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June 2017 Recipes

June 12, 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 -  Anna's Chocolate Raspberry Bread Recipe | Mary Ann's Chow Mien on a Bun Recipe | How to Bake Asparagus | How to Freeze Yellow Squash | Mother's Stuffed Tomatoes Recipe | Norma's Baked Vidalia Onions Recipe | Norma's Harvard Beets Recipe | Norma's Easy Asparagus Vinaigrette Recipe | Lisa's Zucchini and Pepper Slaw Recipe | Lisa's Sauteed Zucchini Recipe | Dee's Garlic Chicken Recipe | Nancy's Chicago Style Pizza Recipe | Piña Colada Split Recipe

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   

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

This is to answer Betty re: foil. If you look on the ends of the box you will see two perforations that when pushed inward will create a tab that locks the roll into place. I find these on even generic brands and also on many brands of plastic (Saran) wrap. Another bit of foil trivia is that it makes no difference at all if you put it shiny side up or down as the difference in satin or shiny is only created by the rolling process in manufacturing and has nothing to do with the usage.
Nana in SE Ohio

Betty, June 11, asked about Saran Wrap package. To prevent uneven tearing,etc. the end of the package has triangles to punch in. Make sure the triangles are in the center of the roll. This will stabilize the roll.

I have a new Instant Pot and I'm looking for tried and true recipes to make in this thing. I need recipes for it?

Mother's Stuffed Tomatoes Recipe

12 Ripe Tomatoes
Cut tops off & scoop insides out, chop tomatoes & throw the core away.

Bread dressing:
biscuit & corn bread (I do about half of each)
mix with chopped tomatoes.

Take about 12 slices of bacon cooked crisp crumble into dressing, add a little bacon grease to it, salt & pepper to taste. stuff the tomatoes. cook at 350 degrees until tomatoes are soft & brown.
Click Here to Print this Recipe

Yea! In the past several days, the number of visitors has grown.  Would love to see more visit the site daily. The more that visit the site the more chance that our members might want to share their favorite recipes or ask a food related question.  Be sure and come by the site each and every day.  Look at the recipes then send in one or more of your favorite recipes.  If there is something that interests you, remember to click on it and check it out. Thank you for all the added interest in the newsletter.

Anna's Chocolate Raspberry Bread Recipe

6 oz. semisweet chocolate chips
1/4 c. butter
2 c. flour
1/2 c. sugar
1 tsp. soda
1/2 tsp. baking powder
1/4 tsp. salt
1 c. finely chopped walnuts or pecans
2 lightly beaten eggs
3/4 c. milk
1/2 c. seedless raspberry jam
1 tsp. vanilla

Lightly grease a 9x5" pan. Melt chocolate chips and butter in a small saucepan and set aside. In a large bowl, combine flour and next 4. Add nuts. Mix well. In a separate bowl, mix eggs with last 3 until blended. Add melted chocolate and milk mixtures to flour mixture. Stir just to moisten. Pour into prepared pan. Bake at 350F 50-60 min. until pick comes out clean. Set on rack 10 min. Turn out and cool completely.
Anna in Sweden
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Mary Ann's Chow Mien on a Bun Recipe
Makes 8 Servings

1 lb Ground Beef
1 onion; thinly sliced, medium
2/3 c Water
2 tb Cornstarch
3 tb Soy Sauce
1 tb Molasses
1/4 ts Ginger
1 (16 oz) can bean sprouts.. drained and rinsed
1 (8-1/2 oz) can water chestnuts,.. drained and rinsed
8 hamburger buns, split and toasted

Cook and stir the meat and onion in a large skillet until the onion is tender. Drain off the excess fat. Mix the water, cornstarch, soy sauce, molasses and ginger and stir into the meat mixture. Add the bean sprouts and water chestnuts. Cook, stirring constantly, until the mixture thickens and boils, about 5 minutes. Serve on the toasted buns and pass the soy sauce.
Mary Ann
Click Here to Print this Recipe

Mary Ann's Beef Cheese Macaroni Recipe
Makes 4 Servings

1 lb Ground beef
2-1/2 c Water
1/3 c Catsup
1 ts Onion powder; (up to 2)
2 c (8 oz.) elbow macaroni, uncooked
3/4 lb (12 oz.) VELVEETA Process Cheese Spread; cut up

Brown meat in large skillet and drain. Stir in water, catsup and onion powder. Bring to boil. Stir in macaroni. Reduce heat to medium-low; cover. Simmer 8 to 10 minutes or until macaroni is tender. Add Velveeta; stir until Velveeta is melted.
Mary Ann
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Mary Ann's Tater Tot and Beef Casserole Recipe
Makes 4 Servings

