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March 2016 Recipes

March 19, 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 Online Newsletter Contents 

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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   



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

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What Happened on this Day

March 19
1628 Massachusetts colony founded by Englishmen
1702 James II's daughter Anne Stuart becomes queen of England
1803 Johann von Schillers "Die Braut von Messina" premieres in Weimar
1822 Boston MA incorporated as a city
1895 Los Angeles Railway established to provide streetcar service
1917 US Supreme Court upheld 8-hour work day for railroad employees (Adamson Act)
1918 Congress authorizes time zones & approves daylight saving time
1931 Nevada legalizes gambling
1975 Pennsylvania is 1st state to allow girls to compete with boys in High School sports
1979 House of Representatives begins live TV broadcasts via C-SPAN
1981 2 workers killed in space shuttle Columbia accident

March 20
1345 Saturn/Jupiter/Mars-conjunction; thought "cause of plague epidemic"
1616 Walter Raleigh released from Tower of London to seek gold in Guyana
1760 Great Fire of Boston destroys 349 buildings
1816 US Supreme Court affirms its right to review state court decisions
1852 Harriet Beecher Stowe's "Uncle Tom's Cabin" published (Boston)
1868 Jesse James Gang robs bank in Russelville KY of $14,000
1885 John Matzeliger of Suriname patents shoe lacing machine
1944 Mount Vesuvius, Italy explodes

March 21
1788 Fire destroyed 856 buildings in New Orleans LA
1790 Thomas Jefferson reports to President Washington in New York as Secretary of State
1851 Yosemite Valley discovered in California
1866 Congress authorizes national soldiers' homes
1874 US Grant's daughter Nellie marries in the White House
1935 Persia officially renamed Iran
1947 President Truman signs Executive Order 9835 requiring all federal employees to have allegiance to the United States
1972 US Supreme Court rules states can't require 1-year residency to vote
1980 On TV show Dallas, JR is shot

Thought for the Day
Cheerfulness is contagious, but don't wait to catch it from others -- be a carrier.


For Florence IN, who wanted vegetable chowder recipes. This is how I make it. I will add other vegetables when they are in season, such as zucchini or yellow squash.
Robbie IN

Italian Vegetable Chowder Recipe

Warm up from head to toe with this hearty chowder, made with a variety of vegetables: the great flavors and convenience of canned, vitamin C-rich tomatoes and fiber-rich black-eyed peas, combined with celery, carrots and onions you have on hand. It’s easy to prepare as the main feature in a delicious meal.

1 tablespoon vegetable oil
1 small onion, diced
2 stalks celery, sliced
1 carrot, halved lengthwise and sliced
1 clove garlic, minced
1 can (15 ounces) black-eyed peas, drained and rinsed
1 can (14 1/2 ounces) diced tomatoes with juices
2 cups canned, reduced-sodium chicken or beef broth
2 cups water
1/4 teaspoon dried basil
1/4 teaspoon dried thyme or oregano
Salt and pepper, if desired
1/2 cup dry elbow macaroni
Parmesan cheese, optional

Preparation Time: Approximately 15 minutes
Cook Time: Approximately 30 minutes

Heat oil in a Dutch oven or a large, heavy saucepan over medium heat. Add onion, celery and carrot; cook and stir until tender, about 5 minutes. Add garlic and cook another 30 seconds.

Add black-eyed peas, tomatoes, broth, water, basil, thyme, salt and pepper if desired. Bring to a boil; simmer for 10 minutes. Add macaroni and cook 10 to 15 minutes, stirring occasionally, about 12 to 15 minutes, until macaroni is tender. Serve in soup bowls; garnish with Parmesan cheese, if desired.
Robbie IN
Click Here to Print this Recipe

Easter Recipes

This is a wonderful dish, that we enjoy very much.

Scallops Mornay Recipe

1/2 lb. fresh raw scallops
3/4 cup water
1/2 cup dry white wine
1/4 tsp. salt
1/2 cup sliced fresh mushrooms
2 tbsp. chopped onion
1 tbsp. butter
4 tsp. flour
1/3 cup milk
1/4 cup shredded Swiss cheese
2 tbsp. snipped parsley

If scallops are real big, cut in half. Combine wine, water, salt and pepper. in a saucepan and bring to a boil; add scallops and mushrooms and return. to boiling. Cover an simmer for 5 minutes, until scallops are tender. Remove scallops and mushrooms and set aside. Reduce liquid to 1/2 cup. In another saucepan, cook onion in butter until tender; stir in flour. Add 1/2 cup scallop liquid and milk. Cook and stir until thickened and bubbly. Stir in cheese until melted. Add scallops and mushrooms. Garnish with parsley.
Judy (in Alaska)

Click Here to Print this Recipe


                 Easter Egg Popcorn

                      Candy Popcorn Easter Eggs

Make adorable popcorn balls that don’t just look great, but taste fabulous as well. These popcorn eggs make the perfect Easter treat, and kids will love to form the balls.

