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January 7, 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)

Cauliflower Salad Recipe

Cauliflower is a member of the cabbage family, and it is rich in iron, calcium and phosphorus. The quantity of cauliflower depends on the number of people to be served. When buying a cauliflower, choose one which is firm and white. Its firmness will ensure crispness and its whiteness will ensure freshness.

Olive oil (can also use salad oil)
Lemon juice
Sea Salt
Black pepper

Cut the cauliflower into quarters. Wash well and place in a steamer. Steam for no longer than 8 minute to be certain the crispness is not lost and the nutritional value has been retained.

Mix 2 parts oil to one part lemon, with a little pepper and se salt. Pour onto the cauliflower and serve either hot or cold.
Artemis in NYC
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Baked Apple Crisp Recipe

Slice 5 or 6 apples into fairly thin slices. Place in a 8 or 9 in. Square pan. Sprinkle with sugar or Splenda and cinnamon to taste. Mix 2/3 cup of brown sugar, 2/3 cup of quick oatmeal, 1/2 cup of flour. Mix in one stick of soft butter . I use my fingers. Sprinkle topping over apples. I also sprinkle a handful of red hots over the top. They will melt and turn the apples pink. Pour about 1/4 cup of water into the pan along one corner. Bake at 375 for 35min. Or until lightly browned.
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Zucchini Croquettes Recipe

This is the Greek version of Zucchini Croquettes, a little bit different, but still very tasty.

3 medium zucchini, grated (about 3 c.)
3 eggs
1 tsp. salt
1 c. feta cheese, grated (can substitute Parmesan)
3/4 tsp. dried mint leaves (or 1-1/2 tsp. fresh mint, minced)
3 TBS. flour

Combiner the grated zucchini with the salt and let stand for 1 hour. Squeeze out moisture.

Beat eggs, add zucchini, cheese, mint, flour, and pepper to taste. Fry in butter (See NOTE) over medium flame, dropping one TBS of the batter at a time. Brown on both sides. Remove from pan and lay on paper towels to drain.
Makes about 18 croquettes.

NOTE: I usually fry them in a mixture of 1/2 butter and 1/2 canola oil.
Artemis in NYC
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This chicken is a tasty dish which goes well with potatoes, rice or spaghetti. It is especially good on a cold, wintry day. The chicken tastes even better on the second day (if there is any left for the second day) when the flavors all have melded. My recipe for spaghetti follows which is good for this sauce.

Greek Style Stewed Chicken

5 - 6 lbs. chicken parts
1/4 tsp. cloves
1 - 14-1/2 oz. can diced tomatoes
2 TBS. tomato paste( or 8 oz. can tomato sauce)
2 carrots peeled and cut into small pieces
2 stalks celery, cut into small pieces
1 tsp. cinnamon
1/4 lb. butter
3 TBS. olive oil
Juice of one lemon
salt and pepper
2 c. water

Wash chicken and pat dry. Mix lemon juice, cloves, cinnamon and salt and pepper, and rub into each piece of chicken. Brown chicken lightly in butter and oil. Remove from pan. Then add tomatoes, tomato paste, carrots, celery, and water. Cook for 15 minutes over low flame. Return chicken to pan. Cook for approximately 1-1/2 hours until chicken is well done.
Serves 6 - 8

Spaghetti with Butter

1 lb. spaghetti
1/2 stick butter (1/4 lb.)
1 c. grated cheese
Salt to taste

Cook spaghetti in salted water according to directions on box. Drain thoroughly. Brown butter slightly in saucepan over high flame. Pour over spaghetti. Mix thoroughly. Sprinkle generously with grated cheese.
Serves 5 - 6
Artemis in NYC
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I love anything with blueberries and this sounds wonderful. Hope you enjoy it too. Sherry (from Indiana)

Luscious Layered Blueberry Delight

14 whole graham crackers
1 pkg. vanilla inst. pudding
1 can blueberry pie filling
Cool Whip (1 cup)

Line pan with graham crackers. Prepare pudding mix. Let stand 5 minutes fold in 1 cup Cool Whip, spread on layer of graham crackers. Spread pie filling over the top. Let chill for 3 hours.
Makes 9 servings.
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Jicama Salad Recipe

Hello, for Robin in NM
Sending another way to eat Jicama.

