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January 14, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  

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The past several days have been spent trying to speed up the loading of this page.  Many have asked for the search box to return to the page. 
Nancy Rogers

This is for Marge in So. CA., Kathi R., and all the others that asked about the pan size for the blueberry dessert.

I'm so sorry about leaving out that I use a 9 x 13" pan.
Sherry (in Indiana)

Clean water spots from stainless steel by wiping a paper towel dampened with vinegar.

Microwave Harvard Beets Recipe

1 (16 ounce) can diced or sliced beets
1/4 cup sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup vinegar

Drain beets; reserve liquid. Pour beet liquid into a one-cup glass measure and add enough water to make 1 cup of liquid. Combine sugar, cornstarch, salt, pepper and
vinegar in a microproof casserole or bowl. Stir in beet liquid. Cook, uncovered, on High for 2 1/2 to 3 minutes until mixture thickens and is clear, stirring occasionally. Add beets and stir lightly. Cover and cook on High for about 3 minutes or until beets are hot. Cooking time based on 800 watt microwave. (When using a 1000 watt
microwave reduce power to 80%)
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After 20 years, I'm doing a kitchen remodel. My question....1 bowl sink or 2 bowl sink? I've always had 2 bowls and use the one side for the drainer and let my pots and pans air dry. Someone told me though that they love their 1 bowl for washing the pots, pans and cookie sheets. Would love to hear opinions before I make up my mind.

Also, if anyone is in love with a particular faucet (moderately priced), I would love to hear that too!
Sending "warm" wishes from Missouri.

Good Morning Everyone,
I am searching for a recipe for an easy Crock Pot Recipe for Brunswick Stew, using pork.
Thank you and have a wonderful day!!
Sue in SC

This is for Marge in So. CA., Kathi R., and all the others that asked about the pan size for the blueberry dessert.

I'm so sorry about leaving out that I use a 9 x 13" pan.
Sherry (in Indiana)

Clean water spots from stainless steel by wiping a paper towel dampened with vinegar.

Eldorado Casserole Recipe

1 lb. hamburger
1 onion, chopped
2 garlic cloves, minced
1-16 oz can tomato sauce
2 cups cheddar cheese, grated
1 cup sour cream
1 cup cottage cheese
1 cup ( all optional) chopped olives, chiles or corn
2 teas. chili powder
1/2 large bag tortilla chips, crumbled

Preheat oven to 350 degrees. Brown hamburger w/ onions and garlic, drain. Add tomato sauce, simmer. Mix sour cream, cottage cheese, olives, and chili powder. In 9x13 pan layer chips,meat mixture, cheese, sour cream mixture. Repeat, top with more chips. Bake for 45-60 mins.

You can layer all this over rice or refried beans in bottom of pan. Also, serve with salsa and extra sour cream, if desired.
Mary J
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Scalloped Zucchini Recipe

1 small zucchini, cut up and peeled if desired.
1 egg, beaten with one fourth cup whole milk
1 ounce pepper cheese
1 small onion, chopped
1 to 2 slices white bread, torn in pieces
1 4 ounce can mushrooms or 4 ounces fresh, sliced if large
1 ounce smoked sausage

Mix all ingredients in a buttered casserole dish. Bake at 350F for about 30 minutes. You can vary the ingredients a little. More cheese if you choose or more sausage etc.
Mary J
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Mashed Potato Casserole Recipe

8 large baking potatoes
8 oz. sour cream
3 oz. cream cheese
1/4 cup butter, melted
1/4 cup milk
2 clv. garlic, minced
1/2 tsp. dried dill weed
salt and pepper to taste
1/2 cup Parmesan cheese, grated

Boil potatoes until tender. Beat potatoes along with sour cream, cream cheese, butter, milk, garlic, dill weed, and salt and pepper. Place in a casserole dish and sprinkle with Parmesan cheese. Bake at 350 degree for 30 minutes.
Karen TX
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Creamy Peanut Dip for Apples Recipe

1/3 cup creamy peanut butter
2 tablespoons minced crisp bacon
1 cup dairy sour cream
1 teaspoon prepared horseradish
sliced, unpeeled red eating apples

Combine peanut butter and bacon; beat in sour cream. Stir in horseradish. Serve as dip for red apple slices. Makes about 1 1/2 cups. Enough for 8 or more people.
Linda NM
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Low Fat Peanut Butter Pie Recipe

