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May 6, 2013
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Recipe Index for December 2012
Recipes for January 2013
Recipes for February 2013
Recipes for March 2013
Recipes for April 2013
Recipes for May 2013

Handcrafted Wood Carvings, Clocks and Cribbage Boards

Recipes for May 2 (More fish and cornbread recipes) 
Recipes for May 4 (Salmon)
Recipes for May 5 (Upside Down Cake)

Potato Salad for Two
2 servings

1-2/3 cup cooked diced potatoes (peeled)
3 Tablespoon chopped celery
1 Tablespoon chopped onion
2 Tablespoon Miracle Whip
1/2 Teaspoon prepared mustard
1/8 Teaspoon salt
1 dash Pepper

Mix potatoes, celery and onion. Mix salad dressing, mustard, salt, and pepper. Stir lightly into potato mixture. Chill.
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Potato Salad with Dill
Makes 8 Servings

2 cups diced boiled potatoes
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 cup mayonnaise
2 tablespoons prepared mustard
2 tablespoons apple cider vinegar
2 tablespoons pickle relish
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper
2 Teaspoons dill

Combine the potatoes, celery, onion, and bell pepper in a large bowl. Combine the mayonnaise, mustard, vinegar, pickle relish, salt, pepper, and dill in a medium bowl and mix well.

Toss the vegetables with the dressing and refrigerate before serving, allowing the flavors to blend.
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Roasted Tomatoes and Potatoes

4 baking potatoes, peeled and cut into 1/4-inch slices
4 ripe tomatoes, coarsely chopped
2 onions, sliced
1/4 teaspoonsried oregano
1 tablespoon Parmesan or Romano cheese
Freshly ground pepper, to taste
1-1/2 tablespoons olive oil

Preheat oven to 400 degrees F.

In a large bowl combine potatoes, tomatoes, onion, oregano, cheese, and salt and pepper to taste. Toss to combine.

Brush a shallow nonstick baking pan with half of the olive oil. Spoon potato mixture into pan and top with remaining oil. Bake for about an hour or until potatoes are tender and browned, turning potatoes every 15 minutes. Remove from oven and let stand for 10 minutes. Serve warm.
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Cajun Mashed Potato Salad
Serves 4

1-1/2 pounds Idaho potatoes
1/4 cup mayonnaise
1/4 cup sour cream
2 green onions, sliced
1 Large carrot, peeled, grated
4 Teaspoons Tabasco green pepper sauce
1 Teaspoon salt
Boston lettuce leaves
Tomato wedges, for garnish

Peel potatoes and cut into 1-inch chunks. Place potatoes and enough water to cover in 4-quart saucepan. Over high heat, heat to boiling. Cover and simmer 15 minutes or until potatoes are tender. Drain. In large bowl, coarsely mash potatoes. Stir in mayonnaise, sour cream, green onions, carrot, Tabasco green pepper sauce and salt. To serve, line plate with lettuce leaves; top with potato salad. Garnish with tomato wedges.
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Grilled Baked Potatoes

4 Large baking potatoes
2 sticks butter

Wash and pierce the potatoes with a fork and wrap each one in double thick, heavy-duty tin foil. Place the potatoes directly onto hot coals and cook for approximately 45 minutes, turning potatoes often, using tongs.

Split the potatoes and top with 1/2 stick of butter for each potato.
This recipe yields 4 servings.
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Potato Patties (Baked)
Makes 4 Servings

6 medium potatoes, scrubbed
2 tablespoons onion; minced
1 tablespoon fresh parsley; chopped
1/8 teaspoon freshly ground pepper
2 tablespoons Whole wheat pastry flour

Preheat the oven to 375.

