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August 25, 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 -   Peanut Butter Cookies Recipe | Banana Nut Bread Recipe | Pineapple Banana Nut Bread RecipeCorn and Tomato Casserole RecipeLima Bean Casserole Recipe | Old Fashioned Tomato Soup Recipe | Shaker Scalloped Tomatoes RecipeTomato Salad Recipe | Tomato and Avocado Salad Recipe | Spinach Salad Recipe
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Nancy



The newsletter was started a bit later tonight. I went to hear Jodi Thomas. Her new book, Ranson Canyon, is on sale today. I got the book and she signed it. I knew Jodi Thomas before she was Jodi Thomas. Her name was Jodi Koumalats when she was at Amarillo High School. I asked her husband if it made him Mr. Thomas Thomas. He just laughed. I knew him in Amarillo as well.
Nancy


Would love to try your Creamy Peach Pie. Do you think I could use a graham cracker crust in an 8-inch square pan?
Marge in SoCA


Peanut Butter Cookies Recipe

Easy to make, classic peanut butter cookie recipe, made with flour, sugar, butter, egg, and peanut butter.

You can use either smooth or crunchy peanut butter for this recipe. Smooth peanut butter will give you a smoother consistency. Crunchy will give you some bits of peanuts throughout the cookie.

You can chill the dough for less time than the 3 hours the recipe calls for, but it does help the cookies to keep their shape if the dough is completely chilled, which it should be by the 3 hour mark.

Ingredients
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup butter (1 stick, 4 ounces), room temperature
1/2 cup peanut butter
1 egg
1 1/4 cup all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Method
Beat the butter until creamy, 2 minutes. Add the sugars, beat for 2 more minutes. Mix in the peanut butter and the egg. Vigorously whisk together the dry ingredients— the flour, baking soda, baking powder and salt—in a separate bowl. Stir the dry ingredients into the sugar butter mixture. Wrap dough in plastic and refrigerate at least 3 hours. Preheat oven to 375°F (190°C). Shape the dough into 1 1/4 inch balls. Place the balls of dough about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, about 9 to 10 minutes. Remove the cookies from the oven and let cool in their baking sheets for a minute. After a minute, transfer the cookies to a rack to cool completely.
For chewier cookies, bake at 300°F (150°C) for 15 minutes.
Makes about 2 dozen cookies
Anna in Sweden
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Bread Mixes from The Prepared Pantry



Banana Nut Bread Recipe

Ingredients
1/2 c. butter or oleo, softened
1-1/2 c. sugar
1 whole egg
1 egg yolk
3 medium very over-ripe bananas
1 tsp. vanilla
2 c. all purpose flour
3/4 c. buttermilk
Chopped pecans

Directions
Cream butter with sugar. Add egg and egg yolk and beat. Add three medium very over ripe bananas. (If your bananas are not very ripe, you will have to mash them; also, the flavor will not be as good.) Add vanilla. Add flour alternately with buttermilk. Add chopped pecans. Bake 350° for 40 to 45 minutes. Check center with toothpick.
Mary J
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Pineapple Banana Nut Bread Recipe

3 c. plain flour
2 c. sugar
1 tsp. salt
1 tsp. soda
1 tsp. cinnamon
1 c. chopped nuts
3 eggs, beaten
1 c. vegetable oil
2 c. mashed ripe bananas
1 (8 oz.) can pineapple, drained
2 tsp. vanilla

Combine dry ingredients; stir in nuts and set aside. Combine remaining ingredients. Add to dry ingredients and stir just until moistened. Spoon batter into 2 greased and floured loaf pans. Bake at 350° for 1 hour and 5 minutes or until done.
Mary J
Click Here to Print this Recipe



Corn and Tomato Casserole Recipe

Ingredients
2 c. cooked corn
2 c. tomatoes
1 tsp. salt
pepper to taste
1 tsp. sugar
1 c. fresh bread crumbs
3 Tbsp. margarine

Directions
Mix seasonings with corn and tomatoes and pour into a greased baking dish. Spread the crumbs over the top; dot with the margarine. Bake in 350° oven for 1/2 hour.
Linda NM
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Lima Bean Casserole Recipe

Ingredients
1 Tbsp. margarine
1 medium onion, chopped
1 medium bell pepper, chopped
1-1/2 c. canned tomatoes
2 c. cooked lima beans
salt and pepper to taste
3 strips bacon, cooked crisp

Directions
Heat margarine in small frying pan. Brown the onion and bell pepper. Add tomatoes. Cook slowly for a few minutes. Add cooked beans and season to taste. Place in casserole. Bake at 400° until slightly browned. Garnish with crisp bacon.
Makes 4 servings.
Linda NM
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Beef Stuffed Tomatoes Recipe

Ingredients
2 Tbsp. vegetable oil
1 tsp. chopped onion
1/4 c. ground beef
1/2 c. grated cheese
1 tsp. salt
1 c. cooked rice
6 large, ripe tomatoes

Directions
Grease an 8 x 8 x 2-inch baking dish. Heat oil in a skillet. Brown onion and ground beef. Stir in cheese, seasonings and rice. Set aside.

