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March 30, 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
Sue's Leftover Ham and Noodles Casserole Recipe | Sue's Leftover Ham Fried Rice Recipe | Sue's Ham and Rice Casserole Recipe | Sue's Stuffed Green Bell Peppers Recipe | Lisa's Diet Orange Tapioca Fluff | Sue's Fried Apples for Two Recipe | Sue's Ham Salad Recipe | Sue's Ham Salad Recipe #2 | Mama's Crock Pot Spaghetti Sauce | Joan's Creamsicle Salad Recipe | Denver Omelet English Muffin Bake Recipe | Robbie's Easter Potato Dishes | Beef Enchiladas Recipe | Coconut Delight Dessert Recipe | Judy's Orange Tapioca Salad Recipes

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Sue's Leftover Ham and Noodles Casserole Recipe

1 c. milk
2 cans cream of mushroom soup
2 c. leftover diced ham
Cheddar cheese
1 onion, chopped
cooked noodles

Brown ham in butter. Add onion and cook until soft. Add milk to soup. In casserole, alternate layers of ham/onion, noodles, cheese (cut into strips) and soup mixture. Repeat until all ingredients are used up. Bake at 350° for 1 hour.
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Sue's Leftover Ham Fried Rice Recipe

1 c. boiling water
1-1/3 c. Minute rice
1 beaten egg
3 Tbsp. margarine
1/3 c. chopped onion
1 c. ham, chopped
1 c. frozen peas
3 Tbsp. soy sauce
1/3 c. water

Pour rice into boiling water; remove from heat. Let cook for 5 minutes.

Meanwhile, in a sauté pan, cook egg and margarine (chopping with spatula as it cooks). Add chopped onion. Add rice. Cook over medium heat. Mix water and soy sauce; add to rice mixture. Add meat. Add peas and heat until cooked.
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Sue's Ham and Rice Casserole Recipe

2 c. leftover ham
1 c. uncooked rice (instant)
2 Tbsp. minced onions
1 can mushroom soup
2/3 c. milk
1 c. grated cheese
3/4 c. crushed corn flakes
1 Tbsp. melted margarine

Cook rice. Mix remaining ingredients (except corn flakes and margarine) into rice. Mix corn flakes and margarine. Place rice mixture in casserole and top with corn flake mixture. Bake at 375° for 30 minutes.
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Sue's Stuffed Green Bell Peppers Recipe

4 green bell peppers
1 1/2 c. grated or cubed Velveeta cheese
1 3/4 c. fresh bread cubes
1 Tbsp. minced onion
1 to 1-1/2 c. cubed leftover ham
2 Tbsp. melted butter
1/2 tsp. salt

Cut top off and seed 4 peppers; boil in salted water 2 minutes. Drain. Mix rest of ingredients and add tomato juice to make moist enough to hold together. Stuff peppers. Sprinkle top with Parmesan cheese and paprika. Place in baking dish close enough to touch. Pour tomato juice in dish around peppers. Bake at 350° for 35 minutes.
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Sue's Fried Apples for Two Recipe

2 large apples (unpeeled), sliced
1/2 c. brown sugar
dash of cinnamon and nutmeg
3/4 c. leftover ham, cut in small pieces
1/4 c. margarine

Place apples and margarine in skillet. Stir until margarine is melted, then add sugar. Stir until sugar is melted. Cover and cook for 5 minutes. Uncover and add ham, nutmeg and cinnamon. Continue to cook until apples are done.
Serves 2.
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Sue's Ham Salad Recipe

1 (16 oz.) pkg. frozen peas, thawed
1/2 leftover ham, cut into small cubes
1 cup shredded cheddar cheese
1 cup chopped red onion
1/3 - 1/2 cup ranch salad dressing

In a serving bowl, combine the peas, ham, cheese and onion. Pour dressing over the top; toss to coat evenly.
Yields 6-8 servings.
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Sue's Ham Salad Recipe #2

1-1/2 cups cubed leftover ham
1/2 c. drained, crushed pineapple
1/2 c. chopped celery
1/4 c. raisins (optional)
6 Tbsp. mayonnaise
1 tsp. dry mustard

Combine ham, pineapple, celery and raisins in bowl. Add mayonnaise and dry mustard; mix well. Chill until serving time. Yields 4 servings.
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Lisa's Diet Orange Tapioca Fluff

1/4 c. tapioca
2 1/2 c. orange juice
dash of salt
artificial sweetener to equal 1/2 c. sugar

Mix all ingredients. Let stand 5 minutes. Bring to a boil over medium heat for 7 to 8 1/2 minutes, stirring several times as it cooks. Serve warm or cold.

