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June 3, 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
(Mon-Wed-Thurs-Saturday-Sunday)


 


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Nancy Rogers


Easy Summer Recipes

Country Salad Recipe

1 small head cauliflower, cut into flowerets
1 (16 oz.) bag frozen peas, thawed and drained
3 ribs celery, sliced thin
1/2 small red onion, chopped

Dressing
1/3 cup sour cream
2/3 cup Ranch dressing

Combine salad ingredients into large bowl. Mix dressing; toss into salad. Refrigerate until serving.
Makes 4 Servings
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Squash Enchiladas Recipe

3/4 c. chopped onion
2 cloves garlic minced
1 Tbsp. cooking oil
3 cup chopped yellow or zucchini squash
1 (4 oz.) can chopped green chili peppers
1 recipe Spicy Sauce (see below)
8 (6 or 7-inch) flour tortillas
1-1/2 c. chopped tomatoes

Spicy Sauce
2 Tbsp. margarine
2 Tbsp. all-purpose flour
1 to 2 tsp. chili powder
1 cup milk
1 cup shredded Monterey Jack cheese

Cook onion and garlic in oil 2 minutes; add squash. Cover and cook 3 to 5 minutes until tender; drain. Stir in peppers. Prepare Spicy Sauce. Stir 1/3 of Spicy Sauce into squash mixture.

Fill each tortilla with 1/3 cup of squash. Roll up and place in a greased, 8-inch square baking dish. Top with remaining Spicy Sauce. Cover. Bake at 400° for 30 minutes. Top with tomatoes for the last 5 minutes.

Spicy Sauce:
Melt margarine. Stir in all-purpose flour, chili powder, pepper and milk. Cook and stir until bubbly. Stir in 1 cup shredded Monterey Jack cheese.
Makes 4-8 Servings
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Vegetable Salad Recipe

1/4 cup vegetable oil
1/4 cup sugar
1/4 cup vinegar
2 medium sized cucumbers, sliced
1 large tomatoes, chopped
1/2 green bell pepper, sliced into rings
sliced onion

Mix together first 3 ingredients. Pour over vegetables and toss. To make salad for a large group, increase oil, sugar and vinegar always to equal amounts and add more vegetables.
Makes 4 Servings
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Fruit Salad with Peach Dip Recipe

1 large honeydew melon, peeled and sliced
1 large cantaloupe, peeled and sliced
3 peaches, peeled and sliced
12 strawberries
lettuce leaves
Peach Dip

Arrange fruit on lettuce lined plates; serve with Peach Dip.

Peach Dip
2 peaches, peeled and cored
1/2 c. sour cream
2 Tbsp. brown sugar
1 1/2 tsp. lemon juice

Combine in electric blender; process until smooth. Cover and chill. Stir before serving.
Yields 1-1/2 cups.
Yields 12 servings.
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Ditto-Passtime Ditto -2 Ditto 3
When Ditto was a young kitty many moons ago, he would spend hours flushing the toilet. One day he stopped flushing and took up pulling the toilet plunger. He would pull it back again and again and it would bong, bong, bong. He spends hours each day doing this.. Sometimes I wake up in the middle of the night and hear Ditto playing with the plunger. So glad I don't have to give up watering the yard because Ditto wants to spend his time flushing the toilet..  I am thankful for this because water is limited here in Lubbock. We can water our lawns once a week. If a water bill has too high amount of water used I am not sure what happens but think probably the "Water Police" come visit me.

 


       Little One Hiding in Tub
 Little One thinks he is hiding from me in the tub. You can see him, I can see him but he thinks he is hiding.

 


Macaroni Salad Recipe

1 lb shell macaroni
6-10 ripe, juicy tomatoes, cut into 3/4 inch wedges
8 oz grated medium sharp cheddar cheese
1 onion, finely grated
1 t garlic powder
1 t seasoning salt
1 t black pepper
1 t celery salt
1 1/2 c mayonnaise
4 oz chopped stuffed green olives

Cook macaroni according to package directions; add remaining ingredients to macaroni and blend well. Serve chilled as a side dish or as a light lunch over lettuce.
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Chicken and Vegetables Recipe

1 lb. boneless, skinless chicken breasts
1/2 tsp. salt
1/4 tsp. ground pepper
1/4 tsp. paprika
2-1/2 Tbsp. olive oil
1/2 c. chicken broth
1 zucchini, sliced
1 yellow squash, sliced
1 red bell pepper, diced
1 Tbsp. chopped fresh basil or 1/2 tsp. dried
2 Tbsp. grated Parmesan (optional)

Season chicken with salt, pepper and paprika. In a large frying pan, heat oil over medium heat. Add chicken and cook, turning once, until browned (about 10 minutes). Pour chicken broth over chicken. Cover and simmer 20 minutes. Add basil and vegetables to pan. Cover and cook for 5 minutes until vegetables are slightly tender. Sprinkle with Parmesan cheese and serve.
Makes 4 Servings
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Pasta Salad Recipe

