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May 27, 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
Our Message Board (30,00+ recipes)  
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Everyday Recipes from Our Recipe Family.
Recipes wi
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Scalloped Corn Recipe

1 stick butter or margarine
2 eggs
1 c. sour cream
1 box Jiffy corn muffin mix
1 can whole kernel corn
1 can creamed corn

Melt butter or margarine. Beat in eggs. Add sour cream and corn muffin mix. Drain whole kernel corn. Mix with creamed corn. Add to mixture.

Bake 40 to 45 minutes at 350°. Remove from oven. Top with grated cheese. Put back in oven until cheese melts.
Makes 4-6 Servings
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Corn Salad Recipe

1 (14 ounce) can corn
1 cup sugar
1/2 cup vinegar
1 chopped onion
1 small jar pimiento or chopped pepper

Heat and pour over corn and refrigerate overnight.
Makes 4 Servings
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Fresh Corn Fritters Recipe

2-1/2 cups fresh corn
1 well beaten egg yolk
2 tsp. flour
1/4 tsp. salt
1 egg white

Scrape corn. Add egg yolk, flour and salt. Whip until stiff, but not dry, the egg white. Fold the corn mixture into it. Sauté as pancakes in oil or butter until light brown and fluffy. Do not overcook!
Makes enough to feed 4
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Corn Salad Recipe

2 (14 ounce) cans white corn, drained
1 small onion, chopped
1 green pepper, chopped
1 tomato, chopped
salt and pepper to taste
mayonnaise (small amount, enough to mix ingredients)

Combine all ingredients. Chill. Keep in the refrigerator until ready to serve.
Makes 4-6 Servings
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Corn and Pea Salad Recipe

1 (14 ounces) can white corn, drained
1 small can LeSeur peas, drained
1/3 cup finely chopped celery
1/3 cup finely chopped green pepper
1 small jar pimento
1/4 cup oil
1/4 cup vinegar
1/4 cup sugar
salt and pepper

Mix all together. Chill several hours, or better if a day or two. Serve as a relish or on a bit of lettuce.
Makes 4 Servings
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Green Bean and Corn Salad Recipe

1 (15 1/4 oz.) can red kidney beans
1 (8 oz.) can whole kernel corn
1 (15 1/4 oz.) can green beans

Dressing:
1/3 c. oil
1 Tbsp. Worcestershire sauce
2 Tbsp. vinegar
1 tsp. Dijon style mustard
1/2 tsp. salt
1/2 tsp. curry powder
2 Tbsp. minced green pepper
2 Tbsp. sliced green onion (white part only)

Drain canned beans and corn; set aside.

Dressing:
Combine in a jar the oil, Worcestershire sauce, vinegar, mustard, salt and curry powder. Shake to blend. Add green pepper and onion to dressing; set aside.

Arrange beans and corn in circles on serving plate. Spoon dressing evenly over top. Cover; refrigerate for 1 hour or longer before serving.

Good served with fried chicken or barbecued meats. Leftover salad can be stored in a covered container in the refrigerator up to 3 days.
Makes 4 Servings
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Corn and Black Bean Salad Recipe

1 Tbsp. extra virgin olive oil
2 Tbsp. red wine vinegar
1 Tbsp. Dijon mustard
1 tsp. cumin
1/3 c. chopped cilantro (fresh)
1 (15 oz.) can black beans, drained and rinsed
1 (7 oz.) can corn, drained
1/4 c. chopped sweet onion, Vidalia or red
2 plum tomatoes, seeded and chopped
shredded Monterey Jack cheese (optional)

Combine olive oil, vinegar, mustard, cumin and cilantro; set aside. combine beans, corn, onion and tomatoes. Drizzle dressing over bean mixture. Stir together gently to avoid breaking the beans. May be topped with shredded Monterey Jack cheese if desired.
Serves 4 to 6
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Fried Corn Like Grandma's

1 stick butter
corn, cut off cob (6 ears)

Melt butter in bottom of skillet. Pour corn into butter. Add salt and pepper. Add water and simmer until tender. When tender, allow to cook until liquid is gone.
Makes 4-6 Servings
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Parmesan Corn on the Cob Recipe

1/4 c. butter (melted)
1/4 c. parmesan cheese
1/2 tsp. Italian seasoning
4 ears corn on the cob
1/4 c. water
salt to taste

In microwave-safe dish, place corn that has been silked and husked. Cover with water and cook for 10-13 minutes turning once. In another bowl, combine butter, parmesan cheese, and Italian seasoning. Drain corn and brush with butter mixture. Sprinkle salt to taste.
Makes 4 Servings
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Crock Pot Corn

3 (16 oz.) bags frozen corn
8 oz. pkg. cream cheese
2 sticks margarine or butter
salt and pepper to taste

Do not lift lid. Do not stir until done! Cook in a crock-pot for approximately 2 hours on high, until cheese and margarine melts. Switch to low for 1-1/2 hours.
Makes 8-10 Servings
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Corn and Vegetables Casserole Recipe

