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

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    Give yourself a hand this Halloween night. This came from the Rhodes frozen dough company.

    Recipe #396421

    A terrine is a fancy meatloaf that is always served cold. Make it at least 3 days ahead so that the flavours can meld. The adventurous cook can use rabbit loins instead of chicken. From the LCBO's "Food and Drink" magazine.

    Recipe #396416

    From a culinary tutorial comic clipped from NOW magazine many years ago. I strongly advise putting the loose tea leaves into a cheesecloth bag to prevent a messy cleanup. These novel eggs can also be halved and devilled for a variation.

    Recipe #396415

    From a card found in the produce department at my local grocer.

    Recipe #396414

    Sweet and thirst quenching, grape-sicles are sure to satify kids and adults alike. Just when you think that it can't taste any better, two whole grapes reveal themselves at the tip of the grape-sicle imparting a burst of fresh cool flavours. Clipped from the Ottawa Citizen newspaper.

    Recipe #395560

    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

    I have had this on a card as long as I can remember, one the first recipes I ever clipped and saved. Elegant yet fairly simple party food, without a lot of exotic ingredients (not that there's anything wrong with a lot of exotic ingredients...)

    Recipe #395413

    Can be used to replace 2 or 3 eggs on most recipes.

    Recipe #395379

    Colourful, refreshing and different dessert; like a solid custard.

    Recipe #395351

    Recipe #395346

    A simple, pleasing way to prepare tofu. The result is a crisp, salty-sweet rendition to be served alongside Asian-style rice or noodle dishes.

    Recipe #395194

    A cross between a souffle and a bread pudding is a special way to serve eggs without fussing. Try a dollop of salsa on these puffed puddings. Suggested accomaniment: spinach salad with orange segments, and slices of smoked ham. Tip: To make ahead - After step 3, cover and refrigerate for up to 18 hours.

    Recipe #395182

    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

    Copied out of a Robin Hood flour booklet from 1985. The first paragraph of listed ingredients is for the crepes and the second for the lobster filling.

    Recipe #395170

    This is from the Beef Information Centre. Elegant but easy cook-ahead dish with some labour saving ingredients. Perfect for a large buffet and you can freeze the leftovers.

    Recipe #395168

    Another seventies-style jelly mold salad to take to putlucks. Serve with thin slices of toasted pumpernickel, or with various crackers.

    Recipe #395093

    Seventies potluck fun. MSG - wheee! I would seriously like to hold a seventies potluck fondue party, complete with music, games, crafts and decor and conversation pieces like Kliban cat prints, and pet rocks. This can be frozen and reheated later. Insert a cocktail pick in each, and serve warm in from a chafing dish.

    Recipe #395082

    Tip: For roasted tofu, the denser texture obtained from freezing it is best. To freeze, cut into minimum 1/4" thick slices; freeze in a single layer in an airtight container for up to one month. Thaw in refrigerator to use. The longer the tofu stays frozen, the denser it becomes. Make ahead: After completing step 2, cover and refrigerate for up to 24 hours.

    Recipe #395038

    Like spinach and cabbage, Romaine lettuce can be cooked. I love the idea of this and have had similar things,. Not a great fan of the cooked tomato, the next time I try this I'm going to omit the tomato sauce altogether and go with a rose sauce, or lighter cheese-based sauce with a pinch of nutmeg. Maybe amite the bacon. Add some toasted almond slivers for crunch. Or buttered breadcrumbs...some kind of gemolata...

    Recipe #395034

    Tore this out of a magazine while waiting three hours in the emergency room at our local hospital.

    Recipe #394864

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