Recipe from Michele Shiamone of Warren, Ohio 1 lb bacon 1 large onion 1 cup ketchup 1/4 cup brown sugar 1 tablespoon vinegar 1 tablespoon Worcestershire sauce 5-6 cans french cut green beans In
Recipe from Michele Shiamone of Warren, Ohio
Recipe from June Eldridge of Tennessee 1/2 lb. bacon 1/2 lb ground meat 1 onion, chopped 1 2lb can of pork n beans 1 can kidney beans 1 can butter beans 1/4 cup molasses 1/2 cup brown sugar 1/2
Recipe from June Eldridge of Tennessee
Recipe from Victoria Farrish of Virginia
Recipe from Angela Wilson of Town Creek, Ala.
½ c butter 1 c onion, diced 1 c celery, diced 2 cloves garlic, minced 16 c herb stuffing mix (not instant – use the bags of stuffing) OR substitute 16 c of cubed, stale French bread 1 tsp each
Recipe from Bill Carville of Louisiana
Recipe from Peggy Bryan of Tennessee
2 T butter 1 ½ c onion, diced 1 c green bell pepper, diced ½ c celery, diced 2 cloves garlic, minced 16 c herb stuffing mix (okay to substitute cubed, stale bread) ½ c water 1 T dried parsley 1
4 T flour 4 T olive oil 2 c onions, diced 2 c celery, diced 1 cup green pepper, diced 2 cloves garlic, minced 1 pound hot Italian sausage (I use turkey) 1 pound lean ground beef ½ tsp ground
Recipe from Sandra Freeman of Alabama
1½ tablespoons minced fresh cilantro 1 tablespoon chopped fresh parsley 1 tablespoon fresh lime juice ¼ teaspoon salt ¼ teaspoon black pepper ¼ teaspoon cumin 1 (15-ounce) can black beans,
Recipe from Flemings Prime Steakhouse and Wine Bar in Madison, Wis.
Stone fruits work well in sweet and savory dishes. Try them on the grill or in salads as well as in desserts or fruit salads for a refreshing treat.
2 Tbsp. canola oil 2 Tbsp. cumin seeds 1/2 Tsp. curry powder 4 cups water 2 cups basmati rice 2 Tsp. salt 1. In 3-quart saucepan over medium heat, heat canola oil until very hot, but not smoking.
Recipe from Nancy Buckley of San Miguel, Calif.
Recipe from Robin Mattox of South Carolina
Recipe from Bonnie Saucier of Moss Bluff, La.
Recipe from Freda Jones of North Carolina
Recipe from Leigh Davis of Georgia
Recipe from Shannon Wood of Kentucky
Recipe from Angel Petty of Alabama
Recipe from Sandy Erickson of Nevada
Recipe from Pam Richards of North Carolina.
Recipe from Linda Ginther of St. Helens, Ore.
Recipe from Claire LeMoine of Denham Springs, La.
Recipe from Anita Nadeau of Ware, Mass.
Recipe from Mary Ann B. of Ore.
Recipe from Georgene Trewatha of Mo.
- 3 to 4 California kiwifruit, peeled and diced (1 1/2 cup) - 2 medium tangerines or 1 orange, peeled and diced - 1 cup peeled and diced jicama - 1/2 cup diced sweet red or yellow bell pepper -
Mustard greens are the most pungent of the cooking greens and lend a peppery flavor to food.
Recipe from Wanda Dixon of Tennessee
Recipe from Joyce Guffey of Poplar Bluff, Mo.
Recipe from Cori Loughman of Greenfield, Ind.
Recipe from Carolyn Davis of Pride, La.
Recipe from Rolando Parra of Texas
Recipe from Janet W. of Iowa
Tomatoes are here in abundance and are perfect for sauces, side dishes, salads and toppings.
2 medium avocados 2 tsp lemon juice 1 pint cherry tomatoes 1/4 medium Vidalia onion; chopped 3 tbsp rice vinegar 1 tbsp olive oil Salt and pepper to taste Peel and pit avocados. Cut into
Colorful and full of crunch, this salad will please even the non-veggie people.
Recipe from Angie Cox of Mo.
Recipe from Jose Manuel Garcia
Recipe from Susie Smith of Va.
Recipe from Virginia Fisher of Independence, La.
Smooth and richly flavored from roasting, these sweet potatoes are delicious served with pork, poultry, or veal.
Recipe from Wendy Causey of Ga.
Recipe from Candace N. Sakuda
Recipe from Olean Brown of Oaklandon, Ind.
Recipe from Don Kuhn of Saginaw of Mich.
Recipe from Italian Cooking & Living Magazine
Recipe from Tracy Knight of Winnsboro, TX
Recipe from Vanishree Shashank of Ore.
Recipe from Judy of Ala.
Recipe from Verna Bryant of Miss.
Recipe from Betty Chester of Tenn.
Recipe from Amanda Gaddy of Shawnee, Okla.
Recipe from Carol Benoit of Morgan City, La.
Recipe from James Patterson of Madison, Wis.
Recipe from Michelle Johnson of Louisiana
Recipe from Samantha Roberts of Roanoke, Va.
Recipe from Ruthie Huckaby of DeRidder, La.
Recipe of Steve McRae of San Diego, Calif.
Recipe from Vickie Yeiser of Mt. Sterling, Ky.
Recipe from Cyril Robinson of Carbondale, Ill.
Recipe Provided By: Janet Glazier of Thomson, IL
With Thanksgiving only a week away it's time to get out the recipes and start preparing for the big day!
Recipe from Elizabeth LeClerc of Wolcott, Conn.
Recipe from Candy McMenamin of Lexington, S.C.
Recipe from Shirley Ridiner of Fayetteville, Tenn.
Recipe from Chirs Carroll of Chicago, Ill.
Recipe from Brandy Girdner of Stilwell, Okla.
of Pierre, Louisiana
Recipe from Kirk Duvall of Tenn.
This year for St. Patrick's Day, try making cabbage a different way! Use it a in a soup, salad or even stuffed.
Recipe from Jenny Facer-Marsh of Ohio
Recipe from Brenda Conner of Jackson, Ky.
Recipe from Kim Harville of Clarkston, Mo.
Recipe from Jeannie of Ala.
Recipe from Connie Parker of Ind.
Recipe from Valerie Moore
Recipe from Donna Toney
Recipe from Kitty Glabis of Lithuania
Recipe from Brandi Sutherland of Knoxville, Tenn.
Recipe from Sharon Logan of OH
Recipe from Ann Johnson, Ind.
Recipe from Viveca Wallingford of N.C.
Recipe from Amanda Osborn, Mo.
Recipe from Deborah Russell of Ala.
Recipe from Tiffany Wolfe of Ill.
Recipe from Hope Gaskill of TX
Recipe from Kelley McNair of Huntsville, Ala.
Recipe from Beth Carley of La.
Recipe from Diane Rock of Providence Forge, Va.
Recipe from Julianne Vooys of Schenectady, N.Y.
Recipe from Kay Greer of Ind.
Recipe from Donna Mallott of Kennett, Mo.
Recipe from Jo Cuka of Meckling, S.D.
Recipe from TJ Thompson
Recipe from June Eldridge of Tenn.
Recipe from Jennifer Smith of Va.
Recipe from John Johnson of Nev.
Recipe from Robyn Amos of Mocksville, N.C.
Recipe from Kenya Tranquillo of Grandy, N.C.
Recipe from Panny Millikan of Ind.
Recipe from Georgene Trewatha of Campbell, Mo.
Recipe from Thea Franklin of Reno, Nev.
If you like risotto, but don't want all the work, you'll love this recipe!