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

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    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

    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

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

    Recipe #394864

    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 clipping from the collection, origin unknown. Makes a pleasant tangy main dish suitable for company. Suggested accompaniments are peas with pearl onions and carrots, or medium egg noodles with butter and poppy seeds.

    Recipe #393496

    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

    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

    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

    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

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