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    24 Recipes

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    Please resist any temptation to add more ingredients. This is a dish in which the whole is vastly greater than the sum of the parts.

    Recipe #348281

    My health is failing but I was still able to prepare a full course Thanksgiving dinner for my extended family. I dreamed this one up while hospitalized the week before Thanksgiving.

    Recipe #341490

    Fragrant Tomato Onion Sauce. Cook time includes 30 minute resting

    Recipe #321393

    Semolina Pilaf. Take care when toasting seeds. Oil must be fairly hot for the mustard seeds to pop, but not too hot, scorching them. Heat must be lowered quite a bit to prevent burning the yellow split peas. Heat must be lowered even more to prevent burning the tiny split gram beans (urad dal). Serve topped with Gozzoo (recipe follows)

    Recipe #321392

    I keep milk on hand on Sundays for visits by my granddaughters. We don't drink milk. This recipe lets me use up the extra.I don't bother with the potato flour. From "Feast of Italy", 1973, consulting chef: Giorgio Gioco. Prep time includes cooling the potatoes.

    Recipe #211752

    Ingredients are everything! I got the True Spanish Dulce paprika from, grew the Hot Portugal pepper seeds from

    Recipe #153201

    Vegetable side dishes stole the show this Thanksgiving. This was my yellow vegetable dish. Use New Jersey red sweet potatoes and a full flavored rum, like Appleton Estates.

    Recipe #105167

    The suprise hits of this year's Thankgiving dinner were the vegetable side dishes. This was the green vegetable I served. I used red Swiss chard, giving the dish a holiday look. The dish can be finished in the oven while the turkey is resting.

    Recipe #104968

    From The Ashley Inn B&B, published in 1st Traveler's Choice Internet Cookbook accessed through They use a cooking time of 30 minutes; it takes 45 minutes in my oven.

    Recipe #104543

    Based on a recipe from "The Joy of Chinese Cooking" by Lo Mei Hing and Sun Tzi Hsi. Written in Japan in 1981. Translated and printed in Milan, Italy in 1983. One of the few dishes I make more than once a year.

    Recipe #102376

    All summer I made pesto with recipes from various sources, freezing them in 1/2 cup portions. When guests come by I cut up a baguette and set out a few. This one goes first, never a bit left. From Provencal Light by Martha Rose Shulman.

    Recipe #100384

    After growing tons of basil and trying lots of pesto recipes, I settled on two. This one is a pasta sauce. Use of a mortar and pestal is a must. After making it 3 times with a small marble set, I broke down and got an 8" granite set from ImportFood,com, Thai Market.

    Recipe #100184

    Turn inexpensive imitation crab meat into an elegant starter course. RC Crab Base can be ordered through their web site, I use grapeseed oil because it is rich in vitamin E and linoleic acid, any oil will do.

    Recipe #89026

    I made this one day when I was not in the mood for herbs and spices, not even garlic or wine.

    Recipe #86370

    Guests just wolf this down. It keeps them busy while I finish the soup course. This would also be good stuffed into cherry tomatoes.

    Recipe #86276

    My sister-in-law needed something for a holiday buffet. I came up with this.

    Recipe #86234

    It tastes like sunshine.

    Recipe #86162

    It's important to use a quality vinegar. I used Dr. Weis naturtriuber Applelessing fur die Vollwertkuche. This can be made up to 2 days in advance and refrigerated, covered.

    Recipe #85704

    You may want to take the batteries out of your smoke alarm when you cook this. Remember to put them back in. Chinese, brought here to build the railroads, invented ketchup using ingredients they found here. From koechiap (tomato sauce).

    Recipe #85490

    I just made it up after getting a good deal on mangoes. If available, use Appleton Estate Jamaica Rum. Please, no light rums or spiced rums.

    Recipe #84606

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