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January 2016 Recipes

February 4, 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 -

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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    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   



Fried Okra Recipe

This fried okra recipe is a Southern favorite from the "Vegetables" episode of Martha Stewart's Cooking School.

1 cup yellow cornmeal
1/4 cup all-purpose flour
2 teaspoons coarse salt
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground pepper
3 large egg whites
1 pound okra, trimmed and sliced crosswise 1/2-inch thick
1 quart vegetable oil
Lemon wedges, for serving
Hot sauce, for serving

In a shallow dish, whisk together cornmeal, flour, salt, cayenne, and ground epper; set aside. In a large shallow bowl, whisk together egg whites and 3 tablespoons cold water. Add okra, and toss to coat completely. Lift the okra from egg mixture, letting excess drain off; add to cornmeal mixture, and toss to coat

In a deep 12-inch skillet or Dutch oven, heat oil to 375 degrees on a deep-fry thermometer. Carefully place half of the okra in the oil. Gently stir without disturbing coating. Cook until golden brown, 3 to 6 minutes; adjusting heat as needed to keep the oil temperature between 300 and 350 degrees. With a slotted spoon, transfer okra to a paper-towel-lined baking sheet to drain.

Return oil to 375 degrees; repeat with remaining okra. Season with salt, and serve with lemon wedges and hot sauce, if desired.

Originally posted by Kevin
Source: Recipe courtesy of Martha Stewart's Cooking School
Web Page:
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Chicken Quesadillas Recipe

I used 1 boneless chicken breast, oven baked, diced, about 1-1/2 cups
10 oz. can Rotel tomatoes, well drained
1 cup Mexican 4 cheese blend
1/4 Cup onion, chopped into bite size pieces
1/2 bell pepper, chopped into bit size pieces
taco seasoning, 1/4 - 1/2 tsp.
8 (8 inch) flour tortillias

Brown onion and pepper. Add drained tomatoes. Add taco seasoning, and chicken. Place sprayed bottom of tortillas on ungreased cookie sheet. I lined my cookie sheet with foil, easier cleanup. Sprinkle cheese on Bottom tortilla. Put
" filling" on tortilla. Sprinkle more cheese on top. Put 2 nd tortilla on top. Spray with Pam. Bake at 350 degrees about 8-10 minutes. Use pizza cutter to cut in wedges. Top each serving with sour cream, picante sauce, opt.
Yield about 4 quesadillas, depending amt. of filling on each tortilla. Can use 10 inch flour tortillas, put filling on 1/2 and fold it over.
Marvis in Texas
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Hi Nancy,

I am quite concerned and am sure others are also, wondering if there is a personal problem, or otherwise, as the newsletter has been so sporadic being posted lately? I know you recently said in one of the newsletters that you were changing your day off to Tuesday, instead of Thursday, as that was your busiest
day, so you would not be sending that day of the week, but since you said that, several days have been missed? When I do receive the newsletter, there seems to be plenty of recipes and posts in it, so am sure it can't be lack of participation?

I would think the members that have been sending in money to keep the newsletter going, are disappointed that it's not coming out on a regular basis, since they are helping to support it's continuation. Unfortunately I don't have the
extra money to send in, but I hope that I am doing my share by supplying recipes on a regular basis.

Anyway, I thought I would check, as am worried that something is possibly wrong? Thanks again for all you do for others.

This is a recipe exchange newsletter for recipes, questions and replies. Each day whatever information is sent in for the newsletter is posted to the newsletter (except copyrighted recipes from sites that have stated to not post their recipes.) Recently the newsletter letter has not been posted on days when there is 4 or less recipes to post. I love doing the newsletter and posting it online but when very few recipes have been sent in for the day it is necessary to wait until the next day for more recipes to come in to be posted.

The site does not earn enough 8-9 months a year to pay its maintenance costs.  I appreciate those sending checks to keep the site online.  I have used all those checks to pay the online expenses fees for three next months. Some of the money was used to pay for the domain costs for the next 2 years.  $24.00 of the money was used to pay for Norton Antivirus to keep the newsletter free of any virus.  Because I had to take disability teacher retirement 24 years early due to increasing problems with Muscular Dystrophy, I do not get a large disability check.  Between disability and Medicare my $832 a month does not go very far.  There is no room to pay for the bills, electric, gas, taxes, and insurance and still have enough to pay for site costs. Until the past several years the site has earned enough to pay all its costs.  Last month, however,  the site earned only $1.50 to 1.80 a day.  That did not pay anywhere near enough.  Thanks to a few of our members the site is still online for the next three months. I love doing the newsletter and it is the highlight of the day.  After 25 years doing the newsletter it may be not feasible to continue it in the future.  I am not asking for money, I am just saying that if the site doesn't have enough interest for sharing recipes and/or if it can't earn enough to pay its costs, it may be time to stop sending it. For the next three months it will be sent out daily when there are at least 4 recipes, questions and replies. If the recipes are sent in, the newsletter will be posted.

