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    93 Recipes

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    A fellow teacher in Rosebud, South Dakota, shared this recipe for these meatballs years ago. My family always loved them. Good with green beans on the side (and egg noodles in you want the extra starch)!

    Recipe #497824

    Spices and candied fruit are in these chewy cookie squares. From an article in Family Circle Magazine 12/11/1979 about delicious Christmas cookies made at the White House by their German chef. (My clipping is falling apart!)

    Recipe #496444

    This makes a hard glaze/frosting for gingerbread (or other rolled cookies if you change the extract to almond or vanilla)

    Recipe #492241

    These make a hard, crunchy cooky that's good for dipping in coffee or tea. My mom would make a "sandwich" with a piece of Schwartzbrot, butter and a gingerbread cookie.

    Recipe #492239

    1 Reviews |  By Linky1

    This recipe comes from Adventures, A Sporting Cafe and Pub in Rice Lake, Wisconsin.

    Recipe #491832

    1 Reviews |  By Linky1

    In December of 1979, Family Circle magazine published an article on White House cookies. There was a German chef at one time who made a variety of German/Austrian cookies. My pages are falling apart, so I thought I better start to record them here! This recipe is similar to others, but has lots more nuts.

    Recipe #491552

    My mom got this recipe from Mabel, the cook for the family in Baltimore where my mom was the governess in the late 1930's - early 1940's. These were a staple every Christmas when I was a child. Cooking time is approximate for each tray; rolls of dough can be kept in fridge for a week or so.

    Recipe #491071

    8 Reviews |  By Linky1

    A healthful and energizing coffee drink to make without the help of a barista!

    Recipe #488567

    1 Reviews |  By Linky1

    Adapted from A man, A can and a Grill. A savory combination of Italian flavors over crisp polenta slices.

    Recipe #485271

    5 Reviews |  By Linky1

    Alternative to plain old American cheese to jazz up a burger. (Beef, turkey, bison or whatever ground meat you prefer.)

    Recipe #481997

    1 Reviews |  By Linky1

    I loved this salad whenever my friend's mom made it. She had eaten it in a restaurant, loved it, and asked for the recipe. They gladly gave it to her but she was surprised to see a hefty charge on her next account statement! I was promised and received the recipe for my wedding in 1971 and here it is!

    Recipe #476317

    4 Reviews |  By Linky1

    My family thinks that Emily's Lebanese Deli in Minneapolis has the best tabouli. I found this recipe on a blog by MoiFrey ( She worked on it for years and claimed to be like Emily's - it's a winner! I use my own method of draining and fluffing the bulgar and the results seem to be just fine. (See blog for original method.)

    Recipe #476294

    3 Reviews |  By Linky1

    This traditional recipe from Botswana is for a classic stew of chicken cooked in a tomato, peanut butter and chili sauce. Adapted for a dinner featuring African-inspired foods.

    Recipe #475060

    A recipe from Zimbabwe, called Nyama ne Nyemba.

    Recipe #474929

    This recipe is adapted from one I got at the New Orleans School of Cooking in the mid-90's.

    Recipe #474827

    from Southwest the Beautiful Cookbook. Sounded interesting and didn't want to lose it.

    Recipe #470486

    1 Reviews |  By Linky1

    Linzer Torte is a holiday classic in the Austrian, Hungarian, Swiss, German and Tyrolean traditions, often prepared for Christmas. The recipe for this rich dessert has been known since the late 1600s and is thought to have originated in Linz, Austria. A copy from 1696 can be found at the Vienna Stadt-und Landesbibliothek. In the 1850s, an Austrian traveler by the name of Franz Hoelzlhuber allegedly brought the Linzer Torte to Milwaukee, from where the recipe spread over the United States.

    Recipe #469693

    This is a recipe from my local newspaper. It sounded good and I didn't want to lose it!

    Recipe #469318

    4 Reviews |  By Linky1

    This is an adaptation of Anne Burrell's recipe. I am a former Brussels Sprouts hater who now loves them! I use frozen sprouts, but fresh would probably be even better!

    Recipe #468570

    1 Reviews |  By Linky1

    Different than other similar mousses, this was my friend Liz's recipe that she shared with me shortly before she passed away. It's got a tangy zest that is refreshing and delicious!

    Recipe #467236

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