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    9 Recipes

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

    Found this on Yummly.com. A wonderful refreshing salad for any time of the year. I have posted the recipe exactly as written; however when I make it I use what apples I have on hand, and romaine lettuce.

    Recipe #480116

    This pizza dough is one I have adapted from a recipe found in "Not Just Cheesecake". I love yogurt cheese, and strain non-fat yogurt to always have on hand, and adding it to this dough makes a light, airy pizza crust that is easy to put together, and tastes great. Preparation time does not include straining the yogurt. For good solid cheese to form you need to strain at least overnight.

    Recipe #382385

    A really good, really easy pasta salad. An excellent sub for potato salad. From an old clipping file - probably Better Homes and Gardens.

    Recipe #380262

    There is just the two of us, and a whole bowl of jell-o was just wasteful. I knew there had to be a way to make just a single serving from the dry mix, but didn't know what the ratio would be until I found it surfing the web. So for thoes of you who would like to know - here it is. I have also added the single serving of instant pudding as well. Cooking time is chill time for gelatin, the pudding is ready in 5 minutes.

    Recipe #308344

    My friend Connie and I have misplaced this recipe so many times. She calls me from Texas to ask for the ingredients, and I have to call her back to saying "I finally found it," hence the name. I'm posting here so we won't have to go in search again. It is a great tasting salad. A little work due to the cooking time, but worth it. The cooking time does not include the cooling time.

    Recipe #304914

    I was planning a dinner party, and was picking up the needed ingredients at my local market, when an appetizer cookbook caught my eye. It figures that in the first few pages I found something I had to try. Committed to memory long enough to buy what I needed, but forgot enough by the time I got home I didn't want to chance it without help, so I went on the internet to see if I could find something similar and lo and behold I found it exactly on the Wisconsin Cheese and Dairy Recipes site. The recipe is credited to Chef Tom Catherall of Atlanta, GA. I served it as our appetizer that evening and it was a big hit. I have to admit that I didn't use 1/2 lb of exotic mushrooms - just couldn't afford it, so I mixed in plain old button mushroom and small amount of shitake. Used less then the called for amount of Portobellos as well. I think it would make an excellent pizza as well.

    Recipe #304226

    I have been making this pie, by request from my friend Connie, for Thanksgiving the last 20 years or so. I clipped it from a magazine (I think Better Homes and Gardens) wore the clipping out and had to scan it to keep a copy. You would think after 20 years I could do it in my sleep, but . . . Anyway, after 20 some years I have only tweeked it a little - that is how good the original is. The only change I have made is to double everything from brown sugar through salt to the asked for amount of apples - we like it sweet and gooey (so if you don't - don't double). Also I use a V-slicer (or mandoline) to slice the apples ultra thin. The original recipe calls for Rome and it means it. I have tried other cooking or pie apples and it just doesn't come out the same. This is a very full pie, you will think you have too many apples, but you don't - trust me. Use your own pie crust, store bought crust, or My Daddy's Pie Crust posted on Zaar. Prep time is estimated on not making your own crust; however I always do - so it takes me WAY more time. Cooking time depends on your oven - the bubbling through the crust is the key. We hope you enjoy it as much as we do.

    Recipe #304167

    Daddy was the baker in our house. He was most fond of pie, but just couldn't make a descent crust to save him, until he found this recipe in either a Betty Cocker or Better Homes and Gardens cookbook. I don't know which (this was forty-five some years ago). I have looked on Zaar for a recipe like this - and while they are similar they aren't Daddy's. Word to the wise - roll the dough out between two pieces of wax paper - the only way. Do not double the recipe for two crusts - just doesn't work. I make one crust at a time and store in the fridge while making the next. We are crust fiends in our house - so I always make a thicker crust then this recipe produces. I make three portions of this recipes for a two crust pie (1 and 1/2 per crust). Prep time includes cooling time. Cooking times depends on for what you are using the crust. Patience Grasshooper - it will be worth it.

    Recipe #304100

    I found this in the Mar 08 Sam's Club Source magazine. We had received a Christmas ham and I still had plenty of it in the freezer, so I thought I would give this spread a try. Glad I did. My DH asked that I thaw another package of ham and make it again (this time adding some sweet pickle relish). The second batch was the way we liked it best. I am posting the recipe just as it appeared originally, but I'm including the pickle relish as the last ingredient in the list as our little tweek. Hope you all enjoy it too!

    Recipe #304069


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