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April 24, 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)  
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Everyday Recipes from Our Recipe Family.
Recipes wi
ll be sent out each weekday

We have always enjoyed this tasty meat dish, and hope you will too. I always add a clove of minced garlic with the onion to the meat before browning.

Pour Pizza Recipe

1 lb. lean ground beef
1 medium onion, chopped
1 cup flour
1/2 tsp. salt
1/8 tsp. oregano
2 eggs
1/8 tsp. pepper
2/3 cup milk
1 can (15 oz.) pizza sauce
1-1/2 to 2 cups grated cheese (Mozzarella, or Monterey Jack)

Lightly brown beef with onion; drain. Combine flour, salt, oregano, eggs and milk to make a soft batter. Sprinkle a greased 9x13 inch pan with a little cornmeal. Pour batter into pan. Sprinkle meat over batter. Bake at 400 for 15 to 20 minutes. Remove from oven. Spread pizza sauce over and sprinkle with grated cheese. Return to oven and bake 15 minutes longer. Serve immediately.
Judy (in Alaska)
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This is really a good main dish, using round steak.

Beef Strips Oriental Recipe

1 lb. round steak
Cooking oil
1-1/2 cup water
3 tbsp. soy sauce
1 clove garlic, minced
1 cup carrot thinly sliced
1 cup celery, thinly sliced
1 can (6 oz.) sliced water chestnuts, drained & rinsed
1/4 cup water
2 tbsp. cornstarch
1/2 cup Parmesan cheese
(I also added pepper to taste and a medium chopped onion)

Cut meat into strips, 1/4 inch wide and 3/4 inch long. Brown in hot oil; drain. Add 1-1/2 cup water, soy sauce and garlic. Cover and simmer for 1 hour, stirring occasionally. May need to add more water, if gets too dry. Add vegetables; cover and continue to cook for 30 minutes, or until tender. Add water chestnuts (and pepper, if using). Combine the 1/4 cup water and cornstarch and gradually add to hot meat mixture, stirring well until thickened. Remove from heat and stir in cheese.
This is wonderful served over steamed rice and can top with additional cheese.

NOTE: We didn't think the cheese was necessary, as didn't really add much flavor to the dish.
Judy (in Alaska)
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Our oldest daughter was given this recipe by a co-worker after tasting them at a office party, and said they were very good, so shared the recipe with me, and we loved them!

Brownies From Heaven Recipe

1 cup butter
2 cups sugar
2 eggs
1 tsp. vanilla
2 cups flour
1/2 cup baking cocoa
1 cup chopped walnuts

1/2 cup butter
3-1/2 cups powdered sugar
1/3 cup baking cocoa
1/4 cup milk
1 tsp. vanilla

In mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Mix in flour and cocoa just till combined. Stir in nuts. Spread in ungreased 9 x 13 inch pan. Bake at 350 for 23 to 28 minutes, till toothpick comes out clean.
Do not over-bake. Cool and frost.

For frosting, in a mixing bowl, beat all frosting ingredients until smooth and fluffy. Spread over cooled brownies and cut into 24 delicious bars.
Judy (in Alaska)
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Fazoli's Breadsticks Recipe
Servings: 6 to 8

2 tsp dry yeast
1 tsp malt extract
3 1/2 cups unbleached flour, sifted
2 tsp salt
3 Tbsp olive oil
egg glaze, made with 1 egg yolk and 1 Tbsp water

Sprinkle the yeast into 1/2 cup of the water in a bowl. Leave for 5 minutes, then add the malt extract; stir to dissolve. Mix the flour and the salt in a large bowl,. Make a well in the center and pour in the dissolved yeast and the olive oil. Use a wooden spoon to draw in the flour from the sides. Stir in the remaining water, as needed, to form a firm, sticky dough.

Turn the dough out onto a well-floured work surface. Knead the dough until smooth and elastic, about 10 minutes. Cover with a dish towel and let rest for 10 minutes. Knead the dough for 10 minutes more. Shape the dough into a rectangle, 12in x 8in and 3/4in thick. Cover with a dish towel; let rest for 10 minutes. Lightly oil two baking sheets. Cut the dough lengthwise into four equal pieces, then cut each piece lengthwise into ten strips. Stretch each strip until it is 10in long. Place the strips, about 1/2in apart, on the baking sheets.

