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    You are in: Home / Kay Demonbren's Public Recipes
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    78 Recipes

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    recipe is from Mother Earth Living, and is a recipe for canning. The original instructions call for the corn to be boiled, but I like to oven roast mine in the husks for 30 minutes at 350F. If you want a mild salsa, remove the seeds from the jalapenos. For a spicier version, leave the seeds in, and increase the jalapeno count to 5.

    Recipe #505485

    from the August 2013 issue of Better Homes and Gardens magazine. Personally, I would add a little more salt to the chicken meatballs, otherwise, they are a bit bland. I also use Napa cabbage with this instead of lettuce; I just think it meshes with the dish better. There are several lovely flavors that meld beautifully in this dish

    Recipe #505479

    from Edible Upcountry magazine. I make this every year when blackberries are in season.

    Recipe #504256

    from the June 2011 issue of Real Simple magazine. This recipe is a family favorite, and the one I always use. I double the recipe, and pressure can the beans, so we can have slow-cooked homemade baked beans anytime.

    Recipe #504227

    from Whole Foods (demo in store). This is not your typical chicken salad; the flavors are bright, fresh, and SO tasty!

    Recipe #471558

    found in a Penzey's catalog- recipe was submitted by Deborah Forte Sczudlo. I've made this several times, omitting the pearl onions so the rest of the family would eat it. This stew is AMAZING! Not tomato based, and plenty of Guinness- it's so rich and flavorful, you'll definitely want more than one helping. Adding the potatoes to the bowl separately from the rest of the stew, keeps them from getting mushy and muddying the stew.

    Recipe #470823

    From "Miss Daisy Celebrates Tennessee" cookbook Yield is just a guess, it all depends on how big or small you make the balls. I realize there are A LOT of sausage ball recipes on here, but this one has a combination of ingredients the others don't. These were great for Christmas party finger foods.

    Recipe #349922

    From the December 2007/ January 2008 issue of Cooking Pleasures magazine. The recipe is posted as written, but personally, I double the sauce amounts; there just doesn't seem to be enough sauce to go around otherwise.

    Recipe #343855

    From the December 2008 January 2009 issue of Taste of Home magazine. This is fabulous if you can grind your own spices. Would make a great gift for your favorite chai lover. If you don't have the vanilla flavored coffee creamer, just add 2 or 3 drops of vanilla to your cup of chai.

    Recipe #343435

    Recipe is from Pillsbury. This is a fun little recipe. My daughter absolutely loved it.

    Recipe #340525

    From the October & November 2008 issue of Taste of Home magazine. This recipe was submitted to the magazine by Judy Komarinski of Greensburg, Pennslyvania. This is a great, fairly quick meal, bursting with flavor. I just doubled the recipe for a family of four. Prep time does not include overnight marination.

    Recipe #335106

    from Publix (grocery store). This is simple, but very tasty.

    Recipe #332135

    From A Taste Of Home cookbook. Recipe was submitted by Jeannine Stallings. I even ground my own pork for these yummy little sausage patties.

    Recipe #326888

    a Betty Crocker recipe. Sometimes casseroles make me a little squeamish, but I decided to give this one a try. Yummmm! It's hearty without being heavy, and the flavors are great together. Very little effort, too! Ooh, and did I mention it makes "leftovers"? Yea leftovers!

    Recipe #325802

    From the Better Homes and Gardens cookbook. This pork is great on Kaiser rolls as a sandwich, or with your favorite taco fixins'. Very tasty.

    Recipe #323954

    I found this in a binder while doing some purging. Not sure where it came from. I've made just a couple of changes (the addition of salt, and more garlic and oregano); the original just seemed a little bland for us.

    Recipe #320494

    from Good Deal with Dave Lieberman. This is a yummy new way to enjoy a favorite.

    Recipe #314395

    From the June/ July 2008 issue of Taste of Home magazine. This is a rich, decadent, amazing ice cream. I like to make a graham cracker "crust", bake it, and sprinkle over the top of the ice cream.

    Recipe #305745

    from the September 2006 Bon Appetit magazine. Crushed pretzels make a better-than-breadcrumb crust. This tastes great with or without the balsamic reduction, but if you choose to use the reduction please use the best balsamic vinegar you can, because since it is the only ingredient in the reduction, the flavor is dependent on the quality of the balsamic. I think these chops are just incredible, and the rest of my family enjoyed them too.

    Recipe #250768

    A little recipe card from the bulk foods section in Wild Oats market. Yield is approximate.

    Recipe #209551

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