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August-September 2016 Recipes

September 28, 2016  | 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.

Today's Recipes -  Brussel Sprouts with Hungarian Dipping Sauce Recipe | Saucy Brussel Spouts Recipe | Cheesy Brussel Sprout Bake Recipe | Disappearing Brussel Sprouts Recipe | Marinated Brussel Sprouts Recipe | Hamburger Noodle Casserole Recipe | Apple Angel Food Cake Recipe | Sauteed Turnip Greens Recipe

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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
nancyskitchen@suddenlink.net    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   



Everyday Recipes from Our Recipe Family. Everyday recipes made from ingredients found in most pantries.

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Hello Nancy, Kitties, and Nancylanders!
Here's how I organize my spice jars: the lowest kitchen drawer next to my stove is deeper than the rest. I found that it's the perfect height for the taller spice jars to stand upright. I got a packet of round stickers in green, pink, and orange. On the lid of each jar I put a sticker with the name of what's in the jar. Herbs (which are green) get a green sticker. Red spices (paprika, chili powder, red pepper flakes, etc) get a pink sticker. The remaining spices (cinnamon, nutmeg, etc.) get an orange sticker. It's amazing how easy it is to find the spice I need just by looking for the proper color sticker.
Sue (Cooky) in Indiana

Ditto hasn't encouraged Little One into the closet and closed the door him all week. When I come home the door is open and they are both sound asleep in the closet.

So many of you say I have intelligent cats. I don't really. I just am home with them all day and interact with them more than most owners do. I encourage them to be verbal about what they want and reward them with treats if they do. Ditto learned a lot from Siggy and has taught Little One both the good and bad things he has learned. Siggy (Sigmund Freud Kitty) was my first cat and I had never had a cat before. I got Siggy just after I had a knee operation and had lots of time to work with him. Because I didn't know any different, I treated Siggy like a dog. I trained him to go out on a leash. I also trained Siggy to bring me my cell phone when I fell. I didn't have to teach Ditto because he had watched Siggy do it. The only problem with Ditto is he thinks if I am lying down on the bed it is the same as falling. He will bring me the cell phone. It may be because he really likes treats and sees an opportunity to get more.

Here are several recipes for Elaine Fresno, who wanted Brussels sprout recipes. I hope these are not repeats of what you already have. I have also added chopped Brussels sprouts to my vegetable soup recipes.
Robbie IN

Brussel Sprouts with Hungarian Dipping Sauce Recipe

1 c. water
2 chicken bouillon cubes
1/4 c. dry white wine
1 lb. brussel sprouts
2 tbsp. butter
2 tbsp. flour
salt to taste
1/2 tsp. caraway seed
1/4 tsp. cayenne pepper or to taste
1 1/4 c. milk
1 1/2 c. sour cream

Heat water in saucepan, add bouillon cubes. Stir until dissolved. Add wine and brussel sprouts, cover and cook 10 to 15 minutes until tender. Drain and keep warm.
Melt butter in saucepan. Blend in flour and seasonings. Slowly add milk and cook until sauce thickens. Add sour cream; stir until well heated. Serve warm with brussel sprouts.
Robbie IN
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Saucy Brussel Spouts Recipe

2 pts. brussel sprouts (fresh or frozen)
1/2 c. chopped onion
2 tbsp. butter
1 tbsp. flour
1 tbsp. brown sugar
1/2 tsp. dry mustard
1/2 c. milk
1 c. sour cream
Cook brussel sprouts as directed; drain well. Meanwhile, cook chopped onion in butter until tender, but not brown. Blend in flour, brown sugar, dry mustard and 1 teaspoon salt to chopped onions. Stir in milk. Cook, stirring constantly until thickened and bubbly. Blend in sour cream. Add cooked brussel sprouts; stir gently to combine, cook until heated through, do not boil. Serves 6 to 8.
Robbie IN
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Cheesy Brussel Sprout Bake Recipe

2 (10 oz.) pkgs. frozen brussel sprouts
2 eggs, slightly beaten
1 1/2 c. soft bread crumbs
1 can cream of mushroom soup
1/2 c. sharp cheese, shredded
2 tbsp. onion, chopped
Dash pepper
1 tbsp. butter, melted
Cook brussel sprouts slightly, cut into quarters if large. Combine eggs, 1/2 cup of crumbs, soup, cheese, onion and pepper. Stir in sprouts. Turn
into a greased 1 1/2-quart casserole. Combine remaining crumbs with melted butter. Sprinkle on top. Bake at 350 degrees for 50 to 55 minutes. Ser
Robbie IN
Click Here to Print this Recipe

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Disappearing Brussel Sprouts Recipe

2 (10 oz.) pkgs. frozen Brussels sprouts
1 c. shredded cheddar cheese or cheese of your choice
3 hard boiled eggs, slice- I omit this at times
1/4 c. milk
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/2 c. bread crumbs
2 tbsp. butter
Cook Brussels sprouts for 10 minutes; drain. Arrange sprouts in a single layer in the bottom of a 7x11 inch casserole. Sprinkle, cheese over sprouts. Arrange sliced eggs over cheese.
In a small bowl, combine milk and soup; pour over egg slices. Bake in a preheated 350 degree oven for 15 minutes. In a large skillet, brown bread crumbs in butter. Sprinkle on top of casserole; return to oven and bake 10 minutes longer. Serves 6-8.
Robbie IN
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Marinated Brussel Sprouts Recipe

Brussel sprouts
Italian Salad dressing

Cook brussel sprouts, but keep firm. Put in bowl with enough Italian to cover them. Cover and refrigerate several hours or overnight. To serve as an appetizer, place a toothpick in the center of each one and arrange on serving plate.
Robbie IN
Click Here to Print this Recipe

Hello everyone in Nancyland,
I hope you are getting the little bit of cooler temperatures that we are enjoying here in Southeast Texas.

