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    12 Recipes

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    We had these at a friend's house, and thought they were delicious. We tried them at home and they were a hit. The below recipe is how we seasoned them, but feel free to experiment. They make a great appetizer or snack.

    Recipe #434876

    This is from Cuisine at Home. It's cool, creamy and refreshing, perfect for a hot summer's day! It's also not too sweet. Use soy milk for a vegan version.

    Recipe #430989

    I received the inspiration for this dish while trying to figure out what to do with a bag of frozen brussels sprouts I found in the freezer. My husband and I both enjoyed the end result. Adjust the ingredients to your individual tastes. Leave the bacon out if you want it vegetarian. You could use fresh brussels sprouts as well; they would probably need to be cooked for a few minutes first.

    Recipe #397599

    This is a recipe I adapted from a local vegetarian restaurant. I made just a couple of modifications and it turned out delicious. It is a big favorite at my house. Best served at room temperature.

    Recipe #392242

    This is adapted from a soup served at one of our local restaurants - I decided to try to replicate it one day and ended up liking my version better than the restaurant's! It's excellent with some crusty bread and a fresh tossed salad.

    Recipe #390053

    Inspired by Cuisine at Home magazine. The original recipe calls for chicken leg quarters, but I used boneless chicken thighs and it turned out great. You could also use boneless chicken breast if you like. It also called for a special barbeque sauce, but we used our own homemade sauce - you could use your favorite sauce or a store-bought one.

    Recipe #388541

    I discovered this recipe by accident, when my DH and I were roasting a whole chicken on the grill. Whole chickens usually have the organs stuffed inside, so I pulled them out (neck, heart, gizzard and liver) and cooked them on the grill. Our kitty cat got the neck (minus the bones), heart and gizzard, but I got the liver and it was unbelievably delicious. I tried it again with a container of chicken livers and they were so tender and juicy and so, so easy to make. It sounds a little weird, but trust me, they are out of this world.

    Recipe #384830

    Our good friend Pete was a chef at a local steak house for many years, and this an excellent marinade he created to use on shish kebabs. Pete passed away several years ago, but everytime we make kebabs, we use this marinade and remember our dear friend. This would also be good with steaks or thick-cut pork chops.

    Recipe #371564

    Yes, I know there are about a million sweet potato casserole recipes out there - I have tried quite a few and this one is the favorite of DH and myself. Instead of marshmallows, which neither of us care for, it has a wonderful, sweet crunchy topping. It is a Thanksgiving staple at our house and we look forward to making it every year.

    Recipe #365688

    This recipe was inspired by a couple of old classics. I decided to make the chicken cordon bleu style, which DH and I both love, and wrap it in pastry like a beef wellington. While it looks and sounds elegant, it is really easy to make and my family loves it. Serve with a green salad and a bottle of chardonnay.

    Recipe #364818

    This is a quick, easy, tasty way to make black eyed peas. Use black eyed peas with jalapenos if you want it spicy. Easy and yummy!

    Recipe #359640

    This is a recipe from the local chapter of the Bellsouth Pioneers cookbook. I took it to a potluck at work one day and there was not a bite left over! It is really delicious and will last for several days in your refrigerator.

    Recipe #357755

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