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October 2016 Recipes

October 17, 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 -  Grilled Kabobs with BBQ Sauce Recipe | Sweet and Sour Barbecued Ribs Recipe | Apricot Bars Recipe | Bacon Mushroom Swiss Meatloaf Recipe | Chile Cheese Meatloaf Recipe | Coca Cola Barbeque Sauce Recipe | Fruit Salad Recipe | Orange Tortellini Salad Recipe |
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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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Grilled Kabobs with BBQ Sauce Recipe

1 pound swordfish or chicken breast
1 fresh pineapple
1 poblano chile
1 red bell pepper
4 fresh tomatillos
1 onion
mango barbecue sauce

Cut the swordfish or chicken into 1 ounce cubes. Trim pineapple and cut 8 pieces the same size as fish or chicken. Seed the chile and pepper, peel the onion and cut 4 1 1/2 inch square pieces of each. Remove parchment from tomatillo. Assemble 4 kabobs. Marinate in mango barbecue sauce for 30 minutes. Place on a hot charcoal grill, cook 7 to 10 minutes, turn and brush with marinade while cooking. Serve over rice. Makes 4 large kabobs.

Mango Barbecue Sauce Recipe
3 medium mangoes, peeled; to make 4 cups chunks
1/4 cup brown sugar
2 tablespoons ketchup
1 tablespoon soy sauce
1 clove garlic, minced
1/2 teaspoon ginger
1/2 teaspoon salt
dash pepper

Mix ingredients in a food processor or blender; mix until smooth.
Click Here to Print this Recipe

Sweet and Sour Barbecued Ribs Recipe

1-1/4 cups ketchup
3/4 cup water
1/4 cup honey
2 tablespoons Worcestershire sauce
4 teaspoons lemon juice
1 small onion, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
6 pounds baby back ribs

Mix together the ketchup, water, honey, ginger root sauce, lemon juice onion, salt and pepper. Cook for about 10 minutes, stirring occasionally. Prepare a charcoal grill and cook ribs over medium hot coals, turning occasionally. Brush ribs with sauce after each turn. Cook ribs until desired doneness. Remove from barbecue and enjoy.
Click Here to Print this Recipe

Dear Nancy, furbabies, and fellow readers,

Barb - LaPorte, IN wanted some diabetic cookie recipes. This is for a bar, but thought she would like it...

Apricot Bars Recipe

2 c. flour
1 c. Splenda
1/2 t. baking powder
1/2 t. salt
3/4 c. butter
Cut butter into remaining ingredients until it is crumbly.

1 c. chopped nuts and 1 c. unsweetened coconut. Spread 2 1/2 cups of crumb mixture into a 9 x 13 in. pan and press firmly.

1 jar apricot preserves. Smucker's is now making one that is sweetened with Splenda. I put the preserves in a microwavable bowl and heat 1-2 min. to make it like a syrup then pour this over the crumb crust.

Top with remaining crumb crust, pressing firmly. Bake 30 min. at 350 degrees. Cool completely before cutting. Any flavor of preserves may be used.
Elizabeth Bendigo, Victoria, Australia
Click Here to Print this Recipe

Dear Nancy:
I have enjoyed and read your newsletter for years .  I have particularly enjoyed some of your contributors, Judy in Alaska, Robbie in Indiana, a lady in Glasgow, and Ana in a Scandinavian country.

I would love to see a newsletter devoted to a frequent contributor with a short bio about them or have the opportunity to sort through the recipes based on a contributor's name.  Some of these ladies, I am sure, are special women.  I would like to know more about them and see them recognized for their contributions.  If I could help in any way, I am retired and would be happy to devote some of my time - although I live quite a distance from Texas; maybe I can help via internet?
Thank you for enriching my life and the  offerings from my table as a result of your newsletter.
Jan in Minden, Ontario Canada

Thank you for your comments. I do appreciate any ideas that would help the newsletter. Due to security issues I would be against bios for the members of the newsletter. The newsletter is available to read by everyone online. Putting  information about someone could cause problems.  I do not include complete names, actual location or email addresses of those contributing recipes for their safety. 

