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February 25, 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 (Robin's Frugal Recipes Using Hamburger)
(Robin's Ground Beef with Sweet and Sour Sauce Recipe | Robin's Ground Beef Swiss Steak Recipe | Robin's Ground Beef Pepper Steaks Recipe | Robin's Ground Beef Stew Recipe | Robin's Ground Beef Sauerbraten Recipe | Robin's Ground Beef Sauerbraten Recipe | Robin's Baked Barbecue Ground Beef Recipe)

English Pea Salad Recipe | Judy's Rice Salad Recipe | Judy's Smothered Pork Chops Recipe | Judy's Pudding Cake Dessert Recipe | Diamond State Crab Cakes Recipe | Black Bean Quesadillas with Cilantro Sour Cream Recipe

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This week as I was going through all my recipes I found some that have always been winners. These are are what I call, "Early Marriage" recipes. They are ones I fixed when we first got married 20 years ago and we had no money. Hope you will enjoy them as much as we did. I have changed the word "hamburger" to ground beef. I have more if anyone is interested in them.

I would love some tried and tested pork and vegetable casserole recipes to add to my frugal recipe collection.

Robin's Ground Beef with Sweet and Sour Sauce Recipe

1 lb. ground beef
1 tsp. salt
1/4 tsp. pepper
1 Tbsp. shortening
2 Tbsp. brown sugar
3 Tbsp. vinegar
1 tsp. dry mustard
2 Tbsp. syrup from pineapple
1 c. pineapple chunks or tidbits

Combine meat with salt and pepper and form into 8 small patties or balls. Brown on all sides in hot shortening. Mix brown sugar with vinegar, mustard and pineapple syrup and pour over meat. Arrange drained pineapple chunks or tidbits over meat. Cover and simmer for 30 minutes.
Serves 4.
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Robin's Ground Beef Swiss Steak Recipe

1 lb. ground beef
1/4 c. onions, chopped
juice from 1 can tomatoes
salt and pepper

Shape ground beef into serving size patties. Flour each patty real good. In oil, fry patties until done. Remove from pan. Pour off excess grease, leaving some to make gravy. Add onions, cook until brown. Add enough flour to make gravy. Then add juice from 1 can of tomatoes, plus enough water to make gravy the right consistency. Add rest of canned tomatoes and place patties back in pan and simmer 15 to 20 minutes.
Makes 4 servings
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Robin's Ground Beef Stew Recipe

1-1/2 lb. ground beef
2 large potatoes, sliced
2 large carrots, sliced
1 (16 oz.) can peas, drained
3 medium onions, sliced
2 stalks celery, sliced
1 can tomato soup
salt and pepper

Brown ground beef, stirring until crumbly. Layer vegetables in crock-pot in order listed, seasoning each layer with salt and pepper. Spoon browned hamburger over celery. Mix soup and water in bowl; mix well. Pour over hamburger. Cook, covered, on low 6 to 8 hours or on high 2 to 4 hours. Stir occasionally.
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Robin's Ground Beef Pepper Steaks Recipe

1 lb. ground beef
1 tsp. salt
1/8 tsp. pepper
1 tsp. margarine
2 medium green peppers, cut in eighths
1 small clove garlic, minced
1 Tbsp. soy sauce

Mix ground beef, salt and pepper in bowl. Shape into patties. Brown quickly on both sides in margarine in skillet. Remove patties to hot platter. Combine green peppers, garlic and soy sauce in skillet. Cook, stirring constantly for 2 to 3 minutes.
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Robin's Ground Beef Sauerbraten Recipe

3 slices dry white bread
1 lb. ground round
1 medium onion, chopped fairly fine
1 egg, lightly beaten
1 1/2 tsp. salt
1/2 c. cider vinegar
2 c. (plus) water
10 cloves
5 bay leaves
8 gingersnaps, finely crushed

Crumble bread well; mix with meat in a fairly large bowl. Add onion, egg and salt; mix thoroughly. Shape mixture into small patties, approximately 1/2-inch thick by 2 inches diameter. Brown well on both sides, in either oil or margarine, in a large skillet. Brown 2 or 3 batches. Drain well on paper towels; set aside.

Wipe the skillet with paper towels; return to the heat, adding the water, vinegar, cloves, bay leaves and gingersnaps. Bring mixture to the simmer; stir occasionally until fairly smooth. Add patties, overlapping to fit. Cover; simmer gently for at least 1 hour or longer. Add water as required to give the consistency you like in a sauce. Serve with noodles or mashed potatoes and optional vegetable. Leftovers freeze well or great served on toast.
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Robin's Baked Barbecue Ground Beef Recipe

1 lb. hamburger
1/2 c. milk
1/2 c. bread crumbs
1/2 tsp. salt
pinch of pepper
1 small onion, chopped

Mix and shape into patties and brown on both sides.

