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CHICKEN CASSEROLE

3 chicken breasts

1/2 stack Ritz crackers

1 cans cream of chicken soup

1/2 tsp. poppy seed

1/2 stick margarine, melted

1/4 soup can water

1/2 (8 oz.) carton sour cream

Boil chicken breasts, debone and then chop in bottom of large

casserole. Blend soup, water and sour cream; pour over chicken. Crush

crackers, add poppy seed and spread over chicken mixture. Pour melted

margarine over top. Bake at 350°F for 30-35 minutes. Will look bubbly

when done. Serves 4.

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OYSTERS LOUISIANA

by Acme Oyster House

Ingredients:

4 oz. butter – melted

1.5 pints oysters – drained

4 green onions – chopped finely

3 cloves garlic – minced

½ lb. fresh lump crabmeat

½ cup bread crumbs

Salt and pepper to taste

Directions:

Melt butter in a skillet. Add oysters and cook until

dry. Add onions and garlic and cook slowly for at

least 10 minutes. Fold in crabmeat and crumbs. Simmer

5 minutes more. Add salt and pepper to taste.

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Cherry Cheese Crescent Braid

Braid

1 can of crescent dinner rolls

8 oz. of cream cheese

1/2 cup of sugar

1 egg

1/2 cup of chopped red cherries

1 T. of melted margarine

1 oz. of cherry juice

Glaze

1/3 cup of powdered sugar

1/4 T. of cherry juice

1/4 cup of cream

Open crescents and separate each triangle and roll out until thin.

Lay each triangle on a greased baking pan with the long point out.

Combine cream cheese, 1/4 cup of sugar , egg, cherries, cherry juice

and spread down the center of the braid. Fold points back into middle

and brush with butter. Bake at 350 degrees for 15-20 minutes. Combine

powdered sugar, cherry juice, and cream and make a glaze. Drizzle

over the braid and serve warm.

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Breakfast Bread Pudding

Ingredients

8-slice of white bread 1-pkg of vanilla pudding

1 apple chopped unpeeled cinnamon to taste

2-cups of milk 1 egg

Directions

8 slices of low fat white bread like Wonder. Break it into pieces

and let it dry out.

One package pudding

Cut up one apple, not peeled, and add to bread cubes

As much cinnamon as you like and add to bread and apples

Mix 2 cups milk and egg into the pudding mix and quickly toss the

bread mixture before pudding sets up too much

Put in sprayed 8 x 8 pan, bake until firm . Bake 350° for 30 or

until set.

Cut into 4 servings

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Shrimp to Clear Out Your Sinuses

This super-spicy shrimp dish is one of Patti Labelle’s own. She describes it

as “simple, simple, simple, and good, good, good.”

1 12-ounce can lager beer

1 cup distilled white vinegar

1 cup water

1 tablespoon hot red pepper sauce

1 teaspoon ground hot red (cayenne) pepper

2 garlic cloves, minced

2 pounds large to extra-large (31/13 to 26/30 per pound) shrimp, unshelled

Lemon wedges

In a Dutch oven, bring the beer, vinegar, water, red pepper sauce, ground

red pepper and garlic to a boil over a high heat.

Add the shrimp and cook, uncovered, stirring occasionally, until the shrimp

are pink and firm, about 3 minutes.

Drain in a colander over a large bowl.

Transfer the shrimp to a large platter

Serve with the lemon wedges an a bowl of the cooking liquid to use as a dip.

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Buttered Cornsticks

Makes about 20 breadsticks

2 2/3 cups biscuit/baking mix

1 can (8 1/2 oz.) cream-style corn

1/4 cup butter or margarine, melted

In a bowl, combine biscuit mix and corn. Stir until a soft dough forms.

Knead on a lightly floured surface for 3 min. Roll into a 10″x6″ rectangle.

Cut into 3″x1″ strips. Dip in butter. Place in an ungreased 15″x10″x1″

baking pan. Bake at 425* for 12-15 min. or until golden brown.

Quick Cooking July/August 1999

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Stewed Collards and Salt Pork

Serves 4

2 lbs. collards

1/2 lb. salt pork or slab bacon, cur into 1″ pcs.

2 onions, sliced

Salt and pepper

1/2 cup water

Fresh lemon juice (optional)

Trim stems off collard unless very young and tender. Wash but do not drain.

Cook salt pork in heavy saucepan until crisp. Remove meat and reserve. Pour

off half of fat. Saute onion in remaining fat until soft. Add collards, salt

and pepper to taste, and the water. Cook, covered, over low heat for 15

min., or until collards are tender. If necessary to prevent sticking, add a

little more water. Return meat to cooked greens, Heat through; add a little

lemon juice, if desired, and serve immediately.

Woman’s Day Encyclopedia of Cooking

BW Online | June 21, 2004 | Your Lapel Is Ringing

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Mixed Greens with Turnips

Serves 4

16 cups water

1 cup chopped onion (1 med. onion.)

2 garlic cloves, peeled

1 small dried red chile pepper

3 tbsp. white wine or rice wine vinegar

1 bay leaf

1 tsp. baking soda

3 cups cubed turnip (2 turnips)

5 cups chopped collard greens (1 bunch)

5 cups chopped kale (1 bunch)

5 cups chopped mustard greens (1 bunch)

3 tbsp. Louisana-style hot sauce

Freshly ground pepper to taste

Put the first 6 ingredients in a large pot. Bring to a boil over med. heat.

Add the next 4 ingredients. Bring back to a boil. Reduce the heat to low and

simmer, uncovered for 1 hr.

Add the mustard greens and stir to mix. Cover, raise the heat to med., and

cook for 4 hrs.

Just before serving, stir in the spinach, hot sauce and black pepper.

