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    You are in: Home / Janet Musgrove's Public Recipes
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    25 Recipes

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    From "Bay Leaves" (1975, Junior Service League, Panama City, FL).

    Recipe #499237

    From a mailing from an electric company somewhere along the way. Ham or turkey can be substituted for chicken.

    Recipe #499236

    From my husband's sister, Jean. This recipe is submitted in her memory...no one could cook like Jean. Garlic juice, paprika, Season All & Worcestershire measurement are approximate; adjust to your taste. Use just about any cheap roast, bone-in or not. It will cooking long enough that it will be tender...a "can't fail" recipe if you use the "taste as you go" method.

    Recipe #499235

    My daughter found this recipe on recipegirl.com. It is delightfully sinful and different from all the ones I found today on food.com. I encourage you to take the extra time this recipe requires because the result is very good. See tips for preparation BEFORE starting, and make sure to measure all ingredients ahead of time for a less stressful preparation.

    Recipe #472326

    When my son was three, he loved this recipe. It is a family favorite for ground venison. From "Wild-n-Tame, Fish-n-game," published in 1981.

    Recipe #469378

    From the Star Tribune (Minneapolis), June 16, 2011 - I plan to try this at our summer party in July. My husband, who normally does NOT like coleslaw, thinks it sounds tasty.

    Recipe #459003

    From "Pots & Pipkins," which is older than my daughter and from Virginia. A Christmas must have for this family...similar to a Mexican wedding cookie or a pecan sandy. We prefer the almonds (I have used both slivered and whole) to save the pecans for other Christmas desserts!

    Recipe #403435

    My mom (Mitzi) prepared this for Christmas each year. It is the best, made with fresh cranberries. What makes the whipped cream "luscious"?...it's the cream cheese

    Recipe #403434

    This recipe is Jill from Haskell, TX, a participant with me at a writer's workshop in Abilene. Substitute 1-2 lb ground venison for ground beef.

    Recipe #403433

    Adapted from a boring "hominy casserole" recipe and named for the state in which we lived when we first tried the dish! We love it at Thanksgiving and/or Christmas.

    Recipe #403432

    My mother-in-law made this each year for Christmas. Hope you enjoy!

    Recipe #403431

    This recipe is from Cook 'Em Horns published by the University of Texas Ex-Students' Association. It is the only enchilada sauce recipe I use, period. Homemade is always best. I have used a blender, but I don't blend all the tomatoes. I have also used a potato masher for the tomatoes for a thicker sauce. Cooking and prep time to not include preparing the enchiladas. Serve on beef, chicken, vegetarian...just about any kind of enchilada.

    Recipe #400187

    A great one-dish dinner, rich, warm, and very comforting. Bacon makes any recipe better! Source: The Best Little Cookbook in Texas, a collection of recipes frrom the Junior League of Abilene, TX, published by Hart Graphics, Inc., Austin, Tx.

    Recipe #400186

    Recipe from Jean Evans (Robert's sister). Recipe dated 6/30/79. Jean was an awesome cook, seldom measured anything. This is the recipe I use to when I send food with Robert for the annual pheasant hunt in South Dakota.

    Recipe #400185

    Recipe from Janet Weiner

    Recipe #400119

    Published in Bon Appetit, July 2006, this recipe is from James McNair's book Build a Better Burger.

    Recipe #400084

    I'm posting this because I've had it before, and it is quite good. Also, I have a vegan daughter, and I want her to have the recipe. The friend who gave me the recipe calls this "Tennis Chili" because she got the recipe from a friend who plays tennis with her husband. I'm very interested in reviews!

    Recipe #291167

    A change from potatoes lyonnaise and colorful, to boot! Don't skimp on the onions.

    Recipe #264759

    We always called them "corny dogs." My brother and I loved them. Not for the calorie conscious!

    Recipe #226195

    A gem of a recipe! The first time that I made this, I used venison roast. My sweetie and I were astounded by the flavor, tenderness. If you don't care for venison, this is a recipe to try. Yes, I know that it is labor intensive, but well worth the effort. Do not fail to make the gingersnap gravy. Homemade spaetzel is the perfect accompanying dish.

    Recipe #225084

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