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January 2016 Recipes

January 3, 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 - Roasted Garlic Mashed Potatoes Recipe | Green Beans in Garlic Sauce Recipe | Jean's Garlic Recipes | Crown Lamb Meat Patties RecipeLow Carb Quiche Recipe | All American Diner Chicken Recipe | All American Diner Chicken Recipe | Crown Lamb Meat Patties Recipe | Chop Soupy Recipe | No Bake Chocolate Cheesecake Recipe | Flour Free Oatmeal Cookies Recipe | Fresh Green Bean Casserole Recipe | Oven Fried Zucchini Chips Recipe | More Flavored Butter Recipes | Marinated Tomato and Veggie Salad Recipe | Stuffed Tomatoes with Spicy Corn Salad Recipe | Non-BBQed Spareribs

Other - Still need recipe Fruitcake made with dried, not candied, fruits | Mishaps in the Kitchen | Substitute for Bourbon

Bold black text are links. Bold red text are not clickable links.


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   

Before Christmas I sent in a request for Fruitcake made with dried, not candied, fruits. Didn't see it posted or see any responses. Since I still have most of the ingredients I am still interested in receiving recipes.
Happy New Year, Anita in Camarillo

Diane requested non Italian recipes using garlic in the 1/2 newsletter. Here are two of many that I have. In the second recipe you can use frozen green beans or canned one in place of the fresh. I prefer frozen over canned, if fresh are not an option.
Robbie IN

Roasted Garlic Mashed Potatoes Recipe

6-7 peeled potatoes
4 tablespoons butter
1/3 cup heavy cream or milk
3-4 garlic cloves (or more depending on how much you love garlic)
3 tablespoons Extra-Virgin Olive Oil
2 teaspoons dried rosemary
salt and pepper, to taste

Roasting The Garlic:
Preheat Oven to 400°F.
Peel your garlic cloves and toss in the Olive oil and place both garlic and remaining oil on a sheet of aluminum foil ( enough to wrap around the garlic and create a closed pouch ) place pouch in oven and allow to roast for 30-35 minutes or until garlic is slightly brown and very tender. Be careful not to burn the garlic so check on it frequently because everybody's oven is different!

While the garlic is roasting, boil potatoes in a large pot with a pinch of salt until fork-tender.

At this point the garlic should be done. Carefully remove garlic from "pouch" and place in a large bowl where you will be mashing the potatoes. With a fork. mash garlic to a fine pulp. Drain potatoes and add them to the mashed roasted garlic. Using mixer or potato masher, mash potatoes until all the potatoes have broken. Add rosemary, salt and pepper, butter and heavy cream. Mash to desired consistency.
Robbie IN
Click Here to Print this Recipe

Green Beans in Garlic Sauce Recipe

1 1/2 lbs. fresh green beans
4 oz. fresh Shitake mushrooms or other variety
(optional) 1/2 cup grated Parmesan cheese (optional)
1/4 cup extra virgin olive oil
1 tablespoon butter- optional
1/4 cup fresh Italian parsley, chopped
pinch of fresh basil and oregano, minced
pinch of red pepper flakes
Grated Parmesan cheese r other cheese - optional
1/2 cup plain or Italian bread crumbs (optional)
8 cloves garlic, peeled

In a saucepan, bring 5 cups water to a boil with 1 tablespoon salt. Add fresh green beans (strings and ends removed). Boil beans for 4-5 minutes, until tender but not overcooked. When tender, shock beans in a bowl of ice water to prevent overcooking and retain bright green color. Remove after 30 seconds and let drain in colander.

In a large heavy bottom skillet, heat olive oil with cloves of garlic and mushrooms. Sauté until garlic becomes tan, but not brown. Mash garlic into oil with the tines of a fork. Add cooled beans, parsley, butter and remaining ingredients. Toss with cheese and bread crumbs (optional) and serve when butter has melted.

