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August 2016 Recipes

August 5, 2016  | 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.

Today's Recipes -  Jan's Lemon Pepper Marinade Recipe | Jan's Teriyaki Marinade Recipe | Jan's Spareribs Marinade Recipe | Oma's Scalloped Zucchini Recipe | Old Fashioned Peanut Butter Pie Recipe | Salmon Casserole Recipe | Lisa's Pasta Salad Recipe | Lisa's Pasta Salad Recipe | Lisa's Chef's Salad Recipe | Lisa's Cole Slaw Recipe | Lisa's Fruit Salad Recipe | Lisa's Cole Slaw Recipe

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Everyday Recipes from Our Recipe Family. Everyday recipes made from ingredients found in most pantries.

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Jan's Lemon Pepper Marinade Recipe

2/3 cup lemon juice
6 tablespoons water
2 teaspoons chicken bouillon granules
2 cloves garlic, minced
1 teaspoon pepper

Combine all ingredients. Mix well. Makes about 2/3 cup.

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Jan's Teriyaki Marinade Recipe

1-1/4 cups pineapple juice
1/4 cup Worcestershire sauce
1 tablespoon liquid smoke
1/4 cup low sodium soy sauce
1 tablespoon oil
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Combine all ingredients and use to marinade meat, chicken, pork or beef. Can be used for basting.
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Jan's Spareribs Marinade Recipe

1 medium onion, chopped
2 stalks celery
5 cloves garlic
1 cup vegetable oil
1/2 cup balsamic vinegar
3/4 cup rice vinegar
1 tablespoon coarse ground black pepper
1 tablespoon fresh sage

Mix the onion, celery, and garlic together. Combine the oil, vinegars, pepper and sage and add to vegetables. Soak spareribs over night in marinade for best results. Baste ribs with marinade while cooking. Shake a little salt on ribs when they are done.
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Oma's Scalloped Zucchini Recipe

1 small zucchini, cut up and peeled if desired.
1 egg, beaten with one fourth cup whole milk
1 ounce pepper cheese
1 small onion, chopped
1 to 2 slices white bread, torn in pieces
1 4 ounce can mushrooms or 4 ounces fresh, sliced if large
1 ounce smoked sausage

Mix all ingredients in a buttered casserole dish. Bake at 350F for about 30 minutes. You can vary the ingredients a little. More cheese if you choose or more sausage etc.
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This peanut butter pie is a little different from the one I usually make, and it is very good. It is such a rich pie that we made ten servings with it. It is good served with a little Cool Whip on top.

The pastry that goes with this recipe also made a very nice crust. I will be using it when I need a one crust pie shell for other pies.

This is another Taste Of Home recipe from the February-March 2015 issue, and from Brianna Deblake, Fremont, Mi. Arlene/Mo.

Old Fashioned Peanut Butter Pie Recipe

1-1/2 cups light corn syrup
1/2 cup sugar
1/2 cup creamy peanut butter (I used some crunchy)
1/4 tsp. salt
4 eggs
1/2 tsp. vanilla

Preheat oven to 350 degrees. On a lightly floured surface, roll pastry dough in a 1/8 in. thick circle; transfer to a 9-in pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge.

In a large bowl, beat corn syrup, sugar, peanut butter and salt
until blended. Beat in eggs and vanilla until smooth. Pour into pastry lined pie plate.

Bake 60-70 minutes or until top is puffed and center is almost set; cover top loosely with foil during the last 30 minutes to prevent overbrowning. (Next time I would spray the foil with cooking spray )

Remove foil. Cool on wire rack (Top may sink and crack slightly upon cooling). Serve or refrigerate within 2 hours. Top as desired. (Their suggestions were broken Nutter Butter cookies, chopped peanuts and whipped topping).

Pastry for Single Crust Pie (9 In)

Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour before using.
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This is like a quiche except that there is no crust. Feel free to substitute the canned salmon with some fresh salmon for even more great flavor.

