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    115 Recipes

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    Easy and healthy. Serve with chopped fresh parsley, grated cheese and green salad.

    Recipe #136050

    A lemon filling. From Celia Goodrick-Clark Recipe of the day. I made this for a dinner party - it was absolutely wonderful. I used non stick paper, put the pavlova on another sheet and rolled it up before it cooled. Simple to unroll and fill.

    Recipe #136046

    Serve with a green salad for lunch. If you prefer, use tomato sauce instead of the mustard.

    Recipe #136045

    You can use almonds or hazelnuts as an alternative. Also, the rum can be substituted with milk. These brownies can be frozen. From Leith's recipe of the day in the Daily Mail. Note: Test by inserting a skewer into the centre - there should be a little undercooked mixture there. They'll firm up as they cool.

    Recipe #136044

    A change-around recipe that you can substitute the ingredients for whatever you have in your fridge. The meat should be served warm.

    Recipe #136041

    My mother used to make this in the 60's. Delicious then and still so, now. It's perfect for when it's too hot to bake.

    Recipe #135864

    I've just read Murder on a Bad Hair Day by Anne George. Patricia Ann spent a lot of time making cookies. This sounds like the recipe. I hope it is as I'm intrigued. I'm going to make it as soon as I find out how much a quart of pecans is. From recipegoldmine.

    Recipe #135493

    I make this every year as part of our Christmas meal. The meat is expensive but it goes so far. The recipe says 4 - 6 but those are very generous servings. It slices into nice thin slices which look good on your plate. This impressive dish is really easy to make. Roasting the beef the day before leaves the oven free for the turkey (which no one in my household eats but "we have to have a turkey!") I seldom have leftovers - unlike the never ending turkey. I used to order my beef from the butcher but he's gone to the great abbatoir in the sky and the supermarket butcher prepares it for me now, with a week's warning. From Classic Meat Dishes.

    Recipe #135359

    An interesting recipe I'm going to try, one day. They're cones filled with nuts and meringues. From You magazine circa 1994. The recipe is accompanied by a lovely photo. I've got no idea how long it takes to make.

    Recipe #133856

    If, like me, you don't like aubergines (brinjals) fried in oil, you might like this recipe. The aubergines are cooked in the microwave. If you really hate aubergines, you can replace them with potatoes. I've mixed and matched various recipes to get to this point. I use the microwave oven as a kitchen tool. It is invaluable for making sauces and cooking vegetables, although I prefer to cook meat conventionally.

    Recipe #133314

    My daughter's 1st birthday cake - and her 10th. A small cake that tastes great even when it isn't covered in lurid pink icing.

    Recipe #132965

    A very rich chocolate tart. You need a good quality chocolate with at least 70% chocolate solids. You must follow the instructions as the chocolate can seize if the correct order isn't followed. Cooking time is refrigeration time.

    Recipe #132286

    This is the one my mother used to make. To my surprise, I have to make this plain dish for all my kid's friends! My mother used to use long macaroni which she snapped into short pieces. I can't get it anymore and so I use pasta quills. I prefer the slightly longer pieces of pasta.

    Recipe #132283

    Another one from my old files. Takes you right back to the days of platform shoes and blue eyeshadow.

    Recipe #131642

    I remember the 70's when we stockpiled tins of concentrated chicken soup. (Or my mother did, anyway!) If you can remember this recipe, I suggest more sherry - in a glass at your elbow! This dish is still economical, easy and tasty 30 years later. Ask my kids!

    Recipe #131638

    For some reason, lemon curd is just one of those things I don't buy. And with this easy version, there's no reason to. Superior taste in a flash. From Annette Human's Microwave Winners. When I read the review, I cast my mind and yes, it happened to me once. I posted a question in the Community Forum and someone suggested that the hot mixture be added to the eggs, very slowly. Also, I didn't strain it very well. Hope this helps!

    Recipe #130940

    My friend Caroline makes this. It's a moist loaf that uses chopped apples. My husband adores it and such was my concern that he would leave me one day, following the trail of freshly baked gingerbread up the road, that I persuaded her to give me the recipe.

    Recipe #130705

    This is a recipe I used to make many years ago but lost. I found it in an Annette Human cookbook - but in a microwave version. It's a delicious toffee apple pie. Annette calls it "Babsie Bloemfontein's apple tart". She suggests serving it with whipped cream. Although I'm not too keen on the appearance of microwave oven cakes, this one works well because of the fudge sauce.

    Recipe #128669

    A quick, easy and good looking covering for a chocolate cake, especially a ring cake. I add some natural deep red glace cherries and some chocolate leaves (paint washed rose leaves with chocolate and when set, pull the chocolate free. Carefully!) Looks good.

    Recipe #128537

    I use this base whenever the recipe calls for a prebaked shell. I love hazelnuts. For sweet pies.

    Recipe #128351

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