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    11 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    A really good, hearty wheat bread with great texture and taste.

    Recipe #421749

    Very good, very easy. This is a full-flavored rye bread, no kneading needed. Actually, no kneading is possible, since the dough is too soft and wet. Since it is a batter bread, the texture is coarser.

    Recipe #421747

    There is a lot of butter in this recipe, but the fish is not at all greasy. People who hate fish love this recipe. I've had the recipe more than 30 years, and don't remember where I got it.

    Recipe #413035

    Oh so good. This is a condiment, used the same as ketchup or picallili. Wonderful with pork and chicken. I use it as an ingredient in my cooking. I like to mix it with a few cans of different beans for a quick, easy Calico Beans. I also pour it over meat loaf, and love it on my burgers. Don't use a food mill on this one, you want it chunky.

    Recipe #408458

    Delicious. One batch will not be enough. To have more for later, make several batches.

    Recipe #408316

    So delicious and very easy. From Capper's Magazine. They are like the biscuits from the refrigerator department at the grocer, only better.

    Recipe #408312

    One of my originals. Snake beans are also known as yard-long beans. You can grow them yourself, or buy them in Chinese markets. Fresh green beans are a fine substitute. Golden Mountain sauce, found in Chinese markets, makes a nice substitute for soy sauce.

    Recipe #408194

    So good. Serve over hearty pasta with a good, crusty bread, and salad. The paprika adds a different flavor to a basically Italian dish.

    Recipe #408193

    Best made in summer with the freshest tomatoes and basil. It is so good, you'll make it often.

    Recipe #408192

    An old family favorite. It's basically a pecan pie with raisins added. Other dried fruit could be substituted, but raisins are best.

    Recipe #408126

    This is my favorite original seafood recipe. It's delicious and very healthy.

    Recipe #408118


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