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    17 Recipes

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    My version of what some call Texas Caviar

    Recipe #463158

    This is my adaptation of a recipe from an issue of Cook's Illustrated. It's my go-to recipe for rice. Pay particular attention to the rice to water ratio and you'll never have sticky, mushy rice ever again!

    Recipe #441563

    From the web but I haven't tried this out yet

    Recipe #435889

    Recipe #435880

    Recipe #435879

    I make this for my husband quite a lot and this is his alltime favorite. I came up with this by combining a few different recipes to come up with my own version. I use a precooked roasted chicken which not only adds a nice flavor but saves a lot of time. I even make it on weeknights when I have very little time Enjoy!

    Recipe #418454

    recipe comes from Epicurious

    Recipe #405722

    This is my own version of the stuffed peppers my mom made for us when we were kids. When peppers are in season I make this and ry to freeze some. The filling is great in eggplant and zucchini, too. Just add a little chopped eggplant or zucchini if you want when you are browning the meat. This is optional though. Since I discovered a cheese called Butterkase cheese I don't use American cheese anymore. It's an all natural cheese that has awesome melting properties so if you can find it, I highly recommend it. Enjoy!

    Recipe #384011

    My mom made the best thick spaghetti sauce ever! I only revised this a little...

    Recipe #288469

    This comes from Holiday Cooking 1997 and is the best I've ever tasted hands down. I'm posting it here so I don't have to keep searching for the recipe in the huge pile in my closet. The preparation time is approximate. Enjoy!

    Recipe #260657

    I have saved this recipe since I found it in Holiday Cooking 1997 and every year I search for it in my huge pile of recipes in my closet. This year, because of Zaar, I am posting it here to save for all time! Please try this, I guarantee you will LOVE it!

    Recipe #260648

    This recipe originally came from the back of a Diamond Walnut package back in the 1970's. I started baking a lot when I was in high school and my taste testers were my dad and my parent's best friends. These were their friend Bud's very favorites so I made them quite a bit. I thought I lost the recipe but after about an hour of searching I found it in a stack of recipes that I had given to my mom. I hope you like them as much as Bud did!

    Recipe #198862

    I found this recipe on the internet and now make it all the time. I substitute apples for pears a lot and get rave reviews either way. Use your own recipe for pie crust or use the refrigerated kind. This makes 2 crostadas.

    Recipe #191967

    When I was fresh out of High School I worked for Mortensen's Greenhouse in Ohio and the owners elderly mother would bring this and other treats down to us to feast on. As far as I can tell this is the recipe or as close as I could get. The copy she gave me all those years ago is buried in a box in my pantry. When I get to it I'll edit the recipe if necessary. I insist you try this one! Be careful not to overbake so it will be nice and moist.

    Recipe #190829

    Also known as French Potato Casserole,this recipe uses Gruyere cheese and is one of our favorites.Perfect for a dinner party or a potluck. You won't be disappointed!This comes from a Betty Crocker cookbook that I've had for years. Preparation and cooking times are approximate.

    Recipe #182228

    This Recipe comes from Southern Living and is originally called Michele's Baked Ham and it is the VERY best we've ever had!

    Recipe #164426

    This recipe is adapted from The El Molino Cookbook that I've had for a million years!This has the potential to make 3 loaves and is the ONLY recipe I use for whole wheat bread.It is the moistest I've ever had and because honey is a natural preservative it has a longer shelf life. You can add a little more honey and make amazing dinner rolls or cinnamon rolls.The cookbook states "the same natural ingredients but a new improved method that gives a higher, lighter loaf." Yes, this rises 3 times! I use the quick acting yeast and am able to make 9 loaves in a day without stressing out.You can substitute about a cup of the whole wheat flour with a cup of white bread flour but I rarely do.Enjoy!

    Recipe #151775

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