ssue of Living Without magazine.
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Combine first 11 ingredients in a large nonstick skillet; place over low heat, and cook, stirring constantly, until mixture is smooth and bubbly. Gently fold in crabmeat. Spoon into serving bowl, and garnish, if desired.
Serve with French bread slices toasted with Casino Butter (recipe posted separately).
ork. Serves 8.
Canadian Living Magazine: March 2007.
Cook orzo according to package directions; drain. Rinse with cold water; drain.
Combine orzo, carrot, and next 5 ingredients; set aside.
Combine lemon rind, lemon juice, vinegar, salt, pepper, and minced garlic. Gradually whisk in oil.
Pour vinaigrette over orzo salad, tossing gently. Cover and keep chilled.
Wrap head of garlic in foil. Bake at 375 for 45 minutes.
Squeeze the soft garlic from the head into a blender or processor.
Add remaining ingredients. Puree until smooth.
This recipe freezes beautifully. Sometimes I double or triple the recipe and freeze it for future use.
This recipe is from Coastal Living, Marc Murphy (\"Tarragon Butter on Grilled Oysters).
Pulse first 5 ingredients in a food processor until combined. Add remaining ingredients; process until well blended, stopping to scrape down sides.
Spread mixture on French bread slices; bake or grill until toasted. Cover; refrigerate or freeze remaining butter.
Combine cream cheese, confectioners sugar, peanut butter and milk in a large mixing bowl; beat at medium speed with an electric mixer until well blended.
Fold in whipped topping; spoon into crust and sprinkle with peanuts.
Chill 8 hours.
auce. Serves 12.
Canadian Living Magazine: March 2007.
Cut the first 4 ingredients into strips.
Pour boiling water over all and let sit for 5 minutes; drain.
Combine remaining ingredients.
Pour over drained peppers.
Bring to a boil for 5 minutes; stir occasionally.
Chill; serve over grilled or fried seafood.
Excellent with shrimp scampi and pilaf.
Sort and wash soup mix; place in Dutch oven.
Cover with water 2 inches above soup mix; let soak 8 hours.
To speed soaking time: boil 2 quarts water; add bean mixture and boil 3 minutes.
Remove from heat; cover and let stand 1 hour.
Drain and proceed as directed.
Drain soup mix and return to pan; add 2 quarts water and ham hock.
Bring to boil; cover.
Reduce heat and simmer 1 1/2 hours.
Stir in tomatoes and next 4 ingredients.
Bring to boil; reduce heat and simmer, uncovered, 30 minutes.
Remove ham hock; remove ...
p. Serves 16.
Canadian Living Magazine.
Combine cheeses, herbs, garlic, salt and pepper.
Thinly slice zucchini and tomatoes into bowls.
Butter an 8 or 9 x 2-inch square pan.
Arrange 1/2 zucchini slices in pan.
Sprinkle 1/4 cheese mix over.
Then arrange 1/2 tomato slice and 1/4 cheese over tomatoes, then arrange remaining zucchini and again, 1/4 of cheese mix.
Top with remaining tomato slices and last of cheese mix.
o 2 weeks.).
Canadian Living Magazine.
omatoes or cheese).
Canadian Living Magazine Summer 2005.
In large saucepan, bring rhubarb, ketchup, water, onion, garlic, brown sugar, mustard, vinegar, Worcestershire sauce, salt and hot pepper sauce to boil. Reduce heat and simmer, stirring often, until rhubarb is tender, about 20 minutes.
Transfer to blender or food processor; puree until smooth. Let cool. (Make-ahead: Refrigerate in airtight containers for up to 1 week or freeze for up to 1 month.) Makes 2 1/2 cups.
Canadian Living Magazine: May 2002.
Cook broccoli according to package directions, omitting salt; drain well.
Combine eggs, soup and oregano; mix well.
Stir in tomatoes and broccoli.
Spoon mixture into a lightly greased 10 x 6 x 2-inch baking dish; sprinkle with Parmesan cheese.
Bake casserole, uncovered, at 350\u00b0 for 30 minutes or until bubbly.
This recipe originally came from Southern Living magazine. It makes a great Christmas happy for friends and teachers.
Place roast on a rack coated with cooking spray in roasting pan. Rub roast with salt and pepper and set aside.
Heat marmalade in microwave on high 10 seconds or till melted. Add mustard and rosemary, stirring till blended. Brush mixture over roast.
Bake at 425\u00b0F for 45 minutes (or until meat thermometer registers 155 degrees).
Remove roast from pan, cover with foil and let stand for 10 minutes. Meanwhile, place roasting pan on stove top over medium heat and sprinkle flour over juices. Gently and constantly whisk and cook for 1 ...
his was taken from Southern Living Magazine to which I added the
Mix these thoroughly; add tears of joy and sorrow and sympathy for others.
Fold in 4 cups of prayers and faith to lighten other ingredients and raise the texture to great height of Christian living.
After pouring all this into your daily life, bake well with heat of human kindness.