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    8 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    I made this earlier today on a whim, it was very simple and quick. I will be making this again, & tweaking with it in the future. Quite budget friendly. I tried to make a dish similar to one of my favorites served at a noodle shop that has weird hours.

    Recipe #352685

    Another classic from a dump dig find, a very old copy of the not-so-new "New" Antoinette Pope School Cookbook, complete with a 'Not For Resale' stamp on the side, copyright 1961 and 1965, respectively. The most classic of classic corn breads from Scratch. I'm playing with this recipe tonight and intend to post recipes from this book here for safekeeping as the book itself is falling apart and am typing all text verbatim and entering as such. The editor sometimes takes liberties, so please read through all steps before beginning this recipe. Yep, as I thought, the editor took liberties. On flour, It put the 1 cup PLUS 2 tablespoons of flour on 2 separate lines. Also, on baking powder it put 1 tablespoon PLUS 2 teaspoons baking powder on two separate lines. Just FYI. It's a good postwar classic recipe I am sure. This cookbook has never let me down.

    Recipe #344673

    This is a salad dressing that I absolutely Love. I have a few live basil plants (now the size of 'bushes' I suppose) and am always looking for ways to use it. I am eating some right now during my lunch break...it's a way to incorporate that lovely pesto flavor into your simple bibb lettuce salads.

    Recipe #329897

    The classic French Bread. There are many like it. This comes from "The 'New' Antoinette Pope School Cookbook" copyrighted 1948, 1953 by Antoinette and Francois Pope. Posting for safekeeping as this book is falling apart. There will be more selections posted in the future. The book is stamped on the side, Not For Resale haha. I used this recipe to make bread for a work function potluck, and it got rave reviews. I highly recommend that anyone wishing to make authentic home style French Bread familiarize themselves with all steps before beginning the recipe. It Will Work if all steps are followed. No shortcuts here!

    Recipe #325658

    Two Great Tastes that also taste great together. That wonderful sandwich condiment of Mr. Show Fame! When I saw it wasn't on here, I had to take it upon myself to post...

    Recipe #318436

    I made this yesterday, as I was antsy to try my meat grinder on turkey leg (trying to be cost-effective and all...) Another version of this concoction may exist, but I threw this together and it tasted Pretty Doggone Good For Turkey! Not bad for a middle of the week quick bite! Note: If you've never made a poultry burger before, note that you do NOT smash them down while cooking! Form them much flatter than your beef burgers and the juiciness will stay in the burger. I think the fact that I ground dark meat instead of light also helped retain a lot of moisture.

    Recipe #315858

    Classic Spicy red curried shrimp/prawns. YUM! I am posting this for safekeeping, as I'm donating the cookbook, Golden India, Indian Recipes...it's taking up space in the pantry, and this is the ONE RECIPE that I have this cookbook for. It's stopped me from going out so much, because this is one of the main items that I used to order. Now I can make it at home. If you've never made any Indian cuisine, this is definitely one to try, it comes together quickly and is very tasty, albeit rather spicy. I'm sure you can adjust the amount of cayenne to suit a milder palate, but I love spicy, hot foods...

    Recipe #307873

    This is a light, delightful cake that I got the recipe for while visiting Kathy in rural Arizona. Lovely on those hot, dry days and a perfect accompaniment for social teatime gatherings! I couldn't find a duplicate on here, so I am posting it for safekeeping (found the recipe wadded up in my purse upon my return...)

    Recipe #304623


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