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    67 Recipes

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    I just found a new cookbook (Stonewall Kitchen Favorites) that I love and want to share this recipe. I searched Zaar recipes and could not find where anyone else has posted this yet. Three layers: shortbread, raspberries and raspberry jam and a crunchy brown sugar top. These squares will work equally well with fresh or frozen berries. Yum, yum!

    Recipe #377255

    I got this yummy adult, pina colada-like shake from the Midwest Living magazine.

    Recipe #364209

    I am submitting this to save because it just sounds so darn good! I'm also submitting this to share with you guys because it is not mine to hoard. I got this recipe from Katie on her blog Chaos in the Kitchen. If you get a chance, check out her recipes, they are great!

    Recipe #361356

    This is the easiest, quickest spaghetti sauce you could ever want. Great for those nights when you just want something fast, but homemade. I never buy bottled spaghetti sauce anymore since I found this gem on Martha Stewart Living titled Spaghetti 101. It is definitely cheaper and tastier than any bottled sauce you could buy. Now, for me, this will never take the place of my Sunday Dinner Gravy, but it is great for what it is intended.

    Recipe #342052

    This recipe is from Taste of Home and it is described as a colorful salad where you will experience a different flavor with each bite. So true!

    Recipe #330001

    I can remember my mother making this and how much I enjoyed it.

    Recipe #321872

    This is my favorite way to cook a rump roast and many years ago, our local butcher told me how to fix this. In my opinion, a rump roast is the very best cut for a roast and it has never failed me! I like to sear it first to seal in the juices.

    Recipe #321733

    Cacciatora should be cooked slowly so that the flavors blend and the chicken is tender. Simmer slowly and when finished, dip some hard crusted Italian bread in the sauce. Mangia! Mangia!

    Recipe #321624

    I just finished reading Paula Deen's July/August 2008 magazine and had to try the above recipe that Paula adapted from one of Leanne Morgan's recipes. We really enjoyed it and loved the crunch of the almonds and celery. There is only the two of us, so I cut the recipe in half and it worked out great. We even have enough left for lunch tomorrow.

    Recipe #321568

    This is the cheese fondue recipe that I have been using for over 40 years. When fondues were popular back in the 60's and 70's, we had this often for company fondue parties. I always had two pots going - one for the cheese fondue and one with just oil for the seasoned beef and chicken fondue and, of course, a third pot if I was going to have chocolate dessert fondue. Lots of fun times and lots of memories.

    Recipe #321373

    A south Jersey staple. Serve as a sandwich on a hard, crusted roll or as a side dish.

    Recipe #321292

    I found this decadent cake on allrecipes long before I found Zaar. I have to thank someone named Jackie for submitting this. It is a cake the whole family has enjoyed and it is easy too.

    Recipe #302421

    An old friend gave me this recipe for wonderful stuffed peppers. I have made this countless times over the years and have always been pleased with the results. Would be great for Cinco de Mayo

    Recipe #301955

    I'm always on the lookout for any recipe containing avocado, black beans and corn. This great summer salad was sent to me in a recipe exchange and I fell in love with it. Great salad to have for Cinco de Mayo.

    Recipe #301350

    My sister's recipe. Ultimate comfort food. Good for a quick supper, but would be equally good for a breakfast or brunch casserole.

    Recipe #299447

    This is my sister's "fancy" take on dried beef gravy. This can be served over toast points, poured into tiny pastry shells or over good old homemade biscuits. Looks nice on the buffet table.

    Recipe #299443

    Here is another of my sister's wonderful breakfast casseroles. This casserole reheats very well.

    Recipe #299440

    My sister loved to make breakfast casseroles and they were always so good. This is one she made for us that was incredibly delicious. It can also be made two days in advance but CANNOT be frozen.

    Recipe #299437

    This recipe comes from Ina's book, The Barefoot Contessa Cookbook. She says it was devised to use leftover baguettes and she uses them as crackers for appetizers, on top of soup and as a snack. She suggests that you grate whole parmesan rather than buying the already grated kind.

    Recipe #299026

    Every Thanksgiving and Christmas, my mother made these little celery tidbits to go along with her olive/pickle tray. It just wouldn't be the holidays for us without them.

    Recipe #264618

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