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August-September 2016 Recipes

September 23, 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 - Pauper's Peanut Butter Fudge Recipe | Easy Slow Cooker Chicken and Spaghetti Recipe | Pumpkin Tea Muffins Recipe | Ranch Potatoes Recipe | Grandma's Harvard Beets Recipe | Sharon's Salmon Recipes

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If you have any recipes, tips and questions to share NancyLand family of recipe members would love for you to share. Send your favorite tried and tested recipes to
nancyskitchen@suddenlink.net    or
so they can be shared with others.

Recipes ingredients need to be in one column.  Instructions need capital letters at the beginning of a sentence and punctuation at the end of sentences. Remember to include the title of the recipe, number of servings, additional notes about the recipe, and your name within the message.
Nancy Rogers   



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

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Pauper's Peanut Butter Fudge Recipe
This is a recipe given to me many years ago by a woman who brought it to her mom who was a patient when I was a nurse in a nursing home. I call it pauper's peanut butter fudge because it takes no fancy ingredients or techniques. It is very good. The only thing I have found is that it dries out easily so wrap it in plastic wrap.or eat it quickly which is my solution.

In a saucepan bring 2 cups sugar and 1/2 cup water to a rolling boil

Boil EXACTLY 1 minute and remove from heat.

Quickly stir in 1 cup peanut butter-not the natural style as it separates

1/2 teaspoon vanilla.

Pour into and 8x8 buttered pan. Cool before cutting into squares.

I actually halve this recipe as I live alone and don't need a full amount to be picking at. I have a little 6x6 ceramic dish that fits the half recipe perfectly.
Nana in SE Ohio
Click Here to Print this Recipe

Easy Slow Cooker Chicken and Spaghetti Recipe

2 large carrots
2 large celery stalks, diced
1 medium onion, diced
3 cloves garlic, minced
1 (15-ounce) can diced or crushed tomatoes
3 cups chicken broth
2 teaspoons dried oregano
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 1/2 pounds boneless, skinless, chicken breasts, cut in half
1 (10-ounce) package spaghetti
1/3 cup parsley or green onions, chopped
1/3 cup grated Parmesan cheese

Light grease a slow cooker and set on High.
Add vegetables, tomatoes, broth, and the seasonings. Add the chicken.

Cover and cook on high for 4 1/2 hours or until the chicken is tender and fully cooked.

Remove the chicken and shred. Return the chicken to the slow cooker.

Add the pasta, breaking in half if needed to fit into the slow cooker and the pasta is covered with the sauce.
Cover and cook for 30 minutes or until the pasta is cooked.
Add the parsley, green onions, and cheese.
Sherry (in Indiana)
Click Here to Print this Recipe

Regarding Bonnie's Cake Mix Cinnamon Rolls Recipe in the 23rds newsletter: she didn't state what temperature to set the oven to.

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Pumpkin Tea Muffins Recipe

1 cup oil
3 cups sugar
2 cups cooked pumpkin. Donít use pie filling
3 eggs, slightly beaten
3 cups flour
1 t. ground cinnamon
1 t. ground nutmeg
1 t. ground cloves
1 t. baking powder
1 t. baking soda
1 t. salt

Mix oil and sugar in large bowl. Add pumpkin and eggs; mix well. Mix dry ingredients and sift into pumpkin mixture; mix well. Fill muffin tins 1/2 full. Bake at 350 for 15 minutes. Makes 24 muffins.
Sherry (in Indiana)
Click Here to Print this Recipe

Ranch Potatoes Recipe

8 potatoes
1/2 cup butter or margarine, 1 stick, melted
2 T. freshly grated parmesan cheese
1 t. salt
1 t. garlic powder
1 t. paprika

Cut each unpeeled potato into 8 pieces. Mix butter, Parmesan, salt, garlic powder and paprika in large mixing bowl. Add potatoes and toss til potatoes are coated with mixture. Put potatoes on ungreased cookie sheet and bake at 375 for 40 minutes. Serves 8.
Sherry (in Indiana)
Click Here to Print this Recipe

Thanks for the Spam recipes. I absolutely love it. My favorite is sliced spam, browned in skillet,(NO shortening needed) add cheese and put on toasted bagel or English Muffin for breakfast.

Sharon's Salmon Recipes
Salmon Croquettes Recipe

1 can salmon (15-16 oz), drain reserving the juice
1 egg
1/2 cup flour
1 tsp baking powder
Reserved juice from Salmon

Empty salmon in mixing bowl. Add 1 egg. Mix well with fork. Add 1/2 cup flour and mix in well. In measuring cup: to the 1/2 cup reserved juice, add 1 tsp. baking powder and allow to fizz. Makes about 3/4 cups. Add to salmon and mix well. Drop in spoonfuls in deep fat. I use a teaspoon for this. Fry until a golden brown. This only takes minutes to fry. Enjoy!
Serves 6

Tomato Stuffed with Salmon Recipe

1 (1 lb.) can salmon
1/2 c. chopped celery
1/2 tsp. tarragon leaves
1/4 tsp. instant onion powder
1 tsp. season-all
1/4 tsp. black pepper
1/2 c. mayonnaise
6 firm ripe tomatoes

Drain and flake salmon. Stir in celery, seasoning, and mayonnaise. Chill at least 1 hour for flavors to blend. Core tomatoes and cut into sixths but do not cut completely through. Spread open and fill with salmon mixture. Serve on lettuce cups topped with additional mayonnaise and garnished with paprika.
Servings 6

Microwave Poached Salmon Recipe

1/2 c. water
1/3 c. dry white wine
2 peppercorns
1 lemon, sliced thin
1 bay leaf
1 tsp. instant minced onion
2 lg. or 4 sm. salmon steaks

1/2 c. sour cream
1 tbsp. minced parsley
1 tsp. lemon juice
1/2 tsp. dill weed
Pinch white pepper

In a large microwaveable dish in which the salmon will fit in one layer, place water, wine, peppercorns, lemon, bay leaf and onion. Micro-cook until it reaches a full boil. Add salmon, cover with plastic wrap and cook on HIGH until the fish is opaque. Let stand 5 minutes.

Combine sour cream, parsley, lemon juice, dill weed and pepper. Serve with salmon.
Click Here to Print all of Sharon's Salmon Recipes

Grandma's Harvard Beets Recipe

6 medium beets
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 cup vinegar
2 tablespoons butter

Wash the beets, cook them in boiling water until tender, remove the skins, and cut the beets into thin slices or cubes. Mix the sugar, cornstarch, and salt, add the vinegar, let the sauce boil for 5 minutes, stirring constantly. Add the fat, pour the sauce over the beets, and let stand for a few minutes to absorb the sweet-sour flavor of the sauce.
Click Here to Print this Recipe

Weekly Specials at Prepared Pantry 


Weekly Specials at Prepared Pantry 

Products this Month
Mr Mister Stainless Steel Spray Genie 
Real Chocolate Chips 
Cookie Mixes 
Bread Machine Mixes (with instructions for regular oven)

Articles this month
How to Troubleshoot Cookies
Save Time with No-Bake Cookies
The Joys of Refrigerator Cookies
Types of Cookies and How to Bake Them

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Nancy Rogers 

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Nancy Rogers

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Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416

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