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July 13, 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
Blueberry Gelatin Salad Recipe | Taco Casserole Recipe | Fresh Raspbery Cake Recipe | Crockpot Beer Roast Recipe | Shrimp Fried Rice Recipe | Shrimp Fettuccine in Cherry Tomato Sauce Recipe | Lime Cream Berry Shortcakes Recipe | Seafood Mousse Recipe | Squash Cream Squash Recipe | Jody's Soup Recipes | Artichoke Dip Recipe | Moroccan Eggplant Dip Recipe | Tybee Island Sausage Pie Recipe | Dad's Liver Pate Recipe | Georgan's Brisket Recipe |

Recipes with Weight Watcher Plus Points
Breakfast Shake Recipe | Beef and Veggie Stir Fry Recipe

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This salad is so very delicious! I'm sure you could also use frozen blueberrries, thawed.

Blueberry Gelatin Salad Recipe

1 pkg. (6 oz.) cherry Jello
2 cups boiling water
1 can (15 oz.) blueberries, undrained (NOT pie filling)
1 pkg. (8 oz.) cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
1 cup (8 oz.) sour cream
1/4 cup chopped pecans

In a bowl, dissolve Jello in boiling water; stir in blueberries with their liquid. Pour into a 12x8 inch dish. Chill until set. In a bowl, beat cream cheese and sugar until smooth; add vanilla and sour cream and mix well. Spread over the Jello layer and sprinkle with pecans. Chill several hours, or overnight. Makes 10 to 12 servings.
Judy (in Alaska)
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We love this casserole and when our younger daughter hears I'm making it for supper, she always invites herself over!

Taco Casserole Recipe

1 lb. lean ground beef (I use 1-1/2 lbs.)
1 cup salsa (I use mild)
1/2 cup mayonnaise
2 tsp. chili powder
2 cups coarsely crushed tortilla chips
2 cups (8 oz.) blend of Colby & Monterey Jack cheese
1 medium tomato, chopped
2 cups shredded lettuce

In a skillet. cook beef until no longer pink; drain. Add salsa, mayonnaise and chili powder. In a ungreased 2 quart casserole dish, layer half of the meat mixture, chips and cheese. Repeat layers.

Bake, uncovered, at 350 for 25 to 30 minutes, until heated through. Before serving, top with tomato and lettuce.
Makes 6 servings.
Judy (in Alaska)
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This is the 'Cadillac' of all cakes! You can use strawberries also, but it is so luscious with the fresh raspberries. I have also made it with frozen raspberries (unthawed) but fresh is best.

Fresh Raspbery Cake Recipe

1 white cake mix

1 pkg. (8 oz.) cream cheese, softened
1 -1/2 cups powdered sugar
1 cup whipping cream, whipped
1 pkg. raspberry Danish Dessert Mix
2 to 3 cups fresh raspberries (I use 3 c.)

Prepare cake mix according to direction on package and remove 1-3/4 cup batter before baking Pour the rest of the batter into a greased and floured 9x13" baking pan. Bake at 350 till test done
(about 20 minutes). Use the remaining batter for cupcakes. cool. Whip powdered sugar into the cream cheese and fold into whipped cream. (wire whip works good). Spread over cooled cake.

Mix Danish Dessert mix with 1-1/2 cups cold water and cook according to directions on pkg. Cool. Add berries and put over the top of the cake. Chill several hours before serving.

NOTE: If use fresh strawberries, use the strawberry flavored Danish Dessert mix (this is found in the pudding and Jello aisle of your store). I also add 1 tsp. vanilla to the cream cheese filling.
Judy (in Alaska)
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You can adjust the spices or eliminate them all together if you prefer. Add cut up or baby carrots and potatoes or other vegetables, if you want. this has become a new favorite of my husband, as long as I make mashed potatoes to go with it. You could also do a pork or venison roast or substitute boneless chicken for the roast.
Robbie IN

Crockpot Beer Roast Recipe

3-4 lb. roast I trim the fat
1 can beer
1 cup chopped onions
1 clove minced garlic
1 teaspoon Basil
1 teaspoon oregano
1/2 teaspoon thyme
1 Bay leaf
Salt and pepper to taste

Coat crockpot with non-stick spray. Add meat. Mix remainder of ingredients together and pour over meat Cover and Cook on low for 6-8 hours
Robbie IN
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This is a dish I prepare quite often, as it's quick and easy and delicious.

