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May 19, 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 -
Cherry Strawberry Salad Recipe | Onion Beef Casserole Recipe | Sesame Baked Chicken Recipe | Judy's Patio Beans Recipe | Roasted Garlic Chicken Puffs Recipe | Roasted Garlic Chicken Puffs Recipe | Linda's Chili Cheese Dip Recipe | Beef Barbecue Sandwiches Recipe | Sloppy Joes Sandwiches | Marinated Vegetable Salad Recipe | Marinated Vegetable Salad Recipe |
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Not only is this a really pretty salad, but is refreshing also. Can be used as a dessert too.

Cherry Strawberry Salad Recipe

1 pkg. (6 oz.) cherry Jell-O
1 box (1 lb.) frozen strawberries
2 cups (i pint) vanilla ice cream, softened
2 cups boiling water

Dissolve Jell-O in boiling water; stir in frozen berries and ice cream and stir until dissolved and Jell-O starts to set. Put in a pretty glass bowl and refrigerate until serving time.
Judy (in Alaska)
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This is so quick to prepare and SO good to eat! It's an ideal
"comfort food" you will want to serve often.

Onion Beef Casserole Recipe

1-1/2 lb. lean ground beef
1 packet dry beefy-onion soup mix
1 can (8 oz.) tomato sauce
1 tsp. flour
2 cup water
1 cup cooked elbow macaroni
1 cup grated Cheddar cheese
2 cloves garlic, minced
Pepper, to taste

Brow meat; drain. Add tomato sauce, flour, soup mix, pepper, garlic and water and simmer for 5 minutes, covered. Add macaroni. Pour into a long casserole dish and top with cheese. Bake at 400 for 15 minutes, uncovered.

NOTE: I added a few "splashes" of Worcestershire sauce also. You can use any flavor dry onion soup mix. I've also used the onion-mushroom flavor.
Judy (in Alaska)
Click Here to Print this Recipe 

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This very good, hot or cold. Makes excellent chicken to take on a family picnics. Plan ahead, as this times to marinate before cooking.

Sesame Baked Chicken Recipe

1 (about 3 lbs.) cut up frying chicken
2/3 cups evaporated milk
6 tsp. Worcestershire sauce, divided
1/2 tsp. salt
1 tsp. garlic powder
1/8 tsp. Tabasco sauce
3/4 cup Cornflake crumbs
1/4 cup sesame seeds
2 tbsp. butter

Place chicken in container with a tight fitting lid; combine milk, 5 tsp. Worcestershire, salt, garlic powder and Tabasco and mix well. Pour over chicken, cover and marinate 2 hours or more, turning upside down a couple of times while marinating. Combine Cornflake crumbs and sesame seeds; roll chicken in crumb mixture, coating well.

Arrange in shallow pan, skin side up. Melt butter and add remaining 1 tsp. Worcestershire sauce and drizzle over chicken. Bake 375 for about 1 hour, until tender.
Judy (in Alaska)
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I am searching for a recipe that has cauliflower, onions, and sliced carrots. It is marinated spicy and is often found in BBQ places here in Texas. Does someone have a tried and tested recipes.

These would be perfect for a Memorial Day cookout, or get-together. They are really delicious. They can be cooked in the oven, or Crock Pot.

Judy's Patio Beans Recipe

2 cans (15 oz. each) butter beans, undrained
2 can (15 oz. each) kidney beans, or small red beans, drained
2 cans pork and beans
1 pkg. link pork sausage
1 small bottle Hot & spicy catsup, or regular
1 cup brown sugar
1 onion, chopped
1 green pepper, chopped
1 fresh tomato, chopped

Fry sausage and chopped into small pieces.Add remaining ingredients. Put in large casserole dish and bake at 350 for 1-1/2 hours, covered; removing cover for last 30 minutes of baking time, or cook in crock pot for 8 hours on low or 3 hours on high.
Judy (in Alaska)
Click Here to Print this Recipe 

