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Recipe index for August, 2012  
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We need your help...
We need you to share your favorite tried and tested recipes? Send them in to everyday_recipes@yahoo.com
The newsletter will continue be sent out daily (except Wednesday) when enough tips, suggestions and recipes have sent. 


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This is a note back to Mr Myron Drinkwater. Thank you so very much for your permission to use you recipe for Great Potato Soup. It is really a great recipe & we use it all winter.

I prepare a meal for a Shut-in Family from my church. Just recently I made your soup for them. Both the husband & the wife loved it and commented several times about how good it was. Plan to take some more for them soon.
Thank you again. Betty G., Georgia


Chicken Roasted With Smokey Orange Sauce
Yield: 4 Servings

8 - 5 oz Chicken Breast Halves With Bone, Skinless
1 cup Orange Marmalade
1 Tbsp Reduced Sodium Soy Sauce
1 tsp Liquid Smoke
Salt & Ground Black Pepper

[Note: I mix this ahead and put in Food Saver bags until ready to
use.]

Preheat oven to 400°. Coat a large roasting pan with cooking spray. Season chicken all over with salt and black pepper. Arrange chicken in prepared pan and set aside. In a small bowl, combine orange marmalade, soy sauce & liquid smoke. Mix until blended. Pour over chicken. Roast 35 minutes until chicken is cooked through. Serve 4 chicken breast halves with this meal & refrigerate/freeze remaining chicken until ready to
use.
Denise in the Villages, FL

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Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings. Remember to include your name within the message as well.
everyday_recipes@yahoo.com 


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Sue in N.C. should check the our message board for a lot of cake recipes, like Crazy Cake. It is sure to be a pleaser.
Southern Lou

Sue NC requested chocolate cake and frosting recipes in the 1/11 newsletter. This is one of our favorite recipes. I have many others and will wait to see what other submit before submitting any of our other favorite recipes. It is very mice of you to make a cake for your co-worker.
Robbie IN

Fudge Overboard Cake

2 cups flour
2 eggs
3/4 cup cocoa
1 cup sour cream
2 cups sugar
1/2 cup vegetable oil
1-1/2 tsp baking powder
1 cup hot coffee
1-1/2 tsp baking soda
1 tsp vanilla
1 tsp salt
1 small jar of fudge topping - about 1/2 cup
3/4 cup chocolate crushed wafers
2/3 cup cocoa
6 Tbsp butter
3/4 cup sour cream
1 tsp vanilla extract
1/4 tsp salt
2 or 3 Tbsp milk
3 cups confectioners' sugar
1 cup mini chocolate chips
1 cup chopped toasted pecans- optional
1/2 cup of chocolate chips, melted in microwave, for drizzling over top of finished cake

Preheat oven to 350 degrees. Lightly grease and dust with flour two 9" round cake pans and set aside. In a large mixing bowl, mix together flour, cocoa, and sugar, baking powder, baking soda, and salt. Add eggs, sour cream, oil, hot coffee, vanilla. Spoon cake batter into the prepared pans. Bake for 35 to 40 minutes or until a toothpick comes out clean when inserted in middle of cake. Cool 10 minutes. Run a knife around insides of pans to loosen cake, then turn pans over on cooling rack to remove cake. Cool completely before frosting. Spread fudge topping on one of the cake layers. Sprinkle crushed chocolate wafers over fudge topping. Place the other layer on top of the first layer so that the fudge is in the middle.

Frosting directions:
Melt butter and add cocoa together. Let cool and blend in the sour cream, vanilla, and salt. Gradually add the confectioner's sugar and milk until the frosting is of spreading consistency, beat well. Frost sides and top of cake with chocolate frosting. Sprinkle top of cake with pecans, and then press mini chocolate chips into sides of frosted cake. Melt ½ cup of chocolate chips in a zip-lock plastic baggie in microwave, cut corner of baggie and drizzle over top of cake.
Robbie IN
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Good morning Nancy. For AugustaPat, who sent in the recipe for Tiny Dessert Appetizers. The flour amount to make these was not in the recipe. Can you please let us know the amount of flour to add to the cream cheese and butter mixture? Thanks.
Sara in FL


Re: Mini Pie Crusts
The recipe says to not use margarine, then next paragraph says butter or margarine. also, says to add flour. There is no amount listed.
Sounds like a great recipe. Please redo.
Thank you Jeannie, (in Ohio)


Jan. 12 the Tiny Dessert Appetizers sound so good, but the recipe says stir in flour just until blended, there is no mention of flour in the recipe. How much flour is used? Thank you for the information. Thanks Nancy and furbabies for all you do.
Sher in Pa


Good Morning Nancy and all Landers,
Well, in Wisconsin this morning you would get blown away - we have 35 mph winds and it's cold. I would like to personally thank Judy in Alaska for all her yummy recipes - I have tried them all and they all turn out great.

