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    17 Recipes

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    This came from the Los Angeles Times via Liz at It was a stove top soup, but the closest I've yet found to Anderson's which is a tradition in California. I modified it just a bit for the crock pot and made it a hair thicker to suit our tastes. You can also add bacon, ham, or ham hocks to enhance the flavor a bit.

    Recipe #100649

    This goes together easily and the dumplings really set off the chili. A good weeknight meal. Add spices to taste if you prefer a "hotter" dish.

    Recipe #99664

    When I wanted to make a recipe that called for "Greek" yogurt, I found that there was none to be had within 40 miles or so. So I went searching and found several recipes on the web. I was able to compile them into a simple recipe that worked pretty well, I thought. This is for a large batch, but is very easy to cut down to whatever amount you want to make. Tastes like yogurt to me!

    Recipe #99415

    I found this in a brochure tucked in one of my mother's cookbooks, and just loved the whimsey of the name.

    Recipe #99328

    I first made these as a teenager using the 1940 Edition of the Prudence Penny cookbook published by the San Francisco Examiner. I loved them then, and still do now! A pretty easy way to ease into candymaking. Cooking time is cooling time.

    Recipe #99236

    From the Land Of Lakes Cookbook via a friend who knows how I like to play. Great as an appetizer spread, rolled in a tortilla, or in sandwiches. Lots of possibilities for innovation here! Cook time is chilling time.

    Recipe #99024

    This is an adaptation of a 1950's recipe from Franco-American or perhaps Chef Boyardee. The original called for 2 or 3 cans of spaghetti and meatballs, a can of corn, and a can of olives. Over the years this has evolved into my family's main comfort food, and both my kids could make it by the time they could reach the stove. We often cook a huge batch and freeze for meals throughout the month.

    Recipe #98915

    Good party spread, or even good as a sandwich filling! Add onion, garlic, etc as desired, keeping in mind that the artichoke marinade imparts a lot of flavor on its own. Cook time is chill time.

    Recipe #98674

    A good jumping off point for an appetizer spread- increase the cream cheese, add onions or almonds, be creative! Also makes a pretty good sandwich . . . Cook time is chill time.

    Recipe #98495

    Easy Jello aspic dressed up a bit- a refreshing summer side dish or salad . . .Prep time is chilling time.

    Recipe #98295

    This fabulous torte can be made without the sun-dried tomatoes. The combination of cream cheese and pesto is mouth-watering. The original recipe comes from Ann Hodgman's Beat This cookbook. I reduced the amount of butter used, and I like to make it in a loaf pan rather than custard cups! You can use basil or artichoke pesto, and I often use dry packed tomatoes but reduce the quantity by half.

    Recipe #89530

    One of perhaps three worthwhile recipes I took from a high school Home Ec class many years ago. I've played with it over the years, and this seems to be a good balance of flavors and textures.

    Recipe #89469

    This recipe came from a magazine back in the 50's. It is always asked for at family holiday dinners. It is sweet and tart and a bit unusual.

    Recipe #89467

    My daughter in law gave me this recipe and it is WONDERFUL. Almost a cross between a frittata and scalloped potatoes.

    Recipe #89462

    Carbonnades are made with bacon and dark-colored beer. This is delicious over hot, buttered egg noodles or spaetzle.

    Recipe #88892

    Mom found this recipe years and years ago. It is now a staple at every family gathering. Quick and easy, almost foolproof and once tried, spinach haters will rave.

    Recipe #88732

    Wonderful for winter potlucks and buffets. I've had to give the recipe so many times that I just keep a copy on my Outlook notes!

    Recipe #88649

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