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    8 Recipes

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    Make bread with your own combination of flavors! Recipe from "Grace in the Kitchen" cookbook (Grace Episcopal Church, Bainbridge Island, WA) and "Sharing Our Best" (Salvation Army, San Francisco, CA).

    Recipe #474871

    This reminds me of having chicken curry at home as a kid. My mom had a special serving dish with compartments for all sorts of condiments for the curry. I've tried to replicate those flavors here.

    Recipe #474098

    More like coffeecake than bread. My aunt Dolly's recipe, from her friend Mila King. Ingredients may seem oddly written but read the whole recipe and that should make sense! Original recipe says "Yield: 18 mini loaves" but it makes more.

    Recipe #443368

    (Revised February 2014, amended proportions.) In my family we call this "Filipino sick people chicken & rice soup". It is a classic Filipino dish, but it's mild and easy to eat when you're under the weather, and it really does make you feel better.

    Recipe #339262

    This was an experiment that turned out well. I wanted something different for coffee hour at church, and got many compliments on this. (I will admit that I made an extra egg so I could taste the finished product and still have 24 appetizers to bring!) The prep and cook times are approximate since you can do some steps simultaneously or ahead of time.

    Recipe #417598

    Typical Filipino adobo has meat in a sauce of soy sauce, vinegar, garlic, and peppercorns. This variation has coconut milk. Serve over rice. This keeps well and is even better the next day; chill, skim the fat from the top, and warm gently. (This recipe is modified from "Memories of Philippine Kitchens" by Amy Besa and Romy Dorotan.)

    Recipe #388787

    This is my aunt Dolly's flan. She doesn't like vanilla so she leaves it out, but I think it adds a little something. Cook it long and low rather than high, lest it curdle. Some hardened syrup is always left in the bottom of the bowl; soaking eventually gets it out. She never refrigerates it, but it usually doesn't take long for us to eat the whole thing! My friend Lisa says this makes her knees melt. =)

    Recipe #339271

    This recipe combines “Wild mushroom soup with sherry and thyme” from Fine Cooking Cook Fresh magazine, Fall 2013, and “Wild mushroom soup” from Forgotten Skills of Cooking, by Darina Allen, Kyle Books, 2009. The first one has sherry, which I didn’t want to use, and the second uses milk for half the liquid, which I also wanted to avoid. The recipe is vegetarian, and can easily be made vegan by substituting the butter and not using the cream garnish.

    Recipe #507877

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