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August 15, 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 - Chicken Rice and Spice Dinner | Cedric's Casserole Recipe | Milky Way Cake Recipe | Chicken Fajita Sandwiches Recipe | Southwestern Chicken Casserole Recipe |  | Refried Rice Enchilada Casserole Recipe | Chili Rice Casserole Recipe | Corn and Pea Salad Recipe | Shoe Peg Corn Pie Recipe | Fried Okra Salad Recipe | Zucchini Squash Salad Recipe | Summer Vegetable Salad Recipe
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This satisfying chicken and rice dish is great, as it's put all together in a cooking bag and baked, so it's a breeze when it comes to clean up, as is all contained in the bag.

Chicken Rice and Spice Dinner

Instructions
1 tbsp. flour
1 cup uncooked long-grain rice
1 can (14 oz.) diced tomatoes, undrained
1 can (4 oz.) whole mushrooms, drained
1 cup thinly sliced celery
1/2 cup finely chopped onion
1/4 cup water
1/2 tsp. dry basil leaves
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. garlic powder
1 frying chicken, cut up
1 tbsp. cooking oil
Paprika
6 oz. smoked sausage links

Directions
Preheat oven to 350. Shake flour in large size oven cooking bag; place in a 9x13" pan. Add rice, tomatoes, mushrooms, celery, onion, water, basil, salt and pepper and garlic powder. Squeeze bag gently to blend ingredients. Brush chicken pieces with oil. Sprinkle lightly with paprika and additional salt & pepper to taste. Cut sausage links into thirds. Arrange chicken and sausage pieces on top of the rice mixture. Close bag with nylon tie. Make 6 small slits in top.

Bake 60 minutes at 350.
4 servings.
Judy (in Alaska)
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This is a simple but wonderful main dish that we never tire of.
It's amazing so few ingredients could taste so great when it's cooked together.

Cedric's Casserole Recipe

Instructions
6 cups coarsely shredded cabbage
1 medium onion, chopped
1-1/2 lbs. lean ground beef
Salt & pepper, to taste
1 tbsp. Worcestershire sauce
1 can tomato soup

Directions
Brown hamburger and onion together (don't need to brown the meat too much, as it will finish cooking in the oven). Sprinkle with salt and pepper. Put half of the shredded cabbage in a 9x13" pan; top with hamburger-onion mixture. Cover with remaining shredded cabbage. Mix Worcestershire and soup together and spoon it evenly over the top...do NOT mix. Cover with foil and bake 1-1/2 hours at 350.
Judy (in Alaska)
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This is a very tasty cake, that can be served frosted or plain. We prefer it unfrosted and serve it topped with whipped cream.

Milky Way Cake Recipe

Ingredients
6 regular size Milky Way candy bars (or 13 fun size bars)
1 cup butter
2 cups sugar
4 eggs
2-1/2 cups flour
1/2 tsp. baking soda
1-1/4 cups buttermilk
1 tsp. vanilla
1 cup chopped nuts

Directions
Melt chocolate bars and 1/2 cup butter together over low heat. Cool. Cream remaining butter and sugar together until fluffy; add eggs, one at a time, beating well after each. Mix flour and soda and add to creamed mixture alternately with buttermilk, stirring until smooth. Add melted candy, mixing in well. Stir in vanilla and nuts. Bake in a well greased and floured 10" tube, or bundt pan at 350 for 1 hour and 20 minutes, or until done, when tested with a toothpick. Cool for about 15 minutes and remove from pan. Leave plain or frost with favorite frosting.
Judy (in Alaska)
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These are popular with our family. If I don't want to use the broiler, I cook the chicken in the skillet and let the heat from the chicken melt the cheese once it is on the roll. I have also popped the sandwiches in the oven for a few minutes, if I already had it on making a side dish.
Robbie IN

Chicken Fajita Sandwiches Recipe

Ingredients
1/4 c. fresh lime juice
2 tsp. garlic, minced
1/2 tsp. ground cumin
Dash liquid red hot sauce or to taste
4 boneless, skinned chicken breast halves (1 lb.)
1 tbsp. vegetable oil
1 lg. onion, sliced
1 sweet green or red pepper, sliced
4 slices Monterey Jack cheese or cheese of your choice
4 rectangular club rolls or sm. submarine rolls, split
1 1/4 c. shredded lettuce leaves (optional)
1/3 c. bottled salsa (optional)
Sour Cream- optional
Slices of avocado - optional

Directions
Combine the lime juice, garlic, cumin and hot sauce in a medium-size bowl. Add the chicken. Refrigerate, covered, 30-60 minutes, or even overnight. Meanwhile, heat oil in medium-size skillet over medium-high heat. Add onion and pepper; cook; covered, stirring occasionally, about 6 minutes. Uncover and cook 4 minutes or until tender. Preheat broiler. Broil chicken in preheated broiler 5 inches from heat for 12-15 minutes or until cooked through, turning halfway through. Top each chicken with slice of cheese. Broil 1 minute or until cheese is melted. To serve, place chicken breast on bottom of roll. Spoon on pepper and onions and add lettuce, salsa, sour cream , avocado and other toppings of your choice, if using. Serve the sandwiches immediately.
Robbie IN
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Weekly Specials from The Prepared Pantry 


