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raleigh, North Carolina

Member since Jul 2004

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Reviewed Southern Cornbread Stuffing

Nov 16, 2012 in Food Network Community Toolbox on

This a great Cornbread Dressing. It has been in my family from my grandmother, mother and now me. It has to have sage in it to make it right. I can never add enough. Once you get it mixed up taste it (always put a little in a small bowl and microwave) prior to adding egg."

Reviewed Rich Beef Barley Soup

Oct 21, 2012 in Food Network Community Toolbox on

I have made this numerous times and do not use the oxtails. I purchase boneless short rib meat. It has great flavor and a lot less fat. I brown the meat after cutting it into two inch pieces. Remove the meat to a plate and proceed to sauteing your vegetables. Then add the meat back to the pan and simmer for two hours. Great."

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