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    6 Recipes

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    I found this in some magazine a while ago, and am about to try it. I'm putting it up here so I don't lose it!

    Recipe #445657

    This is a recipe I found in the New York Times in the 1970s. The original recipe called for ground veal, but we found the texture of the veal somewhat rubbery. We use ground turkey. We also use the "lite" soy sauce, with less sodium. This recipe multiplies beautifully --- I usually make it with 5 pounds of ground turkey and freeze it. When reheating, use a low flame and add 1 or 2 tablespoons of water to help steam it. It's been one of our favorites since I found the recipe.

    Recipe #433607

    This is a salad that I first encountered in the hospital snack bar (really!) where I work. It's as versatile as you want to make it, and makes for a really nice lunch, or a tasty light supper when you don't really want anything big or heavy.

    Recipe #389000

    This recipe comes from a woman who worked with my mother in the 1950s and I've loved it since then. I use non-latex (some folks are allergic) examining gloves when I roll the dough into balls because it doesn’t stick to the gloves and it WILL stick to the palms of your hands. I usually use regular granulated sugar to roll them in because that’s what I have in the house, but “crystal” sugar (larger granules, sometimes sold colored or as “coffee sugar”) works very well, and gives a bit of a “sparkly, holiday” look to the cookies. Don’t bother with colored sugar, though, because the cookies are dark enough it won’t really show.

    Recipe #338135

    These really couldn’t be easier. I usually let the batter sit for about 10 or 15 minutes to let it “tighten up” a bit. When I could find it in the store in New York City where I used to live I used a product called “Nestle Choco-Bake,” which was pre-melted 1 oz packs of baking chocolate. I haven’t seen it in the stores down here in Savannah, but the Nestle web site assures me they should have it. Maybe closer to the holidays…? I’m considering ordering it from the web because it is that much easier than melting baking chocolate. (Yeah, I’m lazy as a slug…!) I’m not a real chocolate lover, but these are delicious.

    Recipe #338055

    This recipe comes from Marie, the family’s cook when my mother was a child before World War I. Marie never measured anything, except by “a handful” or “a bit,” so Mother stood with her when she made this once and measured everything before it went into the bowl. It’s the best gingerbread I’ve ever put in my mouth.

    Recipe #337989

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