Recipe Index


Home Page
Return to
Newsletter Archives
May 2016 Recipes

May 12, 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 - Best Chicken Ever Recipe | More Appetizer Recipes from Robbie | Avocado, Tomato and Mango Salsa Recipe | Onion Ring Baked Chicken Recipe | Cindy’s Waldorf Chicken Salad Recipe | Janie's Sloppy Joes Recipe | Salmon with Dill Recipe | Lisa's Easy Brisket Recipe | French Toast Bread Pudding Recipe | Susie's Depression Soup 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)

This is a great chicken recipe I make quite often

Best Chicken Ever Recipe

6 skinless chicken breasts (boneless) ( since there's only 2 of us I use only 2 breasts and reduce everything accordingly)
2 cups sour cream
2 cups crushed cornflakes
1 tsp Italian style seasoning
6 Tblspn butter melted

Preheat oven 350 F. Rinse and trim chicken breasts. Pat dry . Generously coat both sides of each breast with sour cream. Put crushed cornflake crumbs in a shallow plate and season to taste ( I use garlic powder and dried basil and Italian style seasoning --your preference). Dip the sour cream coated chicken in the seasoned cornflake crumbs . Place in lightly greased baking dish. Drizzle with melted butter/margarine and bake for 1 hour . Hope you like it !!
Dee RI/Fl
Click Here to Print this Recipe

Thanks, Abby for the barbecue info, but I was really looking for the specific differences in the Carolina recipes. I’ve found some research that has been helpful. If anybody is interested, there are 3 styles of barbecue in South Carolina and 2 styles in North Carolina. The South Carolina style I”m interested in is the Coastal style which uses a whole hog with a spicy, water vinegar and pepper sauce. (The Piedmont style uses hams and Boston Butts; the Central style uses a yellow “Carolina Gold” sauce of yellow mustard, vinegar & brown sugar.) I have several recipes for the Coastal style, but I thought maybe a South Carolinian cook had a recipe that I do not yet have!????? I will find mine and send it soon.
Athena in DE

More Appetizer Recipes from Robbie
Here are more recipes for Sheila. The cocktail appetizer is a great item to make and store in the freezer and take out when you want a snack or need something to go with a soup or salad. The last recipe was shared by Marion Atlanta in a 11/15 newsletter and has been a big hit with family and friends. Other ideas are fruit and vegetable trays with various dips, and if you have electricity you could serve meatballs in a crockpot, which are always devoured in this area.
Robbie IN

Ham Ball Appetizer Recipe

2 4.5 ounce cans deviled ham
3 tablespoons chopped stuffed green olives
1 tablespoon dijon mustard
Tabasco sauce to taste
1 3-oz package cream cheese, softened
2 tablespoons milk

Blend deviled ham, olives, mustard and Tabasco. Form in ball on serving dish; chill.
Combine cream cheese and milk; frost ball with mixture. Chill and remove from refrigerator 15 minutes before serving.
Robbie IN

Fiesta Appetizer Recipe

1 (16 oz.) can refried beans
1 (1 1/4 oz.) pkg. taco seasoning
3 ripe avocados
1 tbsp. lemon juice
1/4 c. sour cream
1 (2 1/4 oz.) can sliced ripe olives, drained
1 (4 oz.) can chopped green chillies, drained
2 med. tomatoes, chopped
6 green onions, sliced
1 c. (4 oz.) Cheddar cheese, shredded
Tortilla chips

Combine beans and taco seasoning. Spread mixture on a round 12-inch serving platter. Mash avocados with lemon juice. Spread over beans. Spread sour cream over avocado. Sprinkle olives, chilies, tomatoes, onions, and cheese over sour cream. Serve with tortilla chips. Yield: 8 to 10 servings.
Robbie In

Cocktail Bread Appetizer Recipe

1 lb. sausage
1/2 lb. ground beef
1 lb. Velveeta, cubed
1 tsp. oregano
1 tbsp. Worcestershire sauce- optional
1/2 tsp. garlic powder
2 loaves cocktail rye bread

Brown hamburger and sausage; drain. Add other ingredients and mix well, until cheese is melted. Spread on cocktail bread, freeze on cookie sheets, then put in freezer container. When ready to serve, take as many as you need from freezer, put on cookie sheet and bake at 350 degrees for 10 minutes or until brown.
Robbie In


Sandwiches on a Stick Recipe

1 Italian or French loaf (Whole wheat is always my preference but I wanted everyone to eat these, so I caved and got white. You’ll be braver!)
25 cubes of cheddar cheese (I chopped my own, using a regular block of cheese but they’re available in packages)
25 cubes of Swiss cheese (ditto)
1 pack turkey deli meat (I like then “uncured” kind without nitrates)
1 pack ham deli meat (ditto)
1 jar of small kosher dill pickles
25 cherry tomatoes
25 bamboo skewers

Get organized, setting up an assembly line for yourself. First cube the bread and cheeses. Those should all have their own pile. Slice the deli meats into strips and roll them up individually, making two more piles. Chop the pickles into about 3 pieces per pickle. Set out the skewers and tomatoes.
Decide the order and arrange your ingredients that way, starting with the sticks. Slide a piece of bread on first, followed by the other fillings, then finish with another piece of bread.

