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What a tasty, quick soup, especially good with hot, gooey grilled cheese. I will never eat the canned stuff again. I found this recipe clipped from a magazine, I think Taste of Home, but I can't be sure.
Taken from Beter Homes and Gardens, November 2010.
Taken from Woman's Day magazine.
Taken from a magazine....wish I knew which one (randomly found in the bottom of a pile of papers on my desk).
Ripped out of a magazine, just not sure which!?# :-/
Taken from the Rachael Ray magazine. Please not original recipe called for jalapeno chile, however the finicky computer does not like that ingredient.
Taken from Taste Of Home magazine.
Taken from Taste of Home Magazine.
Cooking time is time in water bath.
Taken from Taste of Home Magazine August/September 2010 issue.
Taken from Taste of Home magazine August/September 2010 issue.
Taken from a Ball canning booklet.
Taken from the "From Storebought to Homemade" cookbook.
Taken from the Reader's Digest Great Recipes for Good Health Cookbooki. This quick version of the Indian dish is a perfect way to use up leftover chicken or turkey can be substituted.
Taken from the Reader's Digest Great Recipes for Good Health Cookbook. If you have time, bread the pork slices 20 minutes in advance and refrigerate to help the breading stick during cooking.
Taken from the Reder's Digest Great Food for Good Health Cookbook.
Filled with artichoke hearts and roasted red peppers. Taken from Light & Tasty magazine.
Taken from a magazine, I think it was Light and Tasty, but not sure...Hearty soup filled with meat, veggies and cheese, but lighter on the fat and calories.
Super meatless recipe for informal dinners and quick lunches. Add a little horseradish if you want to kick it up a notch. Taken from Light & Tasty magazine.
A gelatin dessert lightened up. Found in Light & Tasty magazine. Cook time is chill time.
A few tubes of low-fat crescent rolls make this impressive recipe a snap. Serve with a mustard-flavored mayonnaise and wow! Taken from Light & Tasty magazine.
Naturally Gluten Free Macaroons
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