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May 2016 Recipes

May 4, 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
Sweet and Sour Meatballs Recipe | Lemon Cheese Pie Recipe | Baked Pork Chops Recipe | Athena's Salad Recipes | Deluxe Potato Patties Recipe | Slow Cooker Pork Carnita Recipe | Carnitas Recipe | Mango and Pineappple Salsa Recipes | Pimento Cheese Recipe | Easy Omelette Cups Recipe | Pimento Cheese Recipe
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Nancy Rogers   



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These little meatballs make a great appetizer, or could use as a main dish and serve over steamed rice.

Sweet and Sour Meatballs Recipe

1/2 cup water
1/3 cup dark brown sugar
1/4 cup lemon juice
1 tbsp. ketchup
3/4 lb. lean ground beef
1 egg
1/4 cup dry bread crumbs
1/4 tsp. salt
Dash pepper

In medium saucepan, heat water, brown sugar, lemon juice and ketchup; heat to boiling.

Meanwhile, in medium bowl, combine beef, bread crumbs, egg and salt and pepper. shape into about 30 small meatballs. Add to boiling sauce; Cook, covered, over low heat for about
15 minutes. Serve with toothpicks as an appetizer, or over steamed rice for a main dish.
Judy (in Alaska)
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This creamy lemon pie became a favorite with the first bite,
and is so easy to put together.

Lemon Cheese Pie Recipe

pastry for a one crust 8" pie, baked and cooled
1 pkg. (8 oz.) cream cheese, softened
2 eggs
1/2 cup sugar
1 tsp. vanilla
1 tsp. lemon rind
1 tbsp. lemon juice
Whipped cream

Beat cream cheese until fluffy,, add eggs; one at a time, beating after each.

Blend in sugar, vanilla, lemon rind and lemon juice. Put into prepared pie shell.

Bake at 350 about 20 minutes, until slightly firm. Cool; chill for 1 hour. Best served with a dollop of whipped cream on each piece.
Judy (in Alaska)
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 Little One somehow got outside yesterday and had a traumatic incident. Some neighborhood kids tried to kill him with by throwing broken bricks at him. They cornered by my fence and the 4 teenagers thought it would be fun to try and kill him.. Little One showed up in my yard several years ago. He had been hurt pretty badly before he showed up. Some neighborhood teenagers had hit him with a bat then kicked him. When I found him in my garden several years ago he had a broken back, hip and leg. Yesterday, my neighbors across they alley saw what was going on and made the kids go away He had Little One come into their yard until I got home. When my neighbor saw my lights come on they brought Little One over and placed him on my back step. I heard him crying so I opened the back door to let him in. He had a rough night last night. He was scared and started to have siezures. Took him to the vet and he said he had been beaten up with more than bricks. It looks like they tried to hit him again with a bat or a board or something. The vet gave Little One something for pain and his siezures. My neightbor overheard the kids saying they tried to kill him once and he didn't die so they were going to do it right this time. I just don't understand how anyone could hurt an animal for any reason. I am so glad the vet let me pay him in two payments so Little One could be treated. I won't have to have him get xrays if he does't get better. Right now Little One has his paws wrapped around my arm clingling on to me as I compile this newsletter.  He won't let me out of his sight. The whole thing terrified him.

These will be the most delicious potato patties that you will ever have eaten!

We like them with our supper meal, but are great for breakfast too.

Deluxe Potato Patties Recipe

8 slices bacon, cut up
4 medium potatoes, peeled
1 cup shredded Swiss cheese
1 egg
2 tbsp. minced green onion
1/4 tsp. salt
Pepper, to taste

Cook bacon in skillet till crisp; remove and drain on paper towel.
In large bowl, shred potatoes and mix well with cheese, egg, onion, salt and pepper and bacon. Fry 1/3 cup potato mixture (for each patty) into hot bacon drippings in pan and fry until brown on both sides and are crisp.
Serves 4.
Judy (in Alaska)
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Tangy lemon and onion add to the wonderful flavor of the pork chops.

These are very. very good! This recipe can easily be cut in half.

