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April 7, 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: 
Marty's Tomato Soup for Two Recipe Judy's Tomato Soup for Two Recipe | French Onion Soup for Two Recipe | French Onion Soup for Two Recipe | Lisa's Fresh Tomato Soup for Two Recipe | Lisa's Potato Soup for Two Recipe | Apricot Fritters Recipe | Sue's Lemon Tart Recipe | Avocado Pie Recipe | Peach Crisp Recipe
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I need some help from the Nancyland family. I've gotten into a rut and can't find my way out of it. I recently got the urge to 'bake bread'! I know I could google or yahoo for recipes but come to my Nancyland family for some really TNT recipes for homemade bread. I got a recipe for a 'Crusty Bread' and another from a organic flour maker for 'Sandwich Bread'. I tried both recipes following the directions explicitly but both products were dismal failures. Now I've come to the conclusion that I need to only make an old fashioned style white bread (or other if the recipe sounds good - whole wheat, rye, etc.) so I'll be looking forward for postings of your best recipes for homemade bread (Just like Grandma and Mom used to bake).
Thanks gals and guys. "Drink"

There was a question recently about tortillas cracking when rolled, and the difference in the color. First, there are yellow and white corn tortillas. As far as I know, all flour tortillas are white, unless they have additives like spinach, etc. As for the cracking, the tortilla must be warmed and re-hydrated, depending on how you plan to use them. If I am making enchiladas, I quickly run them through hot oil just until they soften. I have recently learned to do all of the ones I want to use at one time, stacking them as I go, and then turn the stack over. The ones on the top (which used to be the bottom) are just perfect for rolling. If I am making burritos, I put a few flour tortillas at a time between layers of damp paper towels for 30 seconds or so, until they are pliable. Hope this helps.
Doris in Oklahoma City


Bread Mixes from The Prepared Pantry

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Marty's Tomato Soup for Two Recipe
In the newsletter dated 4-6 Karen asked for a tomato soup for two. My suggestion is to use the Soup or Sauce mix.

Soup or Sauce Mix (SOS) Mix

2 cups powdered non-fat dry milk
3/4 cup cornstarch (I use 1 cup)
1/4 cup instant chicken bouillon (regular or low sodium)
2 Tbsp. dried onion flakes OR 1 tsp. onion powder
1 tsp. each basil & thyme + 1/2 tsp. black pepper

2 tsp. Italian seasoning

Combine all ingredients, mixing well. Store in a closed plastic bag or air-tight container until ready to use. It does not have to be refrigerated
Yield: Equal to 9 (10.5 oz.) cans of cream soup.

To Substitute for 1 can of Cream Soup:
Combine 1/3 cup of dry mix with 1 1/4 cups of cold water. Whisk until well blended. Cook and stir until thickened.

Add thickened mixture to casseroles as you would a can of soup.

Tomato Soup Recipe

1/3 cup SOS Mix
1 1/4 cups cold water
2 cups tomato sauce (you could try a 15 oz. can chopped tomatoes)

Whisk SOS mix with water until well blended. Cook and stir until thickened. Add tomato sauce. Heat thoroughly. Yield: 2-3 servings.
MartyS in TN
Click Here to Print this Recipe

Judy's Tomato Soup for Two Recipe

In newsletter of 4/6/2015 Karen asked about a simple but tomato soup recipe. Well here it is!

1 can of evaporated milk
1 can "Campbell" tomato soup (only campbells no other brand has same taste tried them all)
1 can diced tomatoes, juice and all
1/4 onion grated or minced fine
1 tsp garlic granules or powder
1/2 tsp black pepper

Put into a sauce pan bring it to just at boiling stage . Take off heat and serve This is my own recipe I discovered trying to copy a tomato soup served here at a diner. It turned out better than theirs. Everyone in my neighborhood makes it . In winter time here some add a little cayenne pepper to it. Serve it with any kind of sandwich especially grilled cheese!
A winning combo.
serves: 2
Enjoy !!!
Judy in Montana
Click Here to Print this Recipe

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Re the question about the convection oven. I have had a convection microwave and now have a convection oven in my range. Love it!!!! It has three shelves and 3 large sheets of cookies bake beautifully without moving them up and down for even browning. It takes a bit less time to bake anything and I can put several casserole dishes in it at one time and all cook through and brown evenly.
Joanne in NC

