Recipe Index


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

January 27, 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
Sauerkraut Salad Recipe | Crispy Chocolate Chip Cookies Recipe |
Dillicious Pot Roast Recipe | Black Bean and Mango Salad Recipe | Easiest Chicken and Gravy Ever! Recipe | Black Bean and Mango Salad Recipe | Shrimp Vallarta Recipe | Black Bean, Cilantro and English Pea Rice Recipe | Brown Butter Grilled Beer Cheese Sandwich Recipe | Lisa's Salmon Meal in Foil Recipe | Brats With Onions and Peppers Packet Recipe | Lemon Chicken with Broccoli Packet 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.

If you like sauerkraut, you will enjoy this salad. Hubby eats it till it's almost coming out of his ears!

Sauerkraut Salad Recipe

1 (27 oz.) jar sauerkraut, drained & rinsed
1/4 cup finely chopped onion
1 cup finely chopped celery
1 cup finely chopped green pepper
1 cup shredded carrots
2/3 cup sugar
1/3 cup cider vinegar
1/3 cup salad oil

Place sauerkraut and veggies in large bowl. Mix vinegar, sugar and oil and blend into the ingredients in the bowl. Chill before serving. This salad keeps well covered in the refrigerator.
Judy (in Alaska)
Click Here to Print this Recipe

Betty Crocker Free Samples Just for You 

These are such good cookies and one our whole family looks forward to me making.

Crispy Chocolate Chip Cookies Recipe

1/2 cup butter, softened
1/4 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1/2 tsp. vanilla
1-1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1-1/2 cups Rice Krispies, or Cocoa Krispies
1 cup semi-sweet chocolate chips
1/2 cup chopped walnuts (optional)

Blend butter and sugars thoroughly. Beat in egg and vanilla. Mix in dry ingredients till combined.

Stir in Rice Krispies, chocolate chips and nuts. Drop by teaspoon onto greased sheets. Bake at 375 for
10 to 12 minutes.
Judy (in Alaska)
Click Here to Print this Recipe

This is the most delicious pot roast I've ever eaten and the gravy is so good over mashed potatoes.

Dillicious Pot Roast Recipe

4 slices bacon
1 tsp. lemon-pepper seasoning
3 to 4 lb. beef pot roast
1 can golden mushroom soup
1/2 cup chopped dill pickle
2 tsp. Worcestershire sauce

Fry bacon until crisp; drain and crumble. Sprinkle both sides of roast with lemon-pepper. Brown roast in bacon droppings; drain grease. Combine condensed soup, pickles and Worcestershire and pour over roast. Cover and simmer for 2-1/2 hours, or until tender.

Sprinkle with crumbled bacon. Skim fat from liquid and thicken with a little cornstarch mixed with some cold water, and simmer till thickened for the BEST gravy.
Judy (in Alaska)
Click Here to Print this Recipe

Peggy Nella asked in the 1/15 newsletter, what she could use in place of crescent rolls in recipes that call for that item. I think in most recipes you could use any type of dough, such as pie dough, filo dough, rolls flatten out or rolled thin, or in some cases even tortillas. You could use either store bought items or make your own. In some recipes you might be able to not use any dough at all. I typically make crustless quiches since most in my family will just eat the filling and leave the crust. If the recipe has a main dish filling, you could serve it over rice rather than in or on the crescent rolls.
Good Luck and please let us know what you try and like.
Robbie IN

Here is a different version of a bean salad. I like to make several hours before serving and let the flavors mingle, but it can be served immediately.
Robbie IN

Black Bean and Mango Salad Recipe

15 oz can Black Beans, drained and rinsed
2 cup mango, diced
1 cup sweet red bell pepper, diced
6 green onions, thin sliced
1/4 cup cilantro, chopped
1/4 cup fresh lime juice
1 tbsp. olive oil
1 seeded jalapeno pepper, minced or hot sauce, to taste

Combine ingredients in a large bowl. Toss. Can be served immediately or made ahead and refrigerated until ready to serve.
Robbie IN
Click Here to Print this Recipe

What an amazing newsletter today! Oma, can't wait to try some of your shrimp recipes. So here is one I finally got right after trying to clone it forever. The original people sold the restaurant & I really missed this dish; it's still on the menu but nothing at all like this one, the REAL one. I'm including a rice & vegetable dish that just goes with it so well.

Shrimp Vallarta Recipe

2 T. EACH butter & vegetable oil
2 tsp. minced garlic, divided
1 medium-small yellow onion, sliced in long half-moons
1 large to very large poblano, chunked
1/2 large green bell, chunked
Large shrimp, cleaned, tails off; at least 4 - 5 per person
2 rounded serving (not measuring) spoons cream cheese; lower fat is fine
2 heaping serving (not measuring) spoons sour cream, possibly a bit more; again lower fat is fine
1/2 heaping c. shredded Monterey Jack cheese

In fats sauté garlic, onion, & peppers without browning till peppers are tender; add shrimp & cook, tossing, till shrimp are pink; stir in cream cheese, then sour cream, then jack cheese. Heat thoroughly, adding more sour cream if sauce is too thick. If you have a rice cooker the dish below & sliced avocado make a really terrific meal pretty easily. .

