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August 5, 2013
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Everyday Recipes


Angel Strawberry Bavarian

1 pkg. angel food cake mix
10 oz. sweetened frozen sliced strawberries, thawed
4 oz. strawberry flavored gelatin
1 c. boiling water
3 1/2 c. whipping cream, chilled and devided
3 1/2 T. confectioners sugar
3/4 tsp. vanilla extract
4 fresh strawberries, sliced and fanned
mint leaves for garnish

Preheat oven to 375°. Prepare, bake and cook cake following package directions. Cut cooled cake into 1 inch cubes. Drain thawed strawberries, reserving juice. Combine gelatin and boiling water in a small bowl. Stir until gelatin is dissolved. Add enough water to reserved strawberry juice to measure 1 cup, stir into gelatin. Refrigerate until gelatin is slightly thickened. Beat gelatin until foamy. Beat 1 cup whipping cream until stiff peaks form in a large bowl. Fold into gelatin along with the strawberries. Alternate layers of cake cubes and strawberry mixture in a 10 inch tube pan. Press lightly. Cover. Refrigerate overnight. Unmold cake onto a serving plate. Beat remaining 1 1/2 cups whipping cream, confectioners sugar and vanilla extract until stiff peaks form. Frost sides and top of cake. Refrigerate until ready to serve. Garnish with strawberry fans and mint leaves. For easy cutting, use a knife with a thin sharp blade.
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Apricot Muffins

1 c. chopped dried apricots
1 c. boiling water
1 c. sugar
1/2 c. butter, softened
8-oz sour cream (fat-free works fine)
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 T. grated orange peel
1/2 c. chopped nuts

Preheat oven to 400°. Boil water, remove from stove, drop in chopped apricots and soak for 5 minutes. In a large bowl, cream the sugar and butter until fluffy. Add sour cream and mix well. In another bowl, combine dry ingredients, then stir all together into the creamed mixture just until moistened. Drain the apricots, discarding liquid. Fold apricots, orange peel and nuts into batter. Fill greased or paper-lined muffin cups 3/4 full. Bake at 400° for 18 - 20 minutes. Cool in pan for 10 minutes before removing muffins to a wire rack to cool completely. Can also use fresh blueberries or chopped fresh peaches instead of dried apricots.
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Baked Salmon

1/2 c. green onions, minced
1 - 8 oz. can mushrooms, drained and chopped
2 medium carrots, diced
2 1/2 c. potatoes, skin on, diced
1 tsp. fresh parsley
1 c. chicken broth
1 salmon fillet or 6 steaks (about 2 lbs.)
salt and pepper to taste

In a saucepan, cook onions, carrots, parsley, potatoes and mushrooms in broth until vegetables are almost tender. Do not drain off liquid. Use shallow baking pan lightly coated with cooking spray (if grilling, cover the bottom of pan with aluminum foil). Place salmon in pan. Sprinkle with salt and pepper. Spoon vegetable mixture and liquid around salmon. Place pan on top rack and bake at 325° for 20-30 minutes (if grilling, place pan on top rack of grill and close cover). Check periodically. If vegetables are browning too much, cover pan with foil.
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Beef And Broccoli

1 lb. boneless beef sirloin or top round steak 2/4 in. thick
1 T. vegetable oil
1 can Campbell Condensed Tomato Soup
3 T. soy sauce
1 T. vinegar
1 tsp. garlic powder
1/4 tsp. red pepper flakes, optional
3 c. fresh or thawed frozen broccoli
4 c. hot cooked rice

Slice beef into very thin strips. In skillet over medium high heat, heat the oil. Add beef and stir fry until browned and juices evaporate. Add soup, soy sauce, vinegar, garlic and pepper flakes. Heat to a boil. Add broccoli and cook over medium heat until broccoli is tender and crisp. Stir often. Serve over rice.
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Blackberry Cake

1 box Duncan Hines Moist Deluxe yellow cake mix
4 eggs
1 c. oil
1 sm. box raspberry gelatin
2 c. fresh or frozen blackberries
1/2 c. sugar

Mix together one cup of the blackberries and sugar; line bottom of 9 x 13-inch pan with this mixture. Mix cake mix, eggs, oil, gelatin, and the rest of the blackberries together; beat for five minutes. Pour in pan. Bake at 325° for 30 to 35 minutes.
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Cauliflower And Broccoli Salad

