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    You are in: Home / Molly53's Public Recipes
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    1,838 Recipes

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    Try this for a fun breakfast before school or for brunch. For a variation, use 2 or 3 link sausages in the center of the apple. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #348454

    A palate-pleasing, glistening aspic from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is chilling time, which is approximate. For best result, I'd recommend making this the day before.

    Recipe #348247

    1 Reviews |  By Molly53

    As simple and delicious as it gets! Use the stuffing as listed below, use the stuffing of your choice, or cook the fish without it altogether. If you prefer, two thick slices of salmon may be cooked in this same manner. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #348094

    A great way to cook a large piece of fish from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.

    Recipe #347850

    Serve this savory dish with a good garlicky bread. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #347846

    A quick, savory meal from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.

    Recipe #347792

    A San Francisco Italian specialty from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #347647

    A savory California coastal dish from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #347550

    An easily assembled, delicious starter from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #347204

    A delicious, savory biscuit from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Bake in individual rolls as directed or in one whole roll, either with or without the sauce.

    Recipe #347191

    Posted from an online source in response to a recipe request. Cooking time is approximate.

    Recipe #347126

    Amazingly inexpensive if your hunter's been successful, this delicious heart-warmer comes from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. This soup could also easily be made in the slow cooker.

    Recipe #346993

    California comfort food from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #346704

    1 Reviews |  By Molly53

    A zesty, brightly-flavored marmalade. Overnight soaking not included in preparation time and cooking time is approximate. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #344353

    A sassy, dark chocolate sweet perfect for gift-giving from the Southwest chapter of the United States Regional Cookbook,Culinary Arts Institute of Chicago, 1947. Using your food processor will make short work of grating the chocolate.

    Recipe #343998

    An old-fashioned candy from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. From David S in Nashville: Candies are usually stirred constantly until they come to a boil. The sugar needs to be completely dissolved before it comes to a boil. After the candy comes to a boil you need to let it boil without stirring. It's also important that the candy cool down undisturbed to the proper temperature before beating it.

    Recipe #343598

    Hot chocolate for grownups. A wonderful drink to warm a dreary day from the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #342837

    Surprisingly delectable and oh-so-easy! From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.

    Recipe #342831

    Figs were probably one of the first fruits to be dried and stored by man. Figs offer a power-house of nutrition; a combination of fiber, minerals, and nutrients that are unequaled by other fruits in nature. They were brought to the New World by the Spanish missionary fathers. This recipe is from the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Preparation time is approximate.

    Recipe #342816

    A nifty alcohol-free cocktail perfect for any time of day. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #342556

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