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    1,403 Recipes

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    1 Reviews |  By Oolala

    From South of the Fork, the Junior League of Dallas, 1987. I am posting recipes that appeal to me for safe keeping.

    Recipe #368591

    Sounds great but I haven't tried it. From Bon Appetit, Tastes of the World. This is from Indonesia. Goes well with Asian noodles or steamed rice.

    Recipe #368586

    Different than the other one posted here. From South of the Fork by the Junior League of Dallas. You can mix this up and heat it and then use it as a basting sauce for BBQ Lamb but you have to brush it on toward the end of cooking or it will char.

    Recipe #368585

    I was going through "South of the Fork", put out by the Junior League of Dallas and this caught my eye. Haven't tried it yet. You just set it up and bake it.

    Recipe #368583

    1 Reviews |  By Oolala

    And dry onion soup mix, seasoned salt, garlic and paprika. From Cooking Up Something Special, the sisterhood of Temple Beth Ahm, 1986, This was submitted by Rose Widom. I like collecting different brisket/pot roast recipes and this one sounds different. Haven't tried it yet.

    Recipe #368429

    This uses about a cup of leftover, cooked rice in addition to tomatoes, garlic, oregano, Parmesan cheese, and cayenne pepper, From a 1986 sisterhood of Temple Beth Ahm called Cooking Up Something Special, This was submitted by Carol Stromeyer.

    Recipe #368424

    From Cooking Up Something Special, the sisterhood of Temple Beth Ahm, 1986, submitted by Blanche Meisel. No cook recipe, just marinate several hours for best flavor.

    Recipe #368416

    From Cooking Up Something Special, Temple Beth Ahm's Sisterhood, 1986, submitted by Estelle Berger. Sounds good so it is here for safe keeping and finding! You can substitute dried, chopped apricots for either the pineapple or the orange.

    Recipe #368413

    I thought this was unusual with the addition of tomato sauce and tomato paste, From Cooking Up Something Special, the sisterhood of Temple Beth Ahm, submitted by Marilyn Pine. I needed to alter sizes because they weren't given. Also, an hour in the oven after browning, my be overcooking the veal, depending upon thickness so use you judgment.

    Recipe #368383

    From Bon Appetit, Tastes of the World, 1996. This is Italian. Don't want to lose it.

    Recipe #368332

    From Bon Appetit Quick and Delicious, 2000. I love veal and don't want to lose this recipe. I haven't made it yet.

    Recipe #368283

    1 Reviews |  By Oolala

    From Bon Appetit, Quick and Delicious, 2000. Don't want to lose this.

    Recipe #368277

    From Chef Mike at Overlook Hospital, Summit, NJ from their April, 2009 magazine. Sounded good but I haven't had it yet.

    Recipe #368183

    From Mrs. Fred C. Meyer (Marcia Marron) of the San Antonio Junior League. This has crisp bacon and regular rice flavored with beef broth, onion, cumin and oregano too.

    Recipe #368173

    With savory in it! From Mrs. Paul A. Braymen, Judy Barnard, in the Junior League of San Antonio cookbook.

    Recipe #368094

    From Mrs. John Oppenheimer (Evelyn Ehrich) in the Junior League cookbook of San Antonio. The ingredients sound interesting to me: onions, red wine, coffee, rye bread, garlic, a bay leaf, sugar and ketchup.

    Recipe #368088

    From Mrs. J. Maurice Smith of the San Antonio Junior League. I never heard of a dish like this so it is here for safe keeping.

    Recipe #368085

    Tomatoes stuffed with mushrooms from Mrs. Howard E. Lancaster (Betty Lane), the Junior League of San Antonio. This is a non-dairy side dish and it is low in calories. The recipe is for 1 tomato so increase as needed.

    Recipe #368083

    1 Reviews |  By Oolala

    There are other chocolate cake recipes here using beets but this one uses cocoa and other ingredients I have at home. I don't want to lose it but I haven't tried it yet. It's from Mrs. Arthur Eldridge from the Junior League of San Antonio.

    Recipe #368079

    From a magazine. Use this when you want a change from the usual chicken. This is for a 2 1/2 lb. chicken. Serve with wild and white rice. I haven't tried it yet but didn't want to lose it.

    Recipe #366926

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