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Glögg

This traditional Swedish Christmas punch was featured in our December 2002 issue. The writer offers a warning that it's powerful…

Tunnel of Fudge Cake

Ella Rita Helfrich’s 1966 recipe called for Pillsbury’s chocolate dry frosting mix to create the tunnel of fudge. When the…

Chilled Cream of Avocado Soup

Rich and lush, with an underlying zing, this colorful soup suggests guacamole you’re actually allowed to eat with a spoon.…

Vencil’s Slow Beans

The Taylor Cafe is a tiny beer joint with two bars—a leftover from the days of segregation. It sits on…

Ruthie’s Pork Shoulder

Louis Charles Henley is the jocular pit boss at this ramshackle East Texas-style joint. (Ruthie is his mom.) Louis’ ribs…

Mediterranean Pesto

This pesto tastes great tossed with pasta and fresh, chopped Roma tomatoes. Or try it spread on toasted baguette slices…

Thai Pesto

Try this pesto stirred into a salad of rice vermicelli, grated carrots, chopped green onions, bean sprouts, sliced cucumbers, grilled…

Mexican Pesto

Toss this pesto with steamed squash, or try it stirred into rice or pasta salad. Of course, it’s good spread…

Pecan-Brie Appetizer

Yield: about 12 appetizer servings.

Nutty Chicken

Lone Star Dutch Oven Society member Beth Haynie contributed this for our November 2000 issue's story on Dutch oven cooking.

Black Forest Icebox Pie

Wayne & Jay Switzer, members of the Lone Star Dutch Oven Society, show the unbelieving that you really can make…

Sassy Meat Loaf Ring

Lone Star Dutch Oven Society master cook Bill Brummel shows us how to make ordinary ground meat into a masterpiece…
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