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    33 Recipes

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    This starts out as my Simple Vanilla Ice Cream and then adds the mini chocolate chips at the end. It's just as simple to make, and makes a nice change from plain vanilla. Time does not include freezing time in the ice cream machine as each machine is a bit different, nor do the ingredients include the ice and salt for the machine. Use the best vanilla possible for the best flavor.

    Recipe #67330

    This is such a simple, easy to make vanilla ice cream. My family has loved it for as long as I can remember. The original recipe came from the instruction sheet for my very first electric ice cream machine, and I've kept it, even though I'm now on my third machine. I recently made it for friends, after not having made any for about 5 years. There's no cooking. Time does not include churning time in the machine since each machine will be different, nor do the ingredients include the ice and salt for the machine. Use the best vanilla possible for the very best flavor.

    Recipe #67328

    This is from The Art of American Indian Cooking by Y. Kimball & J. Anderson. It's quick and easy, and makes a good "camp" bread. I've made it both at home, and over a campfire. Cooking time is approximate as it will depend on your heat. This is especially true if cooking it over a campfire.

    Recipe #49563

    This is a great way to use up leftover spaghetti, especially when there's enough leftovers for one and a half people, but four or five people to feed. Dehydrated minced onion can be substituted for fresh, and you can use grated Parmesan cheese (canned/bottled or fresh) if desired. Cooking time will actually vary according to how high a heat you use. I'm not sure where I found the original recipe, but I suspect it's in my favorite cookbook again - The Creative Cooking Course, edited by Charlotte Turgeon.

    Recipe #52772

    This is from one of my favorite cookbooks, The Encyclopedia of Creative Cooking, edited by Charlotte Turgeon. When I was married, I made these for one of my ex's Oddfellow meetings. They went over quite well. Then I sent the recipe to a friend, who had his first batch...'appropriated.' The rum balls will keep several weeks in an airtight container, but I've never had them last that long. It's a simple and easy recipe to make, and goes well in both high-class and casual situations. Enjoy!

    Recipe #104744

    I had my first taste of this while working as a volunteer at a local state park during a pioneer reenactment day. A gentleman was cooking it and handing out small samples. It was so good, I had to ask for the recipe. He told me - sausage, frozen hash browns, eggs and cheese, all cooked in one pot. I couldn't have asked for a simpler, more filling and delicious meal. I've wanted to post it for a while, but I wanted to make it for someone special first. It's also a good campfire recipe. Leftovers reheat well. I usually make this for my son and I, but I have made it for 6. We used 9 eggs and could easily have used the 11 available. All amounts are variable according to personal preferance.

    Recipe #62696

    I found this in a little paperback cookbook from long ago days, called 365 Ways to Cook Hamburger. I like it because it's a quick and easy way to make spaghetti and meatballs in one pot. I tend to use more spaghetti than called for, and I use California Bay leaves rather than the bottled ones you get at the store. I've also substituted dehydrated onion flakes in place of fresh chopped onions.

    Recipe #49016

    This is a variation from another of my favorite cookbooks, The Encyclopedia of Creative Cooking edited by Charlotte Turgeon. The original recipe calls for Burgundy wine. I've made it with Cabernet Sauvignon and Zinfandel. I've also made it with a white wine, and it works just as well. This is another of those county fair blue ribbon winners. ****Important Note - I'm assuming here that you know how to sterilize and prepare jars and lids for canning/jelly/jam making, so this is not included here. I'm also "guesstimating" on the time, as it's been a while since I've made it. Use times as guidelines, not gospel. The idea is to cook out as little of the alcohol content of the wine as possible. The yield may also vary, again because it's been a while, but I seem to remember making 6 to 8 pint jars though.

    Recipe #78292

    While I was shopping the other day, I came across a small bag of potatoes in the produce section, called Baby Confetti Potatoes. Inside was a mix of white, red and blue/purple baby potatoes. Fascinated, I had to bring them home, even though I had no idea at the time what to do with them. This is what I came up with, simple and tasty. Cooking time may vary depending on your definition of "medium" heat. An equal amount/weight of baby potatoes, could easily be substituted should you not be able to find the pre-packaged ones.

    Recipe #92472

    Another recipe from the Instructions and Recipes booklet which came with my KitchenAid mixer. It's actually very similar to my Herb Batter Bread, but with the addition of the garlic and that the loaves are baguettes. Prep time includes mincing the garlic cloves in a mini-chopper, but does NOT include rising times.