Shred the potatoes coarsely. Mix with the onion, parsley, pepper, and flour. Shape into 4 patties and place on a nonstick baking sheet. Bake for 30 minutes. If you like, place the patties under the broiler during the last few minutes for browning.
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German Salad
Serves 8

6 Slices Bacon; crispy fried
1-1/2 Cups Cold water
3 Tablespoons Flour
1 Medium Onion
3 Tablespoons Sugar replacement
1/4 Cup Vinegar
6 Medium Potatoes; boiled sliced

Remove excess grease from bacon with paper towel. Break bacon into small pieces. Blend cold water and flour. Pour into saucepan. Add onion, sugar replacement, and vinegar. Heat, stirring, until thickened. Add bacon and potatoes while still from boiling and frying.
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Grilled Baby Potatoes

2 pounds baby potatoes
Seasoning of choice
1/2 Cup vegetable or olive oil
6 ten-inch wooden skewers

In a medium saucepan, cook the potatoes in lightly salted water 8 to 10 minutes.
Drain and cool the potatoes. Cut the potatoes in half lengthwise. Thread the potatoes onto the wooden skewers.

In a double broiler, heat oil with seasonings. Brush the potatoes with flavored oil.
Place potatoes flat-side down on a grill or BBQ. Turn potatoes brushing occasionally with oil mix.
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 Grilled Lemon Potatoes
Makes 4 Servings

2 medium Russet Potatoes halved lengthwise
1/2 Cup margarine, melted
2 Tablespoons lemon juice
1-1/2 Teaspoons lemon pepper
1/8 Teaspoon garlic powder

Deeply Score Cut Sides Of Potatoes, Using A Sharp Knife. Cover Skinside With Foil. Combine Remaining Ingredients; Brush Cut Sides With Margarine Mixture. Grill Potatoes, Cut Side Up, 5 To 6 Inches From Medium Coals 40 Min, Basting With Margarine Mixture Every 10 Min. Turn Potatoes & Grill 10 Min. Turn Potatoes & Baste With Remainingmargarine Mixture. Grill 10 Min.
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Banana Split For Two
(serving size: 1/2 banana split).

1-1/2 Cups neapolitan light, no-sugar-added ice cream
1 Large banana, split lengthwise
1 Tablespoon fat-free caramel topping
2 Tablespoons fat-free fudge topping
2 Tablespoons frozen fat-free whipped topping, thawed

Place 3 (1/2-cup) scoops ice cream in a banana split dish; place half of banana on each side of scoops. Drizzle ice cream with caramel topping and fudge topping. Dollop with whipped topping.
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Lime Chicken For Two
Makes 2 servings

1/4 Cup fresh lime juice
1 Tablespoon olive oil
4 broiler-fryer chicken parts
1/2 Teaspoon salt
1/2 Teaspoon freshly ground black pepper
3 Ounces sliced mushrooms in butter

In small bowl, combine lime juice and olive oil. Dip each chicken part in mixture, covering completely.

On foil-lined baking pan, arrange chicken in single layer; sprinkle with salt and pepper. Arrange oven rack at least 6 inches from heat and set temperature to broil.

Broil about 15 minutes; turn and pour remaining lime-oil mixture over chicken. Broil about 15 minutes more, until fork can be inserted into chicken with ease. Pour mushrooms over chicken and return to oven for about 2 minutes, until mushrooms are hot.
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Skillet Chicken For Two
Makes 2 servings

nonstick cooking spray
2 broiler-fryer chicken breast halves
1/2 Cup chopped onion
1 Cup chopped fresh tomato
1 Tablespoon golden worcestershire sauce
1/2 Teaspoon dry mustard
1/2 Teaspoon salt
1/4 Teaspoon black pepper
rice, optional

Coat nonstick skillet with cooking spray. Over medium high heat, add chicken and cook, turning frequently, about 5 minutes, until brown on all sides. Add onion; cook about 2 minutes more.