Shrimp Fried Rice Recipe

1 tbsp. cooking oil
1 cup sliced fresh mushrooms
1 clove garlic, minced
1/3 cup sliced green onions (tops too)
1 tsp. minced fresh ginger (I grate it)
1 egg, beaten
1-1/2 cups cooked shrimp
2 cups cooked rice, chilled
1 tbsp. soy sauce

Heat oil in large skillet (or wok) over medium-high heat. Add mushrooms, garlic, ginger and onion; stir fry for 1 minute. Push mixture aside and pour egg into skillet and scramble. Stir in remaining ingredients and stir until thoroughly heated. Serve with extra soy sauce, if desired.

Note: I never measure anything, as use lots of shrimp (the smaller cocktail or salad size ones) and use 1 whole bunch of green onion and extra garlic also. You can't ruin the recipe up by
using less, or more of the ingredients.
Judy (in Alaska)
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Yet another tasty way to use up abundant your abundant cherry tomatoes.

Shrimp Fettuccine in Cherry Tomato Sauce Recipe

1 pint cherry or grape tomatoes
1 tablespoon butter
2 cloves garlic, minced
1 pound medium or large shrimp, peeled and deveined with tails on
2 tablespoons olive oil
1 yellow onion, diced
1 (1-pound) box of fettuccine pasta
Kosher salt
Freshly crushed black pepper
2 tablespoons basil, torn into small pieces

Fill a large pot with water. Add 2 tablespoons of salt and bring to a boil.

Melt butter in a large heavy-bottomed skillet over medium-high heat. Stir in garlic. Cook for 30 seconds and add shrimp. Cook shrimp, stirring frequently, until they’re pink and opaque. Remove shrimp and garlic from pan, and set aside.

Return pan to heat and add olive oil. Add onion and cook until it softens, 2-3 minutes. Toss in the whole cherry tomatoes. Cook the tomatoes for 5-6 minutes, stirring frequently. Once the tomato skins starts to split, crush them with the back of a wooden spoon. Season sauce to taste with salt and pepper.

Meanwhile, cook pasta until al dente — or for two minutes less than the box recommends. Reserve 1/2 cup of the pasta water before draining.

Turn sauce to high heat, add pasta water to the sauce and bring it to a boil. Reduce to a simmer and add shrimp and garlic.

Drain pasta and toss it with the sauce until all pasta is coated. Garnish with torn basil and serve.

Tip: If you want to cut down on cook time for the sauce, halve the tomatoes before cooking to help them break down faster.
~Carol on coast
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Another fish mold recipe:

Seafood Mousse Recipe

2 T. cold water
1 envelope unflavored gelatin
1 1/2 cups cooked fresh or canned lump crab meat
1 can condensed cream of mushroom soup, undiluted
1 cup Neufchâtel cream cheese
1 cup cooked shrimp, coarsely chopped
1/2 cup each finely chopped celery & green pepper
3 T. chopped fresh dill
1/2 cup reduced-calorie mayo
1/4 cup reduced-fat sour cream
1/4 cup chopped green onions, with tops
1 T. fresh lemon juice
1/4 t. black pepper
Garnishes Very thin cucumber slices
Tiny cherry tomatoes, stemmed

Lightly oil 1 1/2 qt. fish-shaped mold. Into small cup, pour cold water & stir in gelatin. Pick through crab meat, rinse, drain and flake. In large saucepan, heat soup over low heat. Remove.. Add gelatin mixture; stir until dissolved. Fold in remaining ingredients & spoon into mold. Cover w/ plastic wrap & refrigerate 3 hours or until set. Unmold onto platter.

