This is from a church cookbook. It sounds like it would be different with the use of TANG. I loved TANG as a kid, so did my kids. I haven't bought TANG...
Author: True Texas
Make and share this Red-Hot Cashew Brittle recipe from Food.com.
Author: Boomette
Have not tried this yet. Given to me by someone. The instructions said this is a rich soup, so small portions recommended. From a Pueblo recipe. Serve...
Author: Outta Here
Make and share this Orange Chipotle-Spiced Pecan Mix recipe from Food.com.
Author: wicked cook 46
Make and share this Fresh Fruit With Various Toppings for 2 recipe from Food.com.
Author: jrthrmn
First place winner of the 2009 Craze-E contest. I created this simple yet sophisticated salad in the spirit of Mark Bittman's minimalist column in the...
Author: Marla Swoffer
Make and share this Grilled Beef Tenderloin With Red Wine & Pistachios recipe from Food.com.
Author: southern chef in lo
Found a photocopy of this in my recipe file. Mrs. H.D. Baxter of Charleston, WV is named as the contributor.
Author: Shawn H
A lovely preserve which would be totally healthy if it weren't for the sugar! A great gift when canned correctly in nice kilmner jars
Author: robd16
The recipe for this fruit dip was found in the 2009 cookbook, Touch of Home's Best Holiday Recipes. Preparation time does not include the time needed for...
Author: Sydney Mike
A refreshing lemon/limey guacamole recipe that is neither too spicy nor too tangy. Great for someone who cannot handle too much spice or heat. The lemon/lime...
Author: Chef DNA1611
Tacos filled with a delicious, rich "cheeze" made of cashews and cilantro, topped with crumbled nut "meat"! The cheeze keeps for 3-4 days in the fridge...
Author: Sharon123