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    20 Recipes

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    Yet another recipe born out of experimentation in the kitchen. This one is savory and different!

    Recipe #495692

    A variation on theme, riffed from a few other similar recipes I've seen. I'm sure it probably has a proper dish name, but 'Nutty Wilted Lettuce Pasta' is a sight better than 'I accidentally froze the baby lettuce salad mix and need to find something to do with it'.

    Recipe #495383

    This is an old fashioned baked persimmon pudding -- great for the holidays! It came to me via my mother in law from her mother who was born in 1902. One large hachiya persimmon, two large fuju persimmons, or three large Virginia (American) persimmons will give you about 1 cup of persimmon pulp. If your hachiya or Virginia persimmons bright orange (no yellow spots) but still hard, stick them in the freezer for 24 hours then thaw to accelerate the ripening process. Don't use these varieties while they're still hard -- they'll be full of tannins and your pudding will taste terrible!

    Recipe #490836

    Vintage magazine recipe from the 50s. My mother in law thinks it was from Woman's Day, but maybe it was Family Circle. All I know is I've eaten it more than once and it's delicious!

    Recipe #490608

    This was given to my mother in law by friends of hers who owned and ran the Showboat Cocktail Lounge in Sacramento, CA, circa 1968! Her note on the recipe card: Meat Marinade - Friends who own Cocktail Bar in Sacramento famous for its Appetizzers [sic]. She's very fond of this and likes it on fajita strips!

    Recipe #490606

    This gelatin dessert apparently came from my sister in law Karen's recipe collection. The title is typed exactly as it appears on the recipe card! It's a great, funky old recipe the sort of thing I grew up with in the deep south as a kid -- I'm not surprised, because Karen spent several years living and working in Louisiana and Tennessee at the same time. NB: Times listed are very approximate, because you have to wait for the gelatin to set up -- it could take longer!

    Recipe #490569

    My mother in law (the eponymous Phyllis Emery) went on an 'all natural from scratch' kick when my other half was diagnosed with ADD as a kid in the 70s. This is one of her 'from scratch' recipes. She wanted me to mention that when I typed it up!

    Recipe #490566

    This is a recipe came from my mother in law. She submitted it to a cook book that was published in the mid to late 70s to benefit the cause of a young girl who had been badly injured. I love these old family recipes - and the history as Mom carefully explains each one to me.

    Recipe #490563

    Edna was my mother in law's mother who passed away in the 70s. This recipe is very dog eared and stained, so I assume it was well loved! I'm amused that someone in the family (later) added instructions for doing it in the microwave as well! The directions are somewhat idiosyncratic - I've transcribed them as they were written down on the recipe card.

    Recipe #490544

    Another vintage recipe that my mother in law gave to me. The Parkers were pioneers in Arizona and a lot of these are family hand me down's. Cousin Gina's note at the bottom of the dog eared and stained card is this: (NB - add dry ingredients and banana alternatingly [sic] works better...)

    Recipe #490543

    My mother in law, Phyllis Emery, gave me this old recipe. It's fabulous, but does take a bit of doing. You can't let this recipe alone for a minute, or it will burn, scorch, or not crystallize properly. This is also one of those recipes where the quality of the ingredients is everything -- buy the very best you can afford and don't use artificial vanilla -- only use the real thing!

    Recipe #490541

    This recipe was given out in the 1930s - My mother in law received it from her mother who got it on a recipe card that was a premium when she signed up for her first life insurance policy! It is a pretty standard biscuit recipe, but I'm retaining it for it's vintage value.

    Recipe #490540

    A hearty and filling meal, good hot or cold. Easy to prepare ahead or bake with a little advanced warning. TIP: I toss the ham and onion mixtures and the shredded cheeses in a plastic zipper bag rather than get a couple of extra bowls dirty in the process

    Recipe #489332

    A creamy, chunky dip full of flavor and texture! Great for Halloween or for an easy pot luck item (just don't call it Mossy Swamp Dip at your pot luck unless it's a Halloween pot luck or you enjoy freaking out your friends). Quick and simple enough to make for week night or double up a batch and have it for a classy movie night!

    Recipe #489316

    You want to make biscuits fast, but you discover that you're all out of biscuit mix (or flour...I'm guilty of this one)! Oh no! What can you do? You can grab your off-the-shelf pancake-and-waffle mix off the shelf, and get to work. That's what you can do!

    Recipe #481774

    This is what happens when you don't have all the ingredients for a 'family' recipe and you start experimenting: crisp fresh English peas sauteed in butter, then simmered with a bit of beef stock, dried onions, and crumbled bacon, then tossed with toasty bread crumbs and Parmesan cheese makes for an unusual and tasty summer side dish!

    Recipe #480780

    What makes good food? Peasant food. Food that's hearty, stick to your ribs, simple, and filling. This dish fits the bill to a "T" and will even feed the pickiest eaters I know (and trust me, I know some picky ones). It's a nice change from 'everything's tomatoes and black olives and pork' rut of the usual 'Italian' fare. (NB: You can actually use any small or broken up pasta...or substitute orzo, alphabet pasta, stars, whatever you have in your pantry. I don't think broken up 'long' pasta works very well though).

    Recipe #480746

    A dense, chewy, slightly sweet soda bread variation I came up with on my own after I was gifted a few too many hard ciders! Basically a variation on Irish Soda Beer Bread, but I hadn't seen anything else like it!

    Recipe #480099

    Adapted from DDW's recipe to be lower in fat! Still as tasty, but a little less heavy on the ole waistline. Freezes well. Make a bunch, and freeze them for quick and easy nukeable meals!

    Recipe #324347

    I had too much left over raisin bran cereal in my cupboard, trying to go stale. I had to do something, but most bran muffin recipes are way too high in fat for my tastes. This is one I've cobbled together to suit my own tastes. Great warm, with just a tiny bit of honey!

    Recipe #321329

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