Note: Garlic cloves may be removed before serving, or left in for added flavor, as desired. Garlic can be pureed or pressed through a sieve, but this will eliminate the "roasted" garlic flavor which characterizes this dish. May be served either warm or cold (if served cold, omit butter.
Robbie IN
Click Here to Print this Recipe


Betty Crocker Free Samples Just for You 

Jean's Garlic Recipes
Good morning - I've never submitted a recipe to your website, but read it quite frequently and when I saw the request below, just had to send in these two ideas. Hope I included all the info required.

In answer to a Request from Jan. 2, 2016 newsletter: I would appreciate any healthy recipes using a lot of garlic, but not Italian dishes. Dianne

I think she’ll find there is plenty of garlic in these two delicious dishes for any garlic lover. I always serve them together. Any chicken leftovers are wonderful added to toppings for a pizza. This dinner will serve 4.

Sweet Garlic Chicken

4 chicken breasts or thighs
1 tsp salt
2 tsp pepper
1 T. dried basil
1 T. olive oil
5 garlic cloves, minced
4 T. brown sugar

Preheat oven to 400°F. Line a sheet with foil and spray. Season chicken with salt, pepper and basil and place on baking sheet. Heat olive oil over med. heat till shimmering; add minced garlic and cook until soft & fragrant, about 2 min. Remove from heat and stir in brown sugar until smooth . Evenly spread sugar mixture over the top of each piece of chicken. Bake for 30-40 minutes.
Jean in the Straits of Juan de Fuca
Owner/Chef, a Chef's Journey

Garlic Pasta
About 4 cups cooked linguine (start with 1/2 lb. dry)

3 T. olive oil
2 T. minced garlic (or use roasted)
1/2 tsp red pepper flakes

Cook until garlic begins to sizzle in the oil over med. heat; toss with the pasta an top with: 3 Tbs shredded Parmesan, Sea Salt and lots of freshly grated black pepper. Note: Whatever ‘goop’ is left in the baking pan from the chicken, I mix into the pasta also for more flavor.
Jean in the Straits of Juan de Fuca
Owner/Chef, a Chef's Journey

I looked at the achefsjourney and found under the recipe section several recipes I would like to try myself.
Click Here to Print both of Jean's Recipes

Mishaps in the Kitchen
Over the years many kitchen mishaps have been posted in this newsletter. This is one of my favorites.

Talking about cooking disasters...
Many years ago, I prepared one of my D/H's
favorites - a meat loaf that I added eggs, onions, ground chuck, vegetable oil, a little milk, spices and a small package of oatmeal. Cooked the loaf, took it out of the oven and all I could smell was strawberries. I cut off a small slice and sure enough the strawberry flavor was so strong. I realized that I had grabbed a packet of strawberries and cream oatmeal flakes instead of the regular ones. Having had some other failures in the kitchen, I went into my garden and buried the meat loaf until I could get rid of it.

The neighbors dog got into my vegetable garden and brought out the entire meat loaf and took it home. His master came over and asked if the meat loaf was mine. I lied.....
Florence, IL

More lamb recipes

Crown Lamb Meat Patties Recipe

1 lb. ground lamb
1 egg, slightly beaten
1/2 cup cracker crumbs
3 T. minced parsley
1-1/2 T. soy sauce
1/2 clove garlic, minced
1/2 t. caraway seed
1/4 t. pepper
1/2 cup catsup
2 mushrooms, sliced
16 pineapple tidbits

Combine all but mushrooms and pineapple; bland well. Shape into 8 rectangles, 2 1/2 x 4 x 1/2 inch. Arrange mushroom slices and pineapple tidbits in center of 4 rectangles. Top w/ remaining lamb patties. Seal edges. Place on broiler rack. Broil 4 inches from broiler until for 6-8 min. Turn. Broil 5-7 min. longer. 4 servings
Athena in DE
Click Here for this lamb recipe

Re: Substitute for Bourbon
For Judy, you can
Non-alcoholic vanilla extract; Champagne and other sparkling wines: Sparkling apple cider; sparkling cranberry juice; or sparkling grape juice.

