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    From "A Southwestern Thanksgiving", Good Food Magazine, November 1986.

    Recipe #369583

    From Woman's World Magazine, March 17, 2008. Remember, leeks can be sandy, so sak the cut pieces in water to thoroughly remove any sand.

    Recipe #369582

    I love the combination of leeks and potatoes, and I love twice-baked potatoes, so this recipe is ideal for me. This is a great presentation, with leeks in the potatoes and garnished with frizzled leeks as well. To make ahead, you can fill the potato skins and chill; then bake for 30 minutes.

    Recipe #369581

    Just wrap fish and flavorings in foil and pop in the oven for 15 minutes. From Good Food Magazine, April 1987.

    Recipe #369580

    The sauteed asparagus makes a fine accompaniment to this tasty meal, but you certainly can opt for another side dish instead. The combination of the lemon and asparagus with the shrimp just says "Spring is here" to me!

    Recipe #369578

    This is a real change of pace for lamb and for the slow cooker! By reducing the wine before placing it in the slow cooker, you give the dish a more rounded flavor.

    Recipe #369576

    This very basic recipe is popular throughout Italy. Although any purchased spaghetti will do, this dish becomes special enough for company if you use artisanal pasta, preferably imported from Italy. This makes a wonderful first course. (In every Italian household, there is always a pasta course!) Note: To peel tomatoes, core and cut a small X through the skin on the bottom of tomatoes with a sharp knife. Place them in boiling water for about 30 seconds or just until skins begin to peel back. Quickly remove tomatoes from pan, and plunge them into ice water. Drain and remove skins.

    Recipe #362847

    Now you can have an intensely-flavored exotic meal on the table with very little effort! The lime zest and lime juices brighten the rich flavors, too.

    Recipe #362722

    Chuck roast is a tough cut of meat that grows tender in the slow cooker. Serve this low-fat, low-calorie rustic stew with some crusty bread and red wine (preferably from southern France).

    Recipe #362709

    Great with dips, spreads, hummus or soups. Keep extra pita chips stored in an airtight container for up to three days.

    Recipe #362708

    A nice change of pace and perfect for your King Day or Mardi Gras celebration!

    Recipe #358159

    Smoky sausage and Cajun seasoning add loads of flavor to rice and kidney beans in this sassy side dish.

    Recipe #358157

    The shrimp has a nice zing to it, which is wonderfully complemented by the lemony dip. This is a nice alternative to regular shrimp with cocktail sauce.

    Recipe #358113

    Coated with an aromatic spice and brown sugar rub, this extra-succulent recipe roasts right alongside sweet Vidalia onions. Make sure you use dark brown sugar, though. Your kitchen will smell divine while this is roasting!

    Recipe #358111

    From "Caribbean Carnival", Good Food Magazine, February 1987.

    Recipe #356910

    From "Caribbean Carnival", Good Food Magazine, February 1987. Prep times does not include 2 hours to cool and chill.

    Recipe #356908

    From "Caribbean Carnival", Good Food Magazine, February 1987.

    Recipe #356906

    From "Caribbean Carnival", Good Food Magazine, February 1987. Prep time does not include 1-1/2 hours to marinate.

    Recipe #356904

    From "Carribbean Carnival", Good Food Magazine, February 1987. These fritters can be served hot or at room temperature. A lighter oil will have a more neutral taste. Peanut oil or extra-virgin olive oil might overpower the mayonnaise.

    Recipe #356902

    From "Caribbean Carnival", Good Food Magazine, February 1987. Prep times does not include 2 hours to marinate. I believe the traditional hot chile pepper to use is Scotch bonnet, but you can use your preference.

    Recipe #356900

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