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April 2, 2015  | Everyday Recipes
Easy and delicious printable easy recipes from our recipe family.  Recipes are made with ingredients found in most pantries.   

Everyday Recipes from Our Recipe Family.

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Today's Recipes:  Salad and Vegetable Recipes
Black Bean and Corn Salad Recipe | Corn Salad Recipe | Black Bean and Rice Recipe | Easter Green Bean Salad Recipe | Easter Green Bean Salad Recipe | Succotash Casserole Recipe | Crock Pot Roast Beef and Vegetables Recipe | Easter Mixed Veggie Casserole Recipe | Asparagus Casserole Recipe | Squash Casserole Recipe | Sharon's Broccoli and Pea Salad Recipe | Easter Black-Eyed Pea Salad Recipe | New Mexico Salsa Salad Recipe |

Need recipe for old fashioned lemon pie filling.

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Black Bean and Corn Salad Recipe

1/2 lb. black beans, soaked overnight (I use canned and drained)
1 (10 oz.) pkg. thawed frozen corn
1 chopped green pepper
1 chopped red pepper
1 seeded, chopped jalapeno pepper
3 sliced green onions
2 Tbsp. minced parsley
2 Tbsp. olive oil
3 Tbsp. lime juice

Drain beans and cover with fresh water. Cook until tender. Cool beans and drain. Combine beans, corn, green and red peppers, jalapeno peppers and onions and parsley. Add olive oil and lime juice. Serve on lettuce leaves, if desired.
Lisa TX
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Corn Salad Recipe

1 can (12 oz) whole kernel corn, drained
1 small onion, chopped
1/2 C chopped green pepper
2 Tbsp minced parsley
2 Tbsp cider vinegar
1 Tbsp vegetable oil
1/4 tsp salt
Dash pepper

Mix all ingredients in small bowl. Refrigerate several hours or overnight.
Makes about 2-1/2 cups or 4-5 servings.
Lisa TX
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Black Bean and Rice Recipe

2 c. cooked rice, cooled
1 medium tomato, seeded and chopped
1 Tbsp. snipped parsley
1 Tbsp. lime juice
lettuce leaves
1 c. cooked black beans
1/2 c. shredded Cheddar cheese
1/4 c. prepared light Italian dressing

Combine rice, beans, tomato, cheese and parsley in a large bowl. Pour dressing and lime juice over rice mixture. Toss lightly. Serve on lettuce leaves. Makes 4 servings.

Canned black beans, drained, may be substituted for the cooked beans, if desired.
Lisa TX

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I need a recipe for lemon tarts.  My grandson loves lemon tarts and wants me to fix them for him.  He added like the old time ones I used to make.  For the life of me I don't remember making them but if he wants them I will make them.  Does anyone have a recipe that is easy and tastes like old fashioned lemon pie filling? Help.

Easter Green Bean Salad Recipe

2 cans French-cut green beans, drained
1 purple onion, sliced
1 c. vinegar
1 c. sugar
1 1/2 c. water
2 Tbsp. salad oil

Layer green beans and onion in serving dish. Bring rest of ingredients to boil and pour over vegetables. Cool and refrigerate 24 hours.
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This recipe has been around for years. It is the one we use for Easter now that there are only two of us at home.

Crock Pot Roast Beef and Vegetables Recipe

3 1/2 to 4 lb. beef round or chuck pot roast
1 can cream of mushroom soup
1 package onion dry soup mix
6 potatoes, quartered
6 carrots, cut into 2-inch slices

Combine all ingredients in crock-pot. Slow cook for 6 hours on high.
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For Marion in Atlanta.
When I use corn tortillas, I stick to smaller size ones, wrap loosely in a very damp paper towel, microwave about 25 seconds, move to waxed paper, fill with already mixed filling, & place in a baking dish that I've already put some sauce into, or sprayed with cooking spray. Cover with plastic wrap & chill, or sauce, top, & bake as usual right away. If I want something larger like a burrito, I use flour tortillas. And if your flour tortillas have gotten a little stale (we keep ours in the 'fridge for quite a while sometimes), use the same system to soften them up for easy rolling.
Marilyn in FL

Succotash Casserole Recipe

1/3 c. chicken broth
1 c. fresh or frozen lima beans
1 c. fresh or frozen corn
1/8 tsp. sugar
1/8 tsp. black pepper
2 Tbsp. sour cream

In a small, heavy saucepan, bring the chicken broth to a boil. Add the lima beans and corn and reduce heat to moderately low. Cover and simmer for 8 minutes or until vegetables are just tender. Add the sugar and pepper and cook for 2 to 4 minutes or until almost all the liquid has evaporated. Stir in the sour cream and transfer the mixture to a warm vegetable dish.
Makes 4 servings.
Mary J
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Easter Zucchini Dish Recipe

