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    You are in: Home / Cookbooks / SPRING 2006
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    61 recipes in

    SPRING 2006

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    Especially good pilaf. The celery and onion add a nice touch.

    Recipe #18597

    8 Reviews |  By Brenda.

    I have been making this for years. I got the idea from a recipe in the old Joy of Cooking and just modified from there. This is great comfort food

    Recipe #108678

    These cookies are a cake-like version of chocolate chips and are very full of chips and nuts. They are excellent. This isn't originally my recipe, I adopted it. If you need conversions, here they are: ( Thank you Treble :) ) For anyone who needs conversions, here they are: 1 1/4 cup butter, 2/3 cup each brown and white sugars, 1 1/2 tsp.vanilla, 4 cups flour, 1 1/2 tsp. soda, 3/4 tsp. salt, 2 (12 oz) packages chocolate chips, and just under 1 cup walnuts.

    Recipe #51655

    I tried these at a family reunion and loved them! These are so easy to make. You throw a few ingredients together, throw them in the roasting pan and let the oven do all the work. The end is fall off the bone ribs and a yummy sauce that goes great with rice!

    Recipe #109096

    18 Reviews |  By ciao

    This cooks up very quickly, so get your prep work done first, then start cooking! Easy but delicious, from start to finish in under 30 minutes.

    Recipe #67597

    I have made this for over 25 years-this is real old-fashioned comfort food, if you like the taste of paprika.

    Recipe #54240

    You asked for it. Here it is. Thanks so much to MaMa's Supper Club. Wish we could all go there.

    Recipe #53914

    66 Reviews |  By Bev

    This is Southern Living's most requested recipe.

    Recipe #42827

    64 Reviews |  By Bev

    If you love lemon the way our family does you will love these lemon squares! Just the slightest hint of coconut in the bottom layers gives it just the right touch. Lemony delicious layer completes the top! Hmmmmm! So delicious you won't be able to stop at just one!

    Recipe #17964

    1 Reviews |  By L DJ

    Macaroon like topping on a peach of a pie

    Recipe #42920

    This is a country styled tomato salad. Use full ripe tomatoes for best result

    Recipe #142927

    Recipe #14467

    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

    This is our favorite chicken dish! There is something about the cream sherry marinade that makes this chicken absolutely fabulous. The chicken develops a very complex flavor and the sauce is wonderfully tasty. The sauce is lovely made with either the cream or the low fat milk/water option. Since we don't usually have heavy cream onhand, the lowfat option was born and I am very happy with the result. Hope you enjoy this dish as much as we do.

    Recipe #40418

    I adore empanadas. Empanadas are a ubiquitous snack in Argentina. Rosa Angelita Castro de Flores learned to make these from her mother, Sara Julia Castro, who came from the northern province of Catamarca. She shared this recipe with Saveur Magazine. Time does not include chill time. You can save time and use pastry sheets if you need to. Also, I do not particularly like raisins so I omit them.

    Recipe #138705

    Wonderful when peaches are ripe, and even works with frozen peaches (though it's not nearly as good). From the King Arthur Flour web site.

    Recipe #36968

    These ribs are falling apart tender and full of flavor. (A recipe adopted from the kitchen of Mean Chef.)

    Recipe #28316

    This is another recipe I made a lot before The-Girl-Who-Hates-Vegetables joined us. One of our favotite summer dinners with a nice hunk of bread. I also added some tomato paste to this to reduce the acidity. Came from We're Cooking Now - an old cooking show circa 1985.

    Recipe #52491

    A quick and easy, low fat, low calorie chicken dish: chicken sautéed with garlic and mushrooms and served in a classic French wine sauce. Adapted from Rodale's "Terrific Chicken: 100 Great Meals in Minutes".

    Recipe #120919

    Natchitoches, LA

    Recipe #27580

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