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Easy and delicious printable easy recipes from our recipe family.  Recipes are made with ingredients found in most pantries. 

July 19, 2020 TNT Printable Recipes


High Altitude Cooking
Sour Cream Hamburgers Recipe
Beef Patties and Beans Recipe
Tomato, Mozzarella and Basil Salad
Herbed Tomato Pasta Salad for Two
Parmesan Stuffed Tomatoes Recipes
Summer Succotash Recipe
Baked Zucchini Tomato, and Potatoes
Tomatoes with Grilled Mozzarella Recipe

Thought for the Day
Children are like wet cement -- whatever falls on them makes an impression.

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Tips and Hints
Line the bottom of your fruit and vegetable drawer in your fridge with a piece of aluminium foil - shiny side up. You'll be surprised at how much longer your fruit and veg stays fresh.
Sylvia (2004)

High Altitude Cooking.
At high altitudes, the air density is lower than at sea level. This causes two basic problems:

Water boils at higher temperatures, thus increasing the time it takes to boil (and the time it takes you to prepare your recipe).

Baked goods tend to rise faster, requiring a change in the proportion of ingredients used in leavened foods (such as breads and cakes). Sometimes, you may need to adjust the baking temperature in your oven as well!

However, changes in altitude do not affect oven temperatures.

Therefore, at elevations over 3500 feet, the oven temperature for batters and doughs should be 25 degrees Fahrenheit higher than the temperature used at sea level. Proofing time for yeast breads should be reduced.

Boiling. In general, then, if you are making something that needs to be boiled, the cooking process will take longer at high altitudes than at sea level. At as low as 5,000 feet (1,500 meters), the boiling point of water has changed enough to change cooking times significantly. For example, expect rice cooked at 5,000 feet (1,500 meters) to take 25-30 minutes instead of 20-25 minutes of simmering before the water is absorbed and the rice is done.

Baking. For any baked goods that rise (yeast breads, cakes or breads made with baking powder, etc.), it is important to adjust the recipe so that the rapid rise time doesn't make the resulting bread or cake too dry. This can be done as follows:

For Yeast Breads: Yeast breads rise more quickly at high altitudes, so be sure to watch your dough carefully and judge the rise time by the change in the dough's bulk, not by the amount of time it takes.

For Recipes Using Baking Powder:

•Don't overbeat the eggs. Overbeating adds too much air to the bread or cake.

•Raise the baking temperature slightly; the faster cooking time will keep the recipe from rising too much.

•Decrease the amount of baking powder slightly; this also prevents the recipe from rising too much.

Always grease your baking pans thoroughly, as cakes and breads tend to stick more when they are baked at high altitudes.

I would like recipes for mug cakes.

Sour Cream Hamburgers Recipe

1-1/2 lbs ground beef
1/4 cup Worcestershire sauce
1-1/2 tsp salt
1 cup sour cream
2 tbs chopped onion
1-1/2 cup corn flakes, crushed

Mix first 5 ingredients together, then add crushed corn flakes. Form the mixture into patties. Broil them for 5 minutes, turn them over, and broil for 3 minutes more. Yield 10 to 12 burgers.

Print Sour Cream Hamburgers Recipe

Beef Patties and Beans Recipe

1 egg
1/3 cup fat-free milk
1/4 tsp salt
1/8 tsp pepper
1 cup Kellogg's Complete Wheat Bran Flakes cereal
1 lb lean ground beef
1 can (16 oz) pork and beans
1/2 cup chili sauce
1 tbsp prepared mustard
1/3 cup shredded American cheese

In large mixing bowl, beat egg slightly. Stir in milk, salt, pepper, and cereal. Let stand about 2 minutes or until cereal is softened. Add ground beef, mixing until combined. Shape mixture into 6 patties. In large frying pan, brown patties on both sides. Drain off excess drippings. Stir together pork and beans, chili sauce, and mustard. Pour over patties. Cover. Simmer about 30 minutes or until meat is done, stirring gently once or twice. Top each serving with shredded cheese.

Print Beef Patties and Beans Recipe

Tomato, Mozzarella and Basil Salad Recipe

1 lb  tomatoes, make a cross on the round end
4 oz  Mozzarella, sliced
about 24 fresh basil leaves
2 Tbs extra virgin olive oil
salt and freshly ground black

First put the tomatoes in a bowl and pour boiling water over them. Leave them for 1 minute, then drain and slip the skins off using a cloth to protect your hands if necessary. Then slice the tomatoes thinly. All you need do now is arrange the slices of Mozzarella and tomato in layers, either in rows or concentric circles, on a serving dish.

