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January 26, 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 (Mostly Easy Chicken Recipes)
Country Chicken Recipe | 7 Layer Dip Recipe | Shrimp Salad with Avocados Recipe | Green Beans with Shrimp Casserole | Stuffed Green Peppers with Shrimp Recipe | Lisa's Chinese Chicken Salad Recipe | Worcestershire Chicken Recipe | Mushroom Chicken Recipe | Baked Lemon Pepper Chicken Recipe | Baked Sweet and Sour Chicken Recipe

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If you prefer you can use boneless chicken breasts or thighs instead of a whole chicken in this recipe. Rice is a perfect side dish with a green salad.
Robbie IN

Country Chicken Recipe

1 (3 to 4 lb) broiler chicken
2 cups orange marmalade
1/2-inch knob fresh ginger, peeled and minced
1/3 cup prepared Dijon mustard
1/4 cup olive oil
1 1/2 tsp. curry powder
3 cloves garlic, minced
salt to taste
2 tbsp. lemon juice
1 lemon, thinly sliced
2 tbsp. cornstarch
1/2 cup low sodium chicken broth
1/2 tsp. rosemary

Place chicken in a large casserole or baking dish with shallow sides. In a saucepan, combine marmalade, ginger, mustard, olive oil, curry powder, garlic and salt. Simmer over medium heat, stirring constantly for 2-3 minutes. Add lemon juice.

Pour over chicken. Cover tightly with aluminum foil and bake at 375F for about 45 minutes. Remove foil and baste well.

Top with lemon slices (remove any seeds). Bake for about 30 minutes, or just until a knife can be inserted with ease (breast should read 160F on thermometer.)

Remove chicken to serving dish. Pour drippings from casserole into a saucepan. Combine cornstarch and chicken broth. Stir into mixture and bring to a boil; reduce heat to medium and cook until mixture thickens. Pour over chicken and serve.
Robbie IN
Click Here to Print this Recipe 

Since Friday I have had a stomach bug that is going around and have been under the weather.  I will get a couple thank you notes out in the next couple of days to those that have helped keep the newsletter online.  Your help is appreciated.  I will be sending you a personal note soon. Thank you so much.

This is a favorite dip and would be great for any Super Bowl party.
Robbie IN

7 Layer Dip Recipe

1 (16-ounce) can refried beans
1 teaspoon garlic powder
1 teaspoon cumin
2 large avocados
2 teaspoons grated onion
1 cup sour cream
1 cup cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
1 cup green onions, chopped
1 cup tomatoes, chopped
1/2 cup black olives, sliced

In a small bowl, mash the refried beans with a fork to soften and stir in the garlic and cumin. Thin the bean mixture, if necessary, with a little sour cream. Spread the bean (dip) evenly on a large serving platter.

Cut the avocados in half, lengthwise, and remove the seeds. Scoop the meat into a small bowl; mash with a fork and stir in the grated onion. Carefully spread the avocado (dip) onto the bean dip to within 1/2" of the edge of the bean dip.

Add the remaining layers one at a time, each to within 1/2" of the last layer, in this order: sour cream, Cheddar, Monterey Jack, green onions, tomatoes, and black olives. Serve with your favorite corn chips. refrigerate any leftovers.
Robbie IN
Click Here to Print this Recipe

Betty Crocker Free Samples Just for You 

Hi Nancy, this is such a great site were your questions are always answered. Carnation used to make a great canned creamed salmon, and peas that you could put on toast, this was really good, for a fast meal. But they stopped making it, about 10 years ago. I have tried to make it but just not the same ,would any one out there be able to help me , make a copycat version or just a good recipe . I know this is were to go for a answer, give your fur helpers a hug for me,
Lena in Ontario

I live near the Gulf and love any kind of shrimp. The best is fresh. Here are some of my shrimp favorite recipes. One uses canned shrimp but I use fresh shrimp instead.

Shrimp Salad Recipe

2 c. shrimp, cooked and diced
2 c. potatoes, diced
1/2 tsp. salt
1 c. celery, diced
1/2 c. mayonnaise
1/2 c. French dressing
2 Tbsp. lemon juice
1 Tbsp. onion, grated

Combine cooked shrimp, cooked potatoes, celery and onion. Add French dressing, lemon juice and salt. Chill. Just before serving, add the mayonnaise. Serve on a platter garnished with salad greens, tomato wedges and avocado slices.
Click Here to Print this Recipe   

Shrimp Salad with Avocados Recipe

1 pkg. lemon Jell-O
1/4 c. lemon juice
3/4 c. shrimp, cooked
1-1/2 c. boiling water
3/4 c. avocado, sliced