Serves 2 to 4 from a 10 1/2" skillet; to double, use a 12" but will need a little more saute' time. This amount goes together really fast.
Marilyn in FL
Click Here to Print this Recipe

Black Bean, Cilantro and English Pea Rice Recipe

Shake together sauce:
1/4 tsp. EACH salt & seasoned pepper
2 T. EACH olive oil & sherry vinegar
1 tsp. minced garlic
Juice of 1 lime

Fix stir-ins and set aside:
1 8 oz. can Le Suer Peas, drained
1/3 c. diced red onion
1 jalapeno, seeded & minced
8 large leaves cilantro, snipped or 1 bunch cilantro, chopped
2 medium stems parsley, snipped

Put into rice cooker:
1/2 c. jasmine rice
1 c. water
1/2 of a 15 oz. can of black beans, rinsed & drained (about 1 cup)
1 tsp. minced garlic
1/2 c. frozen corn kernels (optional but pretty)

Start cooker; when it shuts off, add the stir-ins & toss gently till well combined; shake the sauce again & pour over everything; toss gently. Serve warm, at room temperature, or chilled, to 4. Can be doubled, still using a 6-cup cooker. This rice is every bit good enough to serve as a vegetarian main dish, & is a terrific base for shrimp, lobster, fish, chicken, or pork. If no rice cooker & you plan to cook it stovetop in a saucepan, you might need to increase the amount of water. I'm so spoiled by my cooker I couldn't be without it now. We like this dish best just a little warmer than room temp.
Marilyn in FL
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  

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


Easiest Chicken and Gravy Ever! Recipe

For the NancyLander who wanted 'easy-to-prepare' recipes, this one gives a comfy home-style taste--with no hassle.

Chicken (legs, thighs, breasts or whatever you like)
to fit pan the chicken parts
1 can cream of mushroom soup

Just fry chicken about 1/2 hour in a little oil, then add the soup. Simmer slowly for another 15-20 minutes.
~carol on coast
Click Here to Print this Recipe

Brown Butter Grilled Beer Cheese Sandwich Recipe

6 oz cream cheese
1/2 cup mozzarella cheese
1 tsp cornstarch
1/4 cup Pale Ale
4 oz cheddar
8 slices bread
4 tbs butter

In a blender or food processor add the cream cheese, mozzarella, cornstarch and beer. Blend until smooth, about 3 minutes. Spread the beer cheese generously onto 4 slices of bread. Top with about 2 tbs of cheddar and then top with a clean slice of bread. In a skillet with a lid melt the butter over medium heat (don't allow the butter to get too hot or it will burn) until just starting to turn a golden brown. Carefully add the sandwiches, and replace the lid allowing the sandwiches to steam in the pan until the underside is golden brown, about 3 minutes. Flip the sandwiches, replace the lid and allow to cook until the other side is a light golden brown and the cheese is melted, about 3 additional minutes.
(From Weekend Recipes (Cindee Jackson))
Anna in Sweden
Click Here to Print this Recipe  

Lisa's Salmon Meal in Foil Recipe

4 medium size new potatoes, cooked
1/4 c. melted butter or margarine
1/2 c. chopped green onion
1-1/2 lb. salmon fillet
salt and pepper
1 tsp. dill weed
lemon wedges

Cut potatoes into 1/3-inch thick slices. Cut 4 pieces of foil, each about 8 inches square. Dip potato slices in the butter, then place equal portions on pieces of foil. Top each with 2 tablespoons of green onion. With a sharp knife, cut strips of salmon away from the skin in pieces 3 to 4 inches long, 1 1/2 inches wide and 1/2 inch thick. Place equal portion over potatoes. Sprinkle each with salt and 1/4 teaspoon of dill. Drizzle with remaining butter. Pull up corners of foil and twist to seal. Bake in a 325° oven for 20 to 25 minutes until fish turns pink. Serve with lemon wedges.
Serves 4.
Click Here to Print this Recipe

Brats With Onions and Peppers Packet Recipe
Servings: 6

1 sheet (18x24-inches) Reynolds Wrap® Heavy Duty Aluminum Foil 6 beef bratwursts 1 small onion, thinly sliced 1/2 cup sweet and hot pepper strips 6 hot dog buns

Preheat grill to medium-high OR oven to 450°F. Center sausages on sheet of Reynolds Wrap Heavy Duty Aluminum Foil. Top with 2 tablespoons onions and peppers. Bring up foil sides. Double fold top and ends to form one large foil packet, leaving room for heat circulation inside.

Grill 20 minutes in covered grill OR BAKE 25 to 30 minutes on cookie sheet in oven. Serve on buns.

Click Here to Print this Recipe

Lemon Chicken with Broccoli Packet Recipe
Servings: 4

2 cups broccoli florets
4 boneless, skinless chicken breast halves (4 to 6 oz. each)
4 teaspoons garlic, minced
4 tablespoons Parmesan cheese, grated
2 tablespoons capers (optional)
8 slices lemon
4 tablespoons butter
1/2 cup fresh parsley, chopped (optional)

Preheat oven to 450°F or grill to medium-high.
Tear off 4 12- x 18-inch sheets of Reynolds Wrap® Heavy Duty Aluminum Foil.

For each packet:
Place one halved chicken breast in center of each foil sheet and arrange broccoli around it.

Spread one teaspoon garlic over each chicken breast, then top with 1 tablespoon of Parmesan cheese, 1/2 tablespoon of capers (optional) and top with two lemon slices. Add one tablespoon of butter on top of lemon slices.

Bring Up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make 4 packets.

Place packets onto rimmed baking sheet.

Bake 18 to 22 minutes in the oven or grill 12 to 14 minutes in covered grill.

Remove pan from oven or use tongs to slide hot packets from grill onto pan or plate. Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape. Then open top of foil.

Garnish with freshly chopped parsley before serving. (Optional).
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.

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

Paypal: email address is 

Copyright © 2015 -  Nancy's Kitchen