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May 19, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  

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Everyday Recipes from Our Recipe Family.
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Nancy Rogers

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I have a question for Judy in Alaska about her recipe for Soda Cracker Salad that appeared in the newsletter on May 18, 2014. How many cups of coarsely crumbled soda crackers do you use in your recipe?
Sandy in Ohio

Potato Fritters
Serves 4-6

1 cup mashed potatoes
1 egg
4 rounded Tbsp. flour
1/2 teaspoon. baking powder
1 teaspoon salt
1/4 cup milk

Mix all ingredients together in the above order and fry in skillet with melted shortening 1/4 inch deep. When brown around the edges and cakes are rather well set, turn and brown on the other side.
Lisa TX
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Beef Stroganoff for Two

1/2 pound lean round steak,
2 tablespoons flour,
1 teaspoon paprika,
1 tablespoon oil,
1 teaspoon crushed garlic,
1/2 cup chopped onion,
1/2 cup sliced mushrooms,
1 beef bouillon cube,
1 cup sour cream.

Mix flour and paprika in a zipper bag. Slice beef in thin diagonal strips. Add to flour mixture and shake to coat. Heat oil in a skillet over medium heat. Brown coated beef strips, onion and garlic in heated oil. Stir in mushrooms, sour cream and bouillon. Heat to a boil, stirring constantly. Reduce heat and simmer for 10 to 15 minutes until sauce is reduced and thickened.
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Apple Slice Snack
Makes 12 slices

1 lg. unpeeled apple, cored, quartered
3/4 c. creamy or chunk peanut butter
1-1/2 c. slightly crushed Cornflakes

Cut each apple quarter into 3 slices. Spread cut sides of apple slices with peanut butter. Roll in Cornflakes.
Linda NM
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Good morning Nancy and all Landers,
Here are my two favorite recipes.

Rhubarb Crunch

1 cup sugar
5 Tbsp cornstarch
2 cups water
2 tsp. vanilla
4 cups rhubarb, diced(fresh or frozen doesn't matter)
2 cups flour
1 1/2 cups quick cooking oatmeal
2 cups brown sugar, packed
1 cup really soft butter
1 tsp. cinnamon few drops red food coloring

In pan combine sugar, cornstarch, water, vanilla and food coloring. Cook, stirring til thick(if you want it thicker than it gets just add another tsp of cornstarch). Remove from the heat and stir in rhubarb. In medium bowl mix together flour, oats, brown sugar, butter and cinnamon til crumbly. Spray 9x13 pan with Pam. Spread rhubarb mixture into pan. Sprinkle oat mixture evenly over rhubarb mixture. Bake at 350* for one hour. Serve warm or cold with ice cream or Cool Whip.
Does not need refrigeration after baking.
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Really Easy Barbecue Sauce

2-1/2 cups ketchup
2/3 cup white vinegar
1/2 cup dark molasses
1/2 cup plus 2 Tbsp honey
1 tsp. salt
1 tsp. Worcestershire sauce
1/2 tsp onion powder
1/2 tsp. chili powder
1/2 tsp. liquid smoke

Combine all ingredients in large sauce pan. Bring to boil; reduce heat; simmer uncovered for 30 min. I make large batches of this and put it in small containers and freeze it. We love this sauce to dip our hamburgers in and it's also good on any other meat.
Dianne in Wisconsin
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Good morning:
I would like to ask all of the good cooks out there in NancyLand if you have a good recipe for skillet pork chops - with or without veggies - with or without sauce.

I am looking for a recipe where the chops turn out TENDER.

My crockpot recipe turns out very tender but I have had trouble with skillet pork chop recipes.

Thanks! Julia in PA


Stuffed Tomato Salads
At our house we eat a light supper each night. Here are a few stuffed tomato salads we love.

Ham Stuffed Tomatoes

1/2 lb. Swiss cheese, cut in strips
1/4 lb. boiled ham, cut in strips
1/4 c. sliced sweet pickles
2 Tbsp. grated onion
1/4 tsp. salt
dash of pepper
1/4 c. mayonnaise
4 medium tomatoes

Cut each tomato almost to stem end into 4 sections. Mix remaining ingredients and fill tomatoes. Arrange on serving platter and refrigerate until ready to serve.
Makes 4 servings.

Veggie Stuffed Tomatoes

6 small ripe tomatoes
1/2 c. creamy buttermilk dressing
2 Tbsp. snipped parsley
1/4 tsp. pepper
dash of red pepper
2 c. cooked whole kernel corn
1/2 c. shredded Monterey Jack cheese
1/4 c. chopped bell pepper
1/4 c. chopped cucumber
1/4 c. chopped onion
lettuce leaves

Place tomatoes, stem end down, on a cutting board. Cut each into 4 to 6 wedges, cutting to but not through the stem end. Spread wedges apart, slightly. Sprinkle with salt. Cover and chill. In small mixing bowl, combine dressing, parsley, pepper and red pepper. In another bowl, combine corn, cheese, bell pepper, cucumber and onions. Add dressing mixture; toss gently to coat. Cover; chill. Serve tomatoes filled with corn mixture over lettuce on individual plates.
Makes 6 servings.

