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    You are in: Home / Suzy-Que in Idaho's Public Recipes
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    6 Recipes

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    An easy way to get veggies into your diet!! I make this Chili all year long, but it is better in fall when my garden is overflowing, everything is fresh and wonderful and.... I am tired of canning. That is when I start making soups and stew for the freezer. This is low Sodium, low fat, high fiber, and has major veggies. If you substitute canned tomatoes the sodium will rise drastically. The jalapeño adds enough heat, but not an overload. If you don't like any hot, just cup back, but don't cut it out completely. This needs to simmer for at least one hour for the squash to get done. It is better the next day. This freezes well in zip-lock bags. This makes about 26 cups. The serving size is 1 cup. If you have a extra helping it won't break the calorie budget. I serve this with a salad and a crusty, whole-grain bread...Enjoy!

    Recipe #441176

    This was on a little card in the middle of my Cooking Light Mag (I think). It was an advertisement from Kelloggs. This recipe is amazing...it is lowfat, low sugar and high in fiber. I am very surprised at how moist it is and a very nice lemon flavor. I have made it with All-Bran and when I didn't have any I made it with Fiber One (Original). Sorry Kelloggs, I liked the Fiber One better. Just crush them up a little. Enjoy!!

    Recipe #431980

    I make this with my home canned tomatoes and fresh veggies....This is quick and I always have the items on hand. Most people who don't like tomato soup love this one.

    Recipe #418778

    I got this from a cookbook in my late Grandmothers collection who died in 1986. This is in a small paperback book published by Wesson Oil in 1928. My husband loves french dressing and asked to try this. The recipe below is exactly how it is in the book. They didn't add the garlic in the ingredients it might have been a typo. Note: I can't leave any recipe alone, so....when I make it I changed it to add a 1/2 tsp chopped garlic instead of rubbing the bowl with a garlic clove. I also thought it needed a little perking up so I 1/4 teaspoon lemon juice and a little more worcestershire. Enjoy.

    Recipe #351279

    This is a very light and fluffy custard my mother-in-law made when my kid's Dad was little. I have been making this since 1986. If I skip a Holiday dinner I hear about it for a long time. I bake this in a very large, tall sided, square corningware dish. A five liter is the perfect size. This is put in a lasagna pan with water put around it to create a water bath. It will puff up - so make sure you have enough room in your dish.

    Recipe #339175

    What do you do with all those cucumbers left at the end of the season and are too tired to make anything that is time consuming? You make relish!! I do this all in a food processor. This is my own mixture and it changes some years depending on the garden.

    Recipe #326100


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