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August 18, 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 (Salads and Desserts) -  Spinach Mushroom Scrambled Eggs Recipe | Broccoli and Mushroom Salad Recipe | Lima Bean and Mushrooms Salad Recipe | Frito and Corn Salad Recipe | Green Bean Vegetable Salad Recipe | Green Bean Dijon Salad Recipe | German Green Bean Salad Recipe | Shrimp Stir Fry Recipe | Pear Dessert Recipe | Baked Peaches Dessert Recipe | Frozen Cherry Salad Recipe | Cherry Angel Food Cake Recipe
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Yesterday’s delicious brunch recipe which used to be served
in an old hotel.

 Spinach Mushroom Scrambled Eggs Recipe

Ingredients
2 eggs
2 egg whites
1/8 t. salt
1/8 t. pepper
1 t. butter
1/2 cup thinly sliced fresh mushrooms
1/2 cup fresh baby spinach, chopped
2 T. shredded provolone cheese (I used mixture provolone & mozzarella)

Directions
In small bowl, whisk eggs, egg whites, salt & pepper until blended. In small nonstick skillet, heat butter over med-hi heat. Add mushrooms; cook & stir 3-4 min. Add spinach; cook & stir. Reduce heat to medium. Add egg mixture; cook & stir just until eggs are thickened & no liquid egg
remains. Stir in cheese. 162 calories
(Source: Rachelle McCalla)
Athena in DE
Click Here to print this Recipe


Broccoli and Mushroom Salad Recipe

Ingredients
1 lb. fresh mushrooms, sliced
1 large head broccoli
2 green onions, chopped

Dressing
1/2 c. sugar
1 tsp. salt
1 tsp. paprika
1 tsp. celery salt
1 tsp. onion powder
1 c. salad oil
1/4 c. cider or wine vinegar

Directions
Cut off flowerets of broccoli. Peel stems and slice into small pieces. Slice mushrooms and chop green onions. Mix together with dressing and let sit at least 2 hours before serving. Refrigerate.
Sue
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Lima Bean and Mushrooms Salad Recipe

Ingredients
1/2 lb. frozen, drained limas
1/2 lb. fresh sliced mushrooms
1/4 c. sour cream (fat free)
1/4 c. fat free mayonnaise
pepper to taste
1/4 tsp. dried dill weed

Directions
Mix together and garnish with parsley.
Sue
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Frito and Corn Salad Recipe

Ingredients
1 can whole kernel corn
1/2 c. onion, chopped
1 jalapeno pepper, chopped fine
2 Tbsp. mayonnaise
1/2 c. grated cheese
1/2 c. crunched Fritos

Directions
Mix the first 4 ingredients. Refrigerate. Before serving, add cheese and Fritos.
Sue
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Green Bean Vegetable Salad Recipe

Ingredients
1/2 c. vinegar
1 c. sugar
1 tsp. salt
1/2 tsp. powdered alum
1 c. green beans
2 cucumbers, sliced with peel
1 c. diced celery
1 small head cauliflower
1 small green pepper

Directions
Bring first four ingredients to boil and pour over vegetables while mixture is still hot. Refrigerate overnight.
Sue
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Green Bean Dijon Salad Recipe

Ingredients
1 lb. fresh green beans
1 small onion, sliced
1 c. cherry tomatoes, halved
3/4 c. nonfat yogurt
1 Tbsp. red wine vinegar
1 Tbsp. lemon juice
1 Tbsp. Dijon style mustard
1/2 tsp. dried dill
1 clove garlic, minced
1/2 tsp. white pepper

Directions
Wash and trim beans. Boil in small amounts of water until crisp and tender; drain. Combine beans, tomato halves and onion; set aside. Combine ingredients and mix well. Toss beans with yogurt dressing. Chill several hours before serving.
Yields about 4 cups.
Sue
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German Green Bean Salad Recipe