1 pound bag frozen Tater tots
1-3/4 pound lean ground beef
1 medium Onion; chopped
2 (14 ounce) cans French Style green beans, drained
8 oz mild Cheddar cheese, grated
1 can cream of mushroom soup
1-1/2 cup milk

Brown hamburger and onion together, until tender. Layer hamburger in bottom of 11 x 13 inch pan. Add green beans. Cover beans with grated cheese. Mix together mushroom soup and milk and pour over top. Top with the frozen Tater Tots. Bake 30 to 45 minutes in a 425 degrees oven or until Tater Tots are brown.
Mary Ann
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How to Bake Asparagus Recipe
Makes 6 Servings

2 lb Fresh asparagus

Break off and discard the tough ends of the asparagus. Peel the stalks. Rinse the asparagus, drain it well, and wrap it in a large sheet of foil, crimping the edges tightly to seal the package. Bake in a preheated hot oven (425 degrees) for 25 to 30 minutes or until done to taste. Season to taste with salt.
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How to Freeze Yellow Squash Recipe

Choose young, tender yellow squash.
Wash, cut off the ends, and slice the squash 1/2 inch thick.
Blanch 3 minutes. Cool; drain well.
Tray freeze or pack into containers. Seal, label, and freeze.
Cook frozen summer squash about 10 minutes.
1 lb To 1-1/4 lb Makes about 1 pint
Click Here to Print this Recipe

I am hesitant in sending in my favorite recipes because I am sure similar recipes have been posted in the past. Hope these can be of use to someone in the group.
Norma in Iowa

Norma's Baked Vidalia Onions Recipe
Makes 4 Servings

4 large Vidalia onions
2 tb Butter
1/4 c Garlic breadcrumbs

Cut onion down to the root end in 8 wedges. Do not cut through the root so onion stays together. Divide butter in 4 pats and place one on top of each onion. Wrap each onion separately in foil. Sprinkle with crumbs and salt and lots of freshly ground pepper to taste. Bake at 350 degrees for 45 minutes or until onions are soft.
Norma in Iowa
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Norma's Harvard Beets Recipe
Serves 4 Servings

16 oz can sliced beets, undrained
1 tb Cornstarch
4 ts Sugar
3/4 ts Salt
1/4 c Vinegar

Drain liquid from beets into measuring cup. Add enough water so that beet liquid measures 2/3 of a cup. Set aside. Mix together cornstarch, sugar and salt in a deep, 1 1/2-quart, heat-resistant, non-metallic casserole. Gradually add beet liquid and vinegar to cornstarch mixture. Stir until smooth. Heat, covered, in microwave oven 1-1/2 minutes or until beet liquid comes to a boil. Stir.
Boil beet liquid for an additional 1 minute. Stir after 30 seconds. Add beets and heat, uncovered, in microwave oven 3 minutes or until beets are heated through.
Norma in Iowa
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Norma's Easy Asparagus Vinaigrette Recipe

juice of 1/2 lemon
2 tb tarragon vinegar
3/4 c olive oil
chives, minced

Whisk ingredients together. Pour over fresh cooked asparagus, and chill. Serve over lettuce.
Norma in Iowa
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Alice's Broiled Zuchinni Recipe
Makes 4 Servings

4 small zuchinni
4 tablespoon butter
1/2 teaspoon lemon-pepper seasoning
dash garlic salt
2 tb Parmesan cheese

Wash, dry and halve lengthwise the zucchini and arrange in a single layer on a greased broiler pan or hinged grill. Score zucchini diagonally. Melt butter and add lemon-pepper seasoning and garlic salt. Brush on cut side of zuchinni. Sprinkle with cheese. Broil 8 minutes or grill until tender and cheese browns. No need to turn.
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Lisa's Zucchini and Pepper Slaw Recipe
Makes 6 Servings

2 medium zucchini
2 yellow zucchini
1 red bell pepper
4 green onions
1 Banana pepper; chopped

1 small garlic clove; chopped
2 teaspoon Dijon mustard
1/2 teaspoon honey
2 tablespoon wine vinegar
1/3 cup olive oil
Fresh ground black pepper

With shredder blade of food processor, shred zucchini into long strips or cut by hand. Reserve in bowl. Sliver red pepper and green onions and add to zucchini. Add optional banana pepper for a spicy flavor.

In a small bowl whisk together garlic, mustard and honey. Whisk in wine vinegar and olive oil. Mixture should be quite thick. Season with salt and pepper.

