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    93 Recipes

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    These are a very crisp and tasty topping or addition to everything from soups and salads to curries and stir-fries. You can find these commercially prepared in Asian markets, but you can't beat the taste of freshly homemade. I love them with seafood (trying serving crab over a bed of garlic flakes!)

    Recipe #140521

    1 Reviews |  By 4Susan

    So good I can't even describe it! Super easy to prepare in spite of my detailed directions.

    Recipe #139140

    Zippidy zap quick in the microwave!

    Recipe #139139

    2 Reviews |  By 4Susan

    The perfect linguine sauce: a decadent, luscious and rich flavor.

    Recipe #139021

    1 Reviews |  By 4Susan

    Whoo-hoo! Who wants to immpress at the next dinner party? I haven't tried this one yet, but it sounds beautiful! A gourmet main course served at the York Harbor Inn-

    Recipe #138962

    2 Reviews |  By 4Susan

    A delicious seafood appetizer perfect for entertaining- or makes a lovely romatic main course.

    Recipe #138659

    In Mexico these are always served steaming hot and freshly made. They are moist and succulent, truly a different species form commercial corn tortilla's. You cannot make a soft enchilada without this recipe and once you eat them you will never use store bought again! You will need a tortilla press to make these - try looking in a gourmet or specialty shop. Or use a rolling pin to flatten out to 6-7" - Or you can try using your hands to flatten to 1/4" thick or less - takes practise but it can be done. Masa Harina is "dough flour made from corn". The fresh masa is soaked in lime and then force-dried and ground into a fine powder. Do not use regular corn flour!

    Recipe #138381

    From the Concord Grape Association. *I have made this recipe since posting it - It's very good, sweet with a nice lemon punch - my kids and dh liked them. Depending on what size you cut your carrots I think the 10 minutes cooking time with the glaze is plenty (go ahead & skip the cooking in salted water or just lightly blanch them; mine came out too mushy when I boiled them AND cooked w/the glaze for 10m); also there is enough glaze for 4-5 cups of carrots (I used regular carrots).

    Recipe #138312

    4 Reviews |  By 4Susan

    This is my favorite dessert, I love it, love it, love it! So simple, so good! We were first served this at a restaurant and I just had to make my own. I suppose you could use pre-made whipped topping, but I like to make my own.

    Recipe #138311

    21 Reviews |  By 4Susan

    A great and quick week night dinner - just add a salad or a veggie side dish and you're done!

    Recipe #138288

    1 Reviews |  By 4Susan

    This appetizing assortment of olives is perfect on a holiday relish tray. Use olives from the supermarket deli or a specialty store, such as Nicoise, Picholine, Kalamata, and oil-cured. Requires 24 hours of marination time. This makes about 6 cups and I'm counting about 1/4 C per serving/person. These last for a month, so you can serve them throughout the holidays, or put them into some pretty jars and hand out when you need an unexpected gift.

    Recipe #138285

    14 Reviews |  By 4Susan

    Where I grew up rhubard grew wild on the sides of the road. We'd pick some and grandma would make us this totally awesome pudding.

    Recipe #138109

    1 Reviews |  By 4Susan

    Traditionally you would drink this café gritty - but I strain mine!

    Recipe #137965

    4 Reviews |  By 4Susan

    Topped with whipped cream this apple pudding makes a grand finalé to any meal! This forms an impressive and beautiful golden brown top crust, with a sweet pudding center. The apples are perfectly tender.

    Recipe #137752

    3 Reviews |  By 4Susan

    My grandpa made us kids pancakes and waffles whenever we'd visit. And he'd serve this apple sauce on the side - we'd eat it as is or top our waffles. Good!

    Recipe #137620

    1 Reviews |  By 4Susan

    A recipe from my mother-in-law who is an excellent cook! Of this recipe she says, "A dollop of plain *real* yogurt on top of each serving is relished by the Lebanese."

    Recipe #137619

    "Sounds like a luxury dish today. Wild rice was cheap in the 30's and because of harvest locale it survived the drought longer than area gardens did." From the cook book Stories & Recipes of the Great Depression by Rita Van Amber.

    Recipe #136775

    5 Reviews |  By 4Susan

    When money is tight this will stretch your hamburger meat. It's another recipe from my favorite cook book - Stories & Recipes of the Great Depression by Rita Van Amber. This recipe is attributed to Alma Smith of Woodville, WI. She wrote: "This was a popular dish when meat was rationed through the war." Use what you need in whatever dish you're making and freeze the rest.

    Recipe #136773

    1 Reviews |  By 4Susan

    An easy, interesting, and inexpensive alternative to the normal eggs & toast breakfast. Makes a great snack too (my boys love it after school!). I first saw this in one of my favorite cook books - Stories & Recipes of the Great Depression by Rita Van Amber.

    Recipe #136772

    1 Reviews |  By 4Susan

    An easy, no-yeast bread with a hint of lemon and a sweet topping. A recipe I picked up in Arizona but I have no idea where the name comes from!

    Recipe #136771

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