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    37 Recipes

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    These are great to use up leftover cranberry sauce, but I also buy canned to make them.

    Recipe #152306

    This recipe is great for all types of pork chops, or the 'Country Style' boneless ribs.

    Recipe #150493

    These are in my published cookbook as 'Victorian Jewels'. They take fruitcake to a tasty new high and are very easy to make. Prep. time does not include the overnight marinating.

    Recipe #148585

    These fool the tongue into thinking you are eating something sweet.

    Recipe #146941

    This takes about 5 minutes to throw together.

    Recipe #146241

    This is nice because it makes it's own sauce.

    Recipe #145077

    This is nice because you can make it in the microwave and it makes it's own sauce.

    Recipe #145076

    This is by request. Remember beef heart is NOT organ meat. It is the purest cut of muscle, just like your steaks, except there is very little fat, no gristle and it doesn't have a definite grain, which means it is tender no matter which way you cut it. The gravy is to die for, it is so flavourful.

    Recipe #143249

    These are a hit with the volunteer fire dept. in the small town we lived in. They were requested for every barbecue we had.

    Recipe #140240

    My mom used to make these for my Uncle every time he came for lunch. They are a quick and easy breakfast or lunch.

    Recipe #140037

    These have the advantage of needing no milk, and are as easy as a cake mix.

    Recipe #139750

    This is almost as easy as making a cake mix, and has the advantage of using no eggs.

    Recipe #139749

    This is practically as easy as a cake mix. It makes a real splash in appearance.

    Recipe #139747

    This is a handy little treat to put in lunches, since there is no icing to make a mess, but it has a 'hidden' sweet treat.

    Recipe #139457

    I can often get whole pork loins at a very good price. I cut them into chops and small roasts. I find this recipe a good solution to a 'dry tasting' loin roast.

    Recipe #139151

    I found this recipe in the Kraft Winter 'Whats Cooking'. I made a few changes to it to suit our tastes and it was a hit.

    Recipe #138818

    This is an old English recipe (although they called it Stewed Mince)

    Recipe #138281

    This is a handy way to use up leftovers.

    Recipe #137998

    This is a multiple stew recipe. You can used almost any combination of the ingredients that you have on hand.

    Recipe #137996

    I got this recipe from the Better Homes and Gardens 1977 Beef Cookbook. It was originally for short ribs, which I find too greasy. I have made it using 'boneless short ribs' which are really beef brisket cut into pieces, or 1" thick round steaks, cut into 2" wide pieces.

    Recipe #137822

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