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    4 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    This recipe is from my mother, Mildred Unger, who made it at Christmas for many years. It was a real family favorite. Like everything else, bacon makes spinach even better.

    Recipe #492226

    This is taken from Woman's World Magazine. The nutritional information posted is inaccurate. I believe that when I include "or" in the list of ingredients, all of the options are added together.

    Recipe #493112

    This is adapted from my Health Vegetable Soup recipe 493112 which I got from Woman's World Magazine as a "mix-and-match" recipe. I found that I was making that recipe the same way every time and this is the result. It makes quite a bit. I usually make it every Sunday during the winter months and the family eats it at various times during the week and I freeze some. Using bone-in chicken thighs is kind of a hassle and you have to be real careful about removing bones and cartilage after they're cooked but I think it's worth it because of the flavor added from the bones. Of course, you could use boneless instead. What I love about this recipe is that you can be chopping stuff while other stuff is cooking so you don't need a lot of room for all of the ingredients during the process. I don't know about you guys, but I don't have a sous chef that prepares all of my ingredients and puts them in little glass bowls like they do on TV cooking shows.

    Recipe #502703

    This is a very simple and great recipe that my family has been making for years and I don't see anything like it on this site. It's from a 1976 edition of a Better Homes and Gardens Crockery Cooker cookbook, listed as Sausage-Garbanzo bake. I usually double the recipe and serve with white rice. You can reduce the fat content by choosing low-fat or Turkey-kielbasa.

    Recipe #419486

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