July 12, 2020 TNT Printable Recipes
Recipes for today
Marshmallow Cobbler Recipe
Cherry Crisp Recipe
Fried Rice Recipe
Egg Drop Soup Recipe
Cornmeal Fried Green Tomatoes
Squash with Dill Recipe
Sloppy Joe Pie
Lemonade Squares Recipe
Thought for the Day..
Stretching may help in exercise – but it doesn’t help
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Yesterday the temperature got up to 107 degrees. Even
with an air conditioner it was hot. Late last night we
had thunderstorms. Checked the news today and found out
there was a landspout in Amarillo (15 miles north of
Canyon.) I am not really sure what a landspout tornado
is but am thinking it is a baby tornado. Today the temp
is suppose to get up to 106 degrees.
Mary for suggesting where to get pans for the Ninja 5 in
1 and the Crock Pot Express. I ordered them last night
from Amazon. I love Amazon Prime and its free shipping.
I don't have to get out in the heat and go to the store
to buy them. In Amarillo it is mandatory to wear masks.
Storing Soy Sauce:
Soy sauce can be stored up to one year at room
temperature if unopened and up to one year in the
it is opened.
I take the
sturdy Styrofoam trays
that come under meat that you buy,
wash them well,
and use them under my flower pots.
Cherry Marshmallow Cobbler Recipe
1/3 cups vanilla wafer crumbs
1/4 cup butter or
2 1/2 cups cherry pie filling (21
1 cup whipping cream
2 cups miniature marshmallows
Combine crumbs and margarine. Press into bottom of
8-inch round baking pan. Cover with pie filling. Chill.
Whip cream with almond extract until stiff. Fold in
marshmallows and spread over cherry filling. Chill
several hours before serving.
Print Cherry Marshmallow Cobbler Recipe
Caramel Peach Cobbler Recipe
sliced peaches, (29 ounces)
1/4 cup all-purpose flour
1/4 teaspoon salt
1 package refrigerated
caramel-Danish rolls w/nuts
1/2 teaspoon grated lemon
3/4 cup ginger ale
butter or margarine
Drain peaches, reserving 1
cup syrup; set aside. Combine flour, salt, commercial
nut mixture from refrigerated rolls, and lemon rind, if
desired, in a heavy saucepan. Stir in ginger ale and
reserved peach syrup. Cook over medium heat, stirring
constantly, until smooth and thickened. Stir in butter
and peaches; bring to a boil. Pour hot peach mixture
into a lightly greased 8-inch square baking dish.
Separate caramel rolls, and arrange on top of mixture.
Bake at 375 degrees F for 18 to 23 minutes or until
rolls are golden brown. Yield 8 servings.
Print Caramel Peach Cobbler Recipe
1-20 ounce can of cherry pie
3/4 cup brown sugar, packed
1/2 cup flour
1/2 cup granola cereal
1/3 cup butter, softened
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
Pre-heat oven to 375 degrees. Lightly grease an 8-inch
square pan. Pour in pie filling. In a medium sized bowl,
mix the rest of the ingredients using a pastry blender
or two knives. The mixture should resemble coarse
crumbs. Put mixture over pie filling. Bake for 30
minutes or until brown.
Makes 8 servings
Cherry Crisp Recipe
2 cups applesauce
cup firmly packed brown sugar, divided
1/3 cup all-purpose flour
cup cold butter or margarine
1 cup rice krispies
Pre-heat oven to 375 degrees. Grease an
8-inch square glass pan. Mix applesauce, 1/2 cup brown
sugar and 1/2 teaspoon cinnamon. Put in prepared pan.
Bake for 15 minutes.
Note: Good with vanilla ice
With pastry blender or two knives combine
flour, 1/2 cup brown sugar, 1/2 teaspoon cinnamon and
butter until crumbly. Stir in RICE KRISPIES®.<br>
Sprinkle over applesauce mix and continue baking for 25
more minutes or until golden brown.
