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June 2016 Recipes

June 20, 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 Grilled Romaine Hearts Recipe | Quesadillas Recipe | Sauerkraut Salad Recipe | Carrot and Rasin Salad Recipe | Southwest Pinto Bean Salad Recipe | Seven Layer Cookies Recipe | Sharon's Favorite Bisquick Recipes | Sue's Thai Chicken Recipe | Ice Cream and Sherbet Recipes | Pineapple Marinated Pork Chops Recipe | Sour Cream Cucumber Salad Recipe | Green Bean and Tomato Salad Recipe | Green Bean and Tomato Salad Recipe | Veggie Marinated Salad Recipe | Oma's Fried Okra Salad Recipe | White Shoe Peg Corn 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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Grilled Romaine Hearts Recipe

1 cup olive oil
2/3 cup balsamic vinegar
6 romaine hearts, halved lengthwise with cores intact
Salt and pepper to taste

In a small bowl, whisk oil and vinegar. Generously brush over all surfaces of romaine. Grill romaine, uncovered, over medium high heat for 1-2 minutes or until slightly charred and wilted, turning once. Salt and pepper to taste.
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Quesadillas Recipe

6 oz Monterey jack cheese
4 oz can green chili peppers, rinsed and seeded
3/4 cup Frijoles Refritos or canned refried beans
12 (6 inch) tortillas
2 tablespoons cooking oil

Cut cheese into twelve 3x1x 1/4" strips. Quarter chili peppers length wise. Spread 1 tablespoon of the beans on each tortilla. Top each with a piece of cheese and a piece of chili pepper. Fold tortillas in half, secure each with a wooden pick. In skillet heat oil. cook quesadillas, a few at a time, in the hot oil about 2 minutes per side or till lightly browned and cheese is melted.
Makes 6
Linda NM
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Sauerkraut Salad Recipe

10-1/2 oz Sauerkraut
4 tbsp rapeseed oil
4 tbsp walnut oil
4 tbsp cider vinegar
2 apples
4 strips bacon
one bunch chives
salt, pepper, pinch of sugar
1/4 C shelled walnuts to decorate

Finely chop Sauerkraut. Place in saucepan and heat gently. Remove from heat and drain. Remove core from apples and slice finely into strips.

Whisk oils, vinegar, salt, pepper and sugar together to make dressing. Combine apples and drained Sauerkraut together and mix well with dressing. Chop bacon finely and fry until crisp. Drain and sprinkle over salad. Finely chop chives and sprinkle over salad. Garnish with walnuts to taste.
Mary Ann
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Carrot and Rasin Salad Recipe

1/4 cup raisins
1 cup carrots
French or mayonnaise dressing to moisten
crisp lettuce, watercress or shredded romaine.

Mix grated raw carrots with seedless raisins, add French or mayonnaise dressing to moisten. Serve on crisp lettuce, watercress or shredded romaine.
Mary Ann
Click Here to Print this Recipe

Southwest Pinto Bean Salad Recipe

16 ounces pinto beans, canned (drained and rinsed)
1 cup corn, frozen, thawed
1 cup bell peppers, chopped green or red
1 cup tomato, chopped
3/4 cup red onion, chopped
1 jalapeno pepper, finely chopped
4 tablespoons cider vinegar, or other vinegar
1 tablespoon vegetable oil
1-1/2 teaspoons chili powder
1/8 teaspoon sugar

Combine all the vegetables in a medium bowl. In a small bowl, whisk together the vinegar, oil, chili powder, sugar and salt if using. Pour over the vegetable mixture. Cover and chill for at least a half hour so the flavors will blend. Can be refrigerated for 1 to 2 days ahead if desired. Stir before serving.
Lisa TX
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Seven Layer Cookies Recipe

1/2 cup melted butter
1 cup chocolate chips
1/2 tsp. vanilla
1/2 cup graham cracker crumbs
1 cup graham cracker crumbs
1 can Eagle Brand milk (condensed milk!!!)
1 cup coconut
1 cup chopped nuts.

Butter a 9 X 13 inch pan well. Mix melted butter and vanilla, add cracker crumbs (1 cup). Put in pan and add in layers the remaining ingredients. Bake 30 minutes in 350 degree oven. Cool and cut to serve.
Mary J
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Sharon's Favorite Bisquick Recipes
I noticed some recipes recently that used Bisquick. Here are several I use often.

Sharon's Chicken Pot Pie Recipe

1-2/3 cups frozen mixed vegetables, thawed
1 cup cut-up cooked chicken
1 can (10 3/4-ounce) condensed cream of chicken soup
1 cup Bisquick Original baking mix
1/2 cup milk
1 egg

Heat oven to 400 degrees F. Mix vegetables, chicken and soup in ungreased 9" pie plate. Stir remaining ingredients with fork until blended. Pour into pie plate. Bake 30 minutes or until golden brown.
High Altitude: Heat oven to 425 degrees F.
Makes 6 servings.


Sharon's Peanut Butter Cookie Recipe

2 cups of Bisquick
3/4 a cup of peanut butter
1 teaspoon of vanilla
1 can of sweet 'n condensed milk

Roll them in sugar, fork them down flat, and bam in the oven for 6 minutes at 300F and your done/


Sharon's Impossible Brownie Pie Recipe

4 Eggs
1/2 c Sugar
1/2 c Brown Sugar; Packed
1/2 c Bisquick
4 oz Chocolate; Melted, cooled
3/4 c Nuts; Chopped
1/4 c Margarine or butter; soften

Preheat oven to 350~. Grease 9" pie plate. Beat all ingredients except nuts until smooth; 2 minutes in blender on high, stopping blender occasionally to stir, or 2 minutes with hand beater. Pour into plate; sprinkle with nuts. Bake until knife inserted in center comes out clean, 30 to 35 minutes. Serve with ice cream, if desired.


