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Archives for March 2018

Sardine Filled Pastry Roll

March 30, 2018 by mgrc Leave a Comment

Convenient tinned luncheon sardines combine with hard-cooked eggs to make a tasty filling inside a quickly prepared flaky pastry. Serve in slices with or without a dollop of sour cream. Makes 8 to 10 appetizer portions. Hot and Cold Appetizers, Section 1, Card 15.

Filed Under: Appetizers & Snacks, My Great Recipes, Recipes Tagged With: Appetizer, MyGreatRecipes1981, Pastry, Sardines

Deviled Peas

March 29, 2018 by mgrc Leave a Comment

It’s not clear in this recipe for Deviled Peas what size of a pan to use. My guess would be a 2-quart casserole dish as this goes into the oven for 30 minutes. What do you think? From Cross Country Cookery.

Filed Under: Cross Country Cookery, Recipes, Vegetables Tagged With: Casserole, Peas, Vegetables

Tangy Tuna Cocktail

March 28, 2018 by mgrc Leave a Comment

Here is a way to serve that standby, tuna,as a refreshing first course. Presenting it in handsome shells adds a touch of elegance. You might also serve the salad as a luncheon main dish for 3 to 4 people, adding hot garlic bread and iced tea. Good served with thinly sliced pumpernickel bread and butter….

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Filed Under: Appetizers & Snacks, My Great Recipes, Recipes Tagged With: Appetizer, MyGreatRecipes1981, Tuna

Coffee Brandy Creme Caramel with Grasshopper Variations

March 27, 2018 by mgrc Leave a Comment

If you’ve tried Espresso Creme Brulee and loved it, but can’t abide the astronomical number of calories contained in the smallest spoonful, try this coffee-flavored creme caramel, similar in appearance to the creme brulee but incorporating only a fraction of the calories. After-Dinner Drinks, Card 11 of the 2-in-1 International Recipe Card Collection suggests serving…

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Filed Under: 2 in 1 Collection, Beverages, Dessert, Recipes Tagged With: 2 in 1, Cocktail, Dessert, Liqueur

Haymarket Chocolate Chip Cookies

March 26, 2018 by mgrc Leave a Comment

These are thin and crispy chocolate chip cookies that are often found in cookie shops. The edges are browned and crisp, but the centers remain pale. Be sure butter is at room temperature and soft so that the dough will be of the consistency to bake down into flat and wide cookies. My Great Recipes…

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Filed Under: Cookies & Candy, My Great Recipes, Recipes Tagged With: Chocolate Chips, Cookies, MyGreatRecipes1981

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My Great Recipes 1981

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