Applesauce Crisp Recipe
4 - 6 cups of cooked rice
1/2 cup diced onion
1 cup diced green onions
cup diced or small whole mushrooms
1/2 cup cooked
meat (like chicken, ham, pork)
2 whole eggs
of salt and black pepper
2 Tablespoons soy sauce
Tablespoons toasted sesame seeds
Heat Wok or
large skillet and add 3 tablespoons vegetable oil, add
eggs and scramble.
Add mushrooms and onions, stir fry
Add rice, stir fry until rice is hot,
then add green peas, cooked meat and half of the green
Add soy sauce, salt, pepper and half of the
sesame seeds. Mix thoroughly.
Serve on heated
platter, garnishing with remaining green onions and
Serves 4 to 6 persons.
Egg Drop Soup
6 C. Chicken Broth
Egg, lightly beaten with 1 tsp. sesame oil
4 sliced Green Onion tops for garnish
Salt to taste
Bring the broth to a simmer over
low medium heat. Very slowly stream in the egg, use a
fork to pull strands of the egg gently. Do not stir
vigorously. Add white pepper and salt. Continue to cook
until egg is done. Serve promptly
Drop Soup Recipe
Cornmeal Fried Green Tomatoes Recipe
4 ea Lg green tomatoes
2 c Plain white corn meal
1 1/2 tb Salt
1 ts Black pepper
1/2 c Cooking oil
Wash tomatoes then pat them dry. Slice tomatoes into
1/4" thick slices. Mix the salt & pepper together then
sprinkle this mixture over the tomatoe slices. Dip each
slice in cornmeal & lay aside on waxed paper. Heat oil.
Fry tomato slices until golden brown, remove from pan &
drain. Serve hot.
Makes 4 servings.
Print Cornmeal Fried Green Tomatoes Recipe
8 ounces Mushrooms,
1 1/2 Tablespoons Onions, minced
1/2 teaspoon Garlic, minced
1/4 teaspoon Thyme
1/2 Tablespoon White wine (or chicken broth)
Tablespoon Olive oil
Salt and pepper to taste
Pre-heat the oven to 375. Toss together all ingredients.
Place in a casserole dish, cover and cook for 35 minutes
(stirring occasionally). These make a great topping for
Makes about 1 1/4 cups
Oma in New
Print Roasted Mushrooms Recipe
2 sliced zucchini
1/4 cup butter
salt and pepper to
2 teaspoons dried dill weed
Slice the zucchini and yellow squash.
Place the sliced vegetables in a large skillet or
saucepan with the butter. Saute over a medium-low heat
for 10 minutes before seasoning with salt, pepper and
Continue to saute for 10 additional minutes
before adding the lemon juice. Stir the vegetables well
and remove from heat. Serve hot.
Makes 6 servings
Oma in New Orleans
with Dill Recipe
1 pound ground beef
1/2 cup chopped onion
1 can (8 oz) tomato sauce
can (8 3/4 oz) whole kernel corn, drained
1 envelope sloppy joe seasoning mix
(10 oz) refrigerated biscuits
2 TBS milk
1 cup shredded cheddar cheese, divided
In skillet, brown beef with onion; drain. Stir in
tomatoe sauce, corn, water and sloppy joe seasoning.
Cook over medium heat until bubbly, reduce heat and
simmer for 5 minutes. Remove from heat. Seperate bisuits
and roll or flatten each to a 3 1/2 inch circle; dip
both sides into milk and then into cornmeal. Place seven
biscuits around the sides and three on the bottom of an
ungreased 9 inch pie plate. Press the biscuits together
to form a crust, leaving a scalloped edge around rim.
Sprinkle with 1/2 cup cheese. Pour into meat mixture.
Bake at 375*F for 20 to 25 minutes or until crust is
deep golden brown. Sprinkle with remaining cheese. Let
stand for 5 minutes before serving.
Print Sloppy Joe Pie Recipe
a cookbook for the Crock Pot Express.
Consosri Electric Pressure Cooker Cookbook
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