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    You are in: Home / Justmez2's Public Recipes
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    55 Recipes

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    Simple prep time 10 minutes. If you do a lot of baking you will probably have the 5 INGREDIENTS! Cooking time is refrigerated time!!!

    Recipe #449233

    A recipe my family grew up on that our mom made, simply ingredients and cooking. Great as a meal with sliced tomatoes or a side dish. **My mom would also slice bell peppers in half, remove seeds and rub a bit of oil on outside then mound this eggplant dressing inside, place stuffed bell pepper in 9 x 13 dish with a just enough water to cover bottom and bake at 350 for 25-30 minutes to be served as a side dish. ***You can also just cook your eggplant down with the seasonings S,P Garlic Powder, onion and bell pepper. Cool then freeze in smaller packages with a good seal. When ready to use take out defrost add cooked meat and rice and heat thoroughly.

    Recipe #435219

    I like a Ham Salad that you can see the ham and that its not ground up to smithereens and a fresh spices! ***Cooking Time*** is for refrigerating the Ham Salad!

    Recipe #311823

    Requested recipe from my sister and I made slight changes, it's so soothing and great Winter food!

    Recipe #270937

    This is from my dear friend Nancy who made this on a special occassion at our church and been blessed to get her recipe. Cooking time is for refrigerating 4 hours or overnight!!!

    Recipe #233030

    My dear Mom received this recipe from an old friend, very easy to make and I can't believe she tweaked it taking out a lot of the sugar!!!

    Recipe #232256

    Wonderful dish from my neice

    Recipe #232251

    My DS gave after she got if from Chef Paul's Fork in the Road, she tweaked and I tweaked hers. Also good on chicken breast.

    Recipe #232199

    Today I bought one of those Smoothies blenders and couldn't wait to try it. After viewing several good recipes I like Shapeweaver's, but again I couldn't wait so I didn't add all the ingredients and changed it up, cause I COULDN'T WAIT; and it's hard to submit now but have to why recipe still in my memory, cause I'm drinking it now, because I couldn't wait!!!

    Recipe #179820

    Very tender, melt-in-your-mouth venison. From my "adoptive grandmother," in Louisiana who makes this for her family and church gatherings.

    Recipe #151667

    I'm able to conquer phyllo dough! My family did their part and were good guinea pigs. The first recipe was too dry, the second time around too salty, but the third time was a charm!

    Recipe #116338

    We are growing asparagus, can't wait for it to be coming out of our ears!!! Tweaked this recipe from "A Taste of Country," reducing salt,and changing some other ingredients. Baking time total is 1 hour and 20 minutes

    Recipe #115524

    Picture is worth a 1,000 words or so they say...I like having the picture sometimes to see what it's suppose to look like, from A Taste of Country, however when you tweak here and there, you've created a new masterpiece maybe worth 2,000 words!!! Serve with a salad and garlic bread, yummmmmmy!

    Recipe #115122

    I love reading cookbooks as if they were romance or mystery novels. Had read several recipes one night and decided to take one ingredient from several pages, and this was the result. My mom couldn't believe how I created the recipe, but she ate it and lived! Cooking time is in the microwave!!

    Recipe #114758

    Originally called Stir-Fry Rice but since my sister gave recipe it was named after her. Great for any leftover meats! Very colorful dish! Use additional Lite Soy Sauce on individual plates. Cooking time is for the rice.

    Recipe #114237

    From Lagniappe Recipe Contest back home in Louisiana. Great served Angel Hair pasta or flat noodles!

    Recipe #114149

    From my DS. Mexican food appears on our menu at least once a week!

    Recipe #113893

    From Patches my dear SIL. Cooking time is refrigerated time!

    Recipe #113604

    Received from former co-worker when I lived in Louisiana

    Recipe #113212

    If you like the "Turtle Candy" you'll love this cheesecake. I was able to attend a cooking show back in 1999 hosted by Chef John Folse and this is the recipe he demonstrated. If you like Louisiana cooking get his "Hot Beignets & Warm Boudoirs" cookbook. He traveled through all the B&B's in LA and out of hundreds some appear in his cookbook. There is also some marvelous history and pictures of plantation homes. My family loves this, very rich, but oh so good! I tweaked it a bit using chocolate graham crackers and lighter fare ingedients.

    Recipe #113010

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