Makes 6 servings, 1/2 cup each. One serving equals 1 fruit exchange.
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Lisa's Diet Apple Tapioca Fluff Recipe

2 c. apple juice
1/2 c. water
sweetener to equal 1/3 c. sugar

Mix all ingredients. Let stand 5 minutes. Bring to a boil over medium heat for 7 to 8 1/2 minutes, stirring several times as it cooks. Serve warm or cold.

Makes 6 servings, 1/2 cup each. One serving equals 1 fruit exchange.
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This is what we usually have after getting tired of ham leftovers at Easter. It is easy to make and a change from Easter leftovers. This is my husband mother's recipe.

Mama's Crock Pot Spaghetti Sauce

1-1/2 lb. lean ground beef
4 cloves garlic, crushed
1 large onion, diced
1 medium green pepper, diced
2 ribs celery, diced
2 c. whole mushrooms
1/2 c. chopped fresh parsley
2 tsp. Italian seasoning
2 (28 oz.) cans whole tomatoes, undrained
1/2 c. dry red wine (I use chicken broth)
2 Tbsp. sugar
1 Tbsp. salt
1 tsp. black pepper

Break up beef in large crock-pot, then add the rest of the ingredients. Stir to blend well. Cover and cook on high heat setting for 6 to 8 hours or low heat for 10 to 12 hours.
Makes about 10 cups.
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To Nancy in Ohio who was looking for a recipe for Orange Fluff. This is a recipe we all enjoy and is very light.
Joan in Ma.

Joan's Creamsicle Salad Recipe

1 (3-ounce) box orange Jello
1 small pkg. non-instant vanilla pudding (cook & serve)
2 cans mandarin orange segments (drained saving juice)
1 8-ounce container cool whip
1 small container cottage cheese

Add the mandarin orange juice to enough water to equal 1 1/2 cups, and bring to a boil in a saucepan.

Mix Jell-O and pudding together, and stir it into the boiling liquid. Bring to a boil, stirring constantly.

Remove from heat and allow to cool to room temperature. Fold in the Cool Whip and cottage cheese. When blended, fold in halved orange segments. Mix gently and pour into a dish. Refrigerate several hours or overnight to set. Remember that all the ingredients can be fat/sugar free.
Servings: 4
Joan in Ma.
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For Robbie IN. I freeze wonton skins all the time & as long as they are not a real heavy brand I think egg roll wrappers would be the same. I just usually need more cornstarch on them after thawing.

Also, a make-ahead breakfast casserole for 2 that would be nice for Easter:

Denver Omelet English Muffin Bake Recipe

3 English muffins, split & quartered
4 eggs
1/2 c. milk
1/8 c. heavy cream
Dash EACH salt & seasoned pepper
4 oz. diced green chilies
3/4 c. diced ham
1/2 c. drained roasted red peppers cut into strips, garlic oregano packed preferred
(OPT) 1/2 c. diced green or red bell pepper
3 – 4 scallions, both parts, sliced
1/3 c. sliced ripe olives
3/4 c. shredded provolone or mozzarella cheese
1/4 c. shredded mild cheddar

Butter a 9” square baking pan. Arrange muffin pieces in one layer & set aside.
Whisk together eggs, milk, cream, salt, & seasoned pepper; stir in chilies & pour over muffin pieces; press them down with a big spoon till all are moistened. Sprinkle ham, peppers, scallions, olives, & cheese(s) over all, in that order. Cover & chill 4 to 24 hours. Bake at 350º uncovered 45 – 50 minutes, or till a knife inserted in center comes out clean. Rest 10 minutes before cutting. Serves 2 very well or 4 nicely with slaw or fruit salad, or is easy to double in a 9” x 13” pan.
Blessed Easter to all.
Marilyn in FL
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Robbie's Easter Potato Dishes
These potato dishes are great any time and would be a good addition to an Easter dinner. I am still using a very old crock pot, so with the newer ones cooking much faster you may need to adjust the cooking time in the second recipe.
Robbie IN

Robbie's Baked Potato Casserole Recipe

5 large baking potatoes, cooked and diced
6 slices bacon, cooked and crumbled
1 lb. shredded cheddar cheese
1 pint sour cream
2 bunches green onions, chopped (sautéed in bacon grease)
salt and pepper to taste

Mix all ingredients. Pour into casserole and bake 30 minutes at 325 .
Serves 10-12.
Robbie IN

Robbie's Scalloped Potatoes with Ham (Crockpot)

8 to 12 ounces ham, diced
8 to 10 medium potatoes, peeled and thinly sliced
2 medium onions, peeled and thinly sliced
salt and pepper to taste
1 cup shredded Cheddar cheese
1 can (10 3/4 ounces) condensed cream of celery, cream of potato or cream of mushroom soup, undiluted
paprika, optional

