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    73 Recipes

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    This can be made with any fully cooked chicken, I use Once A Week Chicken. I also use Amy's brand refried beans because they are lower in fat than brands made with lard. Fresh Mushrooms are best, canned ones are too wet. I usually make 3 of these when the kids and I have them for dinner

    Recipe #245751

    This is a compound butter that is great with potatoes, perogies and many other foods. When it melts is almost a sauce in itself. I like it on leftover cold salt potatoes too.

    Recipe #188173

    I can think of no easier way to make paint for kids to play with. This makes a chalky paint; and is excellent for painting on construction paper, side walks or even a chalk board. It will wash off of most things, though you should read the package of food coloring to see if it is washable. We use (clean) kitchen sponges as paintbrushes.

    Recipe #131539

    Okay, so it is stuffed peppers; but doesn't it sound fancier! This is what my son calls them, I don't know why. And I like it so that is what I call the dish. My dad's cousins' kids named a dish 'Sloppy-glop' and everyone loves it anyway....I'll stop rambling now. This is great with a tossed salad and some crusty bread. I will say 8 servings for the calculator, really if you were making this as an appetizer you could easily get up to 32 servings by cutting each piece into 4 after they are baked.

    Recipe #99808

    I love this, though I will admit that for some it is an acquired taste. I like to top mine with lingon berry sauce, whole cranberry relish would do. It is pronounced 'Rootmoose' or 'rut-Muss' depending on where the speaker is from. I am from the states so I tend to say 'rootmoose'.

    Recipe #78072

    This is my father's receipt. We like to top each with some sour cream, salsa, shredded lettuce and diced tomato. Very good ;) and can be made with any meat you prefer.

    Recipe #25046

    This is "Aunt Sally's" own receipt. Half of my family got food poisoning at Thanksgiving one year. This ended my nausea. Don't give into the temptation to add more honey or sugar, because then it doesn't work--especially if you are vomiting because sugar can make that worse. This was made with dried powdered ginger that wasn't very strong, if using fresher ginger you may use more water. Remember to sip slowly.

    Recipe #18285

    This marinade originated in Korea. It is sweet and salty. Very satisfying and even the most anti-Asian food people will eat it if you call it something like 'hot jerky' or what ever.

    Recipe #17381

    This is a ham and pineapple macaroni salad. I cut everything up so that people can pick out anything they don't like. Great for picknics.

    Recipe #482082

    Not your typical gooey sweet cocoa brownies, these are full of 'ohh what is that?' flavors. And yet very simple to prepare.

    Recipe #479361

    This is so good with crusty bread and butter to dip in it. I like to use rosemary, thyme, parsley and a little basil for the herbs.

    Recipe #326456

    Lambsquarters are generally considered a weed. You have probably yanked them out of your own flowerbed and never knew that they were good to eat. They taste like swiss chard. Be sure not to over cook them. I was surprised that no one else had posted about them here. Be sure that you check that you are picking the real thing, here is a good reference http://www.ppws.vt.edu/scott/weed_id/cheal.htm there are many more, but this one has a good picture.

    Recipe #289184

    You can make this ahead and refrigerate it or cook it right away. I referenced recipe #28011 because I tend to go CRAZY when I season things off the cuff, thank you Kathy. Her version looks good too. I used this to make recipe #9683, which is a major hit in my house, thanks Charishma.

    Recipe #279085

    Add any type of meat, beans of tofu to this and cook for the desired amount of time. IE if you put a pork roast in it you should cook it for about 6 to 8 hours on med. but tofu could be simmered for about 1 hour on low and come out fine since it isn't raw meat. The cooking time is for meat, so that no one poisons themselves on my account;)

    Recipe #277047

    I forgot the potatoes and a few other things, so I made this. I use Imaginge Organic Creamy Sweet Corn Soup, and White Cheddar & Broccoli Pasta Roni This is very rich and delicious.

    Recipe #272361

    This is a vegetarian version of Buffalo wings or a zany cracker treat. My husband and I made this one night after we ran out of wing to put into the sauce. The sauce is based on the hot wing sauce that we made at a pizzeria that I worked at once, they used margarine. This would be excellent served with a blue cheese topping or a blue cheese dip, but I like them just as they are.

    Recipe #271168

    This is made from left-overs and a few additions. I made it with 2 cups of Recipe #78072, but listed it here as rutabaga and potatoes so that you can make it from scratch. You could substitute turnips or cauliflower for the rutabaga and duck, goose or chicken would go well for the meat.

    Recipe #268519

    This is a way to make enchiladas easier to serve, just slice like lasagna.

    Recipe #267926

    This is a rich and satisfying dish that can be made totally vegetarian, or with chicken if you prefer not to use the tofu. There is a lot of starch in this (corn, beans, potatoes, and rice) so it will stick with you, if you don't like such a heavy soup add 1 to 2 cups veggie broth and omit the rice.

    Recipe #259417

    This is a mixed drink that I quite enjoy. Bärenjäger means Bear Hunter and this particular honey liqueur is fantastic, though I cannot drink much of it without something to thin it out.

    Recipe #248607

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