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    You are in: Home / Donna Matthews's Public Recipes
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    92 Recipes

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    We have tried a lot of different recipes for zucchini cake, but this one given to me by a homeschooling cohert, is our favorite.

    Recipe #142200

    This is a very quick and easy, deliciously fresh tasting, and healthy for your heart dinner.

    Recipe #130806

    This recipe was given to me by one of my Armenian employees years ago. It differs from other tabouli recipes in that it has no mint and adds chopped black olives.

    Recipe #130805

    This recipe was on a bag of garlic bulbs at a produce stand in the state of Washington. Green beans are not always my favorite vegetable, but this recipe makes them very tasty.

    Recipe #130804

    After much experimentation with ingredients and ratios, this is my favorite sweet pickle relish. I usually can it when the burpless cukes from the garden get away from me.

    Recipe #130781

    The cheesy crust is what makes this the best spinach quiche I've ever had. The recipe by Mary Proctor came from a cookbook by World Missionary Evangelism, Inc.

    Recipe #126406

    This vegetarian main dish takes a bit of time and energy so we usually fix it for special occasions or company. Served with a salad and rolls, it is a beautiful gourmet meal.

    Recipe #117132

    This originally came as the dressing with my Harvest Salad, but we like it so much we use it with a lot of other salads, too. I usually just keep some in the refrigerator along with the ranch, Italian, and poppy seed.

    Recipe #115233

    I have tried a lot of carrot cakes, but this one is my favorite. The difference is the hint of orange. It can be served as a breakfast coffee cake or frosted and served for a dessert. Cream cheese icing is my favorite.

    Recipe #114971

    This is a fairly standard vegetarian lasagna, but it is the one our family has grown used to over the years. It is very colorful with the green noodles, red tomato sauce and the white cheese layers.

    Recipe #114831

    The chile tomato sauce makes this dish. I got the recipe from my mother-in-law when I first got married. Now I fix it for whole family gatherings along with a chicken dish because my sons love the tongue and my daughters-in-law are not fond of it.

    Recipe #114541

    This recipe is for my children, as it is the one they grew up with. It is denser and not so high in fat as the light and fluffy kind.

    Recipe #114251

    When we visited Williamsburg VA, we went to all the inns and taverns in the historic district. Then we bought a cookbook and made a new Thanksgiving tradition centered around many of the historic recipes. This is our Thanksgiving soup.

    Recipe #114169

    This is an easy dish which my kids like a lot. We first had it at my sister's house many years ago.

    Recipe #113919

    We love to make these ahead, wrap them individually in foil, freeze them in a plastic bag, then pull them out and bake them when we feel like having a hot lunch.

    Recipe #113649

    Good for a breakfast or to take to a brunch. Very easy to throw together the night before and cook in the morning.

    Recipe #113375

    Sometimes I serve this over angel hair pasta, but more often with a good fresh loaf of bread.

    Recipe #113115

    In this recipe I use my own pesto which I make in the summer, freeze in ice cube trays, then store in a freezer zip top bag. I use about half a cube for this recipe.

    Recipe #112463

    This Caesar has no egg, no anchovy, no mustard, and no a few other traditional ingredients; but it is quick, easy, and all the teen-agers eat it. The passive work time is approximate and is for the garlic to flavor the dressing.

    Recipe #112355

    The summer savory in this meatloaf gives it a distinctive flavor

    Recipe #111628

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