Brush the strips with the egg glaze. Bake in the preheated oven for 15-20 minutes. Transfer the sticks onto a wire rack, then let cool.
Emma from Montana 
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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.

Main Dish Recipes for Jane

Here are a few recipes for Jane who needed quick and easy main dish recipes to feed her family after a long day of work. I remember those days of being asked what is for dinner and how soon will we eat before I even got out of the car. In each recipe precise measurements are not needed. I just chopped the amount of onion and green pepper I thought the gang would eat in the second recipe. In the third , I just added the amount of cheese I knew they would like. I often browned five or more pounds of ground beef on the weekends, then froze it in one pound packages, so I could pull one out of the freezer the night before and place in the refrigerate to thaw. This helped me get food on the table faster and I felt less frantic trying to get the other daily chores started.
Robbie IN

Cranberry Onion Soup Pork Chops

1 (16 oz.) can whole cranberries
1envelope dry onion soup mix
1/2 teaspoon Garlic powder
Pepper to taste
6 pork chops

Grease 9x13 pan lightly. Set aside.

Mix cranberries and onion soup mix. Lay pork chops in pan. Sprinkle with pepper and garlic powder . Spread mixture over pork chops and bake at 350 degrees

uncovered for 40 to 45 minutes.
Robbie IN

Dump Chicken Creole

1 1/2 Pounds Chicken Pieces
1 Tablespoon Olive Oil
1/2 cup Chopped Onion
1/2 cup Bell Pepper
1 Clove Minced Garlic
14 oz can Diced Tomatoes- Do not drain
2 Teaspoons Worcestershire Sauce
2 Teaspoons Red Wine Vinegar
1/2 Teaspoon Dried Basil
Salt and pepper to taste
1/4 Teaspoon hot Sauce (Optional)

Place chicken parts in baking dish. Sprinkle with garlic powder. Mix remaining ingredients and pour over chicken, bake at 350 degrees for 1 hour.
Robbie In

Robbie’s Casserole

3 cups cooked macaroni, rigatoni or pasta of your choice
1-1/2 lb ground beef or turkey
1 onion chopped
1 green pepper chopped
1 teaspoon garlic powder or 1 crushed garlic clove
1 small can mushrooms, drained
1 package sliced pepperoni
1 jar pizza sauce
1/2 cup parmesan Cheese
1 cup shredded cheddar or mozzarella cheese

Cook pasta according to package directions. Brown ground beef, chopped onion and green pepper in large skillet. Drain off fat. Cut sliced pepperoni in half or quarters. In a greased 9 13 pan, stir together cooked pasta, meat mixture, garlic, pepperoni, mushrooms, pizza sauce and parmesan cheese. Cover with foil and bake at 350 degrees for 30 – 35 minutes. Remove foil and stir in grated cheese. Bake for an additional 7 - 10 minutes or until sauce bubbles and cheese is melted.
Robbie IN

This is for Janice, who in the 4/22 newsletter requested recipes for pork chop and sauerkraut.

Sauerkraut Pork Chops Recipe
Makes 6 Servings

6 pork chops
1 (27 oz.) can sauerkraut
1 c. chopped onion
1 med. apple, pared, cored, chopped
2 tbsp. brown sugar
1 med. potato, pared & grated or diced

Combine the sauerkraut, onion, apple, brown sugar and potato in deep casserole. Cut some of fat from edge of chops. Some people like the fat. Dip in seasoned flour. Brown lightly. Place on top of kraut mixture. Cover. Bake at 350 degrees for 1 1/4 hours. Can be cooked in Dutch oven on top of stove too. Can also be made in crock pot. With the new crock pots, cook on low for 4 - 6 hours or on high 3 - 4.
Robbie IN
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Just a few notes….Jane might want to try some of the crockpot recipes to solve her problem of ready meals. Eons ago, in the same situation, my son could serve himself from the crockpot
even if I was in a class, etc.