We made these Easter eggs with Marsden and Bathe Flavors such as huckleberry, green apple, apricot, cherry, blueberry, and root beer. Experimenting with flavors is half the fun.

We then used Americolor food coloring gels to make our Easter eggs bright and festive. These colors are nine times more concentrated than liquid food gels and they come in 27 colors, so you can make endless varieties.

How to make candy popcorn:
3/4 cup un-popped popcorn kernels
1/2 cup (1 stick) butter
1/2 cup white corn syrup (Karo)
1/4 cup water
2 cups granulated sugar
1/2 teaspoon baking soda
3 teaspoons desired flavor
3-4 drops of Americolor food coloring gel or equal

Pop the popcorn kernels with a popcorn popper. Set aside in 2 large bowls.
Over medium heat, melt the butter in a medium sauce pan.
Add the corn syrup and water. Stir.
Add the sugar. Make sure not to let any sugar stick to the edges of the pan. If one grain of sugar is left un-dissolved, it can cause the whole batch to crystallize.
Bring to a boil and continue to cook until the mixture reaches 235-245 degrees. (Please use a candy thermometer). It is important for the mixture to reach this temperature, if it doesn’t the candy will not harden properly.
Add the baking soda and stir quickly as the mixture begins to bubble. Once bubbly and frothy, remove the pan from heat.
Add the flavor and food coloring until mixed in.
Pour over the popped popcorn in both bowls. Fold into the popcorn until evenly coated.
Once the popcorn has cooled slightly, take a handfull and squeeze it in your hands to form an egg shape.

Tip: If you plan on making several different flavors/colors of popcorn do them all in separate batches. If you were to separate the mixture after cooking a large batch and add color/flavor to each, the mixture will have cooled too much and you will not achieve the right temperature for making candy popcorn.
Dennis, the Prepared Pantry  
Click Here to Print this Recipe

Selecting and Baking Your Holiday Ham
A guide to help you select and prepare your baked ham for that special meal. With this guide, you will be able to identify and understand the various types of hams and select the best ham for your family. We’ll even tell you how to bake your ham.


This is a really good main dish. I often buy a chicken at the deli to use for
this tasty dish.

Cheddar Chicken Spaghetti Recipe

7 oz. spaghetti, broken
2 cups cooked cubed chicken
2 cup shredded Cheddar cheese, divided
1 can cream of chicken soup
1 cup milk
1 tbsp. diced pimientos, optional
1/4 tsp. salt
1/4 tsp. pepper

Cook spaghetti according to direction on package; drain and rinse with cold water.
Combine chicken, 1 cup cheese, milk, pimientos, salt and pepper. Stir in cooked spaghetti.
Put in greased 9x13 inch pan and sprinkle with remaining cheese. Bake at 350, uncovered for 20 to 25 minutes.

NOTE: I like to add sauteed sliced fresh mushrooms to it, and diced
green pepper is a good addition also.
Judy (in Alaska)
Click Here to Print this Recipe

Recipes for One or Two  

Mary Ann asked for tips on cooking rice so that it is not sticky. Here are my suggestions. You can also cook rice in the microwave and you can also brown it in oil before adding the water, although many feel doing this increases the likeliness that it will cause the rice to be stickier and not as fluffy.
Robbie IN

Rinse your rice before using. There are two reasons for rinsing: some mills outside the U.S. use talc as a milling aid, so it's an important step for imported rice. The rinsing also removes loose starch, making the rice less sticky. The talc will not harm you, but it can cause your rice to be sticky. If you are using old rice, you may also need to soak it for 30 minutes. It is also traditional for basmati rice to be soaked, as it helps the rice expand to maximum length. Either way, be sure to drain your rice thoroughly or you'll be using more water in cooking than you intended.

