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January 6, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  

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Everyday Recipes from Our Recipe Family.
Recipes wi
ll be sent out each weekday (Mon-Fri)

Some one wanted shrimp recipes other than frying. These are very good but I cut back on the lemon.

Melt a stick of butter in a baking dish. Thinly slice 1 lemon and put on top of butter in pan. Put in fresh shrimp (I use frozen). Sprinkle 1 package of dry Italian dressing mix over shrimp. Bake 350 15 to 25 minutes. Very easy and good!
Sharon from Iowa

I'm not sure where exactly I copied this recipe from, and may have even been from this newsletter a long time ago, but has quickly become a favorite. You can use tortilla chips in place of corn chips, but we prefer the corn chips.

Santa Fe Casserole

1 lb. lean ground beef (I use 1-1/2 lbs.)
1 pkg. taco seasoning (I use mild)
2 cups chicken broth
1/4 cup flour
1 cup dairy sour cream
1 can (7 oz.) diced mild green chilies
1 bag (10 oz.) Fritos corn chips
2 cups shredded Monterey Jack cheese
(can use Cheddar)
1/2 cup sliced green onion (with tops)

Brown beef; drain. Add taco seasoning and mix well. In a small saucepan, combine chicken broth and flour, bring to a boil over medium heat to slightly thicken.

Remove from heat and stir in sour cream and chilies. Lightly grease a 9x13 inch baking pan. Place half the corn chips in bottom of pan. Top with half of the beef mixture, half the cooked sauce and half of cheese.

Layer again in the same order, to make two layers of each. Bake uncovered at 375 for 20 minutes. Let stand for 5 minutes before cutting.
Serves 6.
Judy (in Alaska)
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This is good to mix up when you are having a "snack attack"
for something sweet and satisfying.

Hurry Up Chocolate Cake

2 cup flour
2 cups sugar
2 tsp. baking soda
1/4 tsp. salt
1/2 cup baking cocoa
1 cup cooking oil
1 cup buttermilk
2 eggs
1 cup boiling water

In a mixing bowl, combine dry ingredients, blend in oil and buttermilk. Add egg and beat well. Add water, mixing in well. (batter will be very thin). Bake in a greased 9x13 pan at 375 for 30 to 35 minutes, until toothpick comes out clean.

It does not need a frosting, but we like ours with some whipped cream on top, and we usually cut into it while it's still warm, as can't wait for it to cool!
Judy (in Alaska)
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This is such a good crunchy salad, and has always gone over well whenever I've served it.

Ham and Potato Salad Recipe

6 cups cooked, cubed potatoes
French salad dressing
2 cups cooked cubed ham
1 cup thinly sliced celery
1/2 cup sliced green onions
1/2 cup sliced ripe olives
Miracle Whip salad dressing (or mayonnaise)
Pepper, to taste (optional)

Mix cubed potatoes with enough French dressing to coat potatoes well, and marinate in refrigerator for awhile. Add ham, celery, green onions and olives and toss with Miracle Whip, or mayonnaise. Season with pepper, if desired.
Judy (in Alaska)
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Homemade Chicken and Noodles

1 whole Cut Up Fryer Chicken
2 whole Carrots, Diced
2 stalks Celery, Diced
1/2 whole Medium Onion, Diced (optional)
1 tsp. Salt
1/2 tsp. Turmeric
1/4 tsp. White Pepper (more To Taste)
1/4 tsp. Ground Thyme
2 tsp. Parsley Flakes
16 ozs. weight Frozen "homemade" Egg Noodles
3 Tbs. Flour

Cover chicken in 4 quarts water. Bring to a boil, then reduce heat to low. Simmer for 30 minutes.

Remove chicken from pot with a slotted spoon. With two forks, remove as much meat from the bones as you can, slightly shredding meat in the process. Return bones to broth and simmer on low, covered, for 45 minutes.

Remove bones from broth with a slotted spoon, making sure to get any small bones that might have detached.

Add the carrots and celery (and onions, if using) to the pot, followed by the herbs and spices. Stir to combine and simmer for ten minutes to meld flavors.