For 2 tablespoons bourbon, substitute the following: 1 to 2 teaspoons vanilla extract.

Low Carb Quiche Recipe
Low Carb Quiche that is really good. Can use crust above, or not. If you do, the nutritional values change a bit. Sue
Makes 2 quiches.

5-6 cups shredded muenster and/or colby jack cheese, divided in half
2 tablespoons butter plus more for greasing pans
1 large white onion, finely chopped
12 large eggs, preferably organic or free range eggs
2 cups heavy cream
1 tsp salt
1 tsp ground black pepper
2 tsp dried thyme

Preheat oven to 350 degrees.
In a separate skillet, add the butter and melt over medium-low heat. Add the vegetables and saute until onions are translucent and soft. Remove from heat and cool.

Butter two 10 inch quiche pans or deep pie pans. Put 2 cups of shredded cheese in bottom of each buttered pan. Add 1/2 of cooled vegetable mixture to each pan in an even layer over cheese.

Crack 12 eggs and pour into a large mixing bowl. Add the cream and spices, and whisk together until well mixed and frothy. Pour 1/2 mixture over each pan of cheese and veggies, then use a fork to gently and evenly distribute cheese and vegetables into egg and cream mixture.

Slide quiche pans into oven, leaving an inch of space between pans. Bake for about 20-25 minutes or until set and puffy and slightly golden in the center. You can also use a knife to insert into middle of one of the quiches, and if it comes out clean, they are done.

Cut each quiche into 6 equal sized servings for a total of 12 servings. Serve immediately, or cool and refrigerate or freeze. These will keep in the freezer for a two weeks, or the refrigerator for a week.

Nutrition: Serving size = 1/6 of a quiche. Each serving has 382 calories, 16 grams of protein, 33 grams of fat, 5 grams of carbohydrate and 1 gram of fiber.
Anna in Sweden
Click Here to Print this Recipe

Hi all you wonderful Nancy Landers :) In response to Dianna wanting healthy garlic dishes but not italian I don't consider this italian but it sure is good and at 226 calories per serving pretty darn healthy too. I hope if you try it you will like it as much as we do. Donna in KS

All American Diner Chicken Recipe

1/4 cup all-purpose flour*
6 (4-ounce) boneless, skinless chicken breast cutlets
2 tablespoons olive oil
3 cloves garlic, crushed
2 onions, cut in half and sliced
2 red bell peppers, cut into 1/2-inch strips
1/2 cup dry white wine
1 low-sodium chicken bouillon cube*
1 teaspoon dried tarragon*
1/2 teaspoon salt
1/2 teaspoon black pepper

Place the flour in a shallow dish. Coat the chicken cutlets with flour.

In a large nonstick skillet, heat the olive oil over medium-high heat. Add the chicken, and cook for 3 to 4 minutes per side, or until golden. Remove the chicken to a platter; set aside.

Add the garlic, onions, and bell peppers to the skillet, and sauté for 5 to 8 minutes, until the peppers are crisp-tender.

Return the chicken to the skillet; spoon the vegetables over the chicken. Add the wine, bouillon, tarragon, salt, and black pepper; stir until the bouillon is dissolved.

Cover, and cook over low heat for 18 to 20 minutes, or until no pink remains in the chicken. Serve topped with the vegetables and sauce.
Serves 6 Calories per serving 226
Click Here to Print this Recipe

Happy New Years to all :) I had never heard of chop soupy before but figured it was a wierd enough name that surely somewhere on the net there would be a recipe for it so went looking. Guess where I found one. Right here on Nancy's web page. It was submitted by Judy in Alaska back in 2011 and if she submitted it you all know it has to be good. so here it is. I also found the recipe at and somehwere else and they were all the same recipe so am hoping this is what you are looking for. Donna in KS

Chop Soupy Recipe

1 lb. round steak, cut in very thin strips
2 tbsp. cooking oil
1-1/2 cups fresh mushrooms, sliced
(can use 4 oz. can, drained)
1-1/2 cups diagonally sliced celery
1 cup green pepper, cut into 1 inch squares
1/2 cup green onion, diagonally cut into 1 inch pieces
1 can Campbell's Beef Broth, or Onion Soup
2 tbsp. soy sauce
2 tbsp. cornstarch
1/2 cup water

In skillet, brown beef in oil, add vegetables, soup and soy sauce. Cover and cook over low heat, until meat is tender (I simmered it for 1 hour) and stir occasionally. Mix cornstarch with water and blend into sauce.

