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    You are in: Home / morelhunter's Public Recipes
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    26 Recipes

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

    This sounds weird, it tastes great. My mom made this every thanksgiving and Christmas. I lost the recipe, then found something similar and added the ingredients that mom had in her salad. To me its comfort food and a walk down memory lane.

    Recipe #31680

    A quick, tasty sandwich that is low in fat and calories.

    Recipe #28317

    This is easy to make and so good. If you don't like spicey food, reduce the cayenne to just a dash or leave it out altogether.

    Recipe #33039

    Tender and freeze well. You can bake half of them and freeze the rest.

    Recipe #26775

    Spicy, moist and delicious. Needs to marinade at least 2 hours.

    Recipe #27858

    A great way to use all those fresh tomatoes. It can be frozen and reheated with great results.

    Recipe #33004

    Different but has fabulous flavor.

    Recipe #27788

    These are great cookies.

    Recipe #35230

    I don't remember where this came from, I've had it written on a well worn scrap of paper for years. If you live away from the ocean and can't get fresh seafood, then use whatever kind of crab you can get.

    Recipe #32233

    I love eggplant cooked this way. This makes a very nice alternative to a meat sandwich. It will remind you of a tenderloin sandwich. It has a wonderful flavor. Prep time includes 1 hour to soak eggplant, this, according to my mom, takes out the bitterness.

    Recipe #34646

    Flavorful way to marinate the same old bird. Prep time includes marinating over night.

    Recipe #32946

    This recipe is as old as the hills. I've made it for the last 50 years and it was old when I got it. I thought it would be a good addition, so that young cooks can see how easy it is to make a basic sausage. You can play with it, add more spice or whatever. I do suggest trying it as written first. Just as good as what you can buy, but you know what is in there. I make a double recipe and then freeze it. It is really easy and quick to whip this up and costs a lot less than store bought. Prep time does not include sitting in the fridge for 24 hours.

    Recipe #37881

    A great way to use up extra zucchini, sneak vegetables in peoples diet, and reduce carb intake. You won't really notice the difference and if you do, it is a pleasant difference.

    Recipe #32224

    I created this for my birthday, a little of this, a little of that. If you don't want to spend the whole day cooking, make the sauce up to a month ahead of time and freeze it it 2 containers. Use the amount you need and save the rest for spaghetti. The story I've heard about the word puttanesca is that it means prostitutes sauce, and that the ladies would prepare the sauce and put it on their windowsills, the smell was so wonderful, it attracted the men. I know it made my old man melt.

    Recipe #32400

    These are very pretty to serve. They look like they are made from marble.

    Recipe #35237

    These little meatloaf muffins are great freshly made or out of the freezer. There is no chopping so they go together fast. I can't keep them in the freezer very long, my family doesn't thaw them first, they just pop them in the microwave till their hot. They are a fast meal or snack.

    Recipe #32834

    I was making a cheese ball that someone had posted the recipe for. It was ok, but just wasn't right. Maybe, it's because I didn't use some of the ingredients that aren't my favorites. I realized it was the beginnings of pimento cheese. I added what I thought would taste good. It turned out really well, so I thought I'd publish it. If you want a Southern version, please try Paula Deens. I think there is always room for variety in any recipe and we all make them our own. I'm guessing at the servings. It makes a lot.

    Recipe #451191

    Ok, this is really, really easy. I love this dip. It tastes good and is so quick to throw together for guests that drop in unannounced.

    Recipe #37845

    This has been around for ever. I don't know what its really called. A friend came into the kitchen when I was making it and said,"It looks like a vegetable slaughterhouse in here." After that, we just started calling it slawter. You can add or subtract any vegetable you like. Its very attractive on the table, tastes good and is simple.

    Recipe #32337

    Crispy on the outside, tasty on the inside. Try them with coleslaw and REAL (LOL) german potato salad.

    Recipe #35157

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