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    145 Recipes

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    I love saltimbocca. This is a variation using turkey from Delicious magazine, who suggests serving it with green beans.

    Recipe #278533

    This is from bon appetit magazine. I'm sure you could substitute any firm white fish for the halibut. It's best to warm the mashed potatoes in the microwave and adding more milk if necessary to make them spreadable.

    Recipe #278535

    I clipped this from a supermarket cookbook a while back, and I don't know which brand it was. The recipe was submitted by a Nancy slover, from Federal Way Washington. Thanks Nancy, this is a real hit at my son's school's bake sale! If serving at the bake sale, I leave out the nuts, but for home baking, I put them in.

    Recipe #278530

    A yummy, healthy tuna salad sandwich from Cooking Light. You can substitute solid white tuna canned in water if you don't have any fresh.

    Recipe #278528

    A Jill Dupleix recipe from Delicious magazine. I love this because I usually have the storecupboard ingredients on hand, so it's perfect for when I've suddenly got some yummy fresh spinach to cook.

    Recipe #278525

    From a Pillsbury Brunch cookbook. Sooo yummy! The cream cheese in the topping can be low fat or fat free.

    Recipe #278460

    From Cooking Light. It says to use cooking spray to grease the pan, but that never works for me, so I use butter, although I do realise that makes it far less 'light'. Oh well, at least the cake comes out of the pan!

    Recipe #278457

    I made this as a starter for Christmas day. Was a big, big hit with my husband, who loves stilton.

    Recipe #278455

    This is a Gary Rhodes recipe that I found on the BBC website. It's a good alternative to a typical roast turkey Christmas dinner, although I admit, it is a lot of work!

    Recipe #257741

    Swiss chard is a leafy green that can be used in place of spinach for cooking. I was pleased to find this recipe in Delicious magazine, that calls for it specifically and uses both leaves and stalks.

    Recipe #257740

    It pains me to admit that I've discarded my grandma's yorkshire pudding in favor of this one from Delicious magazine. This one uses sparkling water as a secret (shhh!) ingredient. Yum, yum, I love yorkshire pudding!

    Recipe #257739

    I love steamed puddings, and little individual ones are so fun. These are like little steamed carrot cakes, an they fit well into my Pampered Chef glass cups. I really like that with this recipe the puddings steam in the oven rather than on the stove top. You could add raisins or sultanas if you wanted to. From Delicious magazine.

    Recipe #257738

    With creme anglaise & strawberries. Angel food cake was another thing (along with custard and floating islands) that I didn't think could be homemade. Imagine my elation when I found this recipe in Cooking Light. We always had Angel food cake on the 4th of July (along with root beer floats). This is a good recipe - worth getting a special pan for.

    Recipe #257516

    This is an adaptation of a recipe in Woman's Day that used and Oreo Cookie crust. I like this dessert because you make it the night before serving. My dad said this was better than regular pumpkin pie, and I'd agree!

    Recipe #257498

    I'm ashamed to admit that I always thought that it wasn't really possible to make floating islands (like twinkies, and coca cola). But it is. I found this recipe in Australian Table magazine. It's even better than the store-bought ones.

    Recipe #257495

    If you take nothing else from this recipe, note this: you can eat parsnips raw, grated, in salads. That knowledge has revolutionised salad eating for me. This is the recipe that taught me. From Good Food magazine. You could substitute plain yogurt for the creme fraiche.

    Recipe #257496

    A Jill Dupleix recipe from Delicious magazine. I love this because I usually have the store cupboard ingredients on hand, so it's perfect for when I've suddenly got some yummy fresh spinach to cook.

    Recipe #257493

    We often have a glut of mushrooms and potatoes at our house when we haven't been good about cooking from our organic vegetable box. And I never know what to do with aubergines. This recipe from Delicious magazine helps us out when that happens. And it tastes darn good too! Serve it with rice and/or naan bread.

    Recipe #257491

    Found this in Delicious magazine. It's a different way of making Shepherd's Pie, and one I really like. It takes a bit of time, but you could do the prep beforehand and bake it just before you need it. I use Bart's tamarind paste. The recipe suggests that this goes well with a bottle of Australian Cabernet-Shiraz. Well, who am I to argue on that one?

    Recipe #257490

    Goat cheese is a fave of my hubbies, and this tart is perfect for lunch with friends. From Delicious magazine, who sugessts you serve it with fresh rocket (arugula) leaves.

    Recipe #257489

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