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    9 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    I got this recipe with a jar of "Oak Hill Mango Chutney" in Sacramento, CA, about 12 years ago. I've since moved and can't get that brand, but it works just as well with any other mango chutney. This is a great "whole meal" salad for a light dinner or a brunch item. People love the unusual combination of ingredients. Interestingly, there is no oil in the dressing, but it has a rich mouth-feel. Can't call it low-fat, though!

    Recipe #101477

    This is my mom's recipe. It is delicious and a little different due to the Sauterne wine addition. It stretches one bottle of champagne a long way, due to the other ingredients.

    Recipe #107948

    This is from Barbara Kafka's "Microwave Gourmet" cookbook. Everybody in the family loves it.

    Recipe #103794

    This is a delicious, savory breakfast casserole. Got it from "Metropolitan Home" magazine back in 1990. It is a little different from most make-ahead strata dishes, being made from English muffins, instead of bread, and Gruyere, instead of cheddar. Tastes a bit like a dry fondue- great with a green salad for a brunch entree.

    Recipe #271243

    This is loosely based on a recipe from the Sacramento Bee more than 10 years ago. Although a little labor intensive, they've been a big success as a brunch contribution or cut into pieces as a cocktail party item. Feel free to add more meat, onions, seasonings if you feel like it. The original recipe actually used pepperoni.

    Recipe #101909

    1 Reviews |  By TCookie

    This is a recipe printed in the San Jose Mercury News HomePlates column, listed as being from the now-defunct Good Earth restaurant chain. It is a hearty vegetarian dish which I remember enjoying in college. I have not made this recipe yet, I won't find enough takers at my house right now, but wanted to get it posted so it doesn't get lost again.

    Recipe #109626

    3 Reviews |  By TCookie

    This is just terrific- everyone who has tried it has just raved! There's something about the spice combination that makes this bread unlike any other I've tried. This is my husband's absolute fall favorite. It freezes well, too, if you happen to be able to snatch one of the loaves from the folks eating it. The recipe originally came from a friend, Barbie, who died much too young. I think of her each time I make it.

    Recipe #101290

    4 Reviews |  By TCookie

    This is the only split pea soup I've ever made more than once. The basic recipe comes from Julia's "The Way to Cook", and has a very clean, fresh flavor. It requires some work, but I like that I can freeze the ham stock and then make the soup at a later date without the murky taste of a lot of one pot pea soups.

    Recipe #101654

    These were a signature dish at the Santa Fe Bar & Grill in Berkeley, CA, back in the 80's. Worth doing them again!

    Recipe #102913


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