Surround w/ cucumber, tomatoes & garnish any way wish. Serve w/assortment of crackers.
6 main-dish servings or 12 appetizer servings.
One serving 115 calories.
Athena in DE
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The best way to describe this dish is a mellow, appealing texture and taste. This is a recipe that I have used for decades with good results. Store bought plain bread crumbs could be substituted for the toasted bread crumbs.

Squash Cream Squash Recipe

3 cups finely chopped fresh yellow squash
1 medium onion, finely chopped
Cook squash and onion till tender in just enough water( about 1/4 cup water) to
keep from burning in covered sauce pan over medium to low heat.

Remove from heat and add:
3 oz. cream cheese, at room temperature
1 egg, beaten

Pour into 1.5 quart buttered baking dish. Toast 2 slices of sandwich bread in oven at 350 degrees until brittle. Crumble toast and sprinkle crumbs over top of squash. Drizzle 1/4 cup oleo or butter over crumbs. Bake at 350 for about 20-30 minutes or until lightly brown.
Marvis in Texas
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Lime Cream Berry Shortcakes Recipe


For Shortcakes
2 1/4 cups flour
1/4 cup sugar
2 tsp baking powder
1/4 tsp salt
1 stick unsalted butter
2/3 cup heavy cream
1/2 tsp vanilla
2 tbs dried coconut chips

For Blueberry Mixture
3 cups blueberries
3 tbs sugar
2 tbs lime juice
Pinch of salt
2 tbs chopped mint

For Whipped Cream
1 cup heavy cream
1/2 tsp vanilla
1/2 sweetened coconut cream
Zest of 1 lime

Make Shortcakes
Line a baking sheet. Pulse flour, sugar, baking powder, and salt in a processor until combined. Add butter, pulse until mixture resembles coarse meal. Add cream and vanilla, pulse until dough starts to come together. Pat into a 5x7 1/2" rectangle. -Cut out 6 rounds with a 2 1/2" round cutter, place on baking sheet, refrigerate 30 min. Heat oven to 350 degrees. Brush shortcake tops with cream, then sprinkle with sugar and coconut chips. Bake until golden and coconut is lightly browned 20 min. MAKE

Bueberry Mixture
Toss blueberries with sugar, lime juice, and salt in a bowl. Let sit until juicy.

Make Whipped Cream
Beat cream and vanilla in a bowl until stiff peaks form. Fold in coconut cream and zest. Split shortcakes. Stir mint into blueberry mixture, spoon onto shortcake bottoms.

Top with whipped cream, then shortcake tops. Serve and enjoy.
Makes 6 Servings
Anna in Sweden
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Jody's Soup Recipes
Since people seem to have an abundance of zucchini this time of year, this is a nice zucchini soup and a garlic soup better suited for winter. The cucumber dip recipes are refreshing for summer parties.
Jody in Texas

I don't remember where this recipe came from but I have served it often, hot in the winter and cold in the summer.

Zucchini Soup Recipe

Served cold or hot, its good either way!
2 Tblsps. butter
2 onions, chopped
1 garlic clove, minced
2 potatoes, peeled and diced
8 zucchini, chopped

1/4 tsp. dried thyme OR 1 Tblsps. curry
1/4 tsp. dried rosemary 1/2 tsp. cumin seed
1/4 tsp. basil 1/2 tsp. tumeric

1/4 tsp. white pepper
4 cups chicken broth
1 cup whole milk or ½ cup sour cream and ½ cup milk
1/4 cup dry potato flakes, if it needs thickening
1 Tblsps. soy sauce
Optional; 4 Tblsps. fresh dill, chopped, but not if you choose to use the curry mixture
Parsley to sprinkle

In a large skillet, sauté onion in butter until translucent. Add diced potatoes, zucchini, thyme and pepper and cook for 5 minutes. In medium sized cook pot, bring broth to a boil. Add zucchini/potato mixture. Reduce heat and simmer for 15 minutes. Cool a little and puree in batches. Return to the pot and add milk and bring just to a boil. Do not boil.
Add potato flakes if it need thickening and soy sauce. Stir will. Adjust seasoning. Garnish with dill weed. Serve with a dollop of sour cream and a sprinkle of parsley or chill.
Jody in Texas

This is a family favorite.

