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Country Kitchen
December 2, 2005 Previous Recipe | Next Recipe
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POPPY SEED MUFFINS
VENA’S PINEAPPLE ORANGE SALAD
CROCK POT SUGARED PECANS
PUPPY CHOW
BOW TIE CHICKEN PASTA
OLD-FASHIONED IRISH POTATO CANDY
TRADITIONAL TREE CAKE
BLT BITES
CHICKEN BALL
PECAN PIE MUFFINS
CARAMEL CHEESECAKE BARS
MY MOMMA'S SWEET POTATO CASSEROLE
SPICY PECANS
HONEY-GLAZED POPCORN
BLACK FOREST TRUFFLE
SPINACH HAM CUPS
QUICK BEEF SPREAD
CHICHI’S HOT SPINACH DIP
GRANDMA ELLENBURG’S CANDIED SWEET POTATOES
LOADED BAKED POTATO SALAD
PUMPKIN ROLL
KEY LIME CAKE
CANDY BAR
SWEET GLAZED PECANS
HOLIDAY CHEESE BALL
MARINATED VEGETABLES
CHICHI’S HOT SPINACH DIP

2 (10-ounce) boxes frozen chopped spinach
1 stick butter
4 tablespoons chopped onion
4 tablespoons flour
1 (5-ounce) can evaporated milk
1 (8-ounce) package jalapeno cheese
Salt to taste
2 tablespoons Worcestershire sauce

Cook spinach per package directions, and drain well. Melt butter in skillet and sauté onion. Add flour, and milk and continue to cook. Stir until thick. Add cheese and spinach; add salt and Worcestershire sauce. Serve hot with tortilla chips.
— Kim Earwood
Department of Organization





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