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October 2016 Recipes

October 16, 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 -  Green Rice Recipe | Fried Rice Recipe | Chocolate Peanut Butter Frozen Bars Recipe | Chocolate Peanut Butter Milk Shake Recipe | Peanut Dip for Apples Recipe | Peanut Butter Brownies Recipe | Dill Baked Salmon Recipe | Pepper Crusted Salmon Recipe | Baked Salmon Recipe | Escalloped Pineapple Recipe | Ham and Pineapple Kabobs Recipe | Lemon Bread Recipe | Lemon Roasted Potatoes Recipe | Lemon BBQ Chicken Recipe | Baked Bananas Recipe | Banana Split Cake Recipe | Mary J's Soup and Chowder Recipes | 6 Recipes |
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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
nancyskitchen@suddenlink.net    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   



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

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Green Rice Recipe

2 cups uncooked rice
2/3 cup green pepper, finely chopped
1 cup green onion, sliced
1/3 cup chopped parsley
1/4 cup olive oil
1 1/2 tablespoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 quart beef broth

Preheat oven to 350F. Grease 2 quart casserole. Combine all ingredients. Pour into casserole. Cover and bake for 45 minutes. After cooking, toss rice and serve. May be prepared in advance. 12 servings.
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Fried Rice Recipe

1 tablespoon vegetable oil
2 cups cooked long grain rice
2 garlic cloves, crushed
3 tablespoons soy sauce
2 teaspoons red curry paste
1 green onion, chopped
1/2 pound tofu, diced and fried
1 tablespoon cilantro leaves, chopped
8 green onions for garnish
thin cucumber slices for garnish

Heat the oil in a wok over medium high heat. Add the garlic and stir fry for 1 minute. Add the curry paste and stir fry until it releases its aroma. Add the tofu and cook another 3 minutes. Add the rice, mix and fry for 2 minutes. Add the soy sauce, green onion and cilantro and transfer to a serving dish and garnish.
Serves 4.
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Chocolate Peanut Butter Frozen Bars Recipe

2 (1.3 ounce) packages sugar free chocolate pudding
3-1/3 cups skim milk
1/4 cup peanut butter
27 graham cracker squares

Mix pudding according to package directions, except use 3 1/2 cups of milk. Beat in peanut butter. Line a 9 x 13 inch pan with half the graham cracker squares. Three squares will have to be cut in half to line the pan. Spread pudding mixture over graham crackers. Top with remaining crackers. Freeze for four hours. Cut into squares and remove from pan. Store in a plastic bag in the freezer.
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Chocolate Peanut Butter Milk Shake Recipe

1 cup creamy peanut butter
1/4 cup chocolate syrup
1/4 cup milk
12 cubes ice

In a blender, combine peanut butter, chocolate syrup, milk and ice cubes. Blend until smooth. Pour into glasses and serve.
Serves 4.
Click Here to Print this Recipe


Peanut Butter Brownies Recipe

1/4 cup shortening
2 1 ounce squares unsweetened chocolate
1 cup sugar
1/4 cup peanut butter
2 eggs
1/2 teaspoon vanilla
1/2 cup all purpose flour
1/4 teaspoon baking soda
1/2 of a 16 ounce can ready to spread chocolate frosting
2 tablespoons peanut butter
3 tablespoons chopped peanuts

Melt shortening with chocolate; remove from heat. Blend in sugar and 1/4 cup peanut butter. Add eggs and vanilla; beat smooth. Stir together flour, soda and 1/4 teaspoon salt; stir into batter. Spread in greased 9 x 9 x 2 inch baking pan. Bake at 350F for 20 minutes; cool. Mix frosting and 2 tablespoons peanut butter; spread on top of brownies. Top with chopped nuts; cut into bars.
Makes 24.
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Weekly Specials at Prepared Pantry 

Peanut Dip for Apples Recipe

1/3 cup creamy peanut butter
2 tablespoons minced crisp bacon
1 cup dairy sour cream
1 teaspoon prepared horseradish
sliced, unpeeled red eating apples

Combine peanut butter and bacon; beat in sour cream. Stir in horseradish. Serve as dip for red apple slices. Makes about 1 1/2 cups. Enough for 8 or more people.
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Dill Baked Salmon Recipe

1-1/2 pounds salmon steaks or skinless fillets
1 teaspoon dill weed
1/2 teaspoon onion salt
1 lemon, sliced

Preheat oven to 425F. Place salmon in a baking dish sprayed with cooking spray. Sprinkle with dill and onion salt and top with lemon slices. Cover and bake for 15 to 20 minutes, until flesh turns opaque. Serve with extra lemon.
Serves 4.
Sheila in OR
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Pepper Crusted Salmon Recipe

4 fresh salmon fillets, 6 ounces each
1/4 cup mixed red, green and black peppercorns, crushed
1/2 teaspoon coriander seeds, crushed
1/3 cup sunflower oil

