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    You are in: Home / Cookbooks / Renee Tried & True
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    28 recipes in

    Renee Tried & True

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    57 Reviews |  By Kimke

    This soup is to die for! My friend Jan makes it for potlucks and I can never get enough. It is the best, yummiest, soup around. Good for those cold winter days and those times when you need comfort food. I don't even want to think about the calories....

    Recipe #48014

    2 Reviews |  By ktdid

    Neat combo of flavors. Modified from one of Sandra Lee's Semi-Homemade recipes.

    Recipe #180944

    161 Reviews |  By Dib's

    I got this recipe from a little old lady who ran a cantina near the beach in Ensanada Mexico. Black beans are the best for this recipe. If the color throws you use red.

    Recipe #10614

    Tender strips of steak, with sesame seeds. 30 minutes is marinating.

    Recipe #18541

    This is a great tasting, easy casserole. A few frozen peas, or canned carrots is a nice touch if you want more color.

    Recipe #23120

    Recipe #24041

    Very comforting, creamy casserole.

    Recipe #41874

    I got this from a Southern Living Crock-Pot cookbook. It's so creamy and delicious, just the way it ought to taste! It's a great meal for kids and husbands alike! (The cookbook used everything full fat and a 1/2 tsp. more salt; I've chosen to lighten it up a bit where I didn't see it would change the taste or texture.) Don't worry about overcooking it if you need to leave it longer than it says. I usually throw it together in the morning before work, leave the crockpot on high, and when I come home at 5pm to finish, it's still fine. You should regard the cooking time as minimum time needed.

    Recipe #289260

    40 Reviews |  By Merlot

    Good comfort food and easy to make.

    Recipe #34943

    319 Reviews |  By Caryn

    This baked ziti recipe is a simple Italian casserole dish that my family enjoys.

    Recipe #22176

    Basic grilled skirt steak tacos.

    Recipe #35622

    20 Reviews |  By podapo

    This is fantastic on cool days. Only gets better with each day. I usually make it a day or two before I really want it.

    Recipe #42395

    This is a recipe I cut out of a Woman's Day magazine from Rachel Ray. I was unable to found this on her web site. We have this several times a month. I do cook the pasta for about 11 minutes.

    Recipe #286031

    A rich-flavored beef stock that starts by roasting the bones.

    Recipe #243616

    This is a salad that even non-cabbage eaters love. It is nice and crunchy with great flavor. I once took it to a potluck in my apartment complex and then had to put the recipe up on the bulletin board because everyone wanted the recipe!

    Recipe #50825

    48 Reviews |  By Tish

    One of the easiest ways to save money on your family's grocery bill is by purchasing foods in bulk when they go on sale. When ground meat goes on sale, rather than just stocking up to store in the freezer "as is," many cooks find it helpful to prepare meat mixes for using later in their favorite family recipes. By preparing this recipe for All-Purpose Ground Meat Mix, you'll be ready to fix any number of tasty ground meat recipes without needing to brown the meat, onions and spices each time you cook. Not only will this technique save you money, it saves time too. The following recipe is from the book "Frozen Assets: How to Cook for a Day and Eat for a Month"

    Recipe #31008

    Wow- earthy brussels sprouts cooked in a sugar-vinegar mixture- becomes heavenly! Taken from Better Homes & Gardens magazine, and upgraded! Brussels sprouts are hugely popular in Great Britain, where consumption far exceeds that of the United States. The exact origins of Brussels sprouts are unknown, but history places the vegetable in Brussels, Belgium, sometime in the sixteenth century. Thomas Jefferson is credited with introducing Brussels sprouts to the United States. He brought the plant to Virginia from Paris in 1821.

    Recipe #111662

    A great breakfast or snack. 2 Weight Watchers points on Flex, and it's free if you're on Core.

    Recipe #127389

    I made these one night when I was craving some meatball subs. Unfortunately, I did not get to try any as my husband ate them ALL! They are nice and moist, and hold together even without the egg. They are 6 ww points for four meatballs.

    Recipe #87537

    These twice baked potatoes are great to keep in the freezer for busy days or unexpected company! When baking potatoes are on special, I buy a 10-15 pound bag and make about 30-35 of these creamy, delicious potatoes for the freezer. A wonderful side dish with steaks, roasts, seafood, pork and meatloaf. For variety, sprinkle top of potatoes with real bacon pieces just before serving. To have a meatless lunch, I often heat one of these potatoes in the microwave or toaster oven.

    Recipe #57062

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