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Hello,
This yesterday's newsletter, we are sending it out late do to internet problems at our new office. We will be sending today's recipe newsletter a little later on today.
Thank you Robin, Terri, Merissa and Susan for today's recipes.
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Thanks for reading,
Susan
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Today's newsletter contains:
Today's Recipes:
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Today's Recipes
Ingredients
Directions
Put 12 ice cubes in a punch bowl. Pour over them the grape juice, orange juice and ginger ale. Add the sugar and mix very well. Peel and slice the oranges. Remove all seeds. Float the orange slices in the punch bowl. Serves: 18
By Terri
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Ingredients
Directions
Put packages of cream cheese in large bowl.
Chop up smoked beef and green onions add to cream cheese.
Pour in shredded cheese. Pour Garlic Powder to taste ( I usually use 1 Tablespoon).
Mix well.
Store in refrigerator until ready to serve.
Serve with crackers. By merissa casey
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Best fish sauce for frozen or fresh fish after summer.
Ingredients
Directions
Dice butter. Peel and finely chop shallots. Put in pan with white wine and simmer over low heat until almost no liquid left. Whisk in butter, 1 piece at a time. Season with salt and pepper.
By Susan Merry
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Ingredients
Directions
Cake mix, oil, eggs and add chips. Let set about 1/2 hour. Then make balls. Put on ungreased cookie sheet. Bake at 350 degrees for 8-10 minutes.
By Robin
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Ingredients
Directions
Place frozen peaches in large punch bowl. Pour in remaining ingredients; mix and serve. Serves: 50
By Terri
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Ingredients
Directions
Mix Bisquick and peper in large plastic bag.
Stir chicken into eggs;remove chicken with slotted spoon and place in bag with baking mix. Shake bag until chicken is coated; remove chicken from bag.
Heat 1 Tbsp. oil in 10 inch skillet over medium high heat until hot.
Stir-fry carrots 2 minutes; ad green pepper. Stir-fry 2 minutes. Remove from skillet; keep warm.
Add remaining oil to skillet; heat until hot.
Stir fry chicken until golden brown; add carrots, green pepper and onion. Stir fry until warm, about 2 minutes; stir in pineapple.
Can also be served over rice.
Makes 6-8 servings.
By Robin
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