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September 28, 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 -  Mary Ann's Bisquick Chicken Pot Pie Recipe | Chicken and Noodles Recipe | Chicken and Gravy over Biscuits Recipe | Chicken and Gravy over Biscuits Recipe | Chicken and Gravy over Biscuits RecipeAna's Easy Spaghetti Dish Recipe | Easy Stuffed Peppers Recipe | Linda's Southwestern Goulash Recipe | Linda's Southwestern Chili Recipe | Oma's New Orleans Pralines Recipe | Oma's Easy Beignets Recipe | Fried Yellow Squash Recipe | Zucchini Cauliflower and Broccoli Recipe | Easy Red Potatoes Recipe | Mrs. Pierce's Peanut Butter Pie Recipe |
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Thanks to everyone that sent in ideas for me to use all the coleslaw mix up. I have made a lot of them and froze some for later use. Again I knew you all could help me.
Jana lv:-)


Mary Ann's Bisquick Chicken Pot Pie Recipe

4 chicken breasts
1 stick margarine
1 can cream of celery soup
1 can mixed peas and carrots
1-1/2 c. chicken broth
1-1/2 c. Bisquick
1-1/2 c. milk

Directions
Stew and debone chicken breasts. Add melted margarine, celery soup, peas and carrots and chicken broth from chicken. Mix together and pour in baking dish.

Mix Bisquick and milk and pour over chicken mixture. Bake at 350 for 1 hour or until topping is brown.
Mary Ann
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Chicken and Noodles Recipe

Ingredients
2 cups deboned off the bone chicken
3 carrots, thinly sliced
1 small can green peas and carrots, drained
1 large can cream of chicken soup (or 2 small cans)
1 can chicken broth
6 oz. package of egg noodles
Salt and pepper
Thyme

Directions
Boil chicken. Debone and cup up. Cook carrots. Cook noodles as directed on package. Add chicken, carrots, green peas to chicken broth. Add cream of chicken soup. Mix well. Add cooked noodles. Add salt, pepper and thyme to taste. Simmer for 15 minutes.

Note: I use 3/4 cup frozen peas and carrots. I thaw them and drain any liquid off of them.
Mary Ann
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Chicken and Gravy over Biscuits Recipe

Ingredients
1 (7 ounce) can chicken
1 bag peas and carrots (frozen)
1 can cream of chicken soup
1 can Grand biscuits

Directions
Place chicken, peas and carrots in pot. Add cream of chicken soup. Heat over low heat until bubbly. Bake Grand biscuits according to directions. Place biscuits on individual plates. Pour chicken mixture over biscuits in desired amounts.
Note: If too thick add a tiny bit of water to make the right consistency.
Serves 4
Mary Ann
Click Here to Print this Recipe



My children love this dish.

Ana's Corn and Spaghetti Casserole Recipe

Ingredients
1 (14 ounce) can cream-style corn
1 (14 ounce) can whole kernel corn
1 c. spaghetti, broken in pieces
1 c. shredded Cheddar cheese
1/4 cup margarine

Directions
Mix all together and bake in 2-quart casserole for 1 hour at 350.
Ana
Click Here to Print this Recipe



Ana's Easy Spaghetti Dish Recipe

Ingredients
1-1/2 lb. ground beef, browned and drained
1 can Cheddar cheese soup, undiluted
1 (14 to 17 ounce) jar spaghetti sauce
8 oz. Mozzarella cheese, shredded
7 oz. box spaghetti
Italian seasoning (optional)

Direcctions
Brown and drain ground beef. Stir in soup. Add extra Italian seasoning, if desired. Cook spaghetti and drain.

