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    8 Recipes

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    2 Reviews |  By Freya

    This is a recipe from my DH's past. I had never eaten anything like it until he made it for me and then I had to learn how to make it for myself. Make sure you have a skillet with a lid before making this. (Penzey's Spices has a Bratwurst seasoning that I like to use for this, but white pepper and garlic salt are a reasonable substitute)

    Recipe #212092

    1 Reviews |  By Freya

    I found this on TheOtherWhiteMeat.com. Do NOT omit the dill pickle relish/chips, they really make the sandwich. I do believe, in certain parts of the country, that this is called a Loose Meat Sandwich, but don't quote me on that :)

    Recipe #212091

    1 Reviews |  By Freya

    Found on a bunch of English Breakfast radishes, but any mild type radish will do.

    Recipe #209965

    3 Reviews |  By Freya

    These are so addictive. Thor remembered a "beer sausage" from his college days and set out to recreate it, since they are now non-existant. Be sure to use the entire bunch of dill, it does make a difference. I prefer to use Penzeys' Crushed Brown Mustard Seeds as they seem to impart a richer, more full-bodied flavor than regular mustard powder (but feel free to substitute the powder). You can also use the brine for pickled eggs. Cooking time is optimal chilling time.

    Recipe #194697

    This is from Penzeys Spices Holiday 2005 catalog. I am not really a fan of apple or pumpkin pie as they seem to be over spiced, but this blend of the two is a perfect example of how two wrongs can make a right in my book.

    Recipe #193442

    1 Reviews |  By Freya

    I found this recipe in Saveur a few years ago and have made it quite often since then. Use your favorite oil and vinegar type dressing or the one given below. I like to use Penzey's Greek Style dressing for this. ( Cooking time does not include the time to cook/thaw the shrimp nor the chilling time )

    Recipe #191508

    This is off of the back of a bag of frozen Speckled Butter Beans. Personally, I think the beans detract from the sauce. The sauce is excellent over pasta, though. It can even stand up to sprouted grain pasta and brown rice. Add the beans at your own risk.

    Recipe #163541

    1 Reviews |  By Freya

    Thor is not fond of molasses - an ingredient found in most baked bean recipes. So he came up with this! If you want to soak the beans overnight - Plan Ahead. I find that the quick soak method works just fine. (sometimes I have trouble planning ahead)

    Recipe #158106


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