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August 2017 Recipes

August 3, 2017  | 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.


 


Today's Recipes
- Julie's Brussel Sprouts with Pecans Dish Recipe
- Julie's Fried Brussel Sprouts Recipe
- Julie's Stewed Tomatoes Recipe
- Julie's Fried Squash Recipe
- Linda's Refried Beans Recipe
- Chipotle Mayonnaise Dressing Recipe
- Linda's Flan Recipe
- Sue's Beer Batter Fried Chicken Recipe
- Sue's Chicken Parmesan Recipe
- Cherry Breeze Pie Recipe
- White House Turkey Patties Recipe

Bold black text are links.. Bold red text are not clickable links.


 

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
everyday_recipes@yahoo.com  
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   



Everyday Recipes from Our Recipe Family. Everyday recipes made from ingredients found in most pantries.


Julie's Brussel Sprouts with Pecans Dish Recipe
Makes 4 Servings

Ingredients
1 pound Brussel sprouts; trimmed
3 tb Butter; unsalted
1/4 c Pecans; chopped
Salt and pepper to taste

Directions
Cook the brussel sprouts, covered in boiling salted water until tender, about 10 minutes. Drain. Keep warm. 2. Heat the butter in small saucepan and brown the pecans;do not let them burn. Pour the pecans over the brussel sprouts and eat.
Julie
Click Here to Print this Recipe

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Julie's Fried Brussel Sprouts Recipe
Makes 8 Servings

Ingredients
2-1/4 lb brussel sprouts,washed & outer leaves removed
2 oz Butter
2 tb Sunflower oil
1 lb Button onions, peeled
Salt & pepper

Directions
Here are some recipes from the Safeway magazine that I've formatted into meal master.

Using a small sharp knife, score a cross in the base of each brussel sprout. Cook in a large pan of water for 5 mins. Drain and cool. Set aside until needed. Meanwhile, heat the butter and oil in a large frying pan, then add the onions. Cook over a medium heat until they start to turn golden. Cut the cooled brussels sprouts into quarters, stir in with the onions and seasoning and cook over a high heat for 8-10 minutes until the sprouts are just tender.
Julie
Click here to print this recipe

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Julie's Stewed Tomatoes Recipe
Makes 4 Servings

Ingredients
1 can (16-oz) whole tomatoes
1/2 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablspoon cornstarch
1 tablespoon diced celery
1 tablespoon diced onion

Directions
Bring all ingredients to a boil; reduce heat and simmer for 10 minutes or until mixture is of medium thickness.
Julie
Click Here to Print this Recipe

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Julie's Fried Squash Recipe
Makes 4 Servings

Ingredients
3 lb yellow squash, peeled and sliced
2 Eggs (beaten)
1/2 c Milk
2 c Bread crumbs (buttered)
Salt (to taste)
Pepper (to taste)

Peel and slice squash into thin slices. Salt and pepper to taste. Dip squash into mixture of eggs and milk. Roll in bread crumbs and dip in milk a second time. Roll squash in bread crumbs and drop into hot grease until brown (approximately 5 minutes).
Julie
Click Here to Print this Recipe


Linda's Refried Beans Recipe
Makes 2 Servings

Ingredients
1 tb Olive oil
2 cloves garlic, minced
1 can (14 ounce) pinto beans
1/8 ts freshly ground black pepper

Directions
Place olive oil and garlic in 9-inch microwave-proof pie plate. Microwave on HIGH (100% power) 45 seconds. Drain pinto beans, reserving 1/3 cup of juices. Add beans and reserved juiced to garlic mixture in microwave-proof pie plate. Mash beans with potato masher until all are broken up. Stir in pepper. Cover with wax paper and microwave on HIGH 3 minutes. Stir well and smooth out top to make even.
Linda NM
Click Here to Print this Recipe

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Chipotle Mayonnaise Dressing Recipe
Makes 4 Servings

Ingredients
1/2 c Mayonnaise
1/2 c Dairy Sour Cream
1/8 ts Oregano Leaves; Dried
2 Chipotle Chiles*

*Chipotle Chiles shoud be the ones that are canned in adobo sauce and should be finely chopped.

Mix all ingredients. Cover and refrigerate until chilled, about 1 hour.
Makes about 1 cup mayonnaise dressing for salads.
Linda NM
Click Here to Print this Recipe

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Linda's Flan Recipe
Makes 6 Servings

Ingredients
3/4 c Sugar
4 Eggs
14 oz Sweetened condensed milk
1 c Water
2 ts Vanilla

Directions
Place sugar in skillet and cook, stirring, over moderate heat until melted and golden brown. Pour into 1-quart casserole and swirl to coat sides and bottom evenly with caramel. Beat eggs. Add milk and beat until blended. Beat in water and vanilla. Turn into prepared baking dish and place in pan containing 1 inch hot water. Bake at 325F 1 hour 40 minutes, or until knife inserted in center comes out clean. Cool completely, then turn out on serving plate.
Linda NM
Click Here to Print this Recipe


Sue's Beer Batter Fried Chicken Recipe

Ingredients
1 can (12 oz) beer
1-1/2 cup flour
2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons paprika
2 cut up fryers
oil for frying

Ingredients
Pour beer in bowl. Sift flour, salt, pepper & paprika into beer, stir with wire whisk or with beaters until light & frothy & smooth. Let stand at room temp for 15 minutes to 2 hours, whisking occasionally to keep batter mixed. Put enough fat in large deep pan to the height of 1". Heat oven to 375. Dip chicken into batter. Drop chicken into hot fat, a few pieces at a time; they must not touch each other. Cook 15 minutes, turn, cook 15 minutes. Drain. Keep warm on platter in low oven (200) until all chicken is ready.
Sue
Click Here to Print this Recipe

