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    8 Recipes

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    From the McCormick spice website. Makes a great Thanksgiving side dish

    Recipe #210223

    Etouffe differs from Creole because it has a roux base and creoles have a tomato base. If you are nervous about making the roux from scratch, put the flour in a pan and brown in the oven and then just add to the melted butter in step one. This recipe is from Good Housekeeping Cookbook

    Recipe #210196

    All things crab are popular here in MD. Many versions of imperial crab. This one was taken from a local Wicomico paper many years ago

    Recipe #210192

    A good make ahead recipe. Cook sauce but leave shrimp out until right before serving.

    Recipe #208943

    My husband's grandmother's pancake recipe

    Recipe #113065

    This is a super fast, delicious recipe. My mother made it when I was young and now I serve it to my husband. You may use boneless chicken in place of pork.

    Recipe #111798

    I got this out of the Washing Post Food Section prior to Christmas 2002. It is very filling so plan accordingly. Looks daunting but if you mix all the spices from the sugar down until the bay leaves prior to starting, it goes quickly.

    Recipe #111799

    My dad is from Spain and growing up we had the "real" thing for every holiday. I have been able to serve this to my extended family with no one the wiser and it is A LOT QUICKER AND EASIER than the traditional one and you don't need the Paella pan.

    Recipe #111564


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