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June 2016 Recipes

June 17, 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 - Chiles Rellenos Bake Recipe (with correction) - Green Beans and Rice Recipe | Chinese Style Country Ribs RecipePepper Steak Recipe | Pineapple Pork Chops Recipe | Lemonade Recipe | BBQ Chicken Recipe | Apricot Crisp Recipe | Cold Cherry Soup Recipe | Oven French Toast Pineapple Topping Recipe | Aunt Bonnie's Corn Casserole Recipe

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Nancy Rogers   



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

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The recipe posted for the Chile Rellenos Bake in the 16 June Newsletter should read 1 (26 oz) can roasted and peeled green chiles. As it reads as posted it is a 6 ounce can and that if a far cry from what is needed. And I doubt that there is such a thing as a 6 ounce can of whole chiles. Can you make the correction and re post the recipe please. Drink - Lake
Forest, CA

Hope your weekend is restful and full of fun and kitties.

Corrected Recipe
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 (26 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
Click Here to Print this Recipe 

I missed what happened to Judy in Alaska. I am behind on reading your mailer as I was in hospital and recovering from a heart attack and pneumonia and was at my sons home for several days. I too really liked her recipes and most of them were down home ones that everyone would like.
Thanks HG

Nancy I also would like to tell Judy In Alaska how much I will miss her recipes. They were always good and they as a rule were simple and something you liked to eat. I hate a recipe that you have to go to the grocery store to make it, you only keep so many ingredients on hand. Judy you will be in all of our prayers that you will soon be pain free and be back with us. You will be missed. God Bless You.
Chris in GA

It'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

I typical use fresh or frozen green beans in place of the canned ones. Jasmine rice is currently our favorite, but you can use any type of cooked rice.
Robbie IN

Green Beans and Rice Recipe

8 ounces sliced fresh mushrooms
1/2 cup chopped onions
3 cloves garlic, finely minced
2 tablespoons olive oil
1/2 teaspoon each basil and oregano
1 (14.5) oz can green beans
1¼ cups cooked rice
1 jar (2 ounces) roasted pimientos or eggplant in oil, chopped - optional
salt and pepper to taste 1/4 teaspoon pepper
1/2 cup plain yogurt
1 tablespoon freshly squeezed lemon juice

Cook mushrooms, onion and garlic in olive oil until tender. Add beans, rice, pimiento and seasonings. Fold in yogurt and heat on low heat just until heated through. Add lemon juice and stir well.
May be served warm or chilled.
6 servings
Robbie IN
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Chinese Style Country Ribs Recipe

1/4 cup soy sauce
1/4 cup orange marmalade
2 tablespoons catsup
1 clove crushed garlic
3-4 pounds spareribs

Combine first four ingredients. Brush on both sides of ribs. Place in crock pot. Cover and cook on low for 8-10 hours Serves 6.
Click Here to Print this Recipe


Pepper Steak Recipe

2 lb lean round steak
2 green peppers - chopped
2 T minced dried onion

1 c beef bouillon
1/4 c soy sauce
1/2 t ground ginger
1/2 t garlic powder

Cut steak into serving size portions. Put half the steak in crock pot. Top with peppers then remaining steak over that. Mix the remaining ingredients and pour over meat. Cook low 8-10 hrs.
Serves 6-8.
Click Here to Print this Recipe

Glad you are back.  I will try and add your email back to the list tomorrow.

Hello Nancy and critters,
I think the pictures turned out very well. And you are right- Little One does look like a fat cat lol. Newsletter looks awesome today. All us Nancylanders will surely miss Judy in Alaska and pray for her daily.
Dianne in Wisconsin

Pineapple Pork Chops Recipe

6 pork chops
1 8 1/2 ounce can sliced pineapple
1/2 cup honey
1/4 cup pineapple syrup
1 tablespoon prepared mustard
maraschino cherries

Combine honey, pineapple syrup and mustard and put some on each chop. Bake at 350F for 1 1/2 hours. Remove from oven. Put a pineapple slice and a cherry in center of each chop. Return briefly to oven to warm fruit.
Makes 6 servings.
Click Here to Print this Recipe

Lemonade Recipe

juice of 6 medium lemons
3 tablespoons concentrated fruit sweetener, found at health food stores
4 cups cold water
ice cubes
4 mint sprigs

