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August 20, 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 | Crockpot Swiss Steak Recipe |  Crustless Pie Recipe | Easy Feta Chicken Bake Recipe Salad Recipes from Sherry (in Indiana) | Pumpkin Oatmeal Chocolate Chip Cookies Recipe | The Best Potato Soup Ever! | Slow Cooker Ham Swiss Cheese QuicheNana's Cake Mix Cookie RecipeCashew and Lettuce Salad Recipe | Cauliflower and Lettuce Salad Recipe | Ana's Fried Green Tomato RecipesFried Noodles and Cabbage Recipe | Cabbage Dish Recipe | Grandma's Cabbage Jello Salad Recipe
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Another quick and easy crockpot round steak recipe!

Crockpot Swiss Steak Recipe

2 lbs. round steak, cut 3/4 in. thick
Salt & Pepper to taste
1 large onion, thinly sliced
1 can tomatoes ( 1 lb.)

Cut steak into serving pieces, season with salt & pepper. Place in crockpot with sliced onion. Pour tomatoes over all. Cover & Set to Low for 8 - 10 hours.
May substitute beef liver for beef steak. Dip in flour before
adding to pot. Cover & cook on low 6-8 hours.

(Cooking time may need to be reduced in the newer crockpots)
(Source: Booklet which came with Rival Crockpot years ago)
Athena in DE
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I really need the help of the Nancyland family on this one. I've
discovered that I am Lactose Intolerant (basically allergic to dairy products). As a person born and raised in the midwest (Northeast Kansas) I was brought up knowing that meat, potatoes and gravy was the primary food of the land. Well how can you make cream gravy without milk, half n half or cream?

And what about potato soup, New England (Boston) clam
chowder or oyster soup or stew? Then there is Mac & Cheese and cheese sauce for the steamed cauliflower and mashed potatoes with lots of butter and milk/cream and sometime sour cream. Also what is a baked potato without more butter and sour cream and sometimes a tasty cheese sauce? I never realized that there were so many foods that require dairy to make them what they were meant to be. I tried making a cream style gravy a
couple nights ago with ground beef (hamburger gravy for some boiled potatoes) using chicken broth in place of the milk but it was just so-so. So are there some Nancylanders out there who share my problem and can help me with suggestions for what I can do to replace the dairy products we so commonly take for granted to make the foods that usually contain dairy products as essentials?
"Drink" - Lake Forest, CA

For Judy (in Alaska). In the August 17, 2015 Newsletter, you had a recipe for Salisbury Steak. There is a list of ingredients but in the directions you say, "Mix thoroughly the beef, 1/3 cup sour, bread crumbs, eggs, salt and pepper and shape into 6 oval patties."

I am assuming that the sour stands for sour cream, however, there is no sour anything listed in the ingredients. Please let me know what this means before I try the recipe. Thanks.

I also have a request for a recipe that I often have at Mexican Restaurants, they serve a black bean dip along with the usual salsa with chips. Does anyone have this recipe that would be willing to share it? Thanks in advance.
Sara in NW FL

I am again looking for either a Mexican type salad or Bean and Corn Salad suitable to take to a gathering. Needs to be plentiful. Appetizer recipes too for same .
Thanks, Anita in Camarillo

If you liked your mom's old fashion egg custard, give this a try. This is a well used recipe from the 60's. A hint of egg custard, with added coconut and pineapple gives it a special flavor. Serve warm. Refrigerate leftovers and microwave prior to serving.

Crustless Pie Recipe

1 stick oleo, melted
1 1/4 cups sugar
4 eggs
2 cups milk
1 cup coconut
8 oz. crushed pineapple, drained
1/2 cup self rising flour or Bisquick
1 teaspoon vanilla

Combine all ingredients together, adding flour / Bisquick last. Pour I to a sprayed 8x12 pan or comparable size. Bake 45-50 minutes in a 325 degree oven or till lightly brown and set in middle.

