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February 2, 2015  | Everyday Recipes
Easy and delicious printable easy recipes from our recipe family.  Recipes are made with ingredients found in most pantries.   

Everyday Recipes from Our Recipe Family.

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Today's Contents
Margaret's Brunswick Stew Recipe | Johnny Marzetti Recipe | Frosting In The Cake Recipe | Oma's Shrimp and Grits Recipe | Oma's Shrimp and Artichoke Hearts Casserole Recipe Oma's Shrimp Cakes Recipe | Oma's Pasta with Lemon Shrimp Butter Recipe | Ranch Crispix Mix Recipe | Doll Show Shrimp and Eggs Recipe | Jerky Marinade Recipe | Emma's Beef Vegetable Stew Recipe | Crockpot Beef Enchilada Soup Recipe | Cherry Graham Dessert Recipe | Inside Out Cake Recipe

Need Recipes for
chicken dish with rice, French style green beans | how to tenderize pork chops, beef roasts, etc. | recipe for a chocolate chip mini tart | how to to make buttermilk | recipe for tiny new potatoes baked in the oven with olive oil | recipe for a Vidalia Pie | need recommendations for a good salt substitute | suggestions for cooking with Splenda | need recipe for Mexican lasagna | need recipes for cod fish cakes |

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A friend of mine at church gave me this recipe and I would like to share it with the group. It's really good and I hope others enjoy it. Thanks. Mahill in AL

Margaret's Brunswick Stew Recipe
by Margaret

1 can Castleberry bbqpork
1 can Castleberry bbq beef
1can chicken chunks, drained
1 can tomatoe sauce
1 can diced tomatoes
1 can cream style corn
1 can whole kernel corn, drained

Mix and heat.
Mahill in AL
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I used to have a great recipe for a chicken dish that included rice, French style green beans and rice. I do know that it also had some type of cream of something soup. It was to be cooked in an electric skillet beginning with the rice on bottom and chicken parts on top. I just can't remember the rest of the ingredients or the amounts.

If anyone has this exact recipe I would really appreciate it.
Mary J

Not sure where the name for this hearty and very tasty meal originated. I think it's been around for a very long time, but never fails to satisfy the heartiest of appetites.

Johnny Marzetti Recipe

1 lb. ground beef
1 lb. bulk mild Italian sausage, or pork sausage
1 cup sliced fresh mushrooms
1 jar (28 oz.) spaghetti sauce
5 oz. grated Parmesan cheese
1 pkg. (8 oz.) grated Mozzarella, or Monterey Jack cheese
1 pkg. (12 oz.) any pasta (I use curly egg noodles)

Cook pasta and drain.. Saute' mushrooms in a little butter. Brown hamburger and sausage; drain grease. Add mushrooms, cooked pasta and spaghetti sauce; stir to blend. Grease, or use cooking spray in a 9 x 13 inch baking pan. Spoon half the meat mixture in and cover with half the cheeses. Top with remaining meat mixture and top with remaining cheese. Cover and Bale at 350 for 45 minutes.

Uncover for the last 8 minutes to brown cheese. Can make ahead and refrigerate until baking time. If cold, bake for 60 minutes.
Judy (in Alaska)
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Nancy - can you direct me to a site where I can learn how to tenderize pork chops, beef roasts, etc. I am really having a problem with "chewy" meat. I pay a "dear" price for meat and it is inedible, it is so tough. Help.

I'm not sure this is the exact recipe Mary is looking for, but it is wonderfully delicious and has always been a family-favorite. You can use any flavor of cake mix, as I have used different chocolate flavors, yellow, spice and butter brickle and they have all been very good. Since this originally called for the a 18.25 oz. cake mix, I would add 6 tbsp. of the cake mix extender that was posted in the newsletter previously.

Frosting In The Cake Recipe

1 pkg. any flavor cake mix
4 eggs
1 cup cooking oil
1 cup cold water
1 can Coconut Pecan Frosting
1/2 cup chopped pecans, optional

Mix together well the dry cake mix, eggs, oil and water with electric mixer on medium speed for 2 minutes. Beat in frosting mix and add pecans, if using. Pour batter into greased and floured bundt cake pan. Bake at 350 for 50 to 55 minutes, or until tests done wit toothpick. Remove from pan in about 15 minutes. Can dust top with powdered sugar before serving.