Green Pea Stuffed Tomato Salad

3 c. green peas (fresh or frozen)
6 large tomatoes
1 c. mayonnaise
2 Tbsp. Dijon mustard
3/4 c. black olives, sliced
1/4 c. pimentos, chopped
2 Tbsp. capers
lettuce leaves

Blanch green peas. Remove from heat while color is still bright green. Rinse in cold water; drain well. Mix peas with mustard, mayonnaise, olives, pimentos and capers. Fill tomatoes that have been scooped out. Serve on lettuce leaves.
Makes 6 Servings

Stuffed Cherry Tomatoes

1 small can water packed tuna, drained
2 boiled eggs, chopped fine
1 Tbsp. onion, chopped fine
2 ribs celery, chopped fine
about 20 cherry tomatoes
parsley or olives for garnish

Blend tuna, celery, onion, eggs and mayonnaise. Cut tops from tomatoes; scoop out seeds. Stuff with tuna mixture.
Makes 4 Servings

Tuna Stuffed Tomatoes
Makes 4 Servings

46 large tomatoes
1 c. flaked tuna fish
2 slices bread
1/8 tsp. garlic powder
1/2 tsp. basil
1/2 c. dry bread crumbs
1/4 c. grated Parmesan cheese
3 Tbsp. melted butter

Remove and discard the tops from tomatoes. Scoop out the tomato pulp. Put it through a coarse sieve and mix it thoroughly with the tuna and 2 slices of bread trimmed of crust and crumbled with garlic powder and basil. Divide the filling among the tomatoes. Sprinkle the tomatoes with the dry bread crumbs and Parmesan mixed with the melted butter. Arrange the stuffed tomatoes in an oiled baking dish. Bake at 375° for 20 minutes or until they are heated through and the topping is browned.
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Summer One Meal Salad Recipes
During the summer months when our schedules are very busy we try and eat all in one meals. Many of our summer evening meals are salads with that are filling and have both vegetable and meat in them. No body in our family tends to eat at the same time so salads work well.

Taco Salad
Serves 4
(suppose to feed 6 but as a meal in one we eat more of it.)

1-1/2 lb. ground round
1 clove garlic, minced
1 can kidney beans (15 oz.)
1 bottle Catalina dressing (large)
1 bag Fritos corn chips
1 head lettuce
1 large onion, diced
2 large tomatoes, chopped (cherry tomatoes will do nicely!)
1 avocado (optional)

Brown meat with minced garlic clove. Drain can of kidney beans and stir into browned meat. Heat thoroughly and set aside.

In large bowl, mix torn up lettuce, diced onion and tomatoes. Add meat/bean mixture and the bag of Fritos, which you have crushed. Toss altogether with the Catalina dressing and slice the avocado and place over the salad for a garnish, if you wish.

Chicken and Rice Salad
Makes 8 servings

1 pkg. long grain and wild rice mix
4 chicken breasts, cooked and cubed into bite sized pieces
1 small onion
2/3 c. mayonnaise
1/3 c. milk
1/3 c. lemon juice
1 c. crushed almonds
1 c. white grape quarters

Cook rice; combine with chicken and onion in bowl. Mix in mayonnaise, milk and lemon juice. Stir in almonds and grapes gently. Chill until serving time.

Ham and Macaroni Salad
Makes 4 Servings

3 small slices of ham, cut in pieces
1/2 (8 oz.) pkg. macaroni
1/2 tsp. celery seed
1/2 chopped onion
1/2 c. mayonnaise
1/4 tsp. garlic salt
1 Tbsp. lemon juice
1/2 c. chopped pickles

Cook macaroni and drain. Add ham pieces and all other ingredients. Mix well and refrigerate.

Spaghetti Salad
Makes 6-8 Servings

1 lb. spaghetti noodles, broken in half and cooked
1 (16 oz.) bottle Italian dressing
1 Tbsp. Parmesan cheese
1 Tbsp. sesame seeds
1 Tbsp. poppy seeds
2 tsp. seasoned salt
1 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/2 tsp. cayenne pepper
1 medium cucumber, diced
1 medium red onion, diced
2 medium tomatoes, diced
parsley strips

Mix all together.

Asparagus and Shrimp Salad
Serves 4.

1/2 c. Miracle Whip salad dressing
1/4 lb. cooked tiny shrimp
1/2 c. diced cucumber
1/2 c. pitted olives, sliced
1/4 c. sliced green onions
1/4 c. diced red pepper
1/4 tsp. dill weed, crushed
fresh ground pepper to taste
1 (15 oz.) can extra long tender green asparagus spears, drained
lemon wedges

Combine first 8 ingredients. Arrange asparagus on serving plate. Spoon shrimp salad over asparagus. Garnish with lemon wedges. Serve chilled.
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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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Recipes ingredients need to be in one column.  Instructions need capital letters at the beginning of a sentence and punctuation at the end of sentences. Remember to include the title of the recipe, number of servings, additional notes about the recipe, and your name within the message.
Nancy Rogers 

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Molten Chocolate Lava CakesNow it's easy to make Molten Chocolate Lava Cakes like those found in the restaurants. Molten chocolate lava cakes are wonderful little cakes filled with warm, oozing chocolate sauce and topped with powdered sugar or whipped cream. Try them!

Chocolate lava cakes are a popular, elegant cousin to a brownie. Though they look like they could be complicated, they are not. With this mix, they are easy. If you can make cupcakes, you can make these lava cakes. It doesn't take special equipment; you can make them in your jumbo muffin pans.
Molten Chocolate Lava Cake Mix (makes 6 desserts)

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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com