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July 2016 Recipes

July 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 -  Jane's Peach Pancakes Recipe | Jane's Norwegian Pancakes Recipe | New Mexico Meatloaf Recipe | Spicy Baked Chicken Recipe | Robbie's Strawberry Punch Recipe | Robbie's Strawberry Punch Recipe #2 | Susie French Dressing Recipes | White Beans with a Ham Bone Recipe | New Mexico Cucumber Soup Recipe | Mid East Cuke Soup Recipe | Slow Cooker Corned Beef and Cabbage Recipe | Amish Bean Soup Recipe | Pennsylvania Dutch Corn Fritters Recipe | Amish Tomato Pepper Relish 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    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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Nancy how do they make that good lemonade at Applebee’s Restaurant. Keep up good work on your newsletter,

Hi Nancy, I have been trying find a recipe for Sweet Potato Biscuits. My grandmother used to make them when I was a little girl, and I can't find a recipe for them anymore. Can you please help me? Thanks, Marge

The baby kittens are going quickly. 7 of the 9 kittens (and 1 of the mama cats) hasn't been over as often as they were. It has only been in the high 90s and not in the 100s the past few days. There have been two different kittens show up though. They are a little older and probably belong to the same family since they always show up together. The two new kittens love playing in the water. Ditto really enjoys those two kittens. They look just like him. I am assuming the other kittens that were showing up in my yard are being kept indoors during the days.

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Jane's Peach Pancakes Recipe

These pancakes are very good! Good for a company or special occasion breakfast or brunch buffet. Sausages and fresh fruit are excellent with these pancakes.

Makes about 15 pancakes.

2 cups Bisquick
1 cup milk
1 T. sugar
1/4 t. cinnamon
2 eggs
1 can peaches, sliced, drained and pureed
(about one cup)
Peach Jam
Cool Whip or Whipped Cream, sweetened

Mix all ingredients except the jam and Cool Whip with a whisk until well blended. Pour 1/4 cupfuls onto hot griddle. Cook until edges are brown. Turn; cook until golden brown.

Spread 1 T. jam on each warm pancake, roll up, place seam side down on a platter, cool. Serve with Cool Whip. These are best served at room temperature.
Click Here to Print this Recipe

Jane's Norwegian Pancakes Recipe

3 eggs
2 cups milk
1 1/2 cups flour
1/4 tsp. salt
1 tsp. baking powder

1/2 - 1 lb. Butter - Melted
1/2 - 1 bag Brown Sugar

Beat well eggs, milk, flour, bp and salt. Fry as you would any pancakes, except make them small, 3-4 inches in diameter. Fry one panful, put into a warm crockpot (on low) or warm Dutch oven with oven set at 250, sprinkle with brown sugar and pour over melted butter. Keep frying and layering. Be sure to use butter not margarine.
Click Here to Print this Recipe

New Mexico Meatloaf Recipe

1/4 c. finely chopped onion
1/4 c. finely chopped green peppers
1 clove garlic, minced
3/4 lb. ground beef
3/4 lb. bulk mild pork sausage
1/2 c. unseasoned dry bread crumbs
1/2 c. tomato juice
2 eggs

3 tbsp. taco sauce
1 tbsp. packed dark brown sugar
1/2 tsp. prepared mustard

Preheat oven to 350 degrees. In medium mixing bowl, combine onion, green pepper and garlic. Microwave at high for 2 to 2 1/2 minutes, or until vegetables are tender. Add remaining meatloaf ingredients. Mix well. Shape into an 8 x 4 inch loaf pan. In small dish combine all topping ingredients, spoon evenly over top of meatloaf, bake for 1 hour to 1 hour 10 minutes or until tender. Let stand for 10 minutes before slicing. Makes 6 servings.
Click Here to Print this Recipe

Abby's Spicy Baked Chicken Recipe

6 boneless and skinless chicken thighs
1 tbsp. minced parsley
2 tbsp. olive or corn oil
1 tsp Italian herb seasonings
2 tbsp. paprika
1 tbsp. cayenne pepper
salt and black pepper
drizzle of sweet sherry wine
Preheat oven to 375 degrees