Cook, stirring until thickened. Serve with cooked rice.
Makes 4 servings.

This is a very wonderful dish also.
Judy (in Alaska)
Click Here to Print this Recipe

No Bake Chocolate Cheesecake Recipe

1 1/2 c. Hershey's semi-sweet chocolate chips
1 pkg. (8 oz.) & 1 pkg. (3 oz.) softened cream cheese
1/2 c. sugar
1/4 c. butter, softened
2 c. frozen non-dairy whipped topping, thawed
1 graham cracker crust

In small micro-proof bowl, melt chocolate chips on high (full power) 1 to 1 1/2 minutes or until chips are melted and mixture is smooth when stirred, set aside to cool. In large mixer bowl, beat cream cheese, sugar and butter until smooth.
On low speed blend in melted chocolate. Fold in whipped topping until blended. Spoon into crust. Cover and chill until firm.
Click Here to Print this Recipe

Flour Free Oatmeal Cookies Recipe

Flour Free Oatmeal Cookies
1/2 c. (1 stick) unsalted butter, melted
1 1/2 c. oatmeal
1/2 c. sugar
1/4 c. light or dark brown sugar
1 tsp. vanilla
1 egg

Mix all ingredients. Chill if batter is too wet. Bake in a preheated 350 degree oven for 12 to 15 minutes, or until just lightly browned all over. (Makes about 24 cookies.)
Click Here to Print this Recipe

Recently, at a garage sale, I found a microwave/convection oven. Are there special directions in using a convection oven.

Good morning Nancy and all Landers,
Yes, Robbie IN I was the one who shared
Crockingirls lol. I use this site all the time as they are constantly adding new recipes. And it's a great site for people just starting out using crockpots. Newsletter looks great today. Gettin ready to watch that Vikings/Packer game tonight. One nice thing about the Crockingirls site is that you can ask them questions and they will reply very quickly.
Dianne in Wisconsin

Fresh Green Bean Casserole Recipe

2 cans green beans, drained
Or about 4 c. fresh beans, cooked & drained
1 can cream of mushroom soup*
1/2 c. buttered bread crumbs

Mix beans and mushroom soup. Pour into casserole. Top with bread crumbs. Bake 30 minutes at 350 degrees. Serves 6-8.
*Note: I prefer cream of celery soup and a small can of mushroom pieces (drained).
Linda NM
Click Here to Print this Recipe

Oven Fried Zucchini Chips Recipe

3 medium zucchini
1/4 c. frozen egg substitute, thawed
2 tbsp. commercial reduced-calorie Italian dressing
1/2 c. fine, dry bread crumbs
2 tbsp. grated Parmesan cheese
1/8 tsp. freshly ground pepper
Vegetable cooking spray

Cut zucchini into 1/4 inch thick slices; set aside. Combine egg substitute and Italian dressing in a small bowl; stir well. Combine bread crumbs, Parmesan cheese and pepper in a small bowl; stir well. Dip zucchini in egg mixture; dredge in bread crumb mixture. Place zucchini on a baking sheet coated with cooking spray. Bake at 475 degrees for 5 minutes; turn and bake an additional 5 minutes or until golden. Serve immediately.
Yield: 8 servings - 1/2 cup serving

Calories 58 Protein 3 Fat 1 Carbohydrate 9 Fiber 1 Cholesterol 1
Sodium 125
Linda in NM
Click Here to Print this Recipe

Here are some more Flavored Butter Recipes.

