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    140 Recipes

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    This is one of those recipes for which Mark doesn't give specific amounts. You just "intuit" it. I haven't tried this but am posting it here for safekeeping. Cooking and prep times are estimates (very wild guesses, actually).

    Recipe #412003

    I looked at a lot of zucchini pancake recipes and came up with this gluten free version.

    Recipe #411977

    Yams are undeniably sweet, so keep that in mind before you try this recipe! You may want to add garlic, hot pepper or whatever to kick them up. I make yam latkes exactly the same as Recipe #411972, except that yams are much dryer so they don't require squeezing to remove excess liquid. Because I don't use flour or meal in this recipe, I use more egg as a binder.

    Recipe #411973

    Unlike most recipes for latkes, these contain no flour or meal, and they contain more eggs. They are thin and crisp. These are made almost exactly like Recipe #411973. Sometimes when I want these spicy, I will add ground cumin and coriander to the batter (although that is not "traditional" for potato latkes).

    Recipe #411972

    Though I usually make this "light," I did include a couple of optional enrichments. A note about sweetener: I used to make this with agave nectar but am now using Truvia. I prefer to add sweetener after cooking, but you may want to add the sweetener while the pudding is cooking.

    Recipe #411970

    Two recipes in one! If you stop the recipe at a certain point, you have grated cabbage salad. If you continue for a few more steps, you have cole slaw! The prep time is an estimate. Chilling time is not included.

    Recipe #411801

    I usually simplify Julia's recipes and omit some of the details, including using less fat, and they come out fabulous! I don't remember if I ever made this, but am posting it for safekeeping. For the quiche, use a pastry shell crust. For the gratin, omit the pastry crust. The cook time does not include time for baking the pastry shell.

    Recipe #411759

    This recipe can also be made with seafood. This is how I make it using canned salmon. The pastry crust is optional. Now that I am using almond milk (I like Almond Breeze), I will probably use that to replace the milk or cream. The cook time does not include baking time for the optional pastry shell.

    Recipe #411752

    From an old Rodale cookbook. Not tried; posted for safekeeping.

    Recipe #411660

    This is another recipe from an old Rodale cookbook. I haven't tried it and am posting it for safekeeping because it sounds really good.

    Recipe #411659

    From an old Rodale cookbook. Not tried; posted for safekeeping. Prep and cooking times are estimates.

    Recipe #411658

    From the Los Angeles Times. Not tried; posted for safekeeping. This one looks really good!

    Recipe #411657

    From an old recipe card. It specifies garlic powder, but I would probably make it with fresh mashed garlic. Not tried; posted for safekeeping. The number of servings is an estimate only.

    Recipe #411656

    I thought this was a nice change from the usual butter/brown sugar/maple syrup thing. From an old Rodale cookbook; not tried, posted for safekeeping. Prep time includes a little extra time for the baked squash to cool a bit before completing the recipe.

    Recipe #411655

    From an old magazine clipping; not tried, posted for safekeeping. Prep time is estimated; chilling time is NOT included.

    Recipe #411653

    From an old cookbook by Jennie Grossinger. Not tried; posted for safekeeping.

    Recipe #411652

    Clipped from an old magazine; posted for safekeeping. I haven't edited this, but I would probably substitute something else for the nonfat ingredients that this recipe calls for. Cooking time is for boiling the potatoes. Cooking the beets would require additional time, but I don't know how long, so please keep that in mind if you try this.

    Recipe #411651

    I hope to try this recipe soon. It interested me because it has a vinaigrette dressing with Dijon-style mustard, which I love. This can be roasted or grilled. The recipe suggests adding a few extra cloves of garlic onto the grill and into the salad. From an old magazine clipping, posted for safekeeping. Prep and cooking times are estimates.

    Recipe #411649

    Adapted from Cooking Light. The original recipe called for cloves, which I omitted. I made a couple of other minor changes. Posted for safekeeping. I haven't tried this, so am guessing at the prep and cooking times.

    Recipe #411648

    I use pre-cut, cubed squash when I can find it. You can also use fresh butternut squash. (The prep time assumes you are using pre-cut squash.) I use almond milk in this recipe (I like Almond Breeze) instead of cream or half and half. You can save a little time by roughly chopping the onion and garlic, because the soup will be pureed later.

    Recipe #411064

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