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July 2016 Recipes

July 30, 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 -  Mary J's Peach Cream Cake Recipe | Mary J's Peach Cake Recipe | Oma's Blackened Fish Seasoning Recipe | Sue's Cold Rice Salad Recipe | Lisa's Pickled Beets Recipe | Sharon's Tuna Casserole Recipe  | Jan's Pan Fried Fish Recipe | Lisa's Marinated Green Beans and Onions Recipe | Butterscotch Pie Recipe | Mrs Johnson's Strawberry Cobbler Recipe | Sharon's Congealed Peach Salad Recipe | Salmon and Crab Salad Recipe 

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Nancy Rogers   



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

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Mary J's Peach Cake Recipe

1 yellow cake mix
1 (24 oz.) peach yogurt
1 sm. Cool Whip
1 can sliced peaches, in own juice (drain and save juice)

Mix cake using peach juice instead of water, and follow cake mix directions. Cut peaches into small pieces and fold into Cool Whip and yogurt. Spread onto cooled cake.
Mary J.
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Mary J's Peach Cream Cake Recipe

13 ozs angel food cake -- cut into 1/4" slices
14 ozs fat-free sweetened condensed milk
1 c cold water
3 ozs fat-free vanilla pudding mix
1 tsp pure vanilla extract
2 c Cool Whip(r) Free -- thawed
29 ozs peach slices in syrup -- drained

Arrange half cake slices on bottom of 13 x 9" pan; set aside. In a mixing bowl, combine sweetened condensed milk, water, and pudding mix. Mix well. Fold in vanilla extract and whipped topping. Pour half the mixture over cake slices in pan. Arrange half the peach slices on top. Repeat layers. Chill 4 hours or until set.

287 Calories; 1g Fat (4% calories from fat); 4g Protein; 64g Carbohydrate; 4mg Cholesterol; 159mg Sodium
Makes 12 Servings
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Oma's Blackened Fish Seasoning Recipe

2 teaspoons cayenne
2 teaspoons lemon pepper
2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons black pepper

Mix together well.
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Hi Nancy,
I am looking for a Blueberry Muffin recipe that calls for melted Vanilla Ice cream. Any help would be appreciated.

Sue's Cold Rice Salad Recipe

1 cup arborio rice
1/2 cup slivered almonds
1 bunch parsley
1 celery stalk

1 lemon
3 tbsp. olive oil
salt and pepper to taste

Cook the rice in a rice cooker or in a pot on the stove. Either way, use twice the amount of water as rice. In this instance, you need 2 cups water. Dice the celery. Crush the almonds, or chop them finely. Chop the parsley, making sure to remove any stems. Combine all the ingredients for the
dressing. When the rice is cooked, allow to cool in the refrigerator for about one hour, or until chilled. Right before serving, toss the rice with the celery, almonds and parsley. Drizzle with the dressing and serve at once.
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Lisa's Pickled Beets Recipe

1-3/4 cups canned sliced beets, drained 1/2 cup vinegar Sugar substitute to equal 3 tablespoons sugar
6 whole cloves
1 slice lemon
1 small onion, thinly sliced

Place beets in a shallow dish; add vinegar, sugar substitute, cloves and lemon. Separate onions slices into rings and add to beets. Cover and chill at least 4 hours. Makes 6 servings

Calories 32 Fat trace Fiber 2 g Carbohydrates 8g Cholesterol 0mg
Sodium 69mg Protein 1g
Lisa TX
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Lisa's Marinated Green Beans and Onions Recipe

2 cups canned green beans, drained
1 cup commercial no-oil Italian salad dressing
1/4 teaspoon salt
1/8 teaspoon pepper
1 small onion, sliced

Combine ingredients in a large bowl; and stir well. Cover and chill at least 8 hours. Serve warm or chilled.
Makes 4 servings

Calories 32 Fat 1g Fiber 3g Carbohydrate 5g Cholesterol 8mg
Sodium 998mg Protein 3g
Lisa TX
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I have a nice big lean
pork loin roast. There's all of two of us. Any good suggestions with what to make with left over roast pork.
Thanks, Jan

