This dressing is made in the blender and has lots of great taste sensations - garlic, ginger, minced celery, ketchup, soy sauce, lemon juice, vinegar and oil.
Assemble the ingredients the night before, and bake this casserole in the morning. Stand back and wait for the compliments. I've made it with fat free cottage cheese, egg substitute, and reduced fat sausage; the taste is still wonderful!
Delicious meat and veggie dumplings combine beef, cabbage, carrot, and onions. Just boil them in water, and serve hot with soy sauce, or add them to a soup.
At the campground where my husband and I have a trailer, the campers hold and auction of baked goods every Fourth of July. I donated this moist bundt cake last year and it brought in the highest bid! I often use black walnuts in place of regular walnuts because they add a special flavor.
Blackberry chefs top this pudding with sabayon featuring vanilla-infused whiskey. At the Farm, the chefs flavor a 1.5-liter bottle of Jack Daniel's whiskey for three weeks. Our adaptation cuts the infusion time back to four days; you can let the mixture stand for even less time, though the vanilla flavor will be milder.
A friend of mine graciously shared her 'secret recipe' for this bread with me. It's become such a family favorite that I'm not allowed to enter my family's get-togethers without this bread in hand!
Tender and tasty, these rolls have been a favorite among our friends and family for more than 23 years. I'm the official holiday baker for our clan, so I bake dozens of these come Christmas.
Chopped broccoli, crumbly bacon and lots of grated cheese, and red onion too are doused with a lovely red wine vinegar and mayonnaise dressing, and chilled.
I created these chewy granola bars while searching for a healthy snack for my family. Now, wherever we go, folks request these bars--and the recipe. -Janis Loomis of Madison, Virginia
