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    You are in: Home / Cookbooks / GAMEBOOK - Bethie's Best of 2009
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    50 recipes in

    GAMEBOOK - Bethie's Best of 2009

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    This dish is very popular in bus and train stations around the middle east, would make a great informal brunch or supper dish. From Modern Moroccan by Ghillie Basan

    Recipe #211955

    1 Reviews |  By BarbryT

    When I worked at the University of Florida, the University Women's Club created a cookbook in honor of their 75th anniversary. This recipe is from that cookbook, contributed by Millie Demski. It is delicious. You may prepare the spaghetti squash as specified below or, my choice, use Recipe #162765 #162765. I have always made this with veal but am sure it would be excellent with pork too, or chicken--cooked much less long.

    Recipe #240859

    This is an unusual way to use up zucchini. Note rest time for zucchini.

    Recipe #251897

    This recipe is based on one from Atkins, The Complete Cookbook. The intro to the recipe reads, "The tangy vinegar marinade called adobo reflect the Spanish influence on the cuisine of the Philippines. Islanders enjoy adobo-seasoned pork, too." Allow an hour for the chicken to marinate in the refrigerator.

    Recipe #279089

    a very attractive addition to a buffet meal, or just with drinks. you can actually use all bought grilled vegies from the deli, no one would know :) next time I am going to add some of Mirj's oven dried tomatoes,

    Recipe #281839

    Nice little spin on a cabbage dish.

    Recipe #317772

    Gluten-free version of a childhood favorite. If you can get gluten-free oats go ahead and use them instead of the quinoa flakes if you prefer. I am just guessing at the servings, you can make the cookies as large or small as you like, the number you get depends on the size you make.

    Recipe #321889

    1 Reviews |  By Tisme

    An easy and simple slice to make when cherries are in season. These slices are just so very nice and a little different because the recipe uses fresh cherries and not glace. Warning they are a little on the rich side, but still very yummy!

    Recipe #270960

    Gourmet magazine March 2009.

    Recipe #358694

    1 Reviews |  By Jen T

    These are very easy and quick to make especially using bought frozen pre rolled puff pastry sheets and canned pear or peach halves. They make for a light dessert. Also fun for children to help make and then watch puff up while cooking.

    Recipe #123795

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