Rinse salmon fillets and set them aside. Combine the crushed peppercorns and the coriander seeds in a shallow pan and mix well. Press the top of each fillet into the mixture. In a heavy fry pan, heat sunflower oil until very hot. Place the fillets, pepper side down in the oil. Saute until the salmon and the peppers are nicely browned. Turn fillets and finish cooking, if necessary. Serve immediately.
Makes 4 servings.
Sheila OR
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Baked Salmon Recipe

1 whole salmon fillet
1 lemon
1/4 cup mayonnaise
salt and pepper to taste
1 onion, sliced
1/2 cup white wine

Spray baking dish with nonstick spray. Put fillet in pan, skin side down. Salt and pepper lightly. Spread mayonnaise over fillet; salt and pepper. Place onion slices on top and squeeze fresh lemon over top. Pour wine in the bottom of the pan and cover. Bake at 350F For approximately 20 minutes or until salmon flakes.
Sheila in OR
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Salmon with Avocado Recipe

1 lb. salmon fillet
1 ripe avocado (peeled)
1 c. warm chicken broth
3 tbsp. sherry wine vinegar
1/2 c. heavy cream

In blender puree all ingredients except salmon. Slice salmon and pound to flatten. Put salmon in HOT PAN - NO GREASE. Cooks VERY fast. Spread warm avocado mixture on plate. Serve salmon on top. Garnish with a small mixture of mayonnaise and tomato paste.
Sheila in OR
Click Here to Print this Recipe

Dear Nancy,
Can you tell me what a cube of margarine is? How many ounces. I wish to make a peach cobbler recipe that is your newsletter, but have no idea what a CUBE is and Iíve been cooking for almost 6 0 years. Thanks for any help you might give me.
Regards, Diana

Thank you for your question. I am sure others may have the same one. A cube of margarine is the same as a stick of margarine, the kind of margarine that comes 4 sticks in one box.

Nancy and furbabies. I'm looking for some diabetic cookie recipes. Hopefully the
Nancylanders can help. Thanks
Barb - LaPorte, IN

Escalloped Pineapple Recipe

1-1/2 cups sugar
1/2 pound butter
2 eggs
1/2 cup milk
5 slices bread, cubed
2-1/4 cups pineapple chunks in juice

Cream sugar and butter. Add eggs, milk, bread cubes and pineapple chunks with juice. Toss together. Bake one hour at 350F in one large oblong flat pan or two small square ones. Can be doubled easily. May be served with ham or as a dessert.
Serves 4 to 6.
Click Here to Print this Recipe

Ham and Pineapple Kabobs Recipe

1/4 cup unsulphured molasses
1/4 cup Dijon mustard
3 tablespoons vinegar or lemon juice
2 tablespoons Worcestershire sauce
1 teaspoon Tabasco pepper sauce
1-1/2 pounds cooked ham or ham steak cut into 1 1/2 inch cubes
3-1/2 cups fresh pineapple chunks

Thoroughly combine molasses and mustard. Gradually stir in vinegar and Worcestershire sauce. Add Tabasco pepper sauce; mix well. Add ham cubes; let stand 1 hour. Alternate ham and pineapple on skewers; brush with sauce. Place on grill about 4 inches from heat. Grill 20 minutes, turning occasionally and brushing with sauce. Serve with remaining heated sauce.
6 servings.
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Lemon Bread Recipe

1 cup sugar
1 1/2 cups flour
1/2 cup shortening
1 teaspoon baking powder
2 eggs, beaten
1/2 teaspoon salt
1/2 cup milk
finely grated rind of 1 lemon
1/4 cup sugar
juice of 1 lemon

Combine sugar, shortening, eggs, milk and lemon rind. Add dry ingredients to first mixture. Pour into greased 9 x 5 loaf pan and bake at 325F for approximately 1 hour. While the loaf is baking combine 1/4 cup sugar with lemon juice. Stir until sugar is dissolved. When loaf is baked allow to stay in pan for a few minutes. Turn it out on a plate. Pour sugar and lemon juice over loaf and leave to cool. Poke holes in loaf with fork before pouring juice.
Click Here to Print this Recipe

Lemon Roasted Potatoes Recipe

3 to 6 large potatoes
1/2 to 1 cup olive oil
3 lemons
salt and pepper
fresh oregano
1 stick butter

Heat oven to 325F. Cut scrubbed potatoes into large pieces, arrange potatoes in a large baking pan. Sprinkle potatoes with olive oil, salt and pepper, fresh oregano and lemon juice. Cover for the first 30 minutes with baking dish cover or aluminum foil. Remove cover, baste and continue cooking till potatoes are brown. Sprinkle a little crumbled feta over the top when you serve them. Baking time is approximately 50 minutes.
Makes 4-5 Servings
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Lemon 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.
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Baked Bananas Recipe

4 bananas
2 teaspoons apple juice; frozen concentrate
2 teaspoons honey
1/2 teaspoon cinnamon
pinch nutmeg
1 teaspoon brown sugar

Preheat oven to 350F. Place the bananas, peeled and halved lengthwise, in pan. Spread bananas evenly with the other ingredients. Bake 15 to 20 minutes until juice and honey are melted, and bananas are browned.
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Banana Split Cake Recipe

