I was looking for somthing different with chicken for Soup Time after church and found this in one of my mothers cookbooks. It went over great. To make cooking time go faster on Sunday morning I prepare everything the night before.
This recipe was passed from my grandma to my mother and passed to me and will be passed to my daughter when she has children. Adjust bowel movement by more or less honey. Use more or less lemon according to size of curds in spit up. More makes larger curds.
My husband wanted a Bone in Ham the other day and with my kitchen was between 80 - 90 degrees, I did not want to heat the oven. I could find lots of recipes for steaks but very few for Whole or Bone in Ham. I combined what I found and came up with this.
The weather this year for Memorial Day was wet and cold. For our annual church BBQ I wanted to do something different and desided a BBQ Soup was the thing. For the barbecue rub I use recipe #125138. I used my own recipe for the bbq sauce (I haven't published it yet because I never measure). You can use your favorite or a bottled one.
My husband saw the commercial the other day for Olive Garden's new sauce and since the nearest Olive Garden is 2 hours away and we don't get there often I desided to try to duplicate what I saw. I checked out Olive Garden's website and looked at thier recipes (of course this one was not posted) but notice most creamy ones were based on their Alfredo Sauce. This is what I came up with.
I needed to use up some late garden vegetables and came up with this cassarole. You could add more broth and make it a soup or thicken it up for a stoup. You can use what ever vegetables you have on hand or in the freezer at the end of winter.
For a potluck I needed something fast and easy. I had everything on hand, threw it together, and it was gone by the end of the potluck. If you don't want to make the Macaroni and Cheese you can use your favorite boxed brand. It will take 2 or 3 boxes to make the full recipe.
I wanted to take something to church today for a potluck and hadn't planned ahead. I looked around my kitchen and saw beef top ramen in the cupboard, burger in the freezer, and veggies in the drawer and this is what I came up with. I made it in the crock pot to be easy to transport and keep warm. There were no leftovers. You can even simplify it more by using canned mixed veggies, leftover steak, basicaly whatever you have available.
I saved this recipe from a magazine in 1996. I don't remember if I made it before because of picky eaters. I desided to make this Friday but couldn't find a key ingredient Lemon juice. You'll have to read the recipe to see what I used for a citrus substitue.
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