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May 26, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  

May Recipes
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Everyday Recipes from Our Recipe Family.
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Nancy Rogers

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Grilled Asparagus Recipe

1-lb asparagus
3 Tbs balsamic vinegar
3 Tbs lemon juice
1 Tbs olive oil
1 Tbs soy sauce
1/8 tsp pepper

Marinate asparagus in next 5 ingredients for 30 minutes. Grill for 5 minutes each side.
Makes 4 Servings
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Grilled Bananas Recipe

4 bananas
1/2 c. mini marshmallows
1/2 c. chocolate chips

Peel a 1-inch strip from banana. Do not remove. Cutting down to the peel, remove the exposed banana. Place chocolate chips and marshmallows into the hollowed out banana. Replace the banana strip. Replace the peel and wrap in tinfoil. Set on grill or hot coals for 3 to 5 minutes.
Serves 4.
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Grilled Potatoes and Onions Recipe

2 medium onions
2 medium peppers
6 to 8 potatoes
1/4 c. Italian salad dressing
2 Tbsp. oleo

Keep the skins of potatoes and cut as you would for fried potatoes. Cut onions and peppers; add to the potatoes. Pour Italian salad dressing and oleo over potatoes, peppers and onions. Wrap in heavy aluminum foil. Cook on barbecue grill for 1 hour or until potatoes are done.
Makes 6-8 Servings
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Grilled Vidalia Onion Recipe

1 large Vidalia onion
1 Tbsp. butter or margarine
1 Tbsp. soy sauce
1 Tbsp. balsamic vinegar

Petal onion; put in foil and top with ingredients. Wrap up. Cook on grill until tender, about 1 to 1 1/2 hours.
Makes 4 servings
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Grilled Pineapple Recipe

4 slices fresh pineapple
1/4 c. apricot preserves
shredded coconut

Place each pineapple slice on an 8-inch square of heavy-duty foil. Fill centers with 1 tablespoon preserves and coconut; fold into tight package. Heat on a preheated grill at low position for 10 minutes or until preserves have melted over pineapple.
Makes 4 servings.
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Grilled Zucchini and Tomatoes Recipe

2 medium zucchini, cut in 1/4-inch pieces
2 tomatoes, sliced
1 onion, sliced
4 Tbsp. butter
4 Tbsp. Parmesan cheese
bread crumbs
1/4 tsp. thyme
1/4 tsp. rosemary
1/4 tsp. pepper
1/4 tsp. oregano
1/4 tsp. salt

Tear off four squares of foil. Place 1/4 vegetable mixture in center of each square. Dot with butter. Sprinkle with combined seasonings and cheese. Sprinkle with bread crumbs (a couple tablespoons each square). Grill over medium hot coals about 15 minutes. Turn and cook 20 minutes more or until tender.
Serves 4.
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Grilled Potatoes Recipe

6 medium baking potatoes
8 Tbsp. butter
1 envelope dry onion soup mix

Scrub potatoes; cut each into 1/2-inch thick slices. Blend butter and onion soup mix; spread on one side of each potato slice. Reassemble potatoes; wrap each in foil, sealing well. Bake on grill over coals for 45 minutes or until done, turning once.
Makes 6 servings
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Grilled Peaches Recipe

1 (1 lb. 14 oz.) can cling peaches (halves) or fresh ones
1/4 c. butter or margarine, melted

Preheat griddle. Drain peaches; place on paper towels to absorb excess juices. Brush peaches with butter. Grill hollow side down 1-1/2 minutes or until lightly browned. Turn and grill 1 1/2 minutes longer.
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Grilled Squash and Potatoes Recipe

4 medium size new potatoes, cut in 1/4-inch slices
2 medium zucchini, cut into 1/4-inch pieces
1 medium yellow squash, cut into 1/4-inch slices
1 medium onion, thinly sliced
1 medium yellow pepper, seeded and cut into thin strips
1/2 tsp. dried whole basil or 2 tsp. chopped fresh basil
1/2 tsp. freshly ground pepper

Cook potatoes in boiling water to cover 5 minutes or just until tender; drain. Arrange equal amounts of potato, zucchini, squash, yellow peppers and onion on 4 squares of aluminum foil. Sprinkle with equal amounts of basil and pepper. Fold foil over vegetables, sealing securely. Grill over medium coals 15 minutes, turning once.
Serves 4.
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Grilled Carrots Recipe

