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May 2, 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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Nancylanders, if you've never made or experienced real homemade marinara sauce covering your pasta then this is a recipe I highly recommend. Once you've tried this "easy to make" tomato style pasta sauce you'll never want to use 'store-bought' again. I like to make this sauce in a medium size roasting pan or Dutch oven as that then provides the perfect vessel for adding the cooked and drained pasta to toss or stir to get the pasta well coated with the sauce. "Drink"

Easy Homemade Marinara Pasta Sauce

1 Tbsp olive oil
1 cup chopped yellow onion
1 1/2 tsp minced garlic
1/2 cup red wine, such as Chianti (chicken stock or vegetable stock works as a substitute)
1 (28-oz) can crushed tomatoes
1 Tbsp chopped fresh flat-leaf parsley (or 1 tsp dried parsley)
1 tsp salt
1/2 tsp ground black pepper

Put olive oil in a large skillet and heat it over medium heat. (See my comment about using a roasting pan/Dutch oven.) Add the chopped onion and sauté until translucent (about 5 to 10 minutes). Once translucent, add the garlic and cook for about a minute. Add the wine (or stock) and turn up the heat to high, making sure to scrape the brown pieces from the bottom of the pan. Cook until nearly all of the liquid evaporates -- about 3 minutes. Add the tomatoes, parsley, salt, and pepper and then cover, stirring everything together. Cover and stirring frequently
let the mixture simmer on low for about 15 minutes. Then, set the sauce aside for the pasta.

Cook's Note: To step this recipe up add 1 pound of cooked and drained good quality ground beef to the sauce.

(Prepare the pasta of your choice either according to package directions or to you personal taste preference and using a strainer or spider dip the cooked pasta from the cooking water and transfer it to the vessel (large skillet or roasting pan) containing the Marinara Sauce and toss to thoroughly coat
the pasta before serving.)
Click Here to Print this Recipe

Good Morning Nancy!
I never cooked squash. Many recipes call for cutting up squash and boiling it until cooked. Are you supposed to 'peel' the squash first. I have always wanted to try some recipes using squash but I didn't know how to go about preparing it. Thanks in advance for your help.
I love this helpful and generous group!

There was no newsletter the last week. I went to Arizona for a family reunion. I took the time to visit with relatives. It was a busy week. I am back, refreshed and ready to do the newsletter.
Have a great day.

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Jody's Spinach Recipes
You will probably get a multitude of this recipe as it has been around awhile.

Artichoke Spinach Casserole

1 jar marinated artichoke hearts or bottoms, drained and patted dry with paper towels to absorb as much oil as possible.
2 10 ox. pkgs. chopped spinach, thawed
1 pkg. cream cheese, softened
3 Tbsps. butter, softened
4 Tblsps. milk
1/2 cup grated Parmesan or Romano cheese.

Put artichokes in buttered small to medium casserole dish. Arrange spinach evenly over artichokes. Beat cream cheese and butter until thoroughly blended adding milk gradually. Spread this mixture over spinach and give a good grind of pepper. Sprinkle cheese over all. Cover and refrigerate for up to 24 hours. Bake at 350 degrees for 30 minutes covered with lid or aluminum foil them remover cover and bake for 10 more minutes. This is good as an appetizer with crackers or melba toast or as a side dish.

Baked Spinach
4 pkgs. frozen chopped spinach, cooked until just done the drained and squeezed as dry as possible
1 8 ox. pkg. cream cheese
1 can Cream of Mushroom soup
dash of Worcestershire sauce
salt and pepper
1 can fried onion rings, crushed
Add cream cheese to cooked spinach then soup, Worcestershire and salt and pepper to taste. Mix well. Spoon into casserole. Top with onion. Bake at 350 degrees for 45 minutes.

