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August 2016 Recipes

August 12, 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 -  Dill Bread Recipe  | Abby's Quiche Recipes | Honey Garlic Shrimp Recipe | Dear Abby's Cold Cucumber Soup Recipe | Judy's Ginger Beef Recipe

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

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Hello again everyone. All the talk about using bread machines made me think now is a good time to be making dill bread. This recipe uses fresh dill which should be available from farm stands this time of year.

Dill Bread Recipe

1 pkg yeast
1/2 cup warm water
2 tbsp sugar
1 egg (beaten)
3-1/2 cups ± bread flour
3/4 cup ricotta cheese (drained)
1/2 cup chopped onion (use Vidalia if in season)
1/2 cup chopped fresh dill
1/4 tsp baking soda
1-1/2 tsp salt

Dissolve yeast in water; add sugar, egg, 1 cup of the flour and stir. Then add the onions, dill and ricotta cheese. Stir well and let sit until “foamy” for about ½ hour.

Mix the salt and soda with the one cup of the remaining flour; add to the dough; add another cup of flour and then knead in the remaining flour until the dough is smooth and elastic. Let rise until double in size… usually an hour or so… depending on room temperature.

Makes one large loaf… or 2 small loaves… or one small loaf and several rolls. Bake at 350 for about 40 minutes. When done, brush the top with melted butter and place a damp towel over the top of the loaf. Before the loaf is cool sprinkle it with coarse salt.

I'm not familiar at all with bread machines, but perhaps someone may know how to adapt this recipe for that.
Jerry from Upstate NY
Click Here to Print this Recipe


Abby's Quiche Recipes
This is for Lisa in Texas who requested Quiche recipes
Abby in Atlanta

Ham and Swiss Quiche Recipe

1 Pillsbury piecrust
1 Tbs. olive oil
1 cup chopped onion
1 cup diced ham
1 tsp. minced garlic
2 cups small cut broccoli florets
6 large eggs
1 cup heavy whipping cream
2 tsp. spicy mustard
Salt & Pepper
6 ozs. shredded Swiss cheese*

Preheat oven to 350. In a large skilled hat oil and add onion and cook until softened and lightly browned 3-4 mins. Stir in the ham and garlic and cook an additional 2 minutes. Add the broccoli, stir to combine and cook an additional 2 minutes. Spoon veggies into pie shell. Sprinkle the cheese on top. In a medium bowl, whisk together the eggs, cream, mustard, salt and pepper. Pour this mixture on top of pie. Bake for 40-45 minutes or until filling is set and top of quiche starts to turn golden brown. Let cool for 15 minutes before slicing.
* Substitute Gruyere


Hash Brown Pie Crust Recipe

This crispy potato crust is perfect for savory pies such as quiches or breakfast pizza.

4 cups frozen loose-pack shredded hash brown potatoes, thawed
3 tablespoons melted butter

Preheat oven to 425 degrees. Press hash browns into 8" pie plate to form a crust. Take another pie plate and place it on top of the hash browns, pressing firmly to compact the potatoes. Remove second pie plate. Drizzle the crust with the melted butter. Bake for about 30 minutes or until golden.
Fill and bake as desired.


Tomato Bacon Quiche Recipe

1 Pillsbury® Pet-Ritz® frozen deep dish pie crust
6 slices bacon, cooked, crumbled
4 medium green onions, sliced (1/4 cup)
3 medium plum (Roma) tomatoes, seeded, chopped
1/4 tsp. salt
1/4 tsp. pepper
1 cup half-and-half
2 Tbs. all-purpose flour
2 eggs
1/2 cup shredded Swiss cheese
1/2 cup shredded Cheddar cheese

Place cookie sheet on oven rack. Heat oven to 375°F. Remove crust from freezer; let stand 1 minute. Prick crust with fork. Bake on cookie sheet 9 to 11 minutes or until very light golden brown. 2 Sprinkle bacon, green onions, tomatoes, salt and pepper in crust. In medium bowl, stir together half-and-half, flour and eggs. Stir in cheeses. Pour over tomato mixture. 3 Bake on cookie sheet 25 to 30 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Give the quiche a kick when you substitute grated Monterey Jack cheese with peppers for the Swiss or Cheddar.


Tomato Quiche Recipe

3/4 cup flour
1/2 cup cornmeal
1/2 tsp. salt
1/8 tsp. pepper
1/3 cup shortening
4 to 5 tablespoons cold water

2 cups chopped plum tomatoes
1 tsp. salt
1/2 tsp. dried basil
1/8 tsp. pepper
1/2 cup chopped green onions
1/2 cup shredded cheddar cheese
1/2 cup shredded Swiss cheese
2 Tbs. flour
2 eggs
1 cup evaporated milk

In a small bowl, combine the first four ingredients. Cut in shortening until crumbly. Add water, tossing with a fork until dough forms a ball. Refrigerate for 30 minutes.

