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    50 Recipes

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    In Nashville, Indiana, this restaurant was THE place to eat - delicious home-style meals and these biscuits. We'd carry home brown paper bags full of these and a couple jars of sweet cinnamony apple butter. I know, these are not "good for you", but what real treat is? Prep time includes rise time.

    Recipe #360001

    This scallop-studded quinoa salad gets an exciting texture from crunchy snow peas, red bell pepper, and scallions. Feel free to substitute shrimp or thin slices of chicken for the scallops. From EatingWell.com

    Recipe #359845

    Similar to the 50's classic, but updated to the stove top, so the shrimp stays tender and the sauce satiny. Serve this with pasta or rice and Brussel sprouts for a pretty plate - and a slice of garlic bread to soak up this delicious sauce

    Recipe #359476

    Found on a low-carbing site - haven't tried these yet, but it looked interesting and promising - and flaxseed is SO good for us all, dieting or not.

    Recipe #356224

    This is the recipe my husband's grandmother made religiously every Monday. It has a great rustic texture and slight sweetness that makes wonderful toast - especially when slathered with peanut butter. I'm putting it here for safe keeping - I've lost the recipe once; never again!

    Recipe #354840

    A high-rising yeast biscuit that still tastes like a baking powder one. If I want biscuits for breakfast, I make up the batter the night before and let it rest in the bowl, covered, on the counter overnight. In the morning, I just flop it out on a floured surface, fold it a few times, pat it out, cut and bake.

    Recipe #344495

    A hot chocolate mix that uses baking cocoa. Adjust the sugar to your liking, or use Splenda for a sugar-free version.

    Recipe #341418

    Like warm German Potato Salad with Kielbasa - a hearty one-skillet meal, quick to fix. It's a favorite on crisp autumn days.

    Recipe #334515

    Similar to the 50's classic, but updated to the stove top, so the shrimp stays tender and the sauce satiny. Serve this with pasta or rice and Brussel sprouts for a pretty plate - and a slice of garlic bread to soak up this delicious sauce

    Recipe #329591

    Similar to Bisquick, but with whole-grain goodness. I have used this mix cup for cup for Bisquick recipes and it turns out pretty well. You can substitute whole wheat flour for ALL the flour, if you like, though your baked products may be a little denser.

    Recipe #311425

    Delicious and healthy frozen treats, and a good way to use those last three bananas on the counter. Cook time includes freezing time.

    Recipe #307151

    Combining a little microwaving with traditional baking makes the potatoes tender every time - and speeds up the cooking time, too! Making the white sauce on the stove ensures a creamy result, as well. Vary the amount and type of cheese used to your personal preference.

    Recipe #304520

    We coaxed this recipe from a dear neighbor who was a great Indiana cook. Others versions of this pie posted here are not quite like the one I remember and my family loves. So I'm posting it here for safe keeping and family access!

    Recipe #303725

    This is unlike any other cream cheese pie crust because, in addition to being tender, it is also flaky. It browns more when baked, resulting in a rich golden color. It is worth using pastry flour; it will result in a more tender crust. If substituting, use just 2 cups of bleached all-purpose flour, "Cook Time" is chilling time for for the ingredients and the dough - a must!

    Recipe #303497

    An elegant but simple way to serve asparagus, this timbale is like a sturdy souffle that holds its "breath". And you can use up less-than-perfect spears; use a vegetable peeler to peel the tougher stalks so they will be tender. A stick blender does a nice job pureeing the mixture.

    Recipe #303153

    This is from Carole Bloom’s book, The Essential Baker.

    Recipe #301529

    Sweet-tart snack that's great for kids and adults. This makes a big batch, but if I make less, I can't keep it in the house (it disappears!). Do check your oven temperature and be sure to keep the door ajar. Cook time is drying time - not active cooking!

    Recipe #300830

    Cranberry juice and lime flavor refreshing Nantucket iced tea. Use more or less of the syrup for your preferred sweetness. Allow an hour for the tea to steep - using room temperature water keeps the tea smooth and not bitter.

    Recipe #294273

    From King Arthur's Whole Grain Cookbook, a fiber-rich not-too-sweet cookie to cut out and decorate for any occasion - and you don't have to feel guilty about it! These are sturdy, but not too crisp, wholesome, and not too sweet (all the better for topping with lots of frosting!). They were easy to roll out and bake and held their shape perfectly. The tops and edges tend to be a bit bumpy (due to the oats) but a sharp cookie-cutter helps.

    Recipe #290589

    An Americanized version of a Scottish classic.

    Recipe #232456

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