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June 2016 Recipes

June 24, 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 Apricot BBQ Sauce Recipe Mary J's Peach BBQ Sauce Recipe | Sharon's Fettuccine Romanoff Recipe | Mary J 's Pepper Steak Recipe | Smothered Pork Chops Recipe | Sloppy Joes Recipe | Chicken with Sour Cream Recipe | Ice Cream Cookie Dessert Recipe | Churros Recipe | Egg and Green Chile Casserole Recipe | Linda's Cordon Bleu Casserole Recipe | Sharon's Hamburger Casserole with Vegetables 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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Smothered Pork Chops Recipe
Yield: 4 Servings

1 cup all-purpose flour
2 Tbsp onion powder
2 Tbsp garlic powder
1 tsp cayenne
1 tsp salt
1/2 tsp freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk

Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Dredge them in the seasoned flour; shaking off the excess.

Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is
cooked through. Season with salt and pepper.
Denise, the Villages, FL
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Sloppy Joes Recipe

1 pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped bell pepper
1/2 tsp garlic powder
1 tsp yellow mustard
3/4 cup ketchup
3 tsp. brown sugar
salt to taste
black pepper to taste

In a medium skillet over medium heat, brown the ground beef, onion and green pepper. Stir in the garlic powder, mustard, ketchup and brown sugar. Mix thoroughly. Reduce heat and simmer for 30 minutes. Season with salt and pepper.
Angela from Amherst
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Chicken with Sour Cream Recipe

8 boneless chicken breasts
2 tbsp. butter
1 large sweet onion
1/4 cup sherry wine
1 tsp tarragon
1 pint sour cream, thinned with 1 pint water
salt and pepper

Brown chicken breasts in butter in electric frying pan at 350 degrees until thoroughly cooked. Slice onion and spread over chicken and sprinkle with tarragon, salt and pepper. Add cooking sherry and cook until wine is absorbed and onion is tender. Add thinned sour cream and low heat to 250 to 300 degrees and simmer in sauce for about 45 minutes.
Angela from Amherst
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This is a good recipe to have in the freezer for unexpected company, or to have a refreshing dessert in the hot weather we are having. The recipe makes a lot, but it could be cut down pretty easy. I was thinking of all the variations you could make with this recipe. It would be really good with Butter Pecan ice cream and caramel sauce, you could use the golden Oreo's for the base. Strawberry and strawberry sauce would be good, I might use angel food cake cubes for the base for it, or you could use mint ice cream and chocolate sauce. I think for the base for it, I would just chop up some Andes mints or something like them. There are probably a lot more ways you could make it, and still be good. The recipe is from 'Taste of Home'. Arlene/Mo.|

Ice Cream Cookie Dessert Recipe

Our family loves dessert, and the chocolaty, layered treat is one of Mom's most-requested recipes. Its so easy to prepare! Kimberly Laabs, Hartford, Wisconsin

1 package (15-1/2 oz.) Oreo cookies, crushed, divided
1/4 cup butter, melted
1/2 gallon vanilla ice cream softened
1 jar (16 oz.) hot fudge ice cream topping, warmed
1 carton (8 oz.) frozen whipped topping, thawed

In a large bowl, combine 3-3/4 cups cookie crumbs and butter. Press into a greased 9 X 13 in. dish. Spread with ice cream; cover and freeze until set.

Drizzle fudge topping over ice cream; cover and freeze until set. Spread with whipped topping; sprinkle with remaining cookie crumbs. Cover and freeze 2 hours or until firm. Remove from freezer 10 minutes before serving
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This is an old recipe. These are best eaten as soon as they are done or the day they are made. I have not always put them in the freezer before frying them.
Robbie In

Churros Recipe

1 cup water
1/4 cup butter
2tablespoons sugar
1/4 teaspoon salt
1 cup flour
2 large eggs
vegetable oil for frying
1 teaspoon ground cinnamon
4 Tablespoons sugar

Combine water, butter, 2 tablespoons sugar and salt in a medium saucepan.
Bring to a boil. Remove from heat; stir in flour. Beat with a wooden spoon until dough forms a ball and begins to leave the sides of the pan.

On high speed of an electric mixer, beat in eggs, one at time, beating after each addition, until mixture is smooth.

Spoon dough into a pastry bag fitted with a large star tip. Pipe 3x1-inch strips onto a baking sheet lined with parchment paper. Freeze baking sheet for 20 minutes.

In a deep frying pan filled with 3/4 inch of vegetable oil, fry churros, a few at a time, for about 3 to 4 minutes or until a deep golden brown, turning once. Remove from oil using a slotted spoon to drain on paper towels.

Combine 4 tablespoons sugar with 1 teaspoon ground cinnamon in a clean brown paper bag or plastic bag . Toss churros in the cinnamon mixture to coat well. Can also coat with powdered sugar.

Serve immediately or store in a airtight container.
Makes approximately 3 dozen churros.
Robbie IN
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I got this recipe from somewhere on the internet, and its very good. We like it served with salsa. If you are a Weight Watcher, the whole recipe is 72 Smart Points.

