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Country Kitchen
August 1, 2007 Previous Recipe | Next Recipe
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BROILED CATFISH WITH MUSTARD-DILL SAUCE
FRIED CATFISH FINGERS WITH SPICY DIPPING SAUCE
MARINATED CABBAGE SLAW
CORNBREAD SALAD
LEMON FLUFF
DOLLY PARTONíS CATFISH AND FIXINS
BLACK-EYED PEA SALAD
CORNBREAD SALAD

4 tomatoes, finely chopped
1 small bell pepper, finely chopped
1 tablespoon sugar
1/2 pound bacon, fried crisp and crumbled
1 small onion, finely chopped
1/3 cup sweet pickle relish
1/4 cup pickle juice
6 cups crumbled cornbread
1 cup mayonnaise

In a large bowl, combine first seven ingredients and mix well. Add cornbread. Stir in mayonnaise, mixing well. Refrigerate before serving. Makes 12 servings.





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