Recipe Index


Home Page
Return to
Newsletter Archives
January 2016 Recipes

January 23, 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.

A Baker’s Cookie Guide Information
Tips and Techniques for Better Cookies | How to Troubleshoot Cookies | Save Time with No-Bake Cookies | The Joys of Refrigerator Cookies | Types of Cookies and How to Bake Them

Today's Recipes
Robbie's Unique Soup Recipes | Sherry's Bran Muffins Recipes | Sherry's Fried Pies Recipe | Marilyn's Easy Soup Recipes | Donna's Meatball Minestrone Recipe | Artichoke and Feta Latkes Recipe | Crab Cake Alaskan Style Recipe | Crock Pot Hearty Chicken Noodle Soup Recipe | Lemon Wow Pie Recipe | Mary Ann's Chocolate Chip Cookie Recipe | Egg Salad Recipe | Chicken Pecan Recipe | Bisquick Peanut Butter Cookies Recipe

Answers to what is hominy | more info on hominy | Rice and Raisin Dessert | Caramel Rice | good brown gravy mix |


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   

Weekly Specials from The Prepared Pantry

A Baker’s Cookie Guide

Tips and Techniques for Better Cookies

Cookies are wonderful concoctions of flour, sugar, and a fat—usually butter and eggs. To these basic ingredients, we add fruit, nuts, and flavors. If we start out with compromised ingredients, the cookies from any recipe will be inferior. Sugars

not only sweeten, they add moisture and tenderness to the cookie and help the cookie brown. Always use the type of sugar called for in the recipe. Since superfine sugar melts faster than does granulated, it will create more spread. Brown sugar adds a caramel flavor and more moisture than granulated. Powdered sugar has added cornstarch and makes a firmer, drier cookie.

Measure sugar in measuring units designed for dry ingredients. For white sugar, use a knife to level the top of the measure. Pack brown sugar firmly into the measuring unit.

Always use fresh, soft, brown sugar. Hardened brown sugar will not add enough moisture to the cookie. An old trick to soften brown sugar is to add a slice of bread to the container. Since sugar is hygroscopic, that is it attracts moisture, it will draw the moisture from the bread. In a day or two, the sugar will be soft and you can throw the bread away.

Use good quality, fresh flour. If your bag of flour has been sitting open too long, it may be dry or taste stale.

For a more tender cookie, use pastry four. For a chewier cookie, use bread flour. All-purpose flour is the middle of the road and suitable for most cookies.

Measure flour as you would white sugar, in a dry measure and scrape the top off with the back of a knife. Do not dip the measure into the flour. Flour packs easily and scooped flour results in too much flour for the recipe. Whisk or sift the flour to lighten it and then carefully spoon the flour into the measure.

Nothing tastes like butter. It contributes much of the flavor that we love in cookies, some of the color, and much of the tenderness. Butter acts as a shortening, that is, it “shortens” the gluten strands found in flour and gives the cookie a soft, melt-in-your mouth texture.

Margarine can be substituted for butter. Margarine often has more water than butter and some adjustment to the recipe may be necessary if you substitute margarine for butter.

Shortening can be used in place of butter but the cookie is likely to be very different. A cookie with shortening will have less spread, will tend to be crisper, and will lack that buttery flavor—even if you use butter-flavored shortening.

Eggs add structure and fat to the cookies. The eggs, as they are beaten, create bubbles that make the cookies lighter and the protein in the egg solidifies to create a firmer, higher profile as it bakes.

Always use fresh eggs and use the size of eggs called for in the recipe. Set the eggs on the counter for thirty minutes before using—warmer eggs will make a lighter cookie.

Fruits and Nuts
Where would we be without raisin cookies or those nut-filled cookies?

Nuts become rancid easily. The smaller the nut pieces, the quicker they will spoil. Always taste the nuts before using them in the recipe. If they taste even slightly rancid, discard them. Rancid nuts may be unhealthy. Store your nuts in the refrigerator, or better yet, the freezer.

To enhance the flavor of nuts, consider toasting them. Place them one layer thick on a baking sheet and bake at 300 degrees. The type and size of the nuts will determine the baking time, anywhere from three minutes to ten minutes. Determine when the nuts are toasted by both fragrance and color. Always let the nuts cool and reabsorb the oils before mixing them into the batter.

