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January 2016 Recipes

February 6, 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   



This is a great meatless recipe and is also good for those who love eggplant. It would be a good option for those who do not eat meat during Lent.
Robbie IN

Stuffed Peppers with Eggplant Recipe

about 5 green or red bell peppers, cut in half
1 large eggplant
3 eggs or egg substitute
1/3 cup Italian style bread crumbs
1/2 c. chopped tomatoes
1/4 c. chopped black olives - optional
1/2 lb. Parmesan or Romano cheese(can also use a mixture of the cheeses)
1 tsp, basil
1 tbsp. extra virgin olive oil
pinch each basil and oregano
1/4 tsp. garlic powder
salt and pepper to taste

Remove peel from eggplant and cut into 2 inch chunks; cover with water and cook until tender. Drain well and let dry for 10 minutes.
Add grated cheese to eggplant puree. Add remaining ingredients (except peppers).

Slice peppers in halves and remove seeds and stem. Stuff with eggplant mixture. Rub outside of peppers with a little olive oil. Sprinkle filling with buttered bread crumbs and sprinkle lightly with a little paprika. Bake for 50 - 60 minutes in a preheated 350° oven.
Robbie IN
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Chili Fries Recipe

1 lb. ground beef
1 bottle chili sauce, 12 oz, Heinz
1 packet chili seasoning mix
1/2 cup water
1 t. Worcestershire sauce
1 T. yellow mustard
1/2 t. onion powder
1 bag golden crinkles French fried potatoes, 32 oz
Shredded cheddar cheese

Preheat oven to 450. Line a baking sheet with foil. In large pan, over medium heat,a brown ground beef. Stir frequently to break up meat to fine ground. Add remaining ingredients except the fries and cheese. Bring to a boil. Lower heat and simmer for 30 minutes
Arrange fries on prepared baking sheet in single layer. Bake in preheated oven for 25 to 30 minutes or til golden and crispy. Remove from oven and arrange on serving plate. Spoon chili over top. Sprinkle with shredded cheese if desired.
Serves 6.
Sherry (in Indiana)
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This is in response to Mary Ann from Kentucky who asked if anyone might be interested in her posting recipes from her Grandmother and Great Aunt's 100 year old cookbooks. My personal answer is a definite YES! I consider it a treat to sit down with and read really old cookbooks. It is like stepping back in time for a bit. I would love to read the articles Mary Ann mentions as well --such as "how to construct a rolling kneeling box to scrub porches and floors". How endearingly quaint!
Pam in Ohio

Hi, First off I love your site, I have found so many great recipes in your newsletters. I appreciate all that you do for us. In response to Mary Ann from Kentucky I love old recipes, some of my favorites have come from older cookbooks so please send them in I'll be looking for them.
Thanks Sandy from Amarillo.

I love Jello salads but they never turn out right for me. When I use a mold for the Jello salad it tends to stick to the side and looks really  ugly when it comes out of the mold.  What am I doing wrong?

I personally would love to see old recipes. Even the one for the "rolling knee box". I am old enough to have used a wringer washing machine and hung clothes out on a line to dry even in frigid weather. So I love some of these "old fashioned" stories and ideas.

To me there is nothing like the old "homemade" recipes where everything is made from scratch. I cook and bake a lot for my church and when I get there everyone wants to know what I brought and usually there isn't anything left to bring home. I don't think it's because I do anything special, but almost everything is cooked from scratch. I also have collected a lot of the older recipes because if you read today's newspapers, most of them are open a box of this and a can of that and precooked something else. That's not my idea of cooking. Yes, it may take a little longer but the taste difference is so worth while. If you don't believe it, next time you go to a covered dish supper, look at the items that are "store bought" versus "home made" and you will see which ones disappear first.
Thanks for sharing.
Abby in Atlanta

In Pennsylvania Dutch country, Fasnacht Day is Feb. 8. This is the day the Germans who settled in PA tried to use up their flour and sugar before Lent by making Fasnachts. Every year my maternal grandmother baked them for us.

