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Today's Recipes -
Seasoned Rice Recipe |
Spanish Rice Recipe |
Sue's Carrot Raisin Salad Recipe
| Sue's
Morning Glory Muffins Recipe |
Sue's Carrot Raisin Salad Recipe
| Salmon Patties Recipe |
Shrimp Tempura Recipe |
Oma's Shrimp Scampi Recipe
| Oma's Coconut Shrimp Recipe
| Cherry Bars Recipe |
Easy Lemon
Bars Recipe | Beet Apple Salad Recipe
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share. Send your favorite tried and tested recipes to
nancyskitchen@suddenlink.net or
everyday_recipes@yahoo.com
so they can be shared with others.
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be in one column. Instructions need capital letters at the
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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.
Seasoned
Rice Recipe
Ingredients
1/4 c. butter
3/4 c. onion, chopped
1 c.
celery, chopped
1 c. Minute Rice
1 pkg. Lipton Chicken Soup
2-1/2 c.
water
1/4 tsp. pepper
1/4 tsp. sage
1/2 tsp. thyme
dash of curry
Directions
Saute onion, celery, rice and butter until golden brown. Stir
in remaining ingredients. Cover and simmer 15 minutes or until liquid is
dissolved. Remove from heat and let stand at least 10 minutes.
Mary J.
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Here to Print this Recipe
Spanish Rice Recipe
Ingredients
1/2 lb.
bacon - browned
1/2 lb. lean ground beef - browned
1 - 16 oz. stewed
tomatoes
1 sm. chopped onion - browned with ground beef
3/4 - 1 c. minute
rice - uncooked
Directions
Cook bacon, drain. Cook hamburger and
onions, drain. Put all in skillet or dutch oven. Pour in stewed tomatoes and
heat. Pour in minute rice. Let sit 5 minutes. Season to taste.
Mary J.
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Here to Print this Recipe
Little One
Sue's Carrot Raisin Salad Recipe
Ingredients
2 lbs carrots, peeled and trimmed
1 c. raisins
1 c. crushed pineapple,
drained
1 c. mayonnaise
1/2 c. powder sugar
Directions
Shred
carrots using large holes of grater. In a large bowl, combine carrots, raisins
and pineapple. In a small bowl, mix mayonnaise and powder sugar until well
blended. Pour over carrot mixture and toss lightly to coat evenly. Cover and
refrigerate for at least 2 hours.
Sue
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Sue's
Morning Glory Muffins Recipe
Ingredients
2 1/4 c. flour
1 1/4 c.
sugar
1 T. cinnamon
2 tsp. baking soda
1/8 tsp. salt
2 c. carrots,
grated
1 apple, shredded
1/2 c. raisins
1 (8 oz.) can juice-pack
crushed pineapple
3 eggs (or 2 eggs and 2 egg whites, or all egg whites)
1/3 c. applesauce
1/4 c. low-fat buttermilk
1/4 c. canola oil
1 tsp.
ground cloves
1 tsp. vanilla
Directions
Grease 16 muffin cups or
line with paper liners. Bake 350 degrees for 35 minutes or until wooden pick
comes out clean. Sift the flour, sugar, cinnamon, baking soda and salt into a
bowl and mix well. Stir in the carrots, apple, raisins and pineapple. Whisk
together the eggs, egg white, applesauce, buttermilk, canola oil, cloves and
vanilla in a bowl. Add to the flour mixture; stirring just until moistened. Fill
prepared muffin cups. Bake. Cool the muffins in the pans for 10 minutes. Invert
onto a wire rack to cool completely. Store in an airtight container.
Sue
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A Baker’s Basic Kitchen Library eBook Collection (free from the
Prepared Pantry)
My Favorite Links
Treasures From Texas
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Vintage Items
Diggin' History Blog
RecipeGoldMine Recipe Site
Prepared Pantry
NaturesFlavours
Celebritychefconnection
Sue's Macaroni Salad Recipe
Ingredients
2/3 c. low-fat sour cream
1/3 c. light mayonnaise
2 T.
fresh parsley, chopped
2 T. sweet pickle relish
1 T. spicy brown mustard
1/4 tsp. white pepper
4 c. cooked elbow macaroni (8 oz. uncooked pasta)
1
c. sliced green onions
1 c. frozen green peas, thawed
3/4 c. (3 oz.)
reduced-fat sharp Cabot cheddar cheese, diced
1/2 c. carrot, diced
1/2 c.
green bell pepper, diced
1/2 c. sliced celery
1/2 c. diced lean ham (about
2 oz.)
Directions
Combine in a large bowl; sour cream, mayonnaise,
parsley, relish, mustard, and white pepper and stir well. Cook macaroni as
directed on package. Add macaroni, onions, peas, cheddar cheese, carrots,
peppers, celery, and ham. Toss well to coat. Cover and chill.
Sue
Click Here to Print this Recipe
Salmon Patties Recipes
Ingredients
1 (14
or 15 oz.) can pink salmon
7 plain saltine crackers, crumbled
1/4 c.
seasoned bread crumbs
1 tsp. garlic, chopped
1/2 c. Egg Beater egg
substitute
Pinch of black pepper
Directions
Drain salmon; remove
and discard skin and cartilage. Place salmon, crackers, bread crumbs, garlic,
egg substitute and black pepper in a food processor; blend well. Form into
patties. In a non-stick pan coated with olive oil, saute over medium heat until
patties are browned on both sides.