Dry fruit becomes hard as it ages. Steam raisins and other dried fruit by pouring boiling water to just cover them and let stand until plump—the length of time will be a factor of the freshness and type of fruit. Pat them dry on paper towels. Kids who turn their noses up at raisin cookies may change their minds if they experience cookies with plumped raisins.
to read the rest of this article >>>>Click Here 

Cookie Mixes from The Prepared Pantry

This is for Jean Germany, who wanted to know what hominy is in the 1/22 newsletter. Hominy is corn that has been processed to remove the hull and germ. When ground, hominy is often called grits. Grits are very popular in the southern United States and are often served as a side dish at breakfast. Sometimes hominy is labeled as white or yellow, depending on the color of the corn used. It is typically sod in cans and is often ear the canned corn in grocery stores in this part of the country. Depending on your recipe, there are things you can substitute for hominy or grits, but the final results will not have the same taste.
Robbie IN

Robbie's Unique Soup Recipes
In the 1/22 newsletter Marlene wanted some unique soup recipes and Lucy wanted all kinds of soup recipes. If you are new to the newsletter check out the recipe for Buddhist Vietnamese Sour Soup that Jody TX shared in the 9/20/15newsletter. Also check out the recipe for black bean and pumpkin chili shared by Athena DE in the (10/10/15newsletter. There were also great recipes for split pea soup in the 1/11/16 and 1/12/16 newsletters. if you cannot access these newsletter, let us know and one of can repost the recipes.
Robbie IN

This savory soup has just 2 grams of fat per main dish serving. It is a favorite of ours. Feel free to add other seasonable vegetables; I always add zucchini or yellow squash in the summer.
Robbie IN

Seafood Chowder Recipe

12 oz. fresh or frozen cod, pike or other fish fillets
8 oz. fresh or frozen peeled and deveined shrimp
2 c. chicken broth
1 c. sliced fresh mushrooms
1 lg. carrot, sliced
1 med. onion, chopped
1 clove garlic, minced
1/2 tsp. dried thyme
1 bay leaf
salt and pepper to taste

1 (15 oz.) can diced tomatoes undrained
2 lg. tomatoes, peeled, seeded and chopped
2 tbsp. snipped parsley
1/2 tsp. finely shredded lemon peel

Thaw fish and shrimp, if frozen. Cut fish into 1 inch pieces.
In a large saucepan, combine broth, mushrooms, carrot, onion, garlic, thyme, bay leaf, salt and pepper. Bring to boiling; reduce heat. Cover and simmer 10 minutes, or until vegetables are tender. Stir in diced tomatoes, fish and shrimp. Return to boiling; reduce heat. Cover and simmer 2 to 3 minutes or until fish flakes easily. Discard bay leaf. Sprinkle with parsley and lemon peel.
Robbie In
Click here to Print these Recipes

This is in reply to Jean in Germany regarding hominy. It is the whole kernel of corn that has been soaked in chemicals until it expands. It comes in cans in either white or yellow varieties. I put it in soups sometimes, but usually I just heat the yellow variety up in a pan and eat it like that. Try to find it in the grocery store in the canned vegetable section.
Rodney E. in Chatsworth

Sherry's Bran Muffins Recipes
Hi Nancy, Fran asked for bran muffin recipes. Here's my favorites, hope she can use one of them.

Banana Bran Muffins Recipe

2 cups Kellogg's All-Bran cereal
1 1/4 cups skim milk
2/3 cup raisins
1 & 1/4 cups all purpose flour
1/3 cup splenda (for baking)
1 tbsp baking powder
1/4 tsp salt
1 tsp cinnamon
1 egg
1/2 cup applesauce
1/3 cup chopped almonds

Preheat oven to 400 degrees. Spray muffin tin with cooking spray, or line with cupcake papers.

In a large mixing bowl, combine bran cereal, milk and raisins. Let stand for about 2 minutes to soften the cereal. Stir together flour, sugar, baking powder, salt, and cinnamon and in a small bowl. Set aside.

Into the softened bran mix stir the egg and applesauce. Beat well. Stir in the almonds. Add the flour mixture, stirring only until combined. Divide the batter evenly into 12 muffin cups. Bake about 20 minutes or until golden brown.
Sherry (in Indiana)


Baby Bran Muffins Recipe

These bran muffins are delicious hot out of the oven with a touch of butter. They are made from a yogurt and whole wheat base with minimal butter and can certainly hold their own against their not-as-nutritious counterparts.

