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August 2016 Recipes

August 8, 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 -  Tri Color Pasta Salad Recipe | Poppy Seed Chicken Recipe | Stuffed Peppers with Eggplant Recipe | Pasta and Beans Fajoile Recipe | Seven Layer Meatless Tortilla Pie Recipe | Linda's Hot Roasted Corn Recipe | Oven Steak and Gravy Recipe | Linda's Succotash Recipe | Linda's Succotash Recipe | Sharon's Chicken Fried Pork Chops Recipe | Sharon's Baked Brussels Sprouts Au Gratin Recipe

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

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Tri Color Pasta Salad Recipe
Hi Nancy, Linda requested a pasta salad using the tri-color pasta in the August 6 newsletter. I make this and it is always well liked. Serves at least 8, I would think.

1 box tri-colored spiral pasta
1 large bottle of Bernstein's Restaurant style Italian dressing
1 small can garbonzo beans, rinsed and drained
1 small can of sliced black olives, drained
1 small onion chopped small, I like to use a purple/red onion
3 or 4 of the cheese sticks that come individually wrapped, Mozarella kind
The 3 ounce package of dry salami, like Gallo brand
1 jar marinated artichokes, drained and chopped smaller

I cook the pasta according to the directions on the box. Drain it, and while still warm, pour about half the dressing over the pasta so it will absorb it. I stir it from time to time while it cools. I put the garbonzo beans, black olives, chopped artichokes, and chopped onion in and mix. If it seems a little dry,I add more dressing. I cut the cheese sticks into slices and then slice the salami up in strips. Mix it all in together. You don't want the pasta dry, but not dripping in dressing, either. Serve cold. You can always add more veggies to make the recipe to your liking.

Marsha, Los Angeles CA
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This is for Elaine, who wanted boneless chicken recipes that she could prepare ahead of time to serve ten. You would need to make two of this recipe as this serves five - six, depending on if you have big eaters. Even with lots of side dishes, I don't think you could stretch the recipe to serve ten. It has been a popular casserole for years and even my son can make it. It is one of his favorite dishes. I will send other recipes in the next few days, again depending on what others submit
Robbie IN

Poppy Seed Chicken Recipe

4 chicken breasts, skinless and boneless
1 16 oz container sour cream
1 can cream of chicken soup
1 can cream of mushroom soup or cream of celery soup
1 stick snack or townhouse crackers, crushed
2 tsp poppy seed
1/2 cup butter, melted

Precook chicken breasts in boiling water until thoroughly cooked. Remove breasts from water and let cool (save the broth for other things!)
Cut cooled breasts into bite sized pieces, and put in bottom of casserole dish.
Mix together sour cream, cream of chicken soup and cream of mushroom (or cream of celery) soup and spread on top of chicken. Cover with crushed crackers. Sprinkle poppy seed on top. Drizzle melted butter on top and bake at 350 degrees until heated through about 20 - 25 minutes.
Serves 4 - 5
Robbie IN
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Here are three recipes for Anna, who needed vegetarian recipes for son. I have others that I will send in the next week, depending on what others share. I am confident that the last recipe was from an ad for Pace picante sauce, but any bran can be used. You can also use salsa if you prefer.
Robbie IN

Stuffed Peppers with Eggplant Recipe

about 5 green or red bell peppers, cut in half
1 large eggplant
3 eggs
1/3 cup Italian style bread crumbs
1/2 c. chopped tomatoes
1/4 c. chopped black olives - optional
1/2 lb. Parmesan or Romano cheese(can also use a mixture of the cheeses)
1 tbsp. extra virgin olive oil
pinch each basil and oregano
1/4 tsp. garlic powder
salt and pepper to taste

Remove peel from eggplant and cut into 2 inch chunks; cover with water and cook until tender. Drain well and let dry for 10 minutes.
Add grated cheese to eggplant puree. Add remaining ingredients (except peppers).
Slice peppers in halves and remove seeds and stem. Stuff with eggplant mixture. Rub outside of peppers with a little olive oil. Sprinkle filling with buttered bread crumbs and sprinkle lightly with a little paprika. Bake for 50 - 60 minutes in a preheated 350° oven.
Robbie IN
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Pasta and Beans Fajoile Recipe

2-4 Tablespoons olive oil
Minced Garlic cloves to taste
2 cans Cannelloni beans
2 15 ounces cans chicken stock or vegetable stock
4 tablespoons butter
1 29 ounces plum tomatoes
12 ounces pasta cooked aldente
Romana or parmesan cheese
Fresh or dry basil
Salt, pepper and parsley

Saute garlic in olive oil. Add beans, chicken stock and butter until beans begin to break down. Add crushed tomatoes- can crush with hands. Bring to a boil and add pasta. Stir to combine and add salt, pepper and parsley to taste. Top each serving with cheese.
Robbie IN
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Does anyone have a tried and true salsa recipe for canning?