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Jan's Pan Fried Fish Recipe

Salt & pepper to taste
1/2 c. cornmeal
1/2 c. flour
1/2 c. butter
Cooking oil for frying

Mix the ingredients on plate. Coat washed and cleaned fish in mixture. Heat butter and cooking oil in frying pan. Cook fish until golden brown on medium heat.
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Sharon's Tuna Casserole Recipe

1 (3 oz.) can Chinese noodles
1 can condensed mushroom soup
1/4 c. water
1 (7 oz.) can tuna
1/4 lb. (about 3/4 c.) cashew nuts, broken up
1 c. celery, finely diced
1/4 c. onion, minced
Salt and pepper, to taste

Save 1/2 cup noodles for topping. Mix rest of ingredients together and top with 1/2 cup noodles. Bake at 325 degrees for 40 to 60 minutes. Serves 6 to 8.
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Cornbread recipe?
Hi, does anyone have a recipe for cornbread that is made with a yellow cake mix and I think the Jiffy brand corn bread mix. Or a recipe for the Boston Market cornbread? Thanks in advance. Sharon

Butterscotch Pie Recipe

1/2 c. butter
1 c. water
2 egg yolks
1 c. brown sugar
2 1/2 tbsp. Cornstarch
1 1/2 c. milk

Brown butter in pan. Then add sugar and cook together, stirring constantly, until sugar is melted. Add water; stir slowly and cook until sugar is again dissolved. Combine cornstarch, egg yolks and milk, and add to sugar mixture. Cook until thickened. Pour in baked pie shell and top with cream.
From the recipes of Mrs. Johnson, Miami, TX
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Mrs Johnson's Strawberry Cobbler Recipe

1 qt. fresh strawberries
1/4 lb. Butter
1 c. milk
1 c. flour
1 1/2 tsp. baking powder
1/2 tsp. Salt
1 c. sugar
1/4 tsp. ground cinnamon
Whipped cream (optional)

Heat oven 400 degrees. Hull the strawberries. Melt butter in an 8x12 inch baking dish in preheated oven about 4 minutes. Remove dish from oven. Add milk, flour, baking powder, salt, sugar and cinnamon to the baking dish and stir until just mixed. Arrange strawberries, tips pointed up, on top of the batter. Bake cobbler in oven until golden brown, about 25 minutes. Serve warm or at room temperature. Makes 4 servings.
From the recipes of Mrs. Johnson, Miami, TX
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Sharon's Congealed Peach Salad Recipe

1 (16 ounce) can peach slices in juice, drained
Vegetable Cooking spray
2 (3 ounce) packages sugar-free orange or lemon gelatin
1 1/2 cup boiling water
1 (12 ounce) can sugar free gingerale
1/4 cup chopped walnuts

Set aside 1/2 cup peach slices. Arrange remaining peaches in bottom of 1 1/2 quart mold coated with cooking spray, overlapping slices. Dissolve gelatin in boiling water; add ginger ale, and chill until slightly thickened. Beat gelatin mixture until fluffy. Chop reserved 1/2 cup peach slices, and fold into gelatin. Fold in walnuts. Spoon gelatin mixture over peaches in mold. Chill and cover at least 8 hours. To serve, unmold onto a serving platter.
Makes 8 servings

Calories 74 Fat 2g Fiber 1g Sodium 235 mg Carbohydrate 5g Protein 7g
Cholesterol 0mg
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Salmon and Crab Salad Recipe

4 8-oz. salmon filets
1 lb. baby salad greens
White wine
8 oz. lump crabmeat
8 oz. béchamel (white) sauce (recipe follows)
12 cherry tomatoes

Grill salmon to desired temperature. Sauté micro greens for 10 seconds in hot sauté pan. Deglaze with white wine. Place greens on four plates and top each with salmon, crabmeat and béchamel.

White Sauce or Bechamel Sauce
2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk, heated
Freshly ground pepper

Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.

To Make Cheese Sauce: Stir in 1/2 cup grated Cheddar cheese during the last 2 minutes of cooking, along with a pinch of cayenne pepper.

Note: How hot should the milk be? Warm the milk on low heat just until little bubbles begin to form at the edges. Then remove from heat.
Sherry (in Indiana)
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