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October 2016 Recipes

October 28, 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 -  Country Cabbage Soup (TNT) | Lime Chicken Recipe | Baked Chicken Recipe | Spaghetti Chicken Recipe | Chicken Curry Recipe | Broccoli and Chicken Au Gratin Recipe | Margarita Chicken Recipe | Caesar Salad Recipe | Crab Salad Recipe | Layered Chef's Salad Recipe | Cranberry Freeze Salad Recipe | Tater Tot Casserole Recipe | Potato Broccoli Casserole Recipe | Enchilada Casserole Recipe | Eggplant Casserole Recipe | Chicken and Crouton Casserole Recipe | Chicken Tator Tot Pie Recipe | Hillvilla Pumpkin Pie Recipe | Meatballs for Spaghetti Recipe
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Everyday Recipes from Our Recipe Family. Everyday recipes made from ingredients found in most pantries.

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In the October 26 Newsletter Susy from Indy asked for a recipe for Cabbage Soup. There were several in that newsletter but I would like her to try MY Favorite Country Cabbage Soup.

Country Cabbage Soup (TNT)

½ recipe     Full recipe

½ #           1 pound ground beef

½              1 clove garlic, minced

½ sm         2-1/2 ounces onion, chopped, 1 small

14-½ oz     28 ounce can diced tomatoes, undrained

½ #          1 pound cabbage, chopped, 1/2 medium (I 
                 Use 1# pkg of Coleslaw)

1-½           3 stalks celery, coarsely chopped

1 c             2 cups chicken or beef broth

½ t            1 teaspoon beef bouillon granules

½ t            1 teaspoon salt, or to taste

¼ t            1/2 teaspoon pepper, or to taste

½ t            1 tsp Trader Joe 21 spice

1 t             2 teaspoons Sugar or equiv Splenda

In a large soup pot, brown the ground beef, garlic and onion AND CELERY; drain.

Add the remaining ingredients and bring to a boil.

Simmer, uncovered, until the vegetables are tender, about 30 minutes.

Adjust the seasonings to taste.

Makes 3/6 servings. Can be frozen.

Source: Linda Genaw, Low Carb Recipes

Although this is a low carb recipe the taste is the best cabbage soup I have made or eaten. Try it – you will like it!!!
Ditamac MI/FL
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Lime Chicken Recipe

4 boneless, skinless chicken breast halves
1/2 cup soy sauce
1/4 cup lime juice
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1/2 teaspoon dry mustard
1/2 teaspoon coarsely ground pepper

Mix together soy sauce, lime juice, Worcestershire sauce, garlic and mustard. Place chicken in bowl and pour sauce over all. Cover and marinate in refrigerator 30 minutes. Remove chicken from marinade and sprinkle with pepper. Spray nonstick frying pan with butter flavored cooking spray and heat over medium temperature. Add chicken and cook about 6 minutes on each side or until fork can be inserted with ease.
Serves 4.
Mary Ann
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Baked Chicken Recipe

vegetable oil for baking sheet
8 slices white bread
1 cup buttermilk
1 teaspoon hot pepper sauce
salt and pepper
3/4 cup grated Parmesan cheese
1 teaspoon dried thyme
4 pounds chicken parts, rinsed and patted dry

Preheat oven to 400F. Generously rub a baking sheet with oil. In a food processor, pulse the bread until it turns into coarse crumbs. In a large bowl, stir together the buttermilk, hot pepper sauce, 3/4 teaspoon salt and 1/2 teaspoon pepper. In a separate bowl, mix the bread crumbs, Parmesan, thyme and 1/8 teaspoon pepper. Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the bread crumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet. Bake until chicken is golden brown, about 35 minutes. Leave enough space between the chicken pieces so that they crisp evenly all the way around.
Serves 8.
Mary J
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Weekly Specials at Prepared Pantry 

Spaghetti Chicken Recipe

1 pound spaghetti
2 tablespoons olive oil
1 onion, chopped
2 celery ribs, sliced
1 tablespoon minced garlic
1 14 1/2 ounce can Italian tomatoes with juice, crushed
4 cooked chicken breasts, cut into bite size pieces
1/4 cup Kalamata or black olives, sliced
1/4 teaspoon pepper
1/2 pint grape or yellow pear tomatoes, halved
1/4 cup chopped fresh parsley
feta cheese
parsley sprigs for garnish

