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    You are in: Home / Angela Curtis's Public Recipes
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    11 Recipes

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    This essentially Hidden Valley's Ranch Dressing and Seasoning mix. I don't like to use that stuff because (last I checked) it has msg in it.

    Recipe #47249

    This is from "The Natural Gourmet" by Annemarie Colbin. It's supposed to be foolproof, and I guess it must be because it came out right for me the first time. If you don't like the idea of using all extra virgin olive oil then you can follow the original recipe's recommendation of 3/4 cup cold pressed soy or sunflower oil and 1/4 cup extra virgin. This isn't going to come out white, btw.

    Recipe #30486

    In general when a recipe calls for Kitchen Bouquet I use soy sauce. However, I found a roast recipe this wouldn't be appropriate for, and therefore found this recipe on the internet ( To be honest, the first time I made this I didn't even follow the instructions, I just tossed some brown sugar in a pan, melted it and added water. But it worked fine. So I hope this is useful to whoever wants it.

    Recipe #75660

    Got from a Westbrae Natural label

    Recipe #26797

    Got from The Natural Gourmet by Annemarie Colbin. I don't normally like Pecan Pie, but I like this. There is also a Kuzu filling that goes with this crust, I'll post the recipe for that if I ever try it. Maybe having rolled oats isn't completely whole grain from some viewpoints, but I'd rather have that than refined wheat flour. This recipe is also refined sugar free. I've made this recipe in a 9-inch regular pie plate, and it comes out fine.

    Recipe #78721

    Came from the Better Home and Garden's Meat Stretcher cookbook. It's kinda like hamburger helper for people who can't have pasta. This is my husband's favorite thing for me to make. I regularly use a can of white kernel corn (never tried yellow) instead of two cans garbanzo beans but would recommend trying all garbanzo beans first.

    Recipe #26233

    I made this up myself, using recipe #53708 and another recipe as a basis. I got rave reviews for it, even though I thought it was better cold (hence the title). I've only made it once so far, and I'm hoping that it wasn't just a fluke that it was good before. :) For those that care, I used raw honey and cooking wine. I'm not sure if I can change the title later, but if anyone can come up with a better one, I'm open to ideas.

    Recipe #94689

    This is a recipe that is frozen for future use, one of many I made in preperation for the birth of my daughter. I got it from "More Make Your Own Groceries". This would probably be a good use for leftover Thanksgiving turkey While the original instructions say these should take 50 to 60 minutes to cook, I have made this in two different ovens and they took 10 to 15 minutes to cook in those. I used a slightly different method to create the circles for the pastry than recommended in the original recipe, and have included both for you to choose from.

    Recipe #47811

    This is from "More Make Your Own Groceries". There are instructions for both eating right away and freezing to eat later. This is one of several dishes I made in preparation for the birth of my daughter and would probably be good for someone who doesn't usually have enough time (or energy) to make a healthy meal for themselves every day, but has a period of time to make this. I've probably estimated prep time on the high side because I'm a slow cooker.

    Recipe #38276

    This is a make-ahead meal: one of many I made in preparation for the birth of my daughter. This would be a great way to use leftover Thanksgiving turkey.

    Recipe #47256

    I got this recipe from "The Natural Gourmet" by Annemarie Colbin. I like to alternate the grains I use in cooking, so I liked the fact that this pie was wheat-free. It is also (for those keeping track) refined sugar free. At first I questioned the fact that the recipe tells you to use whole rolled oats, but it gives the finished product a rustic feel and taste that I personally enjoyed. Remember, use real maple syrup, not pancake syrup. And preferably use grade B syrup. I wasn't sure what to put for prep time, if you think you know, feel free, but a lot of the prep is done while other things are cooking.

    Recipe #78558

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