Peel and slice thin. Place on a plate and sprinkle with paprika. Eat as a snack.
Could also sprinkle with salt. They can be sliced into strips and place in with salad greens and favorite dressing. They provide a nice crunch in salad.
Hope you enjoy!
Lois in Grafton
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Here are 2 sweet potato hash recipes for Lisa. Both are very good. WE survived 29 hours without electricity, our woodstove and generator pulled us through again. 12 inches of snow for us. The whole house generator was the best gift we ever bought ourselves. Hope everyone is warm and safe.
Robbie IN

Sweet potato Hash with Ham and Pineapple

1/2 Teaspoons prepared mustard
1 Teaspoons finely chopped ginger root
2 cups chopped cooked ham
2 cups cubed cooked sweet potatoes
1/2 cup pineapple juice
4 slices pineapple
2 tablespoons brown sugar
2 tablespoons butter

Combine ham, sweet potatoes, mustard, ginger, and pineapple juice. Pour into a casserole dish that has been misted with non stick spray. Lay pineapple on top. Sprinkle with brown sugar; dot with butter. Bake in a 350 degree oven 30 minutes.
Serves 4.
Robbie IN

Sweet Potato Hash

3 Strips Bacon
3 Tablespoons olive oil
2 peeled and diced medium sweet potatoes
1/2 cup diced onions
2 Crushed garlic cloves
1 Tablespoons chopped jalapenos
1/2 teaspoon Cumin

In a skillet over -medium high heat, add the bacon and olive oil. When the oil heats and the bacon begins to sizzle, add the sweet potatoes and spread out as much as possible to allow the potatoes to rest in the pan in 1 layer. When the potatoes begin to brown, stir and continue cooking until all sides are brown. Add remaining ingredients and continue cooking until potatoes are tender and ingredients coat potatoes.
Robbie IN
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Good Morning Nancy from frigid SE Ohio. The newsletter seems to be in tip-top shape and I am glad to see there has been an increase in people sending in recipes. It is brutally cold here. We had minus twelve degrees last night but the wind has been vicious so took the wind chill down to minus 29. My heat system is having trouble keeping up so my house is cold despite full running electric heat. I shudder to think of my next power bill but just one of those things with little choice.

It is great to see more NancyLanders sharing their recipes, tips and suggestions.
Nancy Rogers

Cottage Pie Recipe

1 lg onion chopped
2 Tbsp butter
2 Tbsp flour
8 oz water or broth
salt and pepper to taste
1 lb. cooked ground meat of your choice
1 lb. potatoes, cooked and mashed (with some butter and a bit of milk in them)

Fry onion in butter; then stir in flour after 5 minutes. Cook stirring another few minutes. Then add water or broth gradually until mixture thickens; season. Add meat
mix well. Place mixture into a greased pie dish. Spread mashed potatoes on top of meat mixture . ( sometimes I'll add any leftover veggies, then it is shepherds pie) lol
Bake at 400* 30 minutes.
yield 3-4 servings.
Judy in Montana
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Super Bran Muffins
won best of breads in 3 times in the 60's

1/3 cup pure butter
1/2 cup sugar
1 lg. egg
1 cup sour cream
1/2 cup plump raisins
2 Tbsp molasses
11/4 cup bran
dash of salt
1 tsp ground nutmeg
1 tsp baking soda
2 cups flour
1/2 cup chopped nuts your choice of nuts

cream butter, add sugar and egg. Beat well. Add sour cream, raisins, molasses and bran. Sift together salt, nutmeg, baking soda and flour, mix well. Add nuts mix well again. Fill well greased muffin tins 2/3 full. Bake 20-25 minutes at 375 degrees.
Serve hot or cool on a rack.
Yield: 16 muffins
Judy in Montana
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Barley Casserole Recipe

1/2 lb. mushrooms sliced
1 large onion chopped
5 Tbsp butter not margarine
1 cup pearl barley
salt and pepper to taste
1 or 2 cloves fresh garlic minced
3 cups either beef or chicken broth

Cook onion and garlic in butter for 4-5 minutes. Add mushrooms saute 5 minutes more. Add barley; cook until lightly
browned, mixing well. Season to taste. Pour into buttered casserole; add enough boiling broth to cover mixture by 1/2 inch.

Cover and bake at 350*for 30 minutes or until barley is done and liquid is absorbed.
Yield 6 servings
Judy in Montana
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Noodles Hungarian Recipe

1 6oz pkg., fine noodles, cooked
1 cup cottage cheese
1/2 medium onion chopped fine
2 cloves garlic minced
1 Tbsp Worcestershire sauce
dash of red Tabasco sauce
1/4 tsp salt
dash black pepper
2 eggs well beaten
1/2 cup or more grated cheese of your choice

drain noodles, stir in all remaining ingredients except cheese. Put in a greased 11/2 quart casserole. Bake in pan of hot water at 350* for 30 minutes. Sprinkle with cheese. Bake 10 minutes longer.
6 servings
Judy in Montana
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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