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January 20, 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
Aunt Jane's Spaghetti Casserole Recipe | Sue's Spaghetti Goulash Casserole | Sue's Spaghetti Vegetable Casserole Recipe | Sue's Spaghetti and Corn Casserole Recipe Sue's Spaghetti Tuna Casserole Recipe | Lisa's Oven Fried Zucchini Chips Recipe | Oma's Easy Vegetable Soup Recipe | Oma's Green Beans and Asparagus Recipe | Oma's Lemon Green Beans Recipe | Lisa's Pork Chops with Apricots Glaze Recipe | Brenda's Baked Dijon Chicken Recipe | Brenda's Quick Baked Chicken Strips Recipe | Brenda's Bisquick Breaded Pork Chops Recipe | Granny's Chicken Fried Steak Recipe | Sue's Southern Red Cabbage Recipe | Judy's Favorite Mint Chocolate Cake Recipe | Stuffed Artichoke Hearts Recipe |

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Aunt Jane's Spaghetti Casserole Recipe

2 lbs. ground beef
1 sm. can mushrooms
1/2 c. celery, chopped
1/2 c. onion, chopped
1 envelope spaghetti sauce mix
1/2 c. Parmesan cheese
1 c. sharp cheese, shredded
1/2 c. sour cream
2 tbsp. margarine, melted
8 oz. pkg. spaghetti (cook according to pkg.)
1 (8 oz.) can tomato sauce
1 can crescent rolls

Brown onions, celery, mushrooms and meat. Drain. Stir in cooked spaghetti, tomato sauce and spaghetti sauce mix. Heat until bubbly. Add sour cream. Put in large 13 x 9 x 2 inch baking dish. Top with shredded sharp cheese. Place triangles of crescent rolls on top. Sprinkle Parmesan cheese over all, pour melted margarine over all. Bake at 375 degrees for 20 to 25 minutes. Freezes well.
Serves 8 to 12.
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Sue's Spaghetti Goulash Casserole

1 lb. ground beef
1 lg. onion, chopped
1 tsp. salt
2 tsp. chili powder
2 c. kidney beans
1 1/2 c. raw spaghetti
3 c. tomato juice
1/4 tsp. pepper
1 tbsp. Worcestershire sauce
Mozzarella cheese, grated

Brown ground beef. Add onion, salt and pepper and chili powder. Cook until tender. Arrange in 2 1/2 quart greased casserole with kidney beans and spaghetti broken in small pieces. Add tomato juice, Worcestershire sauce and bake for 1 hour at 350 degrees. When done, sprinkle with Mozzarella. Return to oven until melted.
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Sue's Spaghetti Vegetable Casserole Recipe

8 oz. pkg. spaghetti
1 lb. ground meat
1 (11 oz.) can tomato soup
1 chopped onion
1/2 tsp. hot pepper sauce
1 c. V-8 cocktail vegetable juice
1 clove garlic
8 oz. sharp Cheddar cheese, shredded
1/2 c. black olives
1 sm. can mushrooms
1/3 c. Parmesan cheese

Cook spaghetti until tender and drain. Fry ground meat just until it barely looses its color. Add onion and cook until soft. Mix all ingredients together and put in a baking dish. Bake in a 350 degree oven for 30 minutes.
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Sue's Spaghetti and Corn Casserole Recipe

1 (16 oz.) can whole kernel corn, do not drain
1 (16 oz.) can cream style corn
1 c. grated cheese, any kind or mix kinds
1/2 stick oleo or butter
1 c. broken up raw spaghetti

Bake at 350 degrees in 9 x 13 casserole for about 1 hour. Stir once while baking.
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Sue's Spaghetti Tuna Casserole Recipe

1 c. milk
1/2 c. salad dressing
1 (10-1/2 oz.) can cream of celery soup
2 (7 oz.) cans tuna, drained and flaked
1 (10 oz.) pkg. frozen peas and carrots, cooked and drained
5 oz. spaghetti, cooked and drained
1 tbsp. chopped chives

Preheat oven to 350 degrees. Combine milk, salad dressing, and soup. Heat on low, stirring until sauce is smooth. Add tuna, vegetables, spaghetti, and chives; mix well. Pour into 2 quart casserole. Bake 35 minutes.
Serves 6.
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Betty Crocker Free Samples Just for You 

