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Old 09-12-2012, 09:03 PM
 
3,647 posts, read 4,745,245 times
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Hello all.Was going to post some old cookie recipes but have hid the clip well!

I was a volunteer docent (tour guide) at the Georgia Governor's Mansion several years and the First Lady (Mary Perdue during my years) gave us an annual volunteer appreciation luncheon. At each place setting was a small cookbook compiled by the mansion. I don't see any dates or other information in my book from 2008. I want to share these recipes because this was the 40th year for the current Governor's Mansion and the recipes feature Georgia products.

I'll post these recipes a few at the time and readers will know to look for them. I think I'll use Roman numerals when I post.

Enjoy!

Pecan Goat Cheese Phyllo Cups

Ingredients
I package phyllo cups (in the freezer section)
1 log pecan chevre
1/4 cup pepper jelly
1/4 cup chopped pecans

Place phyllo cups on a cookie sheet. Spoon about a teaspoon of goat cheese into each cup. Top with pecans. Bake 350 degrees until heated through, about 8 minutes. Makes 15 phyllo cups. You can substitute peach jam or any type you prefer.


Catfish Bites

Ingredients
1 1/2 cups flour, divided
1 cup cornmeal
1 teaspoon slat
1/4 teaspoon each paprika, granulated garlic
1/2 teaspoon dill
1 egg
1/4 cup milk
1 lb catfish fillets
oil for frying
dill tartar sauce (below)

Heat oil to 350 degrees. In a shallow bowl or pie plate season 1 cup flour with salt & pepper. In another bowl mix egg and milk. In a third bowl combine remaining 1/2 cup flourr with cornmeal and seasonings. Cut catfish into bite size pieces. Start by dredging catfish in plain flour mixture then dip in egg mixture ending by dredging in flour cornmeal mixture. Shake off excess breading.

Fry in hot oil, in batches if necessary for 2 -4 minutes or until golden. Drain and serve hot with dill tartar sauce (below). Makes about 35 bite size pieces.

Dill Tartar Sauce

Ingredients
1 cup mayonnaise
2 tablespoons onion, finely chopped
2 teaspoons Dijon mustard
1/4 cup dill relish

Combine all ingrdients. Chill until ready to use.
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