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Sue's Chicken Parmesan Recipe
Makes 6 Servings

Ingredients
6 Chicken breasts, deboned
1/2 cup Bread crumbs
1 teaspoon Salt
1/8 ts Pepper
2 eggs, beaten
1/2 c Parmesan cheese
1 ts Oregano
1 c White wine
3/4 c Salad oil

Directions
Pound chicken till thin. Pat dry. Combine bread crumbs, parmesan cheese, spices and salt. Set aside. Beat eggs in a shallow dish. Dip chicken into egg, then into the crumb mixture, coating both sides. Heat oil in skillet. Saute' chicken until brown - about 3 minutes each side. Remove to a warm platter. Drain fat, Stir in wine scraping up brown residue until boil. Pour over chicken.
Sue
Click Here to Print this Recipe

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Only the names of the recipes are shown on July 31.
The actual recipes are not retractable.
What gives????

Comment
I checked the July 31 newsletter and did not have trouble loading the page. I tried on several computers (at the local library) and did not have problems. If a page does not load try refreshing the page. On a PC it is the F5 key or shift F5 key. If that does not cause the page to load, please let me know and I will look into it more.
Nancy


This is a great no bake pie that Judy Alaska shared several years ago. I have also made it using other flavors of pie filling.
Robbie IN

Cherry Breeze Pie Recipe

Ingredients
1 cup commercial prepared Corn Flake crumbs
1/3 cup butter, melted
1 pkg. (8 oz.) cream cheese, softened
1 can sweetened condensed milk (do not substitute)
1/2 cup Realemon Reconstituted Lemon Juice
1 tsp. vanilla
1 can (21 oz.) cherry pie filling

Directions
Mix corn flake crumbs and butter thoroughly in a 9" pie pan. Press evenly over bottom and sides to form crust. chill. Beat cream cheese until light and fluffy.
Add sweetened condensed milk and blend thoroughly. Stir in lemon juice and vanilla. Turn into crust and chill 2 to 3 hours, until firm. Before serving, top with cherry pie filling. Serves 8.
Judy Alaska
Click Here to Print this Recipe


This is for Oma wanting tips on training her puppy. I am guessing he is young. As he grows he will likely be less likely to get under your feet as you try to move with your walker, but you certainly don't want to fall while you are waiting for him to mature. He needs to learn to sit, lie down and stay. There are great training videos on the Internet that are free and very helpful. The site youtube.com has lots of great offerings for training your puppy. and 1800petmes.com You can teach him to sit by pushing his bottom on the floor while saying" sit". When he does praise him and you can occasionally give him a small treat, but the treat is not required. You need to tell him to "Stay" and many suggest putting your palm in front of his knows as you say this. You can slowly move away from him, perhaps just scooting to the other end of a couch. You will need to repeat the sit and stay command for him to grasp what you expect of him. If he gets up immediately push him back in position and repeat sit and stay. It is the same concept with down and stay. You might also want to create a place of his own in the rooms where you spend most of your time. You can train him to go to the blanket that is his and sit and lie down. You can also put him in a cage while you are cooking, cleaning or moving around your home. He may whine, but give him a raw hide bone or squeaky toy to occupy him. I hope this helps. We are animal crazy, as we have our own little shelter. We have 7 dogs and five cats, all are rescues. I wish I lived close to you, so I could help with the training.
Robbie IN


To Sue with the burned gunk on her pan, my aunt gave me this tip. Cover the bottom of the pan with powdered dishwasher detergent such as Cascade. Put a little water on top of that to cover the detergent. Let soak overnight. The gunk should come out the next morning. Has worked for me.
Karen C in TX


Ever feel things are going completely over the top re choices: aisles and aisles in supermarkets devoted to one product, i.e. breakfast cereals jings it is mind boggling. I rarely buy flour in supermarkets, not too sure why - could be too many choices or just the conditions they are stored in. I mostly buy on line in at least 5 x 3 lb bags at a time (delivered straight to your door helps) and usually King Arthur or occasionally a 00 Italian Flour that's on Amazon prime. Do you have a particular favourite, do you just buy whatever is cheapest, do you have a different favourite for cakes/pastries/scones etc etc? If you do? please share. I am probably an ancient old woman who these days uses mostly plain/all purpose flour and makes additions. I'd love to hear your ideas, preferences.

(\__/)
(='.'=) Sylvia
(")_(")


Last great turkey recipe....maybe!

White House Turkey Patties Recipe
Executive Chef Cris Cornerford

Ingredients
1 lb. ground turkey
1/4 cup panko crumbs
1 egg white
2 T. minced scallions
1 clove garlic, minced
2 T low-sodium soy sauce
2 T chopped fresh parley
Zest, juice of 1 lemon
1 T. canola oil ,

Directions
In large bowl, blend turkey, panko, egg white, scallions, garlic, soy sauce, parsley,
lemon zest and juice. Shape into 4 equal patties.
Heat canola oil in large nonstick skillet over med. heat.
Cook turkey patties for about 5-7 min. each side or until cooked through.
Athena in DE Serves 4.
Click Here to Print this Recipe





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Weekly Specials at Prepared Pantry 

   
  

Products this Month
Real Chocolate Chips 
Cookie Mixes 
Bread Machine Mixes (with instructions for regular oven)


Articles this month
How to Troubleshoot Cookies
Save Time with No-Bake Cookies
The Joys of Refrigerator Cookies
Types of Cookies and How to Bake Them


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Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416

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