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    You are in: Home / shanel's Public Recipes
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    6 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    high protien,high fiber mixed grain granola

    Recipe #496636

    I was given this recipe by the woman who used to deliver eggs and milk to my family when we lived in New Mexico in the 70s. she lived on the Taos pueblo near Angel Fire. this was her family she gave it to me. It calls for nixtamal which is the lime treated hominy that hasn't been cooked yet. Once it is cooked its called pasole Its not always easy to find, the one reliable place I've found are the small markets where they make fresh tamale dough, usually they are willing to sell a couple of pounds of the corn You can use the canned Hominy but the tast and texture are different

    Recipe #488897

    This recipe has been passed down from my greatgrand mother and I have been cooking it this way for close to 50 years. Its made with country style spare ribs which are much more tender than the loin meat. I have been making this for the last 6 years for the residents of the apartment complex where I live.I keep having to increase the amounts as everyone wants to take home leftovers.

    Recipe #488843

    1 Reviews |  By shanel

    Ive been making my own tartar sauce for a least the last thirty years. I always make it fresh each time I need it. It works really well with tuna for sandwiches. Enjoy

    Recipe #219133

    2 Reviews |  By shanel

    Souffléed chicken served with sugar snap peas & mushrooms over rice. I first found this recipe in 1985 in an old used cookbook (I think it was called Mrs. Wong's Chinese Cookbook). This recipe has been one of the most popular meals for my children and now my grandchildren. They are all grown up now, but they still call and ask for it.

    Recipe #216920

    1 Reviews |  By shanel

    When I was little I was allowed to help mix all the ingredients. It was a great way to get messy and not get in trouble. great taste. It also makes great sandwiches the next day.

    Recipe #216904

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