Increase heat and add frozen egg noodles and chicken. Cook for 8 to 10 minutes.

Mix flour and a little water. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Test and adjust seasonings as needed.
Serves 6.
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Nancy, this is for Robin in NM. It is sort of like a slaw, very good.

Jicama Pico de Gallo Recipe

2 lettuce leaves
2 slices of a medium sweet OR red onion cut to 1/2 moon shape
1 c. jicama peeled & cut in thin bite-size strips (think French fries)
3/4 of a large green, red, or yellow bell pepper, cut in thin bite-size strips
3/4 to 1 c. baby carrots cut in thin bite-size strips

1 tsp. orange zest
1/2 c. orange juice
3 T. olive oil
1 T. snipped cilantro or 3 T. cilantro
1/4 tsp. ground cumin
Dash EACH salt & pepper

Place 1 leaf on each plate. Divide the vegetables on the leaves. Mix dressing well in a shaker jar & drizzle over tops.
Makes 2 servings; easy to increase.
Marilyn in FL
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Hello everyone. I usually don't have too much to contribute, but the last few newsletters have been the exception. For Anna, these are really good "not fried" shrimp.

Key Largo Crumbed Shrimp Recipe

4 T. EACH butter & olive oil
1/8 c. EACH dry white wine & lemon juice
3 tsp. minced garlic
5 stems parsley, snipped
4 leaves basil, torn
1/2 tsp. EACH Crystal hot sauce & Worcestershire sauce
Dash or 2 Lawry's Seasoned Pepper
1 lb. cleaned shrimp, tails on or off
1/4 c. canned plain bread crumbs

Heat oven to 450º. In a baking dish that will hold shrimp in one layer, microwave all but shrimp & crumbs just till butter melts. Stir, then scoop out 2 T. (1/8 c.) & set this aside. Add shrimp to sauce in dish & coat completely, then spread them out into one layer. Mix crumbs & the reserved butter mixture; sprinkle this over shrimp. Bake 12 - 15 minutes. Serve right away. Wonderful over Parsley-Garlic-Butter Noodles.

For Sharon in NJ, I'm not supposed to eat salt either, & have found that best bet for me is Lawry's Seasoned Pepper. Don't know what is in it, but it works for me. Using various hot sauces & herbs help a lot. Good luck.

For Lisa, I sent in a Sweet Potato Hash that is really delicious a year or more ago. It was from a restaurant cookbook called "An American Place".. If you cannot find it in Nancy's files, let me know & I'll send it again.

Nancy, I have a jicama recipe my DH makes that Robin in NM might like, but since this is so long I will send it in another email.
Marilyn in FL
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This is for Anna, who in the 1/3 newsletter, requested recipes using chicken and egg noodles.
Robbie IN

Amish Chicken Noodle Casserole Recipe

8 oz broad egg noodles
1/2 cup butter
8 oz fresh mushrooms, slice
1/3 cup flour
2 cups chicken broth
1 cup milk
salt and pepper, to taste
1/3 cup freshly grated Parmesan cheese
2 cups cooked chicken, cut in cubes
generous pinch of rubbed sage

Cook noodles as directed on package. Melt butter and cook mushrooms in a large skillet until lightly browned. Stir in flour and blend in with a fork or slotted spoon. Stir in milk and broth and seasonings; whisk sauce constantly until thickened.

Combine sauce, noodles and chicken. Adjust seasonings to taste. Place in a 2 quart casserole dish. Sprinkle top with Parmesan cheese and bake at 350 for 30 minutes.
Robbie IN
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This is in response to the ladies who have an Ice cube thaw and refreeze issue. AS well as an Ice crystal formation on the food in the freezer. I am a DYI'er. I have repaired many appliances over the years. I have even replaced the glass in my oven door.

Here is a website you should consult.
They are fantastic! If you have your model number and make of your fridge, call them directly! They have a wonderful team to help search the problem out and tell you what you can do to fix the problem before you call a service man.
They also have a blog you can join if you are interested.

