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    38 Recipes

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    There are several recipes posted which are similar to this, but by the Gods of the 60's, this is the basic one so many of our bridge-playing, menthol-cigarette-smoking, cream-of-mushroom-soup-casserole-making mothers had ready for us after school. I do the same for mine (without the bridge, cigs or Campbells) and they are always devoured. The recipe doubles and triples, butter substitutes well for the shortening and I use whatever nuts are on hand - they all work.

    Recipe #370157

    This is a combination of altered, unrelated recipes that turned out wonderfully. The creamy sage sauce is the real star, and could be used with other meat preparations such as roast pork, veal or why not turkey? If you're a sage fan, this one's for you. Prep time doesn't include brining.

    Recipe #484086

    From the Pomona College Magazine featuring alumni chefs. This one by Maya Kaimal is not overpoweringly spicy, but delivers lots of flavor levels and works well with other types of poultry/meats.

    Recipe #493916

    From "Laura Groveman's Kitchen". Laura says this is a sandie with a twist: it has that sandie melt-in-your-mouth texture along with some chunky texture from the chopped peanuts and chocolate chips. The dough is on the crumbly side, but if you use your hands in the final mixing, it all comes together easily and produces a really special cookie.

    Recipe #418797

    This comes courtesy of DH's Italian cousin, Teresa. It has to be made 6+ months in advance, but is worth the wait. Posting now in autumn as pretty soon clementines will be flooding the market. Prep time doesn't include the long wait.

    Recipe #488687

    Such a great pasta to prepare early in the day and serve cold or tepid when it's a so hot you don't feel like eating. With this recipe, you do. From Luigi Carnacina's Great Italian Cooking. (Prep time doesn't include cooling.)

    Recipe #484715

    In Italy, turkey is often prepared as you would with a chicken breast fillet. Since it's so low in fat, it dries out very quickly. This fast cooking method and creamy sauce produces a nice and easy little dinner. Come to think of it, bet the sauce would be nice on left-over roast turkey. Can't remember where this came from, so let's pretend I made it up. Update 4/14/10: Just made the sauce with low-fat cream cheese and it was every bit as good as with regular, so I'm changing the recipe. Who needs the extra calories? I recommend doubling the sauce, at least the cream cheese and milk. And it's lovely on chicken fillets as well.

    Recipe #374460

    It's winter. Hothouse tomatoes taste like pink chalk. This soup, made with canned tomatoes, actually summons up a sense memory of those glorious August and September fresh tomato soups.

    Recipe #349143

    The recipe's title is a mouthful, but it does pretty much describe the dish - except it should also say "Wonderfully Easy and Delicious" at the start. Courtesy of the Francisco Bread Company which provides a photo of it looking yummy on a bed of couscous nestled beside baby salad greens & a lemon wedge.

    Recipe #489182

    This is very similar to recipe #414264, but I've altered the ingredients somewhat and include how to make the fun chocolate leaves to put on top. It's a snap to pull together with your mixer and doubles beautifully so you can gift one or freeze one for the future. I don't remember the recipe's providence, but EVERYONE, short of small children, loves this divine dessert.

    Recipe #489147

    These reasonably low-cal carrots are full of flavor and complement just about anything. They'd be perfect for a picnic as they're to be served at room temperature; they're also delicious cold. I clipped this from a magazine years ago. Prep time doesn't include 48-hour marinating. P.S. First "salad" 15 year-old boy has eaten and requested again in like FOREVER.

    Recipe #451242

    A Sunset Magazine reader's recipe which I've modified. It's wonderfully satisfying and fresh and tastes like summer.

    Recipe #374471

    14 year-old DS brought home 19 orate (porgys) that he'd caught with his cousin. So proud! But they're a plain, bony white fish that need some ommph. I poached them in a court boullion, boned them :( and served them with the following garnish, and Perfect Microwave Rice with some cheese stirred in. It made for a lovely summer meal. Now if he'll just put his fishing pole away for a few days...

    Recipe #388726

    Spring brings us all this gorgeous but pricey fresh asparagus. I don't mind the expense for the pleasure of steamed spears. But I've found that in making risotto, using a frozen product often gives as much flavor, and is easier and cheaper. Step 6 is where I veer away from traditional risotto making - something I figured out when my kids were little and I wanted to be with them rather than stand at the stove, stirring. This early prep saves you at least 10 minutes of on-your-way-to-varicose-veins time.

    Recipe #364483

    Shrimp + butter + garlic = LOVE. From Taste of Oregon. You can serve it over pasta, but we like it as is, with some crusty bread to sop up the sauce.

    Recipe #429749

    There's something about potatoes mixed with lemon juice and fresh herbs that says "perfection." This particular combination is adapted from Sally Schneider's "A New Way to Cook" and was a good accompaniment to Baked Eggplant with Feta Cheese.

    Recipe #428809

    This is from Bakespace.com, credited to Culinaryalchemist. It truly is my favorite way to prepare tenderloin; then plate the slices on a bed of mixed small leaf greens. Make sure and fix the garlic-infused olive oil at least the day before; prep time does not include this. It never seems to matter if the tenderloin is bigger or smaller. With the help of a meat thermometer to watch the internal temp, it comes out tender and just a bit pink everytime. Leftover oil is good to use for any other dish; just remove the garlic cloves and store as usual.

    Recipe #374463

    This is from the sweet "The Supper Book." Author Marion Cunningham says, "This is simply a baked potato with a bright yellow egg sitting on top of it, but when you mash the egg into the buttered potato it's like the sun coming up over the mountains." We enjoy this for breakfast, lunch, or dinner. It's a one portion recipe which obviously can be doubled and re-doubled all you want.

    Recipe #430112

    This is from Luigi Carnacina's "Great Italian Cooking". He calls it Summer Salad, which I think is only half-true. Any salad recipe calling for fresh asparagus means Spring has sprung to me. This doubles well and is a tasty and colorful addition to a lunch buffet. The recipe says to use 1 cup of vinaigrette but I've never used that much. So drizzle it on with caution and use the rest for future salads. And try and cook the asparagus, beans and artichoke hearts to the "al dente" (8 minutes and poke) point so it doesn't become Mushy Spring Salad.

    Recipe #419529

    This is how they make it here in Northern Italy.

    Recipe #505954

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