i copied this out of a magazine yesterday while at the hairdresser, being made more beautiful (grin)
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in my voyage to healthier eating, i have started using ground turkey instead of beef. in doing so... i had to make it tasty too. i do not use salt. for those that choose to season, well, that's on you.
found in "count our blessings" cookbook. in the "olden" days young ladies made these cookies before they went to a dance. when thy returned home, the cookies were ready.
in case you can't tell, i like almonds. you might not need all 5 cups of confectioner's sugar. just follow your instincts. you want it spreadable, but not too thick.
taste of home
a savory and slightly sweet sauce with a bit of spice. great for basting shrimp on the bbq and as a dipping sauce served on the side. created for zwt6 and the voracious vagabonds.
while goulash originated in hungary, vienna made it it's own. dating back to the austro-hungarian monarchy, goulash became a staple of austrian and particularly viennese cuisine and can be found in any gasthaus throughout austria. the secret to get this b
from a south african charity cookbook i helped edit. carmen beyers is the donator of this recipe. 
this is a delicious evening snack or side dish to any meal...these potato skins taste so good!....better make a double batch, these might not even make it to the table!
this recipe came from my friend who has made it famous in our office! love this stuff!
from 'simple italian cooking', by mario batali. posted to accompany following recipes: rolled flank steak with green olives and oregano, recipe #57351; and timpano di maccheronni, (the mythic pasta dome), recipe #85372.
this recipe is very simple, very easy, and tastes better than anything you'll find in a restaurant. seriously! 
a healthy, light way to add a touch of sweetness to carrots.
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