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July 6, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  


July Recipes
Our Message Board (30,00+ recipes)  
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Everyday Recipes from Our Recipe Family.
Recipes wi
ll be sent out each weekday
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Nancy Rogers


Marinated Salad Recipe

4 medium tomatoes, cut up in large chunks
2 cucumbers, cut in chunks
2 green peppers, cut in large chunks
2 medium onions, sliced
salt and pepper

Mix all ingredients. Add dressing. Cool at least 3 hours.

Dressing:
1/2 c. cider vinegar
3 Tbsp. sugar

Combine vinegar and sugar in shake jar. Shake well; pour over vegetables. Cover in tight container.
Will keep 2 weeks.
Lisa TX
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Vegetables with Spaghetti Recipe

2 c. small, yellow onion, cut in 8ths
2 c. chopped, peeled, fresh, ripe tomatoes
2 c. thinly sliced yellow and green squash
1 1/2 c. fresh green beans
2/3 c. water
2 Tbsp. minced parsley
1/2 tsp. chili powder
1/4 tsp. salt
1/8 tsp. black pepper
6 oz. can tomato paste
1 lb. uncooked spaghetti
1/2 c. grated Parmesan cheese

Combine the first ten ingredients in a large saucepan; cook for 10 minutes, then stir in tomato paste. Cover and cook gently, 15 minutes, stirring occasionally, until vegetables are tender. Cook spaghetti in unsalted water according to package directions. Spoon sauce over drained hot spaghetti and sprinkle Parmesan cheese over top.
Mary J
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 I saw your section on using baby food as an ingredient.  I've been looking for a chicken recipe using Gerber plum baby food.  Does anyone happen to have that recipe?
Martha B


Dill Dip for Vegetables Recipe

8 oz. Hellmann's mayonnaise
8 oz. sour cream
2 tsp. dried dill weed
2 tsp. garlic salt

Mix all ingredients together thoroughly. Cover and chill overnight. Serve with fresh vegetables of your choice.
Diane
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Free eCookbook – Spring Veggie Fever: 25 Mouthwatering Spring Vegetable Recipes is filled with starter recipes, side dishes, dinner entrees, and more to help you get ready for any event this season. 


 


Skillet Vegetables Recipes

3 Tbsp. butter
2 c. sliced zucchini (1/8 inch)
2 c. sliced summer squash (1/8 inch)
1 c. sliced onion (1/8 inch)
1/2 tsp. basil leaves
1/4 tsp. oregano leaves
1/2 tsp. minced, fresh garlic
1 large, ripe tomato, cut in wedges
2 c. shredded Mozzarella cheese

In large skillet melt butter over medium heat. Add ingredients, except tomato and cheese. Cook, stirring occasionally, until vegetables are tender, about 7 to 10 minutes. Add tomato wedges; sprinkle with cheese. Cover; let stand until cheese is melted.
Mary J
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Summer Recipes
Marinade Recipes  
Grilling Recipes
Ground Beef Recipes (including hamburgers)
Pork Recipes
Salad Recipes
Easy Cabbage Recipes
Yellow Squash and Zucchini Recipes
Fresh Tomato Recipes 


Bette was wanting to know how to make waffles without a waffle iron. There is a delicious waffle recipe and method to make them at www.alwaysorderdessert.com
I hope this helps her. It uses a grill pan on top of the stove.
Sharon in Florida


Grilled Vegetables Recipe

4 medium size new potatoes, cut in 1/4-inch slices
2 medium zucchini, cut into 1/4-inch pieces
1 medium yellow squash, cut into 1/4-inch slices
1 medium onion, thinly sliced
1 medium yellow bell pepper, seeded and cut into thin strips
1/2 tsp. dried whole basil or 2 tsp. chopped fresh basil
1/2 tsp. freshly ground pepper

Cook potatoes in boiling water to cover 5 minutes or just until tender; drain. Arrange equal amounts of potato, zucchini, squash, yellow peppers and onion on 4 squares of aluminum foil. Sprinkle with equal amounts of basil and pepper. Fold foil over vegetables, sealing securely. Grill over medium coals 15 minutes, turning once.
Serves 4.
Karen in TX
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Veggies over Macaroni Recipe

1 small yellow squash
1 small zucchini
1 onion
3 garlic
2 to 3 tomatoes, diced

In skillet, add few teaspoons oil and cut yellow squash and zucchini, onion, garlic and tomatoes. Cook until soft and serve over top of pasta.
Makes 4 Servings
Lisa in TX
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Recent Online Recipes
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Jul 3        Jul 5       Today's

No newsletter was sent out on July 4th.