NOTE: Can also use a 9 x 13 inch pan and bake about 40 minutes. Do not remove from pan.
Judy (in Alaska)
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I want a recipe for a chocolate chip mini tart. it has a brownie type filling and chocolate frosting. Keep up the good work . Your newsletter is the best on the web. thank you.

Betty Crocker Free Samples Just for You 

This may be the information for which Paula is searching.
Robbie IN

Splenda tips for baking
Yes, using Splenda in anything that requires the volume of sugar does not work unless you increase the volume of Splenda. Here is what you need to do:

1/2 teaspoon baking soda
1/2 cup powdered milk
1 cup Splenda Granular

Mix together and use when Splenda is called for in a recipe.
Robbie IN
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Hello Nancy's Kitchen, is there a way to make "buttermilk" , I recall something about a combination of vinegar and milk? Thanks, great website!
Mary A

Here are some more of my shrimp recipe. Being in an area where there fresh shrimp is plentiful, my recipe collection is plentiful as well. Just let me know if you want any more of the recipes.

Oma's Shrimp and Grits Recipe

3 c. water
1/2 tsp. salt
2 lb. small shrimp, peeled and deveined
3 Tbsp. butter or bacon grease
1/4 c. finely chopped onion
3 Tbsp. flour
1/4 tsp. black pepper
1 recipe basic grits

Combine water and salt in a medium saucepan. Bring to a boil. Add shrimp and cook one minute. Drain shrimp reserving cooking liquid. Heat butter in a large heavy skillet. Add onion and cook over medium heat until translucent. Add flour and cook over medium heat, stirring constantly, until butter is absorbed and mixture begins to turn brown. Gradually whisk in shrimp reserved cooking liquid, stirring vigorously until smooth. When gravy thickens, add shrimp. Lower heat, cover and simmer 3 to 4 minutes (be careful not to overcook). Season with pepper and serve over basic grits.
Serves 4.
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Oma's Shrimp and Artichoke Hearts Casserole Recipe

2 lb. medium shrimp
1/2 c. mayonnaise
1/3 c. Parmesan cheese
1 Tbsp. Worcestershire sauce
1 tsp. lemon juice
dash of Tabasco
1 can artichoke hearts
Ritz crackers

Bring water to boiling. Put in shrimp and cook only 3 minutes. Drain (shrimp need to be cleaned and deveined either before or after cooking). Combine mayonnaise, Parmesan cheese, Worcestershire, lemon juice and Tabasco in a bowl. Add shrimp and stir well. Add artichoke hearts and mix gently. Place in ungreased casserole. Top with crushed Ritz crackers. Bake in preheated 400° oven until bubbly and crackers are slightly browned.
Serves 4.
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Oma's Shrimp Cakes Recipe

1 lb. boiled and peeled shrimp, chopped
1/2 onion, chopped
1/2 bell pepper, chopped
2 eggs
4 tsp. mayonnaise
1 Tbsp. lemon juice
1 tsp. Old Bay seasoning
1 tsp. ground mustard

Sauté onion and bell pepper in butter. Mix all ingredients together. Add more shrimp if needed for thicker consistency. Chill in refrigerator until able to form into patties, 2 inches in diameter. Fry in butter.
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Oma's Pasta with Lemon Shrimp Butter Recipe

1 c. butter
1/4 c. lemon juice
1 garlic clove, minced
1 tsp. dried parsley flakes
1 tsp. Worcestershire sauce
1 tsp. soy sauce
1/2 tsp. black pepper, coarsely ground
1/4 tsp. salt
1/4 tsp. garlic salt
2 lb. large shrimp
angel hair pasta

Melt butter in a large skillet. Add next 8 ingredients. Bring to a boil. Add shrimp. Cook over medium heat about 5 minutes. Stir occasionally.

Cook angel hair pasta according to directions on package. Serve Lemon-Shrimp Butter over the angel hair pasta.
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I recently saw a recipe in the Los Angeles Times for tiny new potatoes baked in the oven with olive oil and bleu cheese on them. Now I can't find the recipe. Does anyone have a recipe for potatoes like this?.
Thanks! Janie in CA

This may be the recipe for which Betty KS is searching (2/1 newsletter). I have had it for many, many years.
Robbie IN

Ranch Crispix Mix Recipe

8 c. Kellogg's Crispix cereal
1 1/2 c. Cheez-It Original crackers (opt.)
1 c. small twist pretzels or rings
3 tbsp. vegetable oil
1 - 1 oz. pkg. dry, ranch salad dressing mix

In 2 gallon zipper type storage bag, combine Kellogg's Crispix cereal, Sunshine Cheez-It crackers and pretzels. Pour oil over mixture. Close bag and gently toss until evenly coated. Add ranch dressing mix and close bag. Gently toss until evenly coated. Store in airtight container.
Robbie IN
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Free eCookbook – Spring Veggie Fever: 25 Mouthwatering Spring Vegetable Recipes is filled with starter recipes, side dishes, dinner entrees, and more to help you get ready for any event this season. 

