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    28 Recipes

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    This is a delicious gravy. If you're not sure you'll like the flavour of nutritional yeast (brewer's yeast), start by using 1 and 1/2 tbsp. in the mixture.

    Recipe #4855

    Easy and elegant sauce.

    Recipe #80391

    You'd think there's only so many variations on granola bars, and yet here's one that's new to me, and it's easy and fun, and an open invitation to play with amounts and combinations, so play and munch away! This recipe comes from the back of the Rogers Large Flake Oats bag.

    Recipe #420407

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

    Recipe #6698

    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

    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

    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

    Easy to make and keep well in a sealed container.

    Recipe #111006

    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

    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

    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

    Try this using my Recipe #197665 (or any mincemeat you prefer). Found this in a magazine 7 or 8 years ago and enjoy making it for special events and gatherings of family and friends. You can make a Jam Tea Ring by substituting 1/3 cup jam for mincemeat, though I haven't tried that yet. I love my mincemeat too much.

    Recipe #222925

    The original recipe, to which I've made adjustments, comes from a jar of artichoke tapenade. I used the tapenade, and suggest diced artichoke hearts as a suitable alternative. Scallions can be substituted for the leek. Dip goes well with toasted baguette slices, cut up veggies, or whatever pleases you.

    Recipe #262263

    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

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

    Recipe #70057

    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

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

    Recipe #69695

    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

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