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June 1, 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
Brine for Chicken Recipe | Zippy Beef Casserole Recipe | Blueberry Gingerbread Recipe | Swiss Steak Recipe | Pepper Steak for Two Recipe
| Squash and Chiles Skillet Recipe | Tortilla Soup Recipe | Easy Green Bean Casserole Recipe | Carrots Au Gratin Recipe |

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Hi all,
In the May 28th newsletter, Fay in St. Louis was looking for a TNT brine recipe for chicken. I don't always have the time (or remember!) to brine chicken, but when I have, we have enjoyed the result this brine produces. It's a very basic and simple brine, but the chicken really comes out moist, tender and flavorful.

Brine for Chicken Recipe

2 cups water
1/4 cup kosher salt
1/4 cup brown sugar, packed
2 cans or bottles of beer, 12 ounces each, chilled. (You can use a non-alcoholic beer if you prefer).
1 whole 3 to 3 1/2 pound chicken

You can use just a large, sturdy food storage bag, but I find a large stock pot lined with the bag works great. I usually use several large plastic bags, and plop the whole thing into the stock pot.

Just add the water, salt and brown sugar, stirring until the salt and sugar are dissolved. Stir in the beer, add the chicken. Tightly close the bag and refrigerate at least 8 hours. You can leave the chicken in the brine up to 24 hours, but definitely no longer.

Since my stock pot is tall and narrow, every few hours I move the bird around so it brines evenly. Also, I have brined a larger chicken, over 5 lbs., and just increased the ingredients accordingly.

When you're ready to cook the chicken, remove it from the brine and rinse the chicken thoroughly and pat dry. And pitch the brine! Then prepare your chicken as desired.

There is one other step that I have done but usually skip: After you remove the chicken from the brine and rinse and pat dry, you can place it in a pan, breast side up, and refrigerate uncovered for 1 hour to allow the skin to dry. This will produce a crispier skin when you bake/grill your chicken, but since we usually throw the skin away, it doesn't matter if I skip this step.

Hope this is what you're looking for.
Jan in MO
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This is such a good main dish that is very filling and delicious.

Zippy Beef Casserole Recipe

1 lb. lean ground beef
4 ounces uncooked elbow macaroni
1 can cream of mushroom soup
3/4 cup milk
2/3 cup ketchup
1/2 cup shredded Cheddar cheese
1/4 cup chopped green pepper
2 tbsp. minced onion
1 tsp. salt, or to taste
1 cup crushed potato chips

Brown meat and drain off any excess grease. Cook macaroni as directed on package; drain off water. In ungreased 2 quart casserole, mix all ingredients except the potato chips. Cover and bake at 350 for 40 minutes. Uncover and sprinkle with potato chips and bake for 5 minutes more.
4 to 6 servings.
Judy (in Alaska)
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I thank Genie in Ohio and V for their nice comments about my recipes in the newsletter. I have always enjoyed sharing recipes, and happy to know others enjoy them as well.
Judy (in Alaska)

We really like gingerbread and this is especially delicious with blueberries added to it.

Blueberry Gingerbread Recipe

1/2 cup shortening
1 cup granulated sugar
1 egg
2 cups flour
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. salt
1 cup sour milk, or buttermilk
1 tsp. baking soda
3 tbsp. molasses
1 cup blueberries, fresh or frozen (do not thaw)
3 tbsp. granulated sugar, for topping

Cream sugar and shortening; add egg and mix well. Stir soda into milk. Combine flour with spices and salt. Add dry ingredients alternately with milk to creamed mixture, beginning and ending with dry ingredients. Add molasses and blueberries and stir in gently. Put batter in a greased and floured 9 inch square pan; sprinkle with the 3 tbsp. sugar. Bake at 350 for 50 to 60 minutes.

Delicious warm or cold with whipped cream.

Note: I have also baked it in a prepared 9 x 13 inch pan for 35 minutes. I use buttermilk, but you can sour your own milk, by adding 1 tbsp. cider vinegar to 1 cup regular milk, stir and set aside for a few
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I miss Robbie's recipes.  I haven't seen her recipes in the past several days.  Is she OK.  She always has great down to earth recipes.


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Swiss Steak Recipe

2 lb. round steak (1-inch thick)
1/3 c. flour
1/4 c. oil or shortening
1 1/2 tsp. salt
1/8 tsp. pepper
2 small, sliced onions
1 (28 ounce) can tomatoes
1 tsp. Worcestershire sauce

Trim fat from steak; cut into serving size pieces. Pound flour into both sides of steak. Heat fat in skillet; brown steak on both sides. Season with 1 1/2 teaspoons salt and 1/8 teaspoon pepper. Place a single layer in baking dish. Cover with onion slices.