A few years ago an abusive husband was able trace where his wife was hiding from him by the information in the newsletter.  He found her in a shelter and the result was not good.  Since then I do not include email addresses, last names or location of the submitter.

Hello Nancy and all Landers,
This message is for Oma. She mentioned that she bakes pumpkins in the oven then scraps out the inside to use in pies
etc. My question was how does she store the pumpkin until she uses it?
Dianne in Wisconsin

Bacon Mushroom Swiss Meatloaf Recipe

12 ounces bacon, diced
4 medium white mushrooms, chopped
1 small onion, finely chopped
1 1/2 lbs. extra lean ground beef
1 egg
1/4 cup evaporated milk or half and half
6 ounces shredded Swiss cheese
1/2 cup corn flake crumbs

Preheat oven to 350. In a large skillet, cook bacon until crisp but not burned. Remove with a slotted spoon to paper towels to drain and cool. Remove all but a tablespoon of the bacon fat from the skillet and saute the mushrooms and onions until tender. Allow to cool slightly. In a large bowl, mix the beef, egg, and milk. Add the mushroom/onion mixture, all but a few spoonfuls of the Swiss cheese and all but one tablespoons of the bacon bits. Add the corn flake crumbs and mix well until blended. Shape into a loaf and place in a large loaf pan. Bake at 350 for about an hour, or until cooked through. Drain fat from the pan and sprinkle the reserved cheese and bacon on top. Bake an additional 5 minutes, or until cheese is bubbly. Allow to rest for 10 minutes before slicing.
4 to 6 servings.
Click Here to Print this Recipe

Chile Cheese Meatloaf Recipe

2 eggs, slightly beaten
1 pound pork sausage, spicy
1 pound ground beef
1 small onion, chopped
1 cup quick cooking oats
2 teaspoons garlic salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 cup Cheddar cheese; grated, plus for garnish, optional
1 cup chunky salsa, plus extra for topping, if desired

Preheat oven to 350F. Combine all ingredients in a mixing bowl. Shape in loaf pan and bake for 50 to 60 minutes, until quite firm. Serves 6 to 8.

Weekly Specials at Prepared Pantry 

Coca Cola Barbeque Sauce Recipe

1 (12 ounce) can Classic Coke
1 1/2 cups ketchup
1 cup finely chopped onion
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1 teaspoon chili powder
1 teaspoon salt
hot pepper sauce to taste

In a medium saucepan, combine all ingredients. Bring to a boil. Reduce heat to medium low and simmer, covered for 30 to 45 minutes or until sauce is thickened, stirring occasionally. Strain if desired. Season with hot pepper sauce.
Click Here to Print this Recipe

Chicken and Pineapple Salad Recipe

1/2 medium green pepper
2 cups pineapple, juice pack chunks
1 pound roasted chicken breast, no skin
1/2 cup fat free mayonnaise
2 cups cos lettuce

Slice peppers and drain pineapple. Cut chicken into 1 inch cubes. Mix together with fat free mayonnaise and serve on lettuce leaves.
Mary Ann
Click Here to Print this Recipe

Orange Tortellini Salad Recipe

1 (9 ounce) package three cheese tortellini, prepared according to package directions, chilled
1 cup red seedless grapes
1 cup green seedless grapes
1 11 ounce can Mandarin oranges, drained
1/4 cup finely chopped red onion
1/4 cup chopped walnuts, toasted
1 cup honey Dijon salad dressing

Combine pasta, grapes, oranges, onion and nuts in a medium bowl. Add dressing; toss to coat.
Serves 4.
Mary Ann
Click Here to Print this Recipe

Fruit Salad Recipe

1 (1/2 cups) pineapple pieces, fresh or canned
1 medium to large papaya, ripe
2 medium to large mangoes, ripe
3 cherimoyas, ripe
1 head iceberg lettuce, shredded
2 tablespoons mayonnaise
1 to 2 oranges, juice removed, or 1/2 to 2/3 cup orange juice or pineapple juice

Prepare the fruit by peeling, removing seeds and cutting into bite size chunks. Toss together and lay on a bed of shredded lettuce. Mix the mayonnaise and orange juice or pineapple juice until well blended and pour over the salad.
4 to 6 servings.
Mary Ann
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

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Lubbock, Texas 79416

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