Recipe Index


Home Page
Return to
Newsletter Archives
May 2016 Recipes

May 7, 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 - Salmon Recipe | Stewed Chicken in Tomato Gravy Recipe | Thousand Island Onion Fish Recipe | Dilled Salmon Recipe | Dilled Salmon Recipe | Lemon Chicken Recipe | Squash Casserole Recipe | Spinach Dish Recipe | Pork Stir Fry Recipe | Sopapilla Cheesecake Recipe | Mexican Chicken Recipe | Baked Oregano Chicken Recipe | Onion Rice Side Dish Recipe | Baked Oregano Chicken Recipe | Apple Dumplings Recipe | Apricot Upside Down Cake Recipe

Bold black text are links.. Bold red text are not clickable links.


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)

My Favorite Links
Treasures From Texas -
Vintage Items
Diggin' History Blog
RecipeGoldMine Recipe Site
Prepared Pantry

Get your FREE Country Home Kitchen Magazine Series! (from the Prepared Pantry)

Salmon Recipe

This is very tasty . I served it with a white sauce and peas

1 large can salmon, flaked
1 1/4 cup cheddar cheese shredded
1 egg beaten
1/2 cup milk or cream ( I used half & half)
1/2 tsp salt
dash pepper
1 cup bread crumbs
3 Tbsp butter or margarine , melted
1 Tbsp lemon juice
1/4 cup onion chopped
1/4 tsp dill, dried (optional)

Combine all ingredients, using 1/2 of the bread crumbs . Shape into loaf, in a buttered loaf pan. Sprinkle with remaining bread crumbs. Bake 350 F for 30 minutes
Dee R.I./Fl
Click Here to Print this Recipe

Stewed Chicken in Tomato Gravy Recipe

1/4 C olive oil, ( I use extra virgin always)
1 Tbsp salt
1 Tbsp black pepper
1Tbsp garlic powder
1 Can stewed tomatoes (Italian style) 15 oz
1 can tomato sauce 15 oz
1 can tomato paste 6 oz
4 C water
1/2 c onion chopped
1/2 c celery chopped
1.2 c green bell pepper chopped
1 chicken fryer cut into serving pieces

Remove skin from chicken . Season with salt, pepper and garlic powder. In large dutch oven pot, heat olive oil; add chicken pieces and brown lightly . Pour in stewed tomatoes, tomato sauce and tomato paste. Mix well. Add water and bring to boil. Lower heat to simmering and cook , covered until chicken is well done and falling off the bones ; about 1 hour and 15 minutes. Serve hot over rice or pasta . Enjoy !! (if you prefer your dish spicy, you can always add a can of Rotel tomatoes.
Dee ; R.I./Fl
Click Here to Print this Recipe

Here's another good & easy recipe to make salmon or any other fish filets & can be made 2 ways depending on how much time is available.

Thousand Island Onion Fish Recipe, 2 ways

Peppered Onions (see below) OR very very thin purple onion rings

Chiffonaded romaine OR iceberg lettuce

Fish filets, salmon, dolphin, orange roughy, snapper, catfish, about 5/8" thick

1/2 T. butter & 1 T. olive oil for each 2 filets

Minced garlic or garlic powder to taste

1000 Island salad dressing, your own or from the produce cooler department

Tarragon (with Peppered Onions) OR chives, with purple onions, snipped

Make onions below if those are the ones you plan to use. Make a bed of lettuce on each plate. Heat fats with garlic in the microwave. Broil fish on foil after pouring garlic mixture over them for about 8 minutes, then add a thin topping of dressing & broil 2 minutes more, or till they flake to an inserted fork.. Move to lettuce beds, top with chosen onions, & snip on herbs. # EZ :) Good both ways.

Peppered Onions Recipe
(for each 2 filets)

2 1/2 c. sliced sweet onions
1 T. olive oil
2 T. chicken broth or bouillon
1 tsp. pepper freshly ground from a grinder in large pieces
1 T. tarragon vinegar

In a 12" skillet over Medium heat, cook onions in oil & broth for 4 minutes. Add pepper. Stir, cover, reduce heat to Low, & cook without browning for 15 minutes. Add vinegar & stir. Can be served hot, at room temperature, or slightly chilled, however you like them best.
Marilyn in FL
Click Here to Print this Recipe

Join Nancy's Kitchen on Facebook - click here
The daily newsletter link is posted on Facebook. If for some reason you don't get the daily email in your inbox the link can be found on Facebook each evening.