Place chicken thighs in a plastic bag. Add oil, parsley, herb seasoning, paprika, cayenne pepper and salt and pepper and oil. Shake and distributed marinade over chicken. Put 2 tbsp. oil in an oven proof frying pan and heat. Add chicken and brown on both sides. Add wine and heat for a minute or two, turning to brown on both sides. Place frying pan in 375 degree oven. Cover and bake for about 30 minutes, turning a couple of times until well done.
Angela from Amherst
Click Here to Print this Recipe

This may be the recipe for which Miriam is searching.
Robbie IN

Robbie's Strawberry Punch Recipe

2 liters cold strawberry soda
2 liters cold ginger ale
2 boxes frozen strawberries- can puree, if desired
1/2 gallon vanilla ice cream, slightly softened

Pour soda, ginger ale, and partially thawed strawberries in punch bowl. Slowly scoop ice cream in. It will get very foamy as it is added. /Stir to combine and serve.
Robbie IN
Click Here to Print this Recipe


This may be the recipe for which Miriam is searching.
Robbie IN

Robbie's Strawberry Punch Recipe #2

2 liters cold strawberry soda
2 liters cold ginger ale
2 boxes frozen strawberries- can puree, if desired
1/2 gallon vanilla ice cream, slightly softened

Pour soda, ginger ale, and partially thawed strawberries in punch bowl. Slowly scoop ice cream in. It will get very foamy as it is added. /Stir to combine and serve.
Robbie IN


Susie French Dressing Recipes
Nancy, I would like to thank Robin IN for her suggestion that the ingredient missing is sugar. I will not use that much sugar because to me that is way too much.

I have a couple of French Dressing for Anita in Camarillo that was in Newsletter July 22. I have some that gives her variety.

French Dressing

6 tablespoons vegetable oil
4 tablespoons wine vinegar
1/2 teaspoon basil
4 tablespoons catsup
1 teaspoon paprika
1 teaspoon garlic, minced
2 teaspoon honey
salt and pepper to taste

Combine the ingredients in a screw top jar. Cover tightly. Shake well. Chill. Shake again before serving. 1 cup.

Tangy French Dressing

1/2 cup firmly packed brown sugar
1/2 teaspoon salt or to taste
a garlic clove, minced
1/2 cup vinegar, I use wine vinegar
1/2 cup catsup
1/2 cup chili sauce
1/2 cup oil
1/4 teaspoon Worcestershire sauce
1 dash hot pepper sauce

Put all in a blender and blend well. Refrigerate.

Tangy French Dressing

1 cup vegetable oil
2/3 cup catsup
1/2 cup white vinegar
1/2 cup white sugar
1/2 teaspoon onion salt
1 tablespoon lemon juice
2 tablespoon yellow mustard
1/2 teaspoon garlic powder
1 tablespoon chili powder

Place all ingredients in blender and mix at high speed for 3 minutes. Some variations: Use Honey Mustard if you prefer a sweeter taste or Dijon Mustard if you prefer a spicier taste. No onion salt? Finely dice 1/2 small onion and add 1/4 teaspoon of salt. No garlic powder? Mince 2 cloves of fresh garlic.

Everyone have a great day. Nancy and four legged associates take care, stay safe and comfortable.
Susie Indy
Click Here to Print both these Recipes

For Bonnie. This is my grandma's soup & fits your criteria of no tomatoes. It's definitely not Amish, just "country", but has stood the test of time in our family, is easy & good.

White Beans with a Ham Bone & Vegetables Gansie Style Recipe

12 to 16 oz. white beans, Gansie liked Great Nothern best; soaked overnight
1 ham bone with some meat pieces, divided
5 buds or tsp. garlic, minced
1 small & 1 medium onion, chopped & divided
4 good sized ribs celery, sliced
3/4 to 1 c. very finely chopped carrot
Seasoned Pepper to taste

Drain beans, put in 4 qt. or larger pot with the ham bone, cutting off the meat & setting it aside. Cover beans & bone with water by 2" - 3". Add the garlic & small onion & simmer 30 minutes. Skim foam if any. Add rest of ingredients except meat & cook till beans are tender, about 1 1/2 hours, keeping at a simmer so beans don't break apart. Shred or cut up ham & stir into beans, also any meat still on the bone. Discard the bone. Serves 4 - 8. Serve with cornbread or rolls with hot pepper vinegar & chopped sweet onion on the side. The garlic is my only addition. But a ham bouillon cube is good insurance if your bone has only a little meat. Add some chicken broth if you want it soup-ier.
Marilyn in FL
Click Here to Print this Recipe

Nancy, it's great to read the appreciative notes from your new members.

