Recipe Index


Home Page
Return to
Newsletter Archives
Return to September  recipe index
Search Recipes on this Site

Sept 29, 2014  | Everyday Recipes  

 Recipe Search
Custom Search

I think even people that say they don't care for casseroles, will enjoy this one. It's a meal-all-in-one with a blend of wonderful flavors.

Chicken and Broccoli Rice Casserole Recipe

1/2 cup chopped onion
1/2 up sliced fresh mushrooms
1 tbsp. butter
2 cups hot cooked rice
2 cups cubed cooked chicken
2 cups chopped cooked fresh broccoli, or
1 pkg. (10 oz.) chopped frozen broccoli, cooked
1 can cream of mushroom soup
1/2 cup shredded Cheddar cheese (I like more)

Cook onions and mushrooms in large skillet with butter. Stir in rice, chicken, broccoli and soup. Pour into a buttered 1-1/2 to 2 quart casserole dish. Top with cheese and bake at 350 for 25 minutes, uncovered.
Serves 6.
Judy (in Alaska)
Click Here to Print this Recipe

This makes a super supper and all in one dish. My hubby loves this!

Skillet Lasagna Recipe

1-1/2 lbs. lean ground beef
1 small onion, chopped
1 green pepper, chopped
1 jar (28 oz.) spaghetti sauce with mushrooms
1 tsp. dried oregano
1 tsp. dried basil
6 lasagna noodles, cooked and rinsed
3 cups shredded Mozzarella or Monterey Jack cheese
1/2 cup grated Parmesan cheese
( I also added some minced garlic too)

Brown beef, onion, green pepper and garlic (if using); drain, if necessary. Stir in spaghetti sauce, basil and oregano and simmer for 10 minutes. In a 10 inch skillet, spread 1/4 cup of the meat mixture. Top with 3 noodles, cutting to fit as needed. Spread half the remaining meat sauce, half the Mozzarella and Parmesan cheeses. Top with remaining noodles, meat sauce and Parmesan. Cover and heat on medium heat for 3 minutes. Reduce heat to low and cook for 35 minutes. Sprinkle with remaining Mozzarella and let stand for 10 minutes with cover ajar.
Serves 6 to 8.
Judy (in Alaska)
Click Here to Print this Recipe

This is such a wonderful satisfying dessert.

Hot Apple Cobbler Recipe

1 box yellow cake mix
2 cans (21 oz. each) apple pie filling
1 can (8 oz.) crushed pineapple, undrained
1 small can (5 oz.) evaporated milk
1/2 cup butter, melted
1 cup sliced almonds (I omitted)

Lightly butter a 3 quart Dutch oven (I used a 9 x 13 " pan). Spread apple pie filling and crushed pineapple evenly over bottom of prepared pan, Evenly spread dry cake mix over fruit and pour evaporated milk over all and drizzle with melted butter and sprinkle almonds over top. Bake about 45 minutes until light golden brown. Serve warm or cold with vanilla ice cream.
Judy (in Alaska)
Click Here to Print this Recipe

This is for Sandy in Iowa from the 9-28-2014 Newsletter. I think this is what you are looking for. Pat SoCal.

Cube Steak and Gravy Recipe

2 to 2 1/2 lbs. cube steak
Salt & pepper, to taste (I omit the salt)
Flour, for coating
1 pkg. dry onion gravy mix
1 can cream of mushroom soup
2 cups water

Coat cube steak with flour and brown in a little cooking oil. Season with salt and pepper. Put in Crock Pot. Combine dry gravy mix, soup and water and pour over meat. Cook on low heat for 6 to 8 hours. Can thicken the sauce with a little cornstarch in a small saucepan for delicious gravy, or add a little cornstarch mixed with cold water to Crock Pot and turn on high 15 minutes before the end of cooking time.
NOTE: I have also used this recipe with 6 pork chops and really is delicious.
Judy (from Alaska) 2-5-2014 Newsletter
Click Here to Print this Recipe