Be cautious to not OVERBAKE.
Marvis in Texas
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Easy Feta Chicken Bake Recipe

6 boneless skinless chicken breast halves (about 2 lbs)
I buy only organic chicken and am glad that Walmart now carries it.
2 T. lemon juice, divided
1/4 t. salt
1/4 t. black pepper
1 pkg ( 4 oz) Athenos Crumbled Feta Cheese w/Basil & Tomato
1/4 c. finely chopped red pepper
1/4 c. finely chopped fresh parsley

Preheat 350. Arrange chicken in 13 x 9 baking dish. Drizzle w/ 1 T. lemon juice. Season w/salt & pepper. Top w/ feta cheese; drizzle w/ 1 T. juice. Bake 35 - 40 min. or until chicken cooked through. Sprinkle w/red pepper & parsley.

6 servings 220 cal. per serving. May use chicken thighs instead and bake 40 - 45 min.
(Note! I usually cut recipe in half and cook in my toaster oven.)
Athena in DE
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Pumpkin Oatmeal Chocolate Chip Cookies Recipe

1-1/2 cups (3 sticks) butter, softened
2 cups brown sugar, packed
1 cup sugar
1 can (15 oz.) pumpkin puree (NOT pumpkin pie filling)
1 egg
1 tsp. vanilla extract
4 cups all-purpose flour
2 cups quick-cooking oats
2 tsp. cinnamon
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 bag (12 oz.) chocolate chips

Preheat oven to 375°F. Line baking sheets with parchment paper and set aside.

In a large bowl, beat the butter, brown sugar and sugar until creamy. Add the pumpkin, egg and vanilla; beat until smooth and well combined.

In a separate bowl, combine the flour, oats, cinnamon, baking soda, baking powder and salt. Mix into the pumpkin mixture just until combined. Fold the chocolate chips into the dough. Using a cookie scoop, drop dough onto the baking sheets, spacing about 2 inches apart.

Bake for 10-12 minutes or until the edges just begin to brown. Allow to cool on the pan for 3 minutes before removing to a cooling rack to cool completely.

Store leftover cookies in a covered container.
Judy in Montana
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Weekly Specials from The Prepared Pantry 

Pumpkin Spice Cheesecake Bars Recipe

For the crust:
2 cups all purpose flour
2 1/2 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3/4 teaspoon salt
1 cup (packed) brown sugar
1/2 cup vegetable shortening, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1 large egg
1/4 cup molasses

For the cheesecake layer:
1 pkg. (8 oz.) cream cheese, softened
1 cup canned pumpkin
1/2 cup sugar
1/2 tsp. pumpkin pie spice
2-1/2 cups Cool Whip, thawed

Preheat oven to 350°F. Spray a 9x13-in. baking dish lightly with cooking spray and set aside.

Combine first 6 ingredients crust ingredients in a medium bowl; whisk to blend. Using an electric mixer, beat the brown sugar, shortening and butter in large bowl until fluffy. Add the egg and molasses and beat until well blended. Add the flour mixture and mix just until blended.

Press the dough into the pan. Bake for 25-30 minutes. Transfer to a cooling rack to cool.

Meanwhile, beat the cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in the whipped topping.

When the crust has cooled off, spoon the cream cheese mixture into crust. Level with an off-set spatula or the back of a spoon.

Refrigerate for 3 hours or overnight. Store leftover cheesecake bars in refrigerator.
Where I take these never any left and they all want the recipe
Judy in Montana
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Salad Recipes from Sherry (in Indiana)

Crunchy Asian Salad Recipe

1/2c packaged coleslaw mix
1/2 c shelled edamame and
1/4 c shredded carrots in small bowl.

Toss with 2 tsp reduced-calorie sesame salad dressing. Spoon over 2 romaine lettuce leaves; drizzle with splash of rice vinegar and garnish with 2 tsp chopped scallion, 1 tsp sesame seeds and chopped fresh mint to taste.
Plus Points = 4

Mexican Shrimp Salad Recipe

2 oz cooked peeled and deveined shrimp
? c store bought pineapple salsa and
1/4 avocado, diced, in small bowl.

