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    48 Recipes

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    Adapted from Woman's Day Encyclopedia of Cookery (1979 edition).

    Recipe #195045

    These cookies are baked in mini-muffin tins. They are very delicate when they come out of the oven, but firm up as they cool. They are great for lunch boxes and backpacks. They are oatmeal cookies dressed up with whatever fruit, nuts and/or baking chips you like. It is a great way to use up small amounts of this and that left over after baking projects. One of my favorites is white chocolate chips + dried cranberries + chopped pecans. Chopped peanuts + mini M&Ms + raisins is another good one. If you don't have self-rising flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt for each cup of all-purpose flour.

    Recipe #167209

    This does not make a huge amount. The sauce is simple, quick and flavorful. The feta cheese gives some zest to the filling.

    Recipe #167172

    I created this cake for Easter Brunch. If you don't have self-rising flour, add 1 1/2 teaspoon baking powder and 1/2 teaspoon salt for each cup of flour used.

    Recipe #166771

    I found this recipe on the Yahoo Health website. Originally from Better Homes and Gardens, with slight changes in ingredients and methods. "Stoplight" peppers (a package of 1 each red, green and yellow pepper) make a pretty presentation. You can use pre-shredded 3-cheese blend (Monterey Jack, cheddar and Mozarella) instead of the Monterey Jack.

    Recipe #156792

    An easy, hearty side dish.

    Recipe #151335

    2 Reviews |  By ClareVH

    This cake is a whole lot of fun - for kids and adults. I have used cream cheese icing instead of the canned vanilla frosting.

    Recipe #135744

    1 Reviews |  By ClareVH

    This recipe comes from O.J. Sarah's Restaurant in Santa Fe, New Mexico via the L.A. Times Culinary SOS column. I have had this recipe clipping for over 10 years, and made this recipe many times. The dried blueberries are my addition. This recipe makes a lot, but freezes well. I portion it out in ziplock bags for freezing.

    Recipe #135514

    3 Reviews |  By ClareVH

    I have a photocopy of this recipe. I believe it is originally from Cook's Illustrated.

    Recipe #135446

    I love the texture that the cornmeal gives to these scones. Recipe from the L.A. Times food section.

    Recipe #135445

    This is more of a technique than an actual recipe. So feel free to use your favorite meatball recipe here. This technique is great for OAMC (see freezing tip) and you skip the tedium of rolling individual meatballs. This recipe is from Pillsbury Classic Cookbook #283 (Sept 2004).

    Recipe #135415

    2 Reviews |  By ClareVH

    Once upon a time, I found this recipe in the L.A. Times food section. I made it a couple of times, then I lost the recipe. So I wrote to the "Culinary SOS" and requested it. Lo and behold, they printed it in the paper for me and also included it in the book "Dear SOS: Thirty Years of Recipe Requests to the Los Angeles Times". It is fun to make and fun to eat. People think it is "Store-Bought".

    Recipe #135397

    1 Reviews |  By ClareVH

    I served this with Cilantro-Japapeno Hummus for sauce-a surprisingly good combination!

    Recipe #131956

    1 Reviews |  By ClareVH

    Madeira is fortified white wine. Red petit four cups make a nice presentation for Christmas or Valentine’s Day. If you do not have paper petit four cups, you can put dipped truffles on waxed paper and refrigerate until chocolate hardens. Cooking time does not include refrigeration time. Note: This recipe uses pasteurized egg white product to avoid raw egg issues. I used “All Whites” 100% pasteurized egg whites. It is found in the dairy case at the market. Some egg white products have flavoring. Check the list of ingredients; there should be only one ingredient: 100% liquid egg whites.

    Recipe #116394

    5 Reviews |  By ClareVH

    The double-dredging helps keep the chicken moist. Do not over-grind the cashews, or you will end up with cashew butter!

    Recipe #116328

    3 Reviews |  By ClareVH

    This is a colorful side dish, with a surprising amount of flavor. The recipe makes four side dish servings, but honestly, I could eat the whole thing by myself :).

    Recipe #112933

    Adapted from Better Homes & Gardens "Simply Perfect Hot & Spicy 1998."

    Recipe #110917

    A yummy Dip. A Bit spicy. Good for Super Bowl Parties! Cooking time is for stove-top preparation.

    Recipe #109378

    3 Reviews |  By ClareVH

    Not too creamy, just enough to hold everything together.

    Recipe #108323

    2 Reviews |  By ClareVH

    The cornmeal adds a rustic texture and flavor to this pound cake. I like to serve this with lightly sweetened strawberries and whipped cream or vanilla ice cream. For good results, be sure to use cake flour and sift before measuring. Adapted from Sunset Italian Cookbook, 1981 Edition.

    Recipe #108221

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