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    13 Recipes

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    I developed this recipe for my vegan son, Alex. Its tasty, and you can embellish it with toppings like browned hamburger and cheese to satisfy the carnivores in the house. This makes a lot, so make sure your pan can handle 6 quarts. We're not making mush, here. We don't want cook the life out of the veggies, so try to maintain an 'al dente' idea while cooking.

    Recipe #438782

    I modified this recipe to be truly Vegan. Am storing it here so I don't lose it again.

    Recipe #406715

    This recipe used to be printed on the Tofurkey box, but no longer. My vegan son loves this, as does everyone else that tries it.

    Recipe #434147

    This recipe evolved over several years of cooking breakfast for hungry deer hunters. Its a real filling meal with ham, eggs, potatoes, and cheese. It makes plenty, so use the biggest fry pan that you have.

    Recipe #389345

    My Sister-in-Law Donna makes this salad and my wife just loves it, so here it is. When you prep the broccoli and cauliflower, just use the flowerettes; no stems (save them for a vegetable stock recipe, etc).

    Recipe #478038

    This is a great, quick soup to use as a first course or a lunch. I modified this from a recipe I found on the web.

    Recipe #129739

    This is a great dessert for a crowd. Make it a day ahead and add the whipped topping just before serving. Assemble and serve in a large, clear glass trifle bowl.

    Recipe #150048

    These muffins are my wife's favorite. Only 1 point, but very tasty and wholesome. This makes a lot, so find your biggest covered bowl to mix them up. Note that this recipe needs to be refrigerated overnight, so plan accordingly. Also note that you can keep the mixture in the fridge up to 6 weeks before baking. These muffins freeze well.

    Recipe #446812

    Got this recipe from my sister, Rita. Used to LOVE going to her house and finding a plate of these jems.

    Recipe #479209

    This recipe uses a slow roasting technique that produces a medium rare roast that's light pink from the center all the way to the edges. Its absolutely the best I have ever made. Oh the regrets for not having found this method 30 years ago.

    Recipe #398852

    This is another major variation on Quaker's Chicken Barley Chili. I used Rotel diced tomatoes and green chilies which added a real kick up in the taste. This recipe makes a lot and it keeps and reheats great.

    Recipe #396670

    This recipe was modified from one I found in the Quaker Oats "All-Time Any Time Recipes" book. Its so easy, it hardly classifies as cooking. Note that this works well with ground venison or ground beef, too.

    Recipe #395719

    This gravy is very popular around our house, with its mix of vegans and non-vegans. I found the recipe on a Tofurkey box which creditted the recipe to Louise Hagler from Tofu Cookery.

    Recipe #444880


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