1 (14 ounce) can lima beans, drained
1 (14 ounce) can whole kernel corn, drained
1 (14 ounce) can English peas, drained
1 (14 ounce) can green beans, drained
1 can mushroom soup
2 cups grated cheese
1 can Durkee onions

Mix all together in casserole dish. Bake, uncovered, at 350° for 15 minutes, then covered for 30 minutes.
Makes 6-8 Servings
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Succotash Recipe

1-1/2 cup frozen whole kernel corn
1-1/2 c. frozen lima beans
2 Tbsp. butter
salt and pepper
1/2 cup. cream or milk

Combine lima beans, corn and milk in saucepan. Simmer until tender. Add butter and seasonings. Mix well. Serve.
Makes 6 Servings
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Baked Corn Recipe

3 cups. corn (cut off cob)
3/4 pack cracker crumbs
1 Tbsp. butter
1 tsp. salt
1/4 tsp. pepper
1-1/2 c. milk (approximately)

Mix all ingredients together thoroughly. Add a few cracker crumbs on top. (Use enough milk to get into crackers and still some left in dish.) Bake in a casserole dish for 1/2 hour at 350°.
Makes 4-6 Servings
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Corn Pudding Recipe

2 cup corn, cut from cob
2 cup milk
1/8 tsp. pepper
2 eggs, beaten
4 tsp. melted butter
1 tsp. salt
1/2 cup grated cheese

Mix corn, eggs, milk, salt, pepper and butter together. Pour into well-greased casserole dish. Sprinkle cheese over top. Set casserole dish in a pan containing about 1 inch of hot water. Bake 45 minutes at 350°.
Serves 6.
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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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The bold black text links are links to recipes.  The bold black text links below are to instruction manuals that include recipes. All manuals are in pdf format.  The links listed in this newsletter have been checked within the last 24 hours are safe to click.


 


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Super Good Chicken Recipe

1 boneless skinless chicken breast
2 tablespoons cream cheese
1 tablespoon green onion, Chopped
2 pieces bacon, Partially Cooked

Directions:
Pound out Chicken breast so it is about 1/4" thick.
Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast.
Roll chicken breast up to hide cream cheese.
Wrap partially cooked bacon around chicken breast and secure with toothpick.
Place on baking sheet and back for about 30 minutes at 375.
Broil for about 5 minute to crisp bacon.
ENJOY !!!
Judy in Montana
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I need some salad recipe that don't have lettuce or spinach in them. My family loves the sweet sour taste in a salad. I would appreciate any help with this.
Sharon


Hi Nancy and Landers. I have been away from my computer for a month. I had bone fusion and herniated discs on my spine and also a computer virus. I have to wear a back brace for another 2 weeks (6 in total). I have lots of e-mail to get caught up on, but picked out all the Nancy's Kitchen first. I want to thank you all for the many wonderful sugar free and quick and easy recipes with few ingredients. I still do some big, timely recipes, but most days I love the easy ones that have ingredients in my pantry. I was happy to see so many recipes from Judy in Alaska, too. I saved all her recipes, but found out with this computer virus, that I lost the last 3 years of recipes I had saved to my Home Cookin program. We had The Book backing everything up, but for some reason, my husband thought it wasn't working right and disconnected it, without hooking up another back up. Fortunately, my son is a computer whiz and was able to take recipes that were saved to The Book. I am just missing the last three years. My son also set me up with a back up just for my recipes alone and The Book is set up to back up everything on the computer again. I should be covered now. Is there a way to put Judy in Alaska into the search bar to come up with all of her recipes? I won't get back everything I lost, but I can get some of the favorites I remember. I also appreciate how you put in some of the old recipes from time to time.

I was wondering if the Grape Salad would work with the sour grapes that the one lady had. That is a pretty sweet salad, but don't know if the sweetness will sweeten the grapes or make them taste more sour. Also, for the lady looking for a mayonnaise based dressing for pasta salads, I have a favorite salad I will pass on. I don't make it much for me anymore, since I am diabetic and it is sweet and carb filled. Everyone else loves it, though. Sandy in Iowa

Macaroni Salad Recipe

1 can Eagle brand milk
1 cup sugar (Splenda if you want to cut some of the sweetness)
3/4 cup vinegar
2 cups mayonnaise
1 tsp salt
1/4 tsp pepper

Mix these together. A whisk works well. Cook 1 pound pkg. of macaroni, rinse, drain and mix with above sauce.

Add
1 green pepper
1 small onion
4-5 shredded carrots
4-5 sliced celery
small jar of sliced olives (green with pimentos)

Makes a large bowl.
Sandy in Iowa
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Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings. Remember to include your name within the message as well.
everyday_recipes@yahoo.com

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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416


Paypal: email address is everyday_recipes@yahoo.com