1 12 ounce can evaporated skim milk
1-1/4 ounce envelope plain gelatin
1 8 ounce package low fat cream cheese, softened
1/2 cup confectioners sugar
3/4 cup reduced fat creamy peanut butter
3 teaspoons vanilla extract
1 9 inch prepared low fat graham cracker crust

Whisk milk and gelatin together in medium size heavy saucepan set over low heat. Whisk constantly until mixture boils and gelatin dissolves completely, about 2 minutes. Transfer to heatproof bowl and cool 15 minutes. Meanwhile, beat cream cheese and confectioners sugar at low mixer speed in large bowl until smooth, about 1 minute. Scrape down sides of bowl, add peanut butter and vanilla and beat 1 minute more. Again scrape down sides of bowl. With mixer still at low speed, slowly add milk gelatin mixture and beat until very smooth, about 2 minutes. Don't forget to scrape down sides of bowl. Set pie crust in 10 inch pie pan or on small baking sheet to catch any spills, then carefully pour in peanut butter filling; it will come right to top of crust. Set uncovered in refrigerator and chill several hours until set. Cut into wedges and serve.
10 servings.
Linda NM
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HoneyBaked Ham 

Scalloped Potato Soup Recipe

3 medium onions, chopped
2 tablespoons butter
4 medium potatoes, peeled and cubed
2 cups boiling water
2 chicken bouillon cubes
1/2 teaspoons salt
3 cups milk
1 cup shredded Cheddar cheese

Cook onions and butter together in a saucepan until soft but not browned. Add potatoes, water, bouillon cubes, salt and pepper. Cover and boil until potatoes are cooked, about 15 minutes. Remove from heat and blend in food processor or blender. Return to saucepan and add milk and cheese. Heat slowly until cheese melts, but do not boil. 6 large servings.
Linda NM
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Avoid staining a plastic container by coating the container with cooking spray first. It helps prevent stains from tomatoes and other acidic ingredients.

Sauerkraut with Ground Beef Recipe

1 small onion, chopped
1 pound ground beef
1/2 cup uncooked rice
1 small can sauerkraut
1 can water
3 tablespoons shortening
1 tablespoon flour
pepper to taste

Mix meat, rice and chopped onion and pepper into balls. Place in pan. Cover with sauerkraut and water. Simmer about 1-1/2 hours. Make roux; heat shortening, add flour and cook until brown. Mix with meat balls and kraut. Cook a short while longer; 5 to 8 minutes being careful not to burn. Serve with boiled potatoes.
Serves 4.
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Crockpot Spanish Rice Recipe

2 pounds ground chuck or beef
1 medium onion, chopped
1 green pepper, chopped
1 28 ounce can stewed tomatoes
1 16 ounce can tomato sauce
1 1/2 cup water
2 1/2 teaspoon chili powder or to taste
2 teaspoons seasoned salt or to taste
2 tablespoons Worcestershire sauce
2 cups raw rice, converted
3 stalks celery, chopped

Brown beef in skillet and drain off fat. Put all ingredients in crockpot. Stir thoroughly. Cover and cook on low 7 to 9 hours or on high 3 hours. Stir in cheese and sprinkle on top if desired. Serves 8 to 10.
Linda NM
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Pork Chops Dijon Recipe

3 Tbs. Dijon-style mustard
2 Tbs. low-calorie Italian salad dressing
1/4 tsp. pepper
1 tsp. dried mint
4 pork loin chops, cut 1/2-inch thick (1 1/4 lb. total)
Nonstick cooking spray
1 medium onion, halved and sliced

In a small bowl combine mustard, Italian dressing, and pepper; set aside. Trim excess fat from chops. Spray a 10-inch skillet with nonstick cooking spray. Preheat the skillet over medium-high heat. Add the pork chops and brown on both sides. Remove chops from skillet. Add onion to skillet. Cook and stir over medium heat for 3 minutes. Push onion aside; return chops to skillet. Spread mustard mixture over chops. Cover and cook over medium-low heat for 15 minutes or until juices run clear. Serve onion over pork chops.
Yield: 4 servings
Artemis in NYC
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Salmon for One Recipe

Brush one small piece of salmon (4 - 6 oz) with olive oil and sprinkle w/sea salt. Place in George Foreman Contact Oven ( not grill) for 30 min. Voila! Great salmon.

Athena in DE ( Note! I get my salmon from Vital Choice which arrives frozen in these portions and prepare this at least twice a week. Sometimes, I just mix honey & Dijon mustard and cover the salmon with that for a change. I also get Black Cod from them which is delicious baked in the same oven with a little butter and onion slices.)
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Judy (Alaska) Salmon Recipes
My dad was a commercial fisherman, so salmon was a big part of my diet when I was growing up.

