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    140 Recipes

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    This is from It is not my recipe.

    Recipe #476864

    This is not my recipe it came from .

    Recipe #476834

    From the 1961 edition of Pennsylvania Dutch Cookbook, Fine Old Recipes , page 22

    Recipe #408157

    This is a cheap and easy soup found in a 1907 cookbook. You will surprised by the flavor of cooked lettuce. It is not strong in flavor which makes it "right" for any meal . This recipe was found in "The Frugal Gourmet" by Jeff Smith who attributes it to Early America. Note: The Brown Stock can be found here: Recipe #232694

    Recipe #404635

    SOURCE BULL COOK AND AUTHENTIC HISTORICAL RECIPES . This recipe dates to the 1870's created by a Ben Thompson in Texas. Venison or bison can be used for this recipe. Prep time includes freezer time. Note : This uses ground or chopped meat not steak cut into strips. This recipe recorded by Shadows wife.

    Recipe #388894

    SOURCE : HIRAM WALKER BARTENDERS GUIDE Makes about 2-1/2 dozen crisps. Prep time : 10 min Cook Time : 12 min

    Recipe #382892

    According to, not only is the origin of the term "coonass" disputed but also its acceptable usage. Some Cajuns take pride in the word and display license plates saying "Registered Coonass" while others see it as an ethnic slur. Either way, this is some good mock filet mignon. SOURCE BOUDREAUX & THIBODEAUX My three photos of this wonderful dish are of the raw, cooking to plated!

    Recipe #380160

    Wonderful use for sweet potatoes. From : "The Spirit of Christmas" book one , creative holiday ideas, 1987, page 137.

    Recipe #372278

    This is the recipe we always use for sausage and gravy, it is a brown gravy using homemade beef broth, not canned. Source: Pennsylvania Dutch Cookbook, 1961 edition, pg 28.

    Recipe #364649

    The amount of sugar and salt is not detectivable in ths drink, but is needed! Note: More then 2 of these will let you know why it is so named! Have a good hangover cure ready the next day if you drink more then 2! Shadows Original

    Recipe #358196

    A quick and tasty way to serve veggies and poultry.You can start the marinade the night before or in the morning. Ready to start cooking when you are! If making this recipe please use the Sherry and not another wine, it is needed for the flavor and make sure you cut your chicken breast in half crosswise so they cook in the proper amount of time otherwise you will be disapointed.

    Recipe #354025

    A Shadows simple original soup made with counrty ham bone leftover from a 13 pound Smithsfield country cured ham.

    Recipe #347502

    Recipe #345281

    A hot dog and burger combo that is sure to please. My original.

    Recipe #327614

    I was cleaning out the old recipe drawer this weekend and came across this gem dated 1978... It is an adaptation of an original from a friend of mine who was "Executive Chef " for a major hotel chain... This is a strong soup that should be served with hearty country style bread and lots of ale. A generous splash of dry sherry while in the finishing stages adds a special touch.

    Recipe #319449

    I found this recipe years ago and don't remember where... It is a hardy bread that goes well with soups or used for sandwiches. Simple to make yet tasty.

    Recipe #318606

    Shadows : This great steak recipe includes an excellent sauce that can turn any steak into something fantastic. I suggests using garlic stuffed green olives , this recipe is great for venison also.

    Recipe #305553

    SOURCE CHRISTIANA CAMPBELL'S TAVERN - Williamsburg, VA 18TH CENTURY Times are approximations.

    Recipe #300953

    A spur of the moment, with what was at hand lunch. I used my "Recipe #235623" recipe left over from last night, a coleslaw recipe from "Cooking With Beer", thick slice slab bacon, and a local store bought ham salad. A Shadows original. P.S. The cooking time is for the bacon.

    Recipe #298295

    Flavorful sandwich--our own creation. Cheese of any kind can be added if so desired. No cooking required.

    Recipe #296915

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