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August 13, 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 - Dad's Grilled Ham Recipe | Grilled Chicken Recipe | Grilled Bananas Recipe | Zucchini Cookie Recipe | Carrot Cake Recipe | Veggie Jello Salad Recipe | Tuna Potato Chip Salad Recipe | Tuna Potato Chip Salad Recipe | Ground Beef and Rice Casserole | Baked Tomatoes and Corn Casserole Recipe
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Dad's Grilled Ham Recipe

1 (2-inch thick) boneless, fully cooked ham steak
1/2 c. ginger ale
1/2 c. orange juice
1/4 c. firmly packed brown sugar
1 Tbsp. vegetable oil
1 1/2 tsp. white vinegar
1 tsp. dry mustard
1/4 tsp. ground ginger
1/8 tsp. ground cloves

Place steak in a large shallow dish or heavy-duty zip top plastic bag. Combine ginger ale, orange juice, brown sugar, vegetable oil, white vinegar, dry mustard, ground ginger and ground cloves, stirring until sugar dissolves. Pour over steak. Cover or seal and refrigerate 8 hours, turning meat occasionally.

Drain steak, discarding marinade. Grill, covered, over medium-hot coals 15 minutes on each sid
Rita in Hamilton
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Grilled Chicken Recipe

1 lb. chicken breast tenders
1/2 c. Italian dressing
1 tsp. fresh lime juice
1-1/2 tsp. honey

Mix dressing, lime juice and honey together. Pour over chicken tenders, making sure all tenders are covered. Marinate 1 hour. Braise tenders in a nonstick pan or grill to lightly golden in color, but not dry.
Rita in Hamilton
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Grilled Bananas Recipe

6 firm bananas
2 Tbsp. brown sugar
1/4 tsp. cinnamon
1 lime, cut into wedges

Heat grill. Place bananas on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 12 minutes or until peels are brown and bananas are soft, turning once.

In a small bowl, combine brown sugar and cinnamon. Split peels lengthwise; sprinkle mixture on bananas. Serve with lime wedges.
Mary J
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Zucchini Cookie Recipe

1/4 c. butter, softened
1/2 c. sugar
1 tsp. vanilla
2 eggs
1 1/2 c. flour
1 1/2 tsp. cinnamon
1 1/2 tsp. baking powder
1/2 c. shredded carrots
1 1/2 c. shredded zucchini
1 c. walnuts

Heat oven to 350 to 375. Grease 2 cookie sheets. Beat together butter, sugar, vanilla and eggs until light and fluffy. Fold in flour, cinnamon, then fold in zucchini, nuts and carrots. Drop by teaspoon on cookie sheet and cook about 10 minutes. Sprinkle powdered sugar on top, if desired.
Makes 3 dozen.
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Weekly Specials from The Prepared Pantry 

Carrot Cake Recipe

4 eggs
1 3/4 c. sugar
1 c. oil
2 c. all-purpose flour
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 1/2 c. shredded carrot
1 c. shredded apple
1/2 c. chopped walnuts

In a large bowl, beat eggs, sugar and oil. Stir together baking soda, salt, cinnamon and flour. Beat until mixed. Stir in carrots, apples and walnuts. Pour into 2 greased pans. Bake at 350 for 30 to 35 minutes. Cool. Serve plain or with frosting.
Linda NM
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Veggie Jello Salad Recipe

1 small box lime jello
2 oranges
3 apples
3 c. shredded cabbage
1 c. shredded carrots
1 Tbsp. chopped celery
1 tsp. salt
1 Tbsp. sugar

Prepare jello according to directions. Let cool; stir in other ingredients. Chill until firm. Serve on lettuce leaf.
Linda NM
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Tuna Potato Chip Salad Recipe

1 c. mayonnaise
2 c. finely shredded cabbage
1/3 c. shredded carrot
2 Tbsp. minced onion
2 Tbsp. vinegar
1 (6 1/2 oz.) can tuna, drained and flaked
2 1/2 c. potato chips

In medium bowl, combine mayonnaise and vinegar. Stir in cabbage, tuna, carrots, green pepper and onion. Cover and chill. Just before serving, add potato chips; toss lightly.
Makes 6 servings.
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Tuna Potato Chip Salad Recipe

1 c. cooked, diced chicken
1 c. rice, cooked
1 c. diced celery
2 Tbsp. diced onion
3/4 c. mayo
1 c. cream of chicken soup
1/2 c. almonds

1/4 stick butter
1 c. cornflake crumbs

Mix all ingredients and place in baking dish (can be done a day ahead and baked next day). Mix topping and put on top just before baking. Bake at 350 for 30 minutes. Extra chicken in the recipe is good.
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Bread Mixes from The Prepared Pantry

Ground Beef and Rice Casserole

1 lb. ground beef
1 onion, chopped
1 green pepper, chopped
2 Tbsp. fat
1/2 c. rice
1 1/2 tsp. salt
1 Tbsp. brown sugar
1/2 tsp. pepper
1 can tomatoes

Lightly brown beef, onion and pepper in fat. Wash rice. Combine all ingredients in a 2-quart casserole. Cover and bake for 1 hour at 350.
4 to 6 servings.
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Baked Tomatoes and Corn Casserole Recipe

2 c. stewed tomatoes
2 c. cut cooked corn
1 green pepper, sliced
1 small onion, sliced
1 Tbsp. butter
1/2 tsp. salt
1/8 tsp. pepper
1 c. dry bread crumbs
2 Tbsp. grated cheese

Simmer tomatoes about 5 minutes. Add corn, green pepper, onion, butter, salt and pepper. Cook slowly 15 minutes. Place alternate layers of vegetables mixture and bread crumbs in greased baking dish ending with a layer of crumbs. Sprinkle cheese over top and bake in hot oven (400) about 20 minutes or until brown.
Serves 6 to 8.
Lisa TX
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