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    66 Recipes

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    Sweet and refreshing tea; back in the 1950's-60's my best friend's mom (Ruth) used to make this every day and served it poolside when we were kids. The "secret" is adding the sugar to taste to the strong brew, then adding ice cubes.

    Recipe #474680

    A friend gave me this recipe; with only 4 ingredients, it's super easy. Tasty, too!

    Recipe #474629

    From the American Diabetes Assn. These spicy-sweet fries are so crisp and tasty you won't miss the traditional variety. Posted for safe-keeping.

    Recipe #512444

    From American Diabetes Assn. A refreshing and beautiful dish that is easy to prepare. Posted for safe-keeping.

    Recipe #512446

    I love "Dad's" brand from Lexington, Kentucky, but at $7.00 for an 8 oz container, it's a bit pricey. This comes pretty close to the real thing. I like to spread this on bagel crisps, but it's great on anything.

    Recipe #493649

    I have not tried this yet, just got it from a friend who has been making it weekly and says it's easy and very filling, with 3 1/2 WW points per 1 cup serving. I can't guarantee that it's "Weight Watchers". It looks like a basic soup that other vegetables could be added to (such as broccoli or cauliflower) to add nutrients without adding a lot of calories. Note: after seeing the calorie and fat count on this, it doesn't look like a weight watchers' item! However, I'm keeping it on here for a filling, easy soup that I'd like to try.

    Recipe #511943

    Just your good ole Midwestern (Ohio) macaroni salad. My Mom's (Eileen) recipe from the 1940's. This was a staple at all our picnics or cookouts. Mom used Miracle Whip, I use mayonnaise. Best made a day ahead of time so you can adjust for moisture. As usual with all our family recipes, the secret is to keep tasting and adjusting ingredients as needed!

    Recipe #474610

    A favorite in the Big Easy, this is better than any I've had at restaurants in New Orleans. Instead of the traditional Mortadella (which is just a fancy balogna) I use pepperoni. I use Boscoli Olive Salad, so it saves a ton of time on prepping. It is available in some international markets, and I believe you can order it online. The traditional Muffaletta is served on a round loaf, but any shape will do as long as it is tasty and has a nice crust. Surprisingly, this freezes very well; I have frozen individual serving sizes and eaten it 6 weeks later and it tasted just as good as when fresh!

    Recipe #493659

    My daughter lives in New Orleans and was visiting me in Ohio in August, 2005 when Katrina hit. This was a salad she served often in New Orleans, and made this salad for a family reunion in Ohio and it was a huge hit. I thought about naming it "Katrina Salad" but probably not a good idea...... Amounts vary, you can add as much or little as you like.

    Recipe #474681

    From "The Good Carb Cookbook". posted for safe-keeping

    Recipe #512262

    I found this recipe on youtube......For times when you don't have meat drippings, this makes a nice, smooth gravy without all the "junk" added to jar gravy or gravy mixes. (I like to make the beef gravy, then heat meatballs in it, and add a little sour cream for a nice "comfort food" to serve over noodles.) "Better than Bouillon" can be found in your grocery near the soup bases or the chicken or beef broth.

    Recipe #511799

    From "The Good Carb Cookbook", posted for safe-keeping. Prep time includes allowing tomato mixture to sit for 30 min.

    Recipe #512261

    The "The Good Carb Cookbook". Posted for safe-keeping.

    Recipe #512255

    America's Test Kitchen always seems to find the easiest way to make the best food. They found the best results with diced hash browns, sometimes labeled "Southern" style. If you want to use fresh potatoes, (which will add a few extra minutes to the recipe) substitute 1 1/2 lbs. russet potatoes (3-4 medium) scrubbed and cut into 1/2 inch pieces for the frozen potatoes. Increase microwave cooking time to 8 minutes, or until and potatoes are tender around the edges, shaking the bowl halfway through. Proceed with the recipe as directed. Posted for safe-keeping.

    Recipe #512393

    From "The Good Carb Cookbook", posted for safe-keeping. Note: you can substitute 3 (6oz) cans of chicken breast (drained) for the fresh chicken. Cook times = refrigeration time.

    Recipe #512253

    A tasty, easy recipe for stuffing your turkey, or as "dressing" on the side. I developed this recipe by playing around with family recipes and adding the apples and nuts to give it a little more moisture and flavor. Altho I usually don't stuff my turkeys, this recipe makes enough to stuff a 14-16 lb. turkey, or if you make 1 1/2 times the recipe, it will stuff a 20 lb. turkey and fill a large casserole dish on the side.

    Recipe #474622

    Awesome beef BBQ recipe from my Aunt Dot, way back in the 1960's. Serve on hamburger buns.

    Recipe #474618

    From "The Good Carb Cookbook". For variety, substitute broccoli for the spinach. Posted for safe-keeping.

    Recipe #512252

    From the American Diabetes Assn. Using a wok for this recipe helps the veggies cook evenly without getting mushy. If you don't have a wok, use a large skillet. Posted for safe keeping.

    Recipe #512443

    From the Kentucky Beef Council. I haven't made this yet but it looks delicious. Posting here for safe keeping. Marinade time is 6 hours to overnight, so you may want to prepare it a day ahead.

    Recipe #511935

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