Baked Pork Chops Recipe

8 pork chops (I use bone-in)
Salt, to taste
8 thin slices onion
8 thin slices lemon (1 lemon)
1/2 cup brown sugar
1/2 cup ketchup

Trim excess fat from chops and place in shallow baking pan; sprinkle with salt. Top each chop with a onion slice, lemon slice, brown sugar and ketchup. Cover and bake at 350 for 1 hour until tender. (bake 45 minutes if using thin chops).
Judy (in Alaska)
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Here is a recipe for Carnitas that I haven't tried, but it is from a Mexican chef that has appeared on many TV shows.

Carnitas Con Salsa Verde Cruda Recipe

For the Carnitas:
1/2 White Onion (peeled and coarsely chopped)
1 1/2 cups Water
6 Garlic cloves (peeled)
1 tsp. dried Marjoram
1 tsp. dried Thyme
1 tsp. freshly ground Black Pepper
pinch Cumin
4 whole Cloves (stems removed)
1 Tbs. Kosher or Sea Salt (or more to taste)
1 Tbs. Lard or Vegetable Shortening
4-5 pound Boneless Pork Shoulder or Butt (cut into 4" chunks; fat on)
1/2 tsp. Kosher or Sea Salt
2 Bay Leaves
1 cup Orange Juice
2 Tbs. Sweetened Condensed Milk (La Lechera)

For the Salsa Verde Cruda:
1 pound Tomatillos (husks removed; rinsed and halved)
1 ripe Avocado (halved; pitted; meat scooped out)
1/4 cup coarsely chopped Cilantro leaves and top part of stems
1 Jalapeno or Serrano Chile (add to taste)
3/4 tsp. Kosher or Coarse Sea Salt (or more to taste)
2 Tbs. coarsely chopped White Onion

For the Carnitas: In the jar of the blender, place the water, onion, garlic, marjoram, thyme, black pepper, cumin, stemmed whole cloves and 1 Tbs. salt. Puree until smooth.

Set a large Dutch oven or heavy casserole over medium high heat. Add the lard or vegetable shortening and once it has melted and heated up, add the pork chunks and sprinkle the 1/2 tsp. salt. Brown meat on all sides, stirring and flipping as it does for about 10 minutes.

Pour the onion mixture over the meat, let it come to a simmer and cook for 5 to 6 minutes. Add the bay leaves and pour the orange juice and sweetened condensed milk, give it a good stir, let it come to a simmer, reduce the heat to low to medium-low and cover. Cook, stirring and scrapping the bottom of the casserole 2 to 3 times along the way, until the meat is completely cooked and coming easily apart if you pull one piece, about one hour and a half. Remove the lid, cook for another 4 to 5 minutes. Scoop the carnitas with a slotted spoon, leaving any fat behind, and serve in a bowl or platter. Shred with a fork, if desired, before tucking into tacos. Or do like we do, straight from the pot.

Serve with warm corn tortillas and pickled jalapeños or salsa verde cruda on the side.

For the Salsa Verde Cruda: Combine the tomatillos, avocado, onion, cilantro, chile and salt in a blender or food processor. Puree until smooth.

Helpful Tips:
1. Cut the pork shoulder into large pieces to keep it from drying out.
2. No need to remove any of the fat from the meat, because it gives the pork more flavor.
3. Using raw tomatillos makes for a fresh, crisp salsa. When shopping for tomatillos, make sure that they are firm. Don’t be afraid to check under the husks for any bruising.
4. If you don’t like cilantro, then you can use chives.
5. Add jalapeno cautiously; you can always add spice, but you cannot take it out.
Source: Pati Jinich's
Abby in Atlanta
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Athena's Salad Recipes for Elaine:

Egg Salad Recipe

(Have all ingredients chilled)
2/3 c. mayo
2 T. lemon juice
2 t. vinegar
1 T. finely chopped chives
1 T. hoped fresh dill, or 1 1/2 t. dried, crumbled
1/8 t. freshly ground pepper
1/2 c. finely chopped green pepper
8 hard-boiled eggs, diced

