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January 8, 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
Quick Ham and Corn Chowder Recipe | Cabbage and Potato Patties Recipe | Sharon's Potato and Cheese Soup Recipe | Oma's Green Bean and Tator Tot Casserole Recipe | Oma's Sour Cream Baked Chicken Breasts Recipe | Lisa's Oven Baked Chicken Breasts Recipe | Lisa's Oven Baked Salmon Casserole Recipe | Linda's Green Chiles Enchilada Casserole Recipe | Linda's Green Chiles Enchilada Casserole Recipe | Jenna's Filet of Sole with Almonds Recipe | Jenna's Spaghetti Goulash Recipe | Linda's Taco Soup Recipe | Linda's Frijoles Recipe |

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Here are more cabbage recipes for Bella 1/2 newsletter.
Robbie IN

Quick Ham and Corn Chowder Recipe

1 large potato, peeled and diced
1 tbsp. butter or olive oil
1 small onion
1/4-1/2 head chopped cabbage
2 (14 1/2 oz.) cans chicken broth
1 (16 1/2 oz.) can cream-style corn
1/2 lb. cooked ham, diced-can also use browned sausage or turkey sausage
Salt and pepper to taste
1/2 c. shredded Swiss, Mozzarella or Jack cheese

Melt butter in medium soup pot. Sauté onion and cabbage until tender. Add chicken broth, corn, ham and potato. Cover and simmer until potato is tender (about 15 minutes). Season to taste with salt and pepper. Serve hot, sprinkled with cheese.
Makes 4 servings.
Robbie IN
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Cabbage and Potato Patties Recipe

3 cups shredded cabbage
1/2 cup chopped onions
2 tablespoons butter or olive oil
3 cups cold mashed potatoes
1 teaspoon dried parsley flakes
salt & pepper to taste
non stick cooking spray
sour cream

In large skillet sauté cabbage & onions in butter until softened. Cool enough to handle. In large bowl, combine cabbage mixture with mashed potatoes & parsley.

Season to taste. Mix together. Pat into 1/4 " thick patties. Spray same skillet used to sauté cabbage mixture with non stick cooking spray. Brown patties on each side until golden brown. About 5 minutes on each side. Remove to paper towel lined plate. Serve with sour cream if desired.
Serves 4.
Robbie IN
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Hello Nancy and all Landers,
I have a question for all our cooks in Nancyland. When making a Creamy Broccoli Soup (or any Broccoli soup made with milk or cream)does the Broccoli have to be fresh or can you use frozen? And if you can use frozen does it have to be thawed first? Thanks for any help.
Dianne in Wisconsin

Betty Crocker Free Samples Just for You 

Sharon's Potato and Cheese Soup Recipe

1 Onion, chopped
2 Tablespoons Butter
2 Cups Peeled and diced potatoes
3 Cups Chicken stock or water
1 Cup Heavy cream
1-1/2 Cups Grated sharp Cheddar cheese
1/4 Cup Minced fresh dill

Sauté the onions in butter until softened. Add the potatoes and stock (or water) and simmer for 15 minutes or until potatoes are tender. Transfer to a blender or food processor and puree until smooth. Return to the pot, add cream and cheese and heat through. Before serving, stir in dill.
Makes 4 Servings
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Ground Beef Recipes

Oma's Green Bean and Tator Tot Casserole Recipe

2 (14 ounce) cans green beans, drained
1 small can French fried onions
1/4 c. water
1 can condensed tomato soup, undiluted
1 lb. ground beef, browned and drained
Grated Cheddar cheese (approx. 1 c.)
8 servings instant mashed potatoes
Salt & pepper

Brown ground meat and drain. In large casserole dish, combine ground beef, green beans, tomato soup, water, salt and pepper. Mix up the potatoes according to directions on the container and blend in 3/4 of the can of onion rings. Spread across top of green bean mixture. Bake for 25 minutes at 350 degrees. Top with the rest of the onion rings and grated cheese. Bake until cheese is melted (about 2 minutes).
Makes 8 servings.
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Free eCookbook – Spring Veggie Fever: 25 Mouthwatering Spring Vegetable Recipes is filled with starter recipes, side dishes, dinner entrees, and more to help you get ready for any event this season. 

I would like to make more salads to take to work.  Taking my lunch will save a lot of money by not eating out at lunch.  Can anyone out there give me some ideas for salads (especially green salads).  What ingredients can give it more of a crunch and make it seem more filling. Thank you all much.  I read this newsletter each morning at my coffee break.
Beulah in Chicago

Chicken Recipes 

Oma's Sour Cream Baked Chicken Breasts Recipe

6 whole chicken breasts, skinless & debone
1/2 jar Dijon mustard (approx. 5 oz.)
1 c. sour cream
1 cup Corn flakes
Salt and pepper to taste

Combine sour cream and mustard. Dip chicken breasts in mixture. Roll in crushed corn flakes. Line baking dish with aluminum foil. Place chicken in dish and dot with butter. Salt and pepper to taste. Cover with aluminum foil and bake at 400 degrees approximately 1 hour. Remove foil and increase to 450 degrees for about 20-25 minutes until browned.
Makes 6 servings
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Lisa's Oven Baked Chicken Breasts Recipe