2 cups white whole wheat flour OR stone ground whole wheat flour
1 1/2 cups wheat bran
3/4 teaspoon fine grain sea salt
1 1/4 teaspoons baking soda
2 tablespoons brown sugar
2 cups full fat yogurt
1 egg, lightly beaten
1/2 cup honey
2 tablespoons melted butter
1 cup of add-ins of your choice - raisins, chopped dried fruit, nuts, etc (optional)

Preheat oven to 425F degrees, racks in the middle.

In a medium bowl, combine the flour, wheat bran, salt, baking soda and sugar.

Beat together the yogurt, egg, honey, and butter in a second larger bowl. Add the dry ingredients and fold in until everything comes together. Fold in any optional add-ins, raisins, nuts, and the like. Resist over mixing.

Either grease a mini-muffin tin with butter or line the tin with small muffin papers. Fill each 3/4 full. Bake 10 -15 minutes, until muffins are golden on top and cooked through. You can also make larger muffins in a standard size muffin pan with this batter, you just need to bake them about 5 minutes longer. Makes about two dozen tiny bran muffins or one dozen larger ones.
Sherry (in Indiana)


Traditional Bran Muffins
These bran muffins are delicious - especially when served warm. Great plain, or mix it up by adding fruit or nuts to the batter! These are probably the first bran muffins I ever made. Can remember making them by the dozens and grabbing one out of the freezer on my way to work.

1/4 cup unsweetened applesauce
1 large egg
1 1/2 cups low-fat buttermilk
3 tablespoons canola oil
2 teaspoons vanilla
1/8 teaspoon salt
1/4 cup nonfat dry milk
3/4 cup SPLENDA® No Calorie Sweetener, Granulated
1 cup wheat bran (also known as millers bran)
1 1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon cinnamon
2 tablespoons flax seeds
2 tablespoons raisins
1/4 cup sunflower seeds, 1 cup blueberries, 1 cup raspberries, or 1 Tbsp. grated orange zest to the batter for flavor variety, optional

Preheat oven to 350 degrees F. Spray a muffin pan with nonstick spray or line muffin cups with paper liners.

Mix applesauce, egg, buttermilk, oil, vanilla, salt, dry milk, and SPLENDA® Granulated Sweetener together in a large mixing bowl using a wire whisk. Stir until well blended. Add remaining wheat bran, flour, baking soda, and cinnamon. Stir well. Add remaining ingredients and stir until well mixed.

Fill muffin cups with batter. Sprinkle tops with some bran flakes as a garnish, if desired. Bake in preheated 350 degrees F oven 20-25 minutes. Muffins will spring back slightly to the touch when done. These muffins are best served warm!
Sherry (in Indiana)
Click Here to Print all of Sherry's Bran Muffin Recipes

Good morning Nancy and all Landers,
Newsletter looks great today. Thank you so much to Dorie in WI and Claudine in Fort Worth, Tx for the Peanut Butter cookie recipes. I will try both and let you know how they turned out. At my age you would think I could make Peanut Butter cookies lol.
Dianne in Wisconsin

I believe it was Linda that asked for a recipe for apple fritters. I don't have that but do have this recipe for fried pies.

Sherry's Fried Pies Recipe

1 large can apple, peach or blueberry pie filling

2 C. flour
1 tsp. salt
1/3 C. shortening
3/4 C. buttermilk
pinch of baking soda
shortening, melted

1 C. confectioners' sugar
1-2 T. milk

Open and place fruit in pan or MW safe dish. Heat until hot but not boiling. Drain and mash with a fork or potato masher.

Mix flour, salt, and shortening together. Add baking soda to buttermilk then add to flour, blending well. Do not make it too stiff. Add more buttermilk if needed. Roll dough onto a floured board to 1/8-inch thickness. Cut a rounded circle using an inverted saucer as a guide.

Place 1 T. fruit in the center of one side of circle. Fold over the other side and seal by pressing edges with a fork. Prick to 3-4 times. Melt shortening in an iron skillet and fry pies until brown, turning once.

Glaze: Combine sugar and milk by adding milk slowly to reach a glaze consistency. Spread over each pie. Makes 8 pies.
Sherry (in Indiana)
Click Here to Print Sherry's Recipe

large-dough-pressLarge Dough Press for Fried Pies
Here's how it works:
The back of the press is a dough cutter. Quickly and easily cut 6-inch dough circles.
Place the dough in the press. The bowl shape makes a cupped area for the filling.
Press the two halves together to seal your pastry.

