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July 7, 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

Zucchini and Potato Bake Recipe

2 medium zucchini, quartered and cut into large pieces
4 medium potatoes, peeled and cut into large chunks
1 medium red bell pepper, seeded and chopped
1 clove garlic, sliced
1/2 cup dry bread crumbs
1/4 cup olive oil
paprika to taste
salt to taste
ground black pepper to taste

Preheat oven to 400 degrees F (200 degrees C). In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.

Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.
Anna in Sweden
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I don't know if others have the same problem I have with making Jell-O in a mold. More times than not my Jell-O comes out looking pitiful when it comes out of the mold. Is there a secret to making Jell-O and getting it out of the mold without disasters. Help.
Kristen in Colorado

Peaches and Cream Pockets Recipe

1 can Pillsbury™ Crescent Recipe Creations™ refrigerated seamless dough sheet
4 oz (half of 8-oz package) cream cheese, softened
3 tablespoons sugar
1 egg yolk
1 peach, pitted, chopped or cut into 12 slices

Heat oven to 350°F.

On lightly floured work surface, unroll dough sheet. With fingers or rolling pin, roll out dough to form 14x10-inch rectangle. With pastry or pizza cutter, cut dough sheet into 12 small rectangles.

In small bowl, mix cream cheese, sugar and egg yolk until well blended. Spoon cheese mixture evenly on top of 6 of the rectangles. Top with chopped peach. Carefully top with remaining rectangles. With fork, press edges to seal. Place on ungreased cookie sheet.

Bake 18 to 20 minutes or until golden brown. Cool slightly before serving or serve cold.
ENJOY!!!! these are wonderful
Judy in Montana
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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. 


It is an interesting site to visit.

What's under your kitchen sink, in your garage, in your bathroom, and on the shelves in your laundry room? Learn more about what's in these products, about potential health effects, and about safety and handling.

All you ladies out in Nancyland I need a recipe for blackberry cobbler made in a 9 or 10" pan I want a lot of blackberries in it to make a good cobbler, Thank u so much and thank you Nancy the best recipe site on the Internet. Have a great day
Erma in Missouri
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I would like to make meals ahead, freeze them and just reheat them later. I need recipes are all in one meals that just need a fresh green salad or a vegetable to make the meal. I need recipes that have been family tested and tried. Also need to know what recipes freeze well. Can anyone help me with this. I need recipes for 4 people so the recipe be frozen in 2 packages. There are only 2 of us left at home and I have been elected the head cook.
Robert in San Diego

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 

Good morning Nancy and all Landers,
Newsletter looks wonderfully full of great recipes today. This is a question for Delores in nela - You submitted a recipe for Hawaiian Bread in bread machine. Could I omit the lemon extract as we don't care for lemon? Can't wait to try this bread made into buns.
Dianne in Wisconsin

Dear Nancy and All,
I had a favorite salad recipe and now I have lost it. I sincerely hope someone here can help me. I believe it was called 'Cornbread Salad' or 'Southwestern Cornbread Salad' or something similar to that. If I remember correctly it was posted by a lady that signed her name as 'Tona in Bama' although I am not sure I have that correct either. I have searched the site but haven't had any like finding the recipe. I would be so grateful if anyone could point me in the right direction.

Thank you in advance. Nancy has the nicest and kindest group of people here. I guess you all take after her. :)
~ donna in PA

I would like to let Linda NM know that for the 4th of July I made her Easy Oven Fried Chicken recipe, using crushed potato chips, frozen orange juice concentrate, etc., and we really did like it, and know for sure I will be making it again, so thank you!

Also I would like to thank Sherry (Indiana) for sending in her recipe for the Oatmeal Toffee Chocolate Chip Cookie. I made them yesterday for the family and they really enjoyed them so much. There wasn't any amount listed in the ingredients for the chocolate chips, but I added 1 cup. Could you please let me know what the amount should be? I'm not sure exactly when these were posted in the newsletter, as there is no date on the print out.
Judy (in Alaska)
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These are quick as a wink to put together, and then let the Crock Pot do the cooking while you just sit back and wait to enjoy!

