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

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    Interesting use of mint, adapted from a supermarket recipe card.

    Recipe #453244

    This was clipped from a magazine, glued to a card and says "test Kitchen Favourite. No idea which magazine's test kitchen it refers to. Looks intriguing for an easy end of summer/early fall stovetop meal.

    Recipe #453214

    Adapted from a magazine picked up at Sobey's supermarket. Everything that I like, rolled in a tortilla. Crunchy, healthy seafood perfection. No fuss, no mess, and portable. Recipe can easily be halved.

    Recipe #453206

    This gives really worthwhile, reliable results every time. It cooks up quickly, tastes better and fresher than take-out. Everyone I have fed this to has loved it. Adapted from a supermarket pamphlet, which originally called for leftover roast beef. Serve with rice and a green vegetable.

    Recipe #415385

    I have never tried this, but plan to make them when a lunchtime occasion arises involving feeding six people. Looks interesting.

    Recipe #411668

    Lovely drink for a brisk fall evening, similar in principle to mulled hard cider, using honey liqueur. Use the remaining orange segments as a snack over pumpkin or vanilla ice cream.

    Recipe #411337

    There is an interesting anecdote attached to this one. One summer, we found a mysterious and attractive wildflower out back of my bf's mom's house. Later the same summer, I contracted a horrific case of poison ivy. Close to three weeks of scratching, squirming, Calamine-encrusted misery ensued. During a heatwave, no less. I tried everything available over the counter to no avail. Reading up on wildflowers out of simple curiousity - I fortuitously discovered this plant I'd been curious about was called Jewelweed, or Spotted Touch- Me-Not. The field guide I was reading metioned that it's considred an excellent treatment for poison ivy. Right in our own backyard! After doing some research on how to prepare the stuff for use, I found the following instructions at It worked within a couple of days after everything else had failed. That it could be frozen as ice cubes had added benefits on a really hot day. Best of luck with this and please let me know if it works for you, too. : )

    Recipe #411251

    Copied from a library book, I think. Here for safekeeping. This would make a comfortable company-worthy side dish for Cornish Game Hens with rz. # 33186 Cumberland Glaze.

    Recipe #410862

    A spicy-sweet treat for Valentine's Day, clipped out of a newspaper. I used "Mr. Gouda's Trinidad-Style Scotch Bonnet Pandemonium Sauce" and red decorator's sugar for dipping.

    Recipe #410773

    This is simple enough for kids to make, with adequate supervision. It turns out quite impressive-looking with a pleasant texture/flavour contrast. Makes a perfect gift for teachers, youth leaders, etc. Adapted from Canadian Family Magazine.

    Recipe #405555

    Serve over quickly cooked fresh Chinese noodles. Please use the fresh ginger, garlic and curry paste rather than powders, as it gives a more rounded and less "raw" taste.

    Recipe #396852

    Intended to accompany Golden Roasted Duck ( #rz. 240817.)

    Recipe #396764

    This was printed on the back of the packaging for a King Cole Grade A duck I recently bought. Serve this with Orange Ginger Sauce (recipe follows.)

    Recipe #396758

    From Cynthia Wine's "Hot and Spicy Cooking: Food So Good, It Hurts." The name is inspired by the rich, warm colour of the skin after the duck has been roasted with soy sauce, honey and red pepers. It is as delicious as it looks and simple to prepare.

    Recipe #396703

    From Taste of Home's Halloween Book.

    Recipe #396656

    Copied out of a library book many years ago, for use with pork chops.

    Recipe #396608

    Baking the turnips beforehand facilitates peeling. A very old root veggetable side dish, based ona medieval recipe. Enjoyed even by avowed turnip-haters.

    Recipe #396605

    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

    My daughter and I were trying to duplicate various fudge samples we tried on a recent trip to Niagara Falls. This one comes close to the one really loved - but didn't want to spend a small fortune on a whole slab of only one flavour at a time. The way the fudge shoppe was set up, it did'nt offer the option of purchasing a 'variety pack' assortment.

    Recipe #396476

    Developed at home after my daughter was impressed with the various Italian sodas at a local coffeehouse. We used Torani syrups to make this one for me and a strawberry-kiwi concoction for her.

    Recipe #396451

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