From the Newsletter of May 18, to Linda NM: In your “Chili Goulash” recipe (the last recipe in the Newsletter), you have listed the ingredient “1 block chili,” and I don’t, for the life of me, know what that means. I’d love to try the recipe, so for this old lady, could you tell me what a “block” of chili is! It’s probably something simple, but I am flummoxed! Thank you so very much.
Auntie M. in TX

Roasted Garlic Chicken Puffs Recipe

1 lb chicken breasts
2 oz pkgs cream cheese
1/2 cup shredded Swiss
1/2 cup shredded sharp cheddar
2 tbsp fresh chopped garlic
2 tsp chives
1/2 cup green onions

Cook chicken and shred into fine chunks. Add minced garlic to cooking chicken and cook until garlic is browned/reduced. Place remaining ingredients in a mixing bowl, add warm chicken mix and incorporate. Spoon apps 2-3 tbsp of filling into canned crescent roll and cook as per directions. It is better to overstuff the rolls and have it ooze from the sides. I recommend buying at least 4 cans of the large flaky rolls as the mixture goes a long way. Enjoy!
from: recipe
Judy in Montana
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Yesterday's newsletter reminded me that I had some favorite recipes that used a brick or a block of chili, Here they are.

Linda's Chili Cheese Dip Recipe

1 brick chili
2 lb. Velveeta
2 cans Ro-Tel

Melt chili with Ro-Tel; add cheese. Cook on low heat until well blended. Recipe can be cut in half.
Linda NM
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Beef Barbecue Sandwiches Recipe

2 Tbsp. vegetable oil
3 Tbsp. ketchup
1 Tbsp. lemon juice
1 Tbsp. Worcestershire sauce
1/2 tsp. salt
1-1/2 c. cooked and shredded beef
1 Tbsp. onion
3 Tbsp. water
1 1/2 Tbsp. white sugar
2 tsp. mustard
1/2 tsp. pepper

Sauté onion in oil. Add remaining ingredients, except for the beef. Mix and simmer for 15 minutes. Add 1 1/2 cup beef and simmer an additional 15 minutes.
Click Here to Print this Recipe 


Sloppy Joes Sandwiches

1/4 c. margarine
1 c. chopped onions
1 lb. 13 oz. can Contadina tomato puree
1/2 c. firmly packed brown sugar
1/4 c. Worcestershire sauce
2 Tbsp. lemon juice
1 Tbsp. prepared mustard
1/2 tsp. salt

Melt margarine in a saucepan. Add onions and sauté until tender. Add tomato puree, sugar, Worcestershire sauce, lemon juice, mustard and salt. Mix well. Simmer over moderate heat 30 to 40 minutes. Add about 20 medium slices of cooked beef or pork. Heat thoroughly, 10 to 15 minutes. Cut 10 hamburger buns in half; toast and butter lightly. Serve meat on buns.
Linda NM
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Marinated Vegetable Salad Recipe

3/4 c. sugar
3/4 c. vinegar
1/2 c. oil
1 Tbsp. water
1/2 tsp. salt
1/2 tsp. pepper
1 (16 oz.) can French-style string beans, drained
1 (16 oz.) can English peas, drained
1 (16 oz.) can white kernel corn, drained
1 c. chopped onions
1 c. chopped green pepper

Mix together in a saucepan sugar, vinegar, oil, water, salt and pepper. Bring to a boil. Cool. This is the marinade. Combine the beans, peas, corn, onions and green peppers. Pour marinade over. Mix well and refrigerate 4 hours before serving.
Makes 6 Servings
Linda NM
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Pea Salad Recipe

2 cans very young sweet peas
1 medium red onion
2 stalks celery
2 small tomatoes
1 c. shredded Cheddar cheese (mild)
1 Tbsp. sour cream
1/2 c. mayo or Miracle Whip

Drain peas. Dice celery, onion and tomatoes. Mix all ingredients together. Garnish with paprika, salt and pepper to taste. Very easy to make and delicious. Serve after chilled for at least one hour.
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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.
For a free 2 week trial of this software, Click Here

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