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    You are in: Home / Cookbooks / Magazine - Chatelaine
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    Magazine - Chatelaine

    Recipes from Chatelaine magazine.
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    This came from Chatelaine magazine several years ago. It's one of their most requested recipes.

    Recipe #114486

    1 Reviews |  By Irmgard

    I originally came across this recipe in a back issue of Chatelaine magazine and it has become a family favourite. It is quick to prepare and makes a nice lunch or light supper served with your favourite bread or rolls.

    Recipe #69115

    4 Reviews |  By Cathy17

    I got this from Chatelaine, a Canadian Magazine. It's a great and tasty way to prepare asparagus!

    Recipe #90819

    3 Reviews |  By Cathy17

    I got this from Chatelaine, a Canadian magazine. This is a lower fat version, but not low on taste! This is really yummy and the fat content is cut by omitting oil, adding lots of vegetables and cutting out fat laden peanuts.

    Recipe #90818

    Pancetta is a mild, Italian bacon. If not available where you shop, use thin slices of regular bacon. I like this recipe because you can make ahead and keep for up to 2 days. From Chatelaine Magazine.

    Recipe #62167

    I ordered a Chatelaine cookbook on grilling and it has some fabulous recipes. I always like their recipes because they are triple tested and whenever I've made them, they've never failed. These ribs would be great for a BBQ for a crowd!

    Recipe #96070

    Yummy!! And very classy looking. From Chatelaine magazine. I am a fan of easy yet delectable desserts and this qualifies on both counts. I've stated 3 lemons because it will depend on size and juicyness.

    Recipe #95629

    A few ingredients is all you need to create this elegant fish entree. An incredible easy meal to cook and very tasty. I found this one in July issue of Chatelaine magazine.

    Recipe #67944

    4 Reviews |  By Cathy17

    Yet another recipe from Canadian Magazine, Chatelaine. What's great about their recipes is they are triple tested and always tasty. Great to dress up grilled chicken, steak, fish or burgers. Recipe is easily doubled.

    Recipe #90909

    6 Reviews |  By Lennie

    Found in an older issue of Chatelaine magazine; posted in response to a request for fennel recipes. I haven't tried this myself.

    Recipe #24136

    2 Reviews |  By Derf

    Nice cool appetizer from Chatelaine Magazine

    Recipe #64336

    5 Reviews |  By Pippy

    This came from a recent issue of Chatelaine, and I'll definitely be making it again. The sauce is really tasty and it's low in fat.

    Recipe #90382

    Terrific easy sauce for ice cream, cheesecake, frozen yogurt, or ?I found this in Chatelaine magazine.

    Recipe #39030

    1 Reviews |  By Dib's

    The original recipe is from Chatelaine. I've added clams and more mussels. Excellent Chowder. The prep time includes the 1 day of chilling time.

    Recipe #16449

    3 Reviews |  By Irmgard

    This is a version of rugalach that I found years ago in Chatelaine magazine. I find that if you follow the directions exactly, the dough turns out perfect every time.

    Recipe #103573

    1 Reviews |  By Cathy17

    From Chatelaine Easy Grilling recipe book. When I saw this recipe, I had to make it. It did not disappoint! I never thought to grill fruit, but it gives a wonderfully unique flavor to the old fruit standby.

    Recipe #96222

    The sauce for these ribs is so tasty, you'll be licking your fingers and the plate! This would make a great barbeque sauce for most everything. The recipe comes from the Chatelaine Cookbook.

    Recipe #106517

    I haven't made this recipe; it's posted as a response to a request for stuffed spareribs. This is from "Chatelaine Cookbook: The Definitive Canadian Cookbook", released in the 1960s.

    Recipe #83131

    4 Reviews |  By Cathy17

    This gorgeous salsa has no tomato, so it keeps well at least overnight. It's just the ticket to add glamour to grilled pork, fish or chicken burgers. From Chatelaine trusty triple tested recipes. Cooking time is refrigeration time.

    Recipe #92383

    Cornish hens, like baby chickens are small enough to serve one per person. Serve with your favourite roasted veggies, or bok choy and Maple Squash. A delicious recipe developed and shared by "chatelaine" Magazine.

    Recipe #62353

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