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    You are in: Home / Cookbooks / 4 Going on 5
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    4 Going on 5

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    After a holiday dinner, when I have served a ham, I retain the ham bone to make this soup. It has become part of the whole holiday tradition, and is true comfort food.

    Recipe #294295

    This recipe came to me almost 20 years ago from a co-worker, who passed along his wife's recipe. I have never made another pumpkin pie since! Even people who profess to dislike pumpkin pie end up enjoying this one. At the end of a holiday meal, I never have so much as one piece left. To make it a little more fancy, you can serve this with my Recipe #334884.

    Recipe #334883

    What's not to like about meat pounded tender and thin, dipped in egg and flour, and fried to a golden brown? Adapted from Black Forest Mill German Restaurant

    Recipe #424543

    From Woman's World Magazine, March 17, 2008. Remember, leeks can be sandy, so sak the cut pieces in water to thoroughly remove any sand.

    Recipe #369582

    I have been making this for years, and it is one of my favorite accompaniments to saucy barbecued ribs (or anything similar).

    Recipe #290444

    From Woman's World Magazine 10/26/04. Only four ingredients!

    Recipe #295656

    This is a real change of pace for lamb and for the slow cooker! By reducing the wine before placing it in the slow cooker, you give the dish a more rounded flavor.

    Recipe #369576

    I saw this on a holiday episode of 30-Minute Meals with Rachael Ray, and it looked like the most absolutely easiest and elegant nibbles to set out for your holiday guests. Will definitely not ruin their appetites.

    Recipe #343192

    This is a recipe I have been making for over 20 years. Even though I like to try new banana bread recipes, I find myself frequently returning to this one.

    Recipe #386715

    An abundance of whole basil leaves joins chicken and fiery red chiles for a quick, delicious, and decidedly spicy stir-fry. Holy basil is the most authentic choice, but any variety will do. (From Food and Wine.)

    Recipe #424746

    A wonderful appetizer perfect at your next cocktail party or holiday open house.

    Recipe #320871

    This is a terrific all-purpose pie crust that you can use during the holiday season (or all year long) for your single-crust pie. This can be prepapred 2 days ahead of use; simply cover and refrigerate.

    Recipe #320803

    Woman's World Magazine 9/14/04 - a great use for leftover or rotisserie chicken.

    Recipe #294263

    This is definitely a hearty breakfast that is relatively quick to put together. It makes a great little brunch dish, served with a salad, some spiced juice, and a variety of fresh fruit.

    Recipe #308562

    I love my slow cooker, and I love to make pot roasts. There are so many variations, and I think I've tried them all. However, this is one I really like, and return to again and again. I like to serve this with some garlic mashed potatoes for a fully flavorful meal.

    Recipe #312619

    A real favorite - makes a great lunch or side dish.

    Recipe #315652

    Although this is delightful anytime, there is something particularly wonderful about sipping this out on the deck on a hot summer's eve.

    Recipe #296341

    From "Italian Mastepiece", Good Food Magazine, September 1986.

    Recipe #305134

    Coated with an aromatic spice and brown sugar rub, this extra-succulent recipe roasts right alongside sweet Vidalia onions. Make sure you use dark brown sugar, though. Your kitchen will smell divine while this is roasting!

    Recipe #358111

    Woman's World 7/18/00. You will love these big, fluffy, peppery biscuits, and because they start with a convenient baking mix, you'll love how easy it is to make them!

    Recipe #294254

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