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This time of the year there is so much fresh fruit it is easy to put some of it up. That is what my Mother always called it, putting it up. Today they are called...
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Jicama adds a California twist to this fresh vegetable salad made with diced tomatoes, cucumber, bell pepper, and red onion. It's tossed with a lemon vinaigrette.
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This is a decadent lobster bisque that is surprisingly easy to prepare. Your guests will be impressed and feel pampered. I serve this with salad and hot, buttered French bread.
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This creamy butternut squash soup with two sources of protein - chicken and quinoa - makes a filling, comforting soup perfect for Fall.
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This chicken salad has a creamy dressing and is best served over crisp lettuce leaves.
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Bacon and hash brown potatoes bring a hearty and filling dimension to this slow cooker split pea soup.
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This easy corn chowder cooks in an Instant Pot(R) in under 15 minutes. Using the Saute function helps it come to pressure faster and cuts down on overall cook time.
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Don't wait for a wedding to make this delicious and comforting soup with kale, tiny pasta, and tender little beef meatballs.
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Cute mini-quiches contain spinach, imitation crab, and 3 different cheeses. Serve them warm topped with sour cream and salsa or just grab a couple for an easy, portable breakfast.
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Kidney beans, cabbage, and bacon are a great combination of flavors and textures. This crowd-pleasing salad brings them together with a creamy vinaigrette dressing.
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Roasted eggplant, tomato, onion and garlic are seasoned with thyme, pureed, then heated with cream and topped with goat cheese in this rich soup.
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Get Parker County Peach Barbecue Sauce Recipe from Food Network