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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
BOW TIE CHICKEN PASTA

1 (16-ounce) package BOW TIE pasta
1 (12-ounce) can chicken (drained)
1 small Vidalia onion, finely chopped
1 to 1 1/2 cups mayonnaise
1 to 1 1/2 packages ranch salad dressing mix
1 cup green grapes, sliced (more or less to liking)
1 cup red grapes, sliced (more or less to liking)
1 to 2 large cans mandarin oranges
1 package sliced, toasted almonds or chopped pecans (I prefer pecans)

Boil pasta according to package directions, rinse and drain. Mix all other ingredients together, add pasta and stir. Best if refrigerated overnight.
— Linda Dennis
Office of Executive Director





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