Combine 1st 6 ingredients. Mix, add salt to taste. Add green pepper & eggs; toss to mix. Can serve on lettuce leaves.
Athena in DE


Tuna Salad Recipe

1 1/2 c. tuna, well drained, flaked
1/2 cup finely chopped celery
2 T. sweet pickle relish
3 T. lemon juice
1/2 c. mayo

Combine all. Toss until well mixed.
Athena in DE


Chicken Salad Recipe

4 cups bite-size pieces cooked chicken
2 t. grated onion or chopped scallions
1 cup sliced celery
2/3 cup mayo
4 T. heavy cream
2 T. vinegar
1/8 t. freshly ground pepper
Salt to taste

Put chicken in bowl & add onion & celery. Combine mayo, cream & vinegar & blend well Add pepper & salt, toss w/chicken until well mixed.
Note! Can sprinkle almonds over salad Can add 1 cup seedless grapes instead of celery.

Can add 2 t. curry powder to the mayo. Can add 1/2 cup peeled, seeded, sliced cucumber & 1/2 cup pineapple bits
instead of celery. Can add 1 cup diced, unpeeled red apple & 1/2 cup chopped walnuts.
Athena in DE
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Slow Cooker Pork Carnita Recipe

4 lbs. boneless pork sirloin tip roast (Costco)
1 Tbs. New Mexico chili powder
2 tsp. garlic powder
2 tsp. ground cumin
2 tsp. smoked paprika
1 tsp. dried oregano, crushed
2 cups low sodium chicken stock (or 2 cups water and 1 Tbs. low sodium chicken base)
2 limes
salt to taste

Cut pork into 8 cubes. Set aside.

In a small bowl combine chili powder, garlic, cumin, paprika and oregano. Mix to combine. Coat pork with spice mixture on all sides of pork pieces. Place into a slow cooker (I used a 6 quart). Pour chicken stock around the sides of the pot. Avoid pouring directly on top of pork or seasoning will come off.

Cover and cook on high for 4 hours (alternately cook on low for 10 hours). Meanwhile prepare a baking sheet with aluminum foil. When the pork is tender, use 2 forks to shred meat into large pieces. Taste for seasoning, if necessary add salt to taste (mine did not need salt). Use a slotted spoon to remove pork from slow cooker and place on a cookie sheet.

Pour cooking liquid into a pot and boil until thickened (spoon leaves a trail when swirled through) and pour over pork. Preheat oven to broil. Place pork until broiler until edges are nice and crisp, about 3-5 minutes. Remove from oven and squeeze 2 limes over top.
Serves 12
Abby in Atlanta
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This is a recipe for Pork Carnitas ( Little Meats) for Luna:

Carnitas Recipe

2 lbs. lean pork
1/8 t. MSG ( i don’t use this myself because some people are allergic to it)
Salt & Pepper to taste

Cut pork into 1 inch cubes, sprinkle with MSG, salt & pepper & let stand an hour or so. Place in shallow baking pan in 300 degree oven for about 2 hours, pouring off fat as it accumulates. Serve hot w/tostadas & guacamole, or as is, impaled on wooden picks. These freeze beautifully. Serves 8.
Athena in DE ( Source:Elena Zelayeta)
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Mango and Pineallpe Salsa Recipes
Here are 2 recipes for Liz, who in the 5/2 newsletter requested mango salsa and pineapple salsa recipes. Adjust the seasonings to your liking. I also agree with all the others that have stated their excitement and approval of adding old recipes to any and all newsletters.
Robbie IN

Mango Salsa Recipe

2 fresh mangoes, diced
¼ fresh red bell pepper, diced
¼ fresh green bell pepper, diced
small cucumber, diced
½ jalapeno pepper, seeded and minced (optional)
¼ cup crushed pineapple, (drained)
1 clove garlic, crushed
1 or 2 small green onions, finely diced (include green stems)
2 tablespoons extra virgin olive oil
1 or 2 tablespoons chopped cilantro
juice of one large lime
salt and pepper, to taste

