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    You are in: Home / Cookbooks / BB's 123 Recipe
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    124 recipes in

    BB's 123 Recipe

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    This gives tuna a whole new taste! Comes from my mothers favorite cookbook by Jackie Olden. The original recipe served 8-10, so I've down sized it a bit.

    Recipe #449621

    Vermouth or Gruppa flavor the onions, all spun together with rich Swis Gruy'ere Cheese. This version has no potatoes added to the pasta.You could cut back on the high fat by using fat free half and half and omitting the bacon, but why?

    Recipe #456929

    This is a twist on your "open the can" cranberry sauce, quick and easy to make.

    Recipe #338805

    Lemon extract and fresh lemons from my very own back yard make this a real family favorite using 4 eggs. The meringue is very high. I would suggest trying my recipe #339607 for your crust or if in a hurry use packaged or frozen crust.

    Recipe #355792

    This comes from Sunset Magazine most requested Thanksgiving Recipes, created by Leslie Parsons in 1994. Up to 1 day ahead, make stuffing, put in casserole, cover and chill. Allow about 1 hour to bake.

    Recipe #350186

    This comes from my Beth Bowen's favorites ( her husband was governor of Indiana). A great take along dish that is always licked clean.

    Recipe #327093

    I found this at the Prevention website. Yummmm

    Recipe #463329

    Comfort Food for sure. I found this gem in a 2009 Midwest Living Magazine.

    Recipe #412253

    Very easy to make. Chive & Onion cream cheese is the secret ingredient.

    Recipe #329879

    Delish.. Zucchini recipe, with cumin, ground beef,red bell pepper and corn. You can use mexicorn ( 1 each 12 oz. can) instead of corn and red pepper. This recipe comes from an old Country Living Recipe Book. . When I make this for the kids, I omit the cumin. Quick and easy!!

    Recipe #383628

    Orange marmalade gives these cukes a whole new twist on B&B pickles. I've spent many hours coming up with this sweet, but sour delght.

    Recipe #385548

    Mrs. Dash seasoning is so fun to experiement with. This simple tuna sandwich gets a unique kick with the addition of Mrs. Dash original seasoning. Bread can be toasted or served plain, with or without additional mayonnise.

    Recipe #369435

    Yogurt, black beans and salsa..doesn't get any tastier than this. This recipe comes from a Dannon lid and is always a favorite, even for those "tough guys" that don't like yogurt, mum's the word. If your guests really...really don't like black beans, you can substitute refried beans.

    Recipe #340805

    Made with cottage cheese and dill seed. This originates in Driftwood Christian Church in Southern Indiana from years back and made to work in a bread machine. Enjoy. This bread can also be made as a 1 1/2 pound loaf instead of dough.

    Recipe #327988

    Broccoli in a light dijon vinegrette. The Black Olives and Feta give it a unique flavor and since you use the stems of the broccoli there is little waste. I found this at an organice vegetable site. Sometimes I use more olives, personal taste.

    Recipe #378284

    This dish originated at The Conservatory Restaurant, at the Table Bay Hotel in Cape Town, made by chef Cullingworth. I found this version at the Scrumptious Street Blog and am posting here for ZWT7-Africa.

    Recipe #456621

    Flan also known as creme caramel outside of South American countries and the United States, is a custard-based dessert topped with a layer of caramel. Flan originated in Europe and later became very popular in Central and South America. This version of cre'me caramel, retains the custard's lightness, but adds the rich flavor of winter squash for a unique fall or winter desert. It can be served without the carmel sauce or can be made as a pie, by preparing a 9" pie crust (partially baked), then add custard and bake at 450 degrees for 10 min., then lower heat to 325 degrees for 30 min. or until knife comes clean.

    Recipe #324786

    This is a light, but full flavored fall pie. If you're squash is runny and watery, try straining it over a colainder. Enjoy!

    Recipe #258342

    From my 4-H cookbook. This is a hardy soup with sausage, potatoes and beans. Add more hot pepper sauce if you like spicy. Either Andouille or Smoked Sausage can be used.

    Recipe #332401

    Posted for ZWT5. A nice blend of tropical flavors with a lemon sherbet base.

    Recipe #373764

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