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August 11, 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 - Old Fashioned Cabbage Casserole Recipe | Lisa's Scalloped Cabbage Recipe | Scalloped Potato and Mushroom Casserole Recipe | Oma's Blackberry Jam Cake Recipe | Oma's Zucchini Cake Recipe | Oma's Pineapple Refrigerator Cake Recipe | Oma's Old Fashioned Oatmeal Cookies Recipe | Oma's Pineapple Refrigerator Cake Recipe | Oma's Old Fashioned Oatmeal Cookies RecipeOma's Old Fashioned Chess Cake RecipeKaren's Vegetable Salad RecipeMary J's Asparagus Casserole Recipe | Mary J's Pickled Beet Salad RecipeLadyfinger Dessert Recipe  |  Ooley’s Festive Fruit Salad Recipe | Mexican Shrimp Appetizer Salad
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Robbie IN mentioned that often squash and sweet potatoes, and yams could be used in place of pumpkin in recipes. However, those also are foods that my father-in-law can only eat in small amounts. Potassium is in a lot of vegetables, fruits, etc. and it’s difficult to find recipes. Due to failing kidneys he has to severely limit his intake. Luckily, although he can’t have many raw carrots he can have cooked carrots. I’ll try the carrot pie recipe someone sent in and if we like it I’ll send it in again. Unfortunately, I didn’t keep the name of the person who sent it.
Betty in ME.

Old Fashioned Cabbage Casserole Recipe

1 large cabbage head, shredded
1 large onion, chopped
3 Tbsp. butter
3 Tbsp. flour
1 can tomatoes
1 Tbsp. Worcestershire sauce
3 slices buttered bread, cubed and toasted
1/2 lb. Cheddar cheese, grated
3/4 tsp. salt
1/4 tsp. pepper

Cook cabbage in boiling, salted water for 15 minutes. Saute onion in butter until tender. Stir in flour; add tomatoes, Worcestershire sauce, salt and pepper. Toast in oven the buttered bread, cubed. Drain cabbage. Grease 2 casseroles. Put in layer of cabbage, layer of sauce, then bread cubes and cheese; layer cabbage again, sauce, bread cubes and cheese (make 2 or 3 layers). Bake at 375° for 30 minutes (15 minutes covered and 15 minutes uncovered). Freezes well.
Lisa TX
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Lisa's Scalloped Cabbage Recipe

8 c. shredded cabbage
1/4 c. boiling water
1/2 tsp. salt
3 eggs, slightly beaten
1/4 tsp. salt
6 Tablespoons. vinegar
3/4 c. mayonnaise
1-1/2 c. coarsely crushed potato chips

Parboil cabbage in 1/4 cup salted boiling water; do not drain. Combine eggs, 1/4 teaspoon salt, vinegar and mayonnaise. Add cabbage and any liquid. Pour into greased 1-quart casserole. Sprinkle potato chips over top. Bake at 350° for 30 minutes.
Makes 4-6 Servings
Lisa TX
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Scalloped Potato and Mushroom Casserole Recipe

1 lb. fresh mushrooms, sliced
1 Tbsp. flour
1/4 tsp. each: salt and pepper
4 to 5 medium potatoes (1 1/2 lb.), thinly sliced
1/2 c. grated Parmesan cheese
3 Tbsp. butter or margarine
1 c. milk
1 Tbsp. chopped parsley

In small bowl, combine flour, salt and pepper. Cover bottom of a greased, shallow 1 1/2-quart baking dish with a layer of potatoes. Sprinkle with some of the flour mixture. Add a layer of mushrooms. Sprinkle with some of the Parmesan cheese; dot with butter. Repeat layers until all ingredients are used. Pour milk over baking dish. Cover and bake in 375° oven for 45 minutes. Remove cover and continue baking until potatoes are tender and top is browned, about 30 minutes. Sprinkle with chopped parsley.
Makes 6 servings.
Mary J
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Oma's Blackberry Jam Cake Recipe

1 c. butter
2 c. blackberry jam
2 c. sugar
3 eggs
3 c. flour
1 tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg
1 c. buttermilk
1 c. chopped English walnuts (optional)

