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    30 Recipes

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    From a wonderful cookbook called "The World of Jewish Cooking." I've changed a few ingredients to make it almost exactly like the kugel my Polish grandmother used to make.

    Recipe #344990

    You can't make real Cuban Medianoches without the proper bread. I got this from an incredible cookbook by "Three Guys from Miami," and adapted it a bit since I do all my bread baking with my Cuisinart. If you'd rather do it by hand, check out the recipe on their web site, or buy their wonderful cookbook! I sent them the photos you see, and they told me I'm a "Master" bread baker, so I guess I'm doing something right. :)

    Recipe #311756

    This is my version of a recipe from "Great Meals in Minutes" by Maria Robbins. It's a wonderful and unique way to use some of that leftover Christmas ham, or any good-quality ham. If you're not crazy about onions and mushrooms, experiment with other sauces and toppings. A honey mustard sauce would also be yummy. This recipe is from the "Brunch" cookbook, but I've also served it for a light supper with a green salad. To make things easier, prepare the topping before you poach the dumplings.

    Recipe #273815

    I made my very first backstrap tonight, and it was magnificent! I searched all over for a nice marinade, and took a little from a whole bunch of different recipes to make this simple, flavorful marinade. We also painted it over some fresh veggies and grilled them along with the venison. This marinade will also work well with pork loin, chicken, or fish. After marinating, we wrapped the backstrap in bacon and grilled it. Yummmmm.

    Recipe #269998

    I found this on the Cooking Louisiana website and want to make sure I keep it handy. It looks fabulous, but I haven't tried it yet.

    Recipe #267397

    There's something about the combination of mushrooms and coconut milk that is really exciting. This is a mild, sweet dish that is great with plain white rice or noodles. It came from a West Indian cookbook I bought a friend more than 20 years ago.

    Recipe #267396

    Tweaked from "Kill It and Grill It."

    Recipe #263854

    This recipe came from a Medieval Feasts cookbook I read years ago -- yes, we had a medieval feast, and it was really interesting. The batter over the meat is almost "pre-Wellington," and the "Crisps" are the little bits of batter than fall off the roast and cook in the stock.

    Recipe #262574

    This is so simple. A pan-fried chicken and gravy recipe that goes great with a simple salad and mashed potatoes (to sop up all the creamy gravy). I love Shaker cooking, I think I got this recipe about 40 years ago at the Hancock Shaker Village.

    Recipe #262570

    This is from an old New York Times Natural Foods cookbook. It was my first husband's favorite meal. Don't have the husband anymore, but I kept the recipe! I usually double or triple the amount of sesame seeds.

    Recipe #262417

    I actually had this at a local grocery store. They were giving out samples and it was fabulous! A few salmon fillets, and just four other ingredients. Simple, quick, and delicious. You simply buy a small tub of pesto, or if you're adventurous, your own home made.

    Recipe #262415

    A nice fall stew, easy to make. Freezes well, too. It's my take on an old "My Great Recipes" recipe.

    Recipe #262414

    This is pretty darned close to the delicious stew I used to get in the Netherlands. The secret is using a very dark, very malty beer or ale. It's baked in the oven and then finished on the stove, so be sure to use a Dutch oven or pot that can be heated both ways.

    Recipe #260382

    This is a great fall stew, with beef, apples, and potatoes. The addition of cloves and allspice give it a wonderful "Autumn" kick. Use the apples of your choice -- I prefer Granny Smith because they hold together well in a stew and add a little tartness. This can probably be adapted to crock pot by someone who is more experienced at crock pot cooking than I am.

    Recipe #260374

    This is from an old Cuisinart "Pleasures of Coking" magazine (Dec. 1980) and is by Barbara Tropp (with some tweaking from Yours Truly). I've edited out a lot of the Cuisinart-specific steps, and just put in the basics. It seems long and complicated, but it really comes together quite easily, and has always been a big hit with my family. If you can't find fresh egg noodles, regular thin spaghetti works just fine. Prep time does NOT include marinating, since you can marinate the meat anywhere from one hour to overnight. The original recipe calls for deep-frying the beef, but I find that a quick stir-fry works just as well.

    Recipe #260356

    A very easy skillet adaptation of a great comfort food -- and with almost no clean-up since everything is in a single pan. This is yet another adaptation of a "My Great Recipes" card. The original recipe called for one cut-up chicken, I prefer to use just thighs. You can pick any pieces/parts you want. I'd stay away from boneless, though, I think it would dry out too much. (Please correct me if I'm wrong!)

    Recipe #260149

    Shh. Don't tell anyone there's anchovies in this, they'll never know. This is a fabulous light pasta dish, made famous in Provincetown by two competing Italian restaurants. First, it was presented at Ciro & Sals, and then when Sal moved on and opened Sal's Place, they served it, too. This takes about ten minutes to whip up, and is a terrific change from the usual tomato sauces. Cooking time doesn't include the pasta, which you can prepare while making the sauce or before. This can easily be made as a vegetarian dish by leaving out the anchovies, but you'll need to "kick up" the salt a little.

    Recipe #260026

    Another classic "My Great Recipes" with some minor tweaks. This can be prepared in the morning and popped into the oven when you get home. It's very easy to make and very yummy. Please use whole berry cranberry sauce, not the jelly.

    Recipe #260022

    This is a family favorite. I adapted it from "My Great Recipes." You won't believe how creamy and delicious the onion stuffing tastes. Fresh-ground nutmeg really makes it shine, but ready-made will do in a pinch! :) The pan dripping gravy is fabulous, too. Active work time takes place while roast is cooking.

    Recipe #260018

    I have fallen in love with Jacques Pepin. His recipes, whether complicated or incredibly simple, like this one, always turn out perfect. I've tweaked it a little (forgive me, Jacques) to satisfy my teenager, who has requested this for her "birthday dinner." It's easy, inexpensive, and very satisfying. A real comfort food for us

    Recipe #258686

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