Tuesday, July 22, 2014

About Southern Food: Pulled Pork Egg Rolls, Quick Cucumber Pickles, Sorghum Carrots

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From Diana Rattray, your Guide to Southern Food
Pulled Pork Egg Rolls
Pulled Pork Egg RollsThis is a recipe for pulled pork egg rolls with a tangy fresh cabbage slaw, an excellent way to use leftover pulled pork. They can be served as a main dish, game day or tv snack, or a party appetizer. Egg rolls are really very easy to make with egg roll wrappers, and I've included instructions for both frying and baking (using the refrigerated type of wrapper).
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Sorghum Glazed Carrots
Sorghum Glazed Carrots Sorghum syrup is a flavorful sweet syrup made with the sorghum plant. It is similar to molasses in many ways, but molasses is made as a byproduct of refined sugar, which comes from sugar cane or sugar beets. These sorghum glazed carrots are lightly spiced with a little allspice and ginger, and a bit of lemon juice adds to their depth of flavor. It's really a wonderful use for sorghum syrup.
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Chicken With Bacon and Pepper Jack Cheese
Chicken With Bacon and Pepper Jack Cheese Boneless chicken breasts are browned then baked with a topping of your favorite barbecue sauce, bacon, and pepper jack cheese. This is a delicious and simple recipe, and it's sure to please! Serve this chicken with rice and a tossed green salad, or with potato salad and baked beans.
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Quick Cucumber Pickles
Quick Cucumber Pickles These quick pickles take just 5 minutes to prepare, and they're ready to enjoy in about an hour. Use them to top sandwiches or add to salads. For a sweeter pickle, add a few more teaspoons of sugar.
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Diana Rattray
Southern Food Guide
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