Garlic Soup Recipe

2 heads of garlic, peeled and mashed
1 pound potatoes, cubed
2 Tblsps. olive oil
Salt and freshly ground black pepper
1 tsp. dry thyme
1 tsp. dry sage
1 bay leaf
1 cup dry white wine, optional
1 pinch rosemary
1 cup light cream or half and half
6 egg yolks, beaten
6 to 8 slices Italian or French bread which have been brushed with garlic infused olive oil and toasted in the oven.
½ cup freshly grated parmesan or romano cheese

Sauté garlic in olive oil until lightly browned. Heat broth and wine until hot but do not bring to a boil. Add garlic, oil, spices and herbs. Cover and simmer for 1 hour. Remove bay leaf and cool a little so that you can puree the soup. Return pureed soup to the pot and continue simmering. Add cream to egg yolks, then add a bit of soup to the mixture to temper it, blend and add to the pot. Simmer about 5 minutes or until heated through. Place toast in the bottom of the each bowl. Ladle soup over the toast in each bowl and sprinkle amply with cheese.
Jody in Texas
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Jody's Dip Recipes
These cucumber dips are lovely in the summer or to serve with lamb.

Cucumber Dip Recipe

16 oz. sour cream
1 cucumber, peeled and grated (The way I do cucumbers to remove as much moisture as is to cut them length-wise in quarters then cutting out the seeds and runny pulp around the seeds. For this recipe, I then put then into a strainer using pressure and then into paper towels.)
1/2 to 1 cup fresh dill, chopped
1/4 cup freshly squeezed lemon juice
1/2 or more tsp. salt
Mix and chill for 2 hours before serving

Greek Tzatgiki Dip
1 English cucumber, peel grated and squeezed dry on paper towels 2 or 3 times
1 16 oz. container sour cream
8 oz. plain yogurt drained through a coffee filter to dry out as much as possible.
1 Tblsp. minced garlic
1 tsp. extra virgin olive oil

Chill 2 hours.
Jody in Texas
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Beef Lo Mein Recipe

8 oz. thin spaghetti - cook to package directions and keep warm

1/4 cup soy sauce
1 inch grated ginger root, divided
1 pound flank steak cut into thin slices across grain
2 Tblsps. Sesame oil, divided
1 Tblsp. Sesame seeds
Salt and pepper to taste
3 cloves garlic, minced
1/4 tsp. crushed red pepper
2 stalks celery, minced
2 carrots, grated
Snow peas
Broccoli, optional
3 green onions, sliced, white bulb and all the green
2 Tblsps. Vegetable oil or peanut oil

Combine flank steak, soy sauce, ½ of the grated ginger, 1 Tblsp. Sesame oil,
Garlic, 1/4 tsp. crushed red pepper, salt and pepper in a bowl. Coat steak pieces well and set aside.

Use a heavy skillet on high heat. Heat for 3 minutes. Add sesame seeds. Toast, stirring, for 30 seconds. Put seeds on a foil sheet and set aside.

To skillet, add flank steak and stir fry about 5 minutes until brown. Remove and keep warm.

Heat up skillet, add I Tblsp. sesame oil and enough vegetable oil to stir fry the celery, carrots, green onions, snow peas and broccoli, if using, until just done, 5 minutes or so. Add remaining ginger, cooked meat. Stir fry until done.

Serve over hot noodles, sprinkle with sesame seeds
3 or 4 servings
Jody in Texas
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Now I am moving into my "Appetizer" binder!