Salmon Casserole Recipe

3/4 cup cholesterol-free egg substitute
1/4 cup chopped green onions
1/4 cup plain fat-free yogurt
2 tsp. all-purpose flour
1 tsp. dried basil
1/8 tsp. salt
1/8 tsp. black pepper
3/4 cup frozen broccoli florets, thawed and drained
1/3 cup drained and flaked water-packed boneless, skinless canned salmon
2 tbsp. grated Parmesan cheese
1 plum tomato, thinly sliced
1/4 cup of fresh breadcrumbs

Preheat oven to 375 degrees. Spray 6-cup rectangular casserole or 9-inch pie plate with nonstick cooking spray. Combine egg substitute, green onions, yogurt, flour, basil, salt and pepper in medium bowl until well blended. Stir in broccoli, salmon and cheese. Spread evenly in prepared casserole. Top with tomato slices. Sprinkle breadcrumbs over top. Bake, uncovered, 20 to 25 minutes or until knife inserted into center comes out clean. Let stand 5 minutes. Cut in half before serving.
Sherry (in Indiana)
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Hi, just want to thank Linda & you too Nancy for those recipes in the 8-3/4 letter. Either no-cook or stove-top & summer bounty. Just what I need right now, thanks so much.
Marilyn in FL

Lisa's Pasta Salad Recipe

2 cups pasta of your choice
1 cup Italian or Caesar dressing
1 cup cubed mozzarella or provolone cheese
1/4 cup Parmesan cheese
3/4 cup mushrooms
1/2 red onion
1 cup chopped green pepper
1 cup chopped smoked ham
1 firm fresh tomato

Cook pasta according to directions. Drain and rinse in cold water. Set aside. Cube the ham into medium size cubes. Chop the green pepper. Mushrooms need to be rinsed if canned, or washed and sliced if fresh. Seed and chop the tomato. The red onion should be sliced then cut in half again for smaller pieces. The cheese should be cubed very small. Place the vegetables and meat in a bowl with the pasta, add both cheeses, pour the dressing over and gently mix with a wooden spoon.
Makes 4 Servings
Lisa TX
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Lisa's Chef's Salad Recipe

10 cups salad greens
1/4 pound deli turkey breast, sliced 1/4 inch thick
1/4 pound deli ham, sliced 1/4 inch thick
1/4 pound deli roast beef, sliced 1/4 inch thick
1/4 pound swiss cheese, sliced 1/4 inch thick
4 hard boiled eggs, quartered
4 ripe tomatoes, quartered
2 cups other chopped vegetables, green peppers, onions, carrots, etc
1 cup favorite salad dressing

Toss the salad greens with the chopped vegetables and divide among 4 large serving plates. Cut each of the deli meats and cheese into match sticks about 1 1/2 inches long. Arrange these on the salad greens in mounds around the edges of the plates, pointing toward the center, like spokes of a wheel. Fill between the spokes with the tomatoes and eggs. Serve with the dressing on the side.
4 main dish servings.
Lisa TX
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Lisa's Fruit Salad Recipe

6 peaches, peeled & chopped
1 pound strawberries, sliced
1/2 pound seedless greeen grapes
1/2 pound seedless red grapes
3 bananas, sliced
1/2 cup sugar
juice of one lime
1/2 cup pineapple juice
1 teaspoon ground ginger

Combine prepared fruit in a large serving bowl; toss gently. Sprinkle with sugar, you may decrease the amount of sugar. Combine remaining ingredients in a small bowl; stir well. Pour dressing mixture over fruit and toss gently to combine. Cover and chill well before serving. Serves 10.
Lisa TX
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Lisa's Cole Slaw Recipe

6 cups finely sliced cabbage
1 cup finely shredded carrots
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup milk
1 cup mayonnaise
1/2 cup buttermilk
1/2 teaspoon celery seed
2 shakes tabasco sauce
3 tablespoons dry minced onion

Mix the cabbage and carrots in a large bowl. Toss with the sugar, salt and pepper. Drench it all with the milk, tossing to distribute evenly. Cover and refrigerate 10 minutes. Combine mayonnaise and buttermilk. Blend in celery seed, tabasco sauce and onion. Mix dressing well with the cabbage mixture. Cover and refrigerate at least one hour. This shrinks considerably while standing. Drain excess liquid if you wish.
8 servings.
Lisa TX
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