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This is a recipe I got from a dear friend while she was on the Atkins diet. I just fell in love with the flavor. I now make them as an appetizer for Thanksgiving every year. I never make the old mayo mixture anymore. I hope you enjoy!

Recipe #196585

Have you ever posted a recipe and just love reading the reviews for it? This is my signature potato salad. Whenever there is a pot luck function at work, I am TOLD that I have to bring the potato salad. No one else is allowed to and I am never given a choice. Thank you everyone who ever tried this potato salad and for leaving such glowing reviews for it. You all have made me look so good. I personally can not stand eggs or raw onions, so I leave them out but I know most people don't think a potato salad is complete without them. Thanks again for so many wonderful reviews. (psssst....check out my recipe #123107 as well. It shares the dressing with this recipe but tastes much much different because of the different ingredients) Please see Recipe #242966 for bacon bit tips.

Recipe #20155

I found this amongst several medieval English recipes I extracted from different editions of medieval manuscripts containing 15th and 16th century recipes. The original recipe calls for hyssop but I doubt it is commonly available, so just leave that out. Also the original suggests chicken or veal as meat but I'll post it with chicken.

Recipe #428069

"Eifeler Doeppekooche" (potato cake from the Eifel region in Germany) is a local specialty of the German Eifel region. In fact nearly all German regions have their own typical kind of potato cake, but this version is the first one I've heard of that is also made sweet. In order to avoid confusion with sweet potato cakes which are made of sweet potatoes, I wrote "sweetened" potato cake. Some time ago DH and I watched a tv documentation about the Eifel region, and when they showed this recipe, DH of course immediately wanted to try it. So I got the recipe from the tv channel's website, which was the wdr fernsehen.

Recipe #399779

These tuxedo-clad tidbits are actually ripe olives stuffed with a mildly seasoned cream cheese filling.

Recipe #40463

This is a GREAT appetizer for your next Halloween Party! If you don't have a brain mold, you can substitute by lining a med. size round bowl with saran wrap and making your mold. Once the mold is set, you can take the round end of a knife or a pencil eraser and create your crevices and creases to make your brain, as in the picture I have posted. Takes a little more time, but works well. When done designing your brain, peel off the saran wrap, and plate to serve along with your crackers, chips etc.

Recipe #260426

Found this in a Rachael Ray magazine and will make for a bar b q I'm having, differant from your regular deviled eggs, something a little more special. Made these and they are just as good as they looked. Only for those of you who like smoked salmon - but if you do you'll enjoy this. I used shortstuff's recipe #24799 to prepare the eggs and worked like a charm.

Recipe #362548

I've been called a redneck for this sort of thing. but i figure Hey, if the shoe fits, why not. it's fun and tasty. hope you enjoy it. easy to change up the flavors with different kinds of cheese. I like using soft and semi soft cheeses as they melt easier. if you don't like garlic you can change to what ever savory herb works for you. I've used basil, rosemary, thyme as well.

Recipe #453627

I didn't like onions as a child but they've grown on me over the years.

Recipe #453438

Ordinarily I don't cook carrots, but I like this occasionally.

Recipe #453436

a nice summer salad served hot. best if fresh veggies are used.

Recipe #453434

another use of artichokes. If using fresh artichokes, pre-cook them. Boil till one of center leaves pulls out easily. If using canned artichokes don't worry about the boil just go on with the recipe.

Recipe #453431

Great game day change up.

Recipe #453375

a simple variation of hush-puppies.

Recipe #453374

In my opinion artichokes don't get the attention they deserve.

Recipe #453275

don't want the same old green bean casserole. give this a try. works best with a bag of dried lima beans. canned will be way to soggy when done.

Recipe #453274

This is my favorite company go to dish! Everyone loves it when they try it. I found this in Taste of home and it was submited by: Karen Sheets Of Washington

Recipe #437021

This recipe comes from the Durbin Inn, a well-known restaurant in Rushville, Indiana from the 1920s until it closed in the late '70s. The eggs are delicious, and it's easy to make more for larger gatherings. -Margaret Sanders

Recipe #202213

Souffle Spectaculars cookbook. Copyrighted in 1969. Very cool cookbook with great recipes.

Recipe #233464

When a recipe is SO good that it haunts your memory for over 40 years, you know it had to be good! As a young bride, I made this macaroni and cheese dish from a requested recipe from Bon Appetit magazine. Sadly, if I saved the recipe, it was lost along the years of moving. After the Internet, I searched, in vain, for this recipe for years, until I discovered 3/4's of it in a women's magazine. With the help of many Zaar members that helped me find the missing cheese that was needed, I now have the long lost recipe and the ability to make it again and again for an entire new generation of friends and family! This is NOT meant to be an everyday mac & cheese. It's great comfort food when you want to celebrate something special: a good grade, a birthday, or an "I love you!" kinda day. Don't skimp on the cheeses; they will be slightly costly. But, the end result is Oh So Good ! You will not be disappointed in the complex flavours of this simple dish, with a twist.

Recipe #392409

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