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    319 Recipes

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    a great one pot meal. take on a pot luck

    Recipe #473221

    from the restaurant Sticky fingers in the Charleston SC area. shared in a Taste of Charleston book from 2004

    Recipe #473219

    a different way to make casserole for breakfast, especially if you have some leftover grits at breakfast, use it for tomorrow

    Recipe #473218

    with very little ingredients and even less cooking you can make these individula pizzas! Great for a sleep over or a busy morning. to make things faster cook the toppings ahead of time! You can use other toppings than listed here. like ham or bacon (real bacon bits even), just vegetables. use other cheeses. mix it up this is just a base recipe to play with. going camping? what a great way to wake up and have a grilled pizza--

    Recipe #473217

    1 Reviews |  By Shawn C

    how easy can it be to throw a bunch of stuff in a lunch bag and bake? From gilligan's steamer and raw bar Charleston SC restaurants YOU WILL NEED- 4 brown paper lunch bags I realize 4 cups sounds like way to much and I agree, but I am posting this as written in the book I got it from, feel free to use much less! but the recipe for the margarine is extra for wht ever reason and you will only use 1 cup of it for the 4 servings. if you can figure the conversions to only make 1 cup (1/4 c margarine per serving) with reduced old bay and garlic salt, then feel free ALSO I would just use garlic powder myself to reduce the sodium.

    Recipe #473216

    From an Old restaurant in Charleston sc that I used to love a lot

    Recipe #473215

    from the restaurant In Charleston SC

    Recipe #473214

    This is a great way to make a big meal with a little bit of ingredients

    Recipe #472893

    This is not the usual rice Crispy Treats. But sure to be great for the choclate addict

    Recipe #468904

    Pulled out of a collection my mother in law had

    Recipe #468903

    found this in a collection of recipes that my mother in law had

    Recipe #468902

    post and courier Holiday cookbook from 1988. from the Charleston SC area, we love our blue crabs. of course you need fresh LIVE crabs!! and cook them or get lump crab meat that is cooked and picked clean. if you use the fresh crabs and cook them your self then of course you get to use the crab shell to serve them in

    Recipe #468895

    Not the typical meatball, these have a little crunch to them and can be made ahead of time then drop into a slow cooker and forget it. Great for holiday parties

    Recipe #468893

    From the Holiday cookbook given in the post and courier in 1988. Recipe by chef Celia Cerasoli- Celia's Porta Via

    Recipe #468892

    From charleston Spirits. from the 1960's of the Bartenders at the Mills Hyatt House. this was mixed by Eddie matthews and servied at a luncheon at the Parklane Hotel in new York. The recipes were published a very long time ago in the Charleston Evening Post

    Recipe #468891

    This is my version of the sandwich that I love from Honey Baked Ham Company. The ranch dressing I use in my sandwich is the Hidden Valley mix made with Kraft olive oil mayonnaise and skim milk to make it a Light dressing

    Recipe #467896

    Recipe #462561

    this is what my dad always made.

    Recipe #462560

    Recipe #462559

    old recipe I found in family recipe box

    Recipe #462558

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