Cheese and Sizing Note:
The cheddar cheese was softer and harder to not split on the skewers. My advice is to cut up a complete skewer full of ingredients and try sliding everything on a stick. Then you’ll know whether you have the right sizes of everything.

Timing Note:
These don’t store overnight very well (bread usually gets a little hard) but in a pinch you could assemble them ahead of time OR just get all your ingredients chopped, rolled, separated, etc. the night before and store separately in the fridge (except the bread). It only takes about 10 minutes to put 25 of them together. makes 25+ sandwiches
Marion Atlanta
Click Here to Print these appetizer recipes

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.

This recipe is for Liz requesting a recipe for salsa with mango.
This is very good. I use it all the time.

Avocado, Tomato and Mango Salsa Recipe

1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced (can use canned or green peppers)
1/2 cup chopped fresh cilantro (can use fresh parsley)
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil

In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

Hope you enjoy it, Barb from Fl.
Click Here to Print this Recipe

Onion Ring Baked Chicken Recipe

4 (3 ounce) chicken breasts (skinless, boneless)
1/4 cup fat free margarine
4 tablespoons Worcestershire Sauce
1 can (2.5 ounces) fried onion rings (crushed)
salt to taste
pepper to taste

Flatten each chicken b r e a s t , season to taste. Combine margarine and Worcestershire sauce. Dredge chicken in margarine mixture, then crushed onion rings. Arrange on baking dish that has been sprayed with nonstick spray. Top with any remaining margarine mixture. Bake at 350 degrees for 45 minutes or until tender.
Makes 4 servings.

Calories 228 Total Fat 4g Sodium 432mg Carbohydrate 7g Protein 29g Cholesterol 73mg Fiber 1g
Click Here to Print this Recipe

Cindy’s Waldorf Chicken Salad Recipe

2-10oz cans Swanson’s White Chicken Breast
2 stalks celery, chopped finely
10-15 red seedless grapes, quartered (or smaller if large grape)
1/2c chopped walnuts or pecans (I use walnuts)
1/3-1/2 red delicious apple, chopped
2/3c. Miracle Whip, or to taste

Mix together and chill several hours before serving.
Cindy in Kansas City (2007)
Click Here to Print this Recipe

I am looking for a good recipes. for a sauce or glaze for bread pudding if you have one I would like to have it I know there is a orange or a lemon sauce but don’t know how to make it .

Janie's Sloppy Joes Recipe

1 lb. hamburger
1/3 c. ketchup
1 tbsp. mustard
1 can tomato soup
1/3 c. brown sugar

Brown hamburger with onion. Then add ketchup, mustard, soup, and brown sugar. Simmer for 5 minutes.
Janie (2007)
Click Here to Print this Recipe

Salmon with Dill Recipe

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.

Makes 2 servings
Calories 198 Fat 6g Fiber 0g Carbohydrate 3g Cholesterol 111mg Sodium 394mg
Click Here to Print this Recipe

Lisa's Easy Brisket Recipe

4 lb. fresh brisket (or London broil)
1 (8 oz.) bottle gingerale
1 pkg. dry onion soup mix
1 c. ketchup

Put brisket in roasting pan. Mix other ingredients and pour over meat. Cook in 325 degree oven, covered for 2 hours and uncovered for 1 hour. If gravy gets too thick or dries up, add small amount of water. Serves 4 to 6.
Click Here to Print this Recipe

French Toast Bread Pudding Recipe

12 ounces challah or other egg bread with crust, torn into 3/4-inch pieces
7 large eggs
2 1/2 cups whole or reduced-fat (2%) milk
1/2 cup sugar
2 teaspoons vanilla extract
3/4 teaspoon freshly grated whole nutmeg or ground nutmeg
1/2 cup chopped toasted pecans
Warm maple syrup

Butter 11x7x2-inch glass baking dish. Place bread in dish. Whisk eggs and next 4 ingredients in medium bowl to blend; pour over bread. Using spatula, lightly press down on bread to moisten completely. Cover with foil and chill overnight.
Bon Appétit | December 2003

Place foil-covered dish in cold oven. Set oven at 350°F and bake 30 minutes. Remove foil and continue to bake until pudding is puffed and golden brown, about 35 minutes longer. Spoon pudding onto plates, sprinkle with toasted nuts, and serve with warm maple syrup.
Makes 6 servings.
CJ in Ohio (2007)
Click Here to Print this Recipe

Susie's Depression Soup Recipe

2 teaspoons vegetable oil, I use olive oil
2-1/2 cups peeled and cubed potatoes
1 cup thinly sliced celery
1 medium onion, chopped
6 cups shredded cabbage
*4 cups chicken broth
1 bay leaf
½ teaspoon ground black pepper
1, 15 oz., can pork and beans in tomato sauce

*If you have a ham bone you can make your own ham broth with it or you can make your own chicken broth or you can use chicken broth from a carton.
Heat oil in medium size sauce pan. Add potatoes, celery, and onion, sauté for about 5 minutes. Stir in cabbage, cover and cook over medium heat until cabbage is tender. Add broth, bay leaf, pepper, and pork & beans. Cook until soup is hot and remove the bay leaf.
Susie Indy
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