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January 21, 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
Make Ahead 7 Layer Salad Recipe | Addicting Salad Recipe | Lemon Cake with Sauce Recipe | Black Beans Corn and Yellow Rice Recipe | Lisa's Baked Fish Recipe | Lisa's Oven Baked Crushed Onion Rings Fish Recipe | Lisa's Baked Fish with Herbs Recipe | Lisa's Baked Fish #2 Recipe | Oma's Baked Eggplant Recipe | Linda's Easy Beef Spanish Rice Recipe | Linda's Lemon Glazed Carrots Recipe

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Carolyn wanted suggestions for pot luck dinners that are not desserts. Both these salads have been around for many, many years. I remember my mom serving them in the 60s. They are still wonderful today, although the dressing for each would not be considered very healthy. I have never had leftovers when I have served them. I also believe that every newsletter contains numerous recipes that would be devoured at any gathering.
Robbie IN

Make Ahead 7 Layer Salad Recipe

2 hearts of romaine lettuce, chopped (6 to 8 cups)
1 1/2 cups frozen tiny green peas, thawed and patted dry
1 green, red or yellow bell pepper, seeded and finely chopped
1 small red onion, finely chopped
2 cups light or regular mayonnaise
1 tablespoon sugar
2 ounces cheddar cheese, grated (about 1/2 cup)
8 slices pork or turkey bacon, cooked and crumbled

In a deep salad bowl, layer the lettuce, peas, bell pepper, and onion. Use a rubber spatula to gently spread the mayonnaise over the top of the salad, all the way to the edges, so that the top is sealed. Sprinkle sugar evenly over the mayonnaise, then sprinkle on the cheddar cheese. Place a piece of plastic wrap directly on top of the mayonnaise and refrigerate for at least 12 hours and up to two days. Just before serving, carefully remove the plastic wrap from the salad and sprinkle the bacon bits over the salad. To serve, scoop down to get some of each layer in the serving.
Serves 12
Robbie IN
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Addicting Salad Recipe

Salad Dressing
1 cup mayo
1/4 cup shredded Parmesan cheese
2 Tbls. sugar

1 (10 oz) pkg lettuce salad mix
1/2 cup shredded Parmesan cheese
grated carrots
1/2 cup cauliflower florets
1/2 cup bacon bits
green onions sliced fine

In a small non-metal bowl mix together dressing ingredients. Cover and refrigerate overnight. In a large bowl combine the lettuce, cheese, carrots cauliflower and bacon bits. Toss all together. Stir dressing and pour over salad right before serving.

Final Comments: This is just the best salad ever. It is very important that the dressing be made up at least 24 hours ahead of time. A couple of days is even better.
Robbie IN
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Betty Crocker Free Samples Just for You 

For Artemis:
To remove the burnt sugar from your saucepan try placing the pan in a plastic grocery bag or a small trash bag. Add about a half cup of ammonia into the bag and immediately tie the bag closed to keep fumes contained. Let the sealed bag sit overnight and the debris should come loose with little effort. I us the green scrubby thin pads so as not to scratch the surface. Hope it works.
Nana in SE Ohio

For Angela in Columbus

Lemon Cake with Sauce Recipe

1 yellow or lemon cake mix
1 small box of instant lemon pudding mix
1/2 cup vegetable oil
1 cup water
4 eggs

Blend ingredients on low speed of mixer and then increase to medium speed and mix two minutes.

Pour into a greased and floured 9x13 glass baking dish and bake 35-40 minutes in an oven that has been preheated to 350 degrees.

Make the sauce by combing the following ingredients in a medium sized sauce pan:

1 stick butter or margarine (1/2 cup)
1/4 cup water
3 tablespoons lemon juice
1 cup sugar
1 well beaten egg

Stir and cook over medium heat to a boil, stirring constantly. Serve warm over the cake. May be made ahead and stored in the refrigerator till ready to serve. Reheat gently till just warm. Nana in SE Ohio
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Hi Nancy and all in Nancyland. We are a family that loves rice so are always on the lookout for an interesting new recipe and we found one we love. It combines a mix with beans and corn and it is darn good. I hope you like it as much as we do if you try it. Donna in KS

Black Beans Corn and Yellow Rice Recipe

1 (8 ounce) package yellow rice mix
1 1/4 cups water
2 tablespoons olive oil
1 (15 ounce) can black beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained (I used frozen)
2 teaspoons lime juice
1 teaspoon ground cumin

Bring the rice, water, and olive oil to a boil in a saucepan over high heat.

Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
Mix together the beans, corn, lime juice, and cumin in a large bowl.

Stir in the cooked rice and serve.
Donna in KS
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Ground Beef Recipes

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. 

Here are some of my favorite fish recipes.  They are all easy and very good.
Lisa TX 

Lisa's Baked Fish Recipe

1-1/2 pound fish fillets
2/3 c. instant potatoes
2 Tbsp. oil
1 tsp. salt
1 tsp. paprika

Mix potato flakes, oil, salt and paprika. Roll fish in mixture. Bake at 450° for 10 minutes.
Makes 4 servings
Lisa TX
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Lisa's Oven Baked Crushed Onion Rings Fish Recipe

1-1/2 lb. skinless fish fillets
1/2 tsp. salt
1/2 c. sour cream
1/2 c. mayonnaise
1/2 pkg. dry original Ranch salad dressing mix
1 (3 oz.) cans French fried onions, crushed

Cut fillets into serving-size portions. Sprinkle with salt. Combine sour cream, mayonnaise and salad dressing mix. Dip fish into 1 cup of the mixture, then roll in crushed onions. Place fish on a well-greased baking pan. Bake at 350° for 20 minutes, or until fish flakes easily when tested with a fork. Serve with remaining dressing if desired.
Makes 4 Servings
Lisa TX
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Lisa's Baked Fish with Herbs Recipe

1/2 c. butter
2/3 c. cracker crumbs
1/4 c. grated Parmesan cheese
1/2 tsp. basil leaves
1/2 tsp. oregano leaves
1/2 tsp. salt
1/4 tsp. garlic powder
1-1/2 lb. fish fillets (haddock)

Preheat oven to 350°. Mix all ingredients except butter. Melt butter. Dip fish in butter and then in crumb mixture. Arrange fish fillets in baking pan. Bake for 25 to 30 minutes or until fish is tender.
Makes 4 servings
Lisa TX
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Lisa's Baked Fish #2 Recipe

1/2 c. crushed corn flakes
1/2 tsp. celery salt
1/8 tsp. onion powder
1/8 tsp. paprika
dash of pepper
1-1/2 lb. fish fillets
2 Tbsp. milk

Combine corn flakes, celery, salt, onion salt, paprika and pepper. Dip fish in milk, then roll in corn flake mixture.

Place fish in nonstick baking pan. Bake at 350° for 25 minutes or until brown.
Makes 4 Servings
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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Oma's Baked Eggplant Recipe

1/3 c. fine dry bread crumbs
2 Tbsp. grated Parmesan cheese
1/4 tsp. salt
1/4 tsp. pepper
1 3/4 lb. eggplant
1/4 c. mayonnaise or Miracle salad dressing

Combine first 4 ingredients in a shallow dish. Peel eggplant and cut into 1/4-inch round slices. Spread both sides of eggplant slices with mayonnaise. Dredge in bread crumb mixture.

Place on a lightly greased baking sheet. Bake at 400°, uncovered, for 10 to 12 minutes or until browned.
Serves 4 to 6.
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Linda's Easy Beef Spanish Rice Recipe

1 lb. ground chuck
1 medium onion
1 c. grated mild Cheddar cheese
1 (16 oz.) can Spanish rice

Brown ground chuck in large skillet. Add can of Spanish rice. Slice onion and add to mixture. Mix and warm slightly. Pour mixture into a 2-quart casserole dish and sprinkle grated cheese over top. Bake 25 to 30 minutes in preheated 325° oven.
Makes 4 servings
Linda in NM
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Linda's Lemon Glazed Carrots Recipe

1-1/2 lbs. baby carrots, cleaned, cooked
1/3 c. sugar (granulated)
2 tbsp. brown sugar, firmly packed
2 tbsp. margarine or butter
2 tsp. lemon juice

Place whole cooked carrots in 1 quart dish. Combine brown sugar, granulated sugar, margarine (or butter) and lemon juice in a small saucepan. Bring to a boil. Simmer 10 minutes or until mix thickens some. Pour over carrots. Bake for 15 minutes at 450 degrees.
Linda NM
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Lubbock, Texas 79416

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