Artichoke Dip Recipe

3/4 pound cream cheese, softened
1/2 cup heavy cream or evaporated milk
1/2 cup freshly grated parmesan cheese
2 green onions, chopped both white and some of green
1 clove garlic, minced
1 Tblsp. freshly squeezed lemon juice
2 cans drained jarred or thawed frozen cooked artichoke heart or bottoms, patter dry very thoroughly. (I squeeze them in paper towels.)
1 tsp. kosher salt
A pinch of freshly ground black pepper
Pinch of cayenne pepper
Butter, as needed
Slivered almonds

Preheat oven to 350 degrees
In a food processor, combine cream cheese, milk, parmesan, green onions, eggs and lemon juice and pulse until smooth. Add the artichokes, salt, pepper and cayenne and pulse until just mixed but still chunky. Transfer the mixture to a buttered, deep 4 cup casserole dish and top with slivered almonds. Bake until lightly browned and set, about 1 hour. Serve warm with crackers.
Jody in Texas
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Moroccan Eggplant Dip Recipe

1 large (about 1-1/2 lb.) eggplant (or 3 Japanese eggplants)
3 Tblsps. Olive oil
1 (8 oz.) can tomato sauce
3 cloves garlic, minced
1/2 green pepper, seeded and minced
1 stalk celery (I just use the bottom 4 inches) and a little of the leaves, minced
1 Tblsp. ground cumin
1/4 tsp. cayenne pepper
2 tsps. Sugar
1 tsp. salt
1/4 cup red wine vinegar or white apple cider vinegar

Dice eggplant, discarding ends. In a large frying pan, heat oil over medium heat and add eggplant, tomato sauce, garlic, green pepper, celery, cumin, cayenne, sugar and vinegar. Cook, covered, over medium heat for 20 minutes. Check and stir periodically. Uncover and boil mixture over high heat, stirring, until reduced to about 3 cups. Cover and chill at least 2 hours. This freezes well. Serve with crackers.
Jody in Texas
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Tybee Island is a lovely beach community off the coast of Savannah, Georgia where two elderly great aunt's lived. As a child, I was packed off there every summer to roam the beach. My Aunts never had children and blithely only required that I turn up at supper. I had lots of adventures but it is amazing that I survived. Of, I loved it and never told my parents how much freedom I had been allowed. This recipe came from a Tybee Island cookbook that I picked up when I revisited the island a few years ago.

Tybee Island Sausage Pie Recipe

1 lb. ground sausage (I use Owens Regular)
1/3 cup minced onion
1 Tbls. butter
¾ cup milk
3 ounces cream cheese
3 large or extra large eggs
1 cup shredded cheddar cheese
½ tsp. Worchestershire Sauce
Salt and pepper (I do not use the salt and pepper as I think there is plenty in the sausage and cheese. Sometimes I use a few dashes of green Tobasco.)
1 (9 inch) very deep pie crust dish, partially baked and cooled

Preheat oven to 375 degrees. In a heavy skillet over medium heat, crumble sausage with a fork and saute until completely cooked. Drain off the fat. Remove the sausage and set aside. Melt the butter in another skillet. Over medium heat, sauté the onions until tender. Add the milk and heat until steam rises but do not boil. Cut the cream cheese into small pieces and add it to the onions. Remove from heat. In a large bowl, beat the eggs, then add the cheddar, the onion mixture, salt and pepper, if using, and Tobasco, if using. Mix thoroughly and pour mixture into your partially baked and cooled deep pie crust. Top with the cooked sausage bits. Bake 30 minutes or until set,
(If there is too much egg/cheese and sausage filling to fit into your pie rust, put the overflow into a small greased baking dish and bake with the pie,)
6 servings
Jody in Texas
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Dad's Liver Pate Recipe

