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June 2016 Recipes

June 16, 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   



Everyday Recipes from Our Recipe Family. Everyday recipes made from ingredients found in most pantries.

A Baker’s Basic Kitchen Library eBook Collection (free from the Prepared Pantry)

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I found blackberry gelatin!! Now I can't remember what recipe I needed it for. Does anyone know?
Karen C in TX

I am so sorry to hear of Judy in Alaska's health issue. I am praying for a solution .Her recipes have always been my favorites and I would like for her to know how much I enjoy them and how grateful I am for her sharing them.

There was no newsletter posted last night.  We had a thunderstorm.  The electricity was flickering off and on.  I did not want my computer to have a power surge.  I have power surge protection for the computer but even with good system to protect the computer, a few years ago my computer was hit.  Even with the guarentee they would replace it, losing a computer is not worth the trouble. The company replaced the computer but it took almost three months to get the new computer. Much easier to just unplug the computer from the wall.

In todays (6/13/16) Newsletter Lisa posted a recipe for Chile Relleno Casserole. It prompts me to post the following somewhat similar recipe. I only share recipes that I can guarantee to be "Keepers" so here if a version of a Chile Relleno Casserole type dish.
Drink - Lake Forest, CA

Chiles Rellenos Bake Recipe
(Makes 6-8 servings or about 16 appetizer servings)

1 (6 oz.) can roasted and peeled green chiles (or use about 24 roasted and
peeled green chiles.)
4 cups grated cheese (I used 4-Cheese Mexican blend from Costco, which is
a blend of Monterey Jack, medium cheddar, Queso Quesadilla, and Asadero
1/2 cup very thinly sliced green onions (optional)
5 large eggs
1/2 cup milk
1/2 tsp ground cumin
1/2 tsp chili powder

Put green chiles in a colander placed in the sink and let drain for about 15 minutes. While chiles drain, preheat oven to 375°. Spray a glass or crockery casserole dish with non-stick spray or olive oil. (I used a 13 x 9 x 2-inch Pyrex baking dish, but anything close to that size will work.)

When chiles are drained, use your thumb to split open each chile, scrape out any lingering seeds, and spread chiles out on a double layer of paper towels to drain more, pressing down with another towel to get them as dry as you can. (I like to make 2 piles after I do this to get the layers even.) Make a flat layer of chiles covering the bottom of the baking ish. (I alternated every other chile facing the opposite way because they're slightly v-shaped.)

Top the layer of chiles with half the grated cheese, then sprinkle on green onions (if using). Make another layer of flattened chiles, followed by the rest of the cheese.

Put eggs into a bowl and beat well, then add milk, ground cumin, and chili powder, and stir until well combined. Pour egg-milk mixture over chiles and cheese, taking care to get it evenly distributed. (The egg-milk mixture will not completely cover the casserole.)

Cover dish with foil for the first 15 minutes of baking time, then remove foil and bake until mixture is bubbling and cheese on top is lightly browned, about 40 minutes total baking time. (You can cook it without the foil, but watch it carefully or the top will get too brown. Cooking time without foil will be slightly less.)

Serve hot, with sour cream and salsa if desired. This will keep in the fridge for a few days, but you probably won't have any leftovers.

Cook's Note: The instructions may sound a bit complicated but it really isn't hard to make this very wonderful Mexican type dish. Of the utmost importance is to get the chiles as dry or moisture free as possible before starting the preparation process.
Drink - Lake Forest, CA
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Little One June 2016 Ditto watching for birds.
Little One leaning against
tge Wall.  He looks fatter
than he really is because
of the way he is sitting.
Ditto watching for birds. When Ditto is sitting in the window he has a couple of robins that come up and sit on the ledge of the window and sing for him.

I am not very good at taking pictures with my new camera.  I will try and get some better ones by next week.

Crunchy Chicken Fingers Recipe

1 pound boneless, skinless chicken breasts
1/2 cup flour
2 eggs, beaten
2 1/2 cups crushed corn flakes
2 tablespoons each margarine and canola oil

Cut chicken breasts lengthwise into strips. Coat the strips with flour then dip each in the beaten egg. Roll the strips in the cornflakes. Set the strips on wax paper until ready to cook. At this point the strips can be refrigerated for use the next day. In a non stick skillet over medium heat, melt half of the margarine. Stir in half of the canola oil. Add half of the chicken and cook for 3 to 5 minutes per side or the until the coating is crisp and the chicken is no longer pink inside. Remove from the pan and keep the fingers warm. Repeat with the remaining margarine, oil and chicken fingers. Serves 6.
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Chicken Salad Casserole Recipe

4 cups diced or shredded, cooked chicken
2 cups chopped celery
4 tablespoons lemon juice
1 small onion, chopped
1 cup almonds
1 cup mayonnaise
1 cup sour cream
1 cup grated Cheddar cheese
2 cups potato chips, crushed slightly
vegetable cooking spray

Mix together chicken, celery, lemon juice, chopped onion, almonds, mayonnaise, sour cream and grated cheese in a large bowl. Pour into a 13 x 9 x 2 inch baking dish that has been sprayed with cooking spray. Top with the crushed potato chips. Bake at 325F for about 45 minutes, or until heated through.
Linda NM
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Grandma's Potato Pancakes Recipe