Two Soup Recipes
Here are two more soups that we enjoy. Mary Ann might want to consider making them for her upcoming church dinner. Also consider the soup recipes I shared in the 9/25 newsletter for Creamy Eggplant and Acorn Squash and Apple soup. The 9/26 newsletter has two wonderful potato soup recipe. She might need to double any of the recipes, depending on how many she needs to serve.
Robbie IN

Tortellini Soup Recipe

1 chopped onion
2 cloves garlic 1/4 cup butter

Cook onions and garlic in butter until onions are clear, add the following and simmer until vegies are done.

6 cups of chicken stock
9 oz of tortellini
2 cups of frozen mixed vegetables of your choice

Before serving add 1/4 cup pesto and 1/4 cup fresh grated parmesan cheese.
Robbie IN

Sausage Corn Chowder

1 pound pork sausage or turkey sausage
1 medium onion, chopped
1 clove garlic, minced
3 ribs celery, chopped
3 tablespoons flour
3 cups chicken broth or vegetable stock
salt & pepper to taste
dash thyme
2 teaspoons fresh chopped parsley or 1 scant teaspoon dried parsley flakes
2-1/2 to 3 cups chopped potatoes
1 carrot, diced fine
1 can corn with peppers, drained, or 1 1/2 to 2 cups Southwestern corn blend
1 cup heavy cream or half-and-half- use milk for a lither version
1 cup shredded Cheddar cheese or cheese of your choice

Cook sausage in a large saucepan with onion, garlic, and celery, breaking sausage into small pieces. Drain excess fat; stir in flour until well incorporated. Add chicken broth and seasonings. Add vegetables and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes or until vegetables are tender. Add cream and cheese and heat until cheese is melted and soup is hot.
Serves 6.
Robbie IN
Click Here to Print both these recipes


Re: Nuwave Pic; I bought one on sale and I love the temp. control feature. One trick is to look at the bottom of the cookware. If you see a sort of closed wave symbol, and perhaps some printed words that say induction, then it's ok to buy. I took the easy but expensive way to buy another and get one free, plus it included a "free" new 1-2 qt pot and cover. I baked a potato in it! I say to go for it, learning as you go.
Hudson Valley Kathleen..

This is for Elaine Sept. 28th newsletter. Emma from Montana

Scalloped Potatoes and Spam Recipe

6 med. potatoes, peeled and sliced
1 can Spam, cubed
1 can cream of celery or mushroom soup
1/2 to 1 can water
1/2 c. onion, chopped
1/2 tsp. celery salt
1/8 tsp. pepper

Mix all ingredients in casserole dish. Bake at 350 degrees for 1 1/2 hours or until potatoes are tender.
Emma from Montana

This recipe was submitted with Pat from SW Okla. as well.
Click Here to Print this Recipe

Thank you, Sherry in Indiana, for the information on the differences between low-carb. and gluten-free. I was thinking about the recipe for peanut butter cookies that has no flour in the ingredients. I have been making them because I am diabetic, but since the list of ingredients has only peanut butter, Splenda, egg and vanilla, I was hoping it was low-carb as well as sugar free. There is no ingredient label to read for that one. I am a label reader, but haven't purchased any mixes or products labeled gluten free. I have been having a lot of questions lately. Thank you for your answer. Now, I just have to see if someone can come up with a recipe for pork steaks or cube steaks in the crockpot with gravy.
Sandy in Ia.

Hi Nancy
Know this has been in your wonderful letter more than once before - and I just didn't save it because I didn't need it
But now I SURE DO!

Several had posted a "recipe" for getting rid of fruit flies
Know it had vinegar in it but that's all I remember
I think I remember reading that the method was very effective

So if anyone would be kind enough to help I would surely appreciate it
We are absolutely inundated with the little monsters this year and it's driving me nut-so

Thanks so much everyone
And special thanks to Nancy and her furry friends (of course - they DO help too) for all your hard work
Rosemarie in rural Kansas City



The links listed in this newsletter have been checked within the last 24 hours are safe to click.

