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May 31, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  

May Recipes
Our Message Board (30,00+ recipes)  
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Everyday Recipes from Our Recipe Family.
Recipes wi
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Nancy Rogers

One Package of Frozen Mixed Vegetables and ....

Shepherd's Pie Recipe

1-1/2 lb. hamburger
1 small onion
10 oz. frozen mixed vegetables
1 can Campbell's vegetable beef soup
2 to 3 c. hot mashed potatoes

Brown hamburger and chopped onion in large skillet. Pour off grease. Add vegetables and vegetable beef soup. Simmer until vegetable are tender. Thicken as you would gravy. Pour into casserole. Top with hot mashed potatoes. Broil until browned.
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Chicken and Vegetable Stir Fry Recipe

1 Tbsp. vegetable oil
1/2 lb. boneless, skinless chicken breast strips
1 pkg. Original Ranch salad dressing mix
1 (16 oz.) pkg. thawed mix vegetables
2 Tbsp. water

Heat vegetable oil in a large skillet. Add chicken strips. Stir in dressing mix to coat chicken. Add vegetable mix and water. Stir-fry about 2 minutes.
Makes 4 Servings
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Chicken and Vegetables Casserole Recipe

2 c. cooked chicken, diced
1 (3 oz.) can French fried onions
1 (10 oz.) pkg. frozen mixed vegetables
1 (10 1/2 oz.) can cream of chicken soup
1/2 c. milk

Combine chicken, thawed vegetables, soup and milk. Add 1 cup French fried onions. Pour into a 1 1/2-quart casserole. Cover and bake at 375° for 45 minutes. Uncover and top with remaining onions.
Makes 4 Servings
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Rice and Vegetable Dish Recipe

1 cup uncooked long grain rice
2-1/4 cup water
2 or 3 Tbsp. onion or vegetable soup mix
1/4 tsp. salt
2 cups frozen mixed vegetables

In a saucepan, combine the rice, water, soup mix and salt; bring to a boil. Add the vegetables and return to a boil. Reduce heat; cover and simmer for 15 minutes. Cook until rice and vegetables are tender.
Yields: 4-6 servings.
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Hash Brown Vegetable Casserole Recipe

4 cups frozen hash brown potatoes, thawed
3 Tbsp. vegetable oil
1/8 tsp. black pepper
1 lb. ground beef
1 (3/4 oz.) pkg. Durkee brown gravy mix
1 cup water
1/2 tsp. garlic salt
1 (10 oz.) pkg. frozen mixed vegetables
1 cup Cheddar cheese, shredded
1 (2.8 oz.) can Durkee French fried onions

In a shallow 1 1/2-quart baking dish, combine potatoes, oil and pepper. Firmly press mixture across bottom and up sides of dish to form a shell. Bake, uncovered, at 400° for 15 minutes.

Meanwhile, in skillet, brown beef; drain. Stir in gravy mix, water and garlic salt; bring to a boil. Add mixed vegetables; reduce heat to medium and cook 5 minutes. Stir in 1/2 cup cheese and 1/2 can French fried onions; place in potato shell. Bake, uncovered, at 350° for 15 minutes. Sprinkle with remaining cheese and onions; bake 5 minutes longer.
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Ritz Cracker Vegetable Casserole Recipe

1 (32 ounce) bag frozen mixed vegetables
8 oz. Cheddar cheese
8 oz. sour cream
1 stick Parkay
Ritz crackers

Thaw out mixed vegetables. Put in boiling water 1 to 2 minutes; drain. Mix butter in vegetables. Mix sour cream and Cheddar cheese together. Layer it on top of vegetables. Crumble Ritz crackers on the top. Bake at 350° for 20 to 25 minutes.
Makes 6-8 Servings 
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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
nancyskitchen@suddenlink.net    or
so they can be shared with others.

