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    13 Recipes

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    3 Reviews |  By Fran6

    From NPR's program All Things Considered, April 11, 2013. Use either lime or lemon juice or a combination. The recipe calls for 1 1/2 sleeves saltine crackers but that "measurement" was not accepted. Not having any in the house, I Googled it and found that there are 38-40 crackers per sleeve.

    Recipe #499001

    Makes an excellent potluck dish. Great for warm weather. Serves 6 to 8 as main course or 12 as antipasto or salad. Time is a guess and does not include overnight standing for salad.

    Recipe #441031

    2 Reviews |  By Fran6

    This is very refreshing and a little different from the usual gazpacho. I use an immersion blender to puree the tomatillos rather than a regular blender. Adapted from Fine Cooking, June/July 2007. (Time does not include refrigeration time.)

    Recipe #430747

    Adapted from Quick Fix Meals. Serve with grilled chicken.

    Recipe #425774

    1 Reviews |  By Fran6

    Based on a Martha Stewart recipe. I substitute yogurt for the buttermilk originally called for. Garnish with diced avocado.

    Recipe #385104

    From May 2009 Reader's Digest. This is the best of the recipes I've tried.

    Recipe #383891

    From WomenHeart's All Heart Family Cookbook.

    Recipe #377379

    No cholesterol, high protein and fiber. I also add some Swiss chard in the last 10 minutes cooking.

    Recipe #375958

    I think this originally came from the Too Hot Tamales Show but I've made some minor changes. The original recipe calls for 2 strips thick-cut bacon. I seldom cook with bacon but when I do I save the drippings, so I usually have a container of that in the fridge. I've also increased the poblanos because I love 'em! I buy 6 or 8 at a time, roast them and freeze them whole. They peel easily when thawed.

    Recipe #349168

    This is based on truebrit's Eggnog Bread (#103993) which is delicious. Since I'm not really a fan of raisins or cherries, I substituted dried apricots, plus I increased the amount of pecans. The original recipe calls for a regular loaf pan baked at 350F for 70 minutes. I use 3 tiny loaf pans (3in. x 5 1/2in. x 2 in.). at 325F for a about 50 minutes, and substitute Splenda for the sugar.

    Recipe #349054

    Quick to fix and no-cook. Sometimes I add in a couple of green onions, and I always use homemade chicken broth. From SAHS Cookbook, Vol. 2.

    Recipe #319545

    A great rub to use when grilling skinless chicken breasts. I like to use a mortar and pestle to grind the whole cumin seed, salt, oregano, and garlic together. This is enough for 2 whole chicken breasts.

    Recipe #319031

    The Liberty Bar in San Antonio was built in 1890 and was originally F. Boehler & Son Simple and Fancy Groceries. My mother remembers shopping there in the 1930's and 40's. It became a very unique restaurant and bar in 1985 - it looks like it's going to fall down any minute, thanks to a flood in 1921. Obviously, it hasn't yet. This soup is so good it's the first recipe I've ever posted here. It was published in the SA Express News. The recipe as is is extremely thick so plan on adding more broth (or less sour cream). Also, I much prefer lime juice to lemon juice. Preparation time does not include chilling.

    Recipe #234766

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