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    76 Recipes

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    26 Reviews |  By Saturn

    This is, hands-down, my favourite dish in my whole life! I can't pin point why, it just is. I used to love watching Mom prepare the dough. She can really work wonders with yeast dough. I eat mine with ketchup on top. This could easily be altered to fit into any ones tastes: Use your favourite sausages, add spices to the meat, add spices to the dough, sprinkle spices on top of the dough... endless opportunities! **Plan ahead, the sausage needs to cool. Chilling time for the sausage is not included.

    Recipe #170365

    6 Reviews |  By Saturn

    Apple, Bologna and Cheese! I love a good bologna and cheese sandwich. I also love apples with cheese. So the other day, I put them together.

    Recipe #170017

    5 Reviews |  By Saturn

    From Company's Coming - Great way to start the day!

    Recipe #165586

    1 Reviews |  By Saturn

    These are great for teething puppies. I wash and re-use the pudding cups and applesauce cups from the kids lunches. **UPDATE: My youngest puppy seems to be allergic to wheat or corn. We haven't figured out which one. As a precaution, I now omit cream of wheat, wheat germ and whole wheat flour for her. I just use all-purpose flour (3 tbsp) and up the powdered milk a bit more (2 tbsp). She still likes them and they don't make her itch.

    Recipe #161473

    4 Reviews |  By Saturn

    R U Chicken stands for Rice Under Chicken. This was a submission to RSC #8. When it was a contest recipe, there was a pepper chutney that went along with it. As it was not to the tastes of the members of my family, we chose to delete that portion of the recipe. I would suggest to go with Susie D's suggestion and serve with salsa and/or sour cream. I agree that it may need "something".

    Recipe #161378

    7 Reviews |  By Saturn

    These were served at our Finger Food Fiesta For New Years. My sons gobbled them up. They were extremely easy to make. The recipe calls to serve them hot but they are great after they have cooled down as well. From Company's Coming - Appetizers - by Jean Paré.

    Recipe #150946

    This freezes well. Time does not reflect letting it stand overnight.

    Recipe #150508

    2 Reviews |  By Saturn

    I adopted this one from the RecipeZaar account. I have not had a chance to make this. **I am sure that you could easily substitute regular chocolate chips for the morsels. I don't think I can find morsels here so I will use normal chocolate chips when I make these... hopefully that will be soon!

    Recipe #148695

    2 Reviews |  By Saturn

    I wanted something fudge-y. But I wasn't in the mood for plain fudge. I don't like nuts in my fudge so I got inventive. The way they are wrapped in my photo was my 6 y.o. son's idea. I think these would be great on a platter with a whole bunch of other cookies for Christmas or something like that.

    Recipe #145358

    3 Reviews |  By Saturn

    Great way to cool down in the summer! My kids love this. We have tried all sorts of different combinations as well. This is from "The Magic of Jello" cookbook. Cook time is freeze time.

    Recipe #141957

    13 Reviews |  By Saturn

    Fantastic coloured marshmallows. From "The Magic of Jello" cookbook.

    Recipe #141949

    8 Reviews |  By Saturn

    This is from a REALLY old edition of Reader's Digest. I request this for my birthday instead of a cake. I think it is divine. Very rich though, beware! I usually omit the nuts and it still turns out just fine. (Cook time is chill time)

    Recipe #141479

    6 Reviews |  By Saturn

    This is my Mom's recipe. She created it many years ago and it is still a favourite to this day. We eat it while it is still warm. This is the only way I will eat pudding now. My sons just go nuts for this! Custard powder may be in the British import section or in with the pudding mixes and such in the grocery store.

    Recipe #138883

    1 Reviews |  By Saturn

    I love litchis. In this dish, the pineapple accents the litchis, it doesn't overpower it! Cooking time is chilling time.

    Recipe #135167

    1 Reviews |  By Saturn

    These are fantastic. Despite the lengthy directions and ingredients list, they are relatively easy to make. Time does not reflect chilling.

    Recipe #135030

    1 Reviews |  By Saturn

    Yield is a guess, it depends on what size of cutter you use. **This is a work in progress. I am still playing with the quantities and such.**

    Recipe #135019

    2 Reviews |  By Saturn

    Another great bread from Ethiopia. This is a spicy, crunchy snack. In Ethiopia, dabo means bread, and kolo is the word for roasted barley, which is eaten as a snack (like popcorn). Together, to name a snack made like bread, the words are similar in meaning to "popcorn bread". I just guessed at the number of servings... depends on how you make it. Thanks to ncmysteryshopper for her inquisitive mind. Here is clarification of berbere. 'Berberé is a blend of hot cayenne pepper, sweet paprika, over a dozen other spices and herbs. Its unique taste and aroma makes food flavourful with cultural dimensions to everyday meal. This exotic spice blend has been foreign to most western palates until now.'

    Recipe #134978

    Found on the net. Dabo is a special bread from Ethiopia.

    Recipe #134975

    2 Reviews |  By Saturn

    Canadian all purpose flour is very hard; the American equilvant is bread flour. This recipe comes from the town of Fergus, Ontario. A griddle is a large cast iron pan.

    Recipe #134972

    1 Reviews |  By Saturn

    This is kind of like a giant cracker. I am a carb freak and this fits the bill late at night when I want something crunchy and not good for me. This is excellent with milder cheeses.

    Recipe #134970

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