Lisa's Oven Fried Zucchini Chips Recipe

3 med. zucchini
1/4 c. frozen egg substitute, thawed
2 tbsp. commercial reduced-calorie Italian dressing
1/2 c. fine, dry bread crumbs
2 tbsp. grated Parmesan cheese
1/8 tsp. freshly ground pepper
Vegetable cooking spray

Cut zucchini into 1/4 inch thick slices; set aside. Combine egg substitute and Italian dressing in a small bowl; stir well. Combine bread crumbs, Parmesan cheese and pepper in a small bowl; stir well. Dip zucchini in egg mixture; dredge in bread crumb mixture. Place zucchini on a baking sheet coated with cooking spray. Bake at 475 degrees for 5 minutes; turn and bake an additional 5 minutes or until golden. Serve immediately.
Lisa TX
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I know this recipe has been posted in the past. It is the easiest and best tasting vegetable soup recipe.

Oma's Easy Vegetable Soup Recipe

1 lb. hamburger, browned & drained of fat
1 env. dry onion soup mix
2 (1 lb.) cans Veg-All vegetables, juice & all
48 oz. of V-8 juice

Combine and simmer 15 minutes or longer.
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Oma's Green Beans and Asparagus Recipe

1 lb. green beans
1 large onion, sliced
1/4 lb. cooked ham
2 tsp. salt
pepper as desired
1/2 c. water
1 Tbsp. butter
1 clove garlic, minced

Break beans in short pieces, removing any strings. Wash thoroughly. Place ham, beans and all other ingredients in a large saucepan. Simmer until beans are tender. Add small can of asparagus tips. Cook 10 minutes longer. Frozen green beans may be used instead of fresh beans.
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I need help finding a lemon pudding cake with hot lemon sauce on top.  Can anyone out there share their tried and tested recipe.
Angela in Columbus

Oma's Lemon Green Beans Recipe

1 lb. fresh green beans
4 tbsp. minced onion
4 tbsp. butter, melted
2 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper

Wash beans and remove strings. Cut beans into 1-1/2 inch pieces. Cook, covered, in a small amount of boiling water 12-15 minutes or until crisp-tender. Drain and set aside. Keep warm. Sauté onion in butter until tender. Stir in lemon juice, salt and pepper. Add beans; cook 1 minute or until thoroughly heated, stirring constantly. Serve immediately.
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Lisa's Pork Chops with Apricots Glaze Recipe

1 pound boneless pork, cut into small cubes
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 15 1/4 ounce can apricot halves
1 tablespoon soy sauce

Glaze Sauce:
Combine 1 tablespoon each of cornstarch, soy sauce, white distilled vinegar and 1-1/2 teaspoons Dijon style mustard.

Cut pork into 3/4 inch cubes; set aside. Mix cornstarch and soy sauce. Add pork; toss to coat. Turn into hot skillet with heated oil; stir fry until pork is cooked, about 10 minutes. Meanwhile, drain apricots; reserve 3/4 cup syrup. Mix syrup with Glaze Sauce. Add sauce mixture to skillet; stir until lustrous. Add apricots, heat through.
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Brenda's Baked Dijon Chicken Recipe

1/4 cup Dijon mustard
1/4 cup Evaporated Milk
1/4 cup plain, dry bread crumbs
1/4 cup freshly grated Parmesan cheese
4 (4-ounce) boneless, skinless chicken breast halves

Preheat oven to 475° F. Spray 13 x 9-inch baking dish with nonstick cooking spray. Combine mustard and evaporated milk in shallow bowl. Combine bread crumbs and cheese in separate shallow bowl. Dip chicken into mustard mixture, coating both sides, then into bread crumb mixture. Place in prepared dish. Bake for 15 to 20 minutes or until chicken is golden brown and no longer pink in center.
Makes 4 servings
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For the past several years I have tried to perfect the art of making light fluffy biscuits but mine turn out the opposite.  Is there any one that can give me tips on making biscuits that are not rocks when they are baked?