1/2 c. catsup
1 tsp. vinegar
1/2 Tbsp. mustard
1/2 c. brown sugar

Mix sauce ingredients together in saucepan. Heat to boiling. Spoon over patties and bake at 350°.
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Robin's Crock Pot Spaghetti Sauce Recipe

1/2 c. chopped onion
1-1/2 lb. ground beef, browned
2 tsp. garlic salt
1 (28 oz.) can tomatoes
2 (6 oz.) cans tomato paste
2 stalks celery, chopped
1 bay leaf
2 tsp. dried oregano
2 tsp. Italian seasonings

Combine and cook on low for 8 hours. Serve over cooked spaghetti.
Makes 6 servings
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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    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   

Betty Crocker Free Samples Just for You 

For Mr. Drinkwater: here is my T&T English Pea Salad. It's simple but so good!

English Pea Salad Recipe

2 (15 oz.) cans of Le Sueur peas
3 hard-boiled eggs, chopped ( I use ex-large eggs)
1/2 c. small cubed, sharp cheddar cheese
1/3 c. Sweet pickle relish, drained ( I use Famous Dave's relish, it's sweet-spicy)
1/2 c. Real mayo

Combine all ingredients together, and chill well before eating. Enjoy!!!!

Note: Feel free to add more or less cheese, relish or mayo to suit your taste.

Barb from San Diego now in Texas
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This recipe group is the best one on the internet.  I feel part of the family here.  Thank you so much for being part of my life.

For Diane in Wisconsin and any other Nancylanders who don't know about "Steak Dust". The Steak Dust is a seasoning much the same as the Montreal Seasoning. Just sprinkle on both sides of any steak and grill, broil or cook the steak as desired - best if grilled on an outside BBQ type grill... I pat the steak seasoning into the meat with my hands after sprinkling on the steaks. The seasoning however can be used on other meats as well as steaks. I incorporate the seasoning into ground beef that I'm using to make meat loaf, meat balls, hamburgers or whatever and also sprinkled on roasts. I use it as an "Added" seasoning as I also like garlic salt on most cuts of beef and pork that I prepare.

Diane, you also asked about using cauliflower in soup. By coincidence I picked up some of that vegetable (wife won't eat anything from the cabbage family so it's nice that the local markets sell floweretts of cauliflower and broccoli so I don't have to buy a whole head or bunch for myself). What I picked up at the store today I steamed for about 12 minutes or just until it was fork tender. I like to snack on the steamed floweretts warm or even at room temperature with just a sprinkling of salt and pepper or maybe Spike (a seasoning I like to use on vegetables). To put into a soup I would probably steam for a little longer and then put in the food processor or blender to puree or bring to a finer and smaller form before adding to a cream based soup. To add to a vegetable soup, steam or blanche and cut to bite size and add to the soup after the other vegetables are cooked to a tender state. Hope this helps - but it's really easy. My daughter steams cauliflower and mashes like potatoes and serves as a hot side dish, something I've never done but when she fixes this dish it disappears quickly....

To those still sending in recipes for Crab Stuffing and Crab Cakes. Keep them coming - I'm copying them all and will hopefully put them to good use some time. Thank You Very Much!
Mr. Myron Drinkwater - Lake Forest

A nice change of pace salad that is wonderful year around.

Judy's Rice Salad Recipe

3 cups cooked rice, cooled
2 hard-cooked eggs, chopped
1/2 cup chopped celery
1/3 cup chopped green pepper
1/4 cup chopped onion
1 jar (2 oz.) diced pimentos, drained
1/4 cup dill pickle relish
1/3 cup mayonnaise
1/3 cup sweet pickle relish
1/4 cup French salad dressing
1/4 tsp. pepper
Salt, to taste
Leaf lettuce

In a large bowl, combine the first 7 ingredients. In a small bowl,
combine mayonnaise, sweet pickle relish, French dressing, salt and pepper. Fold into rice mixture. Serve in a lettuce-lined bowl. Refrigerate
leftovers. 4 to 6 servings.
Judy (in Alaska) 
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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. 

The natural sweetness of the onions and the earthy taste of the
mushrooms greatly enhances the pork.