Would you be possible when people when they send in recipes using cake mix to state what size of mix the recipe call's for. The 18 oz or the 16.5 oz. It makes a lot of difference in the size you use. I have wondered why the cake mix makers changed the size of the mix as so many recipes call for the 18 oz. I had rather they increased price than change the size.
Thanks and God Bless You and The Fur Babies.

It would be nice to know what size. Often the date of the recipe would give us a hint. If a member says it is a recipe from the 60s one would know that the recipe would be using the 18 ounce cake.

My mom used to make a rice & raisin dessert: Cook 1 cup rice with 2 cups water as per package directions, when rice is done, add sugar to taste, pour in some whole milk (or use part cream), big handful or raisins and continue to cook over med-low heat until liquid is absorbed. Ingredients are not exact. We always ate this with cinnamon sprinkled on top and a little cream poured over. Raisins could be omitted. I hope this is similar to what Lisa’s husband remembers.
Melody in Nebraska

Marilyn's Easy Soup Recipes
For Lucy. I can't wait to see what everybody else sends you, as I love EZ soups too.

Mexican Chicken Soup Recipe
really EZ with left-over chicken, rice, & corn

32 oz. chicken broth
1 to 1/2 c. cooked chunked chicken
1 rounded cup casera salsa, medium heat preferred
1/2 c. cooked rice, thawed or not if frozen
1 to 2 c. cooked corn kernals, thawed if possible
1/4 c. fresh lime substitutes
2 large or 4 small leaves culantro, snipped, OR 1/4 heaping c. snipped cilantro
1 avocado, chopped, with lime juice squeezed over it
Sour cream & shredded cheddar-jack cheese for topping
Chopped sweet onion (optional) for topping

Heat broth, chicken, salsa, rice, corn, juice, & culantro till very hot but not boiling. Drop in some avocado chunks, & top as you choose. Serves 3 - 4, easy to multiply.


Chicken-Spinach Tortellini Soup Recipe
Serves 2

4 c. chicken broth
4-5 oz. refrigerated cheese/spinach tortellini
2 c. cooked chicken pieces, drained if canned
1 packed c. baby spinach
Grated fresh parmesan
2 scallions thinly sliced
2 strands chives, snipped

On High heat bring broth to a boil; turn down to Medium, add tortellini & cook 5 minutes. Stir in chicken & spinach, reduce heat to Low & cook till hot, about 3 minutes. Serve parm, scallions & chives on the side. EZ to multiply.


Jiffy Spiffy Cream of Portobello Soup Recipe

1 1/2 T. plain olive oil
8 oz. sliced portobello mushrooms
1 can Golden Mushroom soup
1 c. water wisked with 1 T. flour
1 heaping tsp. minced garlic
1 c. heavy whipping cream

Heat oil in a 3 qt. pot while chopping 'shrooms into it; cook on Medium-High till tender, 3 - 4 minutes.

Stir in soup & reduce heat to Medium; stir in water with flour & garlic. Cook till thickens a little. Last

stir in the cream & cook at a very low simmer for 5 - 10 minutes. Serve with plain crackers, on baked
potatoes, or over curly noodles or corkscrew pasta.
Marilyn in FL


Sausage Ball Tortellini Soup Recipe

2 big links of hot sausage, casing removed, sliced, & rolled into balls
1 1/2 tsp. vegetable oil
2 heaping tsp. garlic, roasted if you have it, plain if you don't
2 14.5 oz. cans chicken broth
1 10 oz. can Original Rotel Chilies & Tomatoes
1/2 heaping tsp. Italian seasoning
6 to 8 EACH baby carrots & scallions, all cut in 1" pieces
2 big handfuls fresh baby spinach
9 oz. fresh (from a cooler case) cheese tortellini

In a 4 qt. pot fry balls 1 - 2 minutes on Medium High, drizzle in oil & garlic & cook till balls brown, toss-
ing with a spatula. Add broth, tomatoes w/chilies, seasoning, & carrots; cover & bring to a boil, then
simmer 8 minutes. Add scallions, bring back to a boil; stir in spinach & tortellini. Cook 5 minutes
more covered then serve, or cook just 3 minutes more & hold to reheat later. Serves 2 - 4. Can be
doubled. For some reason soft dinner rolls are really good with this.


