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    You are in: Home / bayousong's Public Recipes
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    48 Recipes

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    I found this years ago on the net (About.com, Southern US Cuisine) posted by someone named Jeff Winett. This is very quick and easy. It's just one of those fast crockpot recipes that is also good. JEFF'S NOTES: This version of the Mexican Pork and Hominy stew, know as Pozole (or Posole), is hands down the best version I've had. Since it is made in a slow cooker it is easy, but the combination of fresh meats and spices combined with canned items, make this dish come together with a true depth of flavor. Serve with the following to sprinkle on top: shredded jack cheese, lime wedges, chopped cilantro, and chopped onions.

    Recipe #361102

    This Brunswick stew is as American as apple pie. Make this stew with chicken, rabbit or squirrel. Serve with cornbread. I do not remember where I got this recipe as I have had it for years.

    Recipe #361101

    This is a recipe I came up with for flax seed using recipe #9176 by Evie*. I tried changing it and it worked perfectly. I sometimes add dried or freeze-dried fruit to these. This recipe make a wonderful flax muffin. The addition of flax seed to recipes gives a nutty flavor without nuts.

    Recipe #332699

    I got this recipe from a flax seed site and it is one I make often. The recipe says it makes 12 muffins, but because it has so much flax in it, I make 18. I have only made this with freshly ground flax seed as that is all I use. This has a very nutty flavor and is great with dried fruit. Please Note: Only eat one a day!!!! THESE ARE SUPER POTENT!!!

    Recipe #332609

    This recipe was given to me by a dear friend and we love these things. They are great appetizers and it seems you can never have too many. The stuffing will be good for about a week before stuffing the peppers. It really gets better as it sits. I use Faro brand mild jalapenos, but use whatever your taste buds can stand.

    Recipe #320967

    Do not scale the fish. The scales become the baking, (grilling?) dish. The amount of basting sauce is enough for a whole fish. Prep time includes marinating time. BTW, it is spelled redfish, but Zaar did not recognize it that way. Also, I had to guess at the size.

    Recipe #259828

    This came with my first bread machine. It's a keeper.

    Recipe #259794

    This is a perfect medium-rare roast. I am guessing at the number of servings. It depends on the size of the roast and how it is being served. This is great for a dinner party or other party and can be served for small sandwiches on rolls. This recipe was given to me by a dear friend, The Eagle.

    Recipe #259791

    Wonderful breakfast or snack bread. Good warm, toasted or cold.

    Recipe #258999

    This is a great salad served in Italian and French restaurants in South Louisiana. It was known by another name, but most restaurants changed the name because it might offend. Some Italian restaurants refuse to do so and say that since they are Italian and are not offended, they will do what they want. This is my husband's favorite salad.

    Recipe #258998

    If you like smoked salmon, you will love this sandwich.

    Recipe #258974

    We love fried eggplant and this batter is perfect for it. I think it was originally for shrimp. The original directions said you could cook the food ahead of time and reheat in the oven. I tried it ONCE and it did not work. It tasted like warmed over food.

    Recipe #258907

    This is not for calorie counters, but is oh so good. Use a round loaf of bread for this. This is another recipe from Carole Rock on Prodigy.

    Recipe #243666

    Again this is a recipe I found in a magazine years ago. It is really good and different. Just remember to make it ahead of time.

    Recipe #219939

    Baked beans with ground beef. This can be served as a main dish or a side dish. It is great with BBQ and slaw. This freezes well.

    Recipe #219614

    This is good as an appetizer or for lunch. This will only work with fresh basil. Please do not try it with dried.

    Recipe #219389

    This is a wonderful dish for hot weather! I am posting the original recipe from the USA Rice Federation as it was the Grand Prize Winner in the "Rice to the Rescue" contest. It is by Manika Misra. Notes: I use fajita chicken, basmati rice (cooked in chicken broth), and only one avocado. Also, I always use a four-pepper mix. I like it best the first day, but my husband likes it best the second. I sometimes add some fresh cilantro and we like it that way also.

    Recipe #219380

    This is easy comfort food. All you need is a green salad. I have used cheddar and Swiss cheese in this. I am having to guess at the measurements. Edited to add that after posting this recipe, I decided to make it for an easy supper before the fire. Of course I could not find the shrimp and crab in the freezer so I substituted smoked salmon. Wow! it was good. I made 2 cups white sauce, used colby/jack cheese, fresh dill and was out of mushrooms. My husband wanted to know when we could have it again.

    Recipe #206249

    I received this recipe from my sister and it is one of the favorite dishes in South Louisiana. It is certainly one of our favorites.

    Recipe #206182

    This is an excellent side dish, makes a lovely presentation for a dinner party and can be fixed ahead. Just be sure you don't overbake. This is from an old church cookbook.

    Recipe #206040

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