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    3 Recipes

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    This recipe was a specialty of my mother's. It has been served in our family for Thanksgiving and Christmas for over 40 years, but it can be served anytime. It is very rich and quite delish. I never cooked this from a recipe, so when I wrote it down I had to experiment with the amounts. You may like it with more or less cream &/or butter &/or sugar. Try it like this and adjust if you need to. Bon Apetit. Prep Time: approx. 15 Minutes. Cook Time: approx. 25 Minutes. Ready in: approx. 50 Minutes. Makes 12 servings.

    Recipe #290196

    This is a delicious and unusual appetizer. I got this from a lady I once worked with who was a marvelous cook. It is served with corn chips (the Scoops work the best). I also have adapted this to be the filling for a chile relleno I tasted in a restaurant in Lubbock, TX. I am adding that recipe also. This is really easy to make and it is so different because the raisins and almonds give such an unusual taste and texture. Try it, I am sure you will like it. Oh yes, it makes quite a lot.

    Recipe #290467

    This is not your father's Chile Relleno. It is better!!! Well different, I like regular Chile Relleno also. Also, it seems like it is harder than it is. It just has a lot of steps to it. Many of the steps can be prepared ahead of time and spread out over time to prepare. It is definitely worth it! I originally tasted this version of the Chile Relleno in a restaurant in Lubbock Texas. I found a recipe for something called Picadilly which is an appetizer. I realized this could be adapted to the same relleno I had in Lubbock, so I did and it tastes just like it. I swear.

    Recipe #290841

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