Egg and Green Chile Casserole Recipe

4 or 5 eggs
1/4 cup flour
1-1/2 tsp. dry mustard
1/2 tsp. baking powder
1/4 tsp. salt

Mix well with a whisk, and then add:
1 cup cottage cheese
1 cup Jack cheese
1 cup Cheddar cheese
1/4 cup melted butter
1/2 cup (4 oz.) green chiles

When all is mixed together, pour into a greased 8 or 9 inch baking dish. Bake at 325 degrees for about 35 minutes.
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Linda's Cordon Bleu Casserole Recipe

4 cups cubed cooked chicken
3 cups cubed fully cooked ham
4 ounces shredded cheddar cheese
1 cup chopped onion
1/4 cup butter
1/3 cup all purpose flour
2 cups light cream
1 teaspoon dill weed
1/8 teaspoon dry mustard
1/8 teaspoon ground nutmeg

1 cup dry bread crumbs
2 tablespoons butter, melted
1/4 teaspoon dill weed
1/4 cup shredded cheddar cheese

In a large bowl, combine chicken, ham and cheese; set aside. In a saucepan, saute onion in butter until tender. Add flour; stir to form a paste. Gradually add cream, stirring constantly. Bring to a boil; boil 1 minute or until thick. Add dill, mustard and nutmeg; mix well. Remove from the heat and pour over meat mixture. Spoon into a greased 13 X 9 X 2 baking dish. Toss bread crumbs, butter and dill; stir in cheese. Sprinkle over the casserole. Bake uncovered, at 350F for 30 minutes or until heated through. Serves 8 to 10.
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Sharon's Hamburger Casserole with Vegetables Recipe

1 pound hamburger
1/4 onion, chopped
1 1/2 cups potatoes, chopped
1 cup carrots, sliced
1 cup canned corn, drained
1 cup frozen green beans, thawed
1 can cream of mushroom soup

In a skillet, brown the hamburger until done. Drain. In a casserole dish, spread the beef out evenly. Layer the onion, potatoes and carrots. Add the corn and then green beans. Pour the cream of mushroom soup on top. Cover and bake at 350F for about 45 minutes.
Serves 6.

Note: I often use frozen baby lima beans instead of green beans.
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Sharon's Fettuccine Romanoff Recipe

1/2 pound fettuccine
1 pint sour cream
1/2 cup Parmesan cheese, grated
1 tablespoon chives, snipped
1 teaspoon salt
1/2 teaspoon garlic, minced
2 tablespoons butter, melted
freshly ground pepper

Cook the pasta until just soft. Mix together the sour cream, garlic, chives, salt, pepper and 1/2 of the cheese. Drain the pasta. Toss in the melted butter. Stir in the sour cream mixture. Serve garnished with the remaining cheese.
Serves 8.
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Sharon's Mozzarella Penne Recipe

4 cups tomatoes, chopped
8 ounces smoked mozzarella cheese, diced
1/2 cup chopped fresh basil
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 pound penne, cooked and drained

Combine tomatoes, mozzarella cheese, basil, olive oil, salt and pepper in large bowl. Toss with hot pasta.
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Mary J 's Pepper Steak Recipe

2 pounds sirloin steak, thinly sliced
1 package brown gravy mix
3/4 cup water
1 tablespoon soy sauce
1 tablespoon canola oil
1 teaspoon garlic powder
1/4 teaspoon black pepper
1 onion, sliced
2 bell peppers, cut in thin strips
4 cups cooked rice

Heat oil in a large skillet and sauté steak strips until brown. Combine brown gravy mix, water, soy sauce, garlic powder, and black pepper. Stir into steak mixture. Bring to a boil and simmer for 10 minutes. Add onion and bell pepper and simmer 10 more minutes. Serve over cooked rice.
Mary J
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Mary J's Peach BBQ Sauce Recipe

32 ounces canned peaches, drained
1-1/2 cups vinegar
1 cup oil
1/2 teaspoon garlic cloves, crushed
2 tablespoons Dijon mustard
1 teaspoon cinnamon
3 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1/4 teaspoon ginger, ground
1/2 teaspoon black pepper
3/4 cup maple syrup
1 cup brown sugar
2 tablespoons cornstarch

Puree peaches. Mix cornstarch with a little water. Combine all ingredients in large saucepan and heat to low boil, stirring occasionally. Continue to simmer 30 minutes, stirring frequently. Sauce may be thin, so at end of cooking time, if necessary, add sufficient water/cornstarch mixture to give sauce consistency of commercial barbecue sauce.
Mary J
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Mary J's Apricot BBQ Sauce Recipe

1/2 cup olive oil
1/2 cup wine vinegar
1 cup apricot nectar
1/4 cup brown sugar
2 tablespoons Dijon mustard
1 teaspoon salt
1/2 teaspoon chili powder

Combine all ingredients in a saucepan and heat until boiling over medium heat. Boil for 1 minute, then cool at room temperature, and refrigerate until ready to use. This is a great one to u
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