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    145 Recipes

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    This is the BEST string bean casserole I have ever had! Ellen brought this to our Menu #438 , it was a big hit. She even made me some as a gift, later. This will definitely be served at our table at Thanksgivings, and many meals between. She was kind enough to share her version of the classic

    Recipe #211071

    When I was a student nurse, we had 2 Korean doctors, a husband and wife, doing their internships at our hospital. They were very kind and friendly to us, and invited us to their apartment on occasion. This was a wonderful treat we were served. Dr. Kim simply called it, egg roll. When I came home from school on vacations, I introduced my parents to this. My father would request it every time I came. In Daddy's later years, he still would ask me to fix it when I went to visit, or he came here. I am posting it here by request of my son, who also has fond memories of it. I fixed it for my husband, my son, and myself this morning. It is a scrambled egg dish. I hesitate to call this dish Korean, because I don't know. Dr. Kim was.

    Recipe #211044

    I can never get enough! Maxine and Linda inspired me to write this recipe. Although it is not exactly how they make it, it is close. They prefer Miracle Whip, and don't add the onions. I used this to stuff the small puff pastries (Recipe #186307) to make hors d'oeuvres. I dice and chop finely for the hors d'oeuvres, and coarsely for sandwiches or salad.

    Recipe #207901

    Sweet, hot, fast, and simple.

    Recipe #205754

    This is the traditional potato salad we serve at our church's Lord's Acre Day dinner.

    Recipe #205300

    We have these a lot, when we make scrambled eggs. A favorite of guests, too.

    Recipe #205100

    Very simple. Very tasty. Amounts can be changed to suit your taste. This is my favorite way.

    Recipe #203713

    My Mother used to serve this years ago, I can still taste it. Warm, light, creamy, and yummy.

    Recipe #203677

    This is part of a really hearty meal we serve to our vegetarian friends. If there is any leftover, it freezes well, and it can also be used as refried beans in burittos.

    Recipe #203448

    On New Year's Day, we invite friends over and have our favorite New Year's Day foods. I make what I thought this was the traditional Brunswick Stew recipe. I have searched the site and none sound like this! Maybe it is only traditional with us! Each year, at Thanksgiving and Christmas, I make turkey stock from our leftover birds. It is way too simple to even write a separate recipe. After dinner, I cut the meat from the bones (of the turkey) that we want to have for leftovers, sandwiches, or other good meals and refrigerate it. Then I put the carcass, the gravy, the neck, turkey skin, a squirrel (if we have one), and a rabbit (if we are lucky) into the pan I cooked the turkey in, along with about 2 quarts of water. I simmer this until time to go to bed, then put it on the deck (it is as cold or colder out there than it is in the refrigerator), and put a couple of bricks on the lid to keep any animals from stealing our broth. The next day, (bring pan back into kitchen) heat to warm, remove bones, and skim fat. Freeze broth and meat and save for New Year's Day. The amounts are approximate.

    Recipe #203398

    That last little bit of ham--from Christmas or other fine dinner. I just love leftovers!

    Recipe #201272

    Smooth, simple, and savory. Dedicated to Julie (.::.Blink.::.)

    Recipe #200005

    Heather gave me this recipe. She said she never liked "those things!" until her mother had a dinner party and fixed them like this. I like them no matter how they are fixed, but must admit, these are one of my favorite ways of having brussels sprouts.

    Recipe #199394

    Oh so tender! Last night it was venison steak, tonight it is venison tenderloin. Thanks again Scott--and thank you Phillip! (another dear deer man!) Thanks Carrie and Tom!

    Recipe #199363

    The aroma of the onions, garlic and olive oil mixed with the simmering beans and ham bone fill the house. My son, says, "That smells so good! I wish I liked beans." We serve this with sour cream, and Recipe #194324.

    Recipe #199143

    Tender, flavorful, and fast. I am so grateful! Scott knew how much we like venison, so he came by yesterday and gave us about 70 pounds of venison!... fresh, just packaged, and a doe. Last night was venison steak... recipe to follow, and tonight was tenderloins. Will post that later. I checked the Zaar to see what people did. There were only 5 recipes for venison steak, and all took way longer than I wanted. So here it is, I made it up as I went along. Boy was it yummy!

    Recipe #198857

    I got this from one of my older cookbooks, "Woman's Day Encyclopedia of Cookery", and adapted it to suit our needs. This is great, if you like beets! I love beets, and kids love this too because of the hot dog octupus and color. This soup can be a full meal with some hearty bread. I like to serve my Swedish Rye bread with it (Recipe #194316)

    Recipe #197990

    My mother spoke of having bonfires when she was young, growing up on Long Island. The kids would throw potatoes into the fire. She said they would be burned and hard on the outside with light fluffy potatoes on the inside. When cooked this way, the outside is very crisp and crunchy, and the inside nice and fluffy. We throw a bunch of potatoes into the oven of the wood cook stove many, many nights during the winter months. We frequently put them in the gas stove, in warmer months, when cooking a roast, or other oven dinner. But somehow, "mickies" are not the same unless cooked in our Home Comfort! We always think of Mother when we have mickies.

    Recipe #197960

    Simple Fast Easy Tasty. This is one of the most plain recipes we have. Sometimes comfort comes from not guilding the lily.

    Recipe #197858

    Ethel was one of our women in our Sewing Bee, she passed away recently, she was a young 93. I made this chicken dish to take to the dinner following her memorial service. She gave this to me years ago. Easy to make, and very tasty. We usually throw a few potatoes into the oven before starting the dish, and cook some tiny garden peas at the end.

    Recipe #197788

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