This is my mom’s recipe, and it is delicious! It can be served as either a salad or dessert. This recipe can also be used to make parfaits. Simply layer the salad, extra whipped topping, crushed cookies and repeat. Top parfaits with a dollop of whipped topping. Or, to serve as a pie, pour into a graham cracker or cookie crust and chill before serving.
Sliced tomatoes are marinated in olive oil with chopped fresh thyme, oregano, parsley, chives and garlic, then topped with Parmesan cheese to make a garden-fresh side dish.
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This flavorful thousand island is peppered with bits of hard-boiled egg, sweet pickle relish, black olives, red bell peppers and a sprinkling of ground cloves.
This is an easy to make departure from your traditional chili. This recipe calls for pepperoni, mushrooms and a jar of prepared spaghetti sauce. Every time I make this for others, I am always asked for the recipe.
A fantastically rich and deeply flavorful spread of pork and pork fat with a few seasonings makes a wonderful old-time appetizer or small bite to enjoy on buttered toast.
Tired of green bean casserole? Try this fresh green bean dish that is worthy of the holidays!
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Sweet and wonderful. Crushed pineapple and whipped topping are folded into pistachio pudding mix. The bowl is popped into the refrigerator to set and chill. Serves twelve.
Shredded green plantains are shaped into patties, then fried until crisp. Serve these “little spiders” as a snack or side dish.