    Recipe #108478

    The original of this is in The Encyclopedia of Creative Cooking edited Charlotte Turgeon. I only had one chance to try cooking pheasant, and this is the recipe I used. While the original recipe calls for clear stock, and that's what I have written in my "family cookbook" I think I may have used chicken broth instead. I have to admit that I'm not sure, as it was so long ago. I served the pheasant with peas and pearl onions, mashed potatoes, and we had baked Alaska for dessert.

    Recipe #51439

    I got this recipe from a local newspaper 30 years ago. It was my first ever bread, and has been a consistent blue ribbon winner at the county fair. Because it takes about 2 hours, start to finish, I have "assembly lined" making large quantities. When the first loaf is in the second rising, begin the next loaf. I've made this with a mixer and dough hooks, and with a bowl and a wooden spoon.

    Recipe #48392

    This is an adaptation of a recipe I came across in a magazine, BJ's Journal (March 2005, page 15). It looked good, so I thought I'd give it a try. It was quick and easy to fix, and tasty as well. One can substitute low-fat or fat-free ingredients if desired, and chicken may be substituted for the turkey. Enjoy.

    Recipe #113314

    This recipe is one that my mother, grandmother and great grandmother made. I thought it had been lost when my mother died. Imagine my surprise when I found it written on the inside of her favorite cookbook, which I inherited. I had no idea whether or not it would taste as good as my childhood memories when I made it. It does. One can use either pre-made unbaked pie shells and/or crusts, or homemade. I used a pre-made, unbaked shell and then cut up a premade (boxed) unbaked crust for the lattice top. The extra pie crust I sprinkled with sugar and baked along with the pie. I remember the "pie crust cookies" from my childhood too. This pie has the taste and texture of a real apple pie, and it's a lot of fun to see the expressions when it's revealed that the 'secret ingredient' is Ritz crackers. It's a quick and easy recipe that tastes good.

    Recipe #81913

    I saw this recipe in a checklane recipe booklet - Taste of Home's 44 Meals Under $10. It looked delicious, so I decided to try it. It tastes as good as it looks. I was surprised that the pancake really does puff up. This is a good way to use up a bit of leftover cooked ham.

    Recipe #116186

    I found a Christmas tree cupcake pan at a local supermarket and decided to make them using the Easy White Cake recipe from the recipe booklet which came with my new (Christmas gift) KitchenAid mixer. They were fun to make and messy to frost. LOL Having more than one pan would definately have speeded things up. I decorated the trees with some star-shaped Christmas candies. I also dropped some of the candies into the batter before baking, which gave some of the cupcakes a color-spotted inside. The round cake bits which resulted from cutting off the cupcake "humps" make nice, bite size, sandwich 'cookies' when put together with extra frosting. Spread the frosting on the flat side of one round and cover with another.

    Recipe #107390

    This is something I've wanted to try for a long time and finally got the opportunity. It's from a little booklet of recipes I got ages ago - Breads, Breads and more Breads, copyright 1983 by the Pillsbury Company. The marshmallows melt during baking, which leaves a hollow center coated with cinnamon. One change I would do is to make more of the sugar-cinnamon filling mix. I ended up doing that while making these. Prep time is approximate and does not include rising times. The filling can spill out during the baking, so be aware of that. Maybe put a cookie sheet underneath to catch the spills. They were fun to make and I'll certainly make them again.

    Recipe #79024

    I found this in one of those little check stand cook booklets. This one was in Campbell's - Slow down to Cook Faster. I enjoyed it, and although it's shown as a main course, I'd use it more as a side dish. It does border on the bland for some, so experiment with spicing it up a bit. I found my 2-quart baking dish wasn't large enough and had to transfer to a larger one.

    Recipe #109486

    This is literally *my* recipe. I made it up. It's also a family favorite. Because this is one that really isn't written down, it's hard to come up with set quantities. How many noodles are needed depends on how tight you pack them. That, in turn, will determine how much tomato/spaghetti sauce is needed to cover the noodles, and how large a baking dish is needed. How much or little seasoning is used is a personal thing. I just sprinkle some in. As you can guess, this dish is never exactly the same twice in a row.

    Recipe #51645

    This dish was the result of a standard recipe gone awry. It began as a variation of my Shepher'd Pie, but ended up something else entirely. What happened? I used too much water in making the brown gravy mix. Since package mixes can vary in the amount of water needed to make the gravy, I suggest doubling whatever water amount called for. That's what I did, accidently. The dish is still good, and goes well with bread slices and/or large biscuits to sop up the extra liquid. I'd like the thank Mean Chef for the name 'sostewserrole.'

    Recipe #68475

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