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Country Kitchen
December 6, 2007 Previous Recipe | Next Recipe
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SNOWMAN CHEESE SPREAD
CHOCOLATE PECAN PIE
KEY LIME PIE
BOW TIE CHICKEN PASTA
CHEDDAR HAM MUFFINS
BAKED CHEESE-SAUSAGE DIP
HOLIDAY PARTY TREE
TWIST AND ROLLS
SKILLET APPLE PIE
GREEN CHILI ENCHILADAS
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
BOW TIE CHICKEN PASTA

1 (16-ounce) package of bow tie pasta
1 package of dry ranch dressing mix
1 cup mayonnaise
1 (12-ounce) can all white chicken – drained
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped red and green bell peppers
1 pound seedless red or green grapes

Cook pasta as directed, drain and cool. Combine mayonnaise and dry ranch dressing. Mix all other ingredients together and combine with pasta. Add the grapes last. Chill several hours and serve.
— Martha Rich,
Accounting Department





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