In baking dish, layer spaghetti, hamburger mixture, spaghetti sauce and Mozzarella cheese, in that order. Bake at 350 for 25 minutes.
Note: A small amount of Italian seasoning makes this dish.
Ana
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Bread Mixes from The Prepared Pantry



Easy Stuffed Peppers Recipe

Ingredients
6 bell peppers
1 lb. ground beef
1 onion, chopped
1 c. rice
1 small can spaghetti sauce
1 small can tomato sauce
1 c. water
1 tsp. salt
1/2 tsp. pepper

Directions
Wash peppers. Cut off stems and remove seeds. Thoroughly mix remaining ingredients and fill peppers. Place in baking dish. Bake at 375 for 1 hour.
Makes 6 Servings
Ana
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Linda's Southwestern Goulash Recipe

Ingredients
1/2 lb. bacon, diced
1 large onion, chopped
2 (16 oz.) cans whole tomatoes, chopped
1 lb. ground beef
1 (15 oz.) can pork & beans

Corn Bread Topping
1/2 cup yellow corn meal
2 Tbsp. sugar
1/2 tsp. salt
1/2 cup milk
1/2 cup all purpose flour
2 tsp. baking powder
1 egg, beaten
2 Tbsp. butter or margarine
1 (4 oz.) can diced green chilies, drained

Fry bacon in three-quart saucepan until crisp; drain. Add crumbled ground beef and onion, brown evenly and drain. Stir in beans and tomatoes. Season to taste with salt and pepper. Bring to a boil. Reduce heat, cover and simmer 45 minutes. Grease inside of casserole, spoon heated mixture.

Combine all cornbread topping ingredients and mix until smooth, spoon over meat mixture. Bake in preheated 400 degree oven 30 minutes.
Linda NM
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Linda's Southwestern Chili Recipe

2 (14 Ounce) cans tomatoes and chiles
pinch of powdered red chili
2 cans pinto beans, without jalapenos not drained
1/8 c. dried onions
1 small can chopped mild green chiles

Combine all ingredients. Heat until heated completely. I add 2 cups water andput it in the crockpot all day.
Linda NM
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Oma's New Orleans Pralines Recipe

Ingredients
1-1/2 c. sugar
3/4 c. light brown sugar, packed
1/2 c. milk
3/4 stick butter
1-1/2 c. pecans

Directions
Combine all ingredients; bring to soft ball stage (238 to 240). Remove from heat; stir until cooled and thickened. Spoon out on buttered wax paper or foil.
Click Here to Print this Recipe



Oma's Easy Beignets Recipe

Ingredients
Hungry Jack canned biscuits
powdered sugar
cooking oil

Directions
In a large pot, Dutch oven or Fry Daddy cooker, heat enough oil to deep fry biscuits. While oil is heating, slice biscuits in half. Fry biscuits in oil until golden brown. Sprinkle with powdered sugar until covered.

Note: When I tried these I didn't think they would be nearly as good as the real thing. I was surprised how good they were. So easy and simple to make.
Oma


Oma's Old Fashion Beignets Recipe

Ingredients
1/2 c. warm water
1 pkg. dry yeast
2 tsp. sugar
3/4 c. milk
1/2 tsp. vanilla
1/4 c. unsalted butter, melted
1 egg, lightly beaten
1/3 c. sugar
1 tsp. salt
1/2 tsp. grated nutmeg
3 1/2 c. flour
vegetable oil (for frying)
powdered sugar

Direction
In a small bowl, combine water, yeast and 2 teaspoons sugar. Let stand about 10 minutes, until yeast foams. Meanwhile, combine milk, vanilla, butter, egg, 1/3 cup sugar, salt and nutmeg. Stir in the yeast mixture. Add the flour, one cup at a time, mixing well after each addition. After three cups have been added, knead in the remaining flour, 1 to 2 tablespoons at a time. Knead until smooth, about 10 minutes. Place dough in an oiled bowl, turning to coat. Cover and let rise in a warm place until doubled in bulk, about 1 1/2 hours. Punch down dough and roll to a 1/2-inch thickness. Cut the dough into 2-inch diamond shapes. Place on ungreased baking sheets. Cover and let rise in a warm place until doubled, about 1 hour. Pour oil to a depth of 3-inches in a heavy pot or fryer. Heat to 365 and fry the beignets, 4 or 5 at a time, for 2 to 3 minutes on each side. Drain on paper towel and place in a warm oven while frying the remaining beignets. Sprinkle with powdered sugar before serving warm. Makes about 30.
Oma
Click Here to Print both Oma's Beignet Recipes



