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    28 Recipes

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    This recipe serves a crowd and can be halved.

    Recipe #4876

    Another favourite summer recipe when blackberries are ripe. Easy, no fail dessert. My hubby's favourite.

    Recipe #69695

    A simple sauce nicely laced with curry to enhance steamed rice. I've used this recipe since I got it in 1979 but have long forgotten the cookbook's title.

    Recipe #334700

    A selection of fresh vegetables broiled with a sultry sweet-tangy sauce. This recipe originates in Our Canada magazine, and calls for grilling the veggies. A variety of other veggies could be used also.

    Recipe #191055

    This is a most delicious pie. It's a heritage recipe and I've been using it for the last few summers in using up bumper pear crops. If pears are scarce, you can use canned pears.

    Recipe #69526

    A wholesome soup bursting with garlic flavour and goodness. From a small town newspaper many, many years ago, where I used to live,and love, and cook. I still make the soup, though I no longer live and love there. An incredibly resourceful recipe, adaptable, adjustable to just about anything that might be in the fridge that you want to use up. I use the food processor to do the fine work on the garlic, onions, carrots, cabbage. Use the pasta or grain (like rice) of your choice.

    Recipe #222918

    This is the ultimate in low-cal, low fat, yet is satisfying and delicious. It's from a diabetic cookbook I use; a 3/4 cup serving has only 115 calories. Choices: fruits & veggies: 2; fats & oils: 1 OR fruits & veggies: 1; milk: 1. For diabetics, please use a sugar substitute, like splenda (2 tbsp) or stevia (2-4 drops).

    Recipe #71426

    Enjoyable spring or summer dish...well, anytime of year, really!

    Recipe #111262

    My dear British hubby made this for me and I love it. Slice it up cold and serve with boiled potatoes and a salad. Or, like me, eat it while it's still warm.

    Recipe #72705

    Easy to make, good to use in sauces, vinaigrettes, or in dressings calling for raspberry vinegar.

    Recipe #255163

    Unusual combination of sweet sauce with fish fillets. Use your preferred white fish, mine is bass fillets. This dish goes well with couscous. Adapted from Complete Canadian Diabetes Cookbook. Choices given are 2 Carbohydrates, 3 Meat & Alternatives per serving.

    Recipe #204279

    My all time favourite dessert that's foolproof and always loved. I've been making this for 25 years. I've made it often with strawberries, just use about 1 lb (1 litre); have also used rhubarb, blueberries, nectarines.... You can use light or regular sour cream. A guaranteed winner!

    Recipe #69527

    One of the starring appetizers in Canadian Living's cookbook The Complete Christmas Book. Prep time may take a bit longer depending on ease of peeling the shrimp. If wasabi paste isn't available, and powdered wasabi is, mix 4 tsp powder with 2 tsp water to form a paste.

    Recipe #406371

    Tasty and light, this cheesecake shines at many occasions and celebrations, and appeals to those also who aren't cheesecake lovers. This recipe originates in Canadian Living's Entertaining Cookbook Special, 1983. Cooking time includes 30 minutes chilling time for crust.

    Recipe #194600

    An adopted recipe given a facelift. Serves 4 for a light lunch with a side salad, or 2 to 3 for supper.

    Recipe #6698

    Originally from a diabetic cookbook, it's my preferred way to enjoy baked beans, even though I'm not diabetic (DH is), because it's so easy and the taste is rich & savoury, without all the creamy sauce. Canned beans work just as well, if you like. 240 calories per serving, 35 g carbs, 9 g protein, 7 g fat. Prep time does not include soaking beans overnight and cooking them beforehand (they would need only 20 minutes cooking time to be ready to use).

    Recipe #76606

    A favourite, really nice for afternoon coffee or tea, or after dinner dessert.

    Recipe #70057

    Leek adds special flavour to brussels sprouts, and a touch of elegance to this side dish. Adjust amounts accordingly for fewer or more servings, depending, too, on sprouts and leek sizes. This recipe originates in Reminisce magazine, Feb-Mar 2008 issue.

    Recipe #405615

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