Dianne's Recipes &
Other Family Favorites

Recipe By: Smoke & SpiceCheryl Alters Jamison and Bill Jamison, 1994 (with variations). Ingredients: Southern Succor Rub (½ recipe)Southern Sop6

Recipe By: Del Monte Blue Lake Green BeansPreparation Time: 1:00 # of Servings: 4 Ingredients:4 large pork chops2 tablespoons olive

Recipe By: BH&G Outdoor Cooking 1979Preparation Time: 1:00 # of Servings: 6 Ingredients:1/4 cup frozen orange juice concentrate — thawed1/4

Recipe By: “From Julia Child’s Kitchen” 1975Preparation Time: 1:00 # of Servings: 6 Ingredients:36 ounces pork loin — * see

Recipe By: Amy Vanderbilt’s Complete Cookbook 1961Preparation Time: 1:00 # of Servings: 4 Ingredients: 1 pound lobster meat2 egg yolks1/2

Recipe By: Good Housekeeping Cookbook, 1963Preparation Time: 1:00 – Number of Servings: 5 Ingredients:2 pounds shrimp1/2 cup butter2 cloves garlic

Ingredients:2 pounds Unpeeled medium-size shrimp1 cup All-purpose flour1 1/2 teaspoons Baking powder1/2 teaspoon Salt2/3 cup Water2 tablespoons Lemon juice1 tablespoon

Recipe By: “From Julia Child’s Kitchen” 1975 Ingredients:12 sole fillets — skinned & boned1 1/2 cups mushrooms — sliced2 1/2

Recipe By: Unknown on Prodigy Bulletin Board Ingredients: 1 pound lump crabmeat2 tablespoons vinegar1/2 teaspoon Worcestershire sauce1/2 teaspoon Tabasco4 tablespoons

Recipe By: Old Bay SeasoningPreparation Time: 1:00 – Number of Servings: 6 Ingredients: 1 pound crab meat1 egg — slightly

Recipe By: McCall’s Magazine c. 1960Preparation Time: 4:00 – Number of Servings: 8 Ingredients: 4 pound corned beef brisket1 clove

Recipe By: From a 60’s era women’s magazinePreparation Time: 0:30 – Number of Servings: 4 Ingredients: 1 pound ground beef1