2 pounds mealy russet potatoes, peeled
1 medium onion, coarsely grated
2 eggs, lightly beaten
2 tablespoons matzo meal, or as needed
salt and pepper to taste
1 dash sugar to encourage browning
vegetable oil for frying
sour cream, yogurt, and/or applesauce

Grate potatoes. Squeeze to remove as much moisture as possible. Combine potatoes, onion, eggs, matzo meal, salt, pepper and sugar. Take half of this mixture and puree in a food processor or blender, then recombine it with the remaining mixture. Add more matzo meal if needed to make a thick batter. Heat the oil in a heavy frying pan. You will probably get by on a slick about 1/8 inch deep, especially in a nonstick pan, but the deeper and hotter the oil the crisper the pancake. Use a large spoon to drop portions of the mixture into the hot oil. For thicker pancakes leave the batter mounded up high, for thinner, lacier and crispier edged disks, flatten the batter with a spoon as soon as you add it to the pan. Cook until golden brown, about 4 minutes, then turn and repeat on the other side. Latkes don't take kindly to being turned too many times and become rather heavy as they continue to flip. When golden on both sides, remove to paper towels and drain for a moment before serving. Accompany hot latkes with sour cream, yogurt and/or applesauce.
Click Here to Print this Recipe

Salsa Beef Biscuit Bake Recipe

1 pound lean ground beef
1 jar (16 ounces) Old El Paso™ Thick 'n Chunky salsa
2 cups Original Bisquick™ mix
3/4 cup milk
1 medium green onion, chopped (1 tablespoon)
1 cup shredded Cheddar cheese (4 ounces)

1tablespoon margarine or butter
1 cup chopped onions
2 (4.5-oz.) cans Chopped Green Chiles, drained (I use Old El Paso)
6 oz. (1-1/2 cups) shredded Cheddar cheese
6 oz. (1-1/2 cups) shredded Monterey Jack cheese
3 eggs
3/4 cup sour cream
1/4 to 1/2 teaspoon crushed red pepper flakes
1 cup chopped seeded tomato

Heat oven to 350°F. Lightly grease 8 or 9-inch square pan. Melt margarine in medium skillet over medium-high heat. Add onions; cook and stir until crisp-tender. Stir in green chiles. Spoon chile mixture evenly into greased pan. Sprinkle with cheeses.

In small bowl, beat eggs slightly. Beat in sour cream and red pepper flakes. Spoon egg mixture evenly over cheeses. Sprinkle with tomato.

Bake at 350°F. for 35 to 45 minutes or until knife inserted in center comes out clean
Source: Old El Paso Recipe Site
Mary J
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t's always sad to hear of one of our friends having pain like Judy is having. Sending healing prayers to her. We'll all miss seeing her "keeper"  recipes...Hope the doctors can give her some relief.
Sincerely, Scarlett in FLA

Hey there,
I just caught up on some of my emails and learned that Judy in Alaska is having health problems. Judy in Alaska almost feels like a family member to us, and it hurts my heart to know that she is suffering so much. I hope she knows how much her recipes have meant to all of us, thus endearing her to us so strongly! Judy in Alaska, I hope you know that many of us will keep you in our thoughts and prayers as you go through this. You have touched many with your kindness in sending such great recipes to us, and I know that we will feel blessed to keep you in our prayers.
Elaine F

Chocolaty S'mores Bars Recipe

1/4 cup butter, cubed
1 package (10 ounces) large marshmallows
1 package (12 ounces) Golden Grahams
1/3 cup milk chocolate chips, melted

In a large saucepan, melt butter over low heat. Add marshmallows; cook and stir until blended. Remove from heat. Stir in cereal until coated.

Using a buttered spatula, press evenly into a greased 13x9-in. pan. Drizzle with melted chocolate chips. Cool completely. Cut into bars. Store in an airtight container. Yield: 1-1/2 dozen.
Sherry (in Indiana)
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Nancy just like a lot of people on this site I have enjoyed recipes from Judy in Alaska. Sorry she is having some health problems now and I'm hoping she will feel better in the future and will return.

I didn't have refried beans to use when I was making a Mexican meal. So I looked on the internet and found this recipe using black beans which I had on hand. If you don't like hot refried beans remove the seeds and ribs from the two jalapenos other than that this was very good. I use these for anything that is Mexican.

Refried Beans Recipe

2 teaspoons oil
2 jalapenos,I remove the ribs and seeds
2 medium onions, chopped medium
4 garlic cloves, minced, not traditional, optional, I used 2 cloves
4, 14 oz., cans black beans, or red kidney beans or pink kidney beans but black beans have the most flavor
1, 12 oz, can beer

In a large pan saute the onion and garlic to just translucent. Add the jalapenos and continue to saute until JUST beginning to brown. Add the beans, 2 cans rinsed and drained, two with juice. Bring to a boil, reduce heat and simmer for around 1 1/2 hours, add beer as needed. You don't want the beans to dry out. If there's any remaining beer left drink it. Sometimes 2 cans are needed. Don't add salt until dish is done and taste first.

Everyone have a great day. Nancy and 4 legged associates take care, be save and comfortable heat wise.
Susie Indy
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Weekly Specials at 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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Lubbock, Texas 79416

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