4 chicken breasts
Salt and pepper to taste
1/2 c. evaporated milk (I use regular milk)
3/4 c. crushed corn flakes, mixed with 1/4 c. Bisquick mix
1/4 c. melted margarine

Dip chicken breasts in milk and roll in dry ingredients. Place skin side down in foil lined baking pan. Do not crowd. Sprinkle with melted margarine and bake in 375 degree preheated oven for 1 hour or until tender.
Lisa TX
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I need everyone's input on how to buy a convection/regular oven.  What features should it have and what do I need to look for when purchasing one? 
Thanks, Shirley in LA

Lisa's Oven Baked Salmon Casserole Recipe

1 lb. can salmon, flaked and drained
1 beaten egg
1 can undiluted cream of celery soup
1/2 c. chopped onion
1/2 c. salad dressing
1 tbsp. lemon juice
1 1/4 c. packaged seasoned stuffing
1/2 tsp. salt

Mix together all ingredients well. Pour into lightly greased loaf pan and bake at 350 degrees for 50 to 60 minutes. Serves 5 or 6. Prepare following sauce and chill while loaf is baking.

1/2 c. sour cream
1/4 c. mayonnaise
1/4 c. finely chopped cucumber
1/4 c. minced onion or scallions

Sauce is also good with lowfat yogurt cheese. Place yogurt in cheesecloth or coffee filter over a bowl and drain in refrigerator overnight.
Lisa TX
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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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Linda's Green Chiles Enchilada Casserole Recipe

1 pkg. tortillas
1 can green chilies, chopped
1 onion, chopped
1 lb. ground beef
1 can cream of chicken or cream of mushroom soup
1/2 cup American cheese, grated

I use mushroom soup with ground beef. I use chicken with chicken soup. Alternate layers of tortillas, cheese, onion, browned meat in long shallow baking dish. Use generous amount of cheese and continue until all ingredients are used up. Pour heated soup mixed with one can milk over top of casserole and top with more cheese. Bake until bubbly at 350 degrees for about 25 minutes.
Linda NM
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Help, need ideas for easy snacks on a low carb diet

Jenna's Filet of Sole with Almonds Recipe

1/2 c. butter
2/3 c. slivered blanched almonds
1/4 c. sherry (I use chicken broth)
1/4 c. lemon juice
1 Tbsp. dill weed
1/4 tsp. salt
1/4 tsp. pepper
1 1/2 lb. fillet of sole or flounder

Preheat oven to 325 degrees. In skillet or wok add butter and sauté almonds until very lightly toasted. Remove almonds with slotted spoon and set aside. Put sherry, lemon juice, dill, salt and pepper in pan or wok and stir to blend. Place fish in sauce, spoon mixture over fish. Reduce heat to 225 degrees. Cover and poach 6 to 7 minutes until fish flakes. After 3 minutes, spoon more sauce over and add almonds.
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Jenna's Spaghetti Goulash Recipe

1 (12 oz.) pkg. spaghetti
1/2 medium onion, chopped
1-1/2 lb. ground beef
1 can cream of mushroom soup
1 (15 oz.) can tomato sauce
1/2 c. chopped ripe olives
1 c. shredded cheese

Cook the spaghetti according to package directions and drain. Brown the onion lightly in small amount of shortening. Add the ground beef and cook, covered until done and drain off grease. Combine the soup with tomato sauce and olives and mix thoroughly. Add to hamburger mixture, then stir in the spaghetti. Place in baking dish. Cover with cheese. Bake at 350 degrees for 15 minutes.
Makes 8 servings.
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Linda's Taco Soup Recipe

Brown 2 pounds of ground beef with 1 large diced onion.
Add 2 packages taco seasoning and 1 package of dry ranch style dressing mix.

3 (14 ounces) cans stewed tomatoes
2 (14 ounces) cans pinto beans
1 (14 ounces) can kidney beans
1 can whole kernel corn
2 cans RoTel tomatoes

Need a large pan for cooking this soup. Combine ingredients and simmer until completely heated (about 30 minutes)
Serves 8 -10 big appetite boys.
Linda NM
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Linda's Frijoles Recipe

3 c. pinto beans
4 quarts water
1 clove garlic
1 c. salt pork diced

Wash beans well. Cover with water and soak overnight, drain. Put beans, water, garlic and salt pork (no salt) in a crockpot. Cook on low for 6 hours or until beans are tender, not mushy. Add boiling water if needed during cooking. When beans are done, salt to taste.
Linda NM
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Jenna's Bean Salad Recipe

1 (14 ounce) can navy beans, drained and rinsed
2 tbsp. wine vinegar
2 c. celery
1 c. green onions
1 green bell pepper, diced into small pieces
2 drops Tabasco
1 tsp. dried dill
Mayonnaise enough to moisten salad

Mix and chill several hours.
Makes 4 servings
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