Summer Veggie Salad Recipe

Ingredients:
1 (15 oz.) can LeSueur small peas, drained
1 (15 oz.) can whole sweet corn, drained
1 (14 1/2 oz.) can green beans, drained
1/2 c. sliced water chestnuts
2 Tbsp. diced pimento or red bell pepper
1 Tbsp. sliced green onions

Dressing:
1/3 c. oil
2 Tbsp. vinegar
1/3 tsp. pepper
2 Tbsp. sweet pickle relish
1 tsp. sugar

Similar to a three bean salad, this colorful and quick do ahead recipe is great in warm weather.

In medium bowl combine all salad vegetables, blending well. Pour dressing over vegies, cover and refrigerate several hours or overnight. Stir before serving.
Makes 10 (1/2 cup) servings.
Karen in TX
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I have a question for Marion in Atlanta, for the sticky chicken , could you do this with just chicken parts as well as a whole chicken?
Judi


I was wondering if Sharon's recipe on 7/5 for Summer Coolers Recipe could be made without the bananas? It sounds so good but I detest bananas.
Connie, IL.


Ashley requested this recipe in the 7/3 newsletter. It appeared in a 3/13 newsletter and was shared by Robbie IN

Hawaiian Bread Recipe

3/4 cup warm water
3 Tbs. honey
4 Tbs. oil (any kind....I use olive oil)
2 eggs
1/4 tsp vanilla extract
1/4 tsp lemon extract
3 cups All Purpose flour
3/4 tsp salt
2 Tbs powdered milk
2 Tbs instant potato flakes (helps keep bread moist)
3 tsp yeast

Add to bread machine according to it's instructions. Set for dough cycle. Always check after 5 minutes to see if adjustment for too wet or too dry dough is necessary. (add 1 Tbs. water OR flour if necessary. It should form soft ball and not stick to sides of pan.) Let it go through the entire kneading cycle, esp. when using a/p flour. a/p needs all the kneading to develop the gluten.
At end of dough cycle, take it out of pan. Either put it into pan for bread, let it rise again, then bake in oven (350 for 30 to 40 minutes; watch for doneness, or, if making dinner rolls, cut (I use bench knife) into 12 to 14 pieces, cover, and let rise. Place on baking sheet (e.g. insulated cookie sheet, or a pizza baking stone into pre-heated oven (350) for 20-25 minutes. Keep an eye on them and check for medium brown crust. I don't let them touch in oven because I like the crust. The stone prevents burning on the bottom.
Delores in nela
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Irene Montana asked for pink lemonade pie recipes in the 7/3 newsletter. This is the recipe I use. Although I am not certain, I believe it is from Dennis The Prepared Pantry.
Robbie IN

Pink Lemonade Pie Recipe
5/24 newsletter

This pie can be made in a deep dish pie pan or a spring form pan.

Crust
1-1/2 cups graham cracker crumbs (one packet)
1/4 cup sugar
4 tablespoons butter
Mix the crumbs, sugar, and butter in a nine inch pie pan or spring form pan. Mix until the crumbs have absorbed the butter and the mixture is uniform.

Press the crumbs across the bottom of the pan and up the sides.
Bake for ten minutes at 350 degrees.

Filling
1 (8-ounce) packet of cream cheese, softened
1 (14-ounce) can sweetened condensed milk
2/3 cup pink lemonade concentrate (not mixed with water)
2 tablespoons lemon juice (fresh or bottled)
red food coloring as desired

In a medium bowl, beat the cream cheese until soft. Add the sweetened condensed milk and beat until smooth. Add the lemonade concentrate and lemon juice and continue beating until smooth. Color with red food coloring as desired.

