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Shredded Apple Carrot Salad

Reviewed: May 6, 2014
This is one of those Why Didn't I Think of This? recipes. Not all that complicated, uses ingredients that, just from reading the list, you KNOW will be fabulous together, but you'd never tried it till you saw it somewhere. THANK YOU for being the one to think of it! I didn't have Granny Smiths, which tend to be huge, so I used two Pink Lady apples, instead. And I pretty much use olive oil for everything, so, of course, used that instead of safflower, along with the dried parsley I go through by the bushel. I loved it so much that when I moved it from the tossing bowl to the serving bowl, I grabbed a spoon to snarf up the last of the shredded goodness and the juices that had mixed with the dressing. Served with sautéed shrimp and quinoa with a little EVOO and balsamic vinegar, with chopped almonds and dried cranberries. SUCH a lovely, easy dinner!
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Apple Bacon Tomato Soup

Reviewed: Oct. 16, 2013
SOOOOO good. Thanks for putting this recipe in your email yesterday; I probably wouldn't have found it by searching that particular set of ingredients! Like other reviewers, I used the bacon fat to saute the onions, garlic and celery, and used the soup pot to cook the bacon, as well. Why dirty three pots instead of two? I doubled the recipe, as I'm going out of the country, and wanted some to freeze for my husband, as well as leftovers for me! I also used cannelini (Italian white beans) instead of pintos, because I'm not fond of the everlasting crunchiness of pintos. My local Super Target didn't have stewed tomatoes of any kind, so I used Italian seasoned diced tomatoes, and threw in a sweet pepper from my garden. It was plenty salty from the canned produce and the bacon, so didn't need any added salt. The apples were so beautiful simmering in the red wine that I almost hated to put them in, but oh! they added another layer of tasty goodness to this simple and warming soup.
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Cornell Chicken Marinade

Reviewed: Sep. 2, 2013
My aunt worked for Cornell's home ec department in the 50's till she retired in the early 80's. We got a copy of this recipe, all the way in Minnesota, from her, and it was the only barbecue chicken we had, after that! I'd lost my copy, and wanted to make it for Labor Day dinner today. THANK YOU for posting this delicious barbecue recipe!
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Corned Beef and Cabbage I

Reviewed: Mar. 17, 2013
THIS is a traditional corned beef and cabbage. Not with beer, not with, heaven help us! KETCHUP or brown sugar glaze. Picture yourself in Ireland in the late 19th century. You are not one of the ruling class, but you want something special for the feast day of your country's patron saint. You will not have the sugar or the reprehensible ketchup, but you can, because you've saved for it, afford a brisket (not a particularly fine cut of beef) and you'll have access to potatoes, cabbage and carrots, because they keep well. The chances that you'd waste a good beer in your cooking water, when you could drink it, are slim. BTW: soda bread, sure. Hot cross buns? Not unless it's holy week: the cross is for the Passion, you know. And I seem to recall someone claiming French bread with corned beef. NEVER. If you're Irish, the soda bread works. If you are Jewish, slice it and serve it on good rye bread. Or, if you are Irish and not Jewish, but love Reubens, do that with the leftovers. Thanks for the easy primer for those who are unsure of the traditional way to prepare their St Patrick's Day corned beef!
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