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June 14, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  

June Recipes
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Everyday Recipes from Our Recipe Family.
Recipes wi
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Nancy Rogers

Nancylanders: Does anyone have a good recipe for cooking/baking/grilling (etc.) trout. A good friend gave me a half dozen nice size cleaned (skin on) and frozen trout and I'd like some good recipes for preparing these (one at a time or all at once - whatever your recipe calls for).
Thanks I know some of you will come through on this request - you always do!!
Mr. Myron Drinkwater - Lake Forest, CA

John requested this recipe in the 6/11 newsletter. This recipe was shared by Jim TX in a 6/11 newsletter. I omit the salt, but wanted to share the recipe as Jim submitted it. I often use Serrano peppers instead of jalapeno.
Robbie IN

Jim's Pico De Gallo Recipe

4 cups fresh tomatoes, diced
3 large jalapenos, seeded and diced
3 cups chopped onions
1 1/2 cups chopped green pepper
3 tablespoons chopped fresh cilantro
1/2 cup Balsamic vinegar
3 cloves minced garlic
1 1/2 teaspoons sugar or substitute
1 teaspoon each salt and fresh ground pepper

Mix all and refrigerate at least one hour.
Jim TX
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I read this spring where a lady wrote in and said to put the ingredients in a bread machine the way she wrote them. Supposedly she had gotten this from a baker and she says it works every time. Can you or someone else point me to the newsletter that had the information? I did a search on your website and only kept coming up with the bread mixes info, not the one where I put the ingredients.
Any help would be appreciated.

Dennis at the Prepared Pantry has many articles on baking bread and using bread machines. I have found with the mixes from the Prepared Pantry are perfect everytime. Dennis told me that the water needs to be right at 80 degrees for the best results. I have found that to be true. I have had only one disaster with his bread mixes and that was the time it didn't rise. As I was calling Dennis, looked down and found the yeast package had not been opened and included in the bread.

Prepared Pantry is in the middle of redoing their site. If you want to check out the site it is
You may want to wait a few days until the new look and software has gotten the bugs out of it.

Blackberry Cobbler Recipe

2 cups sugar
1/3 cup butter
2 cups flour
2 tsp baking powder
1 tsp. salt
1 cup milk
2 cups blackberries
2 cups boiling water

Cream one cup of the sugar with the butter, add flour, bp, salt and milk, Mix we'll and pour into 10 by 10 greased pan. Pour berries over batter and sprinkle with other cup of sugar. Pour boiling water over top, Bake 350 for 50 minutes or til golden brown.

From Nancy's site. 11-27-06. The best cobbler recipe yet.
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Hello again everyone
I see a few soup recipes here the past few days, and even though with this hot sticky weather we've had here in upstate NY, I thought maybe I would send this recipe in, one that my father had given me many years ago.

Pasta e Fagioli Recipe

2 Tbsp oil (use olive oil)
1 medium onion, finely diced
2 slices salt pork (lean) finely diced
1 16-oz can Great Northern beans (rinsed)
1 large can plum tomatoes in juice, chopped or diced can use diced
1 14-oz can chicken stock (low salt)
1 tbsp fresh parsley, chopped
1 or 2 cloves garlic finely minced
¼ tsp oregano
Salt, pepper and crushed red pepper to taste
1 cup freshly grated Romano cheese
1 cup cooked Ditallni pasta (½ uncooked)

Rinse the salt port in hot water to remove excess salt and then sauté it in the oil ov medium heat until lightly browned. Add onion and cook until translucent, then add garlic, cooking lightly but don't let the garlic brown. Add chicken stock and tomatoes and bring to a boil, then lower heat to a simmer. Add beans, oregano, parsley, salt, pepper and red pepper, and then gradually add the cheese stirring it in. Simmer for another 4 or 5 minutes. The cheese should be all melted in the soup. Add the cooked pasta and serve.

NOTES: There is a note on the original recipe that you can substitute bacon for the salt pork, or you can leave it out all together. Cook the pasta a little less than al dente, since it always seems to cook more
in the soup.

