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    You are in: Home / linguinelisa's Public Recipes
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    89 Recipes

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    This is a family favorite we have all the time. We eat it with crackers but you could also serve with cornbread. It's a wonderful dish on a cold day , but we like it anytime.

    Recipe #478208

    I got this from a local cookbook. It's great for someone like me who is is not-so-hot at making gravy. Serve with sliced cantaloupe or tomatoes and hot biscuits.

    Recipe #478207

    This recipe is from a local cookbook "Friends of the Market". Great to serve on a cold winter night. If you can get them, home canned tomatoes, okra and corn are best.

    Recipe #478206

    Heres an easy recipe I got from the back of a label on a can of corned beef hash. It makes an easy supper to throw together.

    Recipe #478118

    This recipe came from the label on a can of beef stew. It makes a quick dinner on busy days.

    Recipe #478117

    This is a great recipe of my mothers. It's a warm comfort food and a great way to use up leftover ham.

    Recipe #478073

    This recipe originally came from an old Betty Crocker Cookbook. It's a favorite of everyone who tries it out. Originally it called for you to brown the ground beef in 1/4 cup of butter but I thought the dish already had enough fat in it!

    Recipe #477088

    A recipe from Rachael Ray's early days on the foodnetwork I had written down in my notebook. I was surprised it hadn't been posted here yet so here it is!

    Recipe #476907

    This recipe from Emeril Lagasse is for lovers of spicy foods and deviled eggs. It's a change from the usual plain deviled eggs. Cooking time does not include refrigeration time.

    Recipe #476906

    Another great recipe from the Pioneer Woman as shown on the foodnetwork. Serve with cornbread for a main dish or use on tacos, nachos, etc.

    Recipe #475885

    This is a great recipe from the Pioneer Woman. She says it especially great at Thanksgiving because you can make it a day ahead of time and just remove it from the refrigerator on Thanksgiving to bake. She also loves butter and often uses more than the recipe calls for. It is delicious!

    Recipe #475240

    Great recipe from PW. I couldn't find any hot salt so I tried a recipe for it that I found on the internet but next time I will just use salt and Cajun seasoning. PW says if you don't want to use hot salt use any seasoning you like. I didn't bother with broiling the legs, they looked just fine right out of the oven.

    Recipe #474990

    I found this recipe on Pioneer Womans's great! Best pasta salad I have ever made.

    Recipe #465432

    A recipe from our local paper from the Supper Swap Girls at GreenvilleOnline. This looks like it would be a really great way to get the kids to try some veggies. Prep time does not include marinating time.

    Recipe #454247

    This recipe is from a column in our local paper by the Supper Swap Girls at It sounded really different so I thought I'd post it here.

    Recipe #454246

    This recipe appeared in our local paper. An unusual stir fry I haven't tried yet but plan on doing so soon. You can find more of her recipes at at the Supper Swap blog. I think you could probably substitute boneless chicken breasts or smoked sausage for the pork. If you don't have sweet and sour sauce you could you use the packets of duck sauce you get with Chinese take-out.

    Recipe #453800

    This is a recipe that appeared in our local paper that's a favorite of mine. I usually use whatever chicken I have on hand and I substitute chicken broth for the beer but it still tastes great. A real comfort-food meal.

    Recipe #453570

    This pasta salad recipe is from I'm posting it here for easy access.

    Recipe #453460

    From Fantastic!

    Recipe #453387

    This recipe appeared in our local paper from the website from the Supper Swap girls. If you like, you can use leftover cooked chicken or rotisserie chicken in the dish........just add the teriyaki sauce in with the rice. I like this recipe because it uses teriyaki sauce, which I love. You can vary the vegetables that you use.

    Recipe #453385

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