Bring a pot of lightly salted water to a boil. Add spaghetti and cook as package directs. Heat olive oil in skillet; add onion, celery and garlic. Cook 5 minutes until onion is soft. Add tomatoes; simmer uncovered for 5 minutes. Stir in chicken, olives and pepper; simmer 1 minute. Remove 1/2 cup cooking water from pasta pot. Drain pasta, return to pot. Add chicken mixture, tomatoes, parsley and reserved 1/2 cup pasta water. Toss to mix and coat. Sprinkle servings crumbled feta cheese, Garnish with parsley sprigs. Serve with toasted garlic bread.
Makes 6 servings.
Mary J.
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Chicken Curry Recipe

6 chicken breast halves, boned and skinned, cut in about 6 per half
3 tablespoons olive oil
2 cloves garlic, peeled, minced
3/4 cup chopped onion
1/2 cup chopped green bell pepper
2 teaspoons curry powder
1/2 teaspoon thyme
1/2 teaspoon salt
14-1/2 ounce can tomatoes, chopped

In a large skillet or a wok, saute chicken in 2 tablespoons of olive oil until cooked through, about 5 minutes. Remove and set aside. Add remaining tablespoons of olive oil and cook garlic, onion and green bell pepper over high heat, stirring frequently, until soft. Add curry powder, thyme, salt and tomatoes. Simmer, uncovered, 5 minutes on medium high heat, stirring frequently. Return chicken to skillet; heat through. Serve with rice and green beans or peas. Mix the peas with the rice for an Indian touch.
Serves 6.
Mary J
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Broccoli and Chicken Au Gratin Recipe

1 chicken, cooked and cubed
1/4 cup butter
1/4 cup chopped onion
1/4 cup flour
1 package broccoli spears, cooked and drained
1 cup shredded cheddar cheese
1 can mushrooms
1 teaspoon salt
1 teaspoon pepper
1 large can evaporated milk

Saute onion in butter; stir in flour, salt and pepper. Drain mushrooms, reserving liquid; add water to make 1/2 cup liquid. Gradually stir into flour mixture in skillet. Blend in milk until smooth. Add mushrooms. Cook and stir over medium heat until sauce begins to thicken. Arrange a layer of chicken with the broccoli spears on top in a 13 x 9 inch baking dish. Pour sauce over chicken and broccoli spears. Top with cheese. Bake at 375 degrees for 20 minutes. Let stand 15 minutes before serving.
Serves 4.
Mary J
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Margarita Chicken Recipe

1/2 teaspoon lime zest
1/4 cup lime juice
2 tablespoons gold tequila
2 tablespoons honey
1 tablespoon vegetable oil
2 teaspoons cornstarch
1/4 teaspoon garlic salt
1/4 teaspoon ground black pepper
4 skinless, boneless chicken breast halves
4 10 inch flour tortillas, warmed
1 tomato, cut into 8 wedges
1 avocado, pitted, peeled and cubed
1 lime, cut into 8 wedges

Preheat oven to Broil. Combine the lime zest, lime juice, tequila, honey, oil, cornstarch, garlic salt and pepper in a small saucepan over medium heat. Bring to a boil, stirring, to thicken the sauce. Broil chicken breasts for 10 to 15 minutes, or until cooked through and no longer pink inside. Baste with prepared sauce for last 5 minutes of cooking time. To serve, arrange a folded tortilla on each of 4 plates; add a chicken breast, 2 tomato wedges and some avocado chunks. Drizzle chicken with remaining sauce and garnish with 2 lime wedges. Serves 4.
Mary J
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Caesar Salad Recipe

3 heads Romaine lettuce
1 large or 2 medium cloves of garlic, minced
2 teaspoons pureed anchovy
3/4 teaspoon dry mustard
1 teaspoon Worcestershire sauce
2 tablespoons lemon juice
4 ounces extra virgin olive oil
3 ounces grated Parmesan cheese

Remove the outer leaves of the Romaine heads, separate the remaining leaves and wash to remove all the grit. Cut into small pieces and reserve. In a non reactive salad bowl, mash the anchovies and garlic together. Add the dry mustard and the Worcestershire sauce, mixing well. Incorporate the lemon juice and slowly pour in the olive oil until an emulsion forms. Toss the romaine lettuce in the dressing adding the grated Parmesan a third at time.
Serves 8.
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Club Salad Recipe

