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    35 Recipes

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    This is my favorite potato salad now. This recipe came from Naomi Judd's cookbook. I don't use the hard boiled eggs because I don't care for them in my potato salad and I cut back on the mayonnaise,onion, pickle relish and leave out the can adjust things to your own taste because what really makes this potato salad is the French dressing. Here is the recipe as it appears in Naomi Judd's cookbook

    Recipe #230789

    Very easy and very good quick summer dinner. Please note time to make does not include time for marinating.

    Recipe #230700

    Great unique recipe....never any left when I bring them somewhere.

    Recipe #230694

    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 could eat a whole pan of this.....don't let the amount of onions scare you.....they cook down.

    Recipe #107393

    A friend of mine brought some of this into work for me to try and I had to get the recipe. It's delicious! I submitted this exactly how it was given to me. I used thin spaghetti (my preference), melted the cream cheese almost all the way before mixing with spaghetti, mixed the ground beef with tomato sauce before layering (by mistake).

    Recipe #82519

    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

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

    Recipe #230978

    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

    These are easy to make and so good.

    Recipe #230933

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

    Recipe #230871

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

    Recipe #230866

    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

    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

    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

    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

    You'd never guess that this came from Cooking Light Magazine. I prefer this with vanilla ice cream. The cake magically bakes into two layers - one cakelike and the other with yummy praline sauce..

    Recipe #147490

    This is my favorite Pumpkin Bread because it always comes out great and so easy to prepare.

    Recipe #145923

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

    Recipe #120551

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

    Recipe #120259

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