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    11 Recipes

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    Simple and quick to prepare. Surprisingly tasty combination. Recipe originates from Kraft Foods.

    Recipe #144736

    A great way to use up that tired celery at the bottom of your crisper. This also works well mixed with 2 cups of cooked pasta and served with pork chops.

    Recipe #126151

    Adapted from Woman's World magazine. They sprinkled unbaked muffins with additional granulated sugar and frosted cooled muffins with canned vanilla frosting.

    Recipe #123556

    Low fat, not too sweet and the almonds give it a nice crunch. Try substituting dried blueberries, currants or raisins for the dried cranberries. You can also vary the nuts by substituting walnuts or pecans. This makes an excellent dessert when topped with vanilla pudding (or yoghurt) and sliced fresh fruit - I use strawberries. This baked oatmeal can be divided into squares for reheating later with a little more added milk.

    Recipe #357945

    This makes an easy weekend breakfast or a quick supper. Came up with it on my own after trying corned beef hash for the first time in a pancake house in Georgia. We prefer it with the added spice but it is optional n'est ce pas.

    Recipe #106159

    Convenient hamburger patties jump start this sure to please weeknight dinner. From the fall 2005 issue of Kraft's "What's Cooking"

    Recipe #139036

    This is my version of a recipe that I saw in the San Diego newspaper, but neglected to bring home with me. Try freezing the puree in smaller batches and adding the divided cream on those days when asparagus is out of season. Yummy!

    Recipe #218557

    The comments at Christmas dinner made the prep time worth the effort and any extra chestnuts found their way into my turkey stuffing. Shocking and chilling the sprouts in the ice water allows them to retain their lovely bright green color. Adapted from the LA Times.

    Recipe #511905

    Found this photocopy amongst my loose recipes.

    Recipe #340135

    Because sometimes I just like to keeep it simple.

    Recipe #340114

    Serve with soup, chili, baked beans or barbecued ribs

    Recipe #254722

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