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June 2016 Recipes

June 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 Chicken Rice and Apricots Recipe | Sherry's Dip Baked in Bread Recipe | Tomato and Onion Salad Recipe | Susie's Mexican Rice Recipe | Peggy's Pea and Carrot Salad Recipe | Peggy's Graham Cracker Parfait Recipe | Linda's Fried Apples Recipe | Sue's Salmon Noodle Casserole Recipe
 | Lisa's Onion Corn On The Cob Recipe | Fettucini Alfredo Recipe | Mary J's Oregano Chicken Recipe | Mary J's Oregano Chicken Recipe

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

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Hello Nancy,your four legged helpers and all of the Nancylanders out there, hope everyone has a great 4 th, I have a request for a BBQ sauce, as sugar and salt free as possible. My daughter is getting married Oct. 1st and cannot have but very little salt or sugar and I was wondering if anyone here would have a good recipe for this, sure would appreciate it if you have such a thing, Thanks for listening to me. Nancy I really appreciate all you do for us cat lovers out here, we have five rescues and feed a couple of strays also and love the pictures of your helpers.
Thank You, Bill Dotson in Ellsberry, Ohio

Mary J's Chicken Rice and Apricots Recipe

2 1/2 cups water
1 cup long grain brown rice
4 cooked chicken breasts, grilled, poached or baked
1 cup dried apricots, chopped
2 cups baby spinach leaves
1/4 cup red wine vinegar
3 tablespoons extra virgin olive oil
salt to taste
freshly ground black pepper
2 tablespoons fresh goat cheese
1/4 cup chopped walnuts, toasted

Place the water in a medium saucepan with a pinch of salt and bring it to a boil. Add the rice, adjust the heat so that the water is simmering, cover and cook until the rice is tender and the water is absorbed, about 30 to 40 minutes. Let cool. Meanwhile, slice the chicken and set aside. In a large bowl, whisk the vinegar, olive oil, salt and pepper together. Add the rice and toss to combine. Add the chicken, half of the apricots and spinach and toss again. Taste and adjust the seasoning. Transfer the rice mixture to a serving platter or individual plates and garnish with the remaining apricots, goat cheese and walnuts. Serve at room temperature.
Serves 4.
Mary J
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Sherry's Dip Baked in Bread Recipe

1 round loaf sourdough bread
2 cups sour cream
1 8-oz pkg. cream cheese, softened

1 lb. sharp cheddar cheese grated
6 green onions, trimmed and finely chopped
1 jar chipped beef, finely chopped, 5 oz

Cut off top of bread as you would cut off the top of a pumpkin; reserve the top. Pull out the inside of the loaf in chunks, reserving them for dipping. In large bowl, mix sour cream, cream cheese, cheddar cheese, green onions and chipped beef. Pour mixture into bread shell. Replace top of bread, wrap in foil and bake at 275 for 1 hour and 45 minutes, or wrap the bread in a brown paper bag and microwave at high power for 10 minutes. In the oven, crisp the bread pulled from center. Scoop crisped bread into the dip, then eat the bread bowl, too. Serves 10.
Sherry (in Indiana)
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Tomato and Onion Salad Recipe

4 Roma tomatoes, sliced thinly
1/2 sweet onion, sliced thinly
3/4 to 1 c. small cubed mozzarella

Red Wine Vinaigrette*

Mix tomatoes, onion and cheese thoroughly. Drizzle with vinaigrette, cover and refrigerate for 1 hour before serving.

*1/4 c. olive oil
2 Tbl. red wine or raspberry vinegar
1 - 2 cloves, crushed
salt & pepper to taste

Mix well and drizzle over salad.

If you want to jazz it up a bit, use red onion instead of the sweet onion and add salad shrimp. There! You have a full meal! Just serve crusty French or Italian baguettes along side! Yummy! Posted on Nancy’s message board under Salads. Chris in NM
Chris 2008
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I've been trying Mexican Rice recipes for years and never found one that appealed to me. This one is so good. I can't imagine anyone not loving this recipe.