On a lightly floured surface, roll out dough to fit a 9-in. pie plate; transfer pastry to plate. Trim to 1/2 in. beyond edge of plate; flute edges. Bake at 375° for 10 minutes. Cool completely.

Place tomatoes in the crust; sprinkle with salt, basil, pepper, onions and cheeses. In a small bowl, whisk the flour, eggs and milk until smooth. Pour over filling.

Bake at 375° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
Refrigerate leftovers.
Yield: 6-8 servings.
Click Here to Print all of Abby's Quiche Recipes


Honey Garlic Shrimp Recipe

1 1-lb bag of medium-size uncooked shrimp
1 tbsp minced garlic
1 teaspoon minced fresh ginger, optional
1/3 cup Honey
1/4 cup Soy sauce
2 tsp Olive oil

Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl.

Place shrimp in a large zip-top bag. Pour 1/2 of the marinade mixture on top, give it all a shake, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-1/2 hours. Cover and refrigerate the rest of the marinade for step 3. (Time-saving tip: while the shrimp is marinating, I steamed broccoli and microwaved some quick brown rice.)
Heat olive oil in a skillet over medium-high heat. Place shrimp in the skillet. (Discard used marinade.) Cook shrimp on one side until no longer pink-- about 45 seconds-- then flip shrimp over. Pour in remaining marinade and cook it all until shrimp is cooked through, about 1 minute more.

Serve shrimp with cooked marinade sauce and a garnish of green onion. The sauce is excellent on brown rice and steamed veggies on the side.

Using leftover marinade is a debated topic. While you could boil it to rid any contamination, the flavor could possibly change. Usually I just make a little extra to use as the sauce.
Sherry (in Indiana)
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The newsletter was not posted online.  When I got off work there was a thunderstorm.  I do not turn on the computer during a storm.

Here is a basic quiche recipe for Vickie:

Basic Quiche Recipe

1 unbaked pastry shell
3 eggs
1 cup whole milk or half/half
1/4 tsp nutmeg
1/2 tsp salt
1/8 tsp pepper
Dash cayenne
2 cups Swiss cheese

Additional ingredients such as chopped ham, onion, green peppers, sausage, broccoli, etc

Beat eggs & spices together; stir in remaining ingredients. Pour into unbaked pie shell. Bake at 350* until knife inserted almost center comes out clean. Let stand 10 min then slice & serve. I’ve done lots of different things with this recipe. The spices can be increased/decreased to your preference.
Melody in Nebraska
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I have had the same problem of heavy dense bread from my bread machines in the past. I now set the machine to do only the dough part and after the dough cycle is done I put the dough in a loaf pan, or several if I want smaller loaves, and cover and let it rise again. I then bake it in the oven. Doing it this way will give you a lighter and fluffier bread. I was able to find a loaf pan for 2lb. loaves and spray it lightly with cooking spray. I usually bake the big loaf at 375 degrees until the bread is browned and sounds hollow when you tap the top with your finger. Every machine I’ve had over the last 30 years has worked the same way, and like you I wanted the lighter bread. The only breads I bake in it would be quick breads. I hope this helps.
Rodney E. in Chatsworth, IL

Someone requested Cold Cucumber Soup:

Dear Abby's Cold Cucumber Soup Recipe

1 1/2 - 2 cups coarsely grated, unpeeled cucumber
1 1/2 qts. dairy sour cream
Salt & pepper
Dill weed
Golden raisins and/or chopped walnuts, if desired.

Put cucumber into large bowl. Add sour cream & mix well by hand. Add salt & pepper to taste. Mixture will be thick; thin to desired consistency w/cold water. Chill. To serve; pour into cups & sprinkle generously w/ dill weed. Garnish w/ raisins or walnuts.
8 (1/2 cup) servings.
Athena in DE
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Judy's Ginger Beef Recipe

1-1/2 lb beef steak (any kind you like)
1 Tbsp grated ginger
2 cups sugar snap peas trimmed (not thick shelled ones. Use like served in oriental food)
1/2 cup beef broth
3 Tbsp oyster sauce
2 Tbsp vegetable oil

Cut steak across the grain into 1/4 thick slices, set aside. In a nonstick skillet, heat oil over medium heat, stir fry ginger until fragrant, about 30 seconds. Add steak; stir fry until no longer pink inside, about 2 minutes.

Add peas stir fry until warmed through, about 1 minute. Put into a bowl. Add beef broth to skillet bring to a boil. then reduce heat to simmer.

Add peas, steak and ginger mixture back into skillet then add in oyster sauce . Mix well until all is heated through.
Serves 2
ENJOY !! Judy in Montana
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