Fasnachts Recipe

2 cups milk
1/3 cup lard
3/4 cup sugar
1 t. salt
2 eggs
1 yeast cake
about 7 cups of flour

Bring milk and lard to boiling point, do not boil.
Stir in sugar and salt and let cool to lukewarm.
Beat eggs and add to the milk.
Soak yeast cake in 2 T. warm water and keep warm.
Sift and measure flour.
Combine yeast and liquid.
Add enough flour until able to handle easily.
Knead well, by punching, stretching and folding over itself.
Kneed well until snappy.
Let rise overnight.
In the morning, roll out to 1/4 inch thickness.
Cut into 2” squares and make a slit in the center.
Cover and let rise 3/4 of an hour.
Fry in deep fat until brown.
While warm, roll in sugar.

Fasnachts are baked only once a year on Shrove Tuesday.
Athena in DE
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Gourmet Jams and Jellies from The Prepared Pantry

Brown Sugar Toffee Recipe

1 cup chopped blanched almonds, toasted
1/2 cup butter
1 cup packed dark brown sugar
8 to 12 oz. milk chocolate, chopped

Sprinkle 1/2 cup almonds into buttered 9x9 inch dish. Melt butter in skillet; blend in brown sugar. Bring to a boil, stirring constantly. Cook to 270 - 290 degrees on candy thermometer; soft-crack stage, still stirring constantly. Pour into prepared dish. Let stand 1 to 2 minutes, Sprinkle chocolate over top. Let stand until melted. Spread melted chocolate evenly over top; sprinkle with remaining 1/2 cup almonds. Let stand until firm. Break into pieces. Yields 1 1/2 pounds.
Sherry (in Indiana)
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Carnation Famous Fudge Recipe

1 1/2 cups granulated sugar
2/3 cup NESTLÉ CARNATION Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups NESTLÉ Semi-Sweet Chocolate Morsels
1/2 cup chopped pecans or walnuts (optional)
1 teaspoon vanilla extract

LINE 8-inch-square baking pan with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.

FOR MILK CHOCOLATE FUDGE: Substitute 1 3/4 cups (11.5-ounce package) Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels.
Sherry (in Indiana)
Click Here to Print this Recipe

Hi Nancy,
I just read about the old cook books Mary Ann from Kentucky wrote to you about. I would love to see some old recipes. The ingredients and instructions would be interesting. They might have been cooked on a wood burning stove.
Looking forward to seeing them.
Marlene Albany, NY

Hello again everyone
This is a question I have about Artemis' lentil soup. Is there any specific type of lentil that you use for this? This sounds like something I'd like to make, especially since it is supposedly going to be colder next week, and it also would be a good meatless meal for Lent.
Jerry from Upstate NY

For other salad lovers, here's my husband's latest favorite. Add a few fresh strawberries or raspberries & it'd be perfect for Valentine's Day.

That Salad Walt Likes So Much Recipe

Layer in order given to make as many as you need:
Small handful baby spinach
Large handful chopped romaine
Another small handful spinach
Thin strips of purple onion & green bell pepper
A few very thin slices of peeled cucumber
A good handful EACH craisins & walnut halves
(OPT) a small sprinkle of cheddar-jack OR colby-jack shredded cheese

Walt dressed his with Ken’s Red Wine Vinegar Dressing & I used Marzetti’s Blue Cheese in the jar.
Marilyn in FL
Click here to print this recipe

I would love to have some OLD 100 year old recipes!. Most of the recipes now days start with a store bought cake mix and other store bought stuff. I try to make things from scratch – real scratch – and that what they did back then. The things now days are good (so so but the old time recipes are THE BEST. More work for sure but more better also! Worth the more work!

In the newsletter of February 5th Mary Ann from Kentucky mentioned a rolling kneeling box. I’d like to make one if she will give us the article.

I’d also like some of those old time recipes – I’m 86 so I might remember some of them.
MartyS from TN

Fruit Cocktail Muffins Recipe

2 cups self rising flour
1 cup white sugar
1 (15 ounce) can fruit cocktail, undrained.

