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    You are in: Home / Charlotte J's Public Recipes
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    1,609 Recipes

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    These would be nice to have on a Thanksgiving breakfast table. This came in an email this morning. I've never heard of bottled or canned cranberries before so when I make this I'm going to use 1 cup fresh cranberries chopped.

    Recipe #335427

    I want to try this recipe with fresh tomatoes from our garden. Recipe by Robin Mattox of S.C.

    Recipe #328914

    This makes the equivalent of 7 cans of soup. I picked this recipe up from our County Extension office. The lady said if you are using this in a casserole you can skip cooking it and just mix it into your recipe. This is a low sodium recipe which contains 111.0mg of sodium compared to 2110.6mg in a can of cream of mushroom soup.

    Recipe #327301

    Makes the equivalent of 3 (1.25 ounce) packages of soup mix. I picked this recipe up from our County Extension office. This is a low sodium recipe which contains 5.7mg of sodium compared to 3560.0mg of sodium from a store bought 1.25 ounce packet.

    Recipe #327297

    Make 2 and use 1 as a backup pitcher to pour into the serving pitcher that has the apple rings in it. This uses a little tub container of Crystal Light, I'm guessing that is is 16 grams

    Recipe #324322

    Vegetables boiled in coconut milk,a recipe from Thailand. If you can't find the long beans you can substitute green beans.

    Recipe #324242

    Another family recipe from the Petzenhausers from Lake City. This is different from the recipe we use so I thought I'd post it. For my husbands family they roll their lefse very thin. So when I make this recipe I'll use walnut size pieces of dough. You will need a lefse grill to make these.

    Recipe #323899

    Another family recipe from the Petzenhausers from Lake City. This is different from the recipe we use so I thought I'd post theirs here to make later

    Recipe #323716

    Few ingredients with very helpful directions to aid you in making this. You will need graduated ring pans and a cookie press. This is a family recipe from the Petzenhausers from Lake City. Their 18 year old daughter won a blue ribbon at the 2008 Iowa State Fair for this recipe.

    Recipe #323624

    My friend Karri was telling me about these last night. I just happened upon this recipe on the Kraft site. This one has a few more ingredients then what Karri's used. You could also turn these into appetizers by using 6-9 patio tomatoes.

    Recipe #322890

    Sounds yummy to me. It is from Kraft.

    Recipe #322588

    Recipe #320179

    Quote: The Romanian ciorbe are soups with a characteristically tangy tart aroma and taste due to the addition of a souring agent. Traditionally, a sour base called bors (not to be confused with the Russian borscht, which is a red beet soup) was used. Bors is made from fermented wheat bran, and can be prepared at home or bought at Romanian grocery stores. However, in recent years it is less frequently used because it requires too much time to prepare. Instead, the most common souring agents for the ciorbe are lemon juice and sauerkraut juice. Other souring agents are vinegar, sour grape leaves or green sorrel leaves. From Taste Of Romania by Nicolae Klepper

    Recipe #319148

    From Taste Of Romania by Nicolae Klepper

    Recipe #318821

    Recipe #318814

    Recipe #318808

    From The Czechoslovak Cookbook

    Recipe #318801

    A simple dish from The Czechoslovak Cookbook The recipe calls for lard but I think you could use butter instead.

    Recipe #318792

    From the Barbara Davis Center for Childhood Diabetes in Aurora, Colorado

    Recipe #318667

    I saw in the Beverage forum they were looking for drinks that contained Licor 43 I found this on i drink site and made an addition to the recipe. It seamed a shame to use Chambord and not add a raspberry or two to the drink.

    Recipe #317166

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