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

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    Recipe #453603

    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 came from the Green Giant website. I love apricots, Brussels sprouts, water chestnuts and cashews. This combination is spectacular! They suggests adding chopped, cooked bacon for a wonderfully smoky flavour variation.

    Recipe #393440

    Nice alternative to eggnog; I tried it with Captain Morgan's spiced rum. Delicious!

    Recipe #393401

    This can also be done with rainbow trout. The filbert butter is also good on chicken breasts or as a sauce for vegetables. The first paragraph of ingredients is for the filbert (hazelnut) butter. The second set of ingredients is for the fish. A suggested side dish would be asparagus.

    Recipe #393520

    I remember eating store bought versions of this cake as a child. This was copied from a neighbour's cookbook.

    Recipe #393403

    Didn't get the chance to try this this season, but will be doing so next year. It sounds intriguing.

    Recipe #393463

    Haven't tried this yet....I was told by a friend I gave this recipe to that the horse seemed to appreciate it.

    Recipe #393400

    Colourful and full of contrasting textures and flavours. Perfect side for Christmas dinner.

    Recipe #393462

    Veal (or pork, or chicken) cutlets topped with fried eggs, anchovies and capers. When the yolk is broken, it makes a rich and golden sauce. I like to season my breading with lemon pepper. It helps to refrigerate the cutlets for half an hour or so before frying.

    Recipe #396499

    Makes a savoury gravy for dipping.

    Recipe #393406

    A different sort of side dish for a Christmas dinner.

    Recipe #453463

    Soothing, comforting and delicious. Can also be used as a special appetizer - Top baked Brie or Camembert cheese with this jelly; serve with mini toasts, pear slices and walnuts.

    Recipe #395171

    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

    Copied from the 1984 Milk Calender onto an index card. I personally prefer this with more cashews than is called for, reserving some to sprinkle over the finshed curry for texture. As nobody in our household is especially partial to lamb, the pork version wins out.

    Recipe #393739

    This appears to have come from a magazine in the early 1980's. Of of many clippings from my collection.

    Recipe #393366

    From a library book entitled "Cynthia Wine's Hot and Spicy Cooking - Food so Good, it Hurts!" It differs from tradional Kiev in that the centre is a buttery Vesuvius of cayenne and cumin, and the outside crunches with coconut. Serving suggestion: steamed rice, green salad and crisp chilled white wine. I have served this with a side of streamed string beans and red pimiento. Tip: Refrigerating the prepared rolls prior to cooking them will help the coating to adhere - a quick way is to place them in the freezer for ten minutes, while you get the skillet ready, set the table and preheat the oven.

    Recipe #393737

    Another one from Milk Calendar. Milk makes the marinade and also creates the glaze. The result is unbelievably tender and moist. Makes a good main dish for Easter dinner.

    Recipe #395498

    The walnuts can be omitted if preferred. Note this is formed in a ROUND pan. It makes one big web and is served by cutting into small wedges, rather than the usual squares. Use superfine sugar (not to be confused with confectioners' sugar), rather than granulated into order to avoid a grainy texture. If the melted chocolate begins to harden in the bag, microwave it in short bursts for a few seconds at a time.

    Recipe #394419

    An easy recipe from a card found in the supermarket. Suggested side - citrus rice and parsley and orange wheel garnish.

    Recipe #393735

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