I'm going through all of my old recipe magazines and posting the recipes so I can finally ditch the mags. This is from a 1997 issue of Taste of Home. Cook time is chill time.
Author: Lisa Lou Who
Author: Ian Knauer
This recipe can be made up to 2 hours ahead of time;let cool, then cover and let stand at room temperature. If you use the maximum amount of chili flakes this dish will be quite HOT. The recipe comes from...
Author: Barb G.
Make and share this Misr Wot (Ethiopian Spicy Lentil Stew) recipe from Food.com.
Author: RawSpiceBar
Make and share this Curried Carrot Bisque recipe from Food.com.
Author: Jacques Lorrain
This is a nice variation of Salisbury Steaks without the common addition of creamed soup. From the American Heart Association cookbook.
Author: lazyme
Make and share this Baba Ganouj ( Baba Ghanoush ) recipe from Food.com.
Author: Linda Sundbye
Grilling the eggplant adds a wonderful smoky flavor. But broiling or roasting it makes a dip that's just as delicious. The eggplant can be grilled or broiled several hours or up to 2 days before making...
Author: JackieOhNo
Adapted from Cooking Light. The crust has a crispy texture like a thin-crust pizza, and it was soo delicous that it reminded me of my trip to Italy, where the tomatoes tasted so fresh. My husband and I...
Author: vegwifeyshan
Make and share this Orange-Glazed Shredded Carrots recipe from Food.com.
Author: JacquelineS
I wanted to make something that my picky DD would eat on a night when I was trying to make Japanese food. So I paired two of her favorite foods! I used green vegetable flavored noodles I got from my local...
Author: CraftScout
This is a low carb version of Cracker Barrel's Cheesy Hash Browns, made with spaghetti squash. It is very flavorful, with a great "comfort food" texture and a little crunch. The squash can be microwaved...
Author: ORTNmom
From a Surinam cookbook. Sorry, took directions literally from book. Prep and cook time are estimates.
Author: Vanja77
I love the garlic beets served by our local Greek restaurant. This recipe is inspired by CountryLady's recipe #135758 and makes a nutritious side.
Author: puppitypup
Easy to make and yummy. Better than any soup out of a can. Yes, it uses canned tomatoes, but you know what I mean...
Author: didyb
From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it.
Author: Sheynath
I think I found this recipe at a local farmers market. I haven't tried it yet, but it looked really good to me because I love the components of the recipe. At least this way I won't have to hunt for one...
Author: Muffin Goddess
The first time my husband tried this he hogged the whole bowl. Now I usually double the recipe if we're having guests.
Author: Mirj2338
My SIL got me hooked on these mushrooms. Adapted from Desperation Entertaining by Beverly Mills and Alicia Ross. Chill time is 8 hours to 2 days.
Author: ratherbeswimmin
I created this recipe at a time when i am growing a tad weary of salads and side salads and wanted a great vegetable side dish. I have always loved my Aunt Norma's stewed squash, and keeping her souther...
Author: shimmerchk
This borscht (soup) is very different. I developed this recipe in Palm Springs, CA. The Kraft Catalina dressing gives the soup a most delightful taste.
Author: William Uncle Bill
Ricotta Cannelloni is a great pasta dish with pumpkin that is perfect for when you have guests over.
Author: hard62
By the title of the recipe, you can tell where it came from. It is great. I cut this recipe in half and it worked great.
Author: taillightsinsightbb
Based on a recipe from Michelle Garner's cookbook, Quick French Cuisine. I've been making these appetizers for years and they are always a smash hit. I hope they are for you, too!
Author: mersaydees
Make and share this Sweet & Sour Asparagus recipe from Food.com.
Author: Bergy
Make and share this Wild Mushroom Soup With Horseradish Cream recipe from Food.com.
Author: Samantha in Ut
Wonderful flavor, fun for a picnic. You can swirl the cream through the soup at the last minute to have a nice white green pattern
Author: Bergy
This is a recipe that my mom has made every summer since she was little. My brothers and I anxiously wait for the New Jersey tomato crops because that is the only tomato my mom will use! The key to this...
Author: LNiessner
From Betty Crocker and posting for safekeeping. "These mounds of flavorful mashed sweet potatoes nicely accompany ham, turkey, and pork. They're even more impressive when piped into rosettes". Can be made...
Author: WiGal
This comes from my Victory Garden Cookbook. When summer's harvest is coming to a close, this is a great way to wrap up the leftovers in the garden. This only makes 6 pints, so I usually double or tripple...
Author: BakinBaby
From lakeside.organic.com. This salad recipe demands those gorgeous colorful heirloom and specialty carrots available at farmers' markets, local nurseries (or your very own garden!). Use different colors...
Author: COOKGIRl
Make and share this Grilled White Asparagus With Egg Topping recipe from Food.com.
Author: katew
This is a quick and easy recipe that can be done almost completely on the grill. It's perfect as an appetizer or even as a side dish. If you want to change it up a bit, simply add a toasted bun and it...
Author: aronsinvest
This is a middle eastern type of dish. It is easy to make. We like to eat it with basmati rice on the side. It is supposed to be more of a vegetable dish, so only 2 lamb chops are used. If you want more,...
Author: Pesto lover
I dare you to keep these for three weeks. We can't help but nibble them right out of the oven. Use in any recipe that calls for sundried tomatoes, or make up your own!
Author: Geema
Another great recipe from Wilson Farms in Lexington MA. (This place is like Disneyland for foodies -- it's paradise!) This is really delicious, and great for fall cooking.
Author: KLHquilts
These appetizers are beautiful to look at (very colorful) and wonderful to eat. They are the focal point of any appetizer tray I have ever done. Yes, they are a bit "diddly" but well worth the effort.
Author: Just Call Me Martha
This is my sister's creation that she often brings to gatherings. (I took the liberty of naming it) It is always a crowd pleaser. Easy to prepare and produces a large quantity. I use my Penzey's Greek...
Author: Kitchen Witch Steph
Make and share this Purple Sprouting Broccoli and Asparagus Salad recipe from Food.com.
Author: MarieRynr
A Laotian recipe shared with me by a dear friend of mine. So easy and refreshing. It reminds me of cold watermelon on a hot day.
Author: Kaarin
The carrots are the star here, so use the freshest and best quality produce that you can find. Also, for best results please use fresh dairy butter--no substitutes. Very simple and tasty glazed carrots...
Author: BecR2400