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    114 Recipes

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    This is my favourite side dish to pair with my Chili Pork Steak (recipe #175837). The sauce from the meat just goes perfectly with this.

    Recipe #184275

    After trying Pamela's frozen breakfast bagels and tweaking that recipe to my family's taste, I decided to give the idea of pre-cooked and frozen eggs a try on a recent camping trip. The result, I decided, was post-worthy. For those of you familiar with camp irons or pie irons, if you've tried doing bacon and eggs sandwiched between two slices of bread, the result may have been rather messy, since the bread is usually toasted to perfection long before the egg is cooked. This recipe will fix that.

    Recipe #181226

    Another easy and fairly quick recipe from Campbell's Soup with amazing flavour. I serve it with rice that I've cooked with a package of onion soup mix.

    Recipe #179377

    I absolutely LOVE this recipe!! When I first got married, the best investment I made was sending away for 6 teeny little coil-bound Campbell's Soup cookbooks. Nowadays, I don't use them much anymore, but this is one recipe that's still a favourite. You won't believe how tasty and quick this is!!

    Recipe #179361

    Another favourite little quick recipe from the days when I worked full-time. And still a really good way to make rice! I've never actually made it with the spinach, but it's included in the original recipe.

    Recipe #179360

    One of my summer favourites, this is a super quick pasta salad -- and a great way to dress up Kraft Dinner. Time given does not include chill time before serving.

    Recipe #179163

    Without meaning to brag, this is the best lasagne recipe I've ever tasted. It's perfect if you're trying to figure out what to do with ground venison because the tomato sauce does an incredible job of removing/masking the wild taste, but of course you can use ground beef as well. Even "Oh, I don't eat deer meat" people will love this -- just don't tell them until afterwards! My recipe book says the fennel is optional, but that's your KILLER SECRET INGREDIENT! It's not optional in my opinion!! You could also add a package of frozen spinach (thawed and drained) as well.

    Recipe #178945

    This is, of course, best with fresh-from-the-garden green beans, but frozen beans work equally well. The original recipe calls for an additional dollop of sour cream before serving, but I've grown up on this stuff just served with milk or half-and-half cream at the table. When I make this now, instead of boiling a ham bone for the stock, I slice up a pound or two of farmer sausage to make the stock and then just leave the meat in the soup. It's a mild soup, so some people add salt or chicken bouillon to give it a little extra flavour. You can also add other fresh veggies as well, like peas and chopped carrots. This is usually served with fresh New Bothwell cheese (here in Manitoba, anyway) and homemade buns.

    Recipe #178920

    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

    A very uninspired name, that's for sure, but I bet you'll remember them anyway once you've tried them! A recipe from 'The Mennonite Treasury of Recipes,' this is still a favourite among every Mennonite family that I know! My mom never wanted to make these for me as a kid, I guess because they're terribly sweet (and you know how bad sugar is for kids!!), but now that I don't live under my parents' roof anymore, I can make them as often as I want. Problem is, between my husband, daughters and I, even a double batch doesn't last very long!! I usually do use a little less sugar because mom was right, they are quite sweet. Freezes really well -- if they make it to the freezer! (Yield is approximate; depends how big you make your cookies.)

    Recipe #178917

    Give them a try before you dismiss them because of the name. This has been the taste of Christmas in my dad's family for as long as I can remember. For whatever reason, my grandma seemed to only make these for our big Christmas gatherings and so they were a real treat. My mom never makes them any other time either. Because these require a rolling pin and cookie cutters, I've shied away from making them myself, but I still always request them when we visit my parents at Christmastime. (prep time is a guess, because remember, I've never actually made them myself!)

    Recipe #178915

    This is the recipe I always use when we have hamburgers. The original is from my 'Better Homes and Gardens New Cook Book' (1989 -- not so NEW anymore!), but I've changed it a little.

    Recipe #178901

    Of all the salads listed by the same name, none are as simple as the recipe I always use. (Remember, I'm a lazy cook!!)

    Recipe #178720

    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

    Who says shortbread has to be sweet and only available at Christmas? These little appetizers from Company's Coming Gifts from the Kitchen have the same melt-in-your-mouth texture as your favourite holiday cookies, but a "mellow, buttery flavour with a hint of an Italian taste" that make them great for parties and gatherings any time of year.

    Recipe #178639

    Sounds weird, tastes great. This is actually a combination of two Company's Coming Barbeque recipes -- "Peas With Bacon" and "Peas and Mushrooms." Now why on earth shouldn't it be "Peas, Mushrooms, and Bacon?!" This is actually a tin-foil packet dish for the grill, but my husband came home from work not feeling well, so since he's the barbeque-er, I had to improvise and use my cast iron skillet instead. Works either way!

    Recipe #178247

    I got this recipe from one of my best friends, who served it to us using ham. Because we always have an overabundance of pork, I prefer to use this recipe with the roasts instead, since they're virtually flavourless by themselves.

    Recipe #178047

    I think my mom got this recipe from the Foods section of Winnipeg Free Press. In any case, paired together with Oriental Oven-Fried Rice (#178045), it's an awesome meal that doesn't require a whole lot of prep time.

    Recipe #178046

    I believe this recipe was already paired together with the Orange Marmalade Chicken recipe (#178046) when my mom discovered them in the Winnipeg Free Press. I prefer to add fresh chopped red pepper and celery for a bit of extra crunch. Water chestnuts are good in here, too.

    Recipe #178045

    This is how I learned to love steak! Before I joined my husband's family, I don't think I'd ever actually had steak (I know, can you imagine??!!), but one taste of my mother-in-law's succulent marinated, barbequed steaks, and I was HOOKED!

    Recipe #178040

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