Baked Spinach 2
2 pkgs. (10 oz. each) frozen spinach cooked in the microwave for 5 minutes on High. Stir well then cook 3 minutes on High. Let set 5 minutes. Drain well squeezing out as much liquid as possible. Add to -
4 oz. cream cheese
1 beaten egg
1/2 can Cream of Mushroom Soup, undiluted.
Dash of Worcestershire Sauce
1/2 cup Ritz type cracker crumbs
salt and pepper to taste
Mix well until cream cheese is incorporated. Spoon into small buttered casserole. Sprinkle with additional cracker crumbs. Bake, uncovered, at 350 degrees for 45 minutes.
Jody in Texas

Spinach with Sesame Seeds

2 bunches fresh spinach (about 2 pounds) stem removed, washed and dried well.
2 Tablespoons sesame oil
(2 Tablespoons sweet red pepper, minced and sauteed until just done - optional for color in finished dish)
1 tsp. sugar
2 Tblsps. soy sauce
1 Tbsps. toasted sesame seeds (toast in a separate small skillet with the sweet red peppers.

Heat sauté pan over medium heat. Add spinach, oil, sugar and soy sauce, Cook spinach, stirring, until leaves are just wilted, about 3 minutes. Spread spinach our flat on a plate to cool quickly in refrigerator for 10 minutes. (This will keep it a vibrant green.) When spinach in cool, taste and correct seasoning. Top with toasted sesame seed and sweet red pepper if using. (I serve this as a garnish on a platter with roasted Spring lamb.)
Jody in Texas

Garlickey Spinach

3 Tbsps. olive oil
4 cloves fresh garlic, mince or mashed
4 anchovies, rinsed, patted dry and finely chopped
2 lbs. spinach, stemmed, rinsed and shaken dry (I put it in a clean dish towel and spin it around.) OR you could use 4 10 oz. pkgs. of frozen spinach, well drained and squeezed dry)

Heat olive oil in heavy skillet. Add garlic and anchovies and cook, stirring for 30 to 60 seconds. Add spinach. Cover and cook, stirring, over high heat until steam appears. Reduce heat and simmer, covered, until tender, 2 to 3 minutes. Season with salt and pepper to taste OR pass a bowl of NAM PRIK, Thai Hot Sauce.

Thai Hot Sauce (I always double this recipe.) Best made a day or two ahead. It will keep for several weeks in the refrigerator. Make it in a small food processor.

18 tiny dried shrimp, minced (available where Asian food is sold. It comes in a small package and keeps for years.)
4 small dried red chili peppers, seeded and crumbled
4 cloves fresh garlic, minced
4 Tblsps. lime juice
1 Tblsp. Asian Fish sauce
2 small red or green serrano peppers, seeded and minced
Fresh cilantro, chopped to taste
a little brown sugar
Cover and refrigerate at least one day before serving.
Jody in Texas

Artichoke Quiche
1 partially baked 8 inch pastrey shell
1 2 6 ounce jars marinated artichokes, cut into quarters
1 small onion, finely minced
1 clove fresh garlic, minced
4 large eggs
1/4 cup dry bread crumbs
1/4 tsp, salt
1/2 lb. (2 cups) sharp cheddar, grated
2 Tblsps. chopped parsley
1/8 tsp. pepper
1/8 tsp. oregano
1/8 tsp. Tabasco sauce

Drain artichokes, reserving marinade. Sauté onion and garlic in marinade for 5 minutes. In large bowl, beat eggs. Add bread crumbs, salt, pepper, oregano and tobacco. Stir in cheese, parsley, artichokes and onion mixture. Pour into partially baked pie shell and bake at 325 degrees for 45 minutes. Test center for doneness, toothpick should come out clean. Let set for 10 minutes before serving.
Jody in Texas

Texas Crabgrass (another recipe that has been around forever)

1/2 medium chopped onion
in 1/2 cup butter until tender
Add and blend
1 10 oz. pkg. frozen spinach, cooked and drained very dry
1 7 oz. can crabmeat or 1 pkg. Sumari
3/4 cup Parmesan cheese

Bake at 425 degrees in small casserole for 25 to 30 minutes. Serve with toast points.
Jody in Texas