Cream shortening and sugar; add eggs and blackberry jam, beating thoroughly. Sift flour; measure and resift with soda and spices. Add alternately with buttermilk, beating well each time. Stir in nuts to distribute evenly; pour into well greased tube pan. Bake in preheated 350° oven for about 55 minutes or until cake pulls away from sides of pan.
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Oma's Zucchini Cake Recipe

3 eggs
2 c. sugar
2 Tbsp. vanilla
1 c. oil
2 c. zucchini, peeled and grated
3 c. flour
1 tsp. baking powder
1/2 c. raisins
1 tsp. salt
1 tsp. soda
1 c. chopped nuts
1 c. crushed pineapple, drained

Beat eggs until fluffy; add sugar, vanilla, oil, zucchini, flour, baking powder, salt and soda. Stir in pineapple, raisins and nuts. Mix well. Bake in 2 well-greased loaf pans for 1 hour in 325° oven.
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Oma's Pineapple Refrigerator Cake Recipe

1 pkg. yellow cake mix (2 layer)
20 oz. crushed pineapple
3/4 c. sugar
2 (3.5 oz.) pkg. instant vanilla pudding
3 c. milk
1 c. whipping cream
1/4 c. powdered sugar
1 tsp. vanilla
3/4 c. toasted coconut

Bake cake as directed in 13 x 9-inch pan. Meanwhile, combine pineapple and sugar in saucepan. Cook over medium heat 20 minutes. Poke fork into done cake. Pour on pineapple mix; spread evenly. Cool completely.

In medium bowl, combine pudding with milk until thick. Spread over cake. Beat cream until soft peaks form; add powdered sugar and vanilla. Beat until stiff. Spread over cake. Refrigerate 24 hours. Before serving, sprinkle coconut on top.
Serves 16.
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Oma's Old Fashioned Oatmeal Cookies Recipe

1 c. shortening (or 1/2 butter and 1/2 shortening)
1 c. brown sugar
1/2 c. white granulated sugar
2 eggs
1 tsp. vanilla
1-3/4 c. flour
1 tsp. baking soda
2 c. rolled oats (not instant)
1 c. raisins, nuts or coconut (optional)

Blend together the sugars and shortening. Add to the eggs, oats, flour, baking soda, vanilla and raisins. Mix together well. Drop onto a greased cookie sheet. Bake at 350° for 9 to 12 minutes. Leave on sheet for 1 minute to cool before removing.
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Oma's Old Fashioned Chess Cake Recipe

1 lb. cream cheese, softened
3 eggs, beaten
1 tsp. vanilla extract
1 lb. powdered sugar (box)

1 box yellow cake mix
1 stick softened margarine
1 egg, beaten
1 c. chopped pecans

Mix ingredients for crust and press into greased 9 x 13-inch pan. Mix in mixer until smooth the cream cheese, eggs, vanilla extract and powdered sugar. Pour over crust and bake at 325° for 45 minutes to 1 hour until brown.
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Weekly Specials from The Prepared Pantry 

Karen's Vegetable Salad Recipe

2 cans(14 ounce) cans French style green beans, drained
1 can (14 ounce) can peas, drained
1 small jar pimentos, drained and chopped
1 cup grated carrots
1/2 cup celery, chopped
1/4 cup onion, chopped

Drain the green beans and peas. Add pimentos, carrots, celery and onion. Gently mix well.

Mix well
1/2 cup vinegar
2/3 cup sugar
1 teaspoon salt.

