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August 19, 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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Judy's Quick Bread Recipe
Here are two of our favorite quick breads made with Bisquick baking mix for quicker preparation time. They are fairly similar, but slightly different and both are really tasty.

Poppyseed Cheese Quick Bread Recipe

3-3/4 cup Bisquick baking mix
1-1/4 cup American Cheese (can use Cheddar)
1 tbsp. poppy seed
1 egg, well beaten
1-1/2 cups milk

Heat oven to 350. Beat all ingredients together vigorously for 1 minute. Spoon into a well greased 9x5 inch loaf pan. Bake at 350 for 1 hour.
Judy (in Alaska)

Cheese Bread Recipe

1 egg
1-1/2 cups milk
3-3/4 cup Bisquick baking mix
1/2 tsp. salt (optional)
1 cup grated Cheddar cheese
1 tbsp. instant minced onion
1 tbsp. poppy seeds

Beat egg and milk together well in a mixing bowl. Stir in remaining ingredients except poppy seeds and beat vigorously for 1 minute. Put batter into a well greased 9x5 inch loaf pan. Sprinkle top with poppy seeds. Bake 1 hour or until done at 350. I insert a sharp thin paring knife into center of bread to test if it's done. Cool for 10 minutes and remove from pan. We like it best served warm.
Judy (in Alaska)

If you really like coconut Cream Pie, but don't have the time to make one from "scratch", this on can be made in just minutes and it's so delicious! I made it Sunday and son and hubby really did like it, and our son came back after work the next to get another piece.

Easy Coconut Cream Pie Recipe

1 prepared graham cracker crust
2 boxes (4 serving size) instant coconut cream pudding mix
2 cups cold milk
2/3 cup flaked coconut (I toasted in the oven)
1 tub (8 oz.) Cool Whip thawed
1/2 cup toasted coconut - for the top

In large bowl, whisk together the pudding mix and milk until thick, about 2 minutes. Fold in 3/4 of the Cool Whip and the 2/3 cup coconut. Put in pie crust. Chill several hours. Before serving, garnish with remainder of Cool Whip and 1/2 cup toasted coconut.

NOTE: You can 'slim' the recipe down, by using 1% milk, but I used 1 cup chilled evaporated milk and 1 cup chilled water. You can also use Lite Cool Whip. I used 1/2 pint real whipping cream (added a little powdered sugar and vanilla to it while whipping) and put on top of the pie, instead of using the extra Cool Whip.
Judy (in Alaska)

Been craving a nice juicy tender round steak, but still too hot out to heat the kitchen up No worries, here is a recipe for Crock Pot Round steak with gravy, that will have you wanting a second helping. I don't add the sour cream at the end, but you can if want more of a stroganoff flavor.


1/2 cup flour
1 tsp. salt
1/4 tsp. pepper
2-1/2 lbs. round steak, 1/2" thick, cut in serving pieces
2 tbsp. cooking oil
1 can French onion soup
1 (8 oz.) can mushroom stems & pieces, undrained
1/4 cup ketchup
3/4 cup water
1 tbsp. Worcestershire sauce
1 tbsp. cornstarch
1 container (8 oz.) dairy sour cream (optional)

In shallow pan, combine flour, salt & pepper. Dredge steak in the mixture and brown in hot oil in both sides. Put meat in Crock Pot. In bowl, combine remaining ingredients, except cornstarch and sour cream; pour over meat. cover and cook on low for 7 to 9 hours,until meat is tender. Remove steak to serving platter. Increase heat to high and combine cornstarch with small amount of water and stir slowly into the juices to thicken slightly. If desired, stir 1 tbsp. flour unto sour cream and stir into the juices until heated.

