Labor Day: Sugar Free Strawberry Jiffy Jam | Submitted By: Bea
Sunday, August 31st, 2008
A simple sugar free strawberry jam.
Archive for August, 2008
Events and Gatherings: Fat Boy Nacho Cheese Dip | Submitted By: JulieCT
Sunday, August 31st, 2008
My husband named this dish. A wonderfully cheesy dip with spiced ground sausage and green chiles. Served warm with corn chips, it always goes so fast at parties. If you are lucky enough to have leftovers, it makes great breakfast burritos the next day.
Cinco de Mayo: Tres Leches Cake | Submitted By: Monica
Sunday, August 31st, 2008
The three milks in this egg rich Mexican cake are used to macerate and frost this high, single-layer cake decorated with Maraschino cherries.
Valentine’s Day: Scallops Poulette | Submitted By: KChitwood
Sunday, August 31st, 2008
Scallops and mushrooms are cooked in a white wine sauce, in this microwave version of a classical French dish.
Thanksgiving: Holiday Fudge Cake | Submitted By: Vicki
Sunday, August 31st, 2008
Makes one 9 inch chocolate cake with nutty fudge topping. Substitute your favorite nuts for the pecans in the topping and garnish.
4th of July: Summer Pasta Salad II | Submitted By: Mentha
Sunday, August 31st, 2008
Fresh vegetables and pasta with salami, pepperoni and tasty artichoke hearts make for a beautiful, crowd pleasing Summer dish.
Easter: Blueberry-Lemon Pound Cake | Submitted By: LDYBRD
Sunday, August 31st, 2008
This is a tangy variation of an old recipe. Blueberry pound cake with the added spark of lemon. I love it and so do my kids.
Christmas: Christmas Cookies II | Submitted By: Jack Dickson
Sunday, August 31st, 2008
An heirloom recipe from my mother-in-law's recipe file.
Purim: Delicious Moist Poppy Seed Cake | Submitted By: Holly
Sunday, August 31st, 2008
A rich moist lemony cake, soaked with a rich lemon syrup after baking. This cake will last a week at room temperature, and it freezes well. It is also very good sliced and toasted.
Hanukkah: Wild Goose Breasts with Orange Glaze | Submitted By: Christopher Robin Henry
Sunday, August 31st, 2008
This is a great recipe for that wild bird you're not sure what to do with. Sweet and tangy at the same time. Wild goose breasts are baked with a zesty orange glaze.