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    50 Recipes

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    Having frozen dry meatballs is handier than pockets in a shirt. From subs to spaghetti/with they are another one of those things that make cooking well for one possible. This is a conglomeration of a number of recipes that seems to work.

    Recipe #92837

    A sort-of eastern rim chicken casserole. This is my take from taste memories of something my mom did long ago.

    Recipe #29981

    This is another of my cook-aheads as it freezes well in single portion vac bags for boil-n-serve. Just slice and freeze with the gravy. The pressure cooker tenderizes a fairly tough chunk of meat.

    Recipe #30447

    My market had small slabs of fresh Brisket on sale so I tweeked the original recipe to use them. It was so durn good that I'll probably never use the original Beef Under Pressure recipe again. It's REALLY good.

    Recipe #33880

    One of my very favorite cookbooks is a private printing done by some really neat ladies from Baton Rouge. One of them who had approved of my D.BTaGBs presented me with a signed copy. The book was C'est Si Bon, the best of Baton Rouge. The ladys were GREAT cooks. This is one of theirs. Do have it with some rice and greens.

    Recipe #55487

    We were going to market this one but the packageing cost killed the deal. It's fairly sweet you can cut down on the sugar if you find it so.

    Recipe #32687

    I buy this by the small jar at Trader Joe and decided it was time to make my own. Great on that Super burger, but it's a good table condiment for meats. Kinda like you would use a good chutney.

    Recipe #54605

    This all started with a sale on some beautiful ripe Cherry Tomatoes. There was also some fresh baby Brussel Sprouts, both of which I love. I did a recipe search and didn't find anything that grabbed me so the experiments began.

    Recipe #110340

    This is a comfort food, rich and spicy. It goes to picnics and parties well. You can buy Mole in jars at the market. Or see Mole De Woolfe.

    Recipe #56292

    Another cook ahead. Easy and fast. I would thaw the breasts before useing. I freeze mine 2 to a package so that's the basis for the quantity.

    Recipe #46073

    A Zaar chatter the other evening was searching for a Chow-Chow recipe. I did a quick net search,, nada. So here's one + a variation from my old Prudence Penny cookbook circa 1938. I've modified the recipe somewhat as it originally hot jar canned rather than the much safer water bath. This was our use up the victory garden before the frost tradition. The food rationing of WW2 meant every ration point you could save with *home-grown/home-canned* was one more for the *store bought* stuff. It made for a lot of innovative cooking. The famous Coca Cola Cake is a good example of sugar substitution. And heaven help the small boy that goofed with the ration books. TW fans reddened rear end in memory.

    Recipe #86385

    Needed to use up the pork and looked in the pantry. SUPRISE it was pretty good.

    Recipe #44962

    I was brainstorming for yet another original way to use B&S Chicken breasts. Finally came up with this wild idea, Crab meat stuffing. The fact I had this small can of crab meat that needed using kinda contributed to the idea. I plotted for a while, came up with some interesting ideas but at the last moment decided to check the Zaar files. Ran the search engine 3 different ways to be sure and SONOFAGUN,, there was one. Crab Stuffed Chicken (aka Fancy Chicken) #37037 by MackinacBride. So I used it as a base and MUST credit it though I changed nearly everything. It was REALLY great. Give eather a try you'll likely love it.

    Recipe #104107

    I got me a crock pot,, nuff said.. The long and low melted most of the greasiness out of the shoulder, and the vinegar apple juice combination added a sweet moistness to the final product.

    Recipe #39466

    Old fashioned slow cooked baked beans. I do a batch and freeze portions in the Vac Bags for boil-n-serve. Great picnic dish almost main dish with the meatiness.

    Recipe #30012

    This one was purely outa my head. I had a bad case of the *Hoongries* and nothing came to mind. These were the result. Rather good too.

    Recipe #37407

    Ever have the hungrys for something but don't have the *usual* ingredients on hand? Ahh, been there I see. This particular hungry was for chicken noodle soup/stew because Ramin was too salty and not rich enough. I didn't want to have a lot of dishes, bother, or heat, so I, as usual, decided to use my WOK. If you don't have one, and you should as they are most handy, I suppose you could saute the chicken chunks and use a pot for the assembly. All the dried/preserved things can, and ought be replaced with fresh if you've got it. Cooking for one and for minimum leftovers I don't have many fresh veggies. If you do, it's much better that way. I'll try to figure the *or's* but I don't guarantee it. Also, this is intended to be eaten eastern rim style. Sticks for the solids, slurp from the bowl for the soup part. Have Fun...

    Recipe #98961

    What? Another chicken dish? A one and a half pot meal if you reheat the rice in the microwave. This also works great with chicken thighs--maybe better.

    Recipe #32154

    This is a fairly large recipe. Last time I made it was for 5. We ate well.

    Recipe #36736

    This one is a party/church potluck dish swiped from my favorite private printing cookbook C'est Si Bon, The nice ladies of Baton Rouge seem to like things rich tasting. This sure is.

    Recipe #56665

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