Dilled Salmon Recipe
Makes 2 servings

3 salmon fillets
or 1 can (6-3/4 ounces)boneless pink salmon, flaked and drained)

1 tablespoon Dijon Mustard
1 teaspoon dill weed
1-1/2 teaspoons fat-free mayonnaise

Place salmon fillets skin down in a sprayed nonstick baking dish. Coat top of fillets with mustard, then dill, then mayonnaise. Bake at 400 degrees for 25 minutes until golden brown.
Source: 2008 Newsletter
Click here to print this Recipe

Lemon Chicken Recipe
Makes 8 Servings

8 boneless skinless chicken breast halves (2-1/2 pounds)
1 teaspoon lemon pepper
1 tablespoon vegetable oil
3 tablespoons lemon juice
1 teaspoon grated lemon peel
1/4 cup chopped toasted pistachio nuts, if desired
Lemon slices, if desired

Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper. Sprinkle both sides of chicken with lemon pepper. Heat oil in 12-inch skillet over medium-high heat. Cook chicken, lemon juice and lemon peel in oil 15 to 20 minutes, turning chicken once and stirring juice mixture occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve chicken topped with juice mixture, nuts and lemon slices --- Source:

1 Serving: Calories 165 (Calories from Fat 55); Fat 6g (Saturated 1g); Cholesterol 75mg; Sodium 110mg; Potassium 220mg; Carbohydrate 1g (Dietary Fiber 0g); Protein 27g
Source: 2008 Newsletter

Calories 198 Fat 6g Fiber 0g Carbohydrate 3g Cholesterol 111mg Sodium 394mg
Click Here to Print this Recipe

Squash Casserole Recipe
Makes 8 servings

2 pounds yellow squash or zucchini
1 large onion
1 tablespoon light margarine
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup low fat mozzarella cheese
1 tomato cubed

Slice sauté squash and onion in margarine in a nonstick skillet until barely tender. Add seasonings and continue to cook until vegetables are soft. Toss with tomato just before serving.
Source: 2008 Newsletter
Click Here to Print this Recipe

Spinach Dish Recipe
Makes 4 Servings

1 pound fresh spinach
1 tablespoons olive oil
2 tablespoons white wine or cooking sherry
1/4 cup freshly grated Parmesan Cheese
Salt and pepper to taste

Wash and dry spinach. Cook spinach in olive oil in large skillet over high heat. Stir constantly until wilted. Add wine and cook until liquid is gone. Sprinkle with Parmesan cheese and serve. Makes 4 servings
Calories 121 Total fat 7g Sodium 316mg Carbohydrate 5g Cholesterol 9mg Fiber 3g
Source: 2008 Newsletter
Click Here to Print this Recipe

Pork Stir Fry Recipe
Makes 4 servings

2 pounds Lean Pork Tenderloin (bite-sized pieces)
1 package (9 ounces) frozen carrots
3 cups broccoli florets
1/3 cup sweet and sour sauce
1/4 teaspoon salt
1/8 teaspoon pepper

Cook pork on medium heat in sprayed nonstick skillet, stirring constantly for 4 minutes. Add carrots and cook and stir for 2 minutes. Add broccoli and sauce. Cook, stirring constantly for 3-4 minutes utnil broccoli is crisp tender. Good served over white rice.
Calories 162 Fat 4g Fiber 4g Carbohydrate 11g Cholesterol 45mg Sodium 217mg
Source: 2008 Newsletter
Click Here to Print this Recipe                           

Sopapilla Cheesecake Recipe

2 cans Crescent Rolls 1 teaspoon Vanilla
2 - 8oz packages Cream Cheese, Softened 1 stick Butter
1 1/2 cup Sugar
1 teaspoon Cinnamon

Preheat oven to 365º ( I have a digital oven- try just a little over 350 degrees!). In a mixing bowl or food processor, blend the cream cheese with 3/4 cup of sugar and vanilla until smooth. Keep crescent rolls in the refrigerator until ready to use. Spray the bottom of a 9x13" pan with Pam. Open one roll of the rolls and spread them over the bottom of the pan (not separated). Spread your cream cheese mixture over the crescent roll dough, then open the second roll of the crescent rolls and place them on top of the cream cheese mixture. Melt the butter, the remaining 3/4 cup of sugar and the cinnamon until mixed together and pour over the top of the crescent rolls. Bake for 25-30 minutes until golden brown on top. Great served cold, but I.N.CREDIBLE served hot with Vanilla or Cinnamon ice cream! Can add can of cherry pie filling before putting top dough on.
*~Mary Alyce~*WI (2008 Newsletter)
Click Here to Print this Recipe

Mexican Chicken Recipe
Makes 4 servings

4 (3 ounce) chicken breasts, boneless and skinless
1/2 cup plain yogurt
2 tablespoons taco seasoning mix
1 cup fat free cheddar cheese cracker crumbs
1/8 teaspoon salt
1/8 teaspoon pepper