Dissolve Jell-O in boiling water. Add lemon juice. Chill until slightly thickened. Add avocado and shrimp. Chill until firm. Cut into squares and serve on lettuce, topping with mayonnaise.
Click Here to Print this Recipe

Green Beans with Shrimp Casserole

1 (4-1/2 oz.) can (I use fresh, cooked)
1 (9 oz.) pkg. frozen green beans (French-style)
1 can cream of celery soup
2 Tbsp. parsley
1 tsp. lemon juice
1/2 tsp. grated lemon peel
2 oz. grated cheese

Rinse shrimp. Cook beans as directed. Drain thoroughly. Place beans in a shallow 1-quart baking dish. Cover with shrimp. Combine soup, parsley, lemon juice and lemon peel. Pour over shrimp and beans. Cover and bake at 350 for 15 minutes. Uncover and top with cheese. Sprinkle with paprika and bake 10 minutes more or until cheese is melted.
Makes 4 servings.
Click Here to Print this Recipe

Stuffed Green Peppers with Shrimp Recipe

6 green bell peppers
2 c. cooked, chopped shrimp
2 Tbsp. melted butter
1/2 tsp. dry mustard
1/4 tsp. celery seed
1/2 tsp. salt
1 egg, beaten
1/2 c. bread crumbs
grated Parmesan cheese

Cut slice off bottom of peppers; clean insides. Blanch peppers in scalding water for 3 minutes; drain. Add seasonings to melted butter. Combine with bread crumbs. Add egg and then add shrimp. Stuff peppers. Set each pepper in a paper frill in a muffin tin. Sprinkle tops with grated Parmesan cheese (paprika also, optional). Bake for 15 to 20 minutes at 350 or until lightly browned.
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. 

Print FREE Grocery Coupons  

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  

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Nancy Rogers

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Lisa's Chinese Chicken Salad Recipe

3 chicken breasts, cooked
1/4 c. sesame seed
3 to 6 scallions, diced
1 head lettuce, shredded bite size
4 oz. Chinese rice noodles, deep fried

Salad Dressing
4 Tbsp. sugar
2 tsp. salt
4 Tbsp. vinegar
1/2 tsp. black pepper
1/2 c. salad oil

Combine ingredients listed with chicken breasts. Dissolve ingredients for Salad Dressing over low heat. When cool, add 1/2 cup salad oil and mix well. Just before serving, add salad dressing to chicken
Makes 6 Servings
Click Here to Print this Recipe

Recently a NancyLander asked for easy to prepare recipes.  Here are ones I prepare often.  So easy and so good too.
Linda NM

Worcestershire Chicken Recipe

4 chicken breasts, skinned
1/2 c. Worcestershire sauce
1/4 c. lemon juice
salt and pepper
1/4 cup margarine

Salt and pepper chicken. Melt margarine. Stir in Worcestershire sauce and lemon juice. Place in chicken on top of mixture in a baking dish, cover and cook at 325 for 1-1/2 hours, turning once.
Linda NM
Click Here to Print this Recipe

Mushroom Chicken Recipe

4 oz. can sliced mushrooms
2 (5 oz.) cans deboned chicken
1/2 c. milk
3/4 tsp. poultry seasoning
dash of black pepper
10 1/2 oz. can cream of chicken soup
1/4 tsp. salt
cooked rice

Drain mushrooms. Place all ingredients, except rice, in 1 1/2-quart saucepan. Stir and cook 10 minutes. Serve over hot cooked rice
Linda NM
Click Here to Print this Recipe

Baked Lemon Pepper Chicken Recipe

6 chicken breasts, skinned
3 c. corn flakes, crushed
2 to 3 tsp. lemon pepper seasoning
1/2 tsp. salt
1 c. milk

Preheat oven to 350. Mix crushed corn flakes, lemon pepper seasoning and salt. Dip chicken into milk, then dip into corn flake mixture until completely coated. Place on a rack over a cookie sheet. Bake at 350 for 1 hour.
Linda NM
Click Here to Print this Recipe

Baked Sweet and Sour Chicken Recipe

8 boneless skinless chicken breasts
1/2 c. orange marmalade
1/2 envelope onion soup mix
1/2 c. green pepper, chopped
3/4 c. orange juice
1/4 c. fat-free Italian dressing
1/2 tsp. lite soy sauce

Preheat oven to 350. In small bowl, combine marmalade, onion soup mix, green pepper, soy sauce, orange juice and Italian dressing. Spray large pan or dish with nonstick cooking spray. Place chicken breasts on pan and pour sauce over the top. Bake at 350 for 40 to 45 minutes.
Makes 8 servings.
Linda NM
Click Here to Print this Recipe


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

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