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    128 Recipes

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    Since we live in Colorado, I'm always on the lookout for high-altitude bread recipes. It's so much easier than trying to figure out conversions or hope that the recipes designed for sea-level will work. This one turns out great every time! From the High Altitude Country Kitchen Volume 1

    Recipe #411043

    Since we live in Colorado, I'm always on the lookout for high-altitude bread recipes. So much easier than figuring out conversions or taking chances with recipes designed for sea level! This one turns out great every time!

    Recipe #411042

    Very good Greek stew, I love the addition of cinnamon to the meat! The original recipe also calls for 1 tsp salt, which I leave out as we try to reduce our sodium intake as much as possible. I also leave out the onions because I don't care for them and the stew still has plenty of flavor that way, in my opinion. We do this in the crock pot, but the original says that you can cook the stew in a heavy kettle, covered, for 1 1/2 hours.

    Recipe #411040

    I first had this at my aunt and uncle's, had never heard of split pea soup with anything other than ham in it. Loved this, I definitely prefer spareribs to ham in this soup! Boiling the ribs in the soup and then letting it simmer for hours leaves the meat more tender than the crockpot! As written, it was a bit bland for our tastes, we added an extra tsp of the hickory salt and will try adding more peppercorns next time (I couldn't even taste the pepper this time). I added one tsp of pepper to the leftovers and that seemed to help.

    Recipe #409481

    This is a New Year's Day tradition for my hubby's family. It has German origins and is supposed to bring good luck in the New Year. Note: My MIL says that the spareribs must be country-style; baby back don't work for this one. The amount of sauerkraut used depends on how much you want to eat. We found 2 cans to be too much; next time, we'll scale it down to 1 1/2. *Note: In light of Charlotte J's review, I also want to suggest adding apples or onions if you feel that it needs more flavor. This is how hubby's family has done this one for years, and I would probably tinker with it if given the chance, but I better not mess with his tradition ;)

    Recipe #406236

    Adapted from Barnes and Noble Pasta and Italian cookbook. Prep time does not include time to marinate, which should be as long as possible, preferably overnight.

    Recipe #403006

    Adapted from Barnes and Noble Pasta and Italian cookbook.

    Recipe #403003

    Wonderful pork dish, blending flavors of prosciutto, lemon, garlic, shallots and oregano! Adapted from a Barnes and Noble Pasta and Italian cookbook. The original recipe called for 4 shallots instead of 2. I found 4 shallots to overpower the rest of the flavors, which is why I reduced them to 1/2 the original.

    Recipe #402609

    A pretty dish with lots of added veggies! Adapted from a Barnes and Noble Pasta and Italian cookbook.

    Recipe #402608

    My mom's recipe. This recipe can easily be halved, and 4 lb of ham loaf mixture may be substituted for the ground ham and ground beef. When I made this, I used only ground ham and it was also good that way.

    Recipe #402604

    Delicious vegetarian quiche with a hash brown potato crust. I sometimes like to add a little bit of cayenne and garlic powder to the tomato sauce for more flavor.

    Recipe #402601

    Wonderful vegetarian dish! Number of servings is an estimate, since it will depend on how big the zucchinis are.

    Recipe #402600

    My hubby isn't a huge fan of cranberries because they're too sour for him but I love them around the holidays. I made this a couple years ago for Thanksgiving and he loved it! The jello portion should be made the night before and the topping can be made the day of, but should be refrigerated at least an hour before serving.

    Recipe #401206

    Another dessert recipe from my grandma, who was known for her desserts. This was one of my favorite desserts growing up! This one is a no-bake. She didn't put in the amounts for the chopped nuts and vanilla, so I'm guessing what they are. If you try this and have any suggestions, please let me know!

    Recipe #401201

    I'm looking forward to when Colorado peaches are in season again so that I can make this delicious pie! This one uses apricot Jello in the filling. Prep time does not include time needed in the refrigerator to set.

    Recipe #401200

    From my mother-in-law. This carrot cake does not have a cream cheese frosting. I have not had this yet, but my hubby says it's wonderful. He says that he can't taste the bananas in the cake, but it's been years since he's had it, so that might be wrong. He says it's really good though.

    Recipe #401198

    My grandma's recipe; she was a wonderful baker. My favorite part of these bars is the frosting! Servings listed are a guess.

    Recipe #401197

    Incredibly rich side....not a recipe for dieters, but it tastes absolutely heavenly! Adding a little cream to the leftovers and stirring will help the leftovers be creamy.

    Recipe #400732

    The richest version of this cake I've had, probably due to the addition of sour cream, chocolate chips and German chocolate to the cake :) Note: The coconut and nuts are supposed to be listed for both the cake and icing ingredients. For the icing, use whatever amount you prefer.

    Recipe #400731

    This is really more like a cake than a bread, but it is delicious!

    Recipe #400730

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