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June 11, 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
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Nancy Rogers

I would like to have a recipe for tamale pie. My mother made it over 40 years ago. It was delicious. I don't have her recipe but maybe someone may have an excellent tamale pie recipe.

I would like some soup recipes for the crockpot that are easy to make.

Does anyone have a favorite recipe for "Mayo cake" (can't spell it, lol). I used to bake this all the time and love it, but have lost my recipe.

Would like a pico de gallo recipe?

We used to make a pie with yogurt, lime Jell-O and whipped cream, I think have you ever heard of that recipe? If so, I would love the recipe.

I'm searching for an easy way to prepare salmon fillets. Can you help me?

Do you have a recipe for sugar free red velvet cake?

When using a pressure cooker, can you use meat right out of the freezer, or do you have to let it thaw out first?
Thanks, 1st time user

Hi, I would like the recipe for Cracker Barrel cornmeal muffins.
Thanks Edna




Hello again everyone
GG was looking for recipes for peanut butter cookies. This is a recipe I have improvised on a few times and my co-workers cannot get enough of them when I bring them in.
Jerry Upstate NY

Peanut Butter Cookies Recipe

Makes 30 to 36 cookies

1 stick unsalted butter
3/4 cup smooth peanut butter
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking soda
¼ tsp salt
½ chopped peanuts (can use any kind, dry roasted, cocktail, honey roasted,
whatever you like)
½ cup granulated sugar

1. Heat oven to 350 degrees. Line baking sheet with parchment paper, and set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, peanut butter, and both sugars together until very light and fluffy. Add egg and vanilla, and mix on medium speed until well combined and light and fluffy.
3. In a medium mixing bowl, sift flour and baking soda and salt together. Add to the butter mixture, and beat just to combine.
4. Mix the chopped peanuts and ½ granulated sugar together in a small bowl and set aside.
5. Scoop out the dough, heaping teaspoon size, roll into a ball, roll in the peanut sugar mixture and place on one of the prepared baking sheets. Repeat with remaining dough, placing scoops 3 inches apart. Dip the tines of a fork in warm water; press the dough balls lightly with the back of the
fork criss-cross, to flatten them slightly (dip the fork back in the water for each dough ball, to prevent sticking). Sprinkle the tops of the cookies with a little of the chopped peanut/sugar mixture.
6. Transfer to the oven, and bake until golden brown, 13 to 15 minutes, rotating the baking sheet halfway through baking. Transfer baking sheets to a wire rack to cool. Store in an airtight container at room temperature up to 1 week.

NOTES: These are really terrific peanut butter cookies, with a nice
peanut/sugar crunch and are really crispy and deluxe, unlike a lot of peanut butter cookies. Be sure to use unsalted butter, and regular peanut butter, something like Peter Pan or Jif. Anyone with questions, please ask.
Jerry Upstate NY
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More cooking for about 30 per Maggie's request.

Slow Cooker Black-eyed Peas

12-14 slices bacon, cut in thirds; we prefer 40% less fat
4 (16 oz.) bags frozen black-eyed peas OR field peas with snaps
Dash EACH salt & pepper
Water enough to cover peas completely

Combine in pot of 6 qt. slow cooker. Cook on High 1/2 hour, then on Low for 10-11 hours. If you have the desire & the dollars to enhance these, stir in diced or cubed ham & slivers of jalapeno pepper for the last hour of cooking. Great with cornbread, especially if you are serving ham or pork as the main dish. Make 2 cookersfull to serve 20-30.

Brothy Baby Potatoes

3-4 baby red, gold, or white potatoes for each serving needed (depends on their size)

2-1/2 c. chicken boullion for each 2-3 servings, or enough to cover the potatoes

1 T. finely slivered onion for each serving

Small bunch of fresh parsley, snipped, for a crowd; just a stem or two for a family dinner

Peel a strip around each potato if you like, or jab each with a sharp knife point. Combine everything & cook till tender, 20-25 minutes. NO FAT ! But good! An easy potato dish that goes with everything. It also holds well in it's hot boullion till you get everything dished out.

Squash and Tomatoes for 30 - 40

1/4 c. olive oil
3 T. minced garlic

1 tsp. EACH dried basil, dried oregano, & dried red pepper flakes

2 tsp. garlic powder

8 - 9 lg. yellow squash or zucchini or a mixture, quartered & sliced about 3/4" thick (about 16 c.)

