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Country Kitchen
December 6, 2007 Previous Recipe
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SNOWMAN CHEESE SPREAD
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KEY LIME PIE
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CHEDDAR HAM MUFFINS
BAKED CHEESE-SAUSAGE DIP
HOLIDAY PARTY TREE
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CRANBERRY BREAD
LIGHT AS THE SKY PIE
WELSH SKILLET CAKES
WHITE CHOCOLATE CRANBERRY CHEESECAKE
SNOWBALL CAKE
EGGNOG PIE
AMBROSIA
ALABAMA SWEET POTATO CHEESECAKE
GRAPE SALAD
MOM’S BANANA NUT BREAD
LULA’S CLOUDS AT SUNRISE
LULA’S CLOUDS AT SUNRISE

6 egg whites
3/4 teaspoon cream of tartar
2 cups sugar
2 cups crushed saltine crackers (about 45)
3/4 cup chopped pecans
2 teaspoons vanilla
2 cups whipping cream
1 (21-ounce) can of cherry pie filling

Preheat oven to 350 degrees. Beat egg whites until frothy, add cream of tartar, and gradually add sugar. Beat until stiff. Fold in crackers, pecans and vanilla. Spread in a well buttered 9” x 13” baking dish. Bake for 25 minutes. Cool on rack. Whip cream, spread over top and spoon pie filling over cream. Chill several hours or overnight before serving. Serves 12.
— Kyle Hayes,
Area Organization Director





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