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July 2016 Recipes

July 7, 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

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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    or  
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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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Buttery New England Baked Cod Recipe

This is a delicious , easy way to bake any type white fish .

1 lb. cod or any white fish
1 sleeve Ritz Crackers ( you can use less but I like a lot of crumbs)
3 Tblspn unsalted butter melted
l lemon
kosher salt and black pepper

Heat oven to 350 degrees F . Rinse fish and pat dry . Cut into portions if desired .

Butter casserole dish . Salt and pepper the fish and place in casserole .

Crush the Ritz Crackers and combine with melted butter . Sprinkle over fish. Place casserole in oven and bake 25-30 min. until fish is no longer opaque . Remove from oven and sprinkle with lemon juice. Enjoy !

Note: sometimes if I'm feeling fancy , I will add a few scallops and a few shrimp to the fish. I usually place them under the fish in the casserole dish and make sure to sprinkle cracker crumbs on them as well.
Dee R.I. / Fl.
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Mushroom Stuffed Hamburgers Recipe

1 1/2 pounds hamburger
1/4 cup finely diced onion
2 eggs, lightly beaten
3/4 cup soft bread crumbs
1/4 cup ketchup
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter
1/2 pound sliced mushrooms
6 slices Swiss cheese

Mix well the first 7 ingredients and form into twelve 1/4 inch thick patties. Melt the butter and saute the mushrooms lightly in it. Place on 6 of the patties. Top with remaining patties and seal edges. Broil or grill to desired doneness. Top with cheese. Serve on toasted buns or as an entree.
Serves 6.
Lisa TX
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Cheddar Hamburgers Recipe

1 pound lean ground beef
1 cup grated cheddar cheese
1/2 cup soft bread crumbs
1/4 cup minced onion
3 tablespoons Heinz 57 sauce
1/4 teaspoon salt
5 sandwich buns, toasted

Combine first 6 ingredients. Form into 5 patties. Grill or broil to desired degree of doneness. Serve in sandwich buns; top with additional Heinz 57 sauce, if desired. Makes 5 servings.
Lisa TX
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Poblano Burgers Recipe

3 large poblano chiles
1 1/4 pounds ground beef chuck
1/4 cup chopped cilantro
2 tablespoons coarsely
grated onion
1 teaspoon salt
1/2 teaspoon pepper
1/4 pound Monterey Jack cheese, sliced
4 kaiser rolls, toasted

Heat broiler. Broil chiles on foil lined pan 10 to 14 minutes, turning until lightly charred. Wrap in foil; let stand 5 minutes. Toss beef with cilantro, onion, salt and pepper; shape into four 1/2 inch thick patties. Heat grill pan. Grill patties 5 to 6 minutes per side until an instant read thermometer inserted into side of burger registers 160F. Top burgers with cheese, remove from heat. Cover pan and let stand 1 minute until melted. Remove skins from chiles, seed and cut into strips. Place burgers, chiles and salsa, if desired, on bottom half of rolls; add top half of rolls. Makes 4 servings.
Lisa TX
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Teriyaki Hamburgers Recipe

1 1/2 pounds ground beef
1/2 cup water chestnuts, finely chopped
1/4 cup soy sauce
1/4 cup vinegar
1 garlic clove, crushed
1/2 teaspoon freshly grated ginger
1 finely chopped green onion

Mix the meat and water chestnuts together. Shape the mixture into 6 patties, each about 3/4 inch thick. Place the patties in an ungreased baking dish. Mix the remaining ingredients together and pour over the patties. Cover and refrigerate for at least 3 hours, turning the patties once. Remove the patties from the marinade. Broil or grill the patties 4 inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes. Brush frequently with the leftover marinade.
Lisa TX
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This is a Mexican Bread Pudding. It's certainly not Diabetic and diet-friendly!

Capriotada Recipe

1 quart water
1 pound brown sugar
3-inch stick cinnamon
1 whole clove
6 slices toast, cubed (or equivalent of leftover bolillos or poud cake)
3 bananas or apples, sliced
1 cup raisins
1 cup peanuts, chopped
1/2 cup blanched almonds, chopped
1/2 pound Monterey Jack cheese, cubed

Boil water, sugar, stick cinnamon, and clove together until syrupy. Butter a casserole generously and put in a layer of bread or cake cubes. Cover with a layer of banana or apple slices and sprinkle with some of the raisins, peanuts, almonds, and cheese. Repeat the layers until all ingredients are used. Remove stick cinnamon and clove from syrup and pour over pudding. Bake in a 350 degree oven about 30 minutes.
Patti in NM
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Robbie IN asked about making peanut butter in the July 5 newsletter. Here's my go-to recipe.

Making Peanut Butter Recipe

15 oz shelled and skinned roasted peanuts
1 teaspoon kosher salt (or to taste)
1-1/2 tsp honey
1-1/2 TBSP peanut oil

Place the peanuts, salt, and honey into a food processor and process 1 minute. Scrape down the sides of the bowl, place lid back on, and process while slowly drizzling in the olive oil. Process until the mixture is smooth, 1-1/2 to 2 minutes. Store in an airtight container in the refrigerator for up to 2 months.
Patti in NM
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Awhile ago you published Mary J's Peach BBQ sauce. I asked if someone could tell me what to use it on. If there was a reply, I didn't see it. Could you ask again please? It sounds really good.
Thanks, Abby in Atlanta

Yesterday we had a severe thunderstorm. It didn't last long but my electricity was out for a long time. The news stated the electricty was out due to high wind damage. Because there was no electricity at my house, there was no newsletter posted. Electricity is something that we don't often think about but without it most of the gadgets house doesn't work. Funny how we take it for gramted having electricity. Glad things are back to normal and all my gadgets are working. Most of us take having a refrigerator, stove, air conditioning, and wifi working as a normal. I am afraid I would not make a very good pioneer. I can't imagine a house without refrigerated air conditioning on these 104 and 105 degree days.

Probably everyone has their favorite Crescent roll recipe, and this is mine. I like to mix and shape these on Sunday morning, and then let them rise in a cool place while we are at church. When we get home, I only have to bake them to have hot rolls with our lunch. So good! This recipe is equal to two cans of Crescent rolls that you buy. They rise a lot more than the ones you buy.

Crescent Rolls Recipe

1/2 cup milk
1/2 cup butter flavored Crisco
1/3 cup sugar
1/2 tsp. salt
1 pkg. yeast
1/2 cup warm water
1 lg. egg, lightly beaten
3-1/2 to 4 cups flour

Dissolve yeast in the warm water, and let stand 5-10 minutes until foamy.

Heat milk until bubbles appear around the edges. (I usually put in the microwave long enough to do this - 1 minute in mine). Add Crisco, sugar, salt, and stir to combine. Cool to lukewarm. Add yeast mixture, and egg, and stir to combine. Stir in 2 cups of flour until smooth dough forms. Add enough remaining flour to make a soft dough. Knead a little. Let rise one hour, punch down and cut dough into two halves.

Cover and let rest 10 minutes. Roll each ball out to 12 inches, cut each one into 8 sections. Roll from wide end to the point. Lay on greased sheet and let rise 30 minutes. Bake in preheated oven at 400 degrees.

Recipe is equal to two cans of Crescent rolls, and makes 16 rolls. For Weight Watchers one roll is 6 Smart Points.
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Mr Mister Stainless Steel Spray Genie 
Real Chocolate Chips 
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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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