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    29 Recipes

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    Recipe for individual meat pies [tortieres], popular in Quebec in the Christmas season. The Tourtiere is usually made like a casserole or pie. I don't see any reason why you couldn't make them into "individual" pies, but adjustments would have to be made in the cooking times.

    Recipe #4826

    This is a dark cake with spots of colour from the glace cherries. This recipe has been in the family for about 100 years now, and may be what you are looking for!

    Recipe #4626

    A fair bit of work, but well worth it. A rich but not overly sweet Italian dessert.

    Recipe #4467

    Recipe #3696

    a traditional holiday meal in the British tradition

    Recipe #3697

    This is fabulous on bagels! (Especially toasted)

    Recipe #4029

    Here's a good one to try!

    Recipe #3985

    When I lived in Milwaukee we used to be able to buy hot ham and rolls on Sunday morn and had our choice of "baked" or boiled. I hated the boiled ham, but the baked was absolutely delicious. I suspect it was cooked in a Nesco roaster in water with certain spices.

    Recipe #3729

    With the use of lime and olive oil, this could be "Greek", although it isn't called that. Also the result is of a "creamy" consistency, suitable for dipping fries.

    Recipe #3722

    The original recipe came off the back of a bacon package many years ago, and I've made it at least 50 times during the intervening years, making adjustments and refining the recipe. Only once did I scorch it. The kids loved it, once I reduced the pepper amount. After the first time, I've always made a double batch.

    Recipe #3384

    Butter Tarts, a wonderful Canadian dessert, sort of like pecan pie without nuts, if you can imagine such a thing. This (old) Canadian recipe should do the trick!

    Recipe #2123

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