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June 26, 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
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Everyday Recipes from Our Recipe Family.
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Nancy Rogers

For Brandy
Oleo is a shortened word for Oleomargarine. It is also called margarine. We "older" gals use any of the words.
Ann in middle GA

Hi Nancy,
This is for Brandy who was inquiring about Oleo. I am 74 and I can remember when I was little, my mother used something that came in a plastic bag with a “button” of yellow food coloring in the middle of it. You somehow punctured the button so that the coloring went into the substance in the bag and then you squeezed and kneaded it until the coloring was evenly distributed throughout the substance and my Mom called it Oleo. I guess it was similar to margarine and a substitute for butter. This was in the ‘4o,s and may have had something to do with WWII and all the rationing I loved it that my Mom let me do the squeezing and kneading so I guess the bag was very substantial.
Mary Ann Robinson

I am looking for a coconut cake recipe that calls for cream of coconut as an ingredient. I also have been searching for a good, consistent homemade pretzel recipe. Thanks for all your help!

I need an old fashioned recipe for fried fruit pies using dried Apples or Peaches. Can anyone help??

Mary A is looking for OLD recipes. This was one of my Grandpa Stewart's favorites.

Cheese Noodle Ring (Grandma Evelyn Stewart)

1/2 pound noodles
2 eggs
1 cup milk
1/2 cup grated cheese
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup dry bread crumbs

Cook noodles until tender in large amount of rapidly boiling salted water. Drain and cool slightly. Beat eggs slightly and add all but bread crumbs to noodles. Grease well a 2 quart ring mold and dust with bread crumbs. Pour noodle mixture into mold and bake in 350 degree oven for 45 minutes or until knife inserted in center comes out clean. Loosen edges of mold with knife and unmold on serving plate. Fill with any meat, chicken or vegetable mixture.
Serves 6.
Patti V
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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. 


This is my favorite recipe for bourbon chicken for Sandra as requested in the June 26 newsletter. I have made it more times than I can count for family and friends. It can be made ahead.

Bourbon Chicken Recipe

4 to 5 lbs. boneless, skinless chicken thighs cut into thirds or halves ( could use breasts but I always use thighs as I think they have more flavor)
½ cup cornstarch
Flour seasoned with a little seasoning salt
3 Tblsps. Butter
3 Tblsps. Olive oil

Toss chicken in a large bowl with flour and cornstarch. Sauté in batches in butter/oil until browned.

Sauce (make this before browning chicken)
4 cloves fresh garlic, minced
1” peeled fresh ginger root, grated
1 tsp. crushed red pepper flakes or 8 - 10 drops green Tabasco
8 oz. pineapple juice (or one 6 oz. can pineapple juice plus 2 oz. of orange juice
1 cup brown sugar
8 large Tblsps. catsup(I use a serving spoon, not a measuring spoon so it is undoubtedly more than 8 measured Tblsps.)
3 large Tblsps. Cider vinegar (same as above)
1/2 cup Bourbon
1/2 cup water
1/2 cup soy sauce

Mix all sauce ingredients together well and simmer, stirring for 2 to 3 minutes. Return chicken to pot. Cover with sauce. Turn chicken so sauce covers all surfaces.

Simmer on low, stir occasionally, for about 30 minutes. Serve over rice.
Jody in Texas
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I just got married and need help. My husband assumed I knew how to cook before I got married. I can’t even boil water with burning it. Can anybody out there help me with some recipes that are EASY that I might be able to fix. I need help fast!

This is for Linda that wanted a recipe for an easy meatloaf recipe in the June 26, 2014 newsletter.

Meat Loaf Recipe

1 Envelope Lipton Onion Recipe Secrets Onion Soup Mix
2 Pounds Lean Ground Beef
3/4 Cup Plain Dry Bread Crumbs
2 Eggs
3/4 Cup Water
1/3 Cup Ketchup

Preheat oven to 350 degrees. Combine all the ingredients in a large bowl. Shape into a loaf in a 9X13 baking or roasting pan. Bake 1 hour. Let stand 10 minutes before slicing.

