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    19 Recipes

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    I found this one in "Cookin' with the Lion - A Collection of Recipes from Alumni and Friends of Penn State." Lyn Kennedy contributed it with the comment, "A nice accompaniment to roast pheasant or Cornish game hens."

    Recipe #462469

    This recipe comes from a flier titled Mike Roy's Favorite Beef Recipes published by the Beef Industry Council (in the 1970s if I remember correctly).

    Recipe #461504

    From Andrew Schloss' Cooking with Three Ingredients: "Tapenade, the rich olive sauce of Provence, is usually made from ripe black olives. This rendition gives tradition a tweak by substituting leaner, saltier green olives. It is just the right spread on toasts to serve with drinks, but is equally good served as a cold sauce for grilled chicken or fish, or as a dip for vegetables."

    Recipe #433747

    I found this one on the Olive Garden website.

    Recipe #405759

    This is my modification of Giada's Shrimp Fra Diavolo (#155415) with chicken substituted for the shrimp. If you don't like it, Don't blame Giada! :-)

    Recipe #405075

    I pulled this one off of the Food Network web site. I'm planning to test drive it for Thanksgiving.

    Recipe #194975

    From the Columbus Dispatch (1/12/05), by Linda Gassenheimer - Knight Ridder Newspapers

    Recipe #108900

    From the Columbus Dispatch (1/12/05), submitted by Shannon Patke.

    Recipe #108607

    I found this one on a complimentary recipe card at a Bob Evans restaurant. It's a little different and the kids enjoyed it.

    Recipe #85735

    Nice summertime drink for the deck or patio.

    Recipe #67346

    A quick and easy cheese sauce, with a little zip, that my family enjoys on broccoli. Adapted from a recipe posted on the soup can. Wouldn't be bad as a warm dip for tortilla chips.

    Recipe #60507

    This unusual recipe is from French Food at Home by Laura Calder. The coffee, she says, "gives the cooking juices a detectable, but not easily definable richness."

    Recipe #59188

    A very simple and tasty steak sauce. I found this one in Cooking With Three Ingredients by Andrew Schloss.

    Recipe #57511

    My variation of a recipe I found in a February 2003 issue of the Columbus Dispatch, submitted by Mary Johnson. She's "been making it for 20 years and has never had a bad review." She serves it with mashed potatoes and warm rolls. The sauerkraut was sweet and mild. Next time I may try substituting applesauce for the brown sugar.

    Recipe #57157

    Here's a very simple cooler to help you enjoy hot summer evenings with good friends. No rocket science ... just a quick, easy, and relaxing pick-me-up. But I'm willing to bet that you enterprising and creative chefs/mixologists can start with this and turn it into something special. Cheers!

    Recipe #31066

    A nice after dinner drink/dessert. I encountered this at a team-building retreat a few years back. Thanks to Rick Bailey for putting the recipe on paper for us. One of my favorite "milk shakes". Cheers!

    Recipe #28790

    Here's another Sangria option to add to the already robust lineup. My friend Lori from Cleveland passed this one along to me a number of years back. After the wine is gone, try munching on the remaining oranges and apples. Cheers!

    Recipe #28761

    We picky eaters don't always appreciate beans in our chili. My friend Chris in Cleveland gave me this recipe about 15 years ago. Hope you enjoy it as much as I do.

    Recipe #28699

    Broccoli even a picky eater will eat. From the Commissary Cookbook.

    Recipe #28097

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