Judy's Smothered Pork Chops Recipe

1 tbsp. cooking oil
4 pork chops, about 3/4" thick
Salt & pepper, to taste
1/2 cup chicken broth
2 cups onions thickly sliced - I used 1 large onion
2 cups fresh mushrooms, sliced

In heavy skillet, sear chops, 2 minutes per side in hot oil; sprinkle with salt & pepper. Pour chicken broth into skillet, scatter onion slices on top. Cover and cook over low heat for 30 minutes, turning chops over once during cooking. Add mushrooms; continue cooking, covered for 20 minutes, or until chops are tender.
Judy (in Alaska)
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This is a perfect dessert for St. Patrick's Day, and is sure to make a hit.

Judy's Pudding Cake Dessert Recipe

1 box yellow Jiffy cake mix
1 pkg. (8 oz.) cream cheese, softened
2 pkgs. instant pistachio pudding
3 cups cold milk
1 can (20 oz.) crushed pineapple (drained)
1 container (8 oz.) Cool Whip, thawed
Toasted Coconut

Prepare cake mix as directed on pkg. and put in prepared 9 x 13" pan. Bake for 20 minutes at 350; Cool. Beat together until smooth the cream cheese, pudding and milk (a wire whip works good or portable electric mixer on low speed). Spread over cooled cake. Top with drained pineapple. Cover with Cool whip and sprinkle with toasted coconut. Refrigerate until serving time.

NOTE: If you can't find a Jiffy cake mix, you can use a regular cake mix and only put half the batter in the pan and make the rest into cupcakes.
Judy (in Alaska)
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"Peeling hard-boiled eggs can be nightmare if you don't cook them right, or try to pick off the shell piece by tiny piece. A quick shake in a partially water-filled glass can do the deed cleanly in a matter of seconds."

Nancy, here is the video of the egg, being pealed with a glass of water. Amazingly fast.
bill, Alb.

Another crab recipe, Delaware is known as the Diamond State.

Diamond State Crab Cakes Recipe

1 lb. crabmeat ( backfin)
1 t. lemon juice
1 t. Season All
1/2 t. Old Bay seafood seasoning
Pepper to taste
1 T. butter
1 slice sharp Cheddar cheese
1 t. minced onion
1 egg ( beaten)
1 1/2 t. hot sweet mustard
2 T. mayo
1 T prepared Original Hidden Valley Ranch Dressing
5 drops Tabasco Sauce
Old Bay Dip and Crisp Seasoned Breading and plain
bread crumbs to coat cakes

Check crabmeat for shell.
Sprinkle lemon juice, Season All, Old Bay & pepper &
toss lightly. Sauté onion & pepper in butter until limp
over med. heat in microwave 1 1/2 min.

Beat egg, mustard, mayo, dressing, Tabasco, sautéed onion
& pepper. Mix well. Pour over seasoned crabmeat.
Sprinkle 2-3 T. Old Bay Dip & Crisp& gently mix.

Shape into desired cakes or shapes. Mix plain bread crumbs & Dip and Crisp as needed to completely coat cakes. Fry at med. heat until golden brown on both sides. Place diamond cut-outs of cheese immediately on top of each cake for decoration.
Serve on plate lined w/greens, lemon slice & cocktail sauce or tartar sauce.
Serves 4-6.
(Source: Loretta L. Wooten, Felton,DE)
Athena in DE
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The response to Mr. Myron Drinkwater's request for the crab recipes has been fantastic. He say's he will try all of them. Wonder how long it will take him? As far as I have ever read he is the only member of your group who uses the title of Mister. Now I'm wondering how old he is if he doesn't mind telling us.

I continue to enjoy your newsletter. Even though I cook so little since my Husband passed away last March.

Thanks and God Bless Nancy and all of the Nancy landers wherever they are.
Chris in GA.

Black Bean Quesadillas with Cilantro Sour Cream Recipe

1 cup fat-free sour cream
6 tbsp fresh chopped cilantro
2 tbsp lime juice
cooking spray (or a homemade oil spray)
4 8-inch whole wheat tortillas
1 15 ounce can black beans, drained, rinsed and divided
1/2 cup low fat mozzarella cheese, divided
2 ounces crumbled feta cheese, divided
1/2 cup fresh salsa, divided

Mix together sour cream, cilantro and lime juice in small bowl. Let sit while preparing quesadillas. Spray frying pan with cooking spray. Heat pan on medium heat until warm and place tortilla in pan. Evenly top with 1/2 of the black beans, half the mozzarella and feta cheese and 1/4 cup salsa. Top with second tortilla. Heat until brown on one side, about 2 minutes, and flip with spatula. Cook until browned on other side. Repeat with remaining tortillas. Cut each quesadilla into 4 pieces and serve with cilantro sour cream.
By Jolinda Hackett - Vegetarian Food Expert
(From Everything But Meat! (Arlette))
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