. I put the recipe for the Bacon Bites in the 6/14 newsletter. Here it is again. Thanks for all your hard work, Nancy and assistants!! It is such a pleasure to read the newsletter.
Ann in West TX

This is from 4/17/07
Bacon Bites for Dogs

6 slices cooked bacon, crumbled
4 eggs, well beaten
1/8 cup bacon grease
1 cup water
1/2 cup powdered milk, non-fat
2 cup graham flour
2 cup wheat germ
1/2 cup cornmeal

Mix ingredients with a strong spoon; drop heaping tablespoonfuls onto a greased baking sheet. Bake in a 350 oven for 15 minutes. Turn off oven and leave cookies on baking sheet in the oven overnight to dry out.

Evelyn ~Michigan resubmitted the same recipe.
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Bev in Ga.
June 20 newsletter you wanted to know about the sugar free cake mix. We get it at Wal-Mart. It cost under $2. Hope you can find it. If not, I would ask if they can start stocking the sugar free cake mix.
Shirley in MS

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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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