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    32 Recipes

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    After trying many recipes for banana bread, this is the one we like the best. Very moist and aromatic. Delicious!

    Recipe #211037

    This is easy and so much better than the sloppy joe you buy in a can. Recipe is easily doubled and if you have any teen-agers around you'll need to double it!

    Recipe #211035

    So easy! So delicious! An experiment I tried once, and the family has asked for it again and again. To feed more people, buy a larger cut of London Broil.

    Recipe #210928

    This is a delicious yet very simple sauce to go on your "from scratch" pizzas. I use it on both my home-made crust as well as my Boboli crust pizzas. It makes enough for 2 large rectangular pizzas or 2 Boboli crusts with some left over. You can easily cut it in half. (It's simplicity takes some of the work out of making pizza from scratch.)

    Recipe #206861

    In 1977 or so we went to visit our friends, Joyce and Ron, who lived in Haines, Oregon. Joyce served us Texas Sheet Cake and Ray liked it so much, he sat right down and copied the recipe. Over the years, we've changed the recipe just a bit and came up with the Tex-Mex version. Once when our son was just a little guy I made the 'original' version for his birthday and decorated the top with about 20 little dinosaur figures from the dollar store. It was a big hit, and this cake (with or without disosaurs) has been the requested cake for many family birthdays since.

    Recipe #206541

    All you Elvis fans out there, here's a delicious cake for you. (Remember, the King loved banana peanut-butter sandwiches!) I made this up one time when I was desperate for a sweet and didn't have much in the pantry. We've loved it ever since.

    Recipe #206531

    My son always asks me to make these for our traditional Christmas Day buffet, but they are delicious any time of year. The mix-in ingredients for the different layers can be changed to suit individual tastes. Try making one layer with a small can of chopped black olives mixed in instead of the green pepper, or try minced ham instead of the bacon. Be creative! I've always wanted to try a savory-sweet combination like ham, crushed pineapple and chopped red sweet peppers, but number one son always begs me to stay with the "usual". The one hour "cooking" time is actually refrigerator time.

    Recipe #206013

    This is one of our family's favorites, and it's pretty healthy, too. I usually double the recipe because it reheats beautifully. I haven't tried to freeze the burgers, but I don't know why that wouldn't work.

    Recipe #206006

    My Grandmother used to fix this when company was coming over, hence the name. This is a very forgiving recipe where amounts of ingredients can be varied to suit different tastes (Want less onion? Want more bacon?It's all good). Also, it can be doubled or tripled without any harm.

    Recipe #204270

    This tastes better than any Krab salad from a Deli. You can substitute cooked Krab and shrimp for the 12 oz. cooked Krab. Adjust the amount of mayonnaise to suit your own taste. The two hours cooking time is actually the time in the refrigerator. Have plenty of your favorite crackers on hand!

    Recipe #204259

    My Mother copied this recipe out of the Baker Democrat Herald (Baker, Oregon) sometime in the '60s. She modified it somewhat and made it for Christmas that year. When I got married, I began making it at holiday time and we've had it for Christmas every year since No, it does not taste like tomato soup, and it's more like pumpkin bread or banana bread than a cake. I always bake it in loaf pans. Tomato Soup Cake means Christmas is coming!

    Recipe #203885

    This is my favorite "from scratch" recipe for Spanish Rice. It can easily be doubled or even tripled. Just be sure to use a heavy pan with a right fitting lid and the appropriate "headspace". The amounts of vegetables are variable - for instance, you could double this recipe even if you only had 1 small green pepper. You could also use long grain rice or even brown rice (adjust cooking time for the brown rice - about 50 minutes).

    Recipe #203680

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