I had a problem of items freezing in my fridge. I threw away many fresh veggies on more than one occasion. I called and logged on to the site. I talked to a real person via IM. The DIY fix was not worth the time or trouble. They gave me a different solution. I now block the air vent from the ice maker to the fridge with empty stock boxes filled half way with water. Bingo !! Fixed the problem! No more frozen expensive veggies! The "water' stock boxes freeze but my veggies are safe. The boxes don't fit tightly against the vent, so the air can still circulate in the fridge thus keeping everything safe and fresh!
Good Luck!
Terry, NY

Thank you Nancy, for your quick response to my freezer problem. I am pretty sure you described exactly what is happening. Now to find an affordable, efficient repairman. When I have any kind of household problem or question, I think first of this Newsletter. Such a great resource! I have also saved so many recipes that I really never need open my cookbooks! :)

By the way, I am planning a trip to Canton Texas mid-February to hear some good western swing music. I hope the Texas weather will treat this midwesterner nicely!
Doris, S. Indiana

We have had really unusual weather here in Lubbock, TX. We have cold weather and have snow this year but doesn't stay around long. Luckily it has not been as cold and snowy at other parts of the country. I enjoy living here because the weather changes often.
Nancy Rogers

Nancy, this is for Robin in NM who was lucky enough to be given Jicama. Am sure there are ways to cook them, Robin, but our favorite way is to eat them raw. Peel off the woody outside and you'll have a crisp substance that tastes like a cross between a potato and a turnip. They are slightly sweet and are (to me and my mother-in-law) the best food in the world to have for snacks. They go great in a salad or simply sliced or in sticks for finger food.
Enjoy them!! Sherry, in Indiana

Hi Nancy, Re: Sharon NJ problem with sodium. My Hubby and I both have problems with high blood pressure, we tried several salt substitutes, finally switched to Sea Salt (fine ground). It is purer and I only use a small amount in cooking, I asked our doctor about sea salt and he said it would be fine, no more than we use.
Margaret, Tulsa

Mary J asked for information to make her own mixes, etc. My favorite website for this kind of thing is www.onegoodthingbyjillee.com
I used her suggestions and made mixes, laundry detergent, makeup, etc and gave samples of them (and the recipes) for Christmas this year. Everyone loved them.
Doris in Oklahoma City

Jalapeño Popper Dip

1 lb of homemade, full-fat cottage cheese
1 C. of mayonnaise (where to buy mayo made with healthy oils)
8 slices of cooked uncured bacon from foraged hogs, diced (where to find bacon from foraged hogs)
5 jalapeño peppers, diced
1/2 tsp. cumin (where to buy organic, non-irradiated spices)
1 1/2 C. cheddar cheese, shredded (where to buy cheese from grass-fed cows)
1/2 C. coconut flour (where to buy coconut flour)
1/2 C. almond flour (where to buy almond flour)
1 C. Parmesan cheese, shredded
6 Tbsp. butter from grass-fed cows, melted (where to buy pastured butter)
1/4 C. cilantro, cut

Preheat oven to 375 F degrees.

Combine the cottage cheese, mayonnaise, bacon, jalapeños, cumin and cheddar cheese in a mixing bowl. Pour the mixture into a casserole dish or 9×13 baking dish.

Combine the coconut flour, almond flour, Parmesan cheese and melted butter in a bowl, stirring until the mixture is evenly moist. Sprinkle over the top of the baking dish.

Bake in the preheated oven for 25 minutes, or until the top is golden brown. Let rest for a few minutes, then sprinkle the top with fresh cilantro. Serve your jalepeño popper dip with homemade corn tortilla chips, Grain-Free Garlic Rosemary Crackers, or sliced vegetables (we like Jicama).
Bill, Alb
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Robbie's Shrimp Recipes
Anna requested recipes using shrimp in the 1/3 newsletter. here are two of our favorites.
Robbie IN

Shrimp Rice Salad

1 cup cooked rice
2 tablespoons Italian salad dressing- Can substitute Ranch, Bleu Cheese or other flavor
1 pound shrimp
1/4 cup finely chopped celery
3/4 cup finely chopped cauliflower
1 tablespoon chopped onion
1/4 cup chopped red bell pepper
1 tablespoon lemon juice
1/3 cup mayonnaise

Combine rice and salad dressing in a large bowl. Stir well. Peel and devein shrimp. Chop into bite-size pieces. Add to bowl. Add celery, cauliflower, onion,

and bell pepper to bowl. Stir well. Add lemon juice and mayonnaise to bowl. Stir well. Cover; chill until serving time.