Sharon's Bisquick Blackberry Cobbler

2 tbsp. cornstarch
3/4 cup sugar
1 tsp cinnamon
1 cup water
1-1/2 cups blackberries

1 cup homemade bisquick
2 tsp. sugar
2 tbsp. butter, melted
1/4 cup milk

Preheat oven to 400 degrees. Combine water, sugar, cornstarch, cinnamon and blackberries. Bring to boil. Cook for 2 minutes. Pour into casserol dish and cover with topping.

Mix bisquick, sugar, butter and milk. Bake until golden, about 25 to 30 minutes.
Click Here to Print these Bisquick Recipes

Sue's Thai Chicken Recipe

3 cloves garlic, minced
1 small onion, chopped
1 cup coconut milk
1/2 cup chopped fresh coriander
1/4 cup soy sauce
2 tablespoons chopped fresh ginger
1 teaspoon black pepper
1 teaspoon Dijon mustard
1/2 teaspoons mild curry powder
4 medium boneless chicken breasts
1/2 cup chopped green onions

In a blender, combine garlic, onion, coconut milk, coriander, soy sauce, ginger, black pepper, Dijon mustard and curry powder.Remove 1/4 of the marinade and set aside for basting. In a shallow baking dish, combine the chicken breasts and the marinade. Sprinkle with green onions and marinade in the refrigerator for at least 15 minutes, longer if possible. Place chicken on preheated grill and cook, basting with reserved marinade, 10 to 15 minutes or until cooked through.
Makes 4 servings.
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Ice Cream and Sherbet Recipes
Orange Crush Sherbet Recipe

2 (12 ounce) Cans Sweetened condensed milk
6 Can Orange soda, 12 Ounce each
20 Ounce Crushed pineapple

Combine sweetened condensed milk, orange soda and pineapple in bowl; mix well. Chill overnight. Pour into ice cream freezer container. Freeze according to manufacturer's instructions.
Makes 2 quarts.
For more ice cream and sherbet recipes >>>>>>>


Pineapple Ice Cream Recipe

3 T. Lemon Juice
2 1/2 can crushed pineapple
1 1/2 cups water
2 cups cream
1/2 quart Half-N-Half.

Make syrup of sugar and water. Add cream and Half-N-Half. Mix in juice and pineapple. Pour into ice cream freezer. Freeze as directed. Double for 1-1/2 gallon (6 quart) freezer.
For more ice cream and sherbet recipes >>>>>>>
Click here to print both these ice cream recipes 

Pineapple Marinated Pork Chops Recipe
Makes 6 servings

6 pork chops
1 (20 oz.) can pineapple chunks, including juice
1/4 C. packed brown sugar
2 tsp. soy sauce

Put pork chops into a plastic zip-type bag. Mix remaining ingredients; pour over pork chops in bag. Store in refrigerator overnight. Put everything into a crockpot and cook on low for 6-8 hours or until done.
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Sour Cream Cucumber Salad Recipe

2 medium cucumbers, peeled and sliced thin
1 sweet onion, sliced thin
1 tsp. salt
1/4 tsp. fresh ground black pepper
1 T. sugar
2 T. vinegar
8 oz. sour cream
parsley, if desired

Mix cucumbers and onions with seasonings, sugar, vinegar, parsley and sour cream. Cover and refrigerate for several hours.
Makes 4 servings
Mary J.
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Green Bean and Tomato Salad Recipe

1 tsp. dry mustard
1 lg. onion sliced thin
1 tsp. sugar
1/4 c. parsley
3/4 tsp. salt
1 (16-oz.) can green beans
1/4 tsp. black pepper drained
2 T. vinegar
2 lg. tomatoes, cut in chunks
1/3 c. oil

In bowl, stir together mustard, sugar, salt, pepper, vinegar and oil until well blended. Add remaining ingredients. Toss to mix, cover and chill at least 1 hour. Note:
Serves 6
Mary J
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Veggie Marinated Salad Recipe

1 (12oz) can white shoe peg corn, drain thoroughly
1 (12oz) can french cut green beans, drain thoroughly
1 (12oz) can Le suer peas, drain thoroughly
1 punch green onions (chopped)
1 c. celery (chopped)
1 small green pepper (chopped)
1 c. sugar
1c. cider vinegar
1/2 c. oil
1 T. water
1 tsp. salt
1/2 tsp. pepper

Mix sugar, vinegar, oil, water, salt, and pepper. Allow to cool and stir into vegetables. Chill several hours, preferably overnight. Saves well.
Makes 6 Servings
Mary J
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Oma's Fried Okra Salad Recipe

4 c. sliced okra
1 med. onion finely chopped
2 med. tomatoes, diced
1 red bell pepper, diced
1 green bell pepper, diced
salt to taste
pepper to taste

Sprinkle okra with salt, pepper and cornmeal. Fry until crisp. Drain okra after frying. While okra is cooking; cut up tomatoes, onion, bell peppers. Mix tomatoes, onion, bell peppers together, salt and pepper to taste. When okra is done, pour over vegetables in a salad bowl. Cover tightly and allow to stand 5 min. Remove cover mix lightly and serve, hot or cold.
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White Shoe Peg Corn Salad Recipe

2 cans white shoe-peg corn, drained
1 meduim purple onion, chopped
1 medium bell pepper, chopped
2 ripe tomatoes, chopped
salt to taste
pepper to taste
Mayonnaise to desired consistency

Mix white shoe-peg corn, onion, bell pepper, tomatoes, salt and pepper with mayonnaise to desired consistency.
Mary J
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