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July 16, 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
Quick Goulash Recipe | Salisbury Steak Recipe | Beef Tips and Noodles Recipe | Beef Vegetable Soup Recipe | Vietnamese Shrimp and Green Melon Salad | Lasagna Recipe | Baked Fish with Dill Recipe |




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Quick Goulash Recipe
Makes 4-6 Servings

Ingredients
2 (14 3/4 oz.) cans Franco-American spaghetti
1/2 c. chopped onion
1 lb. ground beef, ground chicken or ground turkey

Directions
Brown meat and onion. Drain well. Add Franco-American
spaghetti. Heat through and serve.
Sharon
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Salisbury Steak Recipe
Makes 4-5 Servings

Ingredients
1 (10-3/4 oz.) can mushroom soup
1 1/4 lb. ground beef
1/2 c. fine dry bread crumbs
1 egg, slightly beaten
1/4 c. chopped onion
1/8 tsp. pepper
1/4 c. water

Directions
In large bowl, combine 1/4 cup soup, ground beef, bread
crumbs, egg, onion and pepper; mix thoroughly and shape into
patties. In large skillet, brown patties; drain grease. Combine
remaining soup and water; spoon over patties and let simmer
over low heat for 20 minutes.
Sharon
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Beef Vegetable Soup Recipe

Ingredients
1 lb. ground beef
1 (16 oz.) pkg. frozen mixed vegetables
2 c. beef bouillon broth
2 c. chopped potatoes
salt and pepper to taste

Directions
Brown ground beef in saucepan, stirring until crumbly. Drain and
stir in remaining ingredients. Simmer for 30 minutes. Makes 4
to 6 servings.
Sharon
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Vietnamese Shrimp and Green Melon Salad

The melon cools the spice in this fresh, lively summer salad.
We like it with shrimp, but it's also good with grilled calamari.
Serves 6

Ingredients
1 pound cleaned, deveined medium shrimp (24 to 30 per lb.),
poached
1 1/2 cups fresh basil leaves
1 1/2 cups fresh mint leaves
1 1/2 cups fresh cilantro leaves
1/4 cup slivered red onion
1/2 serrano chile, sliced thinly
3 cups sliced honeydew or Galia melon wedges
3 tablespoons fresh lime juice
1 tablespoon sugar
2 tablespoons Vietnamese fish sauce
1/2 cup roasted, salted cashews

Directions
Toss shrimp, herbs, onion, chile, and melon together in a large
bowl. Mix together juice, sugar, and fish sauce, then pour over
salad. Top with cashews.
Note: Nutritional analysis is per 1-3/4 cups.

Nutritional Information
Calories 210 Protein 23g Fat 7g Carbohydrate 17g Fiber
3g Sodium 735 mg
Cholesterol 153 mg
Source: Sunset - August 2011
Weight Watcher Plus Points = 6
Anna in Sweden
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Beef Tips and Noodles Recipe

Ingredients
1 lb. beef tips
1 small can cream of celery soup
1 small can cream of mushroom soup
1 pkg. dry onion soup mix
1 small pkg. noodles

Directions
Place beef tips, celery soup, mushroom soup and onion soup
mix in crock-pot. Place beef tips first. Cook on low 8 to 10 hours
or on high for 4 to 5 hours. Pour over cooked (drained) noodles.
Lisa TX
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Lasagna Recipe

Ingredients
1 lb. box lasagna noodles
16 oz. spaghetti sauce with mushrooms
12 oz. cottage cheese
2 c. mozzarella cheese
1 c. mild cheddar cheese

Directions
Put enough spaghetti sauce in large baking pan to cover bottom
of pan. Layer uncooked lasagna noodles, spaghetti sauce,
cheeses and dollops of cottage cheese until approximately 3-4
layers are in pan. Cover with aluminum foil. Bake at 325°
approximately 1 hour 15 minutes, until fork placed through
noodles goes through smoothly.
Lisa TX
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Grilled Fish with Pecan Sauce Recipe

Ingredients
4 (6 to 8 oz.) fish fillets

Seasoning Mix
1 Tbsp. white pepper
1 Tbsp. cracked black pepper
1 tsp. chili powder
1/2 tsp. garlic powder
1/4 tsp. salt

Pecan Sauce
6 Tbsp. unsalted butter, softened
3 Tbsp. chopped red onion
1 c. roasted pecans, chopped
1/2 tsp. Tabasco sauce
1/2 tsp. pepper
1/4 tsp. minced garlic

Directions
Blend all seasonings; mix lightly until smooth and well mixed.
Rub Seasoning Mix into fillets. Char-broil for approximately 6 to
8 minutes, basting often. When cooked, spread Pecan Sauce
over each fillet and serve.
Makes 4 Servings
Lisa TX
Click Here to Print this Recipe


Baked Fish with Dill Recipe

Ingredients
1 1/2 lb. thick, firm, fleshy fish fillets (sea bass, snapper,
halibut, orange roughy)
2 ripe tomatoes, peeled, seeded and cut into chunks or 1 (16
oz.) can Italian tomatoes, well drained
1 small onion, finely chopped
2 Tbsp. freshly snipped dill
salt and freshly ground pepper to taste
tomato wedges

Directions
Preheat oven to 350°. Place the fish in a baking dish and
sprinkle with tomatoes, onion, dill, salt and pepper. Cover with
foil and bake for 10 to 15 minutes or until the fish is tender and
flaky. Serve hot, garnished with dill sprigs and tomato wedges.
Serves 4.
Lisa TX
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This was yesterday’s dinner.

Greek Veggie Wraps Recipe

Cheese Spread
2 oz. crumbled feta cheese
1/4 c. chopped pitted kalamata olives
1/4 c. light mayo
2 T. chopped fresh parsley

Wraps
4 ( 7-8 inch) flour tortillas
8 leaves leaf lettuce
1/2 small zucchini, cut into julienne strips
1 large tomato, very thinly sliced
2 large pepperoncini chiles, drained, seeded, sliced

In small bowl, combine cheese spread ingredients; mix well
Spread cheese spread evenly over each tortilla to within 1/2 in.
of edges. Layer lettuce, zucchini, tomato & chiles over spread.
Roll up each tortilla. Serve immediately.
( pepperoncini chiles are pickled green peppers near the pickles)
( can use flavored tortillas and add paper thin slices of red
onion & crushed garlic) Athena in DE 1 wrao = 240 calories
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5540 2nd St.
Lubbock, Texas 79416

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