1 cup mayonnaise
1 T. sugar
1 T. vinegar
1 tsp. salt
1/2 tsp pepper
1 medium onion, shopped finely
1 bundle fresh broccoli
1 head cauliflower

Break broccoli and cauliflower into small pieces and tiny florets. Mix mayonnaise, sugar, vinegar, salt and pepper in large bowl. Add vegetables and toss to mix. Serve right away or cover and chill.
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Chicken Cacciatore

6-8 boneless chicken breasts
1 (28oz.) can diced tomatoes
1 lb. fresh sliced mushrooms
4 cloves garlic, minced
2-4 T. olive oil
1 medium red onion, diced
1 (28 oz.) can tomato sauce
1/2 red wine
2 T. oregano
2 T. Italian seasoning
1 tsp. garlic salt

In large saucepan, simmer tomatoes, tomato sauce and wine. Sprinkle oregano, Italian seasoning and garlic salt over top of sauce, do not stir, and let simmer 20 minutes. In the meantime sauté mushrooms, garlic and diced chicken breast in olive oil, until chicken is golden brown. Add chicken mixture to tomato sauce stir and simmer 1 hour.
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Cherry Chicken Salad

1 cup dried tart red cherries
4 chicken breast halves (about 1 1/2 lb)
3 stalks celery
1 cup coarsely chopped pecans
2 Granny Smith apples, unpeeled and coarsely chopped
1 1/4 C mayonnaise
1/2 C chopped parsley
1 to 2 T raspberry vinegar
Salt and Pepper to Taste
Garnish: Dried tart cherries, optional

Cook chicken and tear into large or bite-size pieces. (May cube into small pieces before cooking.) Wash the celery and remove ends then chop coarsely. Combine cherries, chicken, celery, pecans and apples in a large bowl. Make dressing by combining remainder of ingredients. Add dressing to salad and toss gently to coat well. Chill for 2 hours or longer. Serve salad on a bed of red leaf lettuce and garnish with dried cherries.
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Fresh Apple Cake

4 c. apples (peeled and sliced)
2 c. sugar
1/2 c. cooking oil
1 c. nuts
2 eggs (well beaten)
2 tsp. vanilla
2 1/4 c. flour
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt

Sift together flour, cinnamon, baking soda & salt. Set aside. Mix apples & sugar. Mix oil, nuts, egg & vanilla. Add to apples & sugar. Stir well. Add dry ingredients. Mix well. Pour into greased & floured 9 x 13 pan. Bake at 350° for 50 to 60 minutes.
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Green Beans And Tomatoes

2 cans (14-1/2 oz.) ready cut peeled tomatoes, drained
2 cans (14-1/2 oz.) green beans, or fresh green beans steamed
1/4 c. olive oil
1 med. onion
2-3 garlic cloves, chopped
2 T. fresh basil
2 T. fresh parsley

Heat olive oil in a 12 inch pan. Sauté onion, garlic, basil, and parsley for 3-4 minutes. Add drained tomatoes, lower heat, and cover for 15 minutes. Add green beans, cook 5 minutes.
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Honey Mustard Chicken

1/3 cup Dijon mustard
1/3 cup honey
2 Tbs. chopped fresh dill or 1 Tbs. dried dill
1 tsp. freshly grated orange peel
1 chicken quartered

Preheat oven to 400. Combine mustard, honey, dill and orange peel in a small bowl; mix. Line a baking sheet with foil. Place chicken skin side down on prepared pan. Brush sauce on top of chicken; turn chicken over. Gently pull back skin and brush meat with sauce; gently pull skin back over. Add remaining sauce and bake until done; about 30 minutes.
Serves 4.  
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Blueberry Cream Pie

1 c. sour cream
2 T. all purpose flour
3 c. sugar
1 tsp. vanilla
1/4 tsp. salt
1 egg beaten
2-1/2 c. fresh blueberries
1 deep dish unbaked pastry shell
3 T. all purpose flour
1-1/2 T. butter
3 T. chopped pecans

Mix the sour cream with 2 tablespoons of flour and add sugar, vanilla, salt and egg. Fold in the blueberries. Pour filling into pastry shell. Bake at 400° for 25 minutes or until set in middle. Combine 3 tablespoons flour with butter and pecans, stirring well. Sprinkle over top of pie after 25 minutes. Bake 10 additional minutes. Chill before serving. Yield one 9-inch pie.
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Monterey Chicken

For Chicken:
8 boneless, skinless chicken breasts
1/4 cup butter
salt and pepper, to taste
1/4 cup barbecue sauce, use your family's favorite
1-1/2 cups Monterey Jack cheese, grated
1/2 cup bacon, fried and coarsely chopped
1 jalapeno, minced (Remove seeds and veins.)
2 large tomatoes, diced
3 green onions, thinly sliced

Melt butter in heavy skillet over medium high heat. Carefully add the chicken pieces to the hot butter and salt and pepper to taste. Allow chicken to brown on both sides.

