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March 24, 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
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Our grandchildren ask me to make these for all the holidays and are usually the first thing to disappear, so I always have to double the recipe.

Bacon Stuffed Eggs Recipe

Ingredients
6 slices bacon
6 hard cooked eggs
1/4 cup mayonnaise
1 tbsp. butter, softened
1 tsp. spicy brown mustard
1/2 tsp. paprika
Snipped fresh parsley (for garnish)

Directions
Cook bacon until crisp, drain and crumble into small pieces and set aside. Cut cold cooked eggs in halves lengthwise; remove yolks and set whites aside. Press eggs in sieve over a small bowl and press with the back of a spoon into the bowl. Mix yolks, bacon, mayonnaise butter, mustard and paprika together until well blended. Fill egg white halves with yolk mixture. Garnish with sprigs of parsley. chill well.
Makes 12 deviled eggs.
Judy (in Alaska)
Click Here to Print this Recipe


My mother always made this when had leftover ham, much to the delight of the family! She just called it "Ham Supper", but I added her name to the title of the recipe in honor of her memory.

Edie's Ham Supper Recipe

Ingredients
2 cups cubed cooked ham
2 cups fresh or frozen corn
1 cup diced cooked potato
1/4 cup minced fresh parsley
1 tbsp. finely chopped onion
1/4 tsp. paprika
1/4 cup butter
1/4 cup flour
2 cups milk
1 cup shredded American cheese

Directions
In a baking dish, combine the first 6 ingredients; set aside. Melt butter in saucepan, add add flour, stirring to make a smooth paste. Gradually add milk; cook until thick and bubbly. Pour over ham mixture. Sprinkle with cheese. Bake, uncovered at 350 for 30 minutes, or until heated through.
Makes 4 servings.
Judy (in Alaska)
Click Here to Print this Recipe


Carrots are one of our favorite vegetables, and this is a favorite way I prepare them for our Easter brunch table.

Zippy Baked Carrots Recipe

Ingredients
2 lbs. carrots (5 to 6 cups) sliced in 1/4 inch slices
6 slices Swiss cheese
1 small onion, minced
6 tbsp. butter, divided
3 tbsp. flour
1 tsp. salt (I cut in half)
1 tsp. chili powder
2 cups milk
1 cup fresh bread crumbs
5 slices bacon, cooked and crumbled

Directions
Cook carrots until barely done in a little water; drain. Layer half in shallow 2 quart baking pan or dish; cover with half the cheese slices. Repeat layers. Sauté onion in 4 tbsp. butter for 2 minutes. Blend in flour and seasonings, cook, stirring for 1 minute. add milk, all once. cook, stirring, until thickened. Pour sauce over carrots and cheese. Combine bread crumbs with the 2 tbsp. remaining butter; sprinkle over the top. Top with crumbled bacon. bake at 350 for 25 minutes, uncovered.
Judy (in Alaska)
Click Here to Print this Recipe


Bread Mixes from The Prepared Pantry


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This is such a light and refreshing dessert that is a perfect choice to make for showers, potlucks, church socials, or your Easter dinner.

Lemon Torte Recipe

Ingredients
1 pkg. (3 oz.) lemon Jello
1 cup boiling water
1/2 cup granulated sugar
Juice and rind of 2 lemons
1 can (12 oz.) evaporated milk, well chilled
12 graham crackers, crushed
1/3 cup brown sugar
1/4 cup melted butter

Directions
Stir to dissolve Jello in boiling water, add sugar, lemon juice and rind; chill until syrupy. Combine crushed crackers with brown sugar and melted butter; set aside. Whip chilled milk until 3 times original bulk. Add whipped milk to Jello mixture. Line a 9 x 13 inch dish or pan with half of the crumb mixture. Pour lemon filling on top. Sprinkle with remaining crumbs. Chill overnight.
Judy (in Alaska)
Click Here to Print this Recipe


Rich Chocolate Delight Recipe

Ingredients
1 box devil's food cake mix
1 jar caramel topping
1 can Eagle Brand milk
8 oz. tub Chocolate Flavor Cool Whip
1 pkg. Heath Bar chips

Directions
Prepare devil's food cake according to directions on box. Cool for 10 to 15 minutes. Poke holes in cake, and then pour caramel topping and Eagle Brand milk in holes. Place in refrigerator. When ready to serve, top with Cool Whip and Heath Bar chips. Very rich.
Sherry (in Indiana)
Click Here to Print this Recipe


Does anyone know if egg roll wrappers freeze well? My husband misunderstood and bought far more than I will use in 56 months. I know I can make up the egg rolls and freeze them, but am hoping I can just freeze the wrappers without destroying them. Thanks for any help.
Robbie IN


If you have any recipes, tips and questions to share NancyLand family of recipe members would love for you to share. Send your favorite tried and tested recipes to
nancyskitchen@suddenlink.net    or
everyday_recipes@yahoo.com  
so they can be shared with others.

Recipes ingredients need to be in one column.  Instructions need capital letters at the beginning of a sentence and punctuation at the end of sentences. Remember to include the title of the recipe, number of servings, additional notes about the recipe, and your name within the message.
Nancy Rogers   


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Weekly Specials from The Prepared Pantry 


You can also stuff butternut squash, zucchini or yellow squash, if you don't like eggplant.
Robbie IN

Stuffed Eggplant Recipe

Ingredients
3 medium eggplants
1 c. onions, chopped
1 c. green onions, chopped
1 c. minced celery
1/2 c. chopped bell peppers
1 clove minced garlic
salt and pepper to taste
3 Dashes of Tabasco Or hot sauce (optional)
1-1/2 c. white lump crab meat
1-1/2 c. raw diced shrimp, cleaned and deveined
3 c. seasoned bread crumbs
1 egg

Directions
Slice eggplants in half, scoop out the inside and boil until tender in salted water, reserving the shells. Sauté onions, parsley, celery and garlic until glazed. Then add shrimp and crab meat and cook over medium heat until shrimp have turned pink. Remove from heat and add the remaining ingredients.

Allow to cool, then stuff mixture into eggplant shells and bake 30 minutes. at 350º.

When ready to serve, top with mushroom-wine gravy, made as follows:
2 T. butter
2 T. flour
1 c. chicken bouillon
1 small can mushrooms
1/2 c. burgundy wine
salt and pepper to taste

Melt butter slowly in a heavy saucepan, stir in flour and cook over low heat, stirring constantly until brown. Then remove pan from heat and slowly add bouillon and drained mushrooms. Return to heat, allow to thicken and add wine just before serving.
Robbie IN
Click Here to Print this Recipe


Thank you for the Pineapple Crumb Muffin Recipe, I will bake sometime this week, Margaret, Tulsa



I would like to know how much sour cream in the Orange Honey Pound cake recipe.
Donna



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