For Judy W.

New Mexico Cucumber Soup Recipe


3 small cucumbers, peeled & chunked
1 bud or 1 tsp. minced garlic
15 oz. chicken broth
3/4 c. boullion, from granules
1 3/4 c. sour cream
1 T. white vinegar
1 tsp. EACH salt & white pepper

Dicec cucumber
Diced tomato
Diced sweet or chili pepper
Sliced scallions
Snipped parsley &/or cilantro
Slivered radishes
Garlic croutons

Make a minimum of 3 hours before serving. Cut garnishes & chill, using as many as you want.

Combine in blender: cucumbers, garlic, & 3 oz. of the bullion; blend till smooth. Add broth, salt, &

vinegar; blend again. Now STIR IN by hand sour cream, and thin with remaining bullion if soup is too

thick. Chill right in the blender. Serve topped with some of each garnish. Serves 3 to 6, depending

on serving dishes used. Thanks to Pete Domenici.

Another good cucumber soup:


Mid East Cuke Soup Recipe


2 1/4 c. plain no-fat yogurt
1 1/4 lb. pickling cucumbers, peeled, seeded, & chunked
2 buds garlic, chopped
1 1/2 tsp. EACH salt, cumin, & curry
1/4 rounded tsp. ground dried ginger

8 radishes, cleaned & very thinly sliced
Snipped chives
1 jalapeno or 2 serrano peppers, seeded & slivered

Liquefy soup ingredients in blender till smooth. Chill 2 hours to overnight.

Serve in sherbet glasses, sprinkled with toppings. Amazingly rich taste with no fat. Keeps 2 or 3 days if you need to make it far ahead of serving. Serves 4. Can be increased, if chilled in a bowl, not the blender. My husband's favorite of the cold soups.
Marilyn in FL
Click Here to Print this Recipe

For Diane:

Slow Cooker Corned Beef and Cabbage Recipe

4 large carrots, peeled & cut into 2 in. chunks
4 large potatoes, peeled & cut into quarters
1 ( 3-4 lb) corned beef brisket ( seasoning packet included)
1 green cabbage, cut into 1 in. wedges
1 1/2 cups apple juice
1 1/2 cups water

Place carrots & potatoes in 5 qt. cooker. Place beef on top &
sprinkle w/seasoning packet. Add juice & water.

Cover & cook on low 6 hrs. Add cabbage & continue cooking 1-2 hrs or until tender.
Remove beef, potatoes & vegetable to platter & season w/salt & pepper. Serve.
(serves 4)
Athena in DE
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For Bonnie:

Amish Bean Soup Recipe

1 lb. dried soup beans
1 ham bone
1 cup left-over ham
2 t. salt
1/4 t. pepper
4 potatoes, diced
1/4 cup chopped onion
1 T. parsley

Soak beans in water overnight. Drain in morning. Cook w/ham bone several hours in 2 qts. water. When beans are soft, add meat, seasonings, potatoes, onion & parsley. Simmer until potatoes are soft.
Athena in DE
Click Here to Print this Recipe

For Joy:

Pennsylvania Dutch Corn Fritters Recipe

2 eggs
2 cups grated corn
2 heaping tablespoons flour
1/2 t. salt
Dash black pepper

Beat eggs separately, the whites first and then the yolks.
Add the yolks, seasonings and flour to the corn.
Lightly fold in the egg whites
Put 2 T of butter into frying pan.
When hot, drop corn batter from a tablespoon into it.
When fritters are brown on one side, turn & brown on other.
Serve at once w/syrup.
Athena in DE
Click Here to Print this Recipe


For Darlene:

