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    216 Recipes

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    This can be served as is or as a side dish or add cooked shrimp or chicken for a main dish. This recipe comes from Bon Appetit.

    Recipe #78446

    This recipe is from a restaurant, Satterfield's, located in New Roads, Louisiana. It is great served with hot, buttered, crusty French bread on a cold winter night.

    Recipe #78401

    This recipe comes from a local cookbook and is a different twist on cooked carrots.

    Recipe #78402

    A quick and delicious dish to serve for a party of four. Prep time includes the marinating time.

    Recipe #78399

    A great way to serve new potatoes. Very simple and very tasty.

    Recipe #76575

    This is a wonderful side dish to steak or pork chops.

    Recipe #73706

    This is a great "one dish" dinner that is so easy to make.

    Recipe #73705

    The browned butter add an extra "richness" to an already wonderful pie.

    Recipe #68321

    A great dish for those wonderful home grown tomatoes. Cook time is marinating time.

    Recipe #68320

    This recipe was published in a local newpaper from Baton Rouge, Louisiana. I think it makes a good summer hors d'oeuvres. Cook time is the chill time.

    Recipe #68313

    A little different twist to Banana Nut Cake.

    Recipe #68310

    This is an all time favorite dish of ours. To get maximum flavor do not use an expensive cut of pork chop such as center cut. You need to use the "assorted, family pack" bone-in type chop. You also must brown your chops VERY well. Well browned chops are another secret to this dish. I was always doubtful that I would like this type of recipe when I would see it in cookbooks. DH saw this recipe on a cooking show and decided to try it. We enjoy this as a late morning brunch or a Sunday supper. The prep time includes the cooking time for the grits. Treat yourself and use the old fashioned grits and not instant. There is no comparison between the two. It is a long cooking time but is well worth it.

    Recipe #68308

    This recipe comes from Jackie's Cake Supplies in Shuteston, Louisiana. I took all of my cake decorating classes with Jackie who is a wonderful instructor and friend.

    Recipe #68307

    This recipe comes from a Brenda Blanchette of the Junior League of Lynchburg, Virginia. You may use seedless jam if you wish.

    Recipe #68304

    This recipe comes from the Hilton Head Island community cookbook. It was submitted by novelist John Jakes who family has been making it since the 1950's. Prep time includes the time for chocolate to set.

    Recipe #68302

    This recipe came from Ladies Home Journal.

    Recipe #68300

    This dish goes well with Roasted Chicken or Turkey.

    Recipe #68298

    I posted this recipe because it has a lot of fond memories for me. My step DS lived with me and DH while he was going to college. This kid was 6'2", weighed about 170 pounds, had 2 hollow legs and could eat you out of house and home. I had an umbilical cord from me to the stove in those days in addition to a full time job. I was always trying to come up with quick, easy and inexpensive meals. Well, this was one of them. The first time I cooked it my step DS looked a bit skeptical but after he tasted it he renamed it to "Tastes Better Than It Looks". I hope you agree.

    Recipe #68294

    My brother gave me this recipe and we usually have for at least one holiday!

    Recipe #68291

    This is a very good summer or winter salad. The cook time is the refrigeration time.

    Recipe #68287

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