Good morning Nancy and all Landers,
I have two questions for our cooks today. First for Judy in Alaska- In the Jan 29th newsletter - Can your Black Forest Pizza recipe be made in a 9x13 cake pan and served as bars?

In the Feb 1st newsletter - Second for Emma's Crock Pot Pork Ribs and Sauerkraut recipe - what is Lawson seasoning salt or did you mean Lawry's?

Both of these recipes look great for me to take to our next election for pot luck. Thanks for any help.
Dianne in Wisconsin

This newsletter is very much appreciated by me and thousands of others judging from all I have read. It is wonderful that you care about people and cooking so much and take time to put together this newsletter..

I am looking for a recipe for a Vidalia Pie. Any help will be greatly appreciated.
Thanks in advance. Carol

Doll Show Shrimp and Eggs Recipe

1 t. Old Bay Seasoning
8 large frozen easy-peel shrimp
3 T. butter
1/4 c. chopped leek, white part only
1/3 c. chopped fresh tomato, seeds & pulp removed
6 eggs, slightly beaten
Salt & freshly ground black pepper
3 oz. cream cheese, cut into 1/4 in. cubes

Preheat 400.

Bring pt. of water to boil & add Seasoning & shrimp. Cook shrimp until pink. Do not overcook. Drain & peel shrimp, cut each in half. Melt butter in ovenproof skillet, then add leek & tomato. Sauté gently 5 min., until leek softened.

Pour eggs into mixture, season w/salt & pepper, & cook over med-low heat, stirring occasionally to prevent browning, until eggs have almost congealed but still have some liquid left. Stir in shrimp & cream cheese. Bake in oven 10 min., or until cheese is melted & eggs are completely congealed.
Serves 2-3.
Athena in DE (Source: Diane Mott Davidson)
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Would anyone have recommendations for a good salt substitute? I recently visited the grocery thinking I'd pick one up. I was amazed at how many types of substitutions there are for salt! The herb combination sounded tasty, however it wouldn't work in all recipes. I'd love to find out what others like to use for reduced sodium recipes. Can these salt substitutes be used successfully when traded for real table salt in
recipes? Any good low salt recipes would be appreciated also. Thanks so much.
Pam in Ohio

In reply to Paula's question on baking with Splenda
the Splenda site suggests adding 1/2 cup nonfat dry milk powder and 1/2 teaspoon baking soda to each cup of Splenda used. This would need adjusted to less or more with the amount of Splenda in your recipe. For 1/2 cup Splenda cut the dry milk to 1/4 cup and the baking soda to 1/4 teaspoon. Double the amounts if using 2 cups Splenda. This addition is only for baked goods.
Nana in SE Ohio

As a newlywed I have really enjoyed your newsletter. I can never think up new exciting recipes on my own, but between you and your readers my husband as a full belly every night!

I am looking for a recipe for Mexican lasagna, preferably something not too complicated.
Thanks in advance, Cheryl

Hi Nancy, Re: Feb. 1, N/L for Sandra

Jerky Marinade Recipe

1/4 C. Liquid Smoke
3/4 C. Soy Sauce

Mix in a large Zip-Loc bag.
Add meat, turning bag to coat all the meat as evenly as possible.

Marinade in 'fridge over night.

