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    133 Recipes

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    If you like pimientos, this is a rich, delicious, elegant soup, great for a first course. I got it many years ago from a Southern Living Magazine.

    Recipe #88001

    These cookies are from an old Bon Appetit magazine. I piped them out using a serrated tip, and they looked so pretty! I've put them on quite a few Christmas trays.

    Recipe #87993

    7 Reviews |  By Charmed

    I adapted this from an Amish recipe. I love them sprinkled with a little confectioner's sugar and served with maple syrup for breakfast. You can also serve them as a side dish. The yield is approximate. Depends on how large or small you make them, and how much corn you put into it.

    Recipe #87994

    1 Reviews |  By Charmed

    Posted in response to a request. This recipe came from a Golden Blossom Honey newsletter. My apologies to the reviewer, I have corrected the recipe.

    Recipe #87989

    I found these at the Saco Cocoa website, and made them for my last Christmas cookie platter. They were excellent! The time does not include chilling time.

    Recipe #87800

    1 Reviews |  By Charmed

    Posted in response to a request. I created the basic recipe for this soup one day when I was low on funds and had very little in the house. As inexpensive as it is to make (a little over a dollar for 5 or 6 generous servings), it became one of my favorite soups and I have made it countless times since, sometimes as is, and in better times, with additional ingredients. Use frozen chinese vegetables, add shrimp, and it's an elegant enough soup to serve to company. I've listed some of the variations below. (I still enjoy it as is with a peanut butter and jelly sandwich.) I've also included a vegetarian version at the bottom.

    Recipe #87797

    6 Reviews |  By Charmed

    I got this recipe a long time ago from a book called, "Great Recipes From The New York Times." It's one of my most requested recipes. The sauce is delicious, especially sopped up with some fresh, crusty bread, and I always double the sauce and seasoning ingredients when I make it. The stew comes out great anytime, but even moreso during apple season when fresh cider is available, since the better the cider, the better the stew. Hope you enjoy it. (Note that the recipe calls for bacon grease. However, I prefer using a half and half mixture of vegetable or olive oil and butter).

    Recipe #87678

    1 Reviews |  By Charmed

    I found this posted a few places and it seemed intriguing enough to try (and I had the ingredients for it). I was very happy with the way it turned out. It's a loaf cake, not too sweet, and the hint of orange seems to intensify the chocolate. It's somewhere between a cake and a bread, and quite good, especially with a cup of coffee. As an added bonus, it's not a lot of work to make, all easily done by hand without beating or a mixer. (I did leave out the nuts because I can't have them, but I'm sure it would be just as good with them added).

    Recipe #87585

    1 Reviews |  By Charmed

    I can't remember where I got this, but it seems I've had it forever. It doesn't look so hot, but it tastes wonderful! Hope you enjoy it. Time includes chopping the vegetables, but then again, I'm slow.

    Recipe #87485

    2 Reviews |  By Charmed

    I don't remember where I got this, but I do know I have changed it slightly. Everyone I've served it to has really enjoyed it. And it's amazingly easy.

    Recipe #87269

    I found this cookie recipe a number of years ago in a Ladies Home Journal magazine, and it's been one of my favorites ever since. It's very delicate and a bit crumbly, so a bit difficult to slice, but well worth it. It melts in your mouth.

    Recipe #87264

    Made with chickpeas (garbanzo beans), this is a wonderful sandwich filling, especially for vegetarians who miss tuna salad. I liked it more oniony so I added a little extra minced onion, but it's still wonderful without it. I enjoyed this the most stuffed in pita bread with slices of ripe plum tomatoes, and also would serve it often on crackers as a snack or appetizer.

    Recipe #87187

    3 Reviews |  By Charmed

    I was cooking for a vegetarian for a while, and came up with a few recipes that were very much enjoyed. This is one of them. I adapted this recipe from one I found in an old Church cookbook called Blessings. It's one of my favorites, great for lunch or dinner with a salad. It also makes a great bring along recipe, and halves easily too.

    Recipe #87108

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