Add tomato, Worcestershire sauce, mustard, salt and pepper; bring to a boil. Reduce heat to low, cover and simmer about 20 minutes more, or until fork can be easily inserted into chicken. Serve with rice.
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Baur's Famous Chocolate Toffee Pie

1 cup sugar
4 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
2 egg yolks
4½ tablespoons cocoa
2 ounces sweet chocolate, grated
1/2 teaspoon vanilla
1 tablespoon butter
1 baked 9-inch pie shell
4 ounces ground Mija candy (almond butter toffee) or finely crushed Almond Roca candy or Heath bar

Combine sugar, cornstarch and salt. Add ¼ cup of the milk, mixing well. Blend in egg yolks. Scald 1½ cups of milk in saucepan over moderate heat. Whisk in cornstarch mixture until smooth. Continue to cook, whisking, until clear and thickened.

Dissolve cocoa in remaining 1/4 cup milk. Whisk cocoa and grated chocolate into cornstarch mixture. Cook, whisking, until chocolate melts and mixture is thickened. Remove from heat. Add vanilla and butter. Stir until butter melts.

Refrigerate until thoroughly chilled. Turn into cold, baked pie shell. Sprinkle candy over top. Refrigerate until chilled.
Julie C
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Good Morning everybody and Nancy's associates. Do any of you good cooks out there have a batter recipe for frying cod? We have a Long John Silver's restaurant in our area and they have the very best fried cod. Thank you Nancy for the great work you do for us.
Betty in Warsaw

Sharon Mo recently requested crab stuffed fish recipes with rice. You could easily bake this fish on top of rice, or make the rice separately and serve it on rice. You could also use a Rice A Roni mix or similar product. Shrimp can be substituted for the crab.
Robbie IN

Crab Stuffed Flounder

1 lb. fillet of flounder or
1/8 c. chopped onion
1/8 c. butter
6 1/2 oz. can mushrooms or use fresh
8 oz. crab meat
1 tbsp. parsley
1/4 c. crackers or bread crumbs
3 tbsp. butter
1 tbsp. flour
salt and pepper to taste
1 c. milk
2 oz. Swiss cheese
1/4 tsp. paprika

Cook onion in 1/8 cup butter until tender. Stir drained mushrooms (save liquid) into skillet with crab, crumbs, parsley, salt and pepper. Spread mix over fillets. Roll and place seam down in baking pan.

In saucepan, melt 3 tablespoons butter, blend in flour. Add enough milk to mushroom liquid until mixture thickens (1 cup). Pour over fillets. Bake 25 minutes. Sprinkle with cheese and paprika. Bake for 10 minutes. Any white meat fish can be substituted.
Robbie IN
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I wanted to let Lynn FL/WI know that I made the Pumpkin Cake she had in the newsletter recently and we really did like it so much. I also used the new Cool Whip Cream Cheese Frosting from the freezer section, which was the "crowning" touch for this tasty cake. Also made Easy Salsa Meatloaf that Chris in California sent into the newsletter, and hubby and I both enjoyed that very much. I doubled it, as we like sandwiches from leftover meatloaf and this one was excellent for that. Today I tried a older recipe for Double Chocolate Zucchini Brownies from one of
the newsletters in 2010, sent in by Marti back in New Mexico, and they are so moist and delicious. I baked them in a 15x10 baking pan, for a thinner brownie and sprinkled the top with powdered sugar instead of frosting them, but am sure they'd be real good with a cream cheese
frosting. Thanking all the good cooks that share their recipes in the newsletter!
Judy (in Alaska)

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The bold black text are links (to recipes or other pages.)

This is for the request for brownie made with cake mix. This is very rich and good.

Chocolate Nut Brownies

1 Swiss or Devils Food Cake Mix
2 eggs
1/4 cup water
1/2 cup oleo, softened
1/4 cup brown sugar
3/4 cup finely chopped nuts
1 can chocolate frosting or your own homemade chocolate frosting

Spray 9x13 pan.
Mix 1/2 cake mix, oleo, brown sugar,water,eggs until smooth. Stir in rest of cake mix and nuts. Press into pan. Bake until top feels firm to touch, 25-30 minutes. Do not over bake.

