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    You are in: Home / silly sally's Public Recipes
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    42 Recipes

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    Extremely easy, and very good! This casserole is made in layers and baked! The ingredients are usually on hand in your fridge and pantry, too! Now what could be easier than that? The recipe comes from Foodgeeks.com.

    Recipe #259400

    These ribs are oven-roasted. Select meaty, country-style ribs, back ribs cut from the blade and center section of the pork loin, or boneless ribs. Keep side dishes simple - grilled veggies, potato salad or coleslaw. A good rule of thumb is: Ribs are ready to eat when meat wiggles from bone. Recipe comes from a page ripped out of Grit magazine, back in 1994.

    Recipe #259073

    Honey adds sweetness to this full-bodied Coffee. A must for your Holliday guests or if you are snuggling up with a good book and a warm, fuzzy blanket some winter's night. Recipe comes from a book called "The Spirit of Christmas" by Leisure Arts.

    Recipe #258239

    If you love the flavor of fresh basil and tomatoes, you will love this pasta dish. "Mostaccioli" is a tubular pasta. The recipe comes from General Hospital Medical Center "Fun in The Kitchen" cookbook, a book published from volunteers and employees at the Medical Center in Everett, Wa. A wonderful vegetarian dish! *cooking time does not include the few minutes it takes to cook the Mostaccioli pasta*

    Recipe #256871

    These scrumptious Enchiladas can be made the night before to eat and enjoy the next day. Need to be at least 8 hrs. in the fridge before baking. The recipe comes from the internet, on Bed&BreakfastInns online.(Time does not include 8 hrs. refrigeration)

    Recipe #255944

    This is an awesome spinach salad, with the best Honey-Mustard dressing ever! Make the dressing first and refrgerate to blend flavors. I have had this recipe on a sheet of paper for years and years, the paper is tattered, yet I have no idea where it came from. Presumably there is a Taylor's Landing somewhere, that deserves the credit. Yummy! (The prep times does not include the dressing-chilling time or time to boil the egg). The dressing makes 1 pint.

    Recipe #255943

    Here where I live, an omelet is not eaten for breakfast, but rather for dinner or a great luch in the middle of the day. This wonderful omelet can of course, be eaten any time. It comes from our local market, SPAR, which had it published in a brochure. Very simple to make, and a good, old-fashioned, farm-type dish. Velbekomme!

    Recipe #179494

    Oval shaped "birds", filled with a surprise! These are wonderful! Children of all ages love these birds, and my mom made them for DH and I several times while they visited us in Nov 2005. I had just completed my chemo treatments, and this is one dish I could eat, with mashed potatoes. Rice is also excellent with this dish! Enjoy, from my mom!

    Recipe #179463

    A favorite soup at our house! DH is so happy every time I make this, and that is saying alot, because he is not a "soup man"! This is easy, and healthy! Besides that, it smells soooo good, your neighbors might just drop in to see what's cooking!!

    Recipe #131637

    Do you have to make something for a pot luck party? These are always a hit...never fails. Kids love èm, too!! You can serve them as a snack food, just stick tooth-picks in then. Or fix rice, and serve as a main dish. Recipe comes from my aunt. It makes one pan full....usually about 30 hamballs, but that depends on how big you make them.

    Recipe #131636

    For a flavorful drink, chopped apricots are marinated in white wine, brandy, and sugar, for several weeks. This is a special drink to be served at Christmas or other festive get-togethers. The 1 to 4 weeks it takes to make this, is not listed below. The left-over apricots can be used for cake fillings.

    Recipe #120550

    This is very versatile, and can also be made with cooked hamburger or leftover, chopped ham, or no meat at all! Easy, one-dish meal. It is also very reasonable in price to make, and feeds a family of 6. Add some yummy bread and a salad, and your meal is complete! This recipe is a newspaper (unknown) cut-out from the 70's.

    Recipe #115771

    These skewers are delicious, and a perfect alternative to your meat skewers...and more healthy. Suggested types of fish to use: Halibut, rockfish, snapper or orange roughy.The tomato relish should be refrigerated at least 30 minutes, which is not accounted for below.

    Recipe #115644

    Rice....with a kick!! This is really, really good. The "kick" in it is determined by if you use 1 or 2 jalapenos. If you like a little kick-in-the butt, you'll love this flavorful rice! I don't know where this origional recipe comes from. I've had it for 20 years plus!

    Recipe #115446

    Smooth, creamy, and OMG so good! This recipe comes from Brattens which used to be located in Salt Lake City, Utah, years ago. It's been gone for years, but this clam chowder lives on. What a legacy! The restaurant gave me the recipe back in the middle 60's.

    Recipe #115258

    Pureed cottage cheese and low-fat milk make a nutritious stand-in for the heavy cream usually called for in alfredo sauce. This taste is exquisite, and is also a wonderful dish for those of us who want a meatless meal.

    Recipe #115006

    This is very simailar to "the real stuff". It does call for glycerine. In the 90's, when I lived in the states, you could buy glycerine at the drug stores. I don't know if you still can find it there. Galliano is a "must" in Harvey Wallbangers! Yield: approximate. I don't know where this recipe comes from.

    Recipe #114877

    These cookies are from 1937. They have been in my "special" cook-book for years, but I don't know where it came from. They are really good..the true old-fashioned kind! I usually get about 3 doz., but that depends on how big of a spoon you use to drop them on the cookie-sheet.

    Recipe #114727

    Jicama is a sweet root vegetable grown in Mexico, with white, sweet and crisp meat. It is found in most grocery stores. Humus is good as a dip for anything, but I especially like it with Jicama. It is a good vegetarian dip. Chilling time is at least 4 hrs.**not listed**

    Recipe #114308

    This is so easy, and whips up in minutes. A must on your Christmas buffet table! Origional recipe comes from General Hospital in Everett, WA. The cooking time listed, does not include the passive chilling time.

    Recipe #114079

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