Place slices of meat in dehydrator, I check mine after several hours, when meat is dehydrated enough, I rotate the bottom of tray to top of trays, doing this until all the meat is done. My dehydrator is a round one, so don't know how the other types work. I have also used a good grade of ground meat, turkey or beef , rolled the meat between 2 pieces of waxed paper, then cut in small square pieces, this works well and is tasty.
Margaret, in Tulsa
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Sandra: Re: Green Tomatoes, I have asked the person working in the produce dept. if they have any green tomatoes in the storage room, he went back and brought out several for me, (worth asking about)
Margaret, in Tulsa

Want to Thank the ladies that got cookbooks, I still have a few more, The book is made by the Ladies of St. Andrew Lutheran Church, all profits go back out to help different people in need. The cost is 12 dollars but there is a 3 dollar charge for shipping . There a lot of very good recipes and pages of great ideas to help out in the kitchen, great gift for a birthday, or just to give a new Bride. You can email me at to order I will send you the information.
Thanks in advance Marlene

For Linda NM yesterday newsletter about green tomatoes. Most tomatoes this time of year are not grown in the states only in southern parts. It is too cold to grow them even in the San Jaquin Valley in middle of Calif. It is way too cool. They do not ship green tomatoes from South America, Mexico or Canada(where mine come from now). They would not have any flavor as they speed up the growing process and flavor is the last thing of the growing process.. So needless to say no one would buy them. In summertime when there is no chance of frost that is when the American tomatoes start coming in. The best flavored green tomatoes have a hint or blush of pink/red starting on the skin. That's when they have a good flavor. I can't wait for last of June to get here so we can plant our garden as we only have 60-90 day growing time here. Hope this explains. Take care. Judy in Montana

Crockpot Beef Enchilada Soup Recipe

1 pound ground beef
12 oz enchilada sauce
2 cups beef broth
14 oz can diced tomatoes, drained
1 cup frozen corn
2 oz cream cheese
1 teaspoon chili powder
1/2 teaspoon salt

For tortilla strips:
4-6 corn tortillas
1 tablespoon olive oil
1 teaspoon garlic powder (I used roasted garlic powder)

Brown ground beef and drain any excess fat. Add to crock pot. Add remaining soup ingredients to crock pot.
Cook on low for 6-8 hours or high for 3-4

For tortilla strips:
Heat oven to 450 degrees. Cut tortillas into small strips and then cut the strips in half. Toss with olive oil and garlic powder.
Place on baking sheet and bake for 6-8 minutes until crispy and starting to brown. Serve soup with a few tortilla strips and cheese or sour cream as desired.

Cook this in my 5 quart crock on low for 6 hours. This is soo good and a great comfort food.
Judy in Montana
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Hi Nancy,
I can't wait to get your newsletter when it comes in my email. Thanks again for all your hard work.

Does anyone have a recipe on making cod fish cakes? Years ago I bought these homemade cod fish cakes in a German deli in NY. Thanks!

My stew recipe is easy and very good. I have seen similar recipes but I use canned tomatoes.

Emma's Beef Vegetable Stew Recipe

1-1/2 lb. beef stew cubes
salt and pepper
2 sticks celery
4 carrots
2 onions
3 potatoes, cubed
1 (28 ounce) can whole tomatoes
1/2 c. water

Put beef stew cubes in roast pan. Add salt, pepper, vegetables, tomato soup and water. Cook in crock pot for 6-8 hours.

Note: Most of the time I flour and brown the beef stew meat first. It speeds up the stew cooking time to 6 hours.
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This light creamy dessert would be perfect for a Valentine treat, and is one that can be assembled in minutes and enjoyed so much.

Cherry Graham Dessert Recipe

1 cup graham cracker crumbs
1/4 cup butter, melted
1/4 cup packed brown sugar

1 pkg. (8 oz.) cream cheese, softened
1 cup powdered sugar
1 carton (8 oz.) frozen whipped topping, thawed
1 can (21 oz.) cherry pie filling
1/4 tsp. almond extract

Mix crust ingredients and press into bottom of ungreased 9" square pan. Bake for 7 minutes at 325. Cool. For filling, beat cream cheese and powdered sugar together; fold in whipped topping and spread over cooled crust. Add almond extract to pie filling and put on top. Chill several hours or overnight.
Judy (in Alaska)
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I think this is the cake recipe Mary is hunting. It is an Inside Out Cake

Inside Out Cake Recipe

1 box cake mix-German chocolate is the original but I have varied it with good results using yellow, devil's food, and carrot cake mixes.

Ignore the box directions and add the following:
4 eggs
1 cup vegetable oil
1 cup water
1 can coconut pecan ready to spread frosting.

Mix well till all is combined and fold in 1/2 cup chopped pecans.

Bake in a greased and floured bundt pan or a 9x13 baking pan for 45-50 minutes in a pre-heated 350 degree oven.
Nana in SE Ohio
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