Just before serving, toss vegetables with vinaigrette.
Lisa in TX
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Lisa's Sauteed Zucchini Recipe
Makes 8 Servings

2 pound medium zucchini
2 teaspoon salt
1/2 sm onion; finely chopped
4 tb nutter
freshly ground pepper
2 tb lemon juice
3 tb parsley; chopped

Scrub zucchini and cut off ends. Grate and put in colander. Toss with 2 tsp salt and let drain at least 1/2 hour. When ready to cook, drain well in a paper towel to remove all liquid. Melt butter in a large skillet. Saute onion over low heat until soft. Raise heat to medium high and add zucchini. Stir and toss constantly for 3-4 minutes, until cooked but still crisp. Season with pepper, salt if needed, lemon juice and parsley. Serve immediately.
Lisa TX
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A lot of our members have asked what software I use for organizing my person recipes. 
Nancy Rogers

I use Home Cookin' software for my personal recipes.
For a free 2 week trial of this software, Click Here

Dee's Garlic Chicken Recipe

Making this recipe tonight ---so easy and delicious

2 boneless skinless chicken breasts
2 cloves garlic, minced
2 Tblspn brown sugar
1/2 Tblspn olive oil ( I use a little more )
additional herbs and spices --your choice ( I use basil, parsley , garlic powder , salt & pepper )

Preheat oven to 450 degrees. Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or brush with olive oil . In small saute' pan, saute'' garlic with the oil until tender. Remove from heat and stir in brown sugar. Add additional herbs and spices as desired. Place chicken breasts in prepared baking dish and cover with the garlic and brown sugar mixture . Now add the salt and pepper to taste. Bake uncovered for 20-30 min. or until juices run clear. Cooking time will depend on the size and thickness of your chicken . Enjoy!
Dee R.I. /Fl
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Nancy's Chicago Style Pizza Recipe

1 1/2 lbs ground beef
1/2 cup chopped onion
6 oz. can tomato paste
2 tbsp grated Parmesan cheese
1 to 1 1/2 tsp oregano
1 1/4 tsp salt
1/2 tsp pepper

1 can (10) biscuits, refrigerated buttermilk or country style
1 2 oz can (1/4 cup ) mushroom stems and pieces, drained
1 tomato, sliced
1 cup shredded Mozzerella cheese

Heat oven to 350º. Grease a 9" pie pan.

Brown beef and onion and drain.Stir in tomato paste,1Tbsp Parmesan cheese,oregano, salt and pepper. Simmer while preparing crust.
Separate dough into 10 biscuits. Arrange biscuits in prepared pan, pressing into bottom and up sides to form a crust. Spoon hot meat mixture into crust. Place mushrooms over meat. Arrange tomato slices over mushrooms. Sprinkle with Mozzerella and remaining Parmesan cheese.
Bake at 350º for 20 to 25 minutes or until crust is a deep golden brown. Cool 5 minutes before serving.
Serves 5-6
Nancy in PA
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This is a bit different than the June 10th response post for peanut planks. Before you begin the candy, line a 8x8 pan with parchment paper that covers the sides and bottom and cut off another piece which will be used across the top.

Nana's Peanut Planks Recipe

In a heavy saucepan combine:
2cups white sugar
1/2 cup water
1/8 teaspoon cream of tartar.

Stir till sugar is dissolved and then cook to 320 degrees which should take around ten minutes.

Remove from heat and stir in 1 tablespoon butter and a dash of vanilla extract.

Quickly stir in 2 cups peanuts to coat. If there is still syrup can add a few more peanuts as finished bars should be all peanuts.

Pour into the prepared pan. Lay the parchment over and press the mixture evenly in pan making sure to reach the entire bottom but not up the sides. You will need an oven mitt or heavy pot holder to do this as the candy will still be too hot to handle with bare hands. Let cool till somewhat set but not fully hardened. Remove to a cutting surface by lifting the parchment out. Cut into bars by scoring with a large knife. Let fully cool and the bars should break easily along the score lines.
Nana in SE OH
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Piña Colada Split Recipe

1 small pineapple
2 cups Breyers® Natural Vanilla Ice Cream
2 cups toasted flaked coconut
1 tsp. grated lime peel
6 maraschino cherries

Cut pineapple in half lengthwise. Remove core. Use a melon baller to scoop out bite-size chunks of pineapple, leaving 1/2-in. border.
Scoop Breyers® Natural Vanilla Ice Cream and pineapple pieces evenly into each pineapple boat. Toss together coconut and lime zest and sprinkle over pineapple. Top with maraschino cherries.
Serve immediately.

Make-Ahead: Pineapple boats can be refrigerated for up 24 hours.
Anna in Sweden
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Products this Month
Mr Mister Stainless Steel Spray Genie 
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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Lubbock, Texas 79416

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