*For a tasty tropical twist, add a small can of pineapple chunks, drained.
Robbie IN

Shrimp with Pasta

4 Tbs. olive oil
1 lb. peeled and deveined shrimp, diced
1 1/2 tsp. garlic, minced
1/4 tsp. red pepper flakes
1 C. zucchini or yellow squash, sliced
1/2 C. mushrooms, sliced
1 tsp. dried oregano
1 tsp. dried basil
1/2 C. tomatoes, diced
3/4 lb. linguine, cooked
1/4 C. Parmesan, grated
Salt and pepper to taste

Heat the oil in a heavy skillet. Add the chicken and fully cook. Add the garlic and pepper flakes. Add the zucchini and mushrooms, the oregano and the mint. Cook until just soft. seasonings. Toss in the tomatoes and cooked pasta. When warm, place in bowls and top with the cheese.

Yield: 3-4 servings. Not everyone in my family likes linguine, so I often substitute spaghetti. Can also substitute broccoli, eggplant or other vegetables for the zucchini and mushrooms; use what your family will eat.
Robbie IN
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Nancy, this is for Robin in NM who was lucky enough to be given Jicama. Am sure there are ways to cook them, Robin, but our favorite way is to eat them raw. Peel off the woody outside and you'll have a crisp substance that tastes like a cross between a potato and a turnip. They are slightly sweet and are (to me and my mother-in-law) the best food in the world to have for snacks. They go great in a salad or simply sliced or in sticks for finger food. Enjoy them!!
Sherry, in Indiana

How to Cook jicama.

Apple Crisp

5-6 apples, peeled and sliced
1/3 c. sugar
1 tsp. cinnamon
1/3 c. butter, melted

1 c. flour
1/2 c. sugar
1 tsp. baking powder
1/2 tsp. salt
1 unbeaten egg
1/2 tsp. Cinnamon

Place apple mixture in a deep dish pie pan. Sprinkle with sugar and cinnamon. Mix topping ingredients with the exception of the cinnamon with a fork until blended. Sprinkle topping over apples. Drizzle melted butter over topping. Sprinkle with cinnamon. Bake at 375 degrees for 40 minutes.

Apricot Butter
1/2 c. butter, softened
1/4 c. apricot preserves

In small bowl combine butter and preserves. Beat until fluffy. Good on biscuits, hot rolls and toast. Makes 3/4 cup of spread.

Shrirmp and Spaghetti AuGratin

3 lb. raw shrimp
2 tsp. salt
1 1/2 tbsp. pepper
1/2 tsp. basil
1/2 tsp. thyme
1/4 tsp. garlic powder
1 tsp. prepared barbecue seasoning
1 tbsp. parsley flakes
1 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1 1/2 c. butter, cut in 1" slices
8 oz. spaghetti, cooked & drained
8 oz. Velveeta cheese, grated

Wash the shrimp in cold water and drain them for 1 hour. In a large shallow baking dish arrange the shrimp evenly. Combine the herbs, spices and seasonings; sprinkle mixture over the shrimp. Add the lemon juice, Worcestershire sauce, barbecue seasoning and butter. Bake the mixture, uncovered, at 350 degrees for 25 minutes, stirring occasionally. Peel the shrimp when they are cool enough to handle. (Note: I prefer to peel the shrimp before cooking, it is not as messy.) Transfer the sauce in the bottom of the baking dish to a container with a pouring lip. Arrange the shrimp on the spaghetti and pour sauce over. Top with cheese and bake at 350 degrees until cheese is melted and bubbly.
Makes 6-8 servings
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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