Shortcut Pasta E Fagioli Recipe

4 T. olive oil
3 slices bacon, diced
1 large onion, diced
2 tsp. minced garlic
1 EACH large carrot & celery rib, chopped
4 medium tomatoes, chopped OR 1 #2 can whole peeled tomatoes, chopped
2 (16 oz.) canellini beans
1 tsp. EACH dried rosemary, basil, & oregano
1 c. ditalini or small elbows, cooked in chicken boullion
Salt & coarse pepper to taste

In 4 qt. pot, in oil, saute' bacon, onion, garlic, celery, & carrot till onion is golden. Add tomatoes, beans, & herbs; cook 40 minutes gently, or till vegetables are done. Add pasta & season to taste. Garnish minced fresh herbs & fresh grated parmesan or romano cheese, & serve with a good bread.
Serves 2 - 4, easy to double. Doesn't freeze.


Italian Express Tortellini Florentine Recipe

2 19 oz. cans non-condensed tomato basil soup, Progresso is good
2 to 4 handfuls fresh baby spinach
8 to 9 oz. refrigerated tortellini from the deli case
Grated fresh parmesan cheese

Put all but cheese in a 3 to 4 qt. pot. On Medium High heat, bring to a medium hard boil.

Lower heat, cover, & simmer about 7 - 8 minutes. Stir once or twice.

Serve with cheese on the side to about 4 people as a meal, more as an appetizer. Perfect dinner when you need it in 10 minutes flat!  And easy to multiply.
Marilyn in FL
Click Here to Print all of Marilyn's Soup Recipes

For Lisa.
My grandma made what she called Caramel Rice, & I made it too when I had kids at home. Just cook long grain rice as you usually do, then stir in brown sugar (has to be brown) to taste till it melts completely. Add a little milk if it's not as moist as you like. We loved this & always asked her to make extra rice for it; it can be left-overs, just re-heat before mixing.

For Jean in Germany:
Hominy in my family is canned large fluffy soft white corn kernels. It's been shelled & is easy to eat, & good, especially in recipes that also call for bacon & tomatoes. But, I know folks who come from the Carolinas, North & South, & they call our grits 'hominy'. So if you want, you could send Nancy one of the recipes you would like to try & maybe one of us can figure out which kind of hominy is called for in it. In any case, good luck !
Marilyn in FL

Lisa requested a Sweet Rice recipe for her husband. It was the only way my mother cooked it. Our son's baby sitter cooked it on a regular basis. He loved it! I recommend experimenting with for a reasonable preference of taste.

Start with a good brand of regular, not quick cooking, white rice that is cooked about 15-20 minutes, according to directions. Then, add some milk, sugar,butter, maybe a little vanilla for desired flavor/ taste. Cook a bit longer to blend flavors. Continue experimenting until desired quality is obtained. (It might be helpful to search a recipe for amount of sugar/ ,milk for a rice pudding.). Oh boy! Sweet rice today?
Marvis In Texas

Hi everyone in Nancyland. This is a soup recipe that Lucy requested and I hope she likes it as much as we do. It is on our regular menu rotation and had been for several years. You can get creative and make your own meatballs but I do not. It is a very quick soup to put together and simmering for about 20 minutes ( I let it simmer a bit longer than recipe calls for) and it is done.
Donna in KS

Donna's Meatball Minestrone Recipe

3 cups water
2 (14 ounce) cans diced tomatoes with onion and garlic, undrained
2 (14 ounce) cans beef broth
1 teaspoon Italian seasoning
1 (16 ounce) package frozen cooked Italian-style meatballs
2 cups frozen Italian-blend vegetables
1 cup small star-shaped dried pasta ( I use macaroni shape)
1/4 cup grated Parmesan cheese
2 cans dark red kidney beans drained

Stir water, tomatoes, beef broth, and Italian seasoning together in a large pot; bring to a boil. Add meatballs, Italian-blend vegetables, beans and pasta to the pot. Return broth to a boil, reduce heat to medium-low, and cook until the meatballs are heated through and the pasta is tender, about 10 minutes. Ladle soup into bowls and garnish with Parmesan cheese.
Original recipe makes 8 servings
Donna in KS
Click Here to Print this Recipe