Hot Artichoke Dip with Sun Dried Tomatoes

1 cup Parmesan cheese
1 cup mayonnaise
1 tsp. garlic powder
1 14 oz. can Artichoke bottoms (you can use hearts but I prefer bottoms if I can find them), drained, squeezed dry and diced
3 Tbsps. thinly sliced green onions
2 Tblsps. sun dried tomatoes, chopped
1 tsp, paprika

Preheat oven to 350 degrees
Lightly butter and 8X8" baking dish.
In medium bowl, mix cheese, mayonnaise and garlic powder. Stir in artichokes. green onions and tomatoes. Mix well and put into baking dish. Bake until lightly browned, about 25 minutes. Sprinkle with paprika and serve.
Jody in Texas

This is a wonderful root vegetable dish for fall.

Roast Root Vegetable Gratin with Gruyere
1 Tbsp. butter
2 cloves garlic
1 cup heavy cream
salt and pepper to taste

Peel and slice the following vegetables about 1/8" thick

1 sweet potato
1 celery root (not all markets carry this but it is essential)
2 carrots
1 rutabaga
1 turnip
1 or 2 parsnips

4 ounces Gruyere cheese, shredded
small pieces of fresh thyme
3 Tbsps. fresh parsley, minced

In saucepan over medium heat, melt butter. Add garlic and cook 1 minute. Add cream, salt, pepper and nutmeg. Heat just until bubbles form around the edges of the pan, about 5 minutes. Remove from heat and let stand 10 minutes.

Arrange a layer of each sliced root, slightly overlapping, in oven proof dish. Pour half of the cream mixture over the layered roots, sprinkle with 1/2 the cheese, thyme and parsley. Repeat with remaining ingredients. Cover dish with foil and bake in 350 degree oven for 1 hour. Remove foil and continue baking until vegetables are tender and top is brown, 15 to 30 minutes more. Let stand 10 minutes before serving. This can be made with other root vegetable or the amounts used can be changed but the celery root is what gives it a distinctive flavor.
Jody in Texas

Curried Vegetable Stew

3 cloves garlic, cut up
1 inch ginger root, peeled and minced
3 Tbsps. water
1 Tblsp. vegetable oil
1 1/2 to 2 cups (3 small) onions cut i nto 8 pieces each
1 Tbsp. curry powder
1/2 tsp. ground cumin
1 cup low sodium vegetable or chicken broth
1 can crushed tomatos
1/2 tsp salt
1$ tsp. pepper
1/2 tsp. ground cinnamon
1 small acorn squash (about 2 cups) peeled, cut into 2 inch pieces
1 cups cauliflower, cut in 2 -3 inch florets
2 cups zucchini, cut in 1-2 inch pieces
1 cup cooked, well-drained chickpeas(or use canned)
1/4 cup currants
1 Tbsps. fresh lemon juice
2 Tbsps. fresh cilantro, chopped

In food processor, combine garlic, ginger and water. Puree. Set aside.
in large (4 quart) heavy pt, heat oil over medium heat. Add onion. Cook, stirring, until tender, about 10 minutes.
Add curry and cumin and cook 1 minute, stirring.
Add garlic and ginger puree. Cook 1 minute.
Add broth, tomatoes, salt, pepper and cinnamon. Stir well, bring to a boil, reduce heat and simmer 10 minutes.
Add squash, cauliflower, zucchini, chick peas and currants.
Simmer gently, covered, 40 to 50 minutes until vegetables are tender. Stir occasionally.

Sprinkle with lemon juice and cilantro. Serve with rice or boiled potatoes.
Jody in Texas
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Robbie's Favorite Spinach Recipes

Here are some favorite recipes using spinach. You can also stuff pork chops with the spinach mixture in the first recipe. If you make the spinach lasagna, make sure you emphasize the spinach if you tell your family what you are serving. My daughter-in-law failed to do this with my oldest son and all he heard was lasagna. He was disappointed when he sat down to dinner and realized he was not having her traditional lasagna which is his favorite food of all. He liked the spinach lasagna, but would prefer she only make the traditional version.
Robbie IN