Cool;spread with frosting, sprinkle with additional 1/2 cup chopped nuts (that have been toasted, opt.). Cut into bars.
Marvis in Texas
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Cauliflower Blue Cheese Soup

1 head cauliflower, cut into small pieces
1/2 stick butter
1 leek, white and pale green parts only, cleaned and slices
1 cup celery, chopped
1/4 cup flour
3 cups chicken broth
1 cup whole milk
4 ounces crumbled blue cheese
Fresh ground pepper

Boil a handful of the smaller cauliflower florets in boiling water until just tender, about 3 minutes, and drain. Set aside - you are going to use these for garnish later! Melt butter in a Dutch oven over medium high heat. Add leek, celery and the rest of the cauliflower and stir. Sprinkle flour over the top and stir.

Pour in broth and milk and bring to a boil. Reduce to a simmer, cover the pot and cook until cauliflower is very very tender, about 25 minutes. If you have an immersion blender, carefully blend the soup mixture until smooth...if not, transfer the mixture in batches to a regular blender and blend that way. Return to pot. Add cheese and stir over medium heat until melted.
Divide soup among bowls and grind fresh pepper on top. Garnish with cauliflower florets and serve at once.
Bill, Alb
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Mediterranean Pork Chops with Vegetables
Makes 4 servings

4 bone-in pork loin chops, 1/2 inch thick (about 1-1/2 lb)
1 teaspoon dried thyme leaves
1/2 tsp. dried oregano
1/2 tsp. dried mint
1/2 teaspoon garlic-pepper blend
2 tablespoons olive or vegetable oil
3 medium unpeeled Yukon Gold potatoes, cut into 1/2-inch cubes
1 red bell pepper, cut into bite-size strips
2/3 cup shredded Italian cheese blend (see Notes)

Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Place pork chops in one half of pan. In large bowl, mix 3/4 teaspoon of the thyme, the pregano, the mint,the garlic-pepper blend and oil; lightly brush tops and sides of pork with some of the oil mixture. Add potatoes and bell pepper to remaining oil mixture in bowl; toss to coat. Spread vegetables in other half of pan.
Bake uncovered 30 to 35 minutes or until pork is no longer pink in center. Sprinkle cheese and remaining 1/4 teaspoon thyme over pork; bake 2 to 3 minutes longer or until cheese is melted.
Makes 4 servings

Pre-shredded cheese is a definite time-saving product. Look for the Italian cheese blend in the dairy case near other shredded cheese products. It is usually a mix of 3 or 4 different cheeses.
Artemis in NYC
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The Vidalias are just coming in. That is the sweet onion we have in this part of the country. While they are available all onion lovers should have an onion casserole. Here is one of our favorites.

Walla Walla Onion Casserole

Make this when you can get Vidalias or other sweet onions. It goes especially well with grilled steaks or roast beef.

5 cups sweet onions, chopped (We use Vidalias)
1/4 cup margarine or butter (you can use liquid Butter Buds.)
1 cup cooked long grain rice (white or brown)
1 cup sour cream, low or non-fat – ok
1 cup shredded Swiss cheese (preferred) or 1 cup shredded Cheddar cheese

Sauté chopped onions in skillet until tender but not browned. If using Butter Buds either parboil or microwave onions until translucent.

Stir in rice and sour cream. In a non-stick sprayed 2 x 8 x 12 inch casserole layer half the onions and half the cheese; repeat layers.

Cover and bake for 30 minutes at 350°F. Uncover and bake an additional 15 minutes or until lightly browned. Serves 6 to 8.

NOTE: This can be very low-fat if using liquid Butter Buds and non-fat sour cream. We think it is best using Swiss but either works well.

Walla Walla and Texas Sweet onions work well in this casserole but we seldom find them here.
MartyS in Maryville, TN
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Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499

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