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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Vegetable Soup Recipe

1 lb. hamburger, browned and drained
1 large can V-8 vegetable juice
1 (32 oz.) pkg. mixed frozen vegetables
1 pkg. onion soup mix

Mix all ingredients; cook until vegetables are cooked. Add water as needed. Freeze leftover for later meal.
Makes 8 Servings
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Oven Roasted Vegetables Recipe

1 envelope onion soup mix
1 (32 oz.) pkg. mixed frozen vegetables
2 Tbsp. vegetable oil

Preheat oven to 450°. In plastic bag or bowl, shake or toss all ingredients until vegetables are coated. Empty into 13 x 9-inch baking or roasting pan. Discard bag. Bake, stirring once, 20 minutes or until vegetables are tender.
Makes 4 servings
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Vegetable Quiche Recipe

3 eggs
1 c. sour cream
1/2 lb. grated Cheddar cheese
1 (10 ounce) pkg. frozen vegetables (mixed)
1 pie crust

Bake crust 10 minutes at 350°. Mix all ingredients together. Add salt and pepper to taste. Pour into pie shell. Bake 30 to 40 minutes at 350°. Let stand 10 minutes, then serve.
Makes 4 Servings
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Scalloped Mix Vegetables Recipe

1 (10 oz.) pkg. frozen mixed vegetables
1-1/2 cup seasoned croutons
1 can cream of mushroom or celery soup
1 cup shredded Cheddar cheese

May increase recipe, if needed. Grease casserole dish. Put in broccoli or mixed vegetables. Put croutons on top. Add can of soup and bake at 350° over 30 to 40 minutes. Put cheese on top and put back into oven, about 5 minutes, to melt. (I have cooked my vegetables first, so they just need to be heated through with other ingredients.)
Makes 4 servings
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Mixed Vegetable Salad Recipe

2 (10 ounce) boxes frozen mixed vegetables
1 small bottle French dressing
1/2 c. celery, diced

Cook mixed vegetables, drain and cool. Marinate 12 hours with French dressing.

Just before serving, add celery and enough mayonnaise to moisten. Serve cold.
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Mixed Vegetable Salad Recipe

1 (10 oz.) pkg. frozen mixed vegetables
1 (15 oz.) can kidney beans, rinsed and drained
1/2 c. chopped celery
1/2 c. chopped green onion
1/2 c. chopped green pepper
3/4 c. sugar
1/2 c. vinegar
1 Tbsp. cornstarch

Cook the mixed vegetables on the stove or in the microwave until crisp-tender. Drain. Place in a large bowl. Add kidney beans, celery, onion and green pepper. In a saucepan over medium heat, bring sugar, vinegar and cornstarch to a boil, stirring constantly until thickened. Cool slightly. Pour over vegetables and toss. Refrigerate.
Serves 8.
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Spring Veggie Soup Recipe

Serves about 4

2 tablespoons butter
1 tablespoon olive oil
1 medium onion chopped
2 carrots, peeled and diced small
3 cloves garlic, pressed through garlic press
Black pepper
1 teaspoon herbs de Provence
4 cups chicken stock or broth
1 cup fresh or frozen peas
1 cup turnip chopped or any squash
2 cooked chicken breasts, shredded or cubed
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
2 cups cooked quinoa or rice
¼ cup chopped, fresh basil leaves
4 lemon wedges, garnish

Place a medium-large soup pot over medium heat; add in the butter and olive oil, and once melted, add in the onion and diced carrots, and sweat for about 3-5 minutes, or until slightly tender and the leeks are becoming translucent.

Add in the garlic, and once that becomes aromatic, add in a pinch or two of salt and pepper, and the herbs de Provence; stir to combine.

Next, add in the hot chicken stock, and bring to a gentle simmer; cover partially with a lid, and cook for about 15-20 minutes, or until carrots are tender.
-Turn the heat off; add in the frozen peas, the diced turnip, the shredded or cubed chicken breast, and the lemon zest and juice; stir to combine, and allow the peas/turnip to become crisp-tender and bright green in the hot stock, about 3-4 minutes; check to see if additional salt or pepper is needed.

To serve, add about ½ cup of the cooked quinoa/rice to a bowl, and ladle some of the soup with the veggies and chicken over top; sprinkle over some of the fresh basil, and squeeze in some additional lemon juice from the lemon wedge garnish, if desired.
ENJOY!!! Judy in Montana
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Nancy, We have had a rough spring so far but are plugging a long. The end of March my husband found out that the are closing the office in the Indianapolis area and if you wish to work for them then you have to apply as if you are a new employee. In other words you are a new employee. They are working until the end of September. I have been online looking to to see what is out there for someone in there early 70's and in his field. In 2 weeks DH is having eye surgery and in 3 weeks I will have the same surgery. It is hard for me to see the screen and to read what I have typed.