NOTES: I have added 1 tablespoon of Worcestershire sauce and a small can of mushrooms. I have also added 1 cup of cheddar cheese to the mixture as add ins to the meat loaf. It is an excellent recipe.

The recipe was on the back of the soup package, I have had this recipe for so many years now, it is my favorite meat loaf recipe.
Sandy in Ohio
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This is for Donna that wanted a recipe for FOCACCIA BREAD in the June 26, 2014 newsletter. I'm guessing you are wanting to do this in your bread machine.

Focaccia Bread Recipe

All ingredients at room temperature.
1 Cup Water
3 Tablespoons Olive Oil (for dough)
1 Teaspoon Salt
1-2 Garlic Cloves (crushed)
1 1/2 Teaspoons Dried Rosemary
3 Cups Bread Flour
1 3/4 Teaspoons Active Dry Yeast
1 1/2 Tablespoons Olive Oil (for topping)
1/2 Cup Sun Dried Tomatoes, Reconstituted and Chopped
1/2 Cup Grated Parmesan Cheese

Measure all the ingredients into bread pan except 1 1/2 tablespoons olive oil, tomatoes, and the parmesan cheese. Press select on your bread machine for dough setting. Press start. When the unit signals and the display reads end, press stop and remove the dough. Pat dough into a greased 9X13 pan. Cover and let rise for 30 minutes. With the handle of a wooden spoon make indentations in dough about 1 inch apart. Brush dough with 1-1/2 tablespoons oil, sprinkle with tomatoes and parmesan cheese. Preheat oven to 400 degrees and bake for 15 to 20 minutes or until edges are golden brown. Let cool, cut into squares to serve.

This recipe came from the booklet that was with the bread machine I bought.
Sandy in Ohio
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Mom's Malted Milk Ball Torte Recipe

12 ice cream sandwiches
12 oz. Cool Whip or freshly whipped Cream
3 1/2 cups crushed malted milk balls
1 cup hot fudge sauce

In a 9 X 13 inch pan layer the ice cream sandwiches combine all but 1/2 cup malted milk balls, and mix with whipped topping or cream. Cover with foil, and Freeze for three hours. Drizzle with 1 cup hot fudge sauce, and sprinkle the remaining 1/2 cup malted milk balls over the hot fudge sauce, and cover and freeze for an hour. Take out of freezer about 15 minutes before you are ready to serve, and cut in squares and serve.
Sherry (in Indiana)
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I am looking for a recipe using sauerkraut and cream. Hope you can help.

Once again, I am very late in responding to a request - hope it is not too late. In the June 11 newsletter Marla wanted easy crockpot soup recipes. This one fits the bill. I have been making it for over ten years. I failed to note the source when I copied the recipe and do not know its origin. It is fast, easy and fairly healthy. I chop the sausage, onion, and pepper the night before and refrigerate in a Ziploc bag overnight. Then I put the tomatoes in a glass bowl and cut them up with the kitchen shears, cover with plastic wrap and refrigerate them as well. The next morning all that is left to do is drain and rinse the beans and toss it all together before going to work. Feel free to play with seasonings to suit your taste. This soup is great with cornbread - or corn chips if you are really pressed for time.
Julia in PA

Bean and Sausage Soup Recipe

2 cans northern beans, rinsed and drained
2 cans (14.5 oz. each) no-salt added stewed tomatoes - with liquid - coarsely chopped
1 large onion, chopped
1 large green bell pepper, chopped
1 pkg. turkey or chicken smoked sausage (cut in slices and then cut each slice in half)
1/2 tsp. chili powder (or more to taste)
1 tsp. Mrs. Dash (or more to taste)

Combine all ingredients in a lightly greased crock. Cover and cook on low for 8 to 12 hours.
Julia in PA
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Does anyone know how to steam broccoli in the microwave?