Did you Know
The bold black text links are links to recipes.  The bold red text links are to the topic of the paragraph. The links listed in this newsletter have been checked within the last 24 hours and are safe to click.


Not Getting Your Email Newsletters. The link to the online recipes is posted daily to Facebook.
Click Here to Join Nancy's Kitchen on Facebook

If you enjoy a recipe or a tip for that day remember to share it with your friends by clicking the the "Share" or "Like" button on Facebook.

Nancy Rogers 

Judy's Favorite Liver Recipes
Here are two of our favorite ways to prepare liver.

English Liver Bake

1 lb. beef liver
Salt & pepper, to taste
1 (4 oz.) pkg. Canadian bacon
( 10 to 12 slices)
1 large onion, sliced

Cut liver in four serving-size pieces. Dredge in 2 tbsp. flour mixed with salt and pepper. In two quart casserole, place layers of liver, Canadian bacon and onion slices. Pour over 1-1/2 cups water and bake at 350 uncovered for 1-1/2 hours. For a thicker gravy, make a smooth paste with 2 tbsp. flour and 2 tbsp. water; stir in about 10 minutes before end of cooking time.
Makes 4 servings.
Judy (in Alaska)

It has been awhile since I made this, so hope you can still find that flavor of dry soup.

Creole Liver

4 bacon slices
1 lb. beef liver, cut into 3 inch strips
1 medium onion, sliced
1 green pepper, cut into strips
1/4 tsp. chili powder
1/8 tsp. instant minced garlic
1/2 pkg. (about 1/4 cup) tomato vegetable soup mix
1/3 cup water
1 tbsp. sherry wine
Cooked rice

Cook bacon in skillet until crisp; drain and crumble. Remove all but 2 tbsp. dripping and add liver, onion and pepper, chili powder and garlic. Cook, stirring frequently, until liver is browned. Add soup mix, water, sherry and bacon. Cover and simmer for 15 minutes, stirring frequently. Serve with cooked rice.
4 servings.
Judy (in Alaska)
Click Here to Print this Recipe

Robbie's Favorite Liver Recipes
These recipes are for Barbie, who requested liver and onion recipes. Just in case you were wanting chicken liver recipes instead of calf liver recipes, I thought I would send these. Both are from previous newsletters.
Robbie IN

Chicken Liver by Susie
9/23/07 newsletter

1 to 1-1/2 lbs. chicken liver, drained
1 medium to large onion, chopped
4 to 6 slices bacon, cooked, crumbled
salt & pepper to taste
1 can mushroom soup
to 1 teaspoon garlic powder
2 to 4 tablespoons oil, I use olive oil

Mix together the flour, salt, pepper and garlic powder. After draining the chicken liver coat the liver with the flour mixture. Brown them in a skillet and when done put them in the crock pot with the onion and bacon. Mix to 1/3 cup water with the mushroom soup and pour over the mixture in the crock pot. Turn on low and cook all day. The are so tender and you will enjoy them.
Susie Indy

Chicken Livers
4 Servings

2 lb Chicken Livers
1/2 cup Flour
1/2 tsp Salt
1 tsp Pepper
6 Tbsp Butter
2 Tbsp Oil
2 med Onions, Chopped
3 cloves Garlic, Chopped
1/3 cup Sherry

Note: 1/4 cup apple cider vinegar, 1 tablespoon sugar & 1/4 cup
water=1/2 cup dry sherry

Mix the flour, salt and pepper in a brown bag. Put the chicken livers, a few at a time, in the bag and shake until completely coated. In a heavy fry pan, heat the butter and oil. Cook livers 8 to 10 minutes. Remove from pan and add chopped onions and garlic cloves. When onions are transparent, return the livers to the pan and add the sherry. Cook over a high flame for 1 or 2 minutes. Good over rice.
Denise in the Villages, FL
Click Here to Print Robbie's Liver Recipes

For Brooxie in GA.

