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"I feel a recipe is only a theme, which an intelligent cook can play each time with a variation."
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1. CHRISTMAS WREATH COOKIES   
Mix butter, marshmallows, coloring and vanilla in frypan. Heat until a smooth consistency. Add corn flakes. Working quickly with buttered fingers, use a tablespoon to remove some mixture; sha
2. GRASSHOPPER COOKIES   
Preheat oven to 375~. Combine first 4 ingredients and beat until stiff. Fold in remaining ingredients. Drop by teaspoonfuls on foil-covered cookie sheets. Turn oven off and leave cookies in
3. IRISH SHAMROCK COOKIES   
Cream butter and pudding mix. Add baking mix, egg and sugar; mix well. Roll on lightly floured board to 3/8-inch thickness. Cut with shamrock-shaped cookie cutter. Bake on lightly greased coo
4. SANTA'S WHISKERS   
Cream butter and sugar together. Stir in vanilla and rum extract. Stir in flour, nutmeg, cherries and nuts. Chill dough. Shape dough into rolls 1 inch in diameter. Roll in coconut. Wrap in
5. DILL DIP   
Place ingredients in a food processor or blender; cover and blend or process until smooth. Chill, covered, for at least 1 hour before serving. Makes 8 (2 tablespoon) servings. Serve with
6. PEPPERCORN DIP     
Crush peppercorns. Combine crushed peppercorns with cream cheese, milk, lemon juice and garlic powder. Beat with an electric mixer using medium speed until smooth. Makes 10 (2 tablespoon) ser
7. EASY CORN RELISH   
Drain the liquid from the corn, reserving 1/2 cup. Combine the corn with diced onion, green pepper and pimento in a large bowl. Combine the reserved corn liquid, vinegar, vegetable oil, sugar,
8. TOSSED ITALIAN SALAD     
Salad: Place spinach, lettuce, pepper strips, radish slices and onion rings in a large salad bowl and toss lightly. Dressing: In a screw-top jar combine vinegar, olive oil, garlic sal
9. CHICKEN AND VEGETABLE NOODLE SOUP     
In a 4 to 6-quart Dutch oven, combine water, chicken, bouillon, marjoram, pepper and garlic and bring to a boil. Reduce heat, cover and simmer 1 hour or until chicken is tender. Remove chicken
10. ASPARAGUS SALAD   
Snap off tough ends of asparagus and remove scales with a knife or vegetable peeler, if desired. Cut into 1 1/2-inch pieces. Place in 11 x 7 x 2-inch baking dish and add water. Cover with pl
11. CREAMY GREEN CHILE SOUP   
In a 3-quart casserole, combine onion, celery, garlic and margarine and cover with heavy-duty plastic wrap. Microwave on High for 3 to 4 minutes or until vegetables are crisp-tender. Add flour
12. TOMATO AND ZUCCHINI SALAD   
In a medium mixing bowl combine tomato, zucchini, green onions, basil and light vinaigrette. Toss lightly to mix. Line 2 salad plates with lettuce. Divide tomato mixture between plates. Sprin
13. CARROT SALAD   
In a medium mixing bowl, combine drained pineapple, reserved pineapple juice, carrot, celery or green pepper, lemon peel, lemon juice, sugar, salt and ginger. Toss to coat well. Cover and chil
14. GREEK-STYLE SALAD   
Cut tomato wedges in half crosswise. Combine them with salad greens, onion rings, cucumber and olives in a large bowl. Dressing: In a screw-top jar, combine salad dressing, lemon jui
15. PAELLA   
Rinse chicken and pat dry; remove and discard skin. Spray a Dutch oven with spray coating; add onion and garlic. Cook over medium heat until onion is tender, but not brown. Add chicken pieces


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