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Hello,
Thank you Robin, Marnita, Trudy, Michele and Bobbie for today's recipes!
Thanks for reading,
Susan
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Recipe Requests
I'm starting a diet (again), I need to make it work this time, where so many times before it failed. I read your ThrifyFun newsletters and I would some "Sugar-Free" recipes and other "diet" recipes. Also, some hints for success would help. It would be great if you had a "Healthy" or "Diet" section for us "hard to succeed" dieters. I would love some Sugar-Free recipes, and "Diet" recipes, please help!
Glinda from Glendale, KY
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Recipes Using Orange Marmalade
Any ideas for using orange marmalade? I bought a pint jar of orange marmalade for a specific recipe which we decided we didn't like. I don't really care for marmalade on toast, biscuits, etc. so I wondered if there's other ways I can use it? I haven't tried it on the kids yet and they might like it on toast but if they don't I'd hate for it to go to waste.
Thanks for any recommendations and recipes.
Debbie from IL
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I need recipe for Watermelon Pickles.
Thanks,
Nasrin from Ithaca, NY
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My mother used to make something called canary salad. I remember it has raisins, pineapple, carrots, coconut and mayo and was really good! What I don't remember is how much of each or if there are any other ingredients in it.
Thanks in advance!
Beverly from Louisville, KY
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Today's Recipes
Ingredients
Directions
Melt chips with sweetened condensed milk, 2 Tbsp. butter, vanilla and salt. Remove from heat; stir in nuts. Spread evenly into foil-lined 8 or 9 inch square pan. Melt marshmallows with remaining 2 Tbsp. butter. Spread on top of fudge. With table knife or metal spatula, swirl through top of fudge. Chill at least 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely covered at room temperature.
By Robin from Washington, IA
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Here is an extremely frugal and easy recipe for BBQ pork. Put a pork tenderloin into your crock-pot with half a bottle of your favorite BBQ sauce. Turn on LOW for 8 hours. After 8 hours, using two forks, shred the tender, juicy meat. Eat as is or serve on buns for sandwiches. ENJOY!
By Marnita from Cumming, GA
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Pork Medallions in Cream Sauce
Trim excess fat from pork. Braise pork in saute pan in olive oil and butter. Add pint of milk and cover and simmer for approximately 1 hour or until the thermometer registers 140 degrees F. Add more milk during the process, if necessary. Remove and set aside. Depending on how much liquid is left in the pan, you may want to add more milk. If there is much excess fat it should be removed first. Mix some of the liquid with the flour and whisk into the mixture. Bring to a boil for 2 minutes. Spoon over the medallions of pork for serving.
By Robin from Washington, IA
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Heat the butter in a large saucepan. Add the shallots and cook until they are translucent, about 3 minutes. Add the mushrooms and cook 5 minutes longer, stirring occasionally. Add the chicken broth and bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes. Cool. Strain the soup through a coarse sieve, pressing the mushrooms firmly to extract all the liquid. The strainer must be coarse enough so that some specks of mushroom will go through. Season with the salt and lemon juice. Garnish with lemon slices. Serves 6-8.
By Robin from Washington, IA
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Combine all above ingredients and bake at 300 degrees F until hot.
By Trudy from Springfield, IL
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Cranberry Salsa Meatball Appetizers
Mix the salsa and the cranberry jelly together and pour over meatballs in a crockpot. Cover and cook on low for several hours or on high for a few hours, the longer it cooks the better.
These, with the salsa I use, are sometimes hot.
By Michele from Western KY
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Ecology Bread This is the best and one of the easiest bread recipes. It is a great healthy bread that also freezes well, if you have any left over to freeze! I found this recipe in a copy of Guideposts, the recipe was submitted in a story by Joel Bastille. He calls the bread Ecology Bread.
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