Brenda's Quick Baked Chicken Strips Recipe

1 pound boneless, skinless chicken breasts, cut into strips
Salt and pepper to taste
4 tablespoons butter melted
1 to 1-1/2 cups of dried, seasoned bread crumbs

Preheat oven to 325*F (160*C). Salt and pepper chicken strips and roll in the melted butter, then roll in the bread crumbs. Bake the chicken strips for about 10 minutes, turn strips over and cook for another 10 minutes or until they are browned and pierce easily with a fork. Serve with your favorite dipping sauces.
Makes 4 servings
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Brenda's Bisquick Breaded Pork Chops Recipe

1/2 cup Bisquick Baking Mix
12 saltine crackers, crushed (1/2 cup)
1 teaspoon seasoned salt
1/4 teaspoon pepper
1 egg
2 tablespoons water
8 pork boneless loin chops, 1/2 inch thick (about 2 pounds)

Mix baking mix, cracker crumbs, seasoned salt and pepper. Mix egg and water. Dip pork into egg mixture, then coat with baking mix mixture. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet 8-10 minutes, turning once until pork is slightly pink in center.
Servings: 4
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Granny's Chicken Fried Steak Recipe

1-1/2 pounds beef round steak
1 egg, beaten
2 tablespoons milk
2 tablespoons flour
3/4 cups seasoned breadcrumbs
1/4 cup cooking oil
1 teaspoon salt
A few dashes of pepper to taste

Pound the round steak very thin and cut into serving portions. In a small bowl mix together egg and milk. In a separate shallow bowl mix together flour and breadcrumbs.

In a skillet heat 1/4 cup of cooking oil. Cook the round steak on all sides until brown. Season with salt and pepper.

2 tablespoons cooking oil
2 tablespoons flour
1/2 teaspoon salt
Pepper to taste
1 cup milk

In a saucepan blend together 2 tablespoons of oil and flour. Add salt and pepper to taste. Gradually pour in milk. Cook over medium heat for 1 minute stirring constantly until the gravy thickens.
Pour over round steak. Cook 3-5 minutes till thoroughly heated.
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Granny's Crock Pot Chicken Noodle Soup Recipe

1 whole chicken (2-1/2 to 3-1/2 lbs.)
3-4 cans Swanson chicken broth
1 (8 oz.) pkg. frozen mixed vegetables (corn, zucchini, carrots)
1 (8 oz.) pkg. lg. egg noodles, cooked
Salt and pepper to taste

Turn crock pot to high position. Wash whole chicken and clean out insides. (No need to keep inards). Place whole chicken in crock pot, cover and cook on high for 3-4 hours or until chicken falls off bones. Remove chicken, let it cool. While chicken is cooling, put 3-4 cans of chicken broth into the crock pot and change temperature to low. Next de-bone entire chicken and put into crock pot with broth. Add frozen vegetables and spices and cook on low for 1 hour. During that time, cook egg noodles according to package directions. When the noodles are done, add them to the crock pot and season to taste. Cook 1/2 hour longer.
Serves 8-10 people.
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Sue's Southern Red Cabbage Recipe

2 tbsp. cooking oil
4 c. shredded red cabbage
2 c. unpared cubed apples
1/4 c. brown sugar
1/4 c. vinegar
1/4 c. water
1/2 tsp. caraway seed
Salt and pepper

In skillet, heat oil. Add remaining ingredients. Cover and cook over low heat, stirring occasionally. Cook 25-30 minutes. Garnish with apple wedges, if desired.
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I used to have a great tuna pot pie recipe.  It used canned biscuits for the top.  I can not find the recipe any more.  It was really easy to make.  Can someone help me with this recipe?

Ground Beef Recipes

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. 

Jane might be interested in this delicious sheet cake. If you like mint and also chocolate, this will become an instant favorite. I've been making this cake for many years and it calls for a 18.25 oz. mix, so I used 6 tbsp. of a second cake mix to make a higher cake, and used 1-1.4 cups water, 3 eggs and 1/3 cup oil, as was stated on the larger mixes. I put the remainder of the unused cake mix in a tightly sealed container to use it when needed again.

Judy's Favorite Mint Chocolate Cake Recipe

1 pkg. (18.25 oz.) devils food cake mix

1/2 cup butter, softened
2 cups powdered sugar
1 tbsp. water
1/2 tsp. peppermint extract
3 drops green food coloring

1-1/2 cups milk chocolate baking chips
6 tbsp. butter, softened
1/4 tsp. peppermint extract

Prepare cake mix according to directions on the package and bake in a 15 x 10 inch jelly roll size pan for about 20 to 25 minutes at 350, until toothpick comes out clean. Cool on wire rack. In a bowl, combine the frosting ingredients until smooth and creamy. Spread over cooled cake.

