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October 2016 Recipes

October 23, 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 -  Fresh Asparagus with Homemade Hollandaise Sauce Recipe | Sweet Potato Waffles Recipe | Sweet Potato Cashew Casserole Recipe | Sweet Potato Souffle Recipe | Candied Sweet Potatoes Recipe | Turnip Greens Recipe | Pralines Candy Recipe | Sweet Potato Bread with Praline Icing Recipe | Sweet Potato Bread with Praline Icing Recipe | Chocolate Filled Bon Bon Candy Recipe | Maple Candy Recipe | Chocolate Covered Cherries Candy Recipe | Great Northern Bean Stew Recipe | Vegetable Beef Stew Recipe | Lemon Squares Recipe |
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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
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Everyday Recipes from Our Recipe Family. Everyday recipes made from ingredients found in most pantries.

A Bakerís Basic Kitchen Library eBook Collection (free from the Prepared Pantry)

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I am searching for microwave mug cakes. Can you help pleae abd thank you.

I grew up in Wisconsin on a lake and for years enjoyed lake perch and walleye as the main fish we ate. I am now is Illinois and the fish are ocean perch, salmon, and cod for the most part. I would love to eat more salmon but don't like the wild taste. Does anyone have any suggestions for sauces or how to's on how to fix salmon at home to take away the wild taste..even in the restaurant it seems to have a gamey taste. Thanks all
Carol in IL

Fresh Asparagus with Homemade Hollandaise Sauce Recipe

2 to 2-1/2 lb. asparagus
Boiling water
1 1/2 tsp. salt
1/4 c. butter or margarine, melted
Homemade Hollandaise Sauce (see recipe below)

Bread or cut off tough ends of asparagus. Wash well under cold running water. (If asparagus is sandy, scrub with brush. With vegetable parer, scrape skin and scaled from lower part of stalks.)

Bunch stalks together; tie with string or use rubber band. Place upright in deep saucepan. Add boiling water (about 2 inches deep) and salt. Return to boiling, and cook covered for 15 to 20 minutes. Pierce lower part of stalks with fork to see if they are tender. Be sure not to overcook.

Drain asparagus well, being careful not to break stalks. Arrange in heated vegetable dish; pour butter over all. Serve with Hollandaise sauce. Makes 4 to 6 servings.

Homemade Hollandaise Sauce
4 egg yolks
2 tbsp. fresh lemon juice
1 tsp. white vinegar
1/4 tsp. salt
1/8 tsp. cayenne pepper
3/4 c. (1 1/2 sticks) butter

Place yolks, lemon juice, vinegar, salt and cayenne in blender or food processor. Blend 5 seconds. Heat butter until it sizzles. Pour in a steady stream into blender. Turn off motor as soon as mixture has thickened. Makes 1 cup.
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Sweet Potato Waffles Recipe

1-1/2 c. mashed sweet potatoes
1 c. skim milk
2 egg whites
2 tsp. canola oil
1 c. whole wheat flour
2 tsp. baking powder

Place the sweet potatoes, milk, egg whites and oil in the bowl of a food processor. Process until blended. Add the flour and baking powder. Process until smooth. Preheat a waffle iron according to the manufacturer's directions. Coat the grids with nonstick spray. Add 3/4 cup of the batter. Bake for approximately 8 minutes, or until they are cooked through. Repeat to make 3 more waffles. Serve 4. Note: These waffles are wonderful topped with Apricot and Sour Cherry Compote or drizzled with warm maple syrup.
Oma in New Orleans
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Sweet Potato Souffle Recipe

2 c. mashed sweet potatoes
1/2 c. sugar
1/2 stick margarine
2 eggs
1 tsp. vanilla
1/2 c. milk

1 stick butter or margarine
1/4 c. flour
1/2 c. sugar
1 egg
1 sm. can crushed pineapple

Mix sugar and flour and add to butter or margarine. Add egg and pineapple. Pour over sweet potatoes. Bake at 350 degrees for 30 minutes.
Oma in New Orleans
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Weekly Specials at Prepared Pantry 

