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Showing: Appetizer Stuffed Mushrooms - Bride's Cake

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Appetizer Stuffed Mushrooms

Submitted by: Sister Judith LaBrozzi

Heat-and-serve convenience foods are forbidden in the House of Loreto Kitchen, and residents appreciate the 'real' food we serve. Everyone reaches for seconds of these tasty morsels.

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Apple Orchard Punch

Submitted by: Michele O'Sullivan

Home Town: San Diego, California, USA

Living In: Henderson, Nevada, USA

A non-alcoholic punch combining apple, cranberry and orange juices with ginger ale.

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Apricot Swan Cream Puffs

Submitted by: Sister Judith LaBrozzi

Creating unusual desserts is a specialty of our food staff. We serve these pretty cream puffs many times through the year for special occasions or just simply to brighten someone's day.

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For a light bite, Elaine Sweet created these pretty appetizers. I really like asparagus, so Im always trying it in different things, says the Dallas, Texas reader. 'This is a delicious twist on traditional bruschetta.'

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Asparagus Hollandaise Puff

Submitted by: Leslie Cunnian

This impressive puff earns many 'oohs' and 'aahs' from brunch guests. It's relatively easy to make, so I don't mind serving it often. --Leslie Cunnian, Peterborough, Ontario

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Asparagus Rolantina

Submitted by: JLSOUKA

You might want a fork and knife to enjoy these hearty spears ...they 're prepared casserole-style and topped with melted butter.

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Asparagus Wrapped in Crisp Prosciutto

Submitted by: THAIDER

Extremely easy and elegant appetizer. Asparagus spears are wrapped in a sheath of prosciutto, then baked until crispy. A great dish to make ahead, and bake just before serving.

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Au Gratin Party Potatoes

Submitted by: Crystal Kolady

When putting on a party for their American Legion Post, my father and uncle prepared this yummy potato dish. I've used the recipe for smaller groups by making a half or quarter of it. It's simple to divide. -Crystal Kolady, Henrietta, New York

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Bacon Water Chestnut Wraps

Submitted by: Laura Mahaffey

The holidays around the house just wouldn't be the same without these classic wraps. Through the years, Christmas Eve guests have proven it's impossible to eat just one. --Laura Mahaffey, Annapolis, Maryland

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Bacon-Wrapped Scallops

Submitted by: Pamela MacCumbee

When I'm looking for more special appetizer, this is the recipe I reach for. I've also served these savory scallops for dinner. --Pamela MacCumbee, Berkeley Springs, West Virginia

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Baked Maryland Lump Crab Cakes

Submitted by: T. Kent

Home Town: Stevensville, Maryland, USA

Living In: Denton, Maryland, USA

Many people claim to have the true Maryland crab cake, but this one uses all lump meat with almost no filler added and tastes incredible!

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Baked Shrimp with Feta and Tomato

Submitted by: Laura Corbett

This savory dish gets its distinctive flavor from vermouth and oregano, not to mention the browned feta cheese!

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Beef Tenderloin Asturias

Submitted by: PIPPYMOE

Living In: Glen Carbon, Illinois, USA

Pan seared beef tenderloin steaks are bathed in a delicious blue cheese-white wine sauce in this delicious, Spanish main dish.

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Beef Tenderloin Steaks Topped with Horseradish and Dijon Mustard

Submitted by: B.J.

Living In: Wausau, Wisconsin, USA

Taste buds rejoice! Tender steaks of beef tenderloin get the royal treatment with herbs and a horseradish and Dijon mustard coating. Prep this entree for marinating a day ahead and then just bake it in the oven.

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Best White Icing Ever

Submitted by: Meghan Rey

This icing recipe is #1! It's quick and easy to make, bright white for cake decorating, and you can easily change it's consistency! This is the most important icing recipe you'll ever have. It's so basic, it makes the hassle of cake decorating so much easier! If you wish, use half shortening and half unsalted butter.

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Blue Bacon Stuffed Mushrooms

Submitted by: Maggie

Mushrooms stuffed with blue cheese, bacon, caramelized onions and garlic make a delicious appetizer!

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Braided Sweetheart Cookies

Submitted by: Rhonda Berstad

Everyone had a 'hay day' when our daughter, Naomi, married Philip Shellenberg. Naomi's grandma, Lilly Person, who has made these tender cookies for 48 years, fixed them in the shape of hearts for the wedding. They got gobbled up in a 'heartbeat'.

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