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    513 Recipes

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    The basic method of cooking artichokes.

    Recipe #67577

    This is really a wonderful cake. I made about 60 of these cakes for the groom's cake when both of my daughters got married. There was no cake left at the end of the reception.

    Recipe #64824

    Another use for those unripe or end of season green tomatoes. It really does taste like raspberry jam! I got this recipe from Southern Living.

    Recipe #64798

    This recipe is from the Palm Court at the Scottsdale Arizona Conference Resort, courtesy of the San Antonio Express News.

    Recipe #64494

    This is a good recipe to use when you have company and are using the oven for other cooking. This is done in 1 1/2 hours to 3 hours tops. I entered 2 hours as the cooking time because the description won't let you put in 1/2 hour times.

    Recipe #64484

    I love corn, and I love this recipe. This recipe has been around a long time, but I just discovered it. I hope you like it too!

    Recipe #64482

    This dish is particularly good for pot luck or picnics. Prep time does not include cooking the chicken. I usually have pre-cooked chicken in my freezer. You can also cook in an oven for 30 minutes at 350 degrees F.

    Recipe #64480

    This is a great quick and easy dinner to prepare, and it's very tasty. It is adapted from a recipe in Fix-It and Forget-It Slow Cooker Cookbook.

    Recipe #64373

    This is a spicy and zesty dish. You may serve it over rice, or as a soup. This is great served with cornbread, or corn muffins and green onions.

    Recipe #64367

    This is my copycat version of Paesano's Restaurant signature dish. You will love this garlic shrimp dish. Paesano's Restaurant is on the Riverwalk in San Antonio, Texas.

    Recipe #64300

    I can't remember where I got this recipe, but it is one I like to use, especially in the summertime. It is easy to make-ahead, and it goes well with any Mediterranean dish. Prep time includes sitting for 2 hours.

    Recipe #64282

    This recipe comes from my niece. She is a teacher and loves to serve "quick and easy". This recipe will make about 12 servings, but you could cut it down if you like by using small cans of vegetables. You could also make it in a crockpot.

    Recipe #64280

    This salad is great, and you mix it up a day ahead of serving. It is for a large crowd, but you could cut the recipe in half. Prep time includes 12 hours in the refrigerator. This is from "Threadgill's, The Cookbook" by Eddie Wilson. A landmark grill in Austin.

    Recipe #64279

    The source of this recipe is from Antoine's Restaurant in New Orleans, Louisiana.

    Recipe #64162

    This pie makes a lovely light supper dish. It takes very little time to put together and bake. Serve it with your favorite salad. This recipe is adapted from a cookbook by The Sons of Italy Florida Foundation.

    Recipe #64149

    I found this wonderful recipe on the internet from a Travel Guide site. The introduction said this particular dish was enjoyed by Bob and Dolores Hope. We think this dish is great!

    Recipe #64148

    This recipe is from the Kingfisher Restaurant in Tucson, Arizona. It is one of their signature and often requested recipes. This recipe makes enough for 20 people, but you can cut it in half. Prep time includes overnight soaking.

    Recipe #63167

    From the files of Winona Holt. I think this one dates back to the 50's, but it is still good today. No luncheon at the church was complete unless there were at least 10 different jello dishes. Prep time is an estimate and is the refrigeration time.

    Recipe #62496

    This is a fast and easy recipe for making herbal vinegars, using the herbs in your garden. Since the herbs oxidize extremly fast, it looks better if you use it right away. Since it is so simple you can make the vinegar anytime you need it. This recipe is from the recipe book Flavored Vinegars by Michael Chiarelle.

    Recipe #62290

    These little cakes are very good. If you like yours spicier, use more Cajun seasoning. They are delicious for dinner or even for breakfast. Excellent served with Ralph & Kacoo's Tarter Sauce or just lemon wedges.

    Recipe #62102

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