Spinach Stuffed Chicken Breasts

1/3 cup water
2 Tbsp. Italian salad dressing with Parmesan cheese , divided
2 cups chopped fresh spinach leaves
2/3 cup STOVE TOP Stuffing Mix for Chicken
1 Tbsp. coarsely chopped roasted red peppers or use fresh red peppers

2 small boneless skinless chicken breast halves (1/2 lb.), pounded to 1/4-inch thickness

1/4 cup Shredded Mozzarella Cheese

Preheat oven to 350°F. Bring water and 1 Tbsp. of the dressing to boil in large skillet on medium-high heat. Stir in spinach, stuffing mix and peppers; cover. Remove from heat. Let stand 5 min. Set aside.

Place chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture. Starting at one of the short ends, tightly roll up each chicken breast. Place, seam-sides down, in 8-inch square baking dish. Brush with remaining 1 Tbsp. dressing. BAKE 35 min. Sprinkle with cheese. Bake an additional 5 min. or until cheese is melted and chicken is cooked through (170°F).
Robbie IN

Spinach Lasagna

White Sauce:
4 Tablespoons butter or margarine
4 Tablespoons flour
2 cups milk

Melt butter or margarine in a heavy saucepan. Add flour and cook over medium heat, stirring constantly, for 5 minutes. Add milk, and stir with whisk until smooth. Cook, stirring constantly until mixture thickens and comes to a boil. Remove from heat and set aside.

Sauté the following in 2 Tablespoons of butter or olive oil and 1/4 teaspoon garlic powder:

1/2 pound mushrooms, sliced
1/2 pound onion, minced
1/2 pound carrots, minced

Chop 1 pound frozen spinach which has been thawed. Drain and set aside.

Cook 9 Lasagna noodles according to package directions. Drain and set aside.

To the white sauce add:
1/4 cup shredded or grated Parmesan cheese
1/4 teaspoon nutmeg
1/8 teaspoon white pepper
salt to taste

Blend over low heat until cheese is melted and sauce is smooth. Set aside.

Blend together:
1-1/2 pounds ricotta cheese
1 egg, beaten

Measure and set aside 6-oz of grated Mozzarella cheese.

In a 9" baking square baking dish, layer the following: thin layer of white sauce, 1/3 of the lasagna noodles, half of the spinach, half of the vegetables, half of the ricotta cheese mixture, half of the mozzarella cheese. Repeat the layers.

Top with last of the noodles and last of the white sauce.

Sprinkle top with buttered bread crumbs, if desired and bake covered at 350 for 45 minutes. Remove cover and bake an additional 30 minutes or until browned on top.

Remove from oven and allow to set for 10-15 minutes before serving.
Robbie IN

Spinach and Cheese Enchiladas

15 oz ricotta or ricotta type cheese
1 pkg frozen chopped spinach thawed and drained
1 can or pkg corn, drained
2 C shredded sharp cheddar cheese or cheese of your choice
2 eggs
10 flour tortillas 8 inch
1 can black beans well drained ( or your favorite kind)
4 green onions chopped tops and all
1 bunch of cilantro stems removed leaves chopped or parsley if using tomato sauce
2 cloves minced garlic
optional 1 can sliced black olives or a half cup of sliced green olives

Mix all but tortillas and 1/2 C shredded cheese together. Divide between the tortillas. Roll up each tortilla and put into sprayed at least 9x13 pan seam side down.

Sauce - 2 choices

Mushroom Alfredo

1 can cream of mushroom soup
1/2 to a whole jar of Alfredo sauce
Mix and pour over tortillas in casserole

1 can diced tomatoes with green chilis or plain diced tomatoes (14 oz) undrained
1 can tomato sauce
1 t. dried basil
1/4 C parmesan cheese

Mix well and pour over tortillas. If you want the Italian style then leave out the cilantro in the filling and substitute It seasoning.

