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June 11, 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 -  Peach Recipes and More
Grandma's Fresh Peach Pie Recipe | Barbara's Peach Salad Recipe | Barbara's Glazed Peach Pie Recipe | Peach Cobbler Recipe | Peach Ice Cream Recipe | Peach Ice Cream Recipe | Beef Pot Roast Recipe | Chicken with Mustard Cream Sauce Recipe |


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Grandma's Fresh Peach Pie Recipe

4 c. fresh sliced peaches
3/4 c. sugar
2 Tbsp. cornstarch
1 1/2 c. water
Fresh Start
1 small pkg. peach jello

Cook sugar, water and cornstarch until thickened, then add jello and mix well. When cool, pour over peaches that you've arranged in the bottom of a baked pie crust. Put in refrigerator. To serve top with Cool Whip.
Barbara M
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Barbara's Peach Salad Recipe

1 medium container Cool Whip
2 small containers peach yogurt
1 small package peach jell-o, dry
fresh or canned peaches to garnish

Mix ingredients together. Refrigerate.
Barbara M
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Barbara's Glazed Peach Pie Recipe

baked pie shell
fresh peach slices to fill shell

1-1/4 to 1 1/2 c. mashed peaches
2-1/2 tsp. cornstarch
1/2 c. water
3/4 c. sugar
juice of 1/2 lemon

Dissolve cornstarch in water; pour over peaches in pot. Add sugar and lemon juice; cook over medium heat until thick. Then boil for 2 or 3 minutes. Take off heat. Add 1/2 teaspoon vanilla, 1/2 teaspoon butter flavoring (if available) and 2 tablespoons butter. Pour over fresh peaches in shell. Chill and top with whipped cream.
Barbara M
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Peach Cobbler Recipe

4 c. fresh or frozen peaches
1/2 c. sugar
1 large pkg. peach jello
1/2 c. water
1 white or yellow cake mix
1/3 c. melted margarine

Place peaches in the bottom of a 13 x 9 pan. Sprinkle with sugar, then sprinkle with jello. Drizzle water over, then sprinkle dry cake mix over the whole thing. Drizzle with butter. Bake at 350° for 50-60 minutes. Note that this can be used with other fruit and jello.
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Peach Ice Cream Recipe

2 cartons whipped cream
2 cartons half and half
3 c. sugar
about 8 fresh ripe peaches
vanilla extract to taste
1 pt. milk

Put cream, half and half and sugar in ice cream freezer. Process peaches in blender for a few seconds, then add to freezer. Add vanilla and finish filling freezer with milk. Freeze. Makes 1 gallon.
Barbara M
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Weekly Specials from The Prepared Pantry 

To the person who doesn't like "mustardy" potato salad. I don't know what kind of mustard you are using or what quantity. I make my dressing separate before I put it on the potatoes. I do use yellow mustard but only a little, just enough to give the dressing a light color. Make sure you taste the dressing first, then add more of what you like. I usually make mine with mayonnaise, a little mustard a Tbs. or two of cider vinegar salt and Pepper. In the bowl I have the potatoes and chopped celery and chopped hard boiled eggs.

I have tried different things in the past like mixing sour cream with the mayonnaise or adding some italian salad dressing with the mayonnaise mixture, I have also used dill pickle juice in place of the vinegar. They all tasted good. But my usual is above. I can't give quantities, because it depends on how many potatoes you have.

Best advise start with a mixture and see what you like and either add or delete something. Just make a small quantity and taste it, that way you haven't ruined a whole bowl of potatoes.
Marion in Atlanta

Blueberry Strawberry Shortcake Recipe

4 cups all-purpose flour
1/4 cup sugar, plus extra for sprinkling and to sweeten cream
3/4 tsp salt
1 cup (2 sticks) unsalted butter, very cold
1 cup solid vegetable shortening, very cold
1/2 cup buttermilk
1 quart strawberries, hulled and sliced
1 quart blueberries
3 cups heavy cream, whipped

In a large mixing bowl, combine flour, 1/4 cup sugar and salt. Cut in butter and shortening until mixture resembles coarse sand. Add buttermilk and mix just until dough comes together in a ball. Divide dough evenly into thirds; wrap in plastic and refrigerate 2 to 3 hours.

