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    856 Recipes

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    Another recipe from Buddy's Seafood Restaurant in Charleston,North Carolina. It was published in the Bon Voyage section of a September 1981 Bon Appetit. Use floury stone-ground cornmeal to keep the hush puppies light and hold them together as they fry. An electric wok or frying pan or deep fryer works well for this recipe. Beer gives these puffs a light texture.

    Recipe #335024

    This recipe was in the Bon Voyage section of a September 1981 issue of Bon Appetit. It was contributed by Buddy's Seafood Restaurant in Charleston, North Carolina. For a traditional low country feast, serve with hush puppies and crisp,creamy coleslaw.

    Recipe #335008

    This recipe comes from the RSVP section of an October 1981 issue of Bon Appetit. It was requested from the Mandarin Garden restaurant in Braintree, Massachusetts.Serve over freshly cooked, hot rice.Slightly freeze the beef to make slicing it easier.

    Recipe #334916

    I found this in a September 1981 issue of Bob Appetit in an advertisement for Kraft cheese. It has all the right ingredients for a tasty, quick and kid-friendly meal! You could top it with a dollop of sour cream or guacamole for an even tastier treat!

    Recipe #334915

    This recipe comes from a an October 1981 issue of Bon Appetit that featured a dessert buffet. An impressive addition to any buffet table, serve with sliced apples and pears or thin slices of buttered and toasted French bread.

    Recipe #334830

    This comes from the RSVP section of a 1981 issue of Bon Appetit. It was requested from Kan's restaurant in San Francisco, California.

    Recipe #334822

    This recipe comes from the RSVP section of the November 1981 issue of Bon Appetit. It was requested from a restaurant in Redwood City, Californa called Cafe Borrone. You can use your own recipe for the pastry shell if you'd prefer.

    Recipe #334817

    This recipe comes from the Food section of the October 29,2008 Houston Chronicle. It's very quick and easy to make and tastes great! For a heartier soup you may add a 28 oz, can of petite diced tomatoes and/or a 15 1/2 oz. can of cannellini beans, drained and rinsed. You might also add 1 medium onion, finely chopped- cook it with the garlic until translucent.Serve with a crusty garlic bread and some cold white wine for a great dinner that comes together easily.Recipe can easily be doubled,tripled....so on.

    Recipe #334663

    Another recipe from the RSVP section of a November 1981 issue of Bon Appetit. It was requested from Maxwell's Bistro in Eureka, California.This recipe goes together quickly, can be doubled or tripled easily and freezes well. Substitute vegetable broth to make this vegetarian.If you want a heartier chowder, add two peeled and diced potatoes and 1 pound of browned ground beef or browned bulk pork sausage. Serve with hot, crusty rolls and a salad.

    Recipe #334661

    Pecan pie dresses up for the holidays! Chocoholics,take note: in addition to the bits of chocolate in the filling, there's cocoa powder in the delicious crust. This sounds more like a candy bar with this wonderful combination of flavors. From a November 2001 issue of Bon Appetit.

    Recipe #334648

    Another recipe from chef Douglas Spingler of the Silo Cooking School in New Milford, Connecticut. Originally in a November 1981 issue of Bon Appetit in a traditional American Thanksgiving feature of "Cooking Class". Not only is this side dish delicious, the colors really pop! Great for Thanksgiving or Christmas dinner!

    Recipe #334615

    This recipe comes from a November 1981 issue of Bon Appetit in its "Cooking Class" section, featuring chef Douglas Spingler of the Silo Cooking School in New Milford, Connecticut.His recipes were for a Traditional American Thanksgiving. These are delicious with a turkey dinner and are even better for turkey sandwiches the next day! I make enough of the 2 inch biscuits for dinner, then cut ones for sandwiches a little larger.They can be made a day or two ahead or even frozen for a week, well sealed and wrapped. Prep time does not include rising time.

    Recipe #334608

    This is a dessert to remember: chocolaty cookie crust, creamy mascarpone filling and a glistening cranberry topping. A real show-stopper for the end of your holiday dinner! From a November 2007 issue of Bon Appetit magazine. For the chocolate wafer crumbs I either buy the Oreo crumbs in the box or get the chocolate wafers in the long box made by Nabisco and grind them in my processor. I like the fact that this can be assembled in steps , freeing more time to get the rest of the holiday meal together.

    Recipe #334588

    This easy recipe uses boxed spice cake mix ( I like Duncan Hines) and makes individual little cakes baked in a muffin tin. Originally from the Food section of the October 29, 2008 Houston Chronicle.

    Recipe #334537

    This was in the October 29,2008 Food section of the Houston Chronicle and was proclaimed "holiday worthy"! Preparation time does not include chill time.

    Recipe #334529

    This is the pie dough I use for the crust for recipe #335163 , Orange-Spice Pumpkin Pie. Originally from a Bon Appetit November 2001 magazine. For extra convenience, the dough can be made up to one week ahead and frozen. It makes one 9 inch piecrust.

    Recipe #334484

    Another recipe I'm saving from the November 2001 issue of Bon Appetit. A spicy spin on the classic side dish. Any leftovers make an excellent omlet stuffing when paired with left-over turkey and grated Monterey Jack cheese!

    Recipe #334369

    I thought I had lost this recipe, found it on line, and am posting it here for safe-keeping. It's originally from a 2001 Bon Appetit and it's a delicious alternative to the usual turkey dressing. See my recipe #334301 for Buttermilk Cornbread to make this dressing.I plan on making it this year for my stepson's girlfriend who doesn't eat red meat or pork.

    Recipe #334337

    Recipe is originally from a November 2001 issue of Bon Appetit magazine. I use it in Southwest Cornbread Dressing with Corn and Green Chilies. It can be made a day or two before it's used in the dressing. It's also GREAT on its own!

    Recipe #334301

    This originally came from a "Cooking Enthusiast" catalog and is great to make in the summer when there is an abundance of fresh tomatoes, cucumbers, and herbs.Add a little hot sauce if you like a spicier version. Serve with a crusty garlic bread for an easy light lunch or dinner

    Recipe #333473

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