In skillet, heat tomatoes. Add Worcestershire sauce and season to taste. Pour over steak. Cover and bake until fork-tender. Bake at 350 for 2 to 2 1/2 hours.
Linda NM
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Pepper Steak for Two Recipe

1 tip sirloin steak
1 green pepper
1 tomato
1 small clove garlic (optional)
1 can mushroom gravy or brown gravy
1/2 onion
1/2 to 1 c. mushrooms (optional)
2 Tbsp. olive oil

Slice green pepper, tomatoes, onions, garlic and mushrooms into thin slices and saute in enough olive oil to coat bottom of skillet. Saute until green peppers and onions are almost soft, but not brown. Meanwhile, cut meat into strips approximately 1 x 3-inch. Put tenderizer on both sides and pound. Add meat to green pepper mixture and cook over medium high heat to avoid browning green peppers and onions. Add gravy and salt to pepper to taste. Simmer covered until you are ready to serve, at least 10 minutes. Prepare rice while this simmers.
Makes 2 servings.
Linda NM
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Squash and Chiles Skillet Recipe

5 small summer squash, cubed
1 medium onion, diced
2 roasted green chiles
1 Tbsp. vegetable oil
1/2 c. shredded Longhorn cheese

Saute onion in shortening until soft; add squash and stir until almost done. Add chiles; cook over very low fire. Sprinkle over cheese and stir until cheese is melted but not stringy.
Serves 4.
Linda NM
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Tortilla Soup Recipe

1 zucchini squash
1 yellow squash
1 onion
2 c. Ro-Tel tomatoes
2 c. chicken broth
1 c. corn, drained
1/4 cup rice (I use brown, uncooked)

Chop onion and slice squash into a crock-pot. Add tomatoes, chicken broth, corn, rice and water. Cook 1 or 2 hours in crock-pot. Serve with avocado cubes, shredded cheese, and tortilla chips crumbled on top.
Lisa TX
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Easy Green Bean Casserole Recipe

2 large cans green beans, drained
1/2 c. French onion chip dip

Mix together. Put in 1-quart casserole dish. Sprinkle with Chinese noodles on top with your favorite sliced cheese. Bake at 350 for 1/2 hour.
Mary J
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We really like carrots and have always enjoyed this way of preparing them. I use more onion, and also more cheese.

Carrots Au Gratin Recipe

2 tbsp. butter
2 tbsp. flour
1 cup milk
1/2 tsp. grated onion
1/2 tsp. salt
Pepper to taste
1/2 cup grated American cheese, or Velveeta
3-1/2 cup diced carrots
1 tsp. celery seed
1 cup buttered bread crumbs

Cook carrots in water to barely cover, just until tender-crisp. Add flour to butter in saucepan and blend. Add milk, onion and seasonings; cook over medium heat , until thickened and smooth. Stir in cheese. Alternate layers of carrots and sauce in a greased casserole dish. Top with bread crumbs.
Bake at 350, uncovered, for 30 minutes.
Judy (in Alaska)
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Pecorino and Black Pepper Cheese Crisps Recipe

Yield: Serves 6 - 8 Prep Time: 15 + 2 hrs refrigeration Cook Time: 20 mins

3/4 Cup All-purpose Flour
1 - 2 Teaspoons Ground Black Pepper (Coarsely Ground Works Best)
1/2 Stick, or 4 Tablespoons Cold Butter Cut Into Pieces
1 Cup Finely Grated Pecorino Romano Cheese
1/4 Cup Heavy Cream

In a food processor, add the flour, pepper, and butter and pulse a few times until the mixture is mealy.

Add the cheese and pulse just until mixed.

Add the cream, and continue to pulse until the mixture comes together as a dough.
Shape the dough into a block, wrap in plastic wrap and refrigerate for at least 2 hours, or up to 2 days.

Preheat oven to 350 degrees F. and line two baking sheets with parchment paper.

Roll the dough into a rectangle 1/4 of an inch thick, and using a pastry wheel, cut into 1 1/2 inch squares.

Place the crisps on the prepared baking sheets and bake until light golden brown and puffy, about 15 to 20 minutes.

Cool to room temperature and serve.

Store crisps in an airtight container for up to 2 days.
Anna in Sweden





A lot of our members have asked what software I use for organizing my person recipes. 
Nancy Rogers

I use Home Cookin' software for my personal recipes.
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