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Cabbage and lime salad with roasted peanuts from Lee Bros. Simple Fresh Southern

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Old-Fashioned Biscuits

(Food Network Magazine, April, 2013)

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Honey Wheat Bread

(Sunset, April, 2008)

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Everyday Whole-Wheat Bread

(EatingWell, January/February, 2009)

This whole-wheat loaf is excellent for sandwiches, toast or eating plain. It has a light, springy texture and a mellow, slightly sweet grain taste from cracked wheat. The crust is crisp when the bread is first baked, but gradually softens as it stands. Recipe by Nancy Baggett for EatingWell.
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On January 21, 2009, 11:58 am reciperose said:

Excellent wheat flavor, hearty texture but not too dense, delicious with cheeses or winter soups. Super easy and makes the house smell great!


Bacon And Honey Red Cabbage

(Every Day with Rachael Ray, November, 2006)

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Hungarian Casino Egg Salad

(The Artisan Jewish Deli at Home by Nick Zukin, Michael Zusman, 2013)

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Beef Stroganoff

(30 Minute Meals, Episode: From Russia With Love, Season: 5)

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Beef Stroganoff

(Southern Living, January, 2003)

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Chocolate Chip Cookies Straight Up or with Nuts

(Demolition Desserts by Elizabeth Falkner, 2007)

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Chicken And Dumplings

(Semi-Homemade Cooking With Sandra Lee, Episode: Comfort Food 2, Season: 3)

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Pork Satay Appetizer

(Health, October, 2001)

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Artichoke Gratinata

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Megadarra (Brown Lentils and Rice with Caramelized Onions)

(Cooking Light, October, 2001)

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Stilton Cauliflower Soup

(Gourmet, January, 2003)

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Double-Berry Smoothie

(Every Day with Rachael Ray, July, 2012)

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Apple-Berry Smoothie

(Southern Living, September, 2014)

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Chicken Burritos

(Southern Living, March, 2001)

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Kathy’s Oreo Chocolate Shake

(Mercury News, May, 2008)

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Brownie Bites

(Food & Wine, September, 2006)

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Tropical Fruit Smoothie

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Smashed Potatoes With Wagon Wheel Fondue

(Food & Wine, December, 2014)

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Best-Ever Potato Latkes

(Food & Wine, December, 2014)

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Braised Port Lamb Shanks

(Chuck’s Day Off, Episode: The Bread Guy, Season: 2)

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Classic Hamburger for Two

(EatingWell, May/June, 2011)

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Classic Hamburger

(Saveur, July/August, 2002)

The higher the meat's fat content, the juicier the burger will be but the more it will shrink; we prefer 80 percent lean beef.
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Broiled Lemon-Garlic Chicken

(Food Network Magazine, December, 2009)

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