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August 10, 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 - Shortbread Squares Recipe | Campfire Hash Recipe | Onion Snack Bread Recipe | Grandma's Squash Cakes Recipe | Pepperoni Casserole Recipe | Pasta Salad with Pepperoni Salad Recipe | Grilled Pork Chops with Teriyaki Sauce Recipe | Gracie's Cola Baked BBQ Pork Chops Recipe | Mama's Chocolate Pound Cake Recipe | Grandmother's Fried Cucumbers Recipe

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The orange glaze really highlights this very easy shortbread cookie.

Shortbread Squares Recipe

Ingredients
1 cup soft butter
2 cups flour
1/4 tsp. salt
1/2 tsp. almond extract
1/2 cup powdered sugar

Directions
Mix all ingredients with an electric mixer on low speed until particles are fine. Press firmly into ungreased 9 inch square pan. Bake at 350 for 25 minutes, until light golden brown around edges. Frost while warm and cut into squares while still slightly warm.

Orange Glaze: Combine 2 tbsp. soft butter, 1 cup powdered sugar and 2 to 3 tbsp. fresh orange juice, until a glaze consistency.
Judy (in Alaska)
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We really love this bread! It makes a large pan, so unless you have invited company, you would probably want to make it for a large gathering.

Onion Snack Bread Recipe

Ingredients
1 loaf frozen white bread dough, thawed
2 cups chopped onions
2 tbsp. butter
1 egg, beaten
1/4 cup evaporated milk
1 tsp. celery seed
2 cups shredded Cheddar cheese

Directions
Let dough rise until almost double in size and press to fit into a greased 10x15 jelly roll pan. Saute' onions in butter. Combine with beaten egg, milk and celery seed. Spoon over dough and sprinkle with cheese. Cover and let rise in warm place till light, about 45 minutes. Bake at 375 for 20 minutes, or until golden brown. Cut into sticks and serve warm.
Judy (in Alaska)
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This is a wonderful dish for any meal during the day. Instead of canned corn, I use a 10 oz. pkg. frozen corn (thawed).

Campfire Hash Recipe

Ingredients
2 tbsp. cooking oil
1 large onion, chopped
2 cloves garlic, minced
4 large potatoes, peeled & cubed
1 lb. cooked Kielbasa sausage, cubed
1 can (4 oz.) diced green chilies, drained
1 can (15 oz.) whole kernel corn, drained (or frozen)

Directions
Heat oil, saute' onion and garlic until tender. Add potatoes and cook, uncovered, over medium heat, stirring occasionally, for about 20 minutes. Add sausage and cook and stir until potatoes are tender and browned, about 10 more minutes. Stir in chilies and corn and cook until heated through.
Judy (in Alaska)
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Grandma's Squash Cakes Recipe

Ingredients
2 medium yellow squash
1 Tbsp. sugar
1 tsp. salt
1 egg
1/2 c. flour
1/2 tsp. baking powder

Directions
Grate squash with medium grater, making about 2 cups. Add sugar, salt, pepper and egg. Mix well, causing mixture to become quite juicy. Add flour and baking powder. More or less flour may be needed to obtain proper consistency for dropping by tablespoonfuls into frying pan with hot bacon grease or butter. Cook slowly to golden brown. Turn cakes and brown other side.
Sharon
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Weekly Specials from The Prepared Pantry 


Pepperoni Casserole Recipe

2 c. broccoli flowerets (fresh or frozen)
1 c. carrot slices
1/4 c. margarine
2 c. summer squash slices
1 lb. Velveeta, cubed
3/4 c. half and half cream
1 tsp. oregano
1/4 lb. pepperoni, chopped
2 c. corkscrew noodles, colored and cooked
1/3 c. grated Parmesan cheese

In a large skillet, stir-fry carrots and margarine. Then add broccoli, stir-fry. Add squash last and stir-fry. Cook until crunchy, yet tender (check carrots first). In saucepan melt Velveeta, half and half and oregano. Stir until cheese is melted. Mix everything together by layering along with pepperoni, noodles and Parmesan. Mix lightly.
Makes 6 servings.
Lisa TX
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Pasta Salad with Pepperoni Salad Recipe

Ingredients
8 oz. tri-color corkscrew pasta, cooked and drained
2 c. pepperoni or salami, cubed
1 c. chopped zucchini
1/2 c. chopped green onion
1/2 c. chopped green pepper
1/3 c. oil and vinegar salad dressing
1/2 c. cubed Cheddar cheese
sliced ripe olives (optional)
3/4 c. mayonnaise
3/4 c. sour cream
1 Tbsp. blue cheese salad dressing mix

Directions
Mix with salad ingredients.
Lisa TX
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Grilled Pork Chops with Teriyaki Sauce Recipe

2 Tbsp. teriyaki sauce
1 Tbsp. brown sugar
1 Tbsp. minced green onion
1 tsp. lemon juice
4 (1-inch) thick boneless pork chops

Whisk together all ingredients, except chops. Marinate chops in mixture in refrigerator for 1 to 2 hours. Remove. Broil or grill chops for 12 to 15 minutes. Brush with marinade; turn once.
Gracie
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Bread Mixes from The Prepared Pantry



Gracie's Cola Baked BBQ Pork Chops Recipe

4 large pork chops
1 (12 oz.) Coke
1 c. ketchup

Lay pork chops in pan after seasoning with salt, pepper and garlic powder. Put ketchup evenly on each pork chop and then pour Coke into pan. Cover pan with tinfoil. Put in oven at 350 and bake for 30 minutes. Serve over rice.
Makes 4 servings.
Gracie
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Mama's Chocolate Pound Cake Recipe

3 c. sifted all-purpose flour
1/2 c. unsweetened cocoa
1/2 tsp. baking powder
1/4 tsp. salt
1 c. butter or regular margarine, softened
1/2 c. soft shortening
3 c. sugar
5 eggs
1 1/4 c. milk
2 Tbsp. grated unsweetened chocolate
1 tsp. vanilla extract

Sift flour with cocoa, baking powder and salt; set aside. Lightly grease and flour a 10-inch tube pan. Preheat oven to 350. In large bowl of electric mixer, at medium speed, beat butter, shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition.

With mixer at low speed, beat in flour mixture in 4 additions, alternately with milk in 3 additions, beginning and ending with flour mixture. Add grated chocolate and vanilla. Turn batter into prepared pan. Bake for 1 hour and 15 to 20 minutes, or until cake tester inserted in center comes out clean. Let cool in pan on wire rack for 10 minutes. Turn out of pan; let cool completely on rack. If desired, serve with whipped cream and shaved chocolate.
Makes one 10-inch cake or 2 loaf cakes.
Mary J
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Aunt Barb's Butterscotch Rice Krispie Bars Recipe

Ingredients
1 c. sugar
1 c. light corn syrup
2 c. peanut butter
6 c. Rice Krispies
6 oz. chocolate chips
6 oz. butterscotch chips

Directions
Over low heat, melt sugar, peanut butter and corn syrup. Crush Rice Krispies and add to peanut butter mixture. Mix well. Spread in an 11 x 16 pan. Melt chips and spread onto bars. Chill and cut.
Sue
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Grandmother's Fried Cucumbers Recipe

Ingredients
1 egg
1 c. milk
2 to 3 cucumbers, sliced
2 c. crackers, crushed
salt and pepper to taste

Directions
Beat egg and add milk. Peel and slice cucumbers. Dip slices in cracker crumbs. Lay them out to dry a little, then dip in egg and milk mixture followed by crumbs again. Fry in butter or vegetable oil, then salt and pepper.
Sue
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