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Aug 13, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.   

Everyday Recipes from Our Recipe Family.

Everyday tried and tested recipes from our recipe family.
Lots of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries. 

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A lot of our members have asked what software I use for organizing my person recipes. I called Anthony Watson at Mountain Software and asked him for a link where our NancyLanders download the trial version of this program.
Nancy Rogers

I use Home Cookin' software for my personal recipes.
For a free 2 week trial of this software, Click Here

For Betty in ME:

Apple Tomato Relish Recipe

4 EACH tart green apples & ripe tomatoes
3 EACH green & red sweet bell peppers, ALSO yellow onions
1/2 pt. vinegar
1 c. sugar
1/2 T. salt
1/2 tsp. cinnamon
1/4 tsp. cloves
Grind vegetables & apples in food processor coarsely. Combine rest of ingredients. Add to apple mixture, bring to a boil, lower heat, & cook slowly for 20 minutes. Pack into hot sterile jars, seal with heated lids & rings, & water bathe for 15 minutes after water has returned to a boil. Makes 10 half-pints. Good with meats & fish. A favorite just to eat out of a dish for my oldest grandson. If you increase it, cook in separate batches.
Marilyn in FL
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To Artemis re: potato chips in tuna casserole
I havenít tried anything else, but I have another similar recipe that uses corn flakes.

You may want to experiment with some of the healthier chips like veggie chips; however, I donít know how healthy most of them really are!

To Betty re: sour apples
Is it possible you have crabapples? If so, they make great jam. There are probably
recipes on the internet.
Athena in DE

I have been collecting recipes from this site for longer than I can remember but I haven't seen a recipe for the salad dressing that Applebee uses on their Oriental Chicken Salad. Does anyone out there have this recipe, it is so good. I also would like the recipe for the Corn Bread that Cracker Barrel serves. Thanking you in advance..
Carol (IL)

Hello Nancy and all Landers,
Well, I have to admit I had a senior moment when I was submitting the recipe for Chocolate Bark lol. I typed in the pan size as 9x13 and what is should have been was a jelly roll pan about 12x15 or thereabouts. Sorry if this caused confusion for anyone. The 9x13 pan is way too small for all the crackers and syrup.
Dianne in Wisconsin

Here is another idea for an easy lunch or dinner for one or two.
Robbie IN

Easy Taco Salad for Two Recipe

1 can (15 0z.) chili with beans
3 cups shredded lettuce
1 medium tomato, chopped
2 green onions, sliced
1/2 cup salsa
1/2 cup shredded cheddar cheese
Tortilla chips, optional
Sour Cream, optional

In a small saucepan or microwave-safe bowl, heat the chili. Meanwhile, divide the lettuce, tomato and onions between two salad plates. Top with chili, salsa and cheese. Serve with tortilla chips if desired. Top with sour cream, if desired.
Robbie IN
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Nancy Rogers 

I have a question for Tina who submitted the Oreo Cake recipe in the August 12 newsletter.
What size bowl are you using for this?
Thanks, Kathy in Akron, OH

Good morning Nancy and all Landers,
I worked our local election yesterday and a lady gave me the yummiest recipe. It's one of those you can't eat just one lol. And people will never guess what the bottom crust is.

Chocolate Bark Recipe

1 sleeve of Saltine crackers(leave them whole)
1 bag of chocolate chips -12 ozs I think(your choice of what kind)
1/2 cup packed brown sugar
2 sticks butter (1 cup) do not use margarine
1/2 cup chopped pecans(you can use any nuts)

Melt butter and brown sugar in nonstick pan til it boils - boil for 3 minutes. Spread crackers out til they snug close to each other in foil lined 12x15 pan. Important that crackers have no space between each one. Pour butter/brown sugar over crackers and spread out to cover all crackers. Bake at 350 degrees for 15 minutes. Carefully remove pan from the oven and pour
chocolate chips over hot mixture and spread over all. Sprinkle chopped pecans over top. Refrigerate for at least 1 hour. When cool break into small pieces. Keep in frig only if your chocolate seems to get soft. Enjoy. This sounds like a lot of work but actually takes very little time and are to die for.
Dianne in Wisconsin
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Buffalo Chicken Dip Recipe

1 can refried beans
2 TBSP dry taco mix
8 oz cream cheese softened
1/2 very thin sliced celery
1/2 cup blue cheese dressing
1/2 cup wing sauce
2 cups cooked chopped-shredded chicken

Mix well serve or refrigerate until serving.
Judy in Montana
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Cucumber Salsa Recipe

2 cups cucumber peeled, seeded and chopped
1 large ripe tomato chopped ( can use 1/2 can diced tomatoes)
1 small sweet onion fine chopped
1/2 cup chopped Italian flat parsley
1/2 cup chopped cilantro
2 garlic cloves minced
1/4 cup sour cream
1 1/2 tsp fresh lime/lemon juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
pepper to taste

Mix all together and serve or refrigerate.
Judy in Montana
Click Here to Print this Recipe

Summer Recipes
Marinade Recipes  
Grilling Recipes
Ground Beef Recipes (including hamburgers)
Pork Recipes
Salad Recipes
Easy Cabbage Recipes
Yellow Squash and Zucchini

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Crookneck Squash Recipe

yellow squash (1 per serving)
salt and pepper

Slice squash long length. Cover squash inside with butter. Slice onion thin; place over butter. Salt and pepper to taste. Put squash together with toothpick. Wrap in aluminum foil. Turn gas grill on low setting; cook 30 minutes.
Karen in TX
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Sour Cream Potatoes on Grill Recipe

1-1/2 c. sliced, cooked potatoes or 1 (9 oz.) pkg. frozen French fries
1 Tbsp. butter
1 c. sour cream
1 packet Lipton dry onion soup mix
1/4 c. light cream

Place potatoes in center of 14-inch square of heavy-duty foil. Spread with butter. Blend remaining ingredients and pour over potatoes. Close foil and fold into secure package. Grill over flame at medium setting 20 to 30 minutes. Turn occasionally.
Karen in TX
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Sweet Corn Pudding Recipe

16 oz. pkg. frozen corn
1 c. sugar
1 tsp. vanilla
2 eggs, beaten
1/4 c. margarine
1 c. milk
1 tsp. cinnamon
1/4 tsp. salt

Blend thawed, uncooked corn with milk at high speed until liquid. If blender is not available, force through a strainer; set aside. Mix vanilla, sugar, margarine, cinnamon and salt. Add eggs and mix with corn. Pour in an ungreased pan at 350į until firm, 25 to 45 minutes (time varies depending on size of pan). It will be soft set. Sprinkle with cinnamon while still hot if desired. Cool in pan. Serve cold.
Linda NM
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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Nancy Rogers 

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