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January 6, 2015  | 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.

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Today's Contents
Sour Cream Drops Cookies Like Grandma's Recipe | Spicy Oriental Pork Pot Roast Recipe | Ranch House Eggs and Potatoes Recipe | Creamy Chicken Mushroom and Wild Rice Soup Recipe | Sharon Easy Lemon Chicken Recipe | Jane Ann's Broccoli Cheese Soup Recipe | Oma's Baked Mushroom Chicken Recipe | Oma's Easy Rice-A-Roni Pork Chop Dish Recipe | Nellie's Shaker Style Tomatoes Recipe | Sharon's Louisiana Style Tomatoes Recipe | Oma's Corn and Lima Bean Casserole Recipe | Sausage and Vegetable Casserole Recipe | Jenna's Macaroni Salad Recipe

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To Sherry for her question about "sealing the edges" in Lisa's Scalloped Potato recipe. I believe what she is saying, is when you pour the can of soup on top, make sure you spread it all the way to the edge of the mixture. Hope this helps.
Barb in San Diego, now in Texas

I copied off a recipe from Judy (in Alaska) for Lemon Poppy Seed bread, There is no Lemon in this bread? there is orange juice in the glaze? but no lemon anywhere? Just wondering?
Betty in California

We love these soft delicious cookies. They remind me of the cookies my grandma would make when I was a little girl and came to visit her. The frosting is the crowning touch.

Sour Cream Drops Cookies Like Grandma's Recipe

1/4 cup shortening
3/4 cup sugar
1 egg
1/2 cup dairy sour cream
1/2 tsp. vanilla
1-1/3 cups flour
1/4 tsp. EACH baking soda, baking powder and salt

Cream shortening, sugar and egg. Add sour cream and vanilla and mix in well. Add dry ingredients to creamed mixture and mix thoroughly. Chill dough for at least an hour. Drop by tbsp. onto greased cookie sheets. Bake at 400 for about 8 minutes, until lightly browned. Cool on wire racks. When cool frost cookies with browned butter frosting.
Makes 2-1/2 dozen cookies.

2 tbsp. butter
1/2 cup powdered sugar
1/4 tsp. vanilla
3 to 4 tsp. hot water

Brown butter in saucepan until golden brown and add remaining ingredients until the right spreading consistency.
Judy (in Alaska)
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This roast has the best flavor!

Spicy Oriental Pork Pot Roast Recipe

1 large onion, sliced
1 to 2 carrots, cut in chunks
4 lb. pork shoulder roast
Pepper, to taste
1-1/2 cups hot water
3 tbsp. lemon juice
1/2 tsp. powdered cloves
1/2 tsp. powdered ginger
2 tbsp. soy sauce

Layer onion and carrot in the bottom of the Crock Pot. Lay roast on top. Season with some pepper. Mix remaining ingredients and pour over all. Cover and cook 10 hours on low.
Judy (in Alaska)
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We enjoy this for a quick-to-fix and satisfying meal.

Ranch House Eggs and Potatoes Recipe

8 slices bacon
1-1/2 cups frozen hash brown potatoes
Sweet onion, sliced thin (I dice it)
6 eggs
Salt & pepper, to taste
1/3 cup milk
1/2 cup shredded Cheddar or Colby cheese

Cook bacon in skillet until crisp. remove onto paper towel to drain and crumble. Pour off all but 2 tbsp. dripping. Put onion (as much as the family would like) and hash browns into the skillet and fry until lightly browned. Beat together the milk, eggs and salt and pepper to taste. Pour over browned potatoes and onions in skillet.

Cook without stirring until mixture begins to set. Use spatula and lift and fold partially cooked eggs so the uncooked eggs flow underneath and continue to cook until firm, about 4 minutes. Arrange bacon on top sprinkle with cheese. Serve.
Judy (in Alaska)
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Creamy Chicken Mushroom and Wild Rice Soup Recipe

16 oz mushrooms (shiitake and baby portabellas mixed), sliced
1 pound chicken, sliced thin
2 cloves of garlic, minced
1 tsp oregano
4 TBSPs butter
4 TBSPs flour
2 cups milk (I used 2%)
3 cups chicken stock
1 1/2 to 2 cups wild rice, cooked, depending on how thick you want your soup*

Place a large soup pot over medium heat and spray the pot heavily with cooking spray. Add the chicken, season with salt and pepper, and sauté the chicken until it is cooked on the outside (it doesn’t need to be cooked all the way through). Remove from the skillet and set aside.

Add more cooking spray if necessary and cook the garlic for about 30 seconds. Then add the mushrooms and oregano and sauté until the mushrooms are fully cooked. Remove and set aside.

Melt the butter in the pan, scrapping up any browned bits. Add the flour a little at a time, creating a smooth roux. Slowly whisk in the milk. Then slowly add the chicken stock.
Return the mushrooms, chicken, and rice to the liquid and bring it all to a boil (uncovered). Reduce the heat to a low simmer and cook for 20 more minutes.
*A note about the wild rice: I cooked mine a day ahead of time (3 cups of water to 1 cup of uncooked rice, brought to a boil and reduced to a simmer for about 45 minutes). But certainly you can buy precooked rice and just add that.
DELICIOUS !!!!!!!!!
Judy in Montana
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I fix this low calories soup all the time and my family loves it.

