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Almond-Lemonade Tea

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Servings
people
Ingredients
  • 4 cups butter or margarine 5 cups finely chopped cabbage (whole, medium-size cabbage) 3 medium potatoes, finely chopped 3 cups water, divided 3 chicken bullio
Servings
people
Ingredients
  • 4 cups butter or margarine 5 cups finely chopped cabbage (whole, medium-size cabbage) 3 medium potatoes, finely chopped 3 cups water, divided 3 chicken bullio
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Instructions
  1. Mix all the ingredients together
  2. Serve over ice
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Apricot-Glazed Sweet Potatoes

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Course Side Dishes
Co-op Dixie EC
Servings
people
Ingredients
  • 3 pounds cabbage, shredded1 small carrot, shredded1 8-ounce can pineapple tidbits, drained
Course Side Dishes
Co-op Dixie EC
Servings
people
Ingredients
  • 3 pounds cabbage, shredded1 small carrot, shredded1 8-ounce can pineapple tidbits, drained
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Instructions
  1. Place sweet potatoes in greased 13x9x2-inch baking dish and set aside
  2. In a saucepan, combine brown sugar, cornstarch, salt and cinnamon; stir in apricot nectar, hot water and orange peel
  3. Bring to a
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Bacon Corn Casserole

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Course Main Dishes
Co-op Dixie EC
Servings
people
Ingredients
  • 2 tablespoons lightly beaten1 10 ?-ouce can condensed cream of mushroom soup, undiluted
Course Main Dishes
Co-op Dixie EC
Servings
people
Ingredients
  • 2 tablespoons lightly beaten1 10 ?-ouce can condensed cream of mushroom soup, undiluted
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Instructions
  1. Saut? the onion and butter in a large skillet
  2. Stir in flour, salt and pepper
  3. Add sour cream and cook mixture on medium heat until bubbly, stirring often
  4. Add corn and half the bacon
  5. Mix well
  6. Pour
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Bean Dip

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Course Appetizers
Co-op Dixie EC
Servings
people
Ingredients
  • 1 8 ounce package cream cheese, softened1 tablespoon mayonnaise? teaspoon ground mustard
Course Appetizers
Co-op Dixie EC
Servings
people
Ingredients
  • 1 8 ounce package cream cheese, softened1 tablespoon mayonnaise? teaspoon ground mustard
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Instructions
  1. Combine all ingredients and mix well
  2. Place in a 9x13-inch casserole dish
  3. Bake at 350 degrees for 30 minutes
  4. Serve warm with corn or tortilla chips
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Blueberry Cream-Cheese Dessert

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Course Desserts
Co-op Dixie EC
Servings
people
Ingredients
  • Crust: Le Seur peas? cup celery, chopped? cup onion, chopped? cup bell pepper, chopped1 cup catsup1 stick butter
Course Desserts
Co-op Dixie EC
Servings
people
Ingredients
  • Crust: Le Seur peas? cup celery, chopped? cup onion, chopped? cup bell pepper, chopped1 cup catsup1 stick butter
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Instructions
  1. Combine in heavy saucepan; cook until it bubbles, stirring occasionally
  2. Thoroughly whisk together the 3 tablespoons water and 3 tablespoons cornstarch ? when smoothly dissolved, stir into blueberry m
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Breakfast Sticky Buns

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Course Main Dishes
Co-op Dixie EC
Servings
people
Ingredients
  • 24 frozen bag frozen corn1 8-ounce package cream cheese1 stick butter Salt and pepper to taste
Course Main Dishes
Co-op Dixie EC
Servings
people
Ingredients
  • 24 frozen bag frozen corn1 8-ounce package cream cheese1 stick butter Salt and pepper to taste
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Instructions
  1. Spray a bundt cake pan with cooking spray
  2. Sprinkle pecans in bottom, then add cherries (yes, the whole jar)
  3. Put frozen rolls on top
  4. Sprinkle dry pudding on top
  5. Mix brown sugar, butter and cinnamon
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Cauliflower Salad

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Course Side Dishes
Co-op Dixie EC
Servings
people
Ingredients
  • 1 cup jar regular spaghetti sauce6 tablespoons Parmesan cheese, divided6 small skinless chicken breast halves1 ? cups mozzarella cheese
Course Side Dishes
Co-op Dixie EC
Servings
people
Ingredients
  • 1 cup jar regular spaghetti sauce6 tablespoons Parmesan cheese, divided6 small skinless chicken breast halves1 ? cups mozzarella cheese
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Instructions
  1. Combine oil, vinegar, salt, sugar and paprika
  2. Add cauliflower, onion and olives
  3. Marinate overnight
  4. When ready to serve, pour marinated vegetables over lettuce
  5. Crumble bleu cheese on top
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Cheese Muffins

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Course Side Dishes
Co-op Dixie EC
Servings
people
Ingredients
  • 1 ? cups medium ripe but?firm Garlic powder, a few dashes4 tablespoons Italian bread crumbs? cup mozzarella cheese, shredded
Course Side Dishes
Co-op Dixie EC
Servings
people
Ingredients
  • 1 ? cups medium ripe but?firm Garlic powder, a few dashes4 tablespoons Italian bread crumbs? cup mozzarella cheese, shredded
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Instructions
  1. Preheat oven to 350 degrees
  2. Sift together the flour, sugar, baking powder and salt
  3. Combine cheese and dry ingredients until the cheese is coated with flour
  4. Beat the egg with milk and stir into the
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Church Windows

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Course Desserts
Co-op Dixie EC
Servings
people
Ingredients
  • 1 stick can crushed pineapple3 bananas, mashed1 cup sugar or Splenda?1 cup buttermilk1 large tub Cool Whip?1 cup chopped nuts
Course Desserts
Co-op Dixie EC
Servings
people
Ingredients
  • 1 stick can crushed pineapple3 bananas, mashed1 cup sugar or Splenda?1 cup buttermilk1 large tub Cool Whip?1 cup chopped nuts
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Instructions
  1. Melt margarine in large saucepan
  2. Add chocolate chips and stir constantly over low heat
  3. Add vanilla, pecans, and marshmallows
  4. Mix well
  5. Place on wax paper
  6. Make 4 rolls
  7. Wrap in foil and refrigerate
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Chris? Hearty Chowder

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Course Soups
Co-op Dixie EC
Servings
people
Ingredients
  • 6 tablespoons peeled and thinly sliced Salt and pepper Cajun seasoning (optional) 2 eggs, well beaten 1 cup fine dry bread crumbs
Course Soups
Co-op Dixie EC
Servings
people
Ingredients
  • 6 tablespoons peeled and thinly sliced Salt and pepper Cajun seasoning (optional) 2 eggs, well beaten 1 cup fine dry bread crumbs
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Instructions
  1. Combine butter, cabbage, potato and 1 cup water in large saucepan
  2. Cover and cook over low heat 20 to 25 minutes or until potatoes are tender
  3. Slightly mash potatoes
  4. Add remaining ingredients and sim
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