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                                     Mon 21 Jan 2019
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Listing 20 Recipes in this Category - Vegetables

Recipes Author Rating Hits
Stuffed Artichokes
N/A 0.00 6030
Smashed Potatoes
N/A 7.00 8636
Acadiana Rice 'n Blackeyed Peas
N/A 0.00 9693
Broccoli and Rice Au Gratin
N/A 5.00 10650
Corn Pudding
N/A 0.00 11623
Eggplant Fritters
N/A 5.00 12801
Zucchini Bake
N/A 0.00 12957
Summer Tomato Omelette
N/A 7.00 13686
Stuffed Acorn Squash
N/A 0.00 14031
Smothered Okra
N/A 0.00 14792
CANNED STEWED TOMATOES
N/A 5.00 15060
FROM THE SPINACH PATCH OF STEPHEN VOUGHT
N/A 2.00 15526
ZUCCHINI PARMESAN
N/A 0.00 15995
FRESH CUCUMBERS
N/A 0.00 16255
CUCUMBER CHUNKS
N/A 0.00 16746
CREAMED CUCUMBERS
N/A 0.00 17297
RED HOT CUCUMBERS
N/A 0.00 17505
SPECTACULAR SWEET CORN
N/A 0.00 18137
CRACKLY CORN
N/A 0.00 18264
HERBED TOMATOES
N/A 0.00 18723

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Pick of the Week
Title:Pecan Meringue Kisses - Author: N/A - Contributor:
Ingredient:

  • 1 egg white, at room temperature
  • 1/4 teaspoon salt
  • 1 cup brown sugar, firmly packed
  • 1 cup chopped pecans


Direction:
Preheat oven to 300 degrees F. Grease a cookie sheet.


Beat egg whites and salt until soft peaks form. Gradually add brown sugar, beating constantly, until stiff peaks form. Fold in pecans.


Drop rounded teaspoonfuls of meringue onto a greased cookie sheet. Bake about 15 to 20 minutes or until delicately brown and firm. Cool three to five minutes before removing from cookie sheet.

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