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May 28, 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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Nancy Rogers

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Summer Fruit Salads

Grape and Melon Salad Recipe

Honey Orange Dressing
2 Tbsp. honey
2 Tbsp. orange juice
1 Tbsp. oil
1/8 tsp. ginger

1 c. cubed cantaloupe melon
1 c. cubed honeydew melon
1 c. seedless red grapes, halved

In jar with tight-fitting lid, combine all dressing ingredients; shake well. In medium bowl, combine all salad ingredients. Pour dressing over salad; toss gently. Refrigerate until serving time. Makes 6 (1/2-cup) servings.
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Melon Bowl Salad Recipe

1 large watermelon
1 cantaloupe melon
1 honeydew melon
1 lb. green grapes
1 cup lemon juice
1 cup orange juice
1 cup sugar

Slice watermelon lengthwise 1/3 from top. Cut the edge with a sharp knife. Scoop the watermelon out in balls* removing all visible seeds. Scoop out the scraps inside the watermelon and chill the "bowl". Cut balls* from other melons. Prepare grapes. Combine juices and sugar. Pour over fruit in a large bowl. Stir occasionally. Just before serving, fill the melon bowl with fruit.

*I use a melon baller. Can also be cubed.
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Fruit Salad with Sour Cream Dressing Recipe

1/2 cup nonfat sour cream
3 teaspoons packed brown sugar
4 cups bite-sized chunks honeydew melon (1/2 medium melon)
2 cups raspberries
ground nutmeg

Mix sour cream and brown sugar in a bowl. Divide melon and berries among dessert dishes. Top with sour cream mixture and sprinkle with nutmeg.

Yields 6 servings.
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Orange and Grapefruit Fruit Salad Recipe

1 grapefruit
1 orange
2 avocados
2 or 3 green onions
1 can black olives
1/3 cup Catalina or Italian salad dressing

Peel, section and slice fruit. Peel and dice avocado. Dice onions and drain olives. Mix all together and enjoy.
Makes 4 Servings
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Frozen Fruit Salad Recipe

2 pt. strawberries
3 sliced bananas
1 large can chunky pineapple (drain juice from can)
1 can apricot or peach filling
1/2 cup sugar

Mix all ingredients together. Cover with foil and freeze. Set out 5 hours before serving.
Makes 4-6 servings
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Glazed Fruit Salad Recipe

1 pint fresh strawberries, cut up
1 large apple, chopped
1 (8 oz.) can pineapple chunks or tidbits, drained
3 medium bananas, cut up
1 package strawberry glaze

Mix all together and chill.
Makes 4 Servings
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Fruit Cocktail Salad Recipe

1 large can of fruit cocktail
1 medium can of crushed pineapple
1 cup shredded coconut
1 cup miniature marshmallows
1/2 cup nuts
1 cup sour cream

Drain fruit cocktail and pineapple. Place everything in bowl then add sour cream. Mix and let set in the refrigerator about 2 hours.
Makes 4 Servings
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Grape Salad Recipe

1 large bunch seedless red grapes
1 large bunch seedless white grapes
1 cup sour cream
1 cup packed brown sugar
1/2 tsp almond extract
1 cup chopped toasted pecans

Wash grapes. Combine sour cream, brown sugar, and almond extract. Mix well. Pour over grapes. Toss to coat. Stir in pecans. Chill, covered overnight for best flavor.
Serves 6.
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Apple Salad Recipe

2 cups cubed apples
1 cup halved grapes
1/2 cup chopped celery
1/4 cup chopped walnuts
1 teaspoon lemon juice
2/3 cup salad dressing

Combine all ingredients together. Mix lightly, cover and refrigerate.
Makes 4 Servings
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Chicken Salad with Grapes Recipe

10 oz. can chicken
8 oz. can water chestnuts
5 Tbsp. Ranch dressing
1 cup grapes
celery salt
salad seasoning

Combine the Ranch dressing with the celery salt and salad seasoning. Mix thoroughly. Drain chicken and shred. Combine with the dressing. Mix thoroughly. Add water chestnuts and gently toss to coat. Serve on crackers or use as a stuffing in fresh tomatoes.
Makes 4-6 Servings
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Frozen Grape Salad Recipe

2 (3 oz.) pkg. cream cheese
2 Tbsp. mayonnaise
2 Tbsp. pineapple juice
2-1/2 cups pineapple chunks, drained
2 cups Cool Whip
2 cups red seedless grapes, halved
1/2 cup finely chopped pecans
24 marshmallows, quartered

Soften cream cheese; blend with mayonnaise. Beat in pineapple juice. Add pineapple, marshmallows and pecans. Fold in Cool Whip and grapes. Freeze until firm.
Makes 4-6 Servings
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Melon and Grape Salad Recipe

1 small (2 1/2 lb.) honeydew melon
1 medium (2 lb.) cantaloupe
8 oz. red seedless grapes
1-1/2 Tbsp. freshly grated ginger root
1/2 tsp. freshly grated lime peel
2 Tbsp. fresh lime juice

Wash and scrub melons and other fruit. Cut melons, cantaloupes and grapes in half. Seed, peel and cut melon into 1-inch chunks. Toss all ingredients in a large serving bowl to mix. Cover and refrigerate until ready to serve or up to 8 hours.
Makes 6 Servings
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Applesauce and Raspberry Salad Recipe

