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    10 Recipes

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    I always thought I didn't like spinach... until I tried my best friend's spinach-artichoke dip to be nice. Now this is my favorite recipe and I have to limit myself to making it just once a month! I usually serve it with tortilla chips. I like to experiment with different cheeses but have listed it here just as she gave it to me. I prefer a smoother textured dip, so I mix the ingredients in my food processor; Jen uses her stand mixer and the spinach stays stringier. I like the Green Giant brand of frozen creamed spinach, which is more spinach and less cream; Jen prefers Stouffer's Side Dishes, which is more cream and less spinach. Times and servings are approximate. Enjoy! :)

    Recipe #260369

    This is one of those recipes you clip from the coupon pages of the newspaper. It sounds like a sort of lasagna casserole.

    Recipe #50283

    This one was clipped from the back of the bag of Skinner Egg Noodles. It's good for an easy, one-pan meal the whole family will enjoy. Prep time includes chopping the chicken.

    Recipe #50280

    I haven't tried this yet but it sounds good. I got it off the side of a carton of (you guessed it) Kitchen Basics Chicken Stock.

    Recipe #50278

    Start Sunday off with the delectable dish that has made Alberto Hoyas, chef at Brooklyn's famous-for-their-brunch Red Rail, a wanted man. Clipped from Mademoiselle magazine.

    Recipe #50277

    This is just a little something I threw together once in college using the spices in my kitchen. I like to serve it with steamed broccoli and wild rice.

    Recipe #50275

    I adapted this from the May 2001 issue of Prevention Magazine. A different take on lasagna, but really good! Note: instructions updated to appease negative commenter. It honestly never occurred to me that noodles might not have to be cooked first...

    Recipe #50273

    Never eat canned cranberry sauce again! This is so easy. Serve it room temp or cool. Leftovers freeze well.

    Recipe #50271

    This recipe came from a friend of my mom. Her friend indicated that the recipe came through her family via a farm in Iowa. Use the larger amount of sour cream for a richer sauce. I serve the sauce over egg noodles.

    Recipe #49703

    This dip is always a hit at receptions! I like to serve it in a hollowed-out melon half. It goes great with fresh fruit such as strawberries, bananas, white seedless grapes, or melon wedges. It's from the Bed and Breakfast Cookbook.

    Recipe #49700

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