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    414 Recipes

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    This is another of those recipes for those who are counting points. Just remember to keep the size of the potatoes down. If you use larger than medium potatoes, you could very well overeat without realizing it. 3 points per serving.

    Recipe #206315

    This is another great recipe for all of you who are counting points. The recipe calls for the sauce to be poured over the baked chicken, but my family prefers to use the sauce as a dip....it is even great with toasted bread. Now, if you are counting those WW points, this is a 4 ounce serving for 4 points....but of course, you know you can't eat that bread....darn it!!!!

    Recipe #206314

    This is the spaghetti sauce I grew up eating. While we are not considered Cajun, my father's family does have a Cajun backgroud. The measurements in this recipe are pretty much estimates, because seasoning will depend on preference, but it does give you some sort of guideline. Also, I am giving you quantities for canned and frozen veggies, but fresh can be used in equal quantities to make this even better.

    Recipe #180811

    Dewberries grow wild in my part of the country. They are very similar to blackberries, but larger and sweeter. This is the my DH's favorite jelly. You can use this same recipe using blackberries or boysenberries. The times listed in the recipe DO NOT INCLUDE the straining time.

    Recipe #168721

    This is just a simple breakfast sandwich that my family loves. This sandwich can be eaten as is, or doctored any way you choose to suit your taste. Some like to add lettuce and tomato....some like to add cheese.....some prefer wheat bread...others prefer white.....just feel free to adjust any way you like!!!

    Recipe #162949

    I love cooking in my iron skillet, so when I ran across this recipe while thumbing through an old cookbook, I just could not resist giving it a try.

    Recipe #159949

    Found this recipe in a Kraft magazine, and revamped it a little to suit our tastes.

    Recipe #153911

    Found this recipe in the Cooking for 2 magazine. Just made a couple of small revisions to make it work for us.

    Recipe #150338

    Okay....this is not your same old timey recipe, but it is good, plus it is quick and easy to make. Great for those weeknights when you want some good old comfort foods, but don't have the long cook time that is often involved in that type cooking.

    Recipe #133776

    I found this in a diabetic cookbooklet and thought I would share.

    Recipe #133066

    This recipe comes from a diabetic cookbooklet.

    Recipe #133040

    I spent a few summers working in the corn fields de-tasseling corn in Illinois while in High School (many moons ago!) and learned a lot about how to pick and prepare this great inexpensive veggie. I came up with this easy recipe when my own kids got braces and couldn't eat corn on the cob. You will love this simple, and elegant side dish!

    Recipe #132305

    I love one dish meals. This is just another example of that fact.

    Recipe #128046

    This recipe looks like it is complicated, because it has so many ingredients, but it's not. Most of the ingredients are the spices and herbs that make the dish so great. Actually, it is a very simple and easy recipe.

    Recipe #127730

    It's summer time and we are all looking for those cold refreshing drinks. This is one that I found in a 1963 edition of Family Cooking, a cookbook published by Parents' Magazine.

    Recipe #126683

    It's summer time and we are all looking for those cold refreshing drinks. This is one that I found in a 1963 edition of Family Cooking, a cookbook published by Parents' Magazine.

    Recipe #126681

    It's summer time and we are all looking for those cold refreshing drinks. This is one that I found in a 1963 edition of Family Cooking, a cookbook published by Parents' Magazine.

    Recipe #126679

    I found this recipe in a Quick Cooking cook book and revised it just a little to suit my family's taste. Hope you enjoy. Cook time is mostly chill time. It needs to be in the fridge long enough to chill completely. I do like to make mine the day before I intend to serve.

    Recipe #123230

    I found this recipe in a Quick Cooking cookbook and it was a hit at a family gathering.

    Recipe #123155

    This is for those who want something wonderful, but don't have a lot of time for preparation. It does have to chill at least 3 hours, so I recommend making the night before. It calls for Cool Whip, but if you want fresh whipped cream....no problem. The cook time is actually chill time.

    Recipe #122054

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