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April 4, 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:  Judy's Lemon Pie and Tarts Recipe | Ham Salad Sandwich Filling Recipe | Lemon Angel Squares Recipe |
Judy's Baked Beans Recipe |

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I need a recipe for a old fashioned peanut butter cake and Icing.

Nancy I need a recipe for a old fashioned peanut butter cake and Icing. I do not want powdered sugar icing. I lost the recipe my neighbor gave me. She started with boiling sugar water and added ingredients from there. It was delicious.

Thanks and Happy Easter to you, the furry babies and all of the ladies and gentlemen who receive your news letter. God Bless each of you.
Chris in GA.


Bread Mixes from The Prepared Pantry

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I am hoping someone in Nancyland will have an awesome recipe for Butter mints. The ones I like had a soft mint taste to them, but they would melt in your mouth, and were crazy good!

Would you mind asking in your newsletter to see if we can find some good recipes. Thanks so much!
Elaine F

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Leftover Ham Recipes  
Sweet Potato Recipes 
Potato Recipes

For the grandmother who wants to make lemon tarts for her grandson, you could use the filling portion of this recipe and then the crust recipe that follows. If you want to make larger tarts you could use a regular muffin pan.
Robbie IN

Judy's Lemon Pie and Tarts Recipe

1 baked deep dish 9-inch pie shell
1 1/4 cups sugar
6 tablespoons cornstarch
2 cups water
3 egg yolks
1/3 cup lemon juice
1-1/2 teaspoons lemon extract
3 tablespoons butter
2 teaspoons vinegar ( I use Cider vinegar)

Mix sugar and cornstarch together in the top of a double boiler. Add the 2 cups water. Combine egg yolks with lemon juice and beat until well mixed. Add to the rest of the sugar mixture. Cook over boiling water until thick-about 25 minutes. This does away with the starchy taste. Now add the lemon extract, butter and vinegar, and stir thoroughly. Pour mixture into deep 9-inch pie shell, and let cool. Cover with meringue, and brown in oven.

Never-Fail Meringue
1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup boiling water
3 egg whites
6 tablespoons sugar
pinch of salt
1 teaspoon vanilla

Blend cornstarch and cold water in a saucepan. Add boiling water and cook, stirring until clear and thickened. Let stand until COMPLETELY cold. with electric beater at high speed, beat egg whites until foamy. Gradually add sugar, and beat until stiff but not dry. Turn mixer to low speed, add salt and vanilla.

Gradually beat in cold cornstarch mixture. Turn mixer again to high, and beat well. Spread meringue over cooled pie filling. Bake at 350 degrees for 10 minutes or until top is lightly browned.

CRUST for miniature tarts
1 3oz. pkg. cream cheese
1 stick butter, softened
1 cup flour

Mix all ingredients together until smooth, then chill. Roll chilled dough into slightly smaller than walnut-size balls, then press into miniature muffin cup bottom and halfway up the side. Fill with your choice of pie filling and bake at 350 degrees about 30 minutes.
Robbie IN
Click Here to Print this Recipe 

Tomorrow is Easter Sunday.  In past years there have not been many recipes, tips and messages to post on the newsletter. If this is the case tomorrow, there will be no newsletter sent out.  If you have a recipe that someone shared with you for Easter or leftovers after Easter go ahead and send it in and I will post a newsletter tomorrow.


This is a sandwich filling we've always enjoyed, and would be a great way to use some of the leftover ham from Easter.

Ham Salad Sandwich Filling Recipe

3 cups ground cooked ham
1/4 cup finely diced celery
1 tbsp. minced onion
1/4 cup finely chopped sweet pickle
1/2 cup mayonnaise

Mix altogether and spread between bread slices. Store in refrigerator.
Makes about 3-1/2 cups filling.

Note: A food processor is excellent for grinding the ham up.
Judy (in Alaska)
Click Here to Print this Recipe

This makes a light and tangy dessert that would be a perfect ending for your Easter dinner.

Lemon Angel Squares Recipe

1 pkg. angel food cake mix
2 cups boiling water
1 pkg. (6 oz.) lemon Jell-O
1 can (6 oz.) frozen lemonade, thawed
2 cups whipping cream
1/2 cup flaked coconut

Prepare and bake cake mix, following directions on the package; cool completely. Mix Jell-O with boiling water and stir to dissolve. Add enough cold water to lemonade concentrate to make 2 cups and stir into Jell-O. Chill until thickened and beat until foamy.

Beat whipping cream until stiff (I beat in a little powdered sugar & vanilla) and fold into Jell-O mixture. Tear cake into bite-sized pieces and fold into Jell-O mixture well.

Spread in a 9 x 13 inch dish. Sprinkle with coconut and chill until firm, at least 4 hours. Cut into squares to serve.
Judy (in Alaska)
Click Here to Print this Recipe

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    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   

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. 

Print FREE Grocery Coupons  

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Nancy Rogers 

A lot of our members have asked what software I use for organizing my person recipes. 
Nancy Rogers

I use Home Cookin' software for my personal recipes.
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Weekly Specials from The Prepared Pantry 

US Food and Drug Administration latest recalls. 

In answer to Faye's question about the Tortilla Roll-Ups recipe. Yes, the black olives and green chilies should be
drained. Thanks for inquiring. I'm sure you will really enjoy them!
Judy in Alaska)

This is the perfect bean dish to go with your Easter ham. We think they are really GOOD!

Judy's Baked Beans Recipe

28 ounces canned baked beans
1 can tomato soup
1 lb. lean ground beef
1 onion, chopped
1/2 cup loosely packed brown sugar
1/2 lb. bacon, partially cooked & cut in thirds

Brown beef with onion in the bacon drippings; drain and add soup, sugar and beans and put in large casserole dish. Top with bacon slices. Bake at 350 for 1-1/2 hours, uncovered.
Judy (in Alaska)
Click Here to Print this Recipe

Ham and Ham Glaze Recipes

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Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416

email address is 

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