Mix together in a bowl and refrigerate for at least one hour.
Robbie IN


Fresh Pineapple Salsa Ole Recipe

1 1/2 c. fresh pineapple, chopped
1/4 c. red onion, chopped
2 tbsp. granulated sugar - I omit this
1 tsp. fresh lemon juice or lime juice
1/2-1 tsp. (or to taste) jalapeno pepper, finely chopped
1 tsp. fresh ginger, finely minced
1 tbsp. fresh mint, chopped

Mix all ingredients well in a glass bowl. Adjust seasonings to taste. Refrigerate at least 4 hours before serving. Yield 1 3/4 cups.
Robbie In
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Hi Nancy, furkids and all Landers,

This is a very adaptable recipe - you can use whatever ingredients you prefer. I have seen other similar recipes, but this one is the most flexible. I usually make the full dozen and freeze half and refrigerate the balance. They are wonderful for breakfast and somehow seem more filling than other types of muffins. My changes/additions are in parenthesis. Please note: I do have a problem getting them out of the pan. It's supposed to be a non-stick type pan, but they lied! So I oil the pan heavily and then flour it as well. They do come out much easier than using nothing on the pan, but there is still a crusty residue to scrub off. I didn't want to use paper liners for fear that the muffins would just stick to the paper. Any suggestions around this problem would be appreciated. I've not tried the easy release foil or silicone liners, don't know if they would be any better.

Easy Omelette Cups Recipe
(Makes 12)

36 frozen Tater Tots, thawed (I also have used the Crowns with equal success and I usually thaw in the microwave)
8 eggs
3 tablespoons milk
Salt & pepper to taste (I don't use salt; do use pepper and add basil, cilantro and paprika)

Your favorite Omelette fillings! (I use the Morningstar Farm or Boca breakfast patties or links. Two or three patties total usually works out well. Have also used the Veggie Meatballs from Ikea. I thaw them in the microwave, then cut/chop them up. I use a shredded cheese, whatever I have on hand.
To Assemble: Push 3 Tater Tots or Crowns in each cup of a non-stick muffin tin. Bake at 425 for 10 minutes.
Remove from oven. Place your choice of omelette fillings in each muffin cup on top of the potatoes. (I add the "meats", then cheese).
In a bowl, whisk together the eggs, milk and your choice of seasonings. Pour egg mixture into each muffin cup.
Bake at 350 for 20 minutes or until fully cooked. (Remember to lower the temperature).

In case I wasn't clear about the assembly: The thawed and then baked potatoes go in the bottom, then your meat or veggie or onion fillings, then the cheese, then add the seasoned egg/milk mixture. If you try them, hope you enjoy!
Jan in MO
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Pimento Cheese Recipe

1 (10-oz.) block extra-sharp Cheddar cheese, grated
1 (10-oz.) block Swiss cheese, grated
1 1/4 cups light or regular mayonnaise
1 (4-oz.) jar diced pimiento, drained
1 tsp. dried onion flakes
1/4 tsp. freshly ground pepper

Mix all above ingredients.

I usually put the cheese in my food processor and then add the other ingredients. Where I live the cheddar cheese comes in a 10 oz. block and the Swiss cheese and 8 oz. block, so that's what I use. I don't worry about the other 2 ozs. While this makes a lot it will keep forever if refrigerated. It's not only good for sandwiches, it's good on toast in the morning.
Abby in Atlanta
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You ask if you could store bacon grease.
Your answer to the bacon grease, yes I do keep mine.. I put it in a plastic container and store in the refrigerator. I have never had a problem with it. It will go bad if you don't refrigerate it. You can use it for a number of things, such as put some in with green beans, coat lightly a skillet for flavor in frying eggs. Fry potatoes in bacon grease. Hope this helps you.
Gladys, IN

It has been a while since I asked for help, but here I am again. I know you good cooks in Nancyland are the right ones to ask. My granddaughter will be going into her 2nd year of college next fall. She was living in a dorm this year, but next year she is going in on an apartment with three other girls. They plan to pool their money for groceries and make their own meals. She is great with making desserts, but has very little experience with main entrées. I thought some casseroles would be nice. She could make them up the night before and cook them when everyone gets home the next day. She is not big on tomato based sauces. Could you help me with some recipes that are easy, inexpensive and with few ingredients. I have already given her a 4 ingredient cookbook, but would really like some tried and true recipes that won’t take too much time out of her busy schedule. She also mentioned to me that she really likes fondues. I found a couple of recipes to give her, but would like more that do not have alcohol in them. Thanks so much!
Sandy in Iowa