Would like recipes, food ideas for chronic kidney diets., low potassium.
Marvis in Texas

Seven Layer Meatless Tortilla Pie Recipe

2 cans (about 15 ounces each) pinto beans, rinsed and drained
1 cup Pace® Picante Sauce
1/4 teaspoon garlic powder or 1 clove garlic, minced
2 tablespoons chopped fresh cilantro leaves
1 can (about 15 ounces) black beans, rinsed and drained
1 small tomato, chopped (about ½ cup)
7 flour tortillas (8-inch)
8 ounces shredded Cheddar cheese (about 2 cups)

Mash the pinto beans in a medium bowl with a fork.
Stir in 3/4 cup picante sauce and the garlic powder.
Stir the remaining picante sauce, cilantro, black beans and tomato in a medium bowl.

Place 1 tortilla onto a baking sheet. Spread ¾ cup pinto bean mixture over the tortilla to within ½-inch of the edge. Top with 1/4 cup cheese.

Top with 1 tortilla and 2/3 cup black bean mixture. Top with ¼ cup cheese.
Repeat the layers twice more.

Top with the remaining tortilla and spread with the remaining pinto bean mixture.
Cover with aluminum foil.

Bake at 400 degrees F for 40 minutes or until the filling is hot.
Uncover the pie. Top with the remaining cheese. Cut the pie into 6 wedges. Serve with additional picante sauce and sprinkle with additional cilantro, if desired.
Robbie IN
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Linda's Hot Roasted Corn Recipe

1/4 c. butter
3 or 4 chilies, peeled and minced
2 cloves garlic
1 tbsp. lemon juice
6 ears of fresh corn
Aluminum foil

Cream butter with chilies, garlic and lemon juice. Rub over corn. Wrap each ear in foil, twisting ends, place on hot grill turning or bake in oven for 25 minutes.
Serves 6
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Linda's Succotash Recipe

1 lb. baby lima beans (fresh or frozen)
Salt pork
1 chopped onion
1 clove minced garlic
4 to 6 ears sweet corn
1/4 c. butter
Heavy cream
Salt and pepper to taste
2 drops Tabasco

Cook beans in water seasoned with salt pork, onion, and garlic until done. The water should cover the beans by about 2 to 3 inches. Cut corn off the cob and saute in butter in heavy skillet. Drain beans, reserving liquid. Add beans to the corn and add enough cream and bean liquid to cover the corn and beans. Season with salt, pepper and Tabasco. Simmer for an additional 15 to 20 minutes. Serves 4 to 6.
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Oven Steak and Gravy Recipe

1 pkg. (2-3 lb.) boneless stew meat (cut into sm. pieces)
1/2 sm. onion, sliced
1/2 pkg. onion soup mix
1 can cream of celery soup

In small casserole dish place cut up stew meat. Top with onions and onion soup mix. Pour in celery soup and a little water (just enough to cover meat). Cover. Place in 225-300 degree oven for 1 hour and 30 minutes. Serve over rice.
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Sharon's Chicken Fried Pork Chops Recipe

1/2 Cup all-purpose flour
2 Teaspoons salt
1-1/2 Teaspoons ground mustard
1/2 Teaspoon garlic powder
6 pork loin chops, 3/4" thick, trimmed
2 Tablespoons vegetable oil
1 Can cream of chicken soup
1/3 Cup water

In a shallow bowl, combine flour, salt, mustard and garlic powder; dredge chops. In a skillet, brown the chops on both sides in oil. Place in a slow cooker. Combine soup and water; pour over chops. Cover and cook on LOW for 6 to 8 hours or until meat is tender. If desired, thicken pan juices and serve with the pork chops. This recipe yields 6 servings.
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Sharon's Baked Brussels Sprouts Au Gratin Recipe

1 Quart Brussels sprouts
2 Tablespoons Butter
1/2 Cup Green onions, chopped
1 Tablespoon Flour
1/2 Slice Bacon
1 1/2 Teaspoons Garlic, chopped
1 1/2 Teaspoons Parsley, chopped
1 Cup Water, reserved from cooking
1/2 Teaspoon Salt
1/8 Pepper
1/2 Cup Cheddar cheese, grated
2 1/2 Tablespoons Bread crumbs

Preheat oven 325 F. Wash and "x" bottom of brussels sprouts. Place in boiling water, enough to cover. Boil and simmer 10 minutes or until tender. Drain and reserve 1 c hot liquid. Melt butter in small skillet. Add green onions and saute 3 minutes. Stir in flour and cook until flour is dissolved, 3 minutes. Add bacon, garlic and parsley. Cook 3 minutes more. Pour in reserved water. Add salt and pepper. Bring to a boil, stirring constantly until thickened to consistency of heavy cream Remove bacon from sauce. Place sprouts base down in a buttered casserole. Pour sauce over. Top with grated cheese then breadcrumbs. Bake 30 minutes or until top is browned.
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