Two Logs: one Tomato-Olive & one Spinach-Chili

Basic Cuban style bread dough:
1 c. water
2 T. olive oil
1/2 tsp. salt
2 tsp. sugar
3 c. bread flour
2 1/2 tsp. bread machine yeast
Clone of Carraba's original italian dough:
1 c. water
1 1/2 T. olive oil
2 1/2 tsp. sugar
1/2 tsp. salt
2 1/2 c. bread flour
1/2 c. whole wheat flour
2 1/2 tsp. bread machine yeast

Choose one of the above doughs. Process on Basic Dough Cycle in order given. Meantime make the fillings & set both aside.

1/3 c. sundried tomatoes in oil (Santa Lucia are good), drained but oil reserved
1/3 c. diced pitted olives, ripe, greek green, stuffed, or combination, green greek preferred
1 rounded tsp. minced garlic

8 - 10 oz. spinach, steamed in rinsing water till wilted, patted dry, & chopped with scissors
2 tsp. minced garlic
1/4 c. minced onion
4 oz. chopped canned green chilies, drained, OR 1 - 2 large jalapenos, minced

On floured board, pat or roll out half of dough till 12" - 14" long.

Make Tomato-Olive: spread with the drained tomatoes, sprinkle on the olives and garlic. Roll up from the long side tightly, pressing to seal on each turn; put in one side of a double batard pan. You can put them on a cookie sheet, but the shaped pan helps them hold their shape better.
Make Spinach-Chili: Pat or roll out as before, spread with spinach, sprinkle with garlic, onion, and chilies, rolling up and sealing as before, and putting in other half of pan.
Brush top of Tomato-Olive with the reserved tomato oil; score once lengthwise.
Brush top of Spinach-Chili with water; score 3 times diagonally crosswise.

Cover with oiled wax paper; raise till double in barely warm oven for 30 - 35 minutes or more. Removing loaves, pre-heat oven to 425, then bake loaves 26 to 30 minutes, throwing 3-4 ice cubes into bottom of oven when starting the loaves, and spritzing them with water just once.

All you'll need for pre-dinner drinks for a small group, although an olive platter or one of garlic sausage slices is a good go-with. Also good with a meal; for example, something mild, like macaroni & cheese or a quiche.
Marilyn in FL
Click Here to Print this Recipe

Pumpkin Spice Latte Recipe


2 cups milk
2 tablespoons canned pumpkin (not pumpkin pie mix)
1 to 2 tablespoons sugar (to taste)
1/2 teaspoon pumpkin pie spice
1 tablespoon vanilla
1/2 cup hot brewed coffee
Garnish, if desired
Whipped cream

Dash pumpkin pie spice
2 cinnamon sticks

In 2-quart saucepan, heat milk, pumpkin and sugar over medium heat until hot (do not boil). Remove from heat. Stir in 1/2 teaspoon pumpkin pie spice, the vanilla and coffee.

Pour into 2 large mugs. Garnish each with whipped cream
Source: Pillsbury
Liquid pumpkin pie without the crust
Judy in Montana
Click Here to Print this Recipe

Millionaire's Chex Bars Recipe

1/4 cup unsalted butter
1 bag (10.5 oz) miniature marshmallows
7 cups Rice Chex cereal
2 bags (11 oz each) caramel cubes or bits
2 tablespoons milk (dairy or almond)
A pinch of kosher salt
1 bag (10 oz) dark chocolate chips
1 cup coarsely chopped pecans