Chocolate Butter
1/2 cup butter, softened and cut into chunks
1/4 cup semisweet chocolate chips, melted

Whirl butter in bowl for about 30 seconds, until smooth. Pour in chocolate , whirl until blended.

Place in covered container or shape into a log and cover with plastic wrap. Refrigerate or freeze until ready to use.

Cinnamon Honey Butter
2 Sticks (quarter lb) butter PLUS 3 tb Butter (at room temperature)
3/4 cup Margarine
1/3 cup Honey
2 tsp Cinnamon
1 tsp Vanilla
1/2 cup Soft-type Brown Sugar

Mix all ingredients until blended, using a mixer. Makes 3 half-pound units of spread which can be frozen if necessary. Use as spread on coffee cakes or on just plain toast!

Cinnamon Maple Butter
1/2 c Butter; softened
2 tb Maple syrup
1/2 ts Cinnamon

Whip all together and serve.

Cranberry Honey Butter
1 c Butter, softened
1/4 c Honey
1 c Whole cranberry sauce

In small mixer bowl at high speed, beat butter and honey until soft and fluffy. Reduce speed to low; add cranberry sauce. Continue beating, scraping bowl often, until well blended, 2-3 minutes. Cover;
store refrigerated.

Curry Butter
1/2 c Unsalted butter, room temp
2 T Good-quality curry powder

CURRY BUTTER: Beat the butter and curry powder with an electric mixer
until blended. Refrigerate covered until ready to use.

Dill Butter
Cream 1/2 pound soft sweet butter with 1 Tablespoon minced fresh dill, 1 tea lemon juice and a dash of Tabasco sauce. Serve at room temperature. *Great on corn on the cob.

Pecan Butter
1 lb Shelled pecan halves
3 tb Butter
2 ts Salt
1/2 ts Soy sauce
1 tb Honey

Heat butter in a large cast iron skillet. Saute the pecans until they are toasted and butter covered. Remove form heat and cool. Dump pecans, honey, soy sauce, and salt into your nut mill and proceed as the directions indicate. Makes approx. 1-1/2 pint of delicious pecan butter.

Garlic Butter Recipe
1/2 Cup lightly salted butter -- at room temp
2 Cloves crushed garlic

In a medium bowl, cream the butter with wooden spoon until light and fluffy. Add the garlic and blend well. Transfer to a sheet of heavy- duty foil, roll the foil around the mixture, forming a log 8 inches long by 3/4 inch in diameter. Tuck in the ends of the foil, label and freeze. Will keep for up to 2 months. Use to flavor potatoes, bread,
other cooked veggies, Rice pasta and pasta sauces.

Garlic Cheese Butter
1/2 cup Butter, softened
1/8 tsp Garlic powder
1 tsp Lemon juice
3/4 tsp Italian seasoning
1 c Cheddar, shredded
1/8 tsp Pepper

Beat butter and seasoning until fluffy. Blend in cheese and lemon
juice. Form a log and refrigerate.

Honey Orange Butter
1/2 c Butter; softened
1/4 c Honey
2 tb Orange marmalade
Whip all together and serve.

Horseradish Butter
1/4 c Prepared horseradish
1/2 c Butter
Blend together and use as a spread for canapes. Garnish as desired.

Jalapeno Butter
1/2 c Unsalted butter, room temp
2 Jalapeno peppers, seeded & Finely minced
1/2 t Ground cumin

Beat the butter with an electric mixer until light. Beat in the jalapeno peppers, then the cumin. Refrigerate covered until ready to use.

Lemon Basil Butter
1 c Loosely packed fresh basil leaves
1/2 c Sweet butter, softened
1 t Freshly grated lemon zest, -or to taste

In a saucepan of boiling water blanch the basil for 2 seconds. Drain the basil well, pat it dry, and in a food processor blend it with the butter, the zest, and sat to taste until the mixture is smooth. Let the basil butter stand, covered tightly with plastic wrap, in a cool place for 1 hour or, chilled, overnight. Serve the lemon basil butter with steamed vegetables or grilled meats and fish. Makes about 2/3 cup.

