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    8 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    Interesting variation with a crust made of gingersnaps. One of those old recipes written in fountain pen that falls out of family members' cookbooks.

    Recipe #391254

    1 Reviews |  By MarieL

    My husband Richard has a knack for making interesting things out of kitchen miscellaney. This baked chicken dish came out really well. I'm not sure on the quantities of most of the ingredients, and precise measurements are probably not that important in this recipe -- it's the combination that counts. (Note: Preparation time does not include marinating time.)

    Recipe #391257

    1 Reviews |  By MarieL

    "Quelites" is a Spanish word for "wild greens." We like to cook with edible weeds, and lambs quarters fall into this category. You can look online for more information about how to identify this plant, which you can use much like you use spinach. If you live in the midwestern United States, you probably have these growing in your yard. I'm not sure where my husband got this recipe, but I like it.

    Recipe #391260

    from our friend Lee - thanks, Lee. Easy to make, with simple ingredients often found in kitchens.

    Recipe #391250

    This recipe differs from the many other delicious-sounding pickled cucumber recipes in its use of mustard seed and celery seed. Mom Hoffman's recipe didn't specify the amount of mustard seed or celery seed to use, so I guessed. Preparation time doesn't include "set aside" time.

    Recipe #391263

    Forwarded to me by a friend from a Vegetarian Times magazine. Very simple to make, and works well with other fruits added or substituted.

    Recipe #391266

    1 Reviews |  By MarieL

    A spicy salami, horseradish and cream cheese finger food appetizer guaranteed to please fans of these flavors. Easy to make, and a great alternative for those who get tired of chips and salsa or veggies and dip, as long as you're not feeling too health conscious. Stores well in the freezer. Thanks to my friend Candy for this recipe -- I think of her and of her wonderful hostessing skills whenever I make them.

    Recipe #395155

    2 Reviews |  By MarieL

    A warm, satisfying way to use some of the piles of zucchini that are around at harvest time. I don't know where my husband got this recipe, but it's a good one.

    Recipe #391279

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