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    You are in: Home / Grandpa Harry's Public Recipes
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    6 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    --A New Orleans specialty. What starts off as a wonderful creme of chicken soup, ends up as a fantastic gumbo with the addition of rice, creole seasonings, ham, and a touch of white wine!

    Recipe #32261

    What makes these biscuits special? I use a soft winter wheat flour, or cake-four, such as Swan's Down or White Lily, to keep the biscuits soft and moist. If you aren't using butter in your biscuit recipes, they won't be as flaky on the outside as they can be. This recipe gives you the benefits of both shortening and flour--as well as the wonderful flavor of buttermilk! Enjoy.

    Recipe #32240

    A delicious fried corn is simmered with spicy sausage and seasoned chicken stock, then finished off in the oven making the perfect main dish or side serving.

    Recipe #15900

    A cheesy, souffle-like casserole topped with seasoned bread crumbs!!

    Recipe #15882

    I got this from the famous New Orleans Radio Chef Frank Davis. I like the taste of a spicy ground beef in my tamale, as opposed to that stringy, chewy shredded beef!

    Recipe #14483

    I think "Dixie Fry" boxed chicken breading makes the best coating for fried chicken. Why waste precious time salting and peppering flour? Marinating in canned chicken stock really brings out the chicken flavor, and I think chicken stock makes a better liquid to seal the breading with, than say plain water, or milk:

    Recipe #13466


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