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    163 Recipes

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    This sounds interesting, as I like Amarula. Placing it here for safekeeping. From an ad for The Thirsty Traveler. NOTE: Prep time does not include time needed to brew & chill the tea.

    Recipe #406217

    This is another of my mom's recipes. She made it for a lot of gatherings. Remember, it will mellow as the ice melts. This recipe makes 2 gallons (estimated 60 servings,) but can be scaled back. NOTE: Prep time does NOT include chilling time.

    Recipe #400833

    There are many different versions of this seasoning. Here is another one - sans fennel, that I found in my collection of recipes. It's a nice seasoning to use on fish, chicken or pork. I have even used it in baking (cookies & muffins) for a different flavour profile.

    Recipe #406527

    This recipe is courtesy of a booklet called "Coffee Makes It Delicious", from General Foods. This spread is good on pancakes, muffins, waffles, etc.

    Recipe #406446

    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 drink gets it's name from the rum content. It warms your soul on a cold night. NOTE: Prep time includes time to boil water (at least in my electric kettle).

    Recipe #406612

    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

    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 is a versatile blend that I like to use when I want to add a southwest twist to my cooking. I add 2-3 tablespoons to lean ground meat when I make chili. I even mix it with canned tomatoes for a spiced tomato blend. You can even mix 1 tablespoon with the juice of a couple of limes for a marinade. I think the original recipe came from Canadian Living magazine.

    Recipe #397374

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

    Recipe #434373

    A simple appetizer to throw together that's full of flavour.

    Recipe #395345

    This is another dessert sauce I've had for awhile. It's wonderful over vanilla ice cream or pound cake. I like it because it's ready in about 10 minutes. You can substitute another liquer or juice for a change of flavour ( I like pineapple). Also try one of the flavoured rums (love that coconut rum).

    Recipe #386045

    These were voted "best buttermilk pancake ever" at my house. They are so light and fluffy ( I hate heavy pancakes). The recipe is very similar to most, but uses 2 eggs. I also think the way they are mixed together contributes to the fluffiness. I hope you enjoy them as much as we do!

    Recipe #380982

    Here's another dip that is a favorite at my house. I usually make this dip with plain yogurt instead of the sour cream.

    Recipe #402340

    This is a very easy recipe that can be made to your taste or what you have on hand. For the meat, use chicken, ham, ground beef, etc (cooked of course). For the cheese, cheddar, monterey, brick, etc. I usually assemble this on a round pizza pan & "guesstimate" the measurements. This is a very forgiving recipe that you can adjust to your needs. NOTE: all measurements are estimated - depends on pan size! Serve with sour cream, salsa and/or diced avocado on the side.

    Recipe #325477

    I don't know where this recipe came from, but I am so glad I found it in my "to try" pile. I made them as pancakes for breakfast today. They have a nice texture, not heavy at all (which I was worried about). They make a nice change from traditional pancakes. I did tinker with the recipe a bit, so I put those changes in as an option.

    Recipe #380974

    This was one of my mom's recipes. I believe she originally got it from a Buffalo, NY radio station. She wrote "really smooth texture" in the margin of the page. I am thinking she enjoyed it. The original recipe calls for a graham or cookie crumb crust baked in a 9" springform pan, but I am sure you can use a pre-made deep dish graham crust. NOTE: Cooking time does not include time to make the graham crust (if you decide to do so) OR freezing time.

    Recipe #386038

    This is a Bonnie Stern recipe that I like to make up when I am making potato or pasta salad, and want to change it up a bit. This is very versatile. You can also use it as a veggie dip or anywhere you would spread mayo - sandwich, burger, etc. NOTE: Cooking time does not include time to roast garlic.

    Recipe #385779

    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 a little finger food that's an alternative to veggies & dip. I got the recipe from a magazine at the doctor's office. It makes a cute appetizer that should appeal to kid's because of the simple flavors. You can, however, use a thick, flavoured dip for more adult tastes.

    Recipe #395029

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