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    55 Recipes

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    Do you have a little bit of leftover ham or mushrooms? It doesn't take much of any of them and you can have a real feast with this Italian pie. I like it best using pepperoni, mushrooms and onions.

    Recipe #85964

    I can eat the noodles all by themselves. I serve this with Asian dishes because I always want something other than just rice. You can make the dressing the day before and heat the noodles while you finish your main dish.

    Recipe #85830

    The presentation is beautiful and it tastes as good as it looks. This is a good recipe to use up leftover baked chicken breasts which is what I did but you can also used poached chicken breast. I had never cooked cellophane noodles before and was a little worried about the term "explode" in conjunction with them. Nothing to worry about though and it was actually fun working with them.

    Recipe #84572

    Definitely different. Similar to a Waldorf Salad in taste. I just had to try this one and halved the recipe with no problem at all.

    Recipe #84571

    From the "Noteworthy" cookbook. I haven't tried it but a co-worker has and liked it. Sounds interesting.

    Recipe #84569

    This is really too simple to be as good as it is. The aroma in the house while it was cooking nearly drove me out of my mind. I served this with coleslaw that I made that had a touch of horseradish in the dressing. This is a keeper recipe that I know I will be making again.

    Recipe #84277

    This DOES taste like real butter. This is not a substitute for real butter in recipes but it is delicious on hot biscuits. I first made this when the price of butter fat products went sky high and I thought I would have to get a second mortgage to buy a couple pounds of butter.

    Recipe #84239

    The sauce is easy to make and is a nice change from cheese sauce.

    Recipe #84240

    Don't remember where I got this recipe. This is good with spaghetti or by itself for lunch with some good crusty bread. Cook time is chill time.

    Recipe #84238

    I've been making this pound cake for at least ten years and although I've tried others, this is my favorite. The crust that is formed from coating the pan with sugar rather than flour is incredible. The cake is moist and adapts itself to a fruit or syrup topping and it's good all by itself.

    Recipe #84237

    I have not made this and I doubt that I ever will but I thought there might be some enterprising soul on here who might want to try it.

    Recipe #83285

    This works well with Talipia also. I didn't have bread to make fresh crumbs from once and used packaged crumbs but I much prefer the fresh crumbs. If you don't have fresh herbs, use half the amounts listed of dried herbs (but fresh is best).

    Recipe #83282

    I haven't tried this one yet but it's on the menu for tonight since I have potatoes that I need to use up. This recipe is from the "Favorite Recipes From Quilters" cookbook.

    Recipe #83273

    I have to carry a cake to work tomorrow for the January birthdays and dug this recipe out. It's an old standby of mine and my favorite peanut butter cake. This recipe is tried and true and well-loved.

    Recipe #83272

    I haven't tried this recipe yet but it sounds like something I would like.

    Recipe #82647

    I tried this for the first time when I last made those addictive Hushpuppy-Fried Shrimp. I was afraid the slaw might be too sweet with the apple and pineapple but it wasn't. I had never had a slaw made with cream cheese before so didn't know what to expect. I'll be making this again.

    Recipe #82645

    I've got to quit making these. I overeat every time I fix them. I found this recipe in an old cookbook about a month ago and have fixed them three times and every time I eat them I can't stop. Beware--they are addictive.

    Recipe #82640

    A good way to use up leftover rotisserie chicken. I've tried this recipe the original way and the low fat way and it's good both ways with the only difference being that I prefer regular cheddar cheese.

    Recipe #82638

    Sorta like a do-it-yourself Shake and Bake. It's not barbequed in the normal sense. This is easy to prepare and you can stick it in the oven and forget about it (set a timer or you are liable to really forget about it!)

    Recipe #82636

    Fairly fast and very easy. You can "gourmetize" this by serving with roasted new potatoes that you cut a strip of the peeling from around the middle and some roasted baby carrots.

    Recipe #82631

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