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Country Cooking Magazine Recipes - Yahoo Recipe Search
Food.comThis meatloaf recipe has been in my 3-ring binder of recipes clipped and pasted from magazines for a long time. I think it may originally have been from Good Housekeeping magazine. Anyway, it's one of the best meatloafs I've ever had and I'm posting it on Zaar for safekeeping!Leftovers make GREAT meatloaf sandwiches!Food.comBased on a recipe from Cook’s Country magazine, February/March 2006. Makes enough to frost 24 cupcakes. Semisweet chips also work well in this recipe. Cooking time includes 30 minutes refrigeration time. This frosting can be refrigerated for up to 5 days.Food.comThis recipe came from a recent edition of "Cook's Country" magazine. It is an authentic mid-western chili, served with all the "toppings."Food.comThis comes from Cook's Country and I love everything from their magazine. I'm always looking for new pasta recipes, and I adore cilantro.Food.comDon't waste hours marinating flank steak before cooking it. Coating the grilled steak with a potent sauce adds just as much flavor. The recipe is from Cook's Country Magazine.Food.comThis is a recipe I found in one of my recipe magazines (I think Cook's Country). It is a really nice side dish with grilled meat or fish and, it is a nice alternative to your everyday potatoes.Food.comMy DH grew up on this cake! Of course, his mom had a recipe from a hotel in New York that presumably someone paid $1k for back in the fifties! Now, I believe that's an urban legend, much like the similar urban legend surrounding the famous super model's cookies of the 80's -- and I can't even remember her name! Yet her cookies were sold in airports and in cookie boutiques across the nation for years (they may still be out there!). The urban legend is all about someone paying an exorbitant price for a recipe so the disgruntled payer shares the recipe with the world at large so that it eats into so-and-so's profits (i.e., by folks making the special recipe themselves and not buying it). I'm not buying the urban legend! So there! This recipe is not about cookies; it's about classic red velvet cake. This recipe is based on the one from the magazine Cook's Country, December/January 2007. I hope you enjoy this! BTW, my DH would really love a copy of the one his mother made -- please let me know if you've posted it or have it! :) NOTE: This recipe must be prepared with natural cocoa powder. Dutch-processed cocoa will not yield the proper color or rise.Once this cake is made, you may cover and refrigerate it until ready to serve, up to 3 days.Food.comThis is a recipe I found in Cook's Country magazine. If you like a little spice and something different - this is it! I make it every year and give it as Christmas gifts from my kitchen.Food.comThis recipe is described as a cross between a cookie and tender white cake. It's from "America's Best Lost Recipes" by the editors of Cook's Country magazine (2007). They recommend baking one batch at a time and cooling the cookie sheets completely between batches