Scatter the whole basil leaves over, then, just before serving, sprinkle with plenty of salt and freshly ground black pepper and drizzle the oil all over. Serve with some ciabatta bread, warmed a little in the oven to the crispy stage.
Sylvia in Scotland (2009)

Print Tomato, Mozzarella and Basil Salad Recipe

Herbed Tomato Pasta Salad for Two Recipe

10 cherry tomatoes, quartered
1/4 tsp sugar
1/3 cup mixed, chopped fresh herbs
1/4 lb small pasta (penne, macaroni, etc.)
1 clove garlic, chopped
1/3 cup olive oil
Salt and Pepper
1 tsp coriander, chopped

Stir together tomatoes, sugar and herbs in a large bowl until well combined. Cook pasta in boiling, salted water until al dente, then drain. Add hot pasta to tomato mixture. Cook garlic in olive oil for 1 minute in a small saucepan. Stir. Add garlic and oil to pasta and tomatoes. Toss to combine. Season with salt and pepper, sprinkle the coriander over the finished dish.
Sylvia Scotland (2009)

Herbed Tomato Pasta Salad for Two Recipe

Parmesan Stuffed Tomatoes Recipes

4 medium tomatoes (2-1/2 pounds)
3 tablespoons chopped green onions
2 tablespoons chopped green pepper
1 teaspoon butter, melted
1/4 cup Italian-seasoned breadcrumbs
2 tablespoons chopped fresh parsley
1/8 teaspoon dried oregano
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
Vegetable cooking spray
2 tablespoons grated parmesan cheeses

Slice off top of each tomato, and carefully scoop out pulp. Set tomato shells and pulp aside. Cook green onions and green pepper in margarine in a large skillet over medium-high heat, stirring constantly, until tender. Remove from heat, and stir in tomato pulp, breadcrumbs, and next 4 ingredients. Spoon into shells, and place in an 8-inch square baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes. Sprinkle with cheese, and broil 5 inches from heat (with electric oven door partially opened) 3 minutes or until golden.
4 servings
Mary Ann

Print Parmesan Stuffed Tomatoes Recipes

Summer Succotash Recipe

2 cups fresh shelled baby lima beans
2 cups fresh white corn kernels
2 fresh tomatoes, chopped
1/3 cup butter
1 Tbsp. sugar
1 tsp. salt
1/2 tsp. pepper

Place beans and corn in a saucepan and enough water just to cover them. Bring the water to a boil and simmer until beans are just tender but not overdone. Drain water and add tomatoes, butter, sugar and salt and pepper. Simmer for 5 minutes and serve. You may substitute frozen beans and corn for this recipe, although fresh is always best.
Linda NM

Print Summer Succotash Recipe

Baked Zucchini Tomato, and Potato Casserole Recipe

olive oil cooking spray
2 med tomatoes, cored and sliced
2 med zucchini, stems removed & cut in 1/2-inch slices
1 lrg russet potato, peeled and thin sliced
4 clv garlic, peeled and sliced
1/2 c loosely packed fresh basil leaves, shredded
ground pepper
2 T Parmesan cheese

Lightly coat a shallow casserole with cooking spray. Layer the zucchini slices, alternating with tomatoes slices and potato slices, overlapping slightly. Sprinkle with garlic slices and shredded basil. Season with pepper. Preheat the oven to 400 degrees F. Bake until vegetables are tender, about 35 to 40 minutes. Sprinkle with Parmesan cheese and broil until top is a golden brown. Serve hot.
4 servings.
Linda NM

Print Baked Zucchini Tomato, and Potato Casserole Recipe

Tomatoes with Grilled Mozzarella Recipe

3 large ripe tomatoes, sliced 1/2-inch thick
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
24 basil leaves
1 pound fresh mozzarella, sliced 1/4 inch thick or 1 pkg. (16 oz.) shredded mozzarella

Heat broiler. Coat with nonstick cooking spray. Spread tomato slices on broiler pan. Brush slices with oil; sprinkle with salt and pepper. Coarsely chop basil leaves; sprinkle over tomatoes. Distribute cheese over tomatoes, dividing evenly. Broil 4 minutes or until cheese begins to melt and bubble. Serve immediately.
Linda NM

Print Tomatoes with Grilled Mozzarella Recipe


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