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    40 Recipes

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    I developed this recipe for a customer's luncheon at home, who needed something vegetarian for the guests. It is easy to assemble, as no-boil lasagna is used, but will resemble lasagna made with fresh pasta.

    Recipe #115083

    I used to eat a salad similar to this at a place called Massimo's. I was disappointed they went out of business, so I came up with what best approximated theirs and I've been a happy camper since. This is probably better in the warmer months, as it's served room temperature. Serve with your favorite Italian bread.

    Recipe #117189

    I love these burgers, which feature guacamole and juicy southwestern flavored burgers with pepper jack cheese. Treat yourself and your guests to these "salsa" burgers, along with something good like skillet fries with onions and a black bean and corn salad.

    Recipe #115363

    This Tex-mex salsa is a big customer favorite and is very easy to prepare. Serve it as a side dish with Tex-Mex or other southwestern entrees.

    Recipe #117207

    Blue cheese surprise and BBQ sauce burgers? Give these a try. Use Maytag blue cheese or go Italian with Gorgonzola, and serve these cheeseburgers with your favorite potato salad and coleslaw.

    Recipe #115739

    This is the perfect accompaniment to corned beef or Reuben sandwiches.

    Recipe #117180

    This great American burger combines ingredients from Louisiana, the American southwest, and a cabernet sauvignon from California.

    Recipe #115829

    I serve this slaw with grilled foods that have been seasoned with a cajun or creole dry rub.

    Recipe #117204

    Mango and pineapple make this creamy slaw a perfect accompaniment to pork, citrus marinated grilled chicken, or any meat with a fruited salsa or sauce.

    Recipe #119640

    This catfish entree is elegant and easy to prepare. I serve it with noodle casserole with four Italian cheeses, sauteed fresh vegetables, and a wedge of iceberg lettuce with homemade 1000 dressing.

    Recipe #116674

    This is a variation of a recipe I found on VirtualCities, which originally called for Mozzarella cheese. Asiago is simply tastier. This is an elegant dish that is nice for company. I serve it with grilled zucchini and peppers and garlic bread.

    Recipe #117192

    I made this one day after picking up napa cabbage to make eggrolls with and had a lot left over. It's great for a main course salad served with pot stickers, eggrolls, or a Chinese soup.

    Recipe #117193

    These cookies are from the kitchen of Dorothy Newton, a woman I never met, and the recipe was given me on a note card that looks older than I am. But, these are really good cookies.

    Recipe #113524

    This is a yummy general-use BBQ sauce for chicken, beef, or pork.

    Recipe #116780

    If you don't have a smoker to make brisket, the oven is a good second choice. An easy way to make this is to set the oven to 225 degrees and let the brisket cook overnight or while you're at work. It makes a nice au jus you can prepare "BBQ French Dips" with, or just slice it and serve it with Cajun Coleslaw (#117204).

    Recipe #122772

    This is my variation of traditional Cuban Tortas, which I serve "mashed," along with Mojo Sauce. Either serve them for lunch or dinner, or cut into quarters as appetizers. Use Cuban bread, if you want to make it from scratch, but I like these made with regular hamburger buns.

    Recipe #119639

    This is a wonderful dish for ease of preparation, good flavor, and it is perfect for large groups. I serve it with buttered noodles and zucchini caserole.

    Recipe #121172

    This rich noodle casserole is loaded with dairy products and is a fine side dish for chicken or beef, especially if they have sauces, like tomato or wine.

    Recipe #117185

    Gosh. Where do I start describing how I love this dressing? It's great on mixed salad greens with tomatoes, cucumbers, and scallions. I dip crackers in it late at night. I use it as a marinade for grilled flank steak. Kids LOVE it.

    Recipe #116968

    This recipe is a variation of one from "BBQ USA," and is a great grilled chicken recipe from a fair booth in New York called Baker's Chicken Coop, which became famous in the late 40s. Serve it with potato salad and a read leaf lettuce salad with tomatoes, cucumbers and Granny's Red French Dressing (#116968).

    Recipe #122768

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