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    You are in: Home / Megan Michelle's Public Recipes
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    12 Recipes

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    I had some fig preserves in the fridge that needed to be used and I thought they would go great in bread. I tried to make the recipe low in fat, but I do love a slice of this slathered in butter. Taste your preserves to see how sweet they are... you may find you can cut down on the sugar.

    Recipe #458622

    I came up with this when I wanted a healthy, protein filled lunch. Great on bread or just by itself. The amount of spinach is a guess as I usually just grab a large handful and chop it up. The avocado serves as the mayo of a traditional tuna salad. I smash it enough to bind the ingredients, but I like to have chunks of avocado in my salad. Sometimes I substitute mayo for the avocado if my avocado has gone bad. Servings are approximate as I usually eat the whole bowl....

    Recipe #447740

    My grandmother's recipe given to me by my mom :)... Other than that I have no idea if its an original recipe... or adopted from somewhere. Prep time is an estimate. Best with Mom's Icing (Recipe #333455).

    Recipe #333590

    This brownie recipe was on a package of Challenge Butter. I can't wait to try it.

    Recipe #333530

    This is an old photocopied recipe that looks like it originated in Hamilton, Indiana. I found it on the same photocopied page as "Grandmother's Soft Sugar Cookies". The recipe is attributed to Orpha Walber. I've never made it before as I didn't know what raisin juice was until I recently searched the web for it... Recipe #311410 courtesy of Montana Heart Song should do the trick. I have no idea on recipe yield... and as for how long it should be baked... you're guess is as good as mine....I'm really just posting this recipe for history's sake.

    Recipe #333527

    This is the icing that goes with Mom's Chocolate Cake (Recipe #333590). Powdered sugar box size is an estimate.

    Recipe #333455

    This is an old photocopied recipe that looks like it originated in Hamilton, Indiana. The recipe is attributed to Letha Teegarden. It is my favorite cookie and the one I make most often. *Sour Milk substitution= sweet milk + 2 Tbsp vinegar to make 1 cup. I always use the substitution. For the flavoring I add a Tbsp of vanilla. I'm too impatient to wait for the dough to chill, so I make them into drop cookies... I put the dough in the freezer in between batches to make it easier to work with. I have successfully substituted half the flour with white whole wheat flour and no one could tell the difference.

    Recipe #331713

    From Vegetarian Times July/August 2007

    Recipe #234623

    From July/August 2007 Vegetarian Times attributed to Rob Shanklin.

    Recipe #234538

    Weight Watchers Magazine August 2006... 2 tablespoons is 2 points...

    Recipe #232866

    Weight Watchers Magazine August 2006... dip your veggies in it. 3 tablespoons of dip is 1/2 point.

    Recipe #232655

    From Weight Watchers Magazine August 2006... made exactly it's 1 point per 1 1/4 cup serving.

    Recipe #232628


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