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    163 Recipes

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    A different recipe for hot spinach salad that I have had in my collection for a long time. The hot dressing slightly wilts the spinach and makes for a flavourful salad.

    Recipe #434533

    Here's another version of seven layer salad, but this recipe starts with spinach tortellini and uses no peas. It makes a nice change from the usual combination. You can use regular bacon in place of the canadian bacon for a change of taste.

    Recipe #434502

    This easy-to-make barbecue sauce can be kept in the freezer for up to 2 months. It has no added salt, but packs a flavour punch. It's great on chicken, beef, or pork. From Canadian Living magazine

    Recipe #434500

    This is so refreshing and easy to make. You can use fresh or frozen (thawed) raspberries. From Canadian Living magazine.

    Recipe #434373

    This tart reminds of a tropical vacation. The lime and coconut flavours play off one another in this creamy, refreshing tart. From Canadian Living magazine. NOTE: Prep time does not include chilling time.

    Recipe #434362

    I've had this recipe for a long time. I am not sure where it came from. All I know is that it fits the bill when I have a chocolate craving without a lot of calories.

    Recipe #434269

    Roasting the vegetables enhances the flavour of this soup. In the summer, I've been known to do this over the barbecue. I believe I clipped this recipe from Canadian Living magazine. NOTE: Prep time is time it takes for the vegetables to roast.

    Recipe #434219

    We should exfoliate our face at least once a week. Here is a gentle scrub. This makes just enough for one use. I clipped this from an unknown magazine.

    Recipe #433873

    This was my mom's version of potato salad. She never mixed the ingredients together, she layered them. Serve this in a clear glass bowl. Use a casserole dish, if you want just one layer of salad. I'm so glad I found this recipe in my collection - it's been "lost" for 20yrs-- lol! . Feel free to adjust the amount of egg & green onion to your taste. NOTE: Prep time does not include chilling time.

    Recipe #433870

    This recipe originally comes from Canadian Living magazine. I use bone-in, skinless chicken. The rub is also good on pork. NOTE: Prep time does not include standing time (20 min-24hrs) .

    Recipe #433764

    This recipe comes Canadian Living Magazine. I use it to marinate chicken (at lest 4 hours, but I have left it overnight). Apparently, it's a good marinade for salmon (marinate 30 minutes), but I can't vouch for that as I haven't tried it.

    Recipe #433744

    This recipe marries the ever popular burger with a bit of curry and the sweet tartness of mango chutney. For a change, serve on/in a pita. Can be barbecued or pan-fried. The recipe comes from Chatelaine magazine.

    Recipe #433696

    I'm not sure where I got this recipe from, but I have had it for over 30 years. I usually garnish the top of the salad with crushed tortilla chips. Serving size is approximate (depending on appetites) as a side dish. NOTE: Cooking time is time it takes to cook the tortellini.

    Recipe #433317

    This is a very refreshing punch. I think I got the recipe from "Alive" magazine. NOTE: Prep time does not include chilling time for the tea and juices.

    Recipe #433314

    Something different to do with fresh, in-season corn. Since this makes 2 cups, I usually make this up when I am invited to a bbq, bringing a jar as a hostess gift. It keeps in the refrigerator for 1 month. Recipe comes from Canadian Living magazine. NOTE: Prep time does not include cooling time before serving.

    Recipe #433267

    This recipe comes from a Canadian milk board advertisement. Easy to make and refreshing. I usually decorate the plate with added berries when serving-your choice. NOTE: Prep time does not include cooling time for panna cotta to set.

    Recipe #433263

    This recipe starts with a white cake mix and uses meringue powder. The recipe states it makes 20 cupcakes, but I am guesstimating 24. I think I would substitue fresh lemon juice (2-3 tablespoons) for part of the water in the cupcakes for more lemon flavour. From Woman's World magazine. NOTE: Prep time does not include cooling time for the cupcakes.

    Recipe #431063

    This recipe originally comes from Gourmet magazine. It makes good use of some leftover turkey (or chicken).

    Recipe #414815

    I think this recipe comes courtesy of Quaker Oats. It is in my "to try" file, which is growing by epic proportions. NOTE: Prep time includes rising time.

    Recipe #414813

    This recipe is different from the other on 'zaar, so I thought I would post it. It comes from Woman's World magazine. You can substitute the pistachios with another chopped nut or candy "jimmies". NOTE: Cooking time=chill time.

    Recipe #414237

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