Recipes

Actions Name Comments User
(private) Sourdough Starter  Use glass or plastic to make and store! Use whole wheat flour, whole rye flour or unbleached bread flour to make.  Joyce McGuire
View Shortbread (buttery)  Makes 2 dozen  Joyce McGuire
View Shortbread    Joyce McGuire
View Sauce, Sweet and Sour  Replace part of water with reserved pineapple juice if desired  Joyce McGuire
View Sauce, Marinara Spaghetti  Very good. I like this MUCH better than store bought.  Joyce McGuire
View Sauce, Enchilada   Can be frozen  Joyce McGuire
View Sauce, Chocolate  From Chris and Brenda Handel  Joyce McGuire
View Sauce, Barbecue thick    Joyce McGuire
View Sauce, Barbecue  Good on ribs, chicken and pork chops  Joyce McGuire
(private) Sante Fe Chicken Fajita Soup    Allan McGuire
View Samosas - Beef  Very good. Not like the ones in Swaziland.  Joyce McGuire
View Samosa - Dough    Joyce McGuire
View Salsa, tomato, for canning  Makes 6 or 7 pints  Joyce McGuire
View Salsa, Black Eyed Pea  Mom M. brought us some when Megan was born. Very good!  Joyce McGuire
View Salsa 2, tomato for canning  Use apple cider vinegar, lemon juice or lime juice  Joyce McGuire
View Salmon, Grilled    Joyce McGuire
View Salad Dressing, Honey Mustard  This is better than store bought.  Joyce McGuire
View Saffron bread  1 loaf; Similiar to bread from Calumet, Michigan. Great with Thimbleberry jam. This bread was our special treat when we went up North and we always brought some home to freeze for later.  Joyce McGuire
View Royal Icing for Cookies    Joyce McGuire
View Roosterkoek (Braai Bread)  From Rose Hatton, Swaziland  Joyce McGuire

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