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    47 Recipes

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    A holiday favorite for parties. This recipe came from my friend Charlene Supina. Serve with crackers for dipping.

    Recipe #491900

    A classic thick,fluffy and boozy eggnog. From a early 1980's Bon Appetit magazine

    Recipe #491851

    From Everyday Food, I've made the glaze better tasting and added food processor directions, which makes these really quick to make. Cooking time includes 2 hours chilling time. The dough can also be chilled overnight. Tender crescent rolls for breakfast or a sweet treat anytime.

    Recipe #363491

    Pork medallions quickly sauteed and served with a delicious and easy Port and dried cherry sauce. Revised from a recipe that didn't have enough of the delicious sauce.

    Recipe #362658

    1 Reviews |  By DJM

    From Southern Living magazine. I like to serve this over couscous with diced sauteed zucchinni added. I prefer Pace salsa for this recipe So easy for busy evenings.

    Recipe #361735

    Ask for filets from near the tail end of the tenderloin so they’re tall and narrow, rather than short and wide From Fine Cooking magazine. Impressive dinner party food. Can be prepared 8 hours ahead.

    Recipe #356223

    I first made this for Christmas Eve a few weeks after we we married. My husband's aunt decided he had married a great girl. It's know known as "the good chicken". From Farm Journal's Cooking For Company cookbook

    Recipe #353589

    From an early 70's Woman's Day. This is what my husband suggests whenever I ask what he wants for dinner. I use frozen corn; the wine can be left out-use water instead.

    Recipe #352687

    Made this for Christmas-so good, I made it for gifts. So easy and tastes like an expensive purchased cheese spread. From Women's Day. It originally called for sundried tomato pesto, which I couldn't find, so used the tapenade instead. I like Laurel Chenel herb goat cheese for this.

    Recipe #348396

    1 Reviews |  By DJM

    An easy dish, ground beef or Italian sausage,seasoned with a jar of spaghetti sauce, topped with a popover topping. Kids love this. From a local Junior League cookbook.

    Recipe #348367

    1 Reviews |  By DJM

    A spiced glazed blueberry pie. From my Aunt Margaret.

    Recipe #97289

    1 Reviews |  By DJM

    From The Breakfast Book by Marion Cunningham

    Recipe #91908

    Serve with raspberries for a summer morning treat. From Marion Cunningham's wonderful "The Breakfast Book".

    Recipe #91907

    From The Breakfast Book by Marion Cunningham

    Recipe #91906

    From A Passion for Potatoes, Lydie Marshall's wonderful potato book.

    Recipe #91722

    My version of a Barefoot Contessa recipe. I think it's a better version; not as sticky.

    Recipe #91570

    From Dale DeGroff's "The Craft of the Cocktail"-a excellent cocktail book. States it can be served as a frozen drink, but double the amount of Kahlua and orange curacao.

    Recipe #91409

    8 Reviews |  By DJM

    From Lee Bailey's The Way I Cook. This recipe has made the rounds and is very popular. Very easy to make. It's one of those recipes that is greater than the sum of it's ingredients.

    Recipe #91343

    the best recipe I've found for Tartar Sauce- from Saveur magazine.

    Recipe #83360

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