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Creamed Broccoli and Cauliflower over Pasta

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Ingredients
  • ? head hot sauce? teaspoon garlic salt3-3 ? pounds chicken, cut up1 cup original Bisquick? mix? teaspoon onion salt1 teaspoon black pepper2 cups vegetable oil
Servings
people
Ingredients
  • ? head hot sauce? teaspoon garlic salt3-3 ? pounds chicken, cut up1 cup original Bisquick? mix? teaspoon onion salt1 teaspoon black pepper2 cups vegetable oil
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Instructions
  1. Cut vegetables into small chunks and season with garlic powder, salt and pepper; steam in small amount of boiling water just until tender
  2. Drain well and set aside
  3. Melt margarine in saucepan and whis
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Crockpot Candy

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Ingredients
  • 1 24 ounce package of chicken wings (about 17)? cup melted butter? cup red pepper sauce? cup tomato sauce1 ? tablespoons chili powder2 teaspoons cayenne pepper
Servings
people
Ingredients
  • 1 24 ounce package of chicken wings (about 17)? cup melted butter? cup red pepper sauce? cup tomato sauce1 ? tablespoons chili powder2 teaspoons cayenne pepper
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Instructions
  1. Layer ingredients in crock pot in order listed
  2. Cook on LOW for 1 hour
  3. Stir and cook on LOW 1 more hour
  4. Spoon out by teaspoonfuls onto waxed paper
  5. Makes 5 pounds
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Crockpot Venison

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Course Main Dishes
Co-op Covington EC
Servings
people
Ingredients
  • 1 venison russet potatoes, boiled and sliced 1-inch thick6 boiled eggs, sliced 1-inch thick1 pint sour cream? cup melted butter1 ? teaspoon salt? teaspoon ground curr
Course Main Dishes
Co-op Covington EC
Servings
people
Ingredients
  • 1 venison russet potatoes, boiled and sliced 1-inch thick6 boiled eggs, sliced 1-inch thick1 pint sour cream? cup melted butter1 ? teaspoon salt? teaspoon ground curr
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Instructions
  1. Put venison in a covered non-metal container and cover with a mixture of 2 cups vinegar to 1 quart water, enough to cover completely
  2. Soak in refrigerator overnight
  3. Drain and rinse venison and place
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Dutch Oven BBQ

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Course Main Dishes
Co-op Covington EC
Servings
people
Ingredients
  • 1 3-4 pound (8 ounces) tomato sauce
Course Main Dishes
Co-op Covington EC
Servings
people
Ingredients
  • 1 3-4 pound (8 ounces) tomato sauce
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Instructions
  1. Spray Dutch oven (cast iron type with lid) with pam coating
  2. Rub seasoning salt all over the roast and place in Dutch oven
  3. Add water
  4. Cover with lid and bake at 400 degrees for 40 minutes, turning me
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Easy Fruit Salad

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Course Desserts
Co-op Covington EC
Servings
people
Ingredients
  • 1 21 ounce vinegar? cup sugar1 tablespoon water1 teaspoon salt
Course Desserts
Co-op Covington EC
Servings
people
Ingredients
  • 1 21 ounce vinegar? cup sugar1 tablespoon water1 teaspoon salt
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Instructions
  1. Combine all ingredients and enjoy
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Eggplant Dressing

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Course Side Dishes
Co-op Covington EC
Servings
people
Ingredients
  • 1 or Velveeta? cheese2 cans Rotel tomatoes1 can pinto beans1 can black beans4 cups chicken broth4 cooked chicken breasts1 package taco seasoning1 tablespo
Course Side Dishes
Co-op Covington EC
Servings
people
Ingredients
  • 1 or Velveeta? cheese2 cans Rotel tomatoes1 can pinto beans1 can black beans4 cups chicken broth4 cooked chicken breasts1 package taco seasoning1 tablespo
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Instructions
  1. Peel, cube and boil eggplant until just tender; drain and remove seeds, if desired
  2. Brown ground beef in Dutch oven, drain and season to taste
  3. Add eggplant, cover with water and bring to a boil
  4. Redu
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Fresh Grape Salad

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Course Side Dishes
Co-op Covington EC
Servings
people
Ingredients
  • 4 cups quick-cooking oats ? cup packed brown sugar2 teaspoons ground cinnamon1 cup dried raisins? cup butter or margarine, melted1 pound frozen bread dough, thawed<b
Course Side Dishes
Co-op Covington EC
Servings
people
Ingredients
  • 4 cups quick-cooking oats ? cup packed brown sugar2 teaspoons ground cinnamon1 cup dried raisins? cup butter or margarine, melted1 pound frozen bread dough, thawed<b
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Instructions
  1. Pick and stem grapes, wash and dry completely
  2. Mix cream cheese, sour cream, white sugar and vanilla
  3. Toss grapes with cream cheese and refrigerate overnight
  4. Mix nuts and brown sugar and set aside
  5. S
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Fried Walnuts

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Ingredients
  • 4 cups cornmeal? cup flour? cup onion, finely chopped? cup milk1 egg, slightly beaten3 tablespoons fresh parsley, chopped2 tablespoons Parmesan cheese, grated?
Servings
people
Ingredients
  • 4 cups cornmeal? cup flour? cup onion, finely chopped? cup milk1 egg, slightly beaten3 tablespoons fresh parsley, chopped2 tablespoons Parmesan cheese, grated?
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Instructions
  1. Preheat 1/2-inch oil in skillet to 350 degrees
  2. Bring 6 cups of water to a boil
  3. Add 4 cups walnuts and boil for 1 minute
  4. Drain
  5. Stir 1/2 cup sugar into nuts
  6. Fry nuts in single layer for 5 minutes
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German Cole Slaw

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Course Side Dishes
Co-op Covington EC
Servings
people
Ingredients
  • ? head can frozen Dole? Tropical Fruit or Pineapple Orange Juice concentrate2 12-ounce cans lemon-lime soda1 pint pineapple sorbet1 pint orange sorbet
Course Side Dishes
Co-op Covington EC
Servings
people
Ingredients
  • ? head can frozen Dole? Tropical Fruit or Pineapple Orange Juice concentrate2 12-ounce cans lemon-lime soda1 pint pineapple sorbet1 pint orange sorbet
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Instructions
  1. Toss cabbages, onion, carrot and bell pepper together
  2. Mix sugar and vinegar together in a saucepan and boil until sugar is dissolved
  3. Cool completely
  4. Pour over vegetables , mix well and refrigerate
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Grilled Pork Blade Steaks

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Course Main Dishes
Co-op Covington EC
Servings
people
Ingredients
  • 4 pork softened butter or margarine6 tablespoons brown sugar6 tablespoons granulated sugar1 egg? teaspoon vanilla1
Course Main Dishes
Co-op Covington EC
Servings
people
Ingredients
  • 4 pork softened butter or margarine6 tablespoons brown sugar6 tablespoons granulated sugar1 egg? teaspoon vanilla1
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Instructions
  1. Put steaks in a large dish and spread marinade over both sides
  2. Cover with plastic wrap and let rest in refrigerator for 2-3 hours
  3. Drain or blot marinade before grilling
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