I have not been on the computer much the last year or so but I am starting to be more active. I have two questions about Big Boys Strawberry Pie. Is the pie crust a short crust or what kind? Then my second question is the strawberries left whole or sliced. If I remember correctly they are left whole with the glaze covering them.

Everyone have a great day. Nancy and four legged associates take care, stay save and comfortable.
Susie Indy

Blackberry Dumplings Recipe

We have an abundant supply of large blackberries this year. My husband made this dish this week.

4 cups large blackberries (berries will remain whole while cooking)
4 cups water
1-1/2 cups sugar (one cup sugar not enough if berries are tart.
2 tbsp butter

Using a large saucepan (4-quart), cook until berries are done.
4 to 6 Flour tortillas – Charles used 4 fajita size

Stack tortillas with flour sprinkled between each tortilla. (important)
Cut floured tortillas into strips.

Place floured tortilla strips in boiling berries/juice.
Adjust heat and simmer about 15 minutes or until tortillas are done.
NOTE: the flour on the tortillas thickens the berry juice.
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This is a excellent sauce to serve with hot dogs.

Hot Dog Sauce Recipe

1 lb. lean ground beef
1-1/2 cups catsup
1 cup barbecue sauce we (I use Sweet Baby Ray's)
1/4 cup loosely packed brown sugar
1 tbsp. minced onion
1-1/2 tsp. Worcestershire sauce
Salt & pepper, to taste
Hot dogs

Brown hamburger; drain fat. Put remaining ingredients in pan and simmer on low for 1 hour, stirring occasionally. Serve with hot dogs on crusty buns. If they aren't split, I split them down the middle and put the hot dog inside and spoon sauce over. The sauce is enough for 18 hot dogs.
Judy (in Alaska)
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My hubby prefers cakes with no icing , and this is one of his favorites, as well as mine.

Poppy Seed Cake Recipe

1 pkg. yellow cake mix
1 pkg. (4 serving size) instant lemon pudding
5 eggs
1/2 cup fresh orange juice
1/2 cup cooking oil
1/2 cup water
1 tsp. almond extract
2 tsp. poppy seeds

Combine all ingredients in bowl for electric mixer and beat on low speed for 5 minutes. Pour batter into a greased and floured 10 inch bundt, or tube pan. Bake at 350 for 45 to 50 minutes, until it tests done. Cool 15 minutes before removing from pan. Needs no icing.
Judy (in Alaska)
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I hope you'll enjoy this salad as much as we do. It makes a cool main dish salad on a hot summer day, when don't care for a heavy meal.

Sombrero pasta Salad Recipe

16 oz. spiral shaped pasta
1 lb. ground beef
3/4 cup water
1 envelope taco seasoning
2 cups shredded Cheddar cheese
1 large green pepper, chopped
1 medium onion, chopped
1 medium tomato, chopped
1 can (5 oz.) ripe olives, drained
1 bottle (16 oz.) Catalina salad dressing

Cook pasta according to directions o package. Meanwhile, in skillet, cook beef until no longer pink; drain. Add water and taco seasoning and simmer for 15 minutes uncovered. Rinse pasta with cold water; drain. Place in large bowl; add beef, cheese, veggies and olives and mix well. Add
salad dressing and toss to coat. Cover and refrigerate at least 1 hour before serving.
Makes 10 servings.
Judy (in Alaska)
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Corny Mac Recipe

1 14.5 oz. can creamed corn
1 14.5 oz whole kernel corn-do not drain
1 cup uncooked macaroni-a small style works best. I use small shells
1 stick butter or margarine
8 oz. shredded cheese of choice or can substitute 1 jar of cheese whiz or an 8oz. bar of cream cheese.

Combine all and cook in crock pot 1-11/2 hours on high or 3-4 hours on low. Diced ham can be added to make it a one dish meal. Other flavor options are diced onion and /or bell pepper.
Nana in SE Ohio
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com