Recipe Index


Home Page
Return to
Newsletter Archives
Return to January Recipes
Search Recipes on this Site

January 7, 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.

 Recipe Search
Custom Search

Today's Contents
Judy's Busy Day Meal Recipe | Robbie's Crock Pot Stuffed Cabbage Casserole Recipe | Vegetable Ground Beef Crockpot Recipe | Judy's Crock Pot Pork Steak Casserole Recipe | Judy's Lemon Angel Dessert Recipe | Creamy Lowfat Broccoli Soup Recipe | Lemony Poppy Seed Bread Recipe | Mushroom Wild Rice Recipe | Oma's Sausage Potato Casserole Recipe | Mary J's Tuna and Green Bean Casserole Recipe | Oma's Chicken with Mushroom Recipes | Lisa's Sweet and Sour Beef over Noodles Recipe | Lisa's Sweet Sour Sauerkraut Casserole Recipe | Lisa's Sweet Sour Sauerkraut Casserole Recipe | Oma's Spinach Casserole Recipe

*Bold black text are links. Bold red text are not clickable links.

All bold links in today's newsletter have been checked and are safe to click.

Want something hot tasty and nourishing to eat, but don't have much time to cook? This is a good choice.

Judy's Busy Day Meal Recipe

1 lb. lean hamburger
1 medium onion, chopped
Salt and pepper, to taste
1 cup tomato juice
1 can tomato soup
1 tsp. (generous) sugar
1 tsp. chili powder
8 oz. elbow macaroni
1/3 cup diced Cheddar cheese, or any kind of cheese

Brown hamburger with onion and garlic (if using) and drain. Season with salt and pepper. Add tomato juice, soup, sugar and chili powder. Simmer while cooking macaroni, stirring occasionally. Add drained cooked macaroni and sprinkle cheese on top. Heat until cheese starts to melt.

NOTE: I also add a few splashes of Worcestershire sauce and 1 clove minced garlic.
Judy (in Alaska)
Click Here to Print this Recipe  

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. 

Here are two more recipes for Betty and they might also work for Bella who wanted cabbage recipes (both requests in the 1/4 newsletter). Bella should also check out all the newsletters from the week before January 1, as they had many delicious cabbage recipes, since eating cabbage on New Year's Day is believed by many to bring good luck for the year.
Robbie IN

Robbie's Crock Pot Stuffed Cabbage Casserole Recipe

1 pound of ground beef or ground turkey
1 onion , chopped
4 cups chopped cabbage (you can used the fresh slaw cabbage--already sliced up1 1medium chopped green pepper
1 cup rice
1 cup water or beef stock
1 can (6 ounce) of tomato paste
1 can (14 -1/2 ounce) diced tomatoes, undrained
1/2 cup ketchup
2 tablespoons apple or wine vinegar
1-2 tablespoons sugar or to taste
1 tablespoon Worcestershire sauce
Salt to taste
1/2 teaspoon pepper
1/4 teaspoon garlic powder

In a skillet, cook the meat and onions until the meat is no longer pink, drain off the fat. Place it in the slow cooker; add the cabbage, green pepper and uncooked rice. In a bowl, combine the water and tomato paste. Stir in the remaining ingredients. Pour over the meat mixture and MIX WELL. Cover and cook on low 4-5 hours or until rice and vegetables are tender.
Robbie IN
Click Here to Print this Recipe

Vegetable Ground Beef Crockpot Recipe

1-2 lbs. browned ground beef
2-3 potatoes, thinly slice
4 carrots thinly sliced
3 stems chopped broccoli
1 cup cut-up cauliflower
4 oz. fresh sliced mushrooms
1 cup frozen corn (can also be fresh or canned)
1/2 cup onion, sliced
Shredded cabbage to cover top of casserole
1-2 cans cream of mushroom soup undiluted or other cream soup
8 oz. shredded cheddar cheese or your favorite cheese

Mist crockpot with non stick cooking spray. Layer ingredients in crock in order listed. Spoon soup on top of casserole. Cover soup with cheese. Bake on low all 6 - 8 hours. This dish can be made with any of your favorite vegetables.

When you layer the vegetables , put the ingredients on the bottom that take longer to cook. Ingredients that do not take long should go on the upper layers. Note : I prefer to add the cheese during the last 30 - 60 minutes, as with the newer crockpot/slow cookers I find it burns if you put it in all day.
Robbie IN
Click Here to Print this Recipe

Betty Crocker Free Samples Just for You 


This turns out so tender and so delicious! Is wonderful served over cooked noodles or rice.

