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    26 Recipes

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    My version, makes a great gravy to serve over hot cooked rice. Cooking time includes 1 hour to soak the beans.

    Recipe #404122

    Chicken cooked in a wonderful sauce. One of my favorites, and oh so easy. I usually serve it with rice.

    Recipe #403316

    My version, makes a great gravy to serve over hot cooked rice. Cooking time includes 1 hour to soak the beans.

    Recipe #379465

    Sea scallops baked in a creamy wine sauce. Rich and decadent, but oh so good !!! Perfect for a special occasion. Don't overcook the scallops !!! Adapted from The Fisherman's Wharf Cookbook in San Francisco.

    Recipe #301414

    This version has lots of veggies, no sausage, but you can add it if you want.

    Recipe #301172

    (Chili Appreciation Society International) CASI chili-cookoff winners tend to use blended chili powder and also Jalapeno chiles, which are usually removed before serving. The beef is cubed, and masa, which is a flour made from ground dried corn, is used to thicken the chili. This recipe is from "The Whole Chile Pepper Book". If you like it "hot", this is it. There are no beans, but you can always add some (but don't tell anybody that I said that) lol. The heat scale rating is 4, on a scale of 1 to 5. I gave it a 5. (Maybe I'm a whimp). Caution: I once made a huge amount of this chili, I scraped the seeds from the jalapenos with my thunbnail. Don't ever do that, I burned the skin under my nail, OOOOOOOOOOOOuch!!!!

    Recipe #300632

    I'm not a vegetarian, but I had a roommate who was. She made this chili and no one missed the meat. As my DH would say, it's good and good for you !!!

    Recipe #300111

    A simple but delicious version using canned chilies baked in the oven.

    Recipe #300068

    Great autumm recipe, served in the pumpkin shell. Perfect for Halloween or Thanksgiving or a special party. It can be prepared, to a point, one day ahead, then finished the next day. I'm guessing on the prep time, so don't scold me if its wrong. lol.

    Recipe #291468

    Giant pasta shells stuffed with a cream cheese and clam filling, served chilled. Great party appetizer.

    Recipe #291416

    The name of the soup is Italian for "shreds" or "rags", which is what the eggs look like after they are drizzled into the soup. The meatballs are dropped into the simmering soup, no need to brown first. Note: You can substitute 1- 10 ounce package frozen chopped spinach, thawed and squeezed dry, for the fresh spinach if you wish.

    Recipe #291389

    This is from Kincaids Restaurant in Redondo Beach, Ca. When I tried it at the restaurant, I had to have the recipe, which I found on the web. It is the best blue cheese salad dressing ever !!! The Maytag Blue Cheese is so creamy and delicious, like no other. It's not cheap, but worth every dime if you can find it. If you can't find it, you can substitute Danish Blue Cheese, or your personal favorite. It should be refrigerated overnight. I'm guessing on the servings amount, it makes about 1-1/2 cups. Serve it over iceberg lettuce wedges with your choice of other veggies, i.e tomatoes, cucumbers, etc. and I hope you enjoy it as much as we do !!!

    Recipe #289425

    One of my favorite salads. Creamy sweet-tart dressing clings easily to spinach, oranges, and red onions. I use baby spinach. You can use canned mandarin oranges, but I like the fresh oranges. Very colorful, great for a special occasion or everyday healthy treat. Everyone loves it. From Sunset Recipe Annual 1988 Edition.

    Recipe #289326

    From the New York Times Cookbook.. Simmered in a light tomato wine sauce. I serve it with rice. You could substitute the butter for olive oil for a healthier version.

    Recipe #289302

    If you love chicken livers as we do, you will love this recipe. Something different from ordinary fried chicken livers, giving it an oriental touch. From the New York Times Cookbook.

    Recipe #289296

    Easy skillet patties that taste like mini meatloaves that cook in a tangy bbq type sauce.

    Recipe #289180

    I'm not sure where I got this many years ago. It's a standard in our house. You can use fresh mushrooms if you prefer. The sour cream really makes the gravy special. I serve this over cooked noodles, or boiled potatoes.

    Recipe #289163

    I got this many years ago from a Playboy Magazine, lol. It's not a real thick sauce, you could add some tomato paste if you want it thicker. We like it just the way it is. I serve it on vermicelli, my personal preference, with garlic bread and a salad.

    Recipe #289112

    Easy hearty recipe that I got years ago from a Bisquick box. Great comfort food.

    Recipe #288973

    A wonderful spicy red italian sauce that's loaded with shellfish served over pasta. Use any combination of shellfish that suits your fancy. I serve this with good crusty garlic bread and a salad.

    Recipe #288969

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