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    145 Recipes

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    This is another of my memories from childhood. I made these cookies back in the '50's when I was quite young. Mother gave me the cookbook where they were written inside, I was still quite young. They are your basic standard peanut butter cookie, but none of the others have these exact same ingredients, so I get to share yet another treasure from my past.

    Recipe #315591

    We had this at a recent art opening.They were on a platter, thin, golden brown, and garnished with two long sprigs of lavender. Michael duplicated it at home. Yummy!

    Recipe #314979

    Soft, light, sweet and floral. Goes well with Asian dishes.

    Recipe #314941

    A hearty flavorful rice. Use in Indian cooking. Is not overpowered by spices.

    Recipe #314940

    Simple, inexpensive, comforting, and tasty.

    Recipe #287853

    Crispy and tender. I count soak time as passive cooking time, and do most of the prep while chicken is soaking.

    Recipe #282528

    Rich, very, very rich. This is an old recipe from the 1700's. Originally, a friend gave me this and swore me to secrecy, but later, I found this same recipe in an old cook book. I would not drink this often, with or without the alcohol! Certainly make sure your guests have a desiginated driver! This is awesome eggnog!

    Recipe #282475

    Hot, Spicy, and Yummy... hot hot hot... a stew he is famous for.

    Recipe #282152

    What to do with those Chipotle peppers we smoked? This is our recipe inspired by Recipe #53939, Recipe #232930, and a number of others. I would classify it as a hot spicy beef stew. This was so hot, that it made my fingers tingle when I took the short ribs out of the bag. I think the slow and low cooking made the heat of the dish mellow as opposed to the raw heat of fresh hot peppers. We both enjoyed this so much, and plan to fix it again.

    Recipe #265458

    This was on the label of the Flat Iron Steak we had for dinner the other night. We adjusted it slightly to suit our tastes.

    Recipe #247856

    We love tomatoes! Every year, when our tomatoes come in, I make spaghetti sauce, can some of the tomatoes, do sun dried tomatoes with the romas, and make fresh salsa. I usually can the salsa, too. I love making it extremely hot, as it tends to mellow in the canning process. Sometimes, though, the heat just comes right on through. It is not a raw type of hot, but with the canning, it tends to age quite nicely. I keep a crock of salsa going all Summer and Fall. I don't can it until the flavors have had a change to mingle and the raw taste is gone. (about 3-4 days)

    Recipe #244083

    This is another old recipe, probably the one the women at church use, I found it in the Fanny Farmer Cookbook.

    Recipe #243820

    This was sent to me from a friend who is also enthused about pickle making. It is from the Ball Bule Book. Pickle making begins with the brine and to make carelessly or to maintain carelessly a brine is the reason for most of the soft and unfit pickles. Remember these key points; Use clean stone or glass jars; use only a recommended pickling variety of cucumbers; use only canning and pickling salt; and do not use hard water. Pickles must be placed in a brine and fermented for approximately 6 weeks before the addition of the final and last brine.

    Recipe #243786

    The cook who worked at Tucker Psychiatric Hospital in the late 50's and early 60's made lemon chess pie. When I worked the night or evening shifts (as a student nurse), she would make an extra pie for me because I loved them so much. I must have gained 10 pounds during that rotation! This is as close to what she made as I could find. I adapted this from "Southern Living, Our Best Recipes" (1970). It is somewhat different from the other Lemon Chess pie recipes. I use the same crust as I use for my Recipe #182002.

    Recipe #242843

    I got this from a magazine while waiting for Janet to cut my hair. The bones definitely need "panties" on them for this presentation... I have heard them referred to as "hats" and "frills". When looking for them in Canada, the women in a culinary shop in Toronto loved me calling them panties, they had no name for them, but knew what I was talking about. Actually, they are very simple to make.

    Recipe #239158

    This is the best dip recipe I have tasted. Linda made it for us during one of our visits. The bowl needed to be refilled, so I got the container out of the refrigerator, took off the lid, and dumped it upside down onto the floor. Oh my gosh! What a mess, boy was I embassassed! We quickly scooped it up (being careful not to touch the floor) and put it back in the bowl. Dill weed is very expensive, about $65 a pound. Now I save and dry it for both my sister-in-law and me.

    Recipe #238861

    Sometimes people like meat. Usually I fix Recipe #223922 , but occasionally I fix a beefy version, and slightly differently.

    Recipe #224228

    Hot and Spicy

    Recipe #223922

    Although I did make this "car camping", when my sons were young, it is a quick and easy, at home, top of the stove, one skillet dish. Sometimes, I use bacon, sometimes not. You might want to use less catsup, sugar, and molasses if you want it less sweet.

    Recipe #211371

    Sweet, simple, and easy to serve at a dinner party.

    Recipe #211347

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