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    9 Recipes

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    We love the sauteed mushrooms from a popular restaurant chain (salty, peppery goodness). This recipe is not exactly the same, but very good and makes enough to serve a crowd. If you're looking for something good to go with steak at your next cook out, this may be it! Even better made ahead and reheated.

    Recipe #172342

    Think of the chicken and stuffing casserole that is made with pre-cooked cubed chicken, cream of soup, and a box of stove top stuffing. Don't MAKE it, just think of it. Now forget about the shortcut and spend all day making a dish that may not be quick nor easy but it is way worth it. This dish travels well and is great for holiday dinners, pot lucks, church socials, or bringing to families in need of some home cooked food. We fight over the leftovers - when there are any.

    Recipe #172046

    This has become a family tradition for Easter. The recipe makes a LOT of bread (like ten loaves, less if you get fancy) but that is okay because it is meant to be shared with friends and family. My dad and I make it every year on Good Friday to eat for Easter breakfast. My father says "This is an all day job that cannot be rushed. The results are worth the effort. You may alter the recipe by doubling, halving, quartering etc. or by using less sugar, more or less raisins, or vanilla. You may also add mixed peel in addition to or in place of raisins. Some add nuts as well. A big loaf can be decorated with braids or made in the shape of a cross. A bundt pan makes an impressive family bread. Each time you make it you will improve. This makes a Christmas bread as well if you like this type of bread. Enjoy!". Prep time is mixing ingredients, putting into pans, moving loaves in and out of the oven etc. Cook time is rising and actual baking combined.

    Recipe #172037

    We ate this at least once a week growing up. Served over extra broad egg noodles or farfalle (bowtie pasta). We mixed the sour cream to taste in our own plates rather than added it to the sauce. Great reheated as leftovers as well. Very quick, the sauce takes as much time as boiling the water and cooking the noodles. If you want, a packet of brown gravy mix can be used in place of the bouillon and half the flour. Watch it, that stuff is salty!

    Recipe #171990

    I cannot handle a really thick, sweet, rich, and cold smoothie in the morning, but still wanted to try a healthy breakfast meal-in-a-drink. This suits perfect but is still filling and stays with me until lunch. Make chia gel by grinding 2 tbsp. chia seeds then stirring into 2 cups of water. This will get thick and gooey and keeps in the fridge for over a week. Depending on the sweetness of the fruit, you may want to adjust the honey to taste. Use green tea, or your favourite herbal or fruit blend. I use an immune boosting blend I get locally.

    Recipe #501382

    I made this for my dad, wanting to use a "lighter" recipe with less sugar, but without artificial sweetener. I think it turned out very good. I followed the directions under "cooked jams" from the Certo Light pectin crystals, using the recipe for strawberry jam as a guideline. Note that you want to end up with 6 cups of prepared fruit. This can be kept on the shelf for up to 6 months.

    Recipe #309281

    Something a little different for those people that don't like the squishy soft hotdog buns but don't want to eat their hotdog naked either ;). By switching the cheese and the dipping choices, you can make any version you like. Processed cheese and ketchup for a whistle dog (add bacon bits if you like), pepperjack cheese inside with salsa for dipping, and so on. I make mine with whole wheat flour tortillas, but feel free to use plain white ones. This recipe is for four dogs, since that is as many as will fit on my grill press. For four people I double the recipe, make in batches so everybody gets two. Enjoy!

    Recipe #285204

    This is a thick, hearty stew-like soup. Add more stock or water to make it thinner if you like it more soupy. Or spoon some into a bowl and top with cheese, then heat until the cheese melts and scoop up with whole wheat pita or whole wheat tortillas. I use my home grown tomatoes that have been peeled and seeded and stewed in their own juices. Canned tomatoes are a fine substitute.

    Recipe #278710

    This is a quick and easy sauce made from pantry ingredients that tastes more complex than it is. Serve over chicken cutlets or mashed potatoes, or toss with hot cooked pasta. Wonderful with sliced sauteed chicken over spaghetti, hot cooked shrimp or seafood mix over linguini, or pork cubes and spaetzle. Also excellent served over penne and steamed broccoli. Makes a good base for chicken casseroles in place of "cream of" soup from a can. Increase the garlic to your taste and feel free to add a pinch of cayenne or red pepper flakes.

    Recipe #171976


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