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    You are in: Home / Michelle from Central Time's Public Recipes
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    9 Recipes

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    Approximate recipe for the large & yummy macaroni salad he threw together tonight.

    Recipe #431486

    A friend threw this together based on our eating mood and my cholesterol-control diet... and I thought it was so great I had to record what he did as far as I could remember.

    Recipe #412681

    We tried this recipe because I was craving having blueberry streusel scones (# 244646) again. However, I am trying to cut down on my saturated fat and cholesterol, so we looked for something to fill that baked goods craving without blowing my daily saturated fat limit, and Alton Brown is often a decent place to start. We used whole wheat pastry flour with some flax meal thrown in for good measure, frozen blueberries allowed to thaw slightly, and a silicon muffin tin. They were somehow dense and light at the same time, and had an interesting buttermilk note (we assume from the yogurt). Also, Alton says muffins are really more like pancakes than cupcakes!

    Recipe #405123

    Based on which is slightly different. They suggest garnishing with fresh cilantro, lime, and fresh ground black pepper. Things we haven't tried yet: adding sweetener, adding more seasoning, adding peppers.

    Recipe #403476

    Warm comfort food. Someone gave me this recipe years ago. To provide contrast, serve with something crunchy and/or something colorful. I tend to cut the recipe in half, and then use less olive oil and more cumin. Also I sometimes find the uncooked garlic a bit harsh; wilting it a bit in the bottom of the pan may be wise.

    Recipe #399154

    This is something I drink when I'm sick, inspired by which also lists a number of other variants. I've been able to find lots of onion cup-a-soup versions on the Zaar, but not a chicken broth type of one. This would also be handy to keep at many workplaces for when you need a little pick me up.

    Recipe #376818

    I have not tried fixing this yet, but I will at some point once my candymaking skills have improved. I really just like to tell people about it due to the novelty value! It is a recipe that my great grandmother, Winnifred (Bornholdt) Siewert Thiele, had in one of her handwritten recipe notebooks. She was of German ancestry and lived in Minnesota, South Dakota, and Montana.

    Recipe #365848

    This version of sukiyaki is baked with beef broth rather than stir fried, to accommodate more Americanized cooking practices. It comes from a church cookbook recipe submitted by Claudine Hanson.

    Recipe #362605

    I haven't tried this yet, but I found it in a cookbook from the church I grew up in. Marilyn Weldon writes, "[In] the early seventies, Camp Reynoldswood had a cook that was known for her brown bread. The last year she was there my mom went and got the recipe."

    Recipe #313126

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