Artichoke and Feta Latkes Recipe

1 1/2 lb. unpeeled red potatoes (about 4)
9 oz. pkg. frozen artichoke hearts, thawed, diced, patted dry
2/3 c. chopped leek
1/2 c. grated Parmesan
1 large egg
2 tsp. dried oregano
1 tsp. kosher salt
1/2 tsp. pepper
6 oz. crumbled feta
1/2 c. plain bread crumbs
Olive oil

Bring a large pot of water to a boil. Add potatoes and cook until tender, about 20 min. Drain and cool enough to handle. Peel. Coarsely shred with hand grater. Mix in next 7. Sit in feta. Gradually add crumbs. Form batter into a ball and flatten to 3" cake. Heat oil in a large nonstick skillet over med. heat. Cook in batches until brown and crisp. Turning once, about 6
min. per side. Serve hot with sour cream.
From: Washington Post adapted from
Source: Daily Gazette (Schenectady NY) December 17 2003
Anna in Sweden
Click Here to Print this Recipe

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


Mr. Mister Dennis, at Prepared Pantry   is a friend. His products are very good.  I personally have not found any bread machine mixes or cookie mixes that are better than his anywhere.  One item I really have used is his Mr. Mister.  I no longer use Pam and products like that with the Mr. Mister. 

When I make these delicious Crab Cakes, I also add some grated onion and a little garlic powder, and I use Seasoning Salt in place of the regular.

Crab Cake Alaskan Style Recipe

1 lb. cooked crab
1 egg
2 tbsp. mayonnaise
1 tbsp. prepared mustard
1/2 tsp. salt (I cut in half)
1/4 tsp. pepper
1/4 tsp. celery salt
1/2 tsp. dried parsley flakes
1/2 cup fine bread crumbs
1 tbsp. butter

In bowl, combine all ingredients, except bread crumbs and butter. Shape into 4 patties;
coat in bread crumbs. brown on both sides in melted butter in skillet.
Judy (in Alaska)
Click Here to Print this Recipe

This hearty soup is the perfect meal for a chilly day, or for anyone that is ailing, as it's guaranteed to make them well again in no time!

Crock Pot Hearty Chicken Noodle Soup Recipe

2 lbs. chicken parts, skinned if desired
5 cups water
1 medium onion, chopped
4 carrots, cut in 1/2" pieces
4 ribs celery, cut in 1/2" slices
1 can (15 oz.) diced tomatoes
1 tbsp. dry instant chicken bouillon
1 tbsp. minced parsley (I use the dry)
1 tsp. salt
1/2 tsp. rosemary, crushed
1/4 tsp. pepper
1 cup (generous) uncooked fine egg noodles
(I also add 1 clove garlic, minced)

Combine all ingredients except noodles, in Crock Pot. Cover and cook on low for 6 to 8 hours, or on high for 4 hours, until vegetables and chicken are tender.. Remove chicken pieces from
pot and set aside to cool slightly. Increase setting to high and add noodles, stirring to blend.

Cover and continue cooking for 30 minutes. Meanwhile, remove chicken from bones and cut into bite-sized pieces and return to pot and finish cooking with noodles, until noodles are done. Makes 6 servings.
Judy (in Alaska)
Click Here to Print this Recipe

This delicious tart lemon pie is made with buttermilk and was a
Pillsbury Bake-Off winner many years ago.

Lemon Wow Pie Recipe

1 prepared 8" pie crust, unbaked
1 cup sugar
3 tbsp. flour
3 egg yolks, beaten until thick (reserve whites)
1 cup buttermilk
1 tsp. grated lemon rind
1/4 cup lemon juice
3 egg whites, beaten stiff

Combine sugar and flour in mixing bowl. Mix buttermilk, lemon rind and lemon juice into beaten yolks; add to flour-sugar mixture and mix thoroughly. Fold in stiffly egg whites and pour into pie shell. Bake at 425 for 10 minutes and then at 350 for 20 to 25 minutes. Cool before serving.
Judy (in Alaska)
Click Here to Print this Recipe

This is for Sue who wanted a good brown gravy mix.