Secondly, the lime Jell-O recipe is an old 4-H recipe.
Athena in DE=

I really appreciate your recipe for the veggies and Jell-O. I have used it many times and have really enjoyed the recipe.
Nancy Rogers

Good morning Nancy,
The newsletter looks wonderful this morning. I am also a big fan of using my freezer for go to meals. I get my beef from my son who raises beef so when I want do ahead meals I thaw out 15 pds of burger - fry it up with a little onion and then freeze in small amounts. I usually take either a Saturday or Sunday and cook and bake the whole day for all the next week to save me time. Works great when I'm in a hurry and need cooked burger.

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There have been a number of NancyLanders writing to say they are not getting the newsletter. It is probable that their newsletter 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
Click Here to Join Nancy's Kitchen on Facebook
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 to click on "Like" or "Share" on the Facebook page 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

Pancakes - 8 tips for Perfect Pancakes8 Tips for Perfect Pancakes

Pancakes are easy and almost foolproof. But there are some tricks to making them perfect. We’d like to share those tips:

1. Use a low gluten flour. We like to use unbleached pastry flour in our recipes—that’s what our mixes are made with—but all purpose flour will do. Bread flour makes for a pancake that it too tough and chewy.

2. Don’t over mix. Mixing develops the gluten in the batter. Mix the dry ingredients together to dispense the leavening throughout the flour. Mix the recipe’s wet ingredients together in another bowl. Pour the wet ingredients into the bowl with the dry ingredients and mix until just moistened. There will still be lumps. That’s okay—they’ll cook out.

3. Get the batter the right consistency. The batter should be runny enough that it will spread on the griddle. If it is too runny, the pancakes will be crepe-like. As you progress through the batch, the batter will tend to become thicker as the leavenings work. Add a little more water or milk as needed but remember to stir minimally.

4. Prepare the griddle. Very lightly grease the griddle with a little shortening or with an aerosol can of vegetable oil.

5. Get the griddle hot enough. Set the griddle on high or medium-high heat. When the griddle is hot enough, water droplets will dance on the surface. After putting batter on the griddle, turn the heat to medium.

6. Cook uniform-sized pancakes. Use a 1/3-cup measure for medium-sized pancakes and a 1/2-cup measure for larger pancakes.

7. Cook it right. You can tell when it’s time to turn the pancake by watching the bubbles form and watching the edges of the pancakes. The bubbles tend to cook into little craters and the edges will be dry-looking when the pancake is ready to turn. A little practice makes perfect.

8. Keep your pancakes hot. Pancakes are best if steaming hot. As you take the pancakes off the grill, cover them lightly with aluminum foil. Better yet, use a pancake and tortilla keeper to keep them hot. You may also stick the loosely covered plate in an oven heated to 275 degrees. For a special touch, heat the empty plates in the oven before serving.

Baker’s note: One of my granddaughters, Lily, loves chocolate pancakes with coconut cream syrup. (Who wouldn’t?) When her mother makes these pancakes, she makes extra. She stacks the extra in a pancake and tortilla keeper and places the keeper in the refrigerator. When Lily gets home from school and needs a snack, her mother heats a couple in the microwave and serves them to her.
Dennis, the Prepared Pantry
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Pancake and Waffle Mixes
Free Pancake Guide Recipes (pdf)   
Pancake Recipes - Nancy's Kitchen

Banana Pancake Recipe
Banana Pancakes Recipe
We love banana nut bread, so why not banana pancakes? These are simple to make with pureed bananas and were a favorite in our test kitchen.

Our favorite syrup for these pancakes was vanilla cream syrup.

1 1/2 cups all-purpose flour
1 tablespoon granulated sugar
1/2 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt

2 large eggs
1 1/2 cups buttermilk
3 tablespoons vegetable oil
1/2 tablespoon vanilla
1 teaspoon banana flavor (optional)
3 ripe bananas, pureed

Combine the flour, sugar, baking powder, baking soda, cinnamon, and salt.

In a separate bowl, mix together the eggs, buttermilk, vegetable oil, flavors, and bananas.

Stir the flour mixture into the banana mixture. The batter should be slightly lumpy.

Heat a pan or griddle over medium-high heat. Coat it lightly with oil. Pour (or measure 1/3 cup) batter onto the griddle in even circles. Fry until bubbles form and break on batter. Flip and cook until done.

Baker’s note: We recommend pureeing the bananas rather than mashing them with a fork for this recipe. The finer blend of bananas disperses better in the batter without lumps.
Dennis, the Prepared Pantry  
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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