Mix lightly just until dry ingredients are moistened. Spoon into paper lined muffin cups.
Bake 20 minutes at 350 degrees.
Nana in SE Ohio
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This is a quick go to recipe for a yummy cookie that I make whenever Hubby asks for a home made cookie. It's so good that it's hard to quit once you start eating them.

Brown Sugar Shortbread Cookies Recipe

1 cup butter softened (don't substitute)
1/2 C packed brown sugar
2 1/4 cups all purpose flour
Cream butter and sugar. Gradually stir in the flour. Turn onto a lightly floured surface and knead until smooth, about 3 minutes. Pat into a 1/2 inch thick rectangle measuring 11x8 inch. Cut into 2x1 inch strips. Place i inch apart on ungreased cookie sheets. Prick with a fork. Bake at 300 degrees for 25 minutes or until bottom begins to brown. Cool...Makes 3 1/2 dozen. Soooo good.
Cher, Avon Lake, Oh
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Weekly Specials from The Prepared Pantry

This is for Mary Ann from Kentucky who wanted to know if we'd be interested in recipes from old books. Don't know about the others but yes!! I'd love them. Just might be like some that grandma used to make.
Sherry (in Indiana)

Maryann from Kentucky
I too would be thrilled for you to send old time recipes. Thanks so much.
Lynn Fl & WI

My gravy is very lumpy. It tastes OK but look very lumpy.  My husband things if you fix fried chicken it is the only thing that will go with it is mashed potatoes and gravy.  The potatoes turn out well but the gravy doesn't.  What am I doing wrong?Randy's wife

If you like grilled cheese sandwiches, you might like this. You can use other cheeses, less or more pepperoni and other spreads instead of the mayonnaise. Be creative and let your taste buds guide you.
Robbie IN

Grilled Pepperoni Sandwich Recipe

2 slices bread
1 slice American cheese
1 slice mozzarella cheese (or enough shredded to cover a slice of bread)
6 pepperoni slices
1 tbsp. mayonnaise, optional

Spread small amount of mayonnaise on one slice of bread. Add slice of American cheese, then pepperoni to cover, then mozzarella cheese. Top with other slice of bread. Spread butter on outside of each bread slice; grill until cheese is melted.
Robbie IN
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Mary Ann from Kentucky I would love for you to post the old recipes.
Leslie from Texas

Balsamic Cranberry Potato Bites Recipe

Here's a deliciously new twist on rumaki.

12 small red potatoes, quartered
12 bacon strips
1/2 tsp. salt
1/4 tsp. pepper
1 can (14 ozs.) jellied cranberry sauce
1/4 cup balsamic vinegar

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until almost tender.

Meanwhile, cut bacon strips widthwise into fourths. Drain potatoes and sprinkle with salt and pepper. Wrap a piece of bacon around each potato quarter; secure with toothpicks. Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 20-25 minutes or until bacon is crisp.

In a small saucepan, combine cranberry sauce and vinegar. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, about 15 minutes. Coat appetizers with sauce mixture. Serve warm.
Yield: 4 dozen (1-1/4 cups sauce).
NOTE: I used 2 different packs of Kroger low sodium bacon. One pack I cut in thirds and it was too small to wrap around. The other pack I cut in 3rd’s and it really was a little too big. So judge accordingly. Try some before you cut it all. I used immersion blender on sauce. Delicious
Abby Atlanta
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1 Hour Rolls Recipe

1 cup lukewarm milk
2 tsps sugar
1 egg slightly beaten
1 tsp salt
2 tbsps shortening
1 package yeast
3 cups all purpose flour

Mix together first six ingredients. Add flour to make a soft dough. Roll out and cut in small circles. Place on greased cookie sheet. Let rise in warm place until doubled in size. Bake at 375 for 20 minutes.
Sherry (in Indiana)
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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 

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Nancy Rogers

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Lubbock, Texas 79416

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