Instructions
1-1/2 lb. fresh green beans
3 slices bacon
2 Tbsp. sugar
1/2 tsp. salt
1 Tbsp. fresh lemon juice
2 Tbsp. bacon drippings
1 small onion, sliced
2 Tbsp. cornstarch
1/2 c. cold water

Directions
Snap off ends of beans; cut into 1-inch pieces. Cook beans in 1 cup of boiling water in saucepan until just barely tender. Drain; reserve 1/4 cup liquid. Cook bacon in skillet until lightly browned; reserve 2 tablespoons drippings. Drain bacon on absorbent paper; crumble. Add sugar, salt, lemon juice, onion rings and 1/4 cup reserved liquid to bacon drippings in skillet. Dissolve cornstarch in cold water; stir into skillet. Cook, stirring constantly until thick and clear. Simmer 1 minute; add beans. Heat. Sprinkle with crumbled bacon.
Sue
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Weekly Specials from The Prepared Pantry 



Shrimp Stir Fry Recipe

Ingredients
1 lb. large shrimp, shelled and deveined
2 Tbsp. peanut oil
2 c. partially steamed fresh broccoli, cut into bite-size pieces
1 tsp. sugar
1 tsp. fresh ginger, grated
1 Tbsp. dry sherry
1 tsp. sesame oil
salt and pepper to taste
1 Tbsp. cornstarch
1/4 c. water

Ingredients
Heat peanut oil in a wok and sauté shrimp until pink. Add broccoli, sugar, ginger, sherry, sesame oil, salt and pepper. Sauté for several minutes. Combine water and cornstarch and add to mixture; cook until thickens. Serve over hot noodles or rice.
Oma
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Bread Mixes from The Prepared Pantry



Pear Dessert Recipe

Ingredients
1 (29 oz.) can pear halves, drained
3 Tbsp. firmly packed brown sugar
1 Tbsp. butter
1/2 c. heavy or whipped cream
1/2 tsp. vanilla extract

Directions
Preheat broiler. Pat pears dry on paper towel. Cut pears into 1/2-inch slices. Put in 9-inch pie plate. Sprinkle with brown sugar and dot with butter. Broil 4 inches from heat source for 5 minutes. Combine cream and vanilla. Pour over pears. Broil 5 minutes or until sauce is golden and bubbly.
Mary J
Click Here to Print this Recipe



Baked Peaches Dessert Recipe

Ingredients
1 large can peaches, halves or sliced
1/4 c. brown sugar
1-1/2 tsp. cinnamon
butter
1/2 c. pecans or walnuts
vanilla ice cream

Directions
Drain peaches, reserving 1/2 cup syrup. Arrange peaches, cut side up, in an 8-inch pan. Pour reserved cup of syrup over all. Combine sugar, nuts and cinnamon and sprinkle over the top. Dot with butter. Bake at 375° for 15 minutes. Serve warm with small scoops of vanilla ice cream.
Mary J
Click Here to Print this Recipe



Cherry Angel Food Cake Recipe

Ingredients
8 1/2 c. 1/2-inch cubes angel food cake
1 can cherry pie filling (2 1/2 c.)
1 pkg. instant vanilla pudding (4 oz.)
1 1/2 c. milk
1 c. sour cream

Directions
Place half the cake pieces in a 9 x 9 x 2-inch pan. Reserve 18 cherries and spoon remainder of filling over cake pieces. Top with remaining cake pieces. Combine pudding mix, milk and sour cream. Beat until smooth. Spoon over cake. Chill 5 hours. Cut into 9 (3-inch) squares. Garnish each square with 2 cherries.
Mary J
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Frozen Cherry Salad Recipe

1 (3 oz.) pkg. cherry jello
1 c. boiling water
1 c. sweetened milk
1 large can cherry pie filling
2 cans mandarin oranges, drained
1 can crushed pineapple, drained
1 c. miniature marshmallows
1/2 c. nuts
1 carton whipped topping

Mix all ingredients together and freeze.
Mary J
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