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    40 Recipes

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    Canned this recipe on 08/04/08 and it turned out pretty good. Tried again on 01/25/09 with Contadina brand crushed tomatoes and it was even better. Again on 08/08/09 with Contadina and Rotel, Even better.

    Recipe #490785

    Taken from this blend has no salt or chemicals. Great for aiding in lowering sodium intake. The only change I made was to add paprika.

    Recipe #435526

    We call them Robin's after our cousin that introduced us to these easy to make and remarkable tasting beans. (I have used generic with good results and they are very good without any seasonings added)

    Recipe #428440

    Found this in the Neighborhood Shopper printed by The Dallas Morning News. It is so good, so easy and low calorie. The meat can be pepperoni, Canadian bacon, bacon, Italian sausage, chicken, you get the picture... And the aroma while simmering is wonderful. My wife said next time make a huge batch so we can have leftovers.

    Recipe #358123

    I just love this stuff. I live in Texas and we are supposed to love brisket, but I prefer a good smoked pork butt/shoulder. It taste wonderful and it always turns out tender. I trim off any exposed fat and if you want it even leaner then refrigerate overnight after cooking, open the foil and spoon out the hardened fat. This stuff is great on a bun, by itself and in recipes. Gives your recipes a nice smoky flavor. You can buy rubs at your grocer, but here are a couple that will work excellent and you can save the leftovers for pork ribs. or

    Recipe #355409

    Make a healthier version of country breakfast sausage. The rubbed sage and savory are what give this sausage its wonderful breakfast flavor.

    Recipe #354312

    Simply a great alternative to the age old stuffed egg. This was a RR recipe, but I customized it to my own liking and made it a bit simpler.

    Recipe #353890

    Makin' bacon. This is really easy and the best part is there are no phosphates or nitrite chemicals in the finished product. So you can feel good about eating it. Freezes well. I divide into one pound packages and freeze. If you like peppered bacon just smother it before smoking.

    Recipe #318980

    I know it is a mouth full, but I looked at other recipes and none were actually smoked in a smoker, just in an indoor oven with liquid smoke. In 1997 I had some Cowboy beans and have not been able to find anything close till now. This recipe must be cooked in a smoker capable of burning wood. This is a link to the sauce I use - I used 2 - 55 ounce cans of beans

    Recipe #314327

    I'm not a vegetarian, but sometimes I want a meal without meat and these are great.

    Recipe #312932

    This might be the best you have ever had and it would be hard to ruin the corn. You can use whatever seasoning you want. Below is what I used and they turned out great. What will wow you and your guest is the smokey/roastedness of the corn.

    Recipe #312401

    Great Southwest twist on a classic dish.

    Recipe #309642

    This recipe makes a great dip without the expense. If you do not like heat then seed the peppers.

    Recipe #306067

    Found this on whole grains council website and customized it to my liking. These are good for you and they are single servings so you can't keep grabbing slice after slice.

    Recipe #294891

    Made these on a whim for a Super Bowl party and they were a huge hit. These are served cold or room temp so it really makes them easy.

    Recipe #269643

    These are great for breakfast or dinner. If you have never had grits these would be a good place to start. Grits = hominy.

    Recipe #265759

    Puttanesca is a classic Neapolitan pasta sauce based on olives, tomatoes, capers and anchovies. The name comes from the Italian, “puttana,” which means, “whore,” and there are several different stories as to how and why the dish came by such a salacious name. No matter the meaning it is delicious.

    Recipe #265734

    This was taken from with a few changes. You can reduce the number of tortillas if you want less corn flavor.

    Recipe #262446

    Tomato Gratin is a casserole that can be made with multicolored ripe tomatoes or green tomatoes. We used red. The tomatoes after cooking will be tender and the topping will have a bit of a crunch.

    Recipe #241172

    I have always loved the flavor of chorizo, but seldom ate it due to all the fat in it. In 2004 I purchased a simple electric meat grinder and started making my own sausages. Now I know WHAT is in there. If you do not have a grinder have your butcher grind some pork for you.

    Recipe #220222

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