Parsley Butter
Cream 3 or 4 tablespoons chopped parsley with sweet butter and a little lemon juice. Chill. This is delicious on broiled steak or fish.

Peach Almond Butter
1/2 c Butter; softened
1/3 c Peach preserves
1/2 ts Almond extract
1/2 ts Confectioner's sugar
Whip all together and serve.

Strawberry Butter
1/2 c Butter; softened
1/3 c Strawberry preserves
1/2 ts Lemon juice
1/2 ts Confectioner's sugar
Whip all together and serve.

I failed to include the member's name that sent in all the recipes in my files. I didn't know I needed to 10 years ago when I got these from Nancy's newsletter.
Click Here to Print this Recipe

Marinated Tomato and Veggie Salad Recipe

1 head fresh broccoli, separated
4 oz. fresh mushrooms, sliced
1 can (5 oz.) water chestnuts, rinsed & drained
1 red onion, separated into rings
1 bottle (8 oz.) Italian dressing
1 to 2 c. cherry tomatoes, halved

Combine broccoli florets, mushrooms, chestnuts, onion and dressing in a large bowl. Cover, marinate several hours, stirring occasionally. Just before serving, add cherry tomatoes, stirring gently.
Yield: 6 servings.
Linda NM
Click Here to Print this Recipe

Stuffed Tomatoes with Spicy Corn Salad Recipe

6 small, ripe tomatoes
1/2 c. creamy buttermilk dressing
2 tbsp. snipped parsley
1/4 tsp. pepper
Dash ground red pepper
2 c. cooked fresh corn kernels
1/2 c. shredded Monterey Jack cheese
1/4 c. chopped green pepper
1/4 c. chopped cucumber
1/4 c. chopped onion
Lettuce leaves

Place tomatoes, stem end down, on a cutting surface. Cut each into 4 to 6 wedges, cutting to, but not through, stem end. Spread wedges apart slightly; sprinkle with salt. Cover; chill. In a small mixing bowl, combine dressing, parsley, pepper and red pepper. In another bowl, combine corn, cheese, green pepper, cucumber and onion. Add dressing mixture; toss gently to coat. Cover; chill. Serve tomatoes filled with corn mixture over lettuce on individual plates.
Makes 6 servings.
Mary J
Click Here to Print this Recipe

Re: Non-BBQed spareribs for Mary
Hi Nancy
Every October we have "Oktoberfest" for the family which includes ribs and kraut. I usually prepare 6 to 8 slabs of baby back ribs for the mob that shows up. It's easy.
Remove any fat blobs clinging to the slabs. Sprinkle generously with granulated garlic and salt and pepper to taste. Cover baking sheets with foil sprayed with Pam for easier clean up. Lay rib slabs in one layer on pans and bake in 375 degree oven until done, turning once, probably about1 to 1-1/2 hours. I usually start them with the lean side down. They are done with the meat starts to retract from the bones or check with an instant meat thermometer.. We set aside two slabs and cut the remaining slabs of ribs into 2 rib pieces that are placed over a thick layer of kraut in a roaster allowing the ribs to steam 10-20 minutes. We serve with mashed potatoes and broccoli or green beans. On a different day, the reserved ribs are re-heated with BBQ sauce. On a few occasions I've done the whole batch with BBQ sauce. It always works for us.
NV (no name was included with recipe)
Click Here to Print this Recipe

Does anyone have ideas for items to make for a bake sale. All I can think of is cookies.
Thanks, Barbara

Recently I found an old recipe that used a spyder. What is a spyder that is used in cooking and why is it called a spyder?
Mary Ann

Lindy from NM requested a look a like recipe for Panera’s basil tomato soup. Linda google Panera’s recipes and all there recipes are posted . They also have a great one for butternut soup called Autum Harvest Soup.

Disclaimer: information posted here is provided as general information only and should not be a substitute to your medical doctor. This web site  owner is not responsible for the use or misuse or results of any action taken on behalf of the information presented here.