Use the right amount of water according to the package instructions. The key to this method is figuring out the correct amount of water. As a general rule, use 1-1/2 to 1-3/4 cups of water per cup of long grain rice. Yu may need to experiment to find the amount you truly like. Brown rices require more water and shorter grain rices require less. Use a heavy-based pot (to prevent scorching on the bottom) with a tight-fitting lid that keeps the steam in. If your lid fits loosely, put a clean kitchen cloth between the lid and the pot.
In a medium, heavy-bottomed pot with a tight-fitting lid, combine water, the rice, and a bit of butter or oil and salt, if you like. Bring to a boil over high heat. As soon as the water is boiling, lower the heat to a simmer and cover. (If you have an electric stove, use two burners: bring the rice to a boil on a hot burner and then immediately slide it to a burner set on low to continue cooking at a slow simmer.) Cook at a gentle simmer until the water is completely absorbed and the rice is tender, about 12 minutes (it's okay to lift the lid to make sure the rice is fully cooked and the water is absorbed—just replace the lid quickly).

Remove the pot from the heat and let it sit, undisturbed with the lid on, for at least 5 minutes and for as long as 30 minutes. Remove the lid, fluff the rice gently with a fork or chopstick, and serve. Resist the urge to stir the rice and let it set to finish cooking. If adding spices, it is best to do it once the rice is cooked. Good Luck! If you have questions or need mor help let us know.
Robbie IN


Jalapeno Jelly Recipes
I believe it was Joan who wanted recipes for JALAPENO JELLY in a recent newsletter. I no longer have any idea where I obtained these recipes. Both are good.
Robbie IN

Jalapeno Jelly Recipe
(No Vinegar)

2 1/2 cups jalapeno (when chopping wear gloves) about 1 1/2 lbs.
3 1/2 cups chopped bell peppers (about 6 large)
6 cups sugar
1/2 cup lemon juice
1 lg. can crushed pineapple
1 pack apricot Jell-O
1 pk Sure-jell
Mix all ingredients except Sure-jell and Jell-O; let come to a boil.
Cook 30 minutes. Add Sure-jell. Cook 5 minutes more.
Remove from heat add Jell-O and stir until cool about 10 to 15 minutes. Pour into sterilized jars.
Makes about 8 half pint
Robbie IN

Jalapeno Pepper Jelly
(Using Vinegar Recipe)

3 large green bell peppers, seeded, diced
5-7 jalapeno peppers, seeded, diced
1/3 cup water
5 lbs. sugar
3 cups cider vinegar
3 pkgs (3 oz.) Certo
few drops green food coloring (optional)

Have ready 8-10 hot sterilized canning jars.
Tip: Clean blender before starting by processing 1/4 cup vinegar for 1 minute; discard vinegar.

Using a scrupulously clean blender, process peppers with water until smooth.

Note: Wear gloves when handling hot peppers and keep hands away from eyes. and mouth

In a large saucepan, combine pepper mixture, 1 5 lb. bag of granulated white sugar and 3 cups of vinegar. Stir together to dissolve sugar. Boil for 4 minutes, watching carefully (mixture boils over easily).

Remove from heat and stir in Certo and food coloring (if using). Stir well until all is combined.
Pour into hot sterilized jars. Seal and process.
Robbie IN
Click Here to Print this Recipe

This is a recipe from a 2008 newsletter. It is one of my favorites.

Ham Loaf Recipe

1 1/2 lb ground pork
3/4 to 1 lb ground ham (any good ham)
1 medium onion, medium dice
1 cup bread crumbs (I use Panko)
1 (4 oz) can tomato sauce OR 1/2 cup ketchup/catsup
1 large egg
1/2 tsp salt
1/2 tsp ground black pepper

Preheat oven to 350°. Use your hands and combine all ingredients in a large mixing bowl then transfer to a loaf pan or form into a loaf and place in a Pyrex baking dish or a baking pan. Cover with aluminum foil and bake in the preheated oven for 50 minutes. Remove the foil and bake for an additional 20 to 30 minutes or until the top is nicely browned. Remove from the baking dish/pan to a platter and let sit for 15 minutes before slicing and serving. Yield: depends on how thinly you slice it, but about 4 to 6 servings.

Cook's Note: Go easy on the salt as the ham will provide much and if you desire add about 2 teaspoons of ground sage to the ingredients. I also sometimes use 1 pound lean ground beef, 1 pound ground pork and 1 pound ground ham instead of just the ground pork and ground ham as indicated in the recipe. Try it both ways over time to see what you prefer.
Mr. Myron Drinkwater - Lake Forest, CA
Click Here to Print this Recipe

Ham/Ham Glaze Recipes and Ham Storage Chart

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Products this Month
Mr Mister Stainless Steel Spray Genie 
Real Chocolate Chips 
Cookie Mixes 
Bread Machine Mixes (with instructions for regular oven)

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Nancy Rogers 

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Nancy Rogers

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Lubbock, Texas 79416

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