Recipe from Mari Williams of Mississippi
Recipe from Italian Cooking & Living Magazine
Recipe from Sue Conrad in So. Pasadena, Fla.
Recipe from Sherri Butler of Kentucky
Recipe from Melissa Woosley of Kentucky
Recipe from Brittney Blume of Blythewood, S.C.
Recipe from Mari Williams of Mississippi
Recipe from Sabrina VanCleve of Iowa
Recipe from Melissa Goff of Fort Sill, Okla.
Recipe from Carol Reed of Tennessee
Recipe from Elizabeth Miller of Kentucky
Recipe from Kym Allen of Virginia
Enjoy a savory warm meal this winter with a pot of delicious fondue!
Recipe from Faith Hacker of Lexington, Ky.
Recipe from Mike Zimmerle of Illinois
Enjoy some mini breakfast quiches.
Recipe from Carol Douglass of Garfield, Ariz.
Recipe from Mrs. Mah Sr.
Recipe shared by Nori Kelley of California
Recipe from Erica Laust of Iowa
http://www.bestbonesforever.gov/recipes_main/party.cfm
Recipe from Ginny Michael of Glen Allen, Va.
Source: Heart Healthy Home Cooking - African American Style http://www.nhlbi.nih.gov/health/public/heart/other/chdblack/cooking.pdf
Recipe from Candis Moore of Burkeville, Va.
From soup to salads, pastas and pizza, you can have a vegetarian lunch that is delicious and satisfying.
Recipe from Italian Cooking & Living Magazine
Serves 6 Prep time: 15 minutes Ingredients: 2 cups assorted green and black olives 2 rosemary sprigs, cut in half 3 garlic cloves, chopped 1/4 cup extra-virgin olive oil 1/4 tsp. dried chili flakes Salt,
Recipe from Trisha Hill of Tennessee
Recipe shared by Jennifer of Georgia 1 package of bacon 8 oz. of sour cream 8 oz. of mayonnaise 1 tsp. garlic powder 1 pinch of salt (to preferred taste) 4 - 6 medium tomatoes (diced to bite
Source: CDC
http://apps.nccd.cdc.gov/dnparecipe/RecipeDetails.aspx?RecipeId=465&Search=&PageNumber=1&SortBy=TA&PerformOrSearch=-1&Fruits=&Vegetables=&MealTypes=24
Recipe from Georgene Trewatha of Campbell, MO
Recipe from Nona Parris of South Carolina
Recipe from Connie Campbell of Lyndhurst, Va.
Recipe from Dusti Walters of Junction City, Ky.
Recipe from Marilynn Young of Pennsylvania
Recipe from Rosalyn Sprinkles of Portland, Tenn.
- 1 pound baby carrots, peeled & washed - 1 1/2 tablespoons olive oil - 1/2 cup chopped scallions - 3 cloves fresh garlic, minced - 1 16-once can garbanzo beans, rinsed & drained - 1/2 teaspoon cumin -
If you want kids to learn to enjoy vegetables, show them!
Recipe from John Jokoty of Ind.
Recipe from Virginia Fisher of Independence, La.
Recipe from Jim Dunston of IA
Recipe from Tammy Espe of Ga.
Recipe from Georgene Trewatha of Campbell, Ill.
Recipe from Myria Rogers of Ga.
Recipe from Amanda Gautreau of Denham Springs, La.
Recipe from Maria Alfaro of Russellville, Ala.
Recipe from Kathi Limoges of R.I.
Recipe from Celena Jones of Dawson, Ga.
Recipe from Faith Hacker of Lexington, Ky.
Recipe from James Patterson of Madison, Wis.
Recipe from Georgene Trewatha of Campbell, Mo.
Recipe from Ann L. Ogle of St. Louis, Mo.
Recipe from Sharon Crady of Linden, Ind.
Recipe from Robert DuBos of Baton Rouge, La.
Recipe from Georgene Trewatha of Campbell, Mo.