1 (1 lb.) can applesauce
1 (3 oz.) pkg. raspberry gelatin
1 (10 oz.) pkg. thawed, frozen raspberries

Heat applesauce just to a boil. Add gelatin and mix well. Stir in raspberries. Pour into 8 or 9-inch mold. Chill until set. Strawberries and strawberry gelatin may be substituted for raspberries.
Makes 6 Servings
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Applesauce and Cinnamon Salad Recipe

1 (3 oz.) box red (strawberry, cherry or raspberry) gelatin
1 cup boiling water
1/4 cup cinnamon candies
1 cup applesauce
1/2 cup chopped nuts
1/2 cup chopped celery

Measure water, then return to saucepan. On medium to low heat, dissolve candies in water. Remove from heat. Add gelatin, applesauce, celery and nuts in order. Pour into a mold and chill several 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
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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Did you Know
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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Here are two salad recipes for Sharon (5/27/ newsletter) that do not include lettuce or spinach. If these are not what your family will eat, give us more information, as the readers have hundreds of salad recipes. Will your family eat any of the following salads: fruit, jello, broccoli, pea, cauliflower, carrot, potato or pasta salads?
Robbie IN

Marinated Vegetable Salad Recipe

1 (15 oz) can small English peas, drained
1 (11 oz) can white shoepeg corn, drained
1 (2 oz) jar drained pimiento, drained
3/4 C finely chopped purple onion
1 C finely chopped celery

1 (8 oz) can sliced water chestnuts, drained

3/4 cup white vinegar
3/4 cup sugar
1 tablespoon water
1 teaspoon salt
black pepper, to taste

Combine marinade ingredients and bring to a boil. Cool completely. Pour over vegetables and stir. Place in a covered container and refrigerate at least 8 hours or overnight. Drain to serve on lettuce leaf or in a green or red bell pepper ring. This salad will keep up to two weeks in the refrigerator.
Robbie IN
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Asian Coleslaw Recipe

1 package (16 ounces) shredded coleslaw mix
2 packages (3 ounces each) chicken flavor ramen noodles, crumbled
1 cup sliced almonds
1 can mandarin oranges, drained
1 cup toasted sunflower seeds
1 bunch green onions, chopped

For the dressing:
1/2 cup sugar
3/4 cup oil
1/3 cup vinegar
2 seasoning packets from the ramen noodles

Combine all dressing ingredients in a small bowl. In a large bowl, combine all salad ingredients. Add dressing and toss.
Makes 4 to 6 servings
Robbie IN
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Sharon, here’s a no-lettuce, no-spinach salad that is always a big hit at my get-togethers. Btw, have also seen variations adding cauliflower, replacing the raisins with craisins, or using different kinds of nuts, but this is the one I stick with . . .

Broccoli Salad Recipe

1 large bunch broccoli, broken into small florets
1 lb bacon, fried, drained, crumbled
1 small red onion, sliced into thin rings
1 cup cashews
1/2 cup raisins
I cup mayo
1/2 cup sugar
2 T vinegar

Toss together first five ingredients and then in a separate bowl stir together mayo, sugar, and vinegar. Pour over the broccoli mixture and toss to coat all ingredients Refrigerate at least 3 hours before serving, stirring occasionally.

Please note that this is the original recipe from a wonderful cookbook called “A Taste of the Gunflint Trail.” Here’s what I do differently: chop the red onion, soak the raisins in warm water and drain before adding, and to me most important, serve the bacon separately as a topping so it doesn’t get soggy in the mixture. I also always let the salad come together overnight.

Barbara in Las Vegas
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This is one of my hubby's favorite main dishes. When I prepare the mashed potatoes, I add butter, salt & pepper and milk to them as usual and mash until creamy and fluffy.

Snow Capped Franks Recipe

2 cups prepared mashed potatoes
2 tbsp. grated onion
2 tbsp. chopped parsley
1 tsp. prepared mustard
10 frankfurters
4 slices bacon, cooked crisp and crumbled

Mix onion, parsley and mustard into prepared mashed potatoes. Cut franks in half lengthwise, but to NOT cut completely through. Flatten out and spread with mashed potato mixture. Broil until tips of potatoes are browned. Garnish with crumbled bacon before serving.
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Sandy in Iowa I was very sorry to hear you've had health problems, as well as your computer being infected with a virus. I'm glad you enjoy the recipes I send in, and thank you for saying so. I wasn't sending in any recipes to the newsletter for a couple of months, as I also was having some health issues, and not spending time on the computer, but have been more active recently by sharing more of my recipe collection from the past 60+ years, and everyone I submit are tried and true.
Judy (in Alaska)

This is a favorite summer-time dessert..it is a quick no-bake delicious pie, and after you taste it, I'm sure you'll agree.

Creamy Pineapple Pie Recipe

1 can sweetened condensed milk (do NOT substitute)
1 can (8 oz.) crushed pineapple, undrained
1/4 cup lemon juice
1 carton (8 oz.) frozen whipped topping, thawed
9" prepared graham cracker crust

In bowl, mix condensed milk, crushed pineapple with juice and lemon juice; fold in whipped topping and pour into prepared crust and chill until ready to serve.
Judy (in Alaska)
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com