Judy's Crock Pot Pork Steak Casserole Recipe

1-1/2 lbs. pork steak, cut into strips
2 tbsp. cooking oil
1 large onion, chopped
1 small green pepper, chopped
4 oz. can mushrooms, drained (I use fresh sliced)
1 can (8 oz.) tomato sauce
3 tbsp. brown sugar
1-1/2 tsp. cider vinegar
2 tbsp. Worcestershire sauce
Salt & pepper, to taste

Brown meat in oil in skillet; drain. Place pork strips and all remaining ingredients in Crock Pot and cook on low for 6 to 8 hours. (can cook for 4 hours on high).
Judy (in Alaska)
Click Here to Print this Recipe 

Sign up for the ReadySetEat newsletter today. You’ll receive easy dinner recipes you can make in under 30 minutes with 7 ingredients or less – plus coupons and local grocery savings. It’s everything you need to solve your weeknight dinner dilemma.

If you like lemon and also angel food cake, you will absolutely love this! I use a cake mix for the angel food cake, and bake ahead, so is completely cold before using.

Judy's Lemon Angel Dessert Recipe

1 baked angel food cake
2 pkgs. (2.9 oz size) regular lemon pudding & pie filling - not instant
1 (8 oz). Cool Whip, thawed
Chopped nuts (I use pecans)

Break cake up into bite-sized pieces and put in a 9 x 13 inch dish. Prepare lemon pudding and pie filling as directed on package. Cool some and pour over cake cubes in dish; chill. Top with Cool Whip and sprinkle with chopped nuts, Refrigerate until firm.
Judy (in Alaska)
Click Here to Print this Recipe

This is for Bojk LV (1/5 newsletter). I like anything with broccoli in it and this is a favorite soup that is low fat.
Robbie IN

Creamy Lowfat Broccoli Soup Recipe

2 medium carrots, peeled, cut into 1-inch chunks
1 medium onion, cut into chunks
2 celery stalks, cut into 1-inch pieces
3 Tbsp. canola or olive oil
2 cans (14-1/2 oz. each) low fat chicken broth
2 cups water
2 small bunches fresh broccoli, trimmed, cut into 3-inch lengths (about 4-1/2 cups)
1/2 cup Instant Rice, uncooked
2 cups skim milk, divided
1/4 cup 100% Grated Parmesan Cheese

Cook and stir carrots, onions and celery in hot oil in large saucepan on medium-high heat 3 min. Add chicken broth and water; stir. Bring to boil. Stir in broccoli and rice. Reduce heat to medium-low; simmer 10 to 15 min. or until vegetables are tender, and rice is cooked stirring frequently.

Using a slotted spoon, place half of the vegetables and 1 cup of the milk into blender or food processor; cover. Blend until pureed. Set aside. Repeat with remaining vegetables and milk. Return soup puree to saucepan.

You can also use frozen broccoli, or substitute fresh, canned or frozen spinach for the broccoli. Add cheese; cook until heated through, stirring occasionally.
Robbie IN
Click Here to Print this Recipe

Print FREE Grocery Coupons  

Betty in Ca. for was asking if there was suppose to be lemon in the Lemon Poppy Seed Bread I posted in the newsletter recently, and I must have goofed, as had two breads typed on the same sheet of paper. One has a glaze, but no lemon in it, and the other is lemon flavored, but doesn't have a glaze. I copied the one recipe, and put the name of the other recipe on it by mistake. Here is the other recipe, which is also very good. The recipe I posted recently is actually called Poppy Seed Bread.

Lemony Poppy Seed Bread Recipe

1 pkg. (18.25 oz.) Pillsbury Plus lemon cake mix
2 tbsp. poppy seeds
1 cup fresh orange juice
1 tsp. lemon juice
1/2 cup cooking oil
4 eggs

In large electric mixer bowl, blend all ingredients at low speed until moistened. Beat 2 minutes at medium speed. Pour batter into well greased and floured (on bottom only) 9 x 5 inch loaf pan. Bake at 350 for 60 minutes, or until test done. Cool 15 minutes and remove from pan. Cool thoroughly and wrap up tightly with plastic wrap and store in refrigerator.