Sweet Potato Cashew Casserole Recipe

1/2 c. packed brown sugar
1/3 c. broken cashews
1/2 tsp. salt
1/4 tsp. ground ginger
2 lbs. (5 or 6 med.) sweet
potatoes, cooked, peeled and
cut crosswise into thick pieces
1 (8 oz.) can peach slices, well drained
3 tbsp. butter or margarine

Combine brown sugar, cashews, salt, and ginger. Layer in 6x10x2 inch baking half the sweet potatoes, half the peach slices, and half the brown sugar mixture. Repeat layers. Dot with butter or margarine. Bake, covered, at 350 degrees for 30 minutes. Uncover and bake mixture about 10 minutes longer. Spoon brown sugar syrup over before serving.
Makes 6 servings.
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Candied Sweet Potatoes Recipe

6 lg. sweet potatoes
2 c. sugar
1 stick butter
1/4 tsp. nutmeg

Peel and slice potatoes. Put into baking dish. Pour sugar over potatoes, dot with margarine and sprinkle with nutmeg. Cover with foil and place pan in 350 degree oven. Cook 1 hour, then remove foil and cook 15 minutes more. If potatoes make too much juice, pour off some, then cook a few more minutes. juice will then get syrupy.
Oma in New Orleans
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Turnip Greens Recipe

2 bunches fresh turnip greens
1/2 pound ham, bacon or pork
1 medium sized onion, minced
1 tablespoon lard
salt and pepper to taste
dash of Tabasco sauce

Wash the greens four or five times, until all grit is out. Put the meat in a pot with the onion and lard. Let fry 5 minutes, then add 2 cups water and put in the greens. Boil 15 minutes. Add salt and pepper to taste and a dash of Tabasco sauce.
Oma in New Orleans
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Pralines Candy Recipe

2 cups light brown sugar
1 cup white sugar
1 cup water
1 cup heavy whipping cream
1 tablespoon vanilla
1 1/2 cups chopped pecans
1/2 cup pecan halves

In a heavy bottom saucepan over medium high heat, combine sugars, water and cream. Cook, stirring constantly, until sugar forms a soft ball when dropped in a cup of cold water, approximately 238 degrees. Remove from heat and, using a heavy wire whisk, whip until creamy, approximately 10 to 15 minutes. Quickly add vanilla and nuts and drop by spoon
Oma in New Orleans
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Sweet Potato Bread with Praline Icing Recipe

3/4 c. oil
4 eggs
3 ripe bananas
2 med. sweet potatoes, cooked and pureed
1/2 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. ginger
3 1/2 c. white flour
1 1/2 c. whole wheat flour
2 c. sugar
2/3 c. milk with 2 tsp. vinegar
1 c. pecans, roasted

Roast pecans in oven for 8 minutes at 350 degrees. Cool. Blend oil, eggs, banana and sweet potato puree in a large bowl on high for 2 minutes. Add salt, baking soda, white flour, cinnamon and ginger. Blend well. Add milk and vinegar, blend. Add the whole wheat flour and roasted pecans. Pour into 2 loaf pans. Bake at 350 degrees for 45 minutes.
Makes 2 loaves.

Praline Icing
1/2 c. brown sugar
2 tbsp. unsalted butter
1 c. roasted pecans
4 c. confectioners' sugar
1/4 c. water

Cook brown sugar until melted over medium heat. Add butter, cook 2 minutes. Add pecans and remove heat. Cool in bowl. Add confectioners' sugar and half of water, blend. Add more water as needed to make a thin icing. Remove bread from pan while hot and ice the sweet potato-banana bread.
Oma in New Orleans
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Chocolate Filled Bon Bon Candy Recipe

1/2 c. butter flavor shortening
1/2 c. granulated sugar
1/4 c. firmly packed brown sugar
1 tsp. vanilla
1 egg
1 2/3 all purpose flour, unsifted
36 chocolate kisses
36 peach halves

