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    17 Recipes

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    These can be eaten right away, but are best if chilled for several hours first.

    Recipe #477663

    A light saute distributes the butter and seasonings better than simple mixing. I use Kraft Roasted Red Pepper dressing.

    Recipe #450731

    Don't be fooled! This cocktail may be sweet and pink, but it's far from innocent.

    Recipe #450729

    This isn't really a casserole, nor is it roasted potatoes, exactly. It's sort of a cross between the two. I used dried Champignons that had been soaked in water, but use whatever type of mushroom you prefer. Swiss or gruyere may be substituted for the Jarlsberg.

    Recipe #450728

    The vanilla extract really opens up the flavors of the whiskey.

    Recipe #449002

    Or, What to do with the leftover lamb. This makes enough for two pies, and can be halved. The filling can be served as a stew. You can add some rosemary and garlic if it seems too bland.

    Recipe #444951

    This makes enough for a 6-pound chicken.

    Recipe #444950

    A delicious casserole that uses leftover meatloaf. One green bell pepper may be substituted for the cubanelles.

    Recipe #443815

    Meatloaf with a surprise ingredient--blue cheese.

    Recipe #443814

    A delight in every bite! These would be wonderful tucked into a gift basket of assorted coffees and teas.

    Recipe #443126

    A simple side dish made with fresh green beans. Do not substitute frozen or canned.

    Recipe #438973

    Just a simple spice rub for roast chicken.

    Recipe #438972

    I normally don't add salt to my recipes. I think the cheese and dressing make these salty enough.

    Recipe #438971

    You can also add a diced Roma tomato if you wish.

    Recipe #436951

    Cooked in the microwave. This makes two casseroles; one can be frozen for later use. Prep time is time to make fillings and assemble dish. Cooking time will vary depending on your microwave.

    Recipe #436834

    You can adjust the cooking time as you like it. You may prefer yours less cooked. We like well-done chicken--no bird-flavored jello here! Note, If you get the bacon crispy enough, you will have no worries about it getting soggy. Use a hoppy beer, like a pale ale or an IPA, or for something completely different, use a porter. If you are finishing this dish in the oven, basting helps a lot.

    Recipe #432271

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