Sprinkle with chopped fresh cilantro to taste; serve over 3 large romaine lettuce leaves.
Points Plus = 5

Turkey Cobb Salad Recipe

2 c chopped romaine lettuce
2 oz sliced deli turkey, chopped
1 sliced hard-cooked egg
? c chopped avocado
1 Tbsp chopped red onion.

Toss with 2 Tbsp reduced-calorie blue cheese dressing.
Plus Points = 5

Italian Chicken Salad Recipe

Warm 3 oz cooked skinless boneless chicken breast in
microwave; thinly slice. Top with 1 c arugula, ½ c diced
tomato and ? c chopped Vidalia onion, and drizzle with 2 tsp low-fat vinaigrette salad dressing.
Plus Points = 3

Corn and Black Bean Salad Recipe

1/2 c canned black beans, rinsed
1/2 c yellow corn
1 c chopped green bell pepper
6 halved grape tomatoes in medium bowl.

Toss with 1-1/2 Tbsp low-fat red-wine vinaigrette salad dressing. Serve over 1 c shredded lettuce; garnish with chopped fresh cilantro to taste, 2 tsp chopped red onion and
1/2 tsp lime juice.
Plus Points = 5
Sherry (in Indiana)
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Bread Mixes from The Prepared Pantry

Slow Cooker Ham Swiss Cheese Quiche

1 box refrigerated pie crusts, softened as directed on box, such as Pillsbury

2 cups shredded Swiss cheese
1 cup chopped lean cooked ham
4 green onions, chopped (1/4 cup)
6 eggs
1 cup whipping cream
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon ground nutmeg

Spray 5- to 6-quart oval slow cooker with cookng spra. Remove pie crusts from pouches; cut pie crusts in half. Press 3 pie crust halves in bottom and 2 inches up side of slow cooker, overlapping seams by 1/4 inch. Refrigerate remaining pie crust half for another use.

Cover; cook on High heat setting 1 hour 30 minutes.

Sprinkle 1 cup of the cheese, the ham and 1/4 cup onions over crust. In medium bowl, beat eggs, whipping cream, salt, pepper and nutmeg with whisk. Pour over ingredients in crust. Sprinkle with remaining 1 cup cheese.
Cover; cook on High heat setting 1 hour 30 minutes or until filling is set. Uncover; let stand 5 minutes before serving. Cut quiche into wedges; serve immediately. Garnish with tomatoes and additional onions.
from: Pillsbury
ENJOY !! Judy in Montana
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This message is for Sue regarding the newsletter of 8/16, and the recipe for Hot Chicken Salad.

With reference to the ingredient 3/4 c. cream of chicken soup, do you mean the way it is directly from the can or after it is prepared?
Thanks, Artemis in NYC

The Best Potato Soup Ever!

2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
1/2 regular package uncooked bacon, finely diced...
1 medium onion, diced
1/4 bunch celery, diced
8 cups milk
4 cups water
4 chicken bullion cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water)
1 teaspoon salt
1 teaspoon black pepper
3/4 cup salted butter
3/4 cup flour
1/4 bunch freshly chopped parsley
1 cup whipping cream

For garnish
Shredded cheese
fried bacon bits
chopped green onions

In large pot, boil potatoes in water 10 minutes. Drain and set aside. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. To the large potato pan, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three. Serve hot!
from: Trisha Payne
Judy in Montana
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Nana's Cake Mix Cookie Recipe

1 box of cake mix-flavor of choice,but chocolate, yellow, or butter pecan are good options
1/4 cup water
1/4 cup butter.
1/4 cup packed brown sugar
2 eggs

Mix until all ingredients are moistened.

Fold in:
1 cup chocolate or white chocolate or butterscotch chips.
Chopped nuts are optional.
Spread into a greased and floured 15x10 jelly roll pan. Bake at 375º 118-20 minutes. Cool and cut to desired size.
Nana in SE Ohio
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I am wondering how much juice is in one lemon? If a recipe calls for juice from one lemon and I have only bottled juice how much do I use?
Thanks. Mary Ann Upstate N.Y.

