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    308 Recipes

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    This drink has everything going for it: good looks, refreshing taste and an herbal kick that comes from its unusual rim.

    Recipe #312318

    From my local paper, these are a great way to enjoy this favorite without straying from your healthful eating plan.

    Recipe #312272

    From Sunset Magazine, a little twist on the traditional summer favorite. Black pepper, nutmeg, and cloves play up the underlying spicy note of blueberries in this pie. Serve with whipped cream if you like

    Recipe #311775

    From Cooking Light Magazine, anything with this summer favorite melon seems perfect for hot weather. For this recipe, you'll need the rind of a five-pound melon. Use the white inner rind, not the outer green part, which might have been waxed. Shred the rind with the large holes of a box grater, or cut it into chunks and shred it in a food processor. Serve the relish with ham or fish, or stir a little into steamed carrots.

    Recipe #311525

    Peanuts are also called ground nuts to distinguish them from tree nuts. They're a staple in African cuisine. For more intense heat, use a full teaspoon of crushed red pepper. Garnish with chives, if desired. From Cooking Light.

    Recipe #310068

    This oddly wonderful combination of ingredients make a surprisingly different and delicious soup that everyone will enjoy! Serve with a dollop of sour cream on top and some crusty bread for dipping.

    Recipe #310033

    Posting for ZWT 4's trip to Canada where creamed corn is a popular dish. From Cooking Light Magazine.

    Recipe #309973

    Posting for ZWT 4's trip to Canada where hearty roasted vegetables are a popular dish.

    Recipe #309929

    Fiddlehead ferns are a popular ingredient in New England and in Canada. I am posting this for the ZWT 4 trip to Canada. I have occasionally seen them in California in larger grocery store produce departments.

    Recipe #309928

    I got this from a very old (1970) African Cookbook and am posting it for the ZWT 4.

    Recipe #309794

    From Cooking Light Magazine, this has a rich maple flavor.

    Recipe #309745

    Notes: You will need a candy thermometer to make this fudge. Make sure you buy pure maple syrup rather than artificially flavored syrup. To toast walnuts, bake in a 375° oven until barely golden under skins, 6 to 8 minutes. This is from a December 2003 Sunset and I included their instructions because they are helpful with candy making.

    Recipe #309744

    Easy to make and delicious. I got this from an old Time-Life book (1970) on African Cooking, which is timely for the ZWT-4!

    Recipe #309737

    Though the sauce for this handsome dish tastes complex, it's made with canned chile sauce doctored up with sweet spices, raisins, pine nuts, and smoky chipotle chiles. Prep and Cook Time: about 1 hour. Notes: For a hotter sauce, add more chipotles and adobo sauce to the chicken mixture. Six-in.-wide tortillas are available at Latino markets and some supermarkets (you can use larger tortillas, but the stacks won't look as tall or grand). To speed preparation, buy shredded cabbage. To make enchiladas ahead, assemble them, but reserve the final cheese that goes on top and don't bake. Cover tightly with a piece of oiled foil and chill for up to 1 day. Bake, covered, in a 375°F oven until hot in the center, about 50 minutes. Uncover, sprinkle with reserved cheese, and bake about 5 minutes more.

    Recipe #309488

    The berry sauce on this salmon should be nicely balanced between sweet and tart; judge the amount of sugar to add by the sweetness of the fruit. From a July 2001 Sunset Magazine. Wonderful with an orzo pilaf or couscous and a salad.

    Recipe #309486

    Passion fruit gives the glaze a sweet-and-sour taste. Serve these kebabs over a bed of basmati or jasmine rice. When straining the glaze, press with the back of a spoon to extract as much passion fruit pulp as possible. Add a green salad and you have a perfect summer meal. From the June, 2005 Cooking Light.

    Recipe #309317

    The mint adds a refreshing note to the dressing, which will also work well in a fresh fruit salad. Use any curly lettuce leaves in place of red leaf. From Cooking Light Magazine, May 2004.

    Recipe #308013

    An old favorite from a 1997 issue of Sunset Magazine. Notes: For heat level 1, mix tomatoes with 1/4 teaspoon habanero chili hot sauce; for level 2, use 3/4 teaspoon; for level 3, use 1 1/2 teaspoons.

    Recipe #307984

    Add grilled steak to a bed of watercress and vegetables and toss with a tangy homemade dressing for a hearty main-dish salad. (This recipe is great with leftover beef.) From the July, 2003 Cooking Light Magazine.

    Recipe #307939

    Puréed fresh corn adds unique sweetness to this dessert. Tossing the raspberries with a small amount of flour prevents them from sinking to the bottom of the cake. From the July 2002 Cooking Light Magazine.

    Recipe #307797

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