I found this in Cook's Country, the new magazine by the Cook's Illustrated people. I haven't tried it yet but plan on making it for the Thanksgiving dinner at work. I'm going to go ahead and post it for those looking for Holiday recipes. It's basically a savory cake made with potatoes and eggs, with a layer of cheese and salami in the middle, and made in a springform pan like a cheesecake
This is a great recipe from the back of a Creamette elbow macaroni box. I often use chopped pecans instead of the almonds. (I'm more likely to have those on hand.) Also, I briefly blanch the broccoli before adding it to the recipe. It's also delicious warm, if you don't want to wait for it to chill.
There's no chocolate so I suppose they are more like blondies. From Deep South Parties (Or How to Survive the Southern Cocktail Hour Without a Box of French Onion Soup Mix, a Block of Processed Cheese, or a Cocktail Weenie) by Robert St. John
I found this in the Atlanta Constitution years ago and have made it several times with great success and I always receive compliments, even from people who don't like sweet potatoes. To help keep the cake from cracking I usually put a pan of water on the rack below to keep the oven humid. I like to top it with rum-flavored whipped cream.
I received this recipe from a friend at work. It makes about one gallon of thick white catfish stew. Use at least a 5 quart pot. I like it spicy so I usually add a little cayenne pepper to the pot in addition to the hot sauce. You can add tomatoes to make a red catfish stew.
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