Jane Ann's Broccoli Cheese Soup Recipe

Chopped onion
Chopped garlic
Mushrooms, I like the fresh
2-3 cans fat free chicken broth
1 bag of broccoli, chopped

Sauté the onions, garlic and mushrooms. Don't use mushrooms or garlic if you don't like. Add chicken broth and frozen chopped broccoli. Cook until start to boil, turn down and cover with a lid. After 20-30 minutes make sure heat is low and add 4 ozs. of cut up 2% Velveeta cheese. I have added 6ozs. many times but start with 4ozs. and you decide your liking. Next add salt, pepper, and Cheyenne pepper if you like. We love this.
Jane Ann in BAMA
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Oma's Easy Rice-A-Roni Pork Chop Dish Recipe

4 pork chops
2 Tbsp. margarine
1 box Spanish Rice-A-Roni
1 (15 oz.) can stewed tomatoes
2-1/2 c. hot water

In large skillet, brown pork chops and set aside. Melt margarine in same skillet and add rice vermicelli mixture. Cook until vermicelli is light brown. Add hot water, contents of envelope seasoning and stewed tomatoes. Stir. Return pork chops to skillet. Bring to boil. Cover. Reduce heat and simmer 30 minutes.  
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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    or  
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Nancy Rogers  

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Oma's Baked Mushroom Chicken Recipe

1 to 2 lb. boneless chicken breasts
2 onions, chopped
2 green peppers, chopped
1 (8 oz.) pkg. fresh mushrooms, sliced
3 Tbsp. butter
6 slices Provolone cheese slices

Line a 13 x 9-inch baking dish with chicken breasts. Sauté all vegetables (onions, peppers, and mushrooms)in butter; then pour over chicken. Cover with foil and bake 45 to 50 minutes at 350°. Remove foil and top chicken with Provolone cheese. Bake 10 minutes more or until cheese melts.
Makes 4 Servings
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Sharon Easy Lemon Chicken Recipe

1 pkg. chicken breasts, skinned
3 Tbsp. fresh lemon juice or 1 lemon, squeezed
1/2 tsp. lemon pepper
1/2 tsp. garlic salt

Preheat oven to 350°. Spray shallow baking dish with Pam. Add chicken, pouring lemon juice on each piece. Sprinkle lemon pepper and garlic salt. Spray chicken with Pam. Bake 60 minutes.
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Nellie's Shaker Style Tomatoes Recipe

3 c. tomatoes
1/4 c. butter
3 c. dry bread crumbs
3 Tbsp. sugar
1 tsp. salt
dash of pepper and allspice

Heat tomatoes and butter until butter melts. Mix in crumbs, sugar, salt and pepper. Put into buttered (9 x 13-inch) baking dish. Sprinkle allspice on top. Bake uncovered at 400° for about 40 minutes.
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Sharon's Louisiana Style Tomatoes Recipe

6 large tomatoes, skinned and quartered
3 Tbsp. margarine
1 large chopped onion
1 large green pepper, sliced thin
1/4 lb. fresh mushrooms, sliced
2 c. bread, cut into cubes
1 Tbsp. sugar
1 tsp. salt
1/4 c. dry bread crumbs
2 Tbsp. margarine
2 Tbsp. Parmesan cheese

Heat the margarine in a skillet and lightly sauté peppers, onions and mushrooms. Grease a 2-quart casserole. Put a layer of half the bread cubes in the bottom, then a layer of tomatoes and a layer of sautéed mixture. Sprinkle tomatoes with sugar, salt, paprika and dot with margarine. Repeat layer. Top with bread cubes and sprinkle with cheese. Bake in a 400° oven for 30 minutes or until well browned.
Serves 6.
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Oma's Corn and Lima Bean Casserole Recipe

1/4 c. flour
1 1/2 c. milk
1/4 c. onion
1/4 c. pimento
1/2 c. sharp cheese, grated
1 (10 ounce) pkg. frozen lima beans
1 (14 ounce) can corn, drained
1 package Pepperidge Farm stuffing
1 stick margarine

Cook milk, 1/2 stick margarine and flour in double boiler until thick. Add onion, pimento, cheese, salt and pepper. Cook lima beans. Arrange limas in bottom of 9 by 13 inch dish; add corn. Pour cheese sauce over top. Mix 1/2 stick margarine with 1 1/2 to 2 cups stuffing, and sprinkle on top. Bake at 350° for 20 minutes, or until bubbly.
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Sausage and Vegetable Casserole Recipe

2/3 c. macaroni
1/2 c. each: corn and lima beans
1 can mushroom soup
1/2 lb. Jimmy Dean sausage, cooked and drained well
1/2 c. milk
grated mild cheese

Cook macaroni; drain, then add to drained sausage. Add corn and lima beans. Mix mushroom soup and milk, then stir into mixture. Pour into casserole; sprinkle generously with grated cheese. Bake 1 hour at 350°.
Serves 6.
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Jenna's Macaroni Salad Recipe

16 oz. macaroni, cooked
16 oz. Zesty Italian salad dressing
1/2 can black olives, sliced
1/2 can green olives, sliced
1 small jar roasted peppers, diced
1/2 c. Parmesan cheese
1/2 c. shredded Mozzarella cheese
3 oz. can sliced mushrooms, drained
garlic powder

Mix all ingredients together well. Chill overnight and serve.
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Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416

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