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    140 Recipes

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    Casserole-roasted chicken with potatoes and bacon, adapted from Julia Child's recipe, posted here for safekeeping. Small new potatoes may be used instead of the boiling potatoes. This is a one-dish meal, but Julia suggests serving broiled tomatoes alongside for color. The preparation time is an estimate.

    Recipe #268844

    Posted here for safekeeping. You can use milk instead of cream.

    Recipe #268843

    Posted here for safekeeping. You can also use all milk instead of cream and omit the butter pieces on top. NOTE: As suggested by one reviewer (Dec. 13, 2010), I am revising the recipe to correct a typo. (Sorry for the inconvenience!)

    Recipe #268841

    I adore Julia's recipes but tend to simplify them by omitting some of the details and using less butter. I also use milk instead of cream and find it rich enough for my taste. When I make this dish, I usually omit the crust (the "gratin" version).

    Recipe #268407

    This is my take on Julia's classic recipe. I use milk instead of cream and find it to be rich enough, since I am also using butter and cheese. I tend to simplify some of her details and I also use less butter than her recipe calls for.

    Recipe #268405

    I usually simplify Julia's recipes and omit some of the details, including using less fat, and they come out fabulous! For the quiche, use a pastry shell crust. For the gratin, omit the pastry crust.

    Recipe #268391

    From the Los Angeles Times. I haven't tried these but am posting this for safekeeping. These are very rich and very sweet.

    Recipe #268270

    This recipe is adapted from Myra Waldo and is being posted for safekeeping. It looks good and simple (compared to some other recipes). I haven't tried making this, so if someone does, please let me know how it turned out.

    Recipe #268172

    There are several versions of this wonderful recipe floating around. This is my particular take on it, posted here for safekeeping. I will give the "standard" ingredients first and will then give the alternate (healthier) ingredients that I personally use. I am guesstimating the number of cookies this yields. I am updating this recipe on 12/22/12 to make a gluten-free version that I tried out and liked. The two changes are using brown rice flour instead of regular flour and doubling the amount of egg (brown rice flour tends to produce a crumbly product but extra egg offsets this).

    Recipe #267644

    Adapted from an old newspaper clipping and posted here for safekeeping. This is a light, "guilt free" version of peach crisp. Next time I make this, I want to try sweetening the peaches with agave nectar but would still use brown sugar in the topping.

    Recipe #267642

    These yummy appetizers can be served on a buffet table or as party snacks. Use organic ingredients if you can find them. The amounts given are very approximate because I never really measure this. While the salt is optional, I like to add it because it adds another layer of flavor and contrasts with the sweetness of the dates. This tastes good whether you use a lot of dates or just a few - your choice.

    Recipe #267304

    There is already another recipe posted on this site with the name "Outrageous Chocolate Chip Cookies" but these are different. It all started when I was trying to make a friend's recipe that called for softened butter. I inadvertently melted the butter on top of the stove but used it anyway -- a very happy accident. Prep time includes chilling time.

    Recipe #265439

    These are primo! Adapted from Maida Heatter. I think I reduced the amount of sugar from the original recipe. I will give the more "standard" ingredients with a healthier variation that I personally use. The estimate of preparation time includes chilling time.

    Recipe #265332

    Adapted from a recipe by Rose Levy Beranbaum; I found this on another website. Haven't tried making it. Chilling time is included in the prep time. I didn't know the number of cookies this yields, but a reviewer kindly shared that information - this recipe makes about 3 dozen cookies..

    Recipe #265308

    From Maida Heatter; posted for safekeeping. I have not made these.

    Recipe #265306

    After having a bowl of wonderful light beet soup at a Russian friend's home, I tried to recreate it by tweaking a recipe I had found. This recipe comes pretty close, but I haven't tried making it yet. Later I learned that this is a cold borscht and is called "svekolnik" in Russian. Sometimes boiled diced potatoes are also added, but these are cooked separately from the beets.

    Recipe #265246

    Posted here for safekeeping. Although she specified sifted flour, I believe today's flour does not require pre-sifting.

    Recipe #265192

    I haven't tried this yet but am posting it for safekeeping. From the New York Times. I had to estimate the cooking and prep times.

    Recipe #264819

    I believe this is from Bev Bennett, former food editor of the Chicago Sun Times. I got this from an old newspaper clipping.

    Recipe #264818

    Another recipe posted for safekeeping; from an old newspaper clipping. Chilling time is not included.

    Recipe #264682

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