14 c. stewed tomatoes (3 28 oz. cans)

Toss together in a BIG roaster: oil, garlic, seasonings. Cut up & add squash; toss well. Pour tomatoes over all & stir thoroughly. Cover with double foil & bake at 350º for 3 - 4 hours, or till squash is nice & tender & most of sauce is evaporated. You may want to partially uncover for the last hour to evaporate juices. This version can be made the day before the dinner, chilled, then covered & reheated for 2 hours at 300º - 325º. Gets gobbled up in a hurry!

Creamy Garden Vegetables for 30 - 40, or for 50

Make as above for 30 - 40, but add 1/4 tsp. more basil, oregano, & pepper flakes, plus 2 more large squash & 16 oz. more stewed tomatoes if you will be feeding 50.

Also add:
2 (13 oz.) cans mushroom stems & pieces, drained. When baked to tenderness,

Stir in: 2 c. heavy cream and sprinkle the top with 2 - 3 c. shredded mozzarella. Bake 15 minutes more, or till cheese is very well melted.
More later.
Marilyn in FL
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Sandy Topeka requested beef jerky recipes in the 6/6 newsletter. I believe that this is from a Nancy newsletter and according to my confusing notes Charles submitted it. I hope this helps you.
Robbie IN

Beef Jerky Recipe

2 pound flank steak
1/2 cup soy sauce
1/2 cup Jack Daniels bourbon
1/4 cup brown sugar
1 tablespoon Liquid Smoke
1/2 cup water
4 cloves garlic
2 tablespoons fresh ground black pepper
1 teaspoon red pepper
1 teaspoon white pepper
1 teaspoon onion powder

Combine the marinade ingredients in a bowl. Place the meat in a plastic bag or shallow dish and pour the marinade over it. Marinate for about 2 days.

Stir up the mixture once in a while. Dry meat in the lowest temperature of your oven or in a food dehydrator, until flexible but stiff.

The Jerky Chef (E-Cookbook Library)
Charles the Cook
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Nancy, a request was made for butterscotch cookies. These aren't cookies but really are good.
Sherry (Indiana)

Chewy Butterscotch Brownies

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 3/4 cups packed brown sugar
1 tablespoon vanilla extract
2 large eggs
1 2/3 cups (11-oz. pkg.) butterscotch chips, divided
1 cup chopped nuts (optional)
3/4 cup melted chocolate chips (optional)

Preheat oven to 350° F.

Combine flour, baking powder and salt in a medium bowl. Beat butter, sugar and vanilla extract in a large mixing bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in 1 cup butterscotch chips (as well as chocolate chips and nuts, if using). Spread into non-greased (I spray mine with a bit of cooking spray) 13 x 9-inch baking pan. Sprinkle with remaining butterscotch morsels.

Bake for 30 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.
Sherry (Indiana)
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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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Here is a salad recipe for Sue.

Curried Artichoke Salad Recipe

1 pkg. chicken Rice-A-Roni
1 jar marinated artichoke hearts
12 olives
1 Bermuda onion
1 green pepper
1/3 c. mayonnaise
1 tsp. curry

Make Rice-A-Roni according to directions on box. Drain artichokes and save the liquid. Chop artichokes, onions, olives and green pepper. Cool the rice. Mix the mayonnaise with artichoke liquid. Combine all ingredients and mix. Add the curry. (You can add curry to mayonnaise and artichoke juice, then mix.)
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CB this is not a Black Berry Pound Cake but it is a very good Black Berry Cake I have used for years.
Mary J

Black Berry Cake Recipe

1 box white cake mix (2 layer cake)
1 pkg. raspberry Jell-O
1/2 c oil
1 c water
1 c black berries, cooked with juice

2 c powered sugar
1/2 c margarine
1 c cooked (crushed) berries, may use fresh or frozen

Use 9 by 13 inch glass baking dish. Bake 35 minutes at 350 degrees. While cake is still warm punch holes in it. Then pour frosting over.
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Re: Cherylyn's Italian Bread Salad Request

6 c. cubed crusty bread
1 clove minced garlic
3/4 c. olive oil
1/2 red bell pepper
1/2 green pepper
1 c. cherry tomatoes
1 Tbsp. capers (optional)
2 Tbsp. red wine vinegar

Cut bread into 1-inch cubes. Heat 6 tablespoons of oil in large frypan. Add garlic and bread; cook until bread is golden on all sides, about 10 minutes. Remove to a bowl.

Cut peppers into 1/4-inch dice. Cut tomatoes in half. Add peppers, tomatoes and capers to bread.

In small jar, shake vinegar, 3/4 teaspoon salt and 1/8 teaspoon pepper. Add remaining 6 tablespoons oil and shake again. Pour over salad and toss. Let sit for at least 30 minutes. Serve at room temperature.
Lisa TX
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 Chocolate Pound Cake with Cocoa Frosting

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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com