In a large pitcher, combine the lemon juice, concentrated fruit sweetener and cold water. Stir until thoroughly mixed. More lemon juice can be added to taste. Refrigerate the mixture for 1 hour, or until chilled. Pour the lemonade into tall ice filled glasses, garnish with the mint, and serve immediately.
Serves 4.
Click Here to Print this Recipe

BBQ Chicken Recipe

1 chicken, 2 to 3 pounds
2 whole lemons, halved
1/4 teaspoon pepper
1 teaspoon salt
1/2 teaspoon paprika
3 tablespoons melted butter
1/4 teaspoon thyme

Split the chicken in 2. Rub all over with a lemon half. Combine the salt, pepper and paprika and sprinkle it over the chicken halves on both sides. Mix the melted butter with the thyme. Spear a lemon half on a fork, dip it in the butter mixture and use it to baste the chicken skin. Place the chicken on the BBQ grill 3 inches from the coals and grill for a total of 25 to 30 minutes, turning often, until tender. Keep the butter warm. Use the same lemon half to baste the chicken often. This will make the skin crisp and tasty while flavoring the chicken.
Linda NM
Click Here to Print this Recipe

Apricot Crisp Recipe

2 26 ounce jars apricot halves, drained
1 cup flour
1/2 cup sugar
1/3 cup ground almonds
1/2 cup cold butter
1 pinch salt
1 tablespoon flour
2 teaspoons vanilla

Preheat oven to 375F. Drain apricot halves and set aside. Combine the sugar and flour. Cut butter into small cubes. Add butter to sugar/flour mixture using a mixer or by hand using a pastry blender, blending to a granule like texture. In a food processor or a blender, grind almonds to nearly a fine powder. Add almonds and salt to butter mixture; stir well. In a separate bowl, combine the apricots with a tablespoon of flour and 2 teaspoons of vanilla. Mix until fruit is well coated. Spoon fruit into an 8 inch deep souffle dish or 1 1/2 quart casserole dish and pour crisp topping mixture on top. Pat down firmly. Bake at 375F for approximately 30 minutes or until the top is lightly golden brown.
Linda NM
Click Here to Print this Recipe

Cold Cherry Soup Recipe

1/2 cup seedless raisins
6 thin orange slices
6 thin lemon slices
1/4 cup lemon juice
1 stick cinnamon
2 cups water
2 cups sliced fresh peaches
1 1/2 cups pitted sour cherries
3/4 cup sugar
1 1/2 tablespoons cornstarch

In saucepan, combine first 6 ingredients. Simmer for 20 minutes. Remove cinnamon stick. Add peaches, cherries and sugar. Bring to a boil. Blend cornstarch with a little water. Add to fruit mixture. Cook, stirring about one minute or until clear. Adjust sugar for tartness of sour cherries. Serve chilled. If desired, garnish with sour cream. 6 servings.
Mary Ann
Click Here to Print this Recipe

Oven French Toast Pineapple Topping Recipe


8 ounce can sliced pineapple
8 ounce package cream cheese
1/4 cup confectioners sugar
1 1/2 teaspoons vanilla

4 eggs
1/2 cup milk
1/3 cup orange juice
3/8 teaspoon cinnamon
1 pound loaf Texas toast

Place all topping ingredients in blender or processor and pulse until only small chunks of pineapple remain. Cover and refrigerate until ready to use. Whisk toast ingredients, except bread, in a flat dish until well blended. Dip bread slices into egg mixture coating well on both sides. Arrange on a cookie sheet that has been lightly greased. Bake at 425F 15 to 20 minutes, turning slices over half way thru time. Serve hot with pineapple cheese topping.
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Aunt Bonnie's Corn Casserole Recipe

2 egg yolks, well beaten
1 cup corn, cooked
1 small onion, chopped
1 small green pepper, chopped
2 tablespoons shortening
1 cup rice, cooked
1/2 cup cheddar cheese, grated
salt and pepper, to taste
dash paprika
bacon strips

Mix together beaten egg yolks and corn. Saute onion and green pepper in the shortening and add to egg and corn mixture. Lightly fold in cooked rice. Place half the mixture in a baking dish, add 1/4 cup of cheese, salt, and pepper, then remaining corn mixture. Cover with remaining grated cheese. Dust with paprika and lay strips of bacon across the top. Bake in a 400F oven for 20 minutes, or until bacon is cooked.
Click Here to Print this Recipe


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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