Heat oven to 325°. Roll each piece of dough on lightly floured parchment to a 10-inch circle. Prick with a fork and sprinkle liberally with sugar. Bake at 325° for 30 minutes.

To assemble: Set aside a few strawberries and blueberries to top finished dessert. Place one pastry disk on a serving plate and cover with a third of the remaining berries, followed by a third of the whipped cream. Repeat layering two more times and finish with reserved berries.
Source: Family Circle.
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Governor Martha Layne Collins’ Brownies
(Former Kentucky Governor served these at the Mansion in Frankfort)

3 squares unsweetened chocolate
1/2 lb. butter
2 cups white sugar
4 well-beaten eggs
1-1/3 cups flour
1 cup chopped pecans

Melt chocolate squares & butter in top of double boiler. Remove from heat & add sugar.

Let cool & add well-beaten eggs, flour & pecans. Bake in 2 well-buttered 8 x 8 baking pans at 400 for 18 min. Take from oven, cut brownies, immediately roll in powdered sugar & store in tin cake can.

London Bridge Brownies
1/2 c. soft butter
1 c. sugar
1/4 t. salt
2 eggs
1 t. vanilla
3/4 c. flour
1/4 c. cocoa
3/4 c. chopped nuts

Mix to the tune of “London Bridge is Falling Down”
Whip the butter, sugar, too
Now add salt - that will do.
Beat & bland & stir in eggs,
Add vanilla.

Now add flour, stir it up,
Cocoa next, stir it up.
Add the nuts, and stir them up,
London Bridge Brownies.

Pour into greased 8 in. square pan and bake for 20 - 25 min. Cool. Cut into narrow bridges & serve.
Athena in DE (Source: Pauline Watson)
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The bold black text links are links to recipes.  The bold red text links are to the topic of the paragraph. The links listed in this newsletter have been checked within the last 24 hours are safe to click.

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Question for Judy: When you mention substituting fresh mushrooms for canned, what kind of mushrooms do you use?
Thanks. Athena in DE

Inspired by a recipe for pot roast that Judy (in Alaska) sent in, I cooked a pot roast this week. I always save the liquid left over in the sweet gherkin pickle jar for just this purpose. Any good pot roast recipe will do, it is the addition of the pickle juice that makes this a little different.

Beef Pot Roast Recipe

4 - 5 lb. good pot roast with plenty of veins of fat
Seasoned salt and pepper (I use the mixed pepper corns that have black, white and green pepper corns together in the grinder.)
1 env. dry onion soup mix
1 can Cream of celery or mushroom soup
1 can diced tomatoes and garlic, with liquid. Do not drain. Or use 1 can stewed tomatoes and mince a clove or two of fresh garlic to add to it.
1 soup can water
3 or 4 Tblsps. sweet pickle juice
4 slices bacon
2 Tblsps. Olive oil

Wash and dry pot roast well with paper towels. Season with freshly ground pepper and seasoned salt, rub in well. Cook bacon in a large dutch oven. Remove bacon and drain on paper towels. Brown pot roast in bacon grease and olive oil, 1 tablespoon at a time as needed, about 5 to 6 minutes on each side until it has some nice color. Add onion soup mix, celery or mushroom soup, diced tomatoes and water. Mix and spread around meat. Break up bacon pieces and sprinkle on top. Cover and cook in preheated 300 degree oven for 4 hours. Serve with boiled red potatoes and tiny carrots. If the gravy is too thick, add a little canned beef broth.
Jody in Texas
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On my tablet it appears a ? for the cups of brown and white sugar. Am I reading it wrong. Maybe it is a poor imprint of the number 2? Would you let's us know. 2 cups could make sense though 4 cups of sugar is a lot.

Chicken with Mustard Cream Sauce Recipe

4 boneless skinless chicken breast halves
2 tablespoons olive oil
Salt and pepper, to taste
1/4 cup chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon dried tarragon or oregano

Add olive oil to a large skillet and preheat over medium-high heat. Season chicken breasts with salt and pepper.

Add chicken to skillet and saute until cooked through, about 10-12 minutes, turning once. Transfer to a plate and keep warm. Pour chicken broth into hot skillet.

Whisk in the cream, mustard and tarragon or oregano. Cook and stir for about 2 minutes.
Pour sauce over chicken and serve.
Serves 4
let's dish recipes
this wonderful !!!
Judy in Montana
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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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