Linda NM
Shrimp Tempura Recipe
Ingredients
1 lb. fresh shrimp
1/2 c. flour
1/2 c. corn starch
1/4 tsp. salt
1/8 tsp. pepper
1 egg
1/4 c. water
oil for deep frying
Directions
Wash and shell shrimp, leaving the
tails. Split shrimp down center of back and open flat. Remove black vein. Place
shrimp cut side down on a board and score to prevent curling. Use dull side of
knife to pound lightly. Make a batter mixing the flour, corn starch, salt,
pepper, egg, and water. Dip each shrimp in batter and fry at 350 degrees about 4
minutes or until done.
Oma in New Orleans
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Here to Print this Recipe
Oma's Shrimp Scampi Recipe
Ingredients
2 lbs. lg. shrimp, unpeeled
3 T. margarine
1 c. red bell pepper, chopped
8 garlic cloves, crushed
1/2 c. dry white wine
1/4 c. fresh parsley, minced
1/4 c. lemon juice
Pepper
6 c. angel hair pasta, cooked & hot
Directions
Peel shrimp,
leaving tails intact. Starting at tail end, butterfly underside of each shrimp,
cutting to, but not through, back of shrimp. Arrange 8-shrimp, cut sides up, in
each of 6 gratin dishes; set aside. Melt margarine in a small skillet over
medium heat. Add bell pepper and garlic; saute for 2 minutes. Remove from heat;
stir in wine, parsley, lemon juice, and pepper. Spoon wine mixture evenly over
each serving; sprinkle paprika over shrimp, and broil 6 minutes or until shrimp
is done. Serve with angel hair pasta.
Oma in New Orleans
Click Here to Print this Recipe
Oma's Coconut Shrimp Recipe
Shrimp
3 c. shredded Coconut
1 c. Panko bread crumbs
2 lbs shrimp
(raw, deveined & shelled)
1 c. flour
2 tsp salt
1 tsp baking powder
1/2 tsp. ground red pepper (optional)
1/2 c. orange juice
1/2 c. milk
2
lg. eggs
Dipping Sauce:
1 c. orange marmalade
1 or 2 T horseradish
sauce
Directions
Combine coconut & breadcrumbs in a dish and set
aside. Cut the shrimp butterfly style. Combine remaining ingredients and mix
well and pour into a zip lock bag. Add the shrimp to the mixture. Let set for
1/2 hour. Dip each battered shrimp in the coconut/breadcrumb mixture until both
sides of the shrimp are coated. When all shrimp is breaded, place a few at a
time in a pot of hot oil. Fry until golden brown. Drain the shrimp's excess oil
on a paper towel. Combine the marmalade and horseradish and mix well.
Oma in
New Orleans
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Cherry Bars Recipe
Ingredients
1 C. margarine
1 1/2 C. sugar
4 eggs
3 C. flour
2
1/2 tsp. baking powder
1 tsp. vanilla
1/2 tsp. salt
1 20 oz. can cherry
pie filling
1 C. powdered sugar
1 T. water
1 tsp. vanilla
Directions
Cream together margarine and sugar; add egg and blend well.
Combine flour, baking powder, and salt. Add to creamed mixture and blend well.
Spread 2/3 of the batter into a greased 10 1/2x15 1/2 in jelly roll pan. Spread
cherry pie mix over the batter. Drop remaining 1/3 of batter by the teaspoons
full over the cherries. Bake in preheated 350 degrees oven for 35 minutes. Mix
together powdered sugar, water, and vanilla to form glaze. While still warm
drizzle glaze over bars.
Sharon
Click Here to Print this Recipe
Easy Lemon
Bars Recipe
Ingredients
1 pkg. Angel Food cake mix, 1 step variety
1 can Wilderness lemon pie filling
Directions
In a bowl and with mixer
on medium speed, mix Angel Food cake mix with the can of lemon pie filling. Pour
mix into an ungreased jelly roll pan. Bake in preheated 350 degrees oven for 20
minutes or until spongy when touched. Cool and frost with a powdered sugar glaze
or sprinkle top with powdered sugar. Freezes well.
Sharon
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Here to Print this Recipe
Versatile Beet Apple Salad Recipe
Ingredients
Olive oil
3 beets, stem cut off, leaving 2 inches of stems
Salt
2 large shallots, cut in slices
2 cloves garlic, chopped
2 apples,
washed and sliced
Fresh mozzarella, you chose the amount
Olive oil
Balsamic vinegar
Directions
Preheat oven to 425 F. Dribble olive
oil in the bottom of amedium baking dish, add beets and dribble more oil over
the beets. Sprinklesalt over beets and cover baking dish with foil. Bake for 30
minutes. Uncoverbeets, flip them over, add sliced shallots and garlic, put foil
back on dishand place back into oven and set timer for 20 minutes. Add apples,
cover againwith foil and place back in the oven and bake for 10 minutes. Remove
foil andtransfer contents out of baking dish and onto a plate. Separate the
beets fromthe rest of the mixture. Cut ends of beets and use a paper towel to
peel them. Cutbeets into chunks and place chunks on a serving dish. Add shallots
and applemixture on the beets. Place mozzarella slices on the salad. Dribble oil
andvinegar on beet salad. Serve.
Source: Delish
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Here to Print this Recipe
Weekly Specials at Prepared Pantry
Weekly Specials at Prepared Pantry
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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Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416
Paypal: email address is everyday_recipes@yahoo.com
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