If you are not getting the newsletter on a regular basis please check your sp am folder.  Recent newsletters:

January 30, 2016 Recipes Click to view
January 31, 2016 Recipes - Click to view

February 1, 2016 - click to view         
No newsletter sent out on Tuesday, Feb 2 (day off)
Message sent out on Feb 3rd - not enough recipes to post (there were 3 recipes)

Gourmet Jams and Jellies from The Prepared Pantry

Bean Soup Recipe

Bean soup is a staple in the Greek household. It is called Fasolada (fah-so LA-da), and there are a myriad of variations. It is commonly eaten with thick chunks of Italian bread. If there is any left, it will be even better the next day.
Servings: 6 - 8

1 lb. beans, Yankee, kidney, or chick peas.
1/2 c. olive oil
2 lge. onions, chopped
2 – 3 gloves garlic, minced
1 6 oz. can tomato paste (or a 1 lb. can pealed tomatoes)
3 qts. water
1 sprig fresh mint (or 1 tsp. dried)
salt and pepper to taste

Soak beans overnight to cover. If using canned beans, rinse and drain and skip to next step. Next day add oil onions, garlic, pepper and tomatoes to the 3 qts. water and bring to a boil. Add drained beans. Simmer for about 2 hours or until
beans are tender. In the last 15 minutes of cooking, add mint, oregano, and salt.

When I make an ample portion of this soup, I use three cans of beans: (1 can of each) Garbanzo (Chick peas), kidney, and cannellini. It makes the dish even more interesting.
Artemis in NYC
Click Here to Print this Recipe

Chicken Fricasee with Parsley Sauce Recipe

Chicken is not too plentiful in Greece, and is considered to be a favorite dish. It is prepared in many ways with different vegetables, and in savory sauces. It will be a new taste experience for anyone who has not enjoyed Greek- style chicken.

4 lb. chicken, cut into serving pieces
4 TBS. olive oil
2 cloves garlic, sliced
1-1/2 tsp. salt
Dash of fresh ground pepper
1-1/2 c. water or chicken broth

Wash and pat dry chicken. Heat oil and brown the garlic in it. Remove garlic and cook the chicken in the oil until brown on all sides. Season with salt and pepper. Add water, and cook covered, until tender. Serve with parsley sauce.

Parsley Sauce
2 TBS. butter
2 TBS. flour
1 c. half-and-half or whole milk
1 c. chicken stock
1/2 c. parsley, chopped
1/2 tsp. salt
2 egg yolks
1 tsp. lemon juice

Melt butter and add flour. Blend well and add cream and stock slowly, stirring constantly until sauce is smooth and thickened. Add parsley and salt and bring sauce to a boil. Beat egg yolks and lemon juice with a little of the hot sauce and
gradually stir into remaining sauce. Cook over low heat stirring for about three minutes or until eggs are cooked. Pour over chicken on serving platter.
6 servings
Artemis in NYC
Click Here to Print this Recipe

This is a Gameday Meal for us, one of those days we want to watch a game at 1 p.m or 4 p.m., just a time it's almost impossible to cook, or feel like cooking, a meal that'll be available between 6 & 7 p.m. But it should make a good newly
wed meal too, if our newly wed family member is still collecting them. It's really easy, & fool-proof.

