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    8 Recipes

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

    Adapted from a listing in Bon Appétit (Nov 1998), this is a Thanksgiving favorite! I make a double batch the night before and save a little for another use. Spread a thick layer over a small round of brie and bake 10 mins at 400 degrees F for an impressive appetizer.

    Recipe #195014

    3 Reviews |  By AWinPA

    I have purchased a similar sandwich at Starbucks and Whole Foods grocery store. I am the avocado lover in my house, so when I make just one sandwich, I eat the rest to avoid wasting it or having brown avocado in my refrigerator. I can't say that I mind!

    Recipe #184686

    2 Reviews |  By AWinPA

    Perfect for your Brownie troop that isn't able to go camping or for your family's after school or bedtime snack. Your kids will be able to make them without help, as there is nothing to cook.

    Recipe #180750

    3 Reviews |  By AWinPA

    I drink this when flying instead of alcohol. It helps to keep me hydrated. The recipe was given to me on a flight from Philly to LA by a flight attendant. I had upgraded to first class, so the flight attendants were great! This is also my drink of choice when I am trying to keep a clear head while everyone else is indulging in alcohol or if I am taking medication that doesn't mix with alcohol. It makes me feel like I am having a cocktai. Try it the next time you are the designated driver.

    Recipe #178371

    1 Reviews |  By AWinPA

    This recipe comes from a tear out card from a Pfaltzgraff (company that makes dishes) calendar from the early 1990's. The recipe is credited to Patricia Kohl from Hopkinton, NY. I wish I could thank her, as this is a wonderful dish. The picture shows it garnished with fresh parsley and a scallion tied around each onion. I have never been that creative, but it is a tasty entree anyway!

    Recipe #177610

    1 Reviews |  By AWinPA

    This sandwich was my favorite on the menu at a deli on Williamson Road in Roanoke, VA in the early 90's. I cannot remember the name of the place or what they called this sandwich. I don't know if it is still there or not, as I only lived there 2 years, but I still make it today. It was served with potato chips and a pickle. Sweet potato chips or potato salad are good, too. Do not let the list of ingredients scare you off. I have substituted others or omitted some when needed.

    Recipe #177608

    3 Reviews |  By AWinPA

    Chocolate soy milk and frozen bananas whipped up together in a blender make a quick, tasty smoothie that my family loves. It is healthy and easy...two great "ingredients" for a great recipie. If you are not a soy fan, don't worry. It doesn't taste anything like soy according to my husband (who does NOT eat soy). The amount is for one, but we usually triple it since there are three of us. If you need more servings, you should do it in two batches if you have an average sized blender.

    Recipe #171064

    1 Reviews |  By AWinPA

    I rarely cook anything like my mother, but this is the exception. I like it just the way she made it. If she had extras of any of the ingredients, she would add more. She liked it to have a lot of "stuff." She made this for large groups many times by doubling, tripling, etc. the pasta and then throwing in more "stuff." Also, I always make my own salad dressing for anything else. This recipe is the way my mom always makes it, and she always used Kraft dressing. No matter what dressing I have tried on this, it only tastes “right” to me with the Kraft dressing. If you prefer to make your own dressing or use another bottled brand, and you were not raised on my mother’s antipasto salad, use what you like!

    Recipe #165070


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