Amish Tomato Pepper Relish Recipe

18 ripe firm tomatoes
1 stalk celery
4 med. onions
2 green sweet peppers
2 red sweet peppers
1/3 cup salt
2 1/3 cup sugar
1/2 t. ground cloves
2 t. cinnamon
1/2 t. black pepper
2 T. mustard seed, in cheesecloth bag
1 1/2 cups apple cider vinegar

Peel tomatoes. Chop into small pieces. Chop onions, celery & peppers finely. Mix vegetables and salt. Place in frig overnight. Drain thoroughly in morning. Combine sugar, spices & vinegar, making sure sugar is dissolved, in large saucepan. Bring to boil & simmer 3 min. Add vegetables & return to boil. Simmer 10 more min., stirring occasionally. Remove cheesecloth bag. Spoon into hot sterilized jars & seal.
Athena in Delaware
Click Here to Print this Recipe


Dear Nancy, Its also ironic that Darlene ask where she could get Tomato Pepper Relish. Just not more than 10 minutes I was cleaning out my refrig and came across a jar that I had not opened. It was from Harry and David. I know their main store is in Medford, Oregon. If she has a computer she might check their web site. I just added some to the green beans and ham I am cooking and it tastes great.
Romona in Sacramento, CA

Candied Pecans Recipes

Make a big batch of these and keep them in an airtight container for salads, snacks or part of a cheese plate.

4 cups raw pecan halves
1 cup confectioners’ sugar
4 cups vegetable oil for frying

Bring a large pot of water to a boil over high heat. Add the pecans and blanch for 2 minutes. Drain and rinse under cold water until cool.

Shake off some of excess water. Place the pecans in a large bowl. Sprinkle with sugar and toss to coat (a little water clinging to the nuts will help “melt” the sugar so it can coat the nuts.) Spread the nuts on a parchment-lined baking sheet for 10 minutes to allow the coating to dry.

Place a medium saucepan over medium-high heat and add the oil until it registers 350 on a deep fry thermometer. Working in batches, fry 1 cup of pecans at a time until the sugar has caramelized and the pecans are toasted. 4-5 minutes (watch carefully because they burn easily). Use a spider to scoop out the nuts. Drain on a paper towel lined baking sheet to cool. Store in an airtight container for about 1 month.
Abby in Atlanta


Glazed Pecans Recipe

1 lb. Pecan Halves
1/2 Cup Light Corn Syrup
1/2 Tbs. Butter
Coarse Salt

Preheat oven to 200. PreToast Pecan Halves - Spread pecan halves one layer and insert into oven for approx. 5 min. at 200°F. Remove and allow to cool while preparing the glazing mixture.

Prepare glazing mixture - in a saucepan over low heat mix corn syrup and butter until well blended. Place buttered aluminum foil onto cookie sheet (this will save time on cleanup). Increase oven temperature to 300°F.
Place pre-toasted pecan halves in mixing bowl and pour glazing mixture over pecan halves. Fold quickly so that all surfaces are coated. Remove pecans with slotted spoon and allow halves to drain excess glazing. Spread coated halves evenly onto sheet. Place in oven on middle rack position for approx. 15 min. Remove once golden brown and salt to taste.
Abby in Atlanta

Dear Nancy.
Love your newsletter. Thanks for keeping it coming. Wondering if anyone had any good recipes for Deviled eggs. Am having guests over and would like to make some. Thanks for all the time you must put in.

My Great Aunt used to make the best ground cherry pie when I was young. I've finally found ground cherries to plant and they are doing great. Any clues on how to make a great ground cherry pie. I was thinking I could treat it just like rhubarb pie, but I'd hate to goof it up unnecessarily.
Thanks Jen

This is my first request. I sure hope someone can help! I am looking for a cottage cheese cheesecake. Sounds weird but it's delicious! We had this at a German restaurant while on vacation and I have never been able to find a recipe for it. It had a cottage cheese mixture that had been spread between 2 layers of Angel Food cake.
Mary D

As far as I know you can't get the "fish taste" out of oil. I keep two can's of oil in my fridge, one for fish and one for all other fried things.
Abby in Atlanta

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