Line 13x9-inch (3-quart) baking dish with cooking parchment paper, and spray with cooking spray. Set aside.
In 4-quart saucepan, melt butter over medium heat. Add marshmallows. Stir with wooden spoon or rubber spatula until marshmallows are fully melted. Reduce heat to low; stir in cereal until evenly coated. Remove from heat; pour into baking dish. Use greased rubber spatula or greased hands to press mixture firmly and evenly in dish. Refrigerate 15 minutes.
In 2-quart saucepan, cook caramels, milk and salt over medium heat, stirring frequently, until caramels are melted. Pour mixture over bars, and spread evenly. Refrigerate 10 minutes.
In double boiler over medium heat or in microwavable bowl in microwave, melt chocolate chips. If using microwave, microwave uncovered on High in 30-second increments, stirring after each, until melted. Pour melted chocolate over caramel; spread evenly. Sprinkle with pecans. Refrigerate until set, 1 to 2 hours. Cut into bars.

Feel like switching things up a bit? Try other kinds of chocolate or nuts! With melted marshmallows and caramel in this recipe, cleanup can be a pain. To make things easier, fill your pots with very hot soapy water as soon as you're done using them. Let them soak until you're ready to clean up.
these are one of those you cannot eat just one.
from: Betty Crocker
ENJOY !!!!
Judy in Montana
Click Here to Print this Recipe

Slow Cooker Carnitas Recipe

1 (4) pound boneless pork shoulder roast
2 cups chicken broth or stock
3 bay leaves
4 cloves garlic, smashed
For the rub
2 tsp chili powder
2 tsp ground cumin
1 tsp dried oregano
1/2 tsp ground coriander
1 tsp Kosher salt

Cut pork into quarters.
Combine ingredients for the rub and really rub it into the meat. All four pieces should be fully coated. Make sure to use all of the rub. Place pork into slow cooker and add bay leaves and garlic.

Carefully pour chicken stock into the slow cooker without removing the rub from the pork. Cook on low for 8-10 hours or until fork tender. Should be falling apart.

Carefully remove the pork and shred with two forks.

Add reserved juice as needed to shredded pork to gain desired level of moistness.
makes such fantastic taco or use on tostados, on top of hot refried beans with a little shredded lettuce, tomato, sliced green onions and chopped tomatoes with salsa on top of that-WONDERFUL!!!
Note: shredded pork or can be beef roast
Judy in Montana
Click Here to Print this Recipe

Strawberry Cheesecake Bars Recipe

1 1/2 cups flour
1/3 cup powdered sugar
1/8 tsp salt
10 Tbsp cold unsalted butter, cubed
1-1/2 to 2 Tbsp ice water Strawberry Sauce
2 cups strawberries
1 Tbsp plus 1 tsp sugar
1 Tbsp water
1 Tbsp lemon juice
2 tsp cornstarch

Cheesecake Filling
8 ounces reduced-fat cream cheese, softened
1/2 cup plain fat-free yogurt
1/2 cup sugar
3/4 tsp vanilla extract
1 large egg

Preheat oven to 350F and line a 11 x 7-inch baking dish with parchment paper. Place flour, powdered sugar, and salt in a food processor; pulse to combine. Add butter and drizzle with ice water; pulse until mixture resembles coarse crumbs. Press dough evenly into bottom of prepared baking dish. Bake for 22 minutes, or until lightly browned. Remove crust from oven to cool completely on a wire rack and reduce oven temperature to 325F.

Place strawberries in a food processor and process until smooth; strain mixture through a fine-mesh sieve into a saucepan and discard solids. Add sugar and water to strawberry mixture and bring to a boil over medium heat. Reduce heat and simmer 5 minutes. Whisk together lemon juice and cornstarch in a small bowl, then add cornstarch mixture to strawberry mixture. Cook for 1 to 2 minutes or until thickened; pour mixture into a bowl and place in the freezer to cool.

