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March 31, 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:  More Leftover Ham Recipes
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This is really a good light salad, which is healthy too and a good choice for anyone that likes carrots and they go well together with pineapple. I cut this recipe in half for us and put in a small Jello mold.

Carrot Pineapple Salad Recipe

Ingredients
1 pkg. (6 oz.) lemon Jello
2 cups boiling water
1 cup cold water
1 cup 7-Up
2 cups grated carrots
1 can (20 oz.) crushed pineapple, drained

Directions
Dissolve Jello in boiling water. Add cold water and 7-Up and mix well. Let chill until syrupy. Add grated carrots and pineapple. Put in glass dish, or pan (or large mold) and chill until set. Can serve with salad dressing. We like it without the dressing.
Judy (in Alaska)
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This delicious cake dessert is the perfect size for a smaller group of people. If you can't find Jiffy cake mixes at the store, you can prepare a regular yellow cake mix, using half the batter for the dessert and the other half for cupcakes.

Also instead of Dream Whip on top, I have used Cool Whip at times.

Pineapple Pudding Cake Recipe

Ingredients
1 (8 oz.) can crushed pineapple
1 pkg. Jiffy yellow cake mix
1 small pkg. (3 oz.) cream cheese, softened
1-1/2 cups milk
1 pkg. (4 serving size) instant vanilla pudding mix
1 pkg. Dream Whip (prepared) or whipped topping, thawed

Directions
Drain pineapple, reserving juice. Prepare cake mix according to directions on package, adding drained pineapple juice to the enough water to equal liquid called for in cake mix. Pour batter into greased and floured 9 inch square pan. Bake at 350 for 25 to 30 minutes, until tests done; cool. With electric mixer, beat cream cheese until fluffy, gradually add milk. Add pudding mix, beating 2 minutes at medium speed. Fold in pineapple. Spread atop cake. Top with prepared whipped topping. Chill.
Makes 9 servings.
Judy (in Alaska)
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These desserts are always a huge hit, when I make them. They are a lighter dessert, which many seem to enjoy. they travel well, are easy to assemble and can be made ahead of time.
Robbie IN

Angel Strawberry Trifle Recipe

1 Angel food cake
1 small package instant vanilla pudding
1-1/2 cups milk
8 ounces softened cream cheese
1/2 cup powdered sugar
2 cups Cool Whip
1 quart strawberries

Bake cake according to package instructions or you can buy an angel food cake. Tear the angel food cake into 1 inch pieces. Mix vanilla pudding and milk: set aside. Beat cream cheese and powdered sugar together and stir in to pudding mixture, then fold in Cool Whip. Remove stems from strawberries and wash. Cut strawberries in half, or quarter if they are extremely large.

Layer half the angel food cake pieces in a very large bowl or trifle dish. Spread half of the pudding mixture over the cake pieces. Spread half of the cut strawberries over the pudding mixture. Repeat the layers of cake, pudding mixture and strawberries, ending with strawberries.

Fresh peaches or other fruit can be substituted for the strawberries.
Robbie IN
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Pina Colada Trifle Recipe

Ingredients
1 (4-serving size) package vanilla instant pudding mix
1-1/2 cups milk
1 (8-ounce) container frozen whipped topping, thawed
1 (9-inch) round angel food cake, cut into 1-inch cubes
1 (20-ounce) can pineapple tidbits, drained
1 cup toasted coconut
8 maraschino cherries

Directions
In a medium bowl ,combine milk and pudding mix. Using a wire whisk, beat 30 seconds then let stand 2 minutes, or until thickened. Fold in whipped topping. In a trifle dish or glass bowl, layer half each of cake cubes, pudding, pineapple, and coconut. Repeat layers and top with cherries. Cover and chill 1 hour.

