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    You are in: Home / Cookbooks / Miss Annie's Favorite Recipes
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    448 recipes in

    Miss Annie's Favorite Recipes

    This cookbook contains some of my favorite recipes. Not all tried and true recipes, but I have eaten ALL of these dishes (no, not all at once ). I hope you can find something you might like.
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    These beans make a lovely side dish, especially with pork or beef. Prep time includes marinating. This recipe is from River Road III Cookbook of Louisiana.

    Recipe #42053

    The explosion of flavors in this dish of cabbage are really a nice experience. It has a nice texture and it goes well with pork or beef or chicken.

    Recipe #42059

    A good side dish and gives the squash a new twist! The original recipe calls for bacon or bacon drippings. You may substitute chicken bouillon cubes instead.

    Recipe #42061

    This is my adaptation of the recipe in the River Road Recipes cookbook from the Junior League of Baton Rouge, La. This has been around at least since the 1960's and is still a favorite. It tastes better the next day after it is made. It freezes beautifully.

    Recipe #42065

    This dish is absolutely fantastic. It has some wonderful ingredients that give a taste treat experience you won't forget.

    Recipe #42068

    These make a wonderful fall dish with a fruity twist. The apricot and sweet potato flavors really go well with each other.

    Recipe #42070

    This vegetarian braise combines mellow fall colors and flavors punctuated with brilliant cranberries and dark walnuts. Sweet and savory apple and pumpkin are pulled together with fresh cider. Serve with a hearty whole-grain bread and wine or apple cider.

    Recipe #42072

    From "The Joy of Grilling". Lamb is a popular meat for skewering, and this marinade is deliciously tangy. The lamb sirloin costs a few cents more, but worth it. Prep time includes marinating time.

    Recipe #42074

    Wilted fresh spinach with a little olive oil has lots of flavor to complement the blue cheese and pine nuts. Most of the work can be done ahead of time and the dish completed in the oven just before serving.

    Recipe #42076

    This is so good. Give it a try when you have overnight guests.

    Recipe #44127

    I can't remember where I found this recipe, but it sounds so good. I have not made this recipe.

    Recipe #44128

    Try these treats on your next overnight guests, or for Thanksgiving, or Halloween. They are sure to be a hit. Courtesy of the Beaufort House Victorian Bed & Breakfast Inn

    Recipe #44130

    For large gatherings, I think this salad would go over great! This is one of the best tasting macaroni salads I have ever had! I know there are a lot of ingredients, but don't skimp. The flavor sensation is absolutely incredible!! I saw this on Food Network's 'Calling All Cooks', and got the recipe from the website. This recipe serves about 25 people. NOTE: The ORIGINAL recipe calls for 1-2 Tbsps. garlic salt, and that's the way I entered the recipe. If you are salt sensitive, I suggest you use less. You can always add more.

    Recipe #44133

    This quiche is creamy with no crust. It is in response to a request.

    Recipe #44811

    If you like sweet onions, you will like this dip. Served hot and bubbly.

    Recipe #44985

    If you like garlic, you will like this appetizer.Add a special touch by garnishing with fresh parsley sprigs. Prep time includes 1 hour sitting at room temperature.

    Recipe #44988

    Bouchee is French for "small patty" or "mouthful". Each one of these little bites are crowned with a buttery cashew. From The Summerhouse Sampler cookbook, Columbus, Georgia.

    Recipe #44993

    These are wonderfully different. Try them at your next party.

    Recipe #44998

    This cheese tastes a lot like French Boursin au Poivre. It is better if you make it a couple of days before serving. Prep time does not include setting time.

    Recipe #45010

    From Necessities and Temptations cookbook, Austin, Texas. These are tasty nuts with cocktails, and a great food gift.

    Recipe #45013

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