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    192 Recipes

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    From "The North End Italian Cookbook". This is a light, delicate sauce, a little pink in color. Perfect for adding sliced black olives, clams, mushrooms or crab. Use your imagination. This is a slightly spicy sauce due to the red pepper flakes. Good over cooked thin spaghetti or linguini. This sauce can be frozen which makes it perfect for OAMC. ***NOTE*** This may be a classic Italian recipe, but we like it better with only 1/4 cup of oil and two 28 oz. cans of tomatoes, adding in a pound of cooked ground chuck served over penne. You won't taste the mint, but it does add something special.

    Recipe #317410

    From "The North End Italian" cookbook. This is meant to go with Recipe #317410, but a good jarred marinara would work. You can make your own cutlets by pounding boneless, skinless chicken breasts into thin pieces.

    Recipe #317350

    From recipes. Yield and times are a guess-timate. Best when slightly undercooked and warm from the oven. Dough keeps in the refrigerator, and then you can bake as needed.

    Recipe #317273

    Found in Gourmet Magazine. The balsamic vinegar adds a touch of sweetness with the acid.

    Recipe #314910

    An easy side from the Southern Cooking cookbook.

    Recipe #314905

    Posted for a recipe request. I like marinating the cabbage because it takes the toughness out of the cabbage. Cook time includes marinating.

    Recipe #314690

    Chicken & Biscuits is a traditional southern comfort food. From the Southern Cooking cookbook. For my Chef #491835.

    Recipe #313533

    From and it is so easy to whip together! Cooking time of 5 hours is freezer time.

    Recipe #312603

    We adore sweet onions like Vidalias and I was searching for a new way to have them before the season ends. Found this in "Blue Ribbon Recipes" part of the Old Farmer's Almanac. I plan on making this up on the weekend as far as making the rolls. Then on a weeknight it will be easy to pop it in the oven.

    Recipe #312308

    On vacation in Gatlinburg, I purchased an old timey cookbook called "A Taste Of The Past" by Phyllis Connor. Each recipe has notes about the family history of the recipe and this one is from Elizabeth Sparks, author of N. C. And Old Salem Cookery. I am including the frosting recipe she recommended, but you can use your favorite if you are uneasy about using the egg whites. This recipe is from a 90 year old woman who got the recipe from her mother. Talk about surviving the test of time! How did she live to such a ripe old age eating uncooked eggs? ;)

    Recipe #309762

    On vacation in Gatlinburg, I purchased an old timey cookbook called "A Taste Of The Past" by Phyllis Connor. Each recipe has notes about the family history of the recipe. This one by Jean Nixon sounds like the one my father used to use. Times are a guess-timate.

    Recipe #309658

    On vacation in Gatlinburg, I purchased an old timey cookbook called "A Taste Of The Past" by Phyllis Connor. Each recipe has notes about the family history of the recipe. I tried to make this cake where we were staying, without my reading glasses, and accidentally used self-rising flour. Boy oh boy, did it rise! It dripped on the bottom of the oven made lots of smoke. Security men with fire extinguishers came running into our unit since we had thrown open the windows. We had a good laugh, but they just couldn't understand why I would want to bake a cake while on vacation. I just had purchased some locally made sorghum and this recipe jumped out at me since it used sorghum and did not need to be frosted. When made properly, this cake turned out fragrant, moist and delicious. Give it a try... but use all-purpose flour ;)

    Recipe #309652

    From Marsha Dean Phelts' "The American Beach Cookbook". No idea why they are called chops, but this sounds like a delicious dish to impress. Note the 4 hour refrigeration time. Times are a guess-timate.

    Recipe #309235

    I like this because it has no eggs or potatoes. From Bradley's Country Store in Tallahassee.

    Recipe #306350

    From "A Passion for Baking" by Marcy Goldman, a cookbook I recently purchased that has taught me much about baking. This batter is amazingly light, as is the finished loaf. As you can see from my picture, if you give into the wonderful fragrance and try to slice this while it is warm, it may break into yummy pieces!

    Recipe #302071

    From the Calico Inn Bed & Breakfast is Sevierville, Tennessee. The innkeeper notes that she uses the frozen mixed berries (thawed). Times are a guess-timate.

    Recipe #301580

    Found this on where they sell wonderful fun shapes of pasta. This one sounds perfect! Servings and times are a guess-timate until I can make this.

    Recipe #299023

    I have never had a strawberry pie with a nut topping before and this was delicious. The addition of balsamic vinegar really helps sweeten the berries. This makes a *lot* of crust mixture. Times do not include 4 hours of chilling the pie or letting the nut topping cool. From by Barbra Crumpacker of Archbold Memorial Hospital.

    Recipe #297117

    A gorgeous spice cookies that won its category in the Ultimate Recipe Showdown on the Food Network. Courtesy Camilla Saulsbury, Nacogdoches, Texas. Cannot wait to try this one. ***Remember, this dough needs one hour for refrigeration.***

    Recipe #294106

    From a Pillsbury pamphlet. A great salad dressing. Or use as a marinade by pouring over shrimp and letting them stand for 10 minutes. Cook shrimp on grill for 6-8 minutes while turning and basting with more marinade.

    Recipe #289926

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