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February 18, 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 Recipes
Marinated Steak Italiano Recipe | Willie's Western Pot Roast Recipe | Butterscotch Coffee Spice Bars Recipe | Country Farm Chicken Casserole Recipe | Vanilla Fudge Recipe | Shirley's Chicken and Asparagus Casserole Recipe | Lisa's Chicken and Vegetables for Two Recipe | Oma's Grilled Catfish Recipe | Oma's Fried Pickles Recipe | Vanilla Fudge Recipe | Layered Pineapple Lemon Cheesecake Pie Recipe | Shirley's Chicken and Asparagus Casserole Recipe | Oma's Fried Pickles Recipe | Slow Cooked Oriental Chicken Recipe | Pasta e Fagioli Soup Slow Cooker/Crock Pot Recipe | Campbell's Bean and Bacon Soup Copycat/Clone Recipe

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Marinated Steak Italiano Recipe

Ingredients
2 1/2 to 3 lb. London broil or chuck steak
1/2 cup Wish-Bone Italian Dressing

Directions
In large baking dish, place meat and cover Wish-Bone Italian Dressing. Marinate, turning occasionally, about 3 hours. Broil steak, preferably over charcoal, turning once.
Makes about 6 servings.

Variation:
Add 1/4 cup soy sauce and 1/4 cup brown sugar to Wish-Bone Italian Dressing before marinating.
Willie of Fl.
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This pot roast is standard fare when there are hungry men around. Lea & Perrins perfected the recipe and it's been a favorite for over a decade.

Willie's Western Pot Roast Recipe

Ingredients
3 lbs. beef brisket or boneless round or chuck roast
1 cup chopped onion
1 cup catsup
1/4 cup Worcestershire Sauce
2 Tbs. brown sugar
2 teaspoon salt

Directions
In heavy pot brown on all sides beef brisket or boneless round or chuck roast in oil. Add chopped onion; cook until golden. Combine catsup, Worcestershire Sauce, brown sugar, cider vinegar and salt; pour over meat. Simmer, covered, until meat is tender, about 3 hours.

Serve sliced with sauce along with onions, carrots and potato chunks if desired. Serves 8.
Willie in Fl.
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These bars are just bursting with flavor. You can substitute any flavor of baking chips for the butterscotch chips. When a recipe calls for shortening, I only use butter-flavored Crisco, as to me it's the best for baking.

Butterscotch Coffee Spice Bars Recipe

Ingredients
1 cup packed brown sugar
1/2 cup shortening
1 egg
1/2 cup hot water
1 tsp. instant coffee
1-1/2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 cup butterscotch baking chips
1/2 cup chopped nuts

Directions
Combine sugar, shortening and egg and beat until creamy. Stir instant coffee into hot water and blend into creamed mixture. Add dry ingredients and mix well. Add nuts and butterscotch chips and stir to mix in. Put batter into a greased and floured 9 x 13 inch pan. Bake 20 to 25 minutes at 350.
Judy (in Alaska)
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This is such a delightful light dessert, and one that is quickly prepared with the help of a ready-made graham cracker pie crust.

Layered Pineapple Lemon Cheesecake Pie Recipe

Ingredients
1 prepared graham pie crust (6 oz.)
1 pkg. (8 oz.) cream cheese, softened
1/4 cup sugar
1 can (8 oz.) crushed pineapple, drained & divided
3 cups frozen whipped topping, thawed
1-1/3 cups cold milk
1 pkg. (4 serving size) lemon instant pudding mix

Directions
Beat cream cheese and sugar in large bowl with wire whisk until well blended. Stir in half of the pineapple. Gently stir in whipped topping. Spread into pie crust. Pour milk into medium bowl. Add pudding mix and beat with wire whip for 2 minutes, or until well blended (mixture will be thick). Stir in remaining pineapple. Spoon over cream cheese layer in pie crust. Refrigerate several hours before serving.
Judy (in Alaska)
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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
everyday_recipes@yahoo.com  
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   


Betty Crocker Free Samples Just for You 


Hi there,
I am looking for recipes that use self-rising flour. I find a lot for biscuits, but can I use this for other yummy things.
Carol in Sunny FL


This is for Judy in Texas. After seeing your recipe for Pastitsio, I was wondering if you might have a good recipe for mousaka. I will be making the pastitsio as soon as I can dig out from under the snow and get to the grocery store. This will be the third day called for snow day at our schools...fun now but not so fun when we have to make them up in nice weather.
Thank You for your help,
Pam in In


Country Farm Chicken Casserole Recipe

Ingredients
2 large chicken breasts or could use store cooked chicken ( I've even used canned chicken one time)
1 medium Sweet onion
5 slices bacon
2 large potatoes
1/2 cup canned mushroom or 1 Cup Fresh mushrooms
1 (10-3/4 ounce) cream of chicken soup
3/4 cup chicken broth
1 tablespoon melted butter
salt and pepper to taste
1/2 tsp garlic powder or granules

Directions:
Preheat oven to 425 degrees. Cook the bacon; crumble and set aside; reserve bacon grease. Peel and cube the potatoes; fry potatoes in bacon grease. Dice the onion; season with salt, pepper and garlic and fry in the bacon grease.

