I found this version of fried shrimp in a Better Homes and Gardens cookbook (circa 1968). It's fairly easy to prepare and is my "go to" fried shrimp recipe. The directions have been summarized/rewritten but the title and ingredients are authentic to the recipe.
Even the most picky eaters enjoy this simple dish. I have stretched the recipe to include as much as 2 cups of rice when feeding a larger crowd; I've also used brown rice instead of white rice. This brown rice lengthens the cooking time but does not significantly alter the taste (i.e, my children have never noticed the difference). Also, we prefer to use bulk sausage.
This decadent dessert is a prize-winner from a recent issue of Simple and Delicious magazine. Go light on the portions, or your guests won't be able to finish! It also helps to serve it with milk. Note: I used more than the suggested nine portions of cookie dough for the crust. In fact, I made my own dough and used the equivalent of about 18 ounces/one package of prepared cookie dough.
Although I wasn't wowed by these brownies, they are healthier than my traditional recipe. And, my two-year old likes them. I was hoping someone with a more health-conscious eating style would give them a try! I think I am too hooked on less healthy dessert recipes to appreciate them. The recipe is from the More-with-Less Cookbook, Dec. 1989 printing, p. 292.
A cookie recipe with three ingredients...this is my kind of cookie! A fast and easy snack that can be embellished if desired with, for example, chocolate chips. For a more chewy cookie, drop the pan straight from the oven on the countertop (not too high!) to force the air bubbles out of the cookie.
Don't judge a recipe by reading it! This is a low-fat, yummy chicken dish that has some unusual yet simple ingredients. It is from the book "Low-fat Living for Real People" by Linda Levy and Francine Grabowski, M.S., R.D. It is from the chapter "Embarrasingly Simple Recipes." And, it really is simple!
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