Cashew and Lettuce Salad Recipe

1 head lettuce
1 lb. bacon
1 small head cauliflower
1 can salted cashews
1 small onion
1-1/2 c. salad dressing
1/3 c. sugar

In a 9 x 13-inch pan, layer the lettuce, bacon (crumbled), onion, cauliflower and cashews. Mix together the salad dressing and sugar. Put the dressing on top of the other ingredients. Reserve some of the cashews and bacon to sprinkle on top of the dressing. Do not make too far ahead as this salad tends to get juicy.
Mary J
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Cauliflower and Lettuce Salad Recipe

1 head lettuce, separated
1 head cauliflower, cut into flowerets
1 1/2 c. mayonnaise
1 medium onion, chopped
1 lb. crispy fried bacon
1/3 c. Parmesan cheese
1/2 c. sugar

Layer ingredients in bowl in order listed. Refrigerate overnight or 5 to 6 hours.
Toss before serving.
Mary J
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Ana's Fried Green Tomato Recipes
Here are two versions of fried green tomatoes. Our family likes either one equally.

Fried Green Tomatoes Recipe

6 large green tomatoes
1 egg
1/2 c. bread crumbs
1 tsp. salt
1 Tbsp. sugar
1/2 tsp. pepper

Cut the tomatoes into 1/2-inch thick slices and soak in cold salted water for 1 hour. Beat egg in small dish. Mix dry ingredients in another small dish. Dip tomato slices in beaten egg and then in crumb mixture. Fry in margarine until lightly browned.
Ana in TX

Oven Fried Green Tomatoes Recipe

1/2 c. yellow cornmeal
1/2 tsp. salt
1/4 tsp. black pepper
1 egg
1 Tbsp. water
3 medium green tomatoes, cut into 1/4 inch thick slices
Vegetable cooking spray or butter, melted

Preheat oven to 450°. Combine cornmeal, salt and pepper in bowl. Set aside. Beat egg and water together. Dip tomato slices first in egg mixture. Dredge in cornmeal mixture to coat. Lightly spray 10 x 15 inch baking pan with vegetable spray or spread lightly with melted butter. Use only enough butter to keep tomatoes from sticking. Place tomatoes in single layer in pan. Bake 30 to 40 minutes, or until golden brown. Turn halfway during cooking.
Ana in TX
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Fried Noodles and Cabbage Recipe

1 lb. bacon, chopped
1 small head of cabbage
1 onion, chopped
1 pkg. noodles

Fry, in slow fry pan, bacon until medium crisp. Add onion and continue cooking until done. Add cabbage until medium done. Prepare noodles to directions, drain and rinse. Combine all ingredients and put in large baking dish. Place in oven at 300° for 20 to 25 minutes. Serve hot with Parmesan cheese.
Serves 6 to 8.
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Cabbage Dish Recipe

3 slices chopped bacon
3 c. thinly sliced green cabbage
2 Tbsp. water
1 slice dry white bread, crumbled
1/4 tsp. caraway seed

Cook bacon in a heavy skillet over moderate heat, stirring, until crisp and transfer with a slotted spoon to paper towels to drain. Reserve 2 tablespoons bacon drippings. In remaining drippings in skillet, cook cabbage, water, salt and pepper to taste until crisp-tender and transfer to a serving dish. In skillet, heat reserved drippings over moderately high heat. Saute bread crumbs and caraway seed. Stir in bacon and sprinkle over cabbage.
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This recipe was one that my grandmother used often. I remember eating it when I visited her. It brings back a lot of great memories.

Grandma's Cabbage Jello Salad Recipe

2 c. chopped cabbage
1/2 green pepper, chopped fine
1 carrot, grated
1 Tbsp. vinegar
1 pkg. lime jello, mixed as directed

Mix ingredients together. Pour into the bowl of lime gelatin; chill several hours, until gelatin sets. Serve on a bed of lettuce. Garnish with a little mayonnaise.
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