Everyday Cooking Recipes

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Negroni Cocktail II Ready Time: 5 Min "Something different. Gin, campari and sweet vermouth make a refreshing and sophisticated cocktail."

Nell's Cabbage Salad Ready Time: 10 Min "This cabbage and noodle salad goes perfectly with all lunches and lite dinners!"

Nepalese Scrambled Eggs Ready Time: 25 Min "The Nepalese version of scrambled eggs: fried red onions, exotic spices and fresh coriander combined with fluffy scrambled eggs. Served on toast these eggs make a great breakfast treat."

Neptune Pasta Salad Ready Time: 25 Min "This my original recipe and very easy to make. It's good for a light supper, and co-workers love it when I bring this to potluck lunches. --Deborah Baumgarten Jacksonville, Florida"

Neptune's Favor Ready Time: 50 Min "A base of spinach is covered with a mushroom, onion, and hard cooked egg sauce, then topped with snow crab and Swiss cheese. My grandmother passed this recipe to me, she always made it with artificial crab chunks. Yummy!"

Neptune's Favorite Crab Bisque Ready Time: 20 Min "This lovely crab bisque is simple and quick, and absolutely delectable! Garmnish with chervil or parsley. Enjoy!"

Never-Fail Fudge Ready Time: 45 Min "Confectioners' sugar, cocoa, butter, milk and vanilla are cooked in a double boiler, then beaten like mad and spread in a pan to cool into fudgey gloriousness."

New England Blueberry Coffee Cake Ready Time: 40 Min "The aroma of this cake is heavenly, and the taste is scrumptious! It's wonderful with mid-morning coffee. You can also serve it at brunch, or with ice cream as a dessert. The blueberries help make this a special treat."

New England Clam Chowder III Ready Time: 30 Min "Institutional size!"

New England Potato Soup Ready Time: 40 Min "While on our honeymoon in New England, my husband and I walked into an old country store and were immediately swept off our feet by the aroma of soup that was cooking. We each ordered a bowl and found it to be absolutely delicious! We tried to persuade the cook to give us the recipe, but she said it was a secret. Upon returning home, I experimented until I came up with this recipe, which is very close."