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June 1, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  

June 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

All Purpose Breading Mix Recipe
Net Carbs Per Serving: 2 g

2 cups CarbQuik
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 tablespoon ground white pepper
1 tablespoon chili powder
1 tablespoon paprika, hot
1 tablespoon dried mustard
2 teaspoons dried thyme

Combine all ingredients and use for any breaded item for frying. Store in air tight container in a dry pantry.
Use to fry chicken, fish, shrimp, or seafood.
bill, Alb.
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Cheddar Cheese Biscuits

Servings: 10
Net Carbs Per Serving: 2

2 cups CarbQuik
2 ounces butter, cold
1/2 cup shredded cheddar cheese
1 pinch garlic powder
1 pinch salt
1/4 cup heavy cream
1/4 cup water

Preheat oven to 450 degrees. Cut the cold butter into the CarbQuik with either a pastry cutter or two knives, till the mixture resembles coarse meal.

Add the shredded cheese, a pinch of salt, and garlic powder and blend well. Mix the heavy cream with water to equal 1/2 cup of liquid, pour into dry mix.

Mix till dough forms and comes together, but do not overwork the dough. Drop the dough onto a lightly greased cookie sheet approx 1 ounce size portions. Bake in hot oven 8-10 minutes till biscuits are golden brown.
Bill, Alb
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Chow Chow Recipe

1 tablespoon extra-virgin olive oil
1 teaspoon brown mustard seeds
1 cup finely diced red onion
1 cup seeded and finely diced red bell pepper
2 tablespoons seeded and minced Jalapeño chile pepper
1 cup corn kernels (from 1 ear fresh corn)
1/4 cup cider vinegar
1/4 cup water
3 tablespoons golden brown sugar
1 teaspoon finely chopped fresh thyme leaves or ½ teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

In a medium saucepan over medium high heat, warm the oil. Add the mustard seeds and cook until they begin to pop, about 1 minute (if the mustard seeds don't pop, the seeds will be too crunchy and won't have much flavor). Have the lid handy to keep the seeds from popping out of the pan. Quickly add the onion, bell pepper, and Jalapeño. Cook until the onion is softened but not browned, 3 to 5 minutes, stirring often. Put all the remaining chowchow ingredients into the saucepan and bring to a boil. Reduce the heat to a gentle simmer and cook, partially covered, until the liquid reduces and the vegetables are softened, 8 to 10 minutes, stirring occasionally. Remove from the heat and let cool.
bill, Alb.
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Carrot Cookies Recipe

3/4 cup sugar
3/4 cup shortening
1 egg 1 1/2 cup cooked carrots
1 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup chopped nuts

Mix sugar, shortening, egg, carrots, vanilla, salt and nuts together. Drop by spoonful on a oiled cookie sheet.Bake350* for 15 minutes.
Icing if you want is: ! lb powdered sugar,1 tsp grated orange peel and juice of 1 orange and 1tTBSP melted butter. Mix well and top cookies
ENJOY!! Judy in Montana

Good Cheese Spread Recipe

2 1/2 cups shredded white or yellow cheddar cheese
1/3 cup grated sweet onion
2 TBSP mayo
1/2 cup raspberry or cherry preserves
Triscuit crackers

In a bowl mix cheese and onion mix well. Blend in mayo. On a serving dish form into a bowl shape and top with preserves
so it sorta looks like a cheese ball. Spread crackers around, Enjoy !!! Judy in Montana
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Prize Winning Peach Jam Recipe

5 cups mashed peaches (10-12 peaches)
1 cup crushed pineapple
5 cups sugar
1=3oz package orange Jell-O

Cook peaches, pineapple and sugar for 25 minutes. After it reaches a rolling boil, take off heat. Add the package of Jell-O, mix well. Pour into sterile jars and seal. Water bath 30 minutes
Judy in Montana
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Onion Salad Recipe

4-5 large onion (I use the sweets)
1 cup sugar/Splenda
1 cup water
1cup cider vinegar
salt as per taste

Mix all ingredients except onions. Add onions marinate overnight, drain. Drain onions the add mayo ,dill seed or celery seed, salt and pepper to taste
Enjoy !!! Judy in Montana
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Rhubarb Crisp Recipe

7 cups diced rhubarb
1 cup sugar
1 6oz box strawberry Jell-O
1 cup water
1/2 cup butter
1 box white cake mix

mix together rhubarb, sugar, Jell-O and water in a bowl. Pour into a 9x13 cake pan. Sprinkle entire box of dry cake mix over mixture. Melt butter and pour over cake mix. DO NOT STIR.
Bake at 350* for 45-60 minutes
ENJOY!!! Judy in Montana
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Strawberry Shortcake Cookie Bars Recipe

1 package Pillsbury™ Ready To Bake!™ refrigerated sugar cookies
2 packages (8 oz each) cream cheese, softened
1/4 cup sugar
1 envelope unflavored gelatin (1 tablespoon)
4 oz frozen (thawed) whipped topping (half 8-oz container)
1 3/4 cups chopped fresh strawberries

Heat oven to 375°F. Line cookie sheet with cooking parchment paper.