Pour into the pie shell and place in the freezer while you mix the topping.

Topping
1/3 cup shredded coconut
Several drops of red food coloring
1 cup whipping cream
3 tablespoons sugar
1 teaspoon vanilla extract

Place the coconut in a small bowl with several drops of food coloring and rub until the coconut turns pink. Whip the cream until stiff, adding the sugar and vanilla in the process. Spoon the cream over the pie filling and garnish with the pink coconut. Freeze the pie until firm.
Dennis The prepared Pantry
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Mary Ann,
This is very close to the 1-2-3 Jello. This makes 2 layers. I add extra cool whip on top after it sets to make 3. I have put fruit in the bottom before I pour it into the cups. It is fun to mix and match fruit and flavors. My husband loves orange. He said it is similar to cream cycles. This would be a fun thing for the kids this summer. I hope you enjoy, Theresa in MI

Jello Mousse Recipe

3 cups boiling water
1 pkg (8 serving) any flavor Jello
1 16 ounce Cool Whip thawed,( extra if you want to put Cool Whip on top later. )

Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Whisk in Cool Whip until well blended. (Mixture will be thin.)Pour into 10 glasses or dessert dishes, .Refrigerate until set. Use glass dishes so you can see the layers.
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Good morning Nancy and all Landers,
Newsletter looks wonderful today. Thank you Marion in Atlanta for the Roast Sticky Chicken Recipe. It sounds great and I can't wait to try it as we really love the rotisserie chicken from the store.

I agree about making 2 at a time - saves me time and oven time. In summer I try to cook in quantity when the weather is cool and save some for a later meal. We had lottsa fireworks noise on the 4th in my neighborhood and my kitties were scared to death. After the first boom they all ran to the basement and hid lol.
Dianne in Wisconsin


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Yellow Squash Recipe

3 lb. summer squash, boiled, drained and mashed
1/2 c. chopped onion
1/2 c. Pepperidge Farm herb dressing
1/2 tsp. black pepper
1 tsp. salt
1 Tbsp. sugar
1/2 stick butter, melted

Combine all ingredients, adding only about 1/4 of the melted butter. Pour into casserole dish and sprinkle with additional herb dressing crumbs. Pour remaining butter over all. Bake at 375° for 1 hour.
Sharon
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Baked Vegetables Recipe

1 medium onion
1 medium zucchini
1 green pepper
1 tomato
2 ears cooked corn or 1/2 pkg. frozen
black pepper to taste
1/2 c. grated Cheddar or Jack cheese
3 Tbsp. olive oil
1 clove garlic
2 Tbsp. flour
2 Tbsp. chili powder
1/2 tsp. salt

Cut all vegetables into large dice. Cut corn from cobs.

Add flour to a plastic bag. Add onion, zucchini and green pepper. Shake to coat vegetables and remove from excess flour.

Heat olive oil in large skillet over medium-high heat. Sauté onion, zucchini and green pepper for about 3 minutes. Add corn, tomato and garlic. Saute another 3 minutes. Add salt, pepper and chili powder. Stir well and turn out into a lightly oiled baking dish. Spread grated cheese on top. Bake uncovered for 30 minutes at 350°.
Serves 4.
Sharon
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Potato and Vegetable Salad Recipe

6 c. small red potatoes (12 to 15 potatoes)
1 (8 oz.) bottle buttermilk dressing
1 c. broccoli flowerets
3/4 c. carrots, very thinly sliced
1 c. tiny frozen green peas
salt and pepper to taste
3/4 c. celery, thinly sliced
1 Tbsp. red onion, finely chopped

Cook potatoes until just done (do not overcook). Cool. Slice potatoes medium thin, leaving the skins on. Combine all ingredients. Mix lightly and chill.

Pretty served on lettuce beds.
Yields 8 to 10 serving
Sue 
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416


Paypal: email address is everyday_recipes@yahoo.com