French Onion Soup for Two Recipe

2 medium onion, chopped
1 teaspoon sugar
6 tablespoons butter
1 tablespoon flour
1/8 teaspoon pepper
dash nutmeg
2 1/2 cup beef broth
2 tablespoons Parmesan cheese
French bread sliced
4 slices of provolone cheese

In a saucepan, sauté onions and sugar in 3 tablespoons of butter until golden brown. Stir in the flour, pepper, and nutmeg until blended. Gradually stir in broth. Bring to a boil; cook and stir for two minutes. Reduce heat; cover and simmer for 30 minutes. Stir in the Parmesan cheese. Meanwhile, in a skillet, melt the remaining butter, add slices of French bread. Cook until golden on both sides. Ladle soup into oven-proof bowls. Place a slice of provolone cheese in each bowl. top with bread and remaining cheese. Bake at 375° for 10 minutes or until cheese is bubbly.
Click Here to Print this Recipe

Lisa's Potato Soup for Two Recipe

2 medium size potatoes, chopped fine
1 Tbsp. chopped onion
1 Tbsp. chopped celery
2 c. milk
2 Tbsp. butter
salt and pepper to taste
chopped parsley

Barely cover potatoes, onion and celery with water. Cook until tender. Mash with potato masher. Add milk, butter, salt and pepper to taste. Serve with chopped parsley.
Click Here to Print this Recipe

Lisa's Fresh Tomato Soup for Two Recipe

4 large tomatoes
salt and pepper to taste
1/8 tsp. soda
1 to 2 Tbsp. butter
1 qt. milk

Peel and cut up tomatoes. Cook until tender. Add salt and pepper to taste. In a separate pan, mix soda, butter and milk. Heat, but do not boil. Add all together and serve hot.
Click Here to Print this Recipe

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My neighbor gave me this recipe. I tried them and they turned out really great. My neighbor said you could substitute fresh or canned cherries, apples or pineapple into the recipe.

Apricot Fritters Recipe

1 c. flour
1/2 tsp. salt
1 tsp. baking powder
1 Tbsp. melted butter
1 egg
1/3 c. milk
1/4 c. apricots, drained
2 Tbsp. sugar

Mix dry ingredients. Beat egg; add melted butter. Combine with milk and add to dry ingredients. Fold in cherries. Drop by small teaspoon into 1 1/2 or 2 inches of hot fat. Fry 2 or more minutes until brown. Drain and dust with confectioners sugar.
Click Here to Print this Recipe

Sue's Lemon Tart Recipe
This is for the person wanting a lemon tart recipe.


1 c. flour
6 Tbsp. soft butter
3 Tbsp. sugar
pinch of salt

1 egg
2/4 cup sugar
zest of 1 lemon
juice of 1 to 1-1/2 lemons
6 Tbsp. melted butter

Preheat oven to 375°. Mix crust until it looks and feels like cornmeal. Pat into 9-inch tart pan. Free bake 10 minutes.

Beat egg until smooth; add other filling ingredients. Pour filling into crust. Bake 25 minutes.
Click Here to Print this Recipe

A neighbor gave me this recipe to use for Easter. Wasn't sure how it would taste. To my surprise we all liked it.

Avocado Pie Recipe

2 medium avocados
1 can sweetened condensed milk
1/2 c. lemon juice
1 graham cracker pie crust

Mix well avocado, milk and lemon juice. Pour into pie shell. Refrigerate for 4 hours before serving. Can be topped with whipped cream.
Linda NM
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My sister brought this peach crisp recipe to our Easter dinner. It was wonderful and easy to make. She said she made it with whatever canned fruits she has on hand.

Peach Crisp Recipe

2 (14 ounce) cans peaches
2 c. sugar
2 tsp. cinnamon

1 pkg. hot dog buns, crumbled up
2 sticks butter or margarine
2 c. brown sugar

In a 9 by 13 glass baking dish crumble up hot dog buns and dot with butter. Mix all peaches, sugar and cinnamon in a sauce pan and heat. Pour heated peach mixture over crumbled buns. Baked for 20-30 minutes or until golden brown.
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Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416

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