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New Orleans Barbequed Shrimp

Reviewed: Oct. 26, 2010
We've eaten this in our family for 40 something years. We use 5 lbs of Shrimp (adjust other ing.s accordingly) and lemon slices rather then juice. Butter ONLY. Serve in baking pan in middle of dining table covered with newspaper. Alongside have corn on the cob and french bread. Dip corn and bread into pan as you go along. Quite fun!! A smaller batch makes a sensuous dinner for two ;)) Truly awesome!!
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Buttermilk Pie

Reviewed: Jul. 4, 2010
This recipe will do but I have one that's been used in my family for generations that notes some differences: 3 eggs (beaten), 1 1/2 C. sugar, 1/2 cup (1 stick) butter (melted, cooled to lukewarm), 1/2 C. Buttermilk (make your own by adding a tabls. of vinegar to milk and let sit 1/2 hour - same chemical reaction), 2 Tabls. flour,rounded - not heaping, 1 teas. pure vanilla. Mix/sift together (sifting originated decades ago when flour almost always had mealy bugs in it!!) sugar and flour, add buttermilk, butter, eggs and vanilla. Mix well. Pour into pie shell (hard for the best cook to beat Pillsbury's frig crust - but use a Deep Dish if using frozen). Bake at 400 for 15 minutes. Reduce to 325 for apx. 30-40 minutes. Note: Pie should rise up in the middle - it will fall to level upon cooking. Additional test; shake - should not wiggle in the middle. This pie melts in your mouth and couldn't be easier. Variations: Add some fresh sliced peaches in a round across the top when in season. Or - Toss over some mini chocolate chips after that first 15 minutes. Enjoy whatever version!!
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Baked Cheese Sticks

Reviewed: Apr. 7, 2010
Season your flour. S & P, garlic powder, oregano, your choice. Leave stick whole. FREEZE sticks before dipping. Use whole egg and water. Will only need to go from flour, to egg, to SEASONED (again - to taste) Panko and then into oven for stated time. Freezing and seasoning makes all the difference! Invest in Panko for these. We like pizza or marinara (fancy name for non-meat Sp. sauce!) sauce for dipping.
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