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April 9, 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: 
Ted's Favorite Grilling Recipes (Baked Fish on the Grill Recipe | Grilled Chicken Recipe | Grilled Salmon Recipe | Grilled Salmon Recipe | Ted's Vegetable Kabobs Recipe | Ted's Italian Dressing Vegetable Kabobs Recipe | Ted's Grilled Corn on the Cob Recipe)

Other Recipes Today
Creamy Strawberry Salad Recipe | Mary J's Ice Cream Dessert Recipe | Chicken Breasts with Squash and Vegetables Recipe | Lemonade Pie Recipe | Crock Pot Chicken Recipe | Crock Pot Swiss Steak Recipe

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Creamy Strawberry Salad Recipe

20-ounce can crushed pineapple, well drained
1 can strawberry pie filling
14-ounce can sweetened condensed milk
8-ounce carton whipped topping
1 cup coarsely chopped pecans (I would leave out)

Combine all ingredients and fold together until mixed. Chill until ready to serve.
Sherry (in Indiana)
Click Here to Print this Recipe

Mary J's Ice Cream Dessert Recipe

1 can Pet milk
3/4 stick butter
1 pkg. lemon Jell-O
1 c. sugar
1 (6 oz.) pkg. Philadelphia cream cheese
1 tsp. vanilla
1.5 pkg. graham crackers, crushed

Place Pet milk in freezer for 2.5 hours. Melt butter and mix with 1/5 packages of crushed graham crackers. Line 9 x 13-inch pan with crushed graham crackers (save 3/4 cup for later). Cream sugar with cream cheese. Whip Pet milk until very fluffy and will stand in peaks. Pour Jell-O into cream cheese mixture. Combine with whipped cream and add vanilla. Pour into cracker crust. Sprinkle top with remaining crushed graham crackers. Freeze for 2 hours.
Mary J
Click Here to Print this Recipe

How do you clean a grill after it has set all winter. Is there a short cut to getting the grill clean without a work? Help...
Polly in Kansas

Chicken Breasts with Squash and Vegetables Recipe

1 lb. boneless, skinless chicken breasts
1/2 tsp. salt
1/4 tsp. ground pepper
1/4 tsp. paprika
2 1/2 Tbsp. olive oil
1/2 c. chicken broth
1 zucchini, sliced
1 yellow squash, sliced
1 red bell pepper, diced
1 Tbsp. chopped fresh basil or 1/2 tsp. dried
2 Tbsp. grated Parmesan (optional)

Season chicken with salt, pepper and paprika. In a large frying pan, heat oil over medium heat. Add chicken and cook, turning once, until browned (about 10 minutes). Pour chicken broth over chicken. Cover and simmer 20 minutes. Add basil and vegetables to pan. Cover and cook for 5 minutes until vegetables are slightly tender. Sprinkle with Parmesan cheese and serve.
Mary J
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Bread Mixes from The Prepared Pantry

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Leftover Ham Recipes  

Lemonade Pie Recipe

1 (6 oz.) can frozen lemonade
1 small (8 oz.) tub Cool Whip
1 can Eagle Brand milk
2 (8-inch) graham cracker pie crusts

Mix Eagle Brand milk and lemonade. Fold in Cool Whip until smooth and well blended. (Makes two 8-inch pies.) Freeze for about 1 hour before serving. Store in freezer, well covered.
Mary J
Click Here to Print this Recipe

Skillet Vegetables Recipe

6 red potatoes
1 large onion
1 zucchini
2 to 3 tomatoes
olive oil

Thinly slice potatoes and onion. Saute in olive oil with garlic. When potatoes start to soften, add zucchini slices. After 5 minutes, add cubed tomatoes. Cook until tomatoes start to fall apart.
Mary J
Click Here to Print this Recipe

Need some pudding recipes - ones you start out with a basic pudding recipe and add fruit to make different recipes. I love mixes that can be whipped up in a hurry.

Crock Pot Chicken Recipe

1/2 c. tomato juice
1/2 c. soy sauce
1/2 c. packed brown sugar
1/2 c. vegetable oil
3 cloves garlic or 1 tsp. powder
4 large breasts or favorite parts, skinned

Combine all ingredients except chicken in bowl. Dip each piece of chicken in sauce. Place piece in slow cooker; pour remaining juice over top. Cook on low 200 for 6 to 8 hours.
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Crock Pot Swiss Steak Recipe

1 lb. round steak, cut in serving pieces
1/8 tsp. pepper and garlic salt
1 (16 oz.) can tomatoes, cut up
2 or 3 carrots, halved lengthwise
2 potatoes, cut into quarters
1 medium onion, peeled and quartered
1 tsp. salt
1 Tbsp. Worcestershire sauce

Assemble all ingredients in slow cooker. Cook on low heat for 7 hours or until meat and vegetables are tender.
Click Here to Print this Recipe

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Nancy Rogers   

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My husband, Ted, loves to grill when the weather allows. He asked me to print out our favorite recipes for grilling. Thought NancyLanders would like them too. These are all tried and tested.

