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    27 Recipes

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    We love garlic and butter so this is just a vehicle for eating lots of both but kidding ourselves that it's healthy because of the green. Sometimes we grate parmesan cheese over this too.

    Recipe #244348

    As a teenager I was making this but when I moved to Australia lots of recipes presented their own little challenges. MasterFoods makes a great pickle relish called Gherkin Relish and now I cannot imagine my Tuna Fish Salad without it. Good for lunch on crisp lettuce and even better the next day on sandwiches. Also makes a delicious Pasta salad when added to two cups of cooked shell or spiral macaroni. It is best stirred in when the mac is still hot, then chill.

    Recipe #224862

    A good old standby and another way to get kids to eat some vegetables. Besides, it always looks good on the table especially when the center is filled with green seedless grapes.

    Recipe #224857

    My young Grandson's invention (improvement?) of my basic muffin recipe! Best results will be from using VERY over ripe bananas (we toss ours in the freezer when they become too ripe...freezing will turn the skin black but, when thawed, they have intense flavor) and the best quality chocolate and cocoa you can get.

    Recipe #224838

    This could be found in every Oyster Bar in Town. Take a freshly shucked oyster, dunk it in this sauce, pop it on a saltine cracker and eat immediately. It is also very good with cold shrimp/prawns or crawfish. We like it spread on a cold rare roast beef sandwich. It is a very flexible sauce; you can add more Tabasco if you need the heat. Less or more horseradish is fine too.

    Recipe #224758

    We're not big cauliflower eaters, but sometimes on chilly winter evenings this hits the spot. This recipe is flexible; lite sour cream is fine. No nutmeg is fine. Sometimes we add a little milk to make a thinner sauce an on occasion paprika is sprinkled over it prior to baking.

    Recipe #224003

    Family favorite, and again, way too easy! We use leftover store-bought roast chicken but you could easily poach your own chicken breasts. We also like it as an open face sandwich on French or Italian crusty bread.

    Recipe #223112

    Sometime I don't have time to make a marinade so this works just fine. We leave the wing tips on and fold them back under the frst joint. This method creates pocket-like places for more marinade, it keeps them neat and tidy, easy to turn and no more burnt tips. The tips can be discarded by the folk who eat the wings.

    Recipe #223082

    This is another recipe where we never really measure, so here goes. Leftovers are gooood, especially the next day, cold is fine too. We always have this when we fix Corned Beef and No, It's NOT Chinese Lemon Chicken. We sometimes add crumbled crispy bacon.

    Recipe #190390

    These were a staple in the Irish Channel in the good ole days. I still make mine in a cast iron pan but you can use any oven proof pan. For those who must have heat, add extra cayenne. To shorten baking time we sometimes nuke the potato chunks a little before adding to the oil.

    Recipe #190203

    Much better than store bought plum sauce. We use this as a stir fry sauce (just add a little corn starch slurry), and as a marinade for chicken wings, flank steak and beef strips. It's also delicious on ribs.

    Recipe #189819

    And I used to think that ribs were such a lotta trouble. A good friend showed me how to fix them this way. We prefer our Andrew P's BBQ sauce (posted here on zaar) with these ribs.

    Recipe #188617

    We never really measure the ingredients so I will guessimate for here. But taste it as you go...if you like a little more of one of the igredients, add it. We like this especially poured over meatballs and this makes a great Meatball Po Boy, dressed or not.

    Recipe #188321

    My young grandson's favorite way to eat oysters. Plain or seasoned breadcrumbs may be used and for those who must have heat adding a little cayenne is fine.

    Recipe #182340

    I miss Bigelow's most popular tea so much, I had to make a replacement. Sure, friends do send it in "care" packages but never enough.

    Recipe #181941

    Delicious on crackers or melba toast. We also like it with corned beef and/or in a corned beef or pastrami sandwich.

    Recipe #179991

    This is a tribute to my "other Mother"...ya know, the one ya would've chosen, given the chance. The extra cocoa can be omitted but we like ours very chocolatey.

    Recipe #179817

    This is a Thanksgiving staple for us. Red bell peppers (Capsicums for Aussies) look much better but the taste is the same when using green ones

    Recipe #179743

    Nice change from the usual. Note on frozen bananas: we toss overripe bananas directly into the freezer, skin on. They will keep for a few months, however the skins will turn black and they will be mushy when thawed. This is also good when subbing dried apricots for the apple.

    Recipe #179737

    Zatarains was the real thing and boxes of it were found in just about every home in New Orleans. We also like to add 2-3 lemons, quartered, to the water. This is enough for 5lbs shrimp or a dozen blue swimmers.

    Recipe #179335

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