Spray slow cooker/crock pot with non stick spray or use a disposable liner for easier clean up. Layer half of the ham, potatoes, and onions in slow cooker. Sprinkle with salt and pepper, then the shredded cheese. Repeat with remaining ham, potatoes, onions, salt, pepper, and cheese. Pour condensed soup over the top then sprinkle with a little paprika, if desired. Cover and cook on LOW for 7 to 9 hours, or until potatoes are tender.
Serves 6 to 8.
Robbie IN
Click Here to Print both of these Potato Dish Recipes

This is for Marvis who wanted beef enchilada recipes using corn tortillas in the 3/21 newsletter. You can substitute cooked shredded beef for the ground beef. I no longer measure when I make these, as I have made them so many times. I hope this helps. There are thousands of versions of this recipe. beef enchiladas
Robbie IN

Beef Enchiladas Recipe

1 lb. ground beef or ground turkey- can also use diced cooked chicken
1 med. chopped onion
1/2 cup sour cream
3/4 cup grated Mexican blend cheese or cheese of your choice
8 lg. corn or flour tortillas
1 lg. can enchilada sauce
salt and pepper to taste
1/4 cup chopped tomatoes optional
chopped jalapeno peppers - optional
1/2 cup additional grated cheese

Brown ground beef with onion, salt and pepper. Drain fat and set aside. Drizzle 1/2 of the enchilada sauce in bottom of 9"x13" pan sprayed with non stick spray. Add cheese, sour cream and tomatoes and jalapeno peppers, if using to ground beef. Spoon 1/4 to 1/2 cup beef mixture on each shell. Roll and place seam down in pan. Pour remaining sauce over enchiladas, then sprinkle additional cheese on top. Bake at 350 degrees for 15 - 20 minutes. Garnish with lettuce, onion, chopped tomatoes etc.
Robbie IN
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I couldn't decide on a dessert to take to my women's club recently, so I combined several, and the women really enjoyed it, so I definitely will be making it again. Next time I think I might use coconut cookies.

Coconut Delight Dessert Recipe

2 cups vanilla wafer crumbs
1/2 cup butter, melted
2 tbsp. sugar
1 pkg. (8 oz.) cream cheese, softened
1 container (12 oz.) thawed Cool Whip, divided
1 cup powdered sugar
2 pkg. (4 serving size) regular coconut cream pudding mix
2-1/2 cups milk
Toasted coconut
Fresh strawberry halves

Combine cookie crumbs with butter and 2 tbsp. sugar and press into a 9 x 13 inch baking pan. Bake 8 minutes at 350. Cool. Meanwhile, mix pudding and milk together in microwave-safe bowl and cook 7 to 8 minutes, stirring every 2 minutes, until thickened. Set aside to cool. Beat cream cheese and powdered sugar until smooth. Add 2 cups Cool Whip and mix in until well
blended (I used a wire whip). Spread evenly over cooled crust. Spread with cooled pudding. Top with remainder of Cool Whip. Sprinkle toasted coconut over top and arrange strawberry halves over. Cover and chill for several hours.
Judy (in Alaska)
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Judy's Orange Tapioca Salad Recipes
Here are two Orange Fluff Dessert Salads for Nancy/Ohio that we enjoy very much, and use the ingredients she mentioned. I use them as salads, but are wonderful served as dessert
also. I hope this is what she has in mind?

Orange Tapioca Salad #1 Recipe

2 pkgs. tapioca pudding
1 pkg. (3 oz.) orange Jello
3 cups boiling water
1 envelope Dream Whip, or 8 oz. tub Cool Whip, thawed
1 can (11 oz.) mandarin oranges, drained

Mix pudding and Jello with boiling water and cook until thick, stirring. Cool thoroughly. Whip Dream Whip and fold into cooled Jello mixture. Add oranges. Put in a pretty glass bowl and chill overnight.
Judy (in Alaska)

Orange Tapioca Salad #2 Recipe

3 cups water
1 pkg. (3 oz.) orange Jello
1 pkg. (4 serving size) instant vanilla pudding mix
1 small pkg. tapioca pudding
1 can (15 oz.) mandarin oranges, drained
1 can (8 oz.) crushed pineapple, drained
1 (8 oz.) Cool Whip, thawed

In saucepan, bring water to boil; whisk in Jello and pudding. Return to boil, stirring constantly. Remove from heat. Cool completely. Fold in drained fruit and Cool Whip. Spoon into serving bowl. Cover and refrigerate until set, at least 2 hours. Can be made a day ahead.
Serves 12-14.

NOTE: I can't seem to find mandarin oranges in 15 oz. cans here, so I use an 11 oz. can.
Judy (in Alaska)
Click Here to Print both of Judy's Orange Tapioca Salad Recipes

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