Recipe from Randy Seratte of Skiatook, Okla.
Recipe from Jeanne Rheaume of Monaca, Pa.
Recipe is from Georgene Trewatha of Campbell, Mo.
Recipe from Shirley Ridiner of Fayetteville, Tenn.
Spice up school lunches with new twists on old favorites and some unlikely but delicious options like crab cakes, calzones, or pasta.
Recipe from Joyce Austin of Bethpage, Tenn.
Recipe from Nedra Olenick of Wichita, Kan.
Recipe from Chef Sharynne Frazer of Las Vegas, Nev.
Recipe from Virginia Fisher of Independence, La.
Prep time: 20 min
Total time: 1 3/4 hours
1 round bread
6oz cream cheese (soft)
2 cups sour cream
1 cup dieced ham
1 can green chilies
1/2
Recipe from
Marianne Knuts
of Pierre, Louisiana
Recipe from Markie Travis of Calif.
Recipe from Darren Grant of Bossier City, La.
Recipe from Vicki Angelo of Yorktown, Va.
Recipe from William Kendie of Greenbackville, Va.
Recipe from Nikki Caldwell of Cape Girardeau, Mo.
Total Time: 30 min
1-8 oz. Cream Cheese, room temp
2 fully cooked smoked sausages chopped
3/4 cup of shredded sauerkraut drained
2 Tbs. Worcestershire
3
Recipe from Jolene Anderson of Wash.
Recipe from George Santos of Calif.
Recipe from Andrea Guerrero of Ind.
Recipe from Barb of Mich.
Recipe from Ann Shaner of IA
Recipe from Mary Wood of ME
Recipe from Italian Cooking & Living Magazine
Recipe from Ruth Murchison of Tenn.
Recipe from Eva D of S.C.
Recipe from Tiffany Thompson of Ala.
Recipe from Olean Brown of Oaklandon, Ind.
Recipe from Rita Ward of Albany, Ga.
Submitted by Amanda Kelley of Highland Home, Ala.
Recipe from Amanda Kelley of Highland Home, Ala.
Recipe from Darrell Lucas of TX
Recipe from Nyenye Johnson from Ala.
Recipe from Theresa Danylak of N.Y.
Recipe from Cindy Pitochelli of Nev.
Recipe from Danielle Skasko of Va.
Recipe from Bill Voss of TX
Recipe from Deni Lathrop of Sacramento, Calif.
Recipe from Thea Franklin of Reno, Nev.
Ingredients: 1 16-oz. sour cream 1 8-oz package cream cheese, softened 1 6-oz can crab meat, drained 1 small white onion, finely chopped 4 green onions, chopped 1 5-oz. can water chestnuts, drained
Recipe from The Gastronomer
- 3 to 4 California kiwifruit, peeled and diced (1 1/2 cup) - 2 medium tangerines or 1 orange, peeled and diced - 1 cup peeled and diced jicama - 1/2 cup diced sweet red or yellow bell pepper -
Recipe provided by: Joshua King of Columbia, South Carolina
Recipe provided by: Tammie Vester of Bismarck, MO
Recipe Provided By: Mary Holcomb of Columbia, South Carolina
Recipe provided by: Gabrielle Johnson of Gilbert, South Carolina
Recipe from Susan Hernandez of Baton Rouge, La.
Recipe from Pam McGriff
Recipe shared by Carlese Carroll of Georgia
Recipe from John Harris of Reno, Nev.
This recipe involves marinating small chicken cubes in spices and batter before frying them as snacks to eat when breaking the fast at sunset.
2 cans smoked oysters 1/4 cup light vegetable oil 1/2 lb bacon 3 tbsp minced garlic toothpicks Cut bacon strips in thirds. Wrap a bacon slice around each oyster and place a toothpick through
Who doesn't love crunchy snack mix?
Change the line-up of fruit each time you make this recipe!
These are a great treat throughout the fall and winter, and make a wonderful surprise for your kids' lunch boxes!
