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July 21, 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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In today's newsletter
New Pictures of Ditto and Little One

Cherry Salad Recipe  | Cake Contest Recipe | Broccoli Pasta Recipe | Carrots on the Grill Recipe | Chicken gizzards wth Rice Crock Pot | Blueberry Custard Recipe | Grilled Chicken with Onion Relish Recipe | Grilled Salmon Recipe |

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Cherry Salad Recipe

2-3oz boxes cherry jello ( or raspberry) or 1 - 6oz box
2 cups boiling water
1-20oz can crushed pineapple not drained
1 can cherry pie filling

8 oz softened cream cheese
1/3 cup sour cream
1/2 cup sugar/ splenda
1 tsp vanilla
1/2 cup chopped nuts your choice

In a large bowl mix jello and water stir until dissolved. Next add pineapple and cherry pie filling, mix well. Pour into 8x10, 9x9 or 8x8 pan or glass dish. Chill until set- 2 hrs. Mix cream cheese, sour cream, sugar/splenda and vanilla, blend well. Spread on top of jello mixture and sprinkle with nuts Keep chilled until ready to serve. This recipe was given to me over 30 years ago and has been a favorite of ours ever since. Wonderful for potluck dinners. Never any left.
Serves 6-8
ENJOY !!!! Judy in Montana
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Also in 7-20 newsletter for Jerry:
I'm so sorry to hear of your problem. Hopefully treatments not much longer. But you can put anything into a blender with a small amount of broth, juice, water, etc. and blend even meat. I did that when hubby had all his teeth pulled in one day. I'll be praying for you. Take care;
Judy in Montana

Nancy, this is for Judy in In. I don't like gizzards but, I do like Chicken Livers. I hope she enjoys this recipe.
Reita in Tn.

These gizzards come out so tender and this is a very simple yet really good soup like recipe.

Chicken gizzards wth Rice Crock Pot

1 lb chicken gizzards
1 cup carrots, chopped
1 cup celery, chopped
1 cup onion, chopped
2 cups chicken broth
2 tsp salt
1 tsp pepper
3 cups cooked brown rice

Add the gizzards, vegetables, broth, salt and pepper to your crockpot. Cook on low for 5-6 hours(whichever works better for you). Serve over the cooked rice.
Makes 6 servings of 1/2 cup rice and about 1-1 1/2 cups soup.
Servings: 6
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Nancy, this isn't a recipe, but I have made something called "Junket" or" Rennet Custard" for people with sensitive stomachs as well. It's just made with milk and you have to let it set to firm up. I found a box of the tablets in the ice cream topping section of my grocery store. You just dissolve the tablet in warm milk and add sugar and vanilla. It literally melts in your mouth and I love it.
Marion in Atlanta

Little One - July 2015 Ditto- July 2015 
I took a picture of Little One this morning while he was helping me work on the computer.  Little One sits beside me on my computer desk and acts like he is not paying attention and reaches over hits the space bar when I am not expecting it.  Then he gives me such an innocent look like he didn't do it. Why would you think that? Didn't want to leave Ditto out.  Had to wake Ditto up to take his picture.

Weekly Specials from The Prepared Pantry 

Cake Contest Recipe for Sue:
This cake won $25,000 in a Pillsbury contest many years ago. My mother prepared it every year for her group of 12 friends. It is different and delicious.

Bake at 350 for 40-50 min. Makes 12 x 8 x 2 or 13 x 9 x 2 cake.
All ingredients should be at room temperature.

Grind together
1 large orange, pulp & rind ( reserve juice for topping)
1 cup seedless raisins
1/3 cup walnuts

Sift together
2 cups sifted Pillsbury’s Flour
1 t. soda
1 t. salt
1 cup sugar

1/2 cup shortening
3/4 cup milk

2 min., 300 strokes, until batter is well blended
(with electric mixer blend at low speed, then beat at
medium speed for 2 min.)

2 eggs, unbeaten
1/4 cup milk

for 2 min.

orange raisin mixture into batter

into well- greased & lightly floured pan. ( Cake may be baked in 2 (8 inch or 9 inch) round layer pans at 350 for 35 - 45 min.)

350 for 40 - 50 min.