Crock Pot Apple Dumplings Recipe

1 can of Pillsbury Flaky Layers Biscuits
1 can (21 oz.) apple pie filling
1 full can of water
1 tbsp. apple pie spice
Vanilla ice cream and caramel topping - optional

Cut each biscuit into fourths and roll them up in small balls. Put apple pie filling, can of water and apple pie spice into the crock pot and mix. Add biscuit balls (dumplings). Cook on high for 3 to 4 hours until "dumplings" are puffed up and made a top layer on the summering and thickened apple mixture. Dig in with a big spoon. Are extra delicious if top with a scoop of ice cream, drizzled with caramel topping, or can drizzle on the sauce and then add the ice cream. whichever way is double yummy!

NOTE: Apple pie spice is a mixture of cinnamon, nutmeg and allspice, so you can use a mixture of that combination in place of the apple pie spice.
Judy (in Alaska)
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Jul 3        Jul 5       Jul 6

No newsletter was sent out on July 4th.

If you have any recipes, tips and questions to share NancyLand family of recipe members would love for you to share. Send your favorite tried and tested recipes to
nancyskitchen@suddenlink.net    or
so they can be shared with others.

Recipes ingredients need to be in one column.  Instructions need capital letters at the beginning of a sentence and punctuation at the end of sentences. Remember to include the title of the recipe, number of servings, additional notes about the recipe, and your name within the message.
Nancy Rogers 



Family Goulash Recipe

1 lb. ground hamburger
5 c. water
1 pkg. dry onion soup mix
1 bay leaf
1/4 tsp. pepper
1 (4 oz.) can mushrooms, undrained
1 (8 oz.) can tomato sauce
1/2 c. red wine (I use chicken broth)
1-1/2 c. uncooked elbow macaroni

In large skillet with lid cook ground hamburger until it loses its red color, breaking up meat with spoon during cooking. Add water, soup mix, bay leaf, pepper, mushrooms, tomato sauce and red wine. Stir well. Bring mixture to boiling. Stir in macaroni, return to boil. Reduce heat and boil slowly, covered, stirring often 15 minutes to 20, until it's cooked. Add 1/2 cup water if needed.
Makes 4-6 Servings
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Quick and Easy Meal Recipe

1 lb. ground beef
1 box macaroni and cheese
1 can whole kernel corn
1 small can tomato sauce

Fry ground beef; drain. Cook macaroni; drain. In large pan, mix meat, cooked macaroni, cheese mix, corn and tomato sauce. Heat until desired temperature. Serve with sourdough bread and slices of cheese.
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Jenna, Zelda and other have inquired about fried pies; how to make them and baking rather than frying them. Nancy has a link on her home page for fried pies, which may answer all your questions. It is by Dennis at The Prepared Pantry and as usual is extremely helpful.
Robbie IN

Manilla Philippines wanted unusual brownie or bar cookie recipes in the 7/3 newsletter. Also, Sherry wanted a whole wheat raspberry cookie bar. I have not done it, but I am sure you could easily substitute part of the all purpose flour with whole wheat. At least maybe this recipe will give her a starting point.
Robbie IN

Chocolate Raspberry Cookie Bars Recipe
A thin layer of fruit jam is all that comes between the brown sugar crust and the walnut-flavored topping. Melted chocolate chips are spread over the top
to finish these bars off.

1 cup (2 sticks) butter or margarine, softened
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/4 teaspoon salt
2 cups (12-ounce package semi sweet chocolate chips, divided
1 can (14 ounces Sweetened Condensed Milk
1/2 cup chopped nuts (optional)
1/3 cup seedless raspberry jam

Preheat oven to 350° F. Grease 13 x 9-inch baking pan.

Beat butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 1 3/4 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture.

Bake for 10 to 12 minutes or until edges are golden brown.

Microwave 1 cup morsels and sweetened condensed milk in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Spread over hot
crust. STIR nuts into reserved crumb mixture; sprinkle over chocolate filling. Drop teaspoonfuls of raspberry jam over crumb mixture. Sprinkle with remaining morsels.

BAKE for 25 to 30 minutes or until center is set. Cool completely in pan on wire rack before cutting.
Robbie IN
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com