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    11 Recipes

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    Thanks to Chef Queen of Cups for posting a lower-fat version of this recipe. Here is the original...low-fat it is not (!), but to me, it is the ultimate comfort food. It gets its name from the strong Southern tradition of bringing a covered dish to families in mourning (with a double meaning resulting from the saturated fat content!) --this was the favorite of all the comfort foods brought on one such occasion. It's from the book "God Save the Sweet Potato Queens" by Jill Conner Browne.

    Recipe #102916

    There are endless uses for this decorative topping... It's fun to put around individual servings of fruit salad or ambrosia. At Easter, I made a cake in the shape of an egg, and used the colored coconut flakes as "Easter grass" around the cake. I've also made carrot cake in the shape of a carrot, and used green coconut flakes to make a decorative pretend carrot top. You can also make a "fluffy" or "furry" cake by putting the colored flakes on top of the cake's frosting. I'm sure you'll think of many more ways to use it!

    Recipe #120969

    This is the favorite soup at our house whenever anyone has a cold. We invented it over time, adding more spices as we went! The combination of the garlic, onion, ginger, chili pepper and cilantro really seems to give the immune system a boost. (But if you don't like one of these ingredients -- or don't have it on hand -- just leave it out; the soup will still taste good!) I prefer using leftover roast chicken for this recipe, but you can also use uncooked chicken -- just let it simmer in the broth until it cooks. And note: if you don't have lemon pepper, just use plain black pepper.

    Recipe #102678

    If you like avocado, mandarin oranges, and raw sunflower seeds... well, give this a try! A typical native Californian, I love to create experimental salads; this one has gotten thumbs up from family and guests alike over the years, so I hope fellow Recipezaarians will enjoy it, too. We've particularly found it to be a nice complement to Mexican meals. Note: you can use any kind of salad greens you like, but IMHO, it's not really a Californian salad if *iceberg* is the only lettuce used! Just kidding -- the important thing is to make it how you like it, of course. Bon appetit.

    Recipe #103111

    Not just for lacto-vegetarians! Lots of fiber, with a wonderful Mexican flavor.

    Recipe #103417

    The ice cubes are lovely served in summer drinks; the ice mold makes a very elegant addition to a punch bowl. This is from the Joy of Cooking. (Note: "cooking" time is freezing time.)

    Recipe #115085

    From New Mexico magazine, a delicious and simple dish. (The black olives were not in the original recipe, but we like to add them.) For extra indulgence on occasion, serve with slices of avocado and/or sour cream!

    Recipe #169499

    This is a great way to prepare chicken for company -- but it's so easy and quick, it's also a perfect entree for "gotta-make-a-quick-dinner" nights!

    Recipe #466871

    These are fun to serve with coffee for a touch elegance! Kids (8+ yrs.) get a kick out of making them. They are simple and quick. (The instructions only seem long written down...)

    Recipe #114119

    Sweet without added sugars... If you've never tried the spice "garam masala," I highly recommend it -- it renders a wonderful dessert flavor to any dish!

    Recipe #157210

    A simple, super tasty chicken entree. A co-worker gave me this recipe months ago, and when I finally made it, my husband insisted it become one of our regular dinners.

    Recipe #164365

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