6 medium carrots
1 Tbsp. dehydrated onion flakes
1/2 tsp. garlic salt
black pepper to taste
1/4 c. soy sauce
1/4 c. water
2 Tbsp. wine vinegar

Place carrots on a large double layer of aluminum foil; fold up sides to form a container. Sprinkle carrots with onion flakes, garlic salt and pepper. Combine all remaining ingredients in a small jar or measuring cup; pour over carrots. Wrap foil tightly around carrots to make a packet. Marinate 2 hours, turning occasionally. Remove carrots from foil; place on hinged grill or on a rack 4 inches from source of heat. Grill 45 minutes or until carrots are tender.
Makes 6 servings.
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Grilled Tomatoes Recipe

3 large firm ripe tomatoes
2 Tbsp. Italian salad dressing
1 1/2 tsp. basil
salt and pepper to taste
1/4 c. melted butter or margarine
1 c. breadcrumbs

Cut tomatoes in half crosswise and sprinkle each half with 1 teaspoon Italian dressing, 1/4 teaspoon basil, salt and pepper. Combine butter and breadcrumbs; spoon over tomato halves.

Place tomato halves on heavy-duty aluminum foil. Seal foil, leaving a small amount of space for steam to escape. Cook over hot coals for 10 minutes.
Yields 6 servings.
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Grilled Parmesan Tomatoes Recipe

1 Tbsp. olive oil
4 medium-size ripe tomatoes, cored and sliced 1/2-inch thick
1 clove garlic, minced
2 Tbsp. minced parsley
1/8 tsp. black pepper
2 Tbsp. grated Parmesan cheese

Preheat broiler. Grease a baking sheet with 1 teaspoon of the olive oil. Arrange the tomato slices on it in a single layer.

In a small bowl, mix together the remaining olive oil, garlic, parsley and pepper. Drizzle the mixture over the tomatoes and sprinkle with the cheese. Broil 5-inches from the heat for 3 minutes or until the cheese is golden brown.
Serves 4.
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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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Marinated Grilled Shrimp Recipe

2 lb. large shrimp in shell

1 c. salad oil
1 c. lemon juice
2 tsp. Italian salad dressing mix
2 tsp. seasoned salt
1 tsp. seasoned pepper

Wash and drain shrimp. Put in a bowl, but do not shell. Mix marinade and pour over shrimp for 2 to 4 hours; refrigerate and stir occasionally. Take shrimp and put about 6 inches apart on grill. Grill 10 minutes turning once and brush with marinade. Pour remaining marinade in pan and add four tablespoons soy sauce and 1/2 cup chopped onion. Heat on stove until it boils. Dip peeled shrimp in sauce.
Makes 4 Servings
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Grilled Chicken in Marinade Sauce Recipe

1 c. pineapple juice
1 c. soy sauce
1/2 c. dry cooking sherry
1/2 c. cooking oil
3 cloves garlic, chopped
3 to 4 bay leaves
2 tsp. onion powder
12 chicken breasts or legs

Wash and cut up chicken. Mix all ingredients together in a large bowl. Add chicken and marinate for several hours. Drain marinade. Grill chicken, basting with marinade.
Makes 8-12 servings
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Grilled Fish Fillets Packets Recipe

2 lb. fresh fillets
2 green peppers, sliced
1 medium size onion, sliced
1/4 c. melted margarine or butter
2 Tbsp. lemon juice
1 tsp. paprika
dash of pepper

Cut fillets into serving-size portions. Cut 4 pieces of aluminum foil 12 x 12-inches each. Grease lightly. Place fish skin side down on foil. Top with green pepper and onion. Mix and pour sauce over fish. Bring foil up over fish and close all edges with tight double folds. Place package on grill about 5 inches from hot coals. Cook for 25 to 30 minutes or until fish flakes or turns shiny white. Serves 4.
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Pancake and Waffle Mixes
Free Pancake Guide Recipes (pdf)   
Pancake Recipes - Nancy's Kitchen

