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

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    Taken from a book called "Celtic Folklore Cooking". I have yet to try this, as I'm still waiting for one of our hunter-type friends to supply me with a brace of pheasants. Crispy roasted potatoes are the suggested accompaniment for this. A fruited wild rice is another possibility.

    Recipe #393475

    Adapted from a supermarket recipe card by High Liner. Serve with crusty, piping hot whole wheat rolls. Paragraph 2 of the ingredients refers to the stuffing mixture, while paragraph 3 is for the rice-based accompaniment. An ideal Friday night supper.

    Recipe #393468

    Originally from a Beef Marketing Board leaflet. Delicious and quick weeknight dinner, using leftover roast beef. Not exactly the most authentic orange beef, but really worthwhile nonetheless.

    Recipe #393464

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

    Recipe #393463

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

    Recipe #393462

    A tempura-inspired recipe off an oil-stained clipping out of the Toronto Star.

    Recipe #393447

    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

    This is an unusual and tasty Yorkshire dessert hand-copied from a book called "Mastering Herbalism." I have fresh spearmint in my garden, but currants can't be found locally. I substituted a nice, chunky blackcurrant jam, and reduced the cup of sugar by half.

    Recipe #393436

    This came out of the local newpaper. I am always looking for new and original alternatives to soda, especially for summer.

    Recipe #393435

    This is from a Cornwall Tourism website. The original version had unintelligible grammar, so I've taken the liberty of correcting that. Star Gazy Pie is a dish unique to Mousehole (a fishing village in West Cornwall with a most beautiful harbour). Prepared in the Ship Inn, eaten on 23rd December (Tom Bawcock's Eve). Long ago, winter storms had prevented the fishing boats putting to sea. In a lull of the bad weather, one fisherman (Tom Bawcock) managed to catch enough fish to prevent the village from starving. A pie of many fishes was made from the catch: Star Gazy Pie.

    Recipe #393434

    Originally came from "The Tarragon Theatre Cookbook" in 1982. Makes an excellent side dish for holiday dinners, and makes a dramatic appearance on the table. I've slightly altered the original directions to make them easier to understand.

    Recipe #393415

    This came out of a supermarket leaflet from Robin Hood flour. These have a light shortbread-like consistency and a surprise crunch. They go over well with kids and are a perfect choice for bake sales. If you have weird kids, you might try this with the ketchup flavoured chips.

    Recipe #393408

    This is based on a popular appetizer from the Georgian House Restaurant and Day Spa in Alexandria, Ontario. The original uses all crab. I prefer a half-and-half combination of both chopped cocktail shrimp and frozen lump crabmeat. This could also be done using all shrimp.

    Recipe #393407

    Makes a savoury gravy for dipping.

    Recipe #393406

    I was cleaning out the fridge while the former spouse had a superbowl party in the next room. More content to muck about in the kitchen, I created this and brought it in at halftime. Not a scrap of this stuff remained. It was the best I've ever had. This also works with leftover Chop Suey* (well drained) and has been done with a shrimp based egg roll filling when I ran out of wrappers before I ran out of filling. *Chop Suey is often mistakenly called "Chow Mein." The familiar stir-fried bean sprout, onion and celery stuff in the light gravy is actually Chop Suey. It only becomes Chow Mein when you serve it on top of crisp fried noodles.

    Recipe #393405

    From University of Alberta

    Recipe #393404

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

    Recipe #393403

    I cut this off a card that came in a packet of otherwise uninspired junk mail. We have a parsley-loving pet rabbit, so there is usually at least one pot of the fresh stuff growing on the windowsill.

    Recipe #393402

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

    Recipe #393401

    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

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