this pie is so good i actually ask people to give me zucchini so i can make it. if you like pumpkin pie, you will probably enjoy this pie as well. (in fact, when fall rolls around, this is the recipe i use to make my pumpkin pies.) the original recipe is from my husband's great aunt gin. i have found it works well to freeze the puree for winter use. i just warm it slightly in the microwave before adding it to the other ingredients. that way it will be more like when i make it with freshly cooked zucchini. i have also found it works fine to use a can of sweetened condensed milk in place of the evaporated milk, sugar and honey.
fresh bright green asparagus is just wonderful and adding a nice cheese and lemon flavored sauce, topped with sun dried tomatoes and pine nuts… not only is an appealing dish to the eye, but tasty as well! this recipe was made especially for the rsc# 11 co
i found this one while wandering the website of the australian vegetarian society's website. it really reflects how modern aussie cuisine has been influenced by other regions of the globe. plan to try this soon but posting it untried for the zaar world
i got the basic recipe from a friend and jazzed it up a bit. his recipe called for bacon bits and i used real bacon, baked in the oven. one of the best burgers i have made. i recommend baking the bacon in th oven instead of pan frying.
i got this from publix. i use pork chops instead of tenderloin. it's very quick and easy but i only get about two chops out of this mix. so, i double it or triple it depending on how many chops i make.
this is a delicious way to warm up in cold weather. my children love this and request it often. this recipe is a combination of a few baked potato recipes i found in one of my favorite crockpot cook books, 'fix it and forget it.' enjoy!
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