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    You are in: Home / Jane from Ohio's Public Recipes
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    77 Recipes

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    This is a Slovak/Ukrainian dish. My mother made this for lent. I found this recipe in a "Carpatho-Rusyn and American Favorite Cookbook" that was given to me as Christmas gift several years ago. I made this for a pre-Easter supper my friends and I had. I am including the Pagac filling at the end of the recipe.. While the dough is rising, I made the filling. Everyone love this dish.

    Recipe #498292

    I was going through my recipes and found this one.

    Recipe #497984

    Received this in a flyer through the mail. They said you could decorate them with royal icing or top the eggs with colored sprinkles. They sounded good.

    Recipe #497935

    This is my mother;s recipe. It has to be at least 60 years old. The dough is soft and has to be refrigerated before using, but these are delicious. I can't stop eating them.

    Recipe #497831

    My mother used to made chicken cacciatore and we lost the recipe. After searching on the internet and trying recipes, we finally found the one. It tastes exactly like the one we found. The only difference is we adjusted the amount of red pepper flakes and noted it in the recipe. We always serve this like mom did with mashed potatoes but you could also use rice or pasta. The recipe is from Keith Young.

    Recipe #497079

    I came across this recipe and thought I would post it. I have not made it but it did sound good.

    Recipe #496994

    I cut this out of a magazine years ago. They are quite tasty

    Recipe #496891

    I got this recipe from an old cookbook I had. It had been sitting in the closet for more than 30 years. It is very good but even better the next day.

    Recipe #495996

    This came for the FCSLA magazine they send out. It has recipes on the back. It's a Slavak magazine. Make sure you grease the pan liberally. This is a good lenten dish.

    Recipe #495512

    We always made this from the time I was little. I now carry on the tradition. My mother called seedik. I'm spelling it like she pronounced it. It really does taste like cheese. It is always served on Easter with Ham.

    Recipe #495480

    I saw this on the Sandra Lee show on the Food Network. I made this for dinner tonight and they were wonderful. I am not counting the 1/2 hour freezing time in the preparation time.

    Recipe #436092

    This is from the September 2009 of Family Circle. They are delicious I am counting the 1 hour chill time as part of the cooking time.

    Recipe #433760

    This is so refreshing. I found this in the Ladies Home Journal (Aug 2010) Can use cantaloupe, honeydew, watermelon, crenshaw. I put in some pitted bing cherries. Sauce can be made up to 2 days ahead and chilled. It takes about 8 lbs of assorted mellons.

    Recipe #433187

    This looked delicious. I am posting for safe keeping. Hope to make this soon. She poured the warm frosting over the hot cake. She also added the vanilla to the frosting after it was taken off the burner. She also added whipped cream to the piece she was eating,

    Recipe #428569

    A co-worker gave me this receipe. She cut it out of a local news paper.

    Recipe #411328

    I bought a jar of wine jelly at a local Christmas show and made this spread. It was excellent. I noticed that there are recipes on Zaar for Wine Jelly. I plan on trying one to make and give as gfts, at a fraction of the cost of one purchaced jar. I served this with crackers. Yummy.

    Recipe #400779

    I got this from Kraft Foods. I am posting for safe keeping.

    Recipe #398893

    I have had this cake befor but without the glaze. It is wonderful. I will definitely make this with the glaze.

    Recipe #398442

    This from Kraft foods. I am posting it for safe keeping. I calls for peanuts but I think I will try it with pecans. The recipe gave a hint to avoid cracked cheesecakes is after adding the eggs, be careful not to overbeat the batter since this can cause the baked cheese to crack. I am counting refrigerator time in the cooking time. I also couldn't get them to accept 1 and 1/4 cup of sugar, divided. Where it states 0 sugar I put the 1-1/4 cup in brackets.

    Recipe #398062

    A very tasty recipe. I got this from Kraft foods You can make ahead and freeze.before cooking. Cover and freeze up to 1 month. Thaw over night and bake 1 hour 5 minutes or until heated through. Uncover the last 10 minutes.

    Recipe #397942

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