Note If you prefer, you can make these in individual dessert dishes. And if you'd like even more of an "adults only" pina colada flavor, you can drizzle rum over the cake cubes before layering. You can also reserve the pineapple juice and add enough milk to make 1 1/2 cups to give the pudding a pineapple taste.
Robbie IN
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Barbecue Leftover Ham Sandwiches Recipe

Ingredients
2 chopped onions, browned
2 Tbsp. vinegar
2 Tbsp. Worcestershire sauce
3/4 c. water
3/4 c. catsup
1/2 tsp. salt
1/4 brown sugar or more (to taste)

1 pound cubed leftover ham

Simmer 1/2 hour onions, vinegar, Worcestershire sauce, water, catsup , salt and brown sugar. Add ham until heated through. Serve on buns.
Makes 4-6 servings
Linda
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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
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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   


Free eCookbook – Spring Veggie Fever: 25 Mouthwatering Spring Vegetable Recipes is filled with starter recipes, side dishes, dinner entrees, and more to help you get ready for any event this season. 


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Baked Ham and Grits Recipe

Ingredients
4 (1 oz.) packets Quaker instant white hominy grits
2 c. boiling water
1/2 cup cubed ham (small cubes)
3 Tbsp. butter or margarine
4 eggs

Prepare grits according to package directions, using the 2 cups of water. Stir in 1 tablespoon of butter. Pour grits mixture into ungreased 1 1/2-quart shallow baking dish. Stir in ham cubes. Crack each egg and place on top of grits, spacing about 2 inches apart. Melt the remaining 2 tablespoons of butter. Pour melted butter over eggs and sprinkle with pepper. Bake, uncovered, in preheated moderate oven (350°) for 15 to 20 minutes or until done. Serve immediately.
Linda
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Ham and Corn Casserole Recipe

1/2 c. diced cooked ham
1 (8 oz.) can cream-style corn
2 Tbsp. shredded Cheddar cheese
1 egg, beaten
1/2 c. milk
1/2 c. cracker crumbs

Mix all ingredients together. Put in a 1-1/2-quart casserole dish and bake at 325° about 45 minutes or until firm.
Yields 2 servings.
Linda
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Ham and Green Bean Salad Recipe

Ingredients
1 (14 ounce) can French style drained green beans
1 (14 ounce) can small early drained sweet peas
1 small can drained rotel tomatoes
1/8 c. light miracle whip

Directions
Mix ingredients. Chill and serve.
Makes 6-8 servings
Linda
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Betty Crocker Free Samples Just for You



Ham and Cabbage Dinner Recipe

Ingredients
1/4 c. diced green pepper
1/4 c. diced celery
1/2 c. diced onion
2 Tbsp. chopped parsley
3 Tbsp. butter
2 c. diced cooked ham
2 Tbsp. flour
3 c. chicken broth
2 c. finely shredded cabbage
1 Tbsp. water
1 c. sour cream

Directions
In a large soup pot, sauté green pepper, celery, onion and parsley in 2 tablespoons butter until soft. Add ham and cook until heated. Blend flour and chicken stock or broth in a bowl. Add to ham mixture. Bring to a boil, stirring constantly. Decrease to low heat and simmer. Melt remaining 1 tablespoon butter in a pan. Add cabbage and water and cook until soft. Add to broth mixture and cook for another 5 minutes. Garnish each serving with sour cream.
Linda
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French Toast Grilled Ham and Cheese Sandwich Recipe

8 slices bread
4 slices Swiss cheese
4 slices ham
3 c. light cream
2 Tbsp. margarine
1-1/2 Tbsp. margarine
2 eggs, beaten slightly
1/8 tsp. salt

Spread one side of bread with margarine; top each of four slices, margarine side up, with one slice of cheese, folded, and 1 slice of ham and 1 slice of bread (margarine side down). Mix together eggs, cream and salt. Melt 1 tablespoon margarine in skillet or griddle over medium heat. Quickly dip both sides of sandwich into mixture; shake off excess. Sauté in margarine for 10 to 15 minutes or until light brown. Turn over and brown other side; use margarine as needed until all are done. Garnish with avocado slices if desired.
Makes 4 Servings
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