Recipe Publishing Network

It has been an almost eleven year journey to this point some ups some downs but it has come to the point where my MS has taken the ability to properly maintain the sites anymore on a daily basis away from me. I have deliberated both personally and with friends and family and have come to the only logical choice but to focus exclusively on my health and family so as of this point the sites are all closed and I will be removing all the content from them.

I am sorry for all those that have enjoyed my recipes over the years and my unique food take on them. It is not something I have done lightly and I am sorry to disappoint any of my loyal readers. I have actually taken over four months to come to this point it was so difficult as I loved what I did and the thought of not having it is kind of like losing a part of me.

Truth is MS has taken more than I had hoped and my husband’s health is not good either so we need to take care of each other for now. I have all the content and will hold on incase someday down the road things change but for the foreseeable future I don’t see that happening. Thank you all for your support and may all your days be filled with good food.

Love,
Christine Szalay-Kudra
Recipe Publishing Network

http://www.recipepublishingnetwork.com/rpn-recipes/gravy-and-sauces/gravy-gravy-and-sauces/homemade-gravy-recipes/

Although not as common, a dish on this side of the pond this combo in the UK is a major favorite among nationals. In the UK it goes by the name of “Bangers and Mash” with the bangers being the sausage and the mash being the potatoes. It is often served with some form of peas (seems everything there is) you can either have some with yours if you like or just the combo on its own is plenty filling and a really tasty combination. This is a real comfort food, it is elevated to gourmet status by some of the ingredients, and the manner in which some of it like the onions are cooked in is a bit above the norm.

http://www.recipepublishingnetwork.com/rpn-recipes/bread/simple-thanksgiving-stuffing-recipe/

If removing or cooking the stuffing separate and then placing it into a serving dish for all to pass around add a few sage leaves to the top for mainly decoration but it looks and smells really nice too. Making stuffing doesn’t have to be hard and in fact, other then the time it takes to prepare and put it, altogether it is really is one of the easier dish. In fact that is truly, why we love Thanksgiving feast many of the dishes are among the simplest but with loads of flavor. See cooking doesn’t have to be hard and the age old adage of keep it simple (you fill in whichever “S” you prefer) is so true on this day. It all works because it is all good basic comfort food.

http://www.recipepublishingnetwork.com/rpn-recipes/gravy-and-sauces/gravy-gravy-and-sauces/homemade-gravy-recipes/

Many of us have had pork or beef ribs but have you ever had veal ribs? If you are looking for the king of tender as far as ribs are concerned look no, further than this recipe for nice tender young veal ribs. Veal is a tender meat in most cases to begin with but place them into a pot and let them braise for two hours and you have meat that will literally melt in your mouth it is so tender. I can’t think of a better way or meat to use if what you are after is moist and soft to chew meat.

http://www.recipepublishingnetwork.com/rpn-recipes/food-and-drink/what-to-serve-with-hamburgers/

This colorful salad is kind of a hybrid in that it uses sweet potatoes instead of ordinary white potatoes and then combines it with fresh and dried fruit along with a unique and light summertime dressing to finish it off. It is clearly not your normal side dish. This is surely a side dish that will be a contrast to what you are grilling and although a bit different that is a good thing sometimes you end up surprising people with something completely new and different.