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    You are in: Home / Meg Sweetland's Public Recipes
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    27 Recipes

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    From "Good and Easy" Cookbook. Says it all!

    Recipe #395328

    Plain ol' risotto. You can jazz it up any way you like.

    Recipe #213652

    Super-easy, goes great with coffee.

    Recipe #204678

    Versitle - can be dropped or rolled & cut.

    Recipe #200826

    Monster sized monster cookies. For cookie monsters.

    Recipe #507341

    From Real Simplie magazine, November, 2012

    Recipe #490863

    You can make them light and fluffy or dense and thin. I prefer to use Saco cultured buttermilk blend ( in my pancakes rather than regular buttermilk. The powder keeps in the fridge a whole lot longer than regular buttermilk. I find it in my grocery store baking aisle. It can also be used in dressing and other recipies calling for buttermilk.

    Recipe #388248

    You will need a large stock pot for this soup. This recipie has morphed from the original (which is so old I don't know where I got it from). I don't like a lot of fat in my cooking, but if you don't like 24 oz of evaporated skim milk, you can substitute 36 oz. of half and half. I also reduced the amount of butter from the original recipie from 1/2 cup to 1/4 cup. So if you want it richer, just add more butter or half and half. The easiest way to get the cooked chicken and the 7 cups of broth is to make your own chicken broth using chicken pieces. However, if you don't have home made broth on hand, just use cooked chicken and canned broth or bullion cubes.

    Recipe #367069

    Easy, basic, endless variations.

    Recipe #345224

    I thought this sounded gross when I first heard about it, but it actually tastes pretty good!

    Recipe #316664

    I call this lazy lasagna. It's from Charleston Receipts Repeats (1988).

    Recipe #275161

    Greek deliciousness

    Recipe #273561

    From a recipe on by Brent Thompson on 6/6/1996. I eat this on wheat thins with cream cheese and give it as holiday presents (only to people that I know love spicy foods).

    Recipe #267180

    Lower fat version of Recipe #17287.

    Recipe #247443

    From The Candle Cafe Cookbook by Joy Pierson and Bart Potenza, from the vegan restaurant in NYC. This is great, even for us non-vegan types.

    Recipe #246988

    Recipe #222579

    You can put whatever you want into this frittata.

    Recipe #213798

    This is from Tase of Thailand by Kit Chan.

    Recipe #201588

    Serious comfort food

    Recipe #200829

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