Pork Zucchini and Potatoes Recipe

1 to 1 1/2 lb. pork tenderloin
5 – 8 small red potatoes, can add a few more if you are big potato eaters
3 small zucchini, cut thickly in diagonal slices
1 thick slice of sweet onion, diced
1 can cream of mushroom soup
1 jar pork gravy
1 tsp. minced garlic
1 T. EACH Worcestershire sauce & American chili sauce
1/4 c. dry white wine
Seasoned pepper

In a 3 qt. buttered slow cooker pot place meat; surround with potatoes & zucchini. Scatter on onion. Mix soup, gravy, garlic, Worcestershire & chili sauce; rinse containers with wine & add to sauce. Pour over everything, sprinkle with pepper &
cook on #3 in a West Bend for 6 hours or on Low in a crockery cooker for 6 to 8 hours. This amount serves 4, or a full meal Day 1 for two persons, then hot sandwiches Day 2. If you don't have any dry white wine around, you can use chicken bouillon. We love hot sandwiches !
Marilyn in FL
Click Here to Print this Recipe

Chicken Cacciatore with Spaghetti Squash Recipe

2-2 1/2 lbs. boneless, chicken breast (cut into bite-size pieces)
2 large green bell peppers (cut into bite-size pieces)
1 lb. button mushrooms, sliced
1 cup chicken stock
2 28 oz. cans diced tomato
1 28 oz. can tomato sauce
5 cloves garlic, minced
1 tsp. salt
1 tsp. ground black pepper
1 tsp. dried oregano
4 lb. spaghetti squash

To cook the Spaghetti Squash: Preheat the oven to 450°F. Cut the squash in half and scrape out seeds. Line an oven tray with aluminum foil. Season the spaghetti squash with olive oil, salt, and pepper. Place flesh side down and roast for about an hour until fully cooked. Remove from the oven and let rest until cool enough to handle. Scrape the flesh away from the skin and discard the skin.

Pour all the diced tomatoes, tomato sauce and chicken stock into a large pot. Add all of the chicken, vegetables and seasoning. Bring it to a boil then lower the heat to a simmer. The chicken will cook in about 30 minutes but it is better to let it simmer for about an hour so everything is extra tender or put in a crock pot for several hours.

Serve the chicken and vegetables over the roasted spaghetti squash.
Abby in Atlanta
Click Here to Print this Recipe

I always copy the recipe as it is written then note my changes at the end.
Abby in Atlanta

Chicken Bog Recipe

This old Southern dish is a nice alternative to a main course featuring pasta. The Dutch oven will keep everything warm, rice holds heat beautifully and chicken thighs won’t dry out as they sit in this well-seasoned mixture. Keeping the vegetables in large chunks makes them recognizable for folks who want to know precisely what’s in the dish.

2 Tbs. unsalted butter
2 Tbs. peanut (or olive) oil
5 lbs. boneless, skinless chicken thighs, trimmed and cut in half*
Salt and pepper
2 medium onions, cut into 1/2-inch pieces
4 stalks celery, cut into 1/2-inch pieces
4 cups long-grain white rice*see note
2 (28-ounce) cans diced tomatoes, with juice
4 cups low-sodium chicken stock
2 Tbs. hot sauce
4 sprigs thyme
4 bay leaves
4 garlic cloves, minced

Preheat oven 350º In a Dutch oven, heat butter and oil over high heat until very hot. Add thighs and brown on both sides, about 4 minutes per side. Do not crowd pan. Transfer to a plate, season with salt and pepper. Continue until all thighs are browned.

Leave oil in Dutch oven. Sauté onions and celery until softened, about 3 minutes. Add rice and cook until rice is translucent, about 1 minute. Stir in tomatoes, chicken stock, hot sauce, thyme, bay leaves and garlic. Return chicken to pot and nestle down into rice mixture. Cover and bake until chicken and rice are done and liquid is absorbed, 50 to 60 minutes**. Discard thyme and bay leaves before serving. Check rice for seasoning.

And to be sure the rice is completely cooked.
Serves 12.

To make a smaller qty. Use 6 chicken thighs, 1 med. Onion, 2 ribs celery ¾ cup rice, 1 (14.5 oz.) can tomatoes, 1 can chicken broth, 1 tsp thyme, 1 clove garlic.

