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Great Southern recipe for sharing and toting. You can even bake it a day ahead, cool, wrap and refrigerate. Rewarm it covered in foil, in a 300 degree oven for 20 minutes.
Sort of a bread or vegetable side. Good way to sneak in some veggies! Great for something different! Good to make ahead and refrigerate (for several hours). If you do add 5 minutes to cooking time.
This is a recipe from Saturday Evening Post. A little different then the other posted. Try it!
This recipe glamorizes carrots. They are bright and cheerful addition to your presentation. Young fresh carrots are much more tasty then large ones.
A curried meat custard that is served as a starter for a seafood meal. Served during the plantation era in the low country. I love to serve it in small ramekins for a unique surprise experience.
Need a little glaze to cascade down your pound cake or ice cream? This is it!
A different dessert! Great for one of the most healthful fruits!
You can grill or bake them for a crowd. Marinate as many as you need over night. Serve them arranged in a spoke pattern around a green salad or fruit salad.
Great for potlucks, no mayo! Made ahead
This goes faster than I can put it out! It is worth the trouble! I have used it for years, I don't remember where I got it.
These will keep for 3 weeks in refrigerator. That is plenty of time to give a jar to friends or place a few on pizza, cheese sandwiches, or grilled chicken.
EASY! Great for pumpkin lovers! A different dessert for Thanksgiving!
This taste like Thanksgiving in a pot! My kids love it. I'm pretty sure I got it from a southern living magazine some years ago. I serve it with a nice big salad.
An old friend of mine served me the best chicken and dumplings. I got this recipe from her about 25 years ago.
Great for centerpiece for any summertime celebration! Very easy!
An old recipe from the South. Great in the Spring when they just pop up all over the place. Nice and young!
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