Grilled Stuffed Tomatoes Recipe

4 small tomatoes
3 Tbsp. grated Parmesan cheese, divided
2 Tbsp. chopped parsley, divided
1/8 tsp. pepper
3 Tbsp. seasoned bread crumbs

Cut thin slice from stem end of each tomato; remove pulp to form shallow cups. Remove seeds and chop tomato pulp. Combine with 2 tablespoons cheese, 1 tablespoons parsley and pepper. Fill tomato cups with mixture. Combine bread crumbs, remaining cheese and parsley. Spoon mixture evenly over filling. Place in disposable foil pan. Cover loosely with foil. Cook over medium coals 15 minutes or until heated through.
Makes 4 Serves
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Grilled Fish Recipe

1/2 c. Kraft Light Mayonnaise
1 Tbsp. lemon juice
1 tsp. dill weed
1/2 tsp. grated lemon peel
1 lb. firm-textured fish filets (such as cod, catfish or salmon)

Mix mayonnaise, lemon juice, dill and lemon peel. Place fish on greased grill over medium coals. Brush with 1/2 of the mayonnaise mixture. Grill 5 minutes, turn. Brush with remaining mayonnaise mixture. Grill an additional 5 to 8 minutes or until fish flakes easily with fork.
Makes 4 Servings
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Grilled Lemonade Chicken Recipe

8 chicken breasts
1 (12 oz.) can frozen pink lemonade concentrate, thawed
2/3 c. soy sauce
1/4 tsp. garlic powder

Mix lemonade, soy and garlic. Marinate chicken in mixture. Refrigerate overnight. Cook chicken on charcoal grill for 15 minutes or until done.
Serves 8.
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This may be the recipe that Kristin lost (5/25/14 newsletter).
Robbie IN

Baked Beans with Pineapple for Crockpot

1 pound lean ground beef
28 ounces baked beans
8 ounces pineapple tidbits, drained
1 large onion, chopped
1 large green pepper, chopped (can be sweet red pepper or omitted )
1/2 cup barbecue sauce
2 tablespoons soy sauce
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper

In a skillet, brown beef; drain. Transfer to a 4 to 5-quart slow cooker. Add remaining ingredients and mix well. Cover and cook on low for 4-8 hours or until bubbly.(Really only needs to be heated up.) Serve in bowls.
6 servings
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This is another great baked bean recipe that is different from the traditional baked beans. This makes a large quantity, so I often cut the recipe in half. You can make your own BBQ rub using the recipe below or use your favorite brand.
Robbie IN

Peachy Baked Beans Recipe

8 slices bacon, cut into 1-inch pieces
1 red bell pepper, seeded and chopped
1 large yellow onion, chopped
7 lbs baked beans
3 cups peach pie filling
1/2 cup barbecue sauce
2 tablespoons your favorite barbecue rub
Brown Sugar if desired

Preheat the oven to 325 degrees F. Heat a large skillet over medium heat. Add the bacon and cook, stirring, until somewhat crispy and its fat has rendered. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain, leaving the fat in the skillet. Add the pepper and onion to the skillet and cook, stirring, until softened, about 6 minutes. Transfer the mixture to a large baking pan.

Add the bacon, beans, pie filling, barbecue sauce, and rub to the pan. Mix to combine and bake, uncovered, until hot and bubbly, about 1 hour.
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BBQ Rub Recipe

1/4 cup brown sugar
1/4 cup sweet paprika
1/4 cup kosher salt
3 tablespoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper
1 teaspoon dried basil
Combine all ingredients and mix well. Store in air tight container.
Yield: 3/4 cup
Robbie IN
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Nancy, Maryann's husband asked her to find a marinade recipe using both Worcestershire sauce and soy sauce. I have used this steak marinade recipe for years. It is absolutely the best I've ever used, and is very simple to make. This makes enough to marinate about six individual
Doris in Oklahoma City

Best Steak Marinade in Existence

1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1-1/2 tablespoons garlic powder
3 tablespoons dried basil
1-1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce (optional)
1 teaspoon dried minced garlic (optional)

Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.

Pour marinade over desired type of meat. Cover and refrigerate for up to 8 hours. Cook meat as desired.
Yield 1-1/3 cups
Doris in Oklahoma City

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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com