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    162 Recipes

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    From the book Sex on the Beach and other Wild Drinks.

    Recipe #242761

    This is from Emilie Waller's Cookery and Kitchen Book, first published in 1935. I haven't made this, but it looked interesting and the title of it struck me as amusing.

    Recipe #198681

    From the Christmas Cookbook by Nanette Newman. Alsatian (Alsace) wine is a French dry white wine. I have included preparation for a homemade pastry tart, but feel free to use a pre-made one. Cooking time includes chilling time for pastry dough if making your own.

    Recipe #264213

    From the Inquirer Magazine of the Philadelphia Inquirer, August 1998. Unwaxed lemons would be ideal for this if you can find them.

    Recipe #238435

    Got this out of a magazine many years ago, but don't know which one. You can use homemade tomato sauce or one in a jar, but homemade is always better! I've listed sweet sausage but if you prefer a bit of a bite, then feel free to use hot sausage.

    Recipe #185135

    Came up with this after searching for a similar sauce. Can be used on just about any white fish (cod, sole, orange roughy, flounder) or even salmon. Try to use fresh ginger as it will really make a difference. If you don't have fresh then ground ginger will suffice.

    Recipe #240801

    My own concoction. Hope you enjoy it!

    Recipe #240832

    From http://www.drinksmixer.com/

    Recipe #246490

    This faux mini-beer is a lush after-dinner drink, made to look like a small pint of Guinness. I was not given measurements so these are just estimates. Recipe can easily be increased for more servings.

    Recipe #243991

    Recipe #246492

    I took out beef mince for dinner tonight, but had no idea what I was going to do with it. Here's what I came up with.

    Recipe #242895

    This is something I just whipped up over the Christmas Holidays. Try to use larger carrots. My MIL loved it so much that she even asked me to write down the recipe. Hope you enjoy it as much as she did!

    Recipe #206323

    Recipe #242570

    Got this from my old high school friend Sue when I was at her home for a wedding shower. I haven't made it in a while, but I remember it was so delicious.

    Recipe #181258

    This dish is assembled a day ahead so the buttery sauce can soak into the bread. From Bon Appetit.

    Recipe #185257

    Simply baked fish fillets with buttered bread crumbs...a relic from the days of Friday night fish suppers. Feel free to substitute cod in this elegant yet easy recipe. A small onion may also be substituted for the shallots. From Sarah Leah Chase's Cold Weather Cooking.

    Recipe #193509

    I got this recipe from the magazine, Bon Appetit a couple of years ago. The first time I made it, we were hooked! Mascarpone is an Italian cream cheese that can be found in many grocery stores and Italian markets. This recipe calls for salmon fillets but I found it easier to use the whole fillet and then cut it after cooking. Increase the cooking time to 25-30 minutes if using the whole fillet. And use fresh grated cheese...not that stuff in a canister that you find on the grocery shelf.

    Recipe #145097

    Got this from my friend Cheryl, a Kentucky girl.

    Recipe #182234

    One of my original recipes using ideas from Zaar. Use cooked raw beets, not already pickled.

    Recipe #207859

    Another one from Delia Smith. Perfect for a cocktail party. I would think any blue cheese could be substituted for the Stilton, but it's better to have the real thing. I must add my two cents and say that true English Stilton is much creamier and more flavorful than what you get in the states, although stateside Stilton will get the job done. These can be served hot or warm, or they can be made in advance and briefly reheated before serving. They can also be frozen. Cooking time does not include chilling time.

    Recipe #255793

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