a recipe (originally by ann tremont) my mother put in a cookbook that i have modified quite a bit. every time i bring this to work, everyone wants a piece (and there's not enough to go around).
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Home & Garden > Kitchen, Dining & Bar > Flatware, Knives & Cutlery
Home & Garden > Kitchen, Dining & Bar > Small Kitchen Appliances
Home & Garden > Kitchen, Dining & Bar > Glassware & Drinkware
Home & Garden > Kitchen, Dining & Bar > Small Kitchen Appliances
i found this recipe in an amish cookbook i borrowed from my mom. i haven't made this yet but plan to sounds yummy! this is supposed to be baked in the oven but i will use my slow cooker.
hi-ho thar! tis be a wonderful sprin' meal wit' fresh baby arugula, asparagus, mushrooms, topped wit' toasted pine nuts.
i found this recipe in better homes and gardens magazine. it won in their prize tested recipe section. i make this all the time and people always ask for the recipe. i always improvise with this. sometimes i add mangoes, cucumbers and/or romaine hearts. t
in responce to a reguest i dug this out of some old fishing recipes.
this is a great appetizer served with slices of light or dark rye bread. the proportions of marmalade and mustard used are up to you. i usually just slather enough on the top to cover the whole salami....you may use less than specified, or more. servings
this recipe is like a cross between crisp waffles and warm banana bread. i like my waffles crispy and the amount of butter in this batter gives these wonderful waffles a nice crisp. beverage recommendation: the toasted pecans and the sweet waffles pair ni
we call this basset hound cheesecake because the lady we got it from raised bassets. it's delicious!
this recipe came straight from toh magazine. great cold weather casserole. just throw together a salad and you have a complete meal.
these little crispy treats are great served in wedges as an appetizer or whole as an entree. they are simply a mexican tortilla "pizza" with homemade enchilada sauce, seasoned black beans and traditional toppings. adjust the amount of toppings to suit you
blue corn was a staple for the pueblo indians of northern new mexico. the blue-purple kernels produce a coarser consistency and sweeter, nuttier taste than yellow or white corn. this bread rises high and proud. this recipe was printed on the package of bl
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