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    You are in: Home / Cookbooks / A Southern Girls Guide to Grub
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    13 recipes in

    A Southern Girls Guide to Grub

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    2 Reviews |  By 1Steve

    Resturant style breaded and fried wings with a sweet barbeque sauce to coat.

    Recipe #402913

    This recipe comes from Paula Deen. It tastes exactly like the boursin cheese sold at stores, for a fraction of the cost! I like to serve this spread with buttery crackers. You could also use it to make sandwiches, etc... The prep time does not include softening of cream cheese, butter or the refrigeration time.

    Recipe #248495

    5 Reviews |  By Kerena

    Found this in Paula's Cooking with Paula magazine and wanted to save it until I was able to try it.

    Recipe #237985

    3 Reviews |  By Sue Lau

    Adapted from a recipe by Christie Williamson

    Recipe #322938

    I had a Boston Butt Pork Roast and I didn't want to use a crockpot and don't have a grill, so I came up with this method.And thought it came out pretty well.As with all my recipes, please adjust the seasonings according to your tastes. Submitted on August 31st.2010.

    Recipe #436350

    From Food Network's Guy Fieri. As a shortcut, I used a roasted chicken purchased from my grocery store. As a healthier alternative, low-fat mozzarella and low-fat cream cheese or Neufchatel cheese may also be used. The minced jalapeno may be a little too hot, and if left off, a green olive and black olive tapenade with canned green chiles or sun-dried tomatoes is also very good. I noticed that Guy's recipe used lemon, rather than lime juice, so I substituted the lime juice as indicated. This is delicious!

    Recipe #438426

    3 Reviews |  By Rita~

    Tart Granny Smiths balance the caramel sweetness of brown sugar and Southern Comfort.

    Recipe #159870

    This is a lovely breakfast that I adapted from a recipe on the back of a gravy mix packet.

    Recipe #368118

    3 Reviews |  By Cypress

    My fried pork chop recipe :) I came up with this after trying many recipes & not really finding the flavor I wanted for my pork chops. I will sometimes skip soaking as I don't always have time. Choose soak time wisely, as the longer they soak the harder it is to keep the breading from falling off due to excess moisture absorbed in the soaking process. I suggest boneless tho as they are easier to tenderize & will require less soak time to keep juicy. Bone in will take longer, but still work with this recipe. Parsley is optional, some people find that it burns too easily so you can omit & the flavor will not change much at all. I personally love this recipe with a side of Louisiana hot sauce for dipping, I find it compliments the flavor perfectly.

    Recipe #409747

    This is a meal like my mother made. Neither the American Heart Association or Weight Watchers International would approve of this, but it's really good eat'n!

    Recipe #51894

    33 Reviews |  By yooper

    With fall just around the corner, here's a perfect apple dessert. This smells awesome as it bakes in your oven!

    Recipe #35065

    10 Reviews |  By Kim D.

    A nice alternative to the ordinary side dish! Found in the "Changing Thymes" cookbook.

    Recipe #52896

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