Our Thanksgiving is not complete without green beans, but I wanted to try something different from the same old green bean with mushroom soup and french onions casserole. So, I searched for recipes from one of my favorite Southern chefs, Paula Dean, and found this one.
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Makes 6-8 servings
Prep time: 15 minutes
Total time: 1 hour 25 minutes
Ingredients:
3 large eggs
1 cup dark corn syrup
1/2 cup sugar
4 tablespoons butter, melted
1 cup canned pure pumpkin
1 teaspoon pure vanilla extract
1 cup chopped pecans
1 9-inch purchased unbaked pie shell
Whipped cream and fresh mint leaves, for garnish
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Ingredients:
2 tablespoons butter
1 medium green bell pepper, diced
1 medium onion, diced
2 stalks celery, diced
1/2 of a 10 3/4-ounce can cream of shrimp soup (discard top half and use bottom part of soup)
1 cup mayonnaise
1/2 pound freshly grated Parmesan
1 (6-ounce) can crabmeat, picked free of any broken shells, drained (can use imitation crab meat)
6 ounces shrimp, fresh or canned, drained
1/2 teaspoon white pepper
More on Paula Dean's Shore is Good Seafood Quick Crab Dip Appetizer
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