For glaze, in a micro-safe bowl, melt the milk chocolate chips and butter; stir in extract. Spread carefully over frosting. Refrigerate until set. Makes
20 to 24 servings.
Judy (in Alaska)
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Good morning Nancy and all Landers,
I totally agree with loving the recipes for 2. Newsletter looks great today. This is for Susie in Indy - Don't know if your husband would be interested in part time work but I love being a Crossing guard at the school and it pays well. I know at his age (not that he's old) jobs are scarce. I have been working as a Crossing guard for 5 years and I love it. Only one hour in the morning and one hour in the afternoon and you have the rest of the day to do what you want - just a suggestion for him.
Dianne in Wisconsin

To Susie Indy; You should check out St. George Utah. A LOT of retirees there , no humidity like Florida and they hire us older ones. Wonderful hospitals, good doctors and lots of things to do. Great weather once in a great while a little snow. If I have to move that is where it would be and I have looked everywhere over the past few years and crime is not bad. I live in N W Montana and our snow is pretty good but on the east side of the Rockies they get lots more. These recipes for 2 are great. Lots of folk from Mn. come over here for winter and a lot from here go to St. George for winter. Thanks Nancy!!
Judy in Montana

Hi Nancy and all fellow Landers,
I was boiling a combination of sugar and water for a syrup to make a dessert. I was distracted and forgot about the the saucepan on the stove which was a Teflon coated aluminum saucepan. The contents boiled over and glued itself onto the pot. I was able to clean out the inside of the saucepan, but I would appreciate any help how to clean off the black remnants on the outside part on the aluminum.
Artemis in NYC

Stuffed Artichoke Hearts Recipe

1/3 cup chopped ripe tomato
2 tbsp. chopped chives or sliced green onion tops
1 tbsp. grated Parmesan cheese
1 tsp. olive oil
dash salt, or to taste (optional)
2 drops hot pepper sauce (optional)
1 can (14 oz.) whole artichoke hearts, well drained

In a small bowl, mix tomato, chives, Parmesan cheese, oil, and salt. Remove coarse outer leaves from artichokes. Cut a small sliver from bottom of hearts so they stand upright. Set artichoke hearts, bottom side down, on a plate. Carefully open leaves to form a cavity. Spoon tstuffing into the cavity in hearts, dividing evenly. Serve at once, or cover and refrigerate (several hours or overnight) before serving. Makes 8 servings.
Nutritional Info Per Serving: Cal: 22; Pro: 1g; Fat: 1g; Sod: 104mg; Chol: 1mg; Dietary Fiber: 1g; Sugars: 1g; Carb: 3g. Diabetic Exchanges: 1 Vegetable.
(From Recipe Ross DD))
Anna in Sweden
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This may sound strange, but I just had to try it and was so surprised just how good it was! Ideal salad for popcorn lovers! I don't measure the bacon. I fill up my electric fry pan with the strips and fry till crisp; drain and crumble. I did use the sugar, but really isn't necessary.

Judy's Popcorn Salad Recipe

1/2 cup chopped almonds (I toasted in oven)
1/2 cup chopped celery
1/4 cup chopped green onions (tops too)
1 cup shredded Cheddar cheese
1/2 cup cooked crumbled bacon
8 cups popped corn (I used microwave light)

1 cup salad dressing (I used mayonnaise)
1/2 cup dairy sour cream
2 tbsp. sugar (optional)

Mix all ingredients together except for the popcorn. Combine dressing ingredients and add to the mixture in bowl and stir gently. Before serving, toss lightly with cooked popcorn.
Judy (in Alaska)
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We really like this stick-to-your-ribs main dish!

Judy's Cornbread Taco Bake Recipe

1-1/2 lbs. lean ground beef
1 pkg. taco seasoning
1/2 cup water
1 can (12 oz.) whole kernel corn, drained
1/2 cup chopped green pepper
1 can (8 oz.) tomato sauce
1 pkg. (8.5 oz.) Jiffy corn muffin mix
1 can (2.8 oz.) French Fried Onions
1/2 cup shredded Cheddar cheese

Brown beef and green pepper in skillet; drain. Stir in taco seasoning, water, tomato sauce and corn and put into a 2 quart casserole. In small bowl, prepare corn muffin mix according to directions on the package, stirring in 1/2 can onions. Spoon batter around edge f beef mixture. Bake at 400 for 20 minutes uncovered, or until cornbread is done. Top with cheese and remaining onions. Bake, about 3 minutes more, or until onions are golden brown.
Makes 6 servings.

NOTE: I use frozen corn and cook it according to direction.
Judy (in Alaska)
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Lubbock, Texas 79416

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