Remove cookies from package; place cookies on cookie sheet. Bake 10 minutes. Remove from cookie sheet to cooling rack; cool completely. (To speed up process, refrigerate cookies about 1 hour.)

Meanwhile, line 11x7-inch pan with cooking parchment paper.
Once cookies are cool, place in food processor. Cover; pulse a few times until all cookies are crumbled. Reserve 1 cup of the cookie crumbs. Pour remaining cookie crumbs into pan; press in bottom of pan to form crust.

In mixer bowl with paddle attachment, beat cream cheese and sugar until creamy and smooth. Add gelatin; stir to combine.
With rubber spatula, fold whipped topping and 1 cup of the chopped strawberries into cream cheese mixture. Spread over cookie crust. Top with remaining chopped strawberries.
Sprinkle reserved 1 cup cookie crumbs evenly over dessert; gently press with fingers. Refrigerate at least 4 hours.

To serve, cut into 5 rows by 3 rows to make 15 bars.
These are soooooo good

Roxana Yawgel of Roxana’s Home Baking celebrates summer with a chilled version of the classic layered dessert.
servings 15
ENJOY!! Judy in Montana
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Creamy One Pot Spaghetti Recipe

1 lb ground Italian sausage
3/4 lb uncooked spaghetti
1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
1 box (32 oz) Progresso™ chicken broth or 1 box (32 oz) vegetable broth
1/2 cup whipping cream
1/4 teaspoon crushed red pepper flakes, if desired
Shredded Parmesan cheese and fresh basil leaves, if desired

1 In 8-quart stockpot, cook sausage until no longer pink; drain.
2 Add spaghetti, tomatoes, broth, cream and pepper flakes; heat to boiling. Boil 15 to 20 minutes, turning pasta frequently with tongs or fork, until pasta is cooked and sauce is thick and creamy. Serve with remaining ingredient
from: Pillsbury.com
ENJOY!! Judy in Montana
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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 

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This cake brings back memories of my dear mother, as she liked it so much, and I would make it for her when the strawberries would ripen in our garden. I also add 1 tsp. vanilla to cake batter.

Strawberry Crunch Cake Recipe

2 (10 oz.) pkgs. frozen sliced strawberries, thawed
1 cup butter
1-1/4 cups sugar
2 eggs
1 cup dairy sour cream
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup chopped nuts - I use pecans
1/2 cup brown sugar, packed
2 tbsp. sugar
1 tsp. cinnamon
4 tsp. cornstarch
Whipped cream
Fresh strawberries (for garnish)

Drain frozen strawberries well, reserving syrup. Beat together with electric mixer; the butter, 1-1/4 cups sugar, eggs, sour cream, flour, baking powder, soda and salt. Spread half of the batter into a greased 9 x 13 inch pan. Spoon drained strawberries evenly over. Combine nuts, brown sugar, cinnamon and 2 tbsp. sugar; sprinkle half over strawberries. Spread remaining batter over and sprinkle with remaining nut mixture. Bake at 350 for 30 to 35 minutes, until tests done. Cool. Spoon sauce over each piece, topped with whipped cream and a fresh strawberry.

combine cornstarch and syrup from strawberries and heat on medium heat until thickened and bubbly, stirring. Cool.
Judy (in Alaska)
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Hi Nancy,
Dianne from WI recently May 19 sent in a recipe for rhubarb bbq sauce. There is no rhubarb in the recipe. Could she please let us know how much rhubarb is used in the recipe. I would like to try it. Thank you. And thanks from all us cooks out there who love your newsletter.


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Another hot dog sauce recipe:

Yocco’s Hot Dog Sauce ( famous hot dog place in Allentown, PA for about 90 years)

1 lb. hamburger
1 med. onion
3 strips bacon
2 small cans chili powder

Fry bacon crisp and place in blender. In fat from bacon, fry hamburger & onion. Drain and place in blender. Add water & chili powder. Blend on liquify.
Put in pan and simmer for 20 min. Add water as needed.
(They use Medford hot dogs and Sunbeam Institutional buns)
Athena in DE
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Hi Nancy,
Dianne from WI recently May 19 sent in a recipe for rhubarb bbq sauce. There is no rhubarb in the recipe. Could she please let us know how much rhubarb is used in the recipe. I would like to try it. Thank you. And thanks from all us cooks out there who love your newsletter.


Just received this recipe and it sounds wonderful. Those of us allergic to nuts can replace the peanuts with cashews and/or sunflower seeds. Enjoy!!
Sherry (from Indiana)

Butter Crunch Clusters Recipe

1/2 cup butter or margarine
2/3 cup packed brown sugar
1 tablespoon corn syrup
2 cups Cheerios cereal
1 cup salted cocktail or Spanish peanuts

Heat butter in 3-quart saucepan over low heat until melted. Stir in brown sugar and corn syrup. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cereal and peanuts until well coated. Drop mixture by tablespoonfuls onto waxed paper; cool.
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com