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Watermelon Pie
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Watermelon Pie
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Instructions
  1. In large bowl, dissolve Jell-O in boiling water.
  2. Cool to room temperature.
  3. Whisk in whipped topping.
  4. Fold in watermelon cubes.
  5. Spoon into crust. Refrigerate for 2 hours or until set.
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One Pot Seafood Boil
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2 servings
Servings
2 servings
One Pot Seafood Boil
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2 servings
Servings
2 servings
Ingredients
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Instructions
  1. In a large skillet, add butter; saute onions, mushrooms and celery until tender.
  2. Add chili sauce, Worcestershire sauce, celery salt and sherry.
  3. Bring to a boil, then add seafood, simmering until it is cooked, 3 to 5 minutes.
  4. Stir in heavy cream and remove from heat.
  5. Serve with French bread, salad and white wine. Delicious!
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Garden Pasta Salad
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Garden Pasta Salad
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  1. In a small bowl, make a dressing with the first six ingredients.
  2. Combine remaining ingredients in a large bowl.
  3. Stir in dressing until combined. Chill before serving.
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Chicken Cordon Blue
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Chicken Cordon Blue
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Instructions
  1. Cut chicken breasts in half and flatten.
  2. Place 1 slice ham and 1 slice cheese on each piece.
  3. Roll up and secure with toothpicks.
  4. Add butter to pie pan.
  5. Add breadcrumbs and seasonings to separate pie pan and stir. Roll chicken in butter then in crumbs.
  6. Place chicken in buttered baking dish and store covered in refrigerator for several hours or overnight.
  7. Heat oven to 400. Bake for 40 minutes.
Recipe Notes

Note: To freeze, prepare as for baking. Freeze in tightly covered container. To cook, bake covered at 400 for 30 minutes. Remove cover and continue cooking for 30 to 40 minutes.

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Sausage-Stuffed Mushrooms
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Sausage-Stuffed Mushrooms
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  1. Heat oven to 450.
  2. In skillet over medium heat, add oil and mushroom caps, salt and pepper; saute for 5 minutes or until brown and tender. Remove and drain.
  3. In same skillet, add sausage, and cook until brown.
  4. Place reserved mushroom stems, garlic, celery, onion and red pepper in food processor; pulse until finely chopped.
  5. Add vegetable mixture to the skillet with sausage and sauté until tender.
  6. Add chopped spinach, crushed croutons and cheese and cook together for 3-5 minutes.
  7. Fill the mushroom caps with stuffing and place on a baking sheet sprayed with non-stick cooking spray.
  8. Bake 6-8 minutes.
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