Mom's Oven Fried Fish

2 lbs. salmon fillets
1 cup fine cracker crumbs
3/4 tsp. salt (optional)
1/4 tsp. lemon pepper or seasoned pepper
1/3 cup milk
1/2 cup mayonnaise
1/8 tsp. garlic powder
4 tbsp. melted butter

Add salt (I don't use any) lemon pepper and garlic powder to milk and mayonnaise in a pie pan, and mix until smooth. Put cracker crumbs in a second pan. Coat fish with milk mixture and roll in cracker crumbs.

Place in a single layer in a baking pan; pour melted butter over top. Bake 20 to 25 min. at 400º until it flakes with a fork. Cooking time will depend on the thickness of the salmon but don't want to over cook it. Good served with tartar sauce on the side.

NOTE: Sometimes I add some minced dried onion to the milk-mayonnaise
Judy (in Alaska)

Festive Fish Fillets

2 lbs. salmon fillets
1/2 cup French salad dressing
2 tbsp. cooking oil
1-1/2 cup crushed cheese flavored crackers (I also have used the
original Ritz crackers).

Dip fillets in French dressing to coat well and then roll in cracker crumbs. Place on a greased cookie sheet. Drizzle with oil and sprinkle with paprika. Bake at 450º for about 15 minutes, or until fish flakes easily. Serves 6.
Judy (in Alaska)

Fish Fillet In Sauce

2 lbs. salmon fillets
2 tbsp. butter
2 tbsp. flour
2/3 cup canned sliced mushrooms
1/3 cup mushroom liquid
1/4 cup light cream
3 slices Cheddar cheese
1/4 cup chopped green onions
1/2 cup white wine
1 tbsp. lemon juice
Salt & pepper, to taste
1 tomato, sliced thin

Melt butter in sauce pan. Blend in flour and green onions and mushrooms (drained and reserving 1/3 cup liquid). Add mushroom liquid and wine. Stir constantly until mixture thickens; add lemon juice, cream and salt and pepper to taste. Place fish in a buttered 9x13 inch baking pan. Pour sauce over fish. Top with cheese cut into triangles and top with tomato slices. Bake at 375º for 25 to 30 minutes.
Judy (in Alaska)
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Kids especially love this dip......... and it is very rich!

Chocolate Chip Dip Recipe

1 (8 oz.) Philadelphia Cream Cheese
1/2 C. butter (do not use light)
3/4 C. powedered sugar
2 T. brown sugar
1 T. vanilla
3/4 C. Mini Choclate Chips

Combine cream cheese and butter - beat until smooth, adding sugars gradually.
Add vanilla and chocolate chips & stir well. Refrigerate several hours before serving.

Serve with honey graham crackers, chocolate graham crackers or chocolate Teddy Bear Crackers.

This keeps very well for several days in refrigerator.
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The way I hard boil eggs, is to place them in a pot of cold water, so that each egg is covered by the water, bring the pot to boil (uncovered), and when the boiling point is reached, place the pot off-the burner, and cover the pot with its lid. Let it stand for 10 minutes, and then transfer the individual eggs to a bowl of ice-water to stop the eggs from further cooking.

After a few minutes cooling off in the bowl of ice-water, crack the shell of each egg, and then roll them on the counter top, to separate the shell from its membrane and induce smaller cracks around the shell. And then you can easily peel the shell from the egg.

Works every time, and the yolks are yellow (not green).
bill, Alb.

In the future, don't run out of Green onions.
When you are cutting the tops off of some green onions, stop where it starts to turn into a white onion.

Place the white piece with the root on, into a glass bottle of water, and put in a sunny place, and the green tops will soon start to grow.

You can have a fresh supply anytime you like them if you put several in the same jar. If they grow faster than you use them, trim them back a bit.
bill, Alb.

Banana Cherry Bread Recipe

1 cup shortening
2 eggs
2 cups flour
1 tsp. baking soda
1 cup sugar
3 medium ripe bananas, mashed
1/4 tsp. salt
1/4 cup chopped nuts
1/4 cup chopped and drained maraschino cherries

Cream shortening and sugar together well. Add eggs and bananas; add flour, soda and salt and mix in well. Add nuts and cherries. Put batter into a well greased 9x5 inch loaf pan. Bake 60 to 70 minutes until tests done. Remove from pan while still hot. Cool completely before slicing.
Judy (in Alaska)
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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