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April 23, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  

April Recipes
Our Message Board (30,00+ recipes)  
 Search Recipes on NancysKitchen


Everyday Recipes from Our Recipe Family.
Recipes wi
ll be sent out each weekday

Wow, I love the newsletter this morning. It looks great. I am so into using Jiffy mixes and there were a few in this newsletter I had never tried. They are so handy now that there is just the two of us.
Dianne in Wisconsin

There have been a number of NancyLanders writing to say they are not getting the newsletter. It is probable that it is going to the  s p a m folder, again. When a newsletter is sent out by email more than once a week, many email servers immediately think the newsletter is s p a m. There is really nothing I can do from my end. You can call you email provider and tell them that you signed up for the newsletter and expect it get it each day. If you use Facebook you can sign up at
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and get email link from it each day.

Several of our NancyLanders go in and let others know they like the recipes for the day. It does help us to click on "Like" or "Share" in Facebook when you enjoy one or several recipes for that day. It brings new members to the site and they tend to share their favorite TNT recipes with us.. Your help in this would be appreciated.
Nancy Rogers

I need fast and easy main dishes for the weekdays. I get home at 6pm and the kids are banging on the table like cons in prison movies. Its 7pm before we eat.. Help!!! Meals with 4 or 5 ingredients would help

Athena sent this recipe in several years ago.  It is one of my favorite Jell-O with veggies recipe.
Nancy Rogers

This is a recipe for Lime Jell-O Salad with Cabbage and Carrots

3 oz package lime Jell-O
1 cup boiling water
3 tablespoons sugar
1 cup cold water
2 tablespoons vinegar
1 teaspoon salt
1 cup shredded raw cabbage
1 cup grated raw carrots

Prepare Jell-O in boiling water and stir in sugar. Add cold water, vinegar and salt. Chill; when slightly thickened fold in carrots and cabbage. Chill.
Click Here to Print this Recipe

If you have any recipes, tips and questions to share NancyLand family of recipe members would love for you to share. Send your favorite tried and tested recipes to
nancyskitchen@suddenlink.net    or
so they can be shared with others.

Recipes ingredients need to be in one column.  Instructions need capital letters at the beginning of a sentence and punctuation at the end of sentences. Remember to include the title of the recipe, number of servings, additional notes about the recipe, and your name within the message.
Nancy Rogers 

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Did you Know
The bold black text links are links to recipes.  The bold black text links below are to instruction manuals that include recipes. All manuals are in pdf format.  The links listed in this newsletter have been checked within the last 24 hours are safe to click.

Thought you might appreciate some recipes for the newsletters! I've had each of these and LOVE them!

Chicken Salad

3 cups cooked diced chicken
1 cup seedless grapes
1 cup nuts (walnuts or pecans)

Mix ingredients together, then add:
! cup cool whip.

Mix well and refrigerate till ready to serve.

Spaghetti Salad

1 LB. thin spaghetti, broken in half
1 bottle salad supreme seasoning
1 16 oz bottle Italian dressing
1 cucumber, peeled and diced
1 tomato diced
1 small onion, diced
1 green pepper diced

Cook spaghetti until done. Rinse in cold water and drain well. Mix all together in a big bowl thoroughly. Best made the day before serving.

Persian Salad

2 cups oranges peeled and sliced thin
1 cup red grapes
1 cup cantaloupe pieces
1 cup strawberries
2 bananas cut up
1/2 cup chopped walnuts

Toss and serve with raspberry dressing.

Crunchy Tossed Salad

1/2 cup vegetable oil
1/4 cup sugar
2 tbsp. vinegar
1 tsp. salt
1/4 tsp pepper
6 slices bacon cooked and crumbled
1/3 cup sliced almonds toasted
1/4 cup sesame seeds toasted
4 green onions sliced
3/4 cups chow mein noodles

In a jar with tight fitting lid, combine oil, sugar, vinegar, salt and pepper; shake well. Chill for 1 hour. Just before serving, combine the lettuce, bacon, almonds, sesame seeds and onions in a large bowl; add dressing. Top with chow mein noodles.

Greek Salad

2 tomatoes
1 small cucumber
1 green bell pepper
1/2 lb. feta cheese cut in chunks
1 red onion
1 clove garlic
3 Tbsp. vinegar
1 pinch mustard powder
1/2 tsp. each of salt and black pepper
1/2 tsp. dried oregano
3 tsp. virgin olive oil
2 oz. black olives

Cut tomatoes into chunks. Slice cucumbers. Chop green peppers and onions. Mince garlic. Mix vinegar and olive oil together. Sprinkle over veggies and then add the olives and feta cheese.

Cool Fruit Salad

6 oz. any kind of Jell-O
6 oz pkg vanilla pudding (not instant)
3 cups boiling water
8-12 oz. cool whip
fruit chunks

Mix Jell-O, pudding and water, then refrigerate until set. After it's set, mix in cool whip and then mix in fruit.

orange Jell-O and mandarin oranges
strawberry/banana Jell-O and strawberries or peaches
watermelon Jell-O and pears

Easy Salad

1 can strawberry pie filling
12 oz. cool whip
1 can eagle brand milk (sweetened condensed milk)
1 can crushed pineapple (drained)

Mix together and refrigerate. Quick and easy to make!!
Click Here to Print all of Carrie's Salad Recipes

Hello Nancy,
I love your newsletter. I look forward to reading it each time. I was wondering if you know the recipe for Golden Corral's pot roast and meatloaf. They are both great!! Does anyone have a good recipe for meatloaf and salmon patties.