I think in order to make a good brown gravy mix you really need to have a roast of beef or hamburger to brown. The little bits in the bottom of the pan are what make it good. You also need to really brown the roast well. I use olive oil and brown it well on all sides. Add 1 onion and let it brown as well. I add 1-2 Tbs. tomato paste and 1 cup good red wine (either Burgundy or Cabernet). Add enough water or beef stock to come half way up the side of the roast. While my roast is cooking low and slow about 275-300, I mix a paste of Cornstarch and cold water. (The amount will depend on how much liquid is in the pan and how thick you like your gravy.) Remove roast and turn up heat to get the liquid nice and hot. Add cornstarch mixture slowly, stirring while you are adding. Keep adding until it is as thick as you like your gravy. If it gets too thick, add more water. Make sure you let it cook for 2-3 minutes more to eliminate the starchy taste.

Usually when I make a roast I save the gravy and later in the week I make hamburger and gravy using the left over gravy and serve over mashed potatoes or buttered noodles.

If you don't have a roast, start out with beef stock and add the tomato paste and wine, and proceed as above.
Abby in Atlanta.

Mary Ann's Chocolate Chip Cookie Recipe

1/2 c. shortening
1/2 c. margarine or butter
2 1/2 c. all-purpose flour
1 c. packed brown sugar
1/2 c. sugar
2 eggs
1 tsp. Vanilla
1/2 tsp. baking soda
1 (12 oz.) pkg. chocolate pieces
1 c. chopped peanuts

In a large mixing bowl beat shortening and margarine or butter with an electric mixer on medium to high speed about 20 seconds or until softened. Add about half of the flour to the shortening mixture. Then add brown sugar, sugar, eggs, vanilla and baking soda. Beat until thoroughly combined, scraping sides of bowl occasionally. Beat or stir in remaining flour. Stir in chocolate pieces. If desired, stir in nuts. Drop dough from rounded teaspoon 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree oven for 8-10 minutes or until edges are lightly browned. Remove the cookies from the cookie sheet and cool on a wire rack. Makes about 60.
Mary Ann
Click Here to Print this Recipe

Egg Salad Recipe

2 tbsp. prepared mustard
1/8 tsp. Paprika
2 tbsp. Mayonnaise
4 hard boiled eggs, diced
2 tbsp. chopped celery
2 tbsp. chopped olives
1 tbsp. chopped sweet pickle

Add mustard and paprika to mayonnaise. Combine all other ingredients and fold in mayonnaise. Makes filling for six sandwiches.
Mary Ann
Click Here to Print this Recipe

Chicken Pecan Recipe

4 to 6 chicken breasts
1 c. Bisquick
1 tsp. salt
1 tsp. paprika
1/2 tsp. poultry seasoning
1/2 c. pecans, finely chopped
1/2 c. evaporated milk
1 stick margarine, melted

Skin chicken and set aside. Combine dry ingredients. Dip chicken in evaporated milk and roll in dry mixture. Place chicken in baking dish so that pieces do not touch. Pour melted margarine over top. Bake at 350 degrees for 1 1/2 hours or until chicken is tender.
Mary J
Click Here to Print this Recipe

Bisquick Peanut Butter Cookies Recipe

1 (14 oz.) sweetened condensed milk
3/4 - 1 c. peanut butter
1 egg
1 tsp. vanilla
2 c. Bisquick (baking mix)

Mix all ingredients. Roll into 1 inch balls. Roll into sugar. Place 2 inches apart on cookie sheet, cross with fork. Bake for 6-8 minutes, no longer.
Mary J
Click Here to Print this Recipe

Sign up for the ReadySetEat newsletter today. You’ll receive easy dinner recipes you can make in under 30 minutes with 7 ingredients or less – plus coupons and local grocery savings. It’s everything you need to solve your weeknight dinner dilemma. 


Links have been checked today to make sure they are safe to click. If you see something that interests you please click through and enjoy the food related information. 

Did you Know
The bold black text links are links to recipes.  The bold red text links are to the topic of the paragraph. The links listed in this newsletter have been checked within the last 24 hours are safe to click.

Not Getting Your Email Newsletters. The link to the online recipes is posted daily to Facebook.
Click Here to Join Nancy's Kitchen on Facebook

If you enjoy a recipe or a tip for that day remember to share it with your friends by clicking the the "Share" or "Like" button on Facebook.

Nancy Rogers 

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.
For a
free 2 week trial of this software, Click Here

Have a question, reply or recipe to share?

Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, title of recipe and number of servings. Remember to include your name within the message as well.  or

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

Paypal: email address is 

Copyright © 2016 -  Nancy's Kitchen