Cinnamon Roll Cheesecake Recipe

1 can (17.5 oz) Pillsbury™ Grands!™ caramel rolls
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1/4 cup whipping cream
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
2 eggs

Sliced fresh strawberries, if desired

Heat oven to 325°F. Spray 9-inch dark, nonstick springform pan with cooking spray; line bottom of pan with cooking parchment paper.

Separate dough into 5 rolls; cut each roll in half horizontally to form 10 thin rolls. Press rolls in bottom of pan to form an even layer and completely cover pan bottom. Spread caramel topping on rolls to within 1/2 inch of edge.

In large bowl, beat cream cheese, sugar, whipping cream, vanilla and cinnamon with electric mixer on medium speed until smooth. Add eggs, one at a time, beating well after each addition. Pour mixture over rolls.

Bake 35 to 38 minutes or until edges are set but center still jiggles slightly when pan is moved. Cool on cooling rack 1 hour. Refrigerate at least 4 hours. Cut into slices; serve with strawberries.
from: pillsbury
Judy in Montana
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Does anyone have a recipe for corned beef hash made from left-over corn beef brisket?

Recipes for Cornbread
For Kathy who loves cornbreads.

Our Best Classic Cornbread

1 T. EACH bacon grease & butter
1 c. milk
1 T. cider vinegar or fresh lemon juice
2 eggs
1 c. white cornmeal (Dixie Lily preferred)
1/4 tsp. EACH salt & baking soda
1 tsp. baking powder

Pre-heat oven to 400º. Put bacon grease & butter in a 9" iron skillet (preferred) or an 8" x 8" or 9" x 9" pan; set aside. In a measuring cup, measure milk, add vinegar or juice, set aside. In another cup (any kind), beat eggs; set aside. Stir rest of ingredients together in a bowl you can pour from, the giant
measuring cups are the best. Now set the skillet in the hot oven. Stir eggs in to meal, pour in milk too and mix batter. Pull skillet out & tilt to grease all around; pour half remaining grease into batter and stir it in FAST. Pour batter into hot skillet and slide back into oven. Bake 20 - 25 minutes till golden, and
browned a bit around the edges. Cut & serve from pan while hot to 2 to 4 persons. Ummmmmmmm !

Re-heats o.k but doesn't freeze. To re-heat in microwave, wrap in damp paper towels. Marilyn in FL

Key West Grits and Butter Cornbread

1/2 c. butter (don't substitute)
1 1/2 c. self-rising white cornmeal (may use regular meal if adding 3/4 tsp. salt & 1 T. baking powder)
4 T. buttermilk mix
1 c. water (or use real buttermilk and skip the mix above)
1 egg
1/2 c. left-over grits, fresh, chilled, or frozen & thawed; if thawed, do not drain off the moisture

Put butter in a 9" iron skillet; set in oven and start heating it to 425º. Stir cornmeal & buttermilk mix together. Wisk water, egg, & grits well in a 2 c. measuring cup. When oven is ready, take skillet
out and set on the stove; stir grits mixture into meal & add melted butter from skillet; combine well & pour into hot skillet. Bake 25 - 30 minutes. Serves 4 - 6. Thanks to J.C."Jake" Durrance, Key West.
Marilyn in FL

Sour Cream Cornbread with Chiles & Scallions

2 eggs
1/2 c. canola oil
1 c. EACH sour cream & creamed corn
1 c. white cornmeal (to use self-rising, decrease baking powder to 2 tsp. & salt to 1/8 tsp.)
1 T. baking powder
1/2 tsp. salt
1 4 oz. can diced green chiles, drained
3/4 c. chopped scallions, both parts

Pre-heat oven to 400º and butter an 8 " x 8" pan. Mix all except chiles & onions well, in order given. Pour half batter into the pan, sprinkle chilies and onions all over it, then pour in rest of batter. Bake 30 minutes, and let stand 5 - 10 minutes before cutting. Serves 4 to 8. Re-heats well but doesn't freeze. Wonderful with chiles, chowders, soups, & stews. Marilyn in FL
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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