Bake covered for 30 minutes at 375. Uncover and sprinkle with the remaining 1/2 Cup cheese and return to oven until cheese is melted.
Robbie IN

Herb Rub Roasted Turkey
Makes 12 Servings

12 pound turkey
1 tbs oil
2 tbs rubbed sage
1 tbs paprika
1 tbs seasoned salt
2 tsp garlic powder
1 tsp black pepper
3/4 tsp nutmeg
1 large onion, cut into wedges
6 bay leaves

Place turkey on rack in roasting pan. Brush with oil. Mix seasonings. Sprinkle 1 tbs seasonings inside turkey. Spread remaining seasonings over and under skin of turkey. Place onion and bay leaves inside turkey. Add 1/2 cup water to pan. Cover with foil. Roast in 325 degree oven 1 hour. Remove foil, roast 2 1/2 hours or until done, basting occasionally with pan juices. Remove turkey from oven. Let stand 20 min. Reserve pan juices to make gravy.
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Cracker Barrel's Hashbrowns Casserole Clone

2 lbs frozen hash browns
1/2 cup margarine or 1/2 cup butter, melted
1 (10-1/4 ounce) can cream of chicken soup
1 pint sour cream
1/2 cup onion, peeled and chopped
2 cups cheddar cheese, grated
1 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray. Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.

Hillary’s Chicken Recipe

2 T unsalted butter
1 T finely grated onion
1 clove garlic, crushed
1 t dried thyme leaves
1/2 t each salt & black pepper
1/2 t dried rosemary leaves
1/4 t ground dried sage
1/4 t dried marjoram leaves
Dash hot red pepper sauce
4 skinned & boned chicken breast halves (about 5 oz. each)
2 T minced parsley

Preheat 425. In shallow baking dish, combine butter, onion, garlic, thyme, salt, pepper, rosemary, sage, marjoram & pepper sauce. Add chicken & turn to coat. Tuck edges of each breast under, forming rectangular shape 1 1/2 in. thick.

Bake, uncovered, basting frequently w/ pan juices for 14 min. or until juices run clear when pricked w/fork. Transfer to warm serving platter, spoon over juices, & sprinkle w/ parsley. Serve w/ Wild Rice w/ Pecans. 4 servings. 214 cal.
Athena in DE
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Nana Biden’s Chicken Parm Recipe

1/4 - 1 cup Parmesan cheese
Enough Italian breadcrumbs to cover 4 chicken breasts
1 egg
4 boneless, skinless chicken breasts
2-3 t olive oil
Salt & pepper
1 jar spaghetti or marinara sauce
8 slices mozzarella cheese or shredded cheese

Preheat 350. Mix cheese into breadcrumbs. Whisk egg; dip breasts in egg & then breadcrumbs. Sauté breasts
in olive oil until lightly browned, about 3 min. each side. Set chicken in baking dish, add salt & pepper, cover w/ cheese &
add sauce. Put a little more mozzarella & Parmesan on top. Bake 25 min. Serve with pasta.
Athena in DE (Recipe from Joe Biden’s grandmother)
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Cookie Brittle Recipe
makes 1 3/4 lbs.

1 cup pure butter softened
1 cup sugar
2 tsp vanilla
1 tsp salt
2 cups flour unsifted
1 pkg (6oz) semisweet chocolate morsels
1/2 cup chopped nuts of your choice

Combine and beat until creamy the butter, salt, sugar and vanilla. Gradually blend in the flour. Stir in the chocolate. Mix well and press evenly into ungreased 15x10x1 baking pan ( jelly roll pan). Sprinkle with nuts. Bake 375 degrees for 25 minutes. When cool break into pieces.
Judy in Montana
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Southern Pimento Cheese Recipe
Yield: 2 cups

2 cups sharp orange cheddar, grated (8 oz.)
1/2 cup Duke’s mayonnaise
1/2 cup pimiento peppers, drained and chopped (7-oz. jar)
1/4 cup green onion, chopped (use green and the white parts)
1 tsp. black pepper
1/2 tsp. salt
1/4 tsp. cayenne

Combine all ingredients in a medium bowl, and stir well. Serve with crackers, cover, refrigerate, and let flavors marinate. good even on cardboard !! LOL
Judy in Montana
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Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416

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