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    33 Recipes

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    I haven't tried this yet. From Sunbeam Slow Cooker Recipe Booklet.

    Recipe #346417

    This is my version of curry. I don't usually measure when I cook my own recipes so please keep that in mind with regards to measurements. UPDATE: I now have a multi-cooker that has a pressure cooking feature. I use this to cook my curry and the meat becomes so tender.

    Recipe #345736

    I just put this together and totally wowed myself and DH (he's pretty picky)! Didn't expect it to turn out so good. Thought I better put it down right away. I hope it turns out for you as well as it did for me. (And I hope I can repeat it!) I've put the steps and ingredients in the order that I put them in when making it... and since I was creating it as I went along may seem in an odd order. Next time I will try using tofu instead of chicken and maybe some fresh coriander. Please let me know what you think!!

    Recipe #301254

    I used to make this bread all the time. It's very time consuming though. Another recipe from "Country Fair Cookbook"

    Recipe #218694

    From "Country Fair Cookbook" which has blue ribbon winning recipes from all over America prior to 1975.

    Recipe #218688

    From "Country Fair Cookbook" published in 1975. I use butter instead of shortening.

    Recipe #218685

    This is the best Zucchini Nut Bread I have ever had and the only one I will make. It's from "Country Fair Cookbook" All recipes in this book are Blue Ribbon winners from fairs around America prior to it's publication in 1975. Wrap and refrigerate overnight to allow the flavor to mellow. I have also made this as muffins. Just lower the temperature. Now that I live in Australia I make this using the Aussie measuring cups and spoons and it turns out fine. I've also made it with half carrot and half zucchini. And other times I've used half wholewheat flour and half plain, just for a change and it works well too. My husband loves it and says it's more like a cake then a bread since it's so moist.

    Recipe #218682

    This is how I made my last lasagna and it turned out pretty well. I used a mix of pork and lamb mince. I think it is so much better the next day. So make it ahead and partially cook it, so that it doesn't over cook while re-heating it.

    Recipe #214818

    I just bunged this up last night for guests and it was well liked! Next time I am going to add some chopped coriander leaves in with the shredded lettuce.

    Recipe #95548

    This sounds different at first, but it is a lovely change to just plain broiled chicken breasts.

    Recipe #95379

    I've had this recipe for ages. I used to make it before I moved overseas. 2 things I always did differently was replace the ricotta with cottage cheese and I used a cast iron skillet as opposed to the springform pan. Goes well with nice tossed salad. Also try using wholemeal flour for pastry... I have done that and it made if very hearty and wholesome--especially if you use wholemeal pasta and stick with low fat cheeses.

    Recipe #94096

    This was the first recipe for pastry crust I made. It's so easy. It came from my mother's junior cookbook.

    Recipe #93917

    I've been making this recipe on an off for years. First found it on the back of a tortilla packet. I've tweaked it a few times now. If you want you can add a small can of chicken, or a cooked chicken breast shredded up. I've done this and it goes well. I use Texas Red Enchilada Sauce Recipe #42094.

    Recipe #93850

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