12 oz. bag pasta twirls
1/2 cup black olives, pitted and sliced thin
1/2 cup green olives, sliced thin
1 cup mixed vegetables (frozen), cooked and drained
1 bottle Italian salad dressing
1 Tbsp. dark mustard
2 green or red peppers

Cook pasta and drain. Cook vegetables. Chop peppers into bite size pieces. Mix all ingredients, but add desired amount of Italian dressing. Allow to cool. Serve with bread as a cool summer meal. For best results, allow pasta to cool in refrigerator for eight hours.
Makes 6 Servings
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Yogurt Fruit Salad Recipe

1 cup. miniature marshmallows
1 cup grapes, halved
1 (8 oz.) can pineapple chunks, drained
1 cup coconut
1 cup orange sections
1 cup vanilla yogurt

Mix all ingredients. Refrigerate for 15 minutes before serving.
Makes 4 Servings
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Spinach Pie Recipe

9-inch pastry pie shell
10 oz. pkg. frozen spinach
1 cup chopped onions
1 (15 oz.) carton Ricotta cheese
2 eggs
1 tsp. butter
3/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. nutmeg
1/4 cup Parmesan cheese

Preheat oven to 400°. Prick pie shell and bake 15 minutes. Sauté onions. Add spinach. Mix remaining ingredients in a bowl. Add onions and spinach. Pour into pie shell. Bake at 350° for 40 to 45 minutes.
Makes 6 Servings
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Ice Cream
No Ice Cream Freezer Needed


1 can Pet milk
3/4 stick butter
1 pkg. lemon Jell-O
1 c. sugar
1 (6 oz.) pkg. Philadelphia cream cheese
1 tsp. vanilla
1.5 pkg. graham crackers, crushed

Place Pet milk in freezer for 2.5 hours. Melt butter and mix with 1/5 packages of crushed graham crackers. Line 9 x 13-inch pan with crushed graham crackers (save 3/4 cup for later). Cream sugar with cream cheese. Whip Pet milk until very fluffy and will stand in peaks. Pour Jell-O into cream cheese mixture. Combine with whipped cream and add vanilla. Pour into cracker crust. Sprinkle top with remaining crushed graham crackers.
Freeze for 2 hours.
Makes 4 Servings
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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
everyday_recipes@yahoo.com  
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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Hi Nancy,
This is my recipe for scalloped potatoes:

Scalloped Potatoes Recipe

Make a white sauce with:
2 T. butter
2 T. flour
2 T. diced onion
2 C. milk
Salt & pepper to taste
1/8 tsp. nutmeg

Melt butter, add onions and cook until soft. Add flour and
simmer
for 2 min. Add milk slowly. Cook until thick.

Peel and slice 6 potatoes, I like to use red potatoes but russets are fine, too. Make layers of potatoes, salt, pepper, and place spoonfuls of white sauce on top of each layer. I add more milk to the potatoes after layering is complete. The way I know how much milk is to pour on the milk and when I see it just coming to the top layer (but not covering the potatoes) that’s enough! LOL! You can dot the top with some butter if desired. Cover with foil and bake at 350 deg. for 1 hour or until soft. Uncover and bake for an additional 30 minutes until brown on top.

This can be made with cheese in the white sauce or sprinkle cheese on top if you like.

Newsletter of 6/2/14 Erma from Sullivan MO
From Dorie in Wisconsin
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I would like to know if any of the great cooks here have a favorite marinating sauce for chicken? Have made a moho for it, but am a bit tired of that one flavor for it. I eat a lot of chicken breasts and want something different for a change.
bojk1


Strawberry Crisp Recipes

Yield:
8 servings

This strawberry crisp is delicious to eat on its own or topped with whipped cream or ice cream. It is best served the day it is made.
Ingredients:

Base
3 pints ripe, fresh strawberries- hulled and halved (4 to 5 cups)
1 cup quick cooking oats
1/2 cup powdered sugar
1/2 teaspoon finely grated lemon zest
1/4 teaspoon salt

Topping
1 cup quick cooking oats
1/2 cup sliced almonds
1/4 cup unsalted butter, melted
3 tablespoons granulated white sugar

Directions
Preheat oven to 375 degrees F. Butter an 8x8 inch square baking dish (or round) - don't use metal. Use a pie plate in a pinch. In a large bowl, toss the strawberries with the rest of the base ingredients. Scrape the strawberries and juices into the prepared pan.

In a separate bowl, toss the topping ingredients together. Sprinkle the topping ingredients evenly over the strawberries. Bake about 40 minutes, or until the strawberries are bubbling. Let cool for about 10 minutes before serving.
from: recipe girl
ENJOY!!! Judy in montana
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416


Paypal: email address is everyday_recipes@yahoo.com