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    You are in: Home / Cecily Parsley's Public Recipes
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    102 Recipes

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    Recipe #511722

    This was forwarded to me from a friend in Australia. I made a couple of flavour/texture enhancements, but still have yet to try it. Looks like fun. We always have too many apples occupying the crisper and run out of ideas to use them up.

    Recipe #497161

    Originally discovered this amazing meatloaf on another website, and have made a few alterations. This stuff gets rapturous approval from all who encounter it. It really is over the top delicious, and has been known to convert nonbelievers. Recipe should not be tinkered with, it's perfect. Please don't smother this in ketchup or gravy before you even taste it.

    Recipe #496733

    First had this pork and pepper stew at a Serbian restaurant in Toronto, thirty years ago, and had been trying to find a recipe for it ever since. They served it with roast potatoes on the side (see # 264234) which would sop up some of the juices while retaining their crispiness. Pronounced "mootch-ka-leetch-ka." Reprinted with my own slight tweakings from cooks.com.

    Recipe #465390

    This came out of a wartime edition of The Joy of Cooking. I have made it many times, with no complaints. This is another one that can easily be messed up unless you read entirely through the ingredients/directions a couple of times beforehand. Great blend of flavours and well worth the effort.

    Recipe #453664

    No Elves were harmed during the making of this stuffing. This recipe originated with my former husband's Great-Grandmother; whose name was Elva, and passed down though the generations. It sounds ridiculously simple, but is anything but plain or bland. It has a unique and very pleasant flavour. I find the amount of butter shocking, and at times have subsituted half butter and half root vegetable stock (carrot, turnip, parsnip.) A nice addition is toasted whole hazelnuts, and some orange zest, which adds further interest but is not overpowering. Other inclusions not tried would be various fruits and nuts, perhaps some oysters or sausage but use a very light hand. This stuffing really stands up well enough alone. Use dark green dried savoury, not something that's been fading away in a spice rack.

    Recipe #453663

    Adapted from the book "Cat Nips!" by Rick and Martha Reynolds. Brewer'syeast is available at health food stores and is a natural flea repellant which also helps improve the quality of your cat's coat and skin.

    Recipe #453605

    Originally found on another website. A nutty shake made with hazelnuts, ice cream and hazelnut liqueur.

    Recipe #453604

    Recipe #453603

    From The Tarragon Theatre Cookbook, courtesty of Canadian actress, Claire Coulter. The Commonwealth Club is in Richmond Virginia. "This eggnog has been used in the club for over a hundred years, according to Alice B. Toklas. This eggnog will knock you off your feet and is not for times of stress. For hangovers: Fernet Branca and soda."

    Recipe #453581

    Invented this in the morning, let the flavours meld all morning and am eating it for lunch right now, on toasted halves of English muffin. Yum!

    Recipe #453578

    From Chatelaine magazine. A mild but flavourful stir-fty tops a crispy fresh noodle cake from Ed and Helen Eng's Chicago Cafe in North Bay, Ontario. Labour-intensive, but worth it. There is also a partial make-ahead option.

    Recipe #453537

    From a nearly-illegible oil-stained magazine clipping, glued to a card some 30-odd years ago - It may have been Ladies Home Journal, and I must have been all of eighteen. It even give what was then the cost per serving - CDN $2.70. for 4 dozen rolls. I will have to make these again sometime to see what they taste like. I must have made them for some reason, judging my the state the card is in. Can't remember...What to do with four sweet rolls and no freezer space. Two words: Food Bank. Just in time for Easter.

    Recipe #453469

    Clipped from Canadian Living Magazine.

    Recipe #453468

    This came off a card from the LCBO advertising "Ontario Wine Superstars." They suggest making these cakes to accompnay a chilled glass of Chardonnay. You can substitute fresh chopped parsley if you don't like cilantro.

    Recipe #453466

    Even liver haters like this. Easy and inexpensive.

    Recipe #453465

    A different sort of side dish for a Christmas dinner.

    Recipe #453463

    Great addition to holiday season cookie/bar trays - for adults only. One caveat: read through the instructions completely before starting, It's easy to mess up the sequencing. "Measure twice, cut once." : ) Originally from AllRecipes.

    Recipe #453356

    Yummy little handheld breakfast thing invented on the fly from odds and ends. In a class of its own somewhere betwewen a healthier Eggs Benedict and the ubiquitous "McMuffin." Can easily be doubled, tripled or quadrupled as required.

    Recipe #453344

    From a church cookbook.

    Recipe #453248

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