Fry the mushrooms in the bacon grease. Coat the chicken breasts with melted butter and season with salt and pepper and grill (I used the George Foreman grill). After the chicken is cooked, cut into cubes. Take Cream of Chicken soup and mix with 3/4 cup broth and season with pepper to make a sauce.

In an 8x8 dish (spray with pam) combine chicken, mushrooms, onions and potatoes. Top with sauce and mix it all up so everything is coated in the sauce. Bake for 30 minutes covered with foil. Remove foil, top with crumbled bacon and bake an additional 10 minutes, uncovered.
Serves 4
ENJOY !!
Source: food.com
Judy in Montana
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Many thanks to Robbie in IN for the saffron recipes. I did not know turmeric and saffron are interchangeable. My doctor wanted me to start using both these spices. Yes, saffron is expensive and I had never cooked with it. I bought a small bottle and will give these a try.
lA in Ky.


Vanilla Fudge Recipe

Ingredients
2 cups sugar
2/3 cup sweet milk
2 tablespoons dark corn syrup
1/2 stick butter
2 teaspoons vanilla
pinch of salt
1 cup chopped pecans

Directions
Mix all ingredients expect for nuts in heavy pan. Stir until it starts to boil. Boil until reaches the soft ball stage. Set aside, and let cool When lukewarm, beat by hand until creamy. Add nuts. Drop by teaspoon onto waxed paper.
Anna in Sweden
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Oma's Crock Pot Chicken and Rice Recipe

Ingredients
4 large chicken breasts
1 small can cream of chicken soup
1 small can cream of celery soup
1 can water
1/2 c. diced celery
1 c. Minute rice

Directions
Mix in the crock-pot the 2 cans of soup, can of water and the rice. Place the chicken on top of mixture, then the celery. Cook on high for 3 hours or on low for 4 hours.
Makes 4 Servings
Oma
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Shirley's Chicken and Asparagus Casserole Recipe

Ingredients
4 to 6 boneless chicken breasts, skinned
1 large can asparagus, drained
1 can mushroom bits and pieces, drained
2 cans cream of mushroom soup
1 pkg. egg noodles

Directions
Place chicken in casserole dish. Pour 1 can of mushroom soup over chicken with 1/2 can water. Cook for about 40 minutes. While waiting, cook noodles following package directions. Set aside. When chicken is done, place chicken on plate and mix noodles with cooked asparagus and mushrooms in casserole dish. Add chicken on top of noodles and add last can of soup. Heat in oven another 10 to 15 minutes at 350°.
Makes 4-6 Servings
Shirley
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Lisa's Chicken and Vegetables for Two Recipe

Ingredients
2 chicken breast halves
1/2 c. sliced carrots
1/2 c. sliced celery
1/2 c. green beans
oil
1/2 c. chicken broth
2 tsp. cornstarch

Directions
Brown chicken in oil until lightly browned; remove from pan. Add vegetables and stir for 2 or 3 minutes. Add chicken broth mixed with cornstarch to pan. Return chicken to pan. Cover and cook slowly for 20 minutes.
Serves 2.
Lisa
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I hope that I am not submitting to many recipes.  I have many recipes that are old fashioned Southern recipes.  If anyone wants more, let me know.
Oma

Oma's Grilled Catfish Recipe

Ingredients
1 tsp. lemon pepper
1 tsp. white pepper
1 tsp. Creole seasoning
1 tsp. blackened fish seasoning
2 Tbsp. lemon juice
4 catfish fillets
cooking spray

Directions
Combine the first 4 ingredients in a small bowl. Sprinkle lemon juice and seasoning mixture over both sides of fish. Spray wire fish basket with cooking spray. Grill fish in covered grill over medium coals for 7 to 10 minutes per side or until the fish flakes easily. Garnish with lemon.
Oma
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Oma's Fried Pickles Recipe

Beer Batter Mix (see recipe below)
1 large jar Vlasic zesty dill pickles
1 Tbsp. cayenne pepper
1 Tbsp. Tony Creole seasoning
1 can beer
oil

Preheat oil to frying temperature. Depending on preference, cut pickles lengthwise or crosswise making sure that slices are kept rather thin. Place pickles in bowl and set aside to let juices drain partially. Mix batter, cayenne pepper, creole seasoning and beer in large mixing bowl. Dip pickle slices into batter and fry until golden brown.

