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    You are in: Home / Cookbooks / Camera Shy? Won't you try?!
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    18 recipes in

    Camera Shy? Won't you try?!

    These recipes are anxious to be photographed! Even the one with 1 star if anyone else is brave enough to try it!!

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    This yummy chili can be made with real meat or soy/tofu substitutes. I made it for "treat day" at my DH's school. It was Lent and there were a bunch of people who wanted chili, but needed to eat meatless. Everyone likes this but I always have extra chili powder and hot sauce available for those who like it a little hotter.

    Recipe #363996

    1 Reviews |  By Linky1

    I had left over Easter ham and a bag of black eyed peas. Combined recipe on bag with Betty Crocker and tweaked a bit. I am a big fan of garlic and resisted the temptation to add it. I was very happy with the outcome.

    Recipe #367722

    A hearty one-pot meal for a cold winter's evening. The original called for "meat from pork's neck" but you can easily use another cut of pork. Also, just called for spices, I interpreted that to be pepper, rosemary, and thyme. Experiment!

    Recipe #457043

    1 Reviews |  By Linky1

    This Cafe Venitzio cocktail is Italian through and through. Amaretto and Galliano team up to bring you a little taste of Italy to warm your hands as well as your hear. You can add any kind of coffee, but it should be not surprise that a lovely Italian roast is recommended. Enjoy!

    Recipe #457046

    Not Chicken Kiev, or Chicken Cordon Bleu, but Chicken roulades with a Hawaiian twist (including sauce!) From a Hawaiian educational website.

    Recipe #457609

    A nice party punch for Christmas or any time. (I have no idea why this has a Hawaiian title - one would think it should contain pineapple juice or something else more tropical... hmm, might have to add pineapple juice myself!!)

    Recipe #457610

    Another version of Hawaiian upside down cake! From University of Hawaii website.

    Recipe #457642

    1 Reviews |  By Linky1

    My mom made this salad every year for New Year's Eve. It's of north German origin. Our German and Scandinavian friends all loved it. Do not substitute ham for the left-over meat, it's too salty or something! My family doesn't like herring, so I use less than what is listed - just enough so I can still call it Herring Salat! Other ingredient amounts can be adjusted to taste. It should be a pretty pink color when done. (My friends thought it was called Herrings-a-lot, because of the way it's pronounced in German!)

    Recipe #465894

    1 Reviews |  By Linky1

    This is another version of white chili adapted from Women's Day magazine. Cooking time depends on if you cook on high or low. Corn can be canned or frozen - you can use the whole can by the way! Different kinds peppers can be substituted as well. Enjoy!

    Recipe #466305

    1 Reviews |  By Linky1

    I had a surfeit of beets this year and happened to find this recipe in a Woman's Day book of Comfort Food. Haven't tried it yet, but the book was due back at the library, so here goes!

    Recipe #466304

    1 Reviews |  By Linky1

    Different than other similar mousses, this was my friend Liz's recipe that she shared with me shortly before she passed away. It's got a tangy zest that is refreshing and delicious!

    Recipe #467236

    This is a recipe from my local newspaper. It sounded good and I didn't want to lose it!

    Recipe #469318

    from Southwest the Beautiful Cookbook. Sounded interesting and didn't want to lose it.

    Recipe #470486

    This recipe is adapted from one I got at the New Orleans School of Cooking in the mid-90's.

    Recipe #474827

    A recipe from Zimbabwe, called Nyama ne Nyemba.

    Recipe #474929

    My mom got this recipe from Mabel, the cook for the family in Baltimore where my mom was the governess in the late 1930's - early 1940's. These were a staple every Christmas when I was a child. Cooking time is approximate for each tray; rolls of dough can be kept in fridge for a week or so.

    Recipe #491071

    In December of 1979, Family Circle magazine published an article on White House cookies. There was a German chef at one time who made a variety of German/Austrian cookies. My pages are falling apart, so I thought I better start to record them here! This recipe is similar to others, but has lots more nuts.

    Recipe #491552

    1 Reviews |  By Linky1

    Linzer Torte is a holiday classic in the Austrian, Hungarian, Swiss, German and Tyrolean traditions, often prepared for Christmas. The recipe for this rich dessert has been known since the late 1600s and is thought to have originated in Linz, Austria. A copy from 1696 can be found at the Vienna Stadt-und Landesbibliothek. In the 1850s, an Austrian traveler by the name of Franz Hoelzlhuber allegedly brought the Linzer Torte to Milwaukee, from where the recipe spread over the United States.

    Recipe #469693


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