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    3 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    This comes from the cookbook What's Cooking America? by Linda Stradley & Andra Cook. This soup is delicious - and the accompanying garlic bread is to die for. Note: 30 cloves may sound like a lot of garlic, but poaching it mellows it out quite a bit and the resulting flavor is soft and complex. Hope you enjoy!

    Recipe #513510

    The recipe comes from a 1975 cookbook that my brother-in-law found at a garage sale called Crockpot Cookery. This pastrami is amazing. The most important part is that you use a CORNED BEEF brisket, which will have already been brined (unless you prefer to brine your own).

    Recipe #511449

    I used to tend bar at this luxury hotel in Portland, Oregon. This is the best Bloody Mary mix I've ever had and I've only modified it slightly to suit my own taste.

    Recipe #444837


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