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Recipes 11-22-22

Posted 11/22/22

Fresh Coconut Pie

1 1/2 cups sugar

1 stick butter

3 eggs

1/2 cup buttermilk

1 cup coconut

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Recipes 11-22-22

Posted
Fresh Coconut Pie
1 1/2 cups sugar
1 stick butter
3 eggs
1/2 cup buttermilk
1 cup coconut
Melt butter, add sugar and eggs; beat well with fork. Add buttermilk and coconut, stirring well. Pour in unbaked pie shell. Bake at 350 degrees for 45-50minutes.
 
Crockpot Dressing
1 cup chopped onion
1cup chopped celery
1 cup butter (saute onion and celery)
1 can cream of chicken soup
1 can cream of mushroom soup
2 cups chicken broth
Large skillet cornbread (well browned)
4 chicken breasts, cooked and well torn apart
Sage, pepper, poultry seasoning, salt (if needed)
Mix all ingredients well, crumbling up cornbread first. Place in crockpot on high 45 minutes,then cook on low for 4 hours. Stir well after cooking.
 
Sweet Potato Casserole
3 cups cooked sweet potatoes
1 cup sugar
2 eggs
2 teaspoons flour 
1/3 cup margarine
1/2 teaspoon salt
1 teaspoon vanilla
Mash potatoes with mixer. Melt butter; add to potatoes. Add sugar and salt. Add beaten eggs, vanilla and pour into greased, oven-proof casserole dish.
Topping:
1 can chopped pecans
1/3 cup margarine
1/3 cup flour
1 cup brown sugar
Crumble with fingers. Spread over potato mixture. Bake at 350 degrees for 35 minutes.
 
Cranberry Chicken
1 tablespoon vegetable oil
4 boneless chicken breast halves
1/4 cup cranberry juice
1/4 cup orange juice
1 can cream of mushroom soup
1 tablespoon dried cranberries
1 tablespoon chopped fresh sage or 1 teaspoon dried sage leaves, crushed
1/8 teaspoon pepper
4 cups cooked instant white rice
Heat oil in skillet; add chicken and cook until browned. Add juices, soup, cranberries, sage and pepper; heat to a boil. Cover and cook over low heat 5 minutes or until done. Serves 4.

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