Note: I have included the recipe for the beer batter mix (see below). The recipe above calls for a can of beer and the beer batter calls for a can of beer. Use only one can in all for the recipe.
Oma

Oma's Beer Batter Recipe

1-1/2 c. flour
1 1/4 tsp. salt
1/2 tsp. Worcestershire sauce
1 can beer

Mix dry ingredients. Add beer until a medium thin batter (a little thicker than pancake batter) and add sauce.

This makes a great batter for shrimp. Great with vegetables as well.
Oma
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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. 



I have cooked it in the Crock Pot, but have also done it in the oven. It always turns out so tender and the flavor isn't just on the outside, but goes into the meat.

Slow Cooked Oriental Chicken Recipe

3-1/2 to 4 lbs. chicken, cut up (I used thighs & drumsticks)
Cooking oil
2/3 cup soy sauce (I use lite)
4 tbsp. brown sugar
4 tbsp. water
2 cloves garlic, minced
2 tsp. ground ginger
1/4 cup slivered almonds (optional)

In large skillet, fry chicken in hot oil . Transfer to a Crock Pot. In small bowl, combine remaining ingredients, except for almonds and pour over chicken. Cook on high for 1 hour and reduce heat to low and continue cooking for 4 hours. Put on serving platter and sprinkle with almonds, if desired.

NOTE:
I coat the chicken with Krustez Bake & Fry Mix before browning in oil. Can also put chicken in a 9 x 13" pan and pour sauce over. Cover and bake at 350 for 1-1/2 hours.
Judy (in Alaska)
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Thank you Barb in OKC, for bringing it to my attention that I incorrectly stated the baking temperature and time wrong in the Black Forest Pizza, as I didn't notice the mistakes at the time. I had several recipes in front of me at the time, trying to choose which ones to post to the newsletter. Apparently I copied the ingredients correctly, but was wrong with the directions. I looked up the recipe, and the oven temperature is suppose to be 350 and the baking time is only 20 to 25 minutes, or until a toothpick inserted in the middle, comes out clean. I made it Sunday and in my oven it was done in 20 minutes.

The family really enjoyed it. I hope no one made the dessert according to the directions I originally gave.
Judy (in Alaska)


Loren wanted bean soup recipes in a recent newsletter. Here are two of our favorites. They are great on these cold, snowy days. Although the second recipe is designed for the slow cooker, I have also done it on the stove top with great success. Serve with your favorite yeast bread, corn bread and /or salad.
Robbie IN

Campbell's Bean and Bacon Soup Copycat/Clone Recipe

Ingredients
2 cups navy beans
6 bacon slices, fried crisp and minced
3 small to medium carrots, minced
3 medium celery stalks, minced
1 onion, minced
1/2 teaspoon thyme
2 to 4 cloves garlic, minced
1 (4 ounce) can tomato paste
Dash of dried red pepper flakes
1 tablespoon wine vinegar
Few drops liquid smoke
Salt and pepper to taste
6 to 8 cups water (substituting 1 or 2 c. of ham stock for 1 or 2 c. of water gives this soup an extra depth of flavor)

Directions
Soak beans overnight and discard water. Place all ingredients except wine vinegar, salt and pepper in a large kettle. Simmer until beans are tender (about 3 hours). Puree 1 to 2 cups of soup and return to pot. Add wine vinegar and liquid smoke, mix well. Salt and pepper to taste.
Servings: 4
Robbie IN
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Pasta e Fagioli Soup Slow Cooker/Crock Pot Recipe

Ingredients
1 pound ground chuck
1 cup chopped onion
3 cups beef or chicken broth

2 (14-1/2-ounce) cans diced tomatoes with basil, garlic, and oregano, undrained

1 (15-ounce) can tomato sauce with roasted garlic- or use regular tomato sauce and add 1-2 cloves crushed garlic

1 (10-ounce) package frozen chopped spinach, thawed and well drained

1 (15-ounce) can kidney beans, rinsed and drained
salt to taste

1/2 teaspoon crushed red pepper flakes or dash of hot sauce

1 cup small seashell pasta, uncooked
shredded Parmesan cheese

Directions
Cook beef and onion in a large skillet over medium-high heat about 5 minutes, stirring until beef crumbles and is no longer pink; drain.

Place beef mixture in a 5- to 6-quart slow cooker/crock pot; stir in broth and next 6 ingredients. Cover and cook on LOW setting 5-1/2 hours. Add pasta, and cook on LOW setting an additional 30 minutes or until pasta is tender. Ladle into individual bowls, and sprinkle each serving evenly with Parmesan cheese.
Robbie IN
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Lubbock, Texas 79416

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