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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
LEMON FLUFF

1 (12-ounce) can evaporated milk, well chilled
1 1/2 cups sugar
Juice of 3 lemons
Graham cracker crumbs

Place crumbs in the bottom of 9-inch by 13-inch pan. With an electric mixer, whip milk until thick and add sugar and lemon juice. Pour mixture over crumbs and freeze.





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