Anyone with questions please ask.
Jerry from Upstate NY
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First time user asked in the 6/11 newsletter if you can cook frozen meat in a pressure cooker. Yes, it is possible to pressure-cook smaller cuts of frozen meat and frozen poultry. You can also easily pressure-cook frozen vegetables. It is not recommended to pressure-cook large pieces of frozen meat and poultry. To pressure-cook thick pieces of frozen meat like beef or pork roasts, it will take up to one-third more than the normal cooking time, and the results will not taste very good. Browning thawed or partially thawed meat before pressure-cooking significantly increases the flavor of the meat. The best way, since it costs the least amount of money (in energy consumption) and tastes the best, is to plan ahead and thaw the frozen meat or frozen chicken in a refrigerator. Another way is to use the thawing function of a microwave oven. You can also use the cold-water thawing method before pressure-cooking large cuts of meat. With the cold-water thawing method, the food must be in a leak-proof bag which is then submerged in cold tap water. Change the water every 30 minutes so the food continues to thaw. Even though our grandparents and parents often thawed meat at room temperature on the countertop or on top of the refrigerator, this is no longer recommended, as we have learned that this can cause major health risks.
Robbie IN

Chilaquiles recipe by Rick Bayless posted on celebritychefconnection.com

Rhode Island Stuffed Quahogs Recipe

8 quahogs ( large hard shell clam) If not available to you , you could use canned clams .
1 cup water
1/2 cup white wine (on the dry side)
2 bay leaves
4 Tbsp olive oil
4 clove garlic minced
1/4 c up celery minced
3 Tblspn parsley (fresh and minced )
1/2 cup onion minced
4 cup Italian bread , crust removed & bread cubed

in large pot add the quahogs, water, wine and bay leaf
Cover the pot and bring to boil.. Let simmer until all quahogs are open . Remove the quahogs and quahog meat . Strain the broth and reserve. Chop the Quahog meat and set aside.

In saute pan, heat oil. Add garlic, onion and celery. Saute for 3-4 minutes.

Add herbs. Cook 1 minute.

In a large bowl, place the diced bread. Add the vegetable mixture. Lightly moisten with quahog broth . Adjust the seasoning .

Split the quahog shell in half . Divide the stuffing equally & stuff into each shell half .

Bake in a 350 degree oven until hot . Serve with plenty of hot sauce and lemon wedge.

Note : if you like shellfish , this is really good . Sometimes I might add a bit of parmesan cheese to the mix. If you do not have access to the clam shells or fresh quahogs, you could use canned , reserving the liquid and buy those fake shells to put them in ; or just bake in a casserole. Our supermarket sells the fresh minced quahogs in a container in the seafood section ( in Rhode Island) , which makes this really easy.
Dee W / R.I. and Fla
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Ditto and Little One have been mad at me all day. I sold my king sized bed and purchased a twin bed for one of my bedrooms. Due to my muscular dystrophy, I can't roll over in bed anymore. Several times I have gotten too far over in the bed and couldn't get out without help. Recently I purchased a twin bed so that I can easily get out of bed without help.

Ditto and Little One were in a room with the door closed when the king sized bed was removed. I opened the door and they immediately went to see what was changed in the house. Ditto went in to the room where the king sized bed was and meowed at the top of his voice. He came in to let me know he was not a happy kitty. All day long he and Little One has come up to me and hissed, then walked off. After I put the blankets and their beds on the floor where the other bed was located it seemed to help because the hissing stopped. They still may be unhappy with me but have adjusted somewhat. When I sold the bed I never thought the cats were so attached to it. It had been their bed for 6 years.

Cindy may also like this variation of the Strawberry Pretzel Salad,
that has pineapple juice in it, which gives it an extra burst of flavor.

I have always served this as a dessert, and everyone seems to really like it. I buy the mini pretzels and put in a heavy plastic bag and crush them with the side of a metal meal mallet, so are in small pieces, but not fine crumbs.

Strawberry-Pineapple Pretzel Salad Recipe

2 cups crushed pretzels
3/4 cup melted butter
1 tbsp. sugar
1 pkg. (8 oz.) cream cheese, softened
1 cup sugar
1 tub (8 oz.) frozen whipped topping, thawed
1 large pkg. (6 oz.) strawberry Jello
2 cups pineapple juice
2 (10 oz.) pkg. frozen sliced sweetened strawberries, thawed

Mix together the crushed pretzels, butter and 1 tbsp. sugar. Press into a 9 x 13 inch pan. Bake for 8 minutes at 375. Cool. Beat 1 cup sugar and cream cheese until smooth, mix in whipped topping (wire whisk works good) and spread evenly over cooled baked pretzel crust. Chill in refrigerator while preparing top layer. Combine pineapple juice and Jell-O in small saucepan and bring to a boil, stirring to dissolve Jell-O.