I have missed seeing the newsletter lately, as it's always the best time of the day for me, but maybe the weather has been stormy in Texas, as it has been in other areas. Sure hope it's not for lack of recipes? I hesitate to send recipes that often, as want to make sure there is plenty of room for other Nancylanders to share their recipes.
Judy (in Alaska)

This stuffed French Bread is out of this world, and it's hard not to want to eat the whole thing!

Stuffed French Bread Recipe

1 loaf baked French Bread
14 slices (about) Swiss cheese
3/4 cup soft butter
1 small onion, grated fine
2 tsp. lemon juice
1 tsp. poppy seeds
1 tsp. Dijon Mustard
3 slices raw bacon

Slice bread taking care not to slice all the way through. Mix butter, onion, lemon juice, poppy seeds and mustard together. Spread on both sides of inside slices and tear cheese to fit in between the slices. Put bacon across top of loaf and bake on sheet at 375 about 35 minutes, until bacon is done and cheese is melted.
Judy (in Alaska)
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Marilyn's Salsa Recipes
For Liz.
Walt's Orange Pineapple Salsa

8 oz. can crushed pineapple, well drained
1 orange, peeled, sectioned, & chopped
1/8 c. minced sweet onion or shallot
1 small jalapeno`, seeded & minced
3 medium leaves snipped basil
1 rounded T. orange zest

Cobine & chill. Serves 4, easy to multiply. Good with any simply cooked fish, poultry or meat.


Tomato - Mango Salsa

3/4 to 1 c. diced ripe *tomato
3/4 to 1 1/4 c. peeled diced ripe mango
3 oz. canned diced green chilis, or fresh diced Anaheim or Poblano

1/2 c. diced purple onion or sliced scallions
1 bud or tsp. minced garlic
1 T. snipped culantro
1/4 c. snipped parsley
1 tsp. sugar
2 T. EACH orange juice & white wine vinegar

Toss together gently; cover & chill 1 to 6 hours before serving. Makes 1 1/2 - 3 1/4 cups; easy to multiply. *Good with halved grape tomatoes, too.


Mango - Pepper Salsa Recipe

1 to 1-1/2 c. peeled diced ripe mango Toss together, cover, & chill for 1 to 6
3/4 c. diced red sweet pepper hours before serving. Makes 2 - 2 1/4 cups,
1/2 c. minced sweet onion easy to multiply. Good on everything.
1/2 jalapeno, seeded & minced
1 bud or tsp. minced garlic
1/8 c. EACH snipped culantro, lime juice, & white wine vinegar
1/2 tsp. EACH cumin & curry powder
3 T. pineapple juice OR orange + 1 tsp. sugar
1/8 tsp. Tobasco

Toss gently, cover & chill. Makes 2 - 2 2/4 cups & good on everything.
Marilyn in FL
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Hi Nancy, In the May 2nd newsletter, Jerry from AZ but now in Fla. asked about a German bread. I believe the correct spelling is "Luchen". Some recipes can be found by typing that into one's browser.
Good Luck to Jerry. Hope this helps.

You asked if we mind your posting older recipes from past Nancy's Newsletters and it's fine with me. I lost my recipes that I had in my old computer when it crashed, so I'll get some of them back again.
Thanks again for all your hard work. Hope you're feeling better.
Cheryl in Avon Lake, Oh


I am looking for a strawberry salsa recipe. Nancy you sure do have some smart cats. Love the stories.
Sue in Ky.

I am writing to ask if anyone has a TNT recipe for a "dryer" type of bread pudding. I love bread pudding, but I do not like the really moist/damp/wet kind that is the norm. I don't know how to decrease the amount of milk in the recipes that I see to make it dryer....more like a moist cake.


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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