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    You are in: Home / Lady Chef #1960's Public Recipes
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    4 Recipes

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    This salad was a big hit when I took it to my sister's house for Easter Sunday Dinner. It can be prepared a few hours ahead of time if desired but I choose to make it while the other dinner menu items finish cooking/baking so the fresh crunch of the ingredients are best enjoyed.

    Recipe #463312

    I made this punch for our Cinco de Mayo lunch here at our Corporate Office. It received rave reviews and those who "indulge" in liquor (not a drinker myself) told me they would use this punch to make the non-alcoholic version for the kids and add tequila for the adults! It's a refreshing and not-too-sweet compliment for your favorite Mexican fare or any meal of your choice.

    Recipe #455242

    ”Homemade lasagna is one of life's best comfort foods. This recipe is one that has the authentic Italian taste your family and friends will love. All seasoning can be increased or lessened to your personal taste and preference. (The fennel seed in my opinion gives a wonderfully authentic taste and some add a pinch of nutmeg to the cottage cheese-if you prefer ricotta cheese this can also be used instead of cottage cheese). I have salt-sensitive members in my family so I buy no-salt tomato sauce as the crushed tomatoes and paste are usually not over-salted (all tomato products are available in no-salt versions if you need to decrease your intake of sodium-the cheeses usually have enough salt as well) I also set the parsley and Parmesan cheese on the table for my family to add that last bit of seasoning before enjoying--DELIZIOSO!! For best results, prepare one day ahead of baking.

    Recipe #453212

    There is nothing like an old school and basic but very delicious pound cake. This cake is and moist and delicious and the sour cream works to give the cake the tangy zing in its taste. A few useful cooking tips--bake this cake a day or two prior to serving to allow the flavors to set well. Also never bake this cake in a loaf pan because the cook time is too long and the cake will dry out. Also adjust the flavorings to your liking if you prefer more vanilla/less almond extract or you want to substitute/add lemon extract (I have seen other pound cake recipes with all three extracts but I personally prefer almond flavoring and more of it).

    Recipe #451009

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