Coat chicken breasts with yogurt. Combine cracker crumbs and taco seasoning. Dredge chicken in mixture. Place in baking dish sprayed with nonstick spray. Bake uncovered at 350 degrees for 1 hour.
Calories 300 fat 14g fiber 0g Carbohydrate 39g Cholesterol 74mg Sodium 695mg
Source: 2008 Newsletter
Click Here to Print this Recipe

Baked Oregano Chicken Recipe
Makes 6 servings

1/4 Cup Dry Bread Crumbs
2 Tablespoons Grated Parmesan Cheese
1/4 teaspoon Dried Oregano
1/8 teaspoon Garlic Salt
1/8 teaspoon Pepper
1/4 Cup Dijon Mustard
6 boneless skinless chicken breast half

Heat oven to 425°F. Spray jelly roll pan with cooking spray. Mix bread crumbs, cheese, oregano, garlic salt and pepper. Spread mustard on all sides of chicken breasts. Cover mustard-coated chicken breasts with bread crumb mixture. Place breasts in pan. Bake uncovered about 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
Per serving: 163 Calories 3g Total Fat; 29g Protein; 4g Carbohydrate; 70mg Cholesterol; 314mg Sodium
Source: 2008 Newsletter
Click Here to Print this Recipe

Onion Rice Side Dish Recipe
Makes 6 servings

1 cup long grain white rice
1/4 cup fat free margarine
1 can onion soup plus 1 can water
1 can (4 ounces) mushrooms
Salt and Pepper to taste

Lightly brown rice in margarine. Add soup, water and mushrooms. Cover and simmer for about 25 minutes or until liquid is gone. Fluff and serve.
Calories 133 Fat 1g Fiber 1g Carbohydrate 28g Cholesterol 0mg Sodium 395mg
Source: 2008 Newsletter
Click Here to Print this Recipe


Apple Dumplings Recipe

1 Can Crescent rolls 8 count
1 good size baking apple like Granny Smith, or your preference (peeled and cored and slice in 8, the regular apple slicer, corer does it perfect)
1 cup orange juice
1 cup sugar
1 stick butter
Vanilla and cinnamon optional

Wrap each piece of apple in a Crescent Triangle starting at widest end, and place seam side down, in pan sprayed with cooking spray. Melt Butter, sugar and juice on stove to make a syrup, bring to a boil, ( it does not really get thick). When you have a good syrup, pour over. Bake at for 30 minutes at 350. YUM!
Makes 6 Servings
*~Mary Alyce~* WI (2008 Newsletter)
Click Here to Print this Recipe

Apricot Upside Down Cake Recipe

3 tablespoons butter
3/4 cup brown sugar
Enough apricots, pecans and maraschino cherries to cover bottom of cake
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 cup sugar
1/2 cup butter
2 eggs
3/4 cup milk
1 teaspoon vanilla

Melt butter in bottom of 9x13-inch cake pan. Add brown sugar and cover bottom of pan with apricots (drained), pecans and maraschino cherries. In a large bowl mix butter and sugar, then add eggs and milk. Sift together flour and baking powder, then add to wet ingredients. Stir until smooth. Spread the cake batter on top of the apricots, cherries and pecans. Bake for thirty minutes at 350 degrees. While still warm, take cake out of pan so apricots are on top. Serve with whipped cream.
I have used peaches and it turned out fine. --- Tona in Bama
(2008 Newsletter)
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

Sign up for the ReadySetEat newsletter today. You’ll receive easy dinner recipes you can make in under 30 minutes with 7 ingredients or less – plus coupons and local grocery savings. It’s everything you need to solve your weeknight dinner dilemma. 


Links have been checked today to make sure they are safe to click. If you see something that interests you please click through and enjoy the food related information. 

Did you Know
The bold black text links are links to recipes.  The bold red text links are to the topic of the paragraph. The links listed in this newsletter have been checked within the last 24 hours are safe to click.

Not Getting Your Email Newsletters. The link to the online recipes is posted daily to Facebook.
Click Here to Join Nancy's Kitchen on Facebook

If you enjoy a recipe or a tip for that day remember to share it with your friends by clicking the the "Share" or "Like" button on Facebook.

Nancy Rogers 

A lot of our members have asked what software I use for organizing my person recipes. 
Nancy Rogers

I use Home Cookin' software for my personal recipes.
For a
free 2 week trial of this software, Click Here

Have a question, reply or recipe to share?

Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, title of recipe and number of servings. Remember to include your name within the message as well.  or

Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is 

Copyright © 2016 -  Nancy's Kitchen