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    6 Recipes

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

    A good side dish or meal, this casserole doesn't use any soup, butter, or mayo. The cheeses, eggs, and Greek yogurt give the dish its richness. I adapted this recipe quite a bit after finding it in Fix-It and Forget-It Lightly. I'm listing my version of the recipe.

    Recipe #494707

    From the KS Star, Thanksgiving 2011, 2nd place recipe. Susann Schaum, OPKS. They are nicely different cookies, airy and chewy at the same time. She suggests using food coloring, which I don't use.

    Recipe #469257

    Chicken salad is elevated by using a spicy chutney and good curry blend. I received this recipe from a friend's co-worker at Salon Kellogg in Kansas City, MO. It holds up well for 3-5 days when refrigerated; you might want to add a TBS or so of mayo prior to serving if it has been in the fridge for over a day. If you can't find a spicy chutney use a regular one and add some good chili powder, about 1/2 teaspoon. NOTE: the recipe is only as good as the curry powder used. If you don't have a preference, try Penzey's Maharajah Curry. It's a tasty blend. Prep time includes cooking the rice but doesn't include cooking the chicken.

    Recipe #352547

    This tried-and-true recipe is adapted from the makers of Nordic Ware. Simple and flavorful, the milk, eggs and cheese make this bundt casserole moist. Can be served with vegetables of your choice in the center of the rings, and garnished with apple slices, etc. This dish can be "lightened-up" using your favorite ways, and will still retain flavor. To freeze: cook, thaw, remove from pan (or not) then wrap well and freeze. To cook after freezing: thaw completely, then re-heat (covered or wrapped in tin foil) at 350 degrees for 30-40 minutes. If frozen whole, place frozen food in the bundt pan, covered with foil, with the bundt pan in a larger pan of water, and re-heat.

    Recipe #150805

    Flavorful, simple, and different from other cauliflower gratin recipes on Zaar. The light custard surrounding the cauliflower is delicious. From the book French Women Don't Get Fat. Prep time includes both cooking the cauliflower on the stove and broiling it.

    Recipe #150188

    From Cooking Light, Nov. '05. Dark beer adds depth to this beef stew-like dish. Serve with noodles. A tasty, easy dish.

    Recipe #149739


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