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    74 Recipes

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    Ham, cheese, broccoli, and spinach....A potato fit for a meal! Yummy. More potassium here then you get eating a banana. This recipe came from the Kansas City Star.

    Recipe #297496

    This is a spicy sweet and sour chicken dish. The spicy being the addition of Creole seasoning. I love the extra spice....if you get it right, it will sneak up on you in a good way. It's an entree I had at this now closed restaurant in Northern Virginia. It was served on a cast iron skillet with Jasmine rice. My mom and I set out to recreate it and are pleased with the results. I am still searching for the best sweet and sour sauce recipe to make it perfect.

    Recipe #295025

    I'm not sure where Grandmother got this recipe but it appears to be a distant cousin to the Johnny Marzetti recipes. Most of those use ground beef but this uses sausage. It's a real favorite in our house, visitors included. Kluski noodles are enriched egg noodles that have a dumpling-like texture. This is the original recipe with the additions we've made over the years. Please read my extra notes at the end of the recipe.

    Recipe #294477

    My friend call this her "go to" recipe for entertaining for good reason. You prepare the marinade the night before and the glaze early on the day before you serve it. Leaves you with a great meal and time to mingle. Cut the recipe in half and use only one 2 lb. steak or two 1 pound steaks. Other steak cuts work well, too. I serve this with either Recipe #16870 or Recipe #292772. From Gourmet Magazine via the food network site.

    Recipe #294475

    This is my favorite cheesecake and what I make if I am really looking to indulge myself, my family, and my friends. You really need people with which to share this! The chocolate marbling through the vanilla is so pretty. A crustless cheesecake so it's gluten-free. From a famous mouse's cookbook but altered slightly from the original.

    Recipe #293082

    A very quick and tasty appetizer. Got this from a Family Circle Christmas issue.

    Recipe #293078

    I always make extra grilled chicken to be used in recipes like this a day or two later. The family really likes when I serve these. I do think the better the grilled chicken, the better the quesadilla. I usually make mine with Mirj's Recipe #15580 (that chicken is so versatile!) I'm very much into the habit of throwing this together so all measurements are approximate. Do more or less of anything that suits you better.

    Recipe #292807

    A very colorful and healthful side dish. Recipe comes from the Eating Well site.

    Recipe #292772

    We try to always have a lighter casserole at our mothers group breakfast meetings. I mean, who doesn't need to watch the calories after having a baby? This recipe doesn't cut out the flavor though. Plus, the list of ingredients make me think I am having breakfast at some trendy cafe. My friend got this out of Cooking light. Overnight instructions included so all you have to do is pop it in the oven in the morning when you need it.

    Recipe #292659

    Still need to obtain the dried juniper berries to make these pork chops. Looks like a great dish. Recipe comes from where Barabra Fisher paired them with Recipe #292143, Recipe #291999, and some sauteed broccoli rabe.

    Recipe #292336

    Though I would never personally accuse mashed potatoes of being boring, this recipe sure gives them some kick. Made with ingredients I usually have in the house and easy to prepare. From

    Recipe #292143

    This is the American Chop Suey that I was served growing up. Mom says it was one of her old Girl Scout recipes. Maybe I've become too much of a gourmet because if you ask me...about the only time I would think this was fabulous now is if I was camping, worked up a terrible appetite, and had this cooked over a fire in a cast iron skillet. Still, gotta have it once in a blue moon just for the memories. Once under the label of Franco-American, the canned spaghetti goes by strictly the name Campbell's.

    Recipe #292133

    My friend got this recipe off of Epicurious where it is touted as Tori Amos' favorite recipe. It is certainly popular with our husbands. It has a spicy sweetness to it. We live in too small of a town to find banana leaves so it is parchment paper for us. Coconut rice.makes a nice accompaniment.

    Recipe #292099

    Great for a party or any old day of the week. These are sure to please any Star Wars fan. Two kinds of chocolate and the addition of cinnamon make them rather addictive. The recipe comes from "The Star Wars Cookbook: Wookie Cookies and Other Galactic Recipes"

    Recipe #292038

    This is a great stir fry recipe for the beginner. A friend's husband makes it for his family of six on a regular basis. His directions are straight forward and simple. Sure to give you great results. Prepping ahead won't take you long and the actually cooking can be complete in under 20 minutes. It's a real hit with the kids. When not making my own teriyaki sauce, my favorite bottled sauce is made by Annie's Organics. The recipe called to stir fry with sesame oil but I choose to fry with other oils with higher smoke points. You can add some sesame oil at the end for flavor.

    Recipe #292019

    Something else to do with my extra blueberries, slightly exotic, looks very pretty. This makes an excellent hostess or holiday gift. Taken from Babara Fisher's food blog at

    Recipe #291999

    This recipe came from a friend who helped me complete my mission to find a curry that I like. On my last out of town visit to her, she even took me to her local grocery store to buy her favorite curry powder. It's a Madras blend by Sun Brand, very mild and not at all aggressively spiced. And what do you know? I now like curry. I only buy the boneless thighs when they are on sale. Bone-in thighs with the skin removed work equally as well. A little less water is needed using those but a bit more cooking time is needed.

    Recipe #281871

    Found a great source for food preserving info at, very pleased with my dried tomatoes! Paraphrased notes from the site: The best tomato to use for dehydrating is the Roma tomato because it contains less water and seeds. You can use any tomatoes but they may take a little longer to dry. All drying times below are approximate. It takes about 7-8 pounds of tomatoes to yield about a pint of dried tomatoes. Herbs are optional, you may prefer pain tomatoes for greater cooking versatility. After the tomatoes are dry, store in air-tight containers, or pack in oil.

    Recipe #263929

    When child actress Shirley Temple visited the Royal Hawaiian Hotel or Chasen's in Beverly Hills, this is the drink she was served. Both restaurants claim to be the creator of the drink. Most variations today don't use the orange juice and usually use Sprite or 7-Up in place of the ginger ale, but if you are looking for authenticity, this is it.

    Recipe #263566

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