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    You are in: Home / shells75's Public Recipes
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    35 Recipes

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    I got this recipe out of the Washington Post many years ago....I'm not sure who Andy is but I've made this many times

    Recipe #230697

    You just have to try it...It's the best.

    Recipe #120259

    If you like barbecue but want to cut down on calories and meat dishes try this. It's one of those keeper recipes in my file.

    Recipe #94334

    From the New York Times Cookbook by Craig Claibourne. I usually add about 1/2 to 3/4 tsp each of dried oregano and dried basil

    Recipe #230523

    This came from a Cooking Light Magazine, I've made them several times. Very tasty but I wouldn't exactly call this a light recipe!

    Recipe #184709

    My Mother used to make this easy recipe and I still love it. It's great for busy week nights. It's better than it sounds!

    Recipe #88215

    I've made this several times and it always gets great reviews, although it's more of a chocolate cake because you can barely taste the coffee. I got this off of a Dannon's yogurt cup.

    Recipe #83386

    I got this recipe from the Washington Post about 15 years ago and have been making it ever since. I've never found a "corn pudding" tastier or easier to make. The recipe calls for 1/2 cup sugar which I usually cut down to 1/3 cup or a scant 1/2 cup.

    Recipe #88214

    I'm not sure why the name of this recipe includes "Diabetic", but I do know these are very good.

    Recipe #120551

    I got this off an internet site years ago and it's my favorite Mexican dish to make. It was from Roy Clark in Midwest Living Oct 1984. I have also made it with shredded chicken breast, and the last couple of times I made it I added a can of drained, rinsed light kidney beans. It's so yummy, honest! I lighten it up just a little using Campbell's "healthy" cream of chicken soup and skim or low fat milk. I also don't add the entire pack of taco seasoning...maybe about 3/4....but it's a taste preference.

    Recipe #90008

    I got this out of a Taste of Home magazine years ago. It's still a favorite. I only use a teaspoon of ginger even when doubling, and when I double I only use 1/4 cup lemon juice. I'm making it tonight and am going to experiment by adding a can of chopped mushrooms and some peas, but this is the original recipe and it's great as is. **I am adding this since last review.....this is the original recipe but yes...I agree two teaspoons of ginger is way too much! I think 1/2 tsp would be plenty.

    Recipe #111080

    I love this dish because it is so easy. I serve this with rice so I can spoon the sauce over.

    Recipe #230866

    This is my husband's all time favorite. I got this from Taste of Home Magazine.

    Recipe #230978

    One of the most frequently requested recipes ever printed in The New York Times is this novelty: a hamburger roll filled with mashed potatoes. From The New York Times Cookbook by Craig Claibourne

    Recipe #230519

    I got the recipe from Cooking Light magazine. This was listed in the top 10 best recipes of all time. It's wonderful.

    Recipe #230961

    It doesn't get any better than this. I got this from the New York Cookbook by Molly O'Neill.

    Recipe #107505

    I don't remember where I got this recipe, I only know I've had it for years and it's always a hit. Make the crust or use a ready made.

    Recipe #88321

    I've made this many times. For lima beans and peas you can use fresh or frozen.

    Recipe #230871

    This was the first-prize winner in 1988, but I have lost the information of where it was first prize! I do know the cake is very good. It is by someone named Helen Hubbard. "Be sure and put the baking powder in last-that's important. Otherwise the cake doesn't rise properly", says Helen Hubbard.

    Recipe #230986

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