Southwestern Chicken Casserole Recipe

Ingredients
5 flour tortillas, torn
2 c. cooked, diced chicken
1 can Ro-Tel tomatoes
2 cans cream of chicken soup
1/2 cup Cheddar cheese, grated

Directions
Place torn tortillas in greased pan. Top with diced chicken. mix tomatoes and chicken soup. Pour over chicken and top with cheese. Bake at 350° for 30 minutes or until cheese melts.
Linda NM
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Refried Rice Enchilada Casserole Recipe

Ingredients
1 lb. of lean ground beef
1 chopped onion
1 (4 ounce) can of diced green chilies, drained
1 (16 ounce) can of tomato sauce
1 (8 ounce) can of refried beans
1 1/2 cups of cooked white rice
1 cup of shredded mozzarella cheese
1 lb. of tortilla chips, crushed
1 cup of shredded monterey jack cheese

Directions
In skillet brown ground beef and onion, for 5 minutes. Add green chilies at the end of cooking period. Drain.

Preheat oven to 350°. Add tomato sauce and refried beans. Stir and heat until bubbly. Layer in lightly greased baking dish starting with cooked rice, mozzarella cheese, meat mixture, tortilla chips, and monterey jack cheese. Bake in preheated oven for 30 minutes. Remove from oven and serve hot.
Linda NM
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Spanish Rice and Bean Casserole Recipe

Ingredients
1 (14 ounce) can Spanish rice
1 (14 ounce) can Ranch Style beans
1 lb. ground beef
1 cup grated Cheddar cheese

Brown ground beef in a skillet and drain off grease. Add ground beef to the rice and beans. Stir.

Top with grated cheese and bake for 20 to 30 minutes in a 350° oven.
Makes 4 Servings
Linda NM
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Chili Rice Casserole Recipe

Ingredients
2 Vegetable Oil ablespoons oil
1 lb. ground beef
2 tsp. salt
1 Tbsp. chili powder
1 large onion, chopped
1/4 c. chopped bell pepper
1 can (2 c.) tomatoes
1 c. water
1-1/2 c. Minute rice
1 (14 ounce) can red kidney beans

Directions
Sauté meat in vegetable oil until brown; drain. Add bell peppers and onion. Cook until done. Add tomatoes, water, salt and chili powder. Simmer for 10 minutes. Remove from heat. Add rice and kidney beans. Pour into baking dish. Cover and cook for 1 hour. Stir; bake a little longer or until rice is done. Bake at 350°.
Linda NM
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Bread Mixes from The Prepared Pantry



Corn and Pea Salad Recipe

Ingredients
1 cup chopped green onions
1 cup chopped celery
1 cup cauliflower
1 (14 ounces) can shoe peg corn
1 (14 ounce) can LeSeur peas
1/2 cup oil
1/2 cup vinegar
1/2 cup sugar
1 small jar chopped pimientos

Directions
Heat oil, vinegar, and sugar until sugar melts. Pour over vegetables. Chill overnight.
Makes 8 servings
Gracie
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Shoe Peg Corn Pie Recipe

Ingredients
2 eggs, slightly beaten
1 c. milk
2 Tbsp. melted butter
1 (14 ounce) can drained shoe peg corn

Directions
Mix all ingredients and pour in buttered casserole. Bake uncovered at 350° for 45 minutes. Test with toothpick. If toothpick dry, it is cooked. In microwave on High, 17 minutes or less.
Makes 4 Servings
Gracie
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Fried Okra Salad Recipe

Ingredients
4 c. or more okra, sliced, washed and slightly drained
1 onion
1 tomato, large and ripe, chopped
1 large bell pepper, chopped
1 Tbsp. flour
1/2 c. cornmeal

Directions
Chop tomato, bell pepper, and onion in bite sizes. Set aside in bowl. Mix cornmeal and flour thoroughly and put in plastic bag. Drop okra in bag and shake until well coated. Fry SLOWLY in hot grease until DONE and golden brown. Toss with chopped vegetables and serve immediately.

Note:
Flour with the cornmeal is necessary to make the batter cling to okra after it is mixed with fresh vegetables.
Oma
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Zucchini Squash Salad Recipe

Ingredients
1 medium zucchini, sliced or chopped
1 tomato, chopped
juice of 1/2 lemon
2 Tbsp. salad oil
1/2 to 1 tsp. dried basil
salt and pepper to taste

Ingredients
Slice or chop vegetables. Mix other ingredients and drizzle over vegetables.
Makes 4 Servings
Mary J
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Summer Vegetable Salad Recipe

Ingredients
1/2 c. Italian dressing
1/8 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. pepper
2 medium size zucchini
2 medium size yellow squash
1/2 c. sliced ripe olives
1 c. cherry tomatoes
1 ripe avocado
1 Tbsp. lemon juice
1/4 c. sliced almonds, toasted
greens for garnish

Ingredients
Thinly slice zucchini and yellow squash. Combine salad dressing and seasonings. Pour over squash and olives. Cover and chill several hours. Toast almonds. Cool. When ready to serve, peel and cube the avocado. Toss gently with the lemon juice, then add to squash mixture along with tomatoes. Place on serving dish lined with salad greens. Garnish with toasted almonds.
Mary J
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