Category Archives: Recipes

New On Our Shelves – The Diabetes Comfort Food Cookbook by Robyn Webb:

Recipe from The Diabetes Comfort Food Cookbook by Robyn Webb Classic Mac ‘n’ Cheese Ingredients: 2 ¾ cups 1% milk, divided ¼ cup half-and-half ½ large onion, peeled and thinly sliced 1 bay leaf 5 whole peppercorns 12 ounces elbow … Continue reading

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New On Our Shelves:

My Paris Kitchen: Recipes and Stories by David Lebovitz It’s been ten years since David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France … Continue reading

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On Our Shelves: Lobster and Jumbo Shrimp Linguine

Lobster and Jumbo Shrimp Linguine 1 pound of linguine or fettuccine 4 tablespoons of butter 4 teaspoons of fresh chopped garlic 12 fresh picked lobster claws 12 cooked, deveined jumbo butterfly shrimp 4 cups white sauce (flour-thickened milk) 1/4 cup … Continue reading

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New On Our Shelves in the Children’s Room: Fairy Tale Feasts

Fairy Tale Feasts: A Literary Cookbook for Young Readers & Eaters. Tales retold by Jane Yolan, recipes by Heidi E. Y. Stemple, Illustrations by Philippe Beha. “A creative book, which folds fairy tales into a cookbook of kid-friendly recipes…Yolen retells … Continue reading

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Recipe from Graves Library Cookbook:

Kathy Lee’s Chicken 3 boneless chicken breasts 1 c Russian dressing 1 c apricot preserves 1/4 c water 1 green pepper, sliced 1 can pineapple chunks, drained Mix Russian dressing, apricot preserves and water. Pour over chicken in a 9 … Continue reading

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On Our Shelves –

Chocolate Yogurt Cheesecake Ingredients: 1/2 c hazelnuts 6 graham cracker squares 1 tsp cinnamon 2 tbsp canola oil 3 large egg whites 1/4 tsp salt 1 1/2 c lowfat plain Greek yogurt 1/2 c nonfat sour cream 3 tbsp unsweetened … Continue reading

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Recipe from Graves Library Cookbook: Marinated Fresh Vegetable Medley

1 garlic clove, halved 1 1/2 c. mushrooms, thinly sliced 1 1/2 c. cherry tomatoes, halved 1 1/2 c. carrots, thinly sliced 1 1/2 c. green onion tops, thinly sliced 1 1/2 c. green pepper rings, thinly sliced 1 1/2 … Continue reading

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