Happy New Year to Nancy and her furkids and all Landers.

In the January 2nd newsletter, Rita from Tulsa wrote: " I was told I have IBS. Need help understanding it. What should I eat, what should I avoid. Any help would be appreciated."

Rita, regarding food, it's trial and error. I've had IBS for many years and was always told that things like raw veggies and citrus fruits were to be avoided, as well as most forms of alcohol and foods high in fiber. Well, for me - none of that is true. And what isn't a trigger one day can be a trigger in the future. As to understanding it, I don't think there is an answer. The most that can be done is to help control the "D" and/or "C" problems it causes. There are many IBS sites online with helpful hints, like using a heating pad when your gut is in spasms. The very old generic drug I was on is no longer being made and the brand name drug went to something like $900.00 a month! The replacements provide little help, at least for me. Like any health issue, there's lots of info and I don't want to take space from the wonderful recipes on this site for this crappy topic! (Sorry, I couldn't resist!). Rita, I wish you well. Nancy, if you'd like - you can just forward my response to Rita in lieu of posting in the newsletter.
Jan in MO.

I have IBS but I don't want my name published if you print this.

IBS runs in my family. My Dad, sister, son and I have it. We mostly have the IBS-D. form of it. I suggest you google it because there is a lot of information out there that might help you. I think some things that bother some people will not bother others. For example, it suggests you don't eat dairy , cheese or diet soda. I do all of them and they don't bother me. Things that bother me are, Raw Onions( I can eat a few if they are well cooked. I can not eat garlic, corn. Some foods I can eat but not every day. For example, I love green salads and I can eat them one and if I'm luck 2 days but not the third.
Also one of the most important things I've learned is to not "stuff" myself even on Thanksgiving. That is a sure way to have an attack. It's better to eat smaller meals and healthy snacks.

Also use immodium. I keep a bottle in the house, blister packs with individual pills wrapped, are divided and are in my purse and in my car. I am never without them. If I feel my stomach "rumbling" I take one. In case of a really severe attack, I sit in my recliner take an appropriate amount of immodium and do not move. If you are lucky you will take a nap. My son whose is worse than mine, literally goes to bed and sleeps. That seems to be the only cure for it. Once it passes you will be fine.

Try and figure out what your triggers are. Sometimes you may not even know what caused it. It just happens. It is manageable and it might take a while till you figure it out, but I lead a pretty normal life and don't have that many attacks, thankfully. Just carry your immodium with you.

Note to Ria re: IBS: It depends what type of IBS you have. For instance, for one type, research has shown probiotics are helpful. Not for the other type. Certain foods will help one type, but not the other type.
Athena in DE

Rita in Tulsa said she has
My husband has this and was told by the chiropractor to visit an acupuncturist. She put him on a diet, in addition to her treating him once a week. He considers himself cured, and I agree. He was never able to eat fried foods, mayonnaise, ice cream, very spicy food, ice pops, etc. without symptoms. She told him to separate proteins and starches, to eat them at different meals. There is a diet book out for this, she had a copy made for him. I can’t find it or I’d give you the name. If for instance we had meatballs we didn’t have spaghetti with them. We eat a lot of salad and vegetables with the protein though. I made spaghetti squash for him to go with them for instance and that was fine. She also said to stay away from milk. She said once you cure your inflammation you can cautiously go back to the other foods. Also, a big cause of IBS is stress. It’s been about a year but it was so worth it to both of us to know that we didn’t have to worry. Occasionally he’ll go off the wagon but now it may or may not bother to a small degree. If all else fails Imodium or the generic equivalent works in a pinch. Just be sure that if you go to an acupuncturist you do some research and find the best one you can. Apparently there are quacks like any other alternative option. His was highly recommended by a number of people. Good luck. Betty in ME.

Disclaimer: information posted here is provided as general information only and should not be a substitute to your medical doctor. This web site  owner is not responsible for the use or misuse or results of any action taken on behalf of the information presented here.


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