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    37 Recipes

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    From QED Cooks S is for Seafood on WQED Pittsburgh.

    Recipe #186445

    My mother-in-law gave me this recipe years ago and it is the one I make the most. Super easy. Halve the recipe to cover one bag of prepared slaw vegetables. Prep time does not include chill time.

    Recipe #186437

    Much better than store-bought. Quick and easy. From the Dallas Morning News.

    Recipe #186435

    This comes from my grandmother's shoebox of recipes -- and it is good! Perfect in the winter with a nice green salad and plenty of crusty bread. This makes a huge pot -- I usually freeze some to have on hand for a quick dinner. I have also added leftover corn or green beans to this and it is still fabulous. It is not a lot of work -- just the simmering takes some time. But it is worth it.

    Recipe #83448

    Got this recipe from a co-worker and have made it often. One of the few ways I can get my husband to eat broccoli! This recipe can be halved, as it makes alot.

    Recipe #77853

    Inspired by a cheeseburger pie recipe clipped from a magazine,I made this up while hungry for tacos. I didn't have any taco shells, so I used pie crust.

    Recipe #47567

    These are my all-time favorite ginger cookies! The whole house smells good when these are baking. The recipe comes from Southern Living's 1970 "Our Best Recipes."

    Recipe #45442

    Can you stand another meatloaf recipe? I saw this being made on a tv show -- but was vacuuming and didn't catch all the ingredients. So, I adapted my own (rather, my mother's) recipe and came up with this. My husband will not eat meatloaf any other way!

    Recipe #30675

    A co-worker brought this into a work luncheon and I begged her for the recipe after tasting it. She drizzled the slices with an orange syrup, but she didn't give me that recipe. I think it could be made by combing 2 tbsp of orange juice with enough powdered sugar to make a drizzable icing.

    Recipe #202517

    When my Nana passed away a few years ago, I was lucky enough to receive her shoebox of recipes. Some were clipped from magazines and some were handwritten. Almost all had some handwritten note on them. I remember these cookies - almost alway made in the fall when her apples were ripe. I don't think the apples were peeled before shredding.

    Recipe #202512

    When my Nana passed away a few years ago, I was lucky enough to receive her shoebox of recipes. They are a mix of ones cut from magazines and handwritten cards. I am posting some that I remember.

    Recipe #202510

    When my Nana passed away a few years ago, I was lucky enough to receive her shoebox of recipes. Some were cut from magazines and some were handwritten. Almost all had handwritten notes on it. I am posting some that I remember. I don't actually remember this one, but my father assures me that it was one of his favorites.

    Recipe #202511

    From Cooking Light - posted here for safe-keeping. Instead of the meringue topping, two cups of whipped cream can be spread over top as a substitution.

    Recipe #188753

    From Paula Deen. So good and super easy.

    Recipe #188752

    Recipe source: unknown. This is supposed to be a copycat of chicken gravy made by cafeteria style restuarants and diners.

    Recipe #188585

    Recipe Source: Unknown Posted here for safe-keeping.

    Recipe #188584

    Recipe source: unknown. Posting my stash of clipped and copied, but not yet tried recipes for safe-keeping. Prep time does not include chill time.

    Recipe #188583

    A Thai style recipe that I have been holding on to for some time. I am posting here for safe-keeping. I no longer remember where I got it.

    Recipe #188582

    Do not let the anchovy paste scare you away! It adds a nutty taste to this dressing that balances the herbs out well. From Bon Appetit.

    Recipe #186450

    This one is a little different. It is supposed to be a copycat recipe of the Texas Lunch's hot dog sauce from Central Pennsylvania. It is not even close to their sauce -- but still, very tasty. Do not let the long simmer time scare you off -- it is worth it.

    Recipe #186448

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