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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Deep South Lemon Pie
2. Devilish Ham Puffs
3. Dixie Grilled Chicken Recipe
4. Doc's Stuffed Steak Recipe
5. Dressed Green Beans Recipe
1. Deep South Lemon Pie

Bite into a burst of sunshine

From "River Road Recipes ...The Textbook of Louisiana Cuisine," published in cooperation with your Daily InBox newsletter.


5 egg whites
2 Tablespoons sugar
1 can condensed milk
1/2 cup lemon juice
1/2 teaspoon yellow food coloring
1 baked graham cracker crust


Make graham cracker crust according to directions on graham cracker crumb box.  Be sure to bake for eight minutes at 350 degrees.  Let cool.  Reserve 1/2 cup crumbs for pie topping.  Grate one Tablespoon lemon rind and sprinkle on crust.  Let stand while filling is being made.

For filling, beat egg whites very stiff, adding sugar gradually.  Mix in a separate bowl condensed milk, lemon juice and food coloring.  When this is mixed well, fold into stiffly beaten egg whites.  Pour mixture into graham crust, sprinkle with 1/2 cup graham crumbs.  Keep refrigerated.  This pie may also be frozen for future use.

2. Devilish Ham Puffs

A whole new taste

From, "Little Rock Cooks ...Recipes Handed Down from Generation to Generation," published in cooperation with your Daily InBox newsletter.


1/2 pound cream cheese
1-1/2 teaspoons baking powder
1 teaspoon fresh onion juice
1 egg yolk
Cayenne pepper to taste
2 (2-1/4 ounce) cans deviled ham
3 to 4 drops Worcestershire
Dash of Tabasco
24 small bread rounds


Mix cheese, baking powder, salt, onion juice, egg yolk, and cayenne.  In separate dish mix ham, Worcestershire, and Tabasco.  Toast bread rounds on one side.  Spread untoasted side with ham mixture; cover with a mound of cheese mixture.  Place on cookie sheet and bake 10 minutes at 375 degrees or until brown.  These can be prepared a few hours before baking.

SERVES: 6 - 8
3. Dixie Grilled Chicken Recipe

Pour on flavor for a irresistible bite

From "Atlanta Cooknotes ," published in cooperation with your Daily InBox newsletter.


6 broilers, halved and washed
salt and pepper, to taste
olive or vegetable oil
2 tablespoons butter
1 tablespoon pepper
2-1/2 cups vinegar
1 tablespoon chili powder
2 tablespoons smooth peanut butter (see Note)
2 teaspoons celery seed
2 tablespoons salt
1/2 to 3/4 cup fresh lemon juice


Prepare grill.  Lightly sprinkle salt and pepper on chicken, and rub with oil.  In a saucepan, combine remaining ingredients and heat thoroughly.  When the bed of coals is glowing, place chicken on the grill.  Baste and turn frequently with sauce for one-and-one-half hours.

NOTE:  The peanut butter melts in the sauce and helps bind it to the chicken.


4. Doc's Stuffed Steak Recipe

Just as good as it sounds

From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily Inbox Newsletter.


4 beef tenderloin steaks, 1-1/4 to 1-1/2 inches thick
Soy sauce
1 box (6-ounces) Uncle Ben's Original Long Grain and Wild Rice
1 egg, beaten
Pepper to taste
Garlic salt to taste


1.  Marinate steaks in soy sauce for 2 to 3 hours at room temperature, turning at least once.
2.  Cook wild rice mix according to package directions. Let cool and add beaten egg, mixing well.
3.  Cut pocket in each steak lengthwise; stuff with rice. Secure with toothpicks.
4.  Charcoal broil to desired doneness.  Serve any remaining rice with steaks.

5. Dressed Green Beans Recipe

Fall in love with veggies all over again

From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.


3 cans (1 pound each) green beans
1 Tablespoon salad oil
1 Tablespoon vinegar
1 onion, thinly sliced
Cracked pepper


Drain beans.  Mix together all other ingredients and pour over beans.  Cover and marinate for at lest 2 hours.  Before serving, cover with Anchovy Cream Dressing.

INGREDIENTS for Anchovy Cream Dressing:

1 cup sour cream

1/2 cup mayonnaise

1 teaspoon lemon juice

1/4 teaspoon dry mustard

1 Tablespoon horseradish

Small amount onion juice

2 teaspoons chopped chives (optional)

1 teaspoon anchovy paste (optional)

TO PREPARE Anchovy Cream Sauce:

Mix all ingredients together.  This dressing may be made ahead and will last for several days.

YIELDS:  1-1/2 cups


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A CraftELady Mailing
Julia G
Tulare CA


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