1 head lettuce, torn
8 slices bacon, cooked and crumbled
8 ounces turkey, cut into match sticks
2 tomatoes, seeded and cut up
2 cups jumbo croutons
8 ounce bottle of your favorite dressing

Toss all ingredients together except dressing. Add dressing just before serving.
Serves 4.
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Crab Salad Recipe

1 pound fresh crabmeat; flaked
1/2 cup minced celery
1 teaspoon grated onion
1 tablespoon minced pimento
1/4 teaspoon salt
2 tablespoons lemon juice
mayonnaise to taste
2 tablespoons minced parsley
1/2 cucumber; peeled and thinly sliced

Combine crab, celery, onion and pimento in a bowl. Sprinkle with salt and lemon juice; toss to mix. Add just enough mayonnaise to moisten; mix well. Spoon onto bed of lettuce; sprinkle with parsley. Garnish with thin slices of cucumber.
Makes 4-5 Servings
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Layered Chef's Salad Recipe

3 cups lettuce, bite size
3 cups spinach, bite size
2 cups smoked ham, chopped
2 cups cauliflower flowerets
1 medium zucchini, thinly sliced
2 eggs, hard boiled, Peeled and Sliced
3/4 cup mayonnaise
1/2 cup creamy Italian dressing
1 cup cheddar cheese, shredded
1/4 cup parsley, chopped

Mix lettuce and spinach in large glass bowl. Layer ham and cauliflower on lettuce mixture. Place zucchini in center of bowl. Arrange egg slices around edge of bowl. Mix mayonnaise and Italian dressing; carefully spread over top of salad to edge of bowl. Sprinkle with cheese and parsley. Cover tightly and refrigerate no longer than 24 hours. Toss before serving.
Makes 6-9 Servings
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Cranberry Freeze Salad Recipe

3 cups cranberries, chopped in processor
1 1/2 cups sugar
8 1/2 ounce can pineapple, drained
1/2 cup chopped walnuts
8 ounce package cream cheese, softened
2 cups thawed Cool Whip

Mix cranberries, sugar, pineapple, and walnuts. Gradually add cream cheese until blended. Fold in Cool Whip. Pour into 1 1/2 quart bowl or lightly oiled 6 1/2 cup ring mold. Freeze until firm.
Makes 10 to 12 servings.
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Tater Tot Casserole Recipe

1 pound ground beef
1 can cream of chicken soup
1 can cream of mushroom soup
8 ounces sour cream
1/3 cup red onion
2 cups mild Cheddar cheese, grated
dash of salt and pepper
1 28 ounce bag tater tots

In a skillet, brown beef; drain and rinse. Combine beef, chicken soup, mushroom soup, sour cream, onion, half of cheese, salt and pepper. Then add 3/4 of the tater tots. Pour into an ungreased 9 x 13 inch pan. Top with remaining tater tots. Bake at 350F for 25 minutes. Then top with remaining cheese and bake an additional 5 minutes.
Serves 6 to 8.
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Potato Broccoli Casserole Recipe

2 tablespoons butter
2 tablespoons all purpose flour
1 teaspoon salt
2 cups milk
1 3 ounce package cream cheese, diced
1/3 cup shredded Swiss cheese
1 12 ounce package frozen hash brown potatoes
1 12 ounce package frozen chopped broccoli
1/2 cup bread crumbs
1 tablespoon butter, melted

Preheat oven to 350F. In a large saucepan, melt 2 tablespoons butter. Stir in flour and salt. Add milk and stir until bubbly. Add cheese, and stir until all of the cheese is melted. Stir in potatoes and heat thoroughly. Pour half of the mixture into a 10 x inch baking dish. Cook broccoli according to package instructions; drain well. Layer broccoli over the potatoes in the baking dish. Pour the remaining potato mixture over the broccoli. Sprinkle the bread crumbs and 1 tablespoon melted butter over the top of the casserole. Bake at 350F for 20 to 35 minutes; or until bubbly and browned lightly.
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Enchilada Casserole Recipe

