Candied Brussels Sprouts with Bacon
by Karen Atkins

Simmer Brussels sprouts in chicken stock over medium heat until tender. Drain. Mix sprouts with butter, liqueur, salt and pepper, to taste. Top with Panko and bacon. Broil until golden and crisp. Serve warm.   >> read article
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Apricot Blue Cheese Spread
by Karen Atkins

Vigorously beat blue cheese and butter together until they are completely combined. Add the liqueur and chill. Just before serving, stir in pecans, and then serve on crackers or ham sandwiches.   >> read article
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Apricot Liqueur
by Karen Atkins

Making your own fruit liqueurs is easy and inexpensive. In addition to enjoying them on their own, or you can enhance appetizer and entrée recipes with your own custom concoctions. While they make beautiful gifts presented in jars or bottles that have been purchased at a grocery store, I’ve had great luck finding more distinctive gift jars and bottles at Goodwill and the Salvation Army for only a dollar.   >> read article
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Waldorf Salad Recipe
by Karen Atkins

The first Waldorf salad recipe is credited to Oscar Tschirky, a maître d’hotel at the Waldorf Hotel, later named the Waldorf-Astoria. It was introduced in the late 1800s, at which time it did not include nuts. The nuts first appeared in the 1920s and I’ve never been served one without them. Thankfully.   >> read article
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Baked Apples Recipe
by Karen Atkins

Karen Atkins's baked apples recipe

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Celery Root Remoulade Recipe
by Deb Terrill

The tan root is a twisted mass of somewhat hairy skin covering a pale flesh that is riddled with small holes, fissures and spots. Getting past its unfortunate exterior and uncovering the slightly woody stuff inside yields the reward of a concentrated celery flavor in a crisp, non-stringy and less watery form. This flesh gives great flavor to soups and stews, and is pretty good as a salad too, especially in the form of the classic remoulade.   >> read article
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Creamy Celery Root Soup Recipe
by Deb Terrill

The tan root is a twisted mass of somewhat hairy skin covering a pale flesh that is riddled with small holes, fissures and spots. Getting past its unfortunate exterior and uncovering the slightly woody stuff inside yields the reward of a concentrated celery flavor in a crisp, non-stringy and less watery form. This flesh gives great flavor to soups and stews, and is pretty good as a salad too, especially in the form of the classic remoulade.   >> read article
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Nutty Raisin Rainbow Chard Salad Recipe
by Karen Atkins

This salad is hearty and contains enough protein to call it dinner. Besides being good for you, it is ridiculously pretty. Serves four.   >> read article
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