Susie's Mexican Rice Recipe

1 cup rice
2 Tbs. oil
1/2 tsp. salt
1/2 tsp. cumin
1/2 tsp. chili powder
2 lg. cloves garlic, chopped
1 cup chopped onion
1/2 chopped bell pepper
1 can Rotel tomatoes. I used the original recipe, but there is a mild one and an extra hot one.
1-1/2 cups chicken broth

Brown the rice slightly in the oil. Add the vegetables and cook until they start to soften slightly. Add spices and let the flavors bloom. Add the liquids, stir, cover and simmer slowly for 15 minutes. Remove the cover and continue to cook until all juice is absorbed and rice is tender. This is so good.
Susie in Arkansas 2008
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Peggy's Pea and Carrot Salad Recipe

1 10 oz package frozen peas and carrots blend, cooked
1 hard boiled egg, yolk removed
1 tsp dehydrated minced onion
1/2 tsp celery seed
1/4 cup fat free French or Ranch dressing
1 tbsp chopped pimiento (optional)

Toss all ingredients, cover, and chill before serving.
cal--78, fat--0 gr. carbs--13 gr, fiber--3 gr
Serves 4
Peggy in Arkansas 2008
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Peggy's Graham Cracker Parfait Recipe

2 squares low fat graham crackers
1/4 cup fat free non-dairy whipped topping
1 cup fresh fruit, cut into bite sized pieces

Crumble 1 cracker square into bottom of a large wine glass or coffee mug. Top with 1/2 cup fruit, then half of the whipped topping, then fruit and then topping. Crumble remaining graham cracker on top to serve. Serves 1
cal--153, fat--1 gr, carbs--36gr, fiber--3gr

Source: Diabetic Cooking for Seniors
Peggy in Arkansas 2008
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Linda's Fried Apples Recipe

6 large tart green Granny Smith apples
1 teaspoon lemon juice
1/4 cup bacon drippings
1/4 cup brown sugar
1/8 teaspoon salt
1 teaspoon ground cinnamon
Dash of ground nutmeg

In a large skillet, melt bacon drippings. Pour apples evenly into the skillet. Sprinkle with lemon juice, brown sugar and salt. Cover and cook over low heat for 15 minutes, until apples are tender and juicy. Sprinkle with cinnamon and nutmeg.
Linda NM 2008
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Sue's Salmon Noodle Casserole Recipe

2 tbsp. margarine
2 tbsp. flour
1 tsp. salt
1/2 tsp. dry mustard
1 c. milk
1 lb. can red salmon, undrained
1 (8 oz.) pkg. Velveeta
2 c. cooked noodles

Mix margarine, flour, salt and mustard in 3 quart saucepan over medium heat. Gradually stir in milk and cubed Velveeta, stirring constantly. When mixture is thickened, remove from heat and add undrained salmon and noodles. Place in 1-1/2 quart casserole and bake for 30 minutes at 350 degrees.
Sue 2008
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Lisa's Onion Corn On The Cob Recipe

1 Envelope dry onion soup mix
1/2 cup of butter (soft)
1/2 tsp. salt
6 ears of corn or more depending on how it goes.

Combine dry onion soup, butter,&salt and mix well. Spread on 1 tablespoon of mixture to each ear of corn.Wrap tightly in foil and bake at 425* or grill over hot coals for 30 to 35 minutes till tender.
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Sue's Onion Rice Recipe

1 cup long grain white rice
1/4 cup fat free margarine
1 can onion soup plus 1 can water
1 can (4 ounces) mushrooms

Lightly brown rice in margarine. Add soup, water and mushrooms. Cover and simmer for about 25 minutes or until liquid is gone. Fluff and serve.
Makes 6 servings

Calories 133 Fat 1g Fiber 1g Carbohydrate 28g Cholesterol 0mg Sodium 395mg
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Fettucini Alfredo Recipe

1 (8 oz.) pkg. Philadelphia cream cheese
1-1.5 c. milk
1 lb. fettucini noodles

Before you start the veal, make 1 pound package of fettucini according to the directions on the package. While it is draining, make the sauce. Mix them together and cover while cooking the veal. The sauce will be a little runny at first. To serve, top with ground pepper and grated Parmesan cheese. Sauce: Heat cheese and milk in a saucepan until the cheese is melted and blended in. Do not boil.
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Mary J's Oregano Chicken Recipe

6 - 8 chicken portions
4 ounces olive oil
4 ounces dry white wine
1 ounce dried oregano
salt and freshly ground black pepper
2 garlic cloves chopped

Arrange the chicken portions in a large, shallow dish. In a bowl, combine the oil, wine, oregano, salt, pepper and garlic. Mix well. Spread this marinade over the chicken portions, cover and marinade for 2 to 3 hours, turning and rearranging occasionally. Place the chicken portions on an oiled grill rack and cook under a preheated grill for about 30 minutes or until the chicken is crisp and golden on the outside and cooked through, turning and rearranging several times during cooking. Serve hot or cold. Serves 6 to 8.
Makes 6-9 Servings
Mary J
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