With a sharp knife, cut a 1/4-inch slice from top of each tomato. Cut around inside of tomatoes, being careful not to cut through the bottom. Scoop out center pulp. Sieve the tomato pulp and set aside the liquid.

Sprinkle each tomato with salt. Lightly fill the tomatoes with filling. Place tomatoes in baking dish. Pour the tomato juice over tomatoes. Bake in a 375° oven for 20 to 25 minutes. Garnish with parsley.
Serves 6.
Sue
Click Here to Print this Recipe




Old Fashioned Tomato Soup Recipe

Ingredients
2 c. crushed canned tomatoes
1/4 tsp. baking soda
2 c. milk
2 Tbsp. margarine

Directions
In a large, heavy saucepan, heat tomatoes until boiling. Remove from heat; add remaining ingredients. Return to heat and cook on medium until butter is melted and soup is heated through.
Makes 4 servings
Sue
Click Here to Print this Recipe



Tomato Stir Fry Recipe

Ingredients
1 Tbsp. water
1 tsp. cornstarch
2 tsp. soy sauce
1/4 tsp. salt
1 lb. asparagus
1 Tbsp. cooking oil
4 green onions, bias slice into 4-inch lengths
1 1/2 c. sliced fresh mushrooms
2 small tomatoes, cut into wedges

Directions
Stir water into cornstarch. Stir in soy sauce and salt. Set aside. Snap off and discard woody bases from asparagus. Bias slice asparagus clockwise into 1 1/2-inch lengths. (If asparagus is not young and tender, precook 4 to 5 minutes.)

Preheat wok or large skillet over high heat. Add cooking oil. Stir-fry asparagus and onions in hot oil for 4 minutes. Add mushrooms. Stir-fry 1 minute. Stir soy mixture into vegetables. Cook and stir until thick and bubbly. Add tomatoes and heat.
Sue
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Shaker Scalloped Tomatoes Recipe

1/4 c. green onions
3 Tbsp. butter
2 c. soft white bread crumbs
1/2 tsp. sugar
1 tsp. salt
dash of pepper
3-1/2 c. tomatoes
1/4 c. soft white bread crumbs
1 1/2 tsp. melted butter

Saute the onions until tender in the butter. Add 2 cups soft bread crumbs, the sugar and salt and pepper. In a buttered 1 1/2-quart casserole dish, arrange alternating layers of tomatoes, then the bread crumb mixture, starting and ending with tomatoes. Combine 1/4 cup crumbs with 1 1/2 teaspoons melted butter and sprinkle over top of casserole. Bake at 375° for 45 minutes.
Sue
Click Here to Print this Recipe



Tomato Salad Recipe

ingredients
4 medium tomatoes, thinly sliced
1 green pepper, cut into strips
1 small onion, thinly sliced
1/4 c. snipped fresh parsley
1/4 c. cider vinegar
1/4 c. salad oil
2 tsp. sugar
dash of pepper
2 tsp. water

Ingredients
In medium bowl, stir together tomatoes, green pepper, onion and parsley. Set aside.

For dressing, stir together vinegar, oil, sugar, salt, pepper and water. Pour over tomato mixture and toss.
Cover and let stand at room temperature for 30 minutes to 1 hour. Serve with slotted spoon.
Serve over a bed of lettuce.
Makes 6 Servings
Mary Ann
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Tomato and Avocado Salad Recipe

Ingredients
6 slices bacon
3 Tbsp. vegetable oil
1 Tbsp. vinegar
1/2 tsp. salt
1/8 tsp. pepper
1 drop Tabasco sauce
2 medium avocados, cubed
2 medium tomatoes, cut into 1/2-inch pieces
1 small onion, chopped
salad greens

Directions
Fry bacon until crisp; drain and crumble. Mix oil, vinegar, salt, pepper and Tabasco sauce. Pour over avocados. Toss; stir in bacon, tomato and onion. Cover and refrigerate 2 hours. Just before serving, place on salad greens with slotted spoon.
Mary Ann
Click Here to Print this Recipe



Spinach Salad Recipe

Ingredients
1/2 lb. sliced bacon, diced
1/3 c. Catalina salad dressing
1/4 tsp. salt
1/2 tsp. prepared mustard
1/8 tsp. pepper
8 c. baby spinach or torn fresh spinach
2 medium tomatoes, cut in wedges
1/2 c. crumbled Blue or Feta cheese

Directions
In large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 2 tablespoons of drippings. Add the salad dressing, mustard, salt and pepper to the drippings. Cook and stir over low heat until heated through.

In large salad bowl, combine spinach, tomatoes, cheese and bacon. Drizzle with warm dressing. Toss gently to coat.
Mary Ann
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