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    You are in: Home / MA in Florida's Public Recipes
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    12 Recipes

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    I got this recipe from a Myra Waldo around the world cookbook many, many years ago and it is still my favorite Tetrazzini recipe. I use the sauce in many other recipes ( chicken divan, etc.) and as a substitute for cream of.... in some recipes. It makes a lot. (She suggested putting it in two 2 1/2 quart casseroles and freezing one.) It is also good made with leftover turkey. I often increase the amounts of the cheeses.

    Recipe #143415

    This is my favorite recipe for ratatouille. I got it out of a Cuisinart International Cookbook years ago. It is a little labor-intensive but well worth the effort. Ratatouille is served either warm or cold. It is best when made in advance so the flavors mingle. (A food processor with a slicing disc is helpful with this one!)

    Recipe #143414

    A delicious gravy forms during the cooking of this very easy and tender beef dish. (I got this recipe out of the American Heart Association Cookbook back in the '80's and have made it many, many times. I like the long cooking time because I can get so many other things done while the meat is cooking. (I would imagine it could be done in a crockpot, but I have never done it.)

    Recipe #141304

    This is a rich cheesecake with a pineapple sour cream topping. It is made in a 2 qt. oblong baking pan (about 7"x11"). I have even made it in a 9"x13" If using as part of a dessert tray they can be cut in small squares and served in muffin pan liners

    Recipe #141303

    I got this recipe out of a local newspaper about 12 years ago. It makes a nice breakfast or brunch dish.

    Recipe #141288

    I got this recipe from a chef at a hotel where I was staying several years ago. I always make it for our family brunches. It is good for the ones who can't (or won't) eat eggs. It is a big family favorite.

    Recipe #141286

    I got this off another web-site. It makes a nice meatless addition to the brunch table. My children put salsa on top of the squares.

    Recipe #141285

    I got this recipe, years ago, when visiting out in California. It is good for family and/or company (even plain meat and potatoes people like this one!). I am posting it as it was written, but I always double the sauce ingredients.

    Recipe #140457

    I got this recipe out of a convection oven cookbook and I have had excellent results every time I have made it. It produces a very nice Hawaiian-type pulled pork. It is very good for theme parties (luaus, tropical, etc.). The leftovers (if any) make delicious sandwiches.

    Recipe #140456

    A versatile and quick gourmet dish - tastes equally good with chicken or scallops. I got this from the Land O' Lakes web site. (It always reminds me of eating out in Boston's North End.)

    Recipe #140455

    I got this recipe out of the local newspaper years ago. The source for recipe was the Florida Beef Council. It has been really well-received whenever I have made it - everyone has loved it. I have done it in the regular oven and in the convection oven and it is great either way. The sauce is very good, but I usually buy a second jar of the brown gravy and heat that up for the ones that prefer a traditional gravy.

    Recipe #140454

    I got this one out of a book about restaurants in Florida - the recipe was courtesy of Timmy's Nook on Captiva Island. It is an easy but elegant dessert when time is short. It takes advantage of convenience items - pre-made graham cracker crust and canned blueberry pie filling. It does have to be chilled for a few hours (which I did not include in the prep and cooking time).

    Recipe #140453


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