Put a lid on the skillet, reduce heat to medium and let chicken finish cooking (20 - 25 minutes).

For Home Fries:
6-8 russet potatoes
1 Tablespoon olive oil
salt, to taste

Peel potatoes. Slice into eighths, lengthwise. Toss the potato wedges in olive oil, coating each slice. Salt, to taste and then bake in a 425 degree oven for 15 - 20 minutes or until potatoes are tender and golden brown.

While chicken and potatoes finish cooking, gather the chicken topping ingredients. Dice tomatoes and bacon. Mince jalapeno and slice green onions. Shred the cheese.

When chicken is done cooking, shut the heat off on the burner and brush on a thin layer of barbecue sauce. Cover each chicken breast with a layer of shredded Monterey Jack cheese. Then sprinkle with bacon and minced jalapeno.

Replace the lid and allow the heat from the food to melt the cheese. (1 or 2 minutes)

To serve the chicken, top each piece with fresh, diced tomatoes and sliced green onion. Add a side of the freshly baked and golden brown home fries.
Julie C
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Cranberry Roast Pork

4-5 lb pork roast, boneless preferred
salt and pepper to taste
1(16oz can) whole cranberry sauce
1/2 peeled and chopped onion
3/4 cup orange juice
1/4 tsp each; ground ginger and cinnamon

Rub roast with salt and pepper. Place on rack in baking pan. Roast at 325 degrees for 2 1/2 to 3 hours or until inserted meat thermometer reads at 175 degrees.

In the meantime, combine all remaining ingredients in a stainless steel saucepan and bring to a boil. Remove from heat.

Halfway thru roasting process, begin basting roast every 15 minutes with cranberry mixture. The remaining sauce can be served on the side with the thinly sliced pork.
Serve with wild rice, mushrooms and onions. ENJOY!
Judy in Montana
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This is a delicious fresh peach pie, and best of all it is a no-bake recipe!

Peach Jello-O Pie

1- 9 inch pie shell, baked
1 cup water
1 cup sugar
2 tbsp. cornstarch
1 pkg. (3 oz.) peach flavored Jell-O
4 large fresh peaches, sliced
Whipped cream, or topping

Mix cornstarch and sugar in saucepan; add water gradually and cook until it reaches boiling point. Add Jell-O and stir until dissolved. Chill until mixture just begins to thicken and stir in sliced peaches. Put into baked pie shell. Chill until firm. Top with whipped cream, or topping.
Judy (in Alaska)
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I made these delicious cookies over the weekend for the family to enjoy, and we all thought they were much better than the cookies in the store by the same name. I didn't count how many I got, but it makes quite a few.

Lofthouse Sugar Cookies

1/2 cup dairy sour cream
1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 tsp. vanilla
3 cups flour
1-1/2 tsp. baking powder
1/2 tsp. salt

With electric mixer, beat sour cream, butter, sugar, eggs and vanilla until creamy. Add dry ingredients and mix on low speed until blended well. Drop dough by tablespoonfuls onto ungreased cookie sheets and flatten out slightly with hand (may need to flour hand, so dough doesn't stick). Bake at 350° for 10 minutes, until lightly browned around the edges, but still white (may not think they are done, but they are and don't want to overbake.) Remove to wire racks to cool before frosting.

Buttercream Frosting
4 cups powdered sugar
1/2 cup butter, softened
1/2 cup vegetable shortening
(I used butter flavored Crisco)
2 tsp. vanilla
2 tbsp. milk
Food coloring, if desired

Beat together butter and shortening at medium speed of electric mixer for 2 minutes. Add 1/2 cup powdered sugar and beat until smooth. add another 1/2 cup and vanilla; beating until smooth. Add remaining sugar and milk, ending with sugar. Add food coloring and mix, if using.

Frost cold cookies and add colored sprinkles on top. This made more frosting than I needed for the cookies, so put the remainder in the refrigerator covered and will use on a small chocolate cake this week.
Judy (in Alaska)
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