And a big thank you to all our other Lander cooks/bakers for their generosity in sharing treasured recipes. I always seem to find at least one or two recipes in every newsletter that I just have to try lol. Even at my age (68) I still read about tips for cooking or baking that I never heard of but make cooking or baking oh so much easier. Could someone tell me how to get 3 ozs of cream cheese out of an 8 oz block? I tried to just cut it in half but that extra ounce really makes a difference in a recipe. Thanks in advance for any suggestions.
Dianne in Wisconsin


Nancy, I received a tip a few weeks ago that has proven to be great. When using onions, cut the root off with as little waste as possible. Save the remainder of what you would throw away. Wash and put in about 2 cups (or more) of water. Boil a few minutes and let set and strain. It makes a delicious onion liquid to use in soups or whatever you like. I was hesitant to do this, but now I never throw any part of the onion away. If I am not going to use it for a few days, I put it in a jar and refrigerate it. I have used it in many different ways. Also, I was told you can do other vegetables this way. I have done celery and it was, also, good.
Shirley in MS


Double Layer Pie
10 Servings

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. cold milk
1 Tbsp. sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Instant Pudding, any flavor

BEAT cream cheese, 1 Tbsp. milk and the sugar in large bowl with wire whisk until well blended. Gently stir in 1-1/2 cups of the whipped topping. Spread onto bottom of crust.

POUR 2 cups milk into another large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Immediately stir in the remaining whipped topping. Spread over cream cheese layer in crust.

REFRIGERATE 4 hours or until set. Store leftovers in refrigerator.

HEALTHY LIVING
Save 40 calories and 5 grams of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese; fat-free milk; COOL WHIP LITE Whipped Topping; and a ready-to-use reduced-fat graham cracker crumb crust.

VARIATION
Prepare as directed, using one of the following flavor options: Double-Layer Chocolate Pie: Use OREO Pie Crust and Chocolate Pudding. Double-Layer Key Lime Pie: Use Vanilla Pudding and add 2 tsp. lime juice with the cream cheese and 2 tsp. grated lime peel with the pudding mix. Double-Layer Pumpkin Pie: Use Vanilla Pudding and reduce milk to 1 cup. Add 1 can (16 oz.) pumpkin, 1 tsp. ground cinnamon, 1/2 tsp. ground ginger and 1/4 tsp. ground cloves with the pudding mix.
Bill Dotson in a chilly Aberdeen Ohio.
Click Here to Print this Recipe


Banana Bread Recipes
Here are 2 more Banana Bread recipes for Trish that use oil instead of shortening, butter or margarine.
Robbie IN

Banana Pineapple Nut Quick Bread

2 cups flour
1 teaspoon baking powder
1 teaspoon cinnamon
3 large eggs
1/4 teaspoon salt
2 cups sugar
1 cup vegetable oil
2 cups ripe bananas
1 teaspoon banana flavor (optional)
2 teaspoons vanilla
1 8-ounce can crushed pineapple, drained - 1 cup
1 cup chopped walnuts

Preheat the oven to 350 degrees.

Combine the flour, baking powder, and cinnamon in medium bowl. Set aside.

Beat eggs, salt, and sugar together in another bowl. Add the oil, bananas, banana flavor, vanilla, and pineapple and mix well. Add the walnuts.

Add the wet ingredients to the dry ingredients and stir until just combined. Spoon the batter into two well-greased medium (8 1/2 X 4 1/2-inch) bread pans.

Bake for 45 to 50 minutes or until the bread tests done. Cool for five minutes before removing the bread from the pans. Cool completely on racks and then wrap and store the loaves in the refrigerator.
Dennis The Prepared Pantry


Low Fat Banana Bread

1 cup whole wheat flour
1 cup all-purpose flour
3/4 tsp baking soda
1/4 tsp salt
1/2 cup firmly-packed light brown sugar
1/4 cup canola oil
1 large egg, lightly beaten
1/2 cup low-fat buttermilk
1 tsp vanilla extract
3 medium-sized ripe bananas, mashed

Preheat oven to 350 degrees. Coat an 8 1/2 inch x 4 1/2 inch loaf pan with nonstick cooking spray.

Whisk flour, baking soda and salt together in a large bowl. Stir in brown sugar.

In a medium bowl, combine oil, egg, buttermilk and vanilla extract.

Add these ingredients to the dry ingredients. Stir in mashed bananas.

Pour batter into the loaf pan and bake in the oven for 50-60 minutes, until a toothpick placed in the center comes out clean.
Yield 12 slices
Click here to Print this Recipe


Travel Alaska


Noodle Bake

2 Ounces Cheddar Cheese, cubed
1/4 Cup Milk
1/2 Cup Green beans, canned, drained
1/2 Cup Noodles, cooked
Salt
Pepper
Paprika

Melt Cheese in milk in small saucepan over low heat; blend until smooth. Combine with beans, noodles, salt, and pepper. Place in individual casserole; sprinkle with paprika. Bake in moderate oven (350 degrees F.) 25 minutes, or until brown. NOTE: Macaroni, rice, or spaghetti may be substituted for noodles.
Click Here to Print this Recipe


Banana Split Pie

1 graham cracker crust
1 (4 oz.) pkg. sugar-free instant
vanilla pudding mix
2 c. low-fat milk
2 bananas, sliced
1 (15 oz.) can crushed pineapple
1 c. Cool Whip
1 tsp. vanilla
1/2 c. pecans, chopped

Mix pudding with milk and beat until thick, pour into crust. Put bananas over pudding. Squeeze pineapple to remove all juice. Sprinkle on top of bananas. Cover with Cool Whip, sprinkle pecans on top. Chill well.
Barbara (2004)
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Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings. Remember to include your name within the message as well.
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Lubbock, Texas 79499


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