Per serving: Fat 0.9g, cal 90

In The Kitchen with Rosie Rosie Daley

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Dilled Okra Pickles

Makes 6 pints

3 lbs. young okra, uncut

Celery leaves

Garlic cloves

Large heads of dill and stems

1 qt. water

1 pt. white vinegar

1/2 cup salt

Pack scrubbed okra into hot sterizled jars with a few celery leaves, clove

of garlic and head of dill for each jar.

Make brine of water, vinegar and salt; heat to boiling. Pour over okra.

Seal. Let stand 3-4 weeks.

Farm Journal’s Country Cookbook 1959 Edition

Wesley’s Family Portal(in template)

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Dilled Okra Pickles

Makes 6 pints

3 lbs. young okra, uncut

Celery leaves

Garlic cloves

Large heads of dill and stems

1 qt. water

1 pt. white vinegar

1/2 cup salt

Pack scrubbed okra into hot sterizled jars with a few celery leaves, clove

of garlic and head of dill for each jar.

Make brine of water, vinegar and salt; heat to boiling. Pour over okra.

Seal. Let stand 3-4 weeks.

Farm Journal’s Country Cookbook 1959 Edition

Wesley’s Family Portal(in template)

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Dilled Okra Pickles

Makes 6 pints

3 lbs. young okra, uncut

Celery leaves

Garlic cloves

Large heads of dill and stems

1 qt. water

1 pt. white vinegar

1/2 cup salt

Pack scrubbed okra into hot sterizled jars with a few celery leaves, clove

of garlic and head of dill for each jar.

Make brine of water, vinegar and salt; heat to boiling. Pour over okra.

Seal. Let stand 3-4 weeks.

Farm Journal’s Country Cookbook 1959 Edition

Wesley’s Family Portal(in template)

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I got this off another list I am on;

True Grit – The Ten Commandments of Grits

1. Thou shalt not put syrup on thy Grits

2. Thou shalt not eat thy Grits with a spoon

3. Thou shalt not eat Cream of Wheat and call it Grits

for this is blasphemy

4. Thou shalt not covet thy neighbor’s Grits

5. Thou shalt only use Salt, Butter and Cheese as toppings

for thy Grits

6. Thou shalt not ever eat Instant Grits!

7. Thou shalt not put syrup on thy Grits

8. Thou shalt not put syrup on thy Grits

9. Thou shalt not put syrup on thy Grits

10. Thou shalt not put sugar on thy Grits either

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Blackberry Cobbler

* 8 cups fresh blackberries, washed and drained

* 1-1/4 cups sugar

* 1/4 cup all-purpose flour

* 1/4 teaspoon ground cinnamon

* 1/4 teaspoon nutmeg

* 2 tablespoons orange juice

* 1/3 cup butter

* pastry for double-crust pie

Preheat oven to 475°F. Lightly butter an 8-inch square Pyrex

baking dish.

Combine the sugar, flour, cinnamon and nutmeg in a large,

heavy saucepan or dutch oven.

Gently stir in the blackberries and orange juice. Over medium

heat, bring the mixture to a boil,

then reduce heat to low and simmer for 5 minutes. Remove from

heat and stir in butter until it

is melted. Set aside and keep warm.

Roll out half the pastry as for a pie, but cut it into an

8-inch square. Stir the blackberry mixture

to evenly distribute the fruit, and spoon half the mixture

into the prepared baking dish.

Cover with the pastry square. Bake for 10 to 12 minutes, or

until just starting to brown.

Remove from oven and spoon remaining blackberry mixture over

the baked pastry.

Roll out the remaining pastry, and cut into strips about an inch wide.

Arrange strips in a loose

lattice weave over the blackberry mixture. Sprinkle lightly with

granulated sugar, if desired.

Bake an additional 20 minutes or until browned.

Makes 8 servings.

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ALMOND JOY CANDY BARS

5 Oz. Sweetened condensed milk

1 tsp. Vanilla extract

2 Cups Powdered sugar

14 Ounces Premium shredded coconut

– OR flaked coconut

24 Ounces Milk chocolate chips

1 Cup Whole dry roasted almonds

Blend the condensed milk and vanilla. Add the powdered sugar to the

above

mixture a little at a time, stirring until smooth. Stir in the

coconut. The

mixture should be firm. Pat the mixture firmly into a greased 9x13x2-

inch

pan. Chill in the refrigerator until firm. In a double boiler over

hot, not

boiling water, melt the chocolate, stirring often. You may also use a

microwave. Remove the coconut mixture from the refrigerator and cut

it into

1×2-inch bars. Put 2 whole almonds atop each bar. Set each coconut

bar onto

a fork and dip it into the chocolate. Tap the fork against the side

of the

pan or bowl to remove any excess chocolate. Air dry at room

temperature on

waxed paper for several hours. You may speed up the process by

putting in

the refrigerator for 30 minutes.

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Quick Chocolate Banana Cream Pie
Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: 30-Minute Roadside Classics

Recipe Summary
Prep Time: 10 minutes Cook Time: 12 minutes
Yield: 8 slices

1 frozen pie shell, pricked several times with tines of a fork
1 package instant chocolate pudding, prepared to package directions
2 ripe bananas, sliced thin on an angle
1 can spray whipped cream
1 dark chocolate candy bar

Preheat oven to 425 degrees F. Bake pie shell 10 to 12 minutes, until
golden. Remove from oven and let cool.
Line the baked and cooled pie shell with a layer of chocolate pudding, half
of the prepared amount. Add a layer of bananas. Top with remaining prepared
instant chocolate pudding and remaining bananas. Cover the top with a giant
swirl of whip cream from the spray can, starting at the center and working
out. Shave a chocolate bar with a vegetable peeler and top pie with
shavings. Serve immediately.

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