2 cups graham cracker crumbs
1 stick butter, melted
1/2 cup chopped pecans
2 8 ounce packages cream cheese
1 cup sugar
1 can rushed pineapple, drained
1 jar strawberry jam
4 or 5 bananas, sliced
1 large carton Cool Whip
chopped pecans

Combine crumbs, butter and pecans. Pat in a 9 x 13 inch pan. Let chill 30 minutes. Cream the cheese and sugar. Spread over crust. Layer the pineapple, jam and bananas over cream cheese layer. Top with Cool Whip. Sprinkle cherries and chopped pecans on top. Refrigerate.
Click Here to Print this Recipe

Mary J's Soup and Chowder Recipes | 6 Recipes |
Here are some our family's soup and chowder recipes. Thank you Robbie for sharing yours yesterday.
Mary J.

Corn Chowder

4 slices bacon
3 medium onions, sliced
4 medium potatoes, sliced, skins on
1 1/2 cups fresh or frozen corn
1 chicken bouillon cube
1 cup water
3 cups milk
salt and freshly ground pepper to taste

Fry the bacon until crisp. Drain and reserve it. Saute the onions in bacon fat until tender, then transfer to a 3 quart saucepan along with the potatoes, corn, bouillon cube and water. Cover and cook 15 minutes. Add the milk and heat almost to the boiling point. Add salt and pepper, ladle into bowls, and garnish with the bacon, crumbled into pieces.
Serves 4 to 6.


Baked Potato Soup Recipe

8 medium sized baked potatoes
3/4 cup flour
3/4 cup melted butter
6 cups whole milk
salt and pepper to taste
4 green onions, chopped fine
1 pound bacon, fried crisp and crumbled
1 chicken bouillon cube
1 1/2 to 2 cups shredded cheddar cheese
1 (8 ounce) container sour cream

Bake potatoes, cool and cut into small cubes. Cook bacon crisp; crumble. Melt butter in saucepan; add flour and let bubble for one minute. Add milk and bouillon cube. Add remaining ingredients except sour cream. When all is hot, then add sour cream. Stir well and serve.
Mary J.


Egg Drop Soup Recipe

3 cups chicken stock
2 eggs, beaten well
5 spinach leaves (I leave this out)
salt and white pepper to taste

Put chicken stock in a saucepan. Cook over medium high heat until it boils. Dribble egg slowly into boiling stock while stirring constantly with a spoon. Slice spinach to strips. Add spinach. Heat thoroughly. Serve hot. Season with salt and white pepper.
Mary J


Cream of Broccoli Soup

1/4 cup chopped onion
1 tablespoon butter
2 cups milk
1 8 ounce package cream cheese, cubed
3/4 pound Velveeta, cut up
1 10 ounce package frozen chopped broccoli, cooked, drained
1/4 teaspoon ground nutmeg
dash pepper

Cook and stir onion in butter in 2 quart saucepan on medium high heat until tender. Reduce heat to medium. Add milk and cream cheese; stir until cream cheese is melted. Add remaining ingredients; heat thoroughly, stirring occasionally.

Microwave directions: Microwave onion and butter in 2 quart microwavable bowl on HIGH 30 seconds or until onion is tender. Stir in milk. Microwave 3 to 4 minutes, stirring every 2 minutes. Stir in cream cheese. Microwave 4 to 6 minutes or until cream cheese is melted, stirring every 2 minutes. Stir in remaining ingredients. Microwave 30 seconds or until thoroughly heated.
Mary J.


Vegetable Soup Recipe

6 cups chicken stock or water
3 medium tomatoes, peeled and chopped
2 medium carrots, thinly sliced
1 medium onion, thinly sliced
1/2 medium green bell pepper, thinly sliced
1 10 ounce package frozen cut green beans
1 6 ounce can tomato paste
2 cups fresh broccoli florets
2 cups fresh cauliflower
1 cup frozen whole kernel corn
1 teaspoon salt

In a 6 quart pot, combine all the ingredients and place over medium heat. Cover and cook for 45 minutes, stirring occasionally.
Mary J.


Black Bean and Bacon Soup Recipe

8 slices thick cut bacon, cut into 1/2 inch pieces
1 large onion, chopped
2 stalks celery, thinly sliced
2 carrots, finely chopped
2 cloves garlic, minced
2 15 ounce cans black beans, rinsed, drained
1 14.5 ounce can low sodium chicken broth
1/2 teaspoon ground red pepper
1/4 cup dry sherry, optional

Cook bacon in large saucepan on medium heat 12 minutes or until crisp. Drain bacon, reserving 3 tablespoons drippings. Add onion, celery, carrots and garlic to bacon drippings. Cook and stir until tender crisp. Stir in beans, chicken broth and pepper. Simmer 15 minutes. Puree soup; return to saucepan. Stir in bacon and sherry; heat thoroughly. Garnish with sour cream or sliced green onion, if desired.
Serves 6.
Mary J.


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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Lubbock, Texas 79416

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