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Cooking for Your Freezer
We see three reasons to cook for your freezer: It saves time, it saves money, and it puts food away in case of an emergency. In this article, we'll give you helpful directions for getting the most from your freezer.

If your home is like ours, we routinely put leftovers in the refrigerator. Than we forget about them and in a few days, throw them out. How much better to wrap them, freeze them, label them and use them at a later date. And when you're cooking that favorite casserole, why not double the batch, make two, and freeze the second? If we have a selection of favorite family foods in the freezer, we can bail ourselves out on those busy days when we just don't have time to cook.

Your freezer can save you money in a number of ways. On those busy days when there is no time to cook—and for most of us, there are too many of those days—we either reach for a store-bought prepared food, call out to the restaurant for delivery, or jump in the car and go out to eat. All three solutions are expensive. Grabbing a casserole, some frozen rolls, and a dessert from the freezer is quicker, better, and will save money. And in an emergency, it's nice to have food put by.

Tips for Getting the Most from Your Freezer

Avoid freezer burn: Freezer burn is actually dehydration. It destroys cell structures and affects both flavor and texture. Plastic is not an adequate oxygen barrier. Use wrapping paper designed for freezing. If you do use plastic, it should be the heavier “freezer” bags designed for the freezer and the food should not be stored long.
Stay organized: Mark and date everything. Group foods by type with all meats going in one area of the freezer and baked goods in another. Meats should be stored on the lowest shelf so that in the event of an outage, melting juices will not drip on other foods. Keeping a pad on the freezer to jot down inventory items and dates is a good idea.

Rotate: If you don't rotate the food in your freezer--use it--you'll throw it out. Know what's in your freezer and use it often. Don't wait until the food is marginal.

Freeze only best-quality foods: Freezing never improves quality.
Do not overcook foods: Food will continue cooking when reheated.
Practice safety: Do not let lukewarm foods sit on the counter before freezing. Remember that bacteria will grow below 140 degrees and freezing does not kill them--they only go dormant to grow again when removed from the freezer. If you need to cool foods quickly before freezing, consider placing them in ice. Do not put so much food in your freezer at one time that the freezer cannot freeze the food solid within 24 hours.

Some Commonly Prepared Foods and How to Freeze Them

Casseroles: Undercook casseroles when practical. To freeze, wrap the casserole tightly in foil to avoid air pockets. Use within four to six months. Reheat in an oven at 400 degrees for 30 to 45 minutes.

Meatloaf: You can freeze your meatloaf baked or unbaked. Use within three or four months. If unbaked, cook the meatloaf for 1 1/2 hours at 350 degrees or reheat a baked meatloaf for one hour.
Other cooked meats: Remove as much fat from the meat as possible before freezing. Keep the pieces large and cover with gravy or broth if possible. Use within two to four months. Thaw in the refrigerator and reheat for 20 minutes in a hot oven.
Potatoes: Store mashed potatoes in a covered container. Twice baked potatoes store well. Consider cutting baked potatoes lengthwise, mashing the contents, and refilling the shell before freezing. French fries can be frozen. Reheat them on a baking sheet at 400 degrees.

Quick breads: Wrap the bread in aluminum foil to freeze. Use within two or three months. Thaw it at room temperature or reheat it in a warm oven (325 degrees).

Yeast breads: Consider slicing the bread before freezing. Place the bread in plastic bags and then wrap the loaves tightly in foil. Thaw the bread at room temperature or reheat it at 300 degrees for fifteen to twenty minutes. Consider toasting individual slices to thaw.

Cakes: Unfrosted cakes such as fruit cakes and angel food cakes freeze well. Consider slicing them before freezing so that you can get our just what you need. Wrap the entire cake in foil or wrap individual slices to freeze. Cakes with shortening or butter should be used within four months. Many types of icing do not freeze well.
Cookies: Store baked cookies in heavy plastic bags and use within two months. If stored in foil in rigid, airtight containers, the cookies may be stored for up to six months.
Dennis, the Prepared Pantry 
Click Here to Print this Cooking for Your  Freezer Information

Nancy: Your newsletter is the highlight of my day! Can't wait to turn the computer on in the morning and read all the chatter and see what yummy recipes I can find! I am looking for recipes for homemade pizza. I am particularly looking for a recipe for Taco Pizza (which I've had at a local pizza restaurant). Anybody have any recipes or know of any websites for homemade pizza? Thanks!!

I really enjoy your email and look forward to them every day. I have shared your recipes with several persons already. I have one request. Does anyone have a recipe for the bread sticks they make at Fazoli's restaurant? Both my kids love these and my older son wishes that we can make some at home. Thanks and keep up the good work.

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Sign up for the ReadySetEat newsletter today. You’ll receive easy dinner recipes you can make in under 30 minutes with 7 ingredients or less – plus coupons and local grocery savings. It’s everything you need to solve your weeknight dinner dilemma.
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Molten Chocolate Lava CakesNow it's easy to make Molten Chocolate Lava Cakes like those found in the restaurants. Molten chocolate lava cakes are wonderful little cakes filled with warm, oozing chocolate sauce and topped with powdered sugar or whipped cream. Try them!

Chocolate lava cakes are a popular, elegant cousin to a brownie. Though they look like they could be complicated, they are not. With this mix, they are easy. If you can make cupcakes, you can make these lava cakes. It doesn't take special equipment; you can make them in your jumbo muffin pans.
Molten Chocolate Lava Cake Mix (makes 6 desserts)

All Baking Mixes

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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com