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    8 Recipes

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

    This is a spicy sausage mix that can be stuffed into casings, made into patties, or just fried and crumbled for use on pizza or in other dishes. It is for one pound of ground pork (I like the pork to have about 15% fat in it) and can be multiplied as you see fit.

    Recipe #432257

    This is delicious and makes a nice presentation. It can be varied with other fruits and flavors of jello. I've given out many copies of this recipe over the years. As it is done in layers that need to chill in between it is best made the day before.

    Recipe #188078

    These are wonderful pickles that probably go back several generations. I love them and so does everyone I serve them to. Be warned - they take 2 weeks to complete but they only need a few minutes attention each day.

    Recipe #179670

    These are tasty and especially nice served with ham or coldcuts. I misplaced my recipe and searched all over Zaar and didn't find one. I obtained it from a friend and here it is! This is for 2 pints but can be easily multiplied.

    Recipe #179378

    This is excellent, makes a lot, and keeps well. Be sure to follow the directions. I had it go sugary on me once and I believe it was because I tried to mix the water in too fast. Number of servings is difficult to decide - it has so many uses and sometimes I put a tablespoon over ice cream and sometimes I use a cup or more for recipes calling for caramel sauce. But since Zaar makes me pick a number I picked 48.

    Recipe #176734

    This is a nice "shell" sauce that is easy to make and hardens when put on ice cream.

    Recipe #151189

    I have made these for years; for awhile I sold baking to earn a little money. People loved these and thought I had some secret recipe - in truth this recipe is in several cookbooks that I own. I didn't see it posted here and hope it isn't a duplication.

    Recipe #131889

    I have tried a number of recipes for this and, after a lot of adjustments, came up with this simple one that I like a lot.

    Recipe #121170


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