1566 adapted cuisine home magazine Recipes

ground turkey, chopped onion, frozen mixed vegetable, thawed, tomato paste, beef bouillon granules, water, sugar, ground red pepper, salt, black pepper, parsley, potatoes, skim milk, smart balance, low fat cheddar cheese

water, brown sugar, sugar, salt, salmon fillets with skin, more) alder-wood smoke chips , soaked in water 30 minutes, drained

water, yeast, sugar (you need a kitchen scale for this), salt (you need a kitchen scale for this), bread flour, water , to boil, egg white, cinnamon (optional), raisins (optional), poppy seed (optional), dried onion or garlic (optional), sesame seeds (optional)

mild ground sausage, diced onions, sliced celery, sliced fresh mushrooms, swanson chicken broth, sage, salt & pepper (optional), cornbread mix (each packet enough for 6 servings of cornbread), butter or 3/4-2 cup margarine

water, chicken bouillon granules, dried onion, chili powder, cumin, garlic powder, paprika, cayenne pepper (to taste), rice, chopped fresh cilantro (optional)

active dry yeast, water, all-purpose flour, salt, baking soda, cold water, coarse salt or kosher salt, assorted mustard (great with honey mustard!) (optional)

russet potatoes, eggs, bacon (or sausage), onion, peeled and sliced thin, sharp cheddar cheese, shredded (or cheese or your choice), salt and pepper

home canned salmon , drain out juice, egg, bread or 1/2 cup cracker crumb, milk, onion powder, salt and pepper, dried parsley

ground beef , lean, tomato, mushrooms, green pepper, garlic, olive oil, onion, red pepper

tomatoes, (3 x 16 oz) cans, chopped, lentils, washed, chick peas,(3 x 16 oz) cans, onion,chopped, vegetable stock (5 cups), garlic, basil, turmeric, sage, thyme, black pepper, ground

russet (baking) potatoes, onions , halved lengthwise and thinly sliced crosswise (4 cups), salt, black pepper, unsalted butter, olive oil, chopped fresh chives

tube of 3-inch-diameter refrigerator biscuits, butter, fresh shiitake mushrooms, stems trimmed, caps sliced, all purpose flour, chopped fresh thyme or 2 tsp dried, vegetable broth, madeira