Remove from heat and add strawberries. Chill until it starts to thicken and pour onto cream cheese layer. Cover and Chill at least 6 hours, or overnight. Cut into squares to serve.
Judy (in Alaska)
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This is a really good combination of flavors and ingredients for a light tasty salad. The recipe says to thinly slice the onion, but I prefer to dice it. I've also used cooked turkey instead of the chicken and that is good also. Would be nice to serve at a meal on Father's Day, or for that 4th of July cookout.

Chicken Rice Salad Recipe

1 tbsp. lemon juice
1/2 cup sliced ripe olives
2 cups cooked cold rice
2 cups cooked chicken, or turkey, cut up
1 cup diced celery
2 tbsp. diced onion
Pepper, to taste
3/4 cup mayonnaise

Add lemon juice to mayonnaise. Combine with rest of ingredients in large bowl and mix lightly; chill. Using ice cream scoop, serve on lettuce leaves. Makes 6 servings.
Judy (in Alaska)
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I love making this easy delicious cake when hubby and I are having a "snack attack". It is just the right size for us and I like the idea of putting all the ingredients in a pan and mixing it up with a fork, so don't dirty extra dishes.

Mix in the Pan Mocha Cake Recipe

1-1/4 cups flour
1 cup packed brown sugar
1/4 cup cornstarch
3 tbsp. baking cocoa
1 tsp. instant coffee powder
1 tsp. baking soda
1/2 tsp. salt
1/3 cup cooking oil
1 tbsp. cider vinegar
1/2 tsp. vanilla
1 cup cold water

In a ungreased 8 or 9 inch square baking pan with a fork, mix dry ingredients together. Add oil, vinegar, vanilla and water and mix briskly with fork until thoroughly blended.

Bake 350 for 30 to 35 minutes (for 9" pan), or until toothpick inserted comes out clean and cake pulls away from the sides of the pan. Cool and frost. Makes 9 servings.

Mocha Frosting:
3 tbsp. butter
1-1/2 cups powdered sugar
2 tbsp. baking cocoa
1/2 tsp. instant coffee powder
1/2 tsp. vanilla
1 tbsp. milk (may need more)

Mix all frosting ingredients in small bowl, adding enough milk to make frosting consistency.
Judy (in Alaska)
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Here is one of our favorites for July 4. It came from this newsletter a few years ago.

Ice Cream Custard Recipe

6 eggs
1 can Eagle Brand milk
1 lg. can Pet milk
2 c. sugar
1 tbsp. vanilla
1 qt. dairy milk

In a large mixing bowl, beat eggs and sugar until well mixed. Beat canned milk until fluffy. Add canned, vanilla and Eagle Brand milk to egg mixture. Cook in microwave on high for 8 minutes. Beat again. Pour into a gallon freezer and add enough dairy milk to fill. May add fruit if desired. Freeze in electric or manual freezer.
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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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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.

As I was looking through my recipes the other day I came across one that I have used often in the past. Thought others might enjoy it too.
Linda NM

Baked Onion Rings Recipe

1/2 cup liquid egg substitute
1 large sweet yellow onion, cut into rings
1/3 cup dry bread crumbs, plain or seasoned
salt and pepper to taste

Mix egg substitute, salt and pepper. Dip onion rings into egg mixture and then coat with breadcrumbs. Place in a single layer on a greased baking sheet. Bake 10 minutes at 450 degrees.
Makes 4 servings

Calories 72 Fat 1g Fiber 1g Carbohydrate 14g Cholesterol 0mg Sodium 100mg
Linda NM
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Tamale Pie Recipe

1/2 lb. lean ground round
3/4 cup chopped onion
1 clove garlic, minced
1/4 cup sliced black olives
1/2 cup chopped green pepper
1 16 oz can pinto beans, rinsed and drained
1 15 1/4 oz can no salt added, corn, drained
2 8 oz cans no salt added tomato sauce
1/4 cup salsa
1 tablespoon chili powder
1 teaspoon cumin
1 cup yellow cornmeal
1/2 teaspoon salt
2- 1/2 cups water
1/2 cup shredded part skim mozzarella cheese ( I used Mex. blend)

Combine first 3 ingredients in a skillet, cook over medium heat until meat is browned. Drain. Add olives and next 7 ingredients.
Pour into a 9 inch square dish. Combine corn meal and salt in sauce pan, add water, stir with a wire whisk. Bring to boil, reduce heat to med/low, cook 2 minutes spoon cornmeal over meat. Bake at 375 for 45 minutes, sprinkle with cheese and bake add'l. 15 min.

Calories 412 Protein 35g Fat 10g carbs 45g Fiber 6g cholesterol 71mg
Sodium 594mg
Lisa TX
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com