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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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    This gourmet recipe is courtesy of Chef April Moon, from the Flying Biscuit Cafe in Atlanta, Georgia. It will be the best low-fat muffin you have ever had!

    Recipe #41958

    This is a most requested recipe from the Luby's Cafeteria posted in response to a request. Prep time includes soaking time.

    Recipe #42870

    From the Jamison's Texas Cooking cookbook. "One pundit said that if chili were a religion, A Bowl of Red would be it's bible and Frank X. Tolbert its Moses. This recipe is courtesy of his family and it is the traditional approach to making Texas chili. The first chili cookoff was started by Mr. Tolbert in 1967 between Texas chili master Wick Fowler and Midwest humorist H. Allen Smith. Smith had been brazen enough to write "Nobody Knows More About Chili than I Do", which debunked Texas red. Mr. Tolbert tested Smith's recipe and declared it "a chili-flavored low-torque beef and vegetable soup." That led to the first World's Championship Chili Cookoff, in Terlingua, Texas, a high-noon event that ended in a draw. The first judge voted for "Soupy" Smith, the second judge voted for Fowler's entry. The last judge took a bite of Smith's chili, feigned convulsions, and fell to the floor. When he regained his voice he declared that the Midwestwern chili had paralyzed his taste buds and left him unable to vote, forcing a draw."

    Recipe #43498

    The creamy Stroganoff-like filling in this distinctive lasagna makes it a stick-to-your-ribs entree. Submitted to Taste of Home by Jane Frawley, Charles Town, West Virginia. I am posting this recipe in response to a request.

    Recipe #43572

    This recipe was submitted by Barbara McIntosh of Midland, Texas to Taste of Home and posted here in response to a request. She writes, "I've served this satisfying lasagna for years-when our children were small, they preferred it more than a steak dinner! Now I bring a pan when I visit my grandkids."I have not made this dish.

    Recipe #43573

    This wonderful recipe comes from "The Bubba Gump Shrimp Co. Cookbook". It is deceptively simple, but very tasty. Prep time includes chilling the shrimp after cooking.

    Recipe #44118

    Another recipe from "The Bubba Gump Shrimp Co. Cookbook". This cookbook has some outstanding seafood recipes. Prep time includes chilling the shrimp.

    Recipe #44119

    A different taste for pumpkin pie. We always enjoy this pie.

    Recipe #44122

    This is the recipe I use as a substitute for Kraft's Catalina Dressing.

    Recipe #44124

    From Better Homes & Gardens Crockery cookbook. This is really terrific.

    Recipe #44139

    This is a nice variation on the usual relish. The basic sweetness comes from the apples, so don't go for a tart apple. Leftovers are great mixed into cereal.

    Recipe #44141

    Serve this great sauce over enchiladas, grilled pork tenderloin or other grilled meats and poultry, or as a side with beef tacos. From Chuy's Restaurant in Austin, TX. Prep time does not include roasting chiles.

    Recipe #40666

    This is in response to a request. Taken from my 1960's Better Homes & Gardens Cookbook. Prep time is only an estimation.

    Recipe #40781

    For Burnt-sugar Cake, or any cake. Cook time is an estimation.

    Recipe #40785

    The nifty thing about this refreshing salad is ... the sweet potatoes are raw. Yes, it can be done! This salad is similar to one created by Charlie Myers at The Gumbo Pot at the Farmer's Market in Los Angeles. It has to be made in advance and sit overnight, so that the raw sweet potatoes can soften and all the flavors can meld properly.

    Recipe #40802

    From the old Delmonico's Restaurant. That's the old classic Delmonico's, before it became Emeril's Delmonico. I have no idea if this dish or anything like it is still on the menu, but it's most certainly worth making at home ... a Creole classic!

    Recipe #40804

    From New Iberia in southern Louisiana. If you don't want spicy, omit the chiles and adobo sauce. This is good with grilled or barbequed meat.

    Recipe #40815

    This is a pretty good recipe and using eggplant in this dish is a good idea. This dish has lots of room for you to improvise and create your own jambalaya. This recipe is Creole-style, with a tomato base, but you may omit the tomato paste and tomatoes if you want country-style jambalaya. Serve with a salad and ice cold beer.

    Recipe #40821

    Pronounced "mock shoe", this is a dish that the Cajuns got from the Native American tribes that populated southwest Louisiana. It's wonderful, and you vary the recipe by adding chicken, or even crawfish tails. But I like it just like this.

    Recipe #40826

    This recipe is from Jeff Smith's The Frugal Gourmet on our Immigrant Ancesters. Try it, it's great.

    Recipe #40830

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