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    114 Recipes

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    A wonderful light dessert recipe from the people at Kraft Canada and adapted by me to be feed a few more. VERY tasty. (Cooking time is refrigeration time)

    Recipe #232044

    According to "Remembering Amy," some refer to bologna as 'North Carolina steak.' As that just sounds so much more appetizing than plain old BALONEY, I thought I'd use it in the name. This is an adaptation of her Recipe#133284. It was delicious, but we couldn't keep the green pepper and onion from sliding off the bun. Here's my solution:

    Recipe #229740

    I got this recipe for a VERY yummy spread from a co-worker several years ago. I've had this as an appetizer with crackers, but they'd work wonderfully in a dinner party setting as well, served with warm rolls or French bread.

    Recipe #184841

    This used to be the traditional Mennonite Sunday lunch at our house -- it has since become more likely at supper, but it's just as traditional and just as delicious! I'm not sure where farmer sausage is all available or whether it's one of those local specialties just available in Manitoba, so I've posted a recipe for that as well for those of you who make your own sausages. (#184513) If you can't buy it nearby or make it yourself, I'm terribly sorry -- you're definitely missing out! This recipe is for those of you who can.

    Recipe #184845

    Another recipe from TOH that I haven't tried yet, but it looks delightfully sinful!

    Recipe #184573

    Another tasty, simple Campbell's Soup recipe. The first time I made this, I cooked the broccoli first and that was definitely a mistake. Though the taste was good, the casserole was just mush. The French fried onions add a nice dimension and texture.

    Recipe #192511

    Got this recipe from my cousin (CrystalB -- chef #139350), who got it from a Company's Coming cookbook. A perfect side-dish for an Oriental meal -- mildly flavoured, slightly sweet.... just a great way to serve broccoli!!

    Recipe #457725

    My favourite stew, from 'The Mennonite Treasury of Recipes.' Nothing better on a cold winter's night, accompanied by "schnetki" (baking powder biscuits).

    Recipe #178919

    I haven't tried this yet, but I found this recipe in a TOH mag from last summer and thought it looked like a novel way to serve salad to kids (or husbands!) while camping.

    Recipe #176306

    Quick, easy, and sounds delicious! From the latest edition of Kraft's What's Cooking magazine. Plan ahead, this needs to freeze. (Cooking time is freezing time.)

    Recipe #195418

    My husband is the fish fryer in our house and this is his specialty. Around here, Jack/Pike is readily available, so that's usually the kind of fillets we have on hand. And I don't care what anyone says, if you dip your fish in this mix and then pan-fry it in margarine, even Jack tastes marvelous!! We always have a sealed, plastic container of this ready in the pantry for summer. (The measurements are to the best of his knowledge, but you can tweak it to suit your taste.)

    Recipe #176602

    This is very similar to the other recipe posted by this name, but adds a few seasonings. (If using frozen cauliflower, do not boil first. Also, omit milk or it will be too runny.)

    Recipe #191569

    This recipe is from my mom who got it from a friend years and years ago. I'm not big on fruit and cake type desserts, but this stuff is delicious. And very pretty, too. (freezes well)

    Recipe #239305

    I sampled a different recipe the other night, but had to substitute so many of the ingredients that I decided it wasn't really the same casserole anymore! This tastes very similar to my Recipe#176278, but without all the fuss of making a crust. (cooking time doesn't include cooking chicken or boiling pasta)

    Recipe #229537

    A wonderful warm, hearty recipe from Company's Coming Main Courses. The gravy is delicious and perfect for baked potatoes. I add a bit of oregano and garlic for extra flavour, but omit the salt, just in case the bacon adds enough. I usually fry the bacon a little before adding the chicken, too, otherwise it never seems to get crunchy for me!

    Recipe #176142

    A WONDERFUL appetizer from Company's Coming. Plan ahead to allow 3 or 4 days for the flavours to really blend. (Cooking time is refrigeration time)

    Recipe #178640

    Another yummy grown-up mac'n'cheese variation. Fairly mild tasting, which makes it a great side-dish.

    Recipe #176213

    A scrumptious way to cook and tenderize steaks at the same time. I use whatever steaks or chops I have on hand -- beef, pork, venison, you name it. Particularly good with a cheesey, sour cream and rice casserole like recipe #184275.

    Recipe #175837

    I doubt this really qualifies as authentic Chinese cuisine, but it's delicious nonetheless and very simple. Use pre-cooked rice that's been sitting in the fridge for at least a day or two (or in the freezer) for the best results.

    Recipe #185441

    I wrote out this recipe AGES ago -- don't remember where I found it -- but finally tried it this week. Oh. my. goodness. I HAVE BEEN MISSING OUT!!! Simple and irrisistible! Tastes good the first day, but definitely better a day later; my recommendation would be to make it a day in advance if it's for a special occasion.

    Recipe #458667

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