3 medium zucchini. sliced
2 Tbsp. oil
1 red bell pepper, seeded and sliced
1 onion, sliced
2 or 3 ears corn, cooked
1 tomato

Wash and slice zucchini, sauté in hot oil in large skillet until tender but not browned. Add red bell pepper and onion to zucchini. Cook and stir 1 to 2 minutes. Meanwhile, slice corn off cob by cutting close to the cobs with sharp knife. Add corn to zucchini mixture and heat thoroughly. Cut tomato in halves crosswise and squeeze out the seeds and excess liquid. Cut into chunks and add to vegetables along with salt to taste. Cook and stir until heated through.
Makes 6 servings. 
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Easter Mixed Veggie Casserole Recipe

1 can corn, drained
1 can whole green beans, drained
2 oz. sharp Cheddar cheese, shredded
1/2 c. chopped celery
1/4 c. sliced green onions
1/2 c. mayonnaise
1/2 tsp. Worcestershire sauce
2 Tbsp. butter
1 c. soft bread crumbs

Combine corn, beans, cheese and onion. Combine mayonnaise and Worcestershire sauce. Fold into corn mixture. Turn into 1-quart casserole. Melt butter; toss with crumbs. Sprinkle over casserole. Bake at 350° for 30 minutes.
Makes 4-5 servings
Mary J

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Asparagus Casserole Recipe

2 medium size cans all green asparagus
2 c. medium White Sauce
1/2 c. slivered almonds
1-1/2 c. sharp grated cheese
1/2 tsp. black pepper

White Sauce
4 Tbsp. butter
4 Tbsp. flour
1 tsp. salt
2 c. sweet milk

Melt butter over low heat. Add flour, salt and pepper. Stir until well blended. Gradually add milk, stirring constantly until thick and creamy.

Place layer of asparagus (cut into pieces) in casserole. Cover with 1/2 grated cheese, 1/2 almonds and White Sauce. Repeat. Sprinkle with cracker crumbs and dot with butter. Bake in a 375° oven for 20 to 25 minutes.
Mary J
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Ham and Ham Glaze Recipes

Squash Casserole Recipe

1/2 stick margarine
3/4 c. Minute rice (uncooked)
2 c. fresh squash
1 1/2 cans water or milk
1 can cream of chicken soup
1/2 c. chopped onion
1 tsp. salt
1/4 tsp. pepper
cheese slices or grated cheese (on top)

Heat oven to 325°. Melt margarine in casserole dish. Put the uncooked rice evenly in the dish. Spread the squash evenly over the rice. Shake onions over top. In a pan, heat the water or milk, soup, salt and pepper. Mix together well. Pour over top. Bake 1 hour, then add cheese and bake until melted. Cook uncovered!
Mary J
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Sharon's Broccoli and Pea Salad Recipe

1 (10 oz.) frozen chopped broccoli
1 (10 oz.) frozen green peas
dash of lemon juice
3 stalks celery, chopped
1 small onion, chopped fine
2/3 c. mayonnaise
1/3 c. sour cream
salt and pepper to taste

Thaw broccoli; drain well and squeeze out all water. Cut broccoli in small bite sized pieces. Thaw peas on paper towels. Put vegetables in bowl. Sprinkle with lemon juice. Add celery, onion, salt and pepper. Mix mayonnaise and sour cream together and toss with vegetables.
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Easter Black-Eyed Pea Salad Recipe

2 (15 oz.) cans black-eyed peas, drained
1/3 c. sliced green onions
1/3 c. thinly sliced celery
1/3 c. chopped bell pepper
1/3 c. chopped fresh cilantro or parsley
1/3 c. thinly sliced radishes

2 Tbsp. oil
1 Tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. cumin
1 tsp. hot pepper sauce

In large bowl, combine all salad ingredients. In small bowl, using wire whisk, blend all dressing ingredients. Pour over salad; toss gently. Cover. Refrigerate 1 to 2 hours to blend flavors, stirring occasionally. Makes 8 (1/2 cup) servings.
Note: If you use black-eyed peas with jalapenos omit hot pepper sauce.
Linda NM
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New Mexico Salsa Salad Recipe

2 c. cooked brown rice, cold
1 can pinto beans, drained
1 can whole kernel corn, drained
1/2 c. chopped onions
3/4 c. bottled salsa
1/4 c. Italian dressing
1 tsp. cumin

If canned pinto beans are not available use kidney beans, drained.

Mix all ingredients and chill overnight to let flavors blend.
Linda NM

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Lubbock, Texas 79416

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