Wipe processor clean. Place cream cheese, yogurt, sugar, vanilla, and egg in food processor; process until smooth. Spoon cream cheese mixture over cooled crust and spread evenly. Dollop cooled strawberry sauce by teaspoons over cream cheese layer and swirl together with a toothpick or wooden skewer. Bake for 30 to 32 minutes or until set. Remove from oven and cool completely on a wire rack; cover and chill in the refrigerator at least 3 hours. Just before cutting, chill in the freezer for 15 minutes.
Source: Adapted from Cooking Light
Judy in Montana
Click Here to Print this Recipe

Pumpkin Spice Scones Recipe

1-3/4 cups flour
1/3 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/8 tsp cloves
1/8 tsp ginger
1/8 tsp nutmeg
1/4 cup chilled unsalted butter
1/2 cup pure pumpkin
2 Tbsp low-fat buttermilk
1 large egg
1/2 tsp vanilla extract

1 cup powdered sugar, sifted
1/4 tsp cinnamon
1 1/2 Tbsp milk
1 Tbsp unsalted butter, melted
1 Tbsp vanilla extract

Preheat oven to 400F and line a baking sheet with a silicone mat or parchment paper. Whisk together flour, sugar, baking powder, baking soda, salt, and spices in a large bowl. Dice butter into 1/2-inch pieces; sprinkle over flour mixture and use a pastry cutter to cut in evenly until mixture resembles coarse meal.
Whisk together pumpkin, buttermilk, egg, and vanilla in a small bowl; add to flour mixture and fold in just until incorporated. Use a floured bench scraper to scrape dough out onto prepared baking sheet; flour hands and pat dough into an 8-inch circle. Score into 12 wedges with floured bench scraper.
Bake 16 to 17 minutes, until golden. Cool 2 minutes on baking sheet, then carefully transfer to wire rack to cool before slicing into wedges. To prepare glaze, combine powdered sugar, cinnamon, milk, butter, and vanilla in a small bowl. Set rack with scones over a piece of wax paper and drizzle with glaze; let set before serving. If not serving scones immediately, store unglazed in an airtight container up to 2 days and glaze just before serving.
Yield 12 scones
these with a hot drink oh my!!!
Judy in Montana
Click Here to Print this Recipe

This for the person who asked about the Nu Wave PIC. I have one...just the PIC, I already had T-fal stainless cookware which was PIC compatible. In my mind, it is not worth the expense to purchase this item unless you are camping, and already have the cookware to use it! I have had more use out of a dual hot plate and an ancient sunbeam hot plate, than I have with the PIC. And my hot plates will allow any pan on them! Why limit yourself? And, Why buy new pans! The benefit is not worth the cost! Sure you can cook/boil water in a minute, but what else is it good for??? I have not found a benefit to owning this "hot plate". Thankfully my neighbor is a infomercial junkie, and he bought 2 including a pressure cooker and some pans. He has yet to use them!!!! Hope this helps!!!!
PS, my dual electric hot plates were $25.00 at Khols!


More Recipes
Marinade Recipes  
Grilling Recipes
Ground Beef Recipes (including hamburgers)
Pork Recipes
Salad Recipes
Easy Cabbage Recipes
Yellow Squash and Zucchini

Want to share this page with a friend?
[ Click Here to send this page to a friend ]  

A lot of our members have asked what software I use for organizing my person recipes. 
Nancy Rogers

I use Home Cookin' software for my personal recipes.
For a free 2 week trial of this software, Click Here

Have a question, reply or recipe to share?

Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, title of recipe and number of servings. Remember to include your name within the message as well.

Recent Newsletters
Aug 17     Aug 18     Aug 19    Aug 20     Aug 22      Aug 23
Aug 24     Aug 26     Aug 27    Aug 29     Aug 30      Aug 31  
Sep 1       Sep 2       Sep 3       Sep 4       Sep 6        Sept 7
Sept 8      Sept 9     Sept 10    Sept 11   Sept 13     Sept 14
Sept 15    Sept 16   Sept 17    Sept 18   Sept 20    Sept 21
Sept 22    Sept 23   Sep 25     Sep 26     Sep 27     Sep 28


Free Cookbooks and eBooks



Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is 



Copyright 2014 -  Nancy's Kitchen