1 pound ground beef
1 medium onion, chopped
1 can jalapeno peppers, chopped and seeded
1 can cream of mushroom soup
1 can cream of chicken soup
1 can red enchilada sauce
1 package flour tortillas
2 cups grated cheese

In a skillet, cook ground beef until brown and saute onion until clear. Drain and add peppers, soups and sauce to mixture. Heat. Spray a 9 x 12 inch pan with vegetable spray. Tear tortillas into pieces and cover bottom of pan. Alternate layers of the meat mixture, grated cheese and tortillas, ending with cheese. Bake for 1 hour at 350F. Serve with sour cream.
Serves 6 to 8.
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Eggplant Casserole Recipe

3 medium eggplants, peeled and sliced
1/2 cup butter
1/2 onion, grated
salt to taste
pepper to taste
3 eggs
1 cup milk
1 cup cracker crumbs
1 cup grated Cheddar cheese

Cook eggplant in boiling salted water until soft. Drain and mash. Add butter, onion, salt and pepper, stirring well. Beat the eggs and add milk. Add mixture to the eggplant. Add cracker crumbs and 1/2 cup grated cheese. Bake in a 2 1/2 quart casserole at 350F for 45 minutes or until firm in the middle. During the last few minutes sprinkle remaining 1/2 cup cheese on top and allow to bubble.
Serves 6 to 8.
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Chicken and Crouton Casserole Recipe

3 pound chicken, cooked
1 cup chicken broth
1 can cream of chicken soup
1/2 stick butter
1 can cream of celery soup
1 8 ounce package Pepperidge Farm croutons
1 8 ounce tub sour cream

Cook chicken; remove skin and debone. Line 9 x 13 inch casserole dish with pieces of chicken. Mix soups and sour cream together. Pour over top of chicken. Mix broth and oleo in pan to boil; add croutons. Spread on top of chicken and soups. Bake at 350F for 1 hour.
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Chicken Tator Tot Pie Recipe

4 cups frozen tater tots
1 tablespoon margarine or butter
1/2 cup chopped onion
2 cups diced, cooked chicken
1 10 oz. pkg. frozen mixed vegetables, (2 cups)
1 10 3/4 oz. can condensed cream of chicken soup
1/4 cup milk

Preheat oven to 375 degrees F. In a large skillet, cook onion in margarine over medium-high heat until onion is tender. Add chicken, vegetables, undiluted soup and milk. Cook over medium heat until hot and bubbly, stirring occasionally. Cover and cook an additional 5 minutes, stirring frequently. Spoon chicken mixture into ungreased 2-quart casserole. Arrange frozen tater tots in a single layer on top. Bake for 40 minutes or until bubbly and potatoes are lightly browned.
Serves 5 to 6.
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Hillvilla Pumpkin Pie Recipe

2 lg. Eggs
1 tsp. Vanilla
1 16oz. Can of pumpkin
1/4 c. Firmly packed brown sugar - dark or golden
2 1/2 tsp. Special seasoning (recipe follows)
1 c. Evaporated milk
1/2 c. Half and half
1/2 c. Granulated sugar
1 9" unbaked pie shell

Mix together the eggs, vanilla, pumpkin, brown sugar and seasoning mix. In a saucepan, mix the evaporated milk, half and half, and granulated sugar; cook over low heat until the sugar dissolves. Add to the pumpkin mixture. Pour into unbaked pie shell and bake at 425 degrees for 15 minutes; lower heat to 350 and cook 25 minutes. Store in the refrigerator.

Hillvilla Special Seasoning Mix
4 T. Ground cinnamon
2 T. Ground allspice
2 T. Black pepper
2 .T. Salt
1 T. Ground nutmeg
1 T. Ground cloves
1 T. Ground ginger

Combine cinnamon, allspice, pepper, salt, nutmeg, cloves and ginger. Store in an airtight container for use in other baking. Makes about 3/4 cup.
Mary in Oregon
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Meatballs for Spaghetti Recipe

1 to 1-1/2 lb. ground beef
2 c. dried can bread crumbs
1 c. Mozzarella cheese
2 eggs, beaten
1/3 c. water
2 tsp. parsley
Dash of garlic
Salt and pepper

Mix everything thoroughly and roll into balls. Bake in oven with a little sauce over meatballs for 45 to 60 minutes at 350 degrees.
Oma in New Orleans
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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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