* I used bone-in, skinless chicken thighs and I cut the vegetables in small pieces. It took almost 1 ½ hours for rice to be done. Just check.
Abby in Atlanta
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I am sending you a few of the recipes from my collection to help you send out the newsletter.
Abby in Atlanta

Aloha Bundt Cake Recipe

3 cups flour
2 cups sugar
1 tsp. baking soda
1 tsp. salt
1 Tbs. cinnamon
1 1/2 cups vegetable oil
3 eggs, beaten
1 (8 ounce) can crushed pineapple (with juice)
12 maraschino cherries, drained and halved
4 bananas, chopped into about 1/4−inch pieces
1 cup chopped pecans

Preheat oven to 350 degrees F. Grease and flour a Bundt pan. Sift together flour, sugar, baking soda, cinnamon, and salt: stir in oil and eggs. Add remaining ingredients and pour into prepared pan. Bake for 1 hour. Cool completely before

Cream Cheese Frosting
8 ozs softened cream cheese
1/4 cup softened butter
1 pound confectioners' sugar
1/2 cup coconut
1/2 cup chopped pecans
1 tsp. vanilla extract
A few tsp. of milk to thin

Combine all ingredients, thinning with milk a tsp. at a time to desired spreading consistency and frost cake.

I appreciate you sending a number of recipes. I will some more of them tomorrow and the next day. It really helps to have recipes ahead in case there are not enough recipes to make a newsletter.
Click Here to Print this Recipe

Weekly Specials from The Prepared Pantry

White Chocolate Mousse with Raspberry Sauce

If you need a quick,
easy, but still awesome Valentine's Day dessert, this is it!

About 6 servings From Food Network Magazine

For the raspberry sauce:
1 1/2 cups fresh raspberries
3 tablespoons sugar
1 1/2 teaspoons fresh lemon juice

For the white chocolate mousse:
4 ounce white chocolate, chopped
2 cups heavy cream
3 tablespoons powdered sugar
1-teaspoon vanilla
2 cups fresh raspberries
Shaved white chocolate, for topping

To make the sauce:

raspberries, sugar, and lemon juice in a small saucepan. Heat over low heat, smashing the raspberries with a wooden spoon until they release all their juices.
Strain through a fine mesh strainer, using the wooden spoon to push the sauce into a bowl. Refrigerate until cold.

To make the mousse:
Microwave the white chocolate and 1/4 cup heavy cream for 30 seconds. Stir. If the white chocolate is not melted and smooth, heat for another 30 seconds and then stir until smooth. Let cool while you continue.

Beat the remaining 1 3/4 cups heavy cream with an electric mixer until foamy. Add the powdered sugar and vanilla and beat until soft peaks form. Whisk about 1 cup of the whipped cream into the white chocolate mixture and then gently fold in the rest until combined. Serve with raspberry sauce, fresh raspberries, and shaved white chocolate on top.
Click Here to Print this Recipe

Roast Lamb with Orzo | Giouvetsi

Orzo is a form of pasta which is shaped like a large grain of rice. It is used in
many Greek dishes.

leg or shoulder of lamb
2 – 4 cloves garlic
slt and pepper
1 onion, sliced
lemon juice
1 6 oz. can tomato paste
4 – 6 c. boiling water
1 lb. orzo, rice, or macaroni
Parmesan cheese, or feta, or kasseri cheese, cubed

Prepare lamb and season to taste Insert pieces of garlic in slits made in meat with sharp paring knife. and sprinkle with salt and pepper.

Place lamb in baking pan, add onion slices and bake inn 425 degree oven for 30 minutes. Reduce oven temperature to 350 degrees. Baste meat with lemon juice and return to oven until meat is done and well-browned. Remove lamb and onions
from baking pan, and keep warm.

Add tomato paste and boiling water to pan drippings. Use 4 c. water for rice, or 6 or more for pasta. Sprinkle rice or pasta in baking pan slowly and return to oven. Stir occasionally. When rice or pasta is cooked, remove from oven and allow to
stand, covered, with a towel for a few minutes. Serve with grated Parmesan cheese and/or cubes of feta or kasseri cheese. Arrange on platter with meat and onions.
Makes 8 servings

Onion and garlic may be omitted, if desired. Pasta may be parboiled, drained, and added to baking pan with small amount of water.
Artemis in NYC
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Mint Sauce Recipe
This is a simple, straightforward recipe which can be served with cold meats.

1 c. fresh mint leaves, chopped
1 TBS. sugar
2 TBS. vinegar
1/2 tsp. salt
1 c. warm water

Put all ingredients in a bowl and stir thoroughly. Serve in a sauceboat.
Makes 1-1/2 cups
Artemis in NYC
Click Here to Print this Recipe

My Favorite Links
Diggin' History Blog
RecipeGoldMine Recipe Site
Prepared Pantry

Bread Mixes from The 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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Nancy Rogers 

A lot of our members have asked what software I use for organizing my person recipes. 
Nancy Rogers

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Lubbock, Texas 79416

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