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    You are in: Home / Lauren4372's Public Recipes
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    19 Recipes

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    I got this from my daughter, she picked it up in Greece. Not sure if its authentic, but we love it. I like it for picnics and potlucks in the summer, or you could use an indoor grill for the winter.

    Recipe #482079

    A switch on an old midwest favourite. I put this together for Thanksgiving, everyone loved it and there were no leftovers.

    Recipe #469141

    I took this from Kraft, the cooking time is chilling. Works well for potluck or picnic, if you can keep it cold.

    Recipe #460792

    Recipe #459605

    I got this from a good friend who makes if regularly at work. I roll them in course or coloured sugar for a holiday treat. You will need to seperate the two bags from the box.

    Recipe #442625

    An easy summer salad that travels well to picnics. You can use sliced olives in place of the whole ones. Cooking time is marinating.

    Recipe #422215

    From Colonial Williamsburg I want to keep it here. This is easy to make at encampments over a fire. Can be doubled for a larger group.

    Recipe #422162

    From Martha's book in 2002. This makes a wonderful 18th Century approprate cornbread. I make it at encampments in a dutch oven. If you are not interested in the historic authenticity, use a boxed mix (like Jiffy) for the dry and sugar in place of the maple syrup. Be sure to test your baking dish for fit inside the dutch oven before heating.

    Recipe #422159

    Curry is a dish that has the reputation of being very spicy. You can control this by adjusting the curry powder to your tastes. I think you will find that this recipe is moderate, and needs little adjustment. From the Williamsburg cookbook, this is an authentic colonial dish brought from India via England. It may date from as early as the 14th Century. Serve with rice, salad and veggie for a full meal.

    Recipe #390083

    A very good and authentic curry. Based on English recipes, this comes from the Williamsburg Cookbook. Williamsburg is a colonial village in Virgina, they pride themselves in re-creating the 18th century as accuratly as possible. Try making your own beef stock if you can. Present this at the table surrounded by a ring of rice surrounding the curry.

    Recipe #389961

    This is a blue-ribbon State Fair Pie Contest winner, a fruity delight featuring a bottom crust stuffed with sweet almond filling! From Mary Schwartz and Pillsbury. Big E Fair, MA

    Recipe #381811

    A quick easy salad for summer dinners or double it for picnics. I adapted this from Kraft adding more veggies and spicing up with more ginger. This is a great recipe. It is fast, delicious, and people will want seconds. It is great for a pot luck. It is good hot or cold! If you like it spicy use chili oil and add a few red pepper flakes.

    Recipe #374304

    I got this from Kraft Foods and didn't want to lose it. Makes a very easy and fast dinner with a bagged salad, baggette and white wine. You can even make ahead and serve cold for a picnic. To make ahead put into serving dish and top with Panko. Freeze then bake at 375* for 45 minutes.

    Recipe #372467

    This is an easy way to impress your guests, family or office party. I like to make it the day before so the flavours can mix, be sure to cover while in the fridge to avoid a skin on top. Cooking time is refridgeration time. and can be up to 2 days.

    Recipe #345249

    This is a great side dish or main course. I say for grown-ups, but anyone can enjoy it. Use your choice of cheeses, I like Smoked Gouda, Swiss, Chedder and Munster. Thanks to Alton Brown for the idea of Panko on top as a crust. I don't remember where I got this but I think it was my Nana.

    Recipe #344658

    Adapted from Semi-Homemade on Food Network, I don't want to lose it. You can use honey too, but I like the flavour of the sugar. Do not try it with milk, it really needs the heavy cream.

    Recipe #288160

    I got this from Kraft, and changed the raspberries to strawberries because I like them better. It is a chocolate filled delite. I like to use Anna's Chocolate Mint wafers for the crumb crust, but you can use what ever cookie you like.

    Recipe #286983

    This is my version of an old Dutch treat from Russ' in western Michigan.

    Recipe #245017

    A wonderful light, fluffy desert that can be made the day before and kept in the refrigerator until ready to cover in whipped cream and serve.

    Recipe #160554

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