Cream shortening, sugars, vanilla and egg in large bowl at medium speed of mixer. Combine flour, baking soda, and salt. Stir into creamed mixture. Press 2 level measuring teaspoonfuls dough around each kiss, covering kiss completely. Gently place pecan half on top of each. Bake on ungreased baking sheet for 6-7 minutes (cookies will not brown, do not over bake). Gently press pecans into hot cookies. Cool on baking sheet for 1 minute, then remove to cooling racks.
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Maple Candy Recipe

1 c. peanut butter
1 c. corn syrup, maple flavor
1-1/4 c. powdered sugar
1-1/4 c. powdered non-fat milk

In large bowl, mix all ingredients. Roll into little balls the size of walnuts. Refrigerate one to two hours. (Best if made a day ahead of serving time.) Also may be rolled in finely shredded coconut or chopped pecans and placed on waxed paper lined cookie sheets until chilled. Makes about 5 dozen.
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Maple Praline Candy Recipe

2 c White granulated sugar
1 c Whipping cream
1 c Dark brown sugar
Pn salt
3 tb White corn syrup
2 ts Maple flavoring
3 Or more cups pecans

Cook sugars, syrup, cream and salt over high heat until the mixture forms a soft ball (235 degrees) when dropped in water. Remove from heat. Add maple flavoring and pecans. Beat or stir until creamy. Drop from spoon onto waxed paper in bite size pieces.
Yield: 4 to 5 dozen.
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Chocolate Covered Cherries Candy Recipe

1/3 c. white corn syrup
1/2 c. butter
1 tsp. vanilla
4 c. powdered sugar
2 bottles cherries
1 (12 oz.) bag chocolate chips
1/2 c. paraffin wax

Mix syrup, butter, vanilla and sugar; refrigerate 1 hour. Melt chips and wax together in top of double boiler. Roll refrigerated mixture into small balls and (using a toothpick) dip into chocolate-wax mixture. Place on waxed paper to set.
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Great Northern Bean Stew Recipe

1 lb. ground beef
1 c. coarsely chopped onions
1 c. thinly sliced carrots
2 c. chopped cabbage
1 tbsp. brown sugar
1 (28 oz.) can whole tomatoes,undrained, cut up
1 lg. can Great Northern beans,
1 c. water
1/2 tsp. paprika
1/2 tsp. dried thyme leaves
1/4-1/2 tsp. salt
1/2 tsp. pepper
1 tbsp. vinegar
1/4 tsp. hot red pepper sauce
1/3 c. chopped fresh parsley

In large saucepan or 4 quart Dutch oven, brown beef and onions; drain. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer 15 minutes.
6 (1 cup) servings
Mary Ann
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Vegetable Beef Stew Recipe

1 lb. ground beef
1 can cut up tomatoes
3 carrots, peeled and sliced
2 potatoes, peeled and cubed
1 onion, chopped
1/2 c. chopped celery
3 c. water
3 beef bouillon cubes
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. crushed oregano
1 c. frozen green beans

Brown beef in kettle and drain off excess fat. Add all but the beans. Bring to boil and then simmer for 15 minutes or until vegetables are tender. Add beans and simmer another 15 minutes.
6 servings.
Mary Ann
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Lemon Squares Recipe

1 cup all purpose flour
1/2 cup stick margarine or butter, softened*
1/4 cup powdered sugar
1 cup granulated sugar
2 teaspoons grated lemon peel, if desired
2 tablespoons lemon juice
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
powdered sugar

Heat oven to 350F. Mix flour, margarine and powdered sugar. Press in ungreased square pan, 8 x 8 x 2 or 9 x 9 x 2, building up 1/2 inch edges. Bake crust 20 minutes. Beat granulated sugar, lemon peel, lemon juice, baking powder, salt and eggs with electric mixer on high speed about 3 minutes or until light and fluffy. Pour over hot crust. Bake 25 to 30 minutes or until no indentation remains when touched lightly in center. Cool, dust with powdered sugar. Cut into about 1 1/2 inch squares.
Makes 25 squares.
Mary J.
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Weekly Specials at Prepared Pantry 

Products this Month
Mr Mister Stainless Steel Spray Genie 
Real Chocolate Chips 
Cookie Mixes 
Bread Machine Mixes (with instructions for regular oven)

Articles this month
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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