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    You are in: Home / Eva99's Public Recipes
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    10 Recipes

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    3 Reviews |  By Eva99

    "Klah: a hot, stimulating drink made from tree bark and tasting faintly of cinnamon." - Anne McCaffrey: The Dragonriders of Pern. This is the classic recipe from "The Dragonlover's Guide to Pern" but most people have their own version.

    Recipe #67812

    I haven't tried it yet but it sounds good!

    Recipe #67805

    From "365 Ways to Cook Pasta". Sounds good, haven't tried it yet.

    Recipe #67810

    From "365 Ways to Cook Pasta": The flavorings in this pudding are easily varied: add grated lemon or orange zest; use lemon extract instead of vanilla; add 2 tbsp raisins, dries currants, minced candied orange or minced dried apricots. This is a rich and creamy dessert or breakfast dish. Serve with chilled heavy cream over the top, if desired.

    Recipe #67809

    1 Reviews |  By Eva99

    One of my aunt's favourite cakes. It freezes very well. The batter barely covers the apple slices. That is normal. Not sure about the size of the pan as I got this recipe from her over the phone.

    Recipe #67814

    Found on the army's web site and posted in reply to a request. WWW.quartermaster.army.mil. Times are a "best guess" Serving size: 1 cup (8 1/2 oz)sauce and 1 cup (5 1/2 oz) spaghetti

    Recipe #67066

    2 Reviews |  By Eva99

    My very favourite spaghetti sauce when I make it from scratch. From "365 Ways to Cook Pasta" with some modifications.

    Recipe #67785

    1 Reviews |  By Eva99

    This soup is best prepared in two installments. Make the broth one day, refrigerate overnight and remove any fat. Add the sautéed vegetables and orzo the next day.

    Recipe #67802

    6 Reviews |  By Eva99

    A traditional dish for Fridays (a legacy from Quebec's religious past). After cooking, I like to remove about half the peas and puree them in order to thicken the soup. I use a ham bone or pork hocks instead of salt pork. The savoury is essential to get the right flavour. You can also soak the peas overnight instead of using the quick-soak method.

    Recipe #67430

    The first lasagna I learned to make and still my husband's favorite. The sauce is very tasty. From "365 Ways to Cook Pasta".

    Recipe #67784


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