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    I found this in Martha Stewart Living magazine. Easy and yummy! These are great to eat out of hand or as a topping for cakes, over parfaits, etc. Rooted in Asian cuisine, but also Spanish!

    Recipe #176708

    Mother made these every Christmas. I didn't appreciate them then, I do now.

    Recipe #451809

    Recipe #451738

    1 Reviews |  By Steve_G

    Light and tender and they keep really well. One of our holiday favorites

    Recipe #15069

    Wonderful. I believe this was originally from Southern Living.

    Recipe #193150

    1 Reviews |  By mabers

    Another recipe from my friend, Joyce. It goes well with my Oven Omelette Brunch.(q.v.)

    Recipe #100632

    Mother used to always make these for holiday dinners. Simple and delicious. I sometimes add pecans on top. I even eat them as snacks or a light lunch.

    Recipe #452572

    My brother had forgotten about putting garlic in it. It makes it so much better. I sometime put quite a bit of garlic. This is just the best simple dip. Our family was horrified, years ago, what a visiting priest made quite a thick sandwich of it. It is so rich!!!!!!!

    Recipe #452571

    Anne gave it to me 2002. I took the idea and developed it for an ECW fundraiser. It was a hit. The key was the green sauce. I think mine are easier to make.

    Recipe #451960

    I made this my Senor year of high school and fermented it in the eves which could be accessed from my front closet on the 3rd floor. I had researched to find it in the library. It turned into "accidental" champaign. Several friends and I enjoyed it before school on the last day of school with strawberries, cherries, crackers and cheese. One friend had a little much...that's another story!!!! Back then the balloon on top was a nickel balloon. I suspect they are more want a good heavy duty balloon. It will be sweet. I don't recommend eating fruit when you drink it!

    Recipe #452080

    Created for 2011 IWLE Chili Cook Off by the Southwest Senoras. We won the people's choice award for this recipe!!

    Recipe #451934

    This one was in mother's handwriting. It changed over the years. In Burnt Offerings (published 1982) she changed it up, less spicey and smaller amount in a batch.

    Recipe #451918

    Mamaw wrote it out for me. Her recipe used canned squash, cream of mushroom soup, pimentos in a jar and herb stuffing...I revised it with fresh ingredients.

    Recipe #451885

    In 1999, Mark came from New Zealand to meet his Father. He worked for me for a while. This is a wonderful condiment!

    Recipe #451867

    My sisters and I each believe we have the best spaghetti recipe. This is Edith's. Mine is better.

    Recipe #451812

    Mother's original recipe was 3 times as large, used chili relish instead of tomato sauce and didn't have mustard

    Recipe #451802

    People LOVE this! Can do it with almonds or peanuts.

    Recipe #451797

    Father used to love this! You can vary the herbs, maybe mint and parsley or cilantro and chilis. Be creative!

    Recipe #451801

    I got this from my Aunt June in the 1980's

    Recipe #451804

    This recipe came from one of the women at the plant. It is even typed on one of those IBM ball head typewriters. Father expressed how much he liked it and whoever made it promptly provided the recipe. It is a very simple recipe that allows the carrots to shine through.

    Recipe #451803

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