Oma's Cajun Catfish Recipe

Ingredients
2 c. cornmeal
2 tsp. salt
1 tsp. pepper
8 (3- to 4-oz.) catfish fillets
1 Tbsp. Cajun seasoning (Tony Chachere or Zatarain)
1 Tbsp. lemon pepper
1/4 c. butter, melted

Directions
Combine first 3 ingredients. Dredge catfish in cornmeal mixture; place fillets, skin sides down, on a greased baking pan. Sprinkle Cajun seasoning and lemon pepper over fillets; drizzle with butter. Bake at 400 for 30 minutes or until golden and fish flakes with a fork.
Oma
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Oma's Squash Casserole Recipe

Ingredients
2 lb. yellow squash, sliced
1/2 c. chopped onion
3/4 c. saltine cracker crumbs
2 Tbsp. butter
1 1/2 c. grated American cheese
salt and pepper to taste
3 eggs
1/2 c. evaporated milk

Directions
Wash squash. Slice in rounds, fairly thin. Salt, pepper and roll in flour. Have cooking oil medium-hot and fry until crisp and golden brown. Serve while hot.
Oma
Click Here to Print this Recipe



Fried Yellow Squash Recipe

Ingredients
2 lb. yellow squash, sliced
1/2 c. chopped onion
3/4 c. saltine cracker crumbs
2 Tbsp. butter
1 1/2 c. grated American cheese
salt and pepper to taste
3 eggs
1/2 c. evaporated milk

Directions
Wash squash. Slice in rounds, fairly thin. Salt, pepper and roll in flour. Have cooking oil medium-hot and fry until crisp and golden brown. Serve while hot.
Oma
Click Here to Print this Recipe



Zucchini Cauliflower and Broccoli Recipe

Ingredients
2 Tbsp. margarine
2 garlic cloves, minced
2 c. broccoli florets, in 1-inch pieces
2 c. cauliflower florets, in 1-inch pieces
1/4 c. water
4 small zucchini, cut into 2 1/2 x 1/2-inch strips
2 Tbsp. chopped fresh dill weed or 1 tsp. dried dill weed

Directions
Melt margarine in a large skillet over medium heat. Add garlic, broccoli and cauliflower. Cook and stir 4 to 6 minutes, stirring frequently. Add water. Cover. Cook 2 minutes or until crisp-tender. Add zucchini and dill weed. Cook and stir 3 to 4 minutes or until zucchini is crisp-tender. Makes 8 (1/2 cup) servings.
Lisa TX
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Easy Red Potatoes Recipe

Ingredients
10 small red potatoes
2 Tbsp. butter or margarine
2 c. water
1 Tbsp. dill weed

Directions
Scrub and cube potatoes (leave skin on); place in pot with water and boil until tender. Drain and add ingredients. Simmer until butter is melted. Slightly mash potatoes with a fork before serving.
Lisa TX
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My neighbor invited me over for a piece of Peanut Butter Pie and some coffee. The pie was wonderful so I asked her for her recipe. Here it is. So easy and soooooo good too.
Andrea

Mrs. Pierce's Peanut Butter Pie Recipe

Ingredients
Crust:
24 Nutter Butter Cookies
5 tbsp. Butter, melted

Pie Filling:
8 oz. Cream Cheese, softened
1 c. creamy Peanut Butter
3/4 c. Sugar
1 tbsp. Vanilla
8 oz. Cool Whip

Directions
Crush cookies in plastic bag with rolling pin or in food processor. Mix cookie crumbs and butter. Press into bottom and sides of 9 in. pie plate.

Mix cream cheese, peanut butter, sugar and vanilla with mixer on medium until well blended. Gently stir in 1-1/2 c. Cool Whip. Spoon into crust. Freeze 4 hours or overnight. Let sit out 30 minutes before serving. Garnish with remaining whipped topping and additional cookies if desired.
Andrea
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