1-1/2 lb. liverwurst
9 ounces cream cheese
3/4 cup heavy cream
3 Tblsps. melted butter
3 Tblsps. Worchestershire Sauce
A little curry powder, 4 pinches to 1 lb. liverwurst
1-1/4 cup sliver-sliced mushrooms sautéed in butter

Mix and pack into a mold or bowl that you can unmold. Refrigerate until firm. Unmold and serve with bagel crisps or melba toast or crackers. (I line a round bowl-like crock with plastic wrap before packing in pate so that it will come out easily. Once it is toughly chilled, I unmold it then cover it well and refrigerate until serving time.)
Jody in Texas
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When we moved to Texas in 1970, I started making briskets. I tried many different methods before settling on this one from a friend. It was just what we were looking for and I have used it ever since.

Georgan's Brisket Recipe

1 Beef brisket, lean trimmed
Meat tenderizer
Liquid Smoke, a bottle
Salt and pepper
Brown sugar
Celery salt
Ground nutmeg
Garlic salt
Onion salt

Barbeque Sauce, Cattleman' or K.C. Masterpiece, a bottle or two depending on size of Brisket

Cover all sides of the brisket with tenderizer, liquid smoke and salt and pepper. Wrap tightly in foil and refrigerate over night. Next day, sprinkle generously with all of the remaining ingredients and rub in well. Cook in foil at 300 degrees for 2 hours. Lower heat to 200 degrees and bake for 5 to 6 hours.
Pour off all the meat liquid with the fat into a wide bowl.
Refrigerate the bowl until the fat hardens on top and can be removed.

Let the meat cool completely then slice, trimming off the fat as you do. An hour or so before you plan to serve, spread each slice with barbeque sauce keeping the slices together in a pan big enough to hold it all. Pour the fat free meat liquid over the meat. Cover with foil and return to the oven for 1 hour.
Jody in Texas
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Last week was so hard but this week has been easier on the Weight Watcher Plan. So far no treats and snacks that have tempted me.  I have a hard time passing up Lemon Squares.  It seems like they keep calling my name and begging me to eat them.  This week I have only one event that has refreshments.  Hopefully there will not be any lemon squares. 

Eating more healthy has really raised my energy level. Exercising everyday has helped as well. 

I have tried several recipes from the past the past several days.  Freezing the extra portions allows me to have meals for next week.  I can just add a salad and some fruit. 

Weight Watcher Corner

Breakfast Shake Recipe

1 large banana, cut into chunks and frozen
1 cup orange juice
1 cup fat free milk
1/4 cup wheat germ
1 teaspoon vanilla
4 ice cubes

Process all ingredients in blender until smooth; serve immediately. 4 servings, 3/4 cup each.
Makes 1 serving

Calories: 104, Fat: 2 g, Cholesterol: 1 g, Sodium: 32 mg, Protein: 5 g, Carbohydrate: 19 g Fiber 2 g
Weight Watcher Plus Points = 3
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Beef and Veggie Stir Fry Recipe

1 cup uncooked instant white rice
1 cup water
1/4 lb. extra-lean ground beef
1 small onion, sliced
1 1/2 cups Green Giant Select® Frozen 100% Broccoli Florets, thawed
1/2 red bell pepper, cut into thin bite-sized strips
2 tablespoons purchased stir-fry sauce
2 tablespoons water
1/2 teaspoon grated gingerroot

Cook rice in 1 cup water as directed on package. Meanwhile, in medium nonstick skillet, cook ground beef and onion over medium heat until beef is thoroughly cooked, stirring frequently. Drain. Add all remaining ingredients; cover and cook 4 to 6 minutes or until vegetables are crisp-tender, stirring occasionally. Serve vegetable mixture over rice.

Makes 2 Servings
Calories 330 Total Fat 7 Cholesterol 35 mg Sodium 580 mg Carbohydrate 29g Dietary Fiber 3g Protein 17g
Weight Watcher Plus Points = 6
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A lot of our members have asked what software I use for organizing my person recipes. 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.
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5540 2nd St.
Lubbock, Texas 79416

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