NOTE: This cake was made with a larger cake mix, so you will need to use 6 tbsp. of the cake mix extender, or 6 tbsp. of dry mix from a second lemon cake mix. You can use the remainder for cupcakes, or a smaller size snacking size cake.
Judy (in Alaska)
Click Here to Print this Recipe

Mushroom Wild Rice Recipe

The addition of fresh mushrooms and crunchy almonds is what makes this slow cooker Mushroom Wild Rice go-along recipe so special. Lots of texture, flavor and crunch equal lots of requests for second helpings!

1 (6-ounce) package wild rice
1/4 cup butter, cut into pieces
1 (8-ounce) package sliced fresh mushrooms
3 scallions, chopped
1/2 teaspoon salt
1 3/4 cups chicken broth
2 tablespoons sherry or water
1/2 cup sliced almonds, toasted

In a 4-quart slow cooker, combine all ingredients except almonds .

Cover and cook on HIGH setting 3 hours or on LOW setting 5 to 6 hours, or until rice is tender. Drain excess liquid, if necessary. Fluff rice with a fork; sprinkle with toasted almonds, and serve.
Makes 6 Servings
(From Ginny’s Recipes (Arlette))
Anna in Sweden  
Click Here to Print this Recipe


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  

My Favorite Links
Diggin' History Blog
RecipeGoldMine Recipe Site
Prepared Pantry


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 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 

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.  or


Mary J's Tuna and Green Bean Casserole Recipe

1 (14 ounce) can green beans (drained)
1 sm. can water packed tuna
1 can mushrooms; drained and cut
2 tbsp. onion flakes
3 cheese slices

In mixing bowl, mix tuna, green beans, and onion flakes. Add cut up mushrooms. Mix well. Have individual casseroles; divide into 3 to 4 casseroles. Top each casserole with 1 slice of cheese. Bake in oven until cheese has melted.
Mary J
Click Here to Print this Recipe

Oma's Sausage Potato Casserole Recipe

4 c. scalloped potatoes
2 c. cheddar cheese, grated
1-1/2 c. milk
1 lb. sausage, cooked & crumbled
1 can cream of mushroom soup
Mushrooms, onions, salt and pepper to taste

Make layers of potatoes, sausage, mushrooms, onion and cheese. Season to taste. Mix soup and milk and pour over layers. Cover and bake at 350 degrees until potatoes are tender
Click Here to Print this Recipe

Oma's Chicken with Mushroom Recipes

2 c. cooked diced chicken
2 c. noodles, cooked
2 c. milk
1 can cream of mushroom soup
1 can cream of celery soup
1/4 c. chopped onion
2 c. grated mild cheddar cheese
1 tsp. Salt
1 can mushrooms

Preheat oven to 350 degrees. Mix together all ingredients. Spoon into a 9 x 13 inch baking dish and bake for 45 minutes, until heated through.
Click Here to Print this Recipe

Lisa's Sweet and Sour Beef over Noodles Recipe

1-1/2 lb. beef stew meat, cut in 1-inch cubes
2 tbsp. cooking oil
1 c. chopped carrots
1 c. sliced onions
1 (8 oz.) can tomato sauce
1/4 c. brown sugar
1/4 c. vinegar
1 tbsp. Worcestershire sauce
Hot, cooked noodles

Brown meat in hot oil. Add next 6 ingredients, 1/2 cup water and 1 teaspoon salt. Cover and cook over low heat until meat is tender, about 2 hours. Combine cornstarch and 1/4 cup cold water; add to beef mixture. Cook and stir until thickened and bubbly. Serve over noodles.
Lisa TX
Click Here to Print this Recipe

Lisa's Sweet Sour Sauerkraut Casserole Recipe

1 (28 ounce) can sauerkraut, drained
1 sm. onion, chopped
4 slices bacon
2 cans tomatoes, drained
1 c. brown sugar

Sauté bacon and onion, add kraut and tomatoes and sugar. Stir well and bake in greased baking dish for 1 hour at 350 degrees.
Click Here to Print this Recipe

Oma's Spinach Casserole Recipe

2 pkgs. frozen spinach pieces, thawed
2 c. cooked noodles
1 c. shredded cheese
1 can cream of mushroom soup
1/2 c. onion, chopped
1/4 c. butter or margarine

Combine all ingredients in Crockpot. Cover and cook 4-6 hours on low.
Serves 8.
Click Here to Print this Recipe


Some recipes submitted were not posted in today's newsletter. I have written to the sites with the copyrighted recipes for permission to post them.

Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is 

Copyright © 2015 -  Nancy's Kitchen