Orange Nut Topping
1/3 cup orange juice over warm cake

1/3 cup sugar
1 t. cinnamon
1/4 cup chopped walnuts; sprinkle over cake.
Decorate with orange slices, if desired.
* If Self-Rising flour is used, decrease soda to 1/4 t. and omit salt)
Athena in DE (Source: Mrs. Peter Huebel, Redwood City, CA)
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Bread Mixes from The Prepared Pantry

Broccoli Pasta Recipe

1 head Broccoli ( I like to use Broccoli Rabe)
6 cloves garlic crushed
1/4 Cup extra virgin olive oil ( I use a little more)
1 tsp red pepper
1 cup pasta water
Salt & Pepper
1/4 cup Romano or Parmesan cheese

In large skillet add olive oil, garlic and red pepper . Salute until garlic is golden . Add Broccoli; heat on medium heat about 5 minutes or to desired doneness. Cook pasta 2 - 3 min short of al dente. Add to skillet with pasta water . Mix well; cover; cook 2 min, Remove to bowl. Add grated cheese . Enjoy!
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Carrots on the Grill Recipe

6 medium carrots
1 Tbsp. dehydrated onion flakes
1/2 tsp. garlic salt
black pepper to taste
1/4 c. soy sauce
1/4 c. water
2 Tbsp. wine vinegar

Place carrots on a large double layer of aluminum foil; fold up sides to form a container. Sprinkle carrots with onion flakes, garlic salt and pepper. Combine all remaining ingredients in a small jar or measuring cup; pour over carrots. Wrap foil tightly around carrots to make a packet. Marinate 2 hours, turning occasionally. Remove carrots from foil; place on hinged grill or on a rack 4 inches from source of heat. Grill 45 minutes or until carrots are tender.
Makes 6 servings.
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Easy Fruit Dessert Recipe

1 large can peaches (with juice)
1 (20 oz.) can chunk pineapple, drained
2 cans mandarin oranges, drained
1 pkg. vanilla instant pudding

Mix peaches and pudding. Add rest of fruit. Refrigerate.
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Blueberry Custard Recipe

2 c. milk
1/2 c. bisquick mix
1/4 c. margarine
1 c. blueberries
3/4 c. sugar
4 eggs
1-1/2 tsp. vanilla

Combine milk, sugar, biscuit mix, eggs, butter and vanilla in blender. Blend on low speed for 3 minutes. Pour into greased 9-inch pan. Let stand about 5 minutes, then add fruit. Bake at 350° for 40 minutes. Cool.
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Grilled Chicken with Onion Relish Recipe

2 lb. skinless chicken pieces
1/2 c. orange juice
2 Tbsp. honey
1 Tbsp. Dijon mustard
1 Tbsp. grated gingerroot
2 tsp. reduced sodium soy sauce

Combine all ingredients in a large self closing bag, mixing well. Seal and marinate in refrigerator at least 2 hours, turning bag occasionally. Spray the grill with no stick spray before heating. Remove chicken from bag, reserving marinade. Place chicken on the rack over coals. Grill uncovered for 15 to 20 minutes or until the chicken is no longer pink. Brush frequently with reserved marinade while grilling. Serve with relish.

Onion Relish
1 Tbsp. butter
1/2 c. chopped red onions
1/2 c. chopped green peppers
1/2 c. chopped tomatoes
3 Tbsp. all fruit orange spread
2 tbsp. chili sauce
1 Tbsp. cider vinegar
1/2 tsp. thyme (optional)

Melt butter in small saucepan. Add onions and peppers and cook until tender. About 4 minutes. Stir in rest of ingredients. Cook and stir for 2 minutes more. Remove from heat and set aside.
Lisa TX
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Grilled Salmon Recipe

1 to 1 1/2 lb. salmon fillets with skin on
1/4 c. butter or margarine
1/4 c. lemon juice
1/8 tsp. garlic (more is optional)

Heat grill to medium. In a very small saucepan, melt butter. Add lemon juice and garlic. Place salmon, skin side down, on grill (do not turn). Baste with butter sauce approximately 3 times while grilling. Grilling time will be approximately 9 to 15 minutes, depending on the thickness of the salmon.
Makes 4 servings
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Lubbock, Texas 79416

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