I have been divorced for a couple of years now, but have always had one or both of my adult children living with me. My daughter moved into her own place a little over a year ago. My son passed away suddenly and unexpectedly, not quite three weeks ago. I am still having a really hard time with that as he was only 28 years old. Suddenly, for the first time in over 33 years, I have found myself alone. I have always cooked big portions, once having four step-children, along with my two and my husband. If you have any recipes for one that you would be willing to share, I would appreciate it. I don't mind leftovers, but don't want to have the same thing for a week. If the leftovers are freezable, that would be great. I am especially interested in some different kinds of soups and some quick dinners that I could make after I get home from work in the evening. I made a roast in my crockpot a week or so ago and finally got tired of eating it and put the leftovers in the freezer. I hope it will be good when I take it back out at some point in the future.

Thank you for any recipes that you are willing to share.
Vickie, SE Texas

Hamburger Noodle Casserole Recipe

4 oz. dry noodles
1/2 onion chopped
1/3 cup bell pepper, chopped
2 tsp butter
1 lb hamburger
1 1/2 cans tomato sauce ( small can)
1 1/2 tsp chili powder
salt - pepper to taste
1/4-1/2 lb grated sharp cheddar cheese

Cook noodles, drain. Saute onion and bell pepper in butter until soft. Add meat, cook until brown. add tomato sauce, chili powder, salt and pepper. combine with noodles. pour into 1 1/2 qt baking dish. Top with cheese. Bake 1 hour at 350*

I remember this from school days. My neighbor worked in school cafeteria and fixes this at home. Brings back a lot of memories.
ENJOY !!! Judy in Montana
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Virginia Corn Scrapple Recipe

2 large onions, chopped
1 Tbsp butter, melted
1/2 Tbsp lard ( I use coconut oil)
2 Lb. ground beef
1 cup cornmeal
1 1/2 cans diced tomatoes
1 small can mushrooms, drained
salt and pepper to taste

Brown onions in butter and lard in skillet. Add beef, cornmeal, tomatoes, mushrooms, salt and pepper. Cook for 2 hours over low heat.

I start with 1 can of tomatoes and add up to another 1/2 can if needed. If it gets too dry.
Serves 6

This recipe is way over i00 years old when it was given to my mother in the 50's.
ENJOY !! Judy in Montana
Click Here to Print this Recipe

This is my kinda recipe. Easy and only 2 ingredients (3 if you add nuts) - doesn't get much better than this.

Apple Angel Food Cake Recipe

1 can pie filling (any flavor, I used apple)
1 box of Angel Food Cake Mix
nuts (optional)

Preheat oven to 350 degrees F.
Mix can of pie filling with dry cake mix. {No other ingredients}
Stir until blended.
Pour in a greased/sprayed 9◊13 baking dish.
Top with walnuts if desired Ė making this a THREE ingredient cake

Bake at 350 until done. *I saw that it should be baked for 20 minutes. It took at least 25-30, and the middle of mine still wasnít done, and my oven usually cooks faster than the recommended times. Next time I will cook it longer and make sure to check the center.
Sherry (in Indiana)
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Sauteed Turnip Greens Recipe

1 lb. fresh turnip greens
1 tsp. salt
1 hard cooked egg
1/3 cup minced green pepper
2 tsp. fresh lemon juice
1/3 cup chopped onion
1/2 tsp. sugar
2 strips bacon
1/4 tsp. black pepper

Wash turnip greens thoroughly. Trim off coarse stems. Fry bacon until crisp and remove it from the fat. Save for later use. Add onion and green pepper to bacon fat and saute until limp. Coarsely chop turnip greens and add to onions and green pepper. Stir to mix well. Cover tightly and cook 10 - 15 minutes, or until tender. Add salt, black pepper, sugar and lemon juice. Toss lightly. Turn into serving dish and garnish with crisp, crumbled bacon and slices of hard cooked egg. Yield: 4 servings.
Oma now in New Orleans


Hot Pepper Vinegar for Turnip Greens Recipe

1 small bottle Heinz apple cider vinegar
6 to 8 long green hot peppers
1 glass container with tight fitting lid large
enough to hold the quantity of vinegar that you use

Cut off both ends of peppers and discard. Cut peppers into 1 inch pieces and place in small saucepan. Pour all of vinegar over peppers and cook in saucepan until boiling approximately 15 minutes. Let sauce cool down, pour peppers and sauce into a glass container and lid tightly. Place container in cupboard or dark area for approximately 2 months to ripen. Use small amounts on turnip greens.
Oma New Orleans
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Weekly Specials at Prepared Pantry 


Weekly Specials at Prepared Pantry 

Products this Month
Mr Mister Stainless Steel Spray Genie 
Real Chocolate Chips 
Cookie Mixes 
Bread Machine Mixes (with instructions for regular oven)

Articles this month
How to Troubleshoot Cookies
Save Time with No-Bake Cookies
The Joys of Refrigerator Cookies
Types of Cookies and How to Bake Them

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

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