Baked Fish on the Grill Recipe

2 large fish fillets
1 small onion
1 lemon
garlic salt
black pepper

Place 2 to 3 pats of butter under each fillet on aluminum foil. Place 2 to 3 pats on top of each fillet. Slice onion and pop out rings. Lay on top. Slice lemon in thin slices. Place on top of onion. Sprinkle with garlic salt and pepper to taste. Roll foil around and seal. Bake 15 to 20 minutes (depending on size of fillets), turning once. This may also be baked in a preheated oven.

Source: Probably from this newsletter but failed to write down the person that submitted it.
Makes 4 Servings
Click Here to Print this Recipe

Grilled Chicken Recipe

4 chicken breast halves, skinned
3/4 tsp. coarsely ground pepper
1/3 c. butter, melted
2 Tbsp. fresh basil, minced
1/4 c. fresh basil, chopped
1/2 c. butter, softened
1 Tbsp. grated Parmesan cheese
1/4 tsp. garlic powder
1/8 tsp. salt and pepper
fresh basil sprigs

Press 3/4 teaspoon pepper into meaty sides of chicken breast halves. Combine 1/3 cup melted butter and 1/4 cup chopped basil. Stir well. Brush chicken lightly with melted butter mixture. Combine 1/2 cup softened butter, 2 tablespoons minced basil, Parmesan cheese, garlic powder, salt and pepper in a small bowl. Beat at low speed until well blended. Transfer to a small serving bowl. Set aside. Grill chicken over medium coals 8 to 10 minutes on each side, basting often with remaining butter mixture. Serve grilled chicken with basil-butter mixture. Garnish with fresh basil sprigs, if desired.
Makes 4 Servings
Click Here to Print this Recipe

Grilled Salmon Recipe

1 c. olive oil
1/2 c. teriyaki sauce
1/4 to 1/3 c. chopped cilantro
1 fresh lime, squeezed
2 cloves garlic
3 to 4 lb. fresh salmon

Combine first 5 ingredients; marinate for at least 2 hours. Broil on hot grill 5 minutes per side.
Makes 4-6 Servings
Click Here to Print this Recipe

Frankfurter Kabobs Recipe

8 frankfurters
1 can chunk pineapple
3 Tbsp. prepared mustard
3 Tbsp. pineapple syrup

Cut franks in 1-inch lengths. Put on skewers alternately with drained pineapple chunks. Mix together the mustard and the pineapple syrup. Brush on the skewered franks and pineapple. Broil for 3 to 5 minutes. Turn over. Boil for another 3 minutes. Brush mixture on skewered franks after turned over. Serve hot.
Makes 4-6 Servings
Click Here to Print this Recipe

Ted's Vegetable Kabobs Recipe

3 medium zucchini, each cut into 4 pieces
2 medium onions, each cut into 6 wedges
12 large mushroom caps
2 red or green peppers, cut into 2-inch pieces
6 large cherry tomatoes
6 (12-inch) metal skewers

Butter Baste
1/2 c. real butter
1/2 teaspoon dried dill week
1/2 teaspoon dried chives
1 tsp. lemon juice

Prepare grill placing coals to one side; heat until coals are ash white. Make aluminum foil drip pans; place opposite coals. To assemble kabobs on metal skewers, alternate zucchini, onion, mushrooms and green pepper.

In small bowl, stir together all Butter Baste ingredients. Place kabobs on grill over drip pan. Cover; grill, turning occasionally and basting during last 10 minutes, until vegetables are crisply tender (20 to 25 minutes). Using oven mitts, add tomato to each skewer during last 3 minutes of grilling.
Yield: 6 servings.
Click Here to Print this Recipe

Ted's Italian Dressing Vegetable Kabobs Recipe

1/2 c. Italian dressing
1 Tbsp. fresh parsley or 1 tsp. dried parsley
1 tsp. dried basil
2 medium yellow squash, cut into 1-inch pieces
8 small boiling onions
8 cherry tomatoes
8 medium mushrooms
vegetable cooking spray

In small bowl, combine dressing, parsley and basil. Cover and chill. Alternate vegetables on 8 skewers. Coat grill rack with spray and place over medium coals. Place kabobs on rack and cook 15 minutes or until tender, turning frequently and basting with dressing mixture.
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Ted's Grilled Corn on the Cob Recipe

1/2 c. real butter. softened
1 tsp. salt
1/2 tsp. dried rosemary, crushed
1/2 tsp. dried marjoram, crushed
6 ears corn

Cream together butter and salt until fluffy. Add herbs and blend into butter. Keep butter at room temperature for 1 hour to mellow. Turn back husks of corn; remove silks. Place each ear on a piece of heavy foil. Spread corn with about 1 tablespoon of the butter. Lay husks back in position. Wrap corn securely. Grill ears directly on hot coals, turning frequently, for 12 to 15 minutes or until corn is tender.
Makes 6 servings.

Note: This should feed 6 people but at our house it feeds three.
Click Here to Print this Recipe

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

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