Add to green bean salad mixture and let set for 30 minutes or more in the refrigerator.
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Mary J's Asparagus Casserole Recipe

2 cans cut asparagus, draned
1 small can mushroom pieces, drained
2 hard boiled eggs, sliced
2 Tbsp. butter or margarine
2 Tbsp. flour
1 c. milk
1 c. grated cheese
1 sleeve soda crackers, crushed

Open cans of asparagus and mushroom pieces and drain. Put asparagus into an 8 x 8-inch casserole dish. Slice eggs on top of asparagus. Make cream sauce by melting butter, then add flour and milk mixture to medium heat. Stir until thick. Add cheese. Once cheese is melted in sauce, pour sauce over eggs and asparagus. Top with crushed crackers. Bake at 400° in oven until hot.
Serves 4 to 6 people.
Mary J
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Mary J's Pickled Beet Salad Recipe

2 (14-16 oz.) cans sliced beets
3/4 c. white vinegar liquid
2 Tbsp. sugar
3 whole cloves
1/2 tsp. salt
4 peppercorns
1 small bay leaf
1 medium onion, sliced
1 green pepper, sliced

Drain contents of cans of sliced beets, reserving the juice. Place beets in a 32 ounce pickle or fruit jar with a wide top.

Boil together the white vinegar and beet water. Add and heat to boiling the sugar, whole cloves, salt, peppercorns, bay leaf, onion and green pepper. Pour over the beets, cover, shake and refrigerate.
Serve cold.
Mary J
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Bread Mixes from The Prepared Pantry

Eggnog Ladyfinger Dessert Recipe

2 packages (3 ounces each) ladyfingers, split
1 pint raspberry or cranberry sorbet
3 cups eggnog
1 cup evaporated milk
1/2 cup sour cream
2 packages (3.4 ounces each) instant vanilla pudding mix
Fresh raspberries or cranberries and fresh mint leaves

Nutritional Facts
1 slice equals 275 calories, 8 g fat (5 g saturated fat), 76 mg cholesterol, 367 mg sodium, 44 g carbohydrate, 1 g fiber, 5 g protein.

Arrange 24 ladyfingers around the edge of an ungreased 9-in. Springform pan; arrange 16 ladyfingers over the bottom (save remaining ladyfingers for another use). Spoon sorbet over ladyfingers; cover and freeze for 30 minutes

In a large bowl, beat the eggnog, evaporated milk, sour cream and pudding mix for 2 minutes or until thickened. Spoon over sorbet. Cover and freeze for 8 hours or overnight. To use frozen dessert: Remove from the freezer 5-10 minutes before slicing. Garnish with raspberries and mint.
Yield: 12 servings.

Editor's Note: This recipe was tested with commercially prepared eggnog.

Originally published as Eggnog Ladyfinger Dessert in Taste of Home Christmas
Annual Annual 2011, p32
MAKES: 12 servings
Anna in Sweden
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Ooley’s Festive Fruit Salad Recipe

1 (8 oz.) pkg. cream cheese
2 T. mayonnaise
Pinch of salt
1/2 pint cream (or Dream whip, 1 pkg)
16 maraschino cherries
1/4 lb. small colored marshmallows
1 can chunk pineapple, drained, #2 size
1 can fruit cocktail, drained, #2 size

Whip cream then add cream cheese crumbled. Work together with mayonnaise. Add remaining ingredients. Fold in cherries last. Put into pan or dish and cool several hours or overnight.
Carolyn Ooley, Scottsdale, Arizona
Anna in Sweden
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This is a wonderful Mexican recipe to which I was introduced years ago at a private Air Force Officer’s party. Large platters of enchiladas were also served.

Aperitivo De Camarón A La Mexicana (Mexican Shrimp Appetizer Salad)

1/2 lb. fresh shrimp, cooked & shelled
1/3 cup oil
Juice of 2 lemons
Vinegar from chiles Jalapeños en escabeche
1 small onion, minced
2 Medium-sized tomatoes, peeled & chopped
1 small jar stuffed green olives
2 T. minced parsley
1/2 t. oregano, rubbed between palms of hands
Salt to taste
1 large avocado, cut in cubes
Chiles Jalapeños

Marinate shrimp for 2 hours in oil, lemon juice, vinegar, and onion. Then add tomatoes, olives, parsley, orégano and salt. Mix well, and allow to stand 2 hours longer. When ready to serve, add avocado, and place in bowl lined w/fresh lettuce. Garnish w/ strips of Jalapeños.
Note! Jalapeños are hot!
Serves 4. May be doubled or tripled if you have a large bowl.
Athena in DE
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