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    21 Recipes

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    The recipe originally came from a 1987 Canadian Living Cookbook. I've been making it ever since but have altered it to suit our tastes. This is a much lighter version than those made with cream (as this recipe originally was) and now I find I don't like the texture of those made with cream. I wouldn't go lower fat than 2% milk though.

    Recipe #488038

    Traditional at English Tea time - these are some of the simplest and best scones I have made. The recipe was originally from a 1987 Canadian Living Cookbook.

    Recipe #484788

    A sophisticated salad swiped (borrowed) from the book 'Sumptuous Suppers' by Rose Elliot. Note: Prep time does not include marinating

    Recipe #484558

    I am a fan of noodle bowls. They are cheap, easy, use up scraps and you can be eating in 5 minutes. Not gourmet by a long stretch but they lend themselves to so many variations - only a few of which are mentioned here. Check out your fridge and pantry and let your imagination and personal taste take over. It is an excellent use for 1/2 a pork chop for example.The ingredients list may seem long but you only need to select a few. It seems strange even writing 'optional' as most of it is! Have fun with it! Note: The nutitional data is all out of whack. You would have to use all the protein options plus the egg and still wouldn't get past 40 gr of fat. I wouldn't recommend 12oz of meat/shrimp in one noodle bowl: :)

    Recipe #468323

    Llapingachos are popular in the highlands of Equador. Potato patties filled with cheese and fried to a golden brown. YUM. They can be used as an appetizer, a snack or as a side dish. They are often served with fried eggs and a simple salad of lettuce, tomato and avocado. Sometimes sausages and a side of rice are added to make a full and typically Ecuadorian meal. Found on the internet and posted for ZWT 7 Note: Do NOT deep fry these! They will fall apart - the instructions are for pan frying.

    Recipe #456573

    I cut this recipe out of a magazine more than a dozen yers ago and finally decided to post it here so I don't lose it. The restaurant 'Mad Apples' is sadly no longer in business and if the rest of their food was as good as this simple dish it is a great loss. Please note: This is NOT diet fare :) Oh, and the recipe is posted exactly as written in the magazine. I like to add very thinly sliced onion to the mix.

    Recipe #452247

    Creamy Mushrooms in vol au vent shells - perfect as a starter or as a side dish. Taken from Popular French Cooking by Mary Berry 1972 edition.

    Recipe #373227

    An amazing lamb stew! Rich and hearty, one plate is just not enough! Have lots of crusty bread to sop up the sauce. :) Recipe taken from Popular French Cookbook by Mary Berry - 1972 edition

    Recipe #373165

    A deceptively easy dessert with a sophisticated presentation and taste. Enjoy!The recipe was taken from the 1972 edition of Popular French Cookbook by Mary Berry

    Recipe #373041

    Wake up your taste buds with this easy and pretty Spanish appetizer. I found the recipe on latina.com and posted for ZWT. I love the simplicity and the lovely presentation. Tastes great too!

    Recipe #369822

    A blender is optional for this soup. I take 1/2 of the soup and puree it but leave the rest 'chunky'. As written it will all be chunky. :) This recipe was taken from a 1987 Canadian Living Cookbook. I have been making it ever since and to date I haven't made a gazpacho I like better. Cooking time is chilling time.

    Recipe #485231

    A blender is optional for this soup. I take 1/2 of the soup and puree it but leave the rest 'chunky'. As written it will all be chunky. :) This recipe was taken from a 1987 Canadian Living Cookbook. I have been making it ever since and to date I haven't made a gazpacho I like better. Cooking time is chilling time.

    Recipe #484787

    Crunchy, sweet and savoury! From Del Monte Fresh Produce Co.

    Recipe #484601

    When the heat gets too much try this beautiful looking, light and fresh fruit salad. While eating it think about 3 feet of snow - guaranteed to cool you off! From the New Zealand Kiwifruit Marketing Board

    Recipe #484568

    Grab an appropriate cocktail, fire up the grill and pretend you are in Taranga, NZ overlooking the South Pacific. Better than Calgon for taking you away. :) From The New Zealand Kiwifruit Marketing Board

    Recipe #484567

    A simple, refreshing non-alcoholic summer drink. I can't imagine that a shot of vodka or light rum could possibly hurt. ;) Taken from a website called 'Instructables' The site won't let me make Kiwifruit one word.

    Recipe #484566

    Hot unless you want it to be. My brother made this for our family 20 years ago and we have been making it ever since. DH is completely curry phobic and has been eating this for years before he realized that curry powder was involved. :) The amount of curry you use will depend on how hot your curry powder is...Club House type versus a more authentic blend will make a big difference. If you like heat add crushed chilis and more curry powder. I will warn you that this will taste fairly bland until 2/3rds of the cooking time has elapsed. Reseason then. Its a nice dish for a blustery day. Serve over cooked rice.

    Recipe #467680

    This is my favorite Caesar salad dressing. It comes together in minutes with a stick blender. I got the original recipe from a Fine Cooking magazine and in the past year I've made some adjustments until it suits me perfectly. I'm posting it mainly because I always panic if I can't find the paper I wrote it on. :) Note: this recipe uses raw egg. If that is of concern to you, use a pasturized egg. I don't usually care for anchovies but don't leave them out! It makes such a huge difference in the flavour. Use half as much if you are worried. NOTE: I had my first 'fail' with this last week. Please use a room temperature egg yolk and also make sure that the immersion blender is submerged right to the bottom before you turn it on. It doesn't like cold eggs. The taste will be there but it will be much thinner

    Recipe #466184

    Recipe poached from about.com/southamericanfood and posted for ZWT7 The optional dulce de leche can be purchased or selected from many in the Zaar data base.

    Recipe #456575

    "A smooth fruit cream with a refreshing taste" Recipe taken from Popular French Cookbook by Mary Berry - 1972 edition

    Recipe #373038

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