Pour gravy over meat pieces to serve. The gravy is great on mashed potatoes.
Judy (in Alaska)
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Weekly Specials from The Prepared Pantry 

Barbecue Chicken Recipe

1/2 c. chopped onion
1/2 c. chopped green pepper
1/2 c. chopped celery
2 Tbsp. butter
2 Tbsp. Worcestershire sauce
1 c. ketchup
1 c. water
1 tsp. salt
1/8 tsp. pepper
6 chicken of your favorite pieces

Cook first 3 items in oleo 5 minutes. Don't brown. Add remaining ingredients except chicken and bring to a boil. Add chicken. Cover and simmer 30 minutes until chicken is tender. Good served with mashed potatoes.
Lisa TX
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Pork Chop Casserole and Vegetables Recipe

1 Tbsp. cooking oil
2 or 4 (1-inch thick) pork chops
2 c. shredded cabbage
1 Tbsp. chopped parsley
1 Tbsp. brown sugar
2 medium potatoes, peeled and cut 1/4-inch thick
1 c. fresh or frozen green beans
salt and pepper
3/4 c. apple juice
1/4 c. seasoned bread crumbs
1 Tbsp. butter or margarine, melted

In large skillet, heat oil; brown chops on both sides. Remove and set aside. Toss cabbage with parsley and brown sugar. Place in an 11 x 7 x 2-inch baking dish. Top with potatoes and beans. Arrange chops over vegetables. Sprinkle with salt and pepper. Pour apple juice over all. Cover and bake at 350 for 45 minutes or until the chops and vegetables are tender. Combine the bread crumbs and butter. Sprinkle on top. Return to oven for 10 to 15 minutes. Enjoy!
Lisa TX
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Pork Chops Meal Recipe

4 pork chops
3 medium carrots, sliced
2 medium onions, sliced
4 medium baking potatoes, peeled and sliced
1 can cream of mushroom or cream of chicken soup
1 Tbsp. olive oil
2 Tbsp. brown sugar

Brown pork chops in olive oil in large skillet. Add potatoes, onions and carrots to skillet. In medium bowl, combine undiluted soup and brown sugar. Pour over pork chop mixture, coating all ingredients evenly. Cover and cook on simmer for 30 to 45 minutes (until potatoes and carrots are tender). Stir occasionally.
Serves 4.
Lisa TX
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Bread Mixes from The Prepared Pantry

Sweet Sour Pork Recipe

2 Tbsp. cornstarch
3 Tbsp. brown sugar
1/2 tsp. salt
1/4 c. vinegar
1/2 c. ketchup
1 c. crushed pineapple
1 Tbsp. soy sauce
2 to 3 lb. chicken or pork country-style ribs

In a crock-pot, mix sauce ingredients in the order given. Carefully stir in meat. Cook on low at least 5 hours. Serve over rice.
4 to 6 servings
Lisa TX
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BBQ Ribs Recipe

3 to 4 lb. country style ribs
1/4 c. chopped onion
1/2 c. water
3 Tbsp. vinegar
1 Tbsp. Worcestershire
1/4 c. lemon juice
2 Tbsp. brown sugar
1 c. chile sauce
1/2 Tbsp. salt
1/4 tsp. paprika

You will also need wax paper. Cut into serving pieces country style spareribs. Place in pan with wax paper over top. Bake at 500 for 15 minutes. Then reduce heat to 350; remove paper. In large skillet, saut onion; add and simmer 20 minutes the following: water, vinegar, Worcestershire, lemon juice, sugar, chile sauce, salt and paprika. Put sauce over ribs. Bake 1 to 1 1/2 hours more. Baste frequently.
Makes 6 servings
Lisa TX
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Black Bean and Salsa Corn Salad Recipe

1 (16 oz.) can black beans
1/2 c. chopped celery
1/4 c. chopped red onion
2 stalks chopped green onion
1 (8 oz.) can corn Niblets (spicy)
1/4 c. salsa

Mix everything together. Eat chilled or hot as a soup or put into tortillas as a taco.
Serves 4.
Mary J
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Black Bean and Corn Salad Recipe

6 to 8 ears fresh white corn or 2 (16 oz.) bags frozen corn, rinsed under water
4 (16 oz.) cans black beans, rinsed and drained
1 bunch scallions, minced
1 red pepper, coarsely chopped
1 green pepper, coarsely chopped
1/2 c. pickled jalapeno slices, minced

1/4 c. cider vinegar
1 c. olive oil
1/2 c. lime juice (2 to 3 limes)
1/4 c. minced cilantro

Combine salad ingredients. Combine dressing ingredients; pour over salad and toss.
Mary J
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