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    You are in: Home / Deb G's Public Recipes
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    14 Recipes

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    1 Reviews |  By Deb G

    I loved my grandma's chicken and rice, but this takes it to another level. A comforting casserole that is mildly seasoned, but could easily be spiced up as you prefer. From the February 2009 Southern Living magazine, attributed to Meredith Baldwin of Lawrenceville, Illinois.

    Recipe #414731

    If you like pimiento cheese sandwiches toasted or grilled, you will probably like this skillet version of mac and cheese with pimiento. Based on Golden Baked Macaroni and Pimiento Cheese from the January 2008 Southern Living magazine, I omit the topping and do not bake it. See also chef Meredith. F's recipe#280873 for an appetizer version which is chilled, cut, breaded, and fried.

    Recipe #414128

    A breakfast sandwich with biscuits for the bread and baked omelet for the filling. Originally in Southern Living magazine (April 1998). Your favorite omelet ingredients could be substituted or added to these basic ingredients. These can be individually frozen and reheated as needed. Preparation time includes an estimated baking time for the biscuits.

    Recipe #399954

    3 Reviews |  By Deb G

    Meatless, low calorie and low fat. Can be a main dish or side dish. I've had this a long time and have no idea where it came from. This is easy to put together and very tasty.

    Recipe #395672

    6 Reviews |  By Deb G

    A nice use of green tomatoes without frying them. From the Hampton,GA, United Methodist Church Women's cookbook of 2007. Contributed by Paulla Groover. (That is the way the name is spelled in the cookbook.)

    Recipe #387724

    1 Reviews |  By Deb G

    One of our favorite recipes for turkey patties. It is very easy and quick also. Based on a recipe from the American Heart Association's Low-Fat, Low-Cholesterol cookbook of 2008.

    Recipe #383180

    1 Reviews |  By Deb G

    A spicy bean and tomato sauce (meatless) over noodles. Very low fat, no cholesterol, but hearty and flavorful. From The Healthy Heart Cookbook (1992). I have used "egg noodles" instead of the fettuccine, and I have never included the cilantro. Using the green chilies would produce a milder sauce, whereas using the jalapeno peppers would produce a spicier sauce.

    Recipe #372420

    1 Reviews |  By Deb G

    Original recipe is for grilling grouper, which I love, but I have only made it with Mahi-Mahi. DH and I think it's delicious, and it's quick and easy as well. We use the tartar-like sauce with other fish as well. From my Low-Fat Way to Cook (1993). ***See note at bottom of directions for alternative cooking method.

    Recipe #369456

    Quick and healthful main dish. From Southern Living magazine of February 2007. DH and I love this with brown rice. Can be made with other firm fish fillets. Canned tomatoes can be substituted for fresh, and other white beans can be substituted for the cannellini.

    Recipe #367549

    1 Reviews |  By Deb G

    My husband's favorite way to eat eggplant. Good side dish for almost any meat.

    Recipe #347569

    1 Reviews |  By Deb G

    We love this because it uses canned corn and makes it taste much better. It's so easy and quick to put together. The original recipe uses cream-style corn, but I have only used whole kernel corn. Recipe is from "Favorite Recipes From Southern Kitchens---Vegetables" which apparently was published in 1968 by The Progressive Farmer Magazine and is credited to Charlotte McCracken of Sentinel, Oklahoma.

    Recipe #345804

    2 Reviews |  By Deb G

    No need to have skewers for these! Leftover batter can be refrigerated and used for a couple of days. One son likes them better made with the leftover batter. I have never cooked a whole pack of hot dogs in one session, so I don't know how long that would take. Cooking time is estimated for one serving. Recipe from The Southern Living Cookbook. Update: there was a question about the two listed amounts of sugar. The recipe is correct as shown. I put 1 T plus 1 tsp of sugar in the batter.

    Recipe #317628

    2 Reviews |  By Deb G

    The combination of peach preserves and mayonnaise makes a special Georgian dressing for this classic salad. From "Southern Homecoming Traditions." I like it best if chilled 24 hours before serving, but it is delicious even if served immediately.

    Recipe #294479

    2 Reviews |  By Deb G

    Found in "The Healthy Heart Cookbook" from Oxmoor Publishers (The "Southern Living" folks). According to their nutrition info, this has 3.8 g net carbs and 2.6 g fat. I made a couple of changes to use what I usually have on hand, but the original recipe called for pimiento and green chiles. I usually use grouper, and DH enjoys it with pasta. The preparation time includes the marinating time, during which you can also do the chopping and slicing. The cooking time is even shorter if you use thinner fillets and minimal liquid from the tomatoes. Note very small amount of salt (DH and I are on salt restricted diets).

    Recipe #220518

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