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Asian Skillet Shrimp

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Course Main Dishes
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1-1 ? pound shrimp, peeled and deveined1 ? cup pancake mix1 ? cup beer? cup all-purpose flour2 cups fresh frozen coconut Vegetable Oil
Course Main Dishes
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1-1 ? pound shrimp, peeled and deveined1 ? cup pancake mix1 ? cup beer? cup all-purpose flour2 cups fresh frozen coconut Vegetable Oil
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Instructions
  1. Drain pineapple reserving all syrup
  2. Heat oil in a heavy skillet, saut? celery and bell pepper chunks until they turn bright green
  3. Add shrimp, tossing with greens until heated through
  4. Add pineapple
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Baked Chimichangas

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Course Main Dishes
Co-op Wiregrass EC
Servings
people
Ingredients
  • 2 pounds field peas with snaps, drained2 cans shoe peg corn, drained1 bottle zesty Italian salad dressing1 bunch green onions, chopped2 cans Rotel, un-drained1 tablespoons
Course Main Dishes
Co-op Wiregrass EC
Servings
people
Ingredients
  • 2 pounds field peas with snaps, drained2 cans shoe peg corn, drained1 bottle zesty Italian salad dressing1 bunch green onions, chopped2 cans Rotel, un-drained1 tablespoons
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Instructions
  1. Trim fat from pork, cut pork into 2-inch pieces
  2. Combine pork, water and next five ingredients in a saucepan, bring to a boil
  3. Cover, reduce heat and simmer 30 minutes
  4. Uncover, cook over medium-low h
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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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Baby-back Ribs with Texas Blackjack Sauce

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Course Main Dishes
Co-op Tombigbee EC
Servings
people
Ingredients
  • 3 pounds />1 ? cups plain flour2 teaspoons baking powder
Course Main Dishes
Co-op Tombigbee EC
Servings
people
Ingredients
  • 3 pounds />1 ? cups plain flour2 teaspoons baking powder
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Instructions
  1. Put ribs in large pot with just enough water to cover
  2. Bring to a boil, reduce heat, cover and simmer for 45 minutes or until meat if fork-tender
  3. Meanwhile, mix barbeque sauce, sugar, coffee and Worc
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Banana Pancakes

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Servings
people
Ingredients
  • 2 cups can whole kernel corn, drained1 14 ?-ounce can tomatoes, drained1 cup chopped unpeeled cucumber1 ? cups chopped onion? cup chopped green bell pepper? cup sug
Servings
people
Ingredients
  • 2 cups can whole kernel corn, drained1 14 ?-ounce can tomatoes, drained1 cup chopped unpeeled cucumber1 ? cups chopped onion? cup chopped green bell pepper? cup sug
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Instructions
  1. Start by mixing ingredients in a large bowl, beginning with the Bisquick? mix
  2. Add milk with a wire whisk and continue with eggs
  3. Slowly beat in Jell-O? pudding mix, adding your bananas last
  4. Preheat
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Baked Red Snapper

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Servings
people
Ingredients
  • Olive Green Giant? Mexicorn1 package Mahatma?-rice
Servings
people
Ingredients
  • Olive Green Giant? Mexicorn1 package Mahatma?-rice
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Instructions
  1. Spray baking dish heavily with garlic-flavored Pam
  2. Place fish fillets in dish
  3. Coat with olive oil and lemon juice
  4. Heavily sprinkle with Cavenders seasoning, paprika and parsley
  5. Broil until done
  6. G
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Baked Parmesan Fish

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Servings
people
Ingredients
  • 4-5 fillets beaten eggs1 cup yellow cornmeal2 teaspoons baking soda1 teaspoon salt1 17-ounce can cream style corn1 cup milk
Servings
people
Ingredients
  • 4-5 fillets beaten eggs1 cup yellow cornmeal2 teaspoons baking soda1 teaspoon salt1 17-ounce can cream style corn1 cup milk
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Instructions
  1. Place fish fillets in a baking dish
  2. Melt ? stick of butter
  3. Spoon over fish
  4. Sprinkle with lemon pepper and salt
  5. In a bowl add cracker crumbs, parmesan cheese and parsley
  6. Mix
  7. Melt 1 stick butter,
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Barbecue-Pineapple Chicken Sandwiches

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Course Main Dishes
Co-op Cherokee EC
Servings
people
Ingredients
  • 4 chicken mayonnaise? teaspoon chipotle pepper sauce, divided1 egg, slightly beaten? cup corn flake crumbs
Course Main Dishes
Co-op Cherokee EC
Servings
people
Ingredients
  • 4 chicken mayonnaise? teaspoon chipotle pepper sauce, divided1 egg, slightly beaten? cup corn flake crumbs
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Instructions
  1. Boil chicken breasts or thighs on high, reduce heat until done
  2. Set aside and remove chicken from bones
  3. Pour barbeque sauce in large pot and add 1 can of pineapple juice, and sliced pineapple breakin
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Barbecued Fish

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Course Main Dishes
Co-op Baldwin EMC
Servings
people
Ingredients
  • 6 fish, crumbled cornbread4 chopped boiled eggs1 chopped medium onion1 can Mexicorn, drained1 large can English peas, drained? cup mayonnaise
Course Main Dishes
Co-op Baldwin EMC
Servings
people
Ingredients
  • 6 fish, crumbled cornbread4 chopped boiled eggs1 chopped medium onion1 can Mexicorn, drained1 large can English peas, drained? cup mayonnaise
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Instructions
  1. Put cleaned fish in oven with?
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Barbecued Crock-pot Chicken

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Servings
people
Ingredients
  • 4 pounds white shoepeg corn1 can French-style green beans1 can cream of celery soup? cup mayonnaise? cup grated cheddar cheese? cup minced onion? cup slivered almonds
Servings
people
Ingredients
  • 4 pounds white shoepeg corn1 can French-style green beans1 can cream of celery soup? cup mayonnaise? cup grated cheddar cheese? cup minced onion? cup slivered almonds
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Instructions
  1. Place the above ingredients in 3 1/2 quart crock pot in order listed
  2. Stir once
  3. Turn pot to low setting and cook overnight
  4. Remove bones from chicken and serve meat and sauce over hot rice
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