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    81 Recipes

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    Great for a party and yields approx. 30-35 punch cup servings

    Recipe #114036

    Found this in the "Alive" magazine. Spray on itchy skin as needed.

    Recipe #131850

    This is from the Aug 2005 "Alive" magazine. Yield: 125 ml bottle.

    Recipe #131851

    This is a quick and easy snack or serve with a garden salad or a bowl of soup to make a meal. I got this from Cuisine at Home.

    Recipe #196147

    A compress can be used topically to remove excess heat from the body and is great for treating inflammation and swelling. This is from the "Alive" magazine.

    Recipe #131853

    This salad is packed with flavour and great for the holiday. You may substitute dried cranberries, fresh pomegranate seeds, or thin Comice pear slices for the sun-dried tomatoes. This salad was such a hit with the family we ate it 3 nights in a row. I found this recipe in a Hallmark "Home for the Holidays" book. They call it "Sun-Dried Tomato, Walnut and Goat Cheese Salad", but DH said he has eaten the same salad in various places that he travels and it was called the Diva Salad.

    Recipe #202813

    I made this for dinner tonight along with rice and steamed vegetables. I thought the marinade would be hot but the maple syrup adds a bit of sweetness. I cooked it on the bbq for approx 10 minutes and it was perfect.

    Recipe #129770

    I poured this dressing on steamed green beans and they were out of this world. The raspberries add a wonderful flavor. Another great recipe from the Fine Cooking repertoire.

    Recipe #69785

    The lemon yogurt adds so much flavor and is the key to this dressing. The salad is simply delicious and easy to make. You can make this ahead, cover and chill for up to 6 hours, but do not stir in the walnuts until you are ready to serve it. You may substitute pears for apples for something different. I think it tastes best with fresh pineapple and apples. My GF gave me this recipe that she found in Dieter’s Cookbook by Better Homes and Garden. To save time I purchase the fresh pineapple already peeled from the grocery store.

    Recipe #257037

    I took this amazing salad to a barbecue and there was nothing left. If you use herbed and garlic Feta Cheese, omit the 1 clove of garlic or taste and then add as much garlic to suit your taste buds. You can also make this ahead and keep covered in the refrigerator up to a day. This recipe came from one of my favorite magazines "Canadian Living."

    Recipe #69782

    Dress up Brie round with dried fruit and nuts. Be careful not to overheat the cheese, or it will ooze too freely when cut. You can substitute curaçao (orange flavoured liqueur) with Cognac or other Brandy or dry sherry.

    Recipe #202817

    For a thick shake, place the milk in the freezer for about 10 minutes before blending. If possible chill the espresso mixture too. Found this recipe in Readers Digest.

    Recipe #129775

    A tangy topping of basil and sun-dried tomatoes pairs nicely with the goat cheese. I have made this appetizer several times and it’s always a crowd pleaser. Choose a bowl that's shallow and wide enough so the cheese mixture is about 1 inch thick. I doubled the topping once but it was too much. You could increase the topping by 1/2 for those that love the tangy flavour. This can be made ahead; cover and refrigerate cheese and sun-dried tomato mixture separately for up to 1 day. Bring to room temperature before serving. Serve this with sliced baguette, water crackers or spear of endive. This recipe was a runner up in a Tabi Classic Recipe Contest submitted by Christine Dewar published by Canadian Living.

    Recipe #390072

    The garlic and pine nuts enchance the flavour of this wonderful vegetable dish. The beans are tender and the red bell peppers add a nice color. I served this with chicken and rice.

    Recipe #81304

    The best time to make this is when the tomatoes are in season. If you love tomatoes, you will love this salad, as did my guests. This is not a complicated salad and you would think it came from a gourmet restaurant. I found this gem of a recipe in the Fine Cooking Magazine.

    Recipe #69784

    This is one of those elegant meals that are simple and quick to make. If you are using frozen scallops thaw first. The oil should be hot before adding the scallops to keep them from sticking to the pan. Don't turn the scallops to soon or they will stick and tear. Only turn once when they are cooking otherwise the meat will dry out. Found this in Canadian Living.

    Recipe #389032

    This is a nice change from plain breadsticks and pairs nicely with a Greek Salad. From Cooking Light.

    Recipe #151582

    Blueberry pancakes have to be my favorite. Great for taking camping or as a gift.

    Recipe #199959

    This is one of our favourite ways to eat pork tenderloin as it is so easy to make, elegant enough for company and delicious. I omit the orange zest as the kids don't care for it. You could also substitute apricot jam for peach and omit the diced dried apricots. I cook mine on the gas barbeque by heating it up to desired temperature, turning one side off and placing the tenderloins on the side that was turned off. I tend to make extra glaze as I pour about 1/2 of it on the tenderloins before cooking. This recipe came from Rose Reisman's Secret for Permanent Weight Loss Cookbook.

    Recipe #181000

    I used pork for this recipe but you could also use chicken or turkey. It was a quick and easy recipe I found in the Canadian Living Magazine. The important thing is the kids loved it, and inexpensive to make. I used fresh mushrooms as I prefer them over canned. I served it with a side dish of the colored bow tie pasta and peas. I also bought prepared pork schnitzel from the butcher which saves a few steps.

    Recipe #113173

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