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    24 Recipes

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    Liptauer Cheese is an appetizer dip, a soft, smooth and cream mixture to be scoped up on crackers, potato chips, pretzels, etc. You can make this ahead of time and store in the refrigerator, but be sure to take it out before you serve it. Let it stand for about 45 minutes or until room temperature to serve.

    Recipe #107284

    Chinese dishes of this type are not cooked at the table, but this particular one adapts well to being prepared there, in an electric frying pan or wok. From Sunset Books "Oriental Cook Book" 1975

    Recipe #179126

    My DG and I like Mac 'N' Cheese since it is so easy to make and filling. However, we like it a bit spicier than most and thought..."how would it taste if we added Nacho Cheese Sauce instead of cheddar etc.?" Well, let me tell you, this is quite spicy. (well, we think so). Hope you enjoy it too

    Recipe #127092

    This came from a cookbook my mother-in-law (Vera Duncan) put together. It was contributed to the cookbook by Debbie Crawford. We make it often for our friends and have gotten good reviews over it. Try may like it...after all "...Sometimes you feel like a NUT...sometimes you Don't"

    Recipe #105582

    My Spousal Unit Elaine found this recipe when she was living in Nebraska..It is similar to the Runza recipe posted elsewhere on the website, however it is a one-pan recipe and does not call for the inclusion of the bread dough...(which is the part of the Runza I disliked)

    Recipe #92145

    This is our version of an old Betty Crocker recipe. Again, since we are garlic freaks, we kicked up the garlic and tried other improvement. This is a great side dish or along. Great for potlucks.

    Recipe #69399

    This receipe come from a Restaurant in New Hope called Mother's. The receipe was provided to Cuisine Magazine, Oct 1983 edition.

    Recipe #73120

    This is in reply to a request for mac and cheese. I copied this from Alton Brown "Good Eats" from the food network. Does take a bit of work, but well worth it. You can add tuna, hot dogs or any other kinds of additions you want.

    Recipe #107712

    WAY back in the 80's, I attended chef school and one of the recipes we made was for a Buche Noel. It was very labor intense, but very tasty and very pleasing to the eye...If you have the time it is well worth it

    Recipe #73124

    An old recipe Gleaned from the pages of Cuisine Magazine (Oct 83)...probably no longer available, make good stuff maynard

    Recipe #73116

    unknown where this came from, probably the Tabasco sauce website since it uses their 7 spice brand of tomatoes.

    Recipe #129427

    I got this recipe from M.S. Milliken & S. Feniger, all rights reserved. (what and where I don't know) The main change for my taste (because we don't eat Pork), was to make it all ground beef, but you can certainly use as directed or mix veal or some other type of meat.

    Recipe #128585

    The dough for the flaky bread "Paratha" can be baked plain or stuffed with any number of delicious fillings. Keema (meaning ground meat) Paratha is considered a delicacy and is served only in fancy Indian Restaurants.

    Recipe #73118

    My spousal unit and I are garlic freaks and also love the garlic butter served with seafood. Since we do not eat lobster or shrimp, we wanted something with that garlic butter taste and decided to "kick it up a notch" with Emeril's Essence.

    Recipe #69398

    I found this recipe in an old cookbook published back in the 80's. I've never tried it, but hey...any new chicken recipe to try couldn't hurt

    Recipe #73111

    we got this recipe from (who know where)...and we tweeked it up with a little more dressing and an usual twist. Most of these dressings call for cider or white wine vinegar. We opted to go with red wine vinegar with garlic. It gives the finished product a weird color, however the final taste is very tasty and will also notice the absence of any sugar. The recipe calls for pepper, however my DG doesn't care for pepper, so I leave it out for her. It is tasty either way. ENJOY!!!

    Recipe #117698

    From an Old Better Homes and Gardens Heritage Cookbook. The narrative below is from there. When the ranch cook wanted to be especially nice to the cowhands he made a boiled pudding sometimes called Son of a Gun in a Sack. Raisins or dried apples and suet were added to a soft dough. Following the old colonial method, the mass was placed in a cloth sack and boiled in a big kettle of water until done. Perhaps it got its name because it was so much trouble to make.

    Recipe #246832

    I was looking for this recipe and was unable to find it here at the 'Zaar. I was watching "The Essence of Emeril" and he did this recipe. The only change I made to it is making the bacon optional and replacing it with olive oil. Bacon is not Kosher and therefore can't be used. I suppose you COULD use a Beef Bacon, but there is not the same amount of fat as you get from bacon. I would recommend a good Olive Oil instead of the bacon if you wish.

    Recipe #108958

    The title of course is a play on words from the song "Some Enchanted Evening." We previously submitted our tuna macaroni salad